Eat Drink Sleep - July 2021

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eat.drink.sleep July 2021



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July 2021

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Liverpool One welcomes new F&B venues amid strong sector performance

Grosvenor Britain & Ireland has announced the launch of two new independent dining concepts at Liverpool ONE. The openings coincide with an upswing in the destination’s restaurant footfall and sales since the reopening of indoor hospitality, following several weeks of strong alfresco dining performance across the destination. South East Asian bar and brasserie, Mamasan, has opened the doors to its 6,875 sq ft site on College Lane, offering an experience to visitors which combines premium cuisine, cocktails and music. Visitors are now being welcomed to enjoy the spacious and sophisticated brasserie-style setting, which features a mezzanine and panoramic terrace. Maggie Fu, the independent Asian street food restaurant, has also launched its new 4,700 sq ft flagship venue at Liverpool ONE’s Hanover Street. The restaurant is serving a range of authentic family recipes and dishes including salt and pepper chicken, ramen, and its crowd-favourite king prawn pad thai. A number of Liverpool ONE’s existing operators have recorded a considerable boost to sales performance since the indoor service returned, including Aether cocktail bar, Five Guys and Bar Burrito. Overall, data collected since


restrictions eased on May 17 reveals Liverpool ONE’s food and beverage sales have grown +42% compared to the same period in 2019, while restaurant footfall has increased by +8.5%. Alison Clegg, Managing Director, Asset Management at Grosvenor Britain & Ireland commented: “Liverpool ONE’s restaurants, cafes and bars have sprung back to life over the last few weeks with the alfresco offering across the destination, and it is fantastic to see another boost for the sector as indoor restrictions ease. We will continue to support our community of operators and are confident these good results will continue throughout the summer months and beyond.” Brad Stevens, Founder of Mamasan, added: “After so much preparation and anticipation, it has been so exciting to unveil this Mamasan venue to the public. There is a great atmosphere across Liverpool ONE as restrictions continue to ease, and this has certainly helped to drive a great volume of footfall and sales consistently since we opened.” Liverpool ONE’s performance announcement follows the increase of outdoor seating by 100% across the destination, which will remain in place to ensure operators are supported and visitors are safely accommodated. This includes the alfresco ‘In The Park with Boujee’ concept on Chavasse Park, serving as an extension of the recently launched Boujee Bar and Restaurant on Kenyon Steps.


Rick Stein Restaurants raise £5,000 for Hospitality Action

The Invisible Chips campaign – which aims to support hospitality workers and families impacted by the Covid-19 pandemic – encourages customers and diners up and down the country to add a discretionary donation to their bill. The Stein’s at Home menu boxes – which celebrate their first birthday this June – have helped the 1975-founded restaurant business survive this recent extended period of closure. Their production has also supported the livelihoods of trusted suppliers, farmers, fishermen and the Rick Stein team. Customers can continue to support Hospitality Action, hospitality professionals and their families affected by the pandemic through purchase of the Stein’s at Home menus online.

July 2021

Whilst its restaurant doors were closed, Rick Stein Restaurants supported Hospitality Action’s ‘Invisible Chips’ campaign through sales of its ‘at home’ menus. Customers helped Rick Stein Restaurants raise £5,000, through donating a discretionary three pounds to Stein’s at Home menu box bills.

On raising £5,000 through Stein’s at Home sales Jack Stein – Chef Director, Rick Stein Restaurants – said: “Hospitality Action is a charity close to our hearts. We see first-hand the impact its support has on our industry, and specifically the crucial financial aid it provides to families hit hard by the lockdown of our industry. We’re proud to partner with HA raising Invisible Chip funds through our Stein’s at Home menus, and will continue to raise as much as we can for the charity and in turn our colleagues across the industry.” Details of how to add invisible chips to your menu and help people in need across hospitality can be found the Hospitality Action website.

Nando’s launches 50% off deal for 65+ year olds in June OAPs can enjoy the discount when dining with their younger relatives High street piri piri chicken chain Nando’s is offering 50% off to diners aged 65 and over when they are accompanied by their younger relatives. That’s right, it’s time to bring your nan to Nando’s. In a bid to celebrate the easing of lockdown restrictions and the reuniting of families with their older relatives, Nando’s has launched the #NanGo’s campaign. The limited-time offer pledges to give over-65s dining in the restaurant 50% off their food between 7-9 June when accompanied by their younger relatives. That means that elderly diners can tuck into classic Nando’s dishes, such as their chicken wraps and burgers, for half price. Nans (granddads also welcome) can tailor the spice and heat of their chicken to their own preferences, while also indulging in the restaurant’s famously bottomless fizzy drinks, plus perhaps a trip to the frozen yoghurt machine afterwards. To help spread the word about the campaign, the ‘cheeky’ chicken restaurant has enlisted the help of internet sensation, Grime Gran. 80-year-old Margie Keefe has gained internet fame for her hilarious YouTube videos, in which she has interviewed famous grime artists such as Skepta

and Lethal Bizzle, but now she is encouraging grandparents across the country to reunite with their younger relatives. However, lying behind the puns and humour of this campaign is a serious message. Studies show that in England alone, there are 1.4 million chronically lonely older people, a situation which has only been exacerbated by the multiple lockdowns enforced due to the Coronavirus pandemic. So if you grandparents are chicken lovers, why not treat them to a discounted Nando’s in June?


Powerful mobile ordering from Mr Yum and Star

The COVID-19 pandemic has forced many businesses to review not only how they operate, but also how to pivot in such a way that the business can thrive in a challenging and unpredictable environment. With social distancing and venues seeking ways to enhance customer service, a plethora of food and beverage ordering apps have been launched onto the market, resulting in customers having to download an array of apps when visiting different venues. According to Australian company Mr Yum, it has developed the world’s most powerful QR code mobile ordering platform and has recently entered the UK market with its innovative offering for table, delivery and pickup ordering for hospitality and entertainment venues. Mr Yum is a unique and completely web-based solution, which means there is no app for


customers to download. The customer simply scans a QR code to view the menu, orders food and beverages and pays via their smartphone. Mr Yum CEO and co-founder Kim Teo says product innovation is at the heart of the company with Mr Yum introducing industry-leading features such as the ability to set up table tabs, and grouped order printing, that set it apart from other providers and help to create a superior dining experience. “With Mr Yum there’s no more waiting for someone to take your order or bring the bill at the end. This allows staff to focus on the stuff that really matters, providing a great experience for guests every time,” she says. The sleek web platform has the potential to increase average order size by 20-40% thanks to clever up-selling and cross-sells along with the opportunity to grow sales

and customer loyalty with promo codes. Seamlessly integrating with a venue’s point-of-sale system, Mr Yum is suitable for a range of ordering applications including in-venue table ordering, in-seat venue ordering, pickup at counter ordering, room service ordering, delivery ordering and pickup to-go ordering. Mr Yum’s flexible and versatile solution frees up staff from the admin side of service to focus on creating meaningful interactions with customers. With instant updates to the menu and powerful reporting tools, businesses can easily keep on top of day-to-day operations as well as benefit from support for operational decision making. With a focus on providing peerless support for its clients, Mr Yum experienced astronomical 27-fold growth in 2020 and now has more than 10 million global users of its platform.

