eat.drink.sleep March 2020
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Most hospitality employees uncertain about relaying allergen information Less than half of hospitality employees are confident they are relaying the correct allergen information, according to new research. A survey conducted by Access Hospitality found that almost three-quarters of hospitality employees rely on manual processes to handle allergens, with only 47% of those questioned reporting that they were confident that they, or a colleague, were communicating allergen information correctly.
aware of the penalties for failing to give accurate information about allergens to customers and when they have so little confidence in allergen management processes and what they do share with customers, they are placed in a stressful position as well as, potentially, compromising the well-being of those customers.
Of the 121 employees quizzed, 48% were concerned about the way their business manages allergens, with most unease among those working for operators with one to five sites and 21-50 sites.
“Having loose pieces of paper in circulation must leave staff open to mistakes and mis-communication when advising on allergens especially when information and updates are applied manually in such a high proportion of businesses.”
Most respondents (62%) said they relied on a piece of paper to relay allergen details, with only 14% employing a handheld device. Some 8% said that they referred queries straight to the chef.
The findings have been published in a white paper introduced by UKHospitality chief executive Kate Nichols.
Access Hospitality managing director Henry Seddon said that working practices were coming under increased scrutiny. He added: “It’s surprising to see that such a high percentage of professionals working in the sector reported concerns about the practices that are taking place day after day. A fifth were not
She said: “Your customers, partners, and both local and national authorities, will expect you to keep customers safe in a world where more and more emphasis is being placed on cutting waste and promoting sustainability. At the same time, you will need to keep expenditure under control and make money. This is the best resource available to you, to ensure you stay at the cutting edge and continue to maximise your opportunities.”
MasterChef: The Professionals 2018 finalist Matthew Ryle is set to helm the kitchen of new brasserie and wine bar Maison François when it opens this spring. The restaurant, founded by François O’Neill, will open in London’s St James’s on Duke Street in the building that formerly housed Simon Parker Bowles’ Green’s Restaurant and Bar until it relocated in 2016. The new restaurant will pay homage to the grand brasseries of Paris, Lyon and Alsace. O’Neill’s father Hugh co-founded Knightsbridge’s Brasserie St Quentin in 1980 and François took the reins in 2008, transforming it into the Brompton Bar & Grill. Ryle was previously head chef at Isabel in Mayfair. Ed Wyand, formerly head maître d’ at Scott’s and owner of Verden wine bar, will head up the front of house team. In the mornings Maison François will serve breads and pâtisserie from the in-house bakery, while at lunch oysters, terrines and homemade charcuterie will be on offer. The menu will offer brasserie classics such as Reblochon gougères and oeufs mimosa as well as ravioli dauphine, Comté and black pepper. Whole fish and cuts of meat
will be cooked over a wood-fired grill. Vegetable dishes, such as pea fricassee with broad beans, Gem lettuce, Riesling and tarragon will also be available, while a pudding trolley will serve classics such as gâteau Marjolaine, praline Paris-Brest and seasonal fruit tarts. Downstairs will be wine bar Frank’s, serving terrines and pâté en croûte, charcuterie, 150 wines, sherry and bar snacks that can be paired with wines from the same region. Interiors will feature 20ft-high ceilings hung with art deco chandeliers, mirror-filled arches and off-white drapery, as well as a patinated bronze clock above the open kitchen. O’Neill said: “Maison François will be everything a brasserie should be – welcoming, fun and hospitable, with classic dishes made with the best seasonal produce we can get our hands on – while also ripping up the rulebook when it comes to service. “We’ll show great respect for the legendary restaurants we admire, while marrying this heritage with our love for the dining culture of cities across France. Brasserie St Quentin is a hard act to follow, but I’m looking forward to putting my own stamp on the brasserie tradition.”
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MasterChef finalist Matthew Ryle to head new St James’s brasserie
Record-high Mayfair restaurant rent set as Il Borro secures Nobu’s Berkeley Street site
EAT. DRINK. SLEEP March 2020
Italian restaurant group Il Borro is to open its first UK venue in the site to be vacated by Nobu next month, securing it at a record-high rent for a Mayfair restaurant. The group, with restaurants in Tuscany, Florence and Dubai, has taken the 11,000 sq ft unit in Berkeley Street on a 20-year lease at a price believed to be in excess of £200 per sq ft. The price tag puts the annual rent in the region of £2.2m. It will serve authentic Italian dishes featuring produce sourced from its 700-hectare estate in Tuscany.
region to London’s world-class restaurant destination in Mayfair. “After a global search for this renowned flagship, we were impressed with Il Borro’s culture, creativity and attention to detail making this combination a truly exciting prospect for London’s fine dining scene.”
Josh Braid, partner for Knight Frank, who marketed the site, said: “We are delighted at bringing a piece of Italy’s Tuscan
Four new Veggie Pret sites to open by summer Sandwich chain Pret A Manger plans to open four new Veggie Pret stores, by summer bringing the total to 14.
The move follows parent company JAB Holdings’ purchase of grab-and-go chain Eat’s more than 90 stores for almost £60m in May last year. Retired Pret CEO Clive Schlee had planned to convert many of the Eat stores to Veggie Prets. Following the Eat acquisition in May he said: “We have been developing the Veggie Pret concept for over two years and we now have four hugely successful shops across London and Manchester. The acquisition of the EAT estate is a wonderful opportunity to turbo charge the development of Veggie Pret and put significant resources behind it.” However, the plans have since been scaled back. A Pret spokesperson said: “We’re pleased to confirm that we are aiming to have 14 Veggie Pret shops open by summer 2020.”
Park Plaza London Riverbank has officially opened the capital’s first hotel room designed by families for families. Complete with chalk-board walls, neon lights and personalised experiences, the suite is available now. The central London hotel is introducing its Ultimate Family Suite, in partnership with kids bedroom retailer, Room To Grow, following research* that revealed 40 per cent of children are “bored” on holiday, and that almost three quarters (71 per cent) of adults believe that hotel rooms are designed with grown-ups in mind, rather than children. This prompted the hotel to create a ‘design team’ that included guests – and children – who have been involved in the curation of the room. With research revealing families’ main concerns are ensuring their children are entertained, as well as the entire family feeling relaxed, the suite has been designed so that everyone is catered for. The suite pairs ‘child-approved’ design elements with a modern and relaxed lifestyle vibe that will make adults feel equally at home, alongside services such as a family concierge to create the ultimate experience for guests.
Guests enter the two-bedroom suite to the warm, neutral tones of the master bedroom, which features sophisticated splashes of yellow and gold, mixed with earthy tones and textures that breathe life into the space. Soft and stylish cushions and throws make the room feel just like home, as striking art and books to inspire guests’ stay in London providing the finishing touches that will make it easy to relax from the moment they arrive. But kids will be more interested in their room. Full to the brim with bright and bold colours and adorned with design elements that will stimulate both their senses and creativity, it’s the perfect place for them to call home during their break to London. After deciding who’s sleeping on the bunk or single bed provided, they will be instantly excited as they discover trunks full of treasures that include interactive games, and a projector that will illuminate the room come bedtime. Chalk board walls will also provide hours of fun, as the kids’ can challenge themselves to draw out their imaginations after a day of seeing the sights! Following the design consultations, Park Plaza London Riverbank has also launched a new concierge service, exclusive for guests of the Ultimate Family Suite, who will help plan their trip from the moment they make their reservation. By sharing their family’s interests, the hotel will carefully tailor a personalised itinerary for their trip, pairing their interests with places to see and things to do within the capital. The younger guests will also be able to personalise their stay, by choosing one of four themes for their soft furnishings: superhero, princess, sport and enchanted forest, as selected by the youngest members of the design team. Welcome treats and a ‘night cap’ for the adults can also be ordered in advance, so that every guest can arrive in the knowledge that everything is catered for!
London Hotel Room Designed For Families, By Families
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Rob Flinter, General Manager at Park Plaza London Riverbank, said: “As a parent myself, I can absolutely relate to the struggles some parents contend with when on holiday and it was incredibly interesting to hear their own suggestions if they could design their own family hotel suite. I am delighted to say we have been able to include a lot of their ideas and we cannot wait to see their reactions. “We pride ourselves on ensuring our guests receive a truly personalised experience and this special signature suite takes it further. The Ultimate Family Suite will be a permanent fixture at Park Plaza London Riverbank and is now open for booking.” Anne Davies at Room to Grow added: “I was very pleased to be approached by Park Plaza Hotels and feel that their vision for a more modern approach to family travelling fits perfectly with Room To Grow’s Create Your Own Imaginarium concept, helping parents create imaginative, original spaces for their children to grow up in. The bedroom products that are in the family suite have been specially chosen to help make the space the perfect home away from home.” The launch of the suite kicked off as Park Plaza London Riverbank entered the final stage of its multimillion-pound repositioning project, which saw the total number of guest rooms increased to 645, alongside facilities that included an indoor swimming pool and spa. The Ultimate Family Suite is available from £179 per night. For more information and to book, visit: www.parkplaza.com/ultimatefamily. For more information on Room to Grow and the products featured within the Ultimate Family Suite, visit: www.roomtogrow.co.uk.
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DOMETIC ELIMINATES CHROMATE AND SETS A NEW STANDARD FOR MINIBARS Chromate has been the established industry standard as the corrosion inhibitor for absorption minibars.
A new EU legislation stipulates the phase-out of this substance for environmental reasons by 2021 at the latest. Dometic invested in R&D and is now in the unique position to offer a sustainable alternative. What are the most common denominators between Dometic noiseless hotel minibars and Dometic medical fridges in hospitals? They are completely silent and operate vibration-free so that they will not disturb hotel guests nor patients in healthcare. This is thanks to the absorption cooling technology which ensures reliability and durability as well as reduced maintenance and a longer product life span. For the past decades, the minibar industry has been using chromate as a corrosion inhibitor. However, the EU authorities have now decided to prohibit the use of chromate in production within Europe from January 1, 2020, and for importation to Europe during 2021.
Well ahead of the new legislation, Dometic proactively initiated research & development in this area more than two decades ago in order to develop a new corrosion inhibitor to replace chromate and to guarantee the longterm reliability and sustainability of its absorption minibars. “The absorption technology, with the absence of moving parts, offers unique advantages compared to compressor technology in terms of noise, longevity and lack of maintenance need. We are very happy to be able to secure the continued supply of Dometic absorption minibars to our customers, complementing our thermoelectric and compressor ranges for hotels and healthcare,” says Peter Kruk, President of Dometic EMEA. Dometic’s new inhibitor is an environmentally sound substance that has the same anti-corrosive effect as the well-proven chromate. It has been thoroughly tested inhousefor over ten years and is now substituting chromate in Dometic’s minibar and minicools factory in Hungary.
Anton Lundqvist, Chief Technology Officer at Dometic says, “Based on the extensive tests performed in our own European factories as well as in external research institutes, we are confident that the new inhibitor will offer the same reliability and guarantee an equally long service life for our minibars as chromate did until now.” “We are very proud of this achievement and welcome the decision of the European Union stepping up further into this ambitious Sustainable plan. Farsighted thinking combined with strategic investment has ensured a future for absorption minibars. Dometic has, once again, lived up to its promise to be a sustainable company and a product leader.” The new filling stations have been put in place in Hungary, and Dometic is now in the unique position to offer a sustainable alternative. The legislation for the ban of chromate in minibars makes Dometic the sole supplier of European-produced absorption minibars.
EAT. DRINK. SLEEP “We take pride in arranging and helping them create a wedding day which is perfect for them and their guests.”
Matfen Hall named Best Stately Home Venue at the UK Wedding Awards 2020 Corks are popping at Matfen Hall this weekend after the Northumberland hotel was crowned the UK’s favourite stately home wedding venue. The UK Wedding Awards, which took place at The Biltmore Mayfair on Thursday evening (Feb 13th), annually reward the best of the best when it comes to the people and places who make those all-important big days extra special.
Victoria Patton, Sales and Revenue Manager at Matfen Hall, travelled to London with colleagues Laura McGonnell, Wedding Coordinator and Rachel Prince, Events Assistant Apprentice and was delighted to collect the Award on behalf of the Hotel.
And the public vote gave an unequivocal ‘We do’ to Matfen Hall when it came to choosing the stately home wedding venue which goes over and above for its couples and their guests.
She said: “It was a real honour to be selected as a finalist and we are beyond thrilled to have been named as the UK’s Best Stately Home Wedding Venue.
Matfen Hall, which celebrated 20 years of weddings last year, beat off competition from Blenheim Palace, Hampton Court House, Brymptom House, Charlton Hall, Wrest Park, Thornton Manor Estate, St Giles House and Stoke Park to come out on top in its category.
“Matfen Hall’s unique setting is a home for unforgettable weddings. Not just another stately home, our venue offers a modern take on a traditional classic. “Our team are dedicated to and passionate about the role in a couple’s special day,” continued Victoria, who got married to
The ancestral home of Sir Hugh and Lady Blackett, Matfen Hall has become one of the North East’s leading wedding venues, with more than 2,000 couples having chosen to get married in its stunning Great Hall. Whether couples want a fairytale wedding, have their heart set on glitz and glamour; or are looking for something deliciously decadent, they can find it at Matfen Hall, nestled in 300 acres of gorgeous Northumbrian countryside. Victoria said: “We know from talking to our couples that Matfen Hall offers something special on the most special of days, and we’re absolutely delighted this has been recognised on the national stage.” Bernard Bloodworth, Managing Director at Matfen Hall, added: “We couldn’t be happier to have been named as the UK’s Best Stately Home Wedding Venue and it’s testament to everyone at the Hotel who plays a part in making every Matfen wedding a wonderful one. “It’s a continued source of great pride that so many couples choose Matfen Hall as the place to enjoy such a special occasion and it’s a real honour to know that people will have memories of Matfen Hall which will last a lifetime.” For more information, visit www.matfenhall.com
now husband Callum at Matfen Hall at the end of last year.
