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

September 2016

Celebrities & Vip’s Praise Starwood Resorts In Sardinia Following Costa Smeralda Invitationa



Inn Style is the blissfully simple booking system for you and for your guests

The sky's the limit with cloudbased EPOS solutions from Gardiff


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: info@ceda.co.uk CEDA members work in partnership with the world’s leading equipment manufacturers including:

For more information go to www.ceda.co.uk or email: info@ceda.co.uk

WELCOME September 2016

04 News 18 EPOS 26 Commercial Kichen At the forefront of digital marketing, Restaurant Update strives to bring it’s readers the latest in industry news in a format that provides the best usability and ease of use. Every monthly issue of the publication brings the latest innovations, event information, as well as extensive features that encompass every aspect of the catering industry. Publication Manager

Kelly Brindle

01843 446212 kelly@restaurant-update.co.uk

Publishing Director

Tony Little

01843 446212 tony@jetdigitalmedia.co.uk


Anthony Field

01843 446212 anthony@jetdigitalmedia.co.uk

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Inn Style is the blissfully simple booking system - for you and for your guests As consumers move increasingly to mobile phones and tablets, to make online accommodation bookings, Inn Style is here to help you keep pace with their expectations. Inn Style is all you need to take online bookings, manage your diary, distribute your availability and process secure payments online. Inn Style enables you to embed a beautiful, mobilefriendly calendar onto your website, so potential guests can see availability and book online, instantly. Great features and benefits including: Customisable emails — Personalise the messages that your guests receive. You can also capture post-stay feedback and set up automatic emails. Rate Management — Perform a bulk update, to hundreds of prices, all in a split second. Or, quickly adjust individual prices, to improve revenue and occupancy. Secure online payments — Securely process credit and debit card payments and request payments from guest with just a few clicks. Discount codes — Create discount codes to new or existing guests to increase direct bookings and customer loyalty . Secret Availability - Block off rooms, which only become available when the guest enters a password. Perfect for large group bookings, such as wedding parties. Insights — Check occupancy, revenue and overall performance quickly using the built-in reports, or download your data in a spreadsheet at any time for more advanced reporting No lengthy contracts — Inn Style gives you an instant access 14 day trial with no long term contracts and no hidden fees. Find out more about plans and pricing by visiting www.innstyle.co.uk/pricing/ There’s no software to install, simply go to www.innstyle.co.uk and start a free trial. You’ll be guided through the setup process – and if you need help the friendly Inn Style team are on hand. Inn Style can help you to transfer existing bookings from your current system too, so the transition will be as smooth as possible.

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“We have used InnStyle as our booking system for The Rest Hotel in Lincoln for over a year now. We were attracted to the ease of use and simplicity of the system whilst being able to do all the tasks that we needed without having a steep learning curve for the staff. Support is also very accessible and responsive. We would recommend InnStyle if you are looking for ease of use and good UK support" - Richard Standley, The Rest Hotel Lincoln www.theresthotellincoln.co.uk You can call the team on 0800 133 7500 or +44 1473 487350 or start an online chat from their website. www.innstyle.co.uk www.facebook.com/innstyleHQ www.twitter.com/innstyleHQ

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Flowering Teas

By The Tea Makers of London You may not have heard of it before, you may have experienced it on your travels to Asia or it may be your favourite tea discovery to date. Whatever your relationship to flowering tea, it is the latest must-have in any tea lover’s collection. Most fitting, the history of flowering tea is mired in mystery. It is unknown when the first pot of flowering tea was brewed. One thing is certain though - it is a tea like no other. This tea is the epitome of self-indulgence. It is a true treat for all the sense and appeals to those who love adventure and magic. Wonderfully aromatic, bright to the palate and stunning to observe, flowering teas recall their natural spring blooming, and, just as in nature, there is wide range of flowers and colours to enjoy. As you unwrap the bulb, it is immediately apparent that a lot of delicate work has gone into its creation. Each individual bulb is carefully hand rolled. A sense of the outmost respect engulfs you as you hold the little ball of tea in your hand. You can feel the craftsmanship, the art, the culture and the history in your palm. You instinctively want to treat it with as much love and care as its creators. As you pour hot water - 90° is recommended - the magic does not happen immediately. Staying true to its playful nature, the little bulb carefully

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unwraps itself - not revealing too much at first. It builds the suspension until, in one sudden and exciting move, it lets go of the flower inside which travels upwards in your tea pot like a soaring bird. Rose bud and marigold is a particularly charming blend of tones, offsetting deep yellow and soft pink; lilies are most delightful in their structure and variety of tone; roselle is one for the romantics, offering a powerful and passionate red; and osmanthus is sunset gold and orange. Once fully bloomed, the tea is ready to enjoy. But before doing so, it is worth taking an extra moment to take in the complete, eye-pleasing structure. What was initially little more than a ball of leafy green is now a stunningly assembled basket of flower and tea, evidently the work of a highly skilled tea artisan. Children and adults alike can enjoy the mysterious magic of this tea. At The Tea

Makers of London, we are dedicated to bringing you an altogether perfect tea experience. Therefore, we ensure that our flowering teas are not just a treat for the eyes but for the taste buds as well. Wrapped using the finest silver needle green tea, our flowering teas have beautiful flavours of green and Jasmine tea. None of this beautiful craftsmanship would mean anything without the right teaware to enjoy it in. A traditional teapot serves for the vast majority of loose-leaf green teas, but for a flowering tea, a glass teapot really is a must. Flowering teas and their associated teaware make for fantastic gifts, wonderful centrepieces and great tea. Perfect for visiting guests, and a lovely way to unwind after a busy day. For the best quality flowering tea, steep at no more than 90°C, using spring or filtered water. Enjoy!