Mr Yum is compatible with Star’s TSP654II HI X thermal printer and SP700 HI X matrix kitchen printer. Featuring a 300mm/second print speed alongside high quality 203 dpi print output, the TSP654II HI X with Star CloudPRNT™ technology offers a high performance compact solution that can be used in either vertical or horizontal mode. With a built-in interface for Cloud functionality, the printer provides the ideal solution for businesses keen to integrate a flexible ordering system. Also included are free of charge

marketing tools to enable businesses to increase brand awareness by adding logos and graphics for promotional coupons quickly and simply. Star CloudPRNT technology allows users to seamlessly incorporate online purchasing into their offering, while eliminating the need for an extra tablet to send an online order to the printer. Instead, the ordering service is able to communicate directly with the printer to create print jobs as well as receive the status of the printer.

Teo says forming partnerships with key stakeholders such as Star was an early focus for the team before launching in the UK. These strategic partnerships are vital to Mr Yum’s global growth plans. “Working closely with the team at Star has been key to our success in launching Mr Yum in the UK and we look forward to a partnership that delivers real results to our hospitality and entertainment clients,” Teo concludes.



With its Clamshell™ design for easy paper loading, the SP700 HI X also offers compact vertical or horizontal printing. Benefitting from a splash resistant and easy-clean design along with options such as two colour printing ideal for highlighting food allergies or custom orders, wall mount bracket and integrated buzzer alarm option, the SP700 HI X is ideally suited as a robust hospitality printer in bar or kitchen environments. And, with CloudPRNT technology provides the perfect solution for online and mobile order printing.


‘Wonky’ Bread Box Brand Expands Rescue Range by Adding Naans to Food Waste Mission Fresh ‘wonky’ bread box delivery brand Earth & Wheat has added naan bread to its exciting of range of rescued baked goods. The surplus bread distributor, which launched in March as the world’s first ‘wonky’ bread’ subscription service, announced it has expanded its random and mixed variety of bread with plain and garlic-flavoured naans. The naan – which derives from the Persian non and literally means bread – is most commonly served with an Indian curry as it is ideal for scooping up the sauce. Earth & Wheat founder James Eid believes naan breads will be a welcome addition to his ‘wonky’ bread boxes with curry fans up and down the country. Dishes such as Chicken Tikka Masala, for example, have been voted as the UK’s most popular dish. However, more importantly, Eid, 20, a fourth-generation baker, who is still only in his second year at university, says adding naan to his rescue box will help further reduce food waste as it


tends to be the ‘most wasted’ out of all the breads. Overall, 900,000 tonnes of bread are thrown in the bin every year which equates to around 20 million pieces of bread in the homes, and a further four million at the point of production – around one million loaves, every day according to charity WRAP (Waste & Resources Action Programme). Through Earth & Wheat, Eid, has so far rescued 30,000Kg of wonky bread, all of which would have been thrown away due to appearance, size or overproduction. Eid said: “Naan breads tend to be a highly wonky bread product because they have to be handcrafted into a teardrop shape, which is one of the most recognisable characteristics of naan. “But often what happens, when the dough is stretched by hand it leads to variation in shape and size, and that could mean it discarded due to its wonky appearance. Consumers are not expecting to see a wonky or odd-looking naan bread when they pick it up at the shops. “That is why I’m delighted we have added naans to our rescue range at Earth & Wheat. It means we can

fight food waste at the production source, before the naans even reach the shops. We will continue to fight food waste with everyone’s help – one wonky box at a time. “Many of our wonky warriors can’t wait to add one of our ‘wonky’ naans to a curry. But there are also plenty of other delicious ways to include it in a weekly meal plan. Naan bread is a perfect substitute for pizza dough, great with salads, or used as a flatbread or wrap for a wide range of exciting lunch ideas, or even as a side bread - perhaps a tear and share suitable for dipping.” Earth & Wheat customers can subscribe weekly, fortnightly, every three weeks, or monthly for as little as £6.89* (*for weekly subscriptions) including free express fresh delivery. Every box is packed with a mixed selection of deliciously-crafted ultrafresh ‘wonky’ Crumpets, Pancakes, Tortillas, Pittas, Focaccias, GreekStyle flatbreads and Naan breads. For every box saved, Earth & Wheat also donates a meal to UK food banks to help fight food poverty.


LYMITED releases award-winning wine in partnership with Chateau La Grace Dieu des Prieurs to benefit children’s charity Lymited, the go-to digital platform to buy and sell collectible luxury, has secured an exclusive partnership with Chateau La Grace Dieu des Prieurs to retail 10 bottles of its award-winning Cuvée Elena in the UK. The wine is available exclusively in magnum bottles (1.5l). The corresponding agreement with Lymited has been signed by the Chateau’s owner Andrei Filatov. Proceeds from this collaboration will be donated to Great Ormond Street Hospital Children’s Charity. Cuvée Elena, named after the spouse of Chateau La Grace Dieu des Prieurs owner, is produced from a one-hectare plot of Chardonnay vines surrounded by some of the most revered Chateaux in the world. Developed by winemaker Louis Mitjaville and the Chateau team, the 2019 Cuvée Elena is the first-ever Chardonnay out of the Saint-Emilion commune. The Global Chardonnay Masters 2020 heralded Cuvée Elena as one

of the best premium Chardonnays in the world, awarding it one of its coveted gold medals. The unique bottles that hold the wine have been created in the artisanal workshops of French glassmaker Waltersperger, they won the Red Dot for Design Award and are considered works of art in their own right. The wine will be available on Lymited. com when the luxury marketplace’s Wine, Whisky and Spirits category launches in Summer 2021. For every bottle sold, €1000 will be donated to GOSH. London’s Great Ormond Street Hospital treats seriously ill children. Charitable donations help raise essential funds to continue the hospital’s incredible work. Paul Graham, Head of Wines, Whiskies and Spirits at Lymited: “What better way to launch Lymited’s new Wine, Whiskies and Spirits category than with one of the world’s finest Chardonnays and with proceeds going to a worthy cause? Cuvée Elena represents more

than just a white wine in a large bottle from one of the most famous wine growing regions in the world. It is a wine which breaks tradition, which challenges ideas, more than that, fulfils on hype. We are delighted to be working with the Chateau La Grace Dieu des Prieurs and its team to bring this project to our clients and, in doing so, provide needed funds to Great Ormond Street Hospital.” Lymited is a digital destination for curated collectibles. Think antique Tiffany & Co jewellery, rare Rolex watches, Japanese whiskies from ghost distilleries, impossible to find limited-edition Nike sneakers, and even a brand-new Aston Martin DB5 continuation series. Step inside Lymited’s world and discover its one-of-kind, limitededition and extraordinary pieces in Fashion, Jewellery, Watches, Art, Design and Cars, and soon Wine, Whisky and Spirits.


