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RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry May 2017

NFS 

7 reasons why EPOS and mobile payments give restaurants the competitive edgevent

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Industry News Editor’s Choice Commercial Kitchen Food & Beverage

www.restaurant-update.co.uk


RESTAURANT

UPDATE

MasterChef winner Simon Wood to open restaurant in Manchester

Winner of MasterChef 2015 Simon Wood has revealed plans to open his first restaurant in Manchester. Wood Manchester will be located on Jack Rosenthal Street at the city’s First Street development and is expected to open this summer. Head chef at the restaurant will be former Grenache head chef Mike Jennings, with James Cunningham joining the team as general manager. Formerly a data manager, Wo o d h a s wo r ke d a s executive chef at Oldham Athletic FC and Oldham Event Centre since 2015 He has recently launched pop-up restaurant the Boardroom by Simon Wood in the Event Centre.

Wo o d s a i d : “ Fo r m e Manchester is the best city in the country; it’s friendly, vibrant, busy and has incredible night life complemented by some great restaurants. What’s more its food and drink culture is thriving and we see our restaurant enhancing that already amazing existing offering.” Leon Guyett, development director at Ask Real Estate, added: “We are delighted that Simon has chosen First Street to debut his very first restaurant in Manchester. We have really enjoyed working with Simon over the last few months to bring his vision of a premium dining venue at First Street to life.”wile.”

Crystal Palace deli-bistro Salt + Pickle to launch in June

Salt + Pickle, a deli-bistro specialising in preserved ingredients and locally sourced drinks, is set to open in London’s Crystal Palace next month. The 30-cover restaurant, with an additional 10 seats at the bar in the evening, is a partnership between two locals. Manish Utton-Mishra, owner of Good Taste deli, and designer Ian Haigh, of Central Design Studio, have teamed up for the project. Salt + Pickle’s seven-day operation will serve a menu of preserved, salted, pickled and cured, including S+P treaclecured salmon and S+P-made beef pastrami.

The countdown to the reopening of Kendal’s historic Castle Dairy Restaurant & Art Gallery is officially under way.

in the bar area, and the kitchen has been redesigned to a standard equal to some of the area’s best Michelin starred establishments.

The unique apprentice-run fine dining restaurant will open its doors again for dinner on Saturday 13th May and for lunches and dinners from Wednesday 17th May.

In the run up to reopening, Head Chef, Chris O’Callaghan has been building up his team of apprentices, and his new fivestrong kitchen team have been busy learning about foraging, pickling and preserving, as well as familiarising themselves with the custom designed kitchen equipment and technology. Guests dining at the intimate Chef’s Table will be privy to the kitchen action whilst savouring a mouth-watering tasting menu.

The Castle Dairy has been closed for almost 18 months since being caught in the wrath of Storm Desmond in December 2015. After a lengthy drying out process and complete refurbishment, it might have a new-look, but the Dairy retains the same authentic and historic charm that makes it quite unlike any other dining The Castle Dairy is open for lunches and dinner from venue around. Wednesday to Saturday. It will Housed in one of Kendal’s oldest reopen for dinner reservations and quirkiest buildings, a new only on Saturday 13th May staircase has been fitted, the with lunches starting from the fireplace has been reconditioned following Wednesday 17th May.

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The drinks list aims to celebrate small, independent and local suppliers such as Gipsy Hill Brewery, which is a five-minute drive from the site on the corner of Westow Hill and Jasper Road. A minimalist and warm interior comprising natural materials will feature accents of bold shapes and colour. Utton-Mishra commented: “Salt + Pickle will bring a taste of preserved food to the Crystal Palace triangle, with at least one such element on every dish. We already sell two preserved food products at Good Taste, namely cheese and charcuterie, and we are incredible excited to build on that at the new venue.”

The countdown to the reopening of Kendal’s historic Castle Dairy Restaurant & Art Gallery is officially under way.


Malmaison continues Chez Mel Brasserie roll out at Glasgow boutique Boutique hotel brand Malmaison has announced the launch of Chez Mal Brasserie at Malmaison Glasgow, as part of a roll out of the brand’s dining brand over the coming months. Malmaison has successfully introduced Chez Mal across eight of its other UK hotels over the last 18 months and now will continue to grow and develop the concept. Chez Mal offers a mix of contemporary style dishes in a relaxed atmosphere, with chefs creating menus with bold flavours from top quality ingredients. Specially crafted Chez Mal cocktails are also a highlight. The new Chez Mal at Malmaison Glasgow will also play host to a number of food and drink events planned in the coming months. Scott Harper, chief operating officer, Malmaison, said, “Brimming with creativity, culture, a buzzing nightlife and an ever-evolving food and drink scene, Glasgow is a real destination city and an obvious location for Chez Mal. We’re really excited to introduce the brand to the city, I think it is a great fit.”

Jamie’s Italian launches pizza range with Deliveroo

Jamie’s Italian, the restaurant chain led by chef Jamie Oliver, has begun offering a range of pizzas exclusively through Deliveroo. The Jamie’s Pizzeria menu costs less than £10 a pizza and is currently live in four Jamie’s Italian locations. It will launch in a further five sites on 8 May, before expanding to a total of 25 restaurants on 5 June. Jamie’s Pizzeria will not initially be

part of the Deliveroo Editions roll-out plan but will be serviced from existing restaurant sites. Deliveroo also announced this week that it has seen lunchtime orders rise by 114% in the past year. The delivery service has signed its 10,000th restaurant partner in the UK, Cottonopolis in Manchester. Deliveroo said 23 of its most popular 25 restaurants are now working

exclusively with the platform, including Pho and Five Guys. The platform is also planning to open 30 delivery-only ‘dark kitchens’ across the UK this year to bring its service to areas under-served by major high street brands. “As the company grows we will ensure restaurants, riders and customers all benefit from our growth,” said Dan Warne, UK and Ireland managing director at Deliveroo.

News PAGE 5


RESTAURANT

UPDATE

Harvester targets vegans and vegetarians with new menu Harvester, the Mitchells & Butlers-owned pub chain, is targeting vegan and vegetarian clientele with a new food offer, including its first-ever vegan dessert.

The move, which comes on the back of a successful six-month trial across a third of its 224-strong estate, follows in the footsteps of JD Wetherspoon which has a separate menu for diners looking to consume meat and dairy-free dishes. Altogether, Harvester has added seven veggie- and vegan-friendly main meals to its line-up.

Ranging in price from £7.99 to £10.49 they comprise: Aubergine & Red Lentil Tagine (ve), Sweet Potato Jambalaya (v), Herb-Battered Halloumi & Chips (v), Penne Arrabiata (ve), Stuffed Red Pepper (ve), Beetroot & Halloumi Burger (v) and a Falafel Wrap. A vegan Coconut & Raspberry Rice Pudding (rsp:£4.29) is also being sold. “We’ve seen an ever increasing demand for meat-free and vegan options, so we are introducing some delicious new vegan dishes and bringing more choice to diners who have specific dining preferences,” explained Harvester marketing manager Anneli Fereday. Demand for meat and dairy-free meals is on the rise . Last year, More than Meat, a company that makes meat-style foods from vegetable proteins and without eggs and dairy, noted a 360% increase in the number of vegans in the UK in the past 10 years. It predicted the average foodservice business not offering vegan alternatives could be losing out on between two and five meal orders a day, based on a daily footfall of 100 customers.

