Eat.Drink.Sleep. - November 2022

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eat.drink.sleep November 2022

www.eat-drink-sleep.com


Moda, where outdoor furniture really means business. Unlocking the potential of your outdoor space can be a seriously good business move. Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence, taking your work outside offers huge attractions. And as the UK’s leading luxury outdoor furniture brand, Moda is ideally placed to help turn your vision into reality. Having started out as a family-run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer service. This has led to a growing demand for their services from an increasingly diverse client base, as a greater variety of commercial sectors have looked to transform their outdoor spaces.


of luxury outdoor furniture is designed exclusively in-house. This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round. What’s more, Moda’s market leading three-year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages reinforces their commitment to client satisfaction.

A tailored approach With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements. Expert account managers are on hand to offer a tailored approach, managing site visits and sampling to guide you through the process of your purchase. With Moda’s market-leading 3d rendering service, designs can be modelled into businesses’ properties and space, providing visual impressions and assisting with further planning and decision-making.

Uniquely modular, uniquely Moda Your outdoor space can change from one day to the next, which is where Moda’s flexible modular systems really come into their own. All of their furniture ranges have a number of modular configurations that can be customised - move them around your business areas, expand your collection, split them up or put them together to complement your changing commercial requirements. It creates a compelling fusion of aesthetics and adaptability.

The choice is almost limitless, with a host of options of sofa combinations, not to mention dining ranges which incorporate unique features such as drinks coolers and fire pit inserts.

Expert delivery and installation

Moda is well placed to meet the demands of the commercial market with stock available for timely delivery via their impressive fleet of 150 in-house vehicles. This enables Moda Smart furniture to drive to exceed client expectations businesses forward through fast delivery, meticulous installation and aftercare. Their With their all-weather materials team of fully-trained engineers and uncompromising build quality, Moda furniture collections are available to you at no extra cost, covering unpacking, are meticulously engineered to furniture placement and the withstand the demands of the removal of all packaging for modern workplace - and the recycling. great British weather. Every item

Take the first step to maximising the use of your outdoor space. Talk to one of Moda’s Commercial Business Development Managers. Tel: 033 3363 7015 or email: commercial@modafurnishings.co.uk modafurnishings.co.uk/commercial



eat.drink.sleep

Contact Us For more information on the publication or to talk about advertising within the next issue. Contact one of the team via the details below:

November 2022

Publication Manager Dan Draper 01843 591 523 dan@jetdigital.co.uk

Publishing Director

Jodie Little 01843 582 733 jodie@jetdigitalmedia.co.uk

Editor

Jeremy Tring jeremy@eat-drink-sleep.com

To find out more visit our website: www.eat-drink-sleep.com

Outdoor Hospitality Products

Our outdoor products include:

We are an independent supplier of outdoor hospitality goods based on performance, style and value. We believe in supplying goods that look good, are well made and extremely durable through season after season.

• Planters with real or artificial plants • Tables and chairs • Windbreaks and barriers • Jumbo parasols • Awnings and shelters • Lighting and heating • Restaurant screens • and more!

