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The latest news, products and services from the restaurant industry, for the restaurant industry June 2019

How Your Restaurant Can Drive Profits with a CRM System See P24-25

Revamp summer wine lists with new Nika Tiki Sauvignon Blanc See P8


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Check the latest offers at www.marcliffe.com The Marcliffe Hotel, Spa and Restaurant North Deeside Road, Pitfodels, Aberdeen AB15 9YA T 01224 861000 E enquiries@marcliffe.com


Image: Catering Design Group p14

June 2019

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Industry News Technology Alfresco Dining & Outdoor Solutions

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Uniforms & Workwear Recommended Suppliers

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Pupils Learn Reading, Writing And Barista skills

MOD Pizza receives investment of $150m to accelerate expansion London and New York based Private Investment firm Clayton, Dubilier & Rice has acquired a significant stake in MOD Pizza through an investment of $150 million. The investment will help accelerate MOD Pizza’s continued expansion in the casual dining sector. MOD Pizza has 433 locations and having entered the UK market in 2016 now has 10 UK locations. With this additional capital, MOD Pizza plans to maintain its rapid growth across existing and new markets in the US and internationally. Ken Giuriceo, CD&R Partner, and Paul Pressler, CD&R Partner and former CEO of Gap Inc. and senior Disney executive, will both join the MOD board of directors. Following the announcement Ken Giuriceo, CD&R Partner said: “We could not be happier with our new MOD partnership and we look forward to working closely with management on strategies and operational initiatives to ensure that

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Coffee shops have become such a regular feature of our towns and cities, most of us can tell a flat white from a double espresso or a skinny frappuccino.Item to Your Interior Now the importance of coffee to the UK’s culture and economy has been recognised with the inclusion of a vocational course in the school curriculum.

the company profitably achieves its ambitious growth plans. The MOD team has created an exciting, marketleading business with a truly special culture and purpose.”

A 28-week Introduction to Barista Skills course is being piloted in East Renfrewshire by Glasgow-based social enterprise company Greenhouse Community, which aims to run it in schools across the country.

In addition to continued growth, MOD plans to enhance the experience it provides customers through investments in off-premise and digital capabilities, while continuing to look for ways to use its business as a platform to make a positive social impact.

The course teaches pupils from S3 to S6 about the origins of coffee and how it’s grown as well as the ethics of the coffee trade, including where coffee importers source their beans and how sustainable growers in less developed countries can work with companies to ensure they’re paid a fair price for their harvest.

Paul Pressler added: “MOD has made important investments in online and mobile app ordering, innovative digital marketing strategies and customer loyalty programs and leads its competition in virtually all relevant customer satisfaction scores. We are especially excited about the new store opening opportunity ahead of the company, which will create an even more valuable enterprise.” Founded in 1978, Clayton, Dubilier & Rice is a private investment firm. Since inception, CD&R has managed the investment of $28 billion in 85 companies representing a broad range of industries with an aggregate transaction value of more than $125 billion. CD&R has offices in New York and London.

Every facet of coffee making is covered from roasting to serving before students are taught how to make everything from a cappuccino to a latte or a macchiato. The latter part of the course includes a work placement where pupils are given on-the-job experience and tutored on punctuality, independent travel and dealing with members of the public. Greenhouse Community provides catering facilities for local authorities, public bodies and private employers, offering training and employment opportunities for staff with learning difficulties and mental health issues. As well as providing a foothold in the jobs market for challenged and hard to reach groups, it also works with schools to offer training in catering skills for senior pupils.


Group behind Michelin-starred Club Gascon to open seafood restaurant Catch Me The group behind Michelin-starred Club Gascon in east London has announced plans to launch seafood restaurant Catch Me at Westfield London in White City. Opening on 8 June, Catch Me will have a raw bar and kitchen menu including an offering for youngsters. Dishes from the kitchen menu, put together by Club Gascon chef patron

Pascal Aussignac and head chef Julien Carlon, will include smoked haddock mini doughnuts and mullet carpaccio.

available in UK with a twist of the Provence. The concise menu uses sustainably sourced fresh fish and shellfish, prepared daily.

Catch Me will also offer lunch options such as a lobster and crayfish roll wrap and a crispy cod burger.

“We couldn’t be more excited to bring this Mediterranean offering to Westfield’s Balcony Court. We hope that the restaurant will become a destination for great food at accessible prices.”

Carlon said: “With Catch Me, we want to showcase the best of seafood

Diageo launches superpremium Italian gin brand inspired by winemaking Spirits behemoth Diageo has announced the launch of a super-premium gin brand, Villa Ascenti, inspired by the Italian winemaking tradition. To accompany the new brand, Diageo has built a new £360,000 distillery in Santa Vittoria headed up by master distiller and trained winemaker Lorenzo Rosso. Rosso has been tasked with crafting a gin using local ingredients from the region’s farmers to harness the flavours of the northwest Piedmont region. He makes the gin using Moscato grapes, fresh mint, thyme and Tuscan juniper.

‘I’m particularly proud of the use of the Moscato grape distillate, an idea that stemmed from my winemaking experience,’ commented Rosso. The distillate, he said, has a significant impact on the gin’s flavour: ‘On the nose, the mint and thyme are vibrant and refreshing alongside the spice of the Tuscan juniper berries, whilst on the palate, the Moscato grapes really come to life,’ he explained. ‘Enhanced through copper distillation, the smooth, fruity flavour of this distillate rounds

off zesty juniper notes to create a velvety, slightly sweet gin.’ Villa Ascenti is launching this month across 14 markets, including the UK, Italy, Germany, Spain, Ireland and Austria. 'We are incredibly excited to launch Villa Ascenti Gin, which will join our luxury spirits portfolio, Diageo Reserve, and enable us to really strengthen our gin portfolio, which includes world class gins Gordon’s, Tanqueray, Tanqueray No Ten and Jinzu,' said Diageo. 41% abv, RRP £35, diageo.com

Speakers sought for Irish food symposium Chefs and food enthusiasts who want to create a better global culinary network are invited to speak at the annual Food on the Edge (FOTE) event in Galway, Ireland, later this year. At the international launch of the symposium, held at Robin Gill’s new restaurant Darby’s in Battersea, London, JP McMahon, the founder of FOTE and chef-patron of one Michelin-starred Aniar in West Galway, announced a new ambassador programme.

“Each year we receive a large number of inspirational applicants hoping to partake and speak at Food On The Edge,” said McMahon. “These applicants are very often doing wonderful things for Irish food and developing the industry in their own way. “While we have limited capacity for speaking slots, we wanted to do something to acknowledge these food champions. We hope this initiative will widen the reach of FOTE and act as its legacy into the future.”

Six ambassadors will be invited to speak in a discussion at FOTE on the work they are doing, as well as receiving a two-day ticket to the event and a profile on the website. FOTE, which will feature an artisan food village showcasing the best of Irish and West of Ireland food produce, will take place on 21-22 of October at the National University of Ireland Galway. For more information see www.foodontheedge.ie

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KityCow chefs set out plan for permanent restaurant following Hush pop-up

Joe Allen and Aaron Thomas, the chefs behind pop-up restaurant KityCow, are hoping to open a permanent restaurant. The former My Million Pound Menu contestants, who have been running their Indian Nepalese-inspired popup within Jamie Barber’s restaurant since the beginning of February, are currently seeking investors to help them realise their dream of opening a permanent site in the capital. Since operating their pop-up at Hush, Allen and Thomas have received high praise for their food, which draws inspiration from Thomas’s Indian heritage (his parents were born in Kolcata) and Allen’s personal ties to Nepal (his wife is Nepalese). The Westminster Kingsway College graduates said the residency has allowed them to ‘tweak’ dishes such as pani puri, Chicken Korma, ‘Pakku’ pork chop, and their take on Bombay aloo – grilled Jersey Royal potatoes, Bombay aloo sauce and

curried potato spaghetti – as well as experiment with serving formats. “It’s been like a development kitchen in some respects where we could trial dishes and learn what works and what doesn’t work,” said Allen. Thomas added: “When we started we ran an a la carte and a tasting menu alongside each other and we found that the tasting menu had more uptake. Not many were choosing from the a la carte, so what we’ve done now is put a few snacks and small plates, then some larger plates on the menu, so there’s more of a sharing ethos. That’s the style we are looking to go down now and will work better for us in the long-run.” The chefs, who travelled to Australia together and worked in London before coming up with the idea for their own restaurant, say their business’s ideal location would be in one of London’s neighbourhoods, where their food would feel more at home. Allen said: “When Mayfair came up we jumped at it, but didn’t realise

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we’d be on the first floor within a restaurant and it has been tough getting people to realise we’re here at times.” Until their dream becomes a reality, the pair plan to return to full-time work while continuing to operate KityCow as a pop-up. Although they were weren’t successful in winning investment through the BBC 2 series My Million Pound Menu, they are grateful that their aspiring restaurant venture – then named XXVI – captured the attention of chef and investor Atul Kochhar and Barber, who decided to offer them the first-floor space at Hush to trial their concept with the public. “We never really thought anything would come of My Million Pound Menu,” said Allen, “although we were told that things would come along. We just invited Jamie and Atul to our last pop-up and then when Jamie turned around and said ‘I’ve got this space in Hush, do you want it’, we knew it was a great opportunity from the beginning.”