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When not being forced to pull heavy sleds, dogs are chained to barrels or wooden boxes.

MILLENNIUM HOTELS: BREAK THE CHAIN—STOP SPONSORING THE IDITAROD The Iditarod dogsled race is an Arctic nightmare for dogs who are forced to pull heavy sleds for 1,000 miles in under two weeks through biting winds, blinding snowstorms, and subzero temperatures. Every year, hundreds of dogs are pulled out of the race because they’re ill, injured, or too exhausted to go on. More than 150 have died as a result of the Iditarod, most often from aspiration pneumonia caused by inhaling their own vomit. Millennium Hotels and Resorts is sponsoring this cruelty.

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EAT. DRINK. SLEEP April 2021

Solar Panels, Cannabis and Blue Jeans – Helping to Make the American Craft Brewing Industry More Sustainable Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, looks at what the American craft brewing industry is doing to become more sustainable In America, the craft beer industry emits about half a billion metric tons of carbon dioxide into the atmosphere annually. The world-class quality, full flavoured, expertly brewed American craft beer we have come to love and enjoy requires its fair share of natural resources and creates waste materials and by-products in equal measure. Consequently, the majority of small and independent American craft breweries are acutely aware of their environmental footprint and are constantly developing new and creative ways of becoming more sustainable, more energy efficient and more environmentally responsible. Here are just a few examples of both large and small scale initiatives taking place across America. Sierra Nevada Brewing Co is the third largest small and independent American craft brewer in the States and prides itself on its approach to sustainability, regularly passing up the chance to brew more easily and cheaply. At the main site in Chico, CA, there are 3.5 football fields worth of solar panels which work in tandem with two megawatts of Capstone microturbines to provide over 90% of the electricity needed to run the brewery. Waste heat is captured and used to make steam and hot water for the brewing process.

In 2019 Maui Brewing Co in Kihei, Hawaii became the first completely off-grid brewery in the entire United States. Solar panels cover the roof of the 85,000 square foot production facility and a recovery system to capture and reclaim CO2 is in place. These efforts plus solar energy will reduce CO2 emissions by more than 2 million pounds per year. It’s not simply innovative and creative beers that American craft breweries excel at, they are also developing highly creative uses for brewing industry waste products. Denver Beer Co, Denver, CO is capturing CO2 generated during beer’s fermentation process and reusing it to stimulate marijuana plant growth (legal in Colorado) while Ska Brewing Co,

Durango, CO has installed solar panels that generate enough energy to brew approximately 545,000 pints each year and brewery’s walls are insulated with old blue jeans! Sustainability is a core value for the vast majority of American craft brewers, the pursuit of quality is another borne out by the number of medals and top honours American craft beer wins at prestigious international beer competitions that are judged by the finest, most experienced palates in the world. American craft beer is available from selected wholesalers and distributors nationwide.



Your personal invitation to the launch of this year’s International Cheese and Dairy Awards, The Cheese Board Awards and Love Cheese Live.

July 2021

2021 will see The International Cheese and Dairy Awards move to Staffordshire Show Ground for the first time in its 124 years. As part of the awards will be the launch of Love Cheese Live the UK’s largest Cheese and Food Weekender and The Cheeseboard Awards sponsored by M&S. The International Cheese and Dairy Awards and Cheese Board Awards will be held on 21 October followed by the consumer event Love Cheese Live from 22– 23 October.

The evening will include: • A tour of our new venue, Bingley Hall • Judging Experience - A unique opportunity to experience judging alongside industry professionals under the guidance of our Judging Director, Dai Williams and Show Ambassador, Jonathan Broomfield • Launch of Love Cheese Live and The Cheese Board Awards including an exciting social media opportunity from Celebrity Cheese Monger to the stars Joe Bangles CBE.

Places are limited, please RSVP by FRIDAY 11th June to



Italian Winery Cantina Goccia releases exclusive limited edition bottle collection to support LGBT+ Community Ahead of Pride season Italian vineyard, Cantina Goccia, has launched a limited edition PRIDE capsule collection - a bespoke range of 12 colourful wines in the world’s first paper bottle - that will help to put LGBT+ rights on the map and contribute vital funds to local pride charities across the globe. The new PRIDE collection features 12 distinct bottle designs comprising Cantina Goccia awardwinning red and white wine. The bottles, each representing a colour of the LGBT+ Progress flag, feature LGBT icons that have fought for change and progress. Marsha P Johnson, Alan Turing and Laverne Cox are just some of the famous people immortalised in the collection. Owner Ceri Parke said; “We’re proud to be supporting LGBT+ community this year through our new limited edition PRIDE capsule collection. For every bottle sold, we’ll be donating funds to local charities that help to make the lives of the LGBT+ community better. “Our new range honours the LGBT+ icons that have fought for change for the benefit of the community. Thanks to people like Laverne Cox, Harvey Milk and Barbara Gittings, the lives of millions of LGBT+ people across the world have been made better, but there is still much more to be done.”

The bottles, which can be bought as a collection of 12, will help to raise vital funds for charities across the globe. For every bottle purchased, Cantina Goccia will make a donation to a local charity of the purchasers’ choice. The new collection utilises the world’s first paper bottle, Frugal Bottle, a sustainable alternative to glass, which the vineyard has championed in the industry since it came to market back in June 2020. “Pride events were designed to disrupt and start a conversation,” said Ceri. “Challenging the status quo is sometimes the only way to effect change - that’s what we’re doing with our paper bottle and that’s what those that advocate for equal rights do day in, day out.” The wines will be available to purchase directly from Cantina Goccia from June onwards. If you are a charity and would like to sell them directly to your patrons, please contact David Drury ( for wholesale prices.



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Post-COVID, diners are anxious about restaurant hygiene. So do you really want them to use sanitizer dispensers that are fragile, messy and regularly run dry? It’s time for a professional solution: DispenserONE® from SEKO. From a robust, motor-powered dosing pump that delivers long life, low maintenance and smooth dispensing to a vast capacity range up to 25,000 doses and smartphone connectivity, the days of empty dispensers are gone forever. Show guests you care with the world’s leading hand sanitizer system.

