The latest news, products and services from the restaurant industry, for the restaurant industry June 2017
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Industry News Technology Catering Equipment Lighting
Gordon Ramsay Group returns to profit for first time since 2012 The Gordon Ramsay Group has announced a return to profit for the first time since 2012, driven by “strong trading” across its 14 London restaurants, according to audited results for the year ending 31 August 2016. The 31-strong group reported profit after tax of £739,000, up from £2m loss the previous year, and revenue up 3.2% to £51.9m. It also revealed that adjusted EBITDA at £4.4m (£5.5m in 2015) was impacted by rent reviews, investment and a quieter Christmas trading period following the attacks in Paris in 2015. The group signed a 10-year contract with Heathrow Airport to retain its Plane Food site at Terminal Five late last year. The results come a few days ahead of the sentencing of Ramsay’s father-in-law Chris Hutcheson and his two sons, who have pleaded guilty to computer hacking.
Stuart Gillies, chief executive of Gordon Ramsay Group, said: “We are delighted to report another year of solid revenue growth for the group as well as a return to profitability. These results have been achieved through good trading across our portfolio of renowned, worldclass London restaurants and the excellent performance of our international operations. “Despite an uncertain macroeconomic environment, we are seeing a buoyant dining scene in London and we are well-positioned to capitalise on our continued growth while also expanding internationally.”
Chef Clare Smyth’s first restaurant, Core by Clare Smyth, is set to open its doors
in London’s Notting Hill this July Core by Clare Smyth will be a modern fine-dining restaurant with a strong British ethos, in an elegant, relaxed interior. Smyth, who won the Chef Award at the 2016 Cateys, became the first and only female holder of three Michelin stars in the UK during her time as chef-patron at Restaurant Gordon Ramsay in Chelsea. Her food will concentrate on a central tasting menu with 1012 constantly evolving dishes, from which guests can order in full or choose three or five courses, and she will work closely with British farmers, fishermen and artisan producers to source her ingredients.
Ramsay said: “Our last financial year was a pivotal one for the group. Our strategy of creating and incubating exciting new restaurant brands in London, like Bread Street Kitchen, and launching them across the world has been highly successful.”
Roka and Zuma founders to open Greek restaurant Meraki Meraki, a new Greek-Mediterranean restaurant from the Waney family, of Roka and Zuma, is to open in Fitzrovia this June, with a Greek chef whose career includes Michelin-starred The Square and Zafferano.
hotel, and Mayfair bistro La Petite Maison.
Dishes will include slow-cooked ox cheek with hilopites (Greek egg pasta) from Siamanis’ hometown of Trikala, with artichokes and graviera (Greek cheese); The 100-cover site will have two entrances and baked cod wrapped in vine leaves, – one on Great Titchfield Street and one on artichokes and broad beans in a mussels Foley Street ‒ each with their own outdoor, broth. 20-cover terrace. There will also be seasonally The name Meraki comes from the Greek changing sharing mezze term for ‘the love and soul someone puts plates, chargrilled meats into their work’, and the Waney family’s and whole fish dishes. love of travelling through Greece. The restaurant will aim to offer ‘filoxenia’ – the The drinks list will feature a selection of Greek wines Greek word for warm hospitality. from independent growers, The menu comes from Greek chef Dimitrios and aim to champion some Siamanis, whose London career includes of the country’s growing the role of sous-chef at Michelin-starred craft beer industry. restaurants The Square and Zafferano, Alain Ducasse’s The Grill at the Dorchester A cocktail bar will serve
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drinks using Greek herbs such as kritamo (Greek samphire), mastic and marjoram, and citrus from the Greek island of Naxos. Reservations open on 12 June. The Waney family opened Japanese-style restaurant Zuma in Knightsbridge 15 years ago, followed by Roka, and La Petite Maison. More recently they acquired The Arts Club on Dover Street, and opened Oblix at The Shard. They also operate Coya on Piccadilly and Coya Angel Court.
The restaurant will offer an extensive list with a core selection of more than 400 fine wines and Champagnes, including some at more accessible price points. Fine wine in particular will be celebrated, with a collection curated by Smyth and the sommelier team. The list will focus on big names from Burgundy, Bordeaux and the north of Italy, as well as California. Producers will include Chanin Wines, Kutch Wines, Liquid Farm and Ridge Vineyards as well as BLANKbottle and Badenhorst Family Wines from South Africa. The crockery, created in collaboration with Royal Crown Derby, will be designed with threads of copper and green, representing the copper pans traditionally used for cooking and the green of nature. Silverware has been sourced from the UK and made by Carrs of Sheffield. The interior design will centre around a colour palette of stem green, aubergine, almond milk, copper and burnished gold, with a window overlooking a feature living wall. The entrance cocktail bar will seat up to 18 guests. Access to the 54-cover main restaurant will be past a bespoke
3.2-metre walnut table in front of the kitchen seating groups up to 10, with views of the chefs at work. Smyth said: “With it being my first solo venture and very close to my heart, it wasn’t easy deciding what to call the restaurant, but ‘Core’ seemed right; it’s a seed of something new, with strong ties to nature. “Brought up on a farm you understand from an early age just how good our ingredients are and how important it is to support local producers. As chefs, we have access to some of the finest native produce in the world here in Britain, and I want to continue to celebrate that in every menu.”
The DEBRA Butterfly Ball Returns With Trio Of The UK’s Top Chefs EB charity DEBRA has brought back its flagship fundraiser, the DEBRA Butterfly Ball, after a four-year absence. The reinvigorated event takes place at the Jumeirah Carlton Tower and is destined to appeal to DEBRA’s established supporters and gastronomes alike as it features an exclusive menu provided by top UK chefs Simon Young, Tom Kerridge and Ashley Palmer-Watts. Speaking at the event will be Georgia Bath, the mother who lost her daughter Millie to EB but won the battle to build magic memories through her short and painful life supported by DEBRA. Official photographer on the night will be James Dunn, the young man with EB who recently featured in the BBC series ‘The Big Life Fix with Simon Reeve’. James will be using the technology developed for him during the programme to pursue his passion for photography and Simon Reeve, who will be away filming on the night, will be supporting the event with a short video broadcast. As well as enjoying stellar dining, guests at the event will be able to raise further funds through the exclusive ‘Tree of Life’, created by The Knightsbridge School, which has selected DEBRA as its charity for 2017. The children at the school have created butterflies for the tree, each representing blind auction lots, all of which are worth above their face values of £50, £100 and £250. When guests buy a butterfly at the
ball they will exchange it for a surprise, high-worth item or experience. Andrew Colville, Corporate and Events Manager at DEBRA says, “We’re delighted that the DEBRA Butterfly Ball is back on our calendar and the demand for tickets so far has been great, with just a few tables left. I look forward to meeting our individual and corporate supporters there as together we continue to support the 5,000 families living with EB in the UK today.” Simon Young, Executive Head Chef at Jumeirah Carlton Tower, says of the event, “I am really proud to lend my support to the DEBRA Butterfly Ball. Those living with EB deserve all the care that DEBRA can provide and I am glad that myself and my fellow chefs can make a small contribution to the work the charity does through our
involvement in this event. We are looking forward to cooking up a feast for everyone attending!” Tom Kerridge of Masterchef, Food and Drink and Saturday Kitchen fame adds, “It’s a genuine privilege to prepare the dessert for this event alongside the other dishes prepared by my associates Ashley Palmer-Watts and Simon Young. EB is a lifechanging disease for those living with the condition and their carers. The menu we’ve created will thank everyone for their support and hopefully leave enough room for a little more generosity on the night.” The re-launch is the first of many revived and reinvigorated events to be added to the charity’s fundraising calendar, all designed to build momentum for the charity as it approaches its 40th year.
