The latest news, products and services from the restaurant industry, for the restaurant industry May 2019
Wines by the Glass 5 Wine Preservation Options for Restaurants and Bars
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Elizabeth Haigh, Asma Khan and more in call for hospitality ‘Me Too movement’ Chefs including Elizabeth Haigh, Asma Khan and others have spoken out about the abuse and sexual harassment faced by female chefs in kitchens, calling for a “Me Too movement” to take the toxicity out of life behind the pass. Haigh, whose cooking earned a Michelin star at Pidgin in east London before she left to pursue a range of residencies under Kaizen House, presented a range of examples of individual abuse and systemic issues in kitchens for BBC Radio 4 documentary ‘My Name Is…. Elizabeth’. S h e a l s o s h a re d h e r ow n experiences, including an incident in which she received hot oil burns on her legs after a chef, unhappy with her work, threw a pan onto the stove in front of her. Speaking on the programme, Haigh said: “I have noticed I’ve had different treatment to other chefs who have been male. There have been places where inappropriate things have been said to me. I’ve been sexually harassed, touched inappropriately, spoken to inappropriately.” Others to speak on the program included chefs Neil Rankin and Daniel Clifford, as well as those who work to combat abuse in kitchens from the outside like Hospitality Speaks founder Victoria Stewart. Contributors also discussed Dan Doherty, the BBC chef who left the Royal Oak gastropub last year after several women stepped forward to accuse him of sexual harassment. Haigh added: “We need to be talking about this issue in order to be moving forward from it… instead of being a Me Too moment it should be a Me Too movement” Asma Khan, who leads the entirely female brigade at Darjeeling Express, said she often heard “horror stories” from those in the industry – and that a collective response was needed to challenge the issue.
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She added: “One of the classic stories that I’ve heard about from a chef here in Mayfair is that every day she was slapped by the head chef. This was a greeting only for her. And he left marks on her back but this was his assertion of his power over her. “There’s so many of these horror stories that we hear, and women get sacked when they accuse someone of having sexually abused them, or inappropriately touching them, or watching them while they changed or showered. Really unacceptable behaviour, but how is it then that the women get sacked? Or are made to feel so horrible that they leave?” Neil Rankin, Haigh’s former boss when she worked as jointhead chef at his Smokehouse restaurant, said that chefs should take advantage of the state of the industry’s staffing crisis to change or escape toxic working environments. He added: “There’s so much opportunity for people to move around because there’s so many jobs available and people want them…. they should not feel scared at the moment to kick up a bit of fuss about things. I certainly would have zero qualms about hiring somebody who had mad a complaint and I’d actually like them a little bit more because of it I think.”
Tom Millar promoted to head chef of Mark Jarvis’ Stem Tom Millar has been promoted to head chef of Mark Jarvis’ Stem in London’s Mayfair following the departure of Sam Ashton-Booth. The former sous chef joined Stem for its opening in May 2018 from the Ledbury in Notting Hill, where he had held the position of chef de partie. Jarvis (pictured) said: “It is fantastic to have the opportunity to promote someone who has been with me since Stem opened, and who shares the same vision for the restaurant as I do. We have been working together on a new menu which launched last week.”
The O2 London Docklands chosen as BEER + BURGER STORE’s fourth eatery location
Founded by Jonathan and Andy Perritt in Willesden Green in 2016, BEER + BURGER STORE will open its fourth eatery at The O2 later this month. The O2 store will have 20 taps serving a rotating list of craft beer alongside a shortlist of American inspired burgers and sides. BEER + BURGER STORE is located within the highly successful entertainment district of The O2 next to ICON Outlet, the new 210,000 sq ft premium urban outlet and the recently extended 19-screen Cineworld complex.
food matching with whiskey cocktails Boost your barbecue and pimp your fried chicken, because Bulleit Frontier Whiskey reckons it’s time to up your food-matching game with some delicious drinks
The O2 is also home to Up at The O2, which allows visitors to walk across the roof; the 12-lane boutique Hollywood Bowl; an Oxygen Freejumping trampoline park and ‘Mamma Mia! The Party’, an immersive theatrical dining experience opening in summer 2019. Jonathan Perritt, Founder of BEER + BURGER STORE, said: “Andy and I are so pleased to have opened at The O2. We’re excited about bringing incredible beer and burgers to London’s music fans and ICON Outlet shoppers. We’re looking forward to joining the line-up on the Greenwich Peninsula and supporting the local community, too.” Marion Dillon, Leasing Director for ICON Outlet and The O2, said: “BEER + BURGER STORE is an exciting addition and one of a number of operators bringing an exciting food theatre to the existing dining and entertainment offering at The O2. This, combined with the retail offer from ICON Outlet, creates a destination that appeals to visitors looking for a unique and inspiring multi-faceted experience.”
There are several modern frontiers, and among those that Bulleit Frontier Whiskey has been exploring is the matching of whiskey with food. American whiskey is the ideal partner for American cuisine, and there are various ways to take this to a new level. This represents the coming together of two hot topics in the world of food and drink. American food is set to be among the key international cuisines that dominate in 2019. Meanwhile, American whiskey’s star continues to rise, with the value of ontrade sales up 4.2% this year. There’s more to all this than the meeting of two growing trends, however. When it comes to actual flavours, these two American exports couldn’t be better suited. There’s an array of American dishes to choose from, such as grills, barbecue and staples of Americana like burgers and wings, and there’s a Bulleit serve to match each one. ‘There’s an opportunity to challenge the idea that you can only drink wine with
food,’ says Bulleit brand ambassador Jenna Ba. ‘Bulleit offers a distinctively spicy taste, full of hints of vanilla, spice and pepper.’ It’s exactly these characteristics that make it the perfect partner for American food. ‘The whiskey brings a roundness, as well as a piquancy, to these dishes,’ she adds. How you present these flavours depends entirely on your style of venue, and your take on American cuisine. Sometimes you don’t need anything more than a classic Boilermaker or hard shake (see box). On the opposite end of the spectrum though, there is plenty of opportunity to really explore these different combinations through cocktails. ‘You can add texture to a cocktail like the Old Fashioned by simply stirring it over sushi rice,’ suggests Ba. ‘And you can add complexities to a Whiskey Sour by adding the foam separately as a mousse, and exploring flavours like beetroot, pandan, smoked chilli and more.’
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Marco Pierre White To Open Bredbury Restaurant Marco Pierre White is to open a new restaurant at one of the North West’s leading destination hotels. The new restaurant, which will be a Steakhouse Bar & Grill, will open at the Bredbury Hall Hotel, near Stockport and will start to welcome guests towards the end of July. The fiery chef and renowned restaurateur who is famed for his no-nonsense approach, has now confirmed that his latest eatery will be at the popular venue which is nestled within the natural beauty of the Goyt Valley. Regarded by many as being the godfather of modern cooking, the one dubbed the original enfant terrible is looking forward to bringing his brand of dining to the region with the steakhouse restaurant comprising everything you would expect from a traditional steakhouse, but with the superior quality synonymous from arguably Britain’s greatest chef. The opening of the new restaurant follows meetings between owner Mr Golam Sarwar, who acquired the venue back in 2015 and remains the main shareholder, Assured Hotels, which manages the venue on a dayto-day basis and representatives from Black and White Hospitality who manage the Marco Pierre White restaurant estate. The team is now getting the new venue ready to open later in the year which will be in the venue’s main restaurant and forms part of a major refurbishment programme that is improving further the level of facilities and service in line with the high expectations of today’s business and leisure guests. Mr Sarwar said: “We’re absolutely thrilled to have someone of Marco’s calibre open one of his steakhouse restaurants at the Bredbury Hall Hotel. It clearly demonstrates our commitment to continually bring the best to the venue and we can’t wait for the summer. “Over the years, Bredbury Hall has built an enviable reputation
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as being a first-class venue for celebrations, weddings, events and conferences. The seven acres of landscaped gardens and scenic walking trails makes it the perfect locations for corporate, group and leisure travellers who prefer a relaxing ambience over the bustle and distractions of a city centre hotel. The arrival of Marco will now reinforce this position.” Bringing to life Marco’s own philosophy of what he describes as ‘affordable glamour’ the Steakhouse Bar & Grill is an exciting and bright dining experience which includes signature steaks and timeless English and French classics that are cooked simply. The menu is exclusively curated by Marco himself and typically includes a mix of childhood favourites and modern-day delicacies which uses the freshest ingredients.
