The latest news, products and services from the restaurant industry, for the restaurant industry March 2019
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Industry News Pure Indian Cooking NRB 19 Show Preview Cleaning & Food Hygiene Recommended Suppliers
Casual noodle and dumpling restaurant Shanghai Modern is the latest opening in Chinatown’s Central Cross. Chefs will prepare fresh dumpling and noodles in an open kitchen showcasing a number of regional dishes.
Noodle and dumpling restaurant Shanghai Modern opens in London’s Chinatown:
Chu Ting Tang of Shanghai Modern added: “With such a central location and vibrant atmosphere throughout the day and into the evening, Central Cross in Chinatown London is an idyllic destination to open our latest restaurant. Our offer is an experience to excite the senses and we are extremely lucky to have such a bespoke space in a brand-new development in central London.” Julia Wilkinson, head of group restaurant strategy at Shaftesbury which owns Central Cross, said: “Shanghai Modern is the latest exciting new restaurant to join Central Cross, one of the best-connected destinations in London’s West End. Just as Shanghai is a melting pot for neighbouring cuisines, so Shanghai Modern will be offering a diverse menu while focusing on Shanghainese classics such as xiao long bao and drunken chicken. Xiao long bao are synonymous with the food culture in the city and we are thrilled that Shanghai Modern are transporting a small pocket of this to the streets of Chinatown London.”
Gold Service Scholar 2019 announced The Trustees of the Gold Service Scholarship announced last week that the 2019 Scholar is Karen Gruet from Le Manoir aux Quat’Saisons in Oxfordshire. The announcement was made at a reception at Claridge’s Hotel, London on Monday, 4 February 2019. This followed the Final assessment lunch, which had been held at Corinthia Hotel, London in January. Karen Gruet is Assistant Restaurant Manager at the Michelin two-starred restaurant at Le Manoir. French born, Karen started her work career in the UK in 2013 at Le Manoir as a Commis de Rang, then moved to Restaurant Sat Bains (also Michelin two-starred) in 2014 as a Chef de Rang. She returned to Le Manoir in late 2014, since when she has progressed through the front-of-house ranks of the restaurant. Commenting on her role at the hotel, she enjoys anticipating and exceeding guests’ expectations, and is “extremely driven with a passion for knowledge and developing her skills.” Chairman of the Judges, Edward Griffiths, enthused about the high calibre of candidates for the 2019 Scholarship programme, saying: “Not only did we have a challenging time whittling down the initial 100 applicants at the early
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stages of the competition, but choosing the Scholar from the group of eight winning Finalists was also a difficult task. Each year, the quality of candidates improves in terms of ability, experience, enthusiasm and social skills.” Special commendations were given to two other Finalists: James Dainton of The Northall at Corinthia Hotel London, for showing the most potential; and Tiziano de Mattia, of Hide Restaurant in London, who presented the most consistent performance.
M Restaurants implements £10ph minimum wage M Restaurants have announced that from 1st March 2019 they will introduce a Starting Wage for all employees at £10 per hour. The move comes after Operations Director, Andre Mannini implemented M’s M-indful Days initiative in 2018. This entitles all employees to four M-indful Days per annum in addition to their existing holiday allowance, as well as access to Spill, an independent counselling app to promote mental health in the workplace. Staff wellbeing is something close to Mannini’s heart who comments: “We want our team to feel their best selves, both at home and in the workplace. Our M-indful initiative has been wholly embraced by the team and we seem to be going from strength to strength.” The £10 Starting Wage is seen as a basic requirement by M Restaurants Founder, Martin Williams: “I remember working as a kitchen porter in hotels and restaurants many years ago and thinking – I love the job, but the money is so much better in other industries. It is time for all hospitality employers to follow our policy at M Restaurants and unite in making our industry the most attractive employment option possible.” Williams slams the ‘poverty wages’ other companies are offering, continuing to say: “You see press coverage where the headline is a high profile hospitality leader quibbling about whether his staff are scraping together the living wage and arguing about whether ‘poverty wages’ is a fair description of the recompense he offers; next you see that hospitality staff are striking and I feel shame for the industry as a whole. “In a Brexit context, the industry faces a chronic staff shortage, as the country no longer attracts the amazing talent from Europe and beyond that we used to take for granted. As an industry, we should use the current environment as a catalyst to make hospitality an attractive option to a limited workforce and change our reputation as a low pay industry.” Brexit is clearly already making many in hospitality realise that the already acute people and skills shortages will be compounded by the government’s immigration white paper. We expect to announce many other similar wage increases in the weeks and months ahead from businesses also endeavouring to counter and insure against the people and skills shortages hospitality businesses will be forced to deal with.
Adam Handling Chelsea to open at Belmond Cadogan Hotel on 28th February 2019 Chef Patron Adam Handling has announced an opening date for the most anticipated restaurant opening of the year: the Adam Handling Chelsea restaurant at Belmond Cadogan Hotel will be open for service on Thursday 28th February 2019 and is taking bookings now. A year in the making, Adam Handling Chelsea is the main restaurant within the hotel, Belmond’s first L o n d o n p r o p e r t y, designed by Adam with destination diners, hotel guests, and locals in mind. The menu will encapsulate the very ‘Best of British’, taking a sustainable approach to British luxury and calling on the building’s illustrious heritage. The restaurant itself, which features a large, open kitchen and counter dining alongside the main restaurant area, seats 45 covers and has its own entrance on the corner of Sloane Street and Pont Street. The menu will be extensive, larger than those at any of Adam’s other Frog restaurants, and will showcase elegant, British fine dining in an informal yet sophisticated setting. In Adam’s words, the menu is ‘inspired by London’, and will use the finest ingredients from across the British Isles, combining his passion for London’s vibrant culture and diverse food scene with his distinctive and perfectly-executed cooking style. Ultimately, the menu will showcase a fundamental commitment to sustainable practice, with a focus on championing smaller producers, using the very best seasonal produce. The menu will offer a selection of stunning a la carte dishes alongside a signature tasting menu, both of which will be available for lunch and dinner. Fans of Adam’s restaurants won’t be disappointed, as his renowned signature creations, ‘Cheese Doughnuts’ and celeriac ‘Mother’ dishes will be mainstays on the menu, alongside dishes such as ‘Highland Wagyu Beef, Braised Onions, Smoked Bone Marrow’, ‘Scottish Scallop Ceviche, Green Tomato’, ‘Lamb Wellington, Carrot, Mint’, and ‘Langoustine, Pink Grapefruit’. As at Adam’s other restaurants, the menu will be seasonal, with changes dependent on what produce is available. Says Adam Handling, “This is the biggest opening of my career so far, and I’m so excited to finally invite guests in. I want to celebrate everything that’s so wonderful about British produce, delivered luxuriously in a stunning setting. Sustainability is part of the core ethos of my group, so everything will be sustainable without compromising on quality. At its heart, I want Adam Handling Chelsea to be a neighbourhood restaurant. We want to welcome our regulars and locals back time and time again.”
Industry News PAGE 5
Uber Eats opens its doors to 50,000 restaurants Fifty thousand restaurants in the UK and Ireland can now serve customers with Uber Eats, as the fast growing food delivery app unlocks its technology to restaurants with their own delivery drivers. 10,000 restaurants in 100 towns and cities across the UK, and expects this number to more than double in 2019. These changes will be accompanied by a new service fee structure and self-service sign up tool designed to make it quicker, easier and more competitive for restaurants to partner with Uber Eats.
Launching nationwide today, the new service will offer restaurants in 100 towns and cities – whether they want to use their own delivery drivers or access independent couriers via the Uber Eats app – the opportunity to deliver food and grow their business with Uber Eats. Previously Uber Eats was only available to restaurants
who wanted to offer delivery using independent couriers available on the app.
The announcement comes as new data reveals the growing food delivery market, which is expected to be worth nearly £10bn by 2021, is playing an increasingly important role in the growth of small and medium sized restaurants.
Crucially the new delivery option is expected to provide Uber Eats users with a vastly enhanced selection of restaurants to choose from. Uber Eats is already partnering with
For the 78% of Uber Eats restaurants that are small and medium sized businesses, on average food delivery is expected to account for more than 10% of their total revenue.
Number of casual dining restaurants falls for the first time since 2009 The number of casual dining restaurants in the UK fell for the first time in nine years in 2018. A fall of 0.1% has been seen since December 2017, according to the Market Growth Monitor from CGA and Alix Partners. However, this should be seen in the context of growth of 27.3% (or 1,241 establishments), over the five years to December 2018. CGA vice-president Peter Martin said: “The boom in managed restaurants has been one of the British economy’s great success stories of the past decade. But after a string of closures and CVAs in the casual dining sector in the past 12 months, the sector is now in net decline — albeit a very modest one. We can expect to see further contraction in numbers over the course of 2019.”