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Italian gelato has a rich heritage dating back hundreds of years and is hailed as the original ice cream. Developed and produced by their passionate and dedicated team in Italy since 2005, Joe Delucci’s award winning authentic gelato – the latest award being Bronze from this year’s Casual Dining Show for their new Blood Orange sorbet - is made with whole fruit and fresh, natural ingredients with no artificial colours, flavours or preservatives.
dense gelato is soft on your taste buds leaving an intensive, longlasting flavour of fresh, natural ingredients. Their appealing range of gelati and sorbetti is all vegetarian and includes non-dairy, gluten-free, fat-free and vegan flavours. BRC accredited, Joe Delucci’s is the discerning choice for many leading chefs and is stocked by wellknown restaurants, hotels, gastro pub groups, dessert parlours, garden centres and cafes through their nationwide wholesale food distribution network. It is served in Nando’s restaurants throughout the country and sold as 500ml tubs in Tesco – these include Vanilla and Strawberries & Cream as well as their signature flavour, Coconut.
The indulgent gelato is beautifully blended and freshly frozen in small batches in Italy before being transported to the UK. Joe Delucci’s offer over 30 flavours of the most remarkable Italian gelato and are constantly working to develop and produce more innovative flavours to add to their extensive range. For scooping operations, Joe With the majority of flavours lower in Delucci’s offer a great start-up fat (using milk, not cream) and with less service with freezer options and air than regular ice cream, you can be point of sale items to help you in assured of a mind-blowingly creamy your launch. Choose from their texture. Served at a slightly higher many flavours to supplement temperature than ice cream, their your dessert menu and to create
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bespoke recipes. Joe Delucci’s is available in 5 litre Napolis, 2.5 litre tubs, 500ml pots and, recently launched, 120ml theatre tubs in their five top-selling flavours – Vanilla, Chocolate, Strawberry, Coconut and Mango. To taste the range, you can search on Facebook, or their website, for a Joe Delucci’s kiosk near you. A call to head office before you go will ensure a comprehensive tasting from their trained gelatistas. Joe Delucci’s Ltd email@example.com T 0844 557 1818 www.joedeluccis.com
24 hour restaurant set to open in London The 13-storey, 267-bedroom Dorsett City hotel in Aldgate, in the City of London, is to launch VQ, a 24 hour restaurant and bar, on 2 July.
Located on the ground floor of the hotel, the 60-cover VQ will offer comfort food and traditional classics including: halloumi fries with tzatziki; Merguez sausages with harissa and aioli dips; beer-battered haddock; chicken Kiev; BBQ ribs; and a range of pastas, burgers and salads. Breakfast options include eggs benedict and buttermilk pancakes. VQ already has three sites in London – Chelsea, Bloomsbury and Notting Hill, and is planning to open ten more over the next three years.
Shikumen has been announced as another restaurant partner. Shikumen, which also has a flagship restaurant at the Dorsett Shepherds Bush in west London, will offer Asian-inspired dishes.
The Dorsett City hotel site is designed by Busby Webb and will feature warm wood panelling and leather banquettes and booths.
Dorsett City hotel in Aldgate is Hong Kong-based Dorsett Hospitality International’s second London opening, and will house a rooftop bar and 1,600 sq ft of meeting space.
Restaurateur Will Smith, founder of Michelin-starred establishments Arbutus and Wild Honey, has opened Sugar Boat, a contemporary local bistro, bar and wine shop in Helensburgh, Scotland.
The bar offers draught beers from Glasgow’s West Brewery and Stirling’s Fallen Brewing Company, alongside bottled craft beers, wine, fine spirits and malts, more than 25 Scottish gins and cocktails. The wine shop offers a stock of more than 100 old and new world wines. Smith said the business had been “busy” with “lots of local support” one week after opening, and he also hopes to bring custom to the town up from Glasgow. He emphasised the move was “in no way a partial retirement”, saying he wanted to grow and develop the business. “There are some great opportunities for business… I want to look at other opportunities in the area,” he added.
Smith and co-founder Anthony Demetre closed Arbutus last year with Smith announcing his departure. Smith sold his restaurant interests in London and returned to Helensburgh, the town where he lived when he managed the Georgian Room at Cameron House in the mid-1990s. Sugar Boat’s renovation has been overseen by Glasgow interior design firm Surface ID, and the interiors now combine bare brick, brass finishes, wood-panelled walls and leather banquettes. Sugar Boat also offers seating on the square and a courtyard terrace. Head chef, Alexandria-born Scott Smith, who formerly worked at Wild Honey and Arbutus as well as Odette’s, has created with Smith a regularly changing menu that reflects their commitment to seasonal, local ingredients.
Arbutus founder Will Smith opens Sugar Boat in Scotland News PAGE 7
Rockfon ® Mono ® Acoustic ceilings have been chosen for the reception, restaurant and bar areas of the new London Mondrian hotel. Situated on the south bank of the River Thames in the former Sea Containers’ HQ, this luxurious hotel was designed with the creative direction of renowned British designer Tom Dixon by the Design Research Studio. Inspired by 1920s cruise ship glamour, the interior captures the essence of the original building and offers style and sophistication for which the Mondrian brand is known.
New Rockfon Monolithic ceiling adds sound styling and sophistication
The restaurant and bar are two of the most glamorous areas of the hotel. Mondrian wanted a ceiling system that can provide the necessary acoustic control for these busy places whilst complementing the character of the architecture and Art Deco interior. Rockfon Mono Acoustic brings together the seamless, clean lines associated with traditional plastered surfaces, with performance characteristics thought only possible with modular suspended ceiling and wall systems. Mondrian Director of Sales and Marketing, Simon Gilkes is delighted with the finished results: “It’s been a pleasure to work with Rockfon. They’ve addressed the acoustic requirements of such voluminous spaces throughout Mondrian London. Their knowledge, professionalism and considered approach to the iconic Sea Containers’ building was a success from both a design and acoustic perspective.”
The hotel’s interior features many hard surfaces including a copper clad wall in the reception area and a glass cube in the bar. These areas have the potential to be very noisy, but the monolithic ceiling provides Class A sound absorption (0.90αw) which significantly decreases echo and reverberation levels, creating a relaxed environment where guests can hear their conversations. PANARC Interior Solutions, an authorised Rockfon Mono installer, carried out the installation of the Mono Acoustic ceilings. PANARC Business Development Manager, Daniel Davies explains why they were the perfect solution: “Installation was complex because of the various restrictions posed by this listed building. The versatility and flexibility of Mono Acoustic helped us meet these challenges and create the seamless finish the hotel desired.”
Rockfon Mono Acoustic ceiling is suitable for refurbishment projects or new builds. The tiles are installed using a Chicago Metallic suspension system or can be directly mounted on existing ceilings and walls. They can fit in large spaces or smaller rooms as seamless spans, ceiling islands and walls. The improved render creates a smoother, white, monolithic surface. The ceiling allows for easy incorporation of lighting, air conditioning and ventilation systems and offers Class A2 fire protection. The tiles are dimensionally stable at up to 100% relative humidity and can be installed in temperatures ranging from 0˚C to 40˚C, allowing for installation to take place before windows are fully sealed. Rockfon are happy to use their expertise and technical knowledge to help you create robust and beautiful ceilings. For information on samples, specifications, advice on your project or to find your nearest area sales manager, visit www.rockfon.co.uk or call the hotline number 0800 389 0314.