Mathew Griffin, managing director of Assured Hotels added, said: “We are very proud to be opening a Marco Pierre White Steakhouse Bar & Grill and look forward to working closely with the MPW Restaurants team to make this new venue a huge success. “For Marco one of the most important aspects of any restaurant is the welcome on arrival, the environment customers sit in and the service that they’re given so we’ll make sure the new restaurant will reflect that. It’s not stuffy or pretentious, just good food served in a great environment. “It again raises the bar in terms of what people can come to expect at restaurants in the region and we look forward to welcoming guests when it opens. It is also great news for the area as a whole and we hope it will attract more people to the region who will see for themselves why Cheshire is such a great place.”
Jamie May takes head chef post at Tom Kerridge’s the Hand & Flowers Jamie May has been promoted to take the head chef position at Tom Kerridge’s two-Michelin-starred the Hand & Flowers, as Aaron Mulliss moves on. May will take on the position at the pub in Marlow, Buckinghamshire from 1 May 2019.
Kerridge said: “Jamie has worked alongside me for eight years, moving from junior sous chef to senior sous chef, and now to the new head chef. This is the perfect next step for Jamie and for the Hand & Flowers; his creativity, vision and passion for food encompasses everything that we do at the Hand & Flowers. He understands guests’ needs and we are very much looking forward to seeing Jamie progress both professionally and personally in this new role.” Mulliss had been with the Hand & Flowers for 12 years.
Kerridge added: “His [Mulliss’] commitment to the growth of the business and his dedication to the Hand & Flowers ethos is unquestionable. He believes the time is right in his life, both professionally and personally, to make a change. As of yet, he has no firm plans, just a head full of exciting ideas and opportunities with a wealth of knowledge and experience to see where it may go. He wholeheartedly has my love, support and backing and we as a team here, owe him a huge debt of gratitude for helping build and cement the foundations of this great pub, the Hand & Flowers.”
Italian Alley opens, five new Italian eateries in one London hub Italian Alley has now opened, a new dining concept which showcases five different Italian eateries to form a hub, dedicated to providing modern Italian cuisines. Situated behind the recently revitalised Triangle district, Camden Lock Market, Italian Alley occupies five restored railway arches. Each arch represents a different region or hero ingredient of Italy, showcasing the flavours, cooking techniques and produce from the area. The concept has been headed up by Italian Revolution LTD, a joint venture between VNK and Italian brewery, Baladin, which have come together to collaborate on their expansive history of Italian restaurant experience.
and cuisines. This highly sought-after location provides the perfect platform to breathe life into our vision for the fusion of modern Italian cuisines and traditional artisan techniques. Camden Market’s high-profile status for excellent global dishes fits perfectly with our alfresco dining concept.”
The new outdoor seating area is located in front of the arches to encourage an alfresco dining experience for visitors. Each alley contains its own seating, but the concept is developed for consumers explore the options throughout each of the different alley’s, mixing dishes and sharing the experience. Maggie Milosavljevic, Camden Market’s F&B Commercial Director, commented: “Italian Alley is a one-stop destination for dedicated Italian culture and cuisine. The concept really reflects our passion for international foods and reflects how we can tie these in with the rich culture rooted within the spirit of Camden. Each of the arches come together to create a synergy and promote the sharing quality of a traditional Italian family lunch.” Teo Musso, founder of Baladin added: “Camden Market is widely known as a melting pot of international cultures
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FRI-JADO PROVIDES FIVE YEAR WARRANTY ON MD HOT FOOD MERCHANDISERS Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has announced that it is now providing a five year warranty on its range of MD (multi deck) hot food merchandisers. The company claims that it is the first and only manufacturer to offer such extended cover for this type of equipment. The five year warranty applies to Fri-Jado’s MD ‘Eyeline’ and MD Premium ranges, which include models with three, four or five display decks and cabinet widths of 600, 1000, or 1200 mm. Fri-Jado UK’s Director of National Accounts, Gary Thacker, explained the company’s decision to offer the extended warranty. “Our MD hot food merchandisers are the result of over ten years of market research and product development. They incorporate state-of-the-art technology and have been engineered for reliability, operational efficiency and ease of use. As a result, a negligible failure rate means that we have complete faith in offering a five year warranty on this equipment.” The displays have been designed to meet the growth in demand for hot grab & go snacks and meal options, especially in neighbourhood
shops, convenience stores, forecourts, symbol groups, quick service restaurants and food to go outlets. The MD merchandisers allow operators to tap into the lucrative food to go market, which is predicted to be worth £23.5 billion by 2022 (source IGD). The heated displays are also suitable for the rapidly expanding home delivery sector, where the volume of deliveries is estimated to be approaching a billion per year. MD merchandisers are suitable for the display of a wide variety of hot, pre-packed snacks and meal solutions, including whole chickens, chicken portions, panini, pies, sausage rolls, pasties, soup, hot rolls and wraps. The cabinets are offered with either an attractive curved profile and panoramic glazed end walls, or with square glass and square top for complementary suiting with refrigeration counters. The merchandisers are available with a pass-through option, facilitating restocking from the service side. The MD merchandisers incorporate Fri-Jado’s proven and patented Hot
Blanket holding technology. Hot air is blown from the front of each shelf and is circulated over the shelf surface, before being recycled into the unit. Product is held within a blanket of hot air to deliver a consistent and food safe holding temperature of 65°C and above. The accurate and stable holding temperature maintains cooked food at perfect quality and appearance for at least four hours, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration. The air curtain technology on the front of each shelf retains hot air within the unit, reducing cabinet air spillage, to create energy savings of some 20%. The plug and go units require only a 13 A power supply and are castor mounted, allowing them to be easily relocated on the sales floor to meet changes in merchandising requirements. Additional features include a bump rail to prevent cabinet damage from shopping trolleys and a temperature display on the customer side of the unit. www.frijado.co.uk
EAT. DRINK. SLEEP May 2019
SMALL RETAILERS WANT FASTER ACCESS TO CASH TO HELP THEM GROW Small retailers, and especially owners of restaurants, bars and clubs, are actively looking for cash to expand, and they want it fast. And the High Street Banks and ‘traditional’ finance providers will need to be more fleet of foot in the coming years if they are to avoid a slide in popularity, most likely at the expense of crowd funders and P2P platforms. New research from Liberis Finance, an award-winning funding provider for Small businesses, found that almost two thirds (62%) of small businesses are prioritising funding for growth, despite the current uncertainties around Brexit. Only 11% say that they are not looking for additional funding currently. It also found that despite recent research to the contrary*, access to funding does not appear to be a problem; the vast majority of firms (88%) can access all or pretty much everything they need; more than three quarters (79%) know where to go to get it, have an amount in mind
62% of restaurants, bars and clubs prioritise funding for growth 63% want access to cash more quickly that they want to secure (78%), and understand how much it will cost (77%). Some 84% say they have a good idea whether or not their request for funding would be approved. Liberis Finance provides an innovative funding solution which aligns with the needs and capacity of the retailer it supports. The cash advanced is repaid as a fixed, agreed percentage of the business’ credit and debit card takings. This means that payments are only made when the revenue streams are incoming, thereby supporting the SME with its cashflow and taking into account seasonal peaks and troughs. Rob Straathof, CEO at Liberis, says that most small business retailers see funding as essential to future growth: “It is encouraging that even in these uncertain times, small businesses are still looking to expand and have aspirations to grow their respective brands. Our responsibility as an alternative finance provider is to provide funding that is appropriate, sustainable,
and that gives them access to funds quickly when they need it.” In terms of funding sources, more than half of respondents still look to their bank for support, either through a traditional loan (57%) or an overdraft (50%), though their usage is predicted to fall. SMEs are also inclined to dip into their savings (35%) or accept money from friends and family (25%). Alternative finance solutions currently account for 21% of new funding within the group surveyed. For those of the 400 small business retailers surveyed who opt for alternative finance, more than half (63%) do so to access the cash more quickly and a third (35%) because they find the process easier to understand. More than a third (35%) would seek advice from their accountant, while a similar number would simply do their own research on the net (34%). Banks are still the first port of call for many SMEs, although only in 38% of cases.
