Restaurant Update - November 2019

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The latest news, products and services from the restaurant industry, for the restaurant industry November 2019

Double the life of your oil with FriPura tablets PAGE 18 –19






*Plastic comparison made using the following 30 day urinal screens: Eckos® Powerscreen (63g), Vectair® Wee Screen (42g) & P-Wave® Slant6 (34g)

Image: Classic Lodges – p16

November 2019

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Restaurant & Takeaway Innovation Expo Preview


Reservation & Booking Software


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Marco Pierre White’s New York Italian opening signals further growth in Abu Dhabi Black and White Hospitality have opened a second restaurant in Abu Dhabi in the fivestar Fairmont Bab Al Bahr hotel, the new restaurant is a Marco’s New York Italian. The opening follows a deal between RMAL Hospitality and Marco Pierre White’s UK business partner Nick Taplin who formed Black and White International and now promote Pierre White’s franchised restaurants in the UAE and beyond.

Inspired by Marco Pierre White’s Italian heritage and love for New York the second Abu Dhabi restaurant offers a casual and vibrant all-day dining experience. It offers a ‘New York Italian’ menu with a mixture of Italianinspired dishes and American classics, serving fresh pasta, homemade pizza and ribs as well as Marco’s best-selling New York style cheesecake. Elias Chakhtoura, General manager, Fairmont Bab Al Bahr told us: “We are honoured to open the first international branch of Marco’s New York

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Italian at the Fairmont Bab Al Bahr. “This marks our second collaboration with Marco following the success of the Marco Pierre White Steakhouse and Grill. “At Fairmont, our passion is to connect our guests with the best of destinations, unique architecture, expressive décor and artistry as well as the best of experiences. “We strongly believe that this vibrant all-day dining restaurant will lend itself to be the must go to restaurant at the hotel.”

Marco Pierre White added: “The New York Italian restaurants represent friendly, all-occasion, elegant dining. The idea is that Marco’s New York Italian isn’t just about selling a meal. It’s a great place to share and socialise whether it’s a night out with friends, a family lunch, or somewhere for parents to take the children out for a meal. “We lead such busy lives our favourite past time must be escapism. A lot of today’s restaurant habits are about casual dining, so casual, elegant spaces are really important but where guests are made to feel special.”

Stoney Street in London’s Borough Market set to open soon Stoney Street in London’s Borough Market is set to open on Friday 15th November. Stoney Street, will be open from breakfast through to dinner and will focus on simple seasonal dishes with a carefully considered, produce- and provenance-led cooking style. At the helm of the kitchen will be Head Chef Henrietta Inman, previously of Leyton’s neighbourhood restaurant Yardarm, serving simple breakfast dishes. Welcoming locals and visitors to the market into the restaurant will be a bakery counter stacked with seasonal tarts and pastries all morning and through a hatch in the window, those on the go will be able to grab their coffee and a freshly baked seasonal tart or a daily-changing savoury or sweet galette. Lunches will follow a similarly paredback approach, with a selection of small plates such as warm chicory, pear and raclette salad with British raclette from neighbouring Kappacasein cheesemongers; anchovies arreganate, and for mains, focaccia sandwich with anchovy hazelnut butter, wilted cavolo nero, Yorkshire pecorino, and land cress; and cioppino served with aioli and a hunk of sourdough.

As evening approaches, candles will be lit and the kitchen will dish up simple plates for dinner including pollock with fennel, orange, olives and braised lentils; pappardelle with a sauce of wild mushroom, sorrel, tarragon, and egg yolk following the success of the pasta dishes at 26 Grains in Neal’s Yard; and bavette with Swiss chard, Taleggio and slow roasted shallots. For something sweet there will be a signature chocolate mousse, or meringue with seasonal compote. The wine list at Stoney Street will be short but considered, seeing a small selection of five reds, five whites, one orange and one rose and for those looking for something a little stronger, a selection of classic cocktails. In the evening, bottled wine will be available to take away through the window hatch. The interiors at Stoney Street by 26 Grains will be simple and stripped-back, featuring the original brushed concrete floors and lime-washed walls, with hand built wooden furniture throughout.

Guests can choose to perch at one of the restaurant’s two counters, looking over the bustling restaurant, or outwards on to passers-by from the window bar. Shelves above the kitchen counter will be laden with boxes of home baked granola, jars of locally-sourced honey, and loaves of bread stacked high for guests to take home. In the warmer months, the space’s bi-fold wooden doors will be open, exposing the back terrace where guests can dine alfresco late into the evening. Founder Alex Hely-Hutchinson says of the forthcoming opening: “My team and I have had such an amazing journey since starting 26 Grains five years ago and have learnt so much along the way. Stoney Street will be a big sister to 26 Grains; slightly more refined, a longer menu, a coming of age. I can’t wait to welcome friends, family, and all our new locals to our new place.”

New zero-waste restaurant opening in London Silo, a zero-waste restaurant by award-winning chef Douglas McMaster, will join CRATE Brewery, in their Hackney Wick home, The White Building. A zero-waste pioneer, Douglas’ zerowaste policy will operate throughout the whole restaurant and its supply chains. Silo will open with a continually changing menu of ten to fifteen dishes for diners to choose from, such as grilled fantail squid, white kimchi and Douglas fir; Jerusalem artichokes cooked on fire and served with Cashel Blue and ruby kraut; and blue potatoes, barbecued sea kale and caramelised whey. For something sweet, golden linseed ice-cream with fig leaf oil; and sea buckthorn, fresh cheese, grand fir

and fermented caramel. On the weekends, Silo will open for brunch from 10am, with a menu featuring dishes such as the Silo porridge, made with freshly rolled oats and home-made crème fraîche, topped with seasonal fruit; coddled eggs, kimchi, black pudding and freshly baked sourdough, and to drink, a selection of fresh juices made using wonky fruit and veg. The wine list will be put together by Ania Smelskaya, previously of Sager + Wilde, Silo Brighton and Plateau Brighton, and will be created in line with Silo’s philosophy, with

Ania sourcing from small, artisanal producers. Tom Seaton, Co-founder of CRATE Brewery, says: “We are so excited to be embarking on this new chapter in CRATE’s story with Doug and Silo, and to ensure that sustainability and creativity thrives throughout all areas of the business.” Douglas McMaster added: “I’m thrilled to be joining the team and opening Silo in London – it will of course follow the same philosophy with sustainability at the forefront but we’re constantly raising the bar when it comes to up-cycling and zero waste, so more exciting developments to come.”

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Smoke & Dough join diverse restaurant line-up with UK launch at Liverpool ONE Smoke & Dough the American-Italian restaurant is launching in the UK at Liverpool ONE, situated on The Terrace the new eatery will join Liverpool ONE’s already diverse restaurant line-up. Founded by chef Deepak Bahuguna and Sachin Bajpai, the interactive BBQ concept offers customers fine meats which are grilled to customer preference on lava coal pits situated at each table, before being served directly to their plate. The fixed menu features steaks, pork, lamb chops, smoked chicken, chicken wings, flat breads and specialty sourdough pizzas, and a range of vegetarian options. Overlooking Chavasse Park, the venue has an exclusive outdoor seating area, and serves up to 150 covers with a late-night bar of 50 covers. Chef Deepak Bahuguna of Smoke & Dough commented: “We’re

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thoroughly excited to have opened our first location in the thriving Liverpool ONE, especially as part of the established dining hub of The Terrace. This is an exciting new endeavour for us as we introduce our menu and concept to the UK market, and we are pleased to have the Liverpool ONE’s momentum propelling us.” Alison Clegg, Director, Asset Management, Grosvenor Europe, who own and operate Liverpool ONE added: “We are always on the lookout for innovative and unique dining venues to introduce to our visitors. Smoke & Dough is a great new concept to debut at Liverpool ONE, adding to our global restaurant line-up, while perfectly complementing

the retail and competitive leisure offering too.” The opening coincides with the launch of cult-favourite My Cookie Dough at Wall Street in Liverpool ONE. Specialising in freshly-baked cookie dough creations and Instagram-famous stacks, the new store will serve as the brand’s UK flagship site. Smoke & Dough is the latest in a long list of distinctive dining and bar concepts to launch at Liverpool ONE, including Aether by The Alchemist, The Club House by New World Trading Company, the UK debut of Thaikhun’s bar concept, and Lunya, the UK’s leading Catalan bar, restaurant and deli.

Growing UK restaurant portfolio opening next month in Liverpool Scottish-Italian chef, Nico Simeone earlier this week announced he is opening his dining concept ‘Six by Nico’ to Liverpool. After launching the first of his restaurants in England earlier this year in Manchester, ‘Six by Nico Liverpool’ will be the sixth addition to the growing restaurant portfolio in England, Scotland and Ireland. Pioneering a revolving culinary hub, every six weeks, Nico and his team will re-invent the dining experience serving a new six-course tastingmenu, each themed upon a different place, memory or idea. Simeone said of the latest opening: “We are very excited to bring an unforgettable culinary experience to Liverpool. It was the obvious choice when looking for next site thanks to its thriving food and drink scene.”

“Since we opened in Manchester earlier this year, we have had an overwhelming amount of support, with guests travelling from all over the North West to try each of our menus. We couldn’t be more delighted about bringing a completely new offering and dining experience to the people of Liverpool next”. Six by Nico Liverpool on North St John Street will open its doors in November 2019, becoming the latest addition to the city’s burgeoning restaurant and bar scene. From creative menu concepts to outstanding food and service, the venue will aim to become an immediate hit with the people of Merseyside.

Neil Rankin opening new plantbased restaurant in East London Chef Neil Rankin will launch his plant-based restaurant Simplicity Burger in London’s Brick Lane on 1st November 2019. In Rankin’s previous restaurants such as Smokehouse, temper and Pitt Cue, meat played a pivotal role Simplicity Burger will adopt the same meticulous approach to the provenance and preparation of ingredients to serve outstanding plant-based burgers in East London. Simplicity Burger was born out of a combination of Neil’s constant drive to challenge himself as a chef, as well as the obvious and urgent environmental need for us all to make changes to the way we prepare and consume food. Simplicity Burger aims to prove that plant-based food can be a no-brainer in terms of both quality and cost. Rankin has spent over eight months developing his unique take on the plant-based burger. The

resulting recipe — while something of a secret — uses a combination of techniques including dehydration and fermentation to create the restaurant’s patties. As with all Rankin projects, Simplicity Burgers’ food will be made using the highest-quality produce, and in its drive to be sustainable and zero waste, the restaurant’s vegetables will be the ‘seconds’ and not feature any singleuse plastic and will use compostable plates. It is this drive for sustainability and minimum waste which also led to Simplicity Burger re-using the venue’s previous décor rather than ripping it out and starting again. The result is a stripped-back, friendly diner-style

experience. The restaurant can cater for 45 covers, and while it does not take reservations, diners can kick back with a cocktail and wait in the restaurant’s subterranean bar, Last Days on Earth. Here, head barman Chris O’Neil, formerly of temper, will serve a fully-vegan array of cocktails and snacks until 1am. Simplicity Burger does not pay lip service to the notions of plant-based food or sustainability. Instead it is a committed response to these issues from a passionate chef keen to demonstrate that in 2019, plantbased burgers can showcase the same skill and attention to detail as those containing meat, while being easier on the pocket and, of course, the environment.

