The latest news, products and services from the restaurant industry, for the restaurant industry MARCH 2017
How restaurants are using technology to capture casual diners
Skyrocket Your Drinks Offering at Northern Restaurant & Bar 2017
Industville vintage industrial lighting & furniture
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News Editorâ€™s Choice Food Safety & Hygiene Directory
Jockey Club Catering signs three-year deal with Chez Roux Albert Roux’s Scottish-based restaurant Chez Roux in Dunblane has agreed an extended three-year partnership with Jockey Club Catering.
The partnership will see Albert, Michel Roux Jr. and Emily Roux bring an enhanced version of the Chez Roux experience to the Cheltenham Festival, Investec Derby Festival and the QIPCO Guineas Festival. The Roux family have designed menus, showcasing the seasonal ingredients of each region. Guests attending the Cheltenham Festival will enjoy a four-course menu with loin of venison, cranberry and spiced bread stuffing with kale and sauce poivrade. At the Investec Derby Festival highlights include a Derby seafood platter, runner bean salad, sauce bois boudran with a sauce marie-rose and lemon.
Tt the QIPCO Guineas Festival a contemporary British menu has been developed with rack and saddle of Suffolk suckling pig, served with roast Brogdale apple, grilled spring onion and vinegar creamed potatoes. Albert Roux OBE said: “Our successful partnership with Jockey Club Catering means we are able to deliver an unrivalled race going experience at some of the UK’s most iconic sporting venues. It is always a privilege to share a kitchen with Michel and Emily so I am delighted on the occasions that they can join me this racing season.” Nick Campbell, managing director Jockey Club Catering, added: “Our aim is to deliver the best possible experience for our guests through high quality food and drink. Since we introduced Chez Roux in 2015 it has gone from strength to strength so I am naturally thrilled to have Albert back in the kitchens with Michel and Emily coming along to support and I look forward to seeing the culinary delights they will create together.” Jockey Club Catering is a joint venture between the Jockey Club and Compass Group UK & Ireland. The partnership was launched in 2009 with the aim of providing premium quality catering at all 15 of the Jockey Club racecourses.
Canadian fast-casual brand Freshii to come to the UK Freshii, currently expanding at the rate of about two a week, has more than 240 branches in 13 countries and 63 cities, serving what it describes as healthy food that is “convenient and affordable”. Countries it operates in include North and South America, Saudi Arabia, United Arab Emirates, Sweden, Ireland, the Netherlands, Switzerland and Austria. Its stated goal is to grow to 840 venues worldwide within three years, serving a diverse and customisable menu of salads, bowls, wraps, soups, smoothies and juices. It also sells “meal boxes”, which it calls a “one-stop shop to a full day of healthy eating”. Patil said: “I operate 40 Starbucks and 20 Domino’s
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locations here, and I am confident that I will find similar, if not greater, success with the Freshii brand in the UK.” Matthew Corrin, Freshii’s 33-year-old chief executive, who founded the business in 2005, said the company had seen success in Ireland and believed there was “a tremendous opportunity” to grow throughout the UK, which he said was “underserved in the healthy fast-casual space”. Patil is initially looking to recruit a network of franchisees throughout London to operate branches offering “healthy food that is convenient and affordable”. “We won’t rest until Freshii becomes the leading fastcasual restaurant in the UK,” he said.
“Freshii operates in a growing segment of the fastcasual market and reflects the cultural change we’re seeing towards health, but also towards environmentalism and philanthropy.” Freshii sets great store by its “Mission Green” incorporating every part of the business from packaging and waste to marketing and store design. It went public onv the Canadian stock exchange TSX in January, generating gross proceeds of C$125.35m (£76.2m).
Dishoom and BrewDog make Sunday Times 100 Best Companies list Dishoom and BrewDog are among the 12 hospitality operators to feature in the Sunday Times 100 Best Companies to Work For list 2017. The annual survey sees staff rank their employers on factors including leadership, pay, and work/life balance. Oakman Inns & Restaurants, the 16-strong pub chain, was the highestranking hospitality company after rising from 42nd to eighth position. Restaurant and pub group The New World Trading Company (NWTC) was the industry’s highest new entry at 10th place. The business, which was founded by the owners of the Living Ventures Group in 2013, and was sold to private equity firm Graphite Capital for £50m last year.
Indian restaurant group Dishoom made the list for the first time at 36th place after staff praised its policy of using permanent contracts and dividing tips fairly.
Other new entries included Peach Pub Company (45), The Alchemist bar and restaurant group (63), and Scottish brewery and bar chain BrewDog (80). To see the full list click here.
New pan-Asian restaurant Fable to open in Manchester The co-owner of Manchester bar and club Panacea is expected to open Fable, a £3m pan-Asian restaurant and bar, with further expansion to London and abroad already planned. Joe Akka, who first opened Panacea in 2005, has reportedly submitted a planning application to open in the basement and ground floor of the historic Manchester Hall building, with a letter adding that he intends to expand the brand internationally, reports the Manchester Evening News . The Grade-II listed building was formerly known as the Freemasons’ Hall but is now a new food, drink and events space named Manchester Hall. Its own Twitter account @Manchester_Hall appeared to confirmed the new opening, saying: “We are very excited for a new restaurant coming to Manchester Hall! Introducing Fable...” The new site will reportedly serve a mainly Japaneseinspired menu, taking influence from Asian culture, and ‘fables’ from its past. The venue’s décor is expected to be bold, including stylised Chinese dragons hung from the ceiling, and brightly coloured glass windows and walls. “The intention for Fable is to expand the brand in to major cities internationally,” explains a letter submitted with the planning application. “London will be Fable’s second location and the intention thereafter is to take the brand
to key cities across Western Europe, the Middle East and USA. And it all starts in Manchester!” Akka made his name in the hospitality space with over21 bar and club Panacea, which opened on Manchester’s John Dalton Street just over eleven years ago, and received a major revamp in 2015. Since opening, it has become a favourite with the local celebrity crowd, including footballers and actors. Fable will not be the only restaurant in Manchester taking influence from Asian fables, after Michelin-starred Man Behind The Curtain chef Michael O’Hare opened The Rabbit in the Moon site in the city, backed by Ryan Giggs and Gary Neville’s GG Hospitality. With head chef and former O’Hare chef Luke Cockerill at the pass, its name comes from the moon rabbit of Asian folklore.