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Radnor Hills is based in Radnorshire, Mid Wales on Heartsease Farm, drawing natural Welsh spring water from an aquifer below land farmed by our family for over 100 years. William Watkins, third generation farmer at Heartsease diversified into bottled water and soft drinks 30 years ago. The company now produces flavoured waters, tetra juices, school drinks and premium presses, and September 2019 saw the installation of our first canning line. This makes Radnor stand out from the pack, we are family owned and run and uniquely able to offer cans, plastic, tetra and glass all from one site. As well as serving retail, wholesale and Horeca market, Radnor supplies most UK secondary schools with school compliant drinks and promote with Merlin Entertainment each year with free tickets to Merlin attractions. This year we gifted 40 million teens go free tickets for UK-wide Madame Tussauds, Warwick Castle and Dungeons attractions. NPD is vital to the soft drinks industry, here at Heartsease we have our own syrup room on site where we mix our own recipes for our soft drinks and devise and test all our new ranges which are then tasted by our experienced NPD team to ensure we create the most delicious drinks possible. This year we launched a new range of infused water in cans, these drinks are sugar, preservative, sweetener and calorie free! As well as being delicious. Radnor is situated in the most beautiful rural countryside and preservation of our surroundings and the environment is key, the company is very environmentally aware, we
have ISO 14001, are zero to landfill, and have a dedicated onsite recycling centre to ensure any leftover or damaged plastic bottles, tetra cartons, cans or glass bottles are sent back to different recycling locations around the UK. We are committed to supporting recycling and increasing the supply of recycled material to the industry. (Radnor uses 51% PET in our plastic bottles, so for us this is not only an environmental bonus but is also a commercial nobrainer). Protecting our environment is not just about waste packaging, for manufacturers there are far wider issues to consider and Radnor has also installed a state of the art effluent plant and reed-bed system to carefully deal with all waste water from our site in the most environmentally protective manner. This environmental commitment earned us the Made in Wales, Ethical and Sustainable Supplier Award in 2019.
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YOU CAN DO IT!
AMERICAN CRAFT BEER ON THE RISE
In the States, packaging trends over the last few years have shown an inexorable shift towards cans at the expense of bottles. Cans continue to gain share but this is not being driven by a particular brewery size any more. Data suggests that in early 2020 we’ll see cans/bottles sales cross for the first time and they won’t cross back again during the year making 2020 the first year cans have outsold bottles in American craft beer distribution. How does this impact the UK hospitality industry… More and more members of our Export Development Programme are available in cans in the UK. It’s easy to see why – they are easier to transport being lighter, more ergonomic and more costs-effective, they are infinitely recyclable and they offer the full 360 degree marketing wrap. Cans effectively block light and oxygen, two enemies of craft beer that degrade freshness and quality.
Bob Pease, CEO/President of the Brewers Association the not-forprofit trade association representing small and independent American craft brewers, looks at the growth of cans and what it means for the UK hospitality sector. More info:
American craft beer in the UK includes well-known favourites such as Sierra Nevada Brewing Co (available in can, bottle and keg) and exciting newcomers such as Hardywood Park Craft brewery (can, bottle and keg), both are available from selected wholesalers. American craft beer with its big, bold styles and innovative flavour profiles is an ideal accompaniment to food. Stocking a range of creative and
experimental styles in cans (and keg where appropriate) will help your establishment stand out, increase choice and stimulate demand from your guests. There’s no doubting the success of the American craft beer industry in just a few decades and one of the key reasons for its success is proximity to the freshest examples of highly sought-after hop varieties. By visiting the hop fields themselves American craft brewers are able to develop flavour profiles in beer that are difficult to match without the same level of control. Combine quality and a freshness of raw materials with brewing expertise to understand why American craft beer is renowned for quality the world over, borne out by the number of medals and top honours American craft beer wins at high profile international beer competitions.
For beer and food lovers, tickets for SAVOR™, An American Craft Beer and Food Experience in Washington, DC, 15th May 2020 are now available.
EAT. DRINK. SLEEP March 2020
Bundling restaurant EPOS and card payments - make it work for your hospitality business By Luis De Souza, CEO of NFS Technology Group Do you source your EPOS and payments processing from the same provider? For some restaurants, that’s proved a controversial decision recently - but there are also seriously significant upsides. So what’s the argument about EPOS/payment bundling?
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What you don’t want:
2. An unscrupulous provider can hold you to steep processing charges per transaction – and you are unable to escape without investing in a new restaurant EPOS. 3. Some providers charge high fees to terminate your contract early. 4. Some providers are keen to sell – but not so keen to provide after-sales support. That’s not a great recipe for success. In one recent example, a large Manhattan restaurant chain got burned on a 10-year EPOS agreement that saw their processing rates rise to a whopping 4% - with no easy way out of the deal. But that’s not to say you should shy away from sourcing your restaurant EPOS and payments processing from the same provider – if you find the right one. If you do, the benefits are huge.
1. Your credit card provider has given you some ‘free’ restaurant EPOS software but bundled the contract so if you wish to change the credit card payments provider you need to change the point of sale well.
What you do want: 1. Dealing with one reputable company for communications and billing support makes your life a whole lot easier. In the day-to-day hurly-burly of a restaurant business, who has the time to call a number of providers when the system gets a glitch? Having one point of contact – and having a great relationship with that person – can make sure issues are ironed out post-haste so your business can continue making and taking money uninterrupted. 2. Because you are buying into an integrated system, you can be confident that the technology will work together, and that the pdq machines will communicate with the restaurant EPOS. This is crucial for an uninterrupted business flow – and for maintaining the business continuity that is so important in the volatile world of hospitality provision. 3. You can gain access to your payments data. This gives enormous insight into your customers – you can understand where they are located and where else they spend their money (including what they spend with competitors).
7 questions to ask your potential supplier • Will I be able to change my credit card payments provider if I want to? • What are your charges for processing payments – and will they remain the same? • If I need to terminate the contract, is there a fee? • Is your restaurant EPOS technology supported by a 24/7 technical helpdesk? • Will I have one point of contact after the sale? • How can I be sure the technologies work together? • Will the technology integrate with my other back end systems?
Then you can incorporate this into your customer relationship management (CRM) system to create amazingly well-targeted marketing campaigns that really engage with what your customers want and like. 4. Having integrated EPOS and payment capability helps streamline your business, offering benefits such as ease of cashing up and a strong integration with your accounting system.
Don’t be taken in by the hard sell from a rep who simply wants to clean up and move on. Instead, seek a consultant who will work with you to understand exactly what your very individual business needs – now and after installation. And remember, don’t rush into this decision – it’s one of the most important you can make for your business.
* Discover more benefits of a leading restaurant EPOS system – visit www.alohaepos.co.uk 13
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LHG (London Hotel Group) wins planning permission to transform former Greenwich Magistrates’ Court into boutique hotel
LHG (London Hotel Group) has won planning permission to convert and extend the former Greenwich Magistrates’ Court and two empty educational buildings into a 293-bed boutique hotel.. Located within the Ashburnham Triangle Conservation Area in Greenwich, London, project designed by Squire & Partners will retain the Grade II Listed Magistrates’ Court and the two redundant school buildings, as well as reintroducing public access to the Court building and creating new green space and local amenities. Meher Nawab, CEO, LHG: “We are delighted to have achieved planning consent for this high-quality development that is not only respectful to the local heritage - particularly regarding the Magistrates’ Court - but
will also bring this brownfield site back into vibrant and viable use. As ever, our focus is to create considerate, design-led quality developments that will boost the local areas in terms of their economy, employment opportunities and their community.” Located less than two minutes’ walking distance from Deptford Bridge Station, from where DLR services can reach Canary Wharf within 15 minutes and central London within 25 minutes, the new hotel is ideally situated for both business and leisure travellers. Squire & Partners’ design for the scheme is sympathetic to its physical and historical context, replacing a number of later extensions and alterations with four linear rows of quality contemporary buildings which will use a discreet, pared back palette of colours and materials. The buildings’ heights, varying from two to seven storeys, are staggered sensitively across the rear of the
site, opening up the area and allowing the natural light to neighbouring properties. The ground floor of the former Magistrates’ Court and one of the school buildings will contain front of house hotel services such as bar, restaurant and café, giving the buildings a new life and creating new amenities for both hotel guests and local residents. The new scheme will also include a range of public, semi-public and private green spaces, including a new public square, built around an existing mature tree, and animated by a restaurant or cafe. Further facilities include a gym, pool, conference centres and generous parking spaces. The development will create an additional approximate 150 permanent new jobs for the local area and provide £1.4m per year extra spend in the local economy. Fresh investment of £1.8m will be made across the neighbourhood via a Community Infrastructure Levy payment agreed with London Borough of Greenwich. The hotel is expected to open in 2022. The planning permission for the Greenwich Magistrates’ Court site tops a remarkable year for LHG, which saw the family run business accommodate more than one million guests across its portfolio of hotels, including the awardwinning Best Western Plus London Croydon Aparthotel.
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END OF THE CURRY FOLKS! NEW INDIAN STREET FOOD STAR CALLS TIME ON BRITAIN’S FAVOURITE DISH
The much-loved curry – once a staple of the British diet and still cited as the one of the country’s most popular foods – has had its day.
That is according to British-born Indian restauranteur Tania Rahman who insists the end of the curry is nigh.
Indian food stall at a St George’s Day event in Salisbury, Hampshire on the basis her food was not ‘English-themed’.
Tania, who runs Indian street food restaurant Chit Chaat Chai in South West London, insists the refusal of an ‘old boys’ club’ of Indian restaurant owners who are ‘stuck in a time warp’ is the reason why many Indian restaurants are closing in the UK.
The council were forced to do an embarrassing U-turn and, as part of an apology, then offered her the opportunity to trade at the event which she accepted.
She also says consumers’ eating habits have changed and customers are swapping stodgy curries for healthier options. A recent Channel 4 documentary by choreographer, Akram Khan, called The Curry House Kid, estimated that half of all Indian restaurants – 90 per cent of which are ran by Bangladeshis – will close in the next 10 years. Indeed, Brick Lane, known as ‘Banglatown’, and home to the largest Bengali community outside of Bangladesh in the East End of London, has around 20 curry houses now compared to over 70 in the 1970s. Rahman, herself, made headlines four years ago after she was banned from running an
Rahman’s trend-setting Indian street food restaurant Chit Chaat Chai in Wandsworth has become a flourishing celebrity hangout. It stands apart from typical curry houses as it serves ‘new-generation Indian street food’, also known as ‘chaat’, which is lighter, feel-good, relaxed food, packed with flavour and spices, in dynamic, vibrant surroundings. This has led to the 32-year-old becoming at odds with traditionalist Indian male restaurant owners who refuse to change the way they run their businesses. “It’s a daily battle,” she said. “I’ve been to some of these Bangladeshi restaurant events and I look around and there is no one who looks like me, sounds like me and can see things the way I do. “It’s such an old boys’ club and they are stuck in a time warp. They are holding on to what they know which is 1970s table cloths and they need to evolve because if they don’t, they will all shut down. “We are also seeing a new wave of discerning customers who are becoming more educated about food and want far more healthier options that are far more in tune with their lifestyles. “People that work out in the gym regularly or go to fitness classes, as well as people who
just careful about their diet - are much more conscious about the food they are putting into their bodies and do not want to fill themselves up with stodgy curries. “Lots of our customers have also turned their backs on the traditional English curry because they know it’s not authentic Indian food too. Many people still don’t realise the curry they love has nothing to do with India! Chicken Tikka Masala is Britain’s favourite curry but was actually ‘invented’ in Glasgow in Scotland.” While takeaway and convenience food will always have its place, Rahman says people are also becoming much wiser to the fact they can easily cook a Tikka Masala at home – another factor hitting footfall at curry houses. Rahman said: “It so easy for people to create a tikka masala or korma at home as there are more curry sauces on the shelf in supermarket now than ever, so eating at a classic style Indian restaurant no longer holds such an appeal. The advent of Indian ‘takeaway’ ready-meals from all the big supermarkets also means that people can even enjoy the convenience and full flavor of a curry at home for a fraction of the cost. “People are wising up to the unnecessary added ingredients in ‘ready-made’ curries too so are turning to the many excellent cookbooks and online recipes to make their own from scratch. “The end of the curry as we know is a turning point for British cuisine, it sends a message that we want more from our diet, we want fresh new flavours, we want food which enriches our lives, and we want food which helps us to stay healthy.”
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Maximising safety with low cost signage
Safety signage plays an essential role in ensuring the safety of your staff and guests and is a key factor in any risk assessment. At SafetySigns4Less.co.uk, we believe that you shouldn’t have to pay a premium for essential signage and safety equipment. We take great care in the manufacture of our signs and keep all our processes in-house to ensure that we provide you with the best quality products at unbeatable prices. By switching to SafetySigns4Less, you could save up to 77% than that from your current supplier.
Extensive range We understand that our customers all have individual requirements, so we have implemented one of the widest portfolios of EN ISO 7010 compliant safety signs available online. Our signs are offered in a variety of different manufacturing materials from rigid plastics to aluminium composite to self-adhesive, glow in the dark and window sticker options. Don’t worry though, our website has been designed with ease of use in mind. We have grouped our signs into clear categories and our dynamic search function means you won’t be scrolling through pages of product to find exactly what you are looking for.
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EAT. DRINK. SLEEP Don’t just take our word for it
You can quickly and easily customise your own safety signage with our Design A Sign software at www.SafetySigns4Less.co.uk. Simply choose the template that suits your requirements and add your personalisation. Our skilled team of sign makers will then manufacture your sign and arrange a speedy delivery. We also offer a fully comprehensive offline custom sign service with our team of in-house designers – perfect if you require something from scratch!
We truly value feedback from every single one of our customers. Not only does it help us to shape our business, but it also gives our new customers the opportunity to see what our existing customers think. We invite all our customers to rate us on independent review sites Trustpilot and eKomi and proudly display reviews on our website. To date, we have over 4,400 customer reviews and are rated excellent on Trustpilot and have been awarded the eKomi gold seal of approval.