New CEDA Awards to Recognise Technical Achievement Following the announcement to its members at the all regions meeting at the Commercial Kitchen Show CEDA is calling for entries for four new awards to highlight achievement, effort and innovation in the technical areas of business. The four awards: The Groundbreaker Award, Industry Technical Rising Star Award, Apprentice of the Year Award and Supplier Award will be presented at the dinner following the Catering Equipment Technical Conference at the Nottingham Belfry Hotel on the 12th October 2016.

personal development relating to technical work is very important to CEDA. Our new technical awards will show all those involved in CEDA and the wider hospitality and foodservice sector that we, our members, and suppliers are committed to outstanding technical service and support.

Highlighting the significance of the new news awards, CEDA's lead on technical support, Peter Kay, comments, "Underlining the vital importance of our members' and suppliers' commitment to excellence in technical support and service, technical innovation and

"We are looking for examples across several categories for individuals and projects that shine when it comes to technical capability and entry forms with nominations need to reach the CEDA office by Wednesday 27th July."

Details of the awards: Groundbreaker Award - This will be presented to a member company to recognize and reward the successful introduction of an innovative project that delivers additional technical customer service benefits Industry Technical Rising Star Award - This will be presented to recognize and reward an individual's outstanding achievement and contribution to the development of the Technical Service and Support provided by a CEDA member company Apprentice of the Year Award - This will be presented to recognize and reward an individual's outstanding progress during their apprenticeship Supplier Award - This will be presented to a supplier to recognize and reward their technical support to CEDA members. For entry forms and guidance please contact on: 01386 793911, email: info@ceda.co.uk www.ceda.co.uk

Wilde Thyme Shortlisted for Event Caterer of the Year 2016 Perthshire based luxury Event Caterers, Wilde Thyme, have been shortlisted for the prestigious title of Event Caterer of the Year 2016 at this year’s Scottish Event Awards, maintaining their position as one of Scotland’s leading Event Caterers. Established in 2003, 2016 marks Wilde Thyme’s 13th year in business. The shortlisting comes after the most successful year to date for the Comrie-based caterers, which has included new high-profile clients and events such as the Alfred Dunhill Links Championship and Oil and Gas Gala Dinner and Reception. Andrew Hamer, Wilde Thyme Chef Patron and Managing Director, commented: “It has been a very exciting year for Wilde Thyme, we’ve invested in what matters the most to us: our clients, suppliers and staff to ensure our continued success and the last 12 months have been our most successful to date. This shortlisting is a testament to the hard work and dedication of the entire team.

He continued: “We’ve been lucky enough to cater for some of Scotland’s most prestigious events, championing Scottish food and drink and I’m delighted that our unique and innovative culinary creations, all made using Scottish produce and suppliers, has been recognised by the Scottish Event Awards.” The Scottish Event Awards will take place at a glittering awards ceremony on 5th October at Glasgow’s Radisson Hotel. To find out more about Wilde Thyme Catering and Party Design please visit www.wilde-thyme.co.uk

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THE BHA CATERING GUIDE TO GOOD HYGIENE PRACTICE LAUNCHED Over 150 food and hygiene safety experts attended the launch of the long-awaited new industry guide to good hygiene practice in the catering industry on Monday, July 11. The Industry Guide to Good Hygiene Practice: Catering 2016, which is recognised by the Food Standards Agency, Food Standards Scotland, and assured by the BHA’s Primary Authority, Cornwall Council, will help businesses serve food that’s safe to eat. Ufi Ibrahim, the Chief Executive of the British Hospitality Association opened the official launch event at the RAF Club saying: “Businesses need consistency, constancy and clarity and this guide will provide all three ‘Cs’.” FSA Chief Executive, Catherine Brown, who gave the keynote speech at the prestigious event has welcomed the publication of the BHA’s Catering Industry Guide and said it is “a major update to the guidance – written by the industry for the industry.” Last updated in 1995, this guide has now been re-written by the British Hospitality Association’s Food Experts Group with valuable input from Environmental Health Practitioners and other stakeholders. Ms Brown continued, “the guide is clear, easy to use, and based on the advice of BHA’s food safety experts. It’s vital that food businesses have systems in place to keep their customers safe, and this guide will provide caterers with practical advice on how to comply with their responsibilities under food hygiene legislation.” Leading food safety experts and representatives from the hospitality industry also had a change to quiz the authors about the guide.

has lauched a unique interactive app containing the guide with search by topics (avaible on iOS and Android for £11.99 per user) - details on how to buy a copy of the guide can be found below. Professor Lisa Ackerley, Chartered Environmental Health Practitioner and food expert for the BHA said: “This longawaited Guide provides an essential standard for food safety to help food businesses understand what is required of them, and will help drive improved consistency of enforcement and third party inspections in the catering industry. Finally we have a level playing field for all.” The guide was also welcomed by the Food Standards Scotland Chief Executive, Geoff Ogle, who said the new Catering Industry Guide is “a userfriendly tool to support businesses across the catering sector with practical advice on hygiene compliance.” Jenny Morris, Head of The Institute of Food Safety Integrity and Protection remarked that the guide will be “invaluable” to both the catering industry and enforcement officers as it “gives advice on what compliance with the law looks like. I would recommend that every catering business gets a copy and makes sure that they are following its advice in day to day operations.” She adedd: “The guide is expected to be used extensively by local authorities and it may also prove extremely useful for any business that wants to improve its food hygiene rating score.”

