The latest news, products and services from the restaurant industry, for the restaurant industry March 2020
CrĂŞpeaffaire gets off to a flying start
NEW GE RAN
with our vegan friendly street food seasonings range Showcasing at Casual Dining Show Stand No. D38
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& v eg eta
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New Jamie Oliver Cookery School and Event Space designed and delivered by Studio Found
The Jamie Oliver Cookery School in North London has a new multi-functional cookery school and event space which opened recently, ready for a busy schedule of cookery classes, supper clubs and events this year. The 500 square foot space was designed by London-based design consultancy, Studio Found, who also oversaw the implementation of the project, ensuring it was delivered on time and to budget. To meet Jamie’s brief of creating a functional, welcoming and flexible cookery school and events space, where guests would feel like they were cooking at home, Ed Plumb, design director at Studio Found and his team, designed a space that delivered a domestic kitchen feel with the functionality of commercial kitchen and dining area.
A large central island helped to create a home kitchen feel while offering a flexible communal place where guests can dine together during their lessons, and where supper clubs and events will be hosted. The island also houses a chef’s station allowing guests to gather round and enjoy cooking demonstrations. Revitalising the existing parquet floor was also an important element of the design for Jamie, with Ed and his team bringing it back to life through staining and refinishing, to reconnect the new space with the older building it inhabits. “It was an exciting challenge to create this space for Jamie’s cookery school in North London,”said Ed Plumb, Studio Found. “Jamie knew what he wanted and we had to design a space for him that was both commercially functional and flexible while also being homely and welcoming. The design and the materials we chose reflected this brief and it is great that he and his team are happy with the end result.”
To achieve this, a material palette that would withstand the typical high traffic usage of a commercial kitchen, while still maintaining a familiar ambiance of a home kitchen was chosen. Working closely with Jamie’s team, the design team at Studio Found selected rough sawn timber for the joinery, finished in a rich green to bring depth, colour and personality to the room, while the worktops were primarily brushed with functional stainless steel with an iroko timber lipping to soften them visually. A commercial extraction system also had to be discreetly fitted into the home-style kitchen to cater for the needs of up to 20 people cooking simultaneously in the space. Studio Found worked closely with the HVAC contractor, FWP to deliver a solution that did the job without being too intrusive in the design.
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Wildflower Irish fine dining restaurant opening soon in a shipping container in Camden
Wildflower by Adrian Martin, a new Irish fine dining restaurant will open in Camden’s new eco market, Buck Street 2 March 2020. Seeking to reinvent the idea of fine dining, Wildflower is the debut London restaurant of 28-year-old Irish celebrity chef, Adrian Martin, and is the first fine dining restaurant in London to be housed inside a shipping container. Martin is one of Ireland’s young up and coming chefs, from Cavan in the north of Ireland. Still only 28 years old, he is already a regular face on Irish television and has built an impressive profile among Ireland’s cooking community. His 12-year career has taken him all over Ireland and has seen him sharpening his skills at renowned restaurant MacNean House and as head pastry chef at Michelin-starred Bon Appetite. Wildflower is Martin’s debut restaurant in the UK, and a first for London, being Camden High Street’s only fine dining restaurant, and the first housed inside a shipping container. With just 30 covers, Wildflower is an intimate space that will marry sustainability with fine dining. The seasonally changing menus are inspired by Adrian’s Irish heritage and will focus on using locally sourced produce, with every dish championing a foraged ingredient. Wildflower will also make full use of Buck Street’s communal Garden Terrace, where they will grow herbs and shoots to be used in the kitchen. Any food waste will be composted and used to generate energy that will be used to produce electricity for the market. Hoping to make fine dining accessible for all, the 8-course tasting menu will be priced at £60 per person or £110pp to include a paired wine flight. A two or three-course lunch menu will also be available for £26 or £35pp respectively Wildflower by Adrian Martin will be one of just two restaurants in Buck Street’s new eco-market and will open to the public on 2 March 2020.
Marcel Skiba and the IGNIV by Andreas Caminada team receive second Michelin star
Marcel Skibba and the IGNIV by Andreas Caminada team at Badrutt’s Palace Hotel have been awarded by Michelin Guide Switzerland with a second star in recognition of the ‘culinary art’. The second star was awarded in Switzerland’s 2020 Michelin Guide applauding IGNIV’s innovative approach to regional cuisine. The first Michelin star was awarded only nine months after IGNIV at Badrutt’s Palace Hotel opened in December 2016 to immediate widespread acclaim. Derived from the Rhaeto-romansh word for ‘nest,’ ‘IGNIV’ represents the desire for all guests to feel comfortable and cared for during their dining experience, perfectly embodying the atmosphere at Caminada’s Badrutt’s Palace Hotel outpost. The focus is on sharing with all dishes served in small bowls, plates or platters in the middle of the table, individually paired with the perfect wine by Italian host and sommelier, Giuseppe Lo Vasco. Skibba has worked closely with Caminada since 2015 and is well versed in the high standards he keeps. The respect is mutual, and Caminada says that he is “extremely happy for Marcel and [is] very proud that his outstanding performance has now been awarded with the second Michelin star … [He] would like to thank the entire IGNIV team at Badrutt’s Palace Hotel, because they all contributed to this success too.” Richard Leuenberger, Managing Director of Badrutt’s Palace joins in the congratulations from Caminada. “Skibba and his team always offer our guests a very special culinary highlight during the winter season, and the second Michelin star is well-deserved – congratulations also from the colleagues at Badrutt’s Palace,” says Leuenberger. “We also congratulate Andreas Caminada on the Michelin Mentor Award, which he received for his outstanding performance as an instructor and for developing his gastronomic concepts. We are very pleased that he has been honoured with this award.”
Industry News PAGE 5
Nico Simeone to open first London restaurant Scottish-Italian chef, Nico Simeone, is set to open his first London site this spring in London’s Fitzrovia. Located on Charlotte Street, Six by Nico is the first London project from Nico Simeone and his seventh opening in the UK. Simeone’s culinary narrative was first born in his native Glasgow and has expanded at a dynamic pace with sister restaurants now in Edinburgh, Belfast, Manchester and Liverpool. Tasting menus are priced to make his food accessible to all with a price point of £35 with a wine pairing option of £33. The Six by Nico concept began in Glasgow in 2017 from a passion for experimenting with new ingredients and developing and creating unique dishes. Born in Glasgow to Italian parents, Simeone was raised in a family with Mediterranean influences. His earliest memories are of his mother’s Italian cooking, helping her in the kitchen and large family meals around the dinner table. His colourful career has included stints at Michelin starred Number One at The Balmoral Hotel in Edinburgh and his accolades include Young Scottish Seafood Chef of the Year. Tasked with bringing Six by Nico’s accessible style to Soho are Glasgow based designers, Severino. The 80 cover space
juxtaposes industrial elements such as exposed pipes with an inviting theatrical open kitchen and warm, atmospheric lighting in a raw and informal setting. Work is currently underway at the former Zizzi restaurant site at 33-41 Charlotte Street, London. Six by Nico London plan to create 40 new jobs as they expand their restaurant portfolio across the UK and Ireland. Looking forward to opening in spring Chef Nico Simeone said: “We are very excited to bring an unforgettable culinary experience to London. With its central location, Charlotte Street provides us with a great opportunity to join the city’s thriving restaurant scene. “Restaurant trends are moving towards experiential dining and at Six by Nico our menus are inspired by great memories and interesting stories. Our new London restaurant site will create the perfect recipe for an exciting epicurean adventure.”
Coronavirus advice issued for hospitality industry Specialist advice to help hospitality businesses reduce the risks presented by coronavirus has been issued by UKHospitality’s health advisor. The advice includes ways to mitigate the risk of coronavirus spreading by increasing hygiene measures as well as outlining preparations that could be made for disruptions to staffing. Dr Lisa Ackerley, chartered environmental health practitioner and adviser to UKHospitality, said: “Simple hygiene measures can go a long way to help reduce risks of coronavirus, and it pays to be prepared. We have put together some guidance for the hospitality industry to help.” Simple actions businesses can take are similar to those for any other respiratory disease, relying on basic general and personal hygiene, including avoiding shaking hands with people and improving hand washing, with businesses advised to make hand sanitiser available to guests and staff. Hotels should also ensure that surfaces and items coming into regular contact with guests, such as television
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controllers, are cleaned regularly with chemicals effective against respiratory diseases. It also advised that linen and bedding should be bagged before it is removed from rooms and that laundry should be washed at 60°. As of today (27 February), a total of 7,690 people have been tested in the UK, of which 7,675 were confirmed negative and 15 positive. Typical symptoms of coronavirus include fever and a cough, which can progress to a severe pneumonia causing shortness of breath and breathing difficulties. Generally, coronavirus can cause more severe symptoms in people with weakened immune systems, older people, and those with long-term conditions like diabetes, cancer and chronic lung disease. The full advice from UKHospitality can be viewed here.