Our commitment to you We’re a happy team if you’re a happy customer. We feel the best way to gain new customers and retain loyalty from existing customers is to offer more than just lowcost signage. We go the extra mile to make sure every purchase experience with us is the best it possibly can be. All orders over £25.00 in value, with a UK mainland delivery address, will be delivered free of charge. If you place your order before 4:30pm we will endeavour to deliver it the very next working day. Our 30-day instant free credit for established businesses, allows you to get the signage you need quickly with only a purchase order number, and our 30-day no quibble guarantee gives you peace of mind for an easy replacement or refund if you are not 100% happy with your item. Not just a sign provider To support you even further, we have expanded our product range to offer exceptional value on essential safety supplies covering fire safety, first aid, personal protective equipment and security. Find out what else we can offer by clicking the Safety Essentials tab at www.SafetySigns4Less.co.uk.
Try us and see what you think We would love to have you as one of our many happy customers. Visit www.SafetySigns4Less.co.uk to find your perfect safety products and compare our prices with your current supplier. If you need any assistance, our telephone sales and online chat team are on hand to help. Simply click the chat box at the bottom right hand side of our web pages or call us on freephone 0808 1699 147. Thank you for taking the time to read about us. We look forward to helping you with all your safety signage needs. www.SafetySigns4Less.co.uk 0808 1699 147 Sales@SafetySigns4Less.co.uk
EAT. DRINK. SLEEP March 2020
Ensure your brand never goes out of style with quality products from Glasdon UK. Glasdon are a leading UK manufacturer of sustainable solutions, supplying specialist products to the hospitality industry. With customer satisfaction in mind, we can help to create a quality environment at your hotel. A clean and stylish location will enhance the experience of your visitors and leave a lasting, positive impression on your guests. Make sure your hotel and grounds are always up to your high standards with products from the wide range at Glasdon; including indoor and outdoor litter and recycling bins. New to the range is Nexus® Style, a premium-finish recycling bin that can be customised with a striking vinyl wrap to suit your hotel’s aesthetic. Ideal for new and modern developments, the Nexus Style combines a contemporary design with functionality and strength for a long service life and minimal ongoing maintenance. Available as an 85 litre or 170 litre model, with the choice of a duo, trio or quad recycling container for the collection of multiple waste streams, the Nexus Style bins feature an open top with optional recycling apertures available to suit all requirements. Standard recycling graphics sets are also available to help identify the intended use, ensuring minimal risk of cross contamination.
The Glasdon range of external litter bins has styles available to suit your brand. With four large apertures, the premium Glasdon Jubilee™ 110 litter bin is easily accessible to manage waste in busy outdoor areas. Traditionally styled, Glasdon Jubilee offers many exceptional features for keeping your grounds litter free. For a different aesthetic, there are many options to choose from including Sherwood™ litter bin, which is manufactured from Everwood material, a unique, realistic timber grain polymer that blends in with more natural surroundings. Or, sleek Electra™ Curve litter bin. This new addition has been perfectly designed for modern styled developments and utilises an Armortec™ coated steel framework and Vandalex™ material, 100% recyclable body panels to give a long service life. If you would like more information about any product in the Glasdon range or would like to talk to one of our experts online please visit www.glasdon.com
To view the full range of high quality, durable and sustainable products, visit:
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Does Your Venue Need Claims Defensibility Training? What is Claims Defensibility Training? Running a late-night leisure venue, hotel or restaurant is a challenge and risks are always right around the corner. Our training course makes sure your managers know the correct procedures and policies to capture information which can assist in defending any liability claims that might be submitted.
Why is this training important? We all understand that accidents happen. Someone might slip or trip in your venue and make a claim against you. You’ll need to prove to your insurer that you did everything you could to avoid the incident. Claims defensibility training will help you to argue that your venue was not at fault. Your venue should have a range of risk management procedures in place. And you should make sure checks are recorded so you have evidence that you have tried to mitigate incidents in your venue.
Do you know what to do if an incident happens at your venue? You should immediately write down as many details about the accident as possible. Find out where the accident occurred, what happened, how many people were involved and what injuries occurred. Make sure you keep CCTV footage for as long as possible, and ask your security or customer facing staff to keep an eye out for anyone who looks injured. Not everyone will notify you straight away, and people can make a claim against you up to three years after the date of the incident, so CCTV storage and accident logs are essential.
What happens during a Claims Defensibility training session? A member of our expert claims team delivers a short presentation explaining the importance of claims defensibility. We’ll cover what a claim could look like, and what happens during the claims process. Insurers will likely visit your venue following a claim, so you’ll need to know what to prepare in advance of that visit.
Why is it important to know how to defend a claim? You don’t want someone to successfully make a claim against your club. Many policies will come with a hefty Public Liability excess, so you’ll have to pay that for starters. Can you really afford to pay thousands of pounds every time someone makes a claim? A successful claim will also impact your renewal premium. So you’ll end up out of pocket in the long run if you don’t successfully manage to defend a claim.
Think you could use some help? This training is absolutely free for NDML clients, so if you already work with NDML, get in touch. And if you don’t, find out more about how an insurance broker that truly understands your industry can get you the best cover, at a competitive price, with a host of extra benefits tailored to you.
Call 0344 488 9205, or visit ndml.co.uk.
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JOIN YOUR COMPETITORS AT THE UK’S LARGEST AND MOST PRESTIGIOUS HOSPITALITY AND FOODSERVICE EVENT Register your place at hrc.co.uk
What’s on at the UK’s largest and most prestigious event for the hospitality and foodservice industry. EN
International Salon Culinaire
The return of the UK’s most prestigious chef competition; International Salon Culinaire. Showcasing the outstanding skills and talent within our industry, comprising of 1000 chefs across four categories – Salon Display, Live Theatre, Skills Theatre & Sugarcraft.
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Your one-stop shop for sourcing success to drive your business forward Hotel, Restaurant & Catering (HRC) is meticulously designed to help you uncover the latest ground-breaking products from 600+ top suppliers to enhance your current business offering across catering equipment, food, drink, technology, interior design and tabletop solutions.
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Uncover the latest insight and trends from across the food, drink and hospitality industries that could drive your business forward. The stage will cover relevant topics such as sustainability, staff recruitment, delivery, branding, restaurant design and dark kitchens.
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Registration now open at hrc.co.uk
ONE EVENT, FOUR SHOWS… TECH X
Experts and innovators will take to the TECH X stage to showcase the new digital products and trailblazing technologies available to improve your hospitality business. From AI and automation, to biometrics and virtual concierges, this A-Z of opportunity is sure to leave you inspired.
Join the hottest new chefs and culinary greats as they cook up a storm on The Staff Canteen Live stage. Joining us for 2020 are Tom Kerridge, Jamie May, James Knappett, Sandia Chang, Tom de Keyser, Michel Roux Jr, and so many more.
The Covered Market
Meet face-to-face with local suppliers of ﬁsh, meat, dairy, bakery and fresh produce. Hear their story and understand how their products will help transform your menus.
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The Great British Drinks Movement Expand your drinks offering by meeting some of the most exciting Great British alcoholic and nonalcoholic suppliers available in the market today. Book your place at the Tasting Table to understand how these drinks can increase your proﬁts.
Register for your complimentary pass, see who’s exhibiting and plan your visit at hrc.co.uk
Trusted by the best. Everything we do is about improving collaboration and efficiency, and getting the right people in the right place at the right time. We do this so you and your team can focus on the things that really matter.
Book your consultation
Why Planday? Better tracking
Easy payroll integration Make smarter business decisions everyday with Planday. To get a deeper look into how your business stacks up, book your personalised consultation now.
Trusted by restaurants worldwide with combined 26 Michelin stars.
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To achieve your ultimate business potential, you have to show people matter 2020 is the year where customers — and their experiences — will make all the difference. Planday is your smart solution to retain good staff for longer, create better customer experiences and grow your business, says Planday’s VP of Customer Success, Jacob Pyndt. Smart businesses know a sale isn’t the end of a transaction, it’s the start of a lifelong relationship. At Planday, we believe success in 2020 will come to those who value their people, their customers and long-term relationships they build with both. While there are obvious challenges with the wash-up from Brexit, there are also enormous opportunities to grow and retain your customer base by making a few simple changes that place your people and your customers at the heart of every decision. And that means showing people matter. Everyday I hear from our customers that, as competition increases, the challenge to stand out from the crowd rests with offering better services and experiences for customers. People are not as driven by product features and benefits as they are by the encounters they have with the people who make and provide them This trend is seeing an increase in the popularity of review websites, with research showing hospitality venues selling out 27 per cent more often if they earn an extra star. Customer service is paramount and one of the most important parameters in deciding where to dine or stay. So it’s clear that when you manage your people better, you create better customer experiences. And we have three key tips to make that happen.
1. Embrace flexibility. By being flexible, allowing shift-swapping and letting your staff bid for open shifts while you retain the oversight, you empower shift workers to manage the rest of their lives and bring value to the time they have away from work. This will mean they are even happier when back at work, giving your customers even better service. 2. Open up communication. Hospitality businesses are busy with many staff doing different jobs at different times, using a smart platform that keeps everyone informed and quickly responds to any needs within your business will avoid costly mistakes and ensure everyone gets the same message at the same time. 3. Pay people correctly. When you have competitors that can poach your good employees easily, it is vital to keep on top of local pay rates and can track the hours your employees work in a simple and transparent way. Be sure your staff know they are getting paid correctly. These simple but effective changes are ones that every UK hospitality business can quickly get started on to make sure they get the most out of the coming year. Make sure you show people matter.
EAT. DRINK. SLEEP March 2020
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Wycombe Water have been supplying the water treatment trade with qua equipment for many years. We are part of the Pollet Water Group, a family business based in Belgium with over 25 companies active in 14 different c Wycombe Water are proud to introduce you to Profine®, an Italian brand dedicated to water refining filters.
With 8 sizes and 14 colours, to indicate 14 different filtration technologies, Profine® is convinced that they have a filter to suit your application.
Profine® appears in the world market as an alternative product to the main brands in the HoReCa / Domestic sector and aims to satisfy multiple uses.
Wycombe Water would like to invite you to their stand F206 at HRC Show between the 3rd and 5th March 2020
ality y owned countries. We have a full range of filters suitable for coffee machines, water boilers and drinking water. If you have a coffee shop, hotel, restaurant, bar, or you would like to distribute the Profine range we would love to see you.
www.profinefilters.com 01296 332650 email@example.com
EAT. DRINK. SLEEP March 2020
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Thinking long term can save restaurants time during busy days By spending more time on administrative tasks and longterm planning, research suggests that you can actually free up time. Research among owners and managers of independent restaurants highlights the crucial impact time has on all aspects of running a restaurant and how learning to think more long term and make better use of resources can improve your business. As a restaurant manager, every little detail needs to work perfectly when guests are lining up, and there are things you can do to improve efficiency in your restaurant. Research shows that managers suffer from heavy workload as well as a lack of control and planning. The research found that managers risk spending time on things that are not the most efficient use of their time, for example supervising staff to make sure they prioritise the tasks they are supposed to. Restaurants are shown to benefit from prioritising time management and making sure to use the limited time of both management and staff in the best way. This helps staff to focus on giving guests the best experience, and it also frees up more time for restaurant managers to focus on the creative aspects of running a restaurant and improving their business, such as serving great food and growing sales. One way to plan longterm is for example to find the right solutions for each specific restaurant which will result in a better workflow. Taking limited time into account To ease the workload for restaurants and minimise unnecessary time-consuming tasks Tork has launched the new napkin dispenser system, Tork Xpressnap Fit®. The Tork Xpressnap® System is the number one napkin dispensing system in the world, and the new innovation was developed specifically with independent restaurants and small chains in mind.
With Tork Xpressnap Fit, Tork wants to help managers to make the most of valuable time and space, and its different features have been developed with this in mind. The Tork Xpressnap Fit table top dispenser dispenses upwards so that every inch of space on restaurant tables can be used. The one-at-a time dispensing reduces waste and cuts unused napkins thrown away by more than 50 percent*. It also serves almost twice as many guests between refills, resulting in less time spent on refills**. Tork Xpressnap Fit also has a customizable advertising panel – AD-a-Glance® – for operators to be creative, communicate with customers, and share marketing messages on the dispenser. * 2-ply napkin in Counter dispenser compared to Counter fold (Tork Dispenser: 271600 and Tork Refill: 10935); 2-ply napkin in Table top dispenser compared to Fast fold (Tork Dispenser: 271800 and Tork Refill: 10933) ** 2-ply napkin in Table top dispenser compared to Fast fold (Tork Dispenser: 271800 and Tork Refill: 10933)
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Self-service has revolutionised the checkout experience from supermarkets to fast-food restaurants.
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In a competitive world, retailers and food-service outlets are looking for the latest ways to engage, retain and offer the best all-round experience for their customers. By putting the checkout process in the customers hands, you are giving them the power of ordering and intelligent features such as upsell prompts make them feel in control over their choices and purchase decisions. We have seen a shift in customers preferring self-service over counter service, as this allows them to browse at leisure and sometimes not feel so overwhelmed with having to making a decision quickly.
Pickup and Go or Order and Receive For food and retail services, a selfservice terminal can be configured to either a pickup and go or an order and receive solution, both of which enhance the customer experience and speed up their checkout process.
For quick and easy lunches and prepackaged items, customers are able to pick up their items and pay via a self-service kiosk, perfect for graband-go areas. Having a self-service terminal at the beginning of the customer journey allows hot food & drink orders to be pushed to a bump bar screen for preparation. The customer order numbers can be displayed on a screen, so they know when their items are ready for collection.
Honesty Often referred to as an “honesty” solution, self-service puts a lot of faith in the customer to be honest with their purchases. Uniware have built a self-service solution focused around the customer experience but we haven’t forgotten about the concerns around security. Whilst providing customers a sleek and secure service, Uniware can provide clients peace of mind around customer purchases. Integrated with the Uniware Cloud stock control system, you can check your stock levels and ensure that all stock is accounted for.
