Restaurant Update - March 2021

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The latest news, products and services from the restaurant industry, for the restaurant industry March 2021

Cantina Goccia Launches Wine in World’s First Paper Bottle

Dover Design was tasked with bringing this fabulous Grade 1 building back to life as a specialist fish restaurant.

Key to this was permission for a rear extension with a staircase to allow the 1st floor to be used as a spectacular dining and functions space. Built 1577 for merchant Richard Churche, it is one of the oldest buildings in Cheshire, having survived the great fire of 1583 which destroyed most of Nantwich. Working closely with Historic England, the local Conservation officer and the client, it took us over a year to get the Listed Building and Building Control consents needed. It was a privilege to be involved with such a project, and the result draws the crowd from miles around.


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March 2021



BDO’s latest annual Restaurants and Bars Report found that despite the toughest trading conditions in living memory, the restaurant, pub and bar sector continued to attract investment in 2020 as investors judged that the eventual loosening of lockdown restrictions and a successful vaccine roll-out would help drive economic recovery. M&A activity in the sector during the year was dominated by distressed transactions as COVID caused restaurant and bar values to drop significantly – from around 7x-8x EV/EBITDA multiples pre-COVID to just 1x-2x in Q2 2020. This led a number of investors to expand their presence in the market, attracted by the prospect of a reduced competitor landscape, better rental terms and the emergence of new sales channels to consumers. Optimism has further improved following the Bank of England’s prediction that the economy will recover rapidly in 2021, due in part to consumers beginning to spend some of the £125bn put into savings last year. Despite the more promising outlook, BDO’s report reveals the toll that COVID-19 has taken on the restaurant, pub and bar industry in 2020, with total sales down by almost 80% during the year. However, the report also highlights how the sector has done its best to adapt to changing circumstances, utilising the various government support schemes and innovating using new technology and delivery models. The quick-service restaurant (QSR) sector was particularly well placed to navigate its way through 2020. In the second half of the year, both franchisors and franchisees looked to deploy their growing cash reserves to drive growth across multiple channels. BDO expects M&A activity across the QSR sector to increase significantly in 2021 as both operators look to put their capital to work and investors seek existing platforms primed for growth across multiple brands.


Tough months ahead but restaurants, pubs and bars can look forward to a bounce back in 2021 A rebased rental market, a new competitive landscape and higher consumer spending will all help the restaurant, pub and bar sector to bounce back in 2021, according to a new report from accountancy and business advisory firm BDO. Mark Edwards, partner and head of the restaurants and bars sector at BDO LLP, said: “The Government support schemes have provided a much-needed lifeline to restaurants and bars during 2020, but this support must be prolonged and extended not just for front line operators but to the vital supply chain they depend on. “There is no denying that the next few months are going to be incredibly difficult for the hospitality sector but for those that can survive, there will be opportunities to stabilise and prosper once the lockdown lifts.” Looking at the landscape for 2021, Mark Edwards added: “It is clear that some consumer habits will have changed permanently and as operators look to rebuild, we fully expect operators to look at reduced labour, more flexible property costs and the use of technology as priorities, while a sharper focus on menu and customer offer will also be essential.”

Andina to relocate to Spitalfields Peruvian restaurant Andina, part of the Ceviche group, is to move to Spitalfields in London after it was forced to close its Redchurch Street site after six years. The restaurant posted on Instagram last year that its previous site came to the end of its lease in May and the landlord did not allow a renewal. Property agency Shelley Sandzer secured the former Lupita site at 60-62 Commercial Street for the ‘picanteria’ all-day dining concept, offering healthy food and drink inspired by the Peruvian Andes. Hake and sea bass ceviche dishes will feature at Andina’s new site, alongside chupe (chowder) and corn cakes. The 3,000 sq ft, two-floor restaurant on Commercial Street will be a new flagship for the brand and is set to launch in the summer with up to 80 covers on the ground floor when government guidelines allow. The basement will become a South American bar, serving snacks alongside cocktails such as margaritas, caipirinhas, daquiris, and pisco sours. Raquel de Oliveira, managing director at Andina, said: “Having to leave our home at Redchurch Street last year was incredibly difficult for us, but we are delighted to be able to start a new chapter for Andina on Commercial Street. Given the fantastic local following we have developed over the past seven years we wanted to stay close to our original site, and we are grateful that

Shelley Sandzer has found this unit for us just a stone’s throw away, on one of London’s most buzzing streets.” Etai Page, leasing agent at Shelley Sandzer, added: “The impact of the pandemic on hospitality has been immense, so to be able to bring Andina back into the market is testament to its strength as a brand. There is a confidence that hospitality and leisure will recover in the coming months, and it will be vital to have muchloved operators such as Andina up and running when this happens, as people safely release their pent-up demand to be back in restaurants.” Ceviche was founded in 2011 by Martin Morales and acquired in a management-led buy-out last year after administrators were appointed. In the pre-pack administration deal, Ceviche was sold to Carino, a company backed by Alex and Saiphin Moore, the founders of Rosa’s Thai Cafe. The deal saw the closure of three sites, but Andina as well as Ceviche and Casita Andina in Soho remained open, although Casita Andina has also since closed permanently. The Moores said last year they felt the brand has great potential for expansion.