Michel Roux Jr to oversee new Langham London hotel bar The Wigmore Michel Roux Jr is to oversee the food at The Wigmore, a new bar set to open at The Langham London hotel from the team behind the venue’s existing Artesian bar.

starred Mayfair restaurant Le Gavroche, the menu will include traditional British fare, including a raised veal and ham pie, devilled lamb’s kidneys and paprikaglazed short rib with bone marrow crumb.

The Langham London also houses Roux Jr’s Roux at the Landau at the Langham restaurant.

Drinks will come from the team behind Artesian with help from food and drink advisors The Gorgeous Group, including the house ‘Saison’ variety, brewed in partnership with Bermondsey microbrewery ‘Brew By Numbers’.

Expected to open this summer, The Wigmore will take inspiration from traditional British public houses and taverns, but will aim to bring a touch of continental luxury to the concept. Created by Roux Jr, who is also the chefowner at his family’s two-Michelin-

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There will also be a selection of wines on tap, cask ales and craft beers. The Martin Brudnizki Design Studio will create the interior design.

The venue is named after Robert Harley, Baron of Wigmore of Herefordshire, 1st Earl of Oxford and Earl Mortimer, and will feature his coat of arms in the décor, in a nod to his influence on London’s literary culture. Roux at The Landau at The Langham opened in 2007, and also houses the Palm Court bar, also overseen by the Roux family. The hotel itself is part of the Langham Hotels & Resorts group, including 20 hotels across Asia, Europe, North America and the Middle East.


Pidgin’s James Ramsden and Sam Herlihy to open Magpie James Ramsden and Sam Herlihy, co-founders of the Michelin-starred Pidgin in Hackney, east London, are set to open their next restaurant, Magpie.

The 54-cover site will be opening in June on Heddon Street, off Regent Street, as a modern British interpretation of dim sum restaurants with diners choosing plates from a trolley. On arrival guests will be greeted by a drinks trolley of pre-mixed cocktails developed by general manager Ajax Kentish, including Smoke off the Mountain, a rum-based Manhattan-style drink that combines Ron Zacapa 23 and Lagavulin 16; and I’m Jim Morrison I’m Dead, with rye, oloroso, and cherry liqueur. Ramsden has written a wine list championing smaller, independent vineyards, and lesser known regions and grapes, with a small bias towards California. The trolley will offer small plates such as mackerel crudo with blueberry kosho and fennel pollen, and Hoi An-style terrine with nukazuke pickles. Trays of hot dishes will include udon noodles with paitan broth, calabrese sausage and cavolo nero, and grilled celeriac with gjetost and a watermelon barbecue sauce. A small a la carte menu will also be available, including a few Pidgin favourites such as Galician dairy cow with lobster, pommes de terre sarladaises and charred lettuce; and cod, fried enoki, fermented jerusalem artichoke and cep oil. Desserts will include a strawberry panzanella with olive oil ice cream, and a ‘prickly’ pear with roasted miso

Edson and Natalie Diaz-Fuentes are attempting to raise £40,000 by the beginning of June in order to reopen their restaurant Santo Remedio. The Mexican restaurant opened in Shoreditch, London, in early 2016, receiving good reviews from critics. Giles Coren of the Times praised the restaurant’s “great vibes, great people, great space, great food” while Grace Dent dubbed the restaurant as “ground breaking” in the Evening Standard. However, it was forced to close seven months later in August 2016 for unknown reasons. A statement on the KickStarter website said: “Our time in that space was shortlived, but the support we have had since we closed has spurred us on to find a new location to open Santo Remedio as a restaurant once again in a new permanent spot!”

custard and hibiscus, as well as a secret, off menu dish. The restaurant will feature a poured concrete bar with leather stools, with interiors influenced by both Asia and California, combining canvas-hung walls with burnt wood tiling and a landscape imprinted on the restaurant’s back wall. Ramsden said: “We’d discussed doing something like this before we even opened Pidgin – it seemed like a fun and novel approach to our current eating out habits, and a way of tackling some of the more frustrating aspects of ‘sharing’ plates.” Herlihy added: “It’s less of a ‘sharing’ thing than just a fun restaurant with damn delicious food. If people want to share their food then great – I do – but we want guests to feel more in control of their dinner and not have to fret over how to halve the third croquette.”

The restaurant is expected to open in a Zone 1 location. It will require some “work and modifications” but should be able to seat more covers. According to the KickStarter, half of the £40,000 raised will go towards building the prep kitchen and the purchase of a 20 grid Rational oven, and extraction hood which will allow the chefs to slow braise meats to create dishes such as a 12-hour slow smoked ox tongue. The other half will enable the duo to build an open kitchen for guests to sit at and watch the chefs prepare dishes in front of them. Rewards in exchange for donations include: a plate of tacos with house made salsa and chips with a side; a classic Mexican apron produced specially for the campaign; a meal for two; tickets to the opening party; cooking classes and a culinary trip to Mexico.

Santo Remedio launches KickStarter bid to reopen London restaurant News PAGE 7


RESTAURANT

UPDATE

Sandler Seating

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years. This crucial benefit reduces the necessity of constant maintenance and replacement. In addition, the majority of Woodlook chairs are stackable for stress-free mobility and storage.

also a reliable choice for dining locations due to its resistant and waterproof nature.

Sandler Seating additionally supplies European seating created by some of the biggest names in furniture design today. New to our Tonon collection, the award-winning Marshmallow chair integrates effortlessly into a range of environments with its distinctive yet subtle design. German designer Martin Ballendat was inspired to create a chair that would instantly adapt to the user’s shape, whilst simultaneously offering longevity within commercial environments. Thanks to its flexible steel sub-frame, Marshmallow achieves exactly that. Moulded ergonomically, t h e “ S o f t To u c h ” polyurethane foam offers an extremely soft yet supportive cradle, while it maintains resilience for years of use. The polyurethane material is

Marshmallow comes with four legs or sled base, in polished or painted steel, or in sustainably sourced solid oak and black walnut legs to juxtapose the soft curvature of the seat. The chair can be customised to your personal preference with a range of standard or custom colour options available, subject to minimum quantities.


