The latest news, products and services from the restaurant industry, for the restaurant industry November 2017
New & Innovative POS Technology for your Restaurant
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8 What’s New? 16 Editor’s Choice 22 EPOS & Technology 46 Beverages
A new insurance product has been launched to help bars and other hospitality businesses deal with the threat of cyber-attacks.
he new policy has been created by hospitality insurance specialist Sector Associates, underwritten by a leading Lloyd’s underwriter, because of the increasing risks to businesses and the attack on the NHS.
Jamie Jenkinson, managing director of Sector Associates, said: “We wanted to create a policy that would enable any business affected to be able to replace PCs, pay out necessary compensation for missed bookings, use PR to manage any online or offline negative comments and pay any ransomware demand – safe in the knowledge that the business is covered for this risk.”
New insurance product to help bars deal with cyber-attacks “Nowadays so many hospitality businesses rely on online bookings, enquiries from websites or even from social media pages and it is these bookings and leads which are the revenue drivers for them and of course enable each business to plan rosters and food/drink requirements. “Cyber-attacks remove the ability to see this information. They more often than not will seek to deny you access to your system and your files. It is easy to appreciate the damage this can do to a business when online bookings and online reputation is key. Aimed at all types of business within hospitality, Sector’s Cyber-Attack policy can be taken as a stand-alone policy, with prices starting at just £150 per annum or added to a policy at the renewal stage. A Lloyd’s of London report has stated that claims for cyber-attacks could cost the global economy more than any natural disaster, including the devastation caused by Hurricane Katrina and Sandy. Inga Beale, chief executive of Lloyds said: “This report gives a real sense of the scale of damage a cyber-attack could cause the global economy. Just like some of the worst natural catastrophes, cyber events can cause a severe impact on businesses and economies.” 01845 527 428
Christmas bookings: how prepared is you team? The latest research from guest experience management experts HGEM has revealed over 1300 guests’ views on making Christmas bookings. The results show that guests like to plan ahead - when organising a work Christmas party over half (53%) prefer to book at least 3 months in advance, and 42% leave it no later than a month before the event to book a festive gathering with friends. Additionally, timing is key, with almost half of guests (49%) saying that the ideal date for their Christmas party would fall two weeks before Christmas Day.
to be prepared with the relevant information for a seamless process. As the majority (86%) of guests expect to be asked about a deposit as standard, operators should avoid focusing on this and instead use the call to provide detailed and engaging information about their offering. To help operators ensure that their team members are prepared to handle Christmas bookings effectively, HGEM are offering recorded Christmas calls. These provide valuable insight into team members’ performance when taking bookings. Operators in the casual dining, pub and hotel sectors benefited from this actionable data during last year’s programme, with leading hotel brands Malmaison and Hotel du Vin improving their average call score by almost 20% in the months leading up to Christmas. HGEM Founding Director, Sally Whelan, said: ‘We know that pre-bookings for the festive period play a critical part in overall Christmas trading figures. With menus, drinks offers and the marketing campaigns to support it now in place, how ready are your front line team? Do they appreciate the important role they now play? You need to be confident that every telephone enquiry is being handled professionally and that your team have the skills to convert these enquiries into bookings.’
When choosing a venue, half of guests (50%) rate the choice of dishes on the menu as the deciding factor, with restaurants emerging ahead of pubs, hotels and bars as guests’ preferred venue. A spend of between £15-£30 per head is expected by the majority of guests during the festive period, with a slightly higher spend anticipated when celebrating with work colleagues. During a telephone enquiry, a lack of knowledge and an unfriendly tone were rated as the most off-putting team behaviours, which could result in a lost opportunity to convert to a booking. Guests also anticipate an efficient booking process, with 68% expecting the call to take less than five minutes, emphasising the need for team members
HGEM is the UK’s leading expert in guest experience management (GEM). The company provides hospitality operators with tools for intelligence gathering, guest engagement and learning, working closely with them to help generate revenue growth through effective GEM. With a personal approach and modern software, HGEM services include Mystery Guest visits, online feedback, social advocacy, performance analysis and learning management. Clients include Wagamama, Turtle Bay, Greene King, Malmaison and Peach Pubs. For more information, visit: www.hgem.com https://twitter.com/HGEM_ https://www.linkedin.com/company/HGEM
PREZZEMOLO & VITALE KING’S ROAD, CHELSEA
- NOW OPEN
Prezzemolo & Vitale (P&V), the contempory, family run, Italian grocery retailer, is delighted to announce the arrival of its second London store located on the affluent Kings Road, Chelsea. Founded 30 years ago by now husband and wife team Giuseppe Prezzemolo & Giusi Vitale, the store, which has over six locations in Palermo, Italy, is a shopping destination selling only the very best, traditional Sicilian as well as Italian delicacies. A love for food and a keen eye for selecting high quality items only runs through the veins of the P&V family. Each member of the team is a passionate, self-proclaimed food enthusiast and as such a great deal of time is taken to hand select the products available in store. P&V prides itself on quality and as such authentic, and in some cases ancient, Sicilian methods of production are of the upmost importance, as is the use of sun drenched, native Sicilian ingredients. Working only with highly respected and valued suppliers, P&V works hard to ensure that the treasured, Sicilian and Italian finds are made available to customers at affordable prices. Combining the traditions of a neighbourhood store with gourmet artisanal products, shoppers can expect to find a range of take away readymade meals and sandwiches as well as charcuterie, cheese boards and specialist pantry essentials. P&V King’s Road also boasts a coffee bar and a Cantina (a wine cellar), offering a varied selection including world renowned names, classics and rarities from small Italian winemakers, as well as those from further afield. Also stocked, and in pride of place, is Giù Giù, P&V’s own brand. Named after Giuseppe Prezzemolo & Giusi Vitale, Giù Giù brings value to small artisanal
products created under the Sicilian sun. Expect to find a range of pesto, tomato sauces, preserves, jams, honey, biscuits and beer. Mindful of the P&V customer’s lifestyle, the store offers a range of healthy, organic and gluten free foods as well as a baby food range. Services including online ordering for home delivery, online ordering for instore collection, a sommelier service via WhatsApp and a tailored personal shopping service for special meals are also offered. The team at P&V can advise according to the number of diners, budget, level of cooking skills and preparation time to assist shoppers in creating the perfect menu.
The Pro Range by JURA – for the perfect coffee Developed by a dedicated team of Swiss engineers, JURA has revolutionised the way coffee should be enjoyed. JURA, a significant innovator in luxury, Swissmade bean-to-cup technology have an array of professional coffee machines, which provide topquality coffee with ease. The GIGA Line, which creates two speciality coffees simultaneously, is the perfect option for busier areas and offers optimum convenience. The high-performance GIGA X8 comes with a unique speed function for perfect coffee in record time. It also features two large bean containers, so it can hold two blends for different tastes and added convenience. With an ultra-modern design, touch screen display and 34 programmable specialities, the X8 is the perfect accompaniment to any establishment. For those looking for a compact coffee machine, the WE8 offers up to 12 different specialities, including cappuccino, latte macchiato, flat white and many more – all at the touch of a button. Thanks to its unique Pulse Extraction Process – the only one of its kind in the world – the WE8 guarantees the best aroma and flavour possible. It also features a modern TFT display for intuitive, self-explanatory operation, as well as a large bean container and water tank, so minimal refilling is required. Both beautiful models are easy to care for with their Intelligent Water System (I.W.S.®) which automatically detects the filter. The CLARIS water filter also provides optimum water quality and protects the fluid system against lime scale. Innovation, precision, quality, reliability, sustainability and service shape the DNA of JURA. The Swiss company is the only brand anywhere in the world to focus solely on automatic speciality coffee machine and is clearly positioned as a specialist in this market. Coffee machines from JURA are associated with the best coffee result, simplest operation and stunning design. PAGE
IRELAND’S FIRST MODERN WHISKEY BONDER LAUNCHES FIRST RELEASE IN THE UK JJ Corry ‘The Gael’ Irish Blended Whiskey Now Available The Chapel Gate Irish Whiskey Co., Ireland’s only whiskey bonder, has announced the launch of its first whiskey, J.J. Corry, in the U.K. market. J.J. Corry ‘The Gael’ is made with 5% 26-year-old single malt, 27.5% 11-yearold single malt, 27.5% 15-year-old single malt and the remaining 40% is 7-yearold single grain whiskey. The whiskey is available in 500ml for £60 and 750ml for £80. It is bottled at 46% ABV, is nonchill filtered and has no artificial colour added. The first batch of 7,500 bottles is available on www.WhiskeyExchange.com and www.CelticWhiskeyShop.com. The Chapel Gate Irish Whiskey Co. was founded by Louise McGuane in 2015 and has resurrected the lost art of Irish whiskey bonding under the JJ Corry brand name. The company is maturing whiskey in a purpose built bonded rackhouse on the McGuane family farm in Cooraclare, County Clare, Ireland. Irish Whiskey Bonding is the practice of sourcing whiskey from third party distilleries, maturing it onsite until it is ready and then finishing or blending liquids to create a unique stand-alone whiskey. Bonding was a once common way of producing whiskey in Ireland and bonders were often publicans and grocers in local towns creating whiskey for their local clientele. The practice died out in the early 20 th Century when the Irish
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whiskey industry collapsed. Instead of selling to bonders, the few remaining distilleries in Ireland chose to control their route to market and cut off supply to the local Bonders.
complex blends to build a future house style and flavour profile. J.J. Corry ‘The Gael’ is a clearly definable Irish whiskey with those fruit forward flavours that whiskey lovers look for in Irish whiskey.