caféculture

Call us on 0800 917 526 or drop us a line at sales@cafeculture.biz

www.cafeculture.biz CafeCulture Ltd, 6 Edith Road, Orpington, Kent. BR6 6JQ


EAT. DRINK. SLEEP November 2022

Fat Hippo Group to open first London venue Independent burger group Fat Hippo will open its debut London restaurant on Great Eastern Street in Shoreditch on Friday 14 October. The launch will bring the group’s nationwide portfolio to a total of 15 venues. The new, 3,000sq ft, 108-cover restaurant is inspired by East London’s vibrant culture, adorned with urban-style décor, exposed brickwork and bespoke steelwork. Open seven days a wek for dine-in and takeaway, the menu will include the brand’s double beef and buttermilk chicken burgers, as well as wide range of plant-based, gluten-free, dairy-dree and halal chicken options, on top of a kids’ menu. Signatures include the PB+JJ burger – a double patty topped with peanut butter and bacon jam; the Great White Buffalo burger, with buttermilk chicken, American cheese, smoked bacon, buffalo hot sauce and purple slaw; and the namesake Fat Hippo burger – a double patty with American cheese, smoked bacon, chorizo, onion rings and Fat Hippo sauce. All burgers will be served in a toasted demi brioche, alongside Hippo seasoned hand-cut chips, free as standard. Sides include dirty fries, frickles (fried pickles) and custom wings. Shoreditch menu prices will remain the same as the rest of the UK, with burgers starting from £11.90. There will also be regular weekday offers such as the Fast Hippo burgers and fries lunch for £8, and the Hippo Hour – two courses for £16, and three courses for £18.50 from 5–6pm.

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The first Fat Hippo opened in 2010 in Jesmond and has since expanded with additional restaurants now in Newcastle, Durham, Nottingham, Leeds, Manchester, Liverpool, Cardiff, Birmingham and Glasgow. The north-east born restaurant group also has three concessions, including kiosks within Sheffield’s all day retail experience Kommune and Lane 7’s Sheffield, Manchester and Edinburgh first-class bowling venues. Michael Phillips, managing director for the group, comments: “We are on an ambitious growth path and are delighted to be bringing our patties to London for the first time. We’re being very selective in terms of the cities we’re considering for our new restaurants and are only looking at vibrant, dynamic locations that fit with our brand aspirations. The lively and creative district of Shoreditch is the perfect fit.” In line with the company’s expansion plans, Fat Hippo will be opening a second restaurant in London early next year as well as in York, expected to create around 70 new jobs. The brand plans to open a further six locations over the next 12 months, which will create an additional 160 jobs, making the number of employees across the group over 600.


EAT. DRINK. SLEEP November 2022

Daylesford organic takes a fresh approach to laundry with new miele equipment powered by biomass The Bamford family has been farming organically for over 45 years, first in Staffordshire and then the Cotswolds. 20 years ago, the team opened its first farm shop, and since then, the Daylesford Organic site has expanded to incorporate a spa, holiday cottages, and a cookery school. Sustainability is at the heart of Daylesford, and the business has set itself challenging targets to reduce its impact on the environment across areas including packaging, energy use, engagement with the local community, and partnering with sustainable suppliers. As well as over 2000 solar panels, Daylesford Organic has also installed a 910-kilowatt biomass boiler, which burns locally sourced wood chips to fulfil the farm site’s heat requirements. Daylesford had been using Miele machines, supplied and maintained through approved partner, Gillman’s, for over 15 years. So, when it came to expanding the laundry, the decision to work with Miele and Gillman’s again was an easy one for Will Dennis, Head of Sustainability at Daylesford; “We like to work with businesses and suppliers that have similar mindsets in the way they approach business and sustainability. We’ve been using Miele for over a decade and it was important to us to keep that legacy alive, not only because of the aftercare we’ve been shown, but also because of its advancing technology, focus on developing more eco-friendly models, and the ability to connect the machines to our biomass boiler.”

Jamie Baron, commercial sales manager at Gillman’s, commented, “Integrating the biomass boiler was an education for us all. We liaised with the mechanical and electrical teams, the architect, and biomass specialists to come up with a solution that would work both now and years down the line. The by-product from the biomass system is hot water, which is channelled into the laundry and used to power the hot water dryers, saving on electricity. It was an incredibly important and exciting project to be a part of, as well as rewarding to work with a local, long-term customer that upholds the same family business values as we do at Gillman’s.” The team at Daylesford found the installation process straightforward, and with specialists from Miele and Gillman’s on site to help, the project was completed in just a couple of days.