DesignLSM’s spectacular contemporary design inside Klosterhaus restaurant DesignLSM introduce their latest interior and branding work for D&D London as part of a new wave of exciting hospitality projects that the studio is currently undertaking. Located in Bristol’s Cabot Circus, within a historic Grade 1 listed Quakers Friars building, Klosterhaus is a new sister restaurant to the iconic German Gymnasium in London composing of a ground floor and gallery restaurant, bar, event spaces and outdoor terrace.

The show-stopping cocktail bar is a key focal point of the ground floor space drawing guests in with its elegance and grandeur. An imposing metal fretwork staircase adds to the drama, exquisitely framing the bar with illuminated wine walls and decorative pendant lighting that is emphasised by bespoke arched metal work screens. The design purposefully positions seating around the bar providing a nod to the building’s historical roots as a meeting place. DesignLSM worked closely with Studio2c art consultancy to curate a bespoke selection of artwork that playfully depicts the fictional characters behind the Klosterhaus concept. Drawing inspiration from the Bristol-Hannover connection the pieces play on Bristol’s industrial past, inventively mixing earthy toned imagery with the rich colours of Renaissance Old Masters portraits.

The acclaimed design studio (behind D&D projects Issho, 20 Stories and the new design of Paternoster Chophouse, which is relocating this year.) were commissioned to create a luxurious all-day dining destination that infuses the building’s spectacular heritage with a sleek and contemporary design. DesignLSM’s vision for the space was inspired by the curious origins of the listed building which was originally built as a Quakers meeting house in 1747. “It was very important to us that we respected the DNA of the building and were extremely sensitive when unifying together the original architecture with a contemporary design approach. We wanted to ensure that our design celebrated the building’s dramatic splendour by taking influence from the distinctive lines and shapes of the architecture. We developed the narrative around this whilst also encapsulating the vibrant sprit of the European-mittel café scene alongside the subtle references to Bristol’s rich history.” said Tom Munson, Senior Designer, DesignLSM


DesignLSM were also asked to devise and develop the brand for Klosterhaus – taking their influence from the historic narrative and simplistic beauty of the building to create a visual identity that reflects the key architectural lightwell within the centre of the building. Developing a series of elegant and contemporary icons that also pays homage to the notion of the meeting house and people coming together – crafting a flexible visual language this unique to Klosterhaus. The overall design sets bold features and luxurious finishes against a classical, simple backdrop, creating strong visual drama that gives way to a lively and glamorous Grand Café ambience. The designers have successfully crafted a sophisticated and glamorous interior that brings the meeting house back to life showcasing the luxury hospitality experience that the D&D brand is famed for. “This project has been a real joy to work on. It is always a pleasure to collaborate with D&D and we have enjoyed researching and curating a design narrative that pays homage to the origins of the building and its locality – creating an exceptional space within an impressive historic monument.” commented Tom Munson, Senior Designer, DesignLSM

Gordon Ramsay Academy announces 2021 opening

World-Renowned, Multi-Michelin starred Chef Gordon Ramsay announces his first GORDON RAMSAY ACADEMY is to open Autumn 2021.. As one of the world’s most famous chefs, with one of the UK’s largest, privately-owned restaurant groups including 18 restaurants in London and an additional 17 restaurants internationally including USA, France, Dubai and Singapore (with further openings planned for the UK and internationally this year), Gordon Ramsay is without doubt one of the most recognized and accomplished chefs in the world. Proudly holding 7 Michelin stars across the restaurant group worldwide, including the flagship venue Restaurant Gordon Ramsay, which has held three Michelin-stars for 20 years, Gordon Ramsay has helped launch the careers of some of the industry’s most successful chefs and now he is offering the opportunity for happy home cooks and aspiring professional chefs to develop their own skills and elevate their food dreams at The Gordon Ramsay Academy. The Gordon Ramsay Academy is conveniently located 30 miles outside of London in the bustling Surrey commuter town of Woking, where an inspiring environment will be created to welcome food lovers of all levels and ability to nurture their culinary passions through a vast range of educational, technical and fun courses and training programmes. In addition to the prestigious and exciting Academy upstairs, on the ground floor the first STREET BURGER outside of London will also open at this town centre site. The restaurant space will be super inviting, casual and relaxed: the vibe kitsch, cool & quirky with distinctive neon tube lighting & street art feature walls.

The mouth-watering Street Burger menu will offer 7 tasty statement burgers made with stunning ingredients sourced from British providers from around the UK. The OGR, #BAE and Hell’s Kitchen Burgers are made with our unique Lake District Beef burger patty. The JFC burger is a delicious spicy fried chicken burger, while the Butternut Bhaji and Not So Simple Burgers are meat free and completely delicious. Guests can enjoy any burger with fries and unlimited soft drinks for an incredible £15. The menu also offers sweet creamy milkshakes, blended to order & made with fun flavours such as Oreo, popcorn and Gordon’s signature Sticky Toffee Pudding. Street Burger also has a range of beers and freshly mixed cocktails that are designed to complement the menu. Gordon Ramsay said: “I am beyond excited to finally confirm The Gordon Ramsay Academy will be opening in Woking later this year. It has been a long time in the planning and I truly believe, not only will we offer guests of all ages and abilities the chance to learn in what I hope will be fun, relaxed and also really informative classes, but to me this Academy will go even further. I know how important mentors are, how important it is as a professional chef to sharpen your skills, to be guided in your training and to gain valuable workplace experience in a professional kitchen environment. Through my network of restaurants and the incredible teams who work with me, I have the ability to offer hands-on, practical, career changing opportunities that will hopefully inspire, motivate and develop a new generation of talented chefs for the future. Cllr Ayesha Azad, Leader of Woking Borough Council, said: “This is a major coup for the borough. Gordon Ramsay has world renowned restaurants all over the globe, so we’re absolutely delighted he has chosen Woking as the place for his next big venture. Not only is it enormously exciting for everyone, it’s also hugely positive for everything we’re doing to make Woking Town Centre a vibrant and interesting regional destination. We look forward to welcoming him and his team.” Further opening details and courses information with be available soon. For more information, please check in with our website at PAGE