Founder Louise McGuane commented, “Bonding Irish whiskey was a lost art and business model which we have brought back to life. We are the first whiskey bonder in Ireland in 50 years and are proud to have brought this way of making Irish Whiskey back.”
McGuane added, “Our farm has its own coastal micro climate, we rack our casks in the traditional style and our purpose built rackhouse has a clay floor for optimum humidity conditions. We are meticulous about the quality of new make whiskey spirit we buy and I personally source all of our casks. We have excellent quality spirit going into Grade A casks and those casks are maturing in a unique microclimate on the Wild Atlantic Way. We feel it is important to be 100% transparent about what we are doing.
The company is also the only all-female Irish Whiskey Company in the world. “The Irish whiskey industry historically has been male dominated,” commented McGuane. “The gender of people who now drink whiskey has broadened, but the gender of those that produce it has not kept pace with this change. Gender in the industry should not matter, but I have found that to some extent it still does. In reality the only significant thing about us being an all-female whiskey company is there is no ambiguity as to what we are capable of achieving together. Women helping women is a powerful thing and in spite of all the progress made in the past few decades we still need to ensure our mutual success.” As the company waits for their own Irish whiskey casks to come of age, they have sourced mature Irish whiskey from existing stocks in Ireland. With these casks they have created a series of unique and
J.J. Corry ‘The Gael’ is the beginning for us, a tribute to what has gone before us and a taste of what is to come.” The Gael is named after a bicycle that whiskey bonder J.J. Corry invented in the 1890s. J.J. Corry was born in the parish of Cooraclare, where the business is based, and he bonded and blended whiskey in his shop and pub at 63 Henry Street, Kilrush from the 1890’s until his death in 1932. J.J. Corry ‘The Gael’ has a classic Irish whiskey profile with full white stone fruit flavours, notes of lime with a hint of pink peppercorns and a dried grapefruit and apple finish. For more information visit www.chapelgatewhiskey.com
- Wanderlust Wine launches London’s first dedicated Wine on Demand service -
The wine you want, when you want it with Wanderlust Wine
With everything from transportation to food and health and beauty services now available on-demand, Londoners are spoiled for choice. Wine on Demand gives wine lovers the flexibility to order quality wines, with delivery to your door within an hour of ordering. Wanderlust Wine are the first wine merchant to offer this service in a thirsty first for the capital.
anderlust Wine was founded by Richard Ellison, a former banker, ex chef and Food & Wine Technologist; but also self-professed wine fanatic. Ellison identified a real gap in the market to offer good value, sustainably made wine from small producers that are off the beaten track. Wanderlust’s meaning is ‘a strong desire to travel’, which reflects the company’s aim to help wine lovers explore the boundaries of the wine world, with new wines, new regions and new styles, at affordable prices; and now with quicker delivery times than ever before.
for the convenience versus the 35% fees which other London delivery companies charge to vendors, which is then passed on to the consumer. Ordering direct through us, as actual wine merchants, means there is more in it for the producer and consumer. At the end of the day this is about Wanderlust Wine providing amazing quality wines at fair prices at any time of the day, 7 days a week.”
All of the wines are sourced directly to offer better value to consumers and at a fairer price to the artisan producers. They are all made sustainably, featuring organically farmed, biodynamic and vegan wine selections. Wanderlust Wine also has a clear ethos on transparent pricing for its customers.
Wine on Demand allows customers to order directly from the Wanderlust Wine website by simply selecting the ‘Wine on Demand’ banner or product category, which will display the curated range of wines available by the hour. The Wine on Demand service will be available 7 days a week, taking orders from 9am to 10.30pm via the website.
Ellison comments: “This represents a significant step up from what is currently available to Londoners - we only charge a small £2 premium
Ellison hopes the service can turn those forgetful moments into thoughtful gestures. Order the wine you want when you want, whether on your way to a friend’s dinner party and you’ve forgotten to pick up a bottle; mid-way through a dinner party and you find yourself running out of fizz, enjoying a night in and don’t want to leave the comfort of the sofa to get more wine; or surprising loved ones with a last-minute birthday gift.
For full delivery T&C’s please visit: the website.
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TripAdvisor Launches Sponsored Ads Solution for Restaurant Owners Worldwide • TripAdvisor debuts sponsored placements for restaurants worldwide within native search results • TripAdvisor Ads launch marks next step in TripAdvisor’s mission to provide innovative marketing solutions for restaurant sector
TripAdvisor today launched TripAdvisor Ads for restaurants, offering owners the opportunity to promote their business to millions of potential diners by driving traffic to their TripAdvisor listing through sponsored placements. With over 200 million average monthly consumer visits from across the globe searching 4.4 million restaurants listed on TripAdvisor, this new advertising solution is an easy next step for restaurant owners looking to maximise TripAdvisor as a marketing channel. According to the NPD Group, UK restaurant industry sales are expected to exceed more than £54 billion in 2017, creating a huge opportunity for the restaurant sector to optimise its marketing spend. This makes it particularly significant that, for the first time, TripAdvisor is now providing independent restaurants and restaurant groups with the ability to reach more of their customers via cost-per-click sponsored ad placements within the site’s native search results. TripAdvisor’s 2017 Restaurant Marketing Study revealed that the vast majority (80%) of UK restaurant owners believe they should be doing more to promote their restaurant. Restaurateurs worldwide also reported that online listings like TripAdvisor were among the top three most effective marketing channels for driving more traffic to their business. TripAdvisor Ads is a direct response to this growing marketplace need, providing a quick and easy way for owners to engage directly with potential customers.
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Diners searching for the perfect place to eat out can continue to rely on rich, descriptive reviews of restaurants and customer photos to help them in their decision-making, and a popularity ranking driven by review and bubble ratings and not by a commercial arrangement with TripAdvisor. In addition to reviews and a restaurant’s placement within their popularity ranking, TripAdvisor Ads enable owners to buy targeted advertising slots on desktop and mobile web, sending customers directly to their restaurant listing. Unlike digital marketing on other sites, TripAdvisor Ads reach diners who are actively searching for restaurants in a specified area. Ads also target diners based on their search selection queries inclusive of categories like average meal price, cuisine type and timing of meals such as breakfast, lunch or dinner. These paid media placements ensure that restaurant owners are only paying for clicks from valuable consumers interested in their specific business. Diners will see ads appear in the first spot of a relevant restaurant category on TripAdvisor, as well as in the top spot of relevant restaurant search results.
and convert potential diners into loyal customers,” said Bertrand Jelensperger, senior vice president, TripAdvisor Restaurants. “We launched our Premium for Restaurants subscription service at the end of 2016 to help owners better showcase their business to prospective diners. Now with TripAdvisor Ads, we are providing them with another way to increase their visibility through targeted sponsored placements. Whether you operate a Michelin star fine-dining restaurant or a popular neighbourhood deli, this solution ensures that your restaurant’s ad will be displayed to relevant diners at the optimal moment. Supported by more than 28 languages, both travellers and locals browsing TripAdvisor can be sure they are always able to find the perfect restaurant, whether at home or on-the-go.”
Restaurant Advertising Made Simple TripAdvisor Ads for restaurants work on a cost-per-click basis, making it easy to sign up and run. A restaurant owner just needs to set a monthly spending limit prior to activating their advertisement. At the end of each month, subscribers are only charged for the number of clicks received on their ad, up to the maximum budget they selected. Owners have no long-term risk and can cancel at any time.