Order Ahead & Label Printing What is more convenient than ordering breakfast and your first coffee of the day on your way into work, to have it waiting for you with your name on it? Using the Upay app, customers can order available items to collect at a time they select. Operating staff can prep their order near to the collection time and produce a label which gets applied to their order. Convenient for customers as well as operating staff as they have time to prepare and makes service more efficient. In 2019, we found our clients who introduced at least one selfservice kiosk had a 24% increase in sales, saw a 30% reduction in queues and an average of 10 seconds less per transaction. Would your operations benefit from less queues and more efficient operations, allowing you to focus on your customer? Get in touch with Uniware Systems today to find out more!
Bringing Your Kitchens Out of the Dark Ages
Come and say hi at HRC stand H120 and let us know which of these conundrums you want to solve for your business. Our experts will help you out on the spot.
EAT. DRINK. SLEEP
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Who is Apicbase?
“ Restaurant businesses have invested heavily in front of house tech. Meanwhile, back of house operations remained in the dark. No-one is debating the immense benefits of an e-POS system or a digital table booker, but it is curious to see executive chefs and F&B managers still juggling spreadsheets, or worse, after all these years. Especially considering the immense impact the back of house has on profitability.
It is like sending your best pilots into battle holding a paper kite.
Is Restaurant Management Software what you need, right now?
Which saves your best people hours and hours of manual work in Excel and is boosting profits around the globe, thanks to accurate data and efficient workflows.
- John King, executive chef Pentahotels Apicbase is the #1 software solution to streamline, automate and monitor all back of house operations for single or multi-outlet restaurant and hotel businesses.
If you are unsure whether back of house technology is what you need to grow your business, this next list will help you decide. The kitchen management system integrates seamlessly with ePOSsystems, and has your recipes If you answer yes to at least one of at its core; making allergen these 9 simple statements, it makes management, inventory control, sense to explore the option. food costing, procurement and • Allergen reporting keeps staff training efficient, profitable you up at night and comparable between outlets. • You do not know your food costs It’s a cloud-based system, so (or cannot monitor them) all you need is an internet connection to get started. • You lose money writing off unused inventory • Ordering is time-consuming and often inaccurate • You want to keep track of food waste
These days technology is at the heart of every professional kitchen. Software like Apicbase is handling complex and admin heavy tasks for kitchen teams.
Apibase is a huge timesaver for me. I’d recommend it 200%
• Workforce turnover is costing you money • You are opening a second or more outlets • You aren’t sure of consistency at every outlet • Your software systems don’t talk to each other
Are blindspots in the kitchen data eating away at your profit margins? Do you have a hard time keeping track of allergens? Visit Apicbase at HRC stand H120.
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TEAHOLE UPH BACK CHAIR from £75
EAT. DRINK. SLEEP March 2020
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NELSON’S NEW URBAN ADVANTAGE DISHWASHER PACKS A POWERFUL PUNCH Space is often the most compromised commodity for smaller restaurants and food focused bars and coffee shops meaning that finding a dishwasher that fits an available gap, as well as delivering the necessary reliability and volume, can be a very real problem. Nelson’s new Urban Advantage undercounter dishwasher, with its integral water softener, has been designed to address this problem. Its small footprint makes it easy to site while its very low noise output means it can comfortably be used at front of house without affecting the surrounding ambience. Most significantly, it delivers the results operators need because, despite its modest dimensions, the Urban Advantage features both a top AND bottom wash & rinse arm giving it the wash power of a much larger dishwasher. Its intuitive electronic controls make operating it a simple and straightforward process while its programme menu makes it easy to choose the best and quickest option for each load. Detergent and rinse aid, meanwhile, are dispensed automatically.
As with all Nelson Advantage dishwashers, the Urban is exceptionally energy and water efficient. It has a tank capacity of 11 litres yet just 2.5 litres are replaced at the start of every new cycle and rinse water is cleverly recycled within the subsequent wash. To minimise energy consumption, the wash tank, wash chamber, door and boiler are thermoacoustically insulated and the special door-close system prevents heat and steam from escaping. Maintenance costs are minimised because, in the event that a problem should occur, the machine has a self-diagnostic fault system. Also, a self-clean programme avoids the need for manual cleaning and commences automatically at the end of service. The Urban Advantage starts at just £2999.00 www.nelsonwash.co.uk
Planday improves the lives of shift workers and their employers across the globe, with a revolutionary workforce collaboration platform.
Stand: P908 Tork brand offers professional hygiene products and services to customers worldwide ranging from restaurants and healthcare facilities to offices, schools and industries.
EAT. DRINK. SLEEP
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Stand: F206 Wycombe Water Limited have been supplying the water treatment market for over 20 years with quality equipment.
Apicbase is a complete food management platform for (executive) chefs, F&B managers and procurement.
Uniware Systems is a leading EPoS & Payment solution provider to the retail & hospitality markets.
Nelson will focus on its new Advantage glasswashers and dishwashers, designed to offer the ultimate in energy and water efficiency.
Contract Furniture Group is a supplier of contract furniture. With over 50 years of experience in providing furniture to the hospitality and leisure industries.
EAT. DRINK. SLEEP March 2020
Don’t get sin-binned during the Six Nations Are you licensed correctly to show the Six Nations in your business? The Six Nations is now underway. As a venue owner or manager you may be considering how you can entice your customers away from their couches and into your establishment to enjoy the excitement of the match with other fans. However, before you adorn your walls with the flags of the nations taking part, and offer deals on pints of the black stuff with breakfast during the game, have you checked that your business is correctly licensed to be open, serving alcohol and showing the games – including the music used as part of the TV broadcasts? We have put together a quick guide to keep you out of the licensing sin bin during the Six Nations.
Know your licences Obviously, a TV licence will be required to show the games to your customers. However, sports programming uses more music than people often realise, such as in the opening and closing titles, highlights and featured sequences, as well as the advertisements during commercial breaks. You’ll therefore usually need TheMusicLicence from PPL PRS Ltd if you’re using the television for showing sports and other programming in public.
Why do I need a TV licence and a music licence? Under the Copyright, Designs and Patents Act 1988, permission is needed from the relevant copyright holders – those people who create music – in order to play or perform music in public. A TV licence allows you to receive the broadcast signal to the television within your business. However, it does not give you permission to play or perform the music within the broadcast. Instead, TheMusicLicence gives you that permission, for virtually all commercially released music available. So, this Six Nations, get TheMusicLicence and make sure you are correctly licensed to entertain and refresh your customers, from the very first try through to the final whistle! Find out more by contacting PPL PRS on 0800 086 8803 or visiting www.pplprs.co.uk
Putting the notes into the nations
Turn it up! Make sure you are correctly licensed to show the Six Nations in your business.
0800 0868 803 Quote ‘Eat.Drink.Sleep’
SERVING NORTHERN HOSPITALITY FOR TWENTY YEARS NRB provides an opportunity for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to the North West and the Lake District to the Peak District, it brings the cream of the hospitality industry to Manchester.
BOOK FREE TICKETS: NORTHERNRESTAURANTANDBAR.CO.UK
This year will be the twentieth edition of Northern Restaurant & Bar, taking place 17-18 March 2020 at Manchester Central.
This special anniversary year will see more top chefs including Manchester’s first Michelin starred chef in a generation Simon Martin from Mana, more top brand ambassadors talking in Drinks Live, Tom Kerridge headlining the Bruntwood NRB Debate and the launch of NRB Classroom introducing top training sessions to the event.
The Bruntwood NRB Debate takes place on Tuesday 17 March at NRB20. Tickets are available to purchase from nrbdebate.co.uk
As always NRB will continue to provide an opportunity for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to the North West and the Lake District to the Peak District, it brings the cream of the hospitality industry to Manchester.
Bruntwood NRB Debate Taking place alongside NRB20, this year’s Bruntwood NRB Debate sees Thom Hetherington interview Tom Kerridge. Fresh from the successful opening of his first Manchester restaurant, Bull & Bear, the Michelin starred chef will talk openly about his ambitions, what drove him to success, and how he is diversifying his business in this constantly evolving industry. Lucy Noone-Blake returns to chair a panel discussion with some of food & drink’s most agile operators. This year’s topic is ‘The Human Capital of Restaurants’ which will explore recruiting, retaining, inspiring and training to create a successful and empowering culture with speakers from Maray, Hop Training, Montana Fogg and UK Hospitality.
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Serving Northern Hospitality for Twenty Years
NRB Show Preview
EAT. DRINK. SLEEP March 2020
NRB Show Preview
Renowned names and rising kitchen talent from across the country demonstrate their signature dishes and groundbreaking techniques. The full line-up will be announced in the coming weeks, already revealed are:
Cooking demonstrations to inspire your next menu from from specialist producers and chefs with a unique concept. Demos include game butchery, tapas, tempura, and the perfect scotch egg. Market Kitchen is surrounded by fifteen artisan suppliers including Ancoats Coffee, Bohea Teas, Ginger Bakers, Great North Pie Co and The Manchester Smokehouse.
A mix of guided tastings from on point brands and knowledge-based demos like drinks photography and staff wellbeing for the drinks industry. Speakers include Plymouth Gin, Luxardo, The Benevolent, Absolut and Rhum Clément.
Simon Martin | Mana, Manchester - “The restaurant everyone needs to experience at least one,” Manchester Evening News Ryan Blackburn | Old Stamp House, Ambleside – One Michelin star for the restaurant where the Cumbrian larder is the star of the show, with local rabbit, deer and beef popular choices. Tommy Banks | Black Swan at Oldstead, York – One Michelin star and 19th in the UK’s Top 100 restaurants. Ben Tish | Norma - ‘’A place of joy...An Italian restaurant in Fitzrovia has all it takes to be a success – and it doesn’t put a foot wrong’’ Jay Rayner Alex Nietosvouri | Hjem, Hexham – “This is food to make you beam with delighted surprise”, Marina O’Loughlin Mark Owens | HOME, Leeds – Run by the former head chef at the Box Tree in Ilkley with Masterchef contestant Elizabeth Cottam.
300 Exhibiting Suppliers NRB20 hosts over 300 exhibiting companies supplying everything a hospitality operator needs. From technology to tableware and menus to mixers, find everything your business needs to be even more successful in 2020. Exhibitors Include: AO Seafood, Artis, Asahi UK, Biffa plc, Bleep UK plc, Carlsberg UK, Churchill, Coca-Cola European Partners, Crown Cellars, Dawnvale Group, Diageo, Fever-Tree, Franklin & Sons, Halewood, International, Hopwells, illycafe, James Robertshaw, JW Lees, La Tua Pasta, Lightspeed, LWC Drinks, New Forest Ice Cream, Rational UK, Stephensons, Tevalis, The Spirit of Manchester Distillery, Unox, Vimto Out of Home and hundreds more from local suppliers to multinational operators.
New for 2020, NRB Classroom hosts free to attend learning sessions in a dedicated space in the heart of the show. Hop Training’s Nick Clarke will be proving Danny Myer wrong that hospitality is almost impossible to teach. Nick will provide a taster of how he breaks down Hospitality into tangible, teachable and above all useful skills that when mastered will allow you to provide authentic, connected experiences for your guests and your teams. Other sessions will bring in the leading industry experts to teaching relevant and contemporary skills such as creating wine lists and cheeseboards and photographing food.
Grape & Grain
Wine, beer & cider tastings led by industry experts and exciting operators. Topics include 10 minute tastings and in depth explorations in upcoming areas such as fortified wine and low ABV beer.
The second instalment of this unique networking event, sponsored by Bruntwood, CPL Online, Kuits, NatWest, Marsh Commercial, Metis, SPE, Taking the Lead Solutions, Hawksmoor and JW Lees, brings together the North’s hottest hospitality entrepreneurs and leading professional advisors from insurance, law, finance, consultancy and recruitment.
Specialist Areas Specialist areas this year sees the Spirit Room and Craft Beer Quarter return. The Spirit Room hosts twenty premium brands allowing you to sample their gin, rum, liqueurs and more. In the Craft Beer Quarter you can taste a selection of ales, IPAs, bitters and stouts from twelve selected craft brewers.
Craftwork VIP Bar The 2019 VIP Bar will be hosted by Craftwork and their range of innovative brands include Cockspur Rum, Nordés Gin and Soggy Dollar Rum. Entrance by invitation only.
Kuits NRB Top Fifty The Kuits NRB Top Fifty is the definitive powerlist of the fifty most significant and influential hospitality operators in the North. The 2020 awards recognise the operators who, over the last twelve months, have gone from strength to strength. Presentation of the outstanding achievement winners will be made at the awards reception on day one of NRB20. Sponsored by Kuits and in association with Biffa plc, Bruntwood, CGA, CPL Online, Marsh Commercial, Metis and NatWest.
Northern Restaurant & Bar 2020 takes place 17-18 March at Manchester Central. Free Trade Only tickets are available now at northernrestaurantandbar.co.uk 41
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NRB Classroom - New for 2020
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At Punch, we’re all about opening up possibilities to pub lovers like ourselves. We’ve got a huge variation of unique, high-quality, leased, tenanted and management partnership pubs on our books and years of experience in teaming up brilliant people with brilliant pubs.
£32million invested in 2019 with more to come
Industry leading training The Academy
So get in touch today and, together, let’s create a world of possibilities
www.punchpubs.com 01283 501 999
The UK’s most inspiring start-up investment business.
Hungry for more? At Punch Pubs & Co, we’re all about opening up possibilities for pub lovers like you. We’ve got a huge variation of unique, high-quality, leased, tenanted and Management Partnership pubs on our books and years of experience in teaming up brilliant pubs with brilliant people. Discover these possibilities with Punch Pubs & Co and relocate to run an epic business with us…
Blue Ball Inn, Sidford
Tempted by the Devonshire Coast? The stunning Blue Ball Inn is located in the Beautiful village of Sidford. Located just 2 miles from Sidmouth beach and within easy reach of East Devon AONB. The Pub full of character with some beautiful traditional features. A truly, multifaceted business the pub has a busy food and drinks trade, alongside accommodation and attracts local residents and visitors throughout the year.