India’s first Covid-responsive restaurant has social distancing built-in Two-storey booths and sliding partitions keep diners safely apart at New Delhi’s Social – India’s first restaurant designed with Covid in mind. Local studio Renesa created the space, which is partly inspired by the busy streets, alleyway shops and stilted homes of Vietnam – albeit reimaged to enable social distancing. Wood plays a significant role in the restaurant’s interiors, creating raised seating areas that stack diners on top of one another, and also forming folding and sliding screens that enclose guests in what the studio describes as ‘pockets of privacy’. Fluted glass helps the light filter through Dwarka Social, and monochrome floor tiles – which mark out six-foot-wide walkways – and splashes of greenery enliven the interior palette. It’s a glimpse at what the new normal could mean for restaurant design.


GOJO’s expansion plan to keep pace with the changing landscape Skin health specialist takes significant steps to expand capacity to meet exponential demand for PURELL® sanitiser, wipes, and surface sprays. Recent research undertaken by skin health and surface hygiene expert, GOJO Industries-Europe, has revealed that eight in 10 people now expect to see hand sanitiser in public facilities1 and estimates that the majority (60%) expect to use it on a daily basis.2 With higher hygiene expectations from public health authorities and customers, GOJO is making substantial investments to increase its capacity and meet current and future demand. GOJO has been able to shorten supply lines and increase production to historic levels, by running its facilities 24/7; working with existing suppliers to dramatically increase raw materials and packaging; and forging creative partnerships with new companies to source additional components such as bottles, pumps, and caps. For example, offering

1 Heightened Awareness Pulse Wave 4, GOJO Market Research 2 GOJO Industries Internal Estimates

round bottles instead of the iconic square bottles PURELL sanitiser is usually sold in enabled a 150% increase in the rate at which hand sanitiser was delivered to the market. Chris Wakefield, Managing Director UK & Ireland, GOJO Industries-Europe Ltd comments, ‘Last year, we shipped at a rate four times higher than the 2019 baseline, and this demand looks set to continue. The pandemic has prompted a major shift in attitudes, and when society begins to re-open, the need for safe and effective hand and surface hygiene products will expand dramatically. We have taken major steps to increase our capacity so that we can continue to serve our customers and ultimately, help people re-enter the world and workforce with peace of mind.’ Despite a plethora of new products entering the market, PURELL remains the market leader, thanks to its focus on formulation without compromise. Dermatologically tested, its scientifically advanced formulation has been proven to maintain skin health, whilst killing 99.99% of the most common germs that may be harmful, including Coronavirus3 with a contact time of just 30 seconds. For more information, call +44 (0)1908 588444, email or visit

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Tomahawk Steakhouse to open in former Fifteen London site Tomahawk Steakhouse is to open its first London restaurant on the former Jamie Oliver Fifteen site in Westland Place, Hoxton. The restaurant will open its doors on its eleventh restaurant on Thursday 3 December.

it’s a local neighbourhood couple coming for dinner or groups of six there are spaces for all.

Owner and founder, Howard Eggleston, said: “When it comes to venues and growing the business, Tomahawk is a company that pushes boundaries, we always have been. Expansion plans and potential site visits have not stopped even in the lockdown. We must keep our heads high and keep up momentum otherwise we stop, and we just won’t accept that.”

“The lockdown is a tricky situation to navigate in any industry, but if the people of London are as frustrated as we are, I’m sure they will welcome a new kid on the Hoxton block.”

Eggleston said the urban warehouse-style building complemented the Tomahawk branding. He added: “We have given the whole venue a new lease of life and it looks fantastic. The interior has had a complete redesign being fitted out with additional booth seating and table plans set up in accordance with government guidelines so whether


The steak restaurant and cocktail bar will offer a wide selection of starters and sides to accompany its Himalayan Salt dry-aged steaks seven days a week. The chain also offers Sunday lunch, steak sharing boards and a melting chocolate Tomahawk bombe dessert. Jamie Oliver’s Fifteen restaurant closed last year after the collapse of the celebrity chef’s restaurant portfolio.

Cantina Goccia Launches Wine in World’s First Paper Bottle Italian winery, Cantina Goccia has become the world’s first vineyard to use paper bottles earlier this year, and, after two sell-out limited runs, plans to make the paper bottles a permanent fixture in their range. The unique bottles, from UK packaging maker Frugalpac, are made from 94% recycled paper, making them one of the most sustainable bottle options in the world. They are also much lighter, making them easier to transport, and are just as recyclable as glass. The first wine to go on sale in the paper bottle was Cantina Goccia’s award-winning 3Q, an unwooded Sangiovese red with a hint of Merlot and Cabernet Sauvignon, back in July 2020. Following two sell-out runs, the vineyard has announced plans to expand its paper bottle range to include a white wine, and a brand-new blend of rose. Cantina Goccia owner Ceri Parke, said: “We were delighted to make history by launching the Frugal Bottle with our award-winning 3Q wine. The feedback from industry and consumers alike has been overwhelmingly positive and we could not be more pleased. We’ve decided to commit fully to the Frugal Bottle and will be adding a white wine and a rose to our paper bottle collection. “For us, the Frugal Bottle is about achieving a considerably more sustainable form of packaging for an industry crying out for innovation. We believe the Frugal Bottle has the potential to decarbonise the drinks industry and we’re pleased that we’re leading the way.”