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Off-site construction the perfect space for retail and dining experiences Offsite constructed buildings are perfect for catering, retail and dining, most modular building systems have a functional look that would be more at home on a construction site than used as an quirky dining space or street food experience. Traditionally architects and developers either commission entirely bespoke builds; which is expensive and time consuming, or opt for basic cabins, cloaked to improve their aesthetic appeal, which rarely meets expectations and design criteria. Losberger off-site built modules are flexible enough to offer contemporary finishes, without the costs and time constraints associated with tailor-made builds. Losberger designers work closely with our team of specialist joiners to ensure we meet the clients agreed specifications. Losberger manufacture in house, meaning we have complete control over quality and accuracy, increasing efficiency on site. We can offer vaulted ceilings, full-length windows and a variety of floor plans that are light, airy, inviting and stylish. Losberger can customise the external appearance of your new building to blend in with any setting urban or otherwise. You canâ€™t beat the quality, completion time or the architectural appeal of using offsite modular building systems. They offer architects, developers and designers excellent customisable solutions for retail space, restaurants, cafes, kiosks, reading rooms, bars, marketing suites, community spaces and more. Losberger have successfully installed a variety of buildings ranging from marketing suites, to community reading rooms, cafĂŠâ€™s, fast food and restaurants to leisure facilities and schools, incorporating state of the art building materials that ensure we deliver regulation compliant, energy efficient, comfortable, soundproofed and low maintenance facilities, providing the very best environment for your customers.
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Why choose offsite modular building? Smarter • Rigorous quality control in a factory environment ensures less defects and costly snags • Cost certainty with negligible risk for project over run and additional costs • Programme certainty with significantly reduced weather disruptions • Health & safety risks reduced, (less site time v factory controlled environment) It’s much safer for us to produce something in a controlled factory environment rather than building outside, at height, while exposed to changeable weather. • Huge range of cladding materials to compliment local environment and design criteria • Ideal for sites with restricted access roads or limited site contractor space • Life time costs - Enhanced specification standards and build quality can reduce occupancy costs related to energy use, defects and repairs.
Quicker • Potential to reduce overall build programmes by up to 50% • Groundworks / foundations and the building modules can be prepared concurrently • Services and electrics can be factory fitted, significantly reducing time on site
Greener • Site traffic reduced by up to 90%, less impact on the local area, reducing pollution • Built from sustainable and recyclable materials • Economical to maintain • Reduced on site waste generation
BE CREATIVE, BE DIFFERENT……. FAIRMONT & MAIN OFFER YOU THE PERFECT CANVAS FOR INSPIRED SERVING
With an inherent passion for tableware and creative design the Fairmont & Main brand has become wellknown and well-respected, and in recent years we have become increasingly sought after in the hospitality sector, offering striking new options for food presentation and styling, whilst still providing the essential quality and durability demanded of this sector. Our latest collections offer a wealth of inspiration to get your creative juices flowing, no matter what’s on the menu. Displaying distinctive shapes and exceptional quality, Origins is a creative new range designed exclusively for us by Neil Jeffree. Inspired by the rustic essence of natural terracotta, although benefitting from the fact that it is actually stoneware, Origins features a combination of unglazed and glossy glazed surfaces which combine to give a wonderful texture. Two rich colourways – Fire and Coal, feature across the collection of hand-made irregular shaped plates and bowls, a mug and some wonderfully tactile and versatile jugs, which combine to offer a truly individual and progressive collection. Raw is a collection inspired by studio potters around the world, who refuse to accept the ordinary and strive to craft new and distinctive styles in ceramic. Three sizes of plates, created in an eye-catching flat design
are available in three different matte colourways – slate, earth, and granite. A subtle textured finish and an element of exposed stoneware add to the natural, raw feel of the range. Together with striking Tide serving platters, distinctive round dishes and free-formed bowls in slate with a contrasting fiery orange design, you have the perfect frame for gourmet serving with which to treat your guests. Vie Naturelle is a distinctive stoneware collection full of rustic charm with an organic contemporary edge. Beautifully formed in a hand-thrown natural style, the collection features an outer matte satin glaze, coupled with an inner glossy crackly glaze which is compelling to look at and wonderfully tactile to hold. No two pieces are exactly the same, giving this collection a unique appeal. The earthy colours of aubergine, cream and grey contrast beautifully with the blue and turquoise offering the option of same-colour sets or a mix and match alternative. For those who also like to have more traditional offerings to hand - don’t fear! Our collections span a vast spectrum from the traditional sophistication of our finest porcelain and timeless ultra-white porcelain to rustic stoneware and patterned earthenware – all in all, something for everyone, every setting and every culinary experience!
Fairmont & Main, Jubilee Way, Jubilee Business Park, Grange Moor, Wakefield, West Yorkshire, WF4 4TD. Tel: 01924 848300 firstname.lastname@example.org www.fairmont.co.uk
Continental Chef Supplies 2 Swan Road South West Industrial Estate Peterlee County Durham SR8 2HS Tel: 0808 1001 777 email@example.com www.chefs.net
RED ELM IS ON THE MENU AT ITSU James Latham, the UK’s biggest independent distributor of timber and panel products, has recently supplied American Red Elm for the new concept booth seating found in Japanese restaurant ITSU. The American Red Elm tables can now be found in ITSU outlets at Victoria, Camden, Heathrow T5 and Bristol. And following the success of the new concept booth seating there are plans to re-fit more restaurants across the UK later in the year. ITSU as a company pride themselves on providing “beautiful” high quality food, so it was imperative for them to find “beautiful” high quality materials to reflect their company ethos. American Red Elm is known for its attractive appearance, boasting a smooth texture and distinctive visible grain so it was the perfect choice. However, American Red Elm was not only chosen for its aesthetic qualities but also its sustainability credentials as well as its hardwearing attributes. James Latham often recommended American Red Elm for furniture projects such as this due to its excellent shock resistance and flexible bending properties, enabling joiners and furniture makers to produce superior craftsmanship. To add a modern twist to the traditional material, one of ITSU’s specifications for the booth area incorporates USB chargers inside the wood so that customers can re-charge their phone with ease whilst enjoying a delicious, nutritious meal with friends. Mitch Jackson, Timber Sales at Latham’s Leeds depot said “Our customer was delighted with the overall finish which American Red Elm created, these new concept booths really do stand out and give the ITSU restaurants the wow factor. “American Red Elm is great for furniture projects such as these as it is a light and porous species of wood. Plus, as well as being fantastic at absorbing noise, which is useful in a busy restaurant such as ITSU, it is also resistant to moisture. And with its elegant and distinctive finish showing visible grains, American Red Elm is simple to work with and stain, making it an ideal material for commercial dining tables such as these.” To find out more about this and James Latham’s full range of products please visit www.lathamtimber.co.uk , email firstname.lastname@example.org or call 0116 257 3415
Raising the bar with self ordering kiosks.
“Technology is upon us” – such a dramatic phrase, and so true. Yet while technological change is more likely to happen gradually, what happens when the future does knock on your door today?
cDonlads is switching their service model from fast, to fast casual. They are revamping their locations and widening their target market with great speed. Yet again they are setting a new standard for the kind of experience restaurants deliver to their customers. Who would have ever thought that McDonald’s would switch to table service? So how can a gigantic, franchise based restaurant change so much and so fast? The answer is quite simple: by investing a lot of money into some very impressive technology. McDonald’s is now able to deliver a casual dining experience with the speed and efficiency of a fast food restaurant. By introducing self-ordering/payment kiosks McDonald’s customers can now take their time to browse and fully customize an order, pre-pay by card and relax at a table until their order is delivered. This new evolution in service was quickly followed by Wendy’s, KFC, Panera Bread and Subway. Others are following. This change will soon impact both the casual dine restaurant
and the quick service sectors in ways that are still evolving. As the massive fast food customer base gets accustomed to this new style it is reasonable to assume that some elements of the new service will start to be expected as the new standard, even when eating at other independent restaurants or smaller franchises. Speed. Customer driven ordering and payment. Full customization and a vast array of menu oriented information (calories, allergens, videos, photos), may all become the new normal. As kiosks are being deployed throughout the major chains in Europe, all restaurant managers will be soon forced to consider the role of technology in their ordering, payments, service and overall customer experience if they want to remain competitive. So how does one compete with a mega-corporation’s 13 years of research and development backed by a multi-million dollar budget? Restaurant managers will need to seek professional advice and off the shelf products that tailor to their venue and their customer service model to be able to offer the same customer experiences at an affordable price. The restaurant industry needs specialist tech companies that focus exactly on such solutions. These should be provided as a seamless service that restaurant owners and managers can just use out of the box. Restaurants have to focus on their customers and have little resource left to build and operate complex technology systems. Fortunately the technologists are able to offer much of this, at prices tailored to usage and size of your business. One such specialist provider is NextMenu. They launched in 2016 at Restaurant Tech Live, with an innovative tablet menu system and have since expanded to offer self-service kiosks fully integrated with card payment acceptance. We visited them recently at the Retail Business Technology Expo where they launched their high-end kiosks. While NextMenu work with a hardware partner focused on custom kiosk designs, NextMenu themselves were keen to emphasize that there is no back-andforth between the hardware and the software, they handle everything as a seamless service. They are also working on a standardized model that will be cost-effective for any venue, so be sure to look them up! Sales@NextMenu.com www.NextMenu.com
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Technology PAGE 19
Joining the tapas
how small plates + technology
Exactly when did dinner start coming on small plates? No more than a few years ago – but it’s revolutionising the way people dine today.
