The latest news, products and services from the restaurant industry, for the restaurant industry February 2019
Longflint launch new range of craft spirit cans for Casual Dining operators Page 10
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Industry News Royal Lancaster, London Casual Dining Show Preview Grease & Waste Management Beer & Wine Technology Recommended Suppliers
intu to create new grab and go food offer following intu Watford extension launch
hopping centre owner intu is investing more
a top 20 retail location in property consultancy
than £1 million to create an additional food
CACI’s national ranking. The rest of intu Watford
offer at intu Watford following the launch of the
has also undergone a £13 million refurbishment
centre’s £180 million retail and leisure extension
programme with work to replace flooring, ceilings
and lighting and refurbish the centre’s car parks and toilets.
A series of new food outlets will open at the opposite end of the centre to intu Watford’s
Rebecca Ryman, regional managing director at
extension to transform the space into a relaxed,
intu, said: “Every area of the centre has been
communal dining experience.
refurbished as part of our strategy to establish intu Watford as a leading day and night out destination
The redesigned interior will encourage communal
and this is the latest phase in our plans to create
dining by incorporating giant pods where groups
an even better customer experience and more
of friends, family members and the high number
opportunities for the brands there to thrive.
of office-workers in Watford will be able to enjoy a bite to eat together.
“We wanted to complement the casual dining experience at intu Watford’s new retail and leisure
Five grab-and-go caterers will take space there to
extension with an equally strong grab-and-go food
further enhance the centre’s casual dining offer
offering at the other side of the centre that will
following its expansion and, with brands like John
capitalise on its 14 million a year footfall and the
Lewis and popular climbing operator Rock Up
vast numbers of office workers in the town. The
nearby, provide a strong retail and leisure offer at
mall-space is being completely redesigned with
both sides of intu Watford.
an inviting communal dining experience that will increase dwell time and drive footfall to our new
It follows the launch of the 400,000 sq ft extension
food outlets as well as nearby retail and leisure
which has introduced new restaurants, leisure
brands like John Lewis and new climbing operator
operators and stores to turn the centre into a
day out destination and promote Watford into
4 PAGE Industry News
British Takeaway Campaign launches ‘healthier choices’ toolkit after calorie cap proposal
Paul and Emma Ainsworth to open cookery school Mahé Michelin-starred restaurateurs Paul and Emma Ainsworth and their head chef John Walton have announced plans to open a cookery school and chef’s table called Mahé. Named after the Seychelles island where Paul’s parents met, Mahé is set to launch in May 2019 in a site adjoining Paul Ainsworth at No.6. The school and chef’s table will aim to reflect an ethos of ‘beginnings’ through its family ties to the island as well the fundamentals of cooking, while showcasing Cornwall produce.
The British Takeaway Campaign (BTC) has launched a toolkit to help members offer healthier choices as the government
Mahé will operate as a cookery school
looks to implement calorie limits on the sector.
during the day with Walton teaching up to six people how to produce their own dishes
The toolkit, available from the campaign’s website, suggests
to take home. The course will also include
a number of soft-touch measures – including offering smaller
breakfast, a behind-the-scenes tour, lunch
portion sizes, making sure water and low-sugar drinks are available, and not adding salt after cooking. BTC chair Ibrahim Dogus said: “The BTC is launching the Takeaway Toolkit to support restaurants who want to respond to consumer demand for healthier options. We know many takeaway businesses have already made real progress and providing this support will help many more to do so. Under proposals published in December, pizza would be capped at 1,040 calories, while chips, waffles and mashed potatoes at 416 calories. The industry is less restricted under the guidelines than other food providers, with coleslaw, potato salad, onion bhajis, pakoras, vol-au-vents, tempura prawns, Yorkshire puddings and prawn cocktails limited to 134 calories in supermarkets and 555 calories at restaurants. Paul Scully, MP for Sutton and Cheam, added: “It’s brilliant to see the British Takeaway Campaign launch an initiative to help takeaways offer healthier choices. “Many takeaways across the UK are already making strong progress, and the Takeaway Toolkit’s four simple steps will be invaluable in helping to spread best practice even further.”
Industry News PAGE 5
AA announces new Rosette Award winners Restaurants honoured with four AA Rosettes are Old Downton Lodge (Ludlow, Shropshire), Roganic (London) and The Dining Room, Whatley Manor (Wiltshire), while those awarded three AA Rosettes include Gordon Ramsay’s London restaurant Pétrus, Rothay Manor Hotel & Fine Dining, and Allium at Askham Hall. Establishments with three AA Rosettes are all outstanding restaurants achieving standards that demand national recognition well beyond their local area. Those awarded four AA Rosettes are among the top restaurants in the country. New four AA Rosettes:
• The Dining Room, Whatley Manor, Malmesbury, Wiltshire • Old Downton Lodge, Ludlow, Shropshire • Roganic, London, W1 New three AA Rosettes:
• • • • • • • • •
Alchemilla, Nottingham, Nottinghamshire Allium at Askham Hall, Askham, Cumbria Cornerstone by Chef Tom Brown, London, E9 The Cross at Kenilworth, Kenilworth, Warwickshire etch. by Steven Edwards, Brighton, East Sussex Fordwich Arms, Canterbury, Kent John’s House, Mountsorrel, Leicestershire Launceston Place, London, W8 Lords of The Manor, Cheltenham, Gloucestershire
• The Methuen Arms, Corsham, Wiltshire • Pétrus, London, SW1 • Rothay Manor Hotel & Fine Dining, Ambleside, Cumbria,
• The Salutation, Sandwich, Kent
• Stem, London, W1 • Stocks Hotel, Sark • The Wilderness, Birmingham, West Midlands
6 PAGE Industry News
Club Mexicana to open burger bar at Netil Market
Thunderbird Fried Chicken to open permanent site following TriSpan investment
Street food operator Thunderbird Fried Chicken is set to Club Mexicana, specialists in Mexican vegan food, have
open its first restaurant in Brixton after securing private
opened a new concept at Netil Market on the 26thof
equity funding from TriSpan.
January: The Burger Bar. The wings and fried chicken concept, founded by Matt Founded by Meriel Armitage, Club Mexicana has changed
Harris in 2015, had been operating out of London Union’s
the perception of vegan cooking and built a reputation
street food markets in Shoreditch and Canary Wharf.
for the city’s best street food that just happens to be vegan.
The investment has seen Marcel Khan, who previously worked with Nando’s, appointed chief executive with
The menu takes classic burgers and gives them the
immediate effect. Former Itsu CEO Ivan Schofield has
infamous Club Mexicana make-over. The menu will
been appointed non-executive chairman, alongside Tortilla
include; The Mexican Fried Chick’n Burger with annatto
Mexican Grill founder Brandon Stephens, Ian Edward and
glazed fried ‘chick’n’, pickled cabbage and mustard
Trispan partners Robin Rowland and Joseph-Patrick Dib.
mayo; Beer Battered ‘t0-fish’ with tartare sauce, deep fried capers, pickled cabbage and salsa verde; and
Harris said: “This investment represents a huge leap forward
Sticky Glazed ‘Ribs’ with slaw, pink onions and jalapeno.
in making a dream come true. Thunderbird Fried Chicken
For sides Meriel will bring her Loaded Nachos with
was a business born of passion and I am incredibly grateful
guacamole, pink onions, salsa verde, pickled jalapenos
to the angel investors and Ivan, who supported me at the
and chipotle oil, Mexican Fries with chilli lime salt and
outset, and to TriSpan, Marcel and the whole team for
hot sauce, as well as her cult-classic: Deep Fried Cheese
recognising its potential and joining us on the journey.”
served with Mexico city’s favourite hot sauce: Valentina. Khan said: “Thunderbird was love at first bite; I’m excited They will also be serving Club Mexicana’s very own pale
about supporting Matt and the team to deliver a world-class
ale created in collaboration with Beer 52 and all natural
product to a wider market. The UK is ready for quality fried
chicken and wings.”
Industry News PAGE 7
‘Big topics’ of 2019 explored by foodservice heads Allergens, Brexit, food trends and sustainability are predicted to have the greatest impact on foodservice businesses in the coming year, according to Bidfood. 8 PAGE
At its annual food festival – an exhibition showcasing the very best of Bidfood’s own brand and branded products and support services – the foodservice provider brought together key players from the industry to debate these pressing issues and discuss practical solutions for the future.
call for greater clarity on allergen labelling. With changing government legislation likely to be announced in July this year, the impact on the industry is set to be huge.
Key insights from the event were: Allergens
Bidfood called for a standardised approach to dealing with allergen information, stressing the need for wholesalers, retailers and other industries to work together to establish a best practice approach.