Callebaut opens Chocolate Academy in Banbury, Oxfordshire The Callebaut Dessert Report 2020 launched at Academy’s formal opening At the end of January, Barry Callebaut – the chocolate experts – opened its impressive new Chocolate Academy Centre in Banbury. The revamped Chocolate Academy Center [sic] will provide customers, global and local food manufacturers, as well as artisans and professional chocolatiers, with improved facilities and support for training. In addition, the Chocolate Academy is a hub for exploring and innovating on the latest trends, techniques and recipes in chocolate. The Center in Banbury is part of a global network of 23 Chocolate Academy Centers where artisans and professionals who want to improve their skills in chocolate and learn about new trends, techniques, and recipes are trained. In
the fiscal year 2018/19, over 60,000 chocolate aficionados participated in these training sessions. Callebaut Dessert Report 2020 The insightful Callebaut Dessert Report 2020 delves into the growing dessert opportunity in the out-of-home (OOH) market through extensive research in partnership with CGA. Content ranges from data on who is eating out of home, to the motivating factors that influence consumers to purchase desserts. Restaurants were found to be the most popular OOH channel as they are visited by 75% of consumers at least once a week. Looking more widely, the report identifies an opportunity for other channels, such as hotels, to expand
their menu offering during different dining occasions to increase footfall and maximise profit potential. Dietary requirements With consumers constantly evolving, the report also identifies the role dietary requirements play regarding dessert consumption. While only one in seven consumers identify as having a dietary requirement, 22% of consumers say they would be more likely to purchase a dessert if it were gluten free, along with 20% of consumers being more driven to purchase a dessert if it is dairy free. Vincenzo Mangano, Sales Director Gourmet at Callebaut UK & Ireland said: “The Dessert Report is a complete review of the dessert category and aims
to support operators, in any channel, to achieve the most out of this expanding category. “Last year we created the Recipe Collection to inspire operators when catering for a range of different dietary requirements. We are now taking the next step in providing the insight needed to understand different consumers’ needs and what exactly they are looking for when purchasing a dessert out of home. “Many operators still consider desserts as an after-thought. However, when done well, a dessert can truly round off a consumer’s experience. This is why we have partnered with research specialists in the outof-home food and drink market, CGA, to create a comprehensive review for operators to take advantage of.”
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Young Chef Young Waiter Finals to be hosted in UK Pavillion at Expo 2020 Dubai Thanks to a new partnership with The Department for International Trade, Young Chef Young Waiter 2020 will be stepping up to a global audience this year, taking 20 UK semifinalists to battle it out at the UK Pavilion at Expo 2020 Dubai in the UAE this November.
Pictured: Young Chef Young Waiter Winner Richard Henderson, Darren Tierney, Senior Responsible Owner for the UK at Expo 2020 Dubai, Kate Nicholls CEO UKHospitality, head waiter judge Simon King, Young Chef Young Waiter Winner Alessandro Calzavacca and The Nth Degree Global’s Robert Walton MBE
They will be joined by judges including Michelin star chef Theo Randall, proprietor of Theo Randall at the Intercontinental and Simon King, Group Ops director JKS Restaurant Group, as well as 2019 Young Chef Young Waiter winners Richard Henderson from Restaurant Hywel Jones, Lucknam Park and Alessandro Calzavacca from Jean-Georges at the Connaught. The Young Chef Young Waiter of the Year competition, in association with UKHospitality and the Restaurant Association, has been honouring the best young chefs and waiters in the UK since 1979. It highlights the remarkable skills of the finest young professionals building their careers in the industry. Past winners include Raymond Blanc OBE, Heston Blumenthal OBE and Angela Hartnett MBE. Expo 2020 Dubai will provide a global platform to showcase British innovation, creativity and collaboration to over 15 million visitors across the six months, from students and
families to celebrities and heads of Government. Under the UK’s participation theme ‘Innovating for a shared future’ the topic of how we utilise technology and innovation to grow, consume and provide food sustainably will be a key point of discussion across the six months. The Young Chef, Young Waiter finals and awards will take place in the stunning UK Pavilion, produced by Avantgarde and designed by Es Devlin. Previous UK pavilions at World Expos have featured menus from some of the UK’s top chefs, including Tom Aikens, Angela Hartnett, Ken Hom and Tom Kitchin. Darren Tierney, Senior Responsible Owner for the UK at Expo 2020 Dubai, comments: “This is a fantastic opportunity for the talented contestants of Young Chef Young Waiter to demonstrate their ability on a world stage. The UK Pavilion at Expo 2020 Dubai will showcase some of our future stars within the food and hospitality industry – a sector where we have a proud history of excellence and innovation.”
Robert Walton MBE, president of the Restaurant Association and founder of The Nth Degree, Global comments: “As the past Chairman of the competition from 2006 to 2012, I was delighted to relaunch the Young Chef Young Waiter concept and give a new generation a fantastic opportunity to excel in the hospitality industry. Young Chef Young Waiter in 2019 exceeded all of our expectations and was a spectacular success last year. We are especially excited to see that our Young Chef winner Richard Henderson has now moved to London to work with one of the UK’s most acclaimed British chefs, Tom Aikens. Our ambitions for this competition are global and it is thanks to our new partnership with The Department for International Trade that Young Chef Young Waiter 2020 will be travelling to Dubai this year. Our 20 UK semi-finalists, who will be aged 26 and under, will battle it out in the UK Pavilion at Expo 2020 Dubai in November. This is a huge step for the future of the hospitality industry and is the perfect opportunity to showcase British creativity and talent, plus expose the semi finalists to a world stage. We can’t wait for entries to open in April and meet the next round of contestants.” Head chef judge Theo Randall, proprietor of Theo Randall at the Intercontinental: “We are so excited with the prospect of moving the Young Chef Young Waiter competition to an international arena. Dubai is such a modern and fast paced place, it is the perfect environment to put our young semi finalists through their paces. The results last year were phenomenal and our Young Chef winner, Richard Henderson, was a fantastic character and had a really calm persona in the kitchen. He cooked really well under stress and his final dishes were absolutely flawless. We are all amazed by his personality and think he is going to go a long way in the industry.” Our head waiter judge Simon King, Group Ops director JKS Restaurant Group comments: “For me being the head judge for YCYW is very special, it’s a completion of my journey as I was fortunate enough to win the competition in 2000. I still remember how it felt, who I competed with and the what I learnt about myself. The idea of going to Dubai is very
exciting and will further revitalise the competition from last year. Holding the semi-final in the Pavilion at EXPO 2020 will make it more relevant, engaging, fun and educational, reflecting the modern challenges young professionals now face and showcase the breath of skill and talent they now need to excel in this industry. Our Young Waiter winner from last year, Alessandro Calzavacca, is a credit to the competition. He is clearly very passionate, unbelievably composed and his attention to detail across all our tasks was noted by all our judges. We think he has a very bright future ahead of him in hospitality.” Richard Henderson, winner of Young Chef Young Waiter 2019: ”Last year was a brilliant year for me; winning Young Chef Young Waiter really has changed my life. I nearly stopped cooking altogether in 2018 and in just over a year I’ve managed to rekindle my passion, creativity and interest, which inspires me to keep learning, it has felt amazing! This has all been possible because people believed in me when I didn’t. Hywel Jones, who mentored me from 2012, was one of the main people who inspired me to cook again, and from that belief and his encouragement I entered these competitions. Since entering them, I have started to really believe in myself again. After the competition, Tom Aikens contacted me about an opportunity to work in his brand new restaurant in Belgravia. I asked to do a 10 day stage at ‘Muse‘, which I found an incredible experience, so incredible in fact I’ve now moved to London to work full time with Tom. I’m excited to hear that this year the Young Chef Young Waiter final will be held in Dubai in the UK Pavilion at the World EXPO 2020, what a fantastic opportunity for all the contestants to showcase their skills at such a huge event promoting the very best of UK talent on a world stage.” Further opportunities to be involved in the UK programme at this major world event are still available. Further information on sponsorship, exhibiting or showcasing innovation in hospitality and catering can be found at: great.gov.uk/expo2020 PAGE
RINNAI CONTINUOUS FLOW HOT WATER SYSTEM SPECIFIED IN FOOD MANUFACTURE PLANT A Rinnai continuous flow hot water solution has been installed at a large-scale seafood processing and manufacturing plant on the North East coast. The system was installed by H Pickup & Sons having used Rinnai products for several years on major projects. H Pickup Mechanical & Electrical Services Limited were established over 100 years ago and are based in Scarborough, North Yorkshire. The company offer a comprehensive range of mechanical & electrical services direct to their clients: Electrical Building Services; Mechanical Building Services; Planned & Reactive Maintenance; Gas Servicing; Heating and Plumbing Services; Electrical & Mechanical Design & Installation Services and Contract Management. “We employ our own staff engineers both on site and
in contract management in order to enable us to deliver unprecedented service and ongoing support to our customers”, says Mike Joy for Pickups. The food manufacture site had an old stored hot water system which was no longer able to cope with the demand for the high volume and high temperature hot water needed for cleaning down production areas as the site increased its production lines, as it expanded its market ordering and product range. The site was also looking to substantially increase energy, fuel cost efficiency and reliability by removing the stored hot water. “There were long periods of time with no requirements for hot water, then sudden high demand as production areas need deep cleaning. Running out of hot water would result
in substandard cleaning, especially the removal of grease, and industrial cleaning products used to clean many of the surfaces. Another deciding factor for the site - Rinnai’s ability to resist Legionella breeding which is a risk with a “lukewarm” hot water system. With Rinnai continuous flow units water temperature for distribution is accurate to ±1˚C. The fact that there is no stratification as there is no storage, ensures a continuous, permanent even temperature. There is no requirement to heat a volume of water just to ensure the elimination of Legionella bacteria as the minimum temperature that a continuous flow unit achieves is in excess of advisory levels. The modular nature of the Rinnai Systems also removes a single point of failure from the hot water system, ensuring hot water will always be available and not run out. The site used 3 x HDC1200i Natural Gas Water Heaters and also featured the Rinnai Limescale Protection Package. The Rinnai HDC 1200i continuous flow hot water unit has the capacity to easily deliver in excess of 1560 litres of hot water in excess of 50 degrees C temperature per hour, with an overall gross efficiency of more than 95%. These levels of performance, with unbeatable efficiency levels, mean the Rinnai 1200i is more than capable of meeting and exceeding the hot water demands of all applications. This precision engineered unit can also be combined as multiple units into one single, easy to handle module incorporating cascade frames and common flue. Both the HDC 1200 internal and external models turn in a market leading energy performance of 107% net efficiency and offer superlative ranges of modulation as the systems internal analytical system can modulate the burner modulation range from 54kw to 2.4kw. The Rinnai HDC 1200i is engineered for minimal energy wastage and maximum energy performance. It is worth remembering that Part L of the Building Regulations 2013 has set minimum thermal efficiency levels of 90% for natural gas and 92% for LPG, consequently outlawing non-condensing gas fired water heaters for use in new build projects.