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Seafood Pub Company to open its first Yorkshire restaurant
Claude Bosi at Bibendum to serve up affordable fine dining
The Seafood Pub Company is to open its 11th restaurant and its first in Yorkshire later this year. The company, founded by Joycelyn Neve (pictured), has acquired the Red Lion pub in Harrogate. The property in South Stainley, North Yorkshire, will undergo a £1.5m redevelopment, retaining its original exterior but with a new interior design, and is scheduled to open in the summer.
French chef Claude Bosi is aiming to offer an affordable take on fine dining when he relaunches South Kensington restaurant Bibendum at the end of March.
The freehold pub will have 260 covers, guest bedrooms and a function space. It will serve pub classics and seafood specials, using fresh produce sourced from fisherman Chris Neve, father of Joycelyn.
The Lyon-born chef, who held two Michelin stars at his Mayfair restaurant Hibiscus until it closed last year, has overhauled the menu and dining room at the iconic Michelin building.
The Seafood Pub Company, which is backed by Penta Capital, currently has 10 sites across the Lancashire area and last year saw Joycelyn take home the Pub and Bar Award at the Cateys. Since its inception in 2010, the company has grown significantly, now employing more than 280 people, with a turnover exceeding £11m. Joycelyn said: “We’ve been looking at crossing over the border into Yorkshire for some time and, as a striking, and well located site, it was exactly the sort of property we were looking for. “We are incredibly pleased to be able to take our award-winning food to Yorkshire and we’re looking forward to becoming part of the local community, to make sure we are delivering menus and service fitting of the area and its people.”
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While Bosi says his food will still be ‘unashamedly fine dining’, he will also offer an ‘affordable’ set lunch priced at £36.50 for three courses and £49.50 with a half bottle of wine per person. Restaurant redesign The first floor restaurant now features a larger central open kitchen and will be open Wednesday to Sunday, while the ground floor seafood bar will open seven days a week. New sharing dishes such as stuffed Dover sole will sit on the main menu alongside classics from Hibiscus and Bibendum, including oyster omelette, watercress and caviar; and smoked eels, beef jam and leaves.
Bosi will use both French and British produce, including bread baked at Hedone in west London, and Herefordshire-grown salad. He is also introducing a carvery trolley at weekends, while desserts will be served from an Art Deco trolley offering a twist on classics such as eclairs and trifle. Michelin man “This is an extremely exciting adventure for me,” says Bosi. “After 20 years of living and working in the UK, I’m looking forward to cooking my style of food in such an iconic building and putting my name above the door. You’ll recognise some of the dishes, while I hope the inclusion of a handful of Bibendum classics will be a welcome introduction for some.” Bibendum was the original headquarters of Michelin in 1911, before it relaunched as a restaurant in the 1980’s after being bought by Sir Terence Conran and the late Paul Hamlyn. Bosi is now an equal shareholder of the business alongside Conrad and Hamlyn’s son Michael.
Diners turning their backs on Sunday roasts and fish Fridays Diners are turning their backs on classic British dining traditions such as the Sunday roast in favour of more contemporary options. That’s according to a quarterly dining trends report by online booking platform Bookatable, which found only one in five diners enjoy a roast every Sunday compared to 44% of diners 10 years ago. The number of people opting for fish on Friday has decreased with only one in 10 upholding the weekly tradition, compared to nearly a quarter (23%) 10 years ago. And more than half of British diners (52%) never opt for a full English breakfast on Saturday, with some choosing instead to go for Saturday brunch, for which there has been an increase in bookings of over 102%. The data revealed Sunday bookings for non-European cuisines has increased significantly; by 71% at Chinese restaurants in 2016 and 61% at Thai restaurants since 2015. Of the 1,000 British adults surveyed, 30% said Sunday roasts have become more expensive. In 1997, 64% of people spent up to £10 on a roast with all the trimmings. In 2017 nearly one in five will spend between £16 and £20 on the traditional British meal. The research also shows that almost one in five consumers feel roasts have become more sophisticated and ‘trendy’.
Fish and chips was deemed the most ‘traditional’ British meal (61%), followed by the Sunday roast (56%) and full English fry-up breakfast (32%). Josephine Ellis, head of communications for Bookatable Europe, said: “Over the past 10 years, Britain has cemented itself as one of the food capitals of the world. While in the past, meals were often regimented around British ingredients, today, people are looking to be more adventurous with their food as they get out more and discover the range of food options on their doorstep. This is not to say that British cuisine is no longer a popular choice, just that people are looking to enjoy everything that the UK food scene has to offer.”
Tamarind Collection to launch Tamarind Kitchen in Soho Tamarind Collection, the restaurant group behind the Michelin-starred Tamarind Mayfair and twoAA-Rosette Zaika Kensington, will be launching Tamarind Kitchen in Soho this April. The 100-cover restaurant will offer a convivial Indian dining experience, with dishes that reimagine the award-winning cuisine of Tamarind Mayfair and tailor them to the Soho diner. The menu will offer fish, meat, game and vegetarian dishes, many cooked in the kitchen’s authentic Tandoor oven. Starters include Makai Kachumber, a corn and vegetable salad with a chat masala dressing; and Karara Kekda, soft shell crab with potato salad and pickles. There will also be kababs, such as the game platter with tandoor-cooked quail, duck and guinea fowl on a bed of vermicelli. Mains include Guchchhee Kofta, morel mushroom and pea dumplings in a spiced creamy sauce; Hyderabadi Gosht, slow-cooked lamb in an onion sauce flavoured with Kashmiri chilli; and South Indian Alappuzha fish curry with kingfish spiced with tamarind, mustard and curry leaves; all accompanied by a selection of rice, breads and dips.
The restaurant will span two floors, featuring a private dining room for up to 20 guests and a subterranean cocktail bar. The interior has been designed by Russell Sage Studios, and the plates, sourced from four artisan producers including Belgian stoneware supplier Studio Mattes, have been selected to show off the colours of the food.