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He added: “Many casual dining brands continue to thrive, and we are seeing continued strong growth for small and medium sized groups in particular. Operators that have a distinctive offer, execute it brilliantly and select the right sites have a lot to look forward to—but for bigger brands that fail to keep pace with changing consumer habits and demands, the next few years may be a lot more challenging.”
news for pubs and bars, especially those with drink-led offerings, which saw closures slow from 3.6-a-day to 2.2-a-day over the past 12 months.
Over-supply had been most notable in the high street, which saw numbers fall 1.1% year-on-year. In suburban casual dining areas restaurants saw 2.2% growth. Growth of 1.5% was also seen inside the M25, while areas outside the motorway saw a 0.9% fall. The monitor had better
“With consumers’ drinking trends working in the sector’s favour, and food-led pub operators facing the same challenges as managed restaurants, the outlook for drinkers’ pubs is better than it has been for a long time.”
Peter Martin said: “The last decade has seen a relentless decline in Britain’s number of pubs and bars, but there are welcome signs that the clearout of unsustainable sites is starting to ease.
Atul Kochhar to launch new restaurant ‘Kanishka’ on Mayfair’s Maddox Street Atul Kochhar, the first Indian chef in the world to receive a Michelin star, is set to launch Kanishka on Mayfair’s Maddox Street this March.
His first venture with Tina English, another recognised innovator of London’s Indian dining scene, Kanishka aims to explore lesser known regions of Indian food, showcasing cuisine from the country’s more remote territories and borders. Kochhar first hit the London spotlight upon winning a Michelin star at the acclaimed Tamarind of Mayfair in 2001. He left to open Benares in 2002, which was awarded its own Michelin star four years later. Now a celebrated restaurateur, television personality and cookery book author, Kochhar attributes his success to his use of regional Indian flavours alongside the best British produce, a practice which he will develop further in his latest venture. Kanishka will showcase the cuisine of territories previously unexplored by London’s restaurants, particularly the Seven Sister States in the most easternmost region of India. Kochhar’s menu will explore the flavours, ingredients and cooking methods of the states, as well as the influences had on these by neighbouring countries such as Nepal, China, and Bangladesh. Using seasonal and locally sourced British produce where possible, signature starters will include the likes of Kachela Maas, a Sikkim inspired venison tartare with mustard oil mayonnaise, naan crouton and onions, with mains such as Samundri Khazana Alleppey, a dish of pan seared seafood, Alleppey sauce and smoked cabbage poriyal. To finish, desserts will continue to showcase unique Indian flavours with the likes of a Chocolate rasmalai, a milk-based dessert popular in eastern India and neighbouring Bangladesh and Pakistan. Not to be overlooked, drinks will be a key element in Kanishka’s offering, with expert mixologists at the bar creating standout serves that make it a destination in
its own right. Signature cocktails include the likes of the Roast Banana Old Fashioned, made from Tandoor roasted banana with cinnamon, orange and pecan bitters, maple, and the more savoury Ingrita, made from Mezcal served alongside a chilled lightly spiced tomato broth. Meanwhile, ‘Kanishka’s World of Imagination’ puts the mixing in the hands of the drinker, allowing customers to create their own highball drink from a menu of herb and spice distillates, mixed with a choice of naturally flavoured tonic waters and their spirit of choice. For something stronger, Kanishka’s extensive whisky menu showcases over 50 types of whisky, with a unique selection sourced from India. Named after King Kanishka, an emperor of the Kushan dynasty in the second century, Kanishka is inspired by the ruler’s use of Buddhist values, including kindness, fairness, honesty, humbleness and a sense of equality. These themes are explored through the interiors, designed by Fabled Studio with the aim of creating a nostalgic sense of ritual and tradition. Guests will be greeted by whimsical topiary elephants and an antique front door, whilst inside will feature verdant foliage against calming shades of blue and intricate beaded details. Split across the ground and basement floors, the 127-cover space includes a bar, a terrace at the front, and an intimate, 12-cover garden room downstairs. Kochhar and English are delighted to be working together, bringing their wealth of knowledge in the Indian dining sector to the new site. Speaking of the opening, Kochhar says, “Kanishka is a very exciting project for us – it’s a great opportunity to continue to showcase Indian flavours alongside quality British produce, but also introduce London’s diners to the unique flavours of territories previously unexplored by Indian cuisine in the UK.”
Industry News PAGE 7
OpenTable turns the tables on
no-shows A third of restaurant diners admit they have failed to show for a reservation at some point in their life OpenTable data reveals more no-shows occur from phone bookings (4.6%) than online (4.4%) London, Manchester and Leeds are the UK cities where diners admit to the most no-shows OpenTable launches new Book Responsibly campaign to educate diners and make them think before noshowing for a reservation Over a third (33.7%) of UK diners reveal they’ve failed to turn up to their table booking without informing the restaurant at some point in their life. However, data from OpenTable finds that restaurant goers are less likely to no-show if they have made an online reservation. In 2018 only 4.4%* of online bookings through OpenTable in the UK resulted in a no-show, compared to 4.6%* of phone reservations. The behaviour described as a ‘no-show’ is a concern amongst the UK restaurant industry, with independent restaurant owners to nationwide chains stating it can have a significant effect on business. OpenTable, the world’s leading online restaurant booking service, has today unveiled a light-hearted campaign to encourage diners to ‘book responsibly’. Designed to help educate diners on the impact that not cancelling a reservation can have on restaurants and highlight how it might feel if the roles were reversed.
“We can all be more aware of the impact that no-shows and late cancellations can have on a restaurant,” comments Adrian Valeriano, VP EMEA, OpenTable. “We have launched this campaign to help build awareness amongst diners of the issue and showcase how we continue to leverage our technology and diner network in ways that only OpenTable can to help reduce no-show rates and mitigate the impact of late cancellations.” The external research carried out by OpenTable shows that young adults admit to being the worst offenders with a quarter (25%) of 16-24-year olds admitting to regularly failing to show up for their restaurant reservation. 9 out of 10 Generation Z diners claim they have never stood up a first date (91.2%) or failed to show up to work without informing their boss (88.8%), but the same cannot be said for their attendance to restaurant bookings. As expected, due to the vast restaurant selection, the city with the largest number of diners who admit to having no-showed for a reservation at least once in their life is London (40%). This is very closely followed by Manchester (39%) then Leeds (38.7%). OpenTable’s latest campaign flips the idea of noshows to put the diner in the restaurant’s position. By ‘turning the tables’ on diners, OpenTable hopes to highlight how a no-show can inconvenience the party on the receiving end.
Intrigued to understand the motivations behind those diners who do not stick to their restaurant reservations, OpenTable looked into nationwide diner behaviour. With the exclusive survey revealing that most UK no-shows (38%) claim it was too last minute for them to cancel their booking, OpenTable is keen to emphasise that any notice given to the restaurant is best. OpenTable’s reservation management system opens up cancelled tables on the app immediately, so bookings can be maximised for the restaurant. When it comes to no-show reasons, women also blamed their memory with almost 40% stating they forgot to cancel. Whereas a sixth of men said they didn’t know how to cancel the booking. Whatever the reason, most UK diners do show regret when they are unable to honour a reservation, with 71% feeling a pang of guilt for letting the restaurant down. However, OpenTable understands that life happens, and diners may not always be able to make their booking for a variety of reasons. To reduce the risk of a
no-show, reminder notifications are sent by OpenTable to ensure that should any unforeseen circumstances arise, diners are easily able to amend, change or cancel their reservation via the mobile app or website. For those who repeatedly no-show for a reservation four times within 12 months, OpenTable will prohibit them from making future reservations on the app and website. Adrian Valeriano continues: “Our approach to no-shows is to maximise the functionality of our technology to minimise the impact of them on both diners and restaurants. We’re the only restaurant booking service that does not allow diners to make more than one booking for the same time slot, or within two and a half hours of that time, to ensure our diners commit to their reservations as much as possible. By turning the tables on no-shows in our new campaign we want to educate diners about the impact of their booking behaviour and remind restaurants of the many ways OpenTable attempts to minimise the likelihood of no-shows.”
To view the campaign video visit: https://youtu.be/BBCOPFWZqNU OpenTable’s website and social channels: www.opentable.co.uk @OpenTableUK #bookresponsibly PAGE
How does technology help you keep up with them?