Rinnai is the only manufacturer that can supply a complete range of internal and external ultra-high efficiency condensing continuous flow water heaters, aligned not only to comply but surpass changes on the regulatory horizon. Rinnai units and systems are now the number one choice for any size of site or large building or business with a heavy demand for constant hot water or where high peaks of demand occur at certain times. Any number of modules can be manifolded, so the water handling capacity is truly infinite and there is no risk of the ‘cascade’ of hot water ever running out. The manifolded 1200i units can be delivered direct to site in one complete, easy to manage package and at a very competitive price. For the end user this guarantees considerable cost savings over other forms of hot water generation. The relatively compact footprint of all Rinnai units and systems means it can optimise plant room space and safeguard accessibility for maintenance and servicing. There is huge potential for on-demand style water heaters such as the Rinnai HDC 1200i units to play their part in new build and in refurbishments projects alike, where in the latter there are still many old systems that need replacing. By replacing this older technology with new condensing appliances will help support the UK drive towards greener industry. The Rinnai Infinity HDC 1200i water heater uses heat exchanger technology to allow the largest capacity flow rates, thereby guaranteeing all the hot water needed, when it is needed. As well as increasing capacity, the Rinnai Infinity water heater has lower greenhouse emissions because of the new reduced NOx burner technology and as there is no storage, this scores well with BREEAM. The only time the site uses energy to heat water is when there is a demand, in other words, it is only burning gas when a tap is being run.
For more details on RINNAI products visit www.rinnaiuk.com
Run your What’s the be business better:
It’s the technology every restaurant wants and needs, and no wonder – restaurant EPOS streamlines operations, cuts costs and makes great customer service a cinch. The benefit to your bottom line is clear. But with many restaurant margins slim, it’s important that ROI is rapid.
By Luis De Souza, CEO of NFS Technology Group
est way to finance restaurant EPOS? So what’s the best way for you to finance restaurant EPOS? Good providers should always give you a number of options that suit your own restaurant finances. For example, you might be a new business with start-up capital in hand – or you could be running a longestablished and expanding chain. The requirements of each are very different. Chris Cartmell of NFS Technology Group says two things should be top of your mind. “Number 1 is to make sure you get the restaurant EPOS system that will do what you really need it to do,” he says. “So choose a provider with a consultative approach who will look at your requirements and work with you to make sure the system will achieve everything you need.” A restaurant management system helps you: • Control stock and labour better • Reduce waste • Improve front to back communications • Speed table turn • Improve customer service • Create engaging loyalty campaigns and monitor your social media reputation. “The Number 2 thing to consider when choosing a system is to make sure you finance restaurant EPOS in the way that’s best for your business,” says Chris.
Your options to finance restaurant EPOS include: 1. Buy – you buy the hardware and the software 2. Lease – you lease the hardware and the software 3. Combination – you buy the hardware and lease the software Chris says: “Each option has its benefits, and should be tailored for your situation. “If you buy the hardware and the software you incur no further costs.
“However, leasing is a convenient lowcost option where you pay a monthly fee.
Staying up to date “If you lease and have a maintenance contract, your supplier will provide you with software upgrades as they are issued, keeping your system completely up to date with innovations and improvements – the hardware, too. “Some businesses prefer to buy the hardware and have a lease contract for the software, which can provide a flexible and affordable option.”
Cloud or on-premise? Chris says: “SaaS (Software as a Service) is an increasingly popular option for modern hospitality businesses. “We are about to launch a new bundling strategy which will see our most popular restaurant EPOS combined in a full-stack offering called Aloha Essentials that will be an extremely cost-effective way to gain all the benefits at once.”
ROI – restaurant EPOS as a revenue generator: James Brown, Retail Director of BrewDog, uses Aloha by NFS EPOs, and he says: “The Pulse App is an awesome tool that provides our Managers and Operations team with a competitive edge in terms of real time information across our global estate of craft beer bars that is critical to achieving our mission of making everyone as passionate about craft beer as we are.” Chris Cartmell says: “As UK restaurants work hard to take advantage of new trends such as home delivery, voice ordering and online reservations, restaurant EPOS is becoming more and more essential. “We believe the key to success is installing systems that deliver exactly what each individual restaurant or group needs – and in providing finance options that make implementation feasible and ROI swift and substantial.”
* How will restaurant EPOS work for you? Visit www.alohaepos.co.uk PAGE
Aviko Launches Food Trends Report Aviko Foodservice has released the ‘Food Trends 2020’ report to support operators in staying ahead of the latest flavours and market trends set to shape menus and consumer experiences this year. The new report takes a detailed look at the evolution of the meat-free market, the profit opportunity off-premise dining provides and the latest technologies operators can use to start exceeding consumer expectations. Mohammed Essa, Commercial Director UK & Ireland, Aviko, explains; “We all know just how important the plant-based market has become and with off-premise dining covering delivery, takeaway and grab and go, this is going to be one of the top megatrends of 2020 for operators to tap into – especially as the market is set to reach a staggering £27.8 billion this year*! “The arrival of our Food Trends 2020 guide provides operators with valuable insight to navigate the key trends they can use to give a welcomed boost to profits.” Operators can download the report by visiting www.aviko.co.uk, which along with market insight provides menu inspiration for using on-trend flavours from botanicals to fermented foods.
Mohammed adds: “Taking a closer look at the emerging trends, we’ve pinpointed the key flavours operators can make the most of in 2020 and beyond. From floral extracts to kimchi and kombucha, our report is filled with top tips and inspiration for bringing these flavours to the forefront of menus and increasing consumer appeal.” As one of the biggest potato processors in the world, Aviko has been the foodservice’s dedicated potato partner for over fifty years. The launch of the Food Trends 2020 report provides convenient solutions to help operators build on the consumer food experience. With a range of chilled and frozen potato specialities made by chefs, for chefs, Aviko’s extensive range includes Hash Browns, Premium Fries, Mash, Diced Sweet Potato and much more.