Jamie Oliver “devastated” with collapse of his restaurant group Jamie Oliver stated earlier today on twitter that he is “devastated” with the news of his restaurant group being placed into administration. The group, which includes the Jamie’s Italian chain, Barbecoa and Fifteen, appointed KPMG as administrators putting circa 1,300 jobs at risk. We understand that 25 restaurants are affected by the administration process and 23 of these are from the Jamie’s Italian chain located across the UK. Jamie Oliver Limited and Jamie Oliver Licensing Limited, which operates under Jamie Oliver Holdings, as well as the international restaurant franchise business, Jamie’s Italian International Limited, will continue to trade as normal. Fifteen Cornwall, which as a business operates under a franchise agreement, will also continue to trade as normal. Jamie Oliver’s businesses have faced multiple difficulties over the past few years where some Jamie’s Italian and Barbecoa restaurants were closed down. Two years ago, Mr Oliver’s Union Jacks restaurants were closed as was the ‘Jamie’ magazine. The closures were forced despite Jamie Oliver investing a further £3 million of his personal fortune into the businesses in December 2017.

Dun & Bradstreet’s Lead Economist Markus Kuger on hearing the news told us: “Like many other industries, the UK restaurant sector has been impacted by the prolonged economic uncertainty around Brexit and complexity of the current business environment. “Over the past year we have witnessed a reversal of consecutive years of growth (since 2015) in the hospitality sector with the number of restaurants in the UK dropping for the first time in eight years. Jamie Oliver’s restaurant business seems to be the latest casualty in what has been termed a ‘crisis in the casual dining sector’.” The casual dining sector has been the subject of much debate in recent years with many predicting brand saturation and as a consequence contraction. Rising rent pressures, the general decline of the high street, food price inflation and Brexit causing concerns for staffing makes operating in the casual dining sector difficult for many, even if you are a household name celebrity chef.

Restaurant fraudster caught by his own books The owner of a Derbyshire restaurant has been jailed for three years for a £480,000 tax fraud that was discovered when investigators uncovered a hidden sales book dating back five years. 2012 and 2017 at his house, which did not match up with sales he submitted in his VAT returns.

Nazrul Islam, 52, from Birmingham, hid sales in a bid to evade nearly £480,000 of tax payments at his Repton-based restaurant, an investigation by HM Revenue and Customs (HMRC) revealed. Islam was arrested in April 2017, which led to searches of his Great Barr home and his restaurant, Jaipur. HMRC officers discovered meticulous records of daily takings between

They also discovered that Islam had registered a different card payment machine, which was sending payments into a separate account. The card sales, along with the hidden cash sales, helped him hide up to half of his declared takings. Richard Paris, assistant director at HMRC’s fraud investigation service, said: “This was a determined, well planned and long running fraud, which even saw Islam buy and use separate card payment machines. Tax fraud is not a victimless crime. Islam

deprived vital UK public services of this money and he gained an unfair advantage over honest competitors who pay the tax they owe.” Islam admitted evading VAT payments and income tax and national insurance payments at an earlier hearing at Birmingham Crown Court. He was sentenced to three years prison at the same court on 23 May 2019. He was also disqualified from being a director for seven years. HMRC seized £22,170 from Islam’s home in April 2017. The money was found hidden behind a large marble wardrobe and has since been forfeited. Action to recover the stolen money is now underway.

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Revamp summer wine lists with new Nika Tiki Sauvignon Blanc Rosé Launching in time for the summer season is the newest member of Lanchester Wines’ multi-award winning Nika Tiki range – Nika Tiki Marlborough Sauvignon Blanc Rosé. Created to revamp summer wine lists, this Sauvignon Blanc Rosé is perfect for both rosé wine and Sauvignon Blanc lovers alike. New Nika Tiki Sauvignon Blanc Rosé displays the traditional Sauvignon Blanc profile which then then builds to a fruitful flavour explosion thanks to the addition of 2.8% Marlborough Pinot Noir. Each glass exudes with fresh tropical Sauvignon Blanc flavours complemented by hints of berries and red fruit, before finishing refreshingly with spice and vibrant acidity.

Serve lightly chilled. RRP - £8.99 RSP Wine List - £17.95 per bottle

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Available from www.lanchesterwines.co.uk


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Mr Fitz Aqua Spritz launches on-trend new flavour

Mr Fitz Aqua Spritz has expanded its innovative range of premium soft drinks with the launch of new Lemon, Yuzu & Turmeric flavour. Served using pure filtered mains water though a distinctive branded dispense system, Mr Fitz Aqua Spritz boosts both profitability and sustainability for hospitality businesses. The new Lemon, Yuzu & Turmeric botanically-brewed drink is an on-trend blend of authentic flavours that brings the total number in the range to more than 25. This latest addition features Sicilian lemons blended with Japanese yuzu citrus fruit, and invigorating extracts of turmeric, and has been created to work as a sparkling or still long soft drink. It can also be served as a mixer with a spirit, and in dessert, mocktail and cocktail recipes. Like all the botanically-infused range, the new flavour is served in combination with pure filtered water from the bespoke Mr Fitz Aqua Spritz system, supplied by dispense specialist Brewfitt. This is connected to the mains water supply and dispenses sparkling and still water, removing the need to store and serve water in disposable plastic and glass bottles. The system also comes with premium branded glassware and exclusive drinks recipes. The combination of costeffective dispense and premium serves can deliver a category-leading GP of 85% on soft drinks, and close to 100% on water. Mark Fenton, head of brand for Mr Fitz Aqua Spritz, said: “Our new Lemon, Yuzu & Turmeric flavour is already proving very popular with both consumers and bartenders. Across the range, we offer an unbeatable combination of current and classic flavours, with businesses using the system seeing the benefits of improved customer choice and higher margins. The eye-catching font drives interest, while the sustainability benefits of eliminating single serve bottles in bars addresses a key environmental concern.” Award winning gastropub operator Whiting & Hammond is now using the Mr Fitz Aqua Spritz system in all its eight pubs. Operations director Paul Worman said: “Our customers expect to be offered a varied choice of premium drinks, and the combination of the Mr Fitz font and the range of flavours enables us to do that across soft drinks, as well as both mocktail and cocktail serves. “We can vary our drinks list quickly and simply, as well as serve chilled sparkling and still water, while achieving high margins. We’ve freed fridge space previously used for bottled water and soft drinks for more profitable products, as well as reducing our recycling costs and improving our sustainability credentials, which is important to us as a business as well as to our customers.” For more information see www.mrfitzaquaspritz.com

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Why payment strategy is so important in the hospitality industry Payment technology has developed so quickly that it has become imperative to implement a strategy which minimises hassle and optimises customer experience. This is especially the case in the hospitality industry: whether you are serving a local restaurant guest or a foreign business traveller, the same focus and attention needs to be given to both sets of customers.

Maximising convenience The more convenient your payment process is, the more likely it is that your customers will be satisfied, and therefore consider using your business again. It is vital to provide seamless card acceptance, from either a stationary or mobile payment terminal. For example, in the case of a bustling restaurant, by implementing an infrastructure which utilises features such as currency conversion, or automatically managing tips, you can make your payment strategy far more efficient. Furthermore, adding the possibility of being able to split bills across different cards provides a more sociable way for customers to pay.

Broadening payment options

opt for mobile payment. The two biggest companies in the world for mobile commerce are Alipay and WeChat Pay with an estimated one billion users between them. Worldwide transaction value via mobile payment was $2,211 billion and is set to rise to $8,961 billion by 2020.