Whilst the conversation around allergens bubbled away across 2018, the Pret tragedy sparked a consumer
In addition to continued growth in the free-from market, Director of Technical Services at Bidfood, Angela
O’Donovan, predicted increased focus on the use of probiotics and microbiotics, which are thought to play a role in allergy management and prevention. Brexit Key industry players from Bidfood, WSH and KP Snacks explored what Brexit could mean for foodservice and hospitality in a panel debate. There was resounding agreement amongst the panel that business agility is of paramount importance in the approach to the 29th March. Despite looking in-depth at some of the challenges of Brexit, the panel emphasised that it shouldn’t be all doom and gloom, and that Brexit may also present some opportunities, from growth in UK food and drink export, to post-Brexit innovation. Trends The political environment, concerns around sustainability, food provenance and global food influences are set to fuel the major food trends of 2019. Bidfood’s insights team explored what this will look like across all sectors of the industry and gave practical suggestions for adopting new products and flavours onto
menus. Advice included looking to foods like ‘trash fish’ and lesser-known cuts of meat for inspiration, using vibrant, experimental flavours found in Afro-Caribbean food and making vegetables the stars of our plates. More information can be found in Bidfood’s 2019 Trends Brochure. Download it for free here: www. bidfood.co.uk/2019-food-trends Sustainability WRAP’s Pete Rayner outlined sustainability topics which will drive strategic workstreams at Bidfood over the coming year. Food waste reduction, plastic packaging strategy and a drive towards more sustainable business modelling set to form the basis of these. As part of the conversation around food waste, WRAP introduced the concept of ‘Compleating’, the process of eating the entire vegetable/food product. The charity emphasised its desire to work together with partners like Bidfood to change social norms which have built around food consumption.
Tim Adams, Director of Marketing and Corporate Sales at Bidfood, commented: “Helping our customers remain futureproofed and robust in the midst of social, economic and political uncertainty is front of mind for us at Bidfood. “We’re continually looking ahead and analysing what’s set to influence the supply chain, menu development, consumer expectations and loyalty. “This is then fed into our whole offering, from food & beverage and non-food, to consultancy and menu development. “Our annual food festival is great chance to share the expertise we’ve gained with our customers. “With such a challenging, yet exciting year ahead for the industry, discussing the biggest insights, obstacles and considerations at the event was hugely valuable for us all.” For further information, contact Lotte Kendall or Brodie Farrow at Speed on 0117 973 3300 or email firstname.lastname@example.org
TIME TO ADD CRAFT GIN, RUM & VODKA TO YOUR RANGE?
The East London co. redefining the RTD category
Over the past 10 years we’ve all become accustomed to the quality of craft beer on offer in restaurants. Customers now expect a better quality of drink when they head out to eat, whether that be quick service dining or a full sit-down affair. But whilst packaged beer has come on leaps and bounds, the ready to drink spirits category has been left in the doldrums.... But there’s a company from Bethnal Green in East London who are quietly working away at changing all that. The Longflint Drinks Co. have been supplying the likes of Byron Burger, Selfridges, Whole Foods and Beavertown Brewery’s Tap Room with their bottled cocktails for three years now. Their collaborations with some of the UK’s top craft spirits producers (instead of using the cheapest bulk alcohol) has led them to produce a range of drinks that are quickly catching up with their craft beer brewing peers. With the launch their new can range this month, they are targeting the casual dining market with three drinks that are right at the top of UK diners’ wish list. Mark O‘Reilly, co- founder of Longflint says “Craft Gin, Rum and Vodka shouldn’t just be the reserve of the high-end cocktail bar. We want people to be able to enjoy a burger or bowl of ramen with a drink that really knocks their socks off!” Longflint will be exhibiting at this year’s Casual Dining Show, Stand H90 www.longflint.com
“Longflint exist to reinvent what a ready to serve cocktail can be in terms of flavour, attitude and quality. We take all our inspiration from our years of working in craft beer and pour it into our beautiful drinks with the same passion and energy as the finest brewers.” Longflint Co-founder, James Law
GET SET – GET SMART GO EAUVATION... Leading sustainable water provider, EauVation, is launching two groundbreaking products, EauVation SmartTap™ and EauVation TouchTap™. E auVation SmartTap™ is the ideal system for drink or food prep areas in the kitchen, restaurant or office. This neat little under-counter system is compact and powerful, quickly dispensing boiling, chilled still and sparkling water options in high volumes at the simple touch of an easy-to-use, illuminated button console.
“EauVation is increasingly the ‘partner of choice’ for those operators who want to serve water in a sustainable way. And by doing so, our customers are enjoying the added benefits of no storage, no waste, good profit margins, and engaging their consumers with signature marketing. Our new EauVation SmartTap™ and TouchTap™ are another step in our journey of innovation and are being launched as a direct result of us listening, and responding, to customer needs”.
EauVation launches two ground-breaking products The SmartTap™ can be positioned as a stand-alone system, or under/over-sink, and has been designed to withstand the demands of high-use areas. Easy to configure, with both left and right-handed options available for flexible functionality, the height of the dispense tap can be customised to allow for bottle filling to suit each site. In turn, EauVation TouchTap™, with its ‘one tap, five functions’ is the most stylish and technologically advanced multifunction tap that is on the market. Described as the most robust and reliable system available to operators, its touchscreen control panel dispenses boiling, chilled, sparkling, hot and cold filtered water as standard.
Both the EauVation SmartTap™ and EauVation TouchTap™ have unbeatable low energy consumption, and come packed with high performing insulation. Manufactured and assembled in Great Britain using the highest quality components chosen for their proven strength, the systems are easy to install and service and offer the choice of filtered or pure boiling, chilled, still and sparkling water modules, as well as ambient water. www.eauvation.co.uk
Marketing Manager Adam Lenton says that both the SmartTap™ and TouchTap™ are terrific products that can make a real difference for busy caterers who are looking to reduce waste and clean up their environmental act by turning to sustainable water provision: PAGE
Royal Lancaster London UPDATE
EAT. DRINK. SLEEP
Royal Lancaster London
Royal Lancaster London last year celebrated its 50th year of delivering charming hospitality and breath-taking views of Hyde Park and London’s stunning skyline to guests, and has recently unveiled a brand new design following a £85 million renovation of the internal areas and external structure. This mid-century icon reinstated its original name ‘Royal Lancaster London’ following the renovation which feels appropriate as the hotel allows you to feel like royalty. Royal Lancaster London has a coveted central London location, quietly located next to city centre landmarks including Hyde Park, Kensington Gardens and Oxford Street and is easily accessed via Lancaster Gate or Marble Arch Tube Stations. Wherever you are within the hotel you experience a 360 view of the city of London and these landmarks and when London is lit up, the backdrop provided to any room and the restaurants is incredible.
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Approaching the hotel demonstrates the renovation as the entire frontage of the hotel has been remodelled and the exterior architecture now features a dramatic 8-metre high glazed façade revealing an impressive double-height reception space. The showpiece of the lobby is a palatial sweeping staircase made of 300 square meters of white Carrara marble which wraps around to the first floor. Set within acres of white marble is the elegant Hyde Bar, a new innovation echoing the name of London’s most famous royal park. Designed with the most discerning guests in mind, Champagne, cocktails, coffee and light cuisine are served throughout the day. Royal Lancaster London boasts 411 guestrooms across the 18 storeys which each room providing a scenic view of London and a timeless style mixed with contemporary aspects of hospitality and design. All of the guest rooms have Handy phones, hidden international plug sockets, bath robes, slippers, The White Company toiletries, waterfall showers and under floor heating in the bathrooms. TVs show over 138 international channels and 33 radio stations are available. The executive double room offered a stay in complete comfort and as a result of being placed on the upper 4 floors of the hotel provided unrivalled views. The spacious room features a comfortable king size bed which means a pleasant night is almost guaranteed, a large seating area and a working desk for any business guests. The room exhibits luxurious aspects, especially the marble bathroom with bathtub, 55 inch flat screen TV and Nespresso machine. The dual controlled blinds with a daylight and night setting gives you control over the darkness of the room depending on how you prefer to sleep and the room was completely sound proof so the noise of city life wasn’t noticeable. The complimentary breakfast once again gives an opportunity to enjoy views over Hyde Park as you start off the day and the buffet style breakfast, consisting of cooked breakfast items including scrambled egg, bacon, sausages and beans or continental items ranging from pastries to yoghurts to ham and cheeses mean all tastes and requirements are thoroughly catered for. The service level provided throughout the stay by the staff at Royal Lancaster is impeccable, check in is seamless and all staff exceed expectations when it comes to politeness and they implement the Royal Lancaster core value ‘We Always Care’ impeccably and assist in making your stay truly exceptional. Royal Lancaster London after the renovation really does provide the ultimate hotel experience for guests throughout all aspects of your stay and is an immaculate jewel in London’s bustling boutique hotel crown and therefore should be on everyone’s muststay hotel list.