To process the volume of laundry produced at Daylesford Organic each day, Gillman’s recommended 2 x 32kg washing machines, 2 x 24kg washing machines, and 4 x 32kg tumble dryers. However, connecting the laundry equipment to Daylesford’s biomass boiler was unchartered territory.

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EAT. DRINK. SLEEP November 2022

Bespoke opens Sun Street Hotel in London Five-star property Sun Street Hotel, managed by Bespoke Hotels, has opened today on the border of Shoreditch and the City of London. The 41-bedroom hotel is housed in a restored Georgian terrace within One Crown Place – a development including apartments, offices, retail, hotel and restaurant led by MTD Group.

A 40-cover restaurant with a courtyard for al fresco dining will be led by chef Stuart Cauldwell, whose menu will showcase seasonal dishes. The hotel’s Sun Deck is reserved exclusively for guests and members during the summer.

Headquartered in Kuala Lumpur, MTD Group acquired One Crown Place in 2013 from Sun Street Properties Ltd, a unit of UBS. MTD received approval from Hackney Planning Committee to redevelop the site in 2015, and appointed Bespoke Hotels to manage the hotel in 2018.

Jake Greenall, general manager at Sun Street Hotel, said: “Sun Street is a hotel with a heartbeat, a place where guests are treated like part of the family, not just a room number. It’s a home away from home for our guests, but with the added benefits that a luxury five-star hotel can bring.”

Interior design firm Bowler James Brindley have overseen the hotel’s guest rooms, including seven suites. All rooms come with king-size beds, Oxford pillows, illy coffee machine, and Penhaligon toiletries.

Bespoke Hotels represents over 120 properties worldwide, managing more than 5,000 hotel rooms and £525 million of assets.

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EAT. DRINK. SLEEP November 2022

AMERICAN THEMED OPPORTUNITIES FOR AMERICAN CRAFT BEER For those hospitality venues with an American theme, 24/25 November offers a major opportunity to drive business. Even those bars, restaurants or diners that are not themed to America could benefit from the following events.

compliment the depth of flavour in beef, pork of meat-based dishes. Try Cigar City Maduro Brown Ale

Thanksgiving is on Thursday 24th November when Americans traditionally celebrate the autumn harvest with a day of feasting and imbibing, and on Friday 25th November England take on the USA in the group rounds of the football World Cup.

Fried Chicken – a dish firmly rooted in U.S. culture and great with a vibrant pale ale or IPA that will pair well with the flavours of the chicken. Not only will the pairing taste delicious but the scrubbing effect of carbonation will lift fat off the palate to leave the diner feeling refreshed and ready for the next mouthful. Try Oskar Blues Dale’s Pale Ale

This double-whammy presents a good opportunity to stock American craft beer and mark two high profile U.S. occasions. American craft beer is the perfect partner for many food dishes and will elevate the diner’s gastronomic experience into something special. Turkey, stuffing and cranberry sauce is the centrepiece of the Thanksgiving dinner table but here’s a guide to pairing American craft beer with favourite American foods: Hamburger/ribs/Texas Barbecue – stouts, porters or brown ale lend themselves perfectly to rich, meaty flavours. The roasty, toasty, caramelised malt profile in most dark beers

Mac n Cheese – or Macaroni Cheese, the ultimate comfort food which cries out for a crisp, light lager to accompany it. Try DC Brau Tuk Tuk International Style Lager Clam Chowder – originally from the East coast of America and works well with a wheatbeer or lighter style to showcase the delicate flavours of seafood. Try Sierra Nevada Sunny Little Thing Apple Pie – the classic and iconic American dessert. IPAs with their flavoursome, fruit-forward hop profiles

and citrussy or tropical complexities are the perfect match but alcoholfree versions will pair just as well. Try Athletic Run Wild IPA Caterers and chefs are welcome to make use of the wealth of free resources, available on www.brewersassociation.org or www.Craftbeer.com The UK is the largest European export market for American craft beer accounting for 8.4% of all exports. It is available from Athletic Brewing, Sierra Nevada Shop UK or select national wholesalers. www.brewersassociation.org

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Introducing The New Range Of Quality

INDOOR FURNITURE FROM LEISUREBENCH LeisureBench Limited, for many years, one of the UK’s leading suppliers and installers of

high quality commercial outdoor furniture to bars, hotels, restaurants, schools and outdoor events, is pleased to announce the introduction of a new range of indoor furniture.