Incorporating other sectors The use of mobile phones is so prevalent in society now that the hospitality industry can gain a lot from them. They are the perfect vehicle for people to enhance their experiences when visiting locations around the world. It can be beneficial for a business to incorporate payment options for other services in the local

area, and this is particularly relevant for the hotel industry. For example, selling tickets for tours, and other attractions, and even developing partnerships with restaurants over possible deals can all help. Developing an app for booking a room, checking in and out, leaving reviews and advertising offers in the local area means that your approach can be centralised. Acknowledging and considering your payment strategy more holistically can really help to increase the efficiency of your business and improve your customer satisfaction. Get in touch with Valitor to find out how we can make buying and selling easy - www.valitor.com

It is also vital to consider the payment options which are available to your customers, as the hospitality industry thrives on the custom of business travellers. For example, given the increased presence of travellers from many countries, it could be important to think about preferred payment methods to cater for these individuals. As preferred payment methods are quickly transcending from card to mobile, it has never been more necessary to offer the option to provide a mobile commerce option. In China, it is estimated that around 47% of phone users, PAGE

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APEX CITY OF LONDON

Overview Just a few yards from Tower hill tube station lays The Apex City of London hotel, part of the renowned Apex hotels group, which exudes the highest standard from every aspect of this fabulous hotel. This glamourous hotel, the first of the chain to open in 2005, is one of London’s secret treasures. Situated moments away from the Tower of London and Fenchurch Street Station making it a fantastic centre point for travel, business and culture. Entering this building feels like stepping into another world where every attention to detail is met and even the smallest aspects are tended to with highest level of care and precision.

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HOTEL

With an on-site spa and restaurant this hotel really is the perfect location for a short break, as well as being equipped to host conference meetings and social events for business guests.

The Room I was delighted to be given the city double room during my stay. The room was an excellent size, with the hotel having a variety of double, twin or king rooms all available, as-well as suites. The room had plenty of character and came with its very own en-suite bathroom with a simply amazing walk in shower (you can never beat a good shower!), work desk and Sky Sports on the TV. I found the hotel room immaculately clean and the

views of the surrounding area were simply stunning. Each room offers free Wi-fi to their guest, so a perfect destination for people on their travels or working away from home.

The Food Dining within ‘The Lampery’ the restaurant had a very at homely feel to it. Serving a wide range of comfort food – meets modern twist dishes, I opted for the Goose liver parfait to start and the rack of British Lamb – perfectly cooked lamb, served with broad beans, toasted almonds, broccoli purée & lamb jus for the main course, both of which left me both satisfied and craving more. Full menu available here.

Breakfast was a slightly more formal affair, showcasing a modern outlook on classic British dishes with a commitment to quality ingredients and depth of flavour, the breakfast menu consisted of a variety of cooked and continental options with a selection of pastries and fruit juices. The Apex City of London really has the feel of a home from home, where the traditional look has been complimented with the modern touches in harmony. A great hotel to stay at while away on Sunday afternoons, to eat fantastic food with friends or to check out London’s top landmarks from just around the corner. To book your stay at the Apex City of London, please click here. PAGE

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Catering Design Group races ahead with local business gains Daventry-based commercial kitchen and restaurant interior design company, Catering Design Group (CDG), has won almost £500K worth of new business within a 30-mile radius of their offices and design studio in Cottesbrooke Park, Daventry. The new gains include a contract with Whilton Mill, Northamptonshire’s premier kart track near Whilton village, just over five miles from CDG. Here, CDG has designed and installed a full-service kitchen and an attractive, multifunctional catering/ function space in Whilton Mill’s new club house to support the development of the venue’s hospitality business.

Steve Hutchings Director of Catering Design Group

CDG’s challenge was to create an open plan space that could transition seamlessly from day use as a café/casual restaurant to night-time with a fully licenced bar. Steve Hutchings, director of CDG, said: “As Whilton Mill is open seven days a week and hosts a wide range of corporate and private events, from race nights to corporate team building activities, parties and national product launches, it was important that our design concepts appealed to a diverse client base. “Working closely with our client, we created a welcoming space with a contemporary industrial feel using a rich colour palette and lighting to create warm undertones.” At Scania, 30 miles from CDG, the design firm drew on its experience of managing complex back and front of house design projects to design and install a contemporary kitchen at the firm’s new head office in Milton Keynes. The brief was clear: Scania’s vision was to have an open kitchen to facilitate communication between the catering staff and customers at the site where the catering team

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caters for 250 staff and visitors, as well as a thriving hospitality service for meeting rooms, functions and break-out areas. CDG produced initial concepts, detailed designs and a full specification for the project, followed by the fit-out phase which included the main kitchen, a hospitality kitchen, a cold room, serveries, cooking and washing up areas. The result is a light, contemporary kitchen equipped to meet the needs of a busy catering operation and providing an interactive eating experience for Scania staff and visitors. Steve Hutchings said: “As commercial kitchen designers, we always have to balance aesthetics with ergonomics. Everything, from the choice of equipment to ventilation, flooring and lighting impacts operationally. The space has to work for the team as they move around the kitchen, and


CDG created a welcoming space with a contemporary industrial feel at Whilton Mill using a rich colour palette and lighting to create warm undertones.

the equipment specification is key to providing menu flexibility and ease of use and maintenance. “A well designed kitchen will have a positive impact on a catering brigade’s performance and enjoyment – which, in turn, has a direct impact on their customers. ”Our open plan design means that the catering team can really engage with customers so it enhances the experience for all.” Just nine miles away in Rugby, CDG is currently nearing completion of a front and back of house design project for Rugby School. Having completed the design and fit out of a new servery in the Boarding House, CDG is now designing and fitting out a new servery area to provide an attractive and welcoming catering facility for day students and visitors, in keeping with the school’s high pastoral care standards.

The scope of works covers storage, preparation, cooking and service areas and includes electrical and mechanical work, stud partitioning, wall cladding, lighting, ventilation, floor finishes, decoration and the supply and installation of catering equipment. Steve Hutchings said: “Working on the two projects simultaneously and with two different architects has certainly kept us on our toes! As we had worked with Rugby School in the past, it was great to return to the school and support their vision again. “Winning business on a local level is always special for our team as it not only creates a buzz in the office but at home too as we share our achievements with family and friends.”

www.cateringdesign.co.uk PAGE

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Rethinking Refrigeration Bespoke refrigeration manufacturer, Capital Cooling, has recently become the exclusive UK distributor of Italian manufacturer, Ilsa, which develops premium chilling systems for restaurants, pastry and ice-cream shops.

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roviding refrigeration and freezer solutions in the leisure, retail and hospitality sectors, Capital Cooling is known throughout the foodservice industry for its wide range of both bespoke and off-the-shelf refrigeration. Supplying many leading refrigeration brands, the business aims to deliver high quality equipment and exceptional value to customers.

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Taking into consideration aesthetics, ergonomics and the environment, the Ilsa range which has recently joined the Capital Cooling brand currently includes a selection of refrigerated cabinets which can not only store and chill food, but can also serve as an efficient and organised system within the workplace. Available in two product lines, Neos and Evolve, these products place huge emphasis on quality, reliability and high performance. Made in Italy, the Neos cabinets are built with a monocoque structure and a high quality 85mm thick insulation throughout, along with a 65mm insulation within the door. Focusing on functionality, attractive design and energy efficiency, the Neos range was built to meet the daily demands of all catering establishments and can truly withstand the test of time. Combining advanced refrigeration technology, optimal ergonomics and not forgetting energy efficiency, the Evolve chillers and freezer cabinets provide easy use and practicality. This range of products can easily be integrated into any foodservice establishment, allowing the caterer to focus on the

things which are important to them within the kitchen. Capital Cooling will also be welcoming more products to the Ilsa range in the near future, which includes the Ilsa Start refrigerated counters and the Ilsa retarder provers. Built with a fine stainless steel structure and finished with a Scotch-Brite satin for the perfect finish, the Ilsa Start counters are suitable for any professional kitchen. All models have 50mm thick, high density insulation along with a 40mm worktop and spring-loaded doors. The system also delivers a consistent temperature due to the forced air ventilation and can easily be accessed for maintenance. Fo c u s i n g o n t e c h n o l o g y a n d functionality, the Ilsa retarder provers are suited to those operating within the bakery sector. Allowing bakers to get the perfect results, the Ilsa retarder provers control the temperature, time and humidity for the perfect bake. Capital Cooling offers a fiveyear warranty on parts for Ilsa products. To find out more, visit www.capitalcooling.com


Dutchglobe is a young, flexible company that focuses on the production of completely, contemporary wooden tables, chairs and lighting. We are committed to providing exceptional and innovative furniture to the business market, based on our considerable expertise and love for wood. Our designs are based on quality, flexibility and a timeless character. We are committed to providing exceptional and innovative furniture to the business market, based on our considerable expertise and love for wood. Our designs are based on quality, flexibility and a timeless character. In an ever more rapidly changing world, companies also need to respond faster to these events. This is especially true in the Hospitality industry, where efficiency and speed are vital. Meetings followed by interactive teaching programmes, presentations and large or small seminars are booked successively in various conference centres. As a hotel or conference space, you want to be able to serve all these clients effortlessly. That is why Dutchglobe will be present at the upcoming Hospitality Fair 2019 on 17 to 19 September with our new solid stackable table.