The 75cl Frugal Bottle is made from 94% recycled paper with a foodgrade liner to hold the wine. It can be refrigerated like a standard wine bottle, but because of its unique construction, the liquid cools quicker and remains chilled for longer, making it ideal for al fresco drinking. The bottle weighs just 83g before its filled, almost five times lighter than a normal glass bottle, making it easier to carry and lighter to transport, further helping to reduce the carbon footprint of the drinks industry. Ceri added: “When some of our top hotel customers saw samples of our paper wine bottle, there was no hesitation in their minds that this type of bottle would be well received in their dining rooms. The launch of the Frugal Bottle is a big leap in sustainability without compromising wine quality. “We passionately believe this is a real game changer for the wine industry, allowing us to sell and transport our award-winning wines in a much more sustainable way whilst still providing a beautiful bottle.” The paper bottles can be printed with 360-degree branding and the vineyard has plans to launch colourful, fully branded bottles to its international markets in the coming months. “The beauty of the bottle is that you can fully brand the entire bottle,” said Ceri. “We’re having fun developing a range of wines that will grab your attention in-store. The Frugal Bottle has the potential to shake up the look and feel of supermarket wine aisles, and we are looking forward to being part of the change.” To get your hands on Cantina Goccia’s 3Q in a paper bottle, visit Woodwinters Wines & Whiskies, (online and in-store) or selected Daylesford Organic stores in London. PAGE




Lockdown is the theme that’s driving the narrative around hospitality as we continue to wade through the early stages of 2021. By now, with doors forced shut, many pubs, bars and restaurants have turned to technology adoption to help them continue operating throughout the pandemic.

Customer Loyalty Leads the Way for Food & Drink in Whether they’ve set up ecommerce platforms to sell stock, partnered with food delivery companies or integrated a click and collect system, technology has been the primary facilitator. Animesh Chowdhury is the founder and CTO of Goodtill, the EPOS software provider and creators of the dynamic online ordering platform, Goodeats. We spoke to him to find out how organisations can continue to grow with these investments in 2021 as we look to rebuild post-pandemic.

Reliance on technology has proven a successful short term solution for businesses, but how transferable are these technologies into long term sustainability? Of course this would differ case by case, but generally, the investments made throughout the pandemic will reap long term rewards as well as the short term success many are seeing now.



It’s important to remember that a digital transformation is never the finished article - the onus is on restaurants, bars and cafes to keep pushing the boundaries of technology to help them become more efficient, more streamlined and productive. Even now, those that have already invested in new technologies can become more self sufficient. We’re seeing more businesses move to online channels - many relying on Just Eat and Deliveroo to facilitate orders and hopefully increase their business opportunities. But these come with high merchant costs and it’s fairly simple and pain free to create self fulfilment.

What benefits would self fulfilment provide? Well firstly, it makes the entire process much cheaper to run, and even has low implementation fees - you can add the software onto the POS system that you’re

already running. But importantly, you no longer have to give a cut to the middle man. That in itself should incentivise a fast food company or restaurant to take the leap, but outside of financial gain, it also presents a plethora of other benefits: the most important being an increase in customer loyalty.


Once you have control over fulfilment, the door opens to various value-adds - extra loyalty points, discount codes McDonald’s did it with coffee stickers and Monopoly! There’s no reason why your local takeaway can’t do something similar.

Is a free meal enough to attract more loyalty?

It’s also worth noting that by removing any friction at each step - delivery addresses or payment details - reduces the opportunity for drop off and missed revenue. It’s the little things that make a big difference and there’s a price to be placed on strong customer experience. The takeaway business these customers are ordering from isn’t paying for Uber Eats to deliver their food so their margins are quickly growing too - and that means that some of the cost can be taken away from the customer as well to make it cheaper and more competitive for them. Combine the insights with built up freebies and lower prices and the customer is in a winning situation. It’s an ideal outcome for both sides of the transaction.

How will these transactions change when restaurants and takeaways can welcome customers back? I would be surprised if the transactions themselves do revert back to the ‘old way’ of doing things before the pandemic. A recent survey undertaken by McKinsey found that COVID-19 has accelerated technology adoption by seven years, and with so many benefits on show, the popular choice would be to continue heading in that direction. The way that we pay for things seems to evolve every year. Even before the pandemic, the rise of the WeChat app in China was a strong indicator of things to come in the west. Cash hasn’t been king for a while now, we use our phones to pay for things even if we have our debit cards on us. Buying online is as simple as tapping a screen.

For some it will be, who wouldn’t turn down a free meal? But for others, a lot of their decision making comes through convenience especially on a Friday night when you’ve had a tough week and you don’t want to trawl through various apps or websites to find your dinner.

People enjoy the convenience of it all. Ordering from home has become the go-to method whether you’re ordering ahead through click and collect or receiving delivery. This convenience is seeing many of these companies generate more revenue, so once again customer loyalty plays a big role here. Why change it if it works in everyone’s favour?

With the right tools, these companies can analyse the data they are collecting and create a highly personalised experience for their customers. As a customer logs into the app, immediately they are presented with a list of recent or ‘favourite’ purchases, and suggestions based on their transactions.