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As independent design consultants you are assured that we are qualified professionals working to a strict code of ethics. We offer every client a unique personal, professional service from concept to completion and work closely with him and his team offering advice on and complying with the latest regulations for example: HACCP, BREEAM, EQUALITY ACT, DW/172, H & S. Our extensive expertise has been gained as Lead Consultants working within the catering industry for over 45 years. The market sectors include: Hotels and Restaurants: including kitchens to Michelin star chef standard and 5 star Hotels Cook-Chill/Freeze Systems (CPU): for both Public and Private Sectors including HM Prisons and Ethnic Food Production Education: ranging from Vocational Training Colleges, Academies, Sixth Form Colleges and Universities Healthcare: encompassing CPU’s, traditional food service, regeneration at ward level, public restaurants, coffee shops and staff facilities Leisure: Stadiums, Spa’s, private and public attractions Listed Buildings: which prove challenging with their inherent restrictions The services provided are tailored to suit clients needs and include, but are not restricted to: Feasibility studies Operational overviews and health checks CAD generated schematic or detailed designs and interior design schemes all available in 3D Catering equipment specifications Competitive tendering and analysis Installation monitoring, O & M Manuals preparation and defects reporting __________________________________________________________________
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Banquette and booth fixed seating for restaurants, nightclubs and bars For more than thirty years, Penwith Upholstery has worked either directly with clients or through leading interior designers to create beautiful bespoke banquette and booth seating for a wide variety of restaurants, nightclubs and bars in the London area. Open-minded thinking, flexibility and creativity are all key to the company’s success – enabling clients to relax in the knowledge that their refurbishment plans are in safe, reliable hands. The banquette and booth seating solution has many benefits. Positioned back-to-back, for example, they can provide more covers per square foot than tables and chairs. A standard booth measuring 48 inches in length can seat four adults comfortably or – with small children handily confined on the inside – a family of five. Whilst it’s traditional to line booths along a wall, with tables and chairs in the centre of the room, it’s not the only configuration to consider. Free-standing units can be used as ‘floaters’ to best utilise the available space and customise to suit a particular event. There is also an enormous appeal in private, intimate dining. The perceived separation from other diners that the booth configuration offers gives a greater sense of personal space. Additional chairs, tables, stools and leisure furniture can all be made to measure by Penwith Upholstery, with whatever finishes, fabrics, trim options and accessories required. First class materials, care, originality and interesting ideas are all part of the service – which is why the company’s recent clients include Pied a Terre, Spring Restaurant in Somerset House, Sloane Square Hotel, Tonteria and Mahiki Nightclubs, Veeraswamy Indian Restaurant, Margaux and Bandol restaurants in London, and the Bedruthan Steps and Scarlet hotels in Cornwall. “We’re extremely proud of our reputation for bringing fresh thinking and craftsmanship to everything we do,” said Managing Director Sarah Bawden. “Central to our team is talent, skill and determination to provide a first class product and service for our clients.” For more information, visit www.penwithupholstery.co.uk PAGE
Diners are changing – it’s official. Not only is casual dining on the increase worldwide, but a new study shows the trend for sharing menus is driving speedier restaurant experiences.
How restaurants are using technology to capture casual diners The Times reported this month that “smorging” – the rise of the taster plate – can have advantages for restaurateurs, creating faster table turn and healthier profits. But industry expert Luis De Souza, CEO of NFS Technology Group, warns that restaurants who fall behind will see their days numbered. “It’s crucial for restaurants of all kinds (fine dining establishments too) to use technology to step up to the challenge of quicker, better service,” he said N F S p rov i d e s re s t a u r a n t technology worldwide to establishments who use NFS Aloha electronic point of sale technology – EpoS – not only to speed up operations, but to streamline them, and to improve stock control and labour costs. “To capture more business, it’s crucial that diners can find and book your restaurant on their mobile,” said Luis. “On the other end of the line, Aloha technology takes the booking and capturing all their details. “When they arrive, Aloha shows a floorplan to help you get them seated, and you tell them exactly how long any wait is going to be, reducing walk-outs substantially.” Aloha’s data capture means restaurants can create targeted marketing campaigns that bring customers.
And they’re likely to do so, because the hand-held EPoS technology means their visit is quick and efficient - orders are relayed directly to the kitchen and the bill can be easily split at tableside, with payment taken by app, debit or credit card. “Aloha also helps restaurants track what’s selling and what’s not, so you can identify trends and capitalise them, while controlling stock levels,” said Luis. Colin Wilson CAU, a fast-growing UK chain of Argentinian steak houses, is a long-term NFS Aloha customer. “We like the efficiency of Aloha in streamlining our business – it’s definitely saving us money in terms of time, efficiency and capturing data so we can identify trends,” said Colin. “We also appreciate the way it helps you cut down on fraud – staff who might be tempted know they can’t get away with anything. “It’s amazing for stock control – one of our biggest challenges - and it integrates well with our other platforms. “Our market is constantly changing, and Aloha helps us keep up with that. In all, it helps us deliver a slicker service.” * See how Aloha EPoS can boost your restaurant business at www.nfs-hospitality.com.
Luis De Souza, CEO of NFS Technology Group, warns that restaurants who fall behind will see their days numbered.
Calcutta Street – The Restaurant of Joy Shrimoyee Chakraborty has kindly bestowed a wonderful Calcuttan cuisine for us all here in London. 29 Tottenham Street to be exact. Calcutta has a deep history in amazing recipes and mouth-watering dishes. It is of somewhat a surprise that it can be very difficult to find suitable restaurants in our great capital. Thankfully Shrim and her fantastic team have filled the void with the simply named “Calcutter Street” restaurant. It most certainly has a feel of what it would be like to dine in East India. The authentic interiors are perfectly suited to the menu and there is a delightful intimacy about the restaurant. The team is made up of 7 individuals and it is always great to see the same faces when revisiting. Moving on to the menu, this has been shaped by the knowledge of Shrim’s mother. She proudly boasts of the world class cuisine she was raised with. Like any Bengali family an array of spices and fresh ingredients make up the dishes and I would suggest the Chicken Reshmi Kebab which originates form the Peter Cat restaurant in Calcutta. These are delightfully marinated in mint and coriander. The only way to describe the “Kosha Mangsho” is magnificent. This hearty Lamb dish is cooked to perfection and is a signature Bengali dish. I opted for the brown rice however the Ghee Bhat is also a fantastic choice. This, accompanied with a great selection of beers worked very well. Calcutta Street is as vibrant as its namesake, with a wide variety of authentic dishes I highly recommend a visit next time you find yourself in central London. It really is like no other Indian cuisine experience the city has to offer. From the ever helpful staff to the fine cultural detail throughout. You will have a great evening at the restaurant of Joy.
Industville specialise in the design and manufacture of vintage industrial inspired lighting and furniture. They pride themselves on offering high quality, design led products, available in large numbers without the high cost and time-constraints of searching for originals. All their products are made from the highest quality materials and individually hand finished ensuring that they retain an authentic and individual quality that holds true to the ethos and feel, unique to vintage fixtures. As a result, Industville have worked with a variety of distinguished retail, leisure and hospitality companies. Industville have had the great pleasure on working on a number of fantastic projects over the past few years. One such example has been their continued relationship with Humble Grape, an independent wine merchants based in London. Humble Grape is an evolution of the traditional wine merchant, specialising in sourcing a wide variety of handcrafted wine from obscure and unknown vineyards across the globe the popularity of which has led them to open two London based wine bars.