Tapas, of course, have been popular in Spain for centuries, thanks to the way they allow groups to share a tasty variety of small dishes. It’s a sociable and informal way of eating that sits well with modern-day diners. And many other types of restaurant are now also finding the benefits of serving up small plates – for instance, the smash hit Indian street food chain Dishoom in London has a hugely popular menu that lets customers pick and choose. Tapas-style service is not just great for customers, it’s good for operations, with smaller food plates creating lower food costs, good turnover of ingredients and generally a higher spend. But with a huge menu and a real need for speed to keep customers happy, making a success of the small plate revolution needs some nifty technology. Chris Cartmell, a business consultant for hospitality experts NFS Technology Group, said: “In any restaurant, it’s crucial to make the guest experience a good one, but tapas-style places have even more refined needs. “A good electronic point of sale (EPoS) system such as Aloha from NFS provides the tools you need.”
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= casual dining success
In particular, that includes tableside ordering using handheld devices ranging from dedicated technology to iPads, and kitchen automation technology that gets service underway immediately. Chris said: “With Aloha EPoS, serving staff can send the order straight from the table to the kitchen, where it is displayed on screens so chefs can prepare it immediately, or to the bar so the drinks can be prepared.
Jacque Ferreira is the Co-Founder and Executive Chef of Bar Iberico in Nottingham and Derby, one of the country’s top tapas restaurant chains. Bar Iberico in Nottingham was recognised in the 2016 Michelin Guide with a Bib Gourmand. Jacque says his restaurants simply could not serve the number of covers they do without their Aloha.
“That means dishes often start to arrive even while the guests are still debating about their last orders.
He said: “We expect to serve more than 700 people in the Summer when our outside area is running at capacity.
“With small plates, customers often decide they want more, and EPoS makes it easy to add new orders – or more drinks – to their order.”
“The order going straight from the handheld to the kitchen screen ensures a blistering speed of service.
At the end of the meal, bills can be easily split if required, and items are never missed off. Customers can pay at tableside using credit or debit cards, or even payment apps. Afterwards, the data captured enables restaurateurs to identify what’s selling and what’s not, improving their ordering and helping to keep stock levels under control.
“I spend a lot of time on the restaurant floor, and it is quite common to hear customers exclaim ‘Wow - that was quick’, referring to the speed the food comes out of the kitchen. “We’re looking for future locations to expand – and we’ll definitely be taking the system everywhere we go.” Find out more about Aloha EPoS technology – visit
www.nfs-hospitality.com Technology PAGE 21
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contact YCR Distribution Limited. Tel:
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22 PAGE Technology
TrustYou and Welcome Systems partner to help hotels collect guest reviews TrustYou’s Lite Survey Solution now available within Welcome Systems’ hotel booking system free of charge Pursuing the joint goal of facilitating hotelier’s everyday business and enhancing bookings, TrustYou, the world’s largest guest feedback platform, and Welcome Systems, the British hospitality original behind the popular Welcome Anywhere hotel booking system, have announced their new strategic partnership. Welcome Systems’ users now have free access to TrustYou Stars Lite, an advanced software solution designed to collect, analyse and market guest reviews. The feedback is collected through surveys that are automatically sent to the guest after their stay. Proactively distributing guest surveys helps hotels increase the volume of positive reviews*, which leads to a better rating and online reputation, as well as higher visibility and better rankings across the web. Evaluating guest reviews also helps Welcome Systems’ users identify areas for improvement and manage the quality of their hotels more efficiently in order to enhance overall guest experience and satisfaction.
24 PAGE Technology
“When it comes to online bookings hotels need to be on top of their game to ensure a positive reputation,” adds John Jones, Managing Director at Welcome Systems. “We are excited to collaborate with TrustYou to provide post-stay surveys and offer this additional service to our users for free. Our brand stands for constant innovation and we aim to partner with the best players in the industry. This led us to work with TrustYou and its sophisticated survey solution.” Welcome Systems benefits from over 30 years of experience in the hospitality sector with the goal of delivering a great customer experience and the ability to drive profitability in any sized business. TrustYou’s expertise lies in providing the best possible platform for feedback management, enabling hotels to manage, market and act upon all reviews, guest surveys and social posts and comments worldwide. Michael Menzel, CRO and VP Strategic Partnerships at TrustYou explains: “TrustYou Stars Lite is designed to give hotels important insights into their guest’s opinions in an easy and user-friendly way. Our survey solution fits very well to Welcome Systems’ existing services and goal of improving hotel operations. “We are convinced that we can help a myriad of hotels solicit and analyse feedback and thereby positively influence their review scores and ranking, as 85 percent** of all guest feedback is positive. This partnership is an important step for TrustYou to solidify our presence in the British hospitality industry.”
The Epos Professionals Since 1982 Cashless Systems, Door Access Systems & CCTV Systems LAN VPN NFC CHIP & PIN CCTV LINK CASHLESS SYSTEMS
C.C.R Systems (Northern) LTD 142 Bebington Road, New Ferry, Wirral, Merseyside CH62 5BJ Tel:- 0151 644 8296 Web:- www.ccrsytems.co.uk Email:- firstname.lastname@example.org
Fresh from the Farm bottles, as well as 425ml premium PET bottles. These creative flavours can be found in local delis, food halls, farm shops, garden centres, pubs and cafés across the country. Named after the Welsh farm that has been in the family since 1903, the company began producing bottled mineral water in the nineties as part of the Radnor Hills brand on their site in Powys, Mid Wales. William’s family wanted to create a drinks range that reflected the heritage of their beloved farm, thus Heartsease Farm was born.
Radnor Hills have been busy carefully concocting a seventh flavour to add to their Heartsease Farm Premium Pressè range, introducing a Strawberry & Mint Pressé. Made with sweet juicy strawberries and refreshing garden mint making this the perfect drink for the warmer weather! Using its very own fresh spring water as the foundation for its beverages, Radnor Hills pay keen attention to the ingredients that are used to make its range of sparkling premium pressés. With other concoctions like Apple & Rhubarb and Raspberry Lemonade, the company errs on the side of sophisticated flavours, and even has smartly-designed bottles to suit the theme. This was a conscious decision, admits William. “Central to our business belief is to create products that look and particularly taste better than those of our competitors. With that central core value in mind, we have assembled a team of experts in developing and producing delicious products. This is where some great ideas turn into reality.” The pressés are available in both 750ml and 330ml glass
“There was a clear gap in the market for a really premium range of sparkling pressés that are bottled in both glass and plastic,” says William. “Many outlets can’t stock glass and this gives them the chance to sell a super-premium pressé range in plastic bottles. It’s because of this, and many other reasons, that Heartsease Farm is performing extremely well.” William believes that the Heartsease Farm pressés complement Radnor Hills’ other range of beverages. “We have become a one-stop shop when it comes to soft drinks,” he says. “Buyers can order mineral water, flavoured water, healthy school compliant drinks, fruit juices and premium adult pressés all from under one roof!”