Industry News PAGE 7



InnuScience’s Connected system gains admirers in Fast-growing InnuScience – which is making waves in the restaurant and hospitality sectors- believes it is the first cleaning product manufacturer in the UK to launch an Internet of Things (IoT) based product monitoring system. Its system – Connected Cleaning – works by monitoring product usage, which is then reported on a monthly basis against the budget per site. A key benefit of this system is to allow the proactive management of any deviations from budget that could potentially occur. InnuScience, now an established global leader in commercial cleaning systems based on biotechnology, can achieve the upfront results of strong chemical products by using biological actives – fermentation extracts, enzymes and microbes – to create a residual cleaning action that boosts standards.

The industry leader prides itself on: • Performance: Connected Cleaning offers a superior performance on porous surfaces – such as natural stones, tile grout and safety flooring – as the actives penetrate the micro pores and extract the dirt. • Competitive Pricing: The cost in use of Connected Cleaning can be from as little as two pence per litre. InnuScience’s products are competitively priced compared to conventional cleaning products, ruling out the need to spend big to go green, as has been the case in the past. • Respecting the Planet: InnuScience insists on all of its products being environmentally-friendly with ultimate biodegradability of 99.99 per cent – according to OECD test 301 - being standard. In addition to these stringent internal standards, all the company’s cleaning products are either Ecologo or Ecolabel certified. • Safety: InnuScience’s cleaning products are not classified as hazardous – and in their diluted form they are not even classified, thus minimising any unwanted Health and Safety risks. • Passionate Service: A National Support Team is on standby to offer a proactive approach by connecting cleaning, monitoring product usage and slashing costs.


Connected Cleaning: Its cost in use can be from as little as two pence per litre.

Cleaning restaurant sector

Mr Winstone added: “Perception in the cleaning industry is that to enhance product quality, and specifically, to ensure the greenest products possible, product costs will need to increase. This is a major challenge against an industry backdrop that is dominated by diminishing budgets and the need to reduce costs. “We are also proud to be leading the way in sustainable packaging by having all of our packaging now in either recycled or bio-plastics. It’s easy to have one or two lines but to have moved everything across has been a real challenge that our team has risen to, resulting in us now leading the way in terms of sustainable products in and out of the bottle. “We believe the future of sustainability is in showing a total commitment to recycling and being environmentally friendly. Currently we have pilot projects to look at how we can optimize closed loop recycling, as well as getting used bottles back to us for rebottling.

Dashboard Readout from Connected Cleaning.

A router integrated into InnuScience’s dispensing equipment communicates product usage data back to the company via Wi-Fi or 4G. InnuScience is then able to issue simple customer reports in a traffic light format, indicating if product usage is in line with budget. The sophisticated system can also flag up other metrics such as usage diagnostics and empty product warnings.

for money. They are also planet conscious and people friendly. “Technology has the ability to transform the way we clean and the way we control the budgets around cleaning product spend. By monitoring our customer spend on cleaning products we can ensure that savings are being delivered and that product usage is optimal per customer site.”

This efficient procedure allows InnuScience to adopt a proactive approach and ensure that clients never run out of products. The dispenser can be accessed remotely to take corrective action where necessary. Nick Winstone, UK Managing Director of InnuScience, said: “InnuScience is passionate about providing high performance, responsible products that leave lasting impressions, so that you can go green without compromising the quality of your cleaning. Our revolutionary biotechnology products offer superior performance and unrivalled value

Nick Winstone, UK Managing Director of InnuScience.

“There is a lot of hype and ‘green washing’ in the industry, in terms of what constitutes a ‘green’ or sustainable product – most of which is completely misleading. Quite simply, it comes down to what impact the product has on its people and the planet, and our stringent biodegradability benchmark, and strict Enviro Performance Standards underpin the green strength of our products, along with third party certifications from EU Ecolabel and N American Ecologo.” InnuScience UK, based in Milton Keynes, is the youngest and fastest-growing of the top 15 manufacturers in the country supplying biotechnology-based cleaning products to the Facilities Management, Building, Hospitality and Care Sectors. The InnuScience UK range of professional cleaning products cover the needs of the most prestigious public sectors, education, restaurants, hotels, stations, airports, healthcare and retail contracts, and include cleaners and degreasers, maintenance products, industrial cleaners, odour eliminators, laundry products and floor care. PAGE




8 out of 10 people prefer Jo Delucci’s new improved rec

The new Italian gelato masters at Joe Delucci’s Gelato have perfected their recipes, making sure that their flavours taste better than ever! But don’t just take our word for it, according to certified independent research, 8 out of 10 people prefer the new improved recipes when compared to the old ones*. Italian gelato has a rich heritage dating back hundreds of years and is hailed as the original ice cream. Made with love the Italian way since 2005, Joe Delucci’s multi award-winning, indulgent gelato is made only with carefully sourced natural ingredients, whole fresh fruits and no artificial colours, flavours or preservatives. The Joe Delucci’s team is constantly working on developing further innovative flavours. The improved recipes deliver


an even more powerful flavour with four new sensational additions: “Walnut & Fig” (awarded Bronze at this year’s Casual Dining Show Innovation Challenge), “Chocolate & Orange”, “Blood Orange, Lemon & Carrot” and “Lemon & Vodka”.

buds and leaves an intensive, longlasting, clean taste. Their appealing range of 39 flavours is all vegetarian, predominantly gluten-free and includes non-dairy, fat-free and no fewer than 14 water-based, vegan-friendly flavours.

Typically lower in fat (using milk, not cream) and incorporating much less air than regular ice cream, meaning more deluccious gelato per scoop, you can be assured of a mind-blowingly creamy texture. The effect is soft on your taste

BRC accredited, Joe Delucci’s is the discerning choice for many leading chefs and is stocked by well-known restaurants, hotels, gastro pub groups, tourist attractions, garden centres, universities, pizzerias, dessert parlours,

oe cipes

delicatessens and cafes who either order and have delivered directly from Joe Delucci’s or who order through their nationwide wholesale food distribution network. Joe Delucci’s is the ideal brand to supplement your dessert menu and to create bespoke recipes whilst catering to the demands of your most fastidious customer. It’s available in 5 litre, 2.5 litre, 500ml, and 120ml theatre tubs – these are available in their five top-selling flavours – Vanilla, Chocolate, Strawberry, Coconut and Mango. Whether you are a new or an established operation, Joe Delucci’s offer a supportive start-up service with branded freezer deals and point of sale items. They also have branded ice cream carts for sale which are a very popular addition to events, increasing revenue and creating a great atmosphere. To learn more about how you can get your hands on Joe Delucci’s remarkable Italian ice cream, or to enquire about their gelato trading services, don’t hesitate to contact them today using the information provided below. This is a strong brand with an awesome product and tasting is believing.

Joe Delucci’s Ltd T 0844 557 1818

*certified independent audited research results of 200 people. Selection of like for like flavours, new Italian manufacturing partner in comparison with old manufacturer.





Upholding the highest standards of hygiene and cleanliness is a key concern for every catering business. The health and safety of customers and staff is paramount and adverse incidents can also have a devastating impact on a business and its reputation.

Hotels, restaurants and cafes should consider offering single use towels for drying hands in washrooms in order to uphold the highest hygiene standards Hand hygiene poses a particular challenge in the catering industry: some 80%1 of illnesses are transmitted by our hands and business owners need to set in place the very best systems and procedures in order to minimise the spread of bacteria and other disease-causing microbes (pathogens). Effective hand washing and drying by all involved in food preparation and serving are the first line of defence in minimising food-borne infections. The whole washing and drying process should take at least 20 seconds2. The hygiene process must also be repeated on a regular basis particularly after handling meats and different food types, and of course after a visit to the washroom. Paper products have always offered important hygiene advantages in a food environment: in both kitchens and food preparation areas and in serving and eating areas. New research demonstrates that single use towels also offer the hygienic method of hand drying following hand

washing in public washrooms in hospitals3. They dry hands effectively and also spread fewer bacteria than any other hand drying option – and significantly less than jet air dryers. This will prove reassuring to customers too. People need to feel confident that they are being offered the most hygienic method of hand drying in washrooms – regardless of whether they are in a large modern restaurant or a small local café. Single use towels are already recommended in hospital washrooms In hospital washrooms – where upholding hygiene is paramount – experts are already advising the use of single use towels to optimise hygiene: German hospitals recommend single use towels be used for hand drying following hand washing in public washrooms due to their excellent hygiene properties; Meanwhile the French Society for Hospital Hygiene, SF2H, strongly discourages the use of electric hand dryers as the method of hand drying in hospital washrooms and recommends the use of paper towels as the effective way to dry hands and minimise the spread of infection following a visit to the washroom4. Laboratory and real-life studies demonstrate the superior hygiene properties of single use towels Experts around Europe have explored the implications of hand drying in minimising the spread of infection. There is significant evidence from both laboratory and real-life studies to demonstrate that paper towels offer superior hygiene to jet air dryers.