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RESTAURANT

UPDATE

7 reasons why EPoS and mobile payme restaurants the competitive edge By Luis De Souza, CEO of NFS Technology Group Even when credit cards first came into use in the 1980s, people were predicting the arrival of the cashless society. It never quite happened, of course – but with the arrival of mobile payment methods and a new generation born to use them, it could finally be on the cards… For today’s restaurant industry, mobile payment presents huge opportunities. But there is a downside, too. The opportunities are easy to see. Mobile payments are superquick and convenient for customers, speeding up the guest experience and making table turn that bit more rapid. The downside, of course, is that not all restaurants are geared

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up yet with an electronic point of sale (EPoS) system that can take mobile payments. It’s not particularly an issue right now, because consumers are being a little slow on the uptake of this new technology. But despite that, it’s predicted that by 2020 around 56% of consumers will be using mobile payments. So if you run a restaurant, it would be wrong to ignore mobile payment methods. There are other current trends that make it worthwhile to invest in EPoS with mobile payment capability. For instance, the move towards casual dining – where diners spend around £10-20 a time, and spend around 45 minutes in the restaurant – is growing all over the world. So what if you’re a restaurant without EPoS, let alone mobile payment facilities? You’re certainly missing out on a lot of opportunities.


staff can use its hand-held technology to take the order and send it directly to the kitchen for a swift and correct delivery.

ents give EPoS is a useful tool. This restaurant management system not only helps restaurants, bars and venues save time, labour and cash, but also backs that up with comprehensive reporting so restaurant and hotel owners can make informed strategic decisions. Today’s typical guests – and particularly if they are millennials - are likely to have arrived at your establishment by making a reservation online after checking out reviews of the restaurant.

When it’s time for the guest to leave, EPOS proves to be worth its weight in gold once again. Waiting staff using hand-held EPOS can split the bill at tableside, so there’s no wrangling over who pays what, then take payment at the same time, including credit and debit card payments. The bill can be printed off wirelessly to cut down time even further. To this, restaurants and hotels can now easily add the capability to take mobile payments, thanks to a new generation of customer service apps such as Zapper, which sits comfortably alongside many EPoS systems. As well as facilitating payment, customers can even leave feedback afterwards. Once they leave your restaurant, they receive an exclusive

voucher to encourage a return visit. EPoS already provides detailed management reporting to help restaurateurs make informed decisions, and the mobile payment app enhances this. It creates 7 advantages:

• Fast and efficient front of house • • • • • •

service Great online booking Easy ordering – particularly for big groups Superb interaction between front of house and kitchen Quick and convenient payment Improved margins Enhanced customer loyalty

And those seven advantages add up to one fantastic benefit – competitive edge.In these challenging days for the dining industry, can your restaurant afford to be without it? * For more information, visit www.nfs-hospitality.com

Your EPoS system captures data to help you greet them personally and get them seated quickly. Then your PAGE

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200+ EXHIBITORS 25+ HOURS OF BUSINESS PRESENTATIONS BLENDING BUSINESS AND COFFEE FOR OVER A DECADE

Featuring 200 exhibitors, brand new products and expert advice, the Caffè Culture Show will help you to keep on top of the very latest trends in the industry.

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Blending business and coffee for over a decade

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returns with an exciting new conference feature for 2017

The Caffè Culture Show is the UK’s only business to business event dedicated to the café and coffee trade, and takes place on 23rd and 24th May at Olympia, London. The show has established itself as the go-to event for sector buyers and hospitality operators to source products and services they need to keep in line with market trends and ever-evolving consumer demands. The show features some exciting new elements this year including Caffè Connections, a unique conference forum running within the show itself. Caffè Connections explores the state of the café industry and the rapidly changing landscape, with keynote speakers, panel debates, insight sessions and drop-ins from highprofile figures from the coffee and food to go sectors. Speakers span the industry, from established chains to market disruptors. PAGE

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RESTAURANT

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Day one (Tuesday 23rd May) is designed for senior executives, buyers and procurement managers from the coffee and foodservice markets, with a focus on Strategy, insight and innovation. Highlights include: • Keynote from Pret A Manger board adviser and Cawston Press co-founder Mark Palmer on what’s driving change within the coffee shop market and lessons to be learnt from the casual dining revolution. • Caffe Nero’s Paul Ettinger, Kaffeine’s Peter Dore Smith and T2’s Darren Williams on what the chains and independents have to learn from each other and whether they can peacefully co-exist. • Simon Stenning from MCA Insight on food to go trends within the coffee shop and wider foodservice market. • Kawther Hashem from Action on Sugar and Gareth Barrett from The British Soft Drinks Association on the big sugar debate and how the coffee shop sector should respond to sugar reduction.

Day two’s (Wednesday 24th May) theme is focused around the use of insight to drive performance and the needs of independent coffee shops and cafés. Speakers include: • Former Coffee Republic franchisee, author and consultant Andrew Bowen on franchising opportunities and alternative methods for raising capital for coffee shop expansion. • Matthew Hopkinson from Local Data Company and Michael Fern from Edge on whether there is still room for growth in the coffee shop sector or whether some markets have reached saturation. • Hugh Duffie from Sandows on innovation in vending technologies.

• Gary McCann from Beyond the Bean, • World-leading baristas go head to head Pact Coffee and Eva Pascoe from with machine manufacturers to debate The Retail Practice on how speciality whether the latest machines can deliver coffee will continue to differentiate itself from the mainstream market. a fully automated coffee that’s as good as barista-made. Panelists include Simon • Jonathan Smith from Poppleston Bracken from Scanomat, Tim Sturk from Allen on licensing and opportunities WSH, Ben Townsend from The Espresso for coffee shops to serve alcoholic Room and Dale Harris from Has Bean. beverages.

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Event Director Chris Holman said: “The Caffè Culture Show is widely recognised for its excellent on-site talks programmes and has long been at the forefront of the rapidly changing coffee industry. We want to extend the show’s focus on commercial strategy and growth with a brand new conference offering. Caffè Connections is an exciting new opportunity for visitors to engage more deeply with the latest thinking to help inform and grow their business. This year’s show is not to be missed.” In the show’s Technology Showcase, leading suppliers, wholesalers, equipment manufacturers and suppliers of premium products will be previewing new product launches, while the New Business Zone features the very latest new-to-market innovations. Featured companies include Chai Guy and Conker Spirit. The show’s popular Masterclass programme returns this year, providing educational insight from leading lights from across the industry. It’s the perfect place to learn all you need to know about the practical side of delivering a first rate product in your business. There is a packed programme of 30 mini-masterclasses to choose from. Speakers include coffee shop consultant and best-selling writer John ‘Coffee Boy’ Richardson who will be discussing the eight critical steps to running a profitable coffee shop in 2017 and Oatly who will showcasing dairy-free alternatives.