DON’T MISS IT!
Discover new innovations for restaurant kitchens
6-7 JUNE 2017 | NEC, BIRMINGHAM
Book your FREE trade ticket at www.commercialkitchenshow.co.uk quoting priority code CK166
It’s an amazing show...the quality of the equipment here is phenomenal” THEO RANDALL, CELEBRITY CHEF & RESTAURATEUR, THEO RANDALL @ THE INTERCONTINENTAL
Interflow UK will be exhibiting at the Commercial Kitchen Show at the NEC Birmingham on 6th and 7th June where they will be showcasing a range of advanced and energy-efficient systems, including ventilated ceilings, air purifiers, floor drainage and gravity grease separators for catering and food processing establishments.
The proven equipment comes from pioneering manufacturers, including GIF ActiveVent, Basika, Desinfinator and plasmaNorm; it is certified to European norms, is easily maintained with extended life and economic running costs. Ventilated ceilings efficiently and quietly transform the atmosphere in commercial kitchens and open up the space to provide a less stressful working environment conducive to concentration on the task at hand. The ecoAzur from GIF is a new energy saving solution, which monitors temperature and humidity arising from cooking, whilst operating optical and thermal sensors linked to the BMS to adjust ventilation rates making significant energy savings. Other products available from Interflow include the plasmaNorm, which is used to reduce odours, remove harmful constituents and general air purification, ideal for installation within commercial kitchen environments.
Basika floor drainage offers unparalleled hygienic disposal in commercial kitchens and food processing operations. As sole UK distributor for all Basika products, Interflow are at the forefront of floor drainage and grease separation; their channels collect and transport water with the pollution load contained into the wider sewage system making them the ideal solution for applications in which high hygiene requirements have to be fulfilled and thermal loads compensated and the grease separators can be linked into the BMS for automated emptying and refilling. Interflow UK work alongside architects and contractors with great expertise in the design and installation of ventilation, odour removal and air purification systems. Learn more about Interflow by visiting Stand D36 at Commercial Kitchen Show or alternatively speak to a specialist today by calling 01952 510050, emailing email@example.com, or visiting www.interflow.co.uk for product information.
01952 510050 sales@interﬂow.co.uk Interflow UK offers a high level of expertise in the design and installation of ventilation, odour removal and air purification systems.
Commercial Kitchen Ventilation
Introducing ecoAzur from GIF The new ecoAzur option enhances the environmental sustainability of commercial catering operations. Using temperature and humidity sensors to monitor realtime atmosphere in the kitchen, the system adjusts ventilation rates to optimise the working environment. It can also be installed in any existing ventilated ceiling and extract canopy.
Related products in the range GIF Jet Stream
GIF Jet Stream Extractor
plasmaNorm Front Cooking
Unparalleled hygienic disposal in commercial kitchens and food processing operations.
Simply Reliable Drainage
Individual solutions and a passion for professional, totally reliable systems are at the forefront of all we do.
Related products in the range Above and below ground separators and lifting systems
Basika Floor Drainage Channels • Individually customised solutions • Modular construction • Hygienic efﬁciency for all environments • Monobody ﬂoor outlets • Diverse accessory range • Fire-safe versions
BASIKA fas E mobil
BASIKA grease seperator
Interflow UK, Leighton, Shrewsbury, SY5 6SQ | www.interflow.co.uk | 01952 510050 | firstname.lastname@example.org
Owned and managed by Eton College, Dorney Lake is a world-class sporting and events venue with an inspiring Olympic heritage – the GB rowing team won 12 medals in London 2012. The Lake’s Boathouse function room offers magnificent meeting facilities and is the perfect place for events and conferences. Rockfon Mono Acoustic was installed here to create a unique ‘wave’ ceiling design inspired by the waterside view.
How Rockfon® Mono® Acoustic
rows to the challenge The Lake View Room at the Boathouse is a glass-fronted space which overlooks the grounds at Dorney Lake. Johann Schnaus, Architect, and Lucille Lepercq, Associate at S&Y Architects, were briefed to refurbish the space “…creating an identity and re-integrating it with Dorney Lake’s Olympic legacy. The new scheme had to incorporate high levels of flexibility and create a subtle personality to cater for a host of different functions and events. Rockfon Mono Acoustic played an important role in establishing the room’s identity and purpose. I would be very happy to specify this system again.” Rockfon Mono Acoustic is more than just a ceiling, now with a smoother, elegant render and even whiter surface, it brings together the seamless clean lines associated with traditional plastered surfaces, and performance characteristics thought only possible with modular suspended ceiling and wall systems. Three long, linear acoustic rendered rafts were installed in the Lake View Room. The central raft is curved to echo the flow of the lake outside. PANARC Interior Solutions, a certified Rockfon Mono Acoustic installer, carried out the installation at Dorney Lake. PANARC Business Development Manager Daniel Davies explains why Rockfon Mono Acoustic was the perfect solution: “We installed 270m² of Rockfon Mono Acoustic at Dorney Lake. Rockfon Mono Acoustic Flecto edge panels were used to produce the curved wave effect. The versatility and flexibility of Rockfon Mono Acoustic helped us to achieve the desired result which looks very impressive.”
The Lake View Room can accommodate up to 100 guests. Thankfully the monolithic ceiling provides Class A sound absorption (0.95-1.00αw) which significantly decreases echo and reverberation levels, creating a relaxed environment where visitors can comfortably hear one another. Mike Potter at leisure industry specialist contractors WFC, liked the versatility of Rockfon Mono Acoustic. “This was an unusual ceiling design and required a clever solution. Not only could Rockfon Mono Acoustic create this unique look, it also offered the acoustic control necessary for a large reverberant space. I particularly liked how the projector, screen and services integrated seamlessly with the ceiling. The finished look is very polished and is perfect for the building and its setting.” The ceiling allows for easy incorporation of lighting, air conditioning and ventilation systems and offers Class A2 fire protection. The stone wool tiles are dimensionally stable at up to 100% relative humidity and can be installed in temperatures ranging from 0˚C to 40˚C, allowing for installation to take place before windows are fully sealed. If your project calls for creative ceiling design, Rockfon are eager to use their expertise and technical knowledge to help you achieve your vision. For information on samples, specifications, advice on your project or to find your nearest area sales manager, visit www.rockfon.co.uk PAGE
Case Study Case Study
LAKE VYRNWY LAKE VYRNWY HOTEL & SPA HOTEL & SPA
“The nice thing, which is rare these is that thewhich people I have “days, The nice thing, is rare these on the ground here have a direct days, is that the people I have working relationship witha the on the ground here have direct people at AvantiGas, so if we working relationship with the do have a problem, we can people at AvantiGas, so actually if we do call and talk to them, which is have a problem, we can actually something call and talkwe toreally them,value.” which is something we really value.”