Royal Lancaster London PAGE 13
Gold for Tilda Young Chef of the Year Winner It was gold for chef Dylan Hodgson from RAF Marham, who was crowned Tilda Young Chef of Year, at the prestigious Salon Culinaire. In partnership with the Craft Guild of Chefs, the new UK junior champion impressed the judges with his Thai Spice Pineapple Rice made using Tilda Basmati Rice, pineapple, coconut cream, edamame and cashews. The street food inspired vegan dish, delivered a fusion of flavours which wowed the Salon team and earned Dylan a gold medal – the first ever gold awarded in the history of the Tilda competition. Seven young chefs battled it out in the thirty minute showdown, to create a rice dish that reflected current flavours and food trends. Speaking after the trophy presentation, Dylan Hodgson said; “It feels really good! The adrenalin is going. To have won with a gold – the first for Tilda Young Chef of the Winner – is amazing! I love Asian food and all the flavours and textures that come with it, my Thai Spice Pineapple Rice is glazed in a mango vodka, it’s sweet, sour and very good – I’m
delighted the judges liked it.” As well as receiving the Salon Culinaire gold medal, framed certificates and a commemorative award plate, the RAF Marham chef collected the famous blue trophy, free membership to the Craft Guild of Chefs, as well as automatic entry into the Tilda Chef Team of the Year at HRC London 2020. Presenting the trophy to Dylan, Annette
Coggins, Head of Foodservice, Tilda UK says: “Congratulations to Dylan, our first ever gold winner for Tilda Young Chef of the Year. The Thai Spice Pineapple Rice ticks the boxes on every level for presentation, flavour, as well as textures. It truly showcases how Tilda’s versatility can help chefs meet the trends that are shaping menus – from vegan and street food to global cuisine – it’s a fantastic dish and a very worthy winner.” Open to chefs aged 21 years and under, the Tilda Young Chef of the Year aims to highlight just
how innovative rice can be, helping chefs to cater for a wide range of food trends – thanks to the grain’s versatility and wide appeal. The seven talented chefs had to prepare, cook and present two portions of a course using rice as the main ingredient in a 30 minutes class. Competitors were able to choose any of the following from the Tilda range: Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild. For more information on Tilda visit www.tildafoodservice.com
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Sometimes a product is more than about profit, margins and marketing. Sometimes it’s about paying tribute to the past… When Jonathan Brown was a boy, he learned to hand catch salmon from a river near his Lake District home. The excitement of plucking the fish from the water was even greater than the thrill of avoiding the river bailiffs. Aged 15, straight after leaving school, he started a smoked salmon business, smoking individual fish and handdelivering them to local hoteliers. Over decades the business grew and now the firm – Grants Oak Smoked - sells salmon on almost every continent, though it admits to struggling to break the Antarctic market. The company’s success is testament to ambition, innovation, risk, hard work, and sound business principles. But one of its products is all about the past, and modern business methods be damned. Grants Traditionally Rope Hung Scottish Salmon is Mr Brown’s tribute to tradition, and it is receiving amazing reviews from chefs across the world. Firstly, the master smoker hand picks the finest Atlantic salmon, sourced only from suppliers with the highest accredited environmental standards. The fish is hand trimmed, then hand cured in sea salt. It is then rope hung in a brick kiln and smoked over oak chips from Scottish whisky barrels. The master smoker, who has decades of experience, personally supervises each side and decides when it is ready. The smoked salmon is then left to rest, is handfinished, and can even be handsliced, which is a dying art in itself. The end product has won numerous awards and can be found in exclusive locations from five star hotels to champagne bars in the major UK airports. Mr Brown said: “In purely business terms, the Traditional Rope Hung makes little sense. It is labour intensive, has a long production time and hand-slicing
the sides takes real skill and great attention to detail. “However, I wanted to make a smoked salmon that was a return to the old ways of doing things. Rope hanging takes time but that is the way the best smoked salmon was always produced as it makes the fish more tender and flavoursome. “The biggest smoked salmon producers are all about volume, but I wanted a product that was all about taste and we are boutique enough to still be able to lavish attention on individual sides of salmon. Our master smoker Brian won’t let a side of Traditionally Smoked Rope Hung salmon out of the premises without personal seal of approval! “We do the Rope Hung because we love the flavour and it reminds me of the start of the business, almost 40 years ago, when we were buying, and then smoking, just a few salmon a week. “Thankfully, people who try the Rope Hung agree it is worth the trouble. Even top chefs are amazed at its subtle depth of flavour and it gives me genuine pleasure to see the reaction when people try it.
“It’s nice to make something which will comfortably sit alongside the finest of foods from across the globe.
“And the other great news is I no longer have to keep an eye out for river bailiffs. I don’t think I could outpace them nowadays.”
“Our business, and our whole range of products, is built on sourcing the best fish, smoking it over real oak chips and it is our commitment quality which sets us apart. The Traditional Rope Hung is the ultimate reflection of that.
For more details on the company, and its range of smoked salmon and other products, visit www.grantsoaksmoked.com or call 01900 818585
YOUR ESSENTIAL TRADE SHOW OPENS THIS MONTH Book your FREE trade ticket at www.casualdiningshow.co.uk using priority code CD102
“There is only one show focused on our vibrant sector. I fully support Casual Dining and I fully support the exciting move to ExCeL for 2019.” KAREN FORRESTER, CEO, TGI FRIDAYS
Casual Dining is the definitive trade show for the UK’s restaurant sector. Over 5000 trade buyers will gather at their annual industry event this month on 27-28 February at ExCeL London, to meet over 220 food, alcohol, soft drink and equipment suppliers, from big name brands to smaller start-ups. Casual Dining gives senior decision makers the unique opportunity to discover new products and trends for their business, hear keynotes from the biggest restaurant operators, and all whilst networking with a who’s who of the industry! Over 220 Leading Suppliers Around 220 exhibitors are confirmed for 2019, offering everything from new food and drink products, catering equipment and tech, workwear, tableware, payment solutions and business services. Exhibitors include Hellman’s, Deloitte, Lamb Weston Meijer, Nestlé Professional, Kraft Heinz Foodservice, McCain Foodservice, Futura Foods UK, Epson UK, Quorn Foods, Panasonic, and Rude Health, as well as many other new and returning names. Event manager Eva Ellis says: “We’ve expanded multiple product categories this year – so look out for more plant-based alternatives, meat, fish, ingredients, desserts, coffee, alcohol, soft drinks, foodservice software and apps. Everything that casual dining operators need to run their businesses successfully will be on show at Casual Dining.” Big name Keynotes Thanks to the addition of a second Keynote Theatre for 2019, visitors will be able to enjoy even more free content from some of the industry’s most inspiring business leaders, as well as essential insights and market updates. Casual Dining’s high-profile seminar line-up includes CEOs, MDs and senior directors from some of the UK’s biggest and most well-known restaurant chains – including Dishoom (Shamil Thakrar), Carluccio’s (Mark Jones), Hawksmoor (Will Beckett), Mowgli Street Food (Nisha Katona), Jamie’s Italian (Ed Loftus), Pizza Pilgrims (Thom Elliot), MEATliquor (Scott Collins) and PizzaExpress (Jane Treasure). Also making their debut are: head marketeers from wagamama (Andre Johnstone), Bill’s Restaurants (Lesley McIlroy), and Las Iguanas (Lucy Harwood); operations directors from The Ivy Collection (Baton Berisha), YO! (Jo Childs), Browns Brasserie & Bar (Dave Lewis), and Pizza Pilgrims (Gavin Smith); plus wagamama’s executive chef Steven Mangleshot.
For more information and to register for a free As previously confirmed, the CEOs of UKHospitality, Jamie Oliver trade ticket to Casual Dining 2019, please visit Restaurant Group, Pizza Hut Restaurants UK, and Casual Dining Group will www.casualdiningshow.co.uk and use priority code also be giving their take on the challenges and opportunities of competing CD105. in this dynamic market.