Beginning today, all registered restaurant owners on TripAdvisor can sign up for TripAdvisor Ads by visiting www.TripAdvisor.co.uk/AdsManager “We want to provide restaurant or by logging on to the Management owners with the best possible suite Centre. of products and solutions to entice
HOTEL INDIGO CARDIFF WELCOMES NEW RESTAURANT MANAGER TO THE CITY Marco Pierre White Steakhouse Bar & Grill, opening within Hotel Indigo Cardiff in November, has announced the appointment of experienced restaurant manager Pasquale Manganiello to oversee operations. Pasquale joins the new restaurant, located in the heart of central Cardiff, bringing with him a wealth of experience across the food and beverage industry. Previous roles within the Hilton brand has seen Pasquale work across Europe and beyond, learning the trade in far flung destinations including Italy, Spain, Australia and Equatorial New Guinea. The well-travelled restaurant manager recently relocated to Cardiff to oversee the successful opening of Grey Restaurant at Hilton Hotel Cardiff. He also led MASH London - the modern American steak house - to be crowned Best Steak House in London 2016. A feat he hopes to replicate within Cardiff. Pasquale Manganiello, restaurant manager for Marco Pierre White Steakhouse Bar & Grill, said: “Marco Pierre White is a world renowned chef, so to have this opportunity to manage his
restaurant here at Hotel Indigo Cardiff, I jumped at the chance. “I have had the opportunity to work in some of the best venues throughout Europe, so I’m looking forward to bringing that experience to the Cardiff Marco Pierre White Steakhouse Bar & Grill and make it one of the top steak destinations in the city and beyond.” As Manager at Marco Pierre White Steakhouse Bar & Grill, Pasquale will be responsible for the successful running of the newly-opened restaurant, alongside the rest of the Hotel Indigo Cardiff team. Alongside Marco´s signature dishes and a unique dining experience atop its exclusive rooftop terrace with views across the city, the restaurant will provide an extensive cocktail list and live music entertainment to ensure a dining experience like no other. www.redefinebdl.com Whats New? PAGE 11
PANTHEON’S PIZZA OVENS PERFECT FOR CASUAL DINING AND TAKEAWAY MARKETS Now improved for 2018 with expanded viewing window Pantheon’s pizza ovens are primarily targeted at the ever growing number of high street restaurants and take-outs offering eat in or takeaway pizzas, and are also ideal for hotels and leisure centres with an informal bar or snack menu. This market tends to require affordable, easy-to-use ovens that can be safely operated by different members of staff with reliable, consistent results. Pantheon’s PO pizza ovens combine ease of use with the authenticity of refractory brick bases that ensure perfect heat distribution. Temperatures of up to 500°C can be selected while the toughened glass viewing windows allow the pizzas to be monitored closely without needing to open the door. Another reason that makes Pantheon’s pizza ovens popular is that they can be used for other types of food too, typically baked potatoes and pies, thus providing an alternative revenue stream as well as, or instead of their prime purpose. Pantheon offers a single and double deck option with each deck holding 4 x 12” pizzas. With the double deck model, operators have the option of using just one section during less busy periods. The durable fabrication includes a stainless steel door with tempered glass that can easily withstand the high heat output. An internal light to each
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deck helps the operator maintain complete control over the pizza whilst also appealing to customers. A mechanical temperature gauge is fitted as standard. Heat up time is fast allowing operators to respond to an unanticipated demand effectively and quickly. The units can be supplied ready for either 32amp single phase or three phase electricity.
0800 046 1570
New Generation 4500 Dispenser Wrap Film Systems – maker of the award-winning Wrapmaster – has revealed the latest innovation in its professional range of dispensers. The new and improved Wrapmaster 4500, is not only 21% smaller and 18% lighter than its predecessor, but is now even easier to unlock, open and reload Wrapmaster refill rolls. Available now, the new 4500 dispenser has all the benefits that have made Wrapmaster the original and the best dispenser for film, foil and baking parchment. Wrapmaster dispensers, have been trusted by the food service industry for over twenty years, Adrian Brown, Managing Director, Wrap Film Systems Ltd. explains the reasoning behind the launch:
“As the number one brand, Wrap Film Systems is not a company to rest on its laurels. We continue to work closely with chefs and caterers to make sure our equipment stands up to the challenges of a busy commercial kitchen. That means dispensers that are not only robust and shatterproof, but easy to work with when the pressure is on. This is a new standard in professional catering equipment that is not only smaller, lighter and better, but will continue to help operators reduce wastage, save time, and most importantly money.” Only working with genuine Wrapmaster 45cm refills, the new Wrapmaster 4500 delivers a perfect cut every time with effortless dispensing of film, foil and baking parchment. Being light, the dispenser is portable and easy to carry; it’s also dishwasher safe, making it easy to clean and sanitise. With the added bonus of less material ending up in the bin, Wrapmaster is also proven to deliver a significant cost saving.
Adrian adds; “Being in the kitchen is tough enough without the added pressure of equipment failing to perform, eating into budgets or jeopardising sustainability targets. The new 4500 – along with our entire Wrapmaster range – has been developed to help operators meet these challenges head on. “Trials have shown our dispensers to deliver a cost saving of 20%*, leading to customers rolling them out across their entire estate and Head Chefs insisting they’re introduced when they start a new role – we’re proud of our chef credentials which is why we’ll keep working to improve our products.” Win £500! To celebrate the launch of the brand new Wrapmaster 4500, Wrap Film Systems is giving chefs and kitchen staff a chance to win £500 in a free prize draw! Just got to www. wrapmaster.globaland sign up to the newsletter to receive updates and to be entered into the draw. The award-winning Wrapmaster range means that operators can opt for the dispenser that’s right for them. As well as the new 4500, the range includes the Wrapmaster Duo which dispenses two types of material, or can be used for large volume users of one material. The Wrapmaster Compact is perfect for those smaller kitchens with limited space, taking up the same area as a traditional 30cm cutterbox. For more information on Wrap Film Systems call 01952 678800 or visit www.wrapmaster.global Follow us on twitter www.twitter.com/WrapmasterUK *ISS trial. 20% less cling film, 25% less foil, 25% less parchment versus Cardboard Cutter box.
Thanksgiving Cooking Tips from Gary Durrant, Head Chef at Hunter 486 Thanksgiving is a key date in the calendar over in the US, and the celebration has gradually gained attention on British shores too. Whilst we’re keen to kick off the holiday season with our friends across the pond, many of us Brits are in need of some cooking guidance. There’s no denying that this US holiday is known for its indulgent pecan pies, colourful side sauces and gigantic Turkey platters, however there’s more to the festive feast than the wellknown American classics. In light of this, Gary Durrant, Head Chef at The Arch, has prepared a roundup of Thanksgiving dishes below that we should be treating ourselves to this November. If you’d rather celebrate in style, Hunter 486 within The Arch London in Marylebone will be serving a traditional Thanksgiving feast to celebrate the US National Holiday. The special Thanksgiving set menu will be available from Thursday 23 November until Sunday 26 November 2017, from Noon until 10.30pm, and is priced at £35 for three courses. Thanksgiving Dishes:
Jewelled Fruit for a Festive Compote This medley of dried fruit is the perfect accompaniment to a rich wheel of baked brie. To create this delicious compote, combine dried tart cherries, dried apricots, golden raisins, small dried figs, brown sugar, brandy, water and fresh lemon juice and microwave until bubbly.
Cornbread and Sausage Stuffing Cornbread is an American favourite yet to fully make its mark in the UK, but the loaf serves as a fantastic stuffing base. If you look hard enough, you can find good quality cornbread in a number of bakeries. First, fry onion and sausage in a pan and transfer into a bowl.Then add pecans, parsley, lemon zest, chicken broth, butter and cornbread to the bowl. Transfer to an oven proof dish and bake all of the ingredients together until browned on top.
Playful Pumpkin Pie Ice Cream
Twice-Baked Sweet Potatoes topped with Toasted Marshmallows
Making your own ice cream is admittedly a tricky skill to master, so we’d recommend combining good quality shop-bought dairy ice-cream with pumpkin puree, pumpkin pie spice and vanilla extract, finished with Graham cracker crumbs.
Blurring the lines between sweet and savoury, this dish breaks all the rules in a gloriously indulgent way. Bake sweet potatoes in the oven and once baked, slice potatoes in half lengthwise. Scoop the insides into a large bowl, adding browned butter, cream cheese, a dash of salt and cayenne pepper. Mix well, then spoon the mixture back into the sweet potato skins and top each with quarter of a cup of marshmallows. Finally, place the sweet potatoes back onto the baking sheet.Bake in the oven for another ten minutes until warmed through and the marshmallows are toasted.
Avocado, Grapefruit and Chicory Salad
With all the calorific chaos on the table, health-conscious diners can find solace in this refreshing salad. Combine chicory and avocado slices, and place in a salad bowl. Make a dressing of olive oil, grapefruit juice, honey/agave syrup and season with salt and black pepper. Finally, add grapefruit slices to the bowl and pour over the dressing. To serve, neatly plate the salad and sprinkle with pomegranate seeds. The Arch London, 50 Great Cumberland Place, Marble Arch, London W1H 7FD
For reservations, please call: 020 7724 4700 or www.thearchlondon.com
Festive Season Dining at Sopwell House 2017 The festive season is a ‘claus’ for celebration! Sopwell House has a wide range of Christmassy dining options available from 1 December 2017 through to Boxing Day. Christmas Party Night – 15 December 2017 Throughout December, Sopwell House is hosting a Christmas Joiner Party Night - the perfect way to celebrate the festive season with friends or work colleagues. The hotel’s banqueting suites will be transformed to replicate a festive fairytale setting, adorned with sparkling decorations and towering Christmas trees as part of its Winter Wonderland theme. Offering a glass of Prosecco on arrival, a delicious three-course menu, an inclusive drinks package and a disco until the early hours, Sopwell House is the number one destination for celebrating Christmas in style. Prices start from £79 per person date dependent.
Christmas Eve Dinner & Dance Sopwell House’s Christmas Eve Dinner & Dance will ensure there is not a scrooge in sight. Located in the St Alban Suite, guests will be welcomed by a sparkling reception and canapés, whilst listening to carol singers. A spectacular dinner will follow so that diners can indulge in plates piled high with seasonal delights. With the help of a DJ playing everyone’s favourite Christmas classics, guests can dance through to Christmas Day. Priced at £69 per person.