By Luis De Souza, Chief Executive of NFS Technology Group
For the UK restaurant industry, customers are becoming more demanding all the time – and upping your game constantly is now the only way to remain a player. Deliveroo, for instance, have just announced they’ll be enabling restaurants to offer dish-by-dish calorie information on their platform, and restaurants including Yo! Sushi, Jamie’s Italian and Pho are among those taking the opportunity. Healthy eating; veganism; ethical eating; fast dining; it’s a headache to keep up with it all – but so essential; and that’s why restaurant management systems are a massive trend in the industry. Restaurant EPOS software is providing a huge ally in the perpetual hospitality industry battle against rising costs, poor efficiency and waste. Restaurant management systems genuinely put power in your hands – serving staff use handheld technology including dedicated devices or tablets to take orders and payments tableside.
Managers and owners, meanwhile, get a real-time view of operations online via their mobile or laptop. Restaurant management systems also capture information about diners, including their preferences, record what’s selling best and – importantly – help restaurateurs to identify what’s trending. So restaurant companies of all sizes now rely on restaurant POS software to streamline operations and reduce costs – especially multi-site groups who appreciate the head office functions it offers. So what features should your restaurant management system have if you want to be sure to keep up with evolving diner demands? Here are 9 key questions you should ask your technology provider.
1. Is this a dedicated restaurant management system? EPOS systems are available for retail, too, but you need more facilities than they can provide, so be sure your system has been specially developed to meet restaurant requirements.
2. Does it provide course management?
5. Can it keep my menu workable? Business fluctuates, so it’s crucial to manage your menu for different times of day so your staff don’t have to deal with a long menu. For instance, if you offer breakfast, lunch and dinner, you could end up with an unwieldy menu on the handheld device.
To give demanding guests the best customer service, you need a flexible system that allows you to split courses to help the kitchen, and make changes such as substituting a starter as a main course.
Advanced restaurant management technology allows you to customise screen layouts according to job codes. You can also enable or disable menus based on the terminal or area, the time, the day or even specific dates.
Your serving staff need an easy interface to make this happen, and the restaurant management system should integrate with kitchen technology so the printers or screens deliver the right information to each station.
6. What about diners on the move?
3. Can it go places for your guests?
If your diners shift tables, you want your staff to be able to reallocate their order easily, so your restaurant management system should have flexible table maps where you allocate specific orders to particular tables.
Your staff need to be able to send from their handheld devices to different destinations – orders should go direct to the kitchen, for instance, while payments can be taken at tableside and printed out in the restaurant.
The same system will also allow you to transfer the ticket, and merge or split tables up. Aloha’s Guest Manager, for instance, suggests a table for wait time and profitability it won’t suggest three people are seated on a four top if it’s next to another that can create an eight.
4. Does it help chef design cost-effective dishes that don’t risk diners’ health?
7. Can it manage customers’ bills well?
Allergen control is crucial – we’ve already seen too many tragic deaths from badly-identified allergens in food.
Your restaurant management system should be able to split bills easily - particularly if you run a casual dining restaurant where parties can be large. It speeds up table turn quicker and makes the dining experience seamless.
The Aloha restaurant management system recently partnered with chef-designed Kitchen CUT technology that tracks potential allergens throughout dishes and menus and also helps chefs keep costs under control. The system also helps with stock control by identifying best-selling dishes, which helps with good procurement decisions and reduces food waste – an important issue for ethical diners.
8. Does the system help engage diner loyalty? It should capture diner data, because if you know their preferences you can create email marketing campaigns that will hit the mark and bring them back again.
9. Will customers notice our staff are training? No – with a good system there’s little disruption because staff can be taking orders within a couple of hours, and giving guests the improved service they’ll enjoy. What else should you think about? A restaurant management system is an important investment, but can be available on rental schemes with an easy monthly payment that make ROI swift. Hosted systems mean you don’t have to buy expensive hardware. Take your time, and make sure you make a wise choice – going for restaurant management software may be one of the more important decisions you’ll ever make for your business and for your diners. See all the benefits of restaurant EPOS at www.nfs-hospitality.com Digital dining works for you and your customers all day – see the video here. PAGE
Since 1984, Purified Air has been striving to find the best and most cost-effective way to filter and control the oil, smoke, grease and odour produced by commercial kitchens. With the majority of industry brands already using our systems, Purified Air covers the Fast Food, Casual Dining and Fine Dining markets by providing bespoke systems dependant on the type of food cooked, the type of cooking process used and the volume of air being extracted through the exhaust. By working with these variables, we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world. Still a family owed company we pride ourselves on excellent customer service to back up some of the best equipment in its field With our equipment installed in commercial kitchens the length and breadth of the United Kingdom we have put in place a nationwide service and maintenance division, ensuring that our equipment is working at its optimum efficiency, completing over 8000 service and maintenance visits a year. From Restaurants to Pubs - Canteens to Take Aways Purifed Air is at the heart of commercial kitchens where ever they are.
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Unlocking Nature’s Medicine Cabinet
NO.1 BOTANICALS The story of No.1 Botanicals starts in the tiny Italian hamlet of Acciaroli. More than one in ten of the residents live to over 100 years old. Scientists from around the world identified rosemary as the key ingredient added to their otherwise classically Mediterranean diet. When David Spencer-Percival, the founder of No.1 Rosemary Water, heard this story, he set out on a mission to capture the herb’s goodness within a new drink. He created No.1 Rosemary Water, the first singleextract botanical drink, and the adventure into the world of herbs began. Throughout history, herbs such as meadowsweet, basil, sage and thyme have been used to flavour foods and drinks, and to relieve ailments. According to legend, students in Ancient Greece wore garlands of rosemary around their necks to help them concentrate in exams, while meadowsweet was one of the forerunners of the Aspirin many of us use today. In fact, over 50% of the drugs approved for medical use over the past 30 years are derived either directly or indirectly from plants. No.1 Rosemary Water’s success spurred David Spencer-Percival to spin out the concept. He says:
“People are looking for more from their drinks today, seeking out more sophisticated flavours, while being more mindful of what they’re putting into their bodies than ever before.” Tasting, learning and immersing himself in the history and flavours of botanicals, David collaborated with the team at Blue Sky Botanics to select nine more herbs – each with its own unique history – that could harness the power of nature and become Rosemary’s new family. No.1 Botanicals, the world’s first collection of single-extract herbal drinks launched in Autumn 2018 showcasing Basil, Fennel, Juniper, Lemon Verbena, Meadowsweet, Mint, Olive Leaf, Rosemary, Sage and Thyme. As with No.1 Rosemary Water, the new botanical extract drinks contain no added sugar, preservatives, sweeteners, additives, artificial colours or flavours. They are simply herbal extracts added to pure, fresh, spring water.
Authenticated by the leading experts at the Royal Botanic Gardens, Kew, all ten herbs go through a complex process of extraction, in order to preserve the fresh plant in all its glory and retain its active compounds. Despite the complex science behind this range, the secret is in the simplicity of its flavours. Best served over ice; some of the drinks are sweet, some light, some earthy, but all of them delicate, aromatic and completely natural, with nothing added except a little light fizz.
Pure Indian Cooking 14 PAGE Pure Indian Cooking
On a normal day, you could just walk past this restaurant with its understated exterior and positioning in Fulham, but what is served inside is certainly not understated, as this vibrant and aromatic take on Indian cuisine ensures not only an incredible dining experience, but one that also leaves a lasting impression, that you will compare others against.
The restaurants interior is of simple but modern taste, but smart and relaxing.
making recommendations and drawing calibrations between bread and meals, to ensure all favours are equally complimented and keeping your glass topped up. From our visit one recommendation that is a must is the Crab Kokum Fry, this dish is served on a huge platter, cooked and reinserted in the crab shell, served with a side sauce and a wedge of lemon, life does not get better than this, other than the garlic naan which is light, airy and smells delightful.