We all know that discerning café bar, restaurant and hotel customers are tempted by top quality coffee. A top quality roast adds competitive edge to any coffee operation and the independent coffee roasting scene is growing fast. The Caffè Culture Show is delighted to champion this important industry by hosting the Independent Coffee Roasters Village again this year. Visitors can taste a wide selection of delicious blends on offer while learning all about the roasting process from the most passionate people in the business – artisan, small-batch roasters from across the UK. Independent roasters featured include Exmouth Coffee Company, J. Atkinson & Co, Moonroast Coffee, Regal Coffee and Urban Roast Coffee Company. Also returning to The Caffè Culture Show for 2017 is the Artisan Food Market. Recognising that many operators want to support and source from small, local food and drink producers, this vibrant marketplace is a celebration of craft enterprise laid out in a farmers’ market style. From baked goods to soft drinks, healthy snacks to indulgent treats, a host of award-winning independent and speciality producers will be on hand to share their delicious products and answer questions. Suppliers featured include Ben and Bill’s (Brown Bag Crisps), Chegworth Valley Juices, Fifi’s Paradise, Great British Biscotti Company, Honey Berry, Let Them Eat, Quibbles Fussy About Nibbles, Story Brands, Sweet Carolina, The Free From Bakehouse and Willie’s Cacao. Research by The Caffè Culture Show in 2016 revealed that six in ten (62.5%) consumers prefer to get their out-of-home caffeine fix at an independent coffee shop or café, rather than from a chain operator (25.5%). Half (50.9%) wanted to see the number of independent coffee shops/cafés increase while only 3.2% wanted to see the high street chains expand. The quality of coffee served was the biggest motivating factor for consumers in choosing which coffee shop/café to visit (81.3%) with 82.5% refusing to return if coffee quality is poor. Three quarters (74%) of independent coffee shops/cafés surveyed by the show saw like-for-like turnover increase in 2015 compared to 2014, and nine in ten (92.3%) expected growth to continue in 2016 vs. 2015. The Caffè Culture Show 2017 takes place on 23-24 May 2017 at Olympia London. To attend the show and conference for free, click the ticket registration link here: https://goo.gl/XXwpcK www.caffecultureshow.com PAGE

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RESTAURANT

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CK Direct Ltd overcome stringent guidelines in time for Chester’s premier dining experience to open its doors. Opera Grill Chester, situated in a former Methodist Chapel has become one of the area’s premier and most popular dining experiences. Standing out from the crowd, the 400-seater restaurant is housed in a Grade II listed building, featuring neoclassical Greek façade mixed with an industrial interior for a truly distinctive space. Its décor and contemporary kitchen are stand-out features, all developed and refurbished in partnership with CK Direct Ltd. CK Direct Ltd are commercial kitchen ve n t i l a t i o n a n d extraction experts, offering a full design, manufacture, install and maintenance service. After the invitation to t e n d e r fo r t h e refurbishment at the former Methodist Chapel, the company soon became the forerunner to take on the exciting project, after their experience in working with difficult ventilation installations made them eyecatching candidates.

To meet these stringent guidelines, CK Direct Ltd built and installed bespoke extraction units for the main kitchen and fitted the entire establishment with state-of-the-art tempered supply air, gas interlock and fire suppression systems, not to mention electrostatic precipitators and ozone solutions. In total, the project clocked up over 600 metres of square, spiral and rectangular duct, manufactured entirely in-house by CK Direct Ltd. With their experience and full design to installation service, CK Direct Ltd were perhaps one of the only companies able to deliver this project in time for the restaurant’s grand opening. Dave Martin confirmed, “The whole project had a completion target of 4 months, CK Direct Ltd were finished 3 weeks ahead of schedule and on budget.”

The refurbishment was under scrutiny from an early stage, with the fitting of ventilation systems being the most challenging aspect and resulting in heavy restrictions from the local council and stringent DEFRA guidelines. The building’s Grade II listing would be an obvious deterrent for most, but not CK Direct Ltd, who work in relation to similar strict and restrictive guidelines on a regular basis. Not only this but, the canopy’s and systems needed would have to be an irregular size to accommodate the space, which according to Dave Martin, Contracts Manager at Opera Grill “…didn’t faze the Project Manager at CK Direct Ltd.”

With the success of the Chester restaurant, it wouldn’t be a surprise to see Opera Grill expand in the future, perhaps Dave Martin already has a ventilation partner in mind? “We wouldn’t hesitate to recommend [CK Direct Ltd] and will certainly use them again in the future.” You can find out more about CK Direct at www.ckdirect.co.uk and you can find them on Facebook and Twitter for regular offers and updates.

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MANITOWOC FOODSERVICE CHANGING NAME TO WELBILT Rebranding as Welbilt: Bringing Innovation to the Table

Manitowoc Foodservice, Inc. (NYSE: MFS), a leading global supplier of commercial foodservice equipment, announced that it is rebranding the company, its logo and its brand identity to Welbilt, Inc. The ticker symbol will change to “NYSE:WBT” on March 6, 2017. The new name and brand represent a long-standing commitment to put customers’ needs first. The change is part of the company’s strategic repositioning after it spun off from its former parent company, The Manitowoc Company, in March 2016. “We are excited to announce the changing of our name to Welbilt, Inc., which further strengthens our corporate identity as a stand-alone company,” said Hubertus M. Muehlhaeuser, President and CEO of Manitowoc Foodservice, “Welbilt reflects our promise and commitment to bringing innovation to the table. Rooted in the Hirsch brothers’ innovative stove in 1929, Welbilt developed to become the first company in the industry pursuing a complete systems approach. The name Welbilt uniquely connects our past with our vision of the future. Our primary objective is to continue offering a complete solution with high-quality products supported by excellent service that help our customers’ reach their full potential. As we continue to innovate and grow, we will always remain grounded in our long history.”

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The beverage equipment sector of the Welbilt® started life as Whitlenge Drink Equipment Ltd in 1976, the company was bought by the multinational Enodis Group in 1999, and became known as Scotsman Beverage System. Enodis plc was acquired by the global Manitowoc Foodservice Group in October 2008, and Scotsman became Manitowoc Beverage Systems Ltd.

performance. The option of R290 (Hydro carbon) and other ‘green’ refrigeration systems will offer further reliability improvements, as well as energy consumption reduction, putting some money back in the retailer’s pocket.