Christmas Day Lunch For a memorable Christmas Day lunch, Sopwell House will host a banquet in its St Alban Suite. A sparkling reception will be followed by a sumptuous four-course lunch including all the traditional trimmings. The feast will encompass half a bottle of house wine, mineral water, coffee and mince pies. Father Christmas will make a special appearance with gifts for the children, while live music will fuel the festive atmosphere. Priced at £165 per person, or £85 per child.
Boxing Day Jazz Lunch The Boxing Day Jazz Lunch is the perfect excuse to spend quality time with friends and family. A live Jazz band will accompany an extravagant buffet full of festive fare. Priced at £69 per person.
The Brasserie Thoughout December 2017, The Brasserie is offering its legendary buffet lunch of turkey with all the trimmings for £28.50 per person. Alternatively, diners can enjoy a traditional festive three-course dinner for £35.00 per person.
The Restaurant Sopwell House’s award-winning 2AA Rosette restaurant, will have a host of festive favourites on its set lunch and dinner Christmas menus. These lavish dishes will be served in an elegant setting and will showcase the very best seasonal produce. Set lunch menu at £38.00 per person, and dinner at £39.50. Sopwell House is a stunning 18th Century Georgian manor house located in the village of St. Albans deep within the Hertfordshire countryside. The hotel is the perfect place to dine boasting a 2AA Rosette restaurant, a vibrant Brasserie, an elegant cocktail lounge, and conservatory bar, all of which look out on 12-acres of beautiful gardens. Sopwell House, Cottonmill Lane, St Albans, AL1 2HQ For reservations, please call: 01727 864477
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ALLERGENS IN CUMIN CAUSE PRODUCT RECALLS adulterant ingredient would present a serious health risk to people sensitive or allergic to the nuts. It is believed the contaminated cumin is of Indian origin which was routed through Turkey on its way to America and, possibly, European markets.
A number of product recalls in both America and Canada have been linked to adulterated ground cumin which contains the potentially lifethreatening allergens ground peanut and almond powders. In the UK a warning has been issued that the
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Reacting quickly, third generation UK flavours house Unbar Rothon immediately checked with its supplier who confirmed there was neither peanut nor almond in the cumin it supplied. The supplier, who is BRC accredited, has been used by Unbar Rothon for many years without any reported incidences of allergen cross contamination. It procures cumin from farmers in the desert
state of Rajasthan in an area where no peanuts are grown and it does not handle peanuts. Its processes are limited to cleaning and grinding the cumin. Recognising that there could be a temptation to indulge in food fraud due to shortages and in a further move to assure its customers, Unbar Rothon, the Billericay, Essex-based company, despatched samples of its cumin for challenge testing at an independent UK laboratory. “Happily, the challenge testing was able to confirm our findings that we have a clean bill of health – there is no contamination in our cumin,” said Unbar Rothon director, Richard Rothon. www.unbarrothon.co.uk
JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast . Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.
Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day
SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19 th May 2017. Burgers cooked side by side. Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+ Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration.
Tel: 01895 272236
INVESTING IN THE FUTURE - VAN HOUTEN BRAND ACHIEVES 100 PER CENT CERTIFICATION
Leading hot drinks manufacturer, Barry Callebaut Beverages UK’s premium brand, Van Houten is now completely UTZ Cocoa certified, with all packaging to show the certification by Spring 2018. As part of parent company Barry Callebaut’s strategy to target 100 per cent sustainable ingredients in all of its products by 2025, the UTZ Cocoa certification reflects the manufacturer’s support for sustainable farming and reassures all those who buy Van Houten branded products that the goods contain cocoa that has been farmed and sourced with a respect for people and the planet.
Head of sales for Barry Callebaut Beverages in the UK, Paula Bentley comments: “Origin and provenance have become of singular, over-riding importance in the hot chocolate and cocoa market and our customers expect the beans used in our luxury products to have been grown by farmers who have been trained to implement better farming practices. “Barry Callebaut has worked tirelessly to help make these practices the norm and we are delighted that the Van Houten brand is now able to fully claim this certification.”
The Van Houten selection, which includes fairtrade, low sugar and white chocolate, sits at the pinnacle of the company’s product range. It is renowned for providing an indulgent and authentic chocolate drink with a conscience, thanks to its fairtrade credentials and Barry Callebaut’s well-documented commitment to sustainability. Last year, Barry Callebaut strengthened its sustainability positioning with a manifesto, ‘Forever Chocolate’, outlining a series of promises to target 100 per cent sustainable chocolate by 2025. The Group’s pledges include eradicating child labour from the supply chain, lifting more than 500,000 cocoa farmers out of poverty, being carbon and forest positive and using 100 per cent sustainable products in all of the company’s ingredients. It is currently working with governments, NGOs, consumers and customers to find solutions to the challenges posed in the supply chain and to make ‘Forever Chocolate’ a reality. Barry Callebaut Beverages supplies a full range of popular products to the UK and wider European markets. For further information on the company and its products, log on to www.barrycallebautvending.co.uk or call 01244 370500
Chef Milon Miah receives award from HRH Princess Anne at the prestigious International Indian Chef of the Year Awards From Curry King of the North-East to International Chef of the Year, Milon Miah announced as winner of the prestigious awards
hef Milon Miah of Spice Island Restaurant, Barnard Castle was announced the winner of the prestigious International Indian Chef of the Year Competition at an awards dinner held at the ILEC Conference Centre, West London, last night. As patron of the charity for which the dinner was in aid of, Columba 1400, HRH Princess Anne presented Chef Milon Miah with the award. The competition was set up in 1991 by world-famous chef, restaurateur and entrepreneur, Tommy Miah (of no relation to Milon Miah), who won an MBE earlier this year for his contribution to the hospitality industry. 36-year old Chef Milon Miah, who was earlier this year announced Curry King of the North East, following his appearance on TV programme, The Chef, wowed the judges during the finals on 2nd October 2017 with his starter of Borta Roulette – a selection of potato-based dishes - and a main of venison served alongside lightly spiced and pan-fried asparagus. Commenting on the announcement, Chef Milon Miah said: “Winning the International Indian Chef of the Year Awards really means a lot to me – it is the ultimate competition in the Indian hospitality scene. I was up against some amazing finalists whose dishes will have no doubt astounded the judges. It is fantastic to see how much talent there is out there – the Indian culinary scene should be celebrated given its contribution to British culture, and the competition does just that.”
The rest of the finalists were:
• Mr Shanker Pandey, Everest Inn, Ashford (runner up)
• Mr Manish Chancha,
Moksh Indian Restaurant, Cardiff (third place)
• Ms Swetha Pattanshetty
Shivakumar, home cook, Harrow (finalist)
• Mr Sunil Kumar, Asha’s Birmingham (finalist)
• Ms Sarah Ali Choudhury, food writer, Bournemouth (finalist)
• Ms Dhurri Bhalla, home cook, Kolkata (finalist)
The finals took place at 9am on 2 nd October at Billingsgate Seafood Training School, East London. The 7 finalists prepared their dishes and were watched closely by the judges who were looking out for a range of factors, including how the chefs’ cooking areas were kept and managed, the ingredients used in the dishes, the innovation of the flavours and the texture of the ingredients used. When the cooking time was up, the chefs then had 15 minutes to pack up their creations before transporting them to King’s Cross, where finalists and judges boarded a Virgin train to York, for the judging process. Aboard the train, the finalists served up their dishes and presented them to the judges. Co m m e n t i n g o n t h i s y e a r ’ s competition, Tommy Miah said: “This year’s competition saw some amazing chefs compete to win the award for the International Indian Chef of the Year.
I want to thank not only the finalists and the judges for their efforts, but also the rest of those who entered the competition – over 10,000 from all over the world. I am excited to see what is next for Milon Miah as his cooking is truly breathtaking.” PAGE
LSA International’s most popular collection this year. Designed to optimise the enjoyment of one of Britain’s best loved spirits, the range offers everything from highball glasses to cocktail glasses distinguished by flared stems and relatively thick bases. The best-seller, by a margin, is the generously wide Balloon Glass.
was only launched in August and is already hugely popular. Inspired by the folk traditions of woodworking in the Tatra mountains, angular designs for drinking, serving and decorating feature assorted patterns carved by hand into mouthblown glass and natural ash from FSC certified sources.
a best-selling collection for LSA International, targeting the whisky connoisseur. The collection features unusually heavy rounded bases of the mouthblown tumblers and mixer glasses in the collection, coupled with their tapering form, requires great skill from the artisans who create them. The collection offers everything a whisky lover needs to extract the utmost pleasure from a favourite single malt as well as solid walnut coasters and a tray.
is possibly LSA’s most successful collection ever – it’s enduring success is a great example of the skill of Creative Director, Monika Lubkowska-Jonas effortlessly combines practicality and uncomplicated elegance with style. WINE includes a range of carafes as well as glasses for wine, water and champagne.