The owners have clearly worked previously in high standing restaurants that has influenced their work and they have used this into their current restaurant and place of work. The bar area with its extensive drinks menu will leave no person quenched of thirst and the LED lighting and simple dark wood tables with comfortable chairs, allowing a rustic setting and creating an enjoyable ambience. A husband and wife run this restaurant, the wife experiments with flavours, pushing boundaries and ensuring starters like Kathhal and Panner Pakora and Kori Kempu stay unique to this restaurant, whilst retaining some of the modern Indian classics such as tandoori dishes and biryanis. The husband takes care of front of house ensuring meals are seamlessly served,
One area that sets this restaurant apart is the presentation of the food, it almost looks too pretty to eat, the chocolate brownie and pistachio ice-cream is not only paired and made to perfection, its then put onto the plate and served up like a piece of fine art, with colour and texture. From walking inside to being guided through the A La Carte Menu, there is something for everyone, be brave and youâ€™ll experience something wonderful, play it safe and youâ€™ll be equally impressed, if youâ€™re heading for a casual meal or a special treat, the restaurant offers great value for its high standards, excellent food and is worth a visit by anyone. To book a table at Pure Indian Cooking to experience this cuisine yourself please see here www.pureindiancooking.com and visit the restaurant at 67 Fulham High Street, London, SW6 3JJ
Pure Indian Cooking PAGE 15
Get ready for the Summer and prepare We may be experiencing a temporary and surprising heatwave, but all too soon this will be the reality as we move into early Summer. You may have noticed the surge of customers trying to sit outside over the last couple of weeks, which gives a good insight into what you can expect when the weather really does warm up. We design and manufacture freestanding canopies, tensile structures and covered walkways to businesses around the UK. We work with restaurants, retail parks, hotels, leisure centres, nursing homes, hospitals, and many more to provide sheltered, good quality outdoor space that is guaranteed for at least 10 years. We use high quality PVC coated polyester for the construction of our beautifully shaped tensile structures. It is chosen not only for its excellent strength, flexibility and translucency, but also for its impressive design life of 20+ years. The PVC polyester coating includes UV stabilisers, fire retardant additives, colouring and anti-fungicides and it can be fully recycled â€“ making it an excellent construction material for both permanent and temporary tensile structures. Case Study: Five years ago, the i2o team were contacted by the manager of Fairlawns Hotel & Spa in Birmingham, who needed a solution for their outdoor area. They host a lot of wedding receptions, so needed more outdoor shelter for guests, and it would also provide a year round dining and drinking area.
They chose a retractable canopy, with three different segments, rolled back and forth as desired by remote control. All three segments are independent, allowing for completely flexible shade and shelter depending on time of day and weather conditions. Two of our sales team headed back over to Fairlawns to ask the manager about how the canopy itâ€™s changed the day-to-day life for his business and staff. Why did you look into getting a canopy for the hotel? We wanted to improve the accessibility of the outside areas, linking the two together in all weathers and also provide our wedding events with flexibility around the weather. Why did you choose to use i2o? After speaking to a number of suppliers we liked the people at i20, felt the product specified was the best and most suitable available to us and also that the advice we received was really sound.
your outdoor areas!
Have you had an increase in business/covers/positive feedback? Yes to all. Our event customers love the space, guests always comment on the flexibility it provides and most of all it has provided them with spaces that are useful to them whatever the weather. Would you recommend getting a canopy, particularly from i2o, to other businesses?
Retractable Roof Awning Our awnings are perfect for restaurants, bars and hotels, and roll back silently either with a handle or a remote control. The outside room you create will add further turnover to your business immediately, whether it’s creating an outdoor dining area or versatile weather protection over an entrance. When they are open, enjoy pure fun in the sun, and when closed, it filters out the sunlight and provides UV protection. Covered Entrances and Walkways
Yes. It has added great value to our venue, customer experience and definitely won us business over the last 5 years.
These canopies are bespoke to your requirements and space. Give your guests a sheltered entrance or pathway at your hotel, beautiful outdoor dining areas in restaurants, or an area protected from the elements outside a bar.
Our canopies suit a wide range of businesses, including restaurants, leisure centres, parks, outdoor theatres, offices, Colleges and Universities, car parks and other industries.
We don’t limit ourselves to these styles however. We have an in-house team of designers and architects who love designing bespoke structures to fit your space.
We design and manufacture canopies and structures in a range of different styles, or designed completely from scratch. Here are a just a small few of our most popular styles:
Contact us NOW to arrange a free site survey or to further discuss how an i2o Ltd canopy could enhance your outdoor space for staff and customers.
The famous Qube™ canopy Initially designed for an education setting but now lending itself to a range of different industries, the The Qube™ canopy is long-lasting, robust, and versatile. It can be moved, extended or adapted in other ways throughout it’s long 20 year life expectancy, and comes with a choice of 3 different roofs or many colour combinations to suit your business. PAGE
19-20 MARCH 2019 MANCHESTER CENTRAL
THE NORTH’S HOSPITALITY EXHIBITION 19–20 MARCH AT MANCHESTER CENTRAL GET FREE EXHIBITION TICKETS AT NORTHERNRESTAURANTANDBAR.CO.UK
NRB19 is sponsored by
Northern Restaurant & Bar 2019 is the place for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to North West and the Lake District to the Peak District, NRB19 brings the cream of the hospitality industry to Manchester Central on 19 & 20 March. NRB19 is sponsored by Korubu on stand E41. Connecting people with smarter hospitality technology to enhance, grow and improve business operations. Create more possibilities with hospitality driven IT infrastructure, Smart Energy and Guest WiFi software. The Chef Live theatre at NRB19 will see renowned names and rising kitchen talent from across the country demonstrate their signature dishes and ground-breaking cooking. Confirmed so far are: Mark Birchall, Moor Hall, Lancashire Alisdair Brooks-Taylor, The Moorcock, Lancashire Josh Overington, Le Cochon Aveugle, York Anton Piotrowski, Rรถski, Liverpool Adam Reid, Adam Reid at The French, Manchester Simon Wood, WOOD Manchester Cyril Gabriel, Carden Park Hotel, Cheshire. Essential Cuisine North West Young Chef of the Year 2018 For skills-based demonstrations such as butchery, fishmongery and patisserie head over the the Market Kitchen Theatre, where experts will guide you through their specialist techniques. Surrounding the Market Kitchen are small scale artisan makers of ice creams, breads, charcuterie and more.
Northern Restaurant & Bar 2019 is the North’s hospitality exhibition. From food & drink to furniture & lighting and tableware & uniforms to tills & ordering systems, 275 companies will be exhibiting at NRB19, supplying everything a hospitality business needs to attract more customers, improve visitor experience, increase revenue and drive profit. Exhibitors include: Artis, Biffa plc, Bleep UK plc, Brown Forman, Crown Cellars, Fever-Tree, Halewood Wines & Spirits, Hopwells, illy, James Robertshaw, Lightspeed Restaurant ePOS, LWC Drinks, Matthew Algie, Rational UK, Stephensons, Tevalis, Unox UK, Westons Cider and hundreds more. For the full list visit northernrestaurantandbar.co.uk/ exhibitors Over on the drinks side of the show Drinks Live features spirits masterclasses with leading experts from international brands and indie producers. Drinks Live also hosts the annual NRB cocktail competition. Sponsored by Ms Better’s Bitters, one talented bartender will win a trip to Canada with guest shifts in Vancouver and Montreal. Surrounding Drinks Live is the Spirit Room, a curated selection of over 20 brands allowing you to sample their gins, rums liqueurs and more. Grape & Grain hosts wine, beer and cider tastings led by industry experts and exciting operators. Topics include 10 minute tastings and in-depth explorations in upcoming areas such as natural wine and low ABV beer. The Craft Beer Quarter offers tastings of a wide selectin of ales, IPAs, bitters and stouts from twelve craft brewers. Hosting industry events, meetings and networking in the centre of the show, the NRB Hub hosts the Kuits NRB Top Fifty awards, NDML’s networking event for NTIA, R Noone’s Buyers Breakfast, CityCo’s F&B Network, Ladies of Restaurants, Manchester Hospitality NetworkThe Female Hospitality Network and other dedicated hospitality gatherings. NRB19 will host the reception for the prestigious Kuits NRB Top Fifty, the powerlist of the most significant and influential hospitality operators in the North. The 2019 awards will once again represent this charismatic and dynamic industry when announced at 3pm on 19 March. Kuits NRB Top Fifty is presented in association with Biffa Plc, Bruntwood, CGA, Jelf, Metis Real Estate & RSM NRB Future is a unique new networking initiative to introduce the North’s hottest hospitality entrepreneurs to its leading professional advisors. NRB Future is designed to ensure that the region’s most talented young operators achieve their full potential. Northern Restaurant & Bar 2019 takes place 10:00-17:00 Tuesday 19 & Wednesday 20 March 2019 at Manchester Central. For Free Tickets Visit northernrestaurantandbar.co.uk NRB19 is a strictly trade-only event and is for industry professionals only.