The A line ultra. A contemporary design with an innovative character. The beauty of solid wood, combined with the latest techniques in woodworking to create a spectacular table. We have created a lightweight conference table from solid wood panels and we have even reduced the traverse weight. The all-wood table makes labour-intensive tablecloths in your room

superfluous and ensures a warm atmosphere in any room. You don’t have to cover these tables and you no longer need to wash table linen as they are no longer required. The 2-component varnish provides a scratch-free and moisture-resistant layer, so you can hold meetings around these tables without any concerns. The low weight of the innovative attachable tops are easy to connect to the tables, ensuring more legroom and fewer legs with any setup. Switching between different set-ups can be done by a singular person, while

also reducing space needed for storage when the tables are not needed. The tables can be stacked to a maximum of 6 pieces and can be moved around with a simple trolley for chairs and tables. The tables are available in sustainable FSC wood or environmentally friendly rubberwood and they can be varnished in several colours. Dutchglobe creates contemporary, solid furniture with innovative solutions.

www.dutchglobe.nl PAGE

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Double Dutch launches the perfect lemon drink for this summer Since launching in 2015, Double Dutch have soon emerged as the industry pioneers in crafting high-quality flavoured mixers and tonic waters and they have now recently launched a perfectly balanced yet refreshing Lemonade; their brand-new Double Lemon. Since starting in the UK in 2015 Double Dutch have become the brand to watch as they continue to excite the market and the taste-buds by providing a fresh, healthy and innovative proposition to the market. Whether you want a classic G&T, a fun cocktail or a refreshing soft drink, Double Dutch has it all. Double Lemon, like all of Double Dutch’s flavours, stays in the theme of everything double, that is double as delicious and double refreshing. Double Dutch’ vision is that lemonade should never be boring - which is why the new Double Dutch lemonade is a blend of lemon with a whisper of lime. But that’s only half the mixology - the other half is that they use quassia to give the hint of bitterness that makes the best lemonade. Quassia’s piquancy doesn’t only give the perfect flavour, it’s a herb that improves digestion so their lemonade doesn’t just taste great, it does you great too!

Just in time for summer, Double Dutch recommend these recipes as the perfect summer serves: Confidently Pink • 50ml Pink Gin • Top with Double Dutch Double Lemon • Garnish with loads of ice Lemon Wedge and Mint Sprig

The Fresh Mexican • 50ml Aged tequila • 25ml grapefruit juice • Top with Double Lemon • Garnish: Grapefruit wedge

Another great piece of news is that Double Dutch have also just recently launched in 208 Waitrose stores with three of their 100% natural award-winning flavours; Cucumber & Watermelon, Pomegranate & Basil and Indian Tonic.

Made with 100% natural ingredients Co-founder Raissa De Haas said “We didn’t just want to make another lemonade, we really wanted to portray our vision on how that zesty and fresh taste of lemon should sparkle alongside your spirit.” Her sister and Co-Founder of Double Dutch, Joyce De Haas also commented on the launch “Our Double Lemon perfectly complements our current range as it tastes brilliant on its own but it also pairs perfectly with spirits, especially flavoured gin such as any pink gins.”

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Made in Britain. Double Dutch only uses superior natural ingredients with a blend of the highest quality spring water from the North of England.


Freaks of Nature launch foodservice offering by appointing vegetarian express as distributor Expert makers of naturally plant-based, free-from and vegan desserts, Freaks of Nature, have expanded their offering into the foodservice market for the first time, by appointing Vegetarian Express as their distributor to caterers, hotels and restaurants. Their new range of dairy and gluten free melt-in-the middle hot puddings will launch with two varieties – Chocolate Fudge and Sticky Toffee. Using their innovative recipe, these hot puds are free from the top 14 allergens. The puddings come in 130g portions with 24 portions per case. The great tasting, free-from and vegan puddings solve the back of house problem of having multiple desserts to cater to diners’ different requirements by being suitable for 99% of the population. With them arriving frozen, you simply need to defrost and heat, saving any wastage. Freaks of Nature do not compromise on the quality or flavour of their products. With expertly chosen ingredients, crafted to their special recipe, you won’t be able to tell the difference. Vegetarian Express is the ideal choice as a food service distribution partner for Freaks of Nature. With a shared emphasis on values, their mission to fill plates with plant-based goodness, whilst delivering on taste with vibrant, exciting and delicious ingredients, perfectly aligns with Freaks of Nature’s goal of liberating and celebrating freeform in an inclusive manner. Sales Director, Paul Downing says: “At Freaks of Nature, we’re all about making delicious, indulgent puddings that everyone can enjoy. Appointing Vegetarian Express is a hugely exciting development for us as it will empower our customers to simplify their pudding offering and save complexity in the kitchen. Freaks of Nature’s puddings truly are for one and all.” Freaks of Nature create their range of hot melt-inthe-middle puddings, luxurious cold-eat desserts and yoghurts at their own accredited factory. Each product is gluten, dairy, egg and soya free, produced using 100 per cent plant-based products, without artificial additives, preservatives or refined sugar, yet still deliver a great tasting product without compromise. This is the first trade expansion from Freaks of Nature, who are already known for their retail products which are stocked in Waitrose, Ocado, Morrison’s, Asda and Planet Organic, Sainsbury’s and Whole Foods.

For more information or to place an order please contact Vegetarian Express on 01923 249714.

www.freaksofnature.co.uk PAGE

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Room 2 is a unique home-style and relaxed place to stay which really feels like a home away from home, I was given the chance to pop down to Southampton, to really see what it was like. I was lucky enough to be given the master loft, which was an amazing space, the mezzanine floor just made it feel so much bigger and like an apartment as opposed to a rudimentary hotel room. The master loft came with the most perfect view of the park, offering enviable green landscapes.

Room2 The in-room facilities enforce the homely feels; the bits and bobs drawer wasn’t used but was full of what you’d expect a ‘stuff’ drawer at your own home to be full ofsellotape, card games, batteries etc. A great little touch for a home away from home. Throw in a giant smart tv, lots of kitchen bits and the most amazing memory foam mattress and it totally feels like a better version of your own home. Other facilities on site include a fully equipped gym, a laundry room to wash your dirty clothes during a long stay & a drawing room to wind down & relax, or of course mingle and socialise with other guests. 20 PAGE


This room could also be used for meetings, a social event or simply entertaining your clients. The site also has safe & secure onsite parking. The decor is modern, bright and Nordic in style with amazing attention to detail. It’s so stylish it could definitely give you some home inspiration and wouldn’t look out of place on a Pinterest board! Unlike the conventional hotel, these large relaxed spaces in room2 make you feel completely comfortable and at ease with your surrounding and no need to feel out of place or like you can’t relax. Just because it’s a ‘hometel’ it doesn’t mean you can leave the compulsory hotel buffet behind! Room2 had an extensive breakfast buffet which was delicious, plentiful and relaxed. I loved the waffle maker!  Room2 Southampton really has the feel of a home from home, where the traditional look has met with the modern touches in harmony. A great place to while away Sunday afternoons, eat with good friends or even catch a game of Football from just around the corner. To book your stay at the Room2 Southampton, please click here. PAGE

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Keeping your cool this summer:

4 ways an ePOS can help The sun is out and so are the tourists. But is your business set up to make the most of the major boost in summer foot traffic? The right cloud-based ePOS solution is your ticket to a successful and stress-free summer.