New hospitality jobs website launches Finding the perfect hospitality industry candidates has just got a whole lot easier thanks to new jobs website www.FindMyPubJobs.com When you’re running a busy pub or restaurant trying to find and attract the best people to work for you can be time-consuming and frustrating. But with the launch www.FindMyPubJobs.com, the need to spend hours searching and scouring for the perfect candidates will be a thing of the past. www.FindMyPubJobs.com is a brand-new jobs website, for both recruiters and job seekers, offering genuine talent matching capabilities for all hospitality positions. Launched to cater to the changing needs of its clients and the new managed agreements flooding the market, the newly launched website has been designed specifically for the needs of the hospitality sector. It provides clients with candidate alerts, that will notify them when a candidate that meets their criteria has uploaded their CV and are actively looking, and job alerts by email to all registered job seekers that have created bespoke search criteria. FindMyPubJobs.com offers clients an area to search CV’s for the perfect candidate. This CV database allows you to source candidates who might not have considered a career with you before. The database is a tool to help boost the quality of your candidates as well as building a solid talent bank for the future. Speaking about their exciting new online platform, MyPubGroup Ltd Managing Director Helen Lees, said: “Our approach ensures that our clients aren’t going to miss out on the perfect candidate and potential candidates won’t miss out on their perfect job. Candidates are matched to our clients using relevant key data, freeing up their time to recruit the perfect
Kim Tomlinson, head of operations, MyPubJobs.com
candidate and allowing more time to spend on running their businesses.” There are a variety of options and features that clients can use to attract to the perfect candidate. They can upgrade their position to a ‘Featured Job’ where the vacancy will hold prime position on the homepage for high impact helping to ensure that the job gets noticed by all job seekers. There is also ‘Candidate of the Month,’ a feature that will showcase one outstanding CV that has to be seen, proactively bringing the ideal candidates to their clients. Head of Operations, Kim Tomlinson says, “We are sector specialists focusing solely on the pub and hospitality sector and have designed and developed the site specifically with that in mind. It’s a platform that is easy and efficient for both clients and candidates to use, offering bespoke search criteria that ensures that job vacancies are filled with the best people for the job.” PAGE
The world’s only POS printer that can connect directly to Apple iOS devices. As leading POS printer pioneers, once again we’ve created a world first. The TSP143IIIU is our game changing USB POS printer, the first of its kind to be able to connect directly to an iPad, iPod or iPhone using the Apple Lightning cable for reliable USB communication and simultaneous charging. And it is so simple, just plug your Apple device lightning cable into your iPad, plug the other end into the Star printer and you are off – just what you would expect from the world’s most innovative POS printer manufacturer. Your simple and stylish POS “till” system is ready once you’ve chosen and downloaded your supported app of choice* with a built-in power supply – no bulky transformers to hide away or become disconnected by accident. The hard-wired aspect of this printer means that your receipt printing and cash drawer trigger functions will always be available and not Wi-Fi dependent. No other stand-alone POS printer can achieve this today.
Unique Plug & Print solution for the iPad “Data & Charging” O OFF
*Phone Star on +44 (0) 1494 471111 to check your software is supported
For more information, please contact: Star Micronics EMEA, Star House, Peregrine Business Park, Gomm Road, High Wycombe, Bucks, HP13 7DL, UK Telephone: +44 (0) 1494 471111 · Email: sales@Star-EMEA.com
Whether you are an independent restaurant or a chain managing a large estate of multiple tablets and paired Bluetooth devices where it can be operationally difficult to maintain the right connection between the right peripherals and devices, Star offers an innovative solution. As the latest addition to the renowned TSP100 futurePRNT™ series, the unique TSP143IIIU is the only USB receipt printer today to communicate and charge simultaneously and directly via the Apple supplied lightning cable with an iPad, iPod or iPhone. By removing the insecurity of wireless connection, this solution seamlessly combines the flexibility and cost savings of tablet POS with the reliability of traditional POS.
For venues looking to add a stylish tablet POS solution, the unique combined Bluetooth printer and cash drawer mobile point of purchase station, mPOP™ is compact and lightweight at just 10cm high and 30cm wide with a sleek design that complements any counter top. Alternatively, mPOP with front feed receipting can easily be secured under the counter for enhanced space-saving.
Star Micronics is widely acknowledged as the number one innovator for tablet POS and Cloud connectivity with an extensive range of innovative desktop and mobile Bluetooth, Cloud, USB and WiFi printing solutions that have attracted long term customers from McDonald’s to retailers of all sizes including Harrods. Pioneering the POS receipt transition from traditional Windows terminals to tablet and smartphone devices for Windows, Android and most importantly Apple iOS, Star has developed unique solutions such as the TSP143IIIU.
With intuitive top loading and easy front feed, the thermal printer automatically cuts the 58mm wide receipt. Outstanding connectivity alongside intuitive functionality and simple integration define Star’s unique solution.
HI X Connect In response to the growth of online ordering, Star has developed the HI X Connect interface that incorporates Star’s digital receipting service and provides an ideal upgrade path to the Cloud. The versatile, feature-rich interface with new Star CloudPRNT™ technology provides intelligent printing for a range of hospitality applications, offering unparalleled flexibility for remote receipt and order printing.
The Star TSP654II, TSP743II and TSP847II label, ticket and receipt printers as well as the SP700 kitchen printer can easily be upgraded and transformed into a cloud printer by simply using the cost-effective HI X Connect interface. Alternatively, the TSP654II HI X printer with built-in interface is cloud-ready and is one of the lowest cost kitchen / front-of-house Cloud printers on the market able to communicate with all integrated Cloud solutions as well as provide local POS receipting if required.
EPOS & Technology PAGE 23
Leading Swiss appliance manufacturer, V-ZUG, bring yet another innovation to market with the launch of its brand new Side Extractor, available to UK retailers now. Answering the demand for discreet kitchen appliances, V-ZUG’s new Side Extractor is designed to fit flush to the hob and thanks to its exclusive ventilation technology, it can economically extract, purify and refresh the air and humidity of a room: ideal for openplan kitchen environments. It’s powerful suction and direct proximity to the hob enables quick extraction of any cooking smells by precisely drawing it down in to the hood chamber to prevent distribution about the room. Concealed in a floor unit, V-ZUG’s ventilation technology does not impact on storage space as it is designed to ensure all free space is left available in the unit itself. Cleaning is also made simple due to a fitted collection tray which guarantees absolutely no spillages. With a practical Swiss finesse like no other combination hob and hood on the market, V-ZUG’s new Side Extractor is the ideal ventilation solution for open-plan living kitchens and also, budding home chefs with a love of fine design. Designed to be fully integrated in a kitchen island unit or work surface, this new state-of-the-art appliance offers maximum flexibility and can be combined with a selection of coordinating hobs (also by V-ZUG) for a truly ergonomic arrangement. Central installation is ideal when accompanied by a combination hob, but the side extractor can also be fitted double-ended so the hob is centered or tripartite, where the side draught divides the hob, wok and teppan yaki, see left: V-ZUG’s new Side Extractor is priced from £1595 + vat. For further information about V-ZUG’s products and stockists, please call 0843 289 5759 or visit www.vzug.com
24 PAGE EPOS & Technology
‘Stay fresh’ with NEW Vacuumseal features by V-ZUG Design innovators and manufacturers of high quality steam appliances, V-ZUG, introduces a new technological feature across its range of pioneering Vacuisine© Vacuum Drawers with a ground-breaking ‘Dry Storage’ facility: now LIVE! An advanced solution for the modern kitchen, the new ‘Dry Storage’ feature is designed to enhance the capabilities of V-ZUG’s revolutionary Vacuum Drawer so it can now accommodate dry provisions like rice, pasta, cereal, bread, herbs, dried fruit and other non-wet foodstuffs. By preventing food from being adversely affected by ambient air or humidity, V-ZUG’s new ‘Dry Storage’ Vacuisine© Vacuum Drawers actually preserves and prolongs foods flavour, moisture, texture and nutrients to benefit the entire family. Vacuum-packing offers consumers versatility; for example’ it’s possible to blanch fresh vegetables to create soups and then use vacuum-packing to store meal-sized portions in a fridge or freezer. This will ensure longer storage without any loss of quality, health benefits or taste. Vacuum packing also means that homeowners can save money by purchasing larger amounts of meat and vacuum-packing before freezing. Speaking on behalf of V-ZUG, Sales Director UK & Ireland, Rhys Evans, comments, “The ‘Dry Storage’ feature is yet another pioneering innovation by V-ZUG that will have
tangible benefits for homeowners. Vacuum-packing is a new concept for the kitchen and I’m certain it will become extremely popular with UK consumers.” Unlike freestanding appliances, this built-in vacuum drawer keeps worktops clear of clutter. It’s sleek, stylish and handle-less fascia means that it can integrate seamlessly into the kitchen. It can be installed practically anywhere including under the oven for a co-ordinated look. The softclose drawer measures H14.2cm x W59.6cm x D54.7cm and is available with a mirror glass or chrome fascia. V-ZUG’s new ‘Dry Storage’ setting transforms the vacuum drawer into a long-term food preservation facility, with a new fully integrated option coming soon! The range of pioneering Vacuisine© Vacuum Drawers by V-ZUG retail from £1,890+vat. Combine it with V-ZUG’s Combair-Steam SL 60 oven (as pictured) for an additional £3,420+vat. All vacuum bags are available to order direct from www.vzug.com For further information about V-ZUG’s new products, collections and UK stockists, Please call 0843 289 5759 or visit www.vzug.com
EPOS & Technology PAGE 25
HAND HELD restaurant ordering system • • • • • • • • • • •
Order taking at the customer’s table Quick and intuitive input of order and comments Immediate sending of drinks to the bar and food to the kitchen Everything is automatically billed Less staff required Never miss another item from a table bill No handwriting errors No double entry of orders Less mistakes and waste Faster turnaround of tables Ultimate security
For futher information or a demonstration
Freephone 0800 689 1030
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seamlessly with Resdiary porting
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contact YCR Distribution Limited. Tel:
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28 PAGE EPOS & Technology
Tel: 01253 767650
Bringing the inside. Outside.