A new revolution for beverage cooling, VISION™ Advanced Remote Cooler was launched last year. Working in partnership with a UK regional Brewer, On the 6th March, 2017, Manitowoc this ground-breaking system was Foodservice Inc. rebranded the company developed to address the growing and its brand identity to Welbilt Inc. The concerns of pub operators and owners new name and brand represent a longin relation to rising energy costs, standing commitment to put customers’ equipment reliability, the impact of EU needs first. The change is part of the legislation relating to HFC refrigerants in company’s strategic repositioning after it coolers and the total cost of equipment spun off from its former parent company, ownership. The Manitowoc Company, in March “Multiplex® continues to take a 2016. leading role in the development of “Strengthening our corporate identity environmentally friendly beverage as a stand alone company enables us cooling equipment,” Emma concluded. to forge stronger relationships and “As a manufacturer we recognize ‘opens-doors’ to many global accounts,” the importance of sustainability and explains Emma Gardner, Marketing improving our production capabilities. Manager Beverage UK. “We are able to We are currently investing heavily in tailor products to specific market needs our soft drinks, beer and coffee sector, and provide more scope, innovation, developing new and advanced systems engineering and R&D with less soon to be launched in the UK.” restrictions.” “We work as a collaborative team, Welbilt® beverage brand Multiplex® passionately pursuing excellence consists of quality beverage cooling and with integrity. We enjoy transforming dispensing equipment which satisfies challenges into opportunities and our your customer’s thirst with the highest customer trust us to deliver solutions quality product, both economically and quickly and consistently.” efficiently. 0121 501 2566 The ‘Cooler’ ranges have been designed emma.gardner@welbilt.com to reduce the total cost of ownership www.welbit.com through improved reliability and


Scanomat reveals ColdBrew, CoffeeCloud and Mobile Payment for innovative TopBrewer coffee machine Scanomat has revealed the latest innovative platform is the world’s most TopBrewer innovations that are set to advanced IoT cloud management tool reinvigorate the coffee industry. for coffee machines, delivering unique business intelligence and a completely The TopBrewer, best known for being connected operational interface. the world’s first app-controlled coffee machine and for serving fresh specialty Available now as a stand-alone app, coffee on tap, will be on show at this CoffeeCloud is an industry first as a fully fledged cloud application, providing year’s Caffè Culture Show. TopBrewer customers and dealers with Simon Bracken, Managing Director & real-time operational insights, key Co-Founder at Scanomat UK comments: metrics and live dashboards to ensure “Over the past few years we have the smooth operational running of redefined the consumer coffee experience commercial coffee machines in a way with TopBrewer in many sectors and that has never been seen before - with we are excited to be returning to Caffè a range of useful insights such as drink Culture to launch some exciting new counts, cleaning reports, fault reports features which are particularly relevant and much more. to the increasingly innovating operators within the hospitality and retail sectors.” MOBILE PAYMENT Finally, Scanomat will be revealing its TOPBREWER COLDBREW much anticipated new payment solution Cold Brew is the latest trend to take at Caffè Culture. the coffee industry by storm and now Scanomat have designed an all new The revolutionary payment solution can TopBrewer ColdBrew unit to supply Cold accommodate all scenarios of cashless Brew coffee on tap, with optional milk payment to make charging for drinks seamless and hassle free. The payment and syrups. solution is connected to the TopBrewer The elegant ColdBrew faucet may also app for swift mobile payment and also dispense water, juice, wine, chocolate, offers a card reader option. etc, in a bag-in-box format. There is EXPERIENCE TOPBREWER also the option to make ice-tea, iceAT CAFFÈ CULTURE latte, ice-cappuccino, etc, for a delicious Visitors to the Caffè Culture show are refreshing summer menu. invited to brew a fresh bean-to-cup COFFEECLOUD coffee; including espresso, latte, flat Scanomat will also be demonstrating white and more, with just a few taps of the recently launched CoffeeCloud the TopBrewer app. Visitors can adjust at this year’s Caffè Culture show. The coffee strength, milk foam and even

the size of the drink, with an option to save the drink as a personal favourite on their smartphone to enjoy again and again. Download the free TopBrewer app for iOS and Android, with an all new and improved user experience. Caffè Culture is being held at Olympia London on 23 & 24 May. Experience TopBrewer on Stand C1 opposite the show entrance. For more information visit www.scanomat.co.uk

Commercial Kitchen PAGE 21


RESTAURANT

UPDATE

Fries Racks Ever wondered how you can reduce delicate glassware breakages, maximise storage space & reduce glass handling? Caterparts have the solution!

Fries Rack Systems are designed specifically for the Catering industry, catering for delicate & fragile glassware. From a Cocktail Bar to a Pub, Caterparts will have a Rack suitable for your glasses. Supplied in the most familiar size, the Fries 500 x 500mm rack will fit all machines of this size (dependant on the height selected) These robust racks can help your establishment eliminate breakages! Each rack features individual compartments to prevent the rattling and knocking of glassware during the wash cycle. These compartments provide a secure hold and protective fit for any size glass. Fries Racks feature an Efficient Wash Design (EWD) This patented technology ensures the water targets the most

22 PAGE Commercial Kitchen

problem areas of your glassware in the first and last rows. The exemplary open design allows water to wash & rinse the glasses at the edge of the rack as effectively as those in the centre. This outstanding combination results in improved washing & faster drying meaning your glasses come out crystal clear! Not only are they designed to use during the wash cycle, Fries racks provide durable protection to your glassware whilst in storage and transportation, resulting in the reduction of glass handling. Once your glasses are crystal clear you can simply remove the rack with your glassware ready for use, storage or transportation to your next venue. All of this combined will greatly contribute to eliminating breakages resulting in your establishment saving money!


Fries Rack Systems that fit your needs This innovative system lends itself perfectly to the washing, drying, storing and transportation of your glassware. Manual handling is greatly reduced resulting in less breakages and the unique, open design allows for efficient circulation for crystal clear results.

Secure, protective, adaptable... • Eliminates breakages • Individual compartments • Each compartment provides a secure hold and protective fit for any size glass • Reduces glass handling • Maximises storage space

• Suitable for transporting • Design allows for better wash results meaning cleaner glasses • Designed to meet the specific needs of hotels, bars, restaurants & the catering industry

Contact us now to request your FREE measuring guide...

www.caterparts.com

0845 130 8060

sales@caterparts.com

REPLACEMENT PARTS FOR THE CATERING INDUSTRY FOR OVER

YEARS


RESTAURANT

UPDATE

UNBAR SEASONINGS CURRIES FLAVOUR

Unbar Rothon director Richard Rothon with a pack of the new seasonings.

A major improvement to its hugely

The other new sausage seasonings

successful Butchers Pride range of

are Pork & Apple; Leek & Chilli; Spicy

premium quality seasonings and

Apple & Black Pudding; Parsnip

marinades has been unveiled by

Honey & Thyme; and Smokey Garlic

Unbar Rothon. Joining Chilli Cor

& Thyme, with the last two being

Blimey, Indian Summer, Piri Piri

suitable for vegetarians.

and others is an exciting selection of six new sausage seasonings, plus

Certain to drive volume sales in

four more which are certain to add

the stuffings sector are four new

an additional dimension to the

seasonings – Orange & Cranberry,

stuffings sector.

Leek & Black Pepper, Red Pepper & Shallot and a classic Sage & Onion.

Attracting particular attention in a qualitative test market were both

“These flavours are designed to

Pork & Toffee Apple and Pork Curry

enable caterers to widen the choice

with Mango Chutney. The former

of products available beyond our

enjoys the bitter sweet taste of

award-winning, day-to-day classic

toffee carefully balanced with

flavours, all of which we continue to

cinnamon whilst the latter has

have available,” said Unbar Rothon

warming spices and tangy mango

director, Richard Rothon.

chutney.

24 PAGE


DON’T MISS IT!