For more information on Aviko’s extensive range visit www.aviko.co.uk Follow Aviko on Twitter at www.twitter.com/avikouk
Emma Jackman Conscious Chocolate interview Can you talk me through how Conscious Chocolate and The Raw Chocolate Company came about? Gosh! Well the short version is making my own chocolate treats in my kitchen - not finding chocolate without refined sugar or ticking all the free from requirements, as well as not compromising on taste - so making my own, followed by organic growth from giving to family/friends and selling at markets. I eventually came to London’s iconic Borough Market and began to receive requests to be stocked in health food shops ... the rest, they say, is history! So, what does a day in the life of Emma look like? Usually I start the day by doing some yoga stretches, walking my dogs and getting my daughter off to school. Once I get to work, I start by eating chocolate! It might be a new recipe we are trialling or a bar from a batch made that day - I always try a bar from every batch to ensure quality control - the best bit of my day! Then I’m usually in various meetings in person or virtually via skype on sales, branding, marketing, packaging and NPD. I submit to the usual email inbox battling and once a week I offer an hours yoga to the team.
How does Conscious Chocolate differ from other vegan brands? It will be our super creamy, luxurious, decadent taste and texture. I’ve been very conscious from the start of providing a product that sits apart from others on the market, something that turns the concept of vegan chocolate on its head. We have amazing flavours too and use organic essential oils in our best-selling 4 bars. What is the next step for the brand?
Do you have a favourite Conscious Chocolate Next steps are really exciting - new gift boxes, hampers, truffle-like hearts… loads! We are also working closely with flavour? zero waste stores along with delicious new products, so Of course! I love the Four Nuts bar as I love watch this space! nuts in chocolate - I love them all but this is my fav!
For more information visit: www.consciouschocolate.com PAGE
CRÊPEAFFAIRE GETS OFF TO A FLYING START
Dover Design had been working on the brand on and off for some time, and we had produced drawing packs for franchises in Dubai and Riyadh, but little in the UK, then in 2016 Crêpeaffaire was approached by The Restaurant Group to pitch the brand for a site in Luton Airport’s new airside shopping street, Having come from a background of experience in high street and shopping malls, this was a brilliant opportunity for the brand to focus on the specifics necessary for the speedy, high volume service needed in transport hubs, where people are often short of time and have to make their choices quickly. This means the offer has to be clear, the venue attractive, and the message one of quick service. Crêpeaffaire was an ideal choice because it
offered something unique for British airports, the option of both sweet and savoury crêpes available all day, either as a light snack or a meal, and always a made-to-order treat! Working with Crêpeaffaire Dover developed a compact unit capable of serving time-pressed customers fast, while making those with more time comfortable instore, and the new offer has proved popular with travellers and airport staff alike. Meanwhile, Crêpeaffaire was busy on the High Street, acquiring a shop in St Albans. A superb location with a wide glazed frontage overlooking the market and main shopping street, its shopfront windows open up, making an effortless connection to the street, and a magnet for crêpe and coffee enthusiasts alike.
Inside we revealed some of the old brickwork wall and the concrete ceiling, and fitted it out with a high quality counter in steel and marble. The open stripped-back interior with stylish café furniture and a custom-made ply banquette, resulted in a cool-looking café with a busy compact space and with an informal, relaxed vibe. On the other side of London, another fabulous site in Bromley became available, not so deep front to back, but with a super-wide shopfront
overlooking Market Place and right next to the smart Glades shopping mall entrance.
protective awnings, this is going to be a very popular destination this Spring and Summer.
While the kitchen area is back-of-house, it has a window onto the street so the public can watch the magic happen! With its terrace seating and
Dover Design is a London studio founded in 1995 by Jon Dover who brings a wealth of experience in design to the marketplace. A look
at their website reveals a history of working with some of the biggest names in the business, from high streets and shopping malls, to major airports and stations. Dover is geared for both brand development and rapid delivery, meaning projects are properly thought through and delivered with a relevant and effective commercial solution, a carefully considered budget, and to an efficient timetable.
NELSON’S NEW URBAN ADVANTAGE DISHWASHER PACKS A POWERFUL PUNCH Space is often the most compromised commodity for smaller restaurants and food focused bars and coffee shops meaning that finding a dishwasher that fits an available gap, as well as delivering the necessary reliability and volume, can be a very real problem. Nelson’s new Urban Advantage undercounter dishwasher, with its integral water softener, has been designed to address this problem. Its small footprint makes it easy to site while its very low noise output means it can comfortably be used at front of house without affecting the surrounding ambience. Most significantly, it delivers the results operators need because, despite its modest dimensions, the Urban Advantage features both a top AND bottom wash & rinse arm giving it the wash power of a much larger dishwasher. Its intuitive electronic controls make operating it a simple and straightforward process while its programme menu
makes it easy to choose the best and quickest option for each load. Detergent and rinse aid, meanwhile, are dispensed automatically. As with all Nelson Advantage dishwashers, the Urban is exceptionally energy and water efficient. It has a tank capacity of 11 litres yet just 2.5 litres are replaced at the start of every new cycle and rinse water is cleverly recycled within the subsequent wash. To minimise energy consumption, the wash tank, wash chamber, door and boiler are thermo-acoustically insulated and the special doorclose system prevents heat and steam from escaping. Maintenance costs are minimised because, in the event that a problem should occur, the machine has a self-diagnostic fault system. Also, a self-clean programme avoids the need for manual cleaning and commences automatically at the end of service. The Urban Advantage starts at just £2999.00 www.nelsonwash.co.uk
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JOIN YOUR COMPETITORS AT THE UK’S LARGEST AND MOST PRESTIGIOUS HOSPITALITY AND FOODSERVICE EVENT Register your place at hrc.co.uk
What’s on at the UK’s largest and most prestigious event for the hospitality and foodservice industry. EN
International Salon Culinaire
The return of the UK’s most prestigious chef competition; International Salon Culinaire. Showcasing the outstanding skills and talent within our industry, comprising of 1000 chefs across four categories – Salon Display, Live Theatre, Skills Theatre & Sugarcraft.
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Your one-stop shop for sourcing success to drive your business forward Hotel, Restaurant & Catering (HRC) is meticulously designed to help you uncover the latest ground-breaking products from 600+ top suppliers to enhance your current business offering across catering equipment, food, drink, technology, interior design and tabletop solutions.
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Uncover the latest insight and trends from across the food, drink and hospitality industries that could drive your business forward. The stage will cover relevant topics such as sustainability, staff recruitment, delivery, branding, restaurant design and dark kitchens.
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Registration now open at hrc.co.uk
ONE EVENT, FOUR SHOWS… TECH X
Experts and innovators will take to the TECH X stage to showcase the new digital products and trailblazing technologies available to improve your hospitality business. From AI and automation, to biometrics and virtual concierges, this A-Z of opportunity is sure to leave you inspired.
Join the hottest new chefs and culinary greats as they cook up a storm on The Staff Canteen Live stage. Joining us for 2020 are Tom Kerridge, Jamie May, James Knappett, Sandia Chang, Tom de Keyser, Michel Roux Jr, and so many more.
The Covered Market
Meet face-to-face with local suppliers of ﬁsh, meat, dairy, bakery and fresh produce. Hear their story and understand how their products will help transform your menus.
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The Great British Drinks Movement Expand your drinks offering by meeting some of the most exciting Great British alcoholic and nonalcoholic suppliers available in the market today. Book your place at the Tasting Table to understand how these drinks can increase your proﬁts.
Register for your complimentary pass, see who’s exhibiting and plan your visit at hrc.co.uk
Retigo, the Czech based combi oven specialist, has been providing premium cooking solutions for over 25 years. During this time, the company has outed itself as a market leader in the foodservice equipment industry, building up an impressive client base. The business released its first-ever combi steamer a year before its incorporation, in 1994 and has continued to grow since then. Starting with four establishing staff members, Retigo now boasts over 200 employees and produces thousands of catering appliances, annually. The catering equipment manufacturer has come a long way since its first product release and now offers an extended product range that includes regenerators, holdomats, blast chillers and bakery ovens. Before release, all equipment goes through a stringent testing process to ensure that the highquality output that Retigo strives for is achieved. The main products produced by Retigo are combi ovens called RETIGO VISION that is available in six sizes, with each size having two alternating versions, with steam created by an advanced steam generation system. At the HRC show, the Retigo team will be discussing their latest innovative product releases. In particular, the Blue Vision B1011 combi oven which was released last year. The product places a huge focus on safety, hygiene, energy efficiency and reliability. As one of Retigoâ&#x20AC;&#x2122;s best-selling sizes of combi oven, the 1011 model can produce between 151-250 meals a day and is available in both electric and gas models. Most recently, the 1011 model was awarded the ENERGY STAR accreditation. All Blue Vision products benefit from the My Vision control display, the most user-friendly customised profile on the market, and the latest technological feature included. The display allows the user to easily access all of the main functions and features with just a touch of the screen. There is also a huge emphasis on energy efficiency, as all Blue Vision models accommodate low energy and water consumption as well as offering an automatic cleaning feature. Additionally, each model also has triple-glazed glass doors and 50mm thick thermo insulation to retain heat. Retigo combi ovens also have a built-in heat exchanger which raises the incoming water temperature by 60 degrees celsius allowing for optimised, automatic cleaning. All of the innovative features of Retigoâ&#x20AC;&#x2122;s equipment have been appreciated by the foodservice industry in more than 55 countries. Visit the Retigo team at stand P510 to hear more.