Welcome to Duckworth Outdoor Solutions We specialise in commercial awnings and patio awnings for the home and garden thoughout the UK. Duckworth Outdoor Solutions help to transform your outdoor space into an all year round living area. Our comprehensive range of quality/ stylish awnings and shading systems provide a practical method of maximising your outdoor space whilst offering protection from the sun and rain.
Whether itâ€™s a patio awning, conservatory awning or decking, Duckworth Outdoor Solutions can deliver the entire project without you having to lift a finger. Call us now to arrange a meeting with one of our design experts.
Duckworth Outdoor Solutions, Ellbrook House, Clifton Road, Marton, Blackpool, Lancashire, FY4 4QJ
my customers love the ambiance, seeing the world go by, eating and drinking and having a good time.
Duckworth Outdoor Solutions provide bespoke outdoor areas to the licensed trade using state of the art Italian and German systems. Spago opened in 2015 and the restaurant is a huge success story for Tony and Helen Vavoso. Duckworth Outdoor Solutions had built a small outdoor area at the rear of the property but Tony had his heart set on a creating a scene from his home in Italy. Ben Bullough, from Duckworth Outdoor Solutions, worked with him to design an area that was warm, windproof and dry all year. Lytham, positioned on a coastal estuary is notoriously windy a tough task but one he managed
bringing the Italian Riviera to the North West of England. The installation was led by the sales and operations manager, Edward Blackhurst, and was completed in three days. From day one takings at Spago increased even with a new competitor opening next door. Tony and Helen’s business flew, the additional covers have seen sales increase by 40%; and this has continued month on month. Tony says “my customers love the ambiance, seeing the world go by, eating and drinking and having a good time. I made the correct decision investing in the system and Duckworth’s have given me excellent before and after sales service. I would highly recommend them to anybody wanting to grow their business and who are considering this type of project”. For a free consultation, call Edward at Duckworth Outdoor Solutions today 01253 767650. PAGE
www.OutsideStructures.co.uk Tel: 0844 561 7679 www.OutsideStructures.co.uk www.OutsideStructures.co.uk Tel: 0844 561 7679 Tel: 0844 561 7679
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Shade from the sun during the summer, and shelter from the elements during the winter - this is what garden rooms and terrace covers can give you.
The choice is vast, but talk to the experts and we will help you choose the one that is right for you enabling you to use your outside space all year round. Shade from the sun during the summer, and shelter from the elements during the winterroofs, - this is whatorgarden rooms and lighting, terrace covers can give you.Canopies Opening retractable walls, heating fromand themore. elements during Shade from theglazed sun during the summer, and shelter are more versatile than you previously imagined. the winter - this is what garden rooms and terrace covers can give you. The choice is vast, but talk to the experts and we will help you choose the one that is right for you enabling you use your to outside all year round. Or about a bigbut umbrella or to aexperts marquee addwill a space bit of you interest to your Thehow choice is vast, talk to the and we help choose the one outside area. that is right for you enabling you to use your outside space all year round. Opening roofs, glazed or retractable walls, lighting, heating and more. Canopies are versatile than you previously imagined. For more moreroofs, information go to our website or give us aand call.more. Canopies Opening glazed please or retractable walls, lighting, heating are more versatile than you previously imagined. Or how about a big umbrella or a marquee to add a bit of interest to your outside area. Or how about a big umbrella or a marquee to add a bit of interest to your outside area. For more information please go to our website or give us a call.
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TANSUN ECLIPSE HEATERS ARE 35 PER CENT MORE ENERGY-EFFICIENT The Eclipse series of infrared heaters from experts Tansun are energy-smart and ideal for many commercial and leisure environments, such as bars, restaurants and terraces.
which are highly efficient and durable. The Eclipse range of ceramic infrared heaters offer superior heating performance and has an impressive warm up time of around five minutes, making it three times faster than some rival ceramic heaters.
The Tansun Eclipse range of zero light ceramic infrared heaters are specially designed to not give off any glare and are fitted with far-infrared technology, which is considered one of the most energy-efficient forms of infrared heating on the market.
The Eclipse Quad is the largest of the Eclipse heating range, with four times the amount of heating power making it the perfect option for patios, conservatories and terraces. With an internal reflector built into the heater body, this helps the heat output of the Eclipse giving it much more of a powerful and efficient heat coverage. The Quadruple Eclipse is rated at 2.4kW offering a superb no glare heating option.
The Eclipse range uses advanced ceramic heating technology which gives the heaters 35% more energy efficiency than lower-spec near-infrared products. Tansun offer a range of Eclipse zero glare ceramic infrared heaters for most heating applications. The infrared heaters are manufactured in the UK and the powder coated black aluminium profile gives the Eclipse a modern and sleek appearance, popular with architects and electrical contractors alike. The Eclipse range is available in 1.2kW to 2.4kW versions to heat areas up to 7.7sq.m, and they can be wall mounted or hung from the ceiling. The 1.2kW Double version of the Tansun Eclipse provides energy efficient heat without the bright red glow. Designed with a built in reflector, it is considered to be one of the most energy-efficient forms of infrared heating on the market. The discreet design is the perfect choice for those who want a zero light ceramic solution. The Tansun Eclipse Double contains long-life ceramic elements which are highly efficient and durable and the heater can be mounted on adjustable brackets to allow the heat to be directed where it is required. Its attractive design means that it is effective yet unobtrusive to those around it. The Triple version of the sleek Eclipse infrared heater is rated at 1.8kW and boasts long life ceramic elements
Tansun infrared heaters offer maximum performance and very low running costs. They are designed with a ‘fit and forget’ reputation, are reliable, durable and virtually maintenance-free. Tansun’s shortwave technology is also noiseless, doesn’t contribute to air pollution and is compatible with energy saving controllers. As well as dedicated UK manufacturing, Tansun’s support includes a free heating design service, bespoke RAL colour and customising options, experienced after sales support, a strong research and development department and the benefit of a two-year warranty, With more than 30 years in the heating industry, awardwinning Tansun is a world leader in the manufacturing of quartz full shortwave heating. The company uses their extensive experience and expertise to design new products to fit their clients’ needs and create everything with the customer in mind. Further information is available from Tansun on 0121 580 6200, by emailing email@example.com or by visiting the company’s website at www.tansun.com. PAGE
You may need the paying public, but you don’t need the stuff they persist in putting down your drains, loos and sinks.
Warning: Drains may damage your (business) health
ontrary to popular belief, far from being a convenient place to get rid of everything bar the kitchen sink, our wastewater network only functions if it’s not blocked with the detritus of modern day living. Drain blockages cause sewage spills, emergency repair costs, pollution incidents, health concerns and business disruption. Ultimately that impacts on your reputation — and your bottom line. According to Water UK, around 80% of the annual 360,000 sewer blockages in the UK are the result of fat, oil and grease (‘FOG’, as it’s known in drainage circles), wipes, sanitary waste and other unflushable items being disposed of into the network. It costs water companies a staggering £88 million a year — more for post-flood clean ups.
Even liquid fat congeals into hard, impenetrable matter once it’s in the pipes. Worse, as it accumulates, it collects other sanitary waste (wipes and so on which shouldn’t be there either) and before you know it, you have a fatberg on your hands. The figures are damning: according to the Guardian, 90% of restaurants are responsible for the fatbergs choking the London sewer system.
Drainage specialist UKDN Waterflow, has put together the ‘dirty dozen’ of blocked drains:
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Any wet wipes Nappies and pads Tampons and wrappers Sanitary products Fats, oils and grease Dental floss Cotton buds Hair Bandages and plasters Condoms Medicines and syringes Razor blades
UKDN Waterflow engineers recover these — and many other, more bizarre items — from drains every single day. So, rather than just keep on clearing the blockages, the wastewater industry is ramping up efforts to help customers take preventative action.
Education, education, education The public needs to be reminded what they can and can’t put in the drains. Displaying posters in washrooms, toilets and kitchens, asking people not to dispose of the items down sinks and toilets, but to bin them instead, is a simple step. It may be obvious, but it works — even better, ready-made posters are available for you to download (www.ukdnwaterflow.co.uk). The public are not the only ones using your facilities, so include awareness training and reminders for your employees too, especially for kitchen staff dealing with FOG.
We need to do our bit It’s time we tackled the problem collectively, if we are not to see the drainage infrastructure come to a grinding halt. There are legal consequences too: you could face heavy fines if you don’t take steps to stop fats and other polluting substances getting into the wastewater network. UKDN Waterflow director Andy Jackson said: “Besides educating staff and the public about drainage etiquette, good housekeeping makes common sense. If you are building new or extending existing premises, including good access to wastewater pipes at design stage allows maintenance to be done with minimal fuss. “On large sites, look at planned maintenance programmes to get grease traps and interceptors cleaned and emptied and drains surveyed and cleaned at regular intervals, for example. Keeping drains clear also helps to lessen flood risk during sustained wet weather.