Discover new innovations for restaurant kitchens

THE

industry event

OPENS NEXT MONTH

Book your FREE trade ticket at www.commercialkitchenshow.co.uk quoting priority code CK108

It’s an amazing show...the quality of the equipment here is phenomenal” THEO RANDALL, CELEBRITY CHEF & RESTAURATEUR, THEO RANDALL @ THE INTERCONTINENTAL

Lead Partner:

Partner:

Organised by:

@comkitchenshow #CommKitch17

Organisers of:

www.commercialkitchenshow.co.uk


RESTAURANT

UPDATE

LOW MAINTENANCE THAT STANDS THE TES James Latham is seeing the popularity of its premium quality composite decking ProFi soar due to its outstanding performance properties which include minimum maintenance, superior stain resistance, extra high impact strength and a high friction surface. These impressive features mean that ProFi - which is manufactured in Germany by UPM - is perfectly suited to the hospitality sector, ensuring that despite high traffic and almost constant use, as well as continuing to perform to optimum levels, the deck will remain looking fresh for years to come. In addition to withstanding staining from food service, drink spillage and other exterior factors such as birds, it will also stand up to the constant moving of chairs and tables plus, it can endure extreme temperature changes (-40°C to +40°C) from the extreme cold, snow and ice of Northern Scandinavia to the searing heat and relentless sunshine of the Middle East. 2017 sees UPM ProFi celebrate its 10-year anniversary as one of the leading European WPC decking producers. In that time, the boards have benefitted from continual research and development and this year, UPM are revisiting decks installed during the first years of manufacture which are still looking fresh and modern and performing well 10 years after installation. ProFi Deck comes in two stunning design styles, UPM ProFi Classic Deck and UPM ProFi Design Deck.

As the popularity of WPC decking grows in the UK, customers are looking for a premium quality product that will deliver and UPM ProFi ticks all the boxes. 26 PAGE


E DECKING ST OF TIME

UPM ProFi Classic Deck range offers the beauty of a hardwood deck without the high maintenance. Wood and cellulose fibres are encapsulated in specially selected polymers to provide lasting protection from the weather. The advanced composite technology provides superior resistance to UV, frost, stains and impacts when compared to traditional composite or wood decks. The UPM ProFi Design Deck range gives outdoor living a fresh and modern feel. Renowned designers from around the world have been inspired to work with the wide colour range and clean looks. The Design Deck range includes UPM ProFi Deck 150 which offers high impact and scratch resistance, a reversible profile, a closed surface for low maintenance and Lignin-free colour durability. Plus, it is also manufactured using more than 50% recyclable materials. Richard Mosson, James Latham’s Group Cladding and Decking Manager commented, “As the popularity of WPC decking grows in the UK, customers are looking for a premium quality product that will deliver and UPM ProFi ticks all the boxes. With 10 years of continued investment and R&D, the quality of the UPM ProFi deck range is exceptional. Long-life and ultra-low maintenance has been engineered into the product plus, due to the innovative use of recycled materials – some of the range is made using up to 95% - it has won several international awards, with the product making a major contribution to reducing traditional landfill and incineration which is really important to James Latham as well as many of our customers.”

For more information: Phone: 0116 257 3415 E-mail: marketing@lathams.co.uk or visit www.lathamtimber.co.uk PAGE

27


RESTAURANT

UPDATE

Farm Frites won the Best Meal Accompaniment category after judges declared that its Ultimate Chip was ‘a good crisp chip with a well-balanced flavour and texture.’ The product was also praised for its texture and taste with judges stating they ‘are both of high standard.’ Launched as the company celebrates 25 years in the UK, Farm Frites’ Ultimate Chip offers an authentic, high quality meal accompaniment for premium casual dining operators. It offers a truly rustic feel by being ‘perfectly imperfect’ in design; popular among consumers and for operators who offer a premium ‘gastro’ menu. It is based on a 10step process and is designed to take the strain off busy chefs and offer time savings with the end result to match with the chips they make themselves. The Chefs’ Choice Awards are run by William Reed Publishing to showcase the work of foodservice suppliers from wholesalers through to manufacturers. They are judged by chefs for chefs and reward quality, innovation value and great taste delivery. “It’s a massive coup for us to have won this award, particularly against such high quality competition,” explains Nic Townsend, marketing manager UK & Ireland, Farm Frites. “This was a UK-first launch and was developed with valuable input from a team of chefs who work in the premium burger and casual dining sectors. We took our time to get this product right and this award is well deserved for everyone who has been involved in the manufacture of our Ultimate Chip.” Manufactured at the peak of freshness before being professionally prepared and frozen, the Ultimate Chip contrasts a perfect fluffy inner for a melt in the mouth feel with a crispy outer for the perfect crunch. Farm Frites’ Ultimate Chip is stored frozen and can be deep fried in small quantities for just 4-5 minutes. It is fully allergen free and reaches the Governments Salt Pledge target. For further information about the Ultimate Chip contact Farm Frites on 01452 415845 email supportuk@farmfrites.com or visit www.farmfrites.com

28 PAGE Food & Beverage

FARM FRITES’ ULTIMATE CHIP SCOOPS CHEFS’ CHOICE AWARD

Just four months on from its launch to market, Farm Frites’ Ultimate Chip has been awarded a coveted Chefs’ Choice Award.


ENVY Spirits ®

- affordable luxury B2B Shaking up spirits in our industry is a tall order. Following the success of brands such as Sipsmith and Chase, craft distilling has taken off to a point that it’s getting crowded. We believe there is an opportunity to freshen-up and extend the bar and consumers choice across mature mainstream spirits. The owners of La Fée® Absinthe Supérieure (one with the eye) and their more mainstream NV® / ENVY® Absinthe, created a single mainstream option with their ENVY® range of affordable quality spirits: London Dry Gin, Triple Distilled Vodka, Caribbean Rhum, Blended Scotch Whisky alongside our popular Absinthe. “Uniquely all five spirits are under one unified Brand and Bar call ENVY® (Textable version NV®) one of the seven deadly sins, enabling strong collective back bar presence and marketing. Difford’s Guide has given all five spirits a 4 star rating, meaning the quality and experience of each is great. Our Whisky is enjoyable neat, the Gin for a classic G&T or cocktails, to Rhum mojitos or Vodkatini or shots. Enjoying one of the ENVY® range draws clients in to try them all (an approach some wine houses do across brand and label). The range is being rolled out across the EU and then via our other international export partners as Trade Marks permit.” - George Rowley (Brand Owner, La Fée LLP) As with artisan spirits, we believe bars and their clients want more choice, including across mainstream spirits. Clients also like affordable change (not just lots of new craft), so we have evolved the ENVY® spirits range to give quality at mainstream prices. Effort has been made to source quality and value with smart simplified packaging, as our ergonomic light bottle enables lower transport costs and associated carbon foot print. To bridge the gap to bars and restaurants (as we build-up distribution alongside our La Fée Absinthe), we have just launched B2B OneEnvy. com from our own bond in Hertfordshire, inc. free delivery mainland UK, enabling single case of 6 bottle orders, any combination from the range from £82.50 net ~ Ideal for independent bars, restaurants and off-licenses. For best price just add to any direct Cellar Trends order, (minimum drops apply) or ask your local distributor to stock via Cellar Trends.