In their Battersea location, Humble Grape used a number of Industville fittings including the Brooklyn Vintage Antique Sconce Wall Lamp - Umbrella - Dark Pewter with a Copper Holder to line each wall and illuminating the elevated bar tables at the side of the ground floor bar area. The beautiful combination of Dark Pewter and Copper work wonderfully with both the cement wall and cork tiles which cover the walls adding a lovely warmth to the bar space. In addition Humble Grape also chose to include two designs from Industville’s vintage bar stool collection throughout the main bar area. Humble Grape subsequently have opened a second wine bar located in St Bride’s Passage. Again, they turned to Industville to provide the lighting, specifically the Orlando Vintage Balloon Pendant in Dark Pewter. An elegant cage pendant light that was also used to great effect in the original bar space and again works wonderfully here. Modified into cluster pendants they form gorgeous statement lighting pieces complimenting Humble Grape’s overall aesthetic providing the perfect laid back yet refined backdrop in which to enjoy their superb selection of wine and food options. Industville offer a large range of products available to see in their showroom in South East London or www.industville.co.uk. All products are available in volumes of stock and Industville provide fast, next day delivery to their clients.
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Vanchinos Serving - Pizza, Pasta, Grill, Coffee & Cake www.vanchinos.com - firstname.lastname@example.org
On our way to visiting the Warner Brothers, Harry Potter Studios, we decided to stop off at Vanchinos for a bite to eat. We originally chose this restaurant due it being number one on trip advisor and seeing that it had won a good food award as well but all of this really doesnâ€™t do it justice. On arrival I could see instantly that the restaurant was tastefully decorated and spaciously laid out with plenty of room to manoeuvre a pram or wheel chair and also plenty or space around the table for high chairs if required. We were warmly greeted by Mimi who runs the restaurant with her husband Mason and work alongside their family friend Tony. The team have worked extremely hard to transform the space from once being an all you can eat Chinese into a classy Mediterranean restaurant. Due to having so much space and the build being able to accommodate 130 people, they can even host wedding receptions.
After having a chat with Mimi, she brought us over our drinks, which were a house Rose for my partner and an Oreo Milkshake for me as I was driving. The wine was full of flavour and the Oreo Milkshake was amazing. It was thick, creamy and smooth and tasted exactly like an Oreo biscuit and to top it all there is a whole Oreo on the top, to finish it off. For starters we had Gamberi, which is king prawns sautéed in garlic butter, pomodoro sauce, spinach and red chilli. This was a beautiful dish. The prawns were full and meaty and the sauce they were in had a perfect balance of spice from the chilli but sweetness from the tomatoes. This was all accompanied by their homemade bread which couldn’t have been any more fresh. My partner had the Bruschetta Pomodoro, which is tomato, red onion and pesto, served on freshly stone baked garlic bread. This was a wonderful starter. The bread was moist and fresh and the garlic pesto and tomato were full of flavour. For our mains we had the House Burger and the Sultanova Pizza. The House Burger like everything else served, is made completely from scratch. The burger its self is made from chargrilled minced beef, topped with cheddar cheese and in cased in a homemade stone baked bun, accompanied by salad and fries. The burger was honestly cooked to perfection and the fact that the bun was made with the same dough that they used for their pizzas, this really gave it a Mediterranean twist. The Sultanova pizza was equally as delicious. Made up of Greek feta cheese, caramelized onion, red onion, cooked spinach and mozzarella. This was all on a beautifully cooked, thin base which didn’t over power the flavours by being too doughy and was quite honestly, one off the best pizzas I have ever had. After talking to Mimi a bit more she was able to tell me a bit more about
how they started. The name started when Mimi on taking her children home to Bulgaria to see their Grandmother they call Baba Vanchy would always rather she cooked for them instead of eating out. They named her Kitchen Vanchino’s so when asked about eating they always asked to go to Vanchino’s and this was where the name was born. When they started out with their new venture it was the obvious name for their restaurant as they believe it stands for a warm homely, family friendly environment.
IFE Preview Back for 2017, IFE (The International Food & Drink Event) is getting ready to open its doors to a fantastic, vibrant four-day food and drink extravaganza.
Bursting with NPD, product launches and category innovation, IFE 2017 is the perfect playground for industry buyers from around the world. Featuring more than 1,350 global food and drink suppliers, IFE provides the tools to stay one step ahead of industry trends and hear hot off the press category insight. Inspiring buyers and suppliers alike, IFE 2017 is expected to welcome more than 29,000 attendees from 108 countries, over 35 industry leading speakers as well as top chefs from a diverse range of culinary backgrounds and channels. Building on its reputation for being in the vanguard of innovation, IFE 2017 will showcase products that genuinely lead the way in the wider market. Just a few examples include La Tua Pasta (Stand S4420), whose artisanal fresh pasta will bring the real taste of Italy to England, and Fentimans (Stand N2140) who are exhibiting a range of very ontrend botanical inspired drinks. Buyers searching for menu inspiration should visit Authentic Curries & World Foods (Stand N2839/a) who will introduce their homemade food dishes from spicy chicken jalfrezi to tantalising chilli con carne, whilst lovers of ice cream will be able to see luxury ice cream and sorbets in over 34 delicious flavours when visiting Simply Ice Cream (Stand N3126). The 2017 edition of IFE will see many new attractions including The Ice Café, run in association with the Craft Guild of Chefs and British Frozen Food Federation. IFE is also proud to unveil two brand new speaker stages – the Talking Trends stage and the Big Picture theatre. Additionally, The Staff Canteen Live is an exciting demo area where top chefs will cook with on-trend
ingredients. The new Networking Hubs will enable buyers to rub shoulders with the industry’s’ finest whilst being in the heart of the action. Hosted by Saturday Kitchen wine critic, Jane Parkinson, the Talking Trends stage will see the likes of Tim Stillwell, director at Burrito Kitchen, discuss the growth of street food on Monday 20 March. While Bee Wilson, British food writer, historian and all round industry expert, will help to shed light on the good fats vs. bad fats debate on Wednesday 22 March. The Talking Trends stage will also shine a spotlight on the newest NPD entering the market. In these changing and challenging times, the Big Picture theatre, hosted by Andrew D Scott MIH, Owner of Victus Consultancy, will tackle the hard-hitting issues facing the industry. The theatre’s stellar line up includes Dr Rupy Aujla, medical doctor at The Doctor’s Kitchen, who will discuss the benefit of good nutrition over medication on Sunday 19 March. Looking elsewhere in the industry, Monday 20 March sees Ben Carter, UK marketing director of Just
Eat take to the stage to bring to life the ever evolving face of out of home dining. Also new for this year, IFE 2017 has introduced “Trend Trails”. The simple to follow Trend Trail maps will highlight relevant stands to source new and ontrend produce. The Trend Trails will help buyers walk a dedicated path allowing them to discover the latest products and suppliers in a specific on-trend category such as free from foods. As well as new products from exhibiting suppliers, innovation will be formally rewarded at IFE by the World Innovation Food Awards hosted by FoodBev Media. The awards, which celebrate excellence across the global food and drink industry, have 24 categories covering food innovation of every kind as well as packaging, manufacturing, ingredients, waste and sustainability. The winners will be announced during IFE 2017 on the Big Picture theatre on Monday 20 March. IFE 2017 is co-located with WasteWorks, the UK’s only waste & sustainability event for the food industry and Pro2Pac, the UK’s only food & drink packaging event. Together the three events cover the entire supply chain; from Farm to Fork to Fertiliser and Fuel. The one stop shop, IFE, only happens once every two years – don’t miss your chance to be a part of this food and drink extravaganza. Register now via the IFE website (www.ife.co.uk) for your free entrance badge and save paying £25 on-thedoor. Don’t forget to follow the action on Twitter @IFEexhibition using #IFE17 and #IFEintro.