The difference that we will see is increased transaction speed - no more queuing outside the doors of a busy local takeaway because these businesses are becoming so efficient at processing orders. This system is also improving the ability to schedule delivery slots or pick up times. Technology has been an enabler in the pandemic and it has increased productivity levels significantly. This influx of innovation saves everyone time and money, and when the pandemic is over it will only continue to improve efficiencies.

We’ve also had situations where restaurants have seen their profits increase as they have given away higher margin products to their loyal customers. Previously, the higher margin products were not selling too well, but after introducing the loyalty app, repeat purchases grew and became extremely profitable for them.

That’s why it is integral that these businesses don’t rest on their laurels with technology adoption - it will only result in them falling behind the pack. PAGE


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88% of people won’t be travelling abroad in 2021 with Covid, refund rejections and quarantine the main concerns Research by Hoo, the hotel room offer platform, has found just 12% of people plan to book a holiday abroad this year, as Covid continues to cause havoc for the travel industry. With 58.7 million of heading abroad on holiday in 2019, a 88% reduction in demand could see this figure fall to just 7m in 2021. Hoo surveyed over 2,000 people on their holiday plans for the year ahead, as well as the driving factors behind their decision and their thoughts on government travel restrictions.

In addition to the threat of Covid itself, there are a whole host of other issues to consider when looking to go abroad, from testing to quarantine, cancellations and refund issues to name but a few.

Hoo asked if they currently plan to book a holiday this year, with the results showing just 12% of people plan to do so. 10% are planning one or two trips, with just 2% aiming to get away three to five times.

With new strains of the virus also causing concern, it’s understandable that many holidaymakers just don’t want to commit to something this year.

Perhaps predictably, Covid is the driving factor behind holidaymaker concerns in 2021. 19% of people stated that having to cancel a holiday due to Covid restrictions was the biggest concern, with a further 19% stating that not being able to get a refund if they did have to cancel was stopping them from booking. Having to quarantine while on holiday and actually catching the virus were the next most prominent concerns for 17% of UK holidaymakers while quarantining on their return to the UK concerned 15%. While the government has largely been criticised for its handling of the current pandemic, most recently on their intentions to charge those entering the country to stay at one of their quarantine hotels, the vast majority of UK holidaymakers don’t believe rules should be relaxed. 87% of those asked didn’t believe that government rules around travel should be relaxed while 80% also thought that quarantine hotels are a good idea. Hoo Co-founder, Adrian Murdock, commented: “Despite hopes of lockdown easing in the spring, it looks as though many will refrain from making plans to travel abroad this year.

Do you plan to book a holiday abroad in 2021? Answer Respondents No 88% Yes 12%

How many holidays abroad do you plan on booking in 2021? Answer Respondents 1-2 10% 3-5 2% 5+ 0% 0 88%

Of course, this falling demand will cause grave concerns for those in the industry, having already suffered since March of last year. While the current line from the government is to forget about a summer break in 2021, they will be hoping that the vaccine roll out and a potential easing of restrictions will entice more of us to take a holiday in order to help keep the industry afloat.” Survey of 2,183 people carried out by Find Out Now (January 28th 2021).

Which of the following is concerning to you about booking a holiday abroad in 2021? (Tick all that apply) Answer Respondents Having to cancel due to Covid 19% restrictions Not being able to get a refund if 19% having to cancel Having to quarantine in holiday 17% destinations Catching Covid while in a foreign 17% country Having to quarantine when I get home 15% None of the above 13%

Do you think the government should relax rules on travel this summer? Answer Respondents No 87% Yes 13%

Do you think quarantine hotels are a good idea? Answer Respondents Yes 80% No 20% PAGE


Private Island Influencers show their 50 Million fans how to travel safely during a pandemic Private Island, a social event app, has organized a plethora of well-known influencers to a Hawaii Friendsgiving, with name on the trip like Nickelodeon star Isaak Presley, Tik Tokers Colie Nuanez, India Good, Carson Paw, Isaak Presley, Mishka Silva, Sam Frank, Katelyn Elizabeth, Sebastian Topete, Cristopher Romero, Lauren Kettering, Giovanny Valencia, Quinton Griggs and Cynthia Parker confirmed as attendees the the first official event on Maui, Hawaii hosted personally by CEO and app creator Nicholas Duro. The exclusive Maui event will include luxury hotel accommodations, fine food and loads of activities meant to get the blood pumping. Anyone up for skydiving, jet skis, and motocross under the warm tropical sun? It sure beats a zoom meeting in my pajamas. Private Island is making a point to show the world that there’s a light at the end of this long tunnel of quarantine for travel, socializing, and group fun while also maintaining respect for pandemic regulations. The group has received a lot of hate already for this decision but firmly agree that travel and social interactions can be amazing experiences and yet still executed safely. The group has been spotted by a number of sources driving around the island of Maui this week in their 4 Cadillac Escalades, but only from their villa to the adventure destinations with no exposure to the outside world.

Hotelier & Hospitality Design

There is a special surprise event that the group has planned for Thanksgiving Day.