LAKE VYRNWY HOTEL & SPA
Dramatically situated on the edge of Snowdonia, Lake Vyrnwy Country House Hotel & Spa commands breath-taking views over the mountainringed lake, which forms part of the wild and wonderful Vyrnwy estate. This prestigious hotel ranks as one of the regions largest LPG users. “We use LPG because the hotel is off the mains gas network, and until recently the electricity supply has been at best flakey”, observes Operations Director, Anthony Rosser. “Because we’ve always used LPG, the best thing to do as the business developed was to improve that infrastructure. We use it for heating, cooking and hot water, and run stateof-the-art condensing boilers, so it is pretty efficient. And because we use so much of it, we can buy it at relatively preferable rates; our usage in 2013 was 203,000 litres and we project 2014 consumption to be similar.” AvantiGas Area Sales Manager, Tony Edwards, adds: “For running a commercial kitchen, gas is every chefs favourite. That requirement would have steered the hotel towards LPG in the first place, and we have acquired their valued custom and have been in a good trading relationship ever since.” Lake Vyrnwy has six large vessels all linked together; fuel is delivered in liquid form via a tanker, which usually comes from our Stanlow refinery or the Caernarfon depot. The hotel is on an automatic top-up facility; if they run out of gas, they have no business, so a constant source is vital. Tony Edwards explains: “There is a telemetry system installed, which sends us a daily mobile phone signal with a contents reading of each of the six 4,000-litre tanks. Based on that data, we schedule a delivery to fall in with consumption patterns. If there’s been a busy weekend with, for instance a couple of weddings, the telemetry tells us that we need to make a delivery soon.” According to Anthony Rosser, a reliable delivery service is paramount to his business. So how did they fare if we have a very harsh winter? “We’re very remote up in the hills”, he tells us, “and once or twice we have come close to having delivery problems; because of the poor telephone signal in this area we occasionally have problems with the telemetry system, but we have a very good relationship with the people on site at Stanlow. Certainly around Christmas time, with the additional usage, we can get through an awful lot of fuel. AvantiGas, along with the rest of the country was being pressed for gas, and with the snow, the approaches here were quite difficult. However, AvantiGas actually managed to lay on a smaller truck and get it up here, so that was a good effort on their behalf. If we ran out it would
be disastrous; apart from 52 bedrooms accommodating potentially 100 guests on site, I’ve also got 24 live-in staff.” Anthony has been the Manager there for 14 years, “It’s not a bad place to be!” he jokes. The hotel has grown from 30 bedrooms to 52; we have built a spa and gained another star, making us a 4-star hotel. We have also recently redeveloped the pub area into an eclectic brasserie restaurant, and there are clay pigeon ranges, fishing, hiking; Lake Vyrnwy is certainly a very desirable establishment. “At the moment,” enthuses Anthony, “the business is returning to prerecession levels and record occupancies are on the cards.” So why does Lake Vrynwy choose AvantiGas over any other LPG supplier? “On an annual basis we go out and do our due diligence to see whether we’re getting value for money in the marketplace, and we have not been able to better the price. But additionally, the nice thing, which is rare these days, is that the people I have on the ground here have a direct working relationship with the people at AvantiGas, so if we do have a problem, we can actually call and talk to them, which is something we really value.” From a wider perspective, with the changing economy in Wales, tourism is now hugely important, being in the top four for generating GDP. Specifically within Lake Vyrnwy, apart from some relatively small tenanted farms, there is nothing else. “Once,” Anthony reveals, “the estate had over 70 people working on it; the last employee was handed his cards a few years ago, so we are now the sole employers in the region and the principal economic generator for a significant chunk of Wales. So, without the proper infrastructure and support that we get from companies like AvantiGas, that business model could break down.”
To find out more either: Freephone 0808 191 0000 email us at email@example.com or go to avantigas.com @AvantiGas
CK Direct expand their recirculation offering with the Created by CK Direct, a leading UK catering equipment manufacturer and experts in ventilation, EcoFresh is a new range of recirculation units to be used in kitchens where ventilation to outside atmosphere is impractical. The development of EcoFresh provides ease and convenience. The free standing units provide a capacity increase in existing kitchens, or allow for the set-up of cooking stations in previously unsuitable areas of a building. Cooking in commercial kitchens generates grease, fine particulate, smoke, and odours, which make up the most persistent causes for reduced airflow and significant fire hazards. Well maintained duct ventilation will tackle these causes head on, but in cases where ventilation to the outside is impossible, for instance listed buildings and conservation areas or buildings with restricted planning consent, then recirculation is the most efficient approach. Recirculation absorbs vapours, filtering them within the kitchen itself, essentially trapping grease and fats along with odours, before venting back into the kitchen as recycled air. The EcoFresh range provides an even safer and more comfortable kitchen environment, thanks to the unique four-stage filtration process. Passing through a strong stainless steel baffle filter before high capacity continuous
36 PAGE Catering Equipment
fibre filter removes mid to small size particulate, a HEPA (High Efficiency Particulate Arrester) then reduces smoke and fine grease particulate prior to the activated carbon filters removing airborne pollutants, contaminants and reducing cooking odours, completing the recirculation cycle and four-stage process. The importance of installing and maintaining the right ventilation or recirculation unit is a high priority for commercial kitchen owners and staff, which needs expert guidance. CK Direct provide a consultative approach to new kitchen builds or when kitchens are expanding their range of equipment, always taking surroundings, regulations and the safety of the staff into consideration, before offering a solution perfectly suited to their project. For this reason, the introduction of three new recirculation units that expands CK Direct’s offer has been greatly welcomed by numerous customers who previously could not extract fumes efficiently. Tony Ricciardi, CK Direct Managing Director emphasises: “Here at CK Direct we can guide you through your requirements to ensure the right systems are in place to deliver
a well-designed, safe and efficient kitchen. The development of three EcoFresh units expands our offering into the most efficient recirculation capabilities, allowing us to confidently supply for kitchens where ventilation to the outside is impossible.” You can find out more about CK Direct at www.ckdirect.co.uk and you can find them on Facebook and Twitter for regular offers and updates.
COMMERCIAL KITCHEN VENTILATION & EQUIPMENT
DESIGN / MANUFACTURE / INSTALL / MAINTAIN
STAINLESS STEEL EQUIPMENT
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of Catering Equipment Beverage Machines
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FREE catalogue available online
NEW TO THE UK MARKET:
HERALD PLASTIC INTRODUCES THE EDIBLE STRAW Herald Plastic has finalised terms to position itself as the UK’s sole supplier of edible straws. The quality disposables manufacturer and supplier is now launching the exclusive straws to the UK market with the expectation that they will create a stir across the entertainment and leisure sectors, with target markets including bars, festivals, events, hotels, restaurants, clubs and pubs. Described as ‘an experience’, the straws have already established a loyal customer base of cocktail drinkers in the bars and clubs of Europe however Herald forecasts a wider demand in the UK market. Managing director of Herald Plastic, Yogesh Patel explains: “We’re very excited about these straws as they are a pioneering and unique product that can sell on many levels. Besides being functional, they are a sweet treat that parents can buy for their children to add to a holiday or day out experience. They can be enjoyed at any age, providing a focal point and enhancing a child or adult’s drink. For the seller, they provide added value and a point of difference from the competition. They’re a real crowd-puller as they are an industry first. “There’s also the whole environmental sell, which has been fully embraced on the continent. As the straws are an edible product, they present an environmentally friendly, responsible and sustainable – not to mention fun – alternative to the plastic straw.” The straws are currently available in lemon, lime and strawberry and can be purchased by the box. Yogesh adds: “Our edible straws are a pioneering new product that will essentially present our customers with an abundance of
marketing opportunities across all platforms, including social media, and should attract a wide audience. They’re colourful and enticing and provide a whole new dimension – our customers’ customers can drink it, bite it. Enjoy !” Herald recently announced that it has increased its warehouse facilities and invested in new machinery. The company aims to further develop its manufacturing capability and provide a valid, quality alternative to the current offering when it comes to catering disposables. With over thirty years since its inception, Herald is renowned for its vast catalogue of goods that provides an unrivalled breadth of choice. The company has been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect its reputation and its customers’ expectation. A member of the Foodservice Packaging Association, Herald is a family-led concern. For further information on Herald Plastic and its products, log on to www.heraldplastic.com or call 0208 507 7900 to request a sample of the new edible straw.
