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EAT. DRINK. SLEEP March 2021
Channel 4 announces location of new First Dates restaurant The dating programme, hosted by Fred Sirieix, will no longer be filmed in London. Channel 4 has revealed that its popular dating show First Dates is set to move to a new restaurant in Manchester for the next series. The show sees singletons going on blind dates at a restaurant all under the watchful eye of maitre d’ Fred Sirieix, and has been filmed at D&D Group’s Paternoster Chop House in St Paul’s for the last 15 series. However, in a move that aligns with production company Twenty Twenty’s aim to make television more regional, everything is changing for series 16 of the show; filming will move up North to The Refinery Spinningfields, in Manchester. Danny Horan, who is head of factual at Channel 4, explained: “This is just one part of factual’s commitment to expand out of London at scale.” Head of Twenty Twenty productions Leanne Klein also expressed her excitement “To be taking our flagship
dating series to the regions” and hinted that there might also be a few changes in the new series. She continued: “We will have the chance to expose our daters to a brand new experience with a few exciting new tweaks to the much-loved format.” With the last series filmed in the London restaurant set to air in the coming months, First Dates has been recommissioned for another 30 episodes which were due to be
filmed last year. These will be the first episodes to feature the new restaurant in Manchester. First airing in 2013, First Dates has gone on to win BAFTA’s and has become one of Channel 4’s most-watched programmes. If it sounds like something you’d like to try yourself, applications are currently open for the show on the Twenty Twenty website.
Agency urges London hospitality venues to list as TV and film locations for alternative revenue stream Agency Locations London is encouraging pubs to get listed on its books for upcoming TV and film shoots, which could see them earn £500-2,000 a day. The film industry has been able to continue within Covid regulations and Locations London confirmed venues do not have to pay to be listed, as the agency would advertise, market and take bookings and then take a 20% fee from confirmed bookings. Director Myles Waud said: “If the past year has taught us anything, it is how vital it is to support one another and other industries that are particularly hard hit. Fortunately for us, our business has not been affected. We want to take particular care of our hospitality clients during this time, and we are calling out for more F&B outlets that are currently shut to get in touch to list there properties with us. We are often contacted
by production companies looking for pubs, bars and restaurants and we want to encourage them to utilise these empty spaces for filming or shoots during this time.”
Gordon Ramsay Academy announces 2021 opening
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World-Renowned, Multi-Michelin starred Chef Gordon Ramsay announces his first GORDON RAMSAY ACADEMY is to open Autumn 2021.. As one of the world’s most famous chefs, with one of the UK’s largest, privately-owned restaurant groups including 18 restaurants in London and an additional 17 restaurants internationally including USA, France, Dubai and Singapore (with further openings planned for the UK and internationally this year), Gordon Ramsay is without doubt one of the most recognized and accomplished chefs in the world. Proudly holding 7 Michelin stars across the restaurant group worldwide, including the flagship venue Restaurant Gordon Ramsay, which has held three Michelin-stars for 20 years, Gordon Ramsay has helped launch the careers of some of the industry’s most successful chefs and now he is offering the opportunity for happy home cooks and aspiring professional chefs to develop their own skills and elevate their food dreams at The Gordon Ramsay Academy. The Gordon Ramsay Academy is conveniently located 30 miles outside of London in the bustling Surrey commuter town of Woking, where an inspiring environment will be created to welcome food lovers of all levels and ability to nurture their culinary passions through a vast range of educational, technical and fun courses and training programmes. In addition to the prestigious and exciting Academy upstairs, on the ground floor the first STREET BURGER outside of London will also open at this town centre site. The restaurant space will be super inviting, casual and relaxed: the vibe kitsch, cool & quirky with distinctive neon tube lighting & street art feature walls.
The mouth-watering Street Burger menu will offer 7 tasty statement burgers made with stunning ingredients sourced from British providers from around the UK. The OGR, #BAE and Hell’s Kitchen Burgers are made with our unique Lake District Beef burger patty. The JFC burger is a delicious spicy fried chicken burger, while the Butternut Bhaji and Not So Simple Burgers are meat free and completely delicious. Guests can enjoy any burger with fries and unlimited soft drinks for an incredible £15. The menu also offers sweet creamy milkshakes, blended to order & made with fun flavours such as Oreo, popcorn and Gordon’s signature Sticky Toffee Pudding. Street Burger also has a range of beers and freshly mixed cocktails that are designed to complement the menu. Gordon Ramsay said: “I am beyond excited to finally confirm The Gordon Ramsay Academy will be opening in Woking later this year. It has been a long time in the planning and I truly believe, not only will we offer guests of all ages and abilities the chance to learn in what I hope will be fun, relaxed and also really informative classes, but to me this Academy will go even further. I know how important mentors are, how important it is as a professional chef to sharpen your skills, to be guided in your training and to gain valuable work-place experience in a professional kitchen environment. Through my network of restaurants and the incredible teams who work with me, I have the ability to offer hands-on, practical, career changing opportunities that will hopefully inspire, motivate and develop a new generation of talented chefs for the future. Cllr Ayesha Azad, Leader of Woking Borough Council, said: “This is a major coup for the borough. Gordon Ramsay has world renowned restaurants all over the globe, so we’re absolutely delighted he has chosen Woking as the place for his next big venture. Not only is it enormously exciting for everyone, it’s also hugely positive for everything we’re doing to make Woking Town Centre a vibrant and interesting regional destination. We look forward to welcoming him and his team.” Further opening details and courses information with be available soon. For more information, please check in with our website at www.gordonramsayrestaurants.com
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Chapel Down drops beer business Curious Drinks to focus on wine Chapel Down Group is gearing up to dispose of its Curious Drinks business and assets. The English wine producer said it intends to sell its beer and cider arm, comprising the Curious Beer and Cider brands and the Curious Brewery and restaurant. At present NewCo, established at the direction of the Luke Johnson-owned Risk Capital Partners (RCP) is lined up to acquire the business, subject to HMRC approval. The decision follows a strategic review by the Board, which was undertaken as a result of the effects of the Covid-19 pandemic on the hospitality industry. The company said 90% of its beer is sold to the on-trade and therefore the Curious Drinks arm of the business has been “significantly impacted” by the closure of pubs, bars, restaurants and hotels due to the UK Government imposed lockdowns. In contrast, Chapel Down’s wine and spirits business, with an established strong brand and more multichannel route to market, has thrived, with overall volume growth of 38% in 2020. Increased focus and sales to supermarkets and other off-premise retailers and booming direct sales online, have “more than compensated” for the loss of sales through the on-trade, the company said. In a statement it said: “This has created a significant opportunity to further grow Chapel Down and create value for shareholders.” Frazer Thompson, chief executive of Chapel Down Group, said: “The Covid-19 pandemic has upturned the best laid plans of businesses all over the world and has required companies to respond to the crisis with flexibility and agility. In our case that involved pivoting our multichannel strategy to have a stronger focus on supermarkets and e-commerce direct sales to consumers for our wines which resulted in volume sales growth of 38% in 2020.