43% of hospitality employees say there is a lack of career growth within the industry One in three (32%) hospitality workers report a lack training

July 2021

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Hospitality industry must serve up greater career growth opportunities and training say frontline workers

As the UK hospitality industry prepares for its full reopening this month, the sector must focus on providing workers with greater career growth opportunities and workplace training to attract and retain the skilled staff that will drive its recovery, according to the latest report from digital workplace innovator, YOOBIC. Original research of 1,000 frontline workers in YOOBIC’s latest ‘Frontline Employee Workplace Survey 2021’ report highlighted hospitality workers felt the industry offered limited development opportunities in comparison to other sectors. 43% of hospitality employees said there was a lack of career growth opportunities, while a third (32%) of respondents said there was limited workplace training to support professional development. With hospitality one of the sectors hardest hit by the pandemic, with the Office for National Statistics (ONS) estimating the around 355,000 jobs vanished in the trade during the past year1, businesses are recruiting in record numbers ahead of the scheduled full reopening on May 17th. High Street casual dining chain, Pizza Express – the UK’s second largest restaurant operator - for example, announced a 1,000 head-

count recruitment drive to support its reopening and recovery, while hospitality recruitment grew by almost 40% in March as hospitality businesses readied themselves for reopening. However, the combination of long lockdowns forcing hospitality workers to look elsewhere for work and the post-Brexit tightening of immigration rules have reduced the size of the workforce and put pressure on recruitment initiatives. Rebuilding hospitality’s frontline workforce will rely on meeting workers’ increased demand for career progression and digital training and communications needs to make the industry more desirable to potential employees. 40% of frontline employees say they receive training no more than once per year, even though seven out of 10 employees would welcome access to ‘always on’, on-demand training via mobile, app-based learning solutions. This limited training contributes to a sense of stagnation that’s especially frustrating for younger workers, with over a third of Millennials — who now make up three quarters of the frontline workforce — saying they feel unfulfilled in their roles. “The importance of the hospitality industry in enriching people’s lives has

been made clear by its absence during lockdown and the demand for bookings once establishments reopen is evidence that consumers are thrilled to be returning to pubs, restaurants and cafes. But, perhaps more so than any other industry, frontline staff are what make or break a hospitality experience. Having an engaged, skilled and knowledgeable server or front of house staff member is critical to create the kind of welcoming and pleasant experiences consumers so keenly anticipate,” commented Fabrice Haiat, CEO of YOOBIC. “However, while the hospitality workforce is critical to the success of the industry, staff churn remains high. Engaging, motivating and retaining talent is an ongoing challenge that will only be resolved when businesses invest in elevating the employee experience. As hospitality reopens and rebuilds, it is crucial that hospitality businesses empower their frontline workforces, opening up communication formats and digital training platforms that not only support staff but can build with them into the future,” he concluded. For further information on the new challenges facing frontline workers – and what hospitality businesses can do to fix them, download the latest YOOBIC report.



Reuniting the Food and Drink Industry Next Month One of the most popular events in the UK Food & Drink Shows portfolio, Food & Drink Expo returns to the NEC next month (5th – 7thJuly) with over a hundred exhibitors set to revitalise the hospitality industry. The flagship event for retail, wholesale and foodservice audiences centres itself around ground-breaking new products and technologies that are set to help businesses thrive in 2021 and beyond. Following a 16-month hiatus due to Covid-19, stringent safety and hygiene measures have been put in place and the show will be the first opportunity for suppliers, buyers, experts and decision makers to come together as an industry once again and focus on the future whilst also celebrating the resilience, spirit and innovation that prevailed during the pandemic. Visitors looking for inspiration will get the inside track on this year’s latest, greatest launches, alongside the chance to see, sample and secure a fast track to profitability. Lunchmate, Belvoir Farm, Dorset Sea Salt Co, Hancocks, Bonds, Bobby’s and Il Gelato di Ariela are just a handful of the innovative exhibitors preparing for the show alongside many others, including: In a bid to cater for the demand for plant-based products, Norac Foods UK (Stand Z118) will be unveiling its vegan croissants and vegan pains au


chocolat to the UK market under brand La Boulangère. With products covering both the fresh and frozen category, Meatless Farm (Stand X129) will be exhibiting three of its newest plant-based products including its Thai Porkless Fried Wontons. Two Days Drinks (Stand T151) is showcasing its two-flavour range of gluten-free, vegan and keto-friendly Vodka Sodas – Vodka Raspberry Soda and Vodka Lime Soda. Porky Whites (Stand V130) knows sausages. For decades, the family-run business has passionately produced the tastiest, award-winning sausages, formed meat and poultry products. What’s more, The Grocer Magazine’s Talking Shop Live will hold a series of events to discuss and debate the key challenges affecting retail, wholesale and foodservice. Head along for

sessions such as “Trend forecasting: lifting the veil”; “Liquid assets: the lowdown on Low2No alcohol sales”; and “Industry Heads Panel: Where are we now?” hosted by broadcaster Louise Minchin and featuring some of hospitality’s leading lights. The show’s stellar line-up of live events and competitions promises to be a real highlight of the exhibition as some of the biggest names in the industry examine state-of-the-nation issues. Food & Drink Expo forms part of the UK Food & Drink Shows, also encompassing Farm Shop & Deli Show, Foodex, The Ingredients Show, National Convenience Show and The Forecourt Show. One badge provides access to all six shows. Find out more and register for your free ticket here:

Mass testing continues to dominate the headlines and Government thinking in terms of getting people back to work and the economy moving. It is similarly being discussed as a tool to kick-start our leisure and hospitality sectors. Stuart MacLennan – CEO, Circular1 Health What has become particularly apparent as part of the debate, however, is that ‘mass testing’ as a phrase means different things to different people. To some, it signals an important investment that is key to protecting essential workers in mission critical businesses, such as nuclear and defence. To others, it’s perception of ‘compliance’, a cost that has to be met to tick a box to satisfy a vague diktat and a need to be seen to be doing something. There is no doubt that ‘cost’ has been a factor in these debates, and that is understandable; an arguably more important element has been accuracy. As a result, we seem, as a nation, to have been drawn to a conclusion that if you want a more expensive testing option with a higher degree of accuracy you have to take one route, whereas if you are prepared to sacrifice accuracy (within limits that are still acceptable/safe) in order to pay less then you have to take another.

The choices, however, are not binary: this is not a VHS versus Betamax moment, for those of us old enough to remember. There are many different paths available to us. We simply need to be more flexible in our thinking, and more flexible in the solutions we propose. ‘Gold Standard’ testing that delivers the highest degree of accuracy involves a combination of LAMP/ PCR tests conducted in series – which we have badged as ‘LampWorX’. They provide a very high degree of specificity (99.995%), which means the risk of a false positive is extremely rare (at 1 in 20,000 tests conducted) whilst the false negative rate is vanishingly low due to the extremely high ‘gain’ in the initial LAMP reaction. Such testing is used actively in mission critical industries – businesses such as EDF and BAE Systems – to keep staff and visitors safe. A more widely known testing regime is Lateral Flow, the method being used


by schools and colleges, for example, and being promoted in relation to events and stadia. Lateral Flow tests achieve fast results but have a lower level of accuracy, although it could be rationally argued that sensitivity, specificity, speed and ease of use are a trade-off, and so not necessarily a ‘disadvantage’ in the strictest sense.