1 Centres for Disease Control and Prevention https://www. 2 Centres for Disease Control and Prevention https://www.


3 4 SF2H-1.pdf; New_research_on_hand_hygiene_in_healthcare_settings/146702

washrooms using jet air dryers have significantly higher bacterial contamination than those equipped with single use towels for hand drying. Led by Professor Mark Wilcox of Leeds University and Leeds Hospital Authority, the study showed how antibiotic-resistant bacteria - including MRSA, enterobacteria and enterococci which can cause vomiting and diarrhoea - are found more often and in greater numbers in washrooms using jet air dryers, both on the floors and on the machines, than in washrooms using paper towels. It concludes that paper towels offer the hygienic way to dry hands and minimise the spread of bacteria following a visit to the washroom. Study findings have important implications for hygiene in the catering sector

Expert microbiologists have carried out studies to measure the impact of different hand drying methods - including paper towels, roller towels, warm air dryers and jet air dryers – on the spread of pathogens and overall washroom hygiene. They found that electric dryers contaminate both the air and surfaces with bacteria and viruses. 5, 6, 7, 8. The latest research project, undertaken in hospitals in France, Italy and the UK, provides real-world evidence that

Paper products are already widely used in the catering sector from kitchen roll and paper hand towels through to toilet tissue. Paper products are invaluable in kitchens and food preparation areas to wipe and dry hands and clean down surfaces; and they offer a convenient and sustainable solution for mopping up spills and cleaning tables in zpublic areas. The conclusions of this latest study demonstrate that paper products also have a role to play in promoting hygiene and minimising the risk of cross infection in washrooms and this has important implications for their use in catering settings. The findings also highlight the need for advice and guidance to be more readily available to managers and decision makers in the catering trade. Bodies such as the European Centre for Disease Control and the World Health Organisation offer guidance on hand washing9,10. In the light of the latest study findings, health authorities and those responsible for public health and hygiene across Europe and beyond will now need to consider whether they should issue specific guidelines for the catering industry on optimal hand washing and drying in washrooms.

5 Microbiological comparison of hand drying methods: the potential for contamination of the environment, user and bystander. E.L. Best,1 P. Parnell,1 M.H. Wilcox 1,2 – Microbiology Department, Old Medical School, Leeds General Infirmary, Leeds Teaching Hospitals NHS Trust1 & University of Leeds,2 Leeds LS1 3EX, UK. Journal Hospital Infection 2014; 88:199-206. 6 “Comparison of different hand-drying methods: the potential for airborne microbe dispersal and contamination” Keith Redway (Department of Biomedical Sciences, Faculty of Science and Technology, University of Westminster, London, UK) and by E.L. Best (Microbiology Department, Old Medical School, Leeds General Infirmary, Leeds Teaching Hospitals NHS Trust, Leeds UK). Journal Hospital Infection 2015; 89:215217 7 Evaluation of the potential for virus dispersal during hand drying: a comparison of three methods P.T. Kimmitt and K.F. Redway. Department of Biomedical Sciences, Faculty of Science and Technology, University of Westminster, London, UK. Journal of Applied Microbiology 120, 478--486 © 2015 8 Pilot study to determine whether microbial contamination levels in hospital washrooms are associated with hand-drying method M.H. Wilcox E.L. Best, P. Parnell Microbiology, Leeds Teaching Hospitals NHS Trust & University of Leeds, Leeds, UK. Journal of Hospital infection 2017; 97 200-2003.

Managers and procurement staff cannot be expected to be up-to-speed on the latest science and advice. They would benefit from the support of experts when taking decisions on the type of hand drying method to provide in washroom facilities, and also in training their staff in the very latest hand hygiene techniques. Paper has long been recognised as offering a sustainable solution in the catering sector. As a renewable raw material, made from trees, paper stores CO2 and so helps to mitigate global warming and also contributes to the maintenance of forests. The latest science confirms that single use towels also present the most hygienic option for the catering sector and will minimise the spread of pathogens such as those that cause food poisoning. Click here for more information.

9 10 handle/10665/44102/9789241597906_eng. pdf;jsessionid=FD7715CBD021D97F5AC936626955688B?sequence=1





20 ways to fix your restaurant: how technology streamlines operations, saves money and thrills diners By Luis De Souza, CEO of NFS Technology Group As a restaurateur, how do you feel about your business today? In these tough and competitive times, it’s common for owners and managers like you to have the uncomfortable feeling that things are not really quite as they should be within the operation. So here, we’ve compiled 20 ways your business might be going all wrong – and we explore how technology can give you the kind of control that makes it all go right.


I just don’t know where my profits are going


My front to back of house workflow is terrible

With so many elements to control, from reservations to staffing to stock levels, it can be a near-impossible job to track the operation from end to end.

To provide a great customer experience it’s crucial that your customer-facing front of house team and your BOH staff communicate well.

The technology fix? A good restaurant management system that provides you or your managers with an end-to-end view of the business online, in real time, any time.

But there’s often a huge gulf between the two that creates missed orders, delays, frustration and angry diners.

Backed up by in-depth reports it allows you to keep track of what’s going on – and take action immediately if anything is going wrong.


EPOS software helps by replacing paper with electronic orders sent direct from hand-held devices at tableside to the kitchen. No room for human error, and no delay in delivery.


Customers can’t make a reservation online

As customers demand increasing levels of convenience, restaurants can’t afford to miss out. An online reservations solution offers guests the opportunity to book tables 24/7, often using a popular app such as OpenTable.


We sometimes double-book diners

A paper reservations book can be imprecise. Online booking via app cuts out human error so you can’t sell a table twice – and it saves staff time, too.


Getting people seated takes ages

Restaurant management software provides graphical seating plans on a tablet or handheld device, and guest management functions enable your staff to give guests a wait time, preventing walk-outs.

6. 7.

Our service is slow…and We make too many mistakes with orders

Servers using EPOS software can use handheld devices including smartphones and tablets to take orders and send them straight to the kitchen, where it can link with kitchen automation. No room for human error.


Table turn could be quicker

EPOS software boosts table turn in your restaurant by getting guests seated quicker, served quicker and taking their payments quicker.


Taking payment is a nightmare, particularly with large groups

Diners hate slow payment. But remember those EPOS handheld devices? Your servers can take payments on them too, splitting bills easily.

business 10. Repeat just isn’t there

dishes 16. isCosting difficult

Your software will capture important details such as diner preferences for targeted email marketing.

Kitchen CUT makes it far easier to cost each dish precisely, and the restaurant management system collects data on what’s selling – it even advises on trends so your chef can respond.

often don’t have the 11. Iright number of staff Technology can’t solve your recruitment problems, but it can provide reports that reveal exactly how many people you need on at any given time.

not sure my staff 12. I’m are working effectively Making that happen can be as fundamental as using handheld devices to take orders and relay them straight to the kitchen. Or it can be as sophisticated as keeping track of individual performances, seeing who’s upselling and who needs extra training.

think my staff are 13. Idefrauding me EPOS helps provide a fraud deterrent by tracking transactions in detail, and flagging up unusual behaviours.

wasting money 14. I’m on duplicating roles across my group

Enterprise-level restaurant management technology hosted in the cloud cuts this out by providing head office access wherever your key managers are, online.

worried about 15. I’m allergens A huge concern for chefs designing menus. The savviest are turning to allergen-busting software such as Kitchen CUT, which works with your EPOS system to track allergens right down to ingredient level.

As a result, less food is thrown away.

like to try 17. We’d delivery but we’re not set up for it

Huge numbers of restaurants who were never able to offer home delivery now regard it as essential, using their EPOS system and services such as Deliveroo.

struggling to get to 18. I’m grips with self-service Self-service is a fast-food trend but it’s also making its way into casual dining where customers are happy to choose from a tablet menu integrated with your restaurant system.

I need kitchen 19. Do automation? EPOS technology supports both selfservice kiosks and tableside ordering, integrating seamlessly with kitchen automation systems where the order is split up and sent to the right preparation station – e.g. fries - at the right time.

20. I need quick ROI The best EPOS software is available at a low-cost monthly rental, or as a cloud option that keeps hardware costs to a minimum and makes deployment swift.

The future is now Just two years ago, a Deloitte r eport said: “The restaurant of the future: Increasing use of digital technology is providing challenges and opportunities to casual dining operators, impacting the full customer journey as well as business operations.” S i n ce t h e n , d i g i t a l re s t a u ra n t management technology has evolved rapidly, and now provides an unprecedented level of control for any restaurant business. In other words, the restaurant of the future has already arrived. And with the help of technology, it’s all yours.

* See more informative articles at PAGE




Classic Lodges Launch New Autumn Afternoon Tea Menu Classic Lodges, the independent hotel group, has launched its new Autumn afternoon tea menu offering a modern twist on classic sandwich fillings, cakes and treats, alongside traditional teas and homemade scones. Such was the popularity of the seasonal afternoon tea offering last year, the hotel group has decided to continue it. Chefs from all 10 owned hotels meet three times a year to discuss and decide each seasonal menu. The Autumn menu comprises a selection of freshly made to order finger sandwiches. Guests can choose from smoked ham and wholegrain mustard, mature cheddar with plum and apple chutney, roast beef with creamed horseradish and rocket, hummus and roasted red pepper and lemon pepper chicken with garlic mayonnaise. Alongside these, guests can enjoy a selection of delicious autumnal treats including carrot cake, treacle tart, banoffee fool and white chocolate and raspberry cheesecake. Also, as a new addition to the seasonal menus, the Autumn launch will see a new savoury option added – a homemade scotch egg.


All of Classic Lodges afternoon tea menu options can be enjoyed with traditional teas and homemade scones with clotted cream and jam. And for those looking to add a bit of extra fizz and sparkle to the experience, alcoholic drink options are available including Lansons Champagne, prosecco and a selection of classic cocktails. Richard Smith, Director of Marketing and Partnerships, says we believe in the great tradition of afternoon tea and believe it is made to be shared: “Our seasonal afternoon tea menus have been extremely popular since we introduced them last year. Everyone loves afternoon tea – so we decided to add a slightly different twist and reimagine a classic English afternoon treat.” The Autumn afternoon tea menu is available now at all 10 owned Classic Lodges hotels until 30 November, vouchers can be booked directly through Classic Lodges new e-commerce site –

Williams launches variable temperature Chef’s Drawer

Versatile space-saver can switch from chilled to frozen storage


he latest addition to Williams Refrigeration’s Chef’s Drawer range is a variable temperature model that can be switched from a refrigerator to a freezer. It features an entirely new body which, because it ventilates through the front, can squeeze into the tightest of spaces. The concept behind the Chef’s Drawer is to bring robust, practical refrigerated storage right to the cook face. An individual refrigerated drawer, it is made of stainless steel throughout and can cope with ambients as high as 43°C – making it ideal for busy commercial kitchens. The new Chef’s Drawer, model VWCD1, it is just 670mm deep, thanks to its refrigeration system being mounted to the side, as opposed to the rear. It can fit beside or under a standard 700mm work surface, leaving 30mm at the back to make it easy to plug in to a 13 amp supply. Like the established models in the range, the VWCD1 accepts 2/1GN pans, up to an impressive 150mm in depth, compared to just 100mm for some competitor models.

removable drawers and fittings for cleaning, a cassette-type refrigeration system for ease of servicing and maintenance, and swivel and brake castors, which make it both easily movable for positioning and cleaning, and rock steady when locked in position. The castors come in a choice of sizes, and there’s also the option of adjustable legs, so the height of the Chef’s Drawer can be specified to match the site’s needs.