Robert Kitchen, Chairman of the BHA Industry Guide Working Group said: “It has been important to make sure that the new guide is as good as the old one and ready for the next generation.”

Speaking at the event Darryl Thomson, Head of Safety, Mitchells & Butlers said: “The Catering Guide provides food businesses with much needed clarity on best practice. It dispells common kitchen myths as well as being a useful benchmark of legal compliance.”

As well as the easy to use 70-page, A4 guide (unit price £16 exc.VAT), the guide is available as an online document (£10 exc. VAT per licence) and the BHA

The guide gives advice and guidance to caterers on how to comply with their legal obligations. But just as important are the suggestions the guide makes


for best industry practice thus guiding the industry to achieving the highest standards. The guide includes: • Information to be taken into account by Local Authority enforcement officers when carrying out inspections of your business • The requirements of “How to comply with the law” • Guidance to achieve the top score in the respective national Hygiene Ratings Scheme • Requirements for premises and equipment • Food hygiene and safety procedures • Food safety management procedures and HACCP (Hazard Analysis and Critical Control Point) systems • Advice on training requirements for different levels of staff • Best practice arrangements that businesses may choose to implement beyond the scope of the law • Advice on how to comply with the allergen requirements of the Food Information for Consumers Regulation 2014 To purchase your copy of the Guide please go to BHA website. The Chartered Institute of Environmental Health, Acoura, The Royal Society for Public Health and Highfield will also be selling the hard copy guide on behalf of the BHA.

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Clarke, Shevchenko and Zola applaud Starwood hospitality

Celebrities & Vip’s Praise Starwood Resorts In Sardinia Following Costa Smeralda Invitational

Starwood Resorts took centre stage over the weekend in Sardinia as four of their finest hotels hosted VIP’s and a number of celebrities from the world of sport and entertainment, all in town for the Costa Smeralda Invitational. Guests of the Invitational stayed across four of Starwood’s leading resorts: Hotel Pitrizza, Hotel Romazzino, Cala di Volpe and Cervo Hotel. The resorts are all conveniently located near the stunning Pevero Golf Club, the setting for the second Costa Smeralda Invitational (25th June), hosted this year by European Ryder Cup captain Darren Clarke. Clarke stayed in Hotel Pitrizza and was quick to sing the resort’s praises: “What a fantastic location this is with superb hospitality to match” – a statement echoed by Ukrainian top goal scorer Andriy Shevchenko, who said: “The Pitrizza is beautiful, my family were very comfortable staying there.”


Starwood’s Hotel Romazzino was the location for Costa Smeralda Invitational’s welcome dinner and the base for Strictly Come Dancing Stars James and Ola Jordan, who were taken aback by the resort. “What a place this is, so luxurious, beautiful food, great company and a whole lot of fun!” said James. Chelsea legend and eventual men’s celebrity winner Gianfranco Zola was equally delighted by his accommodation for the weekend, Hotel Cala di Volpe: “The resort is stunning, I love coming back to this part of the world as it is such a beautiful place,” said the former Chelsea FC player. Hotel Cala di Volpe also provided the setting for the Costa Smeralda Invitational Gala Dinner, which included a live auction for the event’s Road to Awareness charity in aid of UNICEF, and culminated in a spectacular firework display that brought the event to a close. Franco Mulas, Area Manager Costa Smeralda & General Manager Hotel Cala Di Volpe, said: “The second edition of Costa Smeralda Invitational was an amazing event and even better than last year’s tournament.

“This competition is not only a great showcase for our magnificent golf course, hotels and hospitality, it’s most importantly a fantastic opportunity for us to show our support for the Road to Awareness campaign in aid of UNICEF,” added Mulas. All guests and celebrities – which also included DJ Jamie Theakston, actor James Nesbitt and cricket legend Kapil Dev – were delighted by their accommodation for the weekend, which added to their overall enjoyment of what was another spectacular Costa Smeralda Invitational. Speaking after the event, tournament Director Jamie Cunningham, CEO of Professional Sports Group, said: “We are delighted with the success of the second Costa Smeralda Invitational. The feedback from Darren Clarke, the celebrities and all the VIPs has been fantastic and we look forward to building on this success in 2017.” For additional news and information, visit www.costasmeraldainvitational.com PAGE


Avenista Table Reservations also provide all-inclusive access to their incredible support team (awards surely coming sometime soon!) who can implement booking strategies and take care of all of the administrative duties involved in managing the software too. It’s no surprise that Avenista® customers tend to be busy, extremely well-run restaurants who are always looking for that extra bit of efficiency and want it without hefty prices attached. Unlike so many booking systems Avenista® do not operate a Diner portal and so will never attempt to sell tables from competitor restaurants or gazump a restaurant’s Google ranking.

Never heard of Avenista®? Well, perhaps you can be forgiven. With the stampede towards basic, web-based booking systems in recent years many restaurateurs completely overlooked this unassuming UK company, attracted instead by the fanfares of the big booking operators. But one size does not fit all and having experienced high running costs or poor service delivery many restaurateurs are now looking elsewhere and finding Avenista has intelligent, super-easy software with everything they need and more for often a fraction of the cost. With more than 10 years’ experience delivering Table Reservation software the team at Avenista® know what makes busy restaurants tick and have continuously honed and polished their software to make running a Front of House effortless. These days millions of diners are seated each year using Avenista® systems. Oddly perhaps, at Avenista® their mission is for their customers to spend the minimum time possible using the booking software, yet still have the software do exactly what the customer needs, enabling them to spend more time in their restaurants on activities where they can really add value. To achieve this they worked on making Avenista® intelligent and efficient without taking away any of the features that allow restaurants to deliver really personal service to their Diners. And, so keen are they to deliver on the mission they

As Kerry Beswick (Managing Director of Avenista®) says – “We have absolutely no relationship with Diners at all. Everything we do is focused on the restaurateur. We are all about providing the absolute best tools and services for our customers to help them make the best restaurants.” With an impressive client roster, awesome features (including a new online payment feature for events and deposits – saving restaurants huge amounts of time, and reducing no-shows), and pricing lower than anything comparable, many restaurateurs are now getting the message and switching to Avenista® saving themselves time, money and headaches.