Roll into March with this satisfying pizza recipe featuring Parmigiano Reggiano, the King of Cheeses.
with Parmigiano Reggiano and Vegetables Directions: 1. In a small bowl, dissolve the brewer’s yeast in warm milk.
In another bowl, mix together the egg, olive oil and flour. Once the brewer’s yeast is completely dissolved, add it to the flour mix. Knead the mix in order to obtain a smooth dough.
2. Soak the capers in water; replace the water 2-3 times so
that the capers become less salty, then dry them. Wash the bell peppers, and then bake them for 10 minutes at 180°C so they can be easily peeled. Meanwhile pit the olives. Peel the peppers, cut them into strips and sauté them with a dash of olive oil and a clove of garlic. Add the olives and the dried capers.
3. Prepare the Parmigiano Reggiano slivers. Put the leavened
dough on a pastry board and roll out into a very thin sheet. Top the dough with peppers, capers, olives and cheese slivers. Roll the dough and seal the edges of the shape well.
4. Brush with a beaten egg and place the roll on a buttered and floured baking tin. Let it rise for 30 minutes.
5. Bake in the oven at 170°C for 50 minutes. Now you have a Parmigiano Reggiano pizza roll for all to feast upon!
For more information, please visit www.parmigianoreggiano.com Credits: The Consorzio del Formaggio Parmigiano Reggiano. Food Styling and Photography: John Holdship. Recipe Creation: Silvana Ghillani
• INGREDIENTS • • • • • • • • • • • •
500g flour type ‘0’ 1 egg 25g Brewer’s yeast 150g whole milk 3 bell peppers 1 clove garlic 1 tbsp capers, salted 2 tbsp black Taggiasca olives 1 egg, to brush Extra virgin oil, to taste Fine salt, to taste 100g Parmigiano Reggiano, slivers • Butter, to taste • Flour, to thicken
lounge | tables | chairs | covers | trolleys | accesories
Discover our 2017 X- Design collection of lounge furniture
T +44 (0) 12 42 52 47 77 | email@example.com
UPDATE Skyrocket Your Drinks Offering at Northern Restaurant & Bar 2017 RESTAURANT
NRB17 gives food and drink professionals the opportunity to source the best products, identify the latest trends and get the best deals from suppliers. The drinks side of the show is packed with stands plus there are two specialist areas; the Spirit Room and the Craft Beer Quarter. Thereâ€™s also the chance for one talented bartender to win a trip to South Africa, and thereâ€™ll be an extra special VIP Bar at the show.
SPIRIT ROOM Over 20 curated spirit brands allow you to sample their gins, whiskeys, liqueurs and more.
Brands include: Curio Spirits Company, Masons Yorkshire Gin, Old J Spiced Rum, Warner Edwards Distillery, Whyte and Mackay, William Grant & Sons and more. northernrestaurantandbar.co.uk/spiritroom
CRAFT BEER QUARTER Visit the Craft Beer Quarter, sponsored by Biopac, to taste a wide selection of ales, IPAs, bitters and stouts from 12 artisan brewers from the North and across the UK. Brewers include: RedWillow Brewery, Heathwick, Big Hug Brewing, American Craft Beer Company, The Cotswold Cider Company, Long Arm Brewing Company, The Cheshire Brew House, Freedom Brewery and The Innis and Gunn Brewing Co. northernrestaurantandbar.co.uk/craftbeer. COCKTAIL COMPETITION
This year’s VIP bar by Mr Cooper’s House & Garden explores the vast possibilities of recycling and environmental responsibility.
BEER CONFESSIONAL Swapping Cornwall for Manchester, Sharp’s is holding a host of exciting experiences at NRB17. At the Cornish beach bar, drinkers can visit the Beer Confessional - where a full and frank confession might win you a beer. northernrestaurantandbar.co.uk/beerconfessional
DRINKS SUPPLIERS Over 100 drinks suppliers will be exhibiting at the show supplying everything a hospitality operator needs including spirits, wine, beer & cider, soft drinks, mixers, tea & coffee and even hot chocolate. northernrestaurantandbar.co.uk/exhibitors. Northern Restaurant & Bar, the North’s biggest hospitality show, returns to Manchester Central 21-22 March for the show’s 17th year. The show welcomes 300 exhibitors, 7,500 industry The annual NRB cocktail competition, sponsored by
professionals and includes the NRB Debate (Tues 21
Whitley Neill Gin, offers one champion bartender
March), the prestigious NRB Top Fifty Awards and a
the chance to win the trip of a lifetime to South
programme of events hosted by organisations including
Pro-Manchester, Action Against Hunger and CityCo.
The closing date for bartenders to enter
Hospitality professionals can register now for free
their recipe is midnight on 28 February.
tickets at northernrestaurantandbar.co.uk/tickets
VIP BAR A bar is an ecosystem. A wasteful one. How can we make our ecosystem more sustainable?
For further information about the exhibition visit northernrestaurantnandbar.co.uk. Follow us on Twitter, Facebook & Instagram and watch our videos on YouTube.