“Demand and respect for English wines and Chapel Down in particular, is growing all the time, and as the leading brand and business we see a significant opportunity and a very bright future for Chapel Down. We certainly won’t be abandoning the hospitality business – we love it – and will support its return vigorously with our wines and spirits. “It has, however, been a very difficult year for the Curious Drinks business which, as a young brand with 90% of its sales to the on-trade hospitality sector, has been severely impacted by the uncertainty and frequent shuttering of that industry. “Following a strategic review, the Board has taken the decision to focus our energy and resources on building the Chapel Down brand and business to ensure that we continue to flourish. While this has been a difficult decision, we are very pleased to have found in Risk Capital Partners an excellent home for Curious Drinks – and the Curious team – where the business will be able to fulfil its exciting growth potential. I’m delighted that we will be able to offer Curious Drinks shareholders shares in Chapel Down Group. “Looking ahead, thanks to yet another excellent harvest in 2020 we will be able to release more wine for sale, whilst also putting aside more base wine for future growth. We look to the future with increasing confidence and will continue to drive the business for the benefit of all our stakeholders. “I would like to take this opportunity to thank the team at Curious Drinks and the brewery, and all those customers and suppliers who have supported it over the years. I look forward to seeing its continued success in the coming years under new ownership.” Luke Johnson, founder of Risk Capital Partners, said: “We see terrific potential in the Curious Drinks business, and we’re very excited about its future, despite the challenges of the past year. Brewing will always be a cornerstone of British culture, and the craft beer revolution has only strengthened that. Curious is a great brand made in a fabulous facility, and with our support we believe the business can be developed further. We are particularly pleased to be taking on all Curious employees, who bring with them a wealth of insight and knowledge.” Chapel Down said there will be no redundancies as part of the disposal.
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DesignLSM’s spectacular contemporary design inside Klosterhaus restaurant
DesignLSM introduce their latest interior and branding work for D&D London as part of a new wave of exciting hospitality projects that the studio is currently undertaking. Located in Bristol’s Cabot Circus, within a historic Grade 1 listed Quakers Friars building, Klosterhaus is a new sister restaurant to the iconic German Gymnasium in London composing of a ground floor and gallery restaurant, bar, event spaces and outdoor terrace.
The show-stopping cocktail bar is a key focal point of the ground floor space drawing guests in with its elegance and grandeur. An imposing metal fretwork staircase adds to the drama, exquisitely framing the bar with illuminated wine walls and decorative pendant lighting that is emphasised by bespoke arched metal work screens. The design purposefully positions seating around the bar providing a nod to the building’s historical roots as a meeting place. DesignLSM worked closely with Studio2c art consultancy to curate a bespoke selection of artwork that playfully depicts the fictional characters behind the Klosterhaus concept. Drawing inspiration from the Bristol-Hannover connection the pieces play on Bristol’s industrial past, inventively mixing earthy toned imagery with the rich colours of Renaissance Old Masters portraits.
The acclaimed design studio (behind D&D projects Issho, 20 Stories and the new design of Paternoster Chophouse, which is relocating this year.) were commissioned to create a luxurious all-day dining destination that infuses the building’s spectacular heritage with a sleek and contemporary design. DesignLSM’s vision for the space was inspired by the curious origins of the listed building which was originally built as a Quakers meeting house in 1747. “It was very important to us that we respected the DNA of the building and were extremely sensitive when unifying together the original architecture with a contemporary design approach. We wanted to ensure that our design celebrated the building’s dramatic splendour by taking influence from the distinctive lines and shapes of the architecture. We developed the narrative around this whilst also encapsulating the vibrant sprit of the European-mittel café scene alongside the subtle references to Bristol’s rich history.” said Tom Munson, Senior Designer, DesignLSM
DesignLSM were also asked to devise and develop the brand for Klosterhaus – taking their influence from the historic narrative and simplistic beauty of the building to create a visual identity that reflects the key architectural lightwell within the centre of the building. Developing a series of elegant and contemporary icons that also pays homage to the notion of the meeting house and people coming together – crafting a flexible visual language this unique to Klosterhaus. The overall design sets bold features and luxurious finishes against a classical, simple backdrop, creating strong visual drama that gives way to a lively and glamorous Grand Café ambience. The designers have successfully crafted a sophisticated and glamorous interior that brings the meeting house back to life showcasing the luxury hospitality experience that the D&D brand is famed for. “This project has been a real joy to work on. It is always a pleasure to collaborate with D&D and we have enjoyed researching and curating a design narrative that pays homage to the origins of the building and its locality – creating an exceptional space within an impressive historic monument.” commented Tom Munson, Senior Designer, DesignLSM
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Looking after your business the Tip Top way
Established in 1988, Tip Top Linen Services is an independent, family-run business based in Luton, Bedfordshire. The team looking after you is led by Imran Hussain, whose father founded the company with the customer-driven ethos that still underpins everything we do. When you choose Tip Top, you’ll benefit from a bespoke service based on a clear understanding of your business requirements, our in-depth knowledge and a total commitment to your satisfaction.
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We know that you expect exceptional product quality, value and reliability from your linen supplier. That’s just the start when you’re with Tip Top. We take pride in getting to know you, so that our friendly, expert staff can offer advice and support. If you like the idea of working with a company that combines all the benefits of a national supplier with the personal approach of a family business, we’d love to look after you. Come and see for yourself the high standard of our laundry service and our extensive range of quality linen.
Call us now on 01582 495485 for a free, no-obligation quote and a special welcome offer.
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Microsafe Antimicrobial Now Proven To Reduce SARS COV2, The Virus That Causes Covid-19
Microsafe by Hanford+Green, a highly effective antimicrobial paint proven to significantly reduce the growth of harmful bacteria is now proven to reduce SARS-COV-2 (the virus that causes Covid-19) on painted surfaces.*. “We are thrilled to announce our Microsafe anti-microbial paint is effective inside or out without affecting the quality of the finish.**” - Adam Green – Co-founder of Hanford+Green • Effective against SARS-COV-2 (the virus that causes Covid-19), bacteria, fungi, and moulds, Microsafe by Hanford+Green provides powerful, long-lasting product protection for painted surfaces. • In testing to ISO 21702:2019 it is proven to reduce SARS-COV-2 on painted surfaces by >45.05% after 6 hours and >68.38% after 24 hours when compared to a control painted surface. • It is also proven to reduce MRSA – by 99.98% and E coli by 99.99%. Hanford+Green, a UK paint company specialising in performance paints for the commercial market, launched their Microsafe Anti-microbial range in 2020. It was known to be effective against harmful bacteria including Hospital Acquired Infections (HAIs), commonly found in healthcare settings and other public spaces. It is now proven to reduce the SARS-COV-2 (the virus that causes Covid-19), on painted surfaces. Microsafe uses Biomaster’s silver-ion technology. Silver is a natural antimicrobial which has been successfully used to inhibit the growth of bacteria for thousands of years. When used on walls and surfaces the silver ions in Microsafe inhibit bacteria from growing, producing energy, or replicating, and as a result they die. Viruses are the smallest of all the microbes and are unique because they are only alive and able to multiply inside the cells of other living things. However,
they can remain active and transmissible on surfaces from between 24 hours and 7 days, depending on the strain of virus. SARS-COV-2 lasts longer on some surfaces than others ***. On some surfaces it is shown to last up to 7 days after contamination. **Unlike ‘air-purifying’ paint, which is activated by sun-light and does not work inside without using a UV lamp, Microsafe is effective regardless of where it is used. What’s more photoactivated anti-microbial paint coatings degrade over time, as the binder agent used gets destroyed by the reactions produced. This is not the case with Microsafe which retains its outstanding durability whilst protecting surfaces. At a time when the spread of Coronavirus and bacteria became a grave concern, Hanford+Green, set out to develop a product that could help protect surfaces in homes, workspaces, schools, hospitals and meeting places. Adam G re en, Co - Founder of Hanford+Green, said: “We set up the business in 2018 to offer industry beating, performance paints exclusively to trade. We wanted to give people a paint that really made a positive practical difference to their lives and businesses. So, we set out to develop a range of paints that stood up to the rigours of commercial spaces and modern living without using solvents or oils that cause fumes and take an age to dry.