Your ePOS system should be user-friendly and intuitive to use, with a range of handy features:

Check out everything you can do with a system set up to drive your growth.

A floor plan customized to your layout gives you a bird’s eye view of your service— even your patio!

Create a seasonal menu in no time Your classic menu items keep guests coming back, but fresh seasonal additions are a great way to get them excited. A cloud-based ePOS gives you the flexibility to update your digital menu anytime, anywhere—all you need is an internet connection. Less time spent on menu logistics means more time getting creative. Easy photo uploads let your staff show off the mouthwatering new dishes to your guests.

Turn more tables, faster. Fast service starts with readyfor-anything organisation.

22 PAGE Technology

Simple ordering and menu modifiers for speedy, accurate service.

Sync up your cooks and waiters.

Colour-coded table status notifications mean your staff never leaves a table unattended.

Your front and back-of-house may communicate differently, but the lines should never g e t c r o ss e d . S t r e a m l i n e communication with an ePOS system that ensures the right orders reach the right guests.

Get your staff up to speed.

• Send orders to the bar or other workstations—instantly.

Tr a i n i n g s u m m e r s t a f f shouldn’t feel like a second job—you’ve got enough to manage. Your ePOS needs to be simple enough for new staff to learn quickly and robust enough to handle your busiest shifts. Features like these can help:

• Digital receipts beat out messy handwriting any day.

A customizable interface so seasonal staff only see what they need. Auto-reminders for upsells to help your staff increase the cheque size.

• Send modified orders to your kitchen in real-time.

Now that you’ve survived the busy summer with your smart and reliable ePOS, what’s next? Run a report to look at your sales trends and employee performance so you can plan ahead for fall and winter. See what’s been driving or draining your revenue, and consider whether there are any standout seasonal staff members you’d like to keep on full-time. Oh, and since a cloud-based ePOS solution gives you the flexibility to check on your business from anywhere, you should probably take that muchneeded beach vacation and plan ahead from there. www.lightspeedhq.co.uk


The ePOS that keeps up with the summer crowds. Turn more tables, faster. Get your staff up to speed. Improve order accuracy.


RESTAURANT

UPDATE

How Your Restaurant Can Drive Profits with a CRM System A Restaurant CRM system is like a guest database on steroids. It can help you effectively manage the critical guest data that makes personalised service and marketing possible, making guests feel special and brings them back time and time again.

best customers. And the foundation of CRM is a restaurant guest database. CRM systems are designed to help you maintain your relationships with guests over time, so they return frequently and spend more. The potential impact to your business is immense. In fact, increasing your repeat guest rate by just 5% can boost profits upwards of 95%*. CRM systems can have a variety of features, including those that enable operators to:

Today, nearly 70% of restaurant diners are one and done. They come, they dine, and they never return.

Collect and store personal guest information like name, email, phone number, address, birthday, anniversary, company, title, allergies, dietary restrictions and more.

Track visit and order history on guest profiles, including dates of previous visits and item level visibility into past purchases.

Send targeted email messages and offers to guests based on their personal preferences.

Track email performance metrics, such as who read what email and whether they made a reservation or booked an experience as a result.

1)

That leaves 30% of diners driving the biggest profit margins for operators. That’s a lot of pressure on a small part of the pie. But there’s a silver lining here. Armed with a strong marketing strategy and the right tech tools, restaurant operators can flip that equation on its head. That’s where a Restaurant CRM comes in to play.

BUT WHAT IS A RESTAURANT CRM SYSTEM AND HOW CAN IT HELP YOU? CRM is a category of software that stands for Client Relationship Management. It may also help to think of CRM as Customer Retention Marketing because that’s what the best CRM systems help you do -execute marketing campaigns that help retain your

24 PAGE Technology

Though there are many more features that may be available, it’s important that your restaurant CRM does the basics well. This means giving you easy access to guest profiles so you can use the data in-service and for marketing campaigns. Here are some examples:

In-Service • • • • •

Recommend wine based on past preferences or orders Put a candle in a dessert order if you know a guest’s birthday is coming up Seat a regular with their favorite server Let a table linger if they have a history of postdinner drinks Seat guests in their favorite spot based on their preference for table type, noise level or temperature

1) https://www.prnewswire.com/news-releases/study-finds-70-of-retail-andrestaurant-customers-never-make-a-return-visit-300027410.html


WHAT CRM OPTIONS ARE AVAILABLE?

Yes, these things are all possible without a technology solution. However, you’d need to have the impossible: a front-of-house team who has memorized the preferences of every guest and never quits! 2)

Marketing •

Invite all guests that order craft beer to an Oktoberfest event

Send a birthday note to all guests celebrating a birthday in a given month

Reach out to guests who booked a private party with a special offer to book another event

Announce a new allergyfriendly menu item to guests with dietary restrictions Invite guests who have visited 3x to dine at a private chef’s table

Marketing options are endless but they need to be relevant for your concept. Most importantly, they all rely on data that is easily accessible to you when you need it. This is the value a CRM system provides and the only way to achieve personalisation at scale.

For most restaurant technology, the search begins with a very basic question: Build or Buy. From our perspective, for restaurants, the answer is definitely buy. CRM systems can offer sophisticated features that would require a big investment to accomplish, including time, money and people. Technology companies have already made these investments and benefit from learning from the thousands of companies that use them.

SO WHAT OPTION DOES THAT LEAVE? A Restaurant CRM system built specifically for the needs of a hospitality business. Every industry is different, and the hospitality industry stands apart with the importance of personal relationships front and center and crucial to a businesses’ success.

Important Questions to Consider When Evaluating a CRM System: •

What is the process for cleansing and importing my existing database?

Can I easily export data from the system?

Is there any limit to the size of my database?

Hungry for more? Learn how Inception Group increased online bookings by 20% and captured data on all these guests. Read their story here.

2) https://hbr.org/2014/10/the-value-of-keeping-the-right-customers

Are there any customization fields or tags for profiles?

Does the system offer embedded email capabilities or integrate with a third party email system?

Does the CRM integrate with my restaurant reservation system so profiles can be leveraged in-service?

Does the CRM integrate with my POS system so that purchase history can be recorded on each profile?

Is the system fully GDPRcompliant?

SevenRooms is the leading restaurant CRM system built exclusively for the hospitality industry, enabling operators to own their guest data, cultivate personalised relationships and deliver exceptional experiences at scale. Interested in a CRM system for your restaurant? Schedule your demo of SevenRooms today.

“SevenRooms is a sophisticated system that makes me very happy. We can access all of our venues because they’re operating on the same systems. When someone walks in - it’s so clearly marked who they are - are they a celebrity? What is their spend history? What are their preferences?” Alice Wilson Head of Reservations & Membership

Technology PAGE 25


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Dining goes digital 28 PAGE Technology

5 reasons to update your restaurant EPOS software


By Luis De Souza, CEO of NFS Technology Group Consumers have recently become aware of dramatic changes in the world of retail and the way they shop – but many haven’t even noticed that a massive upheaval is also going on in the restaurant world.

In these days of environmental awareness (and spiralling costs) it’s good to know waste can be kept to a minimum.

The risk of allergens is reduced This is an extraordinarily hot topic at the moment, because of several tragic food allergy-related deaths.

Because today, digital dining is working for customers right throughout the day – even if they don’t realise it. Technology is working hand in hand with hungry people 24/7, from kiosk self-ordering at their breakfast outlet to speeding up lunch service and then ordering dinner online. Restaurant EPOS software has been transforming the way food outlets engage with their customers for a while; can you remember a time when you didn’t see Deliveroo drivers whizzing by? But it’s a quiet revolution. And unlike retail transformation, which is causing disruption in the high street, the digital transformation of the restaurant industry is having huge benefits for both outlets and customers.

So why should you update your restaurant EPOS software? Well, it’s no longer just EPOS, for a start. Solutions such as Aloha by NFS are now comprehensive restaurant management systems that enable dynamic pricing and many other business-boosting innovations. I’ve picked out 5 reasons why you need to implement restaurant EPOS software if you haven’t already done so, and keep your system up to date.

1. Customer service gets a huge boost 2. You can control labour better 3. Stock and waste are kept under control 4. The risk of allergens is reduced 5. Customer loyalty is promoted.