The ability to suite the new Chef’s Drawer into tight corners will be a major benefit in smaller kitchens, or any site looking to save space. The robust construction means that two drawers can be stacked – doubling the footprint capacity. Crucially, the height of two stacked VWCD1 units is just 838mm, including castors, so they can fit under a 900mm high worktop.

Like the other models in the Chef’s Drawer range, the new VWCD1 offers a greener refrigeration solution. It uses natural R290 refrigerant and an eco-friendly high performance, high density polyurethane insulation.

The VWCD1 is designed to be easy to live with. Practical features include

“The latest Chef’s Drawer is a really versatile piece of refrigeration,” says Malcolm Harling, sales and marketing director at Williams. “It ticks the boxes for making the most of available kitchen space, for sustainability and

for multi-functionality. The ability to switch from fridge to freezer will be a big plus for many sites – it will help cope with seasonal menu changes, the need for extra chilled or frozen storage for events, and so on.” The VWCD1 measures 1100mm wide by 670mm deep and, depending on the castor or leg option selected, from 456mm to 530mm high. It has a capacity of 105 litres. The Chef’s Drawer range is available from Williams distributors; list prices for the new VWCD1 start from £2,300. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit





Save big with the FriPura tablet Want to save money, give your staff more time in the kitchen and help the environment too, FriPura tablets from Alliance can help you achieve all these. The kitchen. Possibly one of the busiest and high-pressure work environments there is, so much so it is notorious for it. Naturally, the most stressful aspect is cooking throughout the service periods, but the preparation before and after a shift can be just as mentally taxing and time consuming. But one area where time can be saved is the frequency of fryer oil replenishment and in turn, fryer deep cleans.

The tablet is made of a ceramic like compound which is placed in an envelope which is further stored in a metal box. Simply introduce this box to your fryer (number of tablets is dependent upon fryer literage, see the below table) and leave it there for the remainder of the fryer oil’s working life.

Understandably, all fryers are subject to a clean following the conclusion of a service shift with a more in depth and thorough cleansing after the frying oil’s working life has come to an end. But, by adding a FriPura tablet to your fryer you can increase the frying life of the oil by a minimum of 50%, meaning deep cleans are not required as often, saving your staff time for other tasks. As mentioned, staff time is not the only saving kitchens can expect to make when deploying these tablets. With a 50% increase in the longevity of the frying oil, this saving is reflected in oil expenditure.

But you’re probably asking how does it work, surely a 50% saving is not possible? 18 PAGE

The science behind the tablet works off the principle that during frying oil’s life triglycerides present in both the oil and food being cooked breakdown as a result of oxidation, hydrolysis and polymerisation reactions. In turn, the resulting by-products of these processes, referred to as surfactants, reduce the surface tension of the oil. This low surface tension means more oil is

absorbed by the food being cooked, thus decreasing the quality – an example being soggy, partly burnt chips. The presence of the tablet reduces these initial break-down processes meaning the high surface tension is maintained for longer. Tests carried out by Bibra Toxicology Advice & Consulting and Campden BRI concluded there was no notable difference between the quality of oil after 4 days of use without a tablet and oil after 8 days with a tablet. In turn, users have found when using the tablets their fryer oil consumption saw a reduction of over 50%, producing a massive saving in cooking oil expenditure. Moreover, because the volume of oil used is reduced, your kitchens environmental footprint is also decreased. This offers a USP which can be used to entice the ecoconscious diner, especially with the current controversies surrounding palm oil and its use in cooking oil. As the food being cooked is absorbing less oil due to the presence of the tablet, it benefits from a 23% calorie reduction along with an 11% reduction in acrylamides. The calorie reduction is always welcome, especially in the wake of the current fitness trend sweeping the nation, but it’s the decrease in acrylamide levels which is more advantageous to kitchens. With the 2017 EU amendment to kitchen legislations in mind, in particular its mention of how food produced should ensure acrylamide levels in food served be “As low as reasonably achievable”, this simple to implement reduction is well received. The tablets are simple to use and both scientifically and industry proven to cut costs, improve food quality and save staff time. Should you wish to find out more about the FriPura tablet, contact Alliance National, the only UK supplier of the product on 0844 499 4300, or send an email to Equally, click here to be taken to our online website where you can purchase the tablets directly. PAGE




FRI-JADO PAINTS A GREENER PICTURE Foodservice and food retailing equipment manufacturer, Fri-Jado, has used the relocation of its head office and production facility as an opportunity to establish premises, which lead the way in sustainable business practice. The company has moved to Oud Gastel in the south west Netherlands, some 25 miles south of Rotterdam, where it has set new standards in environmentally responsible manufacturing. The new building has been certified as “very good” under the BREEAM standard, which is the world’s leading sustainability assessment method for infrastructure and building projects The new, purpose designed facility incorporates state-of-the-art technology and automated features to deliver manufacturing and office environments, which are comfortable for staff, whilst having a minimal carbon footprint and ultra-low energy consumption. The building’s roof features 6,500 solar panels, generating enough electricity to serve the needs of 400 - 500 households per year. The climate control system (heating and cooling) is powered exclusively by electricity, in keeping with Dutch energy policy, and is driven by three latest generation heat pumps for energy efficiency. The building is protected by the highest levels of insulation to further reduce energy consumption. Both the interior and exterior of the plant benefit from energy efficient LED lighting, which is sensor controlled to avoid lights being left on unnecessarily.


The theme of sustainability has been carried through to the company’s manufacturing processes, with all operations except the powder coating line being powered by electricity, rather than gas. Fri-Jado has also invested in new machine tool technology to further reduce its impact on the environment. It has replaced two, notoriously power thirsty, laser cutting machines with new models, which consume up to 60% less energy than the previous models. The company has also addressed the issue of the planet’s precious resources in the manufacture of foodservice equipment, ensuring that 99% of the raw materials used will be recyclable at the end of the product’s serviceable life. Fri-Jado’s commitment to sustainability is far reaching; it has introduced hybrid company cars and will continue with its policy away from petrol and diesel powered vehicles for the future replacement of its existing fleet. Fri-Jado has provided a free charging point for electric cars at its premises, as an incentive to employees to adopt greener transport. Fri-Jado UK’s Director of National Accounts, Gary Thacker, claims that the investment made at the company’s new headquarters highlights its holistic approach to sustainability: “For over a decade, Fri-Jado has been leading the way in the design and manufacture

of environmentally sensitive kitchen equipment. The design of our chilled counters features a unique OmniCold refrigeration system, which together with low velocity air circulation, helps to reduce energy consumption to some 43% below the ECA Energy Efficiency Index threshold. We have also developed heated merchandisers, which feature an innovative and patented hot blanket holding system, air curtain technology and hot air recycling, which deliver energy savings of some 20%. In addition, these features combined with precise humidity control, ensure that food is maintained at perfect quality and appearance, over extended periods, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration.” He added: “The issues of energy efficiency and food waste remain high on the agendas of grocery retailers and foodservice operators. Public opinion and the activity of climate change lobby groups will increase pressure on OEMs and suppliers to make further progress in delivering more environmentally sensitive equipment. Whilst many manufacturers are merely paying lip service to green initiatives, Fri-Jado has demonstrated a root and branch approach to sustainability.”

CELEBRATING 25 YEARS REPRESENTING SOME OF THE WORLD’S LEADING CATERING EQUIPMENT MANUFACTURERS Hello ! Catering equipment Brands have come - and gone, but the ones showing in the attached Mini Catalog endure as market leaders by determinedly evolving to keep abreast, or often ahead, of demands from Operators in their quest for profits.

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These include providing pre-(and post-) sales test & demonstration kitchen facilities for menu testing and development; training for operating and technical staff either at the Uxbridge facility or at customer restaurants whichever works best for them. An outstanding plus is that the Tec Line Service team continue their 25 year support for these Brands providing delivery, installation and hi-level 7 day breakdown service to all our customers.

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Equipment spans from the smallest 13amp countertop steamer weighing around 2 kg, up to the huge Beech Stone Hearth Ovens weighing 1600kg–2000kg in gas or electric, and all sizes and types of equipment in between. This brief precis is a reminder for existing customers, or an introduction to potential customers, of these innovative and reliable equipment brands shown in the mini-catalog, which illustrates the current equipment Brand line ups. Time is always at a premium, so if visiting us at Uxbridge isn’t feasible we are also able to offer tailored on-site demonstrations on many of our pieces of equipment.

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Following its formation 25 years ago, Equip Line developed many hi-level support services for customers and over the years has continued to import, supply and maintain its manufacturers’ products by offering a variety of services.

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Call if you can spare some time to visit, or for us to come along and chat thru the equipment that you think might have a place in your operations. Jacki Walker CEO Equip Line Ltd Tel: 01895 272236 PAGE




Come on the 19th & 20th November, as Restaurant & Bar Tech Live transforms the ExCeL London into the biggest hub in Europe for the technologies transforming restaurants and bars, for yet another unmissable year! At the much-anticipated 2019 event, your FREE ticket will give you exclusive access to all of the hottest new tech trends in hospitality, immersing you in the ultimate marketplace for business growth and equipping you with all the tools you need to secure the success of your business for years to come. Designed to inspire ambitious industry professionals with an appetite for innovation, the show’s unparalleled line-up is sure to arm you with all the systems, gadgets, and gizmos you need to build your brand, boost your profits and attract hordes of new customers. Over the course of two action-packed days, you’ll join thousands of industry professionals all hungry for growth and armed with ambition as you take advantage of all that the show’s truly unprecedented line-up has to offer. As soon as the doors open to this year’s much-anticipated event, you’ll be able to find over 300 cutting-edge suppliers,

22 PAGE Restaurant & Bar Tech Live Show Preview

engage in 200 educational seminars, gain 1-2-1 business advice, cultivate invaluable new contacts, get involved in live demos and so much more, giving you unprecedented access to all the awe-inspiring advancements fueling the future of restaurants and bars across the globe. Better still, this year’s instalment runs alongside 5 other industry-leading events; collectively forming #FES19, THE biggest business growth event for the world of food and drink. So what are you waiting for? To register for your free ticket now, simply head over to For Exhibiting & Sponsorship enquiries: Tom Proudley - Managing Director +44 (0) 117 990 2850 For Marketing & Press enquiries: Andra Burlacu - Marketing Manager +44 (0) 117 990 2096

1 9 & 2 0 E XC E L ,



















UPDATE Crane Payment Innovations (CPI), a Crane Co. company, is pleased to introduce Paypod – a new cashier assistant for the UK market. Following a European road show and launch in summer 2018, Paypod is now focused on enhancing the cash handling process for retailers in the UK.