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Handmade vintage pub style bar stools (2 sizes) in steel and ash wood plus bar tables.

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Aluminium dining and bar chairs available in yellow, blue, green and red.

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Aluminium dining and bar chairs available in grey, white and blue.

Dining and bar chairs, stools and tables, in natural steel and light brown ash wood.

Recycled Brown & Black A-frame Picnic Table

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SUDBURY RANGE

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EAT. DRINK. SLEEP November 2022

BC SoftWear tackles flip flop mountain Leading hotel and spa textiles and flip flop supplier, BC SoftWear, has launched a unique new flip flop recycling initiative to help tackle the flip flop mountain that sees billions of pairs thrown away every year. Flip flops are an essential part of the guest experience in hotels and spas, but they’re also a significant contributor to plastic waste – if guests don’t take them home, hotels and spas have little option but to throw flip flops away, meaning they end up in landfill. Until recently, flip flop recycling hasn’t been widely available. BC SoftWear has now partnered with waste management organisation, First Mile, as well as ethical textiles recycling business, Reskinned, to give its hotel and spa partners a more sustainable option. “We are committed to running our business in the most sustainable way possible,” explains BC SoftWear CEO and founder, Barbara Cooke. “We supply approximately three million pairs of footwear per year and are all too aware of the impact that has on the environment. We’re delighted to be piloting a new scheme with the Exclusive

Hotels Collection to collect, recycle and re-purpose all their discarded flip flops.” While First Mile arranges the collection of discarded flip flops from Pennyhill Park and South Lodge in ultra-low emission electric vehicles, Reskinned then links waste management with new technology to recycle the flip flops, so they can be turned into surfaces for children’s playgrounds or equine menages. “Through the innovation of these two companies, our flip flops, once they’ve been used by hotel and spa guests, will go on to live another life,” says Cooke. “It’s our way of supporting the circular economy, offering a solution to the serious issue that is flip flop mountain.” Ross Barry, co-founder of Reskinned, says: “BC SoftWear contacted us looking for a sustainable solution for their flip flops. We’ve worked with them to create a closed loop system – their flips flops are granulated down alongside wellington

boots so they can be turned into surfacing for playgrounds and equine sand schools. We have already collected five pallet boxes of flip flops weighing 825kg – that’s about 40,000 pairs.” Charlene Phipp, spa manager at pilot site Pennyhill Park says: “As the first hotel group to become B-Corp certified, our sustainability credentials are a huge part of what we do. We always knew one of the biggest challenges we faced was single use flip flops because we go through a lot, up to 400 a day. BC SoftWear’s recycling initiative is the first practical solution we’ve found, and so far it’s working amazingly well. A lot of our guests ask what we do with discarded flip flops and assume they’ll just be thrown away. It’s great to be able to reassure them we have an environmentally sound solution.” Some of BC SoftWear’s other sustainable initiatives include solar power and recycled water in its manufacturing processes, minimising plastic wrap in its warehousing, as well as product innovations, such as biodegradable slippers. If you’re interested in this solution or finding out more, please contact enquiries@bcsoftwear.co.uk. www.bcsoftwear.co.uk

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Restaurant software letting you down? Tired of overpriced, do-little products and poor customer support? Then try Favouritetable - the best value, commission-free, full-function restaurant management system on the market. Get one month free if you join by 1st November*

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EAT. DRINK. SLEEP November 2022