“When Covid-19 hit the logical next step for us was to see how we could continue this mission, of delivering practical solutions and develop a product that could help reduce virus on the painted surface. Providing our customers with a paint solution to help make their homes and spaces more hygienic is our contribution towards this goal at a time when it’s needed most.” Microsafe is available in all four Hanford+Green high-performance paint finishes: Matt, Low Sheen, Satin and Gloss. All are 100% water-based and out-perform many other commercially available products for durability, coverage and drying time whilst being odourless and one of the most environmentally friendly paint ranges you can buy. Because Hanford+Green’s paint can be re-coated in under 60 minutes it means rooms can be decorated and occupied the same day. What’s more you need a third less paint than most competitor brands, so you save money. All in all, a really positive practical paint solution. Microsafe is now available to order from hanfordandgreen.com, in any colour and/or finish. Prices on enquiry. For further information visit https://www.hanfordandgreen.com/ microsafe-against-sars-cov-2/
Connectivity at Every Level from Star
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EAT. DRINK. SLEEP March 2021
Cantina Goccia Launches Wine in World’s First Paper Bottle Italian winery, Cantina Goccia has become the world’s first vineyard to use paper bottles earlier this year, and, after two sell-out limited runs, plans to make the paper bottles a permanent fixture in their range. The unique bottles, from UK packaging maker Frugalpac, are made from 94% recycled paper, making them one of the most sustainable bottle options in the world. They are also much lighter, making them easier to transport, and are just as recyclable as glass. The first wine to go on sale in the paper bottle was Cantina Goccia’s award-winning 3Q, an unwooded Sangiovese red with a hint of Merlot and Cabernet Sauvignon, back in July 2020. Following two sell-out runs, the vineyard has announced plans to expand its paper bottle range to include a white wine, and a brand-new blend of rose. Cantina Goccia owner Ceri Parke, said: “We were delighted to make history by launching the Frugal Bottle with our award-winning 3Q wine. The feedback from industry and consumers alike has been overwhelmingly positive and we could not be more pleased. We’ve decided to commit fully to the Frugal Bottle and will be adding a white wine and a rose to our paper bottle collection. “For us, the Frugal Bottle is about achieving a considerably more sustainable form of packaging for an industry crying out for innovation. We believe the Frugal Bottle has the potential to decarbonise the drinks industry and we’re pleased that we’re leading the way.” The 75cl Frugal Bottle is made from 94% recycled paper with a food-grade liner to hold the wine. It can be refrigerated like a standard wine bottle, but because of its unique construction, the liquid cools quicker and remains chilled for longer, making it ideal for al fresco drinking. The bottle weighs just 83g before its filled, almost five times lighter than a normal glass bottle, making it easier to carry and lighter to transport, further helping to reduce the carbon footprint of the drinks industry.
Ceri added; “When some of our top hotel customers saw samples of our paper wine bottle, there was no hesitation in their minds that this type of bottle would be well received in their dining rooms. The launch of the Frugal Bottle is a big leap in sustainability without compromising wine quality. “We passionately believe this is a real game changer for the wine industry, allowing us to sell and transport our award-winning wines in a much more sustainable way whilst still providing a beautiful bottle.” The paper bottles can be printed with 360-degree branding and the vineyard has plans to launch colourful, fully branded bottles
to its international markets in the coming months. “The beauty of the bottle is that you can fully brand the entire bottle,” said Ceri. “We’re having fun developing a range of wines that will grab your attention instore. The Frugal Bottle has the potential to shake up the look and feel of supermarket wine aisles, and we are looking forward to being part of the change.” To get your hands on Cantina Goccia’s 3Q in a paper bottle, visit Woodwinters Wines & Whiskies, (online and instore) or selected Daylesford Organic stores in London. www.cantinagoccia.com
EAT. DRINK. SLEEP March 2021
Core Real Estate and Contract Fur Help Weave Magic at New niu Loo The niu Loom hotel sits at the heart of what used to be lovingly referred to as Cottonopolis. What was the beating heart of the UK textiles industry, Manchester now attracts business and pleasure visitors by the thousands. To help accommodate these guests in a fitting setting, hotel group NOVUM Hospitality called on the expertise of Core Real Estate to develop an interior design for a new hotel that would use the fabric of the City’s rich history to create a vibrant new hospitality hub. Core Real Estate used various architectural and design elements to bring the buzz of the city’s old mills back to life in the foyer, bar and bedrooms. Cotton reels and weaving looms run seamlessly through the colours and imagery on the walls, and also in the specifications for the all-important furnishings and fittings. The Contract Furniture Group was brought in to ensure the theme was comprehensively carried through everything from the industrial bar to the upholstered
seating and case goods, as project manager Ed Brown confirms: “The niu Loom is a stunning project, and one I’m very proud to have worked on. Core Real Estates came to us with a very tight brief as the theme was already developed, but I’m glad to say we were able to help with the creative process through extensive option analysis and sampling. The end result is a wonderful blend of modern style and historic feel, where you cant help but get the impression you are somewhere that might be new, but already has great cultural significance to the area.” Final installation at the niu Loom was completed last year, with furnishings including: Cartoon, Industrial, Libby and French Bistro style chairs; Crank Ishwar and Girder base tables; and beds from the new Contract Furniture catalogue, as well as bespoke case goods and custom made fixed seating manufactured at the firm’s UK production sites, all now in place.
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EAT. DRINK. SLEEP March 2021 Formed in the late 1990s to fill a perceived gap in the market, the Contract Furniture Group has consistently grown to become one of the leading trade only manufacturers and distributors of quality furnishings, fixtures and fittings for the hospitality industry. Its creative team relentlessly tracks the latest trends in interior design for commercial environments; and its sourcing team utilises suppliers around the world to ensure customers can achieve stunning results whatever the budget.
As well as the ability to supply on demand, the business prides itself on its capacity to produce tailored and completely bespoke solutions to meet specific client requirements. Highly skilled upholsterers work onand off-site to quickly turn classic and contemporary furniture designs into individualised collections to meet brand standards. Experienced craftsman create and fit custommade installations including bars, flooring, fixed seating, lighting, case goods and all other elements of a complete commercial venue fit-out.
Every month the Group’s European factory produces 18,000 wooden chair frames from responsibly sourced timber. Two thirds of these are used in the UK contract market. To ensure that the breadth of its costing options matches the diversity of its range, Contract Furniture employs agents throughout Asia to source goodquality options to suit any budget.
With it’s creative and craftsman capabilities, Contract Furniture Group truly sets itself apart from other suppliers. Whether businesses need instant, low-cost replacement items, or unique design-led pieces to really make a venue special, Contract Furniture Group has the experience and expertise to deliver.
Delivered by it’s own fleet of vehicles and logistics team, the Contract Furniture Group holds around 30,000 stock items at any given time.