The Bull, Walsingham
This beautiful listed traditional village pub with letting rooms sits in Walsingham, North Norfolk. It’s a village filled with history (the pub sits opposite the village shrine) and nearby an abbey and friary which attract visitors to the area. Full of character with great facilities including a lovely outdoor courtyard garden, it is known for serving excellent quality pub food and cask ales and offers the perfect base to explore the Coastline and countryside.
The Pied Bull, Newton Le Willows, Warrington
The Pied Bull, is a traditional pub/hotel on the high street of Newton-le-Willows, near Warrington. This multi-faceted business has an established reputation for food, drink, entertainment and it’s letting rooms and is in a great location just a short drive from the M6 and Newton-leWillows railway station, with easy access to Manchester and Liverpool. We now have plans to complete an epic refurbishment to enhance this pub to its very best.
The Swan, Kinnerton, Leicester
The Swan is a traditional community local pub which is known for food, pub games and sky sports. It sits on the main road through the village of Higher Kinnerton within easy reach of Chester and Wrexham. The pub offers some great features including welcoming log burners in its dining areas and a lovely beer garden and outdoor seating for those warmer days.
The Old Aberlady, Longniddry
This pub and restaurant with letting rooms sits in the heart of the beautiful and charming village of Aberlady. As a destination pub, it’s ideally located to benefit from food custom from the local community as well as food and accommodation trade attracted by the surrounding golf and leisure tourism opportunities.
Knowledge is power. Empower your staff to sell with confidence
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Find out more at stand F20 with Northern Wine School Some months ago, a very sorry tale hit the headlines. In a wellknown Manchester restaurant, a waiter accidently served a £4,500 bottle of Chateau Le Pin Pomerol 2001 to some very lucky diners who had ordered a wine from the wine list for £45! Your worst nightmare? But who’s fault was it?
After training with us, they’ll be upselling without even realising it.
Need just one or two staff with specialist knowledge?
I’m sure you know your Pinot Gris from your Riesling or which is the most expensive Brandy. But do your staff?
Larger teams? Let us come to you.
Regular WSET courses in Manchester and Liverpool run throughout the year.
You can’t always be there. You need to be able to rely on them. And it is so much more than preventing mistakes. You need to empower them with the knowledge to make good decisions. You’ve invested in your beverage list, so it is just as important to invest in your employees too. Equip them with the right knowledge. Good understanding provides a better customer service. Impress your customers and let them see how knowledgeable your staff are. Increase profitability with a higher average per visit spend. Encourage repeat business. Give your staff the confidence to answer customer’s questions. Arm them with the tools to give good advice. Raise their self-esteem and they’ll raise your profits. Come and speak to us on Stand F20 to see how Northern Wine School can help to develop their skills with our range of wine, spirits and Sake qualifications.
• Train your staff in the workplace
We look after everything
• Tailor the teaching using your wine list and food menus
From dispatching course material and holding tasting classes to final exams. We can even provide and wash tasting glasses, if you don’t want to dirty your own!
• A course structure to suit your business needs
All our WSET students get enhanced free membership of a unique Member’s area on our site. We provide them with an extensive library of online exam style questions, which offer relevant practice as they study. There are other quizzes and study aids too, but most importantly online access to their tutor. They have no excuse for not doing well! We believe we are the only provider to offer such support, which has proved very effective in helping students get the grades they deserve.
Who are Northern Wine School? Founder John Callow DipWSET FWS SWS has been working in Manchester for the last 6 years as an independent alcoholic beverage qualifications provider. We don’t sell wine, spirits or Sake- So you can continue sourcing your list from your preferred suppliers. There will be no pressure to switch or buy from us. It’s easier to like something if you understand it. That’s what we think. The more you know the better your glass of wine, the more skilled you’ll be at your job, the more colour in your experience. We take knowledge seriously. We want you to know wine, to know spirits and to know Sake. And, therefore, to love themlike we do. We work very hard to make sure you enjoy that knowledge. P.S. Did you know we’re the first provider outside of London and the South to offer education in Sake? What is Sake? Well its time you found out, because it’s going to be the next in thing. You can come and find out all about it with a guided tasting with John, on the Grape & Grain stage at 12pm on Tuesday the 17th March.
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Market leading Student support
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Open More. Learn More. Enjoy More. Sell More. email@example.com
0161 883 1278
EAT. DRINK. SLEEP March 2020
Teamwork Provides Recipe for Success at SUGO Pasta
number of successful restaurants that deliver quality Italian cuisine including the Polpo chain in London and recently with Delvado on Caffé Parma, also in Glasgow.
Valentine Equipment and sister company Cuisinequip teamed up with Delvado, who offer complete coffee and catering equipment solutions, to specify, install and support on equipment use for the launch of one of Glasgow’s latest and most successful restaurants, SUGO Pasta. “We had a great formula for the recent launch of SUGO Pasta in Glasgow, building on the success of our Paesano Pizza restaurant. We chose to call in the expertise of Glasgow-based coffee and catering equipment specialists Delvado to help plan and deliver the great equipment we rely on. They in turn worked with Valentine Equipment and sister company Cuisinequip to install and give training on key pieces of equipment including pasta cookers, induction ranges and the excellent and crucial Bottene fresh pasta making machines. “The response from the public to the opening of SUGO Pasta has been extraordinary and we owe a lot to the quality equipment, advice and support that we have received from Delvado and Valentine,” comments
Paul Stevenson, owner of SUGO Pasta and Paesano. “Here at Delvado we work jointly with our suppliers on issues such as sustainability, economical and energy efficiency. We were delighted to work with Paul by combining these needs with innovative equipment and bespoke design features to achieve the quality required for SUGO’s pasta cooking and preparation areas,” says Marco Jaconelli, Managing Director of Delvado. Delvado approached Valentine to recommend solutions for preparing fresh pasta, cooking the pasta and also for induction cooking and Steve Elliott, sales director for Valentine Equipment and Cuisinequip, explains their input, “We had worked with a
“SUGO wanted to offer something really different to diners in Glasgow and that comes through in the variety and quality of pasta dishes they offer. Underpinning a number of those dishes is fresh pasta produced from the Bottene pasta machines we supplied, plus the pasta cookers and induction hobs. The latter offer ease-of-use, precise control, energy efficiency, advantages in hygiene/cleaning and of course less residual heat than a conventional gas cooking range. “With Delvado we have gone back to provide back to provide additional training and advice so that the SUGO kitchen brigade can keep the consistent quality of dishes on offer and naturally keep up with the huge demand for them. We are very pleased with the teamwork and rapport we have developed with Delvado and results it has delivered for SUGO.” The equipment from Delvado and Valentine/ Cuisinequip at SUGO Pasta includes: • Delvado - provided design expertise, supply and installation of all equipment including two Retigo steam combi ovens, coffee machines, grinders and coffee for SUGO Pasta’s opening. • Valentine Equipment - pasta cooker, refrigerated gastrowells, plus an additional six gastrowells. • Cuisinequip - Induction suite which includes eight induction hobs, two Bottene pasta machines delivery freshly made pasta on demand.
Lightspeed point of sale powers standout restaurant experiences.
Plug-and-play hardware Faster table turnover Multi-location management Inventory management Advanced reporting 24/7 support
Find out more +44 (0) 203 695 9599 lightspeedhq.co.uk/restaurant
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Northern Wine School offers WSET, Wine Scholar Guild, Sake Sommelier Courses, hospitality staff training and wine list consultancy in Manchester and the North West. All personally taught by industry expert, John Callow DipWSET FWS SWS.
Stand: C50 Punch are all about opening up possibilities to pub lovers. With a huge variation of unique, high-quality, leased, tenanted and Management Partnership pubs on their books and years of experience in teaming up brilliant pubs with brilliant people.
Valentine Equipment offers the highest quality Swiss-made fryers, pasta and noodle cookers for professional foodservice operators all over the UK. Valentine has built a national reputation for innovation, durability and energy efficiency.
Manage your entire business in one place No matter how crazy it gets, your restaurant ePOS will always keep you and your staff efficient and in control.
Cold coffee-based drinks have been an increasingly important part of the cafe menu in recent years. Scotsman and the brand’s UK distributor, Hubbard Systems, have been working with top barista Michalis Dimitrakopoulos to investigate the best ice types for different recipes and coffees. Which ice is best for blended drinks? Which for iced espresso drinks? And what about the increasingly popular cold brew coffee?
Cold coffee inspirations
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Scotsman’s latest publication offers ideas and recipes for cold coffee menus
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Now Scotsman, Hubbard and Michalis have put their combined expertise into a booklet, called Coffee Inspirations. It looks at the different varieties of cold coffee beverages and suggests which ice would be best for different sites. The big three ice types for coffee are gourmet cubes, nugget ice and dice cubes. Gourmet is best for cold brew, espresso brew variations and cold drip. It’s hard, pure and long lasting, so it doesn’t dilute the drink. The slow-melt properties improve flavour distribution, preserving the drink’s body and aroma. The purity of the ice, with low mineral salt content, maintains the integrity of the flavour. Nugget gives the best drinks displacement in blended drinks and mixed beverages. Dice ice is a great allrounder and is the preferred option for many chains. A key benefit is that it’s great in blenders, minimising blending time and delivering an exceptional drink texture. Coffee Inspirations has loads of information about specialist coffees
as well as an extended section with recipes featuring coffee-based cocktails. The booklet is available to download for free from the downloads section of the Hubbard website, scotsman-ice.co.uk. Scotsman is the exclusive sponsor for World Coffee Events (WCE) and a gold sponsor for both the World Barista Championship (WBC) and World Coffee in Good Spirits (WCIGS). Scotsman will be exhibiting at the London Coffee Festival, 2-5 April 2020, at the Old Truman Brewery. Michalis Dimitrakopoulos is a brand ambassador for Scotsman. He was runner up in the WBC 2019 and was World Champion in the WCIGS 2016. Hubbard Systems is the UK distributor for the market-leading Scotsman range of icemakers, which is available via dealers nationwide. Hubbard Systems is part of HTG Trading Ltd. For more information and details of local stockists, freephone Hubbard Systems on 0800 616559, call 01473 350045, email firstname.lastname@example.org or visit www.scotsman-ice.co.uk
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BOSS YOUR FUTURE Hospitality Training Serves Up Jobs For Young People In Liverpool Eight young people have recently graduated from a new hospitality programme in Liverpool, delivered by nationwide training provider Seetec Outsource and Job Centre Plus, with five graduates securing permanent roles in hospitality. Following the initial success of the programme, a new cohort of 10 young individuals began this week on the 10th February, with participants also expected to be offered permanent positions upon completion. The six-week course, delivered in partnership with one of the city’s biggest hospitality operators, Signature Living, blends all aspects of working within the industry, with in-venue work experience that equips individuals who have never worked before with all the skills they need to be successful from day one. The programme focuses on food safety, customer service, employability with additional training on cocktail making and barista skills, plus 18 days of work placements within the Signature Living head office and across the group’s hotels, restaurants and bars within the city. The week finishes with an exit review, interview and opportunity for Signature Living to offer permanent jobs to the candidates. The first course saw five out of the eight individuals being offered employment as a direct result of this fantastic training experience.
Brandon and Stacey, recently graduated from the programme, both being offered permanent positions within the Signature Living group. Brandon had begun his career in hospitality, taking agency shifts at Aintree Racecourse and Haydock. With aspirations to open his own bar, he felt he needed to obtain further experience and a full-time position within the hospitality industry. Following the completion of the course, Brandon was offered a permanent role as bartender at The Shankly Hotel. Brandon said: “I felt a bit nervous at first, as there were a lot of people on the programme, but I knew this could be the opportunity I needed and it felt like I had a chance to learn how successful bars are run. I’m now so excited to be getting up and going to work and actually doing something I really want to do.” Stacey was new to the world of employment, and was keen to explore her skill set. During the course, she grew in confidence and was able to expand her skills and explore the different elements of hospitality. Her confidence and friendly demeanor impressed and she offered a full-time position as a cocktail waitress at Alma De Cuba.
G ar y B ennett employment and engagement manager from Seetec Outsource said, “Hospitality is absolutely booming in Liverpool and offers a range of exciting careers for young people looking for a job that they will love. By working with the team at Signature Living, we have been able to give our eight hopefuls an insight into what a job in hospitality would include, whilst also offering them the chance to interview for roles within the business. “An initiative like this is great for young people and employers alike as it showcases both parties perfectly and offers a chance to make great partnerships. Brandon and Stacey both showed commitment and enthusiasm for hospitality from day one. I knew that they would secure roles because of their willingness to learn, team working skills and friendliness.” In 2017, 64.2 million people travelled to Liverpool and figures show that in 2018, the city’s tourism economy reached an all-time high with an estimated net worth of £4.5 billion*. This has had a direct impact on the hospitality industry, supporting 35,000 jobs in 2017 which is believed to be worth over £3billion to the local economy. For more information visit www.seetec.co.uk/employer call 0800 38 91 999 or e-mail email@example.com.
O U R T O P 7 T I P S F O R P R O M O T I N G YO U R C O F F E E 1
REWARD PROGRAMS A N D LOY A LT Y C A R DS
P R O M OT E C O N S I ST E N T LY EXPERIENCE
GRAB THEIR ATTENTION WITH A GOOD OLE A BOARD
CONNECT - FEEDBACK C A R D S F R O M C U STO M E R S
T A K E A W A YS
OUR STORY We all know the feeling; sitting in traffic or on a packed train or bus, traveling to work. We arrive, often exasperated before the day has even begun. We know that there is just one thing powerful enough to turn the day around. And the feeling that washes over you when you take the first sip of coffee - we call that feeling Café Bonté. We understand that not all Café Bonté coffee experiences take place in the coffee shop. Our mission is to bring great coffee and good feelings to people everywhere that coffee is enjoyed. Great coffee has the potential to make people feel good and to connect; with the place they are visiting, the purchase they are about to make or the person they are with. We believe that we all deserve Café Bonte moments and we strive to bring them to as many people as possible. We start by sourcing Grade A quality coffee beans from around the world. We employ all of our years of
knowledge and expertise, expertly roasting the beans to satisfy the diverse tastes of todays UK coffee lovers. We understand how personal coffee is and we have carefully curated our range to deliver perfect Café Bonté moments for every taste and preference. We also understand that to truly feel good about the coffee you’re drinking, it can be important to know where it comes from. With this in mind, you will find a full complement of ethical certifications within our range as well as triple certified and fully closed loop coffee beans. We are dedicated to bringing the Café Bonté feeling to as many people as possible and thousands of people across the UK already start their day with Café Bonté. We understand that not everyone is a coffee connoisseur but passionately believe that we all deserve great coffee and good feelings, wherever we are.