July 2021

You Can’t Manage What You Can’t Measure

Crucially, however, it doesn’t have to be an ‘either/or’ decision. One size does not need to be made to fit all needs. LAMP/PCR tests, for example, and daily testing can be used when infection rates are high but adapted to become more of a managed, screening-led service as the risk declines; as implemented in our LampWorX process. Similarly, a Lateral Flow-based solution can be made more accurate through a laboratorybased testing approach, again with a second confirmatory test of the same swab to provide an additional level of Quality Control, thus virtually eliminating the problems caused by false positives. This is what we are calling ProteinWorX, based on the protein antigen ‘base-test’ of the process. Regardless of which process we initiate – LampWorX or ProteinWorX – the same swab, if returning a positive result, can then followed by a sequencing test to identify the variant, ensuring we can immediately identify and respond to new strains. The point is a simple one: we don’t need to fixate on one route or another. There are many combinations of options available to us, and different industries and audiences will have different needs. Those needs will also change, and we need to be able to respond accordingly. Vulnerability is rarely a permanent state. What we do need to focus on is taking a flexible and open-minded approach to tackling what remains an ongoing challenge. With the fear of a third-wave and the constant need to identify and address new variants, the way that we manage, measure and monitor our response in the future will play a huge part in how quickly and safely we can return to ‘business as usual’. Flexibility will be key.


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July 2021

Almost half of Britons plan on taking a Staycation in 2021, with a quarter intending to go abroad and 13% saying they’ll do both, according to new research commissioned by Hop Software - signalling increasing consumer confidence in travel. However, with the market picking up pace, 42% of the British public say their biggest turn off when booking a holiday online is hidden costs, while 33% are worried about prices increasing before having the chance to book. This comes as travel bosses warned earlier this month that travel costs are set to jump this summer. The study of 2,000 UK consumers by the cloud-based Property Management System provider also found that over 1 in 4 respondents are put off booking online by a lack of COVID cover options and 21% are worried about restricted availability dates for hotels. Since the introduction of GDPR, Britons have a heightened awareness of data collection, with almost one in five admitting to being turned off by lots of personal information being collected whilst booking online. A further one in five were put off by confusing websites, demonstrating an increasing need for the industry to invest in its digital presence. The same research also asked respondents about what would make them more likely to book a trip online, with almost half saying that an easy-to-use website would have the most positive impact. Online content was also an important factor, with a third saying that high-quality photography and local attractions or maps being included on the website would encourage them to book. Commenting on the findings, Richard Drummond, COO of Hop, said: “We


Holiday makers reveal biggest turn offs when booking a holiday online

know that the British public are eager to begin travelling, socialising and returning to some normality, which is fantastic news for hoteliers. However, consumer habits have changed and it’s clear from our research that there are number of factors impacting whether a consumer would book a holiday online - many of which are easy fixes - so it is vital that hoteliers take these onboard and adapt accordingly.” The insights from the report also showed that the main method for researching holidays are search engines, with over half of consumers using these as their main method, compared to just 15% that rely on traditional travel agents. The impact of social media and popular culture is apparent in younger generations, with 45% of 16–24-year-olds using

Facebook and Instagram as their main research method and 14% selecting their destination based on locations they have seen on television or Netflix. “The importance of search engines in the research process has always been clear, but it’s also interesting to note how much of an impact social media and pop culture is having on younger people when it comes to doing their initial research. With this in mind, hoteliers that are keen to attract a younger audience must increase awareness of their brand via social media, as well as enhancing their digital front door to increase profitability,” Drummond continued. ‘The 2021 holiday boom: what Britons are looking for’ report can be downloaded in full here.


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Consumers likely to increase spend for bespoke hospitality experiences 45% of UK consumers are more likely to return to a bar, restaurant, nightclub or takeaway if they are offered a personalised experience every time, with 39% admitting they would likely spend more on a dining experience if it was bespoke, according to a report from ePOS Hybrid. The nationwide study of more than 2,000 consumers also revealed that one-third of people are happy to share their data with hospitality businesses if it means they are able to offer a more personalised experience, while 27% are excited about the prospect of their dining experience being enhanced by receiving deals tailored to them. In recent years artificial intelligence (AI) has made it possible for venues to utilise their customer data more effectively, enabling them to create more bespoke experiences based on what their customers have consumed or requested previously. “As the masses return to their favourite bars, restaurants and cafes, venues should be considering how they can elevate the overall experience for their customers by offering a service that sets them apart from their competitors.

one-quarter (26%) are scared about potential data hacks or breaches. “Although consumers are keen for more tailored and personalised hospitality experiences, businesses have a duty of care to protect the data they hold ensuring it’s stored in line with GDPR and other regulations, and is fully encrypted incase a breach does occur,” continues Andrew. On personalised hospitality experiences, the research found: •

Whilst almost one-quarter feel personalisation is getting a little too ‘creepy’ due to the amount of data hospitality venues and food businesses collect, close to half are likely to return to a venue for an experience of this nature

24% say personalisation is getting too creepy due to the amount of data hospitality venues collect

18% of consumers would like a more personalised experience, if they were to change anything about the overall hospitality experience

“New digital products have enabled businesses to collect data, in turn offering a more personalised/ tailored experience for their customers, and our survey suggested many consumers are open to the increased use of AI across the hospitality sector,” comments Andrew Gibbon, head of growth, ePOS Hybrid.

“We’ve seen many businesses across the broader food services space, such as Deliveroo, use AI to deliver personalised experiences. Deliveroo’s AI technology can automatically make restaurant and takeaway recommendations to users based on their previous browsing and order history. This in turn drives greater customer engagement and encourages them to spend more money, more frequently.

Simulating human intelligence in machines, AI is used to mimic our cognitive functions and has the ability to analyse behaviour, preferences, feedback and characteristics to accurately uncover and deliver information tailored to individual customers. AI also has the ability to predict consumer wants, based on what they’ve searched or purchased previously.

“While we know capturing data has long been an area of contention amongst consumers with some being firmly against businesses having access to their personal information, others are more than happy to share their details if it means overall improvements to their experience. Some even admit they would pay more for a bespoke experience,” concludes Andrew.