Transport to and from the hotel couldn’t be easier, located in the heart of east London this hotel has public transport links only a stone’s throw away. Unfortunately this also means any travel by car would be restricted with no parking reserved for hotel guests. The whole check in process is not your normal formal staff member behind the desk, instead there is a much more modern vibe upon arriving. With the open planned bottom floor including the bar & self check in screens you can
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relax with a beer while you, or the staff if you’re enjoying that beer too much, log your details and get your room key. With over 150 rooms on offer to the public this hotel is capable to cater for even the busiest of occasions, which must be a regular occurrence with a very popular nightlife only around the corner. Even with a large number of rooms and being located in the heart of an urban area the hotel has succeeded in making the most of minimal space. The room
was very modern in design with only a small space to work with you donâ€™t get the feeling of being cramped at all and yet still have all the necessities at hand. They include a king size bed with a large flat screen T.V on the wall, plenty of space to change, store clothes & bathroom facilities.
I had to try something new and I was glad I did. The bar staff are very friendly & not only offer drinks service but also have a lot knowledge about the surrounding area with good places to visit. Being out the area myself I wasnâ€™t exactly sure where to try so getting their advice was a big help.
By the time evening comes around the whole area has come alive and the ground floor bar really is a great place to get started if you plan to venture out to town to attractions like box park, junkyard golf & brick lane market just a short walk away. With a wide range of cocktails, beers, non alcoholic drinks and food on offer you could even skip the night out and stay right where you are. For me the decision of what to have at the bar is always a difficult one that often ends with the same result, pint please barman, with so much to offer here
After a night out or even just sight seeing its good to know the journey home is stress free, with Bethnal green tube station at the end of the road you are in your room, relaxed and in bed with no distractions, which was nice considering how close to everything you are. The morning after. After a great nights sleep the process of checking out the hotel is very simple, with the self check out monitors at reception. quick coffee before leaving topped off a great stay which I would certainly recommend.
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Is your restaurant doing enough to stand out? Try these 6 great EPOS promotional ideas By Luis De Souza, CEO of NFS Technology Group
Like all restaurateurs, you know your establishment lives and dies by repeat business – making customers so happy that they’ll not only come back again, but also recommend you.
Building up this kind of loyal clientele, though, can be tough when there’s so much competition. One of the main problems, according to Trish Caddy, a food service analyst for Mintel, is this: “Foodservice operators that base their strategy around promotions are not doing enough to stand out,” she says. “Brands also need to show that they care about the well-being of their customers by responding with menu choices that cater to healthy lifestyles.” Trish has a point. Who doesn’t love a moneyoff voucher? It only really works, though, if it’s giving a discount on something you really want. So what can you do to lift your restaurant promotions out of the humdrum and make them stand out? Restaurants with their finger on the pulse of the latest trends are finding the answer in the latest EPOS solutions. This advanced technology, designed specially for restaurants and bars, makes sure your promotions matter.
6 ways EPOS solutions can promote business at your restaurant: 1. You get to know your customers better
2. You can reward them better 3. Also get to know your business better 4. Identify and maximise your downtime 5. Design more creative offerings 6. Build your reputation on social media. 14 PAGE
1. You get to know your customers better
5. Design more creative offerings
With EPOS solutions, you can constantly capture helpful data about your diners. It means you can cater for their needs better and provide a personalised service.
As we’ve already noted, plain discounts are not always the best way to stand out – so exactly what should you offer?
These EPOS solutions create an effortless customer journey from online reservations to faster seating, including quick, accurate ordering and payment at tableside via handheld terminals used by your staff.
EPOS solutions give insight into what’s selling best, so you can design bundled offers such as fixed price menus, or an expensive wine included with items that achieve a high margin.
2. You can reward diners better
Now you know what your guests really like, you are able to create offers that appeal directly to them, creating loyalty programmes that are far more than a simple discount. For example, did they dine last Valentine’s Day with a glass of fizz each? Why not offer it free if they book again this year?
3. Also get to know your business better
A complex hospitality business can be a hard view endto-end, but EPOS solutions provide comprehensive reports that are available in real time online, keeping track even if you are a multi-location group. This deep knowledge of operations helps you create and track promotions that are a perfect fit – happy hours, for example.
4. Identify and maximise your downtime
It’s one thing to think you know when your downtime is, and another to know for sure. A restaurant management system pinpoints the quiet and busy times exactly and also provides accurate forecasts based on this data. This not only helps you identify when you need promotions the most, and determining what they should be - it also helps you to control labour more easily.
Another idea is to identify which items people normally share – then discount them so people bring friends.
6. Build you reputation on social media
No-one makes a purchase these days without viewing online reviews, so it’s a good idea to choose EPOS solutions that offer social media reputation management. These clever systems can monitor activity across your social media channels, and will alert your managers if anyone posts an adverse comment. It means you can act immediately to rectify the issue, and avoid a nasty blow to your reputation. Showing your customers the love With excellent offers and superb discounts targeted to delight your diners, it’s easy to show you care about your customers. It should mean they’ll show their love in return by enjoying your food on a regular basis – and boost your revenue into the bargain. Now, that’s what you call a two-way relationship! See EPOS solutions in action – watch this video on how leading restaurant group Dishoom uses it.
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Tamu App launches to speed up dining time by up to 30 minutes Tamu is the first UK dining app to incorporate the entire customer journey in one easy to use app. Restaurants pay nothing in advance and a low commission fee is only taken from guaranteed bookings.
amu launches to revolutionise the dining experience and enhance revenue opportunities for restaurants. It is the first dining app to incorporate the entire customer journey, from discovery to reservations and pre-ordering to payments. This includes event creation at the restaurant, group ordering with guests and splitting bills, all with low commission fees. Restaurants pay nothing in advance and commissions are only taken from guaranteed bookings. Tamu partner restaurants can turn over tables quickly in peak hours reducing total waiting times by up to 30 minutes per table, while offering customers a group booking facility. This ranges from individual bookings to groups of two upwards and opens up corporate, meeting, family and friendship bookings. Tables are booked in advance and restaurants can start preparing food to be ready for their customer’s arrival. The order is already paid for so there are no lost revenues due to no-shows.
From the customer perspective, Tamu allows anyone to dine out wait free by ordering ahead, reserving tables and paying in advance at the touch of a button. Friends can be invited to join the booking easily, meaning all diners have to do is turn up, eat and go. No waiting for service, no waiting for bills, in fact - no waiting.