Retigo at HRC! Join us for a 2 chef live cooking presentation and enjoy a Czech beer on us at HRC! Come and find us on Retigo Booth P510 !
Introducing the NEW Holdomat Models On 1 February 2020 the new Holdomat models 311, 323 and 711 will hit the market. These Holdomats replace the previous models HOM 1/1 Standard without temperature core probe, HOM 2/3 Standard and HOM Big. All Holdomats now have OLED displays and can be optionally equipped with a magnetic temperature core probe.
Essential Cuisine to Debut New Range of Street-Food Inspired Seasonings at HRC 2020
Essential Cuisine, the chef-led stocks and sauces company, is set to launch six new streetfood inspired seasonings on Stand F730 at the forthcoming Hotel, Restaurant and Catering show (HRC), under a bold new sub-brand ‘Street Food Chef’. In a distinct departure from its classicallyinspired range, the new seasonings take inspiration from global street-food trends, allowing chefs to unleash their creativity and offer diners a taste of the most popular flavours from around the world. Chefs can choose from Dark Mexican, Zesty Chermoula, South Indian, American BBQ, Spicy Persian and even a Peanut-Free Satay. The seasonings, which are all vegan-friendly and free-from declarable allergens can be added at any stage of the cooking process, giving chefs unlimited scope to add flavour, meet ever-increasing dietary requirements and most importantly, create fantastic-tasting dishes. Chris Dickinson, Innovation Development Chef, Essential Cuisine comments: “Developing a new 24 PAGE HRC Show Preview
range of street-food seasonings was the natural step for us as a company always looking for ways to help brigades bring the latest trends into their kitchens. Whether it’s transporting diners to the bustling souks of North Africa, the fragrant kitchens of southern India or the smoky air of the American deep south, these seasonings allow chefs to get creative and add a point of difference to their menus. “We’ve drawn on standout flavours from international cuisine to shape the range and we’ll be showcasing all six seasonings at HRC and the Casual Dining Show. Come and find our street-food van for samples, recipe suggestions and more - our peanut-free satay has to be tried to be believed.” Essential Cuisine’s new Street Food Chef seasonings range will be available to sample on Stand F730 at HRC and Stand D38 at The Casual Dining Show. For more information on the Essential Cuisine range call 01606 541490, email: firstname.lastname@example.org visit: www.essentialcuisine.com or find them on Twitter: www.twitter.com/@essentialcuisin
NEW GE RAN
with our vegan friendly street food seasonings range Showcasing at Casual Dining Show Stand No. D38
HRC Show Stand No. F730
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Is allergen reporting keeping you up at night?
Bringing Your Kitchens Out of the Dark Ages Restaurant businesses have invested heavily in front of house tech. Meanwhile, back of house operations remained in the dark. No-one is debating the immense benefits of an e-POS system or a digital table booker, but it is curious to see executive chefs and F&B managers still juggling spreadsheets, or worse, after all these years.
It is like sending your best pilots into battle holding a paper kite. Especially considering the immense impact the back of house has on profitability. These days technology is at the heart of every professional kitchen. Software like Apicbase is handling complex and admin heavy tasks for kitchen teams. Which saves your best people hours and hours of manual work in Excel and is boosting profits around the globe, thanks to accurate data and efficient workflows.
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Is Restaurant Management Software what you need, right now? If you are unsure whether back of house technology is what you need to grow your business, this next list will help you decide. If you answer yes to at least one of these 9 simple statements, it makes sense to explore the option. 1. Allergen reporting keeps you up at night 2. You do not know your food costs (or cannot monitor them) 3. You lose money writing off unused inventory 4. Ordering is time-consuming and often inaccurate 5. You want to keep track of food waste 6. Workforce turnover is costing you money 7. You are opening a second or more outlets 8. You aren’t sure of consistency at every outlet 9. Your software systems don’t talk to each other
Come and say hi at HRC stand H120 and let us know which of these conundrums you want to solve for your business. Our experts will help you out on the spot.
Who is Apicbase? ”It is a huge time-saver for me. I’d recommend it 200%” - John King, executive chef Pentahotels
Apicbase is the #1 software solution to streamline, automate and monitor all back of house operations for single or multi-outlet restaurant and hotel businesses. The kitchen management system integrates seamlessly with ePOS-systems, and has your recipes at its core; making allergen management, inventory control, food costing, procurement and staff training efficient, profitable and comparable between outlets. It’s a cloud-based system, so all you need is an internet connection to get started.
Are blindspots in the kitchen data eating away at your profit margins? Do you have a hard time keeping track of allergens? Visit Apicbase at HRC stand H120.
Cutlery Polishing System
The Integrated Air-Operated Cutlery-Care System
It integrates the Washing & Polishing of Cutlery into a Seamless Operation See the many benefits of the Innovative Labour-Free Automatic Cutlery Polisher:
The Only Integrated Cutlery-Care Systems on the market
• An Innovative Solution to the labour-intensive task of Polishing Cutlery.
Dries, Polishes & Sanitizes - Seamlessly, from Washer to Polisher
• No more Hand Polishing, or Manual Feeding of Cutlery Polishers, as in use currently.
• Innovative Technology Eliminates Labour Involvement • KP now responsible for complete Cutlery Washing / Polishing Operation
• No Loud Noise & Rattling Cutlery Sounds • No more Risk of Damage to Cutlery
The Innovative Integrated AirOPol® System - Polishes & Sanitizes Cutlery…. Seamlessly from Washer to Polisher AIR0POL® – New Air-Operated Fully Automatic Cutlery Polisher AIR0POL® - The Only Non-Vibratory Cutlery Polisher on the Market Some of the Many Benefits are: • Washing & Polishing of Cutlery now a Seamless Operation
• Polishing Cycle takes less than 5 minutes – No Waiting
• Simple Operation – Tray of washed cutlery placed directly into polisher
• Enables Continuous Polishing & Eliminates Cutlery Logjams
• Huge Labour Savings – Cutlery Polishing Staff no longer required, or be deployed to more productive tasks
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• Revives the shine on your older cutlery & maintains the shine on your new cutlery • Leaves cutlery free from Bacteria
• No Build-Up of Washed and Unpolished Cutlery
• Energy Savings • Noise Eliminated • No Risk of Damage to Cutlery • Granulate Changed only 4 times a year • Can be easily wheeled to area where required
Helping your Business in So Many Ways !! Example of Some of the Many Savings: • Huge labour savings ~ Eliminates staff involvement in cutlery polishing • Maintains your cutlery in pristine condition ~ Reduces replacement
Fast turn-around ~ Eliminates the need for large cutlery stocks • Eliminates purchasing & laundering of polishing cloths ~ Savings
Dries & Polishes – Quickly & Effectively • Our XG5 Glass Polishing System will now perform the essential daily task of Polishing your Glassware in today’s busy Bars & Restaurants • Simple to operate. - It delivers fast, consistent, more hygienic results, thereby reducing valuable time that staff spend hand- polishing glasses • Maintains an essential high standard of hygiene, not possible using drying cloths • Unsightly polishing cloths are no longer left lying around the visible bar areas
• Glass Breakages are greatly reduced – Saving glass replacement costs • Gives a higher standard of safety to staff from possible injuries when hand- polishing • Hygiene focused GlassCare systems guarantees higher standards for the customer • The systems are userfriendly and, quality consistent results now make glass polishing a more satisfying task for staff
AirOPol® Glass Polisher – XG5 Fast * Effective * Hygienic *Essential for High Standards in : Bars, Restaurants, Hotels, etc* • Polishes Wine, Spirit, Beer Glasses, etc • Easy to Use - Gives you a faster, quality shine • Polishes up to 500 Glass per hour
SUPERIOR Glass Polishing System XG5 – UK
• New Unique Design – Air is drawn in via two vents on sides of body Other polishers use one underneath vent, with risk of drawing in damp air • Constant pressure and speed guarantees perfect polishing • Compact in size, providing mobility to give
flexible applications • Gives you a Sparkling Glassware Finish – Each Time, Every Time • Reduces Glass Breakages and the risk of Injury to Staff • CE Certification – Adheres to Health & Safety Standards • Cuts labour costs by up to 70%. Relieves staff of one of their most boring tasks • Eliminates the use of Unhygienic Polishing Cloths
AirOPol®Hygienic Glass Polishing Systems The Greenway Hub, Technological University Campus , Dublin 7. Ireland Tel - International: +353 1865 1950 UK: 020 3575 1440 Irl: 1850 303 303 Email: info@AirOPol.com www.AirOPol.com