Casual Dining Show Preview PAGE 19
UPDATE The demand for exciting seafood choices continues to grow across the Foodservice sector, with consumers keen to explore flavour trends and daring to try something different! At Pacific West we have been at the forefront of quality and innovation in frozen seafood for the last two decades. With total commitment to creative product development and state of the art manufacturing facilities, we have grown to become one of the largest global seafood suppliers of raw and value-added seafood. What’s hot right now? 2019 sees the launch of a range of new, exciting seafood products, aimed to challenge traditional menu choices and excite consumers. The hot product right now is Miso Cod. Individual Cod portions with a tasty Miso glaze, packed full of natural Umami to deliver a moreish, delicious flavour to your dishes. Serve with noodles or rice and fresh veggies to deliver a high impact dish on your next menu. In addition to the Miso Cod we have created Tempura Tropical Snapper fillets, in a crisp and light coating. Perfect for a starter or an alternative surf and turf, these tasty treats will add the wow factor to any menu! If you like your fish traditional with a twist, why not try our new Fish and Chip Goujons? These Goujons are delicious with a chunky tartare sauce and fries as an alternative fish and chips, or even better as a posh fish finger sandwich. Try it and believe the hype! Working together with Chefs As part of our commitment to working with Chefs across the UK we are proud Craft Guild of Chefs partners and look to support their organisation for continued development. Andrew Green, Chief Executive from The Craft Guild of Chefs said about Pacific West, “It’s great knowing that we can recommend Pacific West to many of our Chef members, and safe in the knowledge that they will not be disappointed”.
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Whether you are looking for a ready to serve wow menu dish, or terrific raw ingredients where you can add your own creative flair, we have the best seafood for you. Meet the team at Casual Dining Once again, we’ll be cooking up a seafood storm at Casual Dining. Come along and meet the team but more importantly we’ll be cooking off a selection of these new products which we’ll be showcasing on our stand. To find out more about our new products or to find out how Pacific West can help with your seafood requirements visit www.pacificwestfoods.co.uk
w 45 o he C Sh tt d g ee an nin M st Di on ual am as te e C th
Your Creative Seafood Partner
Sourcing the finest, high quality fish and seafood, Pacific West has been at the forefront of quality and innovation in seafood for the last two decades Pacific West are proud to supply Chefs across the UK with the best ingredients to inspire creative menu dishes! To find out more about our range, get in touch
T: 01373 824242 â€˘ E: email@example.com â€˘ W: www.pacificwestfoods.co.uk
KOPPERT CRESS KoppertCress is a producer of innovative, and food-safe living micro-vegetables, specialities and cresses, our seedlings come from unique plants, each having their own specific effects on the senses either for Flavour, fragrance, feel or just presentation! This Collection is presented as Architecture Aromatiqueâ€™. Servicing the International and global gastronomy. KoppertCress enables the best Chefs to be the best! Plant Power using Nature to Nurture!
www.koppertcress.com Stand H91
22 PAGE Casual Dining Show Preview
Feedback 24/7 with Hygiene360 the ultimate hygiene compliance tool The Hygiene Company, a leading manufacturer of Hygiene Products and known for their innovative products such as the WIPEPOD® will be attending the Casual Dining Show and showcasing its latest product. Hygiene360TM is a fully digital real-time cleaning management system, but one that can be tailored to almost all customer environments. In particular, the feedback element allows restaurants and fast-food outlets to gain 24/7 feedback direct from the customer and available to review in the real-time portal. Hygiene360 builds on years of experience supplying our popular Hygiene Monitors to clients all over the world. Like the hygiene monitor, it provides a visible countdown to the next cleaning due time, and records when an area has been cleaned.
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Hygiene360 also includes enhanced customer feedback, customer and staff issue reporting, and our best-ever footfall device. Our all-new dynamic routelist, also means you can be sure you are targeting the right location at the right time. All options are entirely independent, so users can switch off any irrelevant functionality for particular monitor. Speaking of the product, Jonathan Bradford, Managing Director, says “We have spent a great deal of time and effort into creating a product that is easy to use, and most of all, covers the requirements of our customers. We’re very pleased with the results! It is our best ever hygiene monitoring product, for clients that require an enhanced monitoring system. Crucially, it offers enhanced feedback options, which is
of real importance to our restaurant customers. Indeed, we’ve had a great deal of interest from food outlets interested in the feedback element of the product, so we’re delighted we will be at the Casual Dining Show to highlight this function. We’re also looking forward to showcasing our stainless steel products which we successfully launched last year. The stainless steel WIPEPOD® is sure to be a popular exhibit!” Grange Europe Ltd t/a The Hygiene Company is a leading hygiene products supplier. They supply hygiene products including a range of wet wipes, wipes dispensers, antimicrobial soap and hand driers through their Hygiene Company and Hygiene360 brands. For further information, contact Jonathan Bradford on 0845 370 0030.
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YOU’VE NAILED YOUR 48HR RAMEN BROTH AND THOSE INSANE HOMEFERMENTED SWEET PICKLES MAKE YOUR BURGER THE BUSINESS. SO WHY AREN’T YOU SERVING a range of GREAT CRAFT SPIRITS? By collaborating with the FINEST independent spirits producers our new cans complete your drinks menu with ease and will help keep thOSE non-beer drinkers coming back for more!
Casual Dining Show Preview Stand: C45 Pacific West Foods has been at the forefront of quality and innovation in seafood for the last two decades. With total commitment to creative product development and state-of-the art manufacturing facilities, it has grown to become one of the largest global seafood suppliers of raw and value added seafood. From products such as our award-winning Salt & Pepper Squid Chunks and
Chilli Mango Prawns, through to luxury Coconut Coated Prawn Skewers, we have a range to suit all markets. Check out the BFFF award winning Kuro Prawns and our magnificent Red Velvet Prawns, guaranteed to delight your customers and make a statement on any menu. Meet the team at Stand C45. www.pacificwestfoods.co.uk
Stand: H91 Koppert Cress specializes in cresses; seedlings of unique plants, which each have their own specific effect on the senses. Flavour, fragrance, feel or presentation, there is a cress for all. And the assortment is widening. Every year at least one new item is added to the collection of Micro-vegetables. A collection, which is presented as ‘Architecture Aromatique’. www.greatbritain.koppertcress.com
Stand: J106 The Hygiene Company, a leading manufacturer of Hygiene Products and known for their innovative products such as the WIPEPOD® will be attending the Casual Dining Show and showcasing its latest product. Hygiene360TM is a fully digital real-time cleaning management system, but one that can be tailored to
almost all customer environments. In particular, the feedback element allows restaurants and fast-food outlets to gain 24/7 feedback direct from the customer and available to review in the real-time portal. www.thehygienecompany.com
Longflint was born from the East London brewing scene with the goal of producing the finest premium ready-toserve cocktails made with our pick of the best craft gin, rum and vodka. From our Hibiscus Flower, Gin Tonic to our beautiful Sparkling Rhubarb and Vodka Seltzer, our drinks are made by hand using 100%
natural ingredients. Available in both bottles and cans, they are perfect for operators looking for a cocktail solution above and beyond the run-of-the-mill offerings available on the market. www.longflint.com/
WasteMaster transforms food waste, on site,
removing the burden of disposal and emissions to the Environment.
www.greenecotec.com The WasteMaster on-site food waste conversion system has been adopted by hotel restaurant, hospital, and leisure services providers both to greatly reduce the environmental impact of their food waste and to remove other burdens and risks associated with food waste disposal. WasteMaster accelerates the decomposition of food and organic waste, reducing its volume by up to 80 per cent and converting it into an odourless, dry, compost-like, high calorific-value residual material in less than 24 hours, without introducing additives or water and without discharging the residue into sewers or also delighted to be involved in reducing food waste fed into watercourses. drainage systems or sent to waste dumps. A hospital with significant catering requirements estimates that in just a single year WasteMaster will have reduced the volume For every two tonnes of food waste fed into WasteMaster and of its food waste after processing by 50 tonnes and its water diverted from landfill, the system prevents around 3.2 tonnes of landfill gases being produced. The much smaller quantity of consumption by nearly 70,000 litres. residual material remaining at the end of the conversion process As a rapid solution to medium-volume food waste producers can be used for green energy production through anaerobic including large restaurants, hospitality providers and care digestion and other purposes depending on the feed stock. facilities, the compact WasteMaster system can be installed very easily in a convenient area without the need for plumbing or WasteMaster is supplied as a managed service and the food waste other services, just a three-phase power supply and an air outlet. processing cycle is remotely monitored continuously to ensure smooth-running performance. The system offers automatic bin WasteMasterâ€™s diagnostic reporting system also confirms the loading to maximise health and safety and WasteMaster will both actual volume of food waste being produced to assist with indicate when it is full and will unload automatically when the targeting areas for training to reduce the generation of food process has finished. waste.
Call us on 0800 6348644 or email firstname.lastname@example.org Users have reported that the WasteMaster system is very simple to find out how WasteMaster recycles and re-purposes your food to use, and it has made them far more eco conscious. They are waste for the benefit of your business and the Environment.
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Transforms and recycles your food waste, on site! Reduce your environmental impact. Repurpose your food waste for positive re-use. Reduce the volume and weight of your food waste by up to 80%. Reduce ever-increasing costs associated with food waste management. Create a safer and cleaner work environment. Remove the costly consequences of your food waste!