Twe n t y year-old e n t re p re n e u r A t i f Jibrael Fazil, CEO and co-founder of Tamu, comments: “According to the 2019 Plan to Plate report; 56% of customers already look at the food and drinks menu before arriving at a venue and 42% know what they want to have before they arrive. 47% of consumers are already interested in pre-ordering if the option was available and with Tamu, it now is. We are pioneering this process in the UK and we need to remove the damage caused by traditional online bookings that lead to no-shows accounting for 5-20% of total restaurant bookings across the country. This costs venues thousands of pounds a month. Tamu removes the risk by delivering guaranteed bookings with orders paid for in advance. “People no longer eat out alone, nor do they want to wait for tables, chase staff for menus, wait for food to be served and then wait again to pay. Changing this process is the secret to winning more bookings. “The fact is; consumers are already discovering restaurants on Instagram, reserving tables on reservation apps, viewing menus online, sharing food pictures and paying with other mobile applications after eating. They are forced to use different products for each action, which makes the experience clunky and difficult for restaurants to support. Tamu streamlines
the process in one seamless app, creating a community of engaged foodies connected to their favourite restaurants.” Francesco Ruscigno, the owner of Italian restaurant Giovanni’s in Shoreditch, which is a Tamu partner, says: “The app has been useful in organising our service in advance, it gives the chef time to prepare the dishes and allows us to focus on serving great food to our customers rather than taking orders and following up with bills.” On the benefits to their customers he says: “The app is especially useful when time is limited in lunch hours or for parents with young children that get frustrated when waiting. We look forward to bringing this new service to our customers.” Students from Imperial College London who used Tamu for a group dinner reservation of six friends said the following; “Tamu is an experience we have always wished for, but never knew was possible, this is the future standard of dining out. Pre-ordering our food and splitting bills ahead of our reservation makes the dining experience so much smoother, there is no other way we would rather eat out than with Tamu.” Tamu also allows restaurants to understand customer preferences. This means the customer’s favourite food can be highlighted and upsell opportunities are therefore more likely. Furthermore, there is no lengthy and complicated implementation process. Tamu is non-intrusive and flexible to existing kitchen operations. No additional hardware is required and everything is managed via a staff app that intuitively relays bookings and orders to the team. Costs are also minimised by removing the traditional subscription fees and high commissions, instead Tamu takes a 3.6% commission on orders plus Stripe fees, which secures daily payouts. Tamu is seizing the opportunity to take the restaurant sector into the mobile age, with a fully-automated system that adapts to the already changing dining habits.
Thorntons Brings Luxury SFt1and 2 Hot Chocolate Powder to European Coffee Expo Gearing up for the biggest European Coffee Expo yet, Ferrero Foodservice will be showing operators how they can boost hot beverage profits with the help of Thorntons Luxury Hot Chocolate Powder. Visitors to stand F12 at the leading hot beverage expo, will be one of the first to sample the latest innovation, set to raise the standard for hot chocolate powder out-of-home. Zareen Deboo, Foodservice Channel Operators Manager, Ferrero UK & Ireland says “Research shows there’s a real gap in the market for a quality hot chocolate powder that really delivers on taste. We are excited to bring our new Thorntons Luxury Hot Chocolate Powder to the European Coffee Expo, it’s been crafted by our expert chocolate makers and we’re confident it will help all operators realise the potential of their hot drink sales.”
The arrival of Thorntons Luxury Hot Chocolate Powd e r w i l l e n a b l e operators to meet the growing demand for an exceptional hot chocolate experience suitable for every o cc a s i o n , a s t h e latest independent research** reveals only 8% have enjoyed a ‘very good’ hot chocolate whilst traveling (10% from a vending machine and 21% using in-room services).
*Ferrero/Toluna 2017 **Ferrero / Sapio August 2018
Zareen adds “The latest findings provide a fantastic opportunity for operators to exceed consumer expectations on every occasion. Visitors to stand F12 will be able to taste the powder for themselves and speak with our team to find out how the new Thorntons Luxury Hot Chocolate Powder can significantly improve the customer experience whether it be in-room, through vending or as part of the onboard offering. All backed with over 100 years of Thorntons chocolate making expertise.” Made using Thorntons chocolate recipe and already containing milk powder, operators simply need to add water to instantly create a luxurious hot chocolate. The range includes a 1.6kg catering pouch, 21g single serve sachet for in-rooms, and 12oz cup for on-board services. Visit stand F12 at the European Coffee, Tea & Soft Drinks Expo For more information please visit www.ferrerofoodservice.com PAGE
LOLLY AND PREODAY INTEGRATION WILL REDUCE QUEUES
• Hospitality providers can focus on end-to-end digital ordering service • Access to data will support further business growth Lolly, the PoS and payments specialist, is pleased to announce its integration with the mobile and online pre-order and collect technology, Preoday. Uniting these technologies delivers a digital ordering service designed to help hospitality providers reduce queues and maximise customer throughput during busy service periods. Peter Moore, CEO at Lolly, said: “We wanted to create a solution that would be perfect for busy hospitality environments, such as grab and go, or cafeterias where there is only a small serving window to maximise upon each day. Our partnership with Preoday will deliver for these types of provider time and again – creating an end-to-end solution
Through Preoday, customers can pre-order via the Lolly system, which is then communicated to the kitchen at the appropriate time – ready for collection or delivery during the allocated slot. Customers can be sitting at their desk and order their lunch at a specified collection time, and opt to either pre-pay via the app, or make payment when they pick up. which will help to reduce queues and maximise profit via timely and customised orders. “We always aim to work with best-of-breed technology partners, and Preoday is no exception. It’s the best pre-order application on the market today and we’re proud to be launching it to our customer base.”
Nick Hucker, CEO of Preoday, added: “For businesses investing in online and mobile ordering technology, being able to integrate our platform with their digital point of sale system is vital for smooth order management. “We are delighted to officially partner with Lolly. Together, we see an opportunity to help small and medium businesses provide a digital ordering service that is commission-free and gives them access to the data they need to grow their business.”
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are you part of the Solution or part of the Problem? Stories and news reports about Fatbergs, vast amounts of fats, oils, grease that accumulate with flushed items in our sewer systems, are now the subject of television programmes and have even made it into The Museum of London as an exhibit. Checkout YouTube for the full horror show! This environmental hazard has prompted most water companies and an increasing number of landlords across the UK to implement compliance and enforcement programmes. With environmental and sustainability issues high on the public agenda, with recent Extinction Rebellion protests rightly grabbing worldwide news headlines, food service establishments (FSE) compliance accountability will only increase. Many FSE are ill-informed about their responsibility and legal requirements to take measure to ensure they do not discharge material into the sewer network that is liable to contribute or cause a blockage. Water companies have recourse under the Water Industry Act 1991 to impose heavy fines on those who do not comply. Goodflo is a waste water grease management specialist who are helping an increasing number of FSE cope with the challenges they face when served with a water company grease management enforcement notice. Goodflo managing director Russell Fraser commented “We advise and consult with a wide range of businesses, small and large, to help them understand the issue, their responsibility and provide solutions tailored to their needs. Each business is different and there is no one size fit all solution. We aim to provide a broad range of products, service and ongoing maintenance and waste management that will future proof their compliance and environmental responsibility.”
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With environmental duty of care high on consumer purchase choice we find the proactive FSE is acting sooner and upgrade failing systems or simply installing an effective grease management system as a matter of good business practice. Goodflo are a hands on specialist provider who will guide businesses through the processes of choosing a system best suited to their distinct requirements. Goodflo Technical Director Geof Elvyhart “We provide informed and impartial advice on a range of high-end automatic Grease Removal Systems, grease traps, enzyme dosing as well as external underground grease traps. Goodflo are members of the Grease Contractors Association (GCA) and an ISO9001 accredited business fully audited on standards and service best practice. We provide a full service offering of product supply, installation, service and maintenance with ongoing aftersales support. As a result, we believe we are particularly well positioned to offer a complete service and longterm solutions at optimum cost for our customers.”
Contact Goodflo Ltd: e: firstname.lastname@example.org t: 01926334466 www.goodflo.com
Thank you for your order
You wonâ€™t be disappointed
Our Expertise, Your Choice
Grease Management Specialist We wonâ€™t baffle you with jargon or pressure sell our products and services. We will provide you with informed and expert advice on a range of grease management solution and find a long-term tailored solution that works for you. We will be here for direct after sales support, service, maintenance, waste removal and environmental disposal. We are members of the industry standard setting Grease Contractors Association (GCA), ISO9001 accredited and licenced waste carriers. We are environmentally conscious and aggregate the grease trap waste managed on behalf of our customers to produce renewable energy in a waste to energy partnership.