Any of us are rightfully skeptical of planning an event in this climate, as we all are more than aware of the dangers and limitations COVID-19 poses to large group events. Private Island strays far away from the impersonal planning that you might find on other applications. With Private Island, the user (host) is not only in control of how an event is financed and planned, but is able to keep precise tabs on who is allowed to join an event and can go as far as mandating recent COVID tests as a requirement for entry. In statements made by CEO and app creator Nicholas Duro, he has clearly conveyed his utmost concern for Islanders’ their health, safety, and wellbeing. This web-service is practically tailored around the “new normal” that COVID has imposed on people across the world. The launch party itself will be ardently restricted to party-goers who have undergone COVID tests less than three days before boarding the plane to Maui, and Islanders will be split into quarantine “activity groups'' to astronomically reduce any spread. Private Island is an event planning application that has just launched on ios and android platforms, and has already begun turning heads throughout a broad demographic of adventure-hungry users.

Covid causes phobia of flying for just 8% of people - here’s why 85% of aerophobics miss their flights Research by Hoo, the hotel room offer platform, has revealed that just 8% of people have been deterred from flying due to Covid, however, simply getting off the ground itself is enough to deter 45% of people with a fear of flying. Hoo surveyed over 48,000 people across the UK on the fear of flying, how it impacts their personal travel and what the driving causes of their fear were. The research shows that for 85% of us, the thought of flying isn’t an issue. However, for 15% of those asked the fear is real. Hoo asked those with a fear of flying if it had ever stopped them from travelling by plane. 45% stated that it had, with the fear of flying preventing 20% of people from boarding a plane on occasion, while 25% never travelled by plane due to their fear.

So what are the driving factors? The latest airline industry data shows that Covid has had a huge impact on passenger numbers. The ICAO has revealed that airlines offered 51% fewer seats in 2020 when compared to the previous year, with 2.851bn fewer people flying. As a result, pandemic induced travel restrictions have cost airlines around the world more than £288bn. But while Covid has caused a reduction in the number of us flying, the fear of catching Covid itself doesn’t seem to be a deterrent. Just 8% of those scared of flying stated that the potential risk of catching the virus while on a plane was a driving factor.

however, the most common cause where the nation’s fear of flying is concerned is the plane crashing (37%).

But should they be worried? Separate research by Hoo found that the chance of being in a plane crash is just one in 11 million. While it’s certainly possible, you have more chance of being crushed by a meteor, hit by lightning, being involved in a fatal workplace accident, winning an Olympic gold medal, dating a supermodel or finding a four-leaf clover. That said, the bad news is that the odds of winning the EuroMillions comes in at 1 in 139 million. So, unfortunately, you’re much more likely to be involved in a plane crash. Hoo Co-founder, Adrian Murdock, commented: “It’s estimated that there may be as many as one million people in the air at any one time, but while the fear of flying doesn’t impact everyone, the prospect of boarding a plane can be a terrifying one for some - and it has little to do with COVID-19.

shows that plane crash fatalities have halved year on year, and you’re far more likely to be crushed by a meteor or hit by lightning than being involved in one.” Survey of 48,259 people carried out by Find Out Now (January 15th 2021).

Q1 - Are you scared of flying? Answer






Q2 - If yes, does your fear of flying stop you from travelling by plane completely? Answer


All the time






Q3 - What are the main reasons for your fear of flying? Answer


The plane crashing

The fear of being confined on a plane brought 20% out in cold sweats, although you could argue they’re claustrophobic rather than aerophobic.

While the statistics show that you’re far safer on a plane when compared to a car or motorbike, plane crashes continue to be the driving reason behind this fear and it’s easy to see why, with a number of high-profile incidents being seen in recent years.

Catching Covid


The issue of flying itself and the altitude were the main deterrents for 28%,

While it won’t bring much reassurance to those with aerophobia, the data





Lottery - EuroMillions Plane crash Lightning strike Meteor shower Olympic gold Supermodel On the job Lucky clover

Win Jackpot Being killed in a plane crash Being fatally hit by lightning Being crushed by a meteor Winning an Olympic gold medal Odds of dating a supermodel Dying in a workplace accident Finding a four leaf clover


Heights and flying itself I don't like confined spaces


28% 20%


1 in 139,838,160 1 in 11,000,000 1 in 2,000,000 1 in 700,000 1 in 662,000 1 in 88,000 1 in 48,000 1 in 10,000 PAGE




Gaggia: Coffee As It’s Meant To Be Gaggia’s Iconic Professional Coffee Machines Are Now Available In The UK The desire to make the perfect espresso - that is the raison d’être of one of Italy’s most iconic coffee companies. It was during the ’30’s, amidst the unmistakable hustle and bustle of Milan, that ‘Italian Coffee’ as we know it was conceived... Achille Gaggia, a barista, has a light-bulb moment: to build a coffee machine that doesn’t use steam, but rather a revolutionary piston mechanism that pushes water through coffee at a high temperature. He worked diligently to realise his vision and ultimately create what Gaggia considered to be the perfect espresso. Little did he know that his success heralded the modern Italian espresso era. Since that fateful day in 1938, across Europe and from the US to Australia, the most state-of-the-art cafés have served an infinite number of cups of espresso made on a Gaggia machine. Gaggia’s process suddenly made coffee ‘cool’. By the end of the ’40’s, Gaggia machines were installed in many an Italian home. By the 1950s and 60s Gaggia machines were a staple in high street coffee bars, capturing the vibrancy and energy of the time. UK coffee aficionados can choose from a range consisting of both traditional and super-automatic machines, each aimed at a specific sector of the

marketplace, as Evoca UK’s Sales Director Craig Jukes explained. ‘The driving force behind our new machines is the desire to offer baristas a choice of innovative machines that not only allow them to craft an espresso that Achille Gaggia himself would be proud of, but also enable them to work with increased efficiency.’

soft light of its LED profiles and in its evocative backlighting. The machine has a touch screen and a push-button panel in connection with each brewing unit to allow complete customization of the brewing parameters and rapid, intuitive selections. It is a machine created to satisfy the needs of the most demanding market.