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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The Energy Saving Chargrill That’s We catch up with Chef Nate Brewster from the hottest secret in London town Boyd’s Grill and Wine Bar, part of the 8 Northumberland Avenue hotel complex in London to find out how he’s getting on with his Synergy Grill. Boyd’s Grill and Wine Bar is probably London’s best kept secret. And it’s a long-standing secret with a lot of history. As part of a larger complex called Northumberland Avenue built as a 500room grand hotel circa 1882. It traded as a hotel, with a brief interval during the Great War, until 1940, when it was requisitioned by the War Office. It has been occupied by the Crown ever since. As you arrive, the first thing you notice is the décor. Jars upon jars of different old fashioned sweets line an entirely copper bar. There are so many, they’d make Willy Wonka proud. Café style seating surrounds the sweetie counter, luxurious velvet sofas line the walls, bar stools casually surround a cocktail bar and low slung lights create an old fashioned sense of charm. Around the corner there’s even an upmarket dining area with table cloths, neatly folded napkins and silver cutlery – proper grown up dining. Waitors danced around tempting us with Wagyu beef from Trenchmore’s farm in Sussex and tandoori halloumi cooked on a Synergy Grill and damn it was tasty. After sampling lots of treats, we caught up with Chef Nate Brewster, a rising star in the culinary world who explained from a professional point of view why he’s a Synergy fan. 16 PAGE

For those that aren’t already in the know, the Synergy Grill is a pioneering new chargrills that uses 52% less gas. This gas saving equates to an average of £12,238 every five years in gas costs, reducing the cost per plate and helps cultivate a carbon neutral kitchen. It has no fat tray to clean, saving labour time and creating a safer work environment for staff. These unique benefits have been adopted by top chefs Tom Aikens and the Galvin Brothers and snagged top

Revolutionising The Industry Benefits: • • • •

52% less gas Moister, more succulent food No fat tray! Average gas savings of £12,235 over five years • Faster cooking, quicker turnover

“It’s what every chef won’t believe until they see it.” - Richard O’Connell, Executive Chef at Tom’s Kitchens

“The flavour is second to none” - Richard Kennedy, Michelin trained chef from The Horseshoe, Cambridgeshire

“Having used this I think it’s the nuts. I really, really, really do... It’s just really great.” - Chef Chris Barratt at Galvin Hop, London

As a manager I’m looking for a grill that’s easy to maintain, easy to clean and gets consistent results for our customers. As an owner I’m looking to reduce my bottom line and Synergy Grill does that by cutting my gas bill in half.”

prize for innovation at The Commercial Kitchen Show where the judges said they were “Wowed by a Britishmade design that is a true innovation for chargrilling.” The greatest benefit, however, is the flavour. Synergy Grills get much hotter than the average chargrill. This heat ‘atomises’ the natural fats that are released during cooking which are misted back into food making it incredibly succulent.

On the way out of the hotel complex we asked the sweetie jar bar tender (we’re sure that’s his official job title) what all the old-fashioned sweets are for. He explained it’s an ice cream bar where they’ll magic anything you want into ice cream with dry ice. Willy Wonka would most definitely be proud. To book a demo call 01480 811 000 or email info@synergygrill.com

Chef Nate commented: “For me there are three USPs with the Synergy grill. The first one is from a chef’s point of view I’m looking for flavour. I want an authentic chargrill BBQ taste that retains its moisture. PAGE




The sky’s the limit with cloud-based EPOS solutions

GARDIFF Epos Your business partner for professional EPOS systems For those working in the hospitality sector an EPOS system is one of the most important tools you can have to help make your business a success. Apart from the obvious benefit of allowing you to accept and process customer orders, the cloud-based EPOS technology available today gives you so much more, including touch screen terminals, table reservations, tablet ordering platforms, table billing and contactless payment solutions. It also allows you to automate promotional offers, manage loyalty schemes, perform real-time stock monitoring at anytime from anywhere and receive management reporting via a smartphone, tablet or desktop PC.

Gardiff EPOS aims to provide you with the very best EPOS solution tailored for your business. From the moment you contact us, we will work with you to ensure that your requirements are understood so that you get the right EPOS support tailored for your business. We will identify your key requirements, so that your EPOS system enables you to provide a professional, firstclass service to your customers. From the initial discussions through to the installation of your EPOS system and staff training, we aim to provide first-class professional service. Our team are dedicated to customer care and fully qualified in their roles. Our customer support is available from 8am to midnight, 365 days a year. As a Gardiff customer you can be confident that both the hardware and software we provide to you will be thoroughly tested, reliable, resilient and cost effective. Your EPOS system will be extremely stable, requiring little maintenance – but when you do; our support is there for you.

In short, the right EPOS solution can help make running your business simpler, whether you are a multi-site operation or just require a single EPOS terminal. Your information is accessible when you need it, allowing you to make those all important decisions about running your business.