Contact us: t: 01926 334466 e: email@example.com www.goodflo.com
The Problems Caused by Fats, Oils, Grease & Inefficient Grease Management Technology from the late 1800s!!! Grease Interceptors suffer from the dual problem of twin contaminant layers comprising FOGs and Organic Contaminants separated by a layer of oxygen depleted water giving rise to anaerobic conditions. Most grease traps are undersized. It is estimated that > 55% of the entrained FOGs will simply pass through the grease trap to cause problems down-stream.
In accordance with the European Standard EN 1825 for Grease Management Systems passive grease traps should be pumped at least once monthly and preferably every two weeks. A costly recurring expense for an inefficient process that does not eliminate problems downstream.
Dosing systems don’t work ! According to research carried out at the request of the USA Navy (Proceedings of the International Society for Bioremediation, QUB) advised that Pseudomonas aeruginosa ,which adversely affects human and aquatic health and was responsible for the tragic deaths of babies in the Royal Victoria Hospital, Belfast, has been found to be effective in emulsifying, by means of producing bio surfactants, an average of 74.8% of animal fats. For further information, please visit: www.EPAS-Ltd.com/DosingSystems
False Claims Made By Mechanical Grease Traps or GRU’s! Mechanical Grease Traps or GRU’s (Grease Removal Units) are small passive traps fitted with an internal heating element and one or more rotating discs or ball valve arrangements to remove the retained FOGs. These units have very limited retention capacities. They are not effective at dealing with animal fats, which quickly congeal and block the transfer trough so rendering such units inoperative. Wholly dependant upon sustained kitchen porter maintenance which is rare, anaerobic conditions tend to prevail and the bulk of FOG contaminants pass through to cause drainage problems. Siphoning and smoke/fire related incidents are recurring issues.
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Environmental Products & Services Ltd (EPAS) In addition to our Stockport, Manchester factory, the Company has recently acquired new factory premises to accommodate increased production demand and to accommodate an R&D facility and Laboratory. The factory is situated in Carnbane Industrial Estate which is Newry’s main industrial area, ideally located adjacent to the Dublin Belfast motorway. We export 96% of our products outside of Northern Ireland to the rest of the world. We spend 10% of our turnover on R&D, innovating and delivering cost effective solutions, and new products to assist our distributors to meet their customers needs and grow their business profitably.
How GreaseShield® works GreaseShield® removes and dewaters organic solid matter (by means of a Pre Filter or FilterShield® and optional internal Automatic Solids Removal / Transfer system) that is typically entrained in the effluent preventing anaerobic foul smelling conditions brought about by biological activity, depleting dissolved oxygen present in the effluent. GreaseShield® is a Pro-Active Mechanical Grease Trap that operates in real time, removing food wastes. A patented design of 7 x co-operating baffles, a reverse flow configuration and recirculation of grey effluent using waste thermal energy to remove emulsified FOGs for recycling and safe disposal, via a semi submersed rotating FOG drum, having oleophilic and hydrophobic properties, which is then wiped by a silicone wiper blade, with anti friction properties, results in the ‘Best Grease Trap in the World’.
Exporting to 29 countries we are proud to have among our esteemed clients, national and multinational companies. We could not have done it without you.
Police Rehabilitation Centre
THANK YOU! ROTI CHAI I N D I A N S T R E E T K I TC H E N
& DINING ROOM
Restaurant and Nightclub
barons pub company ltd
FROM BOMBAY WITH LOVE
Grease & Waste Management PAGE 23
GreasePak is a unique, automatic drain dosing system specifically designed to address the drainage problems found in commercial kitchens. Preventing the buildup of FOGs leaves staff free to run the kitchen.
GreasePak can be installed almost anywhere in the kitchen. It is a stylish, discreet and easy-to-clean, self-contained, wall-mounted dosing unit that takes up no floor space and is very simple to install and operate.
• Simple design, few working parts –trouble free! • Bio-fluid refills are easy to store, handle and change • Choice of long-life, battery operated unit or mains-powered • A cost effective and efficient solution • Helps to keep drains clear of fats, oils and grease (FOGs) • Designed to address the drainage problems found in commercial kitchens. 24 PAGE Grease & Waste Management
24-7 Elite Clean is a commercial cleaning specialist based in Hamilton, Glasgow and providing professional commercial cleaning solutions throughout Scotland and England. T: 0333 23 29 28
M: 0770 797 8156
Grease Chief from WaterCare - Professional Grease Management. - Say goodbye to flooded floors, remove foul odours and eliminate costly repairs. One of our key strategies for 2019 has been to focus on new product development and to establish products from WaterCare into the commercial kitchen environment beyond just water treatment. Our new Grease Chief product fits this profile perfectly and we are proud to be launching this new and exciting product.
With authorities enforcing FOG contamination legislation more rigorously, prosecutions are becoming more commonplace. Therefore, the decision to fit an effective grease separator solution within kitchen environments is sensible one. Grease separators provide a simple and cost effective way for operators to comply with the law and meet their obligations to the environment. With this in mind, The Grease Chief from WaterCare offers a new, cost effective grease management solution for all foodservice operators running busy commercial kitchens.
Business owners, Chefs, Catering Managers and staff are all keen to keep their foodservice operations and their kitchens working efficiently at all times. In most cases when plumbing issues arise and floors flood or bad odours appear, a plumber is contacted to rectify the problem, causing unnecessary expense and downtime. The Grease Chief is designed specifically to remove the need for expensive plumber call-outs by preventing food waste, oils and grease from clogging up drains or connected waste water pumps such as our new and highly respected Combi Pump. Engineered to efficiently separate fats, oils and grease from wastewater, the
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Grease Chief allows for the separation of solids and grease and contains them in a holding section of the unit (the ‘trap’). This not only prevents harmful waste from going to drain by improving the quality of waste water discharge but also provides a cost saving on expensive drain clearing call-outs. The product also includes a chemical dosing point to further aid the breakdown of FOG’s and prevent it from reforming in drains. Created to fit seamlessly in-line to combi ovens or better still, be partnered with our Combi Pump, the Grease Chief is an essential addition to any busy commercial kitchen environment.
BRITISH MADE PROFESSIONAL WATER TREATMENT SOLUTIONS
GREASE MANAGEMENT SAY GOODBYE TO FLOODED FLOORS & FOUL ODOURS
MINIMISES DRAIN CLEANING CALL-OUT COSTS IMPROVES THE QUALITY OF WASTE-WATER DISCHARGE ELIMINATES ODOURS REDUCES DRAIN CLEANING CHEMICAL COSTS CORROSION FREE CONSTRUCTION
Tel 01279 780250
www.watercare.co.uk | firstname.lastname@example.org WaterCare | Regal House | South Road | Harlow | Essex | CM20 2BL
CLEAR THE FOG WITH ACO
Fats, oils and grease (FOG) found in the wastewater produced by kitchens is an important issue for foodservice establishments and for society as a whole. FOG, combined with the significant use of wet wipes and other non-biodegradable items, is the major cause of sewer blockages. Industry body Water UK says there are 300,000 FOG-related sewer blockages every year in the UK, costing the country around £100 million and Thames Water alone spends around £18 million per year clearing the 75,000 sewer blockages. For commercial kitchen operators, FOG causes blockages in kitchen drainage systems, compromises hygiene, creates unpleasant odours, impacts upon employee safety, makes cleaning difficult, time consuming and costly, and ultimately can stop a commercial kitchen from operating. ACO Building Drainage is an established leader in the provision of drainage systems and Grease Management Systems for commercial kitchens. We work closely with commercial kitchen designers and specialists to create systems that are suited to the specific needs of commercial kitchen operators. Our solutions are tailored to individual client requirements and each solution is designed to provide maximum reliability, longevity and durability while improving operational continuity, employee health and safety, operational costs and hygiene. Our comprehensive grease management range includes everything from EN1825 grease separators which are suitable for use in busy commercial kitchen facilities, to our new range of ACO Grease Traps which are designed for below-sink use in foodservice establishments where space is limited and a larger grease separator cannot be installed. Available as 40, 80 or 120 litre units, the ACO Grease Trap prevents fats, oils and grease (FOG) and food debris from entering waste water, reducing the risk of pipe blockages which are not only disruptive but can also compromise hygiene and employee safety.