Call us on 0800 6348644 or email email@example.com to find out how WasteMaster recycles and re-purposes your food waste for the benefit of your business and the Environment.
Donâ€™t waste your waste! Unit A Birch Business Park, Whittle Lane, Heywood, OL10 2SX 0800 6348644 firstname.lastname@example.org www.greenecotec.com
A couple of years ago, you would have raised eyebrows mentioning the word ‘fatberg’. But following a number of high profile cases and subsequent media coverage, people are becoming increasingly aware of the fatberg issue in this country. And whilst this is a step in the right direction, more needs to be done to combat this expensive and environmentallydamaging problem says Alastair Anderson, head of sales at Filta Group Ltd. Fatbergs form when fat and oil poured down the sink combines with non-flushable toilet waste, such as baby wipes, to create a congealed and hardened mass. They are part of a growing urban problem across the UK, as the sewage infrastructure struggles to cope with our changing habits – most notably the rise in eating out and our ‘throwaway’ culture. Whether it’s hotels, leisure centres, office blocks or schools, any occupiers within a building that operates a commercial kitchen must be educated in the importance of keeping drains clear, and correctly disposing of fat, oil, grease and food waste. And while it’s impossible to keep a drain completely clear, there are several best practice steps that businesses can adopt to cut the risk of expensive blockages. 1. Plates, pots, trays and utensils should be scraped and dry wiped with a disposable kitchen towel prior to putting them in the sink or dishwasher. Any scrapings and waste food should then be placed in the bin.
2. Food debris can quickly build up in drains, restricting wastewater flow. By using a simple waste food strainer, occupiers can prevent even small amounts of food from entering the drain. 3. Any commercial kitchen serving food should have some form of defence in place to stop fat, oil and grease from entering the drains and sewers. This usually involves having a grease management system installed directly after the pot wash sink, dishwasher or combi oven. 4. If a kitchen is compliant with the Waste Legislation Act and has a grease management system in place, it’s vital that it is being used properly. Grease traps are specially designed units placed in drain pipes to separate fat, oil and grease from the rest of the wastewater. Wastewater then continues to flow to the sewage works for treatment, while grease is retained in the trap. These units can be highly effective if correctly installed, serviced and maintained. Any collected fat, oil or grease should not be poured back down the drain – a surprisingly common occurrence in many commercial kitchens. 5. Any waste oil collected should be stored in a separate, labelled, air-tight container or drum to prevent odours and keep out rats. The container should be stored in a secure area, clear of all drains, to prevent leakages and spills.
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6. The Environment Agency licenses waste oil collectors, and they can provide a list of those operating in your area. You must ensure your waste contractor is an Environment Agency licensed waste carrier, and that they give you a copy of the waste transfer note. You should also check that the waste is being taken to a licensed waste management site. Waste transfer notes should be kept for two years and made available for inspection under Section 34 of the Environmental Protection Act 1990. 7. All bins on site should be clearly labelled for food waste and recycling, and a suitable container provided to store captured waste oil for collection. All toilets must have separate, labelled bins for sanitary products, nappies and wipes. 8. Get in the habit of spending a few minutes each week maintaining your grease management systems. This is often just a case of emptying the food basket, storing collected waste oil and wiping clean the stainless steel extractor. For more information on how our services can help prevent the build up of fatbergs and keep your commercial kitchens compliant please contact us at 01788550100 or visit www.filta.co.uk
Reach out to the Drainage Specialists & Waste Contractors
INSTALL & SERVICE
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Since 1984, Purified Air has been striving to find the best and most cost-effective way to filter and control the oil, smoke, grease and odour produced by commercial kitchens. With the majority of industry brands already using our systems, Purified Air covers the Fast Food, Casual Dining and Fine Dining markets by providing bespoke systems dependant on the type of food cooked, the type of cooking process used and the volume of air being extracted through the exhaust. By working with these variables, we are able to design and supply some of the best commercial kitchen exhaust filtration and odour control systems in the world. Still a family owed company we pride ourselves on excellent customer service to back up some of the best equipment in its field With our equipment installed in commercial kitchens the length and breadth of the United Kingdom we have put in place a nationwide service and maintenance division, ensuring that our equipment is working at its optimum efficiency, completing over 8000 service and maintenance visits a year. From Restaurants to Pubs - Canteens to Take Aways Purifed Air is at the heart of commercial kitchens where ever they are. In this our 35th year we are exhibiting @ PUB19 on the 5th & 6th of February at Olympia, London for the first time. Find us at stand E2 and stop by for a chat.
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Boiling, frying, deep frying.... up to 4 times as fast* precisely and easily All in one unit
Carlisle Calling: BrewDog’s craft crusade takes Carlisle with its first UK bar launch of 2019 BrewDog opens the doors to its 43rd UK bar and gives craft beer fans the chance to win a year’s supply of free beer
Independent craft brewer BrewDog is today opening the doors to its latest UK bar located in the historic Cumbrian town of Carlisle, ten miles south of the Scottish border. Marking the Scottish brewer’s first bar opening of 2019, BrewDog’s newest venue in ‘The Great Border City’ brings its network of UK bars to 43 and 67 worldwide as it continues to propel its craft beer revolution with accelerating velocity. The bar was first announced at BrewDog’s Annual General Mayhem meeting in April 2018 as the brewer announced global expansion plans. These plans support BrewDog’s mission to make other people as passionate about craft beer as it is across the globe. In 2019, the brewer
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bar’s doors into a raffle at its public opening at midday on Friday 25th January. Those entered into the draw will be given the chance to win a year’s supply of the brewer’s flagship beer, Punk IPA. Boasting 22 draft lines, the newly opened Carlisle site will pour fan favourites such Punk IPA, Elvis Juice, Hazy Jane and Dead Pony Club, as well as a wide range of bottled beers from around the world to be enjoyed in the bar or to take away. BrewDog’s LIVE beer, its modern take on cask beer, will also be available for craft beer fans to savour. Local foodies will welcome the classic BrewDog pizza menu, boasting the classic Hawaii Five-O, delicious Grazing Goat and mouthwatering White Trash, each perfectly paired with any of BrewDog’s craft beer offerings. James Watt, BrewDog’s co-founder commented: “Carlisle has a long history of brewing, and its craft beer scene has been growing steadily in recent years. The city has been in our sights for some time and since scouting the perfect location, we’re excited to finally be able to bring a BrewDog bar to the Great Border City. We hope this bar helps accelerate the city’s craft beer culture, igniting a new generation of fans seeking bold and exciting beer.”
aims to open no fewer than 19 bar sites, taking its total venue count globally to 85. Situated in the heart of the city centre’s richly historic main street at 36-38 Botchergate, the spacious 240 capacity bar is a stone’s throw from Carlisle’s bustling central train station and vibrant university campus.
BrewDog Carlisle follows a slew of new bar openings in 2018, a year that saw the brewer open more bars than any previous year as it continues to push its craft beer revolution further across the planet.
Openings included Brixton, Perth, Edinburgh Airport, and Aberdeen’s Union Square in the UK and Finland, Budapest, South Korea and Sweden internationally to name a few. The Aberdeenshire brewer is continuing that mission into 2019, with more bars due to open in the UK and further afield throughout the year. Cities include Hull, Inverurie, Peterhead and Dalston, as well as Cincinnati, Indianapolis, Hamburg, Toronto and Paris internationally. BrewDog’s phenomenal growth has been powered by its record-breaking Equity for Punks crowdfunding initiative, which now consists of a 90,000-strong community of shareholders that inspired BrewDog’s ambitious business manifesto, The BrewDog Blueprint. Unveiled in October, the Blueprint was packed with 30 pioneering plans to further cement BrewDog’s commitment to evolving its beers and business. BrewDog’s ceaseless commitment to evolving its business has been at the heart of its success. In October, its Equity for Punks V crowdfunding round coming to a close at a record £26.2m investment, making it the world’s most successful equity crowdfunding raise. In August, the brewery announced its halfyear trading update, showing total revenue at £78 million, up by 55% versus the same time last year. Revenue of the brewery’s bar division was also up by 92% and its UK retail sales had grown by 83%, compared with 2017 half-year results.