Paypod™ Technology Automates Cash Handling at Point of Sale

To use Paypod, the customer places their notes and coins into the Paypod, and the transaction is managed by software that interfaces with the retailer’s POS. Paypod returns notes and coins to the customer while store associates are able to assist customers without handling payment. The employee never touches the cash. Paypod saves business owners as much as £5,000 annually by automating cash transactions – including validating notes and coins, rejecting frauds, and issuing change to customers. Instant integration with point-of-sale systems means reliable accounting and accurate till preparation, saving retailers back room time. “With Paypod, the cash out (at the end of the day) now takes maybe 10 minutes, maximum,” said Kay Dickinson, Paypod customer and company director of Botham’s of Whitby, a 150-year-old bakery chain in the UK. “Everyone is heading home to their families now minutes after closing. They love that. It saves time, saves money, and it’s a great morale booster also.” Ideal for all retail outlets, including cafes, bakeries, bars, restaurants, convenience stores and newsagents, Paypod offers a flexible option for increasing efficiency during the checkout and accounting processes. With the flexible design, Paypod allows users to install with little alteration to their existing store environment, and instantly connects with most preferred ePOS systems. “The integration of technology has enabled many efficiencies in the modern retail environment,” said Jan-Hinrik Bauwe, President of Crane Payment Innovations. “Designed to work alongside retail staff, Paypod can handle all aspects of the cash transaction, leaving more time for associates to focus on customers while ensuring accuracy and accountability throughout the payment process.” Paypod is available in the United Kingdom, as well as France, Germany, Italy, Portugal and Spain. To see exactly how much money Paypod can save your business, please visit, or find us on social channels,,,, and

24 PAGE Restaurant & Bar Tech Live Show Preview

About Paypod Paypod™ is a Crane Payment Innovations (CPI) brand providing turnkey solutions for semi-automated cash handling. With over 50 years of experience in the payment solutions industry, CPI is proud to announce its latest innovation, Paypod. The Paypod Pay Station provides retailers with greater visibility and control over their transactions, all while enabling more authentic interactions with their customers. Empowering retailers by saving them time and money, Paypod is ready to be your newest cashier assistant.


Meet your new best friend... Kate’s smiling because she has peace of mind knowing her cash is safe when I handle the transaction

Let me introduce myself at

kate Me

Serving Up Employee Solutions Since 2004 Since starting in a bar in Copenhagen 15 years ago, Planday has been improving the lives of hospitality shift workers and their employers with a revolutionary workforce collaboration platform.

Meet Us At The Event

From November 19 & 20, 2019, visit the stand D190 to find out how Planday has helped make scheduling and staff management easier for our 26 Michelin starred restaurants.

Join the Discussion Unleashing Your Biggest Competitive Advantage: Your Employees As the pool of readily-available people continues to shrink and the costs associated with food production continue to rise, looking after your most precious resource — your staff – is now more important than ever. To stay competitive in the market and ensure you are the employee of choice, you need to get smarter and embrace flexibility with technology that supports transparency, openness, collaboration and teamwork.

Trusted by 17 Michelin star-rated restaurants

See for yourseLivlfe

r Tech Visit us at Restaurant & Ba for a FREE demo


19-20 November at stand

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secret weapon Procuremen t


Sin Sto




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Access Workspace gle

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, HR

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Reservations & Ticketing | HR, Scheduling & Payroll

0845 340 4542

Access Hospitality supports operators with all aspects of day-to-day operations from reservations, ticketing, EPoS, procurement, property maintenance and finance through to your most important asset, your people.

& Sch Pa ed yr uli o l l ng



Access Hospitality (part of The Access Group) is one of the UK’s leading providers of software to the hospitality market. Built by combining some of the market’s award winning, best-of-breed solutions, its unique position is in being able to support multi-site pubs & bars, restaurants, hotels, leisure and food-to-go establishments, helping them reduce costs, improve staff engagement and deliver great guest experiences.

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| EPoS & Stock Management | Property Maintenance | Procurement | Finance & Analytics

19th & 20th November 2019 - ExCeL, London

CPI is pleased to introduce Paypod - a new cashier assistant technology for the UK market. Following a European road show and launch in summer 2018, Paypod is now focused on enhancing the cash handling process for retailers in the UK.

Stand: I160

Paypod saves business owners as much as ÂŁ 5,000 annually by automating cash transactions - including validating notes and coins, rejecting frauds and issuing change to customers. Integration with point-of-sale systems means reliable accounting and accurate till reconciliation, saving retailers time preparing deposits.

Planday improves the lives of hospitality shift workers and their employers across the globe with a revolutionary workforce collaboration platform. With an easy-to-use, flexible shift worker management platform that empowers both managers and employees to collaborate and work more efficiently with transparent, open communication that improves employee engagement alongside integrated business tracking and reporting.

Stand: D190

Stand: B162

Employees can swap shifts and keep up-to-date on menu and work updates while businesses can save time and money on administering them and make sure their revenue and costs are properly balanced.

Access Hospitality (part of The Access Group) is one of the UK`s leading providers of software to the hospitality market. Built by combining some of the market`s award winning, best-of-breed solutions, its unique position is in being able to support multi-site pubs & bars, restaurants, hotels, leisure and food-to-go establishments in all day-to-day operations, helping them reduce costs, improve staff engagement and deliver great guest experiences. Restaurant & Bar Tech Live Show Preview PAGE 29



Come on the 19th & 20th November, as Restaurant & Bar Tech Live transforms the ExCeL London into the biggest hub in Europe for the technologies transforming restaurants and bars, for yet another unmissable year! At the much-anticipated 2019 event, your FREE ticket will give you exclusive access to all of the hottest new tech trends in hospitality, immersing you in the ultimate marketplace for business growth and equipping you with all the tools you need to secure the success of your business for years to come. Designed to inspire ambitious industry professionals with an appetite for innovation, the show’s unparalleled line-up is sure to arm you with all the systems, gadgets, and gizmos you need to build your brand, boost your profits and attract hordes of new customers. Over the course of two action-packed days, you’ll join thousands of industry professionals all hungry for growth and armed with ambition as you take advantage of all that the show’s truly unprecedented line-up has to offer.

19 & 20


As soon as the doors open to this year’s much-anticipated event, you’ll be able to find over 300 cutting-edge suppliers, engage in 200 educational seminars, gain 1-2-1 business advice, cultivate invaluable new contacts, get involved in live demos and so much more, giving you unprecedented access to all the awe-inspiring advancements fueling the future of restaurants and bars across the globe. Better still, this year’s instalment runs alongside 5 other industry-leading events; collectively forming #FES19, THE biggest business growth event for the world of food and drink. So what are you waiting for? To register for your free ticket now, simply head over to For Exhibiting & Sponsorship enquiries: Tom Proudley - Managing Director +44 (0) 117 990 2850 For Marketing & Press enquiries: Andra Burlacu - Marketing Manager +44 (0) 117 990 2096


19 & 20







Event Name: Restaurant & Takeaway Innovation Expo 2019 Location: ExCeL, London Doors Open: Tue 19th 10am - 5pm Wed 20th 10am - 5pm

Europe’s leading event for restaurant & takeaway owners CLICK HERE TO Activate this free e-ticket

30 PAGE Restaurant & Takeaway Innovation Expo Preview

19 & 20 NOV 2019



















Chow Down Without Choking the Planet The Answer is a Circular Food Packaging System

There’s hardly anything more welcoming than the ring of a doorbell and a delivery person standing there with a giant stack of pizzas, or noodles, Indian food, or sushi. As you pry the lids off those little plastic boxes of California rolls and tempura, a dilemma scoots up next to you. There’s the supreme satisfaction of a perfect mouthful of expertly prepared food. But there’s also a sense of creeping guilt, that you’ve somehow morally failed. There are a lot of reasons to feel good about paying someone else to do the cooking. Restaurants and takeout counters are how millions of people make a living.

The packaging, though, is another story. At the end of that scrumptious Indian meal, you’ve probably got leftovers, and you’re excited about taking some vindaloo and adding a bit of yogurt to it for tomorrow’s lunch. In a day or so, the contents of all those little plastic boxes will be depleted—and you’ll be left with a plastic hangover. We produce millions of tons of single-use, on-the-go food packaging waste annually. Most of it ends up in landfills or incinerators, with a tiny percentage being “recycled,” which is often just code for being shipped to Asia. By enjoying the food we love, we’re also choking the planet with food packaging waste.

32 PAGE Restaurant & Takeaway Innovation Expo Preview

We can’t have this. We can’t keep contributing to such colossal waste. The linear system managing food packaging waste is failing us. The real answer to managing food packaging waste is reuse. What’s needed is a circular economy approach, in a thousand small circles. At the neighborhood or community level, food proprietors, packaging producers and consumers need to share the responsibility for packaging waste. This is not a pipe dream. Durable food packaging can be delivered, collected, washed, then redistributed, in order to keep transportation costs and CO2 emissions to a minimum. The technology to do this already exists. What’s needed is the commitment from logistical organizations to take on the task of designing a new system. There’s no reason we shouldn’t be able to eat out when we want and take our leftovers home without creating mountains of packaging waste. A circular model rooted in reuse enables us to celebrate our communities, cities, and neighborhoods through the food we all enjoy, while achieving a system that achieves it all with no damage to the environment. Beth Massa, Founder Ozarka and ARK Reusables by Ozarka

Customer loyalty begins where food packaging waste ends.

No big drama. Great big impact. Our reusable, returnable food packaging systems make it easy for you to offer the zero-waste experience the world is waiting for. No extra cost. No extra time. Lots of extra customers.