Whatever the project…
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Your profits are in your portions but don’t discount the importance of perception By Ollie Lloyd, director at Catering24
Over the last five years, January, February, and March, typically, have been an optimum time for aspiring catering business owners to launch their venture. And despite the effects of the ongoing pandemic, that’s unlikely to change - especially given the success of the takeaway market, which saw a significant upgrade in quality during 2020. Data shows that Brits are 10% more likely to set up a new venture during the first three months of a new year than at any other time and given statistics also show that restaurant takeaway and food delivery is the UK’s fastest-growing market - worth approximately £8.5 billion pounds to the economy - it is little wonder why so many think about launching their own service. Naturally, as exciting as going it alone sounds, many do not know where to start and it can come with its trials and anxieties to overcome in order to be successful. One of those, of course, boils down to how to make a profit.
Your profits are in your portions
That’s the biggest piece of advice we would give to any start-up. Know how much you’re selling your product for, know the costs of each portion, and don’t deviate away from it.
Aesthetics should not be discounted either
Again, it all comes down to appreciating mathematics and balancing the numbers so that when it comes to doing the thing you love - the cooking or the baking - you’re doing it safely in the knowledge that you’re doing so with the pounds coming in rather than filtering out.
Take a cup of coffee for example. You could sell the best coffee beans and you could be the best barista in the world, but if you sell your cup of coffee in a white polystyrene cup, you’re instantly limited as to what you can charge for that coffee.
Know the cost of your packaging. Know the cost of your ingredients. You’ve got to be profitable from an early stage, but there is one other factor that should be considered alongside this in the current market.
We go into the catering industry because we love to bake and cook and put smiles on peoples’ faces while we’re at it. Mathematics, usually, is not the fun part of the job, but there’s no doubt that it is a vital necessity, even more so as a business that is just starting to plant its roots in the midst of a pandemic.
Do not under-estimate the power of perception
Pandemic or not, though, there is one rule that will not change: your profits are in your portions.
A good example of this is the salad boxes you see in supermarkets.
It is all too easy for start-ups to be generous when it comes to getting food out to a customer in order to impress, adding on that little extra of serving to ensure you are remembered. While it is important to make an impression, setting an early standard with your customer base is even more so and the best way to achieve that is through proper and precise portion control. Your customer knows what to expect. You know what you’re selling and how it is affecting your stock.
It’s a fact, when it comes to packaging, a portion can look smaller or bigger depending on what it is put into, even if that packaging, technically, carries the same amount.
You can go to a supermarket and the grab and go salad boxes you can buy typically come in two shapes - a rectangular style or packaging that is more opened out and wider. There is actually less in the latter compared to the former, though! But they sell for the same price as the rectangular version and sell far better. Why? Because there is a wider surface area. You see more of the salad from the bottom, giving off the perception that there is more in it when that is not the case at all.
The next part to think about is added value.
Why? Because people’s perception of that packaging is that it’s cheap and environmentally unfriendly. At best, you can charge a maximum of £1.50 for a cup of coffee in a basic polystyrene cup to retain your customer satisfaction. However, if you pour that same coffee into a double-walled paper cup that is 100% recyclable and is branded, that comes with an air of quality about it and you’re able to sell that cup of coffee for more. The difference between both of those packages is pence, but what it does for perception value could not be further apart. It’s all perception of value and the most successful businesses limit their portion control, but use packaging effectively to add value.
Out of the box software, for quick set-up and go! Everything you need to manage your business Get superior multi-product functionality, from an established supplier, at an affordable cost. If you’re running between one and three sites, we understand the pressures and the need for technology that makes your job easier. With Access Hospitality Lite, you have access to all this:
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EAT. DRINK. SLEEP March 2021
Customer Loyalty Leads the Way for Food & Drink in
Lockdown is the theme that’s driving the narrative around hospitality as we continue to wade through the early stages of 2021. By now, with doors forced shut, many pubs, bars and restaurants have turned to technology adoption to help them continue operating throughout the pandemic. Whether they’ve set up ecommerce platforms to sell stock, partnered with food delivery companies or integrated a click and collect system, technology has been the primary facilitator. Animesh Chowdhury is the founder and CTO of Goodtill, the EPOS software provider and creators of the dynamic online ordering platform, Goodeats. We spoke to him to find out how organisations can continue to grow with these investments in 2021 as we look to rebuild post-pandemic.
Reliance on technology has proven a successful short term solution for businesses, but how transferable are these technologies into long term sustainability? Of course this would differ case by case, but generally, the investments made throughout the pandemic will reap long term rewards as well as the short term success many are seeing now.
It’s important to remember that a digital transformation is never the finished article - the onus is on restaurants, bars and cafes to keep pushing the boundaries of technology to help them become more efficient, more streamlined and productive. Even now, those that have already invested in new technologies can become more self sufficient. We’re seeing more businesses move to online channels - many relying on Just
Once you have control over fulfilment, the door opens to various value-adds - extra loyalty points, discount codes McDonald’s did it with coffee stickers and Monopoly! There’s no reason why your local takeaway can’t do something similar.
How will these transactions change when restaurants and takeaways can welcome customers back?
Is a free meal enough to attract more loyalty? For some it will be, who wouldn’t turn down a free meal? But for others, a lot of their decision making comes through convenience - especially on a Friday night when you’ve had a tough week and you don’t want to trawl through various apps or websites to find your dinner.
21 Eat and Deliveroo to facilitate orders and hopefully increase their business opportunities. But these come with high merchant costs and it’s fairly simple and pain free to create self fulfilment.
What benefits would self fulfilment provide? Well firstly, it makes the entire process much cheaper to run, and even has low implementation fees - you can add the software onto the POS system that you’re already running. But importantly, you no longer have to give a cut to the middle man. That in itself should incentivise a fast food company or restaurant to take the
With the right tools, these companies can analyse the data they are collecting and create a highly personalised experience for their customers. As a customer logs into the app, immediately they are presented with a list of recent or ‘favourite’ purchases, and suggestions based on their transactions. We’ve also had situations where restaurants have seen their profits increase as they have given away higher margin products to their loyal customers. Previously, the higher margin products were not selling too well, but after introducing the loyalty app, repeat purchases grew and became extremely profitable for them. It’s also worth noting that by removing any friction at each step - delivery addresses or payment details reduces the opportunity for drop off and missed revenue. It’s the little things that make a big difference and there’s a price to be placed on strong customer experience. The takeaway business these customers are ordering from isn’t paying for Uber Eats to deliver their food so their margins are quickly growing too - and that means that some of the cost can be taken away from the customer as well to make it cheaper and more competitive for them. Combine the insights with built
I would be surprised if the transactions themselves do revert back to the ‘old way’ of doing things before the pandemic. A recent survey undertaken by McKinsey found that COVID-19 has accelerated technology adoption by seven years, and with so many benefits on show, the popular choice would be to continue heading in that direction. The way that we pay for things seems to evolve every year. Even before the pandemic, the rise of the WeChat app in China was a strong indicator of things to come in the west. Cash hasn’t been king for a while now, we use our phones to pay for things even if we have our debit cards on us. Buying online is as simple as tapping a screen. People enjoy the convenience of it all. Ordering from home has become the go-to method whether you’re ordering ahead through click and collect or receiving delivery. This convenience is seeing many of these companies generate more revenue, so once again customer loyalty plays a big role here. Why change it if it works in everyone’s favour? The difference that we will see is increased transaction speed - no more queuing outside the doors of a busy local takeaway because these businesses are becoming so efficient at processing orders. This system is also improving the ability to schedule delivery slots or pick up times. Technology has been an enabler in the pandemic and it has increased productivity levels significantly. This influx of innovation saves everyone time and money, and when the pandemic is over it will only continue to improve efficiencies. That’s why it is integral that these businesses don’t rest on their laurels with technology adoption - it will only result in them falling behind the pack.