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Traps are designed to utilise gravity as the primary ‘action’ to enable separation and are easily maintained. ACO G re a s e Tr a p s a re manufactured from stainless steel to maximise hygienic performance and durability. They also come with adjustable feet as well as accessible inlets and outlets for easy connection to existing kitchen infrastructure.
designed drainage systems (visit us on stand G49). Members of our technical design team will also be on hand to provide project-specific specification advice or any other technical support you need.
Our full range of grease management solutions will be showcased at The Commercial Kitchen Show in June this year along with our hygienically
If you would like to learn more about the products and services we provide for commercial kitchen operators, you can also visit www.aco.co.uk/commercial-kitchens
Grease Is The Word Brian Jahnke Vice President of Business Development in Europe One of the biggest challenges facing restaurant owners and chefs, and also a challenge to kitchen equipment manufacturers, is how to minimise and manage waste, and especially grease. Cleaning ovens after use is a time-consuming, dirty, and thankless task. It can also present environmental issues in terms of the chemicals required, whether in liquid or
As well as the cleaning cycle, which is undertaken after
tablet form, and in the amounts of water consumed, and
the oven has been used and often overnight, there is also
how dirty water is removed.
a grease collection system that automatically activates during the cooking process. The system pumps grease
Kitchen equipment manufacturers are innovating to
(as opposed to using a gravity-fed drain) into external
overcome these challenges, not least in the development
collection containers for safe handling and disposal. By
of new automatic self-cleaning systems. The latest
eliminating the need to lift and carry grease collection
systems, such as those used on Alto-Shaamâ€™s new
pans, foodservice operators are able to save labour and
Rotisserie oven, use patent-pending water jets that cut
further improve safety for their employees.
through the toughest grease while minimising water use. Manufacturers also consider other designs for removing The eco-friendly self-cleaning system, which does not
grease and waste from the kitchen. Several ovens, for
require a compressor, uses 35 percent less water than
example, include built-in hoses, often installed inside
competitive models and has no moving parts, which
the chamber itself. More recent designs, however, allow
increases its reliability and reduces maintenance costs.
for the hose to be installed on the front of the oven,
Different levels of clean can be performed with a
enabling the hose to be easier to retract and use. They
maximum clean of three hours.
even feature an automatic shut-off. Not only are such designs more practical, but they are also safer for the
Cleaning products are available in the form of tablets
or hands-free liquid injection, and the tablets are safe enough to be sent in the ordinary post (i.e. they do
Grease can be a safety hazard, and manufacturers
not require a special courier), which again significantly
continue to explore new ways of cleaning to improve
reduces cost over time. The spits can also be left in
safety, save time and money, and allow staff to be better
the unit during the cleaning cycle. This further reduces
employed on more value-added activities.
labour associated with hand-washing or washing in a standard dishwasher.
Grease & Waste Management PAGE 29
Technology is playing an increasingly important role in the restaurant industry today. Old-paper based systems are not up to the job anymore and foodservice operations need a digital makeover in order to stay on top of the market.
Back of House
Technology David Davies, Checkitâ€™s Product and Marketing Director
How can Real-time management help business drive compliance to Foodservice businesses? Non-compliance with regulatory standards leads to financial penalties and reputational damage, so having control over critical operations in the business is crucial. Whether you are a single or multisite foodservice operator, continuous monitoring of hazard points such as freezers, fridges and chilled food areas is vital for improving your operational efficiency as it is also vital to have control over the employeeâ€™s activities and full visibility of critical tasks in the organisation. Checkit provides a complete, affordable and scalable solution, from critical
food safety compliance procedures, automated temperature monitoring to business reporting and compliance management. With all the information stored in the cloud, Checkit frees up hours of staff time and gives managers unprecedented control and visibility over their teams and procedures. As a matter of fact, Checkit has now expanded its activities and is also digitising the operators Food Safety and Health & Safety compliance, offering continual management through an exclusive support that will include EHO style Food and Health & Safety audits, remote support and a dedicated helpline to give advice and
What Checkit’s customers say? Center Parcs: “Each Checkit unit has saved an hours labour each day. That might not sound much, but when you talk about the UK business operation it represents over than 20,000 hours per year.” “We can now reinvest saved time back on the business, improving controls and training people.” Gavin Riley, Food, Beverage and Retail Manager Download the Center Parcs Case Study here to see how they are using Checkit in all their restaurants and canteens.
Contract catering: Compass Group UK and Ireland “The benefits of moving away from the paper-based way of managing food safety were evident from the start.” “Compared to paper records, Checkit is a real timesaver. Staff don’t need to spend time filling in paperwork, they have more time to focus on their core duties.” guidance on how to react if any issues arise, from food poisoning incidents, fridges and freezers failures through to accidents. This will give operators confidence that their business is operating in line with legal requirements, and they will be able to identify and resolve any performance problems earlier.
“Customer safety and satisfaction is our number one priority and we are pleased to have found a solution that successfully helps us uphold these values.” Christopher Moore, HSE Director for B&I
Checkit believes that the future is here and now. Business employing large numbers of frontline staff cannot rely on paper based systems anymore. More and more companies are using real-time operations management and operational insight reports to have complete visibility of what is happening in the business, and this is set to become the norm. From a management perspective, Checkit’s smart dashboards are creating key performance indicators (KPIs) and visibility of trends and performance across the business in a way that would never have been possible before. As a result performance can be tracked by site, team, and processes creating the visibility needed to track records in real-time to rapidly act on emerging problems from any location. According to David Davies, Checkit’s Product and Marketing Director: “The intent is not just to replace paper, but to use the newly digitised data to set, measure, and refine KPIs across the operations. Metrics such as the length of time equipment is operating within specification, and the proportion of tasks completed to schedule, are examples of new, valuable insights into operational performance.”
If you are looking for a solution to digitise your restaurants operations get in touch with Checkit now at 01223 941 450 or visit our website: www.checkit.net PAGE
NIECO Conveyor Char-Broilers Save Money, Make Money, and Consistently Cook Your Product to bring customers back Again - and Again - and Again After all ten thousand+- BK’s can’t be wrong!
Cook Chamber Close-Up
Multi-product 3 Lane Nieco Conveyor Char-Broiler shown left. • Use for Rare, Medium, Well Done • OR Red Meats, Chicken, Vegetables • OR designate to suit your own food offering. Plus many other models! For those of you not able to visit the NAFEM food equipment show this year, you can see the system in action and TASTE What’s Cookin’ in Downtown Uxbridge, Middlesex – also minus Potato Rolls!! Not quite the same ambience as Orlando, Florida, but the cooked products are just as the Ad says – you have to Taste it to believe it! Whether Burgers, or Steaks, or Tandoor Chicken or Lamb koftas or Kebabs, or Lobster tails, or chargrilled vegetables, come and taste all. Equip Line’s Live Kitchen can be booked by phoning 01895 272236. Or ask to speak to a NIECO Char-Broiler expert: email@example.com also works!