The world leader in wine preservation and dispensing technology, pouring over 40 million glasses of wine every year.


“Enomatic is the ultimate wine service/preservation system to date, I had no hesitation when buying the Enoround Elite when opening my business and buying a further 3 Elite dispensers after 6 months of opening. This is the ultimate tool for the enjoyment of our costumer and the team.” Yannick Loué - Royal William Yard, Plymouth

“We have had an Enomatic system in our Wine Shop since we opened it in 2008. Being both a hotel-restaurant and a retail outlet, we see the benefit for both. Guests try wines just for fun, or with the idea of buying, or as part of an event. We also use it for staff training and for our own entertainment and indulgence. Enomatic themselves have always provided exemplary support. Enomatic is not the cheapest system on the market, but for us it is certainly the best.” John Hoskins, MW - The Old Bridge Hotel and Wine Shop, Huntingdon

“Having used the Enomatic wine dispense system at Hotel Terravina since we first opened almost 10 years ago, we find it to be extremely useful and very ve practical. It’s important to us to be able to serve guests a selection of fine wines by the glass, and this system affords us the confidence to serve the wines at the correct temperature whilst maintaining the integrity of the wines by preservation. The dispensers are a good business tool to control wastage, optimise efficiency and send the message to our customers that we take our wine service extremely seriously.” Gerard Basset, OBE, MW, MS

For more information please contact us via sales@enomatic.co.uk or on 01603 768046, Opt. 2.


RESTAURANT

UPDATE

Putting the service in foodservice and leading-edge operational and e-commerce systems.

For Bidfood, great service goes beyond delivering boxes on time and at the right price. It’s a fundamental goal for our business and long-term journey to really transform the customer experience, especially as customer expectations change over time. For us, the job is never done, and we’re constantly looking at how we can be the best. At the start of the journey, of course, it is all about getting the basics right first- deliveries, product quality, value for money, communication about deliveries and out of stocks, and making that a seamless process. But then to really go above and beyond you need to understand a customer’s core needs and offer relevant additional services and extras that are tailored or make sense to them. True service excellence requires real engagement to help a customer get ahead in their business, to reward their loyalty and build the sort of true partnership that helps them evolve to become future fit. Within Bidfood, we’ve taken the step of making service excellence

32 PAGE Food & Beverage

central to our company mission: to deliver service excellence, make life easier and help customers to grow, and our values: care, share and dare. But we are very much at the start of our journey. We put the customer at the very heart of everything our business does, becoming truly streamlined to respond to their needs by putting in place seemingly invisible and flexible processes that make this work. To do this we’ve invested in people and management, root and branch training and engagement programmes that touch every part of our business, investment in customer feedback, in infrastructure, and technology like voice picking, telematics,

It’s also about our leadership team getting engaged at grass roots level, in regular front-line feedback groups to hear ideas first hand, so they can fast track the ones that are key, and track the real impact of the changes we are making at an operational and customer level. We also do a lot of work behind the scenes to offer added-value to customers. We share insights, recipes, concepts, inspiration, nutritional information, advice, updates on changes to legislation and standards to make life easier for customers. You may have seen us talking about fortification recipes, nutrition and hydration week, our guidelines explaining the recent CQUIN1b scheme to name a few recent topics.

We’re still on our service excellence journey, and will always have more to do and further to go, but if you’d like to consider a closer relationship with a foodservice supplier that delivers, our dedicated team of account managers, telesales advisors, and food development managers would be happy to help. For more information or to get in touch with your local team, take a look at our website www.bidfood.co.uk or call us on 01494 555 900.


Thermometers

for professional caterers

As the UK’s No.1 thermometer manufacturer we offer a wide product range including our Thermapen® 4 thermometer & our NEW ThermaData® WiFi loggers for wireless temperature monitoring

food

l

refrigeration

l

dishwasher

www.etiltd.com

l

oven


RESTAURANT

UPDATE

Creating a sophisticated look with Sheer Curtains Interior trends are seeing more people choosing featherweight sheer curtains to dress windows rather than a heavier formal, traditional curtain.

While sheers are often used for privacy and security, they can also add style and sophistication to a window or partition, creating a light and breezy atmosphere, often with a natural and modern feel. On very large windows even a simple plain white voile can create a dramatic effect. Picture an open window or doors with sheers blowing in the spring breeze… it can be simply stunning. The choice of designs, fabrics, textures and styles now available is staggering, so let the experts at online sheer curtain store, Net Curtains Direct, guide you through some of the key considerations for buying sheers for a hotel or restaurant. Net Curtains or Voiles? Net curtains are generally knitted, often with a coarse yarn and mainly in white or cream, whereas voiles are woven giving a finer but more robust fabric and because of this will take a lot more embellishment. There is a very wide selection of plain, coloured and patterned voiles available that are inherently fire retardant, while with net curtains it will typically only be plain designs.

& natural tones for a timeless, relaxing feel creating a sanctuary of peace and quiet. Bold contrast colours can match existing accents, or add freshness as a statement piece to make a feature of an otherwise solemn window. Gather

36 PAGE

Net Curtains Direct are the world’s premier sheer curtain online store, based in the UK providing bespoke curtains and hardware worldwide. You can order thousands of different curtains direct from their website, or speak to their dedicated contract department via the details below.

How much gather or fullness to go for is often one of the most popular questions that customers ask Net Curtains Direct. The www.netcurtainsdirect.com +44(0)2382 021235 optimum gather on sheers with a standard contract@netcurtainsdirect.com heading is 2.5x the window width, so a 100cm wide window would need 250cm of fabric. Opting for less gather can be more economical, although it’s not recommended to go below 2x. Likewise, those wanting maximum privacy should go no further than 3x the window width. One point to remember, is that while more gather will offer more privacy, it can also block more light. Consider the pattern too, with busy and dense patterns needing less gather to create the same effect as a plain curtain. String Curtains Very popular in large spaces, such as restaurant windows or hotel lobbies, string curtains offer a very simple solution to add a stunning and clean look against glass or in an open space as a divide.

Hang the strings flat for a subtle look, allowing plenty of visibility inside and out. Doubling the fullness creates a richer One of Net Curtains Direct’s most popular fabrics is Aspen, a linen-look voile available dynamic look while some will double-layer in 30 different colours. This 100% polyester strings of complementing colours for added luxury and elegance. Recessed spot lights matt fabric oozes versatility. Choose white Colours

shining up or down can also add an extra dramatic feel.