The bar sits just a short walk from the imposing 12th-century Carlisle castle, nestled beside the ruins of Hadrian’s Wall, making it the perfect spot for discovering the city’s historical hotspots. In celebration of the bar’s opening, BrewDog will enter the first 100 beer-loving locals through the
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Bolney Wine Estate Continues To Be The Leading Name In Premium Still English Wine With A New Year’s Expansion Of 104 Acres As Bolney Wine Estate continues to establish itself as a leading producer of high quality English wine, the Sussex vineyard announced a merger with neighbouring vineyard Pookchurch to form a 104 acre estate dedicated to increasing the production of premium still English wines. Further establishing the Bolney Wine Estate as one of the key players in the English wine industry, the merger marks a big step forward in the Sussex-based winemaker’s plans to put still English wine on the map at home and globally. Now part of Bolney Wine Estate, Pookchurch Vineyard is expected to produce an additional 200 tonnes of grapes for the Bolney Wine Estate award winning wines including the Pinot Noir, Bacchus and the Pinot Gris, a favourite at Wimbledon Tennis and a number of Michelin starred restaurants.
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T he absorption of the Cuckfield-based vineyard adds another 67 acres to Bolney’s estate, with an increase in quantity granting the award-winning winemaker the opportunity to continue to innovate and experiment, refining the quality of its already renowned still wine offerings. The merger signifies an ambitious shift in the Bolney Wine Estate’s ascent within the English wine industry. Further to this, Bolney Wine Estate is currently approaching the completion of a new winery this February, harnessing new technology to increase production capacity to over 300,000 bottles by 2022. Throughout 2019, the vineyard will additionally focus on developing the estate to welcome a greater number of guests to the vineyard. Sam Linter, Managing Director and lead winemaker at Bolney Wine Estate comments, “Merging with Pookchurch’s vineyard has
strengthened our business for the future. We’re really pleased to be formally one team. Both Bolney Wine Estate and Pookchurch vineyard share the same outstanding sandstone soils and aspect so there is a lot of potential for new single vineyard wines. It’s also an opportunity to increase research, development and benefit from greater economies of scale across the larger vineyard. We are now a significant rural business and employer in the local community”. David Wood, Pookchurch founder comments, “Bolney Wine Estate’s passion and culture are the perfect fit for Pookchurch. We’re delighted to be part of such a renowned brand and dynamic business. This is really exciting period of growth for us, by combining our vineyards we are in a powerful position to grow the brand and facilities across the estate. The merger firmly puts us within the top 10 of English Wine brands”.
The £1m refurbishment of Hotel Indigo Birmingham is complete. The investment included a huge renovation of all 52 guest rooms including the reception and lobby areas.
he project took six months to totally complete with the design heavily influenced by Birmingham’s canals and city centre landmarks. The guest rooms and public areas all feature decorative accents, vivid murals and design touches that showcase the local neighbourhood heritage and unique architecture. The four-star boutique hotel, which is located at the top of the iconic The Cube building, boasts flat screen Satellite TV’s, complimentary mini-bars, and invigorating rainfall showers in every room.
Hotel Indigo Birmingham Completes £1M Refurbishment
Nick Taplin, CEO of Black and White Hospitality who own and manage Hotel Indigo Birmingham, said: “As a servicedriven business, we are constantly working on new ways to enhance our guest experience. The investment is part of our ongoing strategy to ensure we keep moving forward and keep improving every part of our business. The new rooms look fantastic with comfy beds and a design that caters for the modern, high-tech traveller. The rooms have everything that today’s corporate and leisure guests require.” Hotel Indigo Birmingham is just a short 10-minute stroll from Birmingham’s New Street Rail Station. Guests have access to its luxury health club and award-winning spa with high tech gym, pool and relaxation areas. The rooftop Marco Pierre White Steakhouse Bar & Grill sits atop of the hotel with an extensive menu and great bar and stunning outdoor terrace area.
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Demanding diners – what features does your restaurant management system need to satisfy them?
By Luis De Souza, Chief Executive of NFS Technology Group
For the UK restaurant industry, customers are becoming more demanding all the time – and upping your game constantly is now the only way to remain a player.
use handheld technology including dedicated devices or tablets to take orders and payments tableside.
Deliveroo, for instance, have just announced they’ll be enabling restaurants to offer dish-by-dish calorie information on their platform, and restaurants including Yo! Sushi, Jamie’s Italian and Pho are among those taking the opportunity.
So restaurant companies of all sizes now rely on restaurant POS software to streamline operations and reduce costs – especially multisite groups who appreciate the head office functions it offers.
Healthy eating; veganism; ethical eating; fast dining; it’s a headache to keep up with it all – but so essential; and that’s why restaurant management systems are a massive trend in the industry.
Here are 9 key questions you should ask your technology provider.
Restaurant EPOS software is providing a huge ally in the perpetual hospitality industry battle against rising costs, poor efficiency and waste.
Managers and owners, meanwhile, get a real-time view of operations online via their mobile or laptop. Restaurant management systems also capture information about diners, including their preferences, record what’s selling best and – importantly – help restaurateurs to identify what’s trending.
So what features should your restaurant management system have if you want to be sure to keep up with evolving diner demands?
1. Is this a dedicated restaurant management system? EPOS systems are available for retail, too, but you need more facilities than they can provide, so be sure your system has been specially developed to meet restaurant requirements. 2. Does it provide course management?
To give demanding guests the best customer service, you need a Restaurant management systems genuinely flexible system that allows you to split courses to help the kitchen, and make changes such as substituting a starter as a main course. put power in your hands – serving staff
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7. Can it manage customers’ bills well? Your restaurant management system should be able to split bills easily particularly if you run a casual dining restaurant where parties can be large. It speeds up table turn quicker and makes the dining experience seamless. 8. Does the system help engage diner loyalty? It should capture diner data, because if you know their preferences you can create email marketing campaigns that will hit the mark and bring them back again. Your serving staff need an easy interface to make this happen, and the restaurant management system should integrate with kitchen technology so the printers or screens deliver the right information to each station. 3. Can it go places for your guests? Your staff need to be able to send from their handheld devices to different destinations – orders should go direct to the kitchen, for instance, while payments can be taken at tableside and printed out in the restaurant.
9. Will customers notice our staff are training? No – with a good system there’s little disruption because staff can be taking orders within a couple of hours, and giving guests the improved service they’ll enjoy.
4. Does it help chef design cost-effective dishes that don’t risk diners’ health? Allergen control is crucial – we’ve already seen too many tragic deaths from badly-identified allergens in food. The Aloha by NFS restaurant management system recently partnered with chef-designed KitchenCUT technology that tracks potential allergens throughout dishes and menus and also helps chefs keep costs under control. The system also helps with stock control by identifying best-selling dishes, which helps with good procurement decisions and reduces food waste – an important issue for ethical diners. 5. Can it keep my menu workable? Business fluctuates, so it’s crucial to manage your menu for different times of day so your staff don’t have to deal with a long menu. For instance, if you offer breakfast, lunch and dinner, you could end up with an unwieldy menu on the handheld device. Advanced restaurant management technology allows you to customise screen layouts according to job codes. You can also enable or disable menus based on the terminal or area, the time, the day or even specific dates. 6. What about diners on the move? If your diners shift tables, you want your staff to be able to reallocate their order easily, so your restaurant management system should have flexible table maps where you allocate specific orders to particular tables. The same system will also allow you to transfer the ticket, and merge or split tables up. Aloha’s Guest Manager, for instance, suggests a table for wait time and profitability - it won’t suggest three people are seated on a four top if it’s next to another that can create an eight.
What else should you think about? A restaurant management system is an important investment, but can be available on rental schemes with an easy monthly payment that make ROI swift. Hosted systems mean you don’t have to buy expensive hardware. Take your time, and make sure you make a wise choice – going for restaurant management software may be one of the more important decisions you’ll ever make for your business and for your diners.
See all the benefits of restaurant EPOS at www.nfs-hospitality.com
Technology PAGE 41
Since the late 70’s, “What’s Cooking” has been doing the simple things right: Quality ingredients, imaginative dishes, generous portions – all in a great location overlooking the historic Albert Dock on the famous Liverpool waterfront. One more thing they do right: Service.
Comfort Food and Comfort Service with Orderman What’s Cooking have integrated six Orderman7 handheld terminals in to their daily workflow and have thus been able to streamline their operation to handle the high numbers of local as well as international guests attracted by their good reputation. “Adjusting our workflow to handle a high number of guests quickly and efficiently was a challenge for us, but after seeing Orderman in operation across Europe it seemed like it could be a good solution for our business”, says Lee Brennan, CEO of the restaurant chain. The Orderman hardware has proven very popular amongst the staff, as they have all found their Orderman7’s easy to use, reliable and compact. Individual members of the waiting team have also been equipped with highly portable belt printers, which made bill production much quicker. The entire process has been sped up even more, without guests ever feeling rushed or pressured. “Previously, we had been quite disappointed when we tried a smart tablet based system. It was just unreliable and temperamental. The staff lost confidence and abandoned its use very quickly. So, we started looking for a robust and reliable handheld ordering system that would improve efficiency in all areas. We chose Orderman and are very happy with the results”, Lee Brennan tells us further. The company is currently considering introducing Orderman hardware to another very busy site soon. Congratulations to our Orderman partner CCR Systems for an outstanding installation at “What’s Cooking”! www.theneworderman.com www.ccrsystems.co.uk firstname.lastname@example.org
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Quicker & Smaller than a Microwave? Yes! Faster & (much) Cheaper than a Combi? Yes! Does it let you cook to Order? Yes! The reality when using the chefSTEAM is -
Just a few puffs and it’s ready! We really are talking just a few seconds...