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Retigo‘s history commenced in 1994. The company has a narrow specialisation on the steam combi oven market segment. It focuses on high quality and affordability of its products. Retigo has Czech owners, and thus remains one of the last independent manufacturers of combi ovens in the world. Thanks to its financial stability and technological facilities, the company can flexibly react to the needs of its customers. One of the primary prerequisites for success is an outstanding level of sales and post-sales services. Retigo has been helping professionals in the food service industry for over 25 years. www.retigo.co.uk
With chefs at our heart, there’s no other supplier better placed to support and understand the unique challenges of kitchen life than Essential Cuisine. Catering for a wide variety of diets, including allergies, vegetarians, Halal, and meeting DoH salt targets. With a 100% gluten free product range including Stocks, Jus, Gravies, Asian and Sauce Bases, they’re passionate about creating great tasting, easy to use British made products for your working kitchen. Stand: F630
You can look forward to tasting their ranges at the show on stand F730. essentialcuisine.com
Apicbase is a complete food management platform for (executive) chefs, F&B managers and procurement. It simplifies kitchen processes to help save time and grow profit by offering digital inventory management, smart ordering, allergen control, a cloud-based recipe database, menu engineering, food cost calculation, margin control, training modules for kitchen staff, production planning and sales analytics. Apicbase connects with POS systems, supplier ordering systems and employee scheduling software. It’s one easy to use dashboard, that’s accessible on any device, from anywhere in the world. So chefs and F&B managers can take care of business in a super-efficient way. get.apicbase.com
The latest innovative Cutlery Polishing System using Airflow technology. Their Management has many years of experience in the Distribution of Catering Equipment. They have been Independent Distributors of a wide range of Cutlery Polishers from 7 different manufacturers. Over the past four years Airopol have conceptualized and developed a system that is: INNOVATIVE ~ TRULY AUTOMATIC ~ LABOUR-FREE ~ HUGE SAVINGS. Stand: P829
A Global Distributors of a wide range of Glassware Polishers in Europe, Eastern Europe, Middle East, Asia, Australia, USA, etc. View: info@GlassPolishers.com Check out their Eco Table Heaters, Automatically Switches On when table occupied. Automatically Switches off when vacated www.airopol.com
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The Little Guys
As a company, we’ve been around for a while in the hospitality industry. But our new product, Toggle, launched in October 2018, and we’ve had a nuts year-and-a-bit. It allows you to pre-sell cards and experiences, and is proving its worth with Byron Burger, Rosa’s Thai Cafe, Boston Tea Party, San Carlo, Brewhouse & Kitchen, Red’s True BBQ , Revolucion de Cuba, The Alchemist and more eyebrow-raising, slow nod-inducing names. It’s these names we love to talk about when we put the word out about Toggle. The weight within the industry they carry is, of course, a huge plus point for us, and we’re massively proud to have them onboard. But actually, these bigger names bely some of the real value of Toggle. The goal of Toggle was always to make business sense, both financially and operationally, in all sizes of business. Do you know Ojo Rojo? City Tavern or Dirty Sixth? South Street Kitchen, Rafters, The Beefy Boys or Snugg? We, perhaps unfairly, don’t speak about these guys nearly as much as the big names. And that’s a bit rubbish of us. They’re all folk doing amazing things across one or two sites just like you, absolutely flying with Toggle. The energy, agility and innovation they bring to the platform is something that drives us every day. The problems they had with setting up a gift card solution is what drove us to create Toggle in the first place. The product the well known names are using is no different to the product By The River Brew Co and Alexander’s is using. The slick customer journey, the management, EPOS integration, the reporting, the self service flexibility and access to support - all identical. Marianne Denning from The Blacklock felt the benefits almost straight away. “We’ve saved so much time since we launched Toggle now that we don’t have to
make vouchers out every time someone asks!”. Alistair Myers, co-owner of fine dining restaurant Rafters in Sheffield, characteristically used a few less words: “It just works.” Dave Stone, owner of Newcastle institution By the River Brew Co., holds the title of first Toggler, so we’re particularly proud of what he said about us when we asked. “Having avoided gift card systems for years as they were too complicated, Toggle came along and sorted it out in a day. Dead simple interface and linked to my Zonal EPOS.” If you’d like to have a chat about your business, get in touch at usetoggle.com.
This year will be the twentieth edition of Northern Restaurant & Bar, taking place 17-18 March 2020 at Manchester Central. This special anniversary year will see more top chefs including Simon Martin from Mana and recipient of the first Michelin star in Manchester since 1977, more top brand ambassadors talking in Drinks Live, Tom Kerridge headlining the Bruntwood NRB Debate and the launch of NRB Classroom introducing top training sessions to the event. As always NRB will continue to provide an opportunity for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to the North West and the Lake District to the Peak District, it brings the cream of the hospitality industry to Manchester. Taking place alongside NRB20, this year’s Bruntwood NRB Debate sees Thom Hetherington interview Tom Kerridge. Fresh from the successful opening of his first Manchester restaurant, Bull & Bear, the Michelin starred chef will talk openly about his ambitions, what drove him to success, and how he is diversifying his business in this constantly evolving industry. Lucy Noone-Blake returns to chair a panel discussion with some of food & drink’s most agile operators. This year’s topic is ‘The Human Capital of Restaurants’ which will explore recruiting, retaining, inspiring and training to create a successful and empowering culture with speakers from HOP Training, UK
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Hospitality, Maray & Montana Fogg. The Bruntwood NRB Debate takes place on Tuesday 17 March at NRB20. Tickets are available to purchase from: www.nrbdebate.co.uk Renowned names and rising kitchen talent from across the country demonstrate their signature dishes and groundbreaking techniques in the ever popular Chef Live. The full line-up includes Simon Martin | Mana, Manchester, Alex Nietosvouri | Hjem, Hexham, Mark Owens | HOME, Leeds, Ryan Blackburn | Old Stamp House, Ambleside, Tommy Banks | Black Swan at Oldstead, York and Aiden Byrne | Black Friar. Market Kitchen hosts two days of cooking demonstrations to inspire your next menu from stars of the street food scene and up and coming chefs with a niche concept. Demos include game butchery, tempura and the perfect scotch egg. 300 Exhibiting Suppliers NRB20 hosts over 300 exhibiting companies supplying everything a hospitality operator needs. From technology to tableware and menus to mixers, find everything your business needs to be even more successful in 2020.
Spirit masterclasses with leading experts from international brands and indie producers. Sessions this year come from Pernod Ricard, Mangrove, Luxardo, Rhum Clément and more in Drinks Live while over in Grape & Grain are Wine, beer & cider tastings led by industry experts and exciting operators. New for 2020, NRB Classroom hosts free to attend learning sessions in a dedicated space in the heart of the show. Nick Clarke of Hop Training will be proving Danny Myer’s quote wrong that hospitality is almost impossible to teach. Other sessions will bring in the leading industry experts to teaching relevant and contemporary skills such as creating wine lists and cheeseboards and photographing food. Free Trade Only tickets are available now at www.northernrestaurantandbar.co.uk
SERVING NORTHERN HOSPITALITY FOR TWENTY YEARS NRB provides an opportunity for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to the North West and the Lake District to the Peak District, it brings the cream of the hospitality industry to Manchester.
BOOK FREE TICKETS: NORTHERNRESTAURANTANDBAR.CO.UK
We are one of the UKâ&#x20AC;&#x2122;s leading pub companies, with around 1,300 pubs across the UK.Â From the spirit of our local community pubs, the energy of our lively city centre hot spots and sports bars to the warmth and calm of our inviting country inns; our people and pubs are at the heart of all we do. We strive to deliver exceptional levels of service throughout our business with a keen focus on the basics. Offering a flexible, personal approach to agreements that suits all aspirations and provides a vast range of business support, covering everything from hands on training to marketing and the legal and financial aspects of running a successful pub business. We think BIG and we have exciting plans to grow our business: longer term through potential acquisition opportunities and - in the here and now - by substantially investing in our people and pubs, working together to create busier pubs and more connected communities. 36 PAGE NRB Show Preview
Join us at Stand C50 to meet the team, talk pubs and enter our competition!
At Punch, we’re all about opening up possibilities to pub lovers like ourselves. We’ve got a huge variation of unique, high-quality, leased, tenanted and management partnership pubs on our books and years of experience in teaming up brilliant people with brilliant pubs.