As the industry becomes more reliant on technology, there are however some concerns amongst UK consumers as the research uncovered more than

For more information about ePOS Hybrid and to download the full report, visit


he said. “Most brewers who know their good days from bad have identified an optimal speed for monitoring output over high, mid and low run speeds.” The ultimate guide to packaging efficiency for

Craft Brewers

Other efficiency opportunities were identified in the time it takes to set up a job – just over 49 minutes – with reductions here necessary for a better OEE. “The key message here is that craft brewers must pay particular attention to how they account for changeover time in the costing of products, because it’s likely taking longer than they think which impacts margins,” added Magee. “Given craft brewers tend to have many SKUs, it’s imperative to accurately account for changeover time when scheduling and planning production, to avoid overtime and other issues arising from running behind plan.”

Manufacturing performance software company, OFS, today announced findings from its Craft Brewers Benchmark Report, first-of-its-kind insights into how data can be used to improve packaging line efficiency in the fast-growing craft brewing industry. The report analysed the production of millions of litres of beer by breweries in an effort to determine a view of ‘what good looks like’, and includes key performance benchmark data and explains why knowing overall equipment effectiveness (OEE) can make a significant impact on a brewer’s bottom line. The data shows that while craft brewers fare well in terms of speed and waste reduction, the industry average for actual time producing across the production line was just over 50%. “For every 1,000 beers made, there are three minutes and 12 seconds lost to unplanned downtime on the packing line,” said James Magee, CEO of OFS. “There are over 50 ways this can typically happen, including equipment problems, raw material and packaging material issues as well as human errors. But it essentially means brewers are only producing just over half of the time the line is intended to be running, meaning less beer made at a higher cost.” The study also showed the average time between stoppages on the line was 11 minutes and 48 seconds. Despite these interruptions, craft brewers showed they can make it fast and by barely wasting a drop – with average scores of 98.6% for speed, and 99.7% for waste management. But Magee cautions that the need for speed isn’t everything. “Faster runs on the line don’t guarantee more output – they can often cause more stoppages and even add to waste over time,”

“There’s a difference between good beer and good business,” said Guy Greenstone, Co-Founder of Stomping Ground Brewing Co., which took part in the report. “You need to know what’s happening on the production line for every single run, know your best performing batches and brews, product and pack types, how efficient your operations and your brewery really are, and how you compare to other more established brewers in the industry.” Greater need for data and insights in the brewery Magee believes most brewers are not actually losing out by falling behind on these averages, but by not having the data to know how they are performing in the first place, and a false perception that the software needed to gain these insights is only for industry giants. “Data and insights are everything in a manufacturing setting,” he said. “We frequently speak to brewers who don’t know how much beer they’re producing, how much they could produce, or what causes unplanned downtime. The inertia and an overreliance on outdated paper-based data tracking cause major inefficiency, hard costs, opportunity costs, supplier issues, and more. “Harnessing this data is much easier and cheaper than most people think and can be achieved through simple, automated software that integrates manufacturing performance data in real time. The industry can combine better data with the ‘buy local’ mindset to gain a much stronger foothold in the beer we drink.” The full report includes industry best-practice guidance for maximising OEE, availability, speed and waste reduction, and is available here.



• Research from OFS on millions of litres of craft beer shows craft brewers are only filling cans or bottles 54% of the time • The average brewer is unable to run their production line for longer than 12 minutes without stopping • Fillers took an average of over 49 minutes to set up or changeover from one beer to another

July 2021

New Report Shows What Good Looks Like for Craft Brewers

Reconnect with the coffee industry 2–3 September 2021 Business Design Centre, London

The unmissable event for the café and coffee bar market returns in 2021

• Soak up the tension from our two-day Latte Art competition • Taste some award-winning speciality tea and coffee in our dedicated roasters village and new tea hub • Learn how to brew specialty coffee in the new Batch Brew Bar • Hear from over 70 leading coffee experts in our multistreamed talks programme Plus much more...

Don’t miss your chance to attend. Register for your free trade pass at


The Post-Pandemic Neon Boom Lighting Up the UK’s Bars and Restaurants Restaurants and bars are making a comeback … and it’s brighter than ever according to custom made neon sign specialists, Neon Creations, which has reported a surge in enquiries, as hospitality business owners turn to the ‘optimistic interiors trend’ to entice customers back to their premises. It was social media platform, Pinterest which first heralded the neon boom at the end of 2020, with an 800 per cent increase in searches for ‘neon room’ over the last 12 months. The platform predicted that the popular design trend was set to be bigger than ever as we emerge into a post-pandemic world on a quest for interiors that not only look great but make us feel good too.

are driving the emergence of a number “As bars and restaurants have started to of sub-trends within the sector, of which gear up to welcoming people back into neon sits front and centre. outdoor and indoor spaces, we have started to see a number of key trends Catherine explains: “Neon is an in the way that neon is being used in interior trend that has been around commercial design. Here are four key for decades, but it is really starting to ways how it’s driving modern bar and gain in momentum this year in both restaurant design trends in 2021. commercial spaces and residential homes. The return of retro

Despite a tough 12 months for the hospitality industry, custom neon design specialists, Neon Creations is predicting a record year for sales as bars and restaurants look to inject some fun, personality and a warm glow into their interior design to attract customers and keep them in their venues.

“Neon is fun, vibey and colourful and can inject a lot of personality into a space, making a big impact design statement and insta-ready photo opportunity that can create huge social media appeal. Ultimately customers, especially younger clientele, want optimism, colour and fun when it comes to the places that they are socialising in and this trend is rippling through the hospitality sector as establishments look to outshine the competition.

According to Catherine Spink, cofounder of Neon Creations, consumer desire for fun escapism and optimism


The retro design trend often sees a resurgence every few years and, after a tough 12 months, consumers are demanding fun, personality and nostalgia from bars and restaurants and retro themes align well with this stream of consciousness. Of course, retro doesn’t mean having to go all out 1950’s diner – broadly speaking, retro can encompass design from the 1930’s to the 1960’s opening up a whole range of inspiration. Business-owners

EAT. DRINK. SLEEP July 2021 are not only using signage to capture this fun, retro vibe – neon artwork can also add a subtle vintage feel to an establishment. Make it personal Bars and restaurants are increasingly using design to make their offering as bespoke and personal as possible. Handmade and custom-made furniture and décor are being used to successfully combine relevance and references to the past – and neon has a role to play here. Drawing on local phraseology and working with artists and designers on artwork, murals and design features is an extremely popular way of creating an uber personalised space. As is requests for signage using handwriting which is growing in popularity in commercial spaces. The insta-ready backdrop Commercial interior designers have been creating spaces with social sharing in mind for a number of years, but as bars and restaurants compete to win back business, now more than ever having visual appeal is at the heart of interior design choices. An iconic Instagram picture opportunity

can drive widespread appeal across the social media platform, with customers keen to capture a landmark picture for their feed. When it comes to using neon for Instagram appeal, the key is knowing and understanding your audience and creating a visual that will appeal to them. Cheeky phrases, fun quotes and straplines are going to more shareable than branding and practical messaging in this instance. Business owners should also think carefully about the positioning of the sign too. It needs to be somewhere that is easily accessible for a picture, whilst not causing obstructions and the background needs to be as instaready as the sign itself. Toilets are a popular Insta-haven and we are seeing more bars and restaurants creating signs specifically for this space. Design-led practicality Just because neon signage is widely used as a design feature, doesn’t mean that it can’t be practical too. The hospitality sector has been through a seismic shift and now more than ever, clear signage and signposting is crucial to the customer experience. Neon is turning this from a formality into a design statement.