This yearâ€™s Bruntwood NRB Debate will be headlined by chef and restaurateur Jason Atherton. After gaining a Michelin star for his London restaurant Pollen Street Social in 2011, Jasonâ€™s interests now stretch from London to Dubai and from New York to Hong Kong, totalling seventeen restaurants in eight cities across three continents. Host Thom Hetherington explores what fired this Northern chef to global success. The panel event, chaired by Lucy Noone-Blake, will discuss how brands and businesses build brand loyalty and ensure their share of the marketplace, how to bridge the gap between their online presence and driving actual footfall and whether social media really is the be all and end all. The Bruntwood NRB Debate takes place alongside NRB19 on Tuesday 19 March. For tickets and more information visit nrbdebate.co.uk
Cheaper Business Services We are a trusted partner to the hospitality industry specialising in;
Telecoms, Utilities, Epos, Card Machines, Business Waste and Business Insurance to the Hospitality industry. By working with just one provider for all of the above solutions we help our customers save money, time and hassle. On average we save our customers around 40% on each service and as we work with all of the major providers in each industry we deliver the best business solution, service and commercial deal.
OUR KEY BENEFITS Chip and Pin Solutions – Why choose us? We DELIVER the most transparent deal on the market; No set up fees, no authorisation fees, no statement or back office fees, no PCI fees, no non- compliance fees, no minimum monthly service fees – NO HIDDEN CHARGES OR NASTY SURPRISES! Site meeting to choose correct solution based on connectivity – Engineer install with staff training provided. 24/7 x 365 customer support.
Telecoms – why choose us? From landline to unlimited broadband to unlimited fibre to multi-site communication solutions -we can deliver the best and most costeffective solution for your business or site; Up to 80 meg fibre is just £24.99pm if available
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Utilities – Why choose us?
Business Waste – Why choose us?
We have over 30 energy suppliers we can utilise to get our customers the best deal. We take the hassle out of Energy Procurement.
We deliver cost effective waste solutions based on your area and site – 12 month contracts only.
We work with you to deliver the most cost-effective solution. We help cancel current agreements, we help with future renewals and our area managers are always on hand to deliver impartial advice to help you with this unregulated market!
EPOS – Why choose us? We work with a number of 1st class EPOS providers to deliver the best solution for your business.
Business insurance – why Choose us? Tried and tested Hospitality Insurer Partners to get you the best deal. Visit us at our stand A62 and find out how we can help you.
Call us today 0151 306 0019 email us - firstname.lastname@example.org
Your Local Business Energy, Acquiring and Telecoms Partner • Business Utilities including Water
At Cheaper Business Services we are business energy experts. We supply business utilities including water to our customers across the UK. We help reduce your costs for both business electricity and
• Business Phone & Broadband – Made Simple
We supply businesses of all sizes business landlines and business broadband including fibre. We can save you up to 50% than your current provider.
• Easy Chip and Pin Solution
We are chip and pin experts. We help reduce your processing fees by up to 40% and simplify the whole process.
Our business phone lines are of the best standard. We check your existing line and address to see if you are fibre enabled.
business gas, working with all major energy suppliers to obtain the most competitive quotes. Contact us and we will help you save up to 40% on your energy costs.
We also offer up to £200 when you switch to mitigate any cancellation fees. Cheaper Business Services internet and broadband service offers various options of speed ranging up to 24mbps. Fibre Optic option available with speeds up to 76mbps!
We can choose from 6 providers, the largest choice in the UK
We use the latest technology available. Take payments on the go! Ensures connectivity across the UK. Never miss a payment again.
Eliminate non PCI charges, eliminate authorisation fees, eliminate minimum monthly
Contact us and let us help you save up to 40% on your processing fees.
Switching and saving is easy. Start here!
Get in Touch 0151 306 0019 email@example.com
Hospitality – Leisure - Catering – Retail – Education. All of these Sectors demand high quality products and systems backed up by a responsible, reliable and affordable Customer Support Service! 2001 PRS was formed to provide these Sectors with just that: - Affordable, Efficient and Reliable Systems and Support on a 7 Day basis.
The Monastery – Manchester
Using the latest state of the art technologies, epos software & apps integration, PRS are still at the forefront and over those years our customers and geographical base has grown and now extents to cover most of the UK. From individual business owners through to Blue – Chip clients they are all benefiting from the knowledge of our team and years of experience in the industry.
About PRS – EPOS Systems Whether you are a pub, club, café, wine bar, cosy bistro or a fine dining restaurant; our Epos systems are tailored to fit your exact requirements and pocket.
Banny’s Fish & Chip Restaurant
Because we create them to suit your needs, you won’t end up paying for things you don’t need and that means you get the best system at the right price. More importantly, our software is incredibly reliable and easy to use and backed up by our team of dedicated epos experts that know the systems inside out! At the centre of our epos systems is our POS software to which we can simply add-on additional functionality for your business – such as real time sales reporting, inventory, loyalty, marketing, cashless, employee t & a, rotas, chip and pin, table ordering systems etc. With integration into our partners PMS, reservation bookings, ordering & payment systems - our solutions continue to grow and expand in line with your business’s growth and its expectations
Burnley Leisure Trust
Epos Real – Time Specials Screen
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Our systems are intuitive and easy to use and are tailored to your business requirements to ensure you deliver to your customers an exceptional service. Contact our Sales team on 0800 – 174 – 461 for further information or to discuss your requirements.
Online ordering website
Customer Order App
POS Touch Terminal
PRS â€“ EPOS are leading suppliers of EPOS Systems to the UK Hospitality Industry
Kitchen Order Screen
Back Office Management Suite
Visit us on Stand B48 at the Northern Restaurant & Bar Show at Manchester Central on the 19th & 20th of March 2019 www.prs-epos.co.uk
PRS-EPOS is the registered trademark of Professional Retail Systems Ltd
Menu Shop has over 30 years’ experience in creating products for the hospitality industry such as menu covers, menu cases, menu holders, bill holders, placemats, chalkboards, room folders, table numbers, stands, signage and much more! With thousands of products catering to the hospitality trade, you’ll be sure to find the right one for you at Menu Shop. They offer more online than ever before with dedicated websites in the UK, Ireland, France, Spain, Italy and Greece. With over 30 different menu cover ranges to choose from you are well and truly spoilt for choice. You can choose your material, colour, fixings, size, trim and then personalise them with your own logo or design either engraved, foiled blocked, heat embossed or printed. This fully bespoke service allows you the opportunity to create a totally unique menu for your business. Their new sophisticated and incredibly durable Flex menu range offers five versions from wood effect, faux leather, rubber feel, synthetic cork and textured fabric. These flexible menu covers are a lightweight alternative to their best-selling traditional menu covers. They are easy to wipe clean and feature new pin fixings and matt clear pockets which make it extremely easy to insert your menus. It will come as no surprise that just like the rest of their products, these too can be customised and personalised to your liking. Equally as impressive is their menu case range. With over twelve different display ranges to choose from you are sure to find the right one for you. Choose from either wood, metal or acrylic as your material, then choose from wall mounted or free standing, angled or vertical, portrait or landscape, illuminated or non-illuminated, mains powered, or battery powered, fixed feet or lockable wheels. The options available are astounding. The new Impact Concept menu cases are a perfect example of how bespoke these display cases can get. With many different design templates available, these templates are only the starting point and can be modified and adjusted to suit your own design. If you can’t find a template that suits your needs, you can contact them for a fully bespoke design. An experienced graphics team is always on hand to help you find the right design for your business. Whether it’s a fresh new logo you’re looking for or a dramatic full-colour design, they can help make your ideas a reality. They deal with bespoke requests daily and work tirelessly to develop solutions and new products no matter how large or small. Menu Shop value all their customers and pride themselves on giving every client the same exceptional customer service and individual attention.