Takeaway Without Throwing Away

It starts with supply Bizzon helps you send orders based on current stock, compare supplier invoices, and track item prices. Stock is synced after every order, right down to recipe ingredients. Guests can order from anywhere, straight to kitchen displays and printers. Staff are notified when orders are ready for table service or packaged for pick-up. Guests top up their orders and pay for their wine at any time by their preferred form of payment. Guests can order and pay anywhere. They like that flexibility and would take greater advantage of it, given the opportunity. Staff have the time to treat guests well and offer superior service. Bizzon enables you to treat loyal clientele to promotions based on guest purchase history. With every order, Bizzon lets you track sales, stock, staff, revenue, order history, and payments in real time. You build Bizzon from the menu up. Your new menu offers endless variations, modifiers, add-ons. You get a branded online menu that keeps track of take-away VAT, so you can start that revenue stream too, if you like. Staff learn the app in minutes. In hundreds of integrations we did, Bizzon has proven intuitive and simple to use. You can fit employee role permissions to your organisation and customise the reports they see. Switching from an inferior ePOS system that gives you less data visibility takes only one workday.

Get your Bizz On: • Bizzon makes restaurant management easy, even with multiple locations. • Track your stock, supply, margins, revenues, staff, sales - anything you want, really. • Build promotions, package deals, and special offers to fit a location or entire chains in seconds. • See what happens where, right down to the performance of a member of staff or the success of a dish on the menu in real time. • Control supply and stock across locations through a central inventory. • Access transparent daily operations and historical views. • Scale your operations with a snap of your fingers.. We’ll be at stand F270 if you would like to see how Bizzon works. Call +44 20 3319 5062 if you read this after the RTIE and are interested in learning more.

Restaurant & Takeaway Innovation Expo Preview PAGE 35



Expanding your Hotel Business The hospitality industry is hugely popular, and people are traveling more than ever. Although the sheer number of potential customers is exciting, this also means that the competition out there is fierce. If you are hoping to expand and grow your business, you will need to have a clear strategy that you can use as a roadmap for the future.

Target the right audience Marketing your hotel will be a lot more successful if you know who it is that you are marketing to. Come up with a clear profile of who your guests are and why they choose to stay with you. Do you attract businesspeople or holiday makers? Do your guests stay for one night or one week? Questions such as these will allow you to either market convenience or comfort, conference facilities or childcare options.

Expand what you offer Finally, if you have managed to incorporate these changes into your business but you are ready to expand further, increasing the beds you have can be the only way. A hotel can only grow to its capacity until you need to start looking at either expanding your existing hotel by building more rooms or buying another hotel. If you have systems in place in your hotel that are working, these can be adapted in your new business so that it will be up and running soon after the purchase. Using everything you have learnt from your first hotel will be extremely useful in guaranteeing success in your second. The additional location will also give you the potential to reach an entirely new guest profile opening up your reach!

Provide a unique experience If you know who your guest is, you can also offer personalised services and cater to their needs. Millenials and, to a greater extent, Gen Zs, for example, are concerned with issues of environmental sustainability. Making your hotel conscious of environmental issues and advertising this to your guests will show them that your brand is aligned with them. You will also need to keep your hotel up to date with the way that technology is shaping the hotel industry. Marketing your business digitally, ensuring you have positive online reviews and putting your business on online booking sites are the minimum requirement.

We’ve got what you need to

36 PAGE Restaurant & Takeaway Innovation Expo Preview













Reliable EPOS Solutions

Payment Solutions

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Retail & Hospitality

Simple, Affordable and Fully Supported EPOS and Payment Solutions.

Live Demonstrations @ Excel London

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0113 238 7300 /

Stand no E262

Microtek UK


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The Commercial Kitchen Ventilation & Fabrication Experts

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Bizzon starts you off with the usual: gross, refunds, tips, total, taxes, net, cash, card, room, pre-billing. You can break it down to location, member of staff, item served. Set up reminders and stock alarms. We also tell you how many of your customers have been before. Bizzon can handle as many locations as you can muster, with separate or joint inventories and complete functionality from the get-go. Multicurrency and multilanguage.

Stand: F270 Microtek are an independent importer, supplier and repairer of Point of Sale hardware and software. Having over 35 years’ experience we can offer solutions for sole traders and multiple outlets on a variety of equipment.

Stand: E262

Amongst others Mircrotek are the UK distribution partner for Uniwell and Clientron and offer both Embedded POS and PC POS systems to suit individual requirements. Search over 6,000 food businesses for sale in the UK, including restaurants, takeaways, coffee shops, catering, food wholesale and distribution. connects business buyers and sellers. The website is the world’s largest businesses for sale marketplace, attracting over 1.2 million buyers and sellers every month.

Stand: J220 One of the UK`s leading suppliers of kitchen ventilation and extraction systems, steel fabrications and odour control solutions to the commercial kitchen and catering industry. Trusted by kitchen professionals to meet the most stringent standards, including some of the most prestigious commercial kitchens and michelin star restaurants in the UK.

Stand: D244 Restaurant & Takeaway Innovation Expo Preview PAGE 39



P-Wave introduces its most plastic-lean, splash-eliminating urinal screen Available in five fragrances – Honeysuckle; Ocean Mist; Mango; Spiced Apple; and the newly introduced Cotton Blossom – Slant6 has the highest ratio of fragrance load to plastic than any other urinal screen, and consistently outperforms all other 30-day urinal screens. Using up to 50% less plastic, it is 100% recyclable. Slant6 is easy to install and fits more urinals than any previous design from P-Wave. Better still, Slant6 keeps walls, floors and trousers dry, thanks to its unique angled bristle design. P-Wave® urinal screens are the only range in the UK that feature the anti-splash technology on both sides of the screen – and this ‘anyway-up’ design ensures correct installation every time. “As innovators in the air freshening industry, P-Wave has continually raised the bar in terms of urinal screen technology and we are proud to announce that our new 5th generation Slant6 screen is another massive step forward,” said P-Wave Sales and Marketing Manager Mark Wintle. “With less plastic, a smaller size to fit more urinals and ‘zero splash-back’, the Slant6 reinforces why P-Wave is the number one brand of urinal screen in the UK.” “At P-Wave® we’re passionate about the environment and recognise that we have a social responsibility to introduce eco-friendly products to the marketplace,” said Mark Wintle. “There really is no planet B! And that’s why, despite being the most fragrant on the market, the Slant6 has the lowest plastic content of any premium competing urinal mat. And while the product is designed with waste recycling in mind, it also includes an additive that ensures faster biodegradation, should it find its way to landfill. “Slant6 really is the most eco-friendly, highly fragranced urinal screen on the market, so from January 2020 it will replace our existing best-selling 1.5 urinal screen, helping our customers improve their environmental credentials.”


Leading air-freshening innovator P-Wave has delivered a new angle on splash prevention and a major step forward in terms of urinal deodorising technology with the launch of its new Slant6 urinal screen.

Introducing Scentaura P-Wave® has also launched a new fragrance diffuser range under its recently created PW-Aroma brand. Produced in partnership with manufacturer Carpex, the Scentaura range of fragrance diffusers are ergonomically designed, discrete and user friendly. “Ideal for anyone looking to offer an up-market experience in their venue, the new PW-Aroma Scentaura fragrance diffuser range features advanced micro-diffusion technology, operates silently, and creates a perfect ambiance of subtle fragrance,” said P-Wave Sales and Marketing Manager Mark Wintle. “The Scentaura and Scentaura BT units have three scent diffusion levels, delivering coverage up to 200m3. The standard Scentaura unit is controlled via a panel below the front cover, but the Scentaura BT adds bluetooth control and advanced programming via a smartphone or tablet.”

Available in black or white, the Scentaura and Scentaura BT fragrance diffusers can be mounted on walls or flat surfaces. The 50ml Aroma cartridges are effective for up to 90 days. “Scentaura, Scentaura BT, and Scentaura Max deliver a choice of six well-researched and consumer-tested popular fragrances in easy to change aroma oil cartridges,” said Mark Wintle. “Scentaura, from PW-Aroma, offers the widest range of carefully researched and developed fragrances, delivered via the most advanced micro-diffusion technology from elegant units, designed for low power consumption,” said Mark Wintle. “Fragrances include: Basil & Citrus; Big Boss; Cute; Noble Garden; Oriental Blossom; and White Jasmine. “No matter what the location or space, Scentaura will enhance the experience for everyone.”

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Why employee experience is the key to gaining a competitive advantage in hospitality Did you know that employee turnover in the hospitality industry is 15% higher than the national average? When it costs an average of £75 for each casual worker you add to your team, the costs can quickly add up. Here’s how to avoid that situation and help your people develop long-term careers by rethinking your approach to the employee experience (EX) for casual workers. How can the hospitality industry improve its image among workers? I attended the UKHospitality Summer Conference and was heartened to see just how many companies are trying to deliver a better experience to frontline workers. Senior leaders repeatedly returned to a common theme: how do we make hospitality an attractive, desirable career choice? The UK hospitality sector doesn’t have an issue with appealing to workers. After all, it employs 10% of the nation’s entire workforce. However, the current challenge is that the sector isn’t as good at retaining employees as it could be – hence the focus on creating better employee experiences. Fortunately, everyone I spoke to at the conference is determined to improve the situation. They genuinely want to do better at attracting, employing and retaining the best staff. Now the challenge for company leaders is working out how to follow through on that aspiration and make hospitality an employer of choice. The best advice I could share with them was to ‘look after your frontline workers properly and they’ll look after your business.’


How hospitality companies can improve their employee experience There are two reasons why I tell business leaders to focus on the frontline. Often, so much focus is put on salaried staff; but you need to think about your frontline workers in equal terms. It’s important to retain talent across your entire business – especially when it comes to the people who usually build the closest relationships with your customers. Secondly, it’s essential for hospitality leaders to understand that engagement is about building sustainable and rewarding relationships, while employee experience is the holistic input and driver to this. Building a positive and lasting relationship with your frontline workforce is about far more than a catchy

employment brand. It’s also about how work fits into their lives – how you help empower staff to manage their hours and juggle their shifts. Sometimes, it’s just simple personal interactions that make all the difference. On average, people receive thanks for a good job every four and a half months. We can all understand where this comes from, given workloads and workforce sizes, but even small positive actions can have a major impact on the overall experience. Technology today makes it easy and efficient to deliver personal touch at scale. Are you asking the right questions about your casual workers? When it comes to the employee experience for casual workers, I believe it’s vital to keep asking yourself tough questions. Do they feel connected to you as an employer? Do they care about your company? If the answer to these questions is no, it’s time to be honest with yourself. Are your frontline workers truly happy to be there, or are you throwing away your investment by not looking after them properly? In an era of record unemployment, it won’t take long to see the answer in your frontline customer delivery.