£32million invested in 2019 with more to come
www.punchpubs.com 01283 501 999
Industry leading training The Academy
The UK’s most inspiring start-up investment business.
The Problems Caused by Fats, Oils, Grease & Inefficient Grease Management Technology from the late 1800s!!! Grease Interceptors suffer from the dual problem of twin contaminant layers comprising FOGs and Organic Contaminants separated by a layer of oxygen depleted water giving rise to anaerobic conditions. Most grease traps are undersized. It is estimated that > 55% of the entrained FOGs will simply pass through the grease trap to cause problems down-stream.
In accordance with the European Standard EN 1825 for Grease Management Systems passive grease traps should be pumped at least once monthly and preferably every two weeks. A costly recurring expense for an inefficient process that does not eliminate problems downstream.
Dosing systems don’t work ! According to research carried out at the request of the USA Navy (Proceedings of the International Society for Bioremediation, QUB) advised that Pseudomonas aeruginosa ,which adversely affects human and aquatic health and was responsible for the tragic deaths of babies in the Royal Victoria Hospital, Belfast, has been found to be effective in emulsifying, by means of producing bio surfactants, an average of 74.8% of animal fats. For further information, please visit: www.EPAS-Ltd.com/DosingSystems
False Claims Made By Mechanical Grease Traps or GRU’s! Mechanical Grease Traps or GRU’s (Grease Removal Units) are small passive traps fitted with an internal heating element and one or more rotating discs or ball valve arrangements to remove the retained FOGs. These units have very limited retention capacities. They are not effective at dealing with animal fats, which quickly congeal and block the transfer trough so rendering such units inoperative. Wholly dependant upon sustained kitchen porter maintenance which is rare, anaerobic conditions tend to prevail and the bulk of FOG contaminants pass through to cause drainage problems. Siphoning and smoke/fire related incidents are recurring issues.
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Lightspeed point of sale powers standout restaurant experiences.
Plug-and-play hardware Faster table turnover Multi-location management Inventory management Advanced reporting 24/7 support
Find out more +44 (0) 203 695 9599 lightspeedhq.co.uk/restaurant
We are one of the UK’s leading pub companies, with around 1,300 pubs across the UK. From the spirit of our local community pubs, the energy of our lively city centre hot spots and sports bars to the warmth and calm of our inviting country inns; our people and pubs are at the heart of all we do. Stand: C50
Punch are all about opening up possibilities to pub lovers. With a huge variation of unique, high-quality, leased, tenanted and Management Partnership pubs on their books and years of experience in teaming up brilliant pubs with brilliant people. www.punchpubs.com
Environmental Products and Services Ltd are the manufacturer of the award winning GreaseShield grease trap brand.
GreaseShield - The best grease trap in the World” has earned 20 International Awards in 10 years, repeatedly demonstrating superior functionality, cost savings, revenue generation and environmental benefits. The GreaseShield is a proactive grease recovery unit, providing the cost saving solution to the drain line blockages caused by Fats, Oils and Greases produced from commercial kitchens. www.epas-ltd.com
Manage your entire business in one place - No matter how crazy it gets, your restaurant ePOS will always keep you and your staff efficient and in control.
Work offline, just like you do online - Internet or no Internet, it’s business as usual for a smooth shift from start to finish. Faster turnaround with tableside ordering Whether customers are at a table, bar or on the terrace, always offer them on-the-spot service. www.lightspeedhq.co.uk
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Access Hospitality, a division of the Access Group, has brought a new software product to market to help address the challenge of staff retention within the hospitality sector. Access EarlyPay is a mobile app that changes the way hospitality staff receive their wages, giving them greater flexibility to draw down from pay they’ve accrued on demand, without impacting on normal business payroll processes.
Access Hospitality responds to challenge of staff retention with the launch of Access EarlyPay to provide flexible working benefits within hospitality sector Access EarlyPay integrates with time and attendance and payroll systems, showing employees what they’ve earned and how much they can draw, taking account of any necessary deductions. Limits can be set on drawings to help employees manage their own finances responsibly, but more effectively. “We know that the hospitality sector faces a constant challenge in staff recruitment and retention, with a high turnover rate of three in ten workers leaving their role within a year” explained Henry Seddon, Managing Director of Access Hospitality. “This is double the UK average, with the situation predicted to worsen once the UK has left the European Union. “Access Hospitality conducted a survey last year which highlighted that employee churn was a key concern for 26% of hospitality operators and two of the most common tactics they were using to minimise staff turnover were offering above minimum wage salaries (55%) and more shift flexibility (40%). The primary benefit of Access EarlyPay is that staff know they can get paid when they need it and that, if they take advantage of the flexibility to work additional hours, they’ll be able to take their earnings straight away.”
Access EarlyPay can be fully integrated with Access People for Hospitality, a simple end to end solution that covers all HR requirements through a self-service portal. It incorporates all HR requirements without the need to use separate systems and can be delivered through Access Workspace for Hospitality , with a single sign-on and intuitive dashboards that can be personalised to individual needs. “The need to provide more flexibility in working arrangements continues to grow and the shrewdest operators will recognise that giving staff more autonomy over their experience at work will improve retention rates” added Seddon. “Providing them with the mobile tools to stay informed and manage their input in the way they want to, when they want to, is more engaging and fulfilling as well as effective. Access EarlyPay has been developed to empower staff to take more ownership of their own role, but for hospitality operators it can drive motivation and loyalty to help recruitment and retention of the best staff available and consequently improve trading results through a more productive workforce.” The employee life-cycle in any business consists of six key stages – recruitment, onboarding, reward and benefits, performance, development and exit and Access People for Hospitality provides modules to manage all aspects of the employee experience simply and effectively. For recruitment, multi-site operations can stay ahead of needs and skills shortages by building their own talent pool, with a skills assessment optimising staff potential across different sites to fill competency gaps where required. Once appointed, the HR and Workforce Management solutions, including the new Access EarlyPay, ensure that an employee enjoys a seamless and satisfying work experience, with the tools to manage their work their way. For more information and a demonstration of Access EarlyPay, please call 0845 345 3300 or visit https://www.theaccessgroup.com/hospitality/earlypay/
Access People for hospitality The complete employee lifecycle solution, your whole workforce will enjoy using!
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Find out more Find out how Access People for hospitality can help support all your people processes
Contact us: 0845 340 4542 | email@example.com | theaccessgroup.com/Hospitality
Helping operators prepare for National Living Wage increase Easy to use calculator from Bizimply With the National Living Wage set to rise on 1st April, workforce management experts Bizimply are offering hospitality operators a National Living Wage Calculator, as an easy way to work out the cost of the increase to their business. Operators can download a free, simple to use spreadsheet from the Bizimply website and populate it with each employee’s date of birth and current hourly wage. This will show whether a pay increase is due in April, and if so, how much. For existing Bizimply customers, all the information can be easily transferred from current employee files, meaning the whole process takes only minutes. Bizimply CEO Conor Shaw said: “The increase in the National Living Wage is going to have a massive impact on hospitality businesses, but working out exactly what that will be can be complex and time-consuming, especially for multi-site operators. “That’s why we’ve created this simple calculator, which makes it easy for operators to see how much their wage bill will go up by in April. It’s vital information that every business should
have - and the further ahead they have it, the better they can plan.” The National Living Wage Calculator can be downloaded free of charge from Bizimply’s website. The National Living Wage is set to rise by 6.2% in April and will undoubtedly push up labour costs for many hospitality businesses. The increase is from £8.21 to £8.72 for workers over 25, and from £7.70 to £8.20 an hour for those aged 21-24. The rise in the NLW comes at a time of the lowest unemployment levels in the UK for decades, creating a challenging environment for hospitality employers. Added to this, the Government’s decision to deny working visas to ‘low skilled’ workers, and the possibility that EU nationals in the UK – who make up an estimated 15% of the hospitality workforce - may return home, will add further pressures to labour supply. Shaw says: “The reality for most hospitality businesses for 2020 and beyond is rising labour costs and a shrinking, and transient, workforce. These may feel like ‘bigger than us’ factors outside any individual
operator’s control, but in our experience, the opposite is true. “The solution is to have the right team members working in your business, at the right time, and making sure they’re motivated to deliver memorable customer service. This is what Bizimply was designed to achieve and we’ve helped many of the hospitality businesses we work with to reduce their labour cost from 35% to less than 30% of turnover. “Our software helps operators to create staff rotas more efficiently, taking up less time, particularly for the GMs, who are then freed up to spend more time front of house. It also gives team members more advance notice of their schedule, which in turn improves their work-life balance and job satisfaction and means they’ll be more engaged with your business. “The result is staff teams who enjoy their job, and are receiving hands-on coaching and direction from their GM to deliver the exceptional customer service that encourages return visits. Operators who can create this workplace environment are the ones who will weather the storm of wage increases and staff shortages – and anything else that might be thrown at our industry!”