Gardiff EPOS is a family-run business based in Hertfordshire. We have been serving the hospitality sector for 28 years and have an excellent reputation with our loyal customers. With a wealth of industry experience and innovative technology at its disposal, Gardiff continues to provide EPOS solutions that give hassle-free operation and provide the business information required in today’s world.


GARDIFF Epos EPOS Hardware • • • • • • • •

Touch Screen Tills Customer Display Multiple Cash Drawers Wireless Waiter Hand-Helds Tablet Ordering Platform Thermal & Kitchen Printers Kitchen Video System Contactless Payment Options

EPOS Software • • • • • • • •

Centrally Manage Multiple Outlets Table Reservations Table Billing System Floor Plans View Live Sales Real-time Stock Management & Alerts Calculate VAT Variance Reporting

“Gardiff helped us at the London 2012 Olympics with a more sophisticated and more reliable solution. We couldn’t have managed without them. We now have Gardiff right across the business.” Jorrit de Jong

Finance & Project Co-Ordinator for legendary Chef/Patron Anton Mosimann – a Gardiff EPOS customer since 2011

For a FREE consultation call us today on

0845 0600 406 or you can request further details by email (quoting EDS16) HHD16 RU16 to sales@gardiff.com Gardiff Group. Unit 10, The Cam Centre, Wilbury Way, Hitchin, Hertfordshire SG4 0TW



Gift cards are the ideal early Xmas present for restaurant owners Xmas maybe nearly half a year away but astute independent restaurant owners are already planning for the festive season and compiling their own shopping lists. One of the best presents they can buy themselves would be a gift card solution to boost revenues and increase customer engagement, writes Niels Nielsen, managing director of EPOS specialists GS Systems. Traditionally this lucrative market, worth an estimated annual £5bn according to the UK Gift Card & Voucher Association (UKGCVA), has been the exclusive preserve of big multi-national companies. However, this is no longer the case. Independent restaurants and small chains can now retail gift cards cost effectively without a large intimidating capital outlay.

There are wide-ranging benefits for restaurant owners. Our experience with our clients shows they can anticipate substantial revenue increases as their customers spend above the amount on the card. They will also enjoy higher margins. Research reveals one in three of us buy a full-price rather than discounted item when using a gift card. According to market analysts Mintel, retailers will save an estimated £65m a year in loan interest gift card payments are paid in advance.


Remarkably, industry statistics also reveal that that nationally £250m spent on cards is unredeemed, the equivalent of a 6% windfall for retailers.

So how do you take a slice of the lucrative gift card market? Restaurant owners have a couple of options if they want a solution from us. They can have a gift card scheme as a standalone product or one that operates within an EPOS-based business management solution where automatic reporting tracks gift card transactions and redemptions. All they need to get started is an internet connection, a tablet or a PC with a connected magnetic card reader and a supply of numbered preprinted blank gift or reward cards with a magnetic strip. These pre-paid cards, which have unique reference numbers for tracking, are worthless until they are swiped

through the magnetic card reader and a cash value is uploaded. Even better, the costs involve a small set up charge and monthly fee plus the price of the cards and the marketing of the solution. Once set up, restaurant owners simply sell gift cards online via an operator’s website and their social media platforms or at the point of sale. We have found that introducing a gift card programme can increase sales by 30% versus existing paper card solutions while mature programmes can deliver between 3-5% of a total company’s revenue. That’s plenty of food for thought as you plan for the Xmas season later this year.

For further information please visit www.gs-systems.co.uk

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GS Systems




Caffe Concerto How 3S POS’s Multisite Management and Bespoke EPOS solutions helped us into becoming a Cafe & Casual Dining empire

Launching into the casual dining deep-end with one location can be challenging enough. Now multiply that with 22 locations and you could have a potential nightmare if not executed right. This clearly was not the case for Caffe Concerto, as the business continues to grow and with the help of 3S POS’s Multisite Management and Bespoke EPOS solutions the company has taken its business to the next level. The friendly face & Operations Director of the Caffe Concerto Group, Maher Al Hajjar, knows only too well of the obstacles and barriers of growing from a single location to a ‘now’ nationwide café & casual dining empire, all whilst protecting the brand integrity and the quality of the product. Maher says “There were three main problems we faced whilst expanding. The main barriers as a cafe & restaurant revolved around logistics; Firstly, how do we get 100% fresh produce to our branches and more importantly to our customers in a timely fashion? Secondly, how do our staff manage and produce to order whilst responding to the demand of our ever growing café & restaurant estate? Lastly, how do we manage our staff between branches to reduce cost whilst increasing efficiency? With these three issues, it could be the make or break of a brand.” “During our early years of expansion it became clear that we needed to centralise our cake & patisserie production and internally distribute our own products to ensure quality and freshness. We worked very closely with 3S POS to ensure their Distribution Management Centre (DC) addressed our growing requirements and they delivered bespoke features unique to our business model that not only allowed each branch to order from the DC, but also monitor the progress of their orders and make amendments accordingly before delivery. The Enterprise Stock Control module allowed our branch managers and chefs to have tight control on their stock levels and costs, whilst the Purchase Order Manager gave them the flexibility to order directly from suppliers offering the best and freshest produce. As an enterprise system, our procurement teams in head office are able to monitor and manage all branch activities to minimise stock costs and wastage at all times.” “To maximise our front of house operations and sales we needed to ensure we had the right amount of staff with the correct training in each location. The HR & Staff Management tools give us control over staffing budgets, attendance, payroll and training. On a weekly basis, each staff member automatically receives their weekly rota via email. This tool also has a clock in/ clock-out feature, which ensures staff are paid to the exact minute.” The 3S POS team have tailored their EPOS and Company Management system for Maher and his team; and continue to work together to develop bespoke solutions for them to address their fast growing enterprise business. Maher says “I’m looking forward to the future with 3S POS as they’ve grown with us from the beginning, and there are exciting times ahead with the new emerging technologies enhancing hospitality operations!”