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Senior restaurateurs put food allergies at top of table as major influencer in restaurant choice While all the focus may have been on food and service in the past, restaurateurs believe that catering to people with food allergies is now an equally great influencer in people’s decision to visit a restaurant.

44 PAGE Reservation & Booking Software

A survey of 350 senior restaurateurs including CEOs, Finance Directors, Restaurant Managers and Managing Directors throughout the UK revealed almost eight in ten of them (79%) believe a successful restaurant will depend on its ability to provide more variety for those with food allergies, which can leave families fearing to eat outside their own home. Food allergies are on the rise, particularly in the West, affecting around seven per cent of children in the UK and nine percent of those in Australia, while across Europe two percent of adults have allergies to food such as peanuts, dairy and shellfish.1

1 BBC commissioned study by Dr Alexandra Santos, Senior Clinical Lecturer at the Department of Paediatric Allergy, King's College London.

In the study by Bookatable, Europe’s leading online restaurant reservation service, the restaurateurs revealed that catering for people with medical conditions such as diabetes and coeliac (76%), vegetarians (75%) and vegans (73%) was also influential in people’s decision to eat at their restaurant, while the topics of sustainability, provenance and welfare weren’t far behind. When asked about what was influencing restaurant visits, the respondents said providing sustainable food options (70%), healthier eating options (70%), food provenance (69%) and high welfare meat and animal products (63%) were key, while reducing food waste (55%) was also important to diners. They are interesting learnings for restaurants that are keen to attract customers and succeed in a tough trading environment. Senior restaurant personnel confessed that things are not always in their favour and they believe the industry as a whole is facing many challenges such as growing customer demand/expectation (43%), too much competition (42%), pressures of profit margins (37%), staff retention issues (36%), heavy discounting (32%), higher staff costs (45%), supplier costs (41%) and equipment costs (39%), and a reduced pool of candidates to choose from (29%). On a more personal level to their restaurant, over a quarter of respondents (27%) said no-shows were a key concern, with 44% admitting they had a significant impact on their business. Among the consumer behaviour affecting them was less disposable income for people to eat out (41%), fewer bookings (34%), Brexit concerns that have made customers spend less (37%) and a growing preference for using takeaway services such as Deliveroo (43%). In welcome news, over half (52%) of those questioned said their restaurant was more profitable than a year ago, while 22% revealed they were making less profit and a quarter said it was the same - the remaining restaurants hadn’t been open long enough to tell. The East Midlands was the most successful region, with over three quarters of restaurant personnel saying they were more profitable and the South East had the most

restaurants that said they were less profitable than this time last year (34%). Michel Cassius, Bookatable’s Chief Executive Officer said: “It seems every restaurant has challenges to face, while having to go the extra mile to meet the needs of ever discerning customers. It’s no longer enough to rely on a good service, great menus and first-class service to encourage diners into a restaurant. Even having food allergy, vegan and vegetarian options are considered standard by diners these days. In 2019, restaurants must consider other influential factors like sustainability, ethical dining and reducing food waste whilst also creating a memorable dining experience if they want to attract clients and succeed in this competitive industry.” Bookatable, the online restaurant reservations service that matches diners with restaurants to create memorable dining experiences, commissioned 3gem to conduct the survey of 2,000 people in the UK.

About Bookatable Bookatable by Michelin powers Europe’s leading restaurant marketplace, with more than 17,500 restaurant customers and millions of diners booking every month. The company works with both restaurateurs and diners to bring them together in a single, dynamic marketplace. Headquartered in London, and with offices in Hamburg and Stockholm, the company has restaurants in over 34 countries. For diners, Bookatable makes exploring, discovering and booking a restaurant easy through its app and website, on mobile or desktop. From high-street favourites, to local eateries or the finest Michelinstarred restaurants, Bookatable has it all, with thousands of restaurants to choose from across Europe. Bookatable helps restaurants such as The Ritz, Bokan and Prezzo take online reservations through its own website,, and other key partners including, Instagram, Google, TripAdvisor, and Time Out. Its award-winning cloud technology helps restaurants manage their bookings and restaurant floor, to successfully fill tables when needed. More than 2.5 million diners each month are delivered to Bookatable’s restaurant customers from online reservations. For further information please visit

Reservation & Booking Software PAGE 45

Mobile Friendly/App Friendly Bookings Marketing & Promotion Tracking Extensive Pre-Payment Features Intelligent Diary With Class-Leading Flexibility Table Management Walk-Ins and Waitlisting SMS Paging FREE Online Bookings Avenista is the must-have tool for busy restaurants still struggling with pen and paper and is also the solution most favoured by restaurants needing an alternative when existing providers prove slow, expensive or ineffective. You built a great restaurant by insisting on quality, attention to detail and customer service. Now choose Avenista to ensure you get the same from your reservations partner.

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Perfect Pillow Ltd Perfect Pillow Ltd & it’s brand Razzmatazz disseminates an energetic concoction of hippy chic, funky originality and serenity, unique to any other natural health brand.

Perfect Pillow Ltd & it’s brand Razzmatazz disseminates an energetic concoction of hippy chic, funky originality and serenity, unique to any other natural health brand. The brightness of the product range & boldness of the brand statements contrasts greatly with the calming nature of the products. Our eccentricity is further expressed by one of our mottos; MAKE HEALTH - NOT WAR. All of our healthy, sustainable, handmade products are made with love and expertise on the great North Yorkshire Moors. When creating products, we consider the impact our actions have on our precious planet and our fellow inhabitants. This, and being aware of the stressful life we in the West have created for ourselves, has led us to conclude that relaxation, PERFECT SLEEP and pampering time is imperative for our well-being.

Our founder, Tony, first came across a Buckwheat Pillow whilst on a business trip in Tokyo and after realising how much better he felt spending just one night sleeping on a Buckwheat Pillow, Tony returned home and began making himself a version (to help him after being struck down by the debilitating illness, M.E). After testing his Buckwheat Pillow on himself, Tony began honing the design for the western market. The design that Tony settled on can be quickly and easily adjusted in any way, high or low, soft or firm, all the user has to do is remove some of the little buckwheat husks through the handy zip, then they can achieve their own unique sleep nivana. He soon realised the health and environmental benefits of sleeping on a Buckwheat Pillow. Unlike memory foam products, (that should come with a WARNING) which are made from 100% toxic chemicals, then contaminated with more toxic chemicals to make them fire resistant, such as a chemical called Chlorinated Tris, which was banned from use in children’s pyjamas in the 1970’s for causing adverse effects on health, Chlorinated Tris is still used in mattress production to this day! Our Buckwheat Pillows are completely natural, bio-degradable, sustainable and the cheeky little Buckwheat Husks have


the incredible ability of being able to extinguish flames, completely naturally, meaning that our Buckwheat Pillows passed all Fire Safety Regulations without needing any toxic flame retardants. Sleeping on a natural products has almost endless health benefits, many of our customers report, not only is their neck and back pain gone because of the support that our Buckwheat Pillows provide, but also that they are waking up feeling fresh with no congestion. All because they are choosing not to sleep on a toxic chemical cocktail of memory foam and other synthetic materials. Not only the best Pillow in the world, but the best value too! 20 years perfect sleep for as little as £22.95

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Ergonomic and tactile glassware with an Art Deco feel

If you are looking to make a point of difference with your glassware Divergence, the latest collection from Artis®, may well fit the bill. Divergence Manufactured by Libbey, Divergence was conceived during its first Glassology competition, when mixologists were invited to design their own glassware. Designed by Dries Venlerberghe, it is expected to appeal to mixologists and restaurateurs alike. Suitable for serving cocktails, juice or water, the geometric Art Deco style design of Divergence is very much on trend. The faceted sides act like a prism reflecting light and adding a pleasant look to any product served in it. The ‘chimney’ design of the glass makes it ideal for serving cocktails, since it concentrates flavours and funnels them towards the nose. Divergence is available in three styles – Rocks, Double Old Fashioned and Beverage. The Double Old Fashioned is ideal for serving rum, which is rapidly establishing itself as the successor to gin in cocktail popularity.


List prices start at £3.64 for the 29cl Rocks glass. The 35cl DOF costs £3.91, as does the 41cl Beverage glass. Divergence is one of many glassware choices in the Artis portfolio. This may be viewed online at: For a free hard copy of the complete Artis 2019 illustrated price list, call 020 8391 5544.

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Food safety management systems: more than a tick in the box for your food hygiene rating Ben Gardner, CEO of Navitas Group, explains how adopting an effective food safety management system can significantly boost food safety and hygiene practices. There’s a common misperception that an effective food safety management system arises as a result of other food safety and hygiene procedures and practices already being in place. That it simply means having the right food safety management ‘paperwork’ to track these procedures and does not help prevent food safety issues arising. While safer operating practices - or a lack of them - do impact directly on the hazards that result from storing, cooking and serving food, it’s an effective food safety management system that creates and cements many of these practices within a business, making them easy to implement and second-nature to staff. For example, using smart devices such as probes and temperature monitoring pods linked to cloud-based software, enables the automatic checking of foods from goods inwards – allowing kitchens to return products immediately to the supplier in the case of a problem – through storing and cooking to hot service. Snap-on, snapoff probe needles eradicate contamination between raw and ready to eat foods. Other hardware such as temperature monitoring devices stored in fridges, freezers and chiller cabinets, can monitor, record and report in real-time fridge and freezer temperatures. Readings can be measured to


within 0.1 degrees, providing confidence that food is stored at the correct temperature and immediate alerts issued in the event of an appliance failure. Then there’s the software. Smart devices can feed their information to a database held in the cloud, so that information can be accessed from anywhere. Storing cleaning checklists and schedules on this database helps ensure that tasks are completed, on a regular and recurring basis. Once a task has been completed, a senior team member checks and signs it off as complete. Any issues highlighted can be corrected by providing staff members with further training. Finally, easily accessible reports on all of these elements ensure that key food safety metrics are instantly available and ready for a food hygiene inspection. This combination of hardware and software gives businesses a vital centralised overview and control of food safety in their kitchens that can be accessed around the clock and on the go. Investing in food safety management is more than a tick in the box for food safety and hygiene compliance purposes. Done properly, it is a way of not only identifying and actively controlling risks and hazards in the food preparation process but also preventing and eliminating them.