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Menu Shop will be exhibiting at this year’s Northern Restaurant & Bar Show on stand E2. To find out more about their products or to find out how Menu Shop can help with your requirements visit menushop.co.uk, email firstname.lastname@example.org or call (+44) 01985 217000
Menu Shop Europe Ltd 38 High Street, Warminster Wiltshire, BA12 9AF
Shop Now www.menushop.co.uk
HOLD THE ALCOHOL, RAISE THE BAR WITH MR FITZ AQUA SPRITZ
The fact of the matter is that as a nation we’re drinking less alcohol. YouGov estimated that 3.1 million people would have completed their pledge for a Dry January this year with actual participant numbers likely in reality to increase further given the mounting social pressure to keep off the booze. So add this to Sober October and the current concerns expressed by UK Hospitality about a ‘No Deal’ Brexit, you could begin to see a rather bleak outlook for the trade. One innovation then to help weather the storm is from Yorkshire’s Brewfitt who’s Mr Fitz Aqua Spritz is set to revolutionise the way the trade positions it drinks offer. Their ingenious solution allows sites to dispense premium non-alcoholic drinks, still or sparkling water, dessert recipes and (dare we say) spirit mixers and tonics. A range
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of over 20 exciting botanically infused flavours are served up using the ‘Drill’ with pure filtered still or sparkling water dispensed from an elegant ceramic font positioned proudly at the front of the bar. This bold move not only makes much needed chiller space available for wine and beer (let’s face it the drinkers will return) it delivers category bursting profit margins in excess of 85% and incredible net revenues. Many sites take further advantage of the near 100% margins available on water dispense as well as the opportunity to simplify and consolidate their current soft drink bottle and can ranges, making way for valuable space whilst
lowering their trade waste and stock deliveries. Launched last year, Mr Fitz Aqua Spritz has already caught the imagination of Brian Whiting’s award winning Whiting & Hammond chain as well as The Pub People Company, Camerons, McManus Pub Company, The Flying Pig and Lobster group plus several top independent sites in the North West. If the key to survival is innovation, then this shortlist is certainly well ahead of the curve. For more information or to arrange a tasting contact email@example.com or call 01484 340800
85% PROFIT - NOW THATâ€™S REFRESHING! EARN 85+% GROSS PROFIT PER SERVE ENJOY INCREDIBLE NET REVENUES MASSIVE WASTE REDUCTION IN SITES OVER 20 BOTANICALLY INFUSED FLAVOURS TEL: 01484 340 800 EMAIL: SALES@MRFITZAQUASPRITZ.COM WEB: WWW.MRFITZAQUASPRITZ.COM
Since the late 70’s, “What’s Cooking” has been doing the simple things right: Quality ingredients, imaginative dishes, generous portions – all in a great location overlooking the historic Albert Dock on the famous Liverpool waterfront. One more thing they do right: Service.
What’s Cooking”: Comfort Food and Comfort Service with Orderman What’s Cooking have integrated six Orderman7 handheld terminals in to their daily workflow and have thus been able to streamline their operation to handle the high numbers of local as well as international guests attracted by their good reputation. “Adjusting our workflow to handle a high number of guests quickly and efficiently was a challenge for us, but after seeing Orderman in operation across Europe it seemed like it could be a good solution for our business”, says Lee Brennan, CEO of the restaurant chain. The Orderman hardware has proven very popular amongst the staff, as they have all found their Orderman7’s easy to use, reliable and compact. Individual members of the waiting team have also been equipped with highly portable belt printers, which made bill production much quicker. The entire process has been sped up even more, without guests ever feeling rushed or pressured. “Previously, we had been quite disappointed when we tried a smart tablet based system. It was just unreliable and temperamental. The staff lost confidence and abandoned its use very quickly. So, we started looking for a robust and reliable handheld ordering system that would improve efficiency in all areas. We chose Orderman and are very happy with the results”, Lee Brennan tells us further. The company is currently considering introducing Orderman hardware to another very busy site soon. Congratulations to our Orderman partner CCR Systems for an outstanding installation at “What’s Cooking”!
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Stand: A62 We deliver cost reduction in Utilities, Telecoms, Chip and Pin and Business Waste. Our area managers work alongside our customers to ensure best commercial deals, best technical solution for the site, help and guidance with contracts and switching suppliers. We take the hassle out of all the above services by acting on your behalf leaving you to run your business. www.cheaperbusinessservices.co.uk
Stand: B48 With the introduction of the latest “state of the art” systems, high level epos software solutions and support tools & technologies - PRS are still here, doing exactly the same - but even more efficiently and effectively. Over the years - our customer base and geographical area has grown and now extends to cover most of the UK. www.prs-epos.co.uk
Stand: E2 The Menu Shop provides a wide range of high quality products for the hospitality industry including menu covers, room folders and placemats. Most items are manufactured in its own UK factory. Personalised goods are available. 10% discount for orders received at this show. www.menushop.co.uk
Stand: A24 C.C.R Systems have been supplying, installing and maintaining Retail and Hospitality EPOS systems for over 35 years. We are an ISO-9001 registered company with a diamond award for customer satisfaction. We have hundreds of customers across England, Wales Scotland and the Falkland Islands. The ORDERMAN 5+ Restaurant table ordering system is without doubt the best of its kind in the world with radio communications technology that is completely reliable and failure free. Demonstrations are available on request at your site or here at CCR Systems.
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Admiral Recruitment sponsors Corporate Receptionist of the Year Award
Admiral Recruitment is sponsoring the inaugural Corporate Receptionist of the Year Award, which recognises and celebrates exceptional front of house receptionists working in the corporate sector. The competition is open to any receptionist working in a corporate organisation, whether directly for that organisation or through a thirdparty contractor service provider. It is open to front-line employees, not supervisors, managers or more senior personnel. Greg Mace, managing director of Rapport, the driving force behind the new award, says that it has been launched to showcase brilliant receptionists in the corporate world. “This award is something that I have wanted to do for some time now,” he said. “It means that we can shine a light on the amazing receptionists working in the corporate front of house sector and showcase the exciting roles and rewarding career opportunities available. “It has been fantastic to see the response from senior executives from many leading front of house services companies who have offered their
support with promoting the award and judging the entries.” Paula Rogers, founder of Admiral Recruitment said: “We welcome this initiative and are delighted to support it as corporate receptionists play such an important role as ambassadors to an organisation’s ethos and quality standards. “First impressions count, and there are so many individuals who deserve recognition for their unfailing attention to detail and professionalism.” Admiral Recruitment works in partnership with a select portfolio of high profile clients to provide tailored front of house talent, from senior reception management through to
reception, concierge and back office roles. For over 24 years, this ownermanaged, specialist company has built its entire reputation on the relationships it holds with clients and candidates, with placements ranging from senior management to junior in permanent, interim and short-term roles. “We know first-hand the difference a good receptionist can make to a company’s reputation. This award celebrates a role which seldom gets the recognition it deserves.” Prizes include development training, a trip to New York, a meal for two in a Michelin-starred restaurant in London plus many more. Entries close on 28th February via www.croty.co.uk
Trusted by Michelin Star Chefs
The Commercial Kitchen Ventilation & Fabrication Experts
+44 (0) 1733 230 378 | firstname.lastname@example.org | ckdirect.co.uk
InnuScience Cleaning Preview Since the last Cleaning Show InnuScience has become a force in the hospitality sector, being selected by almost every new 5 star hotel opened in London since 2017. Their revolutionary biotechnology products, offering superior performance and unrivalled value for money, have ensured that they’ve been the fastest growing UK manufacturer of commercial cleaning products since 2016. How does biotechnology work? By using biological actives (fermentation extracts, enzymes and microbes) InnuScience can achieve the upfront results of strong chemical products, with a residual cleaning action that improves standards over time. Please have a quick look at their technology video, which in less than a minute will explain how the technology works on your kitchen floor and other hard to clean surfaces. What are the benefits of using Biotechnology to clean your restaurants? Performance You can expect a better cleaning result on porous surfaces, as the actives get into the micro pores and remove the dirt. These would be surfaces such as natural stones, tile grout and safety flooring. InnuScience’s dish wash products revolutionary use of biotechnology to improve both your hygiene scores and visual results on crockery and glassware. Price These products are priced to be competitive against conventional cleaning products, gone are the days of paying a premium to go green, save the planet and your budget! Planet Conscious For InnuScience this is simple, any product cleaning or otherwise should barely have any impact on the environment, for our planet to be protected. The InnuScience standard is ultimate biodegradability of 99.99% according to OECD test 301. Besides this internal strict standard, the cleaning products are either certified by Ecologo or Ecolabel.
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People Friendly These cleaning products are not classified as hazardous, in their diluted form they are not even classified. The auto dish products are tremendously concentrated to achieve great economy but remain classified as a result. Biotechnology is the industries disruptive cleaning technology, making waves and changing the way top restaurants are cleaned! Connected Cleaning IoT: The future of cleaning today. InnuScience are the first UK cleaning product manufacturer to launch an IoT based product monitoring system, Connected Cleaning. Connected Cleaning monitors product usage, which is then reported on a monthly basis, against the budget per site. This allows proactive management of any deviations from budget that may occur. Connected Cleaning will be launched at the Cleaning Show 2019. www.innuscience.com
Connected Cleaning IoT live product usage monitoring system
InnuScience are the first UK cleaning product manufacturer to launch an IoT based product monitoring system, Connected Cleaning. Connected Cleaning monitors product usage, which is then reported on a monthly basis, a gainst the budget per site. This allows proactive management of any deviations from budget that may occur. The system also reports back any diagnostic issues and empty products that have not been replaced. This is the launch functionality that will be developed over time to assist our hospitality customers solve cleaning problems.