0800 849 9110 | firstname.lastname@example.org | www.liquidline.co.uk
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Commercial Catering Equipment
eCatering, what’s new for 2020 eCatering, one of the UK’s Leading and Lowest Price Online Catering Equipment Suppliers has been readying itself for 2020 after an absolute bumper 2019 providing low cost commercial catering equipment throughout the UK. They wanted to let you know what’s new for this year for the growing online distributor. In 2019, eCatering saw growth of over 40% which was a phenomenal achievement, eCatering’s forward thinking Marketing Manager Mike Morris said “2019 saw an unprecedented rise in revenues coupled with more than doubling our available lines. 2020 is set to be even bigger and drive us forward again with new products, new low prices and new processes that will be better for all of our new and existing customers. 2020 is going to be very big indeed for us as we expand further and develop our business for the future.” eCatering have added many new lines already since the start of 2020 including a wide range of countertop and floor standing catering fryers, single and double door fridges and freezers, display fridges, serve over counters, wok cooking ranges, premium quality dough mixers plus a range of something new for eCatering; washing machines and dryers. In addition to all of this, eCatering are also looking at, and developing, a new level of service excellence which will provide customers with better customer service and delivery schedules with ongoing in-house training on a variety of products, services and quality control. The online catering giant isn’t just stopping at adding more products, it is driving forward in its’ plans to provide a unique one stop shop for UK customers to be able to plan their kitchens around what they have to offer without the need to go elsewhere. Overall for 2020, we will see eCatering expanding in all areas from products and service to delivery and support. It is certainly true to say that eCatering have had a period of growth over the last few years in a very competitive and struggling marketplace but the processes they are putting in place now and the product expansions in the background ensure that for the next few years, they will continue to be at the forefront of delivering low cost catering equipment to customers throughout the UK.
To find out more and see their incredible product ranges and to SAVE up to 75% OFF top quality catering equipment, visit their website at www.ecatering.co.uk
Call us on:
01539 234 350
Order online 24 hours a day
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Commercial Catering Equipment
Dominator Plus flexi pan
Falcon launches heavy duty version of its super-versatile appliance
Falcon has developed a Dominator Plus version of its innovative flexi pan. The versatile appliance, model number E3741, is a bratt pan, large pot, sauté pan, wok, griddle and pan steamer in one. One of the factors that sets the Falcon flexi pan apart is its userfriendly operations – chefs simply turn the control dial to the desired cooking mode, while the control panel displays the optimum settings for the main cooking methods. As well as being easy to use, the Dominator Plus flexi pan is easy to install, since it requires no plumbing – the manual water fill means there’s no need to connect a water supply. Its robust construction is matched by its fast performance, with the unit running off a 3-phase 32 amp supply. The Dominator Plus flexi pan is truly multifunctional and can shallow fry, griddle, boil, stew, poach and braise. It can also be used to steam, with the optional steaming tray and lid accessory. The temperature range is 60-280°C and temperature control is incredibly accurate and consistent, with the cooking heat spread evenly across the base. This means that cooking results are predictable, making it easy to ensure top quality results. The pan retains its heat, so food can be kept warm before service without overcooking. Practical features include a GN 1/1 tray fitted in the cabinet below the pan, for easy transfer of stews and soups. The unit is designed to be easy to clean, with rounded internal corners and wipe-down surfaces. The new Dominator Plus flexi pan measures 400mm wide by 770 deep and 890mm high, with the cooking pan having a capacity of 12 litres. It is available through distributors and has a list price of £3600. Falcon is the market-leading UK manufacturer of professional cooking equipment and is the UK distributor for Lainox combination ovens. In 2019 Falcon celebrated its Bicentennial. With a company history going back over 200 years, Falcon now supplies operators throughout the catering industry, exporting around the globe. Its comprehensive product portfolio is backed by award-winning customer support. Visit www.falconfoodservice.com for more information.
FRI-JADO TO EXHIBIT NEW PRODUCTS AT EUROSHOP 2020
Food retailing equipment manufacturer, Fri-Jado will be demonstrating two new products at the EuroShop retail trade fair, Messe Düsseldorf, 16-20 February 2020. The company, which is exhibiting on stand F14, hall 15, will be showcasing its new range of Modular Counters and will unveil its latest combi oven models for the first time. The introduction of a new range of Modular Counters follows extensive research and development and the adoption of new technology. Chilled models incorporate Fri-Jado’s innovative and patent pending OmniCold low velocity air flow refrigeration system, which works by blanketing the food on display from all sides. This helps deliver accurate holding temperatures, reduced energy consumption and the maintenance of optimum food quality and safety over extended periods. The chilled counters have been designed to operate efficiently with wide range of energy efficient, futureproof refrigerants with low global warming potential (GWP), including hydrocarbon. Natural hydrocarbon is a non-toxic refrigerant with zero ozone depleting properties and a minimal GWP. The hydrocarbon market is growing rapidly, with regulations and restrictions being relaxed to allow these greener refrigerants pave a path to a brighter and cleaner future. Hot versions of the Modular Counters benefit from Fri-Jado’s patented hot blanket holding system, air curtain technology and hot air recycling, which deliver energy savings of some 20%. Stable temperatures combined with precise humidity control, ensure that food is maintained at perfect quality and appearance, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration. Fri-Jado has addressed demands from operators to ‘make the food King’ with an innovative shelf design that increases the visibility of merchandise for maximum effect, promoting impulse purchases. Serve assisted or self-service counters are available in three widths with two, three or four tier display.
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Commercial Catering Equipment
Modules may be supplied as chilled, hot or ambient units, which are easily multiplexed to form in-line counter configurations for cross merchandising. Triple glazed side panes provide excellent insulation and prevent heat transfer between each counter. EuroShop provides Fri-Jado with the opportunity to launch its new range of combi ovens, which will be on public display for the first time. The new combi ovens have been designed specifically to eliminate the traditional barriers between food retailing and foodservice applications. The company has drawn on its extensive retail expertise to develop a versatile and robust solution for the most demanding kitchen environments. The programmable touch screen ovens include 6 and 10 grid models, which are stackable with Fri-Jado rotisseries, including the Auto-clean rotisserie, to create integrated units for theatre cooking. A
passthrough option is available for rear loading and front unloading, preventing the possibility of cross contamination between raw and cooked food. In addition to new the Fri-Jado products on show at EuroShop, the company will be exhibiting a representative selection of food retailing equipment from its established product range, including Custom Counters, multi deck hot food merchandisers, auto-clean rotisseries and multisseries. Fri-Jado UK’s Director of National Accounts, Gary Thacker, stated: “Our comprehensive food retailing equipment range is a good fit with EuroShop. The fact that we have two new product lines to showcase this year makes the event even more exciting. The Modular Counters and combi ovens are the result of considerable investment in new technologies and we are looking forward to introducing these products to the market.”
EAT. DRINK. SLEEP March 2020
Major industry names to give expert insights at The Manchester Cleaning Show
Organisers of The Manchester Cleaning Show 2020 have announced an exciting conference programme which promises to be of interest to anyone working in the cleaning and hygiene sector. It is one of the main attractions of the show, which is the biggest cleaning and hygiene trade event in the North of England and takes place on 25 to 26 March at Event City, Greater Manchester. The high-profile and expert industry figures who are speaking include Dominic Ponniah, CEO and co-founder, Cleanology, and Lorcan Mekitarian, General Manager of Berry bpi recycled products and new chairman of the Cleaning and Hygiene Suppliers Association (CHSA). The programme has been specially designed to feature topics identified by visitors to last year’s The Cleaning Show as being of high interest such as sustainability, health and safety and business issues such as how to deal with cybercrime. The Manchester Cleaning Show also features demonstrations of the latest products from national and international exhibitors and offers
delegates many opportunities to connect with industry colleagues and strike business deals. You can register for free to attend this year’s event. Registrations are already running at record levels.
Free sign up for the North’s premiere cleaning sector trade show
The show offers exhibitors the chance to reach over 2,000 people in the sector, including key purchasers and distributors of cleaning equipment and services and facilities managers from a wide range of vertical markets. Anyone thinking of exhibiting has been urged to book space quickly to avoid disappointment, as there are only a few stands left. The Manchester Cleaning Show is organised by the British Cleaning Council (BCC) and Quartz Business Media. Neil Nixon, Conference Director, said: “This year’s conference programme is the best we’ve ever offered. It has been redesigned to be as relevant, interesting and enlightening as possible for anyone working in the cleaning industry.” Paul Thrupp, of the BCC, said: ”We’re delighted to see so many people signing
up for the show and, also, with the rate that exhibition space is being snapped up. “We strongly encourage anyone who works in the cleaning industry in the region to register for free now, and for anyone interested in reaching this audience, to book exhibition space before it is all gone.” For more information about registering or exhibiting at the Manchester Cleaning Show 2020, visit cleaningshow.co.uk/manchester
REGISTER TODAY FOR THE REGION’S LARGEST CLEANING & HYGIENE EVENT
EVENT CITY • MANCHESTER 2-Day Exhibition 2-Day Conference The Manchester Cleaning Show is firmly established as the event for procurement officers in the North-West to source cleaning equipment and services for healthcare, education, hospitality, entertainment, manufacturing, government and care home facilities.
BCC Seminars Networking Events
Enjoy two days of product sourcing, demonstrations, education and networking.
WHO ATTENDS 2,500 professionals responsible for cleaning, hygiene or facilities management, including contract cleaning companies and facility managers from educational establishments, large office premises, hospitals, industrial and manufacturing sites, leisure and entertainment centres, hotels, government buildings, residential and nursing homes, retail centres and transport providers.
Official Media Partner
EAT. DRINK. SLEEP March 2020
Access Hospitality responds to challenge of staff retention with the launch of Access EarlyPay to provide flexible working benefits within hospitality sector Access Hospitality, a division of the Access Group, has brought a new software product to market to help address the challenge of staff retention within the hospitality sector. Access EarlyPay is a mobile app that changes the way hospitality staff receive their wages, giving them greater flexibility to draw down from pay they’ve accrued on demand, without impacting on normal business payroll processes. Access EarlyPay integrates with time and attendance and payroll systems, showing employees what they’ve earned and how much they can draw, taking account of any necessary deductions. Limits can be set on drawings to help employees manage their own finances responsibly, but more effectively. “We know that the hospitality sector faces a constant challenge in staff recruitment and retention, with a high turnover rate of three in ten workers leaving their role within a year” explained Henry Seddon, Managing Director of Access Hospitality. “This is double the UK average, with the situation predicted to worsen once the UK has left the European Union. Access Hospitality conducted a survey last year which highlighted that employee churn was a key concern for 26% of hospitality operators and two of the most common tactics they were using to minimise staff turnover were offering above minimum wage salaries (55%) and more shift flexibility (40%). The primary benefit of Access EarlyPay is that staff know they can get paid when they need it and that, if they take advantage of the flexibility to work additional hours, they’ll be able to take their earnings straight away.” Access EarlyPay can be fully integrated with Access People for Hospitality, a simple end to end solution that covers all HR requirements through a self-service portal. It incorporates all
HR requirements without the need to use separate systems and can be delivered through Access Workspace for Hospitality, with a single sign-on and intuitive dashboards that can be personalised to individual needs. “The need to provide more flexibility in working arrangements continues to grow and the shrewdest operators will recognise that giving staff more autonomy over their experience at work will improve retention rates” added Seddon. “Providing them with the mobile tools to stay informed and manage their input in the way they want to, when they want to, is more engaging and fulfilling as well as effective. Access EarlyPay has been developed to empower staff to take more ownership of their own role, but for hospitality operators it can drive motivation and loyalty to help recruitment and retention of the best staff available and consequently improve trading results through a more productive workforce.” The employee life-cycle in any business consists of six key stages – recruitment, onboarding, reward and benefits, performance, development and exit and Access People for Hospitality provides modules to manage all aspects of the employee experience simply and effectively. For recruitment, multi-site operations can stay ahead of needs and skills shortages by building their own talent pool, with a skills assessment optimising staff potential across different sites to fill competency gaps where required. Once appointed, the HR and Workforce Management solutions, including the new Access EarlyPay, ensure that an employee enjoys a seamless and satisfying work experience, with the tools to manage their work their way. For more information and a demonstration of Access EarlyPay, please call 0845 345 3300 or visit www.theaccessgroup.com/hospitality/ earlypay
Access People for hospitality The complete employee lifecycle solution, your whole workforce will enjoy using!
As used by:
Find out more Find out how Access People for hospitality can help support all your people processes
Contact us: 0845 340 4542 | email@example.com | theaccessgroup.com/Hospitality
Signwaves are really excited to add to their range two new LED Light Boxes.