It becomes easier for customers to find your restaurant and book a table online, via apps such as OpenTable, or to place an order for delivery. Once at your restaurant, the restaurant EPOS software provides graphic seating plans so they are seated more quickly. They can then self-order on tablets, or serving staff take the order on handheld technology; either way, it’s sent directly to the kitchen. There, it can be integrated with kitchen automation, and the meal arrives swiftly and accurately. Payment is also taken tableside, so the whole dining experience is incredibly seamless and satisfying.

You can control labour better: Finding staff and rostering them effectively is always an issue in the industry, and even more so now that Brexit is reducing the labour pool – it’s estimated that over 300,000 hospitality workers are considering leaving the UK. Restaurant EPOS software can’t find you skilled staff, but it can provide detailed reports that show exactly what levels of staffing is needed at what times. The technology also reduces tasks such as running back and forth to the kitchen with orders, which not only saves staff time but gives them more opportunity to engage with customers. In casual or fast outlets, self-service kiosks integrated with the digital system are a popular choice for customers who need to order, pick up and go. Once again, the customer experience is effortless, while staff time is used to its maximum value.

Stock and waste are kept under control Customer service gets a huge boost: Keeping your restaurant EPOS software in tip-top condition puts a shine on your customer service in a number of ways.

The data capture facilities in restaurant management technology not only makes sure stock levels correlate with what’s selling, but also provide accurate forecasts to help support your procurement decisions.

In recognition of the heavy burden of responsibility on chefs designing dishes, Aloha restaurant EPOS software now includes chef-designed Kitchen CUT software that tracks ingredients and potential allergens through every dish. It also gives chefs complete control over costs while creating their menus.

Customer loyalty is promoted A great experience will often bring customers back again and again, but restaurant management technology strengthens your engagement with diners. By capturing information about their preferences, it enables you to create tailored offers that are highly likely to appeal to them and build repeat business. In addition, the software helps your restaurant monitor its social media reputation, even alerting managers to adverse reviews so they can be addressed immediately.

How should you choose a supplier for your restaurant EPOS software? Consider what you want to achieve with your system, and how you’d like your want your staff to use it; ask yourself what sort of reports will help you run your business better. Potential suppliers should be able to talk to you about restaurants they already supply – and don’t forget to ask for references. To keep costs low, ask if the supplier offers an affordable rental option. As dining becomes increasingly digital, investing in restaurant management software (or updating the system you already have) is one of the most important decisions you’ll make. So take your time and be sure to seek expert opinion; the benefits of making a wise choice are immense.

Digital dining throughout the day – see the video here Discover more at www.nfs-hospitality.com

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Adande® reaches new heights at Wild ink restaurant, New York Adande® has supplied refrigerated drawer units to the Wild ink restaurant and bar at the newly developed Hudson Yards on Manhattan’s West Side, New York City. Japan, Korea and the Philippines. The 160 seat restaurant and bar provides lunch and dinner service and is currently serving over 3,000 covers per week.

The 5,800 sq ft restaurant and bar, which was opened on 15 March 2019, is located on the fifth floor of 30 Hudson Yards which, at 1,296 feet, is the second tallest building in New York. Hudson Yards is the largest private real estate development in US history and, upon completion, will be home to over 4,000 residences, office accommodation, iconic retail outlets, premier hospitality venues and over 750 acres of open space. Wild ink is owned and operated by London based rhubarb, a provider of luxury culinary events at a variety of iconic arts, sporting and transport hub venues, as well as at a rapidly growing number of proprietary restaurants in and around London. Wild ink is rhubarb’s first venture outside of the UK, but the company will be opening a second hospitality destination at Hudson Yards, later this year. The Wild ink brand is described as Asian inspired cuisine combined with traditional European and US influences. The menu is based on the heritage, experience and background of the restaurant’s culinary team, which includes chefs from China,

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To meet the requirements of the restaurant’s busy kitchen, Adande® supplied ten of its unique and patented VCS2 refrigerated two drawer units, which feature insulated horizontal container technology for stable holding temperatures and energy savings of up to 60%. The dual temperature modules may be switched between chilled and frozen storage temperatures, at the flick of a button, providing cold storage flexibility. In the Wild ink kitchen the Adande® units are located beneath the worktops and adjacent to cooking appliances, providing ergonomic, quick and easy access to ingredients in the preparation of meals. The restaurant’s chefs use the Adande® drawers for the storage of all perishables, including fish, meat, salads and vegetables, as well as all elements for mis en place. The Adande® drawers provide more stable temperatures and humidity than conventional refrigeration systems, meaning that food is maintained at better quality for longer. Executive Chef, Peter Jin, reported that the Adande® drawers are helping his team to meet Wild ink’s objective of delivering a premium dining experience: “Incremental control of temperature and optimum

humidity mean that we can store ingredients at perfect conditions over extended periods for reduced waste. The ability to switch between chiller and freezer modes is a particularly useful function, providing us with greater cold storage versatility.” He added that previous experience of Adande® drawers at rhubarb facilities in the UK had influenced the specification of refrigeration equipment. He stated that kitchen ergonomics had been an important factor in the decision to install the units at Wild ink. “The large capacity, space saving modules are conveniently positioned at the point of food preparation, meaning that chefs don’t have to leave their workstations to fetch food from remote refrigerators. The drawers are easier to access than conventional upright cabinets and with the use of racking systems ingredients are clearly visible. This all saves time, especially during the busiest periods of service. The containers are very easy to clean, which reduces manpower for housekeeping regimes. I also like the drawer open alert.” Karl Hodgson, Global Sales Director at Adande®, commented: “This order represents further progress for Adande® in the US market, where we have been targeting both foodservice and food retailing operators. We will continue to build on partnerships with customers in the USA, who have embraced our innovative refrigerated drawer technology.” www.adande.com


VESTA the ancient and modern Goddess of home Founded in 2000, VESTA soon led the market of acrylic crystal for corporate communications and interior design.

V

ESTA’s name was inspired by the Goddess of the heart and home. That’s why VESTA’s ethos is twofold: modernity and tradition happily combine to express a new concept of living, based on eclecticism and open to innovation.

VESTA’s design process relies on a wide team of internal and external talents whose work is engineered and tested. The production system is divided into two main phases: the first phase involves the laser cutting and marking process of the acrylic sheets. The second and most important phase involves the manual skills of a team of 30 workers who shape, assemble and perfect the product with the same skill andmastery as craftsmen do. This also allows a thorough control of the quality, and a very high qualityprice ratio. Click here to for UK Distributer Barry Perrin website.

Together with the products for the home, VESTA designs a high-ranking proposal for iconic brands focused on quality, intimacy and beauty. The strength of tough hardware(a big plant with several CNC-computer numerical control machines). The value of specialized know-how. The quality of solid experience are the basis of the VESTA’s structure. VESTA has been dealing with hundreds of commissions, always focused on KPIs and creativity.

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New Products 2019 We are very proud of our ranges, designed for both contemporary and traditional palates. Our design team have created new additions that sit perfectly with our current ranges. We are excited to introduce our new products and reinvigorated designs. Layout collection – is a modular deep seating system which brings elegant indoor lounging to outdoor spaces. The collection is comprised of two upholstered seat sizes and seven tables which together create intimate or grand seating environments. Create and configure an individual system that perfectly fits your own outdoor living, as you wish. Upholstered backs and arms are separate components, using the best Sunbrella® Rain® waterproof fabrics that the outdoor industry has to offer. These can be attached on any side of the seats to create sofas, corner sectional, loungers, chairs, and many asymmetrical configurations. Refined frames support both the upholstered seats and a choice of teak or terrazzo table tops. Layout is a creative kit of parts to build your perfect outdoor living

room. (designers: Nathalie de Leval and Andrew Jones) Woodland Screen collection – is a companion design to the Layout Collection and can be used to create greater intimacy and enclosure for seating configurations. The light, random pattern of the teak slats, their soft edges and the pebble-like feet were inspired by nature and create an atmosphere of quiet sophistication. Available in two size: Landscape – h. 133cm x w. 228cm and Portrait – h. 178cm x w. 122cm. (designers: Nathalie de Leval and Andrew Jones) Barlow Tyrie Ltd. Email: UKsales@teak.com USsales@teak.com info@teak.com www.teak.com

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Milano

London

Birmingham

Köln

Barlow Tyrie Limited, Braintree CM7 2RN, England Tel: +44 (0)1376 557 600 Email: UKsales@teak.com Visit: www.teak.com

Equinox collection

Barlow Tyrie – Crafting exceptional outdoor furnishings since . Premium collections in sustainable teak wood, brushed stainless steel, powder-coated aluminium, and handwoven synthetic fibre. Recipient of twenty international design excellence awards.