Future trends in restaurant tech to raise your seasonal profits

Restaurants need technology to thrive in an increasingly competitive market where profit margin mean everything. But what’s hot in software as we head towards the all-important Christmas and New Year seasons? Jaipal Yadav, MD of restaurant software business, Favouritetable, considers the options. It’s often said the UK lags slightly behind the US in picking-up new business and cultural trends indicating where global markets are heading next, and this seems particularly true in findings outlined by the latest Hospitality Tech POS Software Report, which notes 72% of restaurants state their IT budget will continue to increase through 2022 and beyond. The UK restaurant industry can be slow to adopt new tech and digital solutions, but the COVID-19 pandemic changed this and has forced many hospitality providers to become far more innovative in their choices and approach. As a result, technology is transforming leading restaurants wanting to take advantage of the connected era. From online ordering and automated marketing, through to delivery and pick-up, restaurateurs can no longer afford to ignore the trends that are shaping the industry and helping businesses reinvent themselves. Perhaps unsurprisingly, the rapid surge of restaurant technology and demand for faster service is driving growth of the global restaurant management software market as evidenced by the recent Allied Market Research report analysing the ‘Restaurant Management Software Market.’ This shows a global restaurant management software industry worth an estimated $4.2 billion in 2021, and set to reach $17.1 billion by 2031. Clearly something important is happening, but how do you make the best decisions about which software products your restaurant needs? For starters, friendly expert advice is a must, as is trialling new software for free to gain

important experience of exactly how a new product will meet your needs. Here’s our impartial view on the five latest digital trends and tools that should be at the top of the agenda for you as we head towards the vital Christmas and the New Year periods, giving you the comfort of knowing you’re two steps ahead of the competition: 1.

Eliminate the paperwork

Piles of paperwork in a fast-moving restaurant quickly become unmanageable, prone to loss and – unlike digital systems – don’t connect. The outcome is a disjointed customer experience, stressed management and staff, and often unhappy diners. Before Christmas arrives map out your existing processes, identify risk points and speak to a top software provider to ensure nothing can go wrong. 2.

Get the party started with menu management

Fixed festive menus need to meet customer desires, budgets, habits and practical requirements. A good restaurant management system includes functionality which allows the creation of menus well ahead of time, along with ‘rules’ for party booking sizes, date ranges and specific times, all of which is booked online and secured with a deposit or full payment in advance. 3.

Automated reminders a must

Your probably won’t have to try very hard to imagine a company booking where the firm has paid in advance, but guests haven’t completed their menu choices yet. The best software solutions allow you to set a date

by which the order must be completed, with all individual menu choices submitted. Also ensure your software automatically sends a reminder email to the lead booking guest at regular intervals until the order is completely filled. Computer says ‘yes’ Lead bookers are naturally concerned their event will run smoothly and fortunately, your restaurant clientele are now used to online self-service that gives them time to review and amend party details in stressfree fashion. This means you need an online booking system which offers easy-to-complete pre-order forms and a shareable link for the rest of the party to complete at their convenience. Imagine the time you’ll freeup after doing away with endless guest emails and calls to update party bookings. Get control of your credit If you dread the additional workload tied in with chasing pre-orders and deposits you’re not alone. Being a busy restaurateur means it’s of course easy to lose track of who’s paid what and when, leading to a serious risk of profit loss. With the right tools in place, employing easy-to-use software technology will clearly set your restaurant up for a very Merry Christmas and a Happy New Year, generating a festive boost for your business. This is a lucrative opportunity that can generate crucial diner advocacy and a loyal, developing customer base – grasp the opportunity with both hands! For further details: restaurant.favouritetable.com

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EAT. DRINK. SLEEP November 2022