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up freebies and lower prices and the customer is in a winning situation. It’s an ideal outcome for both sides of the transaction.
leap, but outside of financial gain, it also presents a plethora of other benefits: the most important being an increase in customer loyalty.
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Making 2021 The Year of Water And Human Wellbeing A growing number of studies point to increasing drinking water pollution by microplastics and a range of chemicals from plastic and other sources, which Stockholm-based international water company Bluewater describes as a significant concern.. Bluewater, a world leader in drinking water technologies and solutions for homes, commercial operations, and public dispensers as well as sustainable drinking water bottles, said consumers need to take increased selfresponsibility if they are serious about boosting healthy lifestyle and water drinking habits to the next level in 2021. An incredible 500 billion plastic bottles are used by people every year, with most not being recycled and instead ending up in landfills or the oceans to leech their chemicals into the soil, rivers, and seas. The pollution price created by plastic bottle use, from oil extraction, transportation, use of scarce freshwater resources, production processes, to endof-life dumping, is sobering. Plastic is now in the ocean’s deepest reaches, in remote Arctic sea ice, and on mountain pastures. “Evermore scientific research indicates that microplastics, and the chemicals leaching from them, are now in the water we drink, the air we breathe, and the food we eat,” said Bluewater spokesperson Dave Noble, public relations and communications director. He added that while Bluewater is optimistic human ingenuity can be harnessed to benefit humankind, the water pollution challenges the world currently faces indicate the future may not be as rosy as we want it to be. “Life and health depend upon access to freshwater. We are what we drink, so it’s kind of a good idea to get into the mindset of ensuring the water we hydrate benefits
our overall health, rather than increasing the risk of illness due to chemical pollution,” Noble said. He added more research is urgently needed into the impact of plastic chemicals on human health and wellbeing Consider these developments:
– As t h e n e w ye a r commenced, a team of Italian scientists published a study in January’s 2021 issue of the journal Environment International saying they had found microplastic particles in human placentas. Noting that plastics contain endocrine disruptors that could cause long-term effects on human health, the researchers said studies need to assess whether microplastics in the human placenta trigger immune responses or lead to the release of toxic contaminants able to harm pregnancies. – In the USA, a study published in the journal Environmental Monitoring and Assessment in October 2020 concluded that water contamination by nitrates is now a public health risk. The researchers, affiliated with the organizations Clean Wisconsin and the Environmental Working Group, pointed out that nitrate exposure may be behind many cancer cases and poor birth outcomes in Wisconsin every year. Nitrates are used in many fertilizers and are found in soil and groundwater almost everywhere farming is practiced. – A study of tap and bottled in Europe by researchers at the University of Hull in the UK, published by the Plos One scientific journal in July 2020, spotlighted the ‘omnipresent microplastics contamination of drinking water’. The researchers concluded “the weight of the current evidence suggests that the time may have come to implement protective measures against the ingestion of microplastics.” – The Washington-based Environmental Working Group wants to halt the spread of PFOS contamination, which it says is now found in the blood of 99% of Americans. PFOS has been linked to cancer, thyroid disease, weakened immunity, and other health problems. The EWG says its research indicates over 1,500 drinking water systems across the USA may be contaminated with the non-stick chemicals PFOS and PFOA and similar fluorine-based chemicals.
Dee Caffari, Bluewater brand ambassador and around the world alone sailing champion sportswoman, opposes single use water plastic bottles, preferring Bluewater’s eco-friendly bottles made of stainless steel (Credit: Alina Raducea)
– In Europe, the PFOS (and PFOA) problem has been described as ‘widespread’ by the European Environment Agency (EEA), but, worryingly, the body says the risks posed by the chemicals ‘are still poorly understood’. Bluewater has published a white paper jointly with Portugal’s leading scienceled Mirpuri Foundation detailing the profound impact plastics pollution has on people’s health and well-being. The white paper – entitled ‘The Global Plastic Calamity’ – details how the unmitigated pollution of the planet’s oceans, land, and air releases hormone-disrupting chemicals that may be responsible for a worrying rise in multiple illnesses. “There is solid scientific evidence that socalled endocrine-disrupting chemicals, EDC’s, now commonplace in the natural environment due to plastic pollution, are blocking the natural function of hormones,” said Dr. Ivone Mirpuri, one of Europe’s leading specialists in hormonal modulation (how hormones play a pivotal role in regulating the body’s systems). She described EDC’s as the ‘No 1 threat’ to humankind on an extinctionlevel. “Bluewater is on a mission to help end the cradle-to-grave plastic bottle cycle. That’s why we have developed alternatives to single-use plastic bottles, from innovative water purifiers to sustainable water bottles, that help people at work, home, and on the go, to hydrate more healthily,” David Noble said. For more information, please contact David Noble at firstname.lastname@example.org or +44 7785 302 694 www.bluewatergroup.com
Barrel-aged beers, with their hidden depth and complexity, lend themselves perfectly to pairing with food and usually have long shelf lives which make them ideal for the hospitality industry.
Lotte Peplow, the Brewers Association’s American Craft Beer Ambassador for Europe, explains why barrel-aged American craft beers are must-stock items
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The Subtle Alchemy Of Barrel-Aging Often barrel-aged beers will be packaged in large 660ml or 750ml bottles with wax caps that are priced at parity with a fine bottle of wine. But what exactly is barrel-aging and how are barrel-aged beers made? The practice of fermenting beer in wooden vessels has been around for hundreds of years but it wasn’t until the 1990s that American craft brewers started experimenting with aging beer in used spirits barrels. Today, barrel-aged beer styles produced by American craft brewers regularly win top honours at prestigious international beer competitions and is yet another example of American craft brewing’s relentless innovation. Worth seeking out for their incredible complexity, depth of flavour and subtle nuances of character, barrel-aged beers lend themselves perfectly to the cold winter months.
A variety of beer styles are suitable for barrel aging in wood but sour beers and beers with high alcoholic strength are the most common. Barrels for sour or ‘wild’ beer may be used several times over while barrels that formerly held spirits such as bourbon, tequila or gin are rarely used beyond their first or second fill. Most distilleries or vintners will sell used barrels but brewers will go to great lengths to secure the barrels they have in mind for a particular project. Oak is full of flavoursome, aromatic compounds that can add another level of depth and complexity to a beer, making it the preferred wood for barrelaging for many brewers. Equally important to the flavour of the barrel is the art of blending different beer together to create the desired result. A number of base beers may be aging in different barrels, some of which may be fresh barrels to give a high intensity of oak/spirit flavour and others may have been used before to give a lower intensity of flavour and it is the skilful blending of these beers by the brewer that creates the alchemy. So how much time should a beer spend aging in a barrel? There is no definitive answer and it depends on when the beer is ready. Barrel-aged American craft beers from breweries such as The Bruery, Firestone Walker Brewing Co, Great Divide Brewing Co and many more are available from select wholesalers and distributors in the UK. www.brewersassociation.org
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It is an unfortunate reality of COVID19 that many independent pubs, bars and restaurants have struggled in 2020, with a large percentage of them being forced to shut their doors permanently. For the surviving businesses, hospitality owners will no doubt be reexamining business procedures and services to ensure they are working as smartly and safely as possible.