A few puffs and it’s ready! Steam from raw - seafood, mange-tout, broccoli, asparagus, carrot, sweetcorn and more. Re-heats pre-cooked, chilled seafood and pastas, all in just a few seconds… If you don’t believe it’s true, we’ll demo it for you! This, and many other products available for demo at our Live Kitchen at Uxbridge, or at your location. Tel: 01895 272 236 Fax: 01895 256 360 Email:firstname.lastname@example.org Web: www.equipline.co.uk
Ashley House Ashley Road Uxbridge Middlesex, UB8 2GA
JetFlow NIECO Conveyor Broilers Char-grill automatically Fast. Fresh. Consistent temperatures
Cook frozen or Speciality Fresh Burgers, Beef and Lamb Steaks - rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, Spiced Lamb Koftas and Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato Halves, Mushrooms, many other vegetables and more. Used by Burger King worldwide, and many other major National and International brands, this automated conveyor char-broiler offers consistently cooked product which allows lesser skilled staff to operate to specified cooked standards and provides the all-important consistent temperature control and consistent product quality. Call to discuss your product and arrange a private demonstration: we actively encourage customers to bring their own products so you can see the unit in action and taste the results, cooked alongside support equipment that permits a fast and efficient production: includes Antunes Vertical Contact Toasters for caramelised buns, and Antunes ‘Cheese Melters’ that not only melts cheese in a few seconds but also gives burger temperatures a boost (and steams many other products if you need it to!).
01895 272236 equipline.co.uk PAGE
Beer Festival Equipment Beer Festival Equipment developed from supplying a local festival to supplying a few more to its current supply of 100 Beer Festivals up to a 198 barrel (9gl) one. The range of venues include - Breweries, Horse Racing , Hotels, Motor Racing, , Sports Clubs including - Cricket, Football, Rugby and Tennis, Pubs and Village Festivals. The equipment available is what is needed to store cool and pour beer from casks, this is Stillages for 6 to 12 casks, Remote Chillers small and large to cool 6 to 12 casks along with Cooling saddles to sit on the casks and Insulation Jackets to keep the cool in, then Taps to release the beer into the glass. There are some extra items like Hand Pumps & Bars. It is all self assembly and a manual is provided.
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All prices are on the website beerfestivalequipment.co.uk The Equipment can be Collected and returned or delivered and collected by Peter Contact John@beerfestivalequipment.co.uk or Tel 07770 938300
www.beerfestivalequipment.co.uk email@example.com 07770 938300
Want to serve perfect draught beer? It’s time to turn to tech...
By Jeff Singer, Commercial Manager of Beer Piper At a time when British hospitality managers and restaurant owners are under even more pressure than ever to make every experience perfect for customers, serving a perfect draught pint time after time can be crucial to success. Beer Piper is the UK’s marketleading beer line cleaning company. Established over 30 years ago, we provide a second-to-none service and the most advanced technological systems in the world to ensure that our clients can serve perfect draught beer to their customers, every single time. The craft beer scene has really revitalised the beer industry, injecting some much needed passion and inspiring a whole new generation to embrace great beer once again. In fact, a recent report by the Society of Independent Brewers (SIBA) found that British craft beer helped boost the overall beer market which saw growth of 2.6% in 2018 - the biggest increase for 45 years.
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As consumers are becoming more and more savvy and demanding, keeping beer lines properly maintained is absolutely vital. The passion that goes into making and even selecting the right beers for your customers can be ruined in seconds by a draught system that is not properly maintained. Additionally, keeping your beer lines clean can also reduce waste and save money - our own data shows that the average hospitality owner or bar manager can reduce loss by 16 pints and save around £56 per week if their beer lines are cleaned quickly and effectively. Beer Piper offers the very latest in advanced technology, which ensures the beer lines are cleaned at regular intervals with environmentallyfriendly chemicals. Our most recent BP4 system also logs when and who cleans the lines, and features cloudbased tech and a mobile app, which allows bar managers and owners to access real time data as and when they need to.
We work with a huge number of bar managers and hospitality owners, and the feedback is always positive when our systems have been implemented. Additionally, we are currently working with a number of successful craft beer brands, including BrewDog and Seven Bro7hers. To find out how Beer Piper can make a powerful difference to your business, visit www.beerpiper.co.uk
Cobra beer launches new visual brand identity across all products • Cobra Beer reveals re-brand on shelves and across bars and restaurants • Cobra Beer launches new packaging, glassware and dispensers now available across UK Cobra Beer have launched a comprehensive new brand identity, including all of its product packaging, glassware and dispensers across the UK. A new-look bottle and can packaging will be on the shelf from this month across the Cobra Beer range: Cobra Premium Beer, Cobra Gluten Free and King Cobra, along with new glassware and point-of-sale in thousands of bars and restaurants where Cobra Beer is stocked. The new visual brand identity is part of a £1.2million investment into the re-alignment of the brand as a worldleading beer brewed smooth to be the ideal accompaniment to a host of different cuisine types. The new VBI packaging will include:
• Bottles embossed with designs
inspired by Cobra Beer’s unique brewing process, an innovative, complex recipe and unique.
• An entire new packaging design
reflecting Cobra Beer’s transition into a leading World Beer brand, exported from the UK to over 40 countries worldwide.
• New glass designs which represent the use of Cobra’s finest ingredients and new dispense equipment including a new font, plaque and handle – driving stand out on the bar.
Today Cobra Beer is a world leading beer brand and it continues to stay true to its origins. The new branding reflects its journey from humble beginnings into a household name and a drink of choice for all food types. Cobra Beer was originally brewed in Bangalore, India and imported and distributed to restaurants in the
UK by its Founder, Lord Bilimoria shortly after he graduated from the University of Cambridge as an international student with £20,000 in student debt. He set out on a mission to create a beer which would be the perfect accompaniment to any meal. Lord Bilimoria, Founder and Chairman of Cobra Beer, said: “Long before the revival of British real ales and the rise of craft beer, I wanted to create a lager that was less gassy than most and more drinkable than most real ales – a beer with the smoothness of an ale and the refreshment of a larger - in other words, a beer that could accompany all kinds of food. “This is the first full rebrand of Cobra Beer, after 15 years, during which time Cobra Beer has grown at an enormous pace, becoming a joint venture with Molson Coors, one of the largest brewers in the world ten years ago. Cobra Beer is now stocked in thousands of supermarkets and off-licences around the world, as well as pubs and restaurants of all kinds, including Indian, Chinese, Vietnamese, Thai, Turkish and Lebanese restaurants.” Jo McCarthy, Marketing Manager, Cobra Beer, said: “Cobra Beer will invest £2 million in social and digital marketing, PR and events in 2019 to reach a new market of gastropub diners and food lovers looking for a beer that accompanies new flavours and experimental fusions from around the world. “Consumers have a fast-growing appetite for vegan-friendly and free-
from products, and the new visual brand identity reflects the great steps Cobra Beer has made to become the beer of choice for a huge range of new food lovers and develop innovative new products like our Gluten Free beer. Cobra Beer can become the first choice for conscious consumers.” Cobra Beer’s entire product range is constantly innovating and improving to ensure that they are the perfect accompaniment to all food. Earlier this year the products were approved as vegan-friendly, following accreditation by The Vegetarian Society. Cobra Beer won seven medals won at last year’s prestigious Monde Selection Awards for fine quality and taste bring Cobra Beer’s total number of gold medals from the prestigious Monde Selection Awards up to 101. Cobra Gluten Free has also been shortlisted for the Free From Food Awards in the Down the Pub and Bar category. The new VBI packaging showcases the beer’s award winning status on all touchpoints.
Beers & Wine PAGE 37
Wines by the Glass 5 Wine Preservation Options for Restaurants and Bars
In this issue of Restaurant Update Magazine, we take a look at a handful of options available for UK restaurants and bars to keep their wines fresher for longer when serving wines by the glass: 1. Handheld Vacuum Pumps
2. Dispensing Machines Fast forward to the 21st century and you can now outfit your restaurant or bar with fancy, high-tech machines that try to do everything for you, including push button pouring, chilling at the right temperature, and preserving bottles with large tanks of argon gas.
One of the oldest wine preservation gadgets, the handheld “vacuum” pump, has been a staple in many kitchen drawers since 1986 and can still be found in some restaurants and bars to this day. The concept made sense - pump air out of the bottle in an effort to create a vacuum. Users loved the personal satisfaction felt from pumping until you hear that famous “click”!
Some can even be extended to allow customers to walk up, insert a credit card, and serve themselves! But they are not cheap - we’re talking thousands of pounds.