Quality commercial furniture for the Hospitality Industry

N

ow is the time when traditionally commercial establishments such as pubs, hotels and restaurants review their outdoor areas, to renew jaded garden furniture or go more upmarket to maximise profitability from outside spaces.

LeisureBench Limited is one of the country’s leading suppliers of premium quality commercial furniture. Established 15 years ago, rapid expansion has seen the company grow into a major UK supplier, offering help and advice to many commercial establishments over the years to turn outdoor spaces into profitable spaces. The company’s success initially stemmed from supplying the pub trade with a range of products specifically for this market. They have gradually brought their expertise into all other marketplaces requiring outdoor furniture and accessories, including specifiers. Further growth in the last twelve months has seen LeisureBench move more heavily into indoor furniture and many of their products can be used both indoors and outdoors. Their extensive product range includes A-Frame and round picnic tables, Oasis and Classic Rattan furniture, premium teak tables and chairs, pine furniture, retro style steel chairs, Aluminium range,

recycled plastic, box bases and table tops, planters, commercial parasols, awnings and barriers, plus much more. New ranges introduced for 2019 include scaffolding and Barrel furniture, plus The Dorset Hardwood and steel range of tables and chairs. LeisureBench has also announced a UK partnership with Litex parasols and Gazebos. Parasols range from 3 metres to 8 metres with various canopy colours and different options including printing. Special deals are always available and details of the latest offers can be seen on their website.

SALE

Bentwood Chairs - various colours available £32.50+vat

SALE

Valetta Chairs - various colours available £25+vat

Volume related discounts have also been introduced on top of the company’s already low business pricing. For example spend over£500 and get 5% off, over £1000 and get 10%off and over £1500 will get you 15%off. LeisureBench can deliver nationwide, usually within 48 hours. This is due to the 50,000 square feet of warehouse storage space on site. Visit the website www.leisurebench.co.uk to view the full range of furniture available. Alternatively ring the dedicated sales team on 01949 862920 or email sales@leisurebench.co.uk.


Indoors or outdoors - we have it covered MADRID COLLECTION

OASIS RATTAN

RECYCLED PLASTIC

A FRAME/ROUND PICNIC TABLES

TEAK CHAIRS, TABLES & BENCHES

ALUMINIUM FURNITURE

ALUMINIUM BASE WITH ISOTOPS

BOX BASE WITH ISOTOP AND CARINO TOPS

RATTAN SOFA SETS

HARDWOOD RANGE

HARDWOOD AND STEEL

BESPOKE PLANTERS/BARRIERS

UK PARTNERSHIP WITH LITEX PARASOLS AND GAZEBOS

RETRO CHAIRS

SA LE

Bentwood Chairs £32.50+vat

SA LE

Valetta Chairs £25+vat

VISIT OUR WEBSITE FOR DETAILS OF OUR BULK DISCOUNTS For details of our full range visit our website:-

www.leisurebench.co.uk E: sales@leisurebench.co.uk Call 01949 862920


RESTAURANT

UPDATE

Veuve Clicquot brings a tropical summer paradise to The Den at St Martins Lane hotel Just in time for summer, St Martins Lane hotel will be transforming The Den and its exclusive outdoor terrace into a tropical jungle oasis in partnership with Veuve Clicquot’s much-loved Yellow Label and artisan ice cream creators Ruby Violet. Launched on Monday 20 May, the hotel has become a palm-filled, sunny paradise in the heart of Covent Garden. Guests visiting the jungle haven will be greeted by The Den’s mirrored entrance, complete with palm trees, overflowing foliage and butterflies. A basket of summery props add to the perfect selfie moment. The Den itself, a shaded snug and the perfect escape from the summer heat, is filled with exotic foliage, flurries of butterflies and cooling fans, with chilled bottles of Veuve Clicquot ready to enjoy. To reach the hidden terrace, guests will make their way through a jungle walkway to the outside, where they will be met by a secluded garden lit by hanging lights and brimming with banana leaves and tropical flowers. Floras take centre stage throughout, with palm plants and trees decorating and enclosing the space as a natural haven. For a refreshing drink, Veuve Clicquot will be served by the glass and by the bottle, perfectly complemented by luscious additions to The Den’s menu including Nduja

36 PAGE Alfresco Dining & Outdoor Solutions

Sliders with goat’s curd and rocket, and Tuna tartare with avocado and wonton Ice cream from London-based artisans Ruby Violet will provide further summer refreshment, with a freezer on the terrace serving personal tubs of flavours such as Salted Caramel with almond nut brittle, Matcha and Italian Lemon sorbet. Set to be a desirable destination for all Londoners looking for an escape this summer, St Martins Lane is delighted to be collaborating with Veuve Clicquot and Ruby Violet to create this hidden oasis in the centre of Covent Garden. St Martins Lane hotel is part of The House of Originals brand, launched in March 2019: a luxury collection of properties from sbe featuring a bold spirit that challenges and inspires. www.veuveclicquot.com


Sanderson creates summer paradise with Veuve Clicquot Rosé This May, Long Bar at Sanderson hotel has thrown open the doors to its Courtyard Garden to welcome guests into a tropical summertime oasis, in partnership with Veuve Clicquot Rosé. Launched Friday 17 May, Long Bar has come alive with an abundance of tropical flowers, banana leaves and palm plants climbing up the onyx bar and tumbling from the floral ceiling. Parrots and butterflies are perched amongst the foliage, softly lit by an atmospheric pink glow. The lobby’s art installation, The Worm, has also undergone a tropical transformation, framed by a floral living wall adorned with tropical flora and fauna and boasting its own 3-D effect butterfly vinyl.

Stepping outside into Sanderson’s secluded Courtyard Garden, guests are greeted by the hotel’s famed swinging chair, decked for summer with flowers, ferns, and yellow butterflies. An abundance of verdant floras have taken over

the garden, with wheelbarrows brimming with plants, trailing ivy cascading down the parasols, and moss-covered living walls bursting with tropical evergreens, colourful splashes of deep purple bougainvillea, dusky orange Bromeliads and ferns. The garden at the heart of The Courtyard has become home to vibrant evergreens and tropical flowers including Peace Lilies and Bougainvillea. Yellow and black cushions and blankets provide a comfortable outdoor setting for guests to settle in and enjoy a chilled glass of Veuve Clicquot Rosé paired with a selection of tropical bar snacks, including Seared Tuna with w a s a b i m a yo and caviar and Scallop Ceviche with papaya salsa and yuzu. A tropical paradise just off Oxford Street, Sanderson is delighted to be collaborating with Veuve Clicquot Rosé from 17 May until the end of summer 2019. Sanderson is part of The House of Originals brand, launched in March 2019: a luxury collection of properties from sbe featuring a bold spirit that challenges and inspires.

Alfresco Dining & Outdoor Solutions PAGE 37


Trusted by Michelin Star Chefs

The Commercial Kitchen Ventilation & Fabrication Experts

+44 (0) 1733 230 378 | info@ckdirect.co.uk | ckdirect.co.uk


HOW TO

PROVIDE SUSTAINABLE TAP WATER Click here to download your FREE guide to serving sustainable table water with no loss of revenue...


RESTAURANT

UPDATE

The Apron’s Evolution and Revolution The apron is a timeless classic with the earliest recorded use being in the 1300s. Defined as ‘a garment worn at the front of the body for both decorative and protective purposes’, aprons can be simple or complex, fashionable or vintage, but all come with the same purpose – to protect. It is also the simplest way to create an identity – a ‘look’ for your business. Here at Dennys Brands, we have taken the simplest of aprons and developed it over time to meet the needs and requirements of today’s hospitality world. Our selection of over 700 aprons cover a wide range of styles, fabrics, colours and sizes and can be used for a variety of trades. From our classic bib and waist aprons for front of house, chefs and gardeners, our waterproof and disposable selection for butchers, and the highly loved cross-back aprons for easing strain on long shifts. Every apron has been researched, designed and tested within a variety of trades to provide our customers with a long-lasting cost-effective product. 2019 has seen us progress our range even further to include a leather apron and to introduce our Originals aprons range. Our Originals aprons come in three different designs in 4 colours a bib apron, a waist apron and a shift apron. They have been designed to allow Dennys to step back in time to produce a well-loved product which is the

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perfect addition for front of house uniforms. Alongside this, our new 100% natural leather apron is an ideal addition for trades such as floristry as it provides sturdy pockets and pouches for holding equipment, loose change and devices. It’s not always easy to decide what you need but talk to us and we can help you select which apron is right for you. After all, we have the biggest range of aprons in the UK.