8 Signs That Your Recruitment Strategy Isn’t Working Many of us suspect that we could be doing a better job at recruiting the next phase of talent for the company. But how can you tell if your recruitment strategy is broken? Well, here are the eight biggest signs that your current Recruitment Strategy probably isn’t working that well: 1. You struggle to fill roles 2. You do not attract enough good quality applicants to all of your jobs 3. You spend too long working on each campaign 4. More than 50% of your time spent on recruitment involves the unsuitable applicants that have applied 5. You lose applicants during the recruitment process 6. Your hiring life-cycle is longer than 21 days 7. You hire more than 10% of your staff via recruitment agencies 8. Your average cost per hire is more than £500 If any of these items relate to your own recruitment, it could this be down to your Recruitment Management System? Or lack of one! Over 80% of UK businesses stated that they either did not have a Recruitment Management system at all, or that their current Recruitment System (usually a plug in to an ATS, CRM or an HR System) was not delivering acceptable results in the key areas of talent attraction. That is because most ATS/HR/CRM systems are not designed specifically with talent attraction at the forefront of their delivery or with the effective recruitment of new talent in mind.

A modern cloud-based Recruitment Management System should offer you all of the following:

issues outlined in this article, then contact Mark Stephens at Smart Recruit online.

Your Recruitment System Check list

Smart Recruit Online have helped over 1000 companies to refine their recruitment strategy, in order to improve recruitment efficiency, to reduce recruitment costs and to improve the quality of direct applications to their jobs.

• A low cost web based service that can be working for you within minutes • Simple and easy to use interface that requires very little user training • Flexible user licences • Job advert writing tool and copywriting service • CV parsing and automated candidate grading • Video profiling (essential for any modern Day Recruitment Strategy) • Behavioural and cultural assessment tools • Background and reference checking tools • Automated and personalised emailing facility • Multi-posting facility across all UK advertising channels • Comprehensive reporting tools • Media buying options ATS/HR/CRM systems tend to cost more than £1500 per month, where as a Recruitment Management systems will often provide a free option and premium options starting from as little as £99 p/m.

Smart Recruit Online fill more jobs from direct applications in less time and at lower costs than any other online recruitment service in the UK. I would like to invite you to an online demonstration with one of my team and if you like what you see we can provide you with a free trial period on our recruitment platform, so that you can see it working for yourself. Contact us today and schedule a walk-through of our system www.smartrecruitonline.com Mark Stephens, CEO & Founder 0800 634 1818

If you would like to learn more about how Recruitment Management systems could transform the way that you currently recruit staff and comprehensively address all eight

PAGE

37


RESTAURANT

UPDATE

POS TERMINALS – TOUCH WITHOUT COMPROMISE Sam4s world leaders’ in ECR/POS

the management tools & information

has unique requirements, that’s why

technology, aim to make the most

to allow you to operate & expand your

Samtouch is developed with many

flexible, innovative and reliable EPOS

business on your terms. Samtouch

features unique to the hospitality

products of all time. The Sam4s team

utilises the latest technologies of

sector.

have over 30 years’ experience in the

your SAM4S Point of Sale terminal

market and now produce the most

to display eye catching & easy to

Payment Sense EFT

sophisticated and diverse products

operate touchscreen graphics at

Payment Sense “Pay at table” solution

to the world-wide market, extensively

lightning speed. Integrated Bar & Table

fully integrates with Samtouch allowing

used in over 60 countries. Sam4s are

management features help your venue

the waiting staff to view the Table/check

committed to developing intuitive

become a more streamlined more

on the EFT terminal and issue a detailed

models that provide innovation and

efficient operation that has proven to

receipt to the customer for immediate

solutions to meet the demands of fast

increase customer satisfaction and

payment. Payment Sense are one of the

moving markets.

guest experience.

largest EFT solution provider’s so you can be assured of quick setup and the best rates possible.

Sam4s branding was established in

Whether you requirements are for

2003, prior to that and since 1983

a single POS terminal or multiple

they were a division of Samsung

terminals combined with kitchen order

Resdiary Booking Solution.

Electronics ECR, which was taken over

printers of kitchen order wall board

One of the leading specialists in the

by SHC in 2001, launching the Sam4s

monitors.

The combination of the

field of on-line & off-line room and

brand in 2003. Sam4s are specialists

SAM4S POS terminals and Samtouch

table booking solutions. Samtouch

in the development of ECR and Epos

Point Of Service software solution is the

integrates seamlessly with Resdiary

terminals, receipt printers, Android

best solution suited to your business.

porting customer information into Samtouch as the customer arrives at

POS and various peripherals, with very strong presence in the home market South Korea.

• Reliability - We understand that

your venue.

your Epos system is a fundamental part of your business.

From

Mainstay & Resident Pro

The very latest in the POS line up from

planning to design & execution of

Both solutions independently designed

Sam4s are the Titan-S Series terminals

our software, minimising system

for hotel reservations and front desk

which are stylish and perform to meet

critical down-time has always been

billing. Samtouch integration validates

the needs of the most demanding

our key aim.

customers before passing bar &

hospitality environments.

• Value - Creating real value is integral to what we do. We believe

Titan-S range features the latest PCT

our EPOS solution provides great

touchscreen technology and IP rated

value from money

restaurant charges back to the front desk Samtouch Office

water resistant front touch panels as

• Intelligence - We seek intelligence

Cloud-Based back office solution

well as Intel Celeron Dual or Quad core

in our technologies. That’s why

designed to work with Sam4s and

processors with SSD drives as standard.

we utilise the latest development

Samtouch software. Real time sales data

platforms from Microsoft, this

at your fingertips whilst you are on the

promotes innovation.

move, plus much more

YCR Distribution the sole UK and Ireland distributor of Sam4s products,

• Flexibility - We understand

have develop Samtouch Epos software

that each business has unique

For more information on Sam4s

exclusively to work on Sam4s POS

requirements. That’s why we have

products or Samtouch software or to

touch screens. Samtouch is a leading

developed many features to ensure

book a no obligation demonstration,

edge point of service platform which

our system is as flexible as possible

please contact YCR Distribution Limited. Tel: 01924 438238. eMail: sales@ycr.

is “easy to use”, reliable & a cost effective solution providing you with

38 PAGE

We understand that each business

co.uk


®

AFFORDABLE LUXURY

The eye logo, NV and ENVY are registered trade marks of La Fée LLP and/or NV Spirits Ltd. in the EU and are registered trade marks or trade marks elsewhere.

Gin, Whisky, Vodka, Caribbean Rhum and Absinthe, each rated four star by Difford’s Guide.

Bars, Restaurants, Pubs and Off Licences B2B @ www.OneEnvy.com Case of 6x70cl bottles from £82.50 net (£13.75 per bottle) ENVY www.Click4Mix.com ANY combination of 6 Delivery included mainland UK Wholesale logistics by Single bottles from hello@nv-spirits.com +44 (0) 1992 511445

@NV_Spirits

OneEnvy.com

/nvspirits drinkaware.co.uk

Restaurant Update May 2017