INTRODUCING ‘READY BUILT’ STONE HEARTH OVENS FROM Beech Ovens is renowned worldwide for the spectacular finishes applied to their regular range of stone hearth ovens that are available in many different sizes and shapes – round, square, rectangular, Duck tall, custom; Wood-burning, Gas, or combination Wood/Gas. Taking things a stage further, Beech has now developed its first ‘Ready Built’ Ovens. These include all the characteristics of regular Beech Stone Hearth Ovens, but for the first time, in addition to gas and wood-burning, they now offer a CE Approved Electric version in the ready built range. Available in 3 sizes – internal dimensions REC700mm, REC850mm REC1050mm, with cladding either plain Stainless Steel or any RAL colour finish to suit your décor – shown here is the stylish and handsome REC1050E version in Black with Stainless trim. Get cooking whether it’s Gourmet Pizzas, Fritata’s, breakfast items, Casseroles, Chicken wings & breasts, slow cooked Lamb Shanks, Planked Salmon, Oysters Rockefellers, Prawn skewers, Moules Mariniere, Bouillabaisse and many more items - the benefit of ready built models is that installation is quick and easy so you can get cooking your menu straight away.
For a full brochure with specification and production capacity details please call 01895 272236; email firstname.lastname@example.org; www.equipline.co.uk; www.beechovens.com.au;
BROADVIEW CREATE STUNNING OUTDOOR AREA AT CHICHESTER YACHT CLUB Outdoor shading specialists, Broadview, have worked their magic yet again by creating another stunning outdoor seating and dining area, this time for Chichester Yacht Club on the South Coast. With an already near perfect setting with beautiful marina views, the club owner wanted to make the outdoor experience even better for club members by creating an outdoor seating area that can be used all-year round. Broadview completed a site survey and following further discussion with the club suggested a B200 XL louvered-roof pergola from Brustor. Not only would this shading structure be large enough to cover the 12m x 4.5m space required, it also allowed for the installation of a number of accessories such as remote control LED lights and 2.3Kw heaters. It was essential to the client that the view toward the sea was not impeded in any way but with strong gusts from the ocean, some form of wind protection was necessary. Broadview installed one of their new frameless sliding glass panel systems along the front elevation to provide the perfect solution and designed bespoke planters in timber to match the clubhouse.
The outdoor seating area at Chichester Yacht Club now looks better than ever and the client was incredibly pleased with the final result. Now members and visitors can make use of the outdoor seating area come rain or shine; the louvres in the roof can be rotated 180° between fully open and closed to give full control over shade, ventilation and shelter. The bespoke planters also provide a stunning visual impact and enhance the dining experience. The B200 XL also comes equipped with an efficient water drainage system, which funnels rainwater down the legs of the structure to avoid pooling and damage. Now Chichester Yacht Club no longer has to worry about bringing terrace furniture inside during the more unpredictable winter season. Built using only the finest materials and craftmanship, Broadview’s outdoor shading solutions create a valuable, usable space to use all year round. To discover how an outdoor structure can help boost your business, please contact Broadview’s expert team on 01202 679 012 or visit www.outdoor-shading.co.uk where you can also view a video of Chichester Yacht Club’s new outdoor structure.
Vertical Sliding Windscreen
C3 Vertical Sliding Glass
Retractable Sunrain System
B200 Outdoor Structure
Make your outside space work www.broadview.co.uk www.outdoor-shading.co.uk www.sliding-glass.co.uk 01202 679012 57 Hatchpond Road, Poole BH17 0JZ
15 YEARS DESIGNING MANUFACTURING AND BUILDING WASHROOM MONITORS Allowing you to monitor cleaning activities and receive facility users feedback
THE CLEANLINESS AND SERVICES PROVIDED IN YOUR WASHROOM SPEAKS VOLUMES ABOUT YOUR BUSINESS
INFORMATION AND FEEDBACK Enables your customers and visitors to give you realtime feedback on their experiences, rate their hotel stay, rate the reception staff, hotel room, dining experience plus much more understanding the good, the bad & THE UGLY
SMS & EMAIL ALERTS MAINTENANCE REPORTS
Real-time alerts sent right to your phone or email let you know of any issues or repairs that require attention. Set-up alerts to notify Cleaners, Managers and Maintenance of issues that require attention in your facilities.
FOOTFALL COUNTING DATA COLLECTION
Track footfall with our best ever, real-time footfall counting technology. See when your busiest periods are so you can better allocate your resources.
EMPLOYEE MANAGEMENT Staff log in, record the cleaning time, report maintenance issues, and manage their shift pattern.
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WET WIPE STATION
Imagine having a system at your workplace where everything you need to clean – including a range of different types of work surfaces (and to then wash and sanitise your hands) – all secured into one unit.
Designed to hold up to 1000 ‘gentle on the skin’ hygiene wipes which can help reduce the spread of harmful diseases such as e.coli and salmonella. To prevent any mess the Wet Wipe Station also provides a convenient disposal bin (21 litre).
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Guaranteed to improve hand and surface hygiene compliance! The Wipepod® is in effect the ‘mobile wash hand basin’ – it can be made freely available in all areas.
Our full range of Stainless Steel Wet Wipe Dispensers give you all the functionality of our standard wet wipe dispensers, with the added beauty of stainless steel.
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Hygiena’s EnSURE Touch receives Performance Tested MethodSM certification from the AOAC-RI AOAC-RI Performance Tested MethodSM Certification modified to include new EnSURE™ Touch Monitoring System UltraSnap certified to be used with the new EnSURE Touch instrument and is shown to provide low limit of detection, reliable performance Hygiena’s UltraSnap ATP Test received Performance Tested MethodSM certification from the AOAC-RI on the new EnSURE™ Touch luminometer, demonstrating the system’s sensitivity, reliability and robust operation. The certification is a modification of Hygiena’s existing AOAC-RI certification of the UltraSnap using the EnSURE luminometer. Data submitted to the AOAC demonstrates the system to have a high level of sensitivity with a limit of detection of 1.28 femtomoles of ATP and high degree of consistency and accuracy. The EnSURE Touch is a next-generation ATP monitoring system that also collects, analyzes and reports data from multiple quality tests such as, water quality, indicator microorganisms, and process indicators (residual enzyme Pictured top & bottom: Hygiena’s EnSURE™ Touch Monitoring System.
For more information visit www.hygiena.com 50 PAGE Cleaning & Food Hygiene
activity). The system provides a multi-functional tool for monitoring quality and safety parameter in food safety, healthcare and other industries. Hygiena UltraSnap system has consistently outperformed other ATP systems when data from other independent reports are compared. “We are delighted that our newest luminometer, the EnSURE Touch, has been certified and independently shown to perform as well as the EnSURE ATP monitor,” said Martin Easter, Chief Scientific Officer at Hygiena. “The EnSURE Touch not only represents a major improvement for ATP hygiene monitoring systems but has additional applications for the rapid detection of other contaminants.”
Clean green with BioHygiene Advanced cleaning products are designed to reduce environmental impact
One of the largest environmental impacts the foodservice industry has is its use of cleaning chemicals. This impact is felt not just through their disposal but throughout their production cycle. As part of its commitment to improving sustainability, Parsley in Time is now distributing cleaning products from BioHygiene. This range has been designed from first principles, using cutting edge bio technology and green chemistry to cause minimal environmental damage, while maintaining the cleaning power foodservice demands. The range is made using natural, renewable alternatives to standard chemicals, without the environmentally hazardous production methods required to make them. Wherever possible, UK suppliers of raw ingredients are used in order to reduce the carbon footprint of the production process. The range includes products designed for cleaning kitchens, toilets and front of house areas as well as odour stoppers, organic descalers, and graffiti removers.
cleaning power and ecological credibility at competitive prices, making them ideal for any company operating on those same principles.” Parsley in Time and BioHygiene also provide a comprehensive after-sales training and support service to ensure users are getting the most cleaning power out of their products. For more information, and to shop online, visit www.parsleyintime.co.uk. For expert advice on tableware and light equipment, or to enquire about exclusive products, call 020 8317 5080 or email email@example.com.
With the addition of BioHygiene to its range of products, Parsley in Time is continuing its ongoing effort to make available the most environmentally friendly products to the industry. “We’re always looking for ways to help businesses operate cleaner, leaner and greener,” says Rob Blunderfield, operations manager of Parsley in Time. “BioHygiene’s products combine professional Cleaning & Food Hygiene PAGE 51
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