Among, the new Gaggia machines are La Reale, La Radiosa and La Giusta. The machines are manufactured in Italy in the group’s factories and with such names, there’s no doubting that espresso coffee is still considered an Italian experience the world over.

La Giusta is more classical, reminiscent of the original company style in its use of metallic materials and its attention to detail, which combine to create a product of undisputed robustness. A backlit rear logo and front push-buttons combine elegance with functionality.

Jumping forwards to the 2020s and the Gaggia professional range still bears all the hallmarks of Italian style. La Reale and La Giusta were designed by the Bonetto agency. Most noted for its excellence in automotive design, Bonetto also has a huge experience in the coffee sector. They’ve created machines that have a refined and charming style. They look modern, but at the same time, they pay homage to certain stylistic elements that typify the ‘mythical’ fifties, that arguably were the heydays of Italian chic.

La Radiosa is an innovative superautomatic professional machine, with a high-definition 10” touch screen for beverage selection. Framed by LED profiles that create unlimited combinations of colours according to the user’s wishes, La Radiosa is equipped with a brewing unit that perfectly delivers both quality espresso and those larger beverages particularly appreciated by UK consumers. A brand-new fresh milk delivery system, (EvoMilk), allows the preparation of hot and cold foamed milk-based beverages, always with excellent results.

Top of the range is La Reale. It is unique; entirely designed by light. This can be seen not only in the shimmering reflections of its copper and steel bodywork, but also in the

‘The name of Gaggia carries similar international kudos to that of ‘Ferrari’ or ‘Gucci’’, Craig said. ‘As a premium brand, there can be no compromise on quality. Having said that, each of these machines offers considerable cost-savings over comparable ‘competitive’ products. Our aim was to bring the production of the best possible coffee within the reach of the typical independent coffee shop, of the sort that is constantly appraised by consumers entirely on the quality of drinks delivered. We’ve achieved that. Purchasers have compared the machines’ capabilities with other products and they’ve found that they can make considerable cost savings without any compromises on quality.’ Evoking a bygone era, but with a strong focus on contemporary needs, relaunching the brand brings Italian style and panache to cafés in the UK.

22 PAGE Catering Equipment

Winterhalter offers advice on adapting warewashing for a takeaway business As restaurants repurpose as takeaways, they can repurpose their dishwashers and glasswashers With the government relaxing planning regulations to allow pubs and restaurants to operate as takeaways for twelve months in response to the Covid-19 pandemic, many businesses will be changing the way they operate significantly. Some large chains have already made the switch to a takeaway/delivery only model with an increasing number of independent businesses following suit. Winterhalter UK is highlighting how commercial dishwashers and glasswashers can be adapted to help meet new requirements businesses need to reach. Understanding how existing equipment can be re-purposed to meet new demands can help to control workload, as well as helping to maintain high standards of hygiene. Restaurants and pubs becoming takeaways will begin to operate more like production kitchens, with almost no need to wash plates and cutlery but greater amounts of pots, pans and utensils being cleaned, more often. Some undercounter and passthrough dishwashers and glasswashers, such as Winterhalter’s, can be adapted to make them able to handle these very different requirements. Changing the wash parameters, for example to increase water pressure and length of the wash cycle, will enable machines previously optimised for delicate stemware or decorated plates to easily tackle more heavily soiled pots and pans, even with heavily baked-on foodstuffs. Using re-purposed dish and glass washers to clean pots, pans and utensils, rather than washing them by hand, helps

to ensure the results are completely hygienic, as well as freeing up staff for other tasks. To get the best results you need chemicals specifically designed for pots and pans, rather than glasses or dishes. Winterhalter would recommend an aluminium safe dishwasher detergent in combination with an open rack, for washing an increasing amount of utensils. Meanwhile, for sites washing by hand, Winterhalter would recommend the use anti-bacterial washing up liquid. “Facing uncertain times, restaurants and foodservice operators will need to respond quickly to the changes in the market in order to help protect vulnerable sections of society and their business,” says Paul Crowley, marketing manager of Winterhalter UK. “It’s very important that dishwashers and glasswashers that are re-purposed for utensils are able to do the job effectively and hygienically. Hence the wash cycle has to be adjusted, and the right racks and chemicals need to be used.” Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its marketleading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, visit or email