Eucalyptus – The Refresher Hill Hassall Botanics, The Eucalyptus Beverage Company, discovered a novel way to infuse a sophisticated Eucalyptus essence into a rejuvenating, everyday drink. The one word that came back over and over again at tasting events was “refreshing.” The bubbles in sparkling water served to amplify the aromatic qualities of the Eucalyptus globulus leaves and in Hill Hassall Botanics’ signature drink, The Refresher, they really deliver. The Refresher is one measure Hill Hassall Botanics’ Eucalyptus cordial, five measures sparkling water and a wedge of lime or cucumber to garnish. Eucalyptus is a pleasant surprise on the palette: cleansing, moreish, delicate and novel. Easy to make and a unique taste to enjoy and present to guests. Fantastic after exercise or when winding down in the evening. At 50ml a serving and a 1:5 blend with sparkling water The Refresher costs just over £1 per 300ml serving. Mature Eucalyptus globulus leaves are harvested by hand in a purposeplanted Eucalyptus grove at Ventnor Botanic Garden on the Isle of Wight, so for those that want to know where their products come from, we can trace the special flavour straight back to the grove. The botanic garden on the Isle of Wight has the largest outdoor collection of Eucalyptus in the U.K. Eucalyptus grows particularly well in the microclimate there which is 5oC hotter than the U.K. mainland. As ash, elm and oak disappear from the U.K. landscape, we may see more and more Eucalypts in U.K. gardens and woodlands.

The Refresher is not only a great new taste, it is good for you. 1.8-cineole or Eucalyptol is a natural organic compound found in Eucalyptus globulus. It has anti-inflammatory properties and has been proven clinically effective in treating upper and lower respiratory tract diseases. When we look to plants used medicinally by indigenous people, we often find an effective, if out of use, medicine chest. The Aborigines used Eucalyptus to alleviate skin, joint and lung conditions. Indeed, Eucalyptus finds its way into many modern-day products. Many medicinal herbalists count Eucalyptus as a core plant remedy. Beyond The Refresher mixologists have found Hill Hassall Botanics’ Eucalyptus cordial to be a versatile mixer, an exciting addition to a classic G&T, a Mojito, a boost for juices like orange, cranberry and apple. Everyone likes a unique new refreshing taste whether competing for Cocktail of the Year or just making that breakfast orange juice more appealing. Available on hillhassall.co.uk.

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EAT. DRINK. SLEEP November 2022

Could Gig Workers Solve Hospitality Staffing Shortage? By John Ryan, CEO and Co-founder of Gigable During COVID-19 lockdowns, food delivery became a vital source of income for restaurant owners, and for some, it is still a sizable part of their business model even after they have reopened. However, many restaurants that made it through the pandemic are now dealing with a new crisis that is making them reevaluate how they run their operations and manage their staff. In the UK, inflation is severely hurting the hospitality industry. According to a recent survey by the accountancy firm UHY Hacker Young, over 64% of the top 100 restaurants in the UK are currently losing money due to a lack of workers and the rising cost of living, which has caused customers to reduce their spending. Additionally, according to the most recent Office for National Statistics data, the hotel industry is currently experiencing a record-breaking 174,000 employment vacancies. These numbers point to a threat to the sector as more young workers seek out higher-paying careers to maintain their standard of living during times of rising inflation. What steps may be taken to attract and keep personnel amid this crisis, then?

Restaurant owners that are worried about staffing shortages are looking for a dependable team to serve their customers. Delivery drivers are frequently connected with the gig economy. But what if shifts filled by flexible workers are the way that café and restaurant staff work in the future? The goal of many new and developing employment platforms is to assist employers in more effectively utilising this part-time workforce by concentrating on those who have the necessary education and experience. In order to address this issue, restaurant-specific platforms have also begun to emerge. When businesses outsource from gig economy platforms, they can employ people who desire more flexibility in their work schedules and greater autonomy over their professional lives. These individuals are more likely to contribute to the growth, performance, and profitability of the company. Companies can respond to market needs and demands as they arise by hiring freelance gig workers. They are used to frequently working for differing periods of time, with