As a partner to the UK’s On Trade, Beer Piper rode out the Corona-Coaster in 2020 by ensuring that its clients and customers were maintaining their beer lines, even throughout the lockdown and tiered closures. “It’s been a tough year” says Commercial Manager, Jeff Singer. “But it’s imperative that, as an industry, we stick together and look forward with an increased sense of resilience.
Trends for bars and pubs five things to watch in 2021 Beer Piper’s Jeff Singer takes a look at how the next year will look for landlords and bar owners For the UK’s hospitality industry, 2020 has arguably been the most challenging year for many a decade. As we ease cautiously into 2021, the sector is turning its sights to the trends and changes that will impact on business as the world slowly emerges from the COVID19 pandemic. 22
“Restrictions will still be in place for much of the on-trade as we shift into 2021, so - for the surviving businesses - we need to focus on the positive and look at how we move forwards into the new chapter. “Here are five things we expect to see in 2021 that will affect the hospitality industry.”
Increased focus on hygiene “Customer confidence will be number one on the agenda for all hospitality owners and managers. Although many Brits will be keen to throw caution to the wind and enjoy the social aspects when outlets can reopen fully, many others will understandably be feeling very cautious after such a tumultuous year” says Jeff. “We expect that there will be an increased focus on hygiene throughout bars and pubs, from front of house, behind the bar to the back room and cellar. We also expect many managers and owners to strive for the strictest hygiene levels so as to achieve the highest standard from awarding bodies. This is something that is demonstrable to customers, so it’s a good way to build and maintain confidence with punters as well as staff members. “Regular cleaning schedules and higher levels of staff training are two things that managers and landlords can do immediately to ensure standards are met. When it comes to beer lines, ensuring that these are cleaned on a regular basis is always the best approach. “Unclean or poorly maintained beer lines can lead to low quality pints as well as a drop in customer confidence - something that nobody wants or needs at this critical time for the industry. Luckily, our systems ensure that lines can be cleaned to the highest standards with minimal effort from staff. They can even be controlled and schedules maintained using an easy to use app.
“Additionally, we also expect hand sanitisers to be part of the furniture after becoming such a fundamental part of life in 2020.”
Saving money without cutting corners Jeff continues: “With the industry taking an absolute battering as a result of the pandemic, the outlets that have survived 2020 will be looking at ways to work smarter and save money - but without cutting any corners or lowering any standards in quality. “This can be a tough ask, of course, but there are some ways that landlords can save money behind the scenes without losing staff members, closing the doors at quieter times or sourcing lower quality products. “Looking to the cellar can help. Adding insulation to equipment, doors and cellar hatches can help to save money in the long run, and ensuring refrigeration equipment is working as efficiently as possible is also something else to consider. Making sure all equipment is maintained by professionals is also something that will save you money in the long term. “Additionally, installing a high tech, automated beer line cleaning system instead of cleaning lines manually will save you a lot of money, a lot of time and staff hours - and, more importantly for cost saving, can help to substantially reduce beer waste. “One of the most distinctive features of Beer Piper’s market-leading wet wash beer line cleaning systems is the Dispense Line Beer function, which gives landlords and bar managers the option of saving much of the valuable beer that – until now – simply gets poured down the drain when doing manual line cleans. “The actual savings to be made will naturally depend on the number of lines
Premiumisation of drinks - the perfect serve, every time “Premiumisation within the Beers, Wines and Spirits sector has continued in 2020, even with the majority of purchases coming via the off trade” says Jeff. “Recent figures from Nielsen Scantrack and the CGA found that beer was the major winner of the first 2020 lockdown period, with value sales up £737m compared to the same period in 2019 to a total of £2.2bn in the 17 week period. Premium beers grew faster than standard beer - up £452m, compared to £164m.
consumers actively look for authentic, progressive brands with stories and ones which ensure their environmental impact is as low as possible. “This shift in focus has led landlords and bar managers onto the same path - with many of them actively looking for demonstrable ways to lower their impact on the environment, whilst also catering for consumers who are vegan, vegetarian, flexitarian, teetotal or gluten free. “SIBA’s report also found that there has been a significant increase in the volume of no, low and gluten free beers that their members have been producing, and they expect this trend to grow exponentially over the coming years. “Bar managers and landlords will undoubtedly be seeking out eco friendly cleaning products, as well as products that boast recycled and recyclable packaging. They will also be searching for ways to reduce waste.
“With more people drinking at home because of the on trade closures, we have seen a general shift to more premium choices. Additionally, a recent report by SIBA has found that value growth in craft beer is increasing due to consumers viewing it as a premium product. And, although smaller craft brewers are under pressure from the bigger national and international brewers jumping on the craft bandwagon, they are also seeking more direct access to market by acquiring and opening tap rooms and bars if they can.
“We expect that a more holistic approach to sustainability and eco practices will become the norm.
“With this shift comes an increased spotlight on serve quality, so ensuring that all equipment behind the bar is well maintained and spotlessly clean is a good start to pulling the perfect pint every time - especially when customers are becoming more and more discerning when it comes to premium drinks.
“When pubs and bars are allowed to reopen properly, we expect to see an increase in events such as quiz nights, food evenings, talks, tastings, community events and midweek deals. We also expect that many venues will seek out local partnerships and collaborations to spark consumer interest and attract footfall.
“Independent and smaller craft brewers pour huge amounts of passion into their creations, so ensuring that beer lines are maintained and cleaned will guarantee a great pint for punters, time after time.”
Continued focus on sustainability and eco practices “Over recent years, we have seen an increased focus on conscious brands as consumers seek out sustainable and eco friendly firms to buy into. Younger
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and the length of the beer line from cellar to bar. However, if you calculate how much beer you currently pull-off and throw away when cleaning your beer lines via the traditional manual method, Beer Piper systems save landlords and bar managers up to 75% of beer by selling it rather than throwing it down the drain.”
“As well as helping to reduce beer waste, Beer Piper systems always use powerful yet environmentallyfriendly Chemisphere products, as well as utilising technology to help users stay efficient.”
Events up their game “One positive trend to look forward to is the rise of real life events,” continues Jeff.
“Creative events such as these will hopefully help to revitalise the industry and reunite people with their friends again, after a tough year. Although platforms such as Zoom and Teams have been incredible for maintaining social conversations, there’s nothing quite like a beer and a laugh with friends in real life!” Beer Piper is the UK’s leading beer line cleaning company.
“We expect that there will be an increased focus on ensuring that the correct cleaning products are used for all areas - front of house - including tables, floors, visible surfaces, light switches and door handles, behind the bar which includes glassware, fridges, and all nozzles, connectors and sparklers, and the cellar which includes your beer lines, coolers and other equipment.
VROMO, a fast-growing software provider dedicated to restaurant food delivery, has launched a new website and announced the appointment of senior-level staff as it continues its ambitious growth plans in the UK, the US and Australia. through branded order tracking for their customers.
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Food delivery software specialist VROMO drives further growth with new website and senior hires
“In addition to restaurant brands, VROMO is seeing an increase in demand from delivery companies such as OLO, which are using the software to help their clients to reduce delivery times and ultimately improve the efficiency of their self-delivery operations.