But in reality, they don’t really create a true vacuum, so you’re still leaving more than enough air in the bottle to allow for oxidation. In fact, an increasing number of experts say they do more harm than good as the pumping actually strips some of the precious aromas from above the wine.
The argon keeps bottles well p r e s e r ve d , b u t i n s t a l l a t i o n considerations can be complex, and definitely the most expensive option out there. Enomatic | Italy | enomatic.it
Handheld vacuum pumps are pretty simple to use, very cheap, but not effective.
Vacu Vin | Netherlands | vacuvin.com
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5. Winesave PRO
The Coravin craze continues with their latest version gaining more bells and whistles like wireless bluetooth, USB connectivity, and companion mobile app.
One of the common characteristics of the more effective wine preservers is that they all leverage argon, and Winesave is all about argon.
For the hardcore oenophile who wants the option to taste how their cellared wines are evolving over many years, this £1,000 gadget is definitely for you!
They were the first to provide a handheld canister containing 100% high-quality, foodgrade argon in 2009 and their latest version, the winesave PRO, has the most in the market - up to 150 applications.
However, restaurants and bars that use it need to make sure that they own enough of the devices to handle busy periods, stock replacement argon capsules, train their staff how to use it properly, and ensure that they’re cleaned consistently to prevent contamination. The busy restaurant owner may want a simpler, more scalable solution. Coravin | USA | coravin.com Simplicity
The tube is flexible so it won’t snap off in the bottle and is made with an ultra-repellent material to help prevent contamination. The canister not only looks slick, it also has a nice weight to it in your hand as well. Restaurants can buy winesave PRO in bulk direct from the manufacturer at a substantial discount which works out to be less than ten pence per application.
4. Private Preserve The grandfather of wine gasses, Private Preserve has been around since the eighties. It contains a bunch of gases - carbon dioxide, nitrogen, and argon. Since it does contain some argon (albeit third on the list of ingredients), the carbon dioxide and nitrogen are really just taking up space as it’s the argon that will sink to serve as the protective layer above the wine. They may look like cans of industrial spray paint, but they are cheap and even a little argon is better than nothing. Private Preserve | USA | privatepreserve.com
Winesave | UK | winesave.co.uk
Beer & Wine PAGE 39
EAT. DRINK. SLEEP March 2019
London Wine Fair 2019:
looking ahead to May
Each year, for three days in May, London’s Olympia becomes the place to be for thousands of drinks industry professionals. The London Wine Fair – now in its 39th year – will see drinks producers from all over the World showcase new launches, innovations and old favourites, all under one roof. Last year’s show welcomed 14,250 visitors, 30% of which were from the on-trade, there to revamp lists, discover the latest trends and do business. For 2019, the organisers are expecting more than 14,000 wines and spirits to be on show, exhibiting within carefully zoned areas, including: The Trading Floor is dedicated to UK agents,
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such as Hatch Mansfield and Broadland Wineries Dates & Times alongside the classic regions Monday, 21st May: 10.00 – 18.00 of France, Italy and Spain Tuesday, 22nd May: 09.30 – 18.00 and emerging regions such Wednesday, 23rd May: 09.30 – 17.00 as Georgia, Greece and Moldova; Drinks Britannia, which launched in 2018 to team of educators. This is a great showcase the best of British learning hub for staff of all levels. drinks, will host a raft of English A further Masterclass Theatre has and Welsh wines, spirits - including been added to manage the demand whisky and gin - craft beer and and on-trade visitors will be well cider, and soft drinks. Many will catered for here, with big industry be artisanal, all home-grown; and names to look out for. The Innovation Esoterica, which features boutique Zone will showcase the latest ideas wine importers, several of whom in smart technology, social media are dedicated to the on-trade, will engagement and design, with TEDhost more than 100 U.K. style talks designed to be specifically companies. relevant for the on-trade. And, of course, Brexit – which we assume will The Fair is world-renowned have happened come May – will be for its content; the high on the agenda, and briefings on Masterclasses, Industry Briefings and Seminars. The this unmissable for anyone running a business selling wine and spirits in Education Zone, which will the U.K. run in partnership with The Wine & Spirit Education To register, and secure your place Trust (WSET), will double for this year’s show, please visit: in size to meet demand for www.londonwinefair.com and follow the timetable of tastings, on social media @londonwinefair which will be run by the
GINspirational! Staffordshire-based Distillery Scoops Silver Award with World’s Only Timur Gin Nelson’s Timur Gin’, made by Uttoxeter-based Nelson’s Distillery & School has been awarded a Silver Medal in the 2019 San Francisco World Spirits Competiton The annual competition is now in its 19th year and according to Forbes Magazine, is quickly earning its own praise as the industry standard. The prestigious competition received over 3000 spirit entries from around the world this year. Nelson’s Timur Gin, the first in the world to commercially use the Timur pepper ingredient, picked up the prestigious prize in the gin category, the largest category in the competition by far, with over 330 entries. sfspiritscomp.com A highly qualified and trained judging panel, made up of over 40 experts in the spirits industry recognised Nelson’s Timur Gin as an “outstanding spirit that shows refinement, finesse, and complexity”,choosing to select the spirit as one of the best examples of its category with a silver medal. The judging process takes 4 days of highly controlled blind tastings, with each sample evaluated on an individual basis to decide if it is medal-worthy.
The award comes hot on the heels of Nelson’s Distillery & School expanding to a limited company and launching their first rum products. Nelson’s Distillery & School (nelsonsdistillery.co.uk) is the 2016 creation of Neil Harrison, who developed the award-winning Timur gin recipe in 2018. Speaking about his award-winning gin, master distiller Harrisonsaid “we are extremely proud of this spirit. Using the Timur pepper which is grown and consciously sourced in Nepal, we have created a world’s first and only gin with wonderful zesty citrus flavours and a sharp, spicy aroma”. Of the actual award Greg Kimber, sales and marketing director went on to say “we’re absolutely delighted to have won this award. It’s an indication that our gin is world-class.” The distillery produces six varieties of gin and two varieties of rum which are distributed globally as well as through UK stockists including Waitrose, Harrods, Majestic Wine plus many independents.
How many bottles do you produce each year?
What’s your favourite cocktail? Gin-based obviously!
What’s been your favourite Gin School customer blend?
This figure changes every year, we will produce around 40000 bottles this year.
I have two favourites. The Bramble a blackberry-based cocktail. And the Nelson’s Navy Strength Dirty Martini.
We sat down with founder and master distiller Neil Harrison to find out more...
What was your inspiration behind your production of gin?
Being a chef, I wanted to bring a different take on gin, the botanicals I use to make Nelson’s are mostly culinary and this gives Nelson’s a smoother, more balanced gin. The inspiration for the name comes from my grandfather Nelson James Harrison who spent years in his cellar making wine and all kinds of strange concoctions.
How long does it take to perfect a recipe?
It took over two years to perfect Nelson’s signature no7, 49 different gins were made and tasted until I settled on Nelson’s No7.
What would you say is the best tonic to go with gin, out of personal preference?
Personally, I like Franklins light tonic but any premium tonic (or other mixer) brings out the flavours of my gin.
Do you plan to expand into other spirits, or stay solely Gin? Why?
Watch this space!
Why is gin so desirable in the UK?
Probably a lady from Mauritius who brought with her lots of fresh botanicals and made a fresh and vibrant citrus summer gin.
Can you share with us an interesting fact about gin we might not know?
You may think that the UK drink the most gin per person in the world, but we are way off the lead behind Spain, Belgium and Holland. Spain drink over twice as much as us.
Gin is such a versatile spirit, and no single one tastes the same. With so many different flavours and botanicals to use there is a gin for everyone.
How long does it take to make one of your bottles of Nelson’s gin?
Once the botanicals are precisely weighed out it takes around 6 hours to distil, we then get it to the correct ABV and leave it for 24 hours before bottling.
Purchase the range of award-winning gin and newly-launched rum, or book a place to distill your own!
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