British Made RayTemp 2 Non-Contact Thermometer The RayTemp 2 is the first in a new series of non-contact infrared thermometers designed and manufactured here in the UK by ETI. Compact and lightweight, the RayTemp 2 is an easy to use, low cost infrared thermometer that measures surface temperature over the range of -49.9 to 349.9 °C with an assured accuracy of ±1 °C over the range of 0 to 100 °C. The unit features a three-button user friendly keypad. Simply aim and press the measure button to display the surface temperature, the mode button allows the user to select °C or °F, display the ambient temperature and the emissivity value whilst the max/min button displays the highest and lowest recorded temperatures over the measurement period. Incorporating a 5:1 optic ratio (target distance ratio) and a fixed emissivity of 0.95 the RayTemp 2 is suited to a wide range of temperature measurement applications where contact with the item being measured is not desirable or possible. Supplied with a FREE traceable certificate of calibration the RayTemp 2 (order code 228-020) is economically priced, at £35 each exclusive of VAT and carriage.
DishTemp Commercial Dishwasher Thermometer The DishTemp thermometer from ETI Ltd is designed to sit inside a commercial dishwasher simulating a plate and accurately recording the maximum surface temperature during the wash cycle. Designed for everyday commercial use the unit incorporates a durable watertight seal rated to IP66. Featuring just one on/off push button the DishTemp is easy to use, and the clear LCD display indicates the current and maximum temperatures over the range of 0 to 90 °C with a resolution of 0.1 °C/°F and an accuracy of ±0.5 °C. Supplied with a traceable certificate of calibration at one temperature point (71°C), the DishTemp allows users to comply with current UK guidelines and US FDA food code requirements for monitoring the wash cycle in commercial dishwashers. Using the DishTemp eliminates the need for costly and inaccurate test strips or stem thermometers that don’t stay in place during the wash cycle and often don’t record the temperature at the plate surface. The DishTemp thermometer (order code 810-280) is competitively priced at £25 each (exclusive of VAT and carriage). Both the RayTemp 2 and DishTemp, complete with our full range of thermometers, probe and data loggers are available direct from www.etiltd.com
Electronic Temperature Instruments Ltd Easting Close, Worthing, West Sussex BN14 8HQ Phone: 01903 202151 - firstname.lastname@example.org
22 PAGE Food Safety & Hygiene
for catering professionals
As the UK’s No.1 thermometer manufacturer we offer a wide product range including our Thermapen® 4 thermometer & our NEW ThermaData® WiFi loggers for wireless temperature monitoring
for more information on our full range of catering thermometers, probes & data-loggers, visit us online
Food Hygiene - Winterhalter
15 MC, for use with its UC series of undercounter warewashers. It gets rid of the deposits, leaves a clean, fresh fragrance, delivers a new level of hygienic cleaning and, by removing any trace of mineral deposits and limescale, extends the life of the machine. In the past ‘eco’ chemicals have had a reputation for being second-class in terms of performance, however the latest environment-friendly cleaning chemicals, such as Winterhalter’s BLUe range, are formulated to deliver results that match or better traditional chemicals. At the same time, each is formulated to minimise impact on the environment, using raw materials from renewable sources that are fully biodegradable.
Comments from Peter Alsworth,
roster identifies equipment and gives
BLUe products also set a new standard
sales director of Winterhalter UK’s
a recommended cleaning frequency.
in the use of use recycled and
cleaning chemicals division
This allows staff to get into a routine
recyclable packaging. For example,
of cleaning, so it becomes part of the
where traditional trigger spray
structure of their day.
flasks would include metal and non-
Training on cleaning techniques is
recyclable compounds, Winterhalter
important, as staff will use domestic cleaning products at home but they
There are many aspects to food
has developed special plastic elements
need to understand that the chemicals
hygiene, including the way food
to ensure the bottle is fully recyclable.
used in the commercial cleaning are
is prepared, prevention of cross
There is a variety of eco cleaning
much stronger and require careful
contamination and the cleanliness of
chemical available, including catering
handling. These days, concentrates
items used in the preparation, plates,
products, such as detergent, degreaser
that use special dispensing systems
knives etc. Usually these are put into
and sanitiser, as well as housekeeping
are generally used throughout the
the warewasher for the most hygienic
chemicals like toilet cleaner and glass
industry. Winterhalter can give advice
results. But even the most careful
cleaner. Budget-wise many of these
on COSHH (Control of Substances
manual clean or most effective self-
chemicals, including the Winterhalter
Hazardous to Health) training for staff.
cleaning programme will leave tiny
BLUe range, cost virtually the same as
mineral deposits in warewashers.
Chemicals suppliers like Winterhalter
Over time these can grow and, as well
produce cleaning rosters for customers
as potentially damaging the unit, can
and also offer advice on the use of
lead to unpleasant odours.
Winterhalter on 01908 359000,
products. Staff should be aware that
see www.winterhalter.co.uk, or
general cleaning needs to be carried
To combat this Winterhalter has
www.winterhalter-scout.biz or email
out throughout the day. A cleaning
developed a cleaning tablet, the A
24 PAGE Food Safety & Hygiene
Diffuse luxury fragrances with cutting edge technology. Scent marketing has become a tool retailers are using to give themselves the edge in this tough environment. With a carefully selected fragrance add a 3rd dimension to your traditional sight and sound marketing strategy and positively influence how your customers perceive your brand and all it has to offer.
Enhance Brand ID
Stimulate Well Being
Smell is the most memorable sense. Give your business a signature scent that your customers will remember you by.
Fragrances carry properties that Carefully chosen fragrances can trigger various emotional make customers feel welcomed responses such as calming, or and want to come back. invigorating.
Generate Cravings Gourmet aromas such as Chocolate or Tomato Pesto can entice customers to satisfy their cravings.
Who can benefit form Scent Marketing? Any business aspiring to establish itself as a contemporary brand. • A Boutique with the desire to have its own bespoke fragrance.
• A Hotel passionate about making their customers feel welcome.
• Cafés with appetites for increased sales of gourmet products.
• Motivated Gyms that wants to generate dynamic vibes. Remember, the impression your customers leave with is up to you!
What do you need to get started? Fragrance + Technology + Expertise Technology We have fragrance diffusers suitable for all spaces from 10m2 to over 1000m2. Our specialist will help you choose the best solution for your business. The different specifications our systems can offer: • Scent Marketing Placement • Dry fragrance diffusers • Battery operated • Essential oil diffusers • Mains operated
• HVAC diffusers • Remote controlled • Fragrance Intensity controls • 24h Programmable Timer
Fragrances By choosing the scent that best reflects your company, influence how positively consumers view your brand and all it has to offer. We pride ourselves in providing expertly created French fragances and helping you pick out or tailor the right one for you and your business. Here is a teaser of the many exquisite choice we have on offer.