“Act responsibly and your drains will be an asset, not a liability!” For further advice about drainage best practice, contact UKDN Waterflow (LG) on 0333 344 2937 or visit www.ukdnwaterflow.co.uk.
V-ZUG confirm WEEE compliance Premium kitchen domestic appliance manufacturer, V-ZUG, will be registered as a WEEE Producer and awarded its WEEE compliance certificate with effect from June 1st, 2017. T h e ce r tif ic ate is award ed t o manufacturers of large appliances who agree to comply with strict WEEE environmental and waste standards. The management of WEEE is applied via the waste hierarchy, with particular emphasis upon reduction of waste arising, re-use of equipment and recycling (recovery) of materials: reduce, re-use and recycle. In January 2012, proposals were debated by the European Parliament to recast the WEEE Directive. The proposals included increasing recycling rates. Having been adopted by member states, the redrafted directive now requires higher recovery rates of 20kg per capita per annum as opposed to previous figures of 4kg per capita. Speaking on behalf of V-ZUG, UK & Ireland Sales Director Rhys Evans comments “The well-being of the environment and waste management/disposal is extremely important to V-ZUG, hence the application and granting of the WEEE certificate. Domestic appliance manufacturers have a responsibility to do all they can for future generations and being part of tvhe WEEE compliance scheme demonstrates our commitment to such ideology.” For further information about V-ZUG’s new and existing appliance solutions and its stockists, please call 0843 289 5759 or visit www.vzug.com PAGE
Enhancing your Outdoor Hospitality CafeCulture are an independent, UK company supplying the hospitality industry with many products. These include shelters, umbrellas, windbreaks, planters, outdoor heaters, awnings and many custom made items. Bioclimatic Pergolas Perfect for various weather conditions these all year-round bioclimatic pergolas, from Gibus of Italy, are a superb solution to enhance and shelter your outdoor areas. The rotating roof blades open to let the sunshine in and close to keep the rain out. Rainwater is drained to the ground through the corner legs so the area underneath stays safe and protected. The roof blades are internally insulated with expanded polystyrene, which considerably reduces sound from rain impact and absorbs noise from parties below to reduce inconvenience to tenants living above. The system is modular and can meet any architectural and design needs with options such as sliding doors, windows, blinds, heaters, lighting etc.
Commercial Parasols From free-standing portables to large fixed jumbo umbrellas we have an excellent choice to suit your outdoor seating areas. We are approved Uhlmann parasol installers but can service any brand and offer survey, supply, installation, electrics, foundation work, recovering of torn roofs and repairs. Uhlmann are one of Germanyâ€™s foremost manufactures established over 20 years offering superb design, expert engineering, and precision manufacturing.
Planters and Furniture We make our own planters from steel, GRP and artificial woods. Free surveys are available UK wide to see what will fit your
space with scale drawings and quotations at no cost to you. Artificial woods are perfect for the wet British climate being waterproof and do not need repainting so are ideal for outdoor areas. We can supply and plant with real or artificial plants and deliver anywhere in the UK. For large requirements we can source indoor and outdoor furniture direct from the factories of Asia for a really good price plus we have the full range of beautiful outdoor furniture from Emu of Italy with some great new products for 2018. There are many other products and services we donâ€™t have room for here including modern and vintage lighting, menu holders, indoor blinds, table lights, promotional customer gifts so whatever your needs do call us. See us at www.cafeculture.biz or drop us a line at firstname.lastname@example.org
A famous name deserves the finest in furniture: Thonet chairs grace The Birnam Brasserie at Gleneagles A name famous in the world of hospitality, The Gleneagles Hotel has enjoyed a recent renovation which includes the creation of the elegant new Birnam Brasserie, designed in classic Parisian style. Naturally, the design team were keen to choose the most chic and authentic furnishing for the restaurant, including a full complement of iconic Thonet chairs.
Susanna Kingston, head designer on the project, took inspiration from the traditions of the great Parisian brasseries, renowned for offering both relaxed informality together with highest standards of service and culinary expertise. “Every element of the design is a nostalgic nod to the buzzy and stylish glamour of these brasseries,” says Susanna, “while the scheme is also conscious of the location’s Scottish heritage and Gleneagles’ own traditions. We selected suppliers of the finest quality and luxury, the name Thonet being
intrinsic to the traditional ‘cult’ of furniture makers that are famous within the restaurant industry. The new space is a warm and atmospheric setting, including features such as a Winter Garden and vaulted ceiling emporium.” The Thonet chairs chosen for The Birnam Brasserie include sixty of the famous 214 chairs, in a walnut finish with caned seats and open hooped backs, plus forty-three of the 215, the version of this chair with a caned insert at back. A further twenty-six of the classically elegant
210 Thonet bentwood chairs with their distinctive curving arms (a favourite of architect Le Corbusier) also grace the new restaurant. The Birnam Brasserie offers all-day dining, serving delicious FrenchAmerican dishes using seasonal and locally-sourced Scottish produce. The Gleneagles Hotel first opened its doors in 1924 and continues to offer all the luxury of a five-star hotel, plus three championship golf courses, an award-winning spa, and the only restaurant in Scotland to hold two Michelin stars.
JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast. Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.
Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day
Tel: 01895 272236
SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19th May 2017. Burgers cooked side by side. Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+
Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration
Tel: 01895 272236 42 PAGE
9 methods of grilling food that mostly work (and one that definitely does) Californian technicians at NIECO Corporation vow to stay ahead of fast evolving needs of Casual Dining and Quick Service foodservice operators Every operator hates badly cooked product and find it frustrating to see inonsistencies in their premium Brand products. That’s how the NIECO, originator of conveyorised broiling system hit a ‘home run’ with its latest JetFlow™ technology which no other Broiler can claim, and is used and trusted by thousands of Burger King and other Quick Service chains worldwide. You get a bottom-line boost even when your rawest recruit is loading the product because all the hard work was done to find the best settings to ensure consistency and temperature control and ergo, your product is perfectly cooked every time. Addressing ecological pressures is an imperative and is found in the latest NIECO technology which incorporates the tried and tested Incendalyst Emission Control System in addition to a dual heat system keeping around 90% of particulate matter from entering you ducting and reducing aromas. It’s a particularly good choice of cooking platform and courageous adopters purchasing a unit reap a reward from Equip Line – a free Hi-Speed Vertical Contact Toaster. So call 01895 272236 for a free REWARD demonstration to see how the system can work for you. PAGE
Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability. Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.
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We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry. To find out more and to see our full product range and services on offer please visit our website www.lightique.com
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G’VINE GIN DE FRANCE:
Celebrating the Unconventional The innovators in luxury gin give G&T drinkers a unique flavour to savour. • G’Vine Gin is pushing the boundaries of this well-loved spirit
with a unique product crafted from the very best French grapes, infused with vine flowers and nine other luxury botanicals.
• While most gins are made with grain, G’Vine Gin is crafted with
a grape spirit, a rare ingredient for gin that creates a heady body and full mouth feel and is perfect for sophisticated palettes.
• The botanicals, including juniper berries, green cardamom,
ginger roots and the exclusive vine flower, are selected for their purity and aroma. G’Vine Gin’s hero botanical is the precious vine flower, which blossoms just once a year in mid-June, and exists for just a few days before maturing into a grape berry.
• G’Vine is set to unveil a new bottle design this October
to celebrate the brand’s 10th Anniversary.
The true taste of modern day France, G’Vine Gin de France is born from the environment that surrounds it, combining the rich heritage of the Charente region, the avant-garde attitude of Paris, and the effortless chic of the South West region. The world’s first gin handcrafted from an exceptional grape spirit and the rare vine flower, G’Vine Gin is a celebration of creativity and craft with an exceptionally smooth and silky taste. Inspiring a new generation of creative talent - G’Vine Gin celebrates those who are redefining the boundaries of creativity, and refuse the status-quo by adding their own avant-garde twist. G’Vine Gin is a traditionally unconventional product enlivened with ten botanicals including the rare vine flower from the brand’s legendary vineyards. Thanks to the vision of Founder and Master Distiller, Jean-Sebastien Robicquet, a revolutionary who looks at the world with a different perspective, it is a spirit that shakes up codes and conventions while also crafted with the upmost respect for local heritage.
46 PAGE Beverages
“G’Vine Gin is traditionally unconventional,” said Jean-Sébastien Robicquet. “We have drawn from the expertise and skill of our heritage and added innovative ingredients to create a gin of remarkable quality and impeccable taste.” The number one selling gin in Spain, G’Vine is available in fine liquor stores, premium bars and restaurants around the world including: Nobu Hotel Shoreditch, Oriole Bar Farringdon, The Artesian Bar at The Langham Hotel and Nightjar in London, The Dear Rabbit Grocery and Grog in New York, and 28 Hong Kong Street in Singapore.
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A whirlwind of a year for Salcombe Gin!