A few puffs and it’s ready! Steam from raw - seafood, mange-tout, broccoli, asparagus, carrot, sweetcorn and more. Re-heats pre-cooked, chilled seafood and pastas, all in just a few seconds… If you don’t believe it’s true, we’ll demo it for you! This, and many other products available for demo at our Live Kitchen at Uxbridge, or at your location. Tel: 01895 272 236 Fax: 01895 256 360 Email:email@example.com Web: www.equipline.co.uk
Ashley House Ashley Road Uxbridge Middlesex, UB8 2GA
Equip Line represents some of the worlds’ leading commercial catering equipment manufacturers offering operators targeted solutions for operational issues in many market sectors whether large or small, and many are 13amp so can be used almost anywhere, for example:
• Vertical Contact Buns, Tortilla & Muffin Toasters by
• Conveyorised Char-Grilling by Nieco: if you provide a
• Egg Station by Antunes/Roundup: does away with H&S
consistently cut/formed product, we provide you with consistent results in terms of finish and temperature: Steaks, Specialty Fresh Burgers, IQF Burgers, Chicken Fillets, Chicken Pieces – Tikka or Tandoori; lamb kebabs, lamb pieces, salmon, large shell on prawns/ half lobsters, Frankfurters, Mediterranean vegetables – and much more
• Hot Grab & Go Multi-Deck Units by Fri-Jado: 3, 4,
or 5 level units make it easy for your customers to purchase in a hurry – best of all they all hold your product temperatures – Soups, Stews, Rice Pudding, Curry Pots, Pasta Pots, Wraps, Pies, Pasties, Sandwiches, sweet pastries….
Antunes/Roundup: if reliability and speed is your need, Hi-Speed models out produce a loan operator providing piping hot buns/muffins to perfectly compliment your great burgers and Egg Muffins…. issues from burns staff often get frying eggs. Up to 12 eggs perfectly cooked in 2.5minutes using tiniest amount of fat – a bonus for customers too as you offer a healthier product……
• ChefSTEAM by Antunes/Roundup: the two models
of Variety Steamers offer between 20oz and 40oz of freshly cooked from raw or re-heated foods most within 20seconds to 2 minutes – Seafood, shellfish, pastas, mange tout, broccoli, asparagus, peas, baby sweetcorn, rice and more….
• Beech Stone Hearth Ovens: spectacular custom gas or
• Hot & Cold Deli Units: can be suited together without
wood-burning Ovens, some with in-built char-grills, or rotisseries, allowing you to offer a wide menu whilst providing theatre style cooking to Wow! your guests
• Baby Countertop Steamer by FKI: Steams/Hot Holds/
Equip Line invites you to either book a date to come to the test kitchen at Uxbridge, Middx, for a hands-on live demonstration, or the smaller 13amp equipment can be brought to your premises for demonstration on site.
heat/cold transfer, 3 – 7 GN pan size, serve-over, or server assisted, proven holding capabilities for peace of mind….. Re-Heats Whole Sweetcorns, Frankfurters, Asparagus, pre-poached Eggs; Chef’s Squeezy Bottles of Sauces, wet hand wipes…..
All are supported nationwide for delivery, installation, warranty and field service by an experienced technical team that operates 7 days per week.
Catering Equipment PAGE 41
Case Study Case Study
THE MULBERRY INN THE MULBERRY INN COUNTRY HOTEL COUNTRY HOTEL
THE MULBERRY INN COUNTRY HOTEL
When hotelier Allan was free to choose his LPG supplier for his idyllic Welsh retreat, AvantiGas offered innovative solutions and outstanding service – as well as substantial cost savings. The Challenge Three years after buying and completely renovating a once run-down country inn set amidst stunning scenery near Llangollen in North Wales, Allan Leck was finally able to leave behind an uneconomic LPG contract and find a new supplier to keep his kitchen fuelled and his 15 bedrooms cosy and welcoming. But his existing two-tonne tank was in the way of a proposed extension.
What We Did Area Sales Manager Tony Edwards advised Allan on relocating his LPG tank and switching from one twotonne vessel to two one-tonne tanks which would be less obtrusive, easier to screen and more efficient. Tony personally oversaw the building work for the re-siting and the installation, scheduling the work at a time when there would be no disruption to the daily running of the hotel.
“…Then the area sales manager for AvantiGas came along and showed great interest in what we were trying to achieve, and I thought ‘Well, right, that’s the firm we’ve got to deal with.”
The Results “We had a lot of good advice about re-locating the tanks and how to install them. That in itself was invaluable. We had a substantial price reduction too and although we had the outlay of laying concrete for the new tanks, we will get back that investment from savings within six months. And if we get planning permission for our three-bedroom extension, we have made maximum use of our land. The price was acceptable, the service was incredible… Tony made it all very easy for us and I had nothing to worry about.”
To find out more either: Freephone 0808 191 0000 email us at firstname.lastname@example.org or go to avantigas.com @AvantiGas linkedin.com/company/avantigas
Panasonic enters the accelerated cooking arena with the launch of its Speed Convection Oven at Commercial Kitchen Panasonic reveals its new Speed Convection Oven at Commercial Kitchen, aimed at visitors from the food to go sector, a market estimated to be worth £16.1bn in 2016*.
With the food to go specialists (worth £4.6bn) in growth, and convenience and forecourt operators (worth £2.5bn) introducing dedicated food to go counters in stores, there is a need for a cost-effective alternative to the accelerated cooking options already available. Iain Phillips, Sales and Marketing Manager, Panasonic UK Ltd; “Our Speed Convection Oven is used by a major global coffee chain in Japan and after consultation with various UK operators, it has now been developed to suit the British market. The SCV-2 Speed Convection Oven is an exciting launch for us as it adds a new dimension to our existing range of commercial microwaves and gives us the opportunity to offer an affordable solution to those seeking an oven with excellent build quality that will perform in a high throughput environment.” When space is at a premium and speed is of the essence, the SCV-2 is the oven to choose. It is fitted with a catalytic converter for extraction-free cooking, meaning it can be located anywhere – front or back of house, and has two inverters, cooled by four fans. There is a full accessory kit that includes a ceramic base tray, wire rack, ceramic plate, non-stick basket and a pizza paddle, and the oven can store up to 1,000 cooking programmes, with images, on a removable SD card, all of which is accessible via the intuitive, touch control panel. The oven also benefits from an easyaccess, front mounted filter, operates at a temperature range of 180°-280°C and sports compact dimensions; W 474mm x D 565mm x H 412mm. Visit Panasonic on stand H15 at Commercial Kitchen on 6-7th June at the NEC Birmingham *IGD Retail Analysis, August 2016 To find out more about the range of Panasonic microwave ovens, call 01344 862444 or go to : www.panasonic.co.uk/pro-cooking
New Speed Convection Oven | SCV-2
• • • • •
Super fast, extraction free cooking Compact footprint Intuitive control panel Full accessory kit Customer focussed after sales support
See it in action at stand H15 Commercial Kitchen Show, NEC, 6th & 7th June 2017
Chantelle Lighting works closely alongside a multitude of designers and architects to provide spectacular lighting pieces that will brighten any room. Anthony Holly, managing director said: “So many of the designers and architects we work with are looking to create a wow factor for a bar or restaurant. “We love to receive a drawing or an idea from a customer and help them transform this into an amazing lighting piece; one that gets people talking. “From a bespoke feature light to designing fittings made from on-trend materials such as marble, brass and concrete, the lighting in a bar should do the talking.” “Choosing the right bulbs can also make a huge difference to the look and feel of a venue. Bare filament bulbs, for example, paired with a coloured hanging flex could help you to create an intimate atmosphere with a funky and raw edge.”