Takeaway is now a huge part of the sector’s offering and many restaurants and eateries are set to continue to rely on this valuable income stream as they open up their restaurant spaces. With this in mind, we have seen a marked increase in enquiries and orders for signage which differentiates a takeaway offering – signposting people to a pick up kiosk or other dedicated space. This type of zoning is going to be crucial to the future of restaurant design as business owners run an upscaled takeaway offering, alongside their usual in-house experience. “The flexibility of this design trend is one of the crucial factors in driving it forward in 2021 as business owners look to make a long-term investment into the aesthetic of their bar and restaurant. Whilst LED signage and off the shelf designs, can offer a cheaper alternative, there is a growing desire for handcrafted and authentic neon creations – with small business owners supporting and respecting the skillset required to create a truly bespoke design. “The second half of 2021 is set to be a significant time for the UK hospitality industry and it is clear that design is set to play a huge role in reshaping the industry as it emerges from a year of disruption and evolution.”



Mak Halal Expands Further in Birmingham After the great success of Mak Halal restaurants in Hall Green, Small Heath and Alum Rock, Birmingham’s most vibrant restaurant chainhas just opened a new branch at 310-312 Ladypool Road. The new branch will boost the local economy by creating newjobs in this challenging period. It will also enhance the city’s food scene by bringing the taste of authentic halal pizza and burger to the area. The business has enjoyed steady growth since launching in Birmingham in 2016. It now has four outlets and that number is expected to doubleby the end of 2021. The process of opening new branches has already begun and along with Ladypool Road, a new branch in Walsall is coming on stream in June. Mak Halal’s great success story is based on attention to detail combined with the dedication to customer satisfaction. The company’s moto is “come hungry, leave happy.” Mak Halal’s mouth-watering menu provides food lovers with a wide variety of flame grilled burgers using 100% prime beef, cooked to perfection. It also includes a great range of pizzas and paninis along with vegan options to ensure there is something for everyone. Among them is the Mak Halal signature Pizza which is made with a fresh cream base and provides pizza lovers with a choice of 3 toppings to create a unique gourmet food experience. Managing Director Abdulwahab Omar said: “Our rich halal menu includes not only freshly baked pizzas and burgers but also a great selection of sandwiches and two flavours of tiramisu that are hard to resist.” The new branches are open from 12 noon to 11 pm seven days a week and are partnered withUber Eats, Just Eat and Food Hub. For more information, please go to our website: or contact Scott on 07825 738904 or

a “Snow wall” along one side of the store, with vision through to the Gelato Lab, where customers get a peek behind the scenes of ‘Snowflake Luxury Gelato’. Behind the counter, an aperture featuring ‘Mondrian’ style brass pigeonhole shelving for merchandising and planters also allows visibility to the Gelato Lab. Having such integrated access to the product creation process not only provides entertainment, but serves to enhance brand engagement and credibility.

Having previously worked with Snowflake to develop its concept and implement an expansion plan that could be fuelled by its existing success, rpa:group was engaged to bring the new concept to life for this store and to evolve it to captivate the local market. Drawing from traditional Italian and art deco themes, that are a genteel nod to the origin of the product, yet infused with contemporary influences, the new store focuses heavily on creating a sumptuous and evocative experience for its customers. Every fixture and fitting has been carefully considered to reflect the quality of the brand offering.

treat and upload them to their social media platforms, tagging the brand, which, in turn, optimises Snowflake’s presence online. Within the store, the wide and welcoming counter is divided into hot and cold areas by the till point and order station. In the cold area, the splendidly colourful gelato draws the eye from a colourful and abundant display case, while from the hot area, customers can watch the theatre of the waffle and crepe making. The feeling of being participatory to the entire process is further enhanced by

The overall palette is a combination of dusky pinks and warm greys, used throughout and in the wall finishes and geometrically pattered tiles. Marble effect counter tops reflect Italian luxury and cleanliness, while softening effects come from wooden elements with the use of linear slats and the oak chevron flooring. Antique brushed brass adds reflective texture for skirtings and detailing, as well as framing for protective screens. A vast array of pendant lighting above the counter illuminates the product. The all important ‘Insta Moment ’ comes from a customer perch bar, which is set beneath a beautiful pink blossom tree entwined with cascading pendant lights. This forms an eye catching feature and a great focal point of the store.

To access the store, customers pass beneath an impressive series of pink pergolas, framed with blossom, and through a large seating area, surrounded by a pink picket fence. At the entrance, customers are greeted with the ‘WOW wall’ with bright neon signage and a quintessentially British telephone box, rebranded in ‘Snowflake’ pink, and a nod to the brand’s birthplace in London. This area allows customers to take their photos in the telephone booth with their sweet



Already satisfying the UK’s yearning for sweet temptations, using only the finest and 100% natural ingredients, the brand collaborated with a franchisee to open a first Snowflake store in The Middle East, within the salubrious Mall of Arabia in Jeddah.

July 2021

Snowflake’s artisan luxury gelato reaches The Middle East

July 2021


Green Tourism helps businesses meet demand for environmentally friendly venues with launch of Green Meetings Standard EICC becomes the first venue to gain the new Green Meetings Standard certification Green Tourism, the world’s leading sustainable certification programme, is giving event venues the tools that they need for a sustainable recovery from the pandemic with the launch today of its Green Meetings Standard..

Green Tourism was founded in 1997 and has grown to include more than 2,500 members spread across 22 countries.

Hotels, conference centres, and other venues for meetings and events can apply for the accreditation to measure their performance against three pillars of caring for people, places, and our planet.

Andrea Nicholas, Chief Executive of Green Tourism, said: “Our new Green Meetings standard gives meetings and event venues the tools they need for sustainable growth as they recover from the pandemic.

Independent assessors will examine criteria, which are aligned to the United Nations Sustainability Goals, ranging from energy, water, and waste through to catering, procurement, and travel, as well as awareness, communication, and community involvement.

“These new standards have been created in response to demand from the industry, with more and more event organisers wanting reassurance that the venues they pick meet the highest international environmental standards.