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LED Lights & Signs
With sustainability and the environment a hot topic, Signwaves LED Light boxes are environmentally friendly, offering 60% less energy costs and much improved life expectancy compared to alternative fluorescent technology. Both the Best Buy LEDbox and the Lockable Weatherproof Smart LEDbox offer low voltage power supplies ensuring very low running costs whilst being completely safe for users. Both LED Light Boxes also boast a simple plug in power supply meaning there is no need for a qualified electrician to install your units. The Lockable Weatherproof Smart LEDbox is available in three popular poster sizes; 30” x 40”, A0 and 40” x 60”. Designed for outdoor use, this LED light box extends poster visibility well beyond the short daylight hours during winter months. The frontopening 35mm satin silver Snapframes make poster change quick and easy whilst the locking frame (using the security key provided), offers a tamper-resistant poster display solution. With wall fixings provided, the LED Light Box can be mounted either in portrait or landscape orientation whilst the concealed cable entry ensures the frame offers a low profile appearance. The Best Buy LEDbox, for internal use, is available in single or double-sided poster display and is offered in a wide range of standard poster sizes from A4 up to A0. The front opening Snapframes are in a silver anodised finish as standard, but a wide choice of custom colours are available on a minimum order quantity of 5. The long-life maintenance free Osram LED’s ensure an even white illumination across the poster display whilst the anti-reflective poster cover sheet provides clarity of poster message.
If you’re looking to enhance your standard poster display and would like a cost-effective light box solution, contact us for further information and prices on firstname.lastname@example.org or call our sales team on 01493 419300.
Best Buy LEDbox Stylish super-slim LED interior light box Available in single or double sided Maintenance free Osram LEDs offer 50,000+hours longevity Power-efficient illumination offers low running costs for life
Lockable Weatherproof Smart LEDbox Highly effective for outdoor use Tamper resistant locking frame Suitable for portrait or landscape wall mounting White Osram LEDs offer strong, even illumination across the entire surface
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LED Lights & Signs
Switching on to the possibilities of OLED The versatility of the latest OLED lighting is opening up exciting possibilities for interior designers working in the hospitality sector.
Flexible and versatile, OLED modules emit a soft, natural light that is perfect for a wide range of uses, from creating atmosphere and cosy areas to formulating stunning architectural centrepieces – all while consuming less power than regular LEDs. To highlight its capabilities, trade lighting supplier Applelec has created a spectacular display at its London showroom, incorporating almost 100 OLED – or Organic Light Emitting Diode – modules in both a track-mounted and pendant form. Unlike traditional LEDs, OLED uses a series of thin, light-emitting films made from hydrocarbon chains rather than semi-conductors laden with metals – the ‘O’ in the name stands for ‘organic’. One key feature is that the light produced by an OLED module is
softer and more like natural daylight, which makes it ideal for use where the benefits of natural light – or something as close as possible to it – have been identified. Of course, architects and designers will try to use natural lighting wherever possible, not least to reduce energy consumption and potentially increased revenue in retail uses. Despite being variable and reliant on weather conditions and solar positions, it stimulates alertness and is thought to support human health and well-being. However, the constraints of the area to be lit mean this is sometimes simply not achievable. This is where OLED comes into its own – it can replicate natural light without glare or, crucially, excessive energy consumption. The power of LEDs to reduce energy usage and the associated bills is well established. It is not unusual for building managers to report savings of up to 75% on energy costs; meanwhile, OLED has the potential to achieve even greater reductions. Unlike regular LEDs, the modules have no backlight, so the pixel is turned off entirely to produce black, consuming no power whatsoever. OLEDs are lighter and up to 10 times slimmer than their traditional counterparts – again as a result of having no backlight. This opens up a whole new realm
of possibilities and uses, not least from an artistic point of view, as their slender and flexible nature makes it possible to create stunning sculptural light installations. Applelec supplied the modules for one such installation which combined OLED technology with 3D printing for the London Design Festival. The Ribbon, created by lighting artist Min Sang Cho, was showcased at the festival before being installed at its permanent home at the VIP reception area of the Genting Highland Casino in Malaysia. The Ribbon was 3D printed in its basic form then was manipulated and finished by hand, with 24-carat gold leaf delicately applied to each piece. One segment features three flexible 400mm x 50mm OLED panels on one side while the other side is handpainted with the gold leaf. Power consumption is impressively low, with the installation drawing just 9W per unit.
Neon Creations • • • • •
We make high quality custom made neon signs and lights We produce statement lighting for interior space We are passionate about producing unique neon products We design and manufacture in-house We work with a varied and wide range of clients Tel: 01204 655866 email@example.com www.neoncreations.co.uk
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Total QSR Ltd We are one of the leading commercial catering equipment service and repairs companies in the U.K. We are service partners for some of the biggest food and drink brands in the U.K such as Wagamama, Costa, Burger King and Five Guys. We also specialise in Gas safety and commercial electrics safety & testing. our client base has expanded to include most major airports & service stations in Britain. Brief history We began trading in 1989 in Melksham, Wiltshire, as MSK with three original partners: Marles, Scanlon and Kirby. Originally established as consulting engineers, we worked on projects such as the Jubilee extension on the underground and providing health and safety services to McDonald’s and Burger King. Later on, Burger King took the decision to move away from company-owned stores to becoming franchisee run, deciding that all staff engineers would be made redundant. By chance, Bob, our managing director, was invited to the meeting to present on compliance. He raised his hand to take on these engineers. Several months later, he received a call from an American Burger King associate asking if he was serious about taking on the engineers. This is where our leap into commercial catering engineering began. The service we provide We specialise in service & repairs, electricals, PAT testing and gas safety. Our primary focus as a business is keeping our clients open for business. Across the U.K our engineers undertake 10,000+ jobs each year at almost 1,700 sites across Great Britain. With over 30 years of experience in the foodservice industry, we have built a vast knowledge base of engineering solutions. Our catering engineers complete reactive callouts with as quick as a three hour service level agreement, working alongside our electricians who carry out PAT testing and perform fixed wire testing. This helps our clients meet regulatory codes and practices, which keeps them open for business. At Total QSR, we are dedicated to helping clients better their sustainability and look for the most environmentally friendly & ground-breaking innovations available to the industry. For example, we have recently installed new energysaving, Low Oil Volume fryers for our clients to help on their journey to more energy-efficient kitchens.
www.theparliamentaryreview.co.uk/organisations/total-q-s-r Where can you find us? 2020 is an exciting year for Total QSR. We can confirm we will be exhibiting at three major foodservice industry events in 2020. Casual Dining (25th & 26th March 2020), Commercial Kitchen (3rd & 4th June 2020) and Restaurant Take Away Expo (8th & 9th November 2020) all of these events are hosted at the excel in London. These events give us a chance to meet more people in the foodservice industry and improve our brand exposure. We look forward to meeting all of you at these events in 2020. If you would personally like to be invited by Total QSR as our guest, you can contact us below and request an invitation. If you would like to find out more about our services then contact us using the details below. To find out how we can help keep you open for business. Contact us: 01225791848 (OPT 1) Email: Info@totalqsr.co.uk Website: www.totalqsr.co.uk
T: @TotalQSRLTD I: totalqsrltd1 F: @Total QSR ltd T: @TotalQSRLTD
What we can do for you If you have a commercial kitchen or a storefront business of any size, we can provide an excellent first-time fix rate for reactive call outs. In addition to this we offer first-class electrical maintenance and compliance testing, including PAT Testing, thermal imaging, electrical fixed wire testing and gas safety. This extensive service is aided by our planning & spares team, who assist customers with enquiries, registration and payment. They are our customer’s first point of contact when you contact us. Their outstanding knowledge & customer service helps make working with us easy. Certifications As commercial catering equipment specialists, we have various accreditations. These include being Safe Contractor Approved, NICEIC Approved, IOSH, Gas Safe, IEMA and many more. We pride ourselves on our consistency in fixing repairable catering equipment the first time we arrive. Our first-time fix rate is above most in the industry at over 92%.
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Working along-side global brands, we have become one of the most trusted catering equipment management specialists in the U.K food industry. Providing our expertise in service and repairs for some of the busiest and most popular brands like Burger King, Five Guys and Wagamama and having proven our quality to our customers over the years. Our list of business partners continue to grow. As industry leaders, we concentrate on cultivating our current relationships with our partners and building new relationships with leading brands across the food industry.
For the last two years, we have been included in the Parliamentary Review for our application of best practices in the foodservice industry. The Parliamentary Review recognises small and medium businesses across the U.K. You can read a copy of this online by clicking the link below, or just ask us and we will send you a copy if you would like to find out more.
Who we partner with?
SCULPTED SOUND, AESTHETIC PRECISION
Whether you need to play background music in smaller bars and restaurants, or fill a larger space with a main sound system, there’s a Venu V2 loudspeaker to cater to all needs.
Hear. Feel. Connect.
TIME TO FIT AND FORGET YOUNG BATH-SCREENS
New YOUNG bath screen collection from Novellini. Designed and manufactured in Italy. All Young bath screens are fitted with rise and fall metal hinges, double seals and chrome optional anti-splash trim for a secondary seal. Available in black, white, silver and chrome finishes.
www.novellini.co.uk www.iotti.com firstname.lastname@example.org tel: 01727-229922
No more damaged bath panels and flooded bathrooms
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D scover our 2020 collect ons
Novell n UK offers a full range of bathroom products; nclud ng bespoke shower enclosures, wet-rooms, steam rooms, spa baths, furn ture and much more. All our products are des gned and manufactured n Italy ensur ng qual ty and ava lab l ty. We have an extens ve showroom fac l ty at our HQ n Italy to support spec f cat ons and techn cal needs. Products ava lable from stock nat onw de v a our merchant partners. Why not v s t our webs te or contact us d rectly for more deta ls on our products and serv ces.
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Info-uk@novell n .com tel: 01727-229922
www.novell n .co.uk www. ott .com
EAT. DRINK. SLEEP March 2020
Europa bolsters fleet with
environmentally friendly van purchase Event furniture hire firm strengthens offering with low emissions van for London deliveries Leading event furniture and panel hire firm Europa International has expanded its fleet with the purchase of an environmentally friendly, low emissions van that will allow the business to make deliveries within the Ultra-Low Emissions Zone in London without incurring additional costs. A longer-term investment for the company that will allow the family run firm to continue to deliver its services to customers across the Capital without compromising the ecosystem, the new Ford Transit 350 2 Litre van arrived just before Christmas and was the perfect present for the team.
Boldly branded with a neon logo that lights up in the dark so that customers (near, and far) can see it as it makes its way up and down the country’s motorways, the latest addition to the fleet is reflective of Europa’s commitment to the environment. The Euro 6 category van - which produces the lowest level of emissions for diesel-based engines – is also an investment in the future of the firm, with the business committed to ensuring that it can meet the needs of clients within those cities affected by increased regulation with regards emissions. Europa International specialises in delivering and installing furniture packages for the events industry in the United Kingdom and further afield.
Don’t pack your guests in like sardines, Event Profs! With nearly 60 years’ experience and more than 30,000 pieces of kit there ain’t nothing fishy about our event furniture hire advice! Europa International – delivering the stock you need that will give your delegates room to breathe. Call us today on 03454 303015 or visit us online at www.europainternational.com/eds
hire happy @Europa_Int #HireHappy
EAT. DRINK. SLEEP March 2020
Contract Flooring & Surfaces
Discover the secret of a flawless floor It’s always the little details that can make all the difference between success and failure. This is especially true when it comes to refurbishment. Whether you’ve a small or large budget to work on a home, an office, retail outlet, bar, club or restaurant, there’s one hidden item that could make or break your project: Stroolmount.
It’s one of the best kept secrets in the business. So whether you’re a refurbisher, design professional, project manager or fitter, it’s worth you knowing how Stroolmount specialist protection systems could save your bacon.
Suddenly your floor has a big problem, even before you’re started on the job. It’s not something you’ve planned for. If it’s really bad then you may have to replace the floor. At best it will have to be repaired.
You’ve done all the preparation. You’ve understood the building and grappled with its quirks and characteristics. You’ve got the surveys and the planning permission. You’ve carefully budgeted to maxmimise the impact, but minimise the outlay. You’ve done all the hard work before you’ve started – so don’t let a little slip ruin everything.
The same problem can happen with a new beautiful bespoke floor that’s been meticulously laid by artisan experts. It looks perfect – and then you move the furniture back in and: Scratch!
Don’t let this happen to you…
Oh, and if you think you’re spared because you’ve got carpet, then think again. Those fiendish fibres can act like thousands of friction anchors to grab hold of the legs of your furniture. At best, they’ll weaken the joints. At worst you’ll have that pit-of-the-stomach moment as the joints fatal lurch.
Just picture this: you’ve about to start. You want to preserve the beautiful wooden floor. You start to move the heavy furniture out of the room and…
Avoid the fatal lurch
They say hindsight is a wonderful thing. The reality is that foresight is even better. So you could easily prevent that scratch from ruining your hardwood floor, or your carpet from ruining your furniture.
Simple low cost protection solutions from Stroolmount can save you all round. They save you from £1000s in repairs and damage claims, save you from angry customers, and save your profit from being wiped out. They save you the hassle, headache and paperwork of putting it right too. They save you time too: you can get on with your next job without delay. Finally, they save you paying an excess on an insurance claim or extra premiums next year.
Cushion the blow Stroolmount’s Protect & Care’s Self-adhesive felt cushions the impact of furniture to prevent scratching on hard floors. While the Quickclick Glides, Move it Pads and Furni-glides let anyone smoothly move heavy furniture across all floors and protect the legs and joints when moving across carpets. Stroolmount’s Furni-glides are made from PTFE – that’s non-stick Teflon to you and me. Plus, they have special Furni-glides for heavyweight recliner sofas and chairs. This makes these super heavy items easy to move and clean around – and to rearrange a room too.
Save money on salvage, but check the feet If you shop around and you buy an auction or salvage piece of furniture for your room, then don’t forget to check the feet. Make sure that they’re smooth to the touch: Just lift up a side and run you palm over underneath. You could find a sharp piece of wood, metal a staple or even a nail that could wreck your flooring. Ouch!