Ambient • Oriental • Caracas • Green Tea • Vetyver & Cedar • Pink • Amman • Candied Fruit • Orlando
Ambient Luxury range • Marche de Noel • Poudre d’Iris • Parisian Night • Rose • Southern Woods • Smoked Wood • Rum & Tobacco • Amber • Spa
• Chocolate • Red Fruit • Basil • Brioche • Cappuccino • Candied Fruit
• Bamboo Zen • Mango Peach Citrus • Lemon & Verbena
Contact us: 01223 894 207 www.aromatise.co.uk
Vintage Ale house
NOW OPEN! enjoy a meal with us &
off . . . . . . . your . . . . . . . . . .bill ....... We would love to welcome you to enjoy a meal with us to receive 20% of your bill. Simply fill in your details below and return to a member of staff before paying your bill.
Email T&Cs Voucher valid until 31st March 2017. Valid only on food items. One voucher per bill only From time to time we would like to send you further offers and promotions which we believe maybe of interest to you. If you would be interested in receiving this information please tick here
Profit, Maximise and Simplify your hotel with GuestCentrix Hospitality Software GuestCentrix Hotel Solution offers the complete solution, no matter how large or small the property. Implementing a hospitality software solution from GuestCentrix for your hotel will allow you to profit from our years of experience of building enterprise level systems for hotels large and small. With a complete package of applications to suit front desk, food and beverage, housekeeping, revenue management and conference departments, GuestCentrix offers a powerful, yet easy to use solution. Related GuestCentrix Products for a Hotel All hotels have different needs and requirements. GuestCentrix offers the property operator a number of applications to help maximise profits and simplify the business. The following are just some of the products found in some of our hotel clients:
Key Benefits • Complete hotel software solutions with PMS, POS, events management and online booking applications • User friendly graphical interface • Easy to navigate menus • Cloud based options meaning no costly local servers • Constantly updated software solution, bringing new features and functionality • System configuration options to suit specific property operations
• Property Management System The GuestCentrix Property Management System (PMS) is a mature and feature rich application. Our GuestCentrix PMS lies at the heart of the GuestCentrix software solution.
• Central Reservations System GuestCentrix CRS offers multi-property operators a powerful hospitality software solution. Multi-property operators understand the importance in having a robust central reservations solution at the heart of their operations.
• Point of Sale GuestCentrix POS is an easy to use, feature rich and scalable Point of Sale software solution. GuestCentrix POS has an easy to use front end touch screen.
• E-Messaging Reach out to your guests and automate your guest communication. Reach out to your guests and take the effort out of guest communication.
• Conference & Banqueting GuestCentrix Conference and Banqueting (C&B) is a powerful yet easy to use conference, banqueting and events management application.
• Trust Accounting GuestCentrix Trust Accounting is widely regarded as the industry leader in integrated solutions for Strata Title and Serviced Apartments. • Interfaces
Online bookings and channel integration GuestCentrix offers powerful connections to online channels via 3rd party channel managers. GuestCentrix Web Interface Manager has the added power to yield on the rates published to online channels. For further information please contact us on email@example.com or (+44) 118 9485 637.
Hotel and hostel operators have a wide variety of systems that needs to connect to GuestCentrix. • WebApps GuestCentrix WebApps, bringing hotel information to your finger tips. GuestCentrix offers three WebApps that offer mobile solutions via smartphones and tablets G-Phone Designed to run easily on a smartphone. • Cloud Hosting CMS Hospitality offers cloud hosting for all of our software applications eliminating the need for servers to be located at your property.
The Faema E71 The best interpreter of Master Coffee Artists www.mulmar.co.uk
The new Faema E71 is a top-of-the-range professional coffee machine. Iconic design, cutting-edge technology and classical features.
With a forward thinking attitude to bespoke design and creation All our own furniture is manufactured in our own design studio. We also supply furniture too, such as tables and chairs for restaurants, bars, pubs and other establishments. Woodhouse Contract Furnishers are based just south of Sheffield close to the M1. We operate countrywide delivering a unique service tailored to exact customer specifications. Each project is individually designed paying particular attention to the customers ideas and requirements. Banquette Seating Contractors Woodhouse Contract Furnishers are a family run company established since 1972. Banquette booths and bar seating are just some of the products designed, manufactured and installed by Woodhouse Contract Furnishers.
This is how itâ€™s done The life of a piece of upholstered furniture begins with its frame: although the underlying wooden framework cannot be seen in the finished product, the type of wood used to create it will have a bearing on the quality of the final product. At Woodhouse Contract Furnishers all our framework is of the highest quality ensuring your products will sustain wear and tear. Once the frame is constructed, a spring system is installed to support the seating area. Once a piece of upholstered furniture has its frame and springs, the next components are the cushions and padding. Seat cushions sit on top of the spring system and seat deck. Back pillows, if present, rest against the back and arms of the piece. We have many quality fabric choices for your final seat coverings.
01909 565879 firstname.lastname@example.org 30 PAGE
Interiors & Design Jura +44 (0) 800 552 5527
Hi Spirits +44 (0)1932 252100 www.hi-spirits.com
Tevalis 01923 294446 www.tevalis.com
CUBBINS 01434 604 181 www.cubbins.co.uk Philip Watts Design +44 (0) 115 9269756
www.philipwattsdesign.com (028) 90617431 www.balmoraltextiles.co.uk
Radnorhills www.radnorhills.co.uk email@example.com We have a passion for making the simplest of things taste great! We offer an array of delicious tasting soft drinks made from the finest ingredients we can source and our own Natural Spring Water. We offer Mineral Water, Premium PressĂŠs, Fruit Juices, Flavoured Water and School Compliant Drinks. Please contact us for more details on or visit. Tweet us @Radnorhills
FRIMA +44 (0)845 680 3981 www.frima-uk.co.uk
WRS +44 (0)1933 533880 www.wrssystems.co.uk
Barry Perrin +44 (0)1992 611415 www.barryperrin.com
Slateware www.slateware.co.uk +44 (0)1248 600656
Training Flexfurn +44 (0)1242 524777 www.flexfurn.com
OASIS GRAPHICS +44 (0)1242 524777
Neon creations +44 (0)1204 655866 www.neoncreations.co.uk
Kimbo +44 (0) 208 987 9070 www.kimbo.co.uk
Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics
Cuisine Quip +44 (0) 118 957 1344 www.cuisinequip.com
e: firstname.lastname@example.org t: +44 1628 532003 w: www.oasisgraphic.co.uk
Coffee Services +44 (0) 843 289 2109 www.coffee-services.co.uk
The Spirit Lab We are a team of professional bartenders who have built a career in high end venues both in the UK and in the Asia Pacific.