new Commercia Big name catering equipment buyers, specifiers and designers from many of the UK’s leading hotel chains were out in force at the NEC Birmingham on 7-8 June – checking out the latest new products and services on offer at Commercial Kitchen. The UK’s first trade show designed to accommodate all of the many vertical sectors served by the commercial kitchen industry, Commercial Kitchen delivered on its promise to be the dedicated event that the dynamic catering equipment market had been waiting for. Offering its visitors the opportunity to meet up with existing and potential suppliers, to network, discover new products, enjoy expert Keynotes and panel discussions, and keep up with changing market trends, the first edition of Commercial Kitchen attracted 1,723 attendees and has been hailed as a significant and overwhelming success by its organiser, Diversified Communications UK. More importantly, feedback from across the show floor has been full of praise for the launch and the high quality of visitors in attendance; with over one in three visitors citing a corporate spend of over £500k (10% reported over £5million). Adam Mason, director general of CEDA, the show’s major association partner was full of praise for the show’s launch edition


“Commercial Kitchen proved to be a very rewarding partnership for CEDA in terms of business leads for our Members and Partners. We took enquiries from the end-user market in the UK and also for several international ventures targeting the UK and overseas. The CEDA Design Gallery, featuring the overall winners from our 2016 Grand Prix Awards, was a real hit with many of the visitors. CEDA was proud to be directly involved in the well-received seminars and we are already looking forward to building on our great relationship with the show’s organisers to support the development of an even stronger event in 2017.” The show’s aisles were buzzing with a ‘who’s who’ of the sector, including representatives from Hilton, Premier Inn, Travelodge, Bourne Leisure (Haven, Butlins and Warner Leisure Hotels), Luxury Family Hotels, Corinthia Hotels, Macdonald Hotels & Resorts and hundreds of quality independents. Leading contract caterers were also there in force from Compass, Sodexo, WSH (BaxterStorey, Caterlink and Holroyd Howe), and Gather & Gather – plus key buyers from pubs, restaurants, supermarkets, universities, schools, hospitals, care homes and local authorities. “What makes Commercial Kitchen so unique is that it brings together operators from all types of kitchens, allowing everyone to learn from each other and to see the full spectrum of products available for all commercial kitchens, whatever their

size or need,” says group event director Chris Brazier. “From our speakers and exhibitors to the visitors themselves – the who’s who of the commercial kitchen industry were at the show doing business. “Big thanks really must go to all our exhibitors and partners who have supported the launch of Commercial Kitchen right from the start. We knew that expectations were going to be high – particularly because there’s been nothing quite like it before. But the way it has been so positively received has been truly amazing. We now have an exceptional foundation from which to grow and develop over the coming years,” he says. Looking ahead to 2017, over 50% of the show’s 80 exhibiting companies have already rebooked (many have already requested to increase the size of their stands). In addition, there has been significant interest from a raft of new companies ensuring that exhibition space will be expanded for next year. Big name seminars The inaugural seminar line-up included celebrity chef Theo Randall, Chris Knights (group executive chef at Young’s and Geronimo Pubs), Paul Dickinson (head of food at Fuller’s Managed Inns), Simon Lee (head of F&B at Staycity Serviced Apartments), Dirk Wissmann (senior equipment manager at Pret A Manger), Peter Woods (exec head chef at The Corinthia London), Myles Bremner (exdirector at School Food Plan and CEO of

“An amazing show”

al Kitchen show hailed a big success Bremner Consulting), Dominic Burbridge (associate director at The Carbon Trust), Philip Shelley (national chair of the Hospital Caterers Association), Radford Chancellor FCSI (director of Radford Chancellor), and Andrew Seymour and Clare Nicholls (the editors of Foodservice Equipment Journal and Catering Insight respectively). Innovation Challenge Awards 2016 Designed to promote and celebrate the best new equipment and technology innovations over the last twelve months, the Innovation Challenge Live saw nine finalists (as voted for by visitors to the show on opening day) pitch their ideas to a panel of industry judges on Wednesday 8 June. The panel included Peter Farrell, sales director at C&C Catering Equipment; Philip Shelley, national chairman of The Hospital Caterers Association; and Andrew Seymour, editorial director of Foodservice Equipment Journal. The Commercial Kitchen Innovation Challenge Award results: Gold • The FRIMA 112L (FRIMA UK) • Gram Superior Plus Refrigeration (Hoshizaki Gram) • Merrychef eikon e2s (Manitowoc Foodservice) • Synergy Grill (Synergy Grill) “FRIMA UK are very pleased to have received the Innovation Challenge Gold Award. It’s great recognition for all the hard work that the team have done and reflects our market leading position as specialists

in multifunctional cooking. We had a great couple of days at Commercial Kitchen and met with many quality customers,” says Graham Kille, MD of FRIMA UK. “The atmosphere and networking during the two days at Commercial Kitchen was of the highest order and the show enticed many from both near and far within the UK. We found it extremely pro-active, professional and allowed us to reach out to people that otherwise may not have attended, if it wasn’t for the dedicated focus the show portrayed. Being recognised as a Gold Award winner for an innovative product was a delight and on behalf of all of us at Hoshizaki Gram we will continue developing the very best products for our clients. In summary for this wonderful exhibition: see you next year, we will be there,” says Paul Anderson FIH, commercial director at Hoshizaki Gram. “We’re delighted that the Merrychef eikon e2s has been awarded Gold in the Innovation Challenge. It is fantastic that Manitowoc Foodservice is being recognised in the industry, as leaders in cooking technology innovation. Commercial Kitchen was a great opportunity for Manitowoc Foodservice and has definitely been a success for the team. The show not only provided an excellent quality of visitors throughout both days but was perfect for giving them further insight into our products, as well as gaining further brand recognition within the industry,” Sarena Harwood, Manitowoc Foodservice.