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Contract Flooring & Surfaces
Refurbishment is a dirty word Let’s face it, renovation and refurbishment means lots of grit, dust and dirt. It gets everywhere. So it could easily get trapped around or under the legs or feet of furniture, without you knowing. You then slide the furniture across the new floor and “Aaaarrrggggghhh!!!” you’ve suddenly got a scar that would make Al Pacino gulp. So check the underneath is clear and then pop on a solution from Stroolmount. Whether or not you’ve got a contingency budget, and however high your costs get, Stroolmount’s Protect and Care solutions are one thing that you should never skimp on…
Penny protection for you, your business and your back Gill Finch, Stroolmount’s MD explains how her Protect & Care products offer excellent value protection: “Since 2007 our specialist protection products have saved business £1000s in repairs with solutions from just 1p. It’s a no-brainer: so when you’re planning a refurbishment project, pop Stroolmount down on your list straight away.” Stroolmount don’t sell to the public, only to the trade helping refurbishers, architects and interior designers as well as flooring and furniture manufacturers, retailers, fitters and contractors. If you’re looking to refurbish, take a look at Stroolmount’s Protect & Care products to discover the secret of a flawless floor. www.stroolmount.co.uk email@example.com 01942 271271
EAT. DRINK. SLEEP March 2020
Contract Flooring & Surfaces
Sustainability, recyclability and modularity combine to indicate mediumterm growth prospects for flooring Interior design trends, sustainability and recycling are the key drivers that have seen the value of the UK modular floorcoverings market increase by 18% between 2014-19 according to a new report by AMA Research. However, the growth rates in 2018-19 have been modest as both consumer and business confidence levels have been eroded by the uncertainties created in the wider economy by the ongoing Brexit saga. Encompassing carpet tile, vinyl tile, floor tiles (including ceramic, porcelain and natural stone tiles) and other niche products, the market for modular flooring products is highly competitive and increasingly price sensitive.
Modular flooring is utilised in both the domestic and contract end-use sectors, with the contract sector holding the largest share estimated at around 64% in 2018-19. The trend for integrating different flooring materials within a single installation has also driven uptake of modular products. However, the contract sector can be subject to specification switch, particularly when costs begin to spiral at the fitting out stage of projects. Where this happens, this does negatively impact value. Within the domestic sector, increased focus on LVT and porcelain floor tiles has continued to add value. “Design trends continue to impact on the type of modular flooring being used. Flooring can used to make an impression, wayfinding and help direct flow of people, define work-space areas and contribute to sound improvement for quiet spaces” comments Jane Tarver, Senior Market Research Analyst at AMA Research. “Improving health and happiness through design is becoming increasingly important in the workplace as well as the home and other areas such as healthcare, leisure, education and public sector facilities. This trend has seen modular floorcoverings products being used to provide a greater degree of comfort as well as to provide different design patterns for different areas”. Sustainability and environmental considerations are increasing in significance both throughout the production process and in the end-to-end lifetime of the products. Consideration is increasingly being given to energy use during manufacture and distribution as well as to emissions, raw materials, recycled content and the options for environmentally friendly disposal or reuse. Indeed, recyclability is now seen as a pre-requisite and taken as a given in the market.
The UK modular floorcoverings market is forecast to experience growth to 2023, reaching an estimated £600m+ at MSP. Whilst conditions are expected to be more challenging in the short term, annual growth rates are forecast to improve across the review period. Jane Tarver continued “The uncertainties due to the Brexit negotiations creates positive and negative influences for the market as construction in key sectors such as offices are likely to be negatively impacted, but this may lead to increased refurbishments. The private sector will remain the key sector, since the reluctance/inability of many public sector operators to undertake large-scale construction projects is expected to result in higher levels of RMI work in order to improve existing facilities.” In terms of the supply structure, UK based manufacturers remain under pressure and this is likely to continue as the UK begins to withdraw from Europe. This is likely to see further corporate activity, particularly given the recent trend for consolidation and the development of larger floorcoverings specialists.
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Housekeeping & Laundry Equipment
Investment in new laundry equips Swiss for future growth Official launch of £6 million purpose-built commercial laundry in Papworth Swiss Laundry has unveiled a new, purpose-built commercial laundry in Papwor th, Cambridge. It follows a £6m investment by the family-run independent firm, as it realises its ambitions to create one of the most technically advanced and environmentally friendly commercial laundries in Europe. The business, which has a Cambridge heritage dating back to 1904, is the city’s largest commercial laundry and provides linen hire and laundry services to tourism, hospitality and University customers throughout the east of England. Part of the Swiss Camplings group, and with sister business Camplings Linen based in Great Yarmouth, the combined group turnover in 2019 was £13m. While the turnover for Cambridge based Swiss Laundry jumped to £5m in 2019, up from £4.5m in 2018.
former commercial laundry on Cherry Hinton Road, and introducing new systems, technology and equipment to significantly reduce impact on the environment, the new site has now been unveiled as the board sets its sights on future growth and longterm success.
The business has spent two years developing a purpose-built, 38,000 square foot laundry in Papworth. Doubling the previous capacity of its
At its peak, the Papworth laundry will have a capacity for washing, drying and pressing up to 500,000 individual pieces of linen, including bed sheets, towels
and napkins, every week. Doubling what was previously possible. Speaking at the launch which took place on 23 January, Mark Turvill, Swiss Laundry’s commercial director said: “We’re really proud of our roots in Cambridge, and while we needed larger, more modern premises, we wanted to remain close to the city. Some of our employees have worked for us for more than 30 years, so it was important to find a new home where we could take them with us, offering long-term, secure employment. “Our priority was also to upgrade and invest in the very latest technology, with the aim of minimising our impact on the environment. We’ve made a significant investment in new machines, which will dramatically reduce our water usage per kilogram washed, and, increase the amount of water we’re able to recycle and re-use. While the design and installation of a new hot water system, replacing a traditional boiler, will minimise our environmental impact further. We’re now able to control and direct heat to specific parts of the laundry, rather than heating the entire site, meaning less energy is wasted.”
Investment has also been ploughed into the latest technology to increase efficiency and reduce manual handling. A new gravity-powered sky-track is the real showpiece, automatically transporting up to 200 bags via a rail system, around the roof of the laundry. The rail system transports each piece of linen from wash to final press, with up to 50kg of linen contained in each blue or white bag. While the adoption of Cool ChemistryTM means a high quality finish is achieved when washing at cooler temperatures. Mark Turvill adds; “We’re now fully operational at our larger, more efficient laundry and have never been in a better place to service new contracts and meet growing demand from our existing customers as we start the new year. The recently published 2019 Cambridgeshire Ltd report has proven the local food and drink sector is performing well, sitting in the top three for turnover, earnings and number of jobs. Last year, the sector turned over £2.6bn, and we’re now very well positioned to provide a reliable, quality service to these businesses.” On 23 January, the chairman and directors of Swiss Laundry, Guy, Mark, James and Richard Turvill welcomed customers and business partners to the new laundry for the first time, giving guests a behind the scenes tour and insight into what happens at one of the UK’s most advanced commercial laundries. Marina Turvill Smith, former chairman, worked in the business throughout the 1970’s and 1980’s. Her eldest son, Guy, is now chairman of the business and says she couldn’t be prouder of everything the family business has achieved. “Since my late husband Keith first acquired shares in Swiss Laundry in the 1930’s to today, Swiss Laundry has been successful because the business has always been nurtured, with all family members and our much-valued staff giving it their total commitment. I’m extremely proud of the world-class facility we see at Papworth today. It’s a real mark of achievement, and a symbol of all the hard work and dedication put into the business, over the years.”
We’ve never been in a better place to service new contracts and meet growing demand from our existing customers.
EAT. DRINK. SLEEP March 2020
Housekeeping & Laundry Equipment
CLEAN’s Ross-on-Wye Laundry celebrates 15th Anniversary Leading linen laundry supplier CLEAN has celebrated 15 years of providing a first-class service and linen at its Ross-on-Wye site.
One of CLEAN’s seven well-invested laundry production facilities, the Ross-on-Wye site celebrated the business milestone with a party for the entire production and senior management team, including a cake modelled on the 28,000sqft facility, hog roast and commemorative gifts for each employee. John Newland, site director at CLEAN’s Ross-on-Wye laundry, said: “Celebrating our 15th anniversary has been the ultimate way to end what has been a very successful year for the team here at Ross-on-Wye. Reaching this incredible milestone is credit to the continued investment and support provided by the team, who provide an outstanding service, and our loyal customers. I look forward to celebrating our next achievements in the near future.” The Ross-on-Wye site is looking to expand its workforce, with positions for LGV/Class 2 certified drivers, multi-skilled engineers and production operative roles available, each offering great career prospects with long-term promotion opportunities. The new members of the team will be instrumental in offering continual exceptional service and products that CLEAN is renowned for. For more information on the positions available, please CLICK HERE. For more information about CLEAN, please visit www.cleanservices.co.uk or follow on Twitter @cleanlinenltd.
In celebration of the site’s 15th anniversary, here are 15 top facts about the Ross-on-Wye laundry: 1. Just under 150 people work at CLEAN’s Ross-on-Wye site. 2. The five longest serving team members at the site have a combined service of 39,138 days - an average of more than 21 years’ service each. 3. Ross-on-Wye delivers linen stock to its customers 362 days a year. 4. The site on Netherton Road services over 200 hospitality customers in England & Wales 5. Over 180 remote controls are found between hotel sheets per year at the Ross-on-Wye laundry alone. The experienced team can identify remote controls from 47 different hotels, enabling them to return them to their rightful properties. 6. To help people enjoy their hotel stays, the drivers at Ross-onWye travel 960,000 miles a year delivering crisp, white bed linen. 7. It takes less than six seconds to iron and fold a super king-sized duvet cover with the site’s firstclass machinery. 8. Ross-on-Wye’s industrial washing machine is over 15 metres long.
9. In the last year, the Herefordshire based site has delivered linen to the equivalent weight of 735 London buses to its customers. 10. Over 20,000 fluffy white towels are despatched from the laundry every day. 11. Every year the site uses and recycles enough water to fill 20 Olympic-sized swimming pools, including the rainwater collected from the laundry’s roof. 12. On average, at least one missing mobile phone, tablet or kindle is found at the Ross-on-Wye laundry every month. 13. The Ross-on-Wye team ensure 10,000 hotel beds are equipped with linen every day. 14. In the last 15 years, the strangest item to arrive at Ross-on-Wye within bed sheets was a police inspector’s laptop. 15. Due to the effective sorting process at the laundry, red socks are yet to be laundered at the site – something the team are very relieved about!
Whirlpool Professional Laundry is a range of competitively priced light commercial machines perfect for hotels, B&B’s, restaurants, self-catering cottages and spa’s. They are all backed up by Whirlpool’s industry leading commercial speed of service agreement which ensures your business will not be let down by your equipment.
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EAT. DRINK. SLEEP March 2020
LONDON’S FIRST ECOMARKET REVEALS TRIO OF LATEST F&B SIGNINGS LabTech, owner of Camden Market, has announced a trio of new operators will join its eco-led Buck Street Market in the lead up to its official opening in March. Latest traders include celebrity chef, Miguel Barclay’s first bricks and mortar site for a New York style pizza concept; seasonally and sustainably-focused concept restaurant Wildflower; and technology-driven coffee house, Glass Coffee. Aimed at conscious consumers Buck Street Market will house a total of over 80 food and retail brands, all committed to sustainable practices and processes, setting a new standard for eating, drinking and shopping in London. LabTech’s commitment to sustainability at Buck Street Market includes the use of 88 recycled shipping containers to house the market, recycling points set throughout the destination, zero-plastic on-site, and composting food waste from the food and beverage traders to generate energy that will be fed back into the power grid to produce electricity. •
Award-winning* ‘Instagram chef’ and author of four bestselling cookbooks for his one-pound meals’, Miguel Barclay is set to open his first UK bricks and mortar site at Buck Street Market. Recognised for his ‘no-nonsense’ approach to cooking, Barclay’s latest offering of affordable New York Style pizza will be made fresh daily and on-site. The unit will span 150 sq ft.
One of Ireland’s youngest celebrity chefs, 28-year-old Adrian Martin, will open his first solo venture: Wildflower Restaurant, an intimate fine-dining concept at Buck Street
Market. Housed in a converted 603 sq ft container, the restaurant will offer 30 covers. Adrian’s set menus will be determined by the seasons, and driven by a passion for sustainably sourced, local produce. •
Glass Coffee, founded by Carlo Carrieri, will open its first radically transparent, technology-driven coffee shop that shows each product story by informing customers about the ingredients and farmers in each purchase. With a transparent business model in place, Glass Coffee has carefully selected suppliers who are committed to ethical and sustainable practices. The brand will take 74 sq ft of space on the top level of Buck Street Market.
Maggie Milosavljevic, LabTech’s F&B Commercial Director, commented: “Our goal is to position Buck Street Market as a market for the future; a platform for education, conversation and change. Our selection of food and beverage operators and fashion retailers are centered around this ethos. With our space aimed at the ‘conscious consumer’, we are proud to be able to welcome local London providers in the form of, Miguel Barclay, Wildflower and Glass Coffee alongside all our other eco-conscious traders; all of whom we are confident will embrace Buck Street Market as a vibrant, ethical and sustainable lifestyle destination.” Celebrity Chef, Miguel Barclay said: “When looking to set up my very first restaurant, the appeal of Camden’s Buck
Street Market was ideal for my New York inspired pizza concept. By launching in my local neighborhood, I am excited to show everybody exactly how I can bring a few humble ingredients together to make affordable fresh food from scratch. I’m also looking forward to working with the street food vendors and local restaurants to create limited-edition pizzas by accompanying behind the scenes videos to showcase the amazing talent in the area and inspire the people of Camden to get enthusiastic about our unique food scene.” The launch of Buck Street Market will be followed by the opening of Hawley Wharf Camden; a 580,000 sq ft mixedscheme development due to open later in 2020. Hawley Wharf will deliver a unique Camden-style ecosystem for visitors and workers to enjoy. The canal-side mixed-use development will provide 150 shops, over 60 places to eat, 195 apartments and 50,000 sq ft of co-working space. LabTech acted on behalf of Buck Street Market and Miguel Barclay, Wildflower and Glass Coffee represented themselves.
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Coming Soon Next Month’s Features – April 2020 • Food & Drink Expo Preview • Coffee • Drinks & Spirits • Contract Beds & Bedding • Technology
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