Re-Heat Pre-Cooked Foods such as:
chefSTEAM from Raw foods such as:
Pouched pastas raviolis, tortollini, capelletti, agnolotti; long pastas - tagliatelli, pappardelle, spaghetti, vermicelli buckwheat noodles, rice noodles – rice and other grains, prawns & lobster tails plus other chilled seafood and all in just a few seconds…
FISH & SHELLFISH: Prawns, mussels, clams, lobster tails, salmon and other firm fish steaks. VEGETABLES: mange-tout, broccoli florets or tenderstem, carrots, cauliflower florets, asparagus, shredded green/white/red cabbage, petit pois, leeks, sweetcorn kernels or baby ears, wilted spinach, bok choy. SPIRALIZED VEGETABLES: courgettes, thick broccoli stalks, cucumber, celeriac, kohlrabi, bell pepper, butternut squash, beetroot, sweet potatoes!
Odd Bits: steam nuts in a towel then rub to remove skin; Poach Eggs in cups/ramekins There’s two models available: the smaller chefSTEAM (VS200) can have either 2 x 10oz or 1 x 20oz baskets (566gr); the larger unit (VS350) can have either 2 x 20oz or 1 x 40oz basket (1032gr).
Call the Equip Line team on 01895 272236 or email email@example.com to arrange a demonstration – we’re happy to bring a unit to you because, as the saying goes, seeing is believing.
JetFlow NIECO Conveyor Broilers Char-grill automatically Fast. Fresh. Consistent temperatures
Cook frozen or Speciality Fresh Burgers, Beef and Lamb Steaks - rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, Spiced Lamb Koftas and Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato Halves, Mushrooms, many other vegetables and more. Used by Burger King worldwide, and many other major National and International brands, this automated conveyor char-broiler offers consistently cooked product which allows lesser skilled staff to operate to specified cooked standards and provides the all-important consistent temperature control and consistent product quality. Call to discuss your product and arrange a private demonstration: we actively encourage customers to bring their own products so you can see the unit in action and taste the results, cooked alongside support equipment that permits a fast and efficient production: includes Antunes Vertical Contact Toasters for caramelised buns, and Antunes ‘Cheese Melters’ that not only melts cheese in a few seconds but also gives burger temperatures a boost (and steams many other products if you need it to!).
01895 272236 equipline.co.uk 44 PAGE
JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast . Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.
Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day
SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19 th May 2017. Burgers cooked side by side. Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+ Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration.
Tel: 01895 272236
A golden year for Celtic Marches Celtic Marches proved to be more than your average craft cider during 2018. Firmly planted in the UK’s growing craft cider market, this producer spent the year collecting awards around the globe; flying out to GLINTCAP USA and across to Japan before finishing back home in Herefordshire to be crowned the counties ‘Best Cider Producer’ in late December. The family farm, in Bishops Frome, is home to 200 acres of established cider apple orchards and around 100 acres of hops. Their high yielding trees help set them apart from the market’s commercial products. Their craft cider only ever contains 100% homegrown cider apples from their farm. It is only ever crafted from real juice and never from concentrate. Transparency and traceability are key to this everstrengthening single-estate cider firm. Offering a range of ciders for all markets, from bottles to BIBs, cans to kegs; their portfolio has been created for all tastes. Concentrating on perfecting their blends, their quality is not compromised by quantity. Fruit ciders within the range contain real British Rhubarb juice and British Raspberries. You’ll only find naturally derived flavourings in their delicious drops.
2019 sees the addition of Holly GoLightly to their range; a low alcohol cider. Coming in at 0.5% ABV, her low alcohol label is not to be underestimated. With plenty of body, a touch of acidity as the end note and the wonderful tannin aftertaste that only 100% pressed cider apples can give. This lady is a full flavoured medium cider with strong roots in the range.
Adding another aspect is their Clementine Perry. With the resurgence in perry imminent, the citrus flair is perfectly partnered with the vibrancy of the real pear juice. A truly refreshing perry! To try their range, head over to PUB19, STAND A108 at Olympia, London 5th & 6th February or visit www.celticmarches.com to find out more.
Welcome to Europa Furnishings, where we pride ourselves on our ability to turn whatever you can imagine into reality…
With decades of experience in commercial, contract and speciality upholstery, we always aim to deliver the very best for our clients. Over the years, our versatility has been proven as we have worked closely with clients from many sectors including hotels, restaurants, cruise ships, wine bars, public houses, show houses, private hospitals, interior designers, architects, manufacturers of leisure furniture and domestic clients. We have particular built a Þne reputation for top-quality commercial seating and chair solutions.
Whatever you require, from a bespoke one-off item to a large commercial project, we have the capacity, experience and ability to produce outstanding results, time and again. So why not get in touch and see how we can help you? Visit us at Europa Furnishings Limited Unit 6 Eastlands Business Park Coal Park Lane Swanwick Southampton SO31 7GW
Alternatively, you can all us on 01489 557460 or 07557 885644 at the ofÞce.
The CEDA Difference – COMPLETE KITCHEN SOLUTIONS Buy With Confidence FROM THE BEST IN THE UK
If you are buying catering equipment and service agreements ask your distributor, “Are You a CEDA Member?”
100 of the UK’s most professional catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market. CEDA members partnersspecification, give you peace of mind when Why choose a CEDA Member for any foodservice space design,and equipment buying catering equipment: install, training and maintenance?
Over 40 years as an association representing the leading catering Over 40professional years as an companies associationinrepresenting the best equipment who provide an end-to-end service from foodservice design to ongoing equipment professional companies in catering equipment maintenance and staff training. Members offer impartial advice ontoallcatering aspects of Members who share knowledge and best practice and provide impartial advice operations to maximise value for money and long-term planning,returns. buying and operating catering equipment Strong code of practice and customer charter ensuring customers get the service they deserve. Strong code of practice and customer charter ensuring Members provide latest technical know-how and training from energy-efficiency to food waste. customers get the service they deserve Members employ over 400 qualified engineers who are registered through CEDA. Members provide warranties on all equipment and components. Members provide latest technical know-how and training from energy-efficiency to food waste Members employ over 400 qualified engineers who are registered through CEDA Members provide warranties on all equipment and components
CEDA members work in partnership with the world’s leading equipment manufacturers including:
For more information go to www.ceda.co.uk email: firstname.lastname@example.org CEDA members work in partnership with the world’s leading equipment manufacturers including:
For more information go to www.ceda.co.uk or email: email@example.com
FARM FRITES: WE WILL BE RECOGNISED AS AN ACCELERATOR OF SUSTAINABILITY IN THE POTATO CHAIN BY 2025 Potato grower and manufacturer Farm Frites has released its first global sustainability report, demonstrating how the company is reducing its impact on the environment, from farm to fork, and the measures it is taking to be a leader in its industry by 2025.
The report details nine significant areas* where the company is accountable on both ethical and sustainable issues. This holistic view ensures that staff are happy, product quality is high and environmental impact is as low as possible: Farm Frites started reporting on its sustainability measures four years ago, but the latest report accounting for year 2017 is the first time that a global outlook has given. Headquartered in the Netherlands, Farm Frites’ presence currently extends to the UK, Poland, Belgium and Egypt. Health and safety of employees is a top priority, and with a 24 percent decrease in incidents since 2016, the focus on wellbeing is clear. Zero product recalls has been achieved, pointing to an efficient, well trained and happy workforce. Greenhouse gases through factory emissions are down 4 percent and food waste from raw materials has been reduced by 1,700 tonnes.
“We are proud of the figures we are publishing this year, particularly because we have taken our reporting to a global scale,’ explained Nic Townsend, trade marketer UK & Ireland at Farm Frites. “We now operate in four countries and have plans in process to expand into two more so it’s important to us that we look at operations as a whole and not just in each country. “As a manufacturer we are all too aware of our impact on the environment. With increased factories and business activities comes increased responsibly to act ethically. Our goal is to be a beacon for the industry by 2025 and with these newly published figures we are encouraged by our ability to achieve this.” Farm Frites’ sustainability report is viewable as an electronic presentation file which is accessible via laptop, computer, smartphone and tablet. www.sustainabilityreport2017.farmfrites.com
But perhaps the largest change which has impacted positively on both waste water volume and the condition of the local fields where the company is headquartered, is the potato wash initiative. Historically, the farmers that work with Farm Frites brought dirty potatoes to the factory to be washed in large volumes. Not only did this mean large amounts of water being used in the factory, it also led to a steady erosion of the fields as the soil was washed into waste water. Now farmers have been given equipment to wash the potatoes in the fields, allowing the soil to stay where it is needed and saving 74 Olympic swimming pools of water each year. PAGE
TEMPORARY CATERING FACILITIES FOR EVENTS & KITCHEN REFURBISHMENTS Mobile Kitchens Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment.
Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economic solution to the caterers’ needs. Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.
The standard specification of our smallest Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, upright fridge, hot cupboard, single bowl sink unit with integral hand wash basin, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged and clients can effectively specify their preferred layout. Some advice when considering temporary catering facilities
• Ideally the site must
be accessible by road with any entrances and gateways no less than 3.5 metres in width.
• Space to manoeuvre a
large Hi-ab truck needs to be considered and overhead cables/trees in the vicinity of the installation should be a minimum of 9 metres
above ground to clear Hiab lifting gear.
• Ground should ideally
be level and any soft areas made firm by means of purpose-built trackway to support the vehicle and cabin delivery.
• Linking of units to form
a co-ordinated complex and weatherproof access to an existing building can be specified.
• All service connection points are provided on the exterior of each unit, and we can provide our own engineers to connect your services, if preferred.
• Power requirement for single units is from 63 Amps single phase, larger complexes may require a 3 phase supply.
• Water connection
can be made to any potable source at mains pressure, such as a stand-pipe.
• Grey water from
sinks will need to be connected to mains drainage or, if not available, to a temporary waste tank.
We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project. So if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal. For further information or to arrange a site visit, email: firstname.lastname@example.org or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk
Revolutionise your home with our technology The adoption of technology in the home can offer a lot more in the way of style and functionality than many other traditional solutions on the market, whilst giving your home a stylish, cutting-edge and refurbished feel. The Pro Display Group offer a wealth of products manufactured with care and expertise which can heavily contribute towards pushing your home into that next level of comfort and class. For example, Switchable technology is operated by a simple electrical switch, controlling the opacity of glass from clear to frosted. A popular application of this technology is as a privacy solution in Smart Homes, providing a stylish and practical alternative to curtains or blinds that can easily be integrated into home and office automation systems, giving users more control than ever over their privacy. Intelligent Glass, Pro Display’s Switchable Glass division and the UK’s leading manufacturer of switchable technology offers a range of glass options that are suitable for a variety of needs, including
toughened glass, laminated glass, double glazed units, cast acrylic, fire resistant glass, sound resistant glass, door panels and a whole range of other features that can drastically enhance how architects and designers apply privacy solutions. Another great home solution offered is Mirror TVs from Pro Display, which offer the best of both a mirror and a TV screen. When the TV is switched on, the enhanced HD/4K quality picture magically appear through the glass surface. When switched off, the screen reverts to a decorative mirror. Mirror TVs are popular with designers, architects and residential audiences, expressing intrigue towards the display not only for its undeniable presence, but also for the capabilities and solutions it offers. Pro Display’s choice of stunning frames offers an ideal compromise between having a styled environment and contemporary comforts. Allowing designers to pack a cutting-edge HD/4K TV screen into a mirror with a variety of frame style choices, Mirror TVs offer a way to fill an
environment with stylish technology whilst preserving a chosen theme. Mirror Glass from Pro Display takes mirrored screen technology a step further, by offering customers the opportunity to convert any existing LCD or LED TV / screen into a mirror screen by incorporating a special optical coating, providing size options of 4mm thick with a maximum sheet size of 1750 x 1250mm and 6mm thick with a maximum sheet size of 3150 x 1750mm.
PROPER By SCT PROPER By SCT is a family run business specialising in the snack industry. We looked long and hard at this industry mainly towards the pub sector and through our research we realised it was stuck in the past so we needed to bring our products up to date.
We not only looked at the quality but we also taking into consideration about Allergens. On top of this we wanted to make sure we had a flavour for everyone, Mum, Dad, kids, Gandma, Grandad and those that like heat with great flavour, (our Dorset Naga) This was not a simple process and took the best part of 6 months to redesign our seasoning so we are now the only company that produces 9 flavours of Proper Pork Crackling all ALLERGEN FREE. Hence our tag line, CRACK-ALACKING GEORGIOUS, CRUNCHY, PROPER PORK CRACKLING. Due to the issue with some eateries we have upgraded out labels to show all Allergens, ingredients, nutritional values, fat, sugars, salts, proteins calories in fact everything, we have not left a single thing out. 5 years ago we started this process at the grass roots level selling on Market Stall and through great feedback we move this project forward. 18 months ago we took the step to move in to the trade sector supplying pub, shop, butchers, deli’s and petrol stations around the country which you can view all our stockist on our website www.sct-sct.com. It would have been easy to stop here but that would not be us as we are always looking for ways to not only improve but to give everyone a new experience in Proper Pork Crackling. We have now extended our range to include various sizes in our clear multi-use recyclable pots and we now have several sizes in glass clip seal jar. One area we did notice was how to increase the shelf life when we supply our loose Proper Pork Crackling which is perfect for selfserving so we decided to invest in large 10L clip seal buckets, by doing this our Proper Pork Crackling stays as fresh as the day it was made. At this point we have 2 sizes of pots, 2 sizes of jar and our buckets, so where now, The pub trade for one, has its stables, our Proper Pork Crackling is the perfect transition for crisps as our Proper Pork Crackling is not greasy but light and crunchy so now no need to visit the dentist for a chipped tooth. We decided to design cashews & peanuts in 8 of our amazing flavours which over the past 6 months have been a great success but let’s not forget where we started, FABULOUS HANDMADE FUDGE which is Gluten Free and comes in 21 amazing flavours a must have for costal shop and the campsite we supply. With my 2 sons running the main floors, my wife overseeing everything making sure everything is perfect I know 2019 is going to be a year we look back on and say, “well done” we made a difference.
Sterling Foodservice Consultancy, established in 1994 by the partners Andrew & Elaine Powis, is an award winning Catering Advisory and Design Consultancy encompassing all catering and associated areas for new build or refurbishment throughout the UK, Ireland and the rest of Europe. Totally independent of any supplier or contractor, they are proud to be members of several industry organisations and adhere to a strict code of conduct. Working as lead consultants they have carried out in excess of 430 catering design projects of all sizes and budgets ranging from a £20k servery to £1m+ full projects. That’s 17 per year on average which include projects in the UK, Ireland, Afghanistan, Russia, Iceland and France such as hospitals, universities, colleges and 5 star hotel kitchens and central production kitchens containing, serveries, front of house features, vital support areas, ventilation, fire suppression & waste management systems.
they do this by training serving prisoners to gain their City & Guilds qualifications and then support them upon release. They have achieved incredible results having the lowest re-offending rate in Europe. The Clink Café has evolved from looking at how they can stop people going into prison in the first place by working with ex-offenders, Clink graduates and also homeless clients as well as other charities such as Centrepoint.
Sterling Foodservice Consultancy was commissioned to design The Clink Café in Manchester following the playing of a defining role in designing the kitchen facilities for HMP Styal’s Clink Restaurant, within a deconsecrated chapel.
Chris Moore, Chief Executive of The Clink Charity, stated….”We are delighted to have opened The Clink Café Manchester and we engaged Sterling Foodservice Consultancy to design, procure and project manage The Café and are pleased with the end results. The Clink Restaurants have proven incredibly successful and the Café will give us the opportunity to continue the training and provide our graduates with the chance to achieve their full potential and will allow us to expand our work to help those who need, want and deserve a second chance”.
The sole aim of the Clink Charity is to reduce re-offending and
Although space was at a premium they adhered to all H&S Legislation
to provide a practical and attractive facility. The Café is in an ideal situation within the City centre business community and the building is being occupied by several organisations who avail themselves of the amenities. Contact: STERLING FOODSERVICE CONSULTANCY Harperley Penn Lane Tanworth‑In‑Arden Solihull Warwickshire B94 5HH Telephone: 01564 741891 Mobile: 07768394000 Email: email@example.com Web: www.sterlingfoodservice.com
Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability. Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.
WE ARE LIG
THE HOME OF TRADITIONAL, CONTEMPORAR
We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry. To find out more and to see our full product range and services on offer please visit our website www.lightique.com
RY AND INNOVATIVE LIGHTING.
LIGHTIQUE LTD Unit 2a, Eden Business Park, Dunns Close, Nuneaton, CV11 4NE, England
T: +44 (0)24 7638 1559 F: +44 (0)24 7637 4635 E: firstname.lastname@example.org
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