Introducing colour to light fittings, whether through glass, fabric, sprayed metal or colour changing LEDs will help your bar stand out from the competition.” Badger & Co, located in Edinburgh and designed by Tibbatts Abel, is a project we loved being involved with. Light and airy, the whole restaurant has a fresh feel, from the bright yellow pendants over the bar to the light wood panelled walls. We created two huge feature fittings which would light up the restaurant, these were
46 PAGE Lighting
three tiered bronze chandeliers with over 60 LED filament bulbs. Another feature fitting we created, the ‘dandelion’ inspired pendant, was a mass of gold cages holding 64 dimmable LED bulbs. Each bulb was customised to achieve a white textured look to resemble that of a dandelion head. Each area in Badger & Co featured very different styles of lighting, all which work to complement the vastly detailed interior. We’re thrilled with the overall look achieved at the restaurant, and we loved, once again, bringing ideas to life.
Brightening up Badger & Co. with bespoke lighting
BESPOKE LED LIGHTING AT THE FOUNDRY View all our products online www.chantellelighting.co.uk 01282 877 877
Featured images: Badger & Co
Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability. Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.
WE ARE LIG
THE HOME OF TRADITIONAL, CONTEMPORAR
We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry. To find out more and to see our full product range and services on offer please visit our website www.lightique.com
RY AND INNOVATIVE LIGHTING.
LIGHTIQUE LTD Unit 2a, Eden Business Park, Dunns Close, Nuneaton, CV11 4NE, England
T: +44 (0)24 7638 1559 F: +44 (0)24 7637 4635 E: email@example.com
Designing your bar Some points to remember when designing your bar;
are premanufactured in our workshops as much as possible, this means that once on site a bar can often be installed in just a day or two, keeping your business as operational as possible.
When it comes to bar design, everyone has different tastes, but finding the right look and layout that works for you is important. This is why George Thomas Joinery will spend time with you, working out what you require and how you want it to look, but probably more importantly we consider how the bar will work for your everyday business. All too often function is forgotten to aesthetics. The key to good bar design is having everything to hand for each bartender, this is even more important if space behind the bar is limited, the last thing you need is bartenders walking behind and into each other all the time, it
only takes a few broken glasses to start eating into your profits. Once you have considered all of these factors, then how the bar will look comes next and that’s where George Thomas Joinery can also help. Our experience of wood and its finishes, various solid surface materials, coupled with the ability to create unique textures and patterns, combined with hidden lighting, are all techniques we can employ to give your bar the truly unique look. All of our bars and counters
We operate from a 14,500 sqft workshop impressively equipped with some of the latest woodworking machinery, including CNC and edge banding machines. Handily located in the Midlands we operate throughout the UK. We welcome potential customers to visit our workshops and to see us at work for themselves. George Thomas Joinery can design and manufacture everything from bespoke one-off joinery items to high quality repeat pieces. George Thomas Joinery Tel: 01384 637 825 firstname.lastname@example.org www.lk2.co.uk
For a busy bar, a dedicated till per bartender is ideal, then they aren’t waiting to type in drinks and take payment.
Create drink preparation stations with all the tools in one place, this includes the soda tap.
Consider where the sink and if required the washing station might go, include a strainer to catch the fruit, umbrellas, etc, but ideally these are away from the main area of serving drinks.
A rubbish collection area, you might need to allow for separation of glass here.
Beer taps, located so they don’t obscure the customers from the bartenders.
Glass storage, overhead or behind?
Wine bottle and sprit storage might need considering as well as the dispensing of the spirits, optics or a set location for the common spirits if poured.
Bar tops, wood is more forgiving that stone, but use hardwoods for longevity, while Corian is antibacterial and hygienic.
If you have waiters, then a dedicated service area of the bar is useful, if only for the return of dirty glasses.
Don’t forget the plumbing, cabling and electrics as well as lighting.
POUR WINE BY THE GLASS WITHOUT PULLING THE CORK.
Increase your sales by selling wine by the glass. Propose every wine of the menu by the glass. Small investment.
CORAVIN™ Wine System
Portable, light and easy to move around. Stop wasting wine and increase stock rotation.
Coravin™ is the most intuitive wine system that gives you the freedom to pour and enjoy a glass of wine from any bottle at any time. It is the best-in-class tool that protects your wine from oxidation using Coravin’s proprietary technology that leaves the cork in place while the wine flows. Available at www.coravin.com
Pouf Daddy Pouf Daddy is a designer flexible furniture brand, cheeky and lively in spirit, deadly serious when it comes to the quality of the design, fabrics and innovation in its products. Designed to be flexible from the range of fabrics to the number of colours from bright primary colours adding contrast for sundecks or cool white, grey and taupe for minimalist style.
coating on the back which makes the fabric waterproof.
Pouf Daddy Denim Denim hardly needs any introduction, we have produced our favourite styles with our favourite fabric – denim. Like a favourite pair of jeans, they just get better and better (without the rips LOL). With our easy to use filling system, emptying the bag could not be simpler, Launched just 18 months ago, as an allowing you to wash your cover as online business, the next 12 months many times as you like, getting that the brand is pushing ahead to grow its well-worn faded look. With yellow business, expecting to see Pouf Daddy stitching, pockets and leather label and products sold through quality traditional red tag, this is a great looking range of retailers, direct to business customers flexible furniture. and into new markets. Pouf Daddy will be showcasing its new range of outdoor Pouf Daddy Interiors leather furniture and new colours and Why should velvets, linens, leathers be fabrics for 2017 the exclusive domain for your sofas and armchairs? As you can tell by now Pouf Inspired on the island of Mallorca in the Daddy believes that furniture should Balearics, surrounded by beach clubs be flexible. We believe that even the and large outdoor terraces, the idea stuffiest of drawing rooms would benefit grew from the realisation that despite from some luxurious – and eminently the availability of similar products, no comfortable Pouf Daddies, take the single company was producing a range Velvet Jubbly, Faux leather Guvnor or of product with the diversity we wanted. the Linen Curve, these are not only great to look at but incredibly comfortable. Pouf Daddy Universal The Pouf Daddy ‘Universal range’ is Pouf Daddy Premium a mid-priced range, universal as it’s We have worked with a fabric priced to suit most budgets, designed manufacturer in Spain to produce a for use anywhere – inside and out, to fabric, and colour palette that takes withstand normal domestic use. Made us to the next level. This is a solution with our own 1680D polyester - the dyed acrylic which is water repellent, highest thread thickness and durability mildew resistant, anti-abrasion and the polyester giving added strength, much highest UV rating possible. This really higher than other bean bag companies. is one of the most highly engineered fabrics available. This product is designed for prolonged use outdoors We like the finish this gives, not only (although perfect for interiors too) and that the fabric is made inherently to can withstand extremes of weather, high BS5852 standards but also add a PVC
levels of intense sun, dampness and just general heavy use so also perfect for hotels, beach clubs and if you’re lucky enough your yacht. If you’re specifying furniture where abnormally high levels of wear and tear are likely, Pouf Daddy products made with this fabric is ideal, highly flexible and highly durable. The material can be made to pass all necessary fire safety specification including CRIB 5 and PVC coated to be made waterproof. The fabric is inherently soil and water repellent and best of all it can be machine washed. In addition to this range we offer the products in 3 colour variants in an outdoor faux leather with similar guarantees Products featured Rose Gold Extended Curve and Vintage Guvnor in outdoor faux leather The Pouf Daddy Bespoke where you chose exactly what you want. We have hooked up with Europe’s largest distributor of high tech fabrics where every aspect of a fabrics behaviour is tested to the max. Either choosing from a huge selection of patterns and colours from the ranges of acclaimed manufacturers of high tech acrylic fabrics such as Sunbrella, UV Pro and our own acrylic fabric, woven, 100% solution dyed acrylic yarns, with a minimum of 5 years warranty against fading from harmful UV rays. With realistic minimum order quantities and fast turnaround, we are happy to quote for free on any project. We can also print material to your specification, embroider or simply add your own labelling. Nothing is too much trouble, you have a request we will make it happen. Featured products: Ottomans, Poufs and cushions made from UV Pro, high tech solution dyed acrylics for outdoor use both domestic and commercial
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