Affordable + Safe + Compliant Our very own home-made innovative digital food safety management solution for your food temperature checks, appliance temperature monitoring & alerts, cleaning checklists & schedules and goods in. We also have a fully traceable food labelling solution. Multi-site view and management on one platform, accessible from anywhere, at any time. How can the Navitas Digital Food Safety Management System benefit you? SAVE TIME






“When Cycas first met Navitas we were impressed by the promise of a cost-effective automated system that put guests and team safety first, making it instantly accessible to everyone. Its simple-to-use technology has already exceeded our expectations, with the added benefit of freeing up our staff to spend more time making our guests happy, and we are delighted to be the first European hotel company to roll it out across its portfolio.”

Wayne Androliakos

Senior Partner - Operations




BROADVIEW CREATE STUNNING OUTDOOR STRUCTURE FOR SANDBANKS HOTEL When the prestigious Sandbanks Hotel in Poole, Dorset, realised they weren’t making the most of their outside space, despite it being on an enviable beach front location, they turned to the South’s leading shading specialists Broadview for a solution. Hotel owners, the FJB Hotels Group, wanted to be able to increase their offerings and revenue by using the area for additional entertaining, dining and events such as parties and weddings all year round, not just when the sun is shining. There was a good case for seeing a fast return on the investment with additional income from the area for the entire year. Having previously completed a number of awning installations for the beach-front hotel, as well as other FJB Hotels, and being familiar with the hotel and area, Broadview were the obvious choice to help solve their dilemma. Effortlessly transforming from veranda to enclosed room After an initial consultation, Broadview recommended the installation of a B200 XL Outdoor Structure from Brustor. The custom structure measures 12 metres by 5 metres and adjoins the hotel’s


restaurant. This striking solution was chosen because it creates the perfect space for both indoor and outdoor functions, offering the hotel complete flexibility and choice over how the area is used. The remote-controlled electric louvered roof, where the louvers can be rotated anywhere between fully open to fully horizontal and sliding glass panels can be quickly and effortlessly opened or closed to transform the space into either a sun-soaked veranda or an enclosed room protected from the elements. The frameless sliding glass walls also ensure that guests can still enjoy that all important and stunning sea view whatever the weather.

the hotel is enjoying a growing reputation as the go to place for hosting impressive celebrations and events. Owner of the FJB Hotels Group, John Butterworth, is thrilled with their new structure, saying “Broadview Shading Solutions was able to construct a large space which we can open up entirely for the summer months and enclose during the winter, enabling us to attract customers all year round…and boost our offerings.”

Attracting customers all year round

With the onset of Winter, it is good to see hotel guests and visitors enjoying time with friends and family seated within the additional covered space and taking full advantage of the great views Sandbanks has to offer.

The Sandbanks Hotel are delighted with their fantastic, versatile outdoor living structure and are already taking full advantage of the valuable additional space that brings in revenue all year round. Thanks to the B200XL Aluminium Structure,

Like to learn more about how an outdoor structure can increase your hotel, restaurant or café’s revenue just like the Sandbanks Hotel? Contact Broadview Shading Solutions today on 01202 679012 or visit:





The perfect outdoor shading & al fresco dining solutions for your business *

please contact us for more details

01202 679012

57 Hatchpond Road, Poole BH17 0JZ



HOT AIR FRYER / HOT AIR DRAWER / HOT AIR OVEN NO EXTRATION + NO FAT + NO MESS SMALL FOOTPRINT - PLUG & PLAY MODEL 13amp The Quik n’ Crispy ® countertop 13amp unit offers simplicity and versatility. Many operators want to serve the Ubiquitous Chips/Fries/ Wedges but often can’t. It could be premises limitations, or maybe the landlord won’t permit deep fat fryers, or there’s insufficient extraction, or limited power availability. Here’s the answer to overcome most, if not all, of these obstacles limiting your profits.

The model GF11D solution offers the potential to expand your menu giving customers many of the most popular food-on-the-go items. In addition to the potato products mentioned, think Sweet Potato Fries; Pizzas–traditional or Skinny; breaded Mozzarella Sticks, Spring Rolls; Samosas; Onion Rings; Chicken Nuggets; Fish Fingers; Scampi; Hot Dogs; grilled corn cobs; and more For an on-trend offer to meet individual customer preferences in this rapidly changing food world, a simple way to meet these diverse demands is to use separate cook drawers:

• Vegan – use a brown handled drawer • Vegetarian – use a green handled drawer • Meat or other Animal Protein products – use a black handled drawer

There is minimal potential for cross contamination: the searing high heat from the forced hot air, plus radiant heat, plus the elevated perforated drawer system, reduces particulates which are burned off, and the effective hot air movement ensures hot air reaches every corner for speedy results. Programmable Touch Pad controls allow one-touch operation and up to 15 pre-programmed menu items. Ease of use and simplicity of operation means just about anyone can quickly become familiar and be producing your menu within minutes. Used extensively in the Prison service, these compact and fast hot air units are now making headway into the high street and brewery markets . Equip Line has a 200msq well equipped Live Kitchen that customers are very welcome to visit to test their own products in the unit.

Call to arrange a demonstration on 01895 272236, or email 58 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: also works! PAGE




Well-known and highly regarded brands will set the new decade off to a flying start at January Furniture Show (JFS) 2020. The 4 day trade show which runs from 19th-22nd January at Birmingham’s NEC. It will highlight the current trends for mixed and reclaimed materials as it bursts with new collections in furniture and furnishings for both retail and contract. Over 500 UK and international exhibitors will fill the 5 main halls of the venue. Household names will exhibit alongside new and emerging brands to show the wide variety of styles that collectively comprise 21st Century form.

January Furniture Show is on point for the new decade In 2019 more than 21,000 buyers and visitors attended January Furniture Show. Post show feedback showed that 94% of the respondents stated that JFS was a must attend event and 81% stated that their main intentions in visiting were sourcing new products and networking with industry colleagues - with 1 in 3 saying that JFS was only the trade show they visited annually.


From tables to lighting and flooring to soft furnishings, every sector of the show will focus attention on the use of mixed materials, reclaimed woods, metals, plastics and glass in modern furniture design and production. Looking forward to the 2020 show Event Director Cleere Scamell said that he was excited about JFS 2020 saying: “We know that we are

delivering the brands and products that buyers want to see - buyers will not only see the very best of what is available on the market, they will also see ingenuity, clever use of materials and manufacturers answering the demands of modern living and modern hospitality.” Building on successful show developments from the 2019 event the 2020 iteration will feature an extended LIGHT at January Furniture Show sector. In association with the LIA (Lighting Industry Association), LIGHT@JFS will feature both UK and

Tables and chairs will abound in every hall of JFS as both UK and international cabinet companies introduce new models and ranges using varied materials including marble, glass, metal, stone, resin, plastics and wood. From the UK Baker Furniture, Bentley Designs, Ercol, Kesterport and Rowico are just some of the ever inventive companies setting cabinet trends with their use of materials and imaginative design. Joining them are a host of high-end European brands including ALF, Blue Bone, Camel Group, Gwinner, Hartman, Skovby, VIDA Living and Weimann who bring Italian chic, German engineering, Scandinavian cool and Irish charm combined with a myriad of finish options to their collections. Upholstery is perennially popular at January Furniture Show and big name UK manufacturers will feature throughout, including Duresta, G Plan, Buoyant, Ashley Manor, Parker Knoll and Michael Tyler - all demonstrating the abundant design flair and manufacturing skills within the British Isles. Renowned European brands including Ego Italiano, Italia Living, ROM and SITS all return with new designs for made especially for the UK market. Each will demonstrate their individual style and exemplary execution with soft leathers, heavy duty linens and modern fabrics covering their on-trend models.

International companies showing extensive collections of general, task and accent lighting - everything from small table lamps to statement chandeliers for use in residential and commercial environments will be on display. Interior and exterior lighting in styles from industrial to ultra-modern will be on show from lighting companies including Searchlight, Franklite, Girard Sudron, Impex Russell, Inspired Lighting, Tp24 and Dar Lighting. Proving hugely popular in 2019 LIGHT@JFS was one of the

most heavily visited areas of the event and is set to be a big draw again in 2020. BEDS at January Furniture Show was another successful show development in 2019. It returns in 2020 with extended space and new exhibitors. Major brands including Silentnight, Sealy, Highgrove Beds and Millbrook are among those showing their new models of beds, mattresses and sleeping accessories and will form a powerful assembly of the some of the best bed and mattress companies in the UK market.

Playing a pivotal role at January Furniture Show interior furnishings including rugs, mirrors, tableware, glassware and art attract huge numbers of buyers. In form brands including Art Marketing, CIMC, Culinary Concepts, Gallery Direct, Libra, Kelston House, Pacific Home, Pharmore and Scatter Box are just some of the major brands releasing their comprehensive new collections for 2020. With themes encompassing tropical, industrial, glamour, seaside and botanical to name a few, visitors will be spoilt for choice with the diverse selection of interior furnishings on show. January Furniture Show gives contract, retail and design buyers an unequalled opportunity to see the incoming furnishing trends and select the best of the new from expert and up and coming brands. Entrance is free, to register and see the full exhibitor list please go to: PAGE




Restaurant Update is proud to be partnered with the Leisure Food & Beverage Expo 2019! Restaurant Update is excited to be partnered with the UK’s leading trade show for growing your hospitality offerings and increasing income; Leisure Food & Bev Expo 2019. Get your free tickets HERE

The show takes place at the NEC in Birmingham on the 6th and 7th of November. Save the date for what promises to be bigger and better than ever before.

Check out some of the highlights below:

• Expert-led panel debates covering

• This leading-edge event provides • hospitality owners with 50 eye- • opening seminars, 150 hand-picked • exhibitors and unrivalled networking and business opportunities; don’t miss out! In 2018, 3.9 million people in the UK worked in the food and beverage industry, making it very crowded and difficult to gain competitive advantage. This event will help you learn how to outperform your competitors, grow your hospitality offerings and increase revenue.


a wide range of topics 1-2-1 business advice Product launches Live demos Exclusive show offers

The British Beer & Pub Association are especially excited for the world-class line-up of speakers, including industry leading experts and innovative suppliers. These are sure to educate and motivate all visitors as well as provide forward-thinking business owners with everything needed to innovate their hospitality offerings. Your FREE Tickets will also allow you access to their adjoining shows: The

Family Attraction Expo, Holiday Park & Resort Innovation Show, and the award winning Farm Business Innovation Show giving 18,000 key decision makers front row seats to over 1000 Exhibitors, 500 seminars, unrivalled networking opportunities and much more.

Revolutionising the leisure industry’s F&B sector





150 Suppliers

FREE To-Attend

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Register for free tickets on or call 0117 990 2097 RUNNING ALONGSIDE:







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