Catering Equipment PAGE 23



Access Hospitality providing free software to set up delivery and/or click and collect service within 48 hours following compulsory closure of pubs, bars and restaurants As operators are forced to adapt their trading model to react to the impact of Covid-19, Access Hospitality has pledged their support to set up a delivery or click and collect ordering service within 48 hours, which will be free for the first two months as Access cover the cost and all implementation fees. The offer has been launched following the closure of pubs, bars, restaurants and other public spaces and the confirmation that the Government is relaxing planning permission restrictions to enable businesses to diversify as they aim to provide a community service and maintain a revenue stream. Announcing the initiative Henry Seddon, Managing Director of Access Hospitality said “Many operators are turning their sites into ‘dark kitchens’ enabling them to offer a takeaway, click and collect or delivery option. This is providing a vital community service as well as avoiding business failure following compulsory closures. While switching operations to focus on collection or delivery will require a concerted effort, Access Hospitality is taking one element off their minds, by working with its partners QikServe and Preoday to provide an online website with order and pay capability and getting operators set up within 48 hours to help them get their new revenue stream up and running. “Within two days, pubs, bars, restaurants and hotels could be taking orders and payments online, with the option to promote through online advertising via an embedded link in social media” continued Henry. “Access Hospitality is committed to supporting hospitality operators through this immensely challenging period and, by waiving the integration consultancy fee and with Access covering the cost of online order & pay software for two months, we are extending the valuable service we are known for.” The software can be used as a standalone system or alongside Access EPoS to offer as much flexibility as possible and provide the tools for operators to diversify and continue trading, having been instructed to close their premises on Friday 20th March. The free twomonth period will form the first phase of a 12-month contractual commitment and is expected to offer a lifeline to operators when they’re most in need of practical support.


The offer of free software comes as Access Hospitality announced it is also focused on giving operators the ability to sell vouchers on their sister platform DesignMyNight. This enables operators to sell vouchers now to help with cashflow so that the local community can support the business to keep open when things return to normal. For further information or to start the process to have a takeaway business stream up and running within 48 hours, contact Access Hospitality on 0845 340 4542 or

Bidfresh launches direct-toconsumer home delivery Fresh food supplier Bidfresh is adding direct-to-consumer home delivery services from its depots around the UK in response to the national measures introduced to address the coronavirus outbreak. The public will be able to order meat, fish and seafood, fruit and veg, dairy and a range of other products. The free delivery service will operate in selected postcodes around the depots, and will run alongside Bidfresh’s established business with chef and caterers. Home delivery has already been launched this week from Oliver Kay in Bolton, R Noone in Manchester, Knight Meats in Essex and Henson in London, and is being rapidly added at other sites within the Bidfresh group. Jane Aukim, marketing manager of Bidfresh said: “We are continuing to take orders from customers

in the foodservice sector, but the current situation means many of them need less produce or are closing altogether, resulting in cancelled orders. “At the same time, there’s clearly a need for consumers to be able to access fresh food. Offering home delivery alongside our established business will hopefully ensure that as much of the food as possible in our supply chain is being used.” The products available will vary from depot to depot, reflecting the specialist nature of Bidfresh’s network of businesses. Delivery will be fulfilled by the business through its own drivers and couriers, and is being promoted through social media. PAGE




Talented Duo Wow Judges at Tilda Chef Team of the Year 2020 It was a winning silver for chef’s Saurav Nath and Anup Nangwal from JKS Restaurant, who were crowned Tilda Chef Team of the Year, at the prestigious Salon Culinaire. In association with the Craft Guild of Chefs, the new 2020 champions impressed the judges with their wild mushroom and tofu biriyani with a cucumber, mango and ginger Raita.


The aromatic main was followed by a seasonal rhubarb rice pudding and a rhubarb confit with roasted almond flakes, orange skin and fennel cress. The dishes incorporated

Tilda’s Original Pure Basmati Rice and Tilda’s speciality Jasmine rice effortlessly in their recipe as the base ingredient.

The innovative street food inspired menu impressed the judges and saw the JKS Restaurant team take home the iconic blue trophy and an all expenses gastro trip to discover the art of rice with Tilda. Speaking after the trophy presentation, Saurav Nath at JKS Restaurant said; “We were very excited, yet nervous, about this competition as it was our first one. As a vegetarian myself I was confident about the recipes we created. We took inspiration from the

London street food scene and decided on a tofu biriyani. We cannot put into words how happy we are that we have won – I am lost for words” Eleven competitors battled it out in a 45-minute showdown to showcase the endless culinary possibilities of Tilda speciality rice through their menus. Taking inspiration from the latest food trends influencing menus, including plant-based, street food and vegetarian influences. As well as picking up Tilda’s biggest Salon Culinaire prize to date – an

all-expenses paid gastro trip – the winners received a silver medal, framed certificates and the famous blue trophy. Alongside runners up Lexington Catering and Delaware North, the team will also be awarded with a VIP Tilda Innovation Day and go behind the scenes at Tilda’s mill in Rainham, Essex to discover the art of rice. Judging on the day, Jo Witchell, Commercial Marketing Manager, Tilda UK added: “The rice was cooked to perfection in both dishes and the classic street food basmati rice biryani was absolutely delicious. Saurav and Anup used so many amazing ingredients and spices which guaranteed wonderful fresh flavours coming through. The rhubarb jasmine rice pudding took a classic recipe to another level, with the tangy rhubarb flavour and crunchy texture of the almonds. Congratulations to our very deserving winners!” The Tilda Chef Team of the Year competition aims to highlight just how innovative rice can be, helping chefs to cater for a wide range of food trends and diets – thanks to the grain’s versatility and wide appeal. Tilda’s “Art of Rice” campaign encourages chefs to explore the infinite culinary possibilities of including Tilda rice in their dishes. Additionally, the campaign helps chefs to profit more from rice and by simply stating the name of the rice, Tilda’s research shows that 68% of people would be willing to pay more for a dish which includes Basmati & Wild rice versus a non-named rice. To learn more visit professionals/article/make-menuwork. The chefs had to prepare, cook and present their dishes at London’s HRC Salon Culinaire in the tense finale. With rice needing to make up at least 50% of the dish, competitors were able to choose from any of the Tilda Speciality range including Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild. For more information on Tilda visit PAGE



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