Food safety made quick and easy with the NEW ThermaStick® Pocket Thermometer The NEW ThermaStick is a pocket-sized, waterproof (IP66) thermometer which incorporates a reduced tip penetration probe providing a much faster response time than traditional probe thermometers. Saving you valuable time and accurately measuring temperature over the range of -49.9 to 299.9 °C, the ThermaStick is simple to use, featuring two push buttons - on/off and max/min. A large, easy to read LCD makes the ThermaStick an economical, fuss free solution for numerous temperature measurement applications in today’s commercial kitchen. This HACCP compliant thermometer is powered by a single lithium coin cell battery, providing a minimum of 5,000 hours use. The ThermaStick thermometer is available in red, white or blue and is priced at £16.50 each exclusive of VAT. Buy online at www.thermometer.co.uk For further information contact Nicky Dumbleton Electronic Temperature Instruments Ltd, Easting Close, Worthing, West Sussex BN14 8HQ Phone 01903 202151 Email email@example.com
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A clean and hygienic environment will no doubt have a positive impact on customer perception and where they choose to eat – however looking clean is only half the challenge. Food hygiene ratings have become very important to customers as awareness of the ratings has grown and operators risk losing customers based purely on their scores. Operators looking to improve their hygiene levels need to look at how food is handled during preparation, cooking, cooling, re-heating and storing. One way to do this is to swap clumsy, unhygienic cardboard cutterboxes for a Wrapmaster – the professional cling film and foil dispensing kit that can help streamline working standards and introduce a higher standard of preparation and storage. Using professional equipment for a professional kitchen can help minimise harmful bacteria and food contamination, as well as keep a clean and tidy kitchen space. Wrapmaster dispensers offer three key benefits versus cutter boxes, they’re hygienic, safe to use and dishwasher safe – all with the added bonus of coming with dishwasher-proof food hygiene stickers to aid chefs and help prevent cross-contamination. Only working with genuine Wrapmaster 45cm refills, the new Wrapmaster 4500 delivers a perfect cut every time with effortless dispensing of film, foil and baking parchment. Being light, the dispenser is portable and easy to carry; it’s also dishwasher safe, making it easy to clean and sanitise. With the added bonus of less material ending up in the bin, Wrapmaster is also proven to deliver a significant cost saving of 20%**. Adrian Brown, Managing Director, Cofresco Foodservice www.wrapmaster.global **ISS trial. 20% less cling film, 25% less foil, 25% less parchment versus Cardboard Cutter box.
Cleaning & Food Hygiene PAGE 37
Cleaning Show Set To Showcase Latest Hospitality Hygiene Products And Discuss Key Industry Issues
The conference sessions are free to attend and included in your exhibition pass.
The Cleaning Show Conference will feature expert speakers from cleaning, hygiene, waste management and the FM sector. The show provides a perfect opportunity for attendees to spend a highly rewarding day out of the office to source, network and discover new opportunities for their businesses.View the conference programme here and register for your pass now
Click here for more details on the programme
What’s on? Free to attend conference programme: Business Management & HR
Featured exhibitors We have a number of new exhibitors joining us in March as the exhibition continues to grow. Major brands and organisations exhibiting are set to include Rubbermaid, Vileda and Diversey. They will be joined by Evans Vanodine, Mirius, I-Team and Arrow County, while TTS and Kimberly Clark Professional will also be attending.
Topics covered in this session will include:
These and many others who work closely within cleaning and hygiene will have all of their newest products and services on display and will be demoing all of the latest systems, gadgets and innovations which are set to transform the FM industry.
View the full exhibitor list here
The three day conference programme will feature speakers from across the cleaning, hygiene, waste management and FM sectors.
• • • • • •
Welcome and Keynote Address - Stephen Ashkin, The green cleaning guru The Living Wage - the business case for profitable implementation Sebastian Bachelier, Programme Officer, Living Wage Foundation Skills within your business - what does the future hold? - Dr Sally Messenger, Head of Education, BICSc Recruitment post-Brexit - facing a new challenge Keith Baker, CEO, CERATA Fair pay matters - Dominic Ponniah, CEO and cofounder, Cleanology Will IoT replace humans in the cleaning industry? Syed Ahmed, CEO, Savortex Transforming people practices for the modern workforce - CJ Green, Founder, Tovip Ltd Training is the cost-effective option to deliver contract success, but who pays? - James Marston, Learning & Development Manager, BICSc
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Your pass will also allow you access to:
The inaugural Window Cleaning World Cup Take on challengers from all over the world for your chance to win £1,000 cash prize Sponsored by Unger
Resource Management This will run directly alongside the Cleaning Show and will focus on resource efficiency and waste management Sponsored by Grundon
The Green Zone With concerns about the environmental impact of cleaning products and waste materials still high on the agenda, this area offers advice to those looking to reduce their environmental impact
DON’T MISS THE UK’S LARGEST TRADE EVENT FOR CLEANING & HYGIENE CONFERENCE HIGHLIGHTS
T U ES DAY 19 M A RC H 2 019 11.00 Welcome and Opening Keynote
Stephen Ashkin, the green cleaning guru, executive director of Green Cleaning Network and founder of the Green Cleaning University
11.30 The Real Living Wage: pay, retention and productivity post-Brexit
Sebastian Bachelier, programme oﬃcer, Living Wage Foundation
15.00 Transforming people practices for the modern workforce C-J Green, founder, Tovip Ltd
Register now for your free pass to attend
W E D N ES DAY 2 0 M A RC H 2 019 12.00 Trimming the waste line: food waste in the hospitality sector
Dean Pearce, business development manager, SWRnewstar
This year at the Cleaning Show expect to find a range of major exhibitors dedicated to the hospitality sector
12.30 Panel Debate: How can recycling in the cleaning sector aid the circular economy?
Moderator: Neil Nixon, editor of C&M and conference director for the Cleaning Show. Panelists: Lorcan Mekitarian, sales director, RPC bpi recycled products; Åsa Degerman, global brand innovation manager, Essity; Owen George, group development and innovation manager, and John Brill, sales director, Nilfisk.
on the show floor and in the conference programme which is set to explore the major issues that impact the hospitality sector including hotels, restaurants and leisure facilities.
14.30 Panel Debate: The bigger picture of cleaning and waste management
Moderator: Dennis Flower, editor, Premises and Facilities Management Magazine. Panelists: Matt Coulson, CEO, Chiswick Park Enjoy-Work; Sandrino Viera, Chiswick Park guest services manager, JPC; Mark Loubser, head of environmental services, Intu Retail Services, and Michael Foreman, managing director, Don’t Waste UK.
TH U R S DAY 21 M A RC H 2 019 11.00 Food poisoning – a modern epidemic
Pete Gowers, food hygiene expert, Gowers Associates
11.30 Technological advances in the detection of surface contamination
Dr Andrew Kemp, consultant, University of Lincoln
12.00 Reputation management – preparing for the unexpected
These are just a few of the brands you will find at the Cleaning Show to view the full list, visit our website www.cleaningshow.co.uk
Suzanne Howe, managing director, Suzanne Howe Communications (SHC), and Richard Bond, director of strategy, SKV Communications
See the full programme at www.cleaningshow.co.uk
REGISTER NOW for your free pass to attend the Cleaning Show 2019 at ExCeL London
Official Media Partner
CleaningShow BUSINESS MEDIA
In association with
Alto-Shaam launches Rotisserie Oven with unique Self-Cleaning capability Automatic grease collection and selfcleaning systems increase safety and reduce labour A new rotisserie oven that features an automatic grease collection system, a self-cleaning cycle, and programmable, touchscreen controls is being launched by Alto-Shaam in February. The new ovens are designed to be very safe and easy to use, and save significant time and labour costs for deli and foodservice operators. The new aesthetic design makes them ideal for front-of-house operations, while a series of innovations enable them to consume a fifth less energy in the cooking process, and more than a third less water than competitive models in cleaning.
even cooking and uniform browning. A bespoke, double-pane glass door keeps heat in the oven and is cool to the touch outside the oven, thus further enhancing operator safety.
“Rotisseries are traditionally difficult and time consuming to clean, and the grease can be a safety hazard,” said Robert Simmelink, Alto-Shaam corporate executive chef. “With this solution, safety is not compromised, and operators no longer have to worry about spilling hot grease on their hands, arms and body. Cleaning is completed automatically, saving time and money, and allowing staff to be better employed on more value-added activities.”
The automatic selfcleaning system utilises patentpending water jets that cut through the toughest grease while minimising water use. The ecofriendly cleaning system uses 35 percent less water than competitive models and has no moving parts, which increases its reliability and reduces maintenance costs. Cleaning products are available in the form of tablets or hands-free liquid injection.