gold award at the first Innovation Challenge. It’s been hard getting a new product off the ground. The thing that always kept us going is that it’s a really great product that has wonderful benefits for its users. Winning this award is validation of all the team’s hard work. Commercial Kitchen was great. We showed the Synergy Grill to some big names, like Theo Randall and TGI Friday’s, which goes to show the calibre of buyers there. We’ve already booked for next year,” says Gary Evans, MD of Synergy Grill Silver • Ascentia F1 Oven (Ascentia Foodservice Equipment) • New Covent Garden Soup Server (R H Hall Foodservice Solutions) Bronze • Waste Cooking Oil Tank (Bensons Products/Frontline International) • Pro Auction Refit (Pro Auction) • Microsave Cavity Protection System (Regale Microwave Ovens) Further information about all participating Innovation Challenge entries is available on the show’s website. Save the date for 2017 Commercial Kitchen returns to the NEC Birmingham on 6-7 June 2017. For further information, and the latest show news, please visit www.commercialkitchenshow.co.uk

“We are over the moon to have won a





Are you at the planning stages for a new temperature controlled room? Colsec Ltd are specialists in the construction of temperature controlled environments including walk-in cold rooms, large industrial cold stores, clean rooms, food production facilities, mortuary suites and other insulated rooms. Unlike many suppliers, we can provide made to measure solutions quickly and cost effectively and can advise you on the best possible solution to suit your requirements. “It doesn’t have to be square”. Based in Droitwich, Worcestershire, we cover works nationally throughout the UK and in Europe. Our in-house manufacturing facilities cover over 32,000 square feet and caters for insulated panels, insulated doors and ancillaries suitable for a wide range of applications. We are well known for being able to manufacture and install high quality coldrooms to individual customer specifications and sizes. If you need assistance with any projects you have in the works, specifically in the construction sector whereby insulated panels and rooms are required, please contact us either via email or call us at the office for a chat. Web: www.colsec.co.uk Email: sales@colsec.co.uk Tel: 01905 795070 Servacool - Repairs & Maintenance Our Maintenance and Repair Division ‘Servacool’ has dedicated teams focussed on repair and maintenance works. We offer a fast, reliable maintenance and repair service, available nationwide. Services include extending existing structures, repairs or replacement of panels, doors, and retrofitting of additional requirements. Servacool provides a comprehensive range of services and products to the refrigeration service industry. Our installers and technicians are strategically placed around the UK to provide a countrywide service team and resource. Our services are further extended with our own in-house electricians, thus allowing for the provision of a complete support package to meet customer requirements.

26 PAGE Commercial Kitchen



Commercial refrigeration with a difference designed to meet ever changing needs


It is all about providing the right equipment to the do the right job, whatever the job ngel Refrigeration is a centre of excellence for the supply of specialist refrigeration. Focused on understanding the customers’ requirements, Angel offer a wide range of equipment manufactured by leading European brands Coreco, Everlasting, Hengel and Mondel.

As an importer, wholesaler and distributor, Angel Refrigeration has carefully selected manufacturers who supply high quality refrigeration designed to meet today’s food production, storage, shelf-life maximisation and display needs. The team at Angel are constantly evaluating the needs of their customers and actively developing new products to fit their requirements.

Standing out from the crowd The latest product to be included in the range is the Meat Store from Everlasting. Designed specifically for Dry Aging and Maturing Meat, the Meat Store is a front of house display cabinet. This cabinet was designed to meet the needs of the butchery industry, to add value to the product and proposition, by providing the right temperature humidity and air flow, along with an element of theatre and display. Ultimately, the Everlasting Meat Store influencing customer purchases at higher profit margins, whether it be in a butchers shop, kitchen or restaurant.

Special menus, deserve special refrigeration ‘It was a natural choice for us to work with Everlasting on the development of the Meat Store’, comments Julie Croker, Managing Director of Angel Refrigeration. Everlasting already manufacture the Stagionatore for Salami, Chorizo and Charcuterie, and specialise in products which manage temperature and humidity for bakery and patisserie, chocolate and confectionary, ice-

28 PAGE Commercial Kitchen

cream storage and display, blast chilling and shock freezing, and fish storage and display. For Angel Refrigeration, it is not just about selling refrigeration, it is mostly about understanding the demands of food service, production and retail processes that the equipment needs to support day in and day out. Angel Refrigeration understand the importance of strong, reliable and efficient refrigeration systems, that is also stylish and can sell the product in the right environment.