The company – whose impressive client and partner list already includes Burger King, Square and Olo – offers optimised delivery specifically for the food industry via its ground-breaking technology. Following a surge in demand since the COVID-19 pandemic, VROMO is
gearing up for further expansion with a more customer-centric website design and digital functionality supported by a new Driver app. Along with the appointment of Rashmita Khimji as Director of Finance and Gordon Walsh as Chief Operating Officer, this month VROMO also welcomed Lily Mulcahy and Federica Tedesco, who join the Customer Success team. Plans are also underway to expand the engineering team, as demand for new integrations shows no signs of slowing. The launch of the new website and app and the expansion of the team mark the start of an exciting time in the company’s growth trajectory. According to Chief Executive Officer Alan Hickey: “VROMO has experienced unprecedented demand in recent months from restaurant chains that are doubling down on delivery. Typically, our clients want our help in reducing their delivery costs, but they also want to take ownership of the delivery experience. Our software allows them to do just that by owning the brand messaging and delivery experience
“The events of 2020 have seen a seismic shift for the food industry, and most players in this space have pivoted to delivery as a lifeline. However, the growth of this channel is only set to continue, even with restrictions eased. This means that restaurant brands that intend to maintain and grow their customer bases need to figure out how to manage a delivery solution that doesn’t hurt the bottom line. “We have a deep understanding of the challenges faced by our clients when it comes to efficient food delivery. As the world’s only SaaS (Software as a Service) solution dedicated to restaurant food delivery, everything we build is done to improve the delivery operations of our clients. With that, we don’t let ourselves get distracted by other delivery verticals.” Alan Hickey added: “Following the acquisition of Australian tech company Spatula.io in 2018 and equity financing in 2019, VROMO has been building partnerships with some of the world’s leading brands in food and delivery – and the launch of the new website and app and the new people we’re recruiting mark a step-up in the pace of growth. “2021 is going to be a busy year for VROMO as we help more restaurant brands to strip out many of the traditional inefficiencies associated with food delivery and ensure the customer enjoys an exceptional experience.” For more information, visit https://vromo.io.
020 8676 0062
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A Cornwall-based phone, internet and TV provider has been praised by top music and hospitality guru Mark Fuller for ‘always being there’ during the pandemic.
High praise for Orbiss
Mark, who once toured with the likes of Thin Lizzy and The Damned, counts many high- profile musicians amongst his friends. He owns The Karma Sanctum Soho Hotel in London which has been described as ‘the ultimate in luxury and comfort with a rock edge’ boasting ‘modern minimalism’, ‘baroque opulence’ and ‘totally up to date, in-room electronics’. Truro-based Orbiss has been responsible for supplying and maintaining the hotel’s phone and entertainment systems and, even during lockdown, has been available for assistance whenever required. “I’ve worked with Orbiss for a long time because, in my experience, their level of personal attention and commitment is second to none - even in a pandemic,” said Mark. “In my experience, they supply the best, most costeffective systems around and are always contactable, whatever the time of day. Their engineers have willingly worked overnight at the hotel when a problem needs
fixing and the whole team totally gets what good customer service means. “They’re super, really cool people to deal with and doing what they do, you won’t find a better company.” Orbiss director Karen Patterson is delighted with Mark’s comments. “We work with a wide range of customers throughout the UK and our aim is to always offer a personalised, reliable service that gives the client confidence we are there for them, whenever they need us,” she said. “Businesses have been hit very hard by COVID 19 and it’s important for us all to understand the challenges and work together flexibly as much as we can. It’s a pleasure to work with Mark and his crew and we look forward to them and the rest of the hospitality industry being able to fully reopen as soon as possible.” For more information, visit www.orbiss.co.uk
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AI Becomes Reality For Hospitality: It’s Lolly Launches Lolly SnapServe Vision-based, cashierless checkout serves up seamless style and speedy transactions
Perfect for the large restaurant or a busy grab-and-go hospitality environment, Lolly SnapServe is designed to eliminate queues and improve efficiency. Time per transaction can be reduced to just three seconds. Customers simply place their tray under the vision-based kiosk, which uploads a photo to the SnapServe system. To pay, the customer scans the unique QR code on their Lolly app to identify themselves, and checks out. The customer’s order confirmation and receipt will be sent through within a few minutes of their check-out showing a list of items purchased and a digital receipt that they can review in the app.
It’s Lolly, the digital EPOS and commerce specialist, is proud to debut Lolly SnapServe – its cashierless, fully-automated checkout solution. The visionbased, automated system creates a swift and completely contactless walk-through experience for the customer and is a highly efficient new use of AI technology in the UK hospitality sector.
By removing the touchscreen and human contact elements at the checkout, Lolly SnapServe helps support social distancing, and other Covid-19 safety protocols.
advanced technology and offer next level seamless service. Lolly SnapServe is part of Lolly’s integrated product range, thus creating a fully closed-loop ordering and payment environment.
Any canteen can get started with 100% accuracy from day one, without change to business processes, or training. The kiosk is simple to manage, with packaged and standard items requiring just a single photo to be uploaded to the system. Fresh daily dishes, or new/ special menu items take just a moment to upload via a mobile phone image.
“From a commercial point of view, Lolly SnapServe makes real business sense. This is not technology for technology’s sake. SnapServe uses computer vision and AI to speed up transactions, reduce queuing times (which aids social distancing) and improve hygiene, as touch screens and human contact are removed from the checkout process.
Security features are inbuilt to the checkout, providing the hospitality provider with peace of mind. If a guest leaves without successfully authorising payment, the kiosk displays a warning and flashes a red light.
“SnapServe is the next stage of Lolly’s evolution as we continue to work with clients to take technology and the customer experience to the next level.”
Peter Moore, CEO of It’s Lolly: “We are very excited to be launching Lolly SnapServe to market and using AI to improve efficiency for both providers and customers. Hospitality providers now have the opportunity to utilise this
For further information please visit
www.itslolly.com or call
0800 0385839 27
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Technology that can help your business thrive For any business, choosing the right POS application is an important decision. While this depends largely on individual business requirements, the solution has to offer the flexibility and reliability to ensure a business runs smoothly now and in the future. The current pandemic has simply brought these issues to the fore and has forced many hospitality businesses to review not only how they operate, but also how to pivot in such a way that the business can thrive in a challenging and at times unpredictable environment. The wealth of options available in terms of POS technology is extensive. All too often the role of the printer is seen to simply print a receipt but, when used with intuitive software, it can provide a business with a variety of powerful tools. The right hardware can effectively reduce costs with future-proof solutions that enable a business to plan ahead, avoiding unnecessary expense by reducing the need for additional hardware investment as the business develops, not to mention having the technology readily available when required. Furthermore, the right hardware can add value to a business with unique feature-rich solutions included free of charge with the printer. One area which has undoubtedly highlighted the role of the printer during the current pandemic is online ordering. While it has certainly enabled many establishments to continue operating during lockdown, online ordering apps / web software can also provide the path to an additional future revenue stream thanks to an enhanced customer database. This offers the potential to attract repeat business via coupons and promotions alongside in-house dining post lockdown.