Hotelier & Hospitality Design
Born out of a love of gin and a dream to produce the finest white spirit in the world within one of the most stunning coastal towns, co-founders Angus Lugsdin and Howard Davies created Salcombe Distilling Company.
It’s been a busy 15 months since they launched Salcombe Gin ‘Start Point’ which has won an impressive collection of sought after accolades including Double Gold at the San Francisco Spirits Awards and 3 stars at the Great Taste Awards. Earlier this year, saw the opening of their Gin School, a distilling laboratory for adults where you can find out all about distillation and create your very own bottle of gin under the guidance of their Head Distiller. They also opened their distillery and bar on Island Street, Salcombe which has perhaps unsurprisingly become THE place for gin lovers to enjoy the ultimate ‘Salcombe & Tonic’ whilst overlooking the estuary. Salcombe Gin ‘Start Point’ is distilled on Provident, a stunning 450l copper pot still which is a rather impressive looking piece of kit. Visitors to the distillery and bar can often see the distillers at work as they create this citrus led, classic London Dry Gin. Its botanicals include the finest Macedonian juniper, English coriander seed, fresh citrus peels from the Mediterranean and a blend of eight further hand sourced botanicals from around the world to create this well-balanced gin with its classic juniper notes and warming spice. Salcombe Gin is created with an unrivalled passion, care and attention to detail to produce something truly exceptional. Suggested serves include drinking it neat over ice, as a ‘Salcombe & Tonic’ with ruby red grapefruit garnish or with vermouth for the ultimate dry martini. With the whirlwind of 2017 almost behind them, there’s little rest ahead for Angus and Howard as they embark upon the launch of new products and continue to focus on the growth of the business. Find out more salcombegin.com
La Mortuacienne launches limited edition sparkling lemonade for Winter, to bring sparkle to festivities and special occasions! Empire Bespoke Foods is pleased to introduce a new addition to the La Mortuacienne range of authentic French lemonades with a new limited edition flavour for winter: Spiced Apple! Exclusive to the independent retail channel, shoppers will love the sweet sharpness of apple and the tasty winter spices (cinnamon, cloves, ginger) delicately blended with authentic French sparkling lemonade, ideal for the autumn/winter and festive period. The limited edition flavour variant will be available from October, in the brands iconic swing-top old style 1L bottles. La Mortuacienne is a range of traditional French lemonades first created in 1921 in BesanĂ§on, France. Over 90 years on, these refreshing and delicious lemonades are still produced in the purest tradition with local water, natural flavourings and high quality sugar. Todayâ€™s business is still family-run by 4th generation family members who take pride in their authentic methods, which result in a delightfully sparkling premium beverage. Adult soft drink sales have soared over the past few years, with shoppers looking for premium soft drinks as an alternative to alcohol or to use as a mixer. With soft drinks now the 3rd biggest footfall driver to convenience stores - having just overtaken bread for first time ever, retailers need to make sure they have a large offering to meet all shoppersâ€™ needs and expectations. Autumn / winter is a key selling period, when shoppers are looking to treat themselves, so why not offer them something special? This authentic French lemonade is the perfect way to add some sparkle to any special occasion! The festive, eye-catching packaging features delicate snowflakes on a crimson label, complementing the warm, gold colour of the lemonade to dress up shop shelves, bar displays, retail displays, dining tables or a cocktail glass equally as elegantly. They also made a great gift.
Who said lemonade is only for summer? For more information on the product range or how to stock, please contact Empire Bespoke Foods on 0208 537 4080, by email firstname.lastname@example.org, or visit our website www.empirebespokefoods.com
Beverages PAGE 51
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The Restaurant Show and The Bar & Pub Show celebrate another successful year. After another bumper year, The Restaurant Show and The Bar & Pub Show have come to a successful and satisfying conclusion. With over 450 exhibitors showing their very best food, drink, services, furnishings and equipment, over 10,000 visitors walked through the doors at Olympia, London in search of ideas and inspiration. The smells around the halls were as divine as they were diverse and the innovations in technology, décor solutions, equipment and facilities were a cut above the rest. Restaurateurs, publicans, buyers and every type of industry professional have sipped, supped, viewed, tasted, tested, imbibed and absorbed information, advice, samples and pure hospitality passion. The Stage and the Bar & Pub Hub were home to a constant flow of panel discussions, chef demonstrations and speaker sessions. Covering a broad range of hot topics from how to deal with noshow customers to the skills shortage, Brexit, sake, fortified wines and everything in between, so many servings of wisdom and inspiration were on offer. As part of the buzz and healthy competition surrounding the shows, many businesses submitted their innovations and clever offerings to the industry in the Great New Idea awards. Dryphoon’s ‘The Dryphoon Unit’ took first place at The Bar & Pub Show, with the Gig 15 Pro automatic cocktailmaker from Cocktails Machine UK & Ireland coming
runner-up. The Restaurant Show Great New Idea winners were Joe Delucci’s for their Mulberry Gelato in the food category and Tormek for their ‘Tormek Pro Kitchen Knife Sharpener’ in the nonfood category. Runners-up were Woodhalls Charcuterie for their Gin Snacking Bites and Winterhalter Ltd for their Undercounter Series – Connected Wash. Renowned chef and patron of The Hand and Flowers, Tom Kerridge is an enthusiastic ambassador and fervent fan of the shows. He said, “It’s a great base for networking and for meeting people within the industry, but it also gives you a gauge of what’s going on, where current trends are, where new products are rather than sitting behind the closed doors of your business and looking out. It’s a great way to drive your business forward.” The Restaurant Show featuring Bar & Pub, Conscious Hospitality and Catering Equipment Expo returns to Olympia next year, 1st – 3rd October. Make sure you are keeping up-to-date with all the latest news on Twitter and Instagram by following @restaurantshow (#TRS2017). PAGE
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Temporary Catering Facilities During Refurbishment Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.
We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period. The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.
For further information or to arrange a site visit, please email: firstname.lastname@example.org or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk
New! SIMPLE STEAMER AT WORK! Hot Hold and/or Re-Heat • • • • • • • •
Compartment 1 = up to 40 large hot dog sausages Compartment 2 = up to 15 Cobs Minimal deterioration after 2 hr hold Pre-Poached Eggs (not shown) = up to 10 vac packs of 8’s 2 sliding tops for access Temperature Dial up to 110c Capacious water tank/drain on front Simple to dismantle & clean
Small Footprint: Ext. dims: (W x D x H): 255 x 425 x 310 mm Small power: 13amp / 1.0kW
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The Essential Box at the Top of Every Commercial Kitchen Wish List From the humble chip shop to the local takeaway; the roadside pub to the gourmet restaurant. Commercial kitchens, in their myriad shapes and sizes, have since the dawn of time relieved an unrelenting hunger across the nation. But their beauty, with sizzling onions, the incessant rush of chefs, the condensation on cold windows, is only half of the story. Alongside a blend of fine tastes and scents is a dirtier world, one of grease and fumes; the by-product of vigorous cooking. This grisly world is kept in check by mechanical vents and steel extract hoods, each with its own role in keeping kitchen occupants safe. If the balance between the two worlds is not carefully managed, the commercial kitchen could be brought to its knees. 58 PAGE
f you manage or work in a commercial kitchen, you may have encountered one of its more unfortunate sides. Bad odours, produced by grease, carbon and steam deposits can spring up at any time in all their grimness. Sometimes they don’t go away. This isn’t just a problem for people inside, but for those in the surrounding environment. To regulate this, going above and beyond the typical tasks of extract hoods and vent maintenance, CK Direct are offering a product that’s already become the much sought-after answer. The Ozocube is a cost-effective addition to the kitchen ventilation setup that eradicates smells, saves money and keeps you on top of safety standards.
the kitchen led to a complaint from a nearby bank. After installing Ozocube, an official report confirmed that there was subsequently ‘no odour apparent’. Ozocube kept chefs, customers and a nearby business very happy.
It is in essence a regulator, a silent overseer of your other ventilation that allows it all to live in greater harmony. Ozocube continually degreases the kitchen air, preventing deposit build up, killing smells at the source, and allowing your extract hoods to run at lower speeds. The result? A nicer environment for your staff to work in. Free of overpowering smells and cacophonous noise.
An energy saver, noise reducer, odour killer and money saver, Ozocube is a low-risk, all-in-one for commercial kitchen managers. Head over to ckdirect.co.uk/product/Ozocube to get your ventilation running smoothly and keep your kitchen doing what it does best: making great food.
On top of its noise and smell reduction duties, Ozocube could put some money back in your pocket. By allowing your ventilation to run more efficiently it can reduce running costs by 50% and increases the lifespan of the rest of your equipment. As a business investment alone, considering its relatively cheap price, it’s a product that merits some fanfare.
A case of bad odour may not seem like a problem worth spending your money on, but consider that regular foul smells can justifiably incur complaints from residents under the Environmental Protection Act (1990). The high-profile Gino D’Acampo restaurant, on Fleet Street in London, had this exact problem as bad smells from
NO.1 FOR CLEAN AIR IN COMMERCIAL KITCHENS
OZOCUBE CONTROLS BAD SMELLS WITH EASE “No odour apparent after Ozocube installation” Findings of the Ozo Teck Global report for the kitchen at Gino D’Acampo’s Fleet Street restaurant
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