Meat Store

Refrigerated Display and Storage Cabinets

suitable for aging


1500 700



Hanging Capacity: 100kg Storage: 625 litres PM 701 TNBV (-2°C/+10°C) Ambient +43°C PM 701 TNV Glass (-2°C/+10°C) Ambient +38°C

s s s s s s



Low Temperature High Humidity



DOUBLE DOOR 1500 Hanging Capacity: 200kg Storage: 1365 litres PM 1502 TNBV (-2°C/+10°C) Ambient +43°C PM 1502 TNV Glass (-2°C/+10°C) Ambient +38°C

Constant air circulation

single and double door storage and display adjustable stainless steel bars for hanging interchangeable shelves and drawer systems low temperature with high/low humidity UV light to reduce microbial spoilage fan assisted constant air circulation

"Designed specifically for Dry Aging and Maturing Meat, a front of house display cabinet designed to add to the customer value proposition through the theatre and display to influence further customer purchases at higher profit margins whether it be in a butchers or a restaurant"

4ELsSALES angelrefrigeration.co.ukswww.angelrefrigeration.co.uk



Smeg Comes to Broadway and Fits the Bill When looking for a reliable, tried and tested warewashing solution with a small footprint for a longstanding café client Andy Koumis from All Catering Services approached Smeg Foodservice. “I needed a warewasher to fit into Vural’s The Broadway Café, Southgate and they are a longstanding customer who I have been doing business with for 13 years. “Vural and I designed the cafés interior and we installed the new kitchen. The challenge was the site’s shape and size which narrows from front to back from seven metres to under five metres, and obviously my client wanted to keep as much space for seating as possible. “I knew of Smeg’s reputation for high quality and offering a range of sizes and different specification warewashers to match the needs of different operators. Talking with Martin Dawson at Smeg the CWC520D with an external softener was the ideal solution. The machine’s combination of a small footprint, competitive price and range of features and programmes fitted the bill perfectly and Vural were also happy to be buying the well respected brand,” comments Andy. www.smegfoodservice.com/uk/products/dishwashers

30 PAGE Commercial Kitchen

Commercial Kitchen

An Introduction to Sterling Foodservice Design Founded over 22 years ago in response to a growing need for a distinctly professional, individual and creative consultancy service specialising in the food service industry. A uniquely personal award winning consultancy owned and operated by Andrew Powis FIH and Elaine Powis MRSPH who advise on every aspect of facilities design including back of house operations and can assist with operational overviews.

We are involved with the Client, Architect, M & E Consultant and Builder from concept to completion and Sterling’s attention to detail has often been most favourably commented on. We offer our Clients on all projects, irrespective of size: » Professionalism: to develop a relationship of mutual respect » Diversity: a wide range of skills and experience available to all Clients » Objectivity: to develop practical solutions based upon sound objective analysis » Innovation: to develop creative solutions, not just as an initiator but also as a catalyst » Accountability: we are fully accountable for our recommendations and will assist with implementing them where called upon The Detailed Design stage will incorporate manufacturers fabrication drawings, specification of all catering equipment including a fire suppression system and temperature monitoring system, builders work and finishes.

The Construction phase is a challenging time for all concerned and team work is imperative as demonstrated at the fit-out of……

HMP STYAL, THE CLINK www.theclinkcharity.org The Clink is a charity which establishes a commercial kitchen and restaurant either within a prison or a separate nearby building, whereby selected inmates are professionally trained with the goal of acquiring educational qualifications. This is clearly demonstrated at this de-consecrated 100 year old chapel at HMP Styal, the first female institution with a Clink facility. The chapel required a large amount of planning to ensure the open plan kitchen, a Clink signature feature further developed by Sterling into a state of the art facility, and associated services within a limited floor space including a mezzanine with staff facilities could be accommodated without harming the historic decorative features and adherence to all current legislation. Supervising the installation meant attendance at a number of site meetings throughout the fit-out period to completion to ensure that The Clink received the expected standard of installation which Sterling had set including a thorough defects inspection of the project. Please visit www.sterlingfoodservice.com for in depth coverage of our team of experts, an overview of our range of services, portfolio of our expanding market sectors and excellent testimonials.

Commercial Kitchen PAGE 31

VarioCooking Center MULTIFICIENCY® 112T

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Bespoke Sheet Metal Fabrications

Caterfab proudly present, our new modular slide under bar system. The modular system allows the customer/ bar personnel, the flexibility to design and create their own bar layout, specific to their needs whilst incorporating best working practices, helping to maximise efficiency and deliver potential turnover of custom. All our stations come ready to go, ideal for DIY projects/ improvements and layout refurbishments. No assembly necessary, just slide under, level and secure, plumb them in and you are ready to go. They are all fully welded so are durable and robust. We also manufacture fully welded bars. The benefit of a fully welded bar, is that this becomes the footprint of your bar and the primary structure which houses and supports your frontage and upper bar top. All of our bars are built with practicalities in mind, creating an efficient work space where bartenders have all they need, right to hand, maximising your serving capabilities, and ultimately profit.


continuing to raise the bar

T: 0161 684 4375 | E: sales@caterfab.com


mobile app 24/7 commission-free bookings One-click payment card pre-authorisation, exible rate plans and cancelation policies

seven days a week

Canopies UK - New for the hospitality industry!

Hotels and restaurants can now maximise their outdoor space all year round Our products really are state of the art! With an automated retractable roofing system and accessories ranging from heating to interior lighting and the option of having windows and doors you really can build a canopy to suit your establishment.

Deliver incremental revenue for your business!

Our products will: . Maximise your outdoor space all year round . Enable you to serve more covers . Increase your weekly revenue . Provide a private party area . Improve your customers dining experience . Stand out from the competition

See how we can transform your outdoor space

Call Karen on 01254 777002 Ext: 221

www.canopiesuk.co.uk Email: karen@canopiesuk.co.uk



creating space that works

www.nomique.com 01952 585828 sales@nomique.com

Profile for Jet Digital Media Ltd

Restaurant Update - September 2016  

Restaurant Update - September 2016