One of the most important considerations that any hospitality business has to ensure is accurate customer orders, especially given stricter requirements for food labelling, allergies and customer order exceptions. With the added increase in orders from multiple channels including restaurant, kiosk / self-service, drive through as well as online collection and delivery, an efficient and accurate ordering process becomes essential. Printed orders vastly improve order accuracy. With a growing number of custom orders and order modifications, a printed order that can be sent directly from the POS system or online app to the kitchen, allows all staff members to see the customer’s requirements and effectively cuts down on errors. Technology such as Star’s CloudPRNT™, available on a range of Star printers, facilitates online ordering by eliminating the need for an additional tablet to send a received online order to the printer. Instead, the ordering service can communicate directly with the printer for online takeaway or collection orders from the restaurant web site. Aware that a large number of hospitality web sites are based on the WordPress platform, Star has developed a free of charge WooCommerce plug-in for simple integration. Alternatively, if a tablet app is used for online ordering then a Bluetooth, WiFi or LAN printer can be connected to print the order in the kitchen as well as the receipt for pick up. Web and cloud enabled kitchen printers, capable of reliably accepting and queuing orders from multiple devices, become essential in this environment. As venues begin to open again, social distancing will no doubt remain key with
With hospitality businesses increasingly receiving orders from multiple channels and the consequent higher number of tablets and printers required for different online ordering systems, the need to create a cable-free minimalist environment is essential. The ideal scenario would be a tablet on a countertop providing a clean, sleek vision but all too often this is not practical given the POS setup has to not only look good but also be usable. Star’s mC-Print™ receipt printer lends itself perfectly to a secure tablet solution where the device and peripherals can be reliably connected to the network while offering the clutter free appearance of a cable-free all-in-one POS system or self-service terminal. With its compact design, front opening, simple paper loading and outstanding functionality, the mC-Print3 features multiple interfaces as well as Cloud connectivity to provide a future-proof, seamless transition from traditional to tablet POS.
In terms of payments, the pandemic has made the transition from cash to card payment even more pronounced. As contactless payments increasingly become the norm, other options such as online payment or even QR code payment are useful additions with customers scanning a digital QR code or a printed QR code on the bottom of the bill and paying directly via their phone. With fewer customers now paying in cash, a compact solution that offers a smaller cash drawer is a viable alternative. A combined Bluetooth printer and cash drawer solution such as mPOP™ is particularly easy to set up and affordable for small businesses. For larger businesses looking to potentially set up a temporary pop up venue to enable social distancing, it is the ideal solution. These are just some of the solutions available to reduce costs, remain flexible and offer contactless experiences so that businesses can thrive in what is certainly an unpredictable and challenging operating environment for many.
To find out how Star can help your business, visit: www.Star-EMEA.com or call 01494 471111
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As well as paper orders, the same connectivity is available for food orders printed on repositionable labels, which can be removed and easily re-applied during the food preparation process before being attached to the final packaging as a receipt for the customer. The Star TSP654IISK using MAXStick™ linerless media can accept orders from traditional POS systems, tablets, phones and also directly ™from local or remote online ordering platforms. This streamlines the entire process and reduces paper waste, saving valuable time and cost. For takeaway and food vans where a mobile printer is perhaps more suitable, the Star SM-L200 offers the same solution but provides on-the-go receipt printing with Bluetooth Low Energy for simple connectivity to tablets, mobile phones and payment devices.
In any hospitality business ensuring reliable network connectivity can be challenging, especially in a kitchen environment. Benefitting from Star’s unique SteadyLAN™ technology, the mC-Print3 delivers data, tablet charging and network tethering for iPads as well as USB-C models of Windows and Android devices via a direct Lightning or USB-C cable between the tablet and printer without the need for WiFi. The mC-Print also includes hub functionality with the ability to connect a USB customer display, scanner, RFID device, keypad or other supported HID enabled peripherals directly to the printer for a single integrated system.
order and pay at table apps or web sites taking on greater importance. These can also communicate directly with the printer for table orders, including those placed via a kiosk or self-service terminal.
EAT. DRINK. SLEEP March 2021
The real deal, tamper-evident labels from TamperTech providing food security! With the dramatic growth in on-demand food deliveries in the recent pandemic, the need for security of your food on the move and building customer confidence is vital to your brand, no matter if you are a local restaurant or a global fast-food giant. Tamper Technologies, a UK manufacturer of tamper-evident labels and tapes have been producing food security tamperevident labels throughout the pandemic, ensuring demand can be met and customers are happy. The company supply worldwide and provide over 50 million tamper-evident seals per order. The competitive nature of this business has led to threats from logistical reliability, product quality through to fraud. Food security is now an issue that must be tackled. The real deal food labels from Tamper Technologies are designed with an innovative finger lift to enable the restaurant employees to remove the labels quickly from the roll and apply them easily to the packaging without them getting glue on their fingers or stuck to each other. Preventing waste and increasing the speed of customer service. “These real deal labels are offering a more environmental solution with linerless labels, more security and a greater choice on messages for the brands,” explained Harriet Chiles, General Manager at Tamper Technologies, “As well as an easier product for the restaurant crews to use and a better quality product for the customer to receive. We are seeing a huge growth in this market sector which is very exciting!” Tamper Technologies have tried and tested food labels seals in various sizes, the real deal label finger-lift design is smart and easy to use. Delivering instant security on the outer packaging for food on the move. To find out more visit www.tampertech.com or contact Harriet@tampertech.net.
EAT. DRINK. SLEEP March 2021
Essentials for re-opening a foodservice business
Takeaways and restaurants across the country are re-opening under new rules designed to protect staff and customers. As the foodservice industry comes out of coronavirus lockdown, the focus has turned towards restoring consumer confidence and getting businesses reopened safely and trading successfully. “During lockdown, with many core supply chains broken, we were pleased that many businesses came to Tri-Star for both products and advice,” said Tri-Star Packaging Sales Director Lee Richards. “We are able to offer a consultative approach on how to safely open and operate the full range of foodservice businesses from sit-in restaurants to takeaways, in the right way with the right products and with the correct advice. “Our Essentials Range now includes everything a business needs to reopen and operate safely. It features a comprehensive range of foodservice packaging that is not only convenient, hygienic and fit for purpose, but also easy to store and use, therefore speeding up service – and that’s of huge benefit to a takeaway operation working with limited staff. We also stock hygienic singlewrapped disposable cutlery and wrapped four-in-one packs, with knife, fork, spoon and napkin.
foodservice businesses reopen, wipes, sanitisers, soaps and gloves will be core day to day essentials alongside our food and delivery packaging ranges.”
“Considering the increased importance of health and safety, the Essentials Range features personal protection equipment (PPE) as well as convenient and flexible janitorial solutions from cleaning chemicals to paper hygiene products and cloths and wipes.”
“We’re not just the packaging guys. We supply everything a foodservice business needs to operate safely and efficiently – and by default, we have developed a larger consolidated offer which gives greater convenience while offering a fantastic price point.”
Tri-Star Packaging’s PPE products include face masks, powder-free vinyl gloves, aprons and hairnets. Tri-Star also stocks anti-bacterial soap, hand sanitisers, a touchless hand sanitiser dispenser station, and two different designs of floor signage illustrating social distancing guidelines.
“Re-opening presents many challenges while also providing operators large and small with the opportunity to review their business models. Many of the changes needed right now to enable contact-free delivery and service will be long lasting, such as a social distancing and an
“We have always offered janitorial and cleaning products alongside our core packaging ranges, but these are now more in focus than ever. For example, our Cleanline® range – already becoming popular in the casual dining sector – provides solutions for routine daily use on floors, glass and surfaces as well as specialist heavy duty products such as descaler and oven cleaner. The range includes the fast acting Cleanline® Ultra Disinfectant, a high-performance disinfectant with broad spectrum activity against bacteria and yeast, which is virucidal and effective against enveloped viruses including Coronavirus (BCoV). As
increased awareness around hygiene. Our Essentials Range delivers everything an operator needs to re-open safely,” said Lee Richards.
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