The Green Meetings Standard has been designed in response to requests from the industry to help venues prove they are taking their environmental responsibilities seriously, especially in the run-up to the United Nations’ COP26 climate change conference in Glasgow in November. The Edinburgh I nter national Conference Centre (EICC) has become the first venue to achieve the Green Meetings seal of approval.

The Edinburgh-based organisation has carried out more than 15,000 assessments for its widely-recognised gold, silver, and bronze awards.

“This new brand is built on the back of our 25 years of experience, and incorporates examples of best practice from businesses throughout the world. “As well as assessment, the scheme also gives support to venues so that they can improve their performance continuously and demonstrate the ways in which they are meeting the UN’s Sustainable Development Goals.

The new initiative builds on Green Tourism’s existing meetings and event venues criteria, which was developed in 2001.

“It was inspiring to see and hear so many examples during World Environment Day on Saturday of how venues are caring for the planet, and we’re proud to be playing our part too with the launch of our new Green Meetings standard.”

Those criteria have been used to help more than 700 venues achieve accreditation, including Central Hall Westminster, the EICC, Manchester International Conference Centre, Olympia London, and the QE2 Centre.

Green Tourism worked with the EICC to develop its original criteria for conference centres back in 2001, and the venue became the first to achieve the organisation’s accreditation.


Aaron McKeen, Sustainability Champion at the EICC, said: “Caring for the environment and our people is one of our core values at the conference centre. “Event organisers are asking more and more questions about the environmental credentials of our facilities and our services and so it’s essential that we can demonstrate that we take sustainability very seriously, and support them in their ambitions to host more sustainable meetings. “The independent assessments that are carried out as part of the accreditation is one of the key attractions of Green Tourism’s work because it gives the EICC the external validation of the work we

EAT. DRINK. SLEEP July 2021 do day in, day out to be a responsible business working towards net zero in the years ahead. “Holding the Green Tourism Gold Award has always been a source of pride for the EICC and by becoming the first venue in the UK to meet the Green Meetings standard is testament to our commitments in this area.” Rory Archibald, Head of Associations & Sectors at VisitScotland Business Events, added: “Hosting conferences, meetings, and other business events is an essential part of Scotland’s economy and drive for positive social transformation, and so the introduction of the Green Meetings standard will be a great boost to the business event industry.

“This tool will help venues to win more business and cement their relationships with existing clients by demonstrating their environmental credentials. “Winning and retaining events creates not only a significant contribution to the economy, they attract world leaders to meet face to face where global challenges can be addressed and solutions found. They are an active driver for economic and social transformation in our communities. The Green Meetings Standard allows the industry to take a leading role in tackling climate change that others can look to

ensure we are putting people and planet first.” The Green Meetings brand will be launched today during an online event chaired by Andrea Nicholas, Chief Executive of Green Tourism, and with speakers including: Scott Maclean, Managing Director of Green Tourism; Aaron McKeen, Sustainability Champion at the EICC; Rory Archibald, Head of Associations, Sectors & Marketing at VisitScotland Business Events; and Aileen Crawford, Head of Conventions at the Glasgow Convention Bureau.

Further information: 31

An Evoca Group name that’s poised to have a great impact, with ‘The New Normal’ fast approaching is the legendary Italian brand Saeco.

July 2021


Saeco from Evoca Group delivers ‘the perfect beverage solution for any business bubble.’

Saeco was founded in 1981 in Gaggio Montano, near Bologna in northern Italy. In 1985, it became the first company in the world to develop ‘bean-to-cup’, a completely automatic and innovative Italian espresso brewing system, from the coffee bean to the cup. Ever since, Saeco has constantly been developing coffee machines that can satisfy the tastes of people with different lifestyles and therefore different expectations, in and out of home, for both the domestic and professional channels. So Saeco comes to the UK market with ample credibility, at a time when the marketplace is changing, largely due to the influence of Covid and Saeco machines have all the features that will be in demand as the return-to-work gathers pace. They’re small, in terms of both footprint and capacity – perfect for hair salons, car dealerships; reception areas, break


out rooms and the like. But the fact that many larger employers are considering creating in-house ‘bubbles’ has opened the door for Saeco machines to provide the ideal solution in larger, more populous environments.

it brings into play belie its size.Saeco has two further machines ready for the return to work, Lirika and Aulika Evo Top. Like Royal, these machines use fresh milk to create the authentic taste of Italian coffee. Additionally, there are two chic pod machines, the Area and One prediction is that the departments the Onda; perfect for when coffee, even of larger companies – for instance, sales, when served only occasionally, has to be accounts, customer service and so on – of the highest quality. will be asked to remain segregated from each other in departmental ‘bubbles’. In Saeco models are keenly priced: it those circumstances, the deployment of needn’t cost a fortune to give returning large coffee machines – those capable employees the opportunity to enjoy a of serving the needs of hundreds of great cup of coffee in complete safety. people every day – will reduce and in For more information, please contact: place of one machine, we may well or call see refreshment services consisting of 01902 355 000 several, smaller machines. That’s where the Saeco brand comes into its own. Compact they may be: nevertheless, they deliver an excellent, authentic Italian coffee experience. Saeco Royal comes with bold design and a stylish image as standard, and the professional and functional components

A multiple technologies blender, available in June 2021.

Thanks to its 9 optimized programs, the brushless blender #66 is perfect to make cocktails, smoothies, milkshakes, iced coffees, and any other mixed drink. It is quiet and offers excellent energy efficiency thanks to its brushless motor. It can be used intensively all day without overheating. The patented two-way rotation of the blade, unique on the market, crushes and blends any kind of ingredients in a few seconds, including ice cubes and frozen fruits. Its lid detection generates the immediate stop of the motor when the lid is opened or when the bowl is removed from its base. This technology is unique in the world and ensures the operator’s safety. The compact Brushless Blender #66 can be used either countertop or incounter, without any additional option (simple and quick dismantling of the base).

Advantages of the brushless technology Equipped with a permanent magnet rotor, the brushless motor lasts 10 times longer than a universal motor and offers many advantages: • • • •

No maintenance Long lifetime Quiet Excellent energy efficiency • No overheating



Silence, Safety, Power

Bold and innovative. That is the way Santos has designed its new compact brushless blender #66.

July 2021

Compact Brushless Blender #66

Restore the Rhythm Music is a power, Music is a gift. Music stops the clock, it’s a change, a shift. Whether it’s up front and live. In the background inside. The music had been silenced but now it’s time to revive. It keeps you going on a long day. It can be the centre of your short day. It can fill that gap when there is nothing… more to say. Whether you’re the butchers, the bakers or the future innovators. If music is a drive. Makes you want to strive. Then surely, music helps bring your business to life.

Music could help your business get back to its best.

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