www.spiritlablondon.com Telephone: 02033562949 Address: 4th Floor, Rex House, 4-12 Regent Street, London
To advertise in the directory please contact Andy Bell on 01843 448443 Prices from ÂŁ120 for the year. Directory PAGE 31
POS TERMINALS – TOUCH WITHOUT COMPROMISE Sam4s world leaders’ in ECR/POS
operate & expand your business on
Payment Sense EFT
technology, aim to make the most
your terms. Samtouch utilises the latest
Payment Sense “Pay at table” solution
flexible, innovative and reliable EPOS
technologies of your SAM4S Point of
fully integrates with Samtouch allowing
products of all time. The Sam4s team
Sale terminal to display eye catching &
the waiting staff to view the Table/check
have over 30 years’ experience in the
easy to operate touchscreen graphics
on the EFT terminal and issue a detailed
market and now produce the most
at lightning speed. Integrated Bar &
receipt to the customer for immediate
sophisticated and diverse products to
Table management features help your
payment. Payment Sense are one of the
the world-wide market, extensively
venue become a more streamlined more
largest EFT solution provider’s so you
used in over 60 countries. Sam4s are
efficient operation that has proven to
can be assured of quick setup and the
committed to developing intuitive
increase customer satisfaction and guest
best rates possible.
models that provide innovation and
experience. Resdiary Booking Solution.
solutions to meet the demands of fast Whether you requirements are for a
One of the leading specialists in the
single POS terminal or multiple terminals
field of on-line & off-line room and table
Sam4s branding was established in
combined with kitchen order printers of
booking solutions. Samtouch integrates
2003, prior to that and since 1983 they
kitchen order wall board monitors. The
seamlessly with Resdiary porting
were a division of Samsung Electronics
combination of the SAM4S POS terminals
customer information into Samtouch as
ECR, which was taken over by SHC
and Samtouch Point Of Service software
the customer arrives at your venue.
in 2001, launching the Sam4s brand
solution is the best solution suited to
in 2003. Sam4s are specialists in the
development of ECR and Epos terminals,
Mainstay & Resident Pro Both solutions independently designed
Reliability - We understand that your
for hotel reservations and front desk
peripherals, with very strong presence in
Epos system is a fundamental part
billing. Samtouch integration validates
the home market South Korea.
of your business. From planning to
customers before passing bar &
design & execution of our software,
restaurant charges back to the front desk
receipt printers, Android POS and various
The very latest in the POS line up from
minimising system critical down-
Sam4s are the Titan-S Series terminals
time has always been our key aim.
Value - Creating real value is
Cloud-Based back office solution
the needs of the most demanding
integral to what we do. We believe
designed to work with Sam4s and
our EPOS solution provides great
Samtouch software. Real time sales data
value from money
at your fingertips whilst you are on the
Intelligence - We seek intelligence
move, plus much more
which are stylish and perform to meet
Titan-S range features the latest PCT
touchscreen technology and IP rated
in our technologies. That’s why
water resistant front touch panels as
we utilise the latest development
For more information on Sam4s products
well as Intel Celeron Dual or Quad core
platforms from Microsoft, this
or Samtouch software or to book a
processors with SSD drives as standard.
no obligation demonstration, please
Flexibility - We understand that each
contact YCR Distribution Limited. Tel:
YCR Distribution the sole UK and
business has unique requirements.
01924 438238. eMail: email@example.com
Ireland distributor of Sam4s products,
That’s why we have developed many
have develop Samtouch Epos software
features to ensure our system is as
exclusively to work on Sam4s POS touch
flexible as possible
screens. Samtouch is a leading edge point of service platform which is “easy to
We understand that each business
use”, reliable & a cost effective solution
has unique requirements, that’s why
providing you with the management
Samtouch is developed with many
tools & information to allow you to
features unique to the hospitality sector.
Avenista Table Reservations also provide all-inclusive access to their incredible support team (awards surely coming sometime soon!) who can implement booking strategies and take care of all of the administrative duties involved in managing the software too. It’s no surprise that Avenista® customers tend to be busy, extremely well-run restaurants who are always looking for that extra bit of efficiency and want it without hefty prices attached. Unlike so many booking systems Avenista® do not operate a Diner portal and so will never attempt to sell tables from competitor restaurants or gazump a restaurant’s Google ranking.
Never heard of Avenista®? Well, perhaps you can be forgiven. With the stampede towards basic, web-based booking systems in recent years many restaurateurs completely overlooked this unassuming UK company, attracted instead by the fanfares of the big booking operators. But one size does not fit all and having experienced high running costs or poor service delivery many restaurateurs are now looking elsewhere and finding Avenista has intelligent, super-easy software with everything they need and more for often a fraction of the cost. With more than 10 years’ experience delivering Table Reservation software the team at Avenista® know what makes busy restaurants tick and have continuously honed and polished their software to make running a Front of House effortless. These days millions of diners are seated each year using Avenista® systems. Oddly perhaps, at Avenista® their mission is for their customers to spend the minimum time possible using the booking software, yet still have the software do exactly what the customer needs, enabling them to spend more time in their restaurants on activities where they can really add value. To achieve this they worked on making Avenista® intelligent and efficient without taking away any of the features that allow restaurants to deliver really personal service to their Diners. And, so keen are they to deliver on the mission they
As Kerry Beswick (Managing Director of Avenista®) says – “We have absolutely no relationship with Diners at all. Everything we do is focused on the restaurateur. We are all about providing the absolute best tools and services for our customers to help them make the best restaurants.” With an impressive client roster, awesome features (including a new online payment feature for events and deposits – saving restaurants huge amounts of time, and reducing no-shows), and pricing lower than anything comparable, many restaurateurs are now getting the message and switching to Avenista® saving themselves time, money and headaches.
Mobile Friendly/App Friendly Bookings Marketing & Promotion Tracking Extensive Pre-Payment Features Intelligent Diary With Class-Leading Flexibility Table Management Walk-Ins and Waitlisting SMS Paging FREE Online Bookings Avenista is the must-have tool for busy restaurants still struggling with pen and paper and is also the solution most favoured by restaurants needing an alternative when existing providers prove slow, expensive or ineffective. You built a great restaurant by insisting on quality, attention to detail and customer service. Now choose Avenista to ensure you get the same from your reservations partner.
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: firstname.lastname@example.org
VarioCooking Center MULTIFICIENCY® 112T
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