Automatic Grease Collection
Touchscreen, Programmable Controls
Customers can place the rotisserie on stands and counters or configure it with other equipment, such as its companion holding cabinet or another rotisserie oven.
“We work with our customers to determine the best solution for their Deli and foodservice operators needs based on industry trends, menus are able to set the perfect cooking and packaging type,” Simmelink environment for an ideal finish. added. “By tailoring equipment Alto-Shaam’s rotisserie ovens are systems to the customer, we are able to programmable—allowing operators exceed their expectations.” to create their own recipes with four cooking stages and seven browning levels for the perfect level of crispiness.
The grease collection system automatically activates during the cooking process. The system pumps grease into external collection containers for safe handling and disposal. This feature is standard with the self-cleaning rotisserie oven. By eliminating the need to lift and carry grease collection pans, foodservice operators are able to save labour and Designed for the front-of-house improve safety. operations, the rotisserie oven is With a cooking capacity of 21 aesthetically stylish with a slim chickens, weighing 3-1/2 pounds design that saves floor space. Exterior each, the self-cleaning rotisserie oven colour options are stainless steel increases flexibility and cooks each or a custom colour. Door options load faster while using 20 percent include flat or curved glass with an less electricity. Convection heat illuminated interior that creates a combined with radiant heat provides theatre effect. Customers are able to
unload and load product as needed, with reach-in and pass-through configurations available.
Cha-cha-chocolate, cha-cha-chai - at the push of a button Two of the hottest properties in hot beverages in the out-of-home market this winter are White hot chocolate and spice chai latte. In a market first, these are now both available through branded dispensers to ensure quality and consistency in the cup whilst removing the need for messy tubs, spoons and a kettle. Hot chocolate from world-renowned cocoa producer, Barry Callebaut and their premium brand -VanHouten, and spice Chai Latte from award-winning chai drinks company, Drink Me Chai are now available from a range of branded tabletop beverage dispense systems available exclusively from Fairtrade Beverage Systems. At the touch of a single button these new machines will deliver consistent quality, drink after drink, allowing sites from schools and colleges to cafes and restaurants to benefit from introducing something new and exciting to their menus. The new dispense range includes the UK’s first machine to offer three different chocolate drinks and the first machine to combine chocolate and chai. The Triple Chocolate hot beverage system dispenses three branded VanHouten chocolates – White Chocolate, Fairtrade Milk Chocolate and Dark Chocolate – whilst the new Dual hot beverage system dispenses White Chocolate and Chai Latte. The addition of such choice in hot chocolate alone will substantially extend the menu for many outof-home sites, but with the addition of flavouring syrups the opportunity to personalise menus, creating signature
drinks to stand out on a crowded high street is within the reach of every site. Mike Steel, sales & marketing manager of Fairtrade Beverage Systems said, “We are delighted to have partnered with two such prestigious brands as VanHouten and Drink Me Chai to bring these unique new machines to the UK market. Some high street venues are already serving white hot chocolate and chai drinks, but sadly the quality and consistency is often lacking as the drinks are made by hand and the correct gram throw of ingredients for the cup serving size is not used. With these new dispensers the quality and consistency is guaranteed and a speedy service too makes them perfect for our ‘grab and go’ culture.” 01634 726163
Introducing hot chocolate with a difference - with 50% less sugar Not for nothing have Fairtrade Vending introduced a delicious hot chocolate with less than 50 per cent sugar. Hot chocolate traditionally has a high level of sugar content, which is recognised as being a contributor to the high levels of obesity in society today. Fairtrade vending offer two models of hot chocolate dispensers for an ever-increasing demand for ‘Less Sugar’ in our beverages. In association with Van-Houten – the world’s leading brand of chocolate drinks, is focused on introducing the 50 per cent less sugar chocolate to the restaurant and high street markets. As with all Van-Houten chocolates drinks, all the cocoa is ethically sourced. Fairtrade Vending also branded and bespoke hot beverage systems, including CRÈME BRÛLÉE for those wishing to experience and offer a flavour sensation. For more information, please call 01634 726163 or email firstname.lastname@example.org or alternatively, visit www.fairtradevending.co.uk.
Quicker & Smaller than a Microwave? Yes! Faster & (much) Cheaper than a Combi? Yes! Does it let you cook to Order? Yes! The reality when using the chefSTEAM is -
Just a few puffs and it’s ready! We really are talking just a few seconds...
Re-Heat Pre-Cooked Foods such as:
chefSTEAM from Raw foods such as:
Pouched pastas raviolis, tortollini, capelletti, agnolotti; long pastas - tagliatelli, pappardelle, spaghetti, vermicelli buckwheat noodles, rice noodles – rice and other grains, prawns & lobster tails plus other chilled seafood and all in just a few seconds…
FISH & SHELLFISH: Prawns, mussels, clams, lobster tails, salmon and other firm fish steaks. VEGETABLES: mange-tout, broccoli florets or tenderstem, carrots, cauliflower florets, asparagus, shredded green/white/red cabbage, petit pois, leeks, sweetcorn kernels or baby ears, wilted spinach, bok choy. SPIRALIZED VEGETABLES: courgettes, thick broccoli stalks, cucumber, celeriac, kohlrabi, bell pepper, butternut squash, beetroot, sweet potatoes!
Odd Bits: steam nuts in a towel then rub to remove skin; Poach Eggs in cups/ramekins There’s two models available: the smaller chefSTEAM (VS200) can have either 2 x 10oz or 1 x 20oz baskets (566gr); the larger unit (VS350) can have either 2 x 20oz or 1 x 40oz basket (1032gr).
Call the Equip Line team on 01895 272236 or email email@example.com to arrange a demonstration – we’re happy to bring a unit to you because, as the saying goes, seeing is believing.
JetFlow NIECO Conveyor Broilers Char-grill automatically Fast. Fresh. Consistent temperatures
Cook frozen or Speciality Fresh Burgers, Beef and Lamb Steaks - rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, Spiced Lamb Koftas and Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato Halves, Mushrooms, many other vegetables and more. Used by Burger King worldwide, and many other major National and International brands, this automated conveyor char-broiler offers consistently cooked product which allows lesser skilled staff to operate to specified cooked standards and provides the all-important consistent temperature control and consistent product quality. Call to discuss your product and arrange a private demonstration: we actively encourage customers to bring their own products so you can see the unit in action and taste the results, cooked alongside support equipment that permits a fast and efficient production: includes Antunes Vertical Contact Toasters for caramelised buns, and Antunes ‘Cheese Melters’ that not only melts cheese in a few seconds but also gives burger temperatures a boost (and steams many other products if you need it to!).
01895 272236 equipline.co.uk 42 PAGE
JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast . Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.
Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day
SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19 th May 2017. Burgers cooked side by side. Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+ Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration.
Tel: 01895 272236
The CEDA Difference – COMPLETE KITCHEN SOLUTIONS Buy With Confidence FROM THE BEST IN THE UK
If you are buying catering equipment and service agreements ask your distributor, “Are You a CEDA Member?”
100 of the UK’s most professional catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market. CEDA members partnersspecification, give you peace of mind when Why choose a CEDA Member for any foodservice space design,and equipment buying catering equipment: install, training and maintenance?
Over 40 years as an association representing the leading catering Over 40professional years as an companies associationinrepresenting the best equipment who provide an end-to-end service from foodservice design to ongoing equipment professional companies in catering equipment maintenance and staff training. Members offer impartial advice ontoallcatering aspects of Members who share knowledge and best practice and provide impartial advice operations to maximise value for money and long-term planning,returns. buying and operating catering equipment Strong code of practice and customer charter ensuring customers get the service they deserve. Strong code of practice and customer charter ensuring Members provide latest technical know-how and training from energy-efficiency to food waste. customers get the service they deserve Members employ over 400 qualified engineers who are registered through CEDA. Members provide warranties on all equipment and components. Members provide latest technical know-how and training from energy-efficiency to food waste Members employ over 400 qualified engineers who are registered through CEDA Members provide warranties on all equipment and components
CEDA members work in partnership with the world’s leading equipment manufacturers including:
For more information go to www.ceda.co.uk email: firstname.lastname@example.org CEDA members work in partnership with the world’s leading equipment manufacturers including:
For more information go to www.ceda.co.uk or email: email@example.com
VarioCooking Center MULTIFICIENCY® 112T
» Maximum flexibility in the
smallest space, without compromise! We use it every day and we‘re big fans. Why not try it now, for free, in your own kitchen? Register for a free trial: www.kitchenrevolution.biz
Boiling, frying, deep frying.... up to 4 times as fast* precisely and easily All in one unit
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