Contact Dennys Brands on +44(0)1372 377904 or email sales@dennys.co.uk to discuss your needs.


I was a plastic bottle until I found...

Introducing our cotton feel recycled polyester aprons, now in 15 colours. We care about the environment. Do you?

Available for waist and bib aprons, spa tunics, tabards, trousers, waistcoats.

Contact sales@dennys.co.uk | dennys.co.uk | +44 (0)1372 377904


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21

ANNIVERSARY

01.11£ sa elttil sa snorpA mineD kooL xaW

69.04£ morf selyts 6 ni staoctsiaW elytS deewT

00.92£ snorpA savnaC nottoC edamdnaH

KYLEMARK

Uniform Workwear Since 1997


RK170

RK100 RK108

RK106 RK102 RK175

//CATERING FOR ALL YOUR UNIFORM NEEDS. RANKS STOCKS A RANGE OF STYLISH AND HARDWEARING UNIFORM OPTIONS IDEALLY SUITED FOR THE HOSPITALITY SECTOR. QUALITY EVERYTIME. www.ranksent.com T: 020 8863 9993 sales@ranksent.com F: 020 8424 8887

RK103


RESTAURANT

UPDATE

New for 2019, the ICR - Iceberg Coldroom Range by Colsec Our new coldroom range is a selection of easy to build, standard sized walk-in coldrooms offering an alternative to our bespoke coldroom installations. Designed with simplicity in mind, the fully lockable wall, floor and ceiling panels will allow for a quick and easy coldroom installation for either chiller or freezer specification. This will enable end-users or refrigeration companies to fully install their own coldrooms covering the vast range of catering and retail industries including commercial kitchens, hotels and restaurants, and public houses. The ICR range are manufactured to the same high standards as our bespoke modular coldrooms and are fully insulated with 80mm thick Polyurethane panels in a white hygienic laminate finish, all completely manufactured in the UK at our 32,000 square foot manufacturing facility in Droitwich, Worcestershire. There are currently 6 sizes available in the new range, expanding over the course of the next year. Sizes Available:

Easy to Install

ICR1616 - 1600mm x 1600mm ICR1622 - 1600mm x 2200mm ICR1624 - 1600mm x 2400mm ICR2222 - 2200mm x 2200mm ICR2224 - 2200mm x 2400mm ICR2424 - 2400mm x 2400mm

Just how easy is it to install one of the ICR coldrooms? Referencing the supplied layout drawing, simply position the insulated panels and lock them into place with the supplied cam-lock key. No cutting, no fitting of cappings, no sealants, just floor panels, wall panels and ceiling panels which lock together to form a fully insulated enclosure.

All of the above are available with or without a Monoblock Refrigeration Unit. Our sales team will be happy to hear from you to discuss your requirements for a bespoke coldroom installation if the above sizes aren’t suitable.

44 PAGE

For more information on the new Iceberg Coldroom Range or for any other enquiries for insulated coldstores, cleanrooms or mortuary cabinets, please contact us and a member of the sales team will be happy to assist you. tel: 01905 795 070 email: sales@colsec.co.uk web: www.colsec.co.uk


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GOOD DRINKS NEED GREAT ICE! EC-SERIES

wSELF-CONTAINED wUNDER COUNTER wBUILT-IN DRAIN PUMP wECO-FRIENDLY REFRIGERANT w13amp PLUG 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.co.uk


Dorgard Keeping Fire Doors Open Legally in Hospitality For years Dorgard has been helping hospitality venues to legally hold their fire doors open, making movement around the premises much easier for residents and staff. As a result of ongoing development there are now three types of Dorgard, offering you a tailored solution to your specific setting and need. All Dorgards release your fire door to automatically close when the fire alarm sounds. For most applications the original Dorgard offers a quick and easy method. The new Dorgard SmartSound has in addition refined sound recognition, meaning that it will not trigger the fire door to close in a noisier environment. The Dorgard Pro can either be acoustically triggered or hard wired into your fire alarm system. The Dorgard Pro system is ideal for larger settings and can provide cover for up to 500 fire doors. The Pro also offers you the ability to check the status of all your Dorgards at one glance.

Dorgard

SmartSound Pro

1 year battery life

Extended 3 year battery life

5 year ‘fit and forget’ battery life

Suitable for areas with low noise levels

Improved sound recognition, • suitable for areas with higher than normal noise levels

Suitable for areas with high noise levels and for large premises

Programmable night-time release

Programmable night-time release

Offers a LED ‘one glance’ total system check

Anti-drag technology, protecting carpets

Anti-drag technology, protecting carpets

Inclusive of a site survey and installation

FREEPHONE 0800 612 6287 www.safelincs.co.uk Ref: RU/19


RESTAURANT

UPDATE

HOT AIR FRYER / HOT AIR DRAWER / HOT AIR OVEN NO EXTRATION + NO FAT + NO MESS SMALL FOOTPRINT - PLUG & PLAY MODEL 13amp The Quik n’ Crispy ® countertop 13amp unit offers simplicity and versatility. Many operators want to serve the Ubiquitous Chips/Fries/ Wedges but often can’t. It could be premises limitations, or maybe the landlord won’t permit deep fat fryers, or there’s insufficient extraction, or limited power availability. Here’s the answer to overcome most, if not all, of these obstacles limiting your profits.

The model GF11D solution offers the potential to expand your menu giving customers many of the most popular food-on-the-go items. In addition to the potato products mentioned, think Sweet Potato Fries; Pizzas–traditional or Skinny; breaded Mozzarella Sticks, Spring Rolls; Samosas; Onion Rings; Chicken Nuggets; Fish Fingers; Scampi; Hot Dogs; grilled corn cobs; and more For an on-trend offer to meet individual customer preferences in this rapidly changing food world, a simple way to meet these diverse demands is to use separate cook drawers:

• Vegan – use a brown handled drawer • Vegetarian – use a green handled drawer • Meat or other Animal Protein products – use a black handled drawer

There is minimal potential for cross contamination: the searing high heat from the forced hot air, plus radiant heat, plus the elevated perforated drawer system, reduces particulates which are burned off, and the effective hot air movement ensures hot air reaches every corner for speedy results. Programmable Touch Pad controls allow one-touch operation and up to 15 pre-programmed menu items. Ease of use and simplicity of operation means just about anyone can quickly become familiar and be producing your menu within minutes. Used extensively in the Prison service, these compact and fast hot air units are now making headway into the high street and brewery markets . Equip Line has a 200msq well equipped Live Kitchen that customers are very welcome to visit to test their own products in the unit.

Call to arrange a demonstration on 01895 272236, or email info@equipline.co.uk 48 PAGE

www.equipline.co.uk


NIECO Conveyor Char-Broilers Save Money, Make Money, and Consistently Cook Your Product to bring customers back Again - and Again - and Again After all ten thousand+- BK’s can’t be wrong!

Cook Chamber Close-Up

Multi-product 3 Lane Nieco Conveyor Char-Broiler shown left. • Use for Rare, Medium, Well Done • OR Red Meats, Chicken, Vegetables • OR designate to suit your own food offering. Plus many other models! For those of you not able to visit the NAFEM food equipment show this year, you can see the system in action and TASTE What’s Cookin’ in Downtown Uxbridge, Middlesex – also minus Potato Rolls!! Not quite the same ambience as Orlando, Florida, but the cooked products are just as the Ad says – you have to Taste it to believe it! Whether Burgers, or Steaks, or Tandoor Chicken or Lamb koftas or Kebabs, or Lobster tails, or chargrilled vegetables, come and taste all. Equip Line’s Live Kitchen can be booked by phoning 01895 272236. Or ask to speak to a NIECO Char-Broiler expert: info@equipline.co.uk also works! PAGE

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RESTAURANT

UPDATE Recommended Suppliers

Profile for Jet Digital Media Ltd

Restaurant Update - June 2019  

Restaurant Update - June 2019