diverse personalities, and in various settings. Employing such workers also gives businesses the opportunity to assess whether they actually need a full-time employee instead. Freelancers are by nature selfmotivated and organised people. In turn, this will help the restaurant maintain a stronger organisational structure throughout busy seasons of the year while maximising profit during slower periods. In sectors like hospitality where there is a strong demand for workers but a shortage of available candidates, the gig economy offers a broad range of vertical applications. Many business owners avoided hiring gig workers in the past due to worries about poor pay, unfavourable working conditions, a lack of health benefits, or job protections. In addition, there was no simple way to connect with this group of workers. That has shifted, and as the gig economy expands at an accelerating pace up to 7 million gig workers now anticipated to be employed in the UK—more companies must now capitalise on its power to effectively address the workforce shortage..

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November 2022

EAT. DRINK. SLEEP

A guide to leasing equipment for your restaurant

Businesses within the so-called “night time economy”, namely bars and restaurants, have endured a challenging couple of years, starting with the adverse impact of the coronavirus pandemic and national lockdowns. More recently, such entities are struggling with surging energy costs, with more than 6,000 letters to MPs having been sent to demand emergency support. The issue has scarcely been tackled by new Prime Minister Liz Truss’s energy policy, which is mainly focused on domestic dwellings and only provides a six-month provision for businesses. At the same time, escalating costs have resulted in 70% of business survival rates being slashed from months to just weeks, so many firms continue to find themselves in a financial bind. Of course, restaurants and similar entities could look to cut their costs elsewhere by leasing equipment rather than buying it outright. But is this viable and what are the main advantages to restaurateurs?

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Getting Started - What is Leasing? Broadly speaking, a ‘lease’ describes a contractual arrangement through which one party effectively rents a particular asset from another. The agreement outlines the terms and conditions of the lease, including those pertaining to maintenance, upkeep and the duration of the arrangement. In the case of equipment leasing, this will see restaurants and similar entities rent crucial assets to help them deliver essential services. This negates the need to buy such crucial and often expensive equipment outright, instead spreading the costs over a specified period of time and making potential provisions for upkeep, maintenance and eventual upgrades.

What Kind of Kitchen Equipment Can You Lease? In truth, you can lease virtually any item of equipment that you may need for your commercial kitchen.

This can include items large and small, although the nature of leasing makes it most beneficial when looking to rent large and expensive items such as convection ovens and stoves. You can also lease equipment that’s involved in the wider running of your business. For example, smaller, independent restaurants looking to expand may want to install multiple point-of-sale machines, in order to process multiple orders and keep pace with rising demand. On a similar note, you may decide to add popular coffee beverages to your menu. This remains a huge trend in the current consumer climate, with increased out-of-home coffee consumption rising markedly of late in line with accelerated urbanisation, increased ‘Gen Z’ income and the growing demand for specialty coffees and beverages. So, you may want to consider leasing a commercial coffee machine, in order to process multiple hot drink orders at once and deliver high quality beverages in a timely manner.


Cash flow is a major issue for small businesses at the best of times, but particularly during times of economic tumult.

On a similar note, the ability of leasing to regularly upgrade your kitchen equipment can clearly unlock advantages in terms of productivity and efficiency.

Leasing can offer a huge advantage in this respect, as limiting the amount of money required upfront maximises the value of cash in your hands and creates an optimal savings fund that provides peace of mind and financial support when it’s needed the most. This also betrays the fact that restaurateurs can access equipment with much less capital, narrowing the gap between them and their more established rivals. #3. Access the Best Equipment and Upgrade Regularly When leasing equipment, you won’t necessarily have to pay for repairs or maintenance (although the precise terms and conditions in this respect will vary from one contract to another).

What are the Advantages of Leasing for Your Restaurant? If you do identify items of equipment that you want to lease, the next step is to understand the main advantages of this from the perspective of your business. We’ve outlined these below: #1. Minimise Your Upfront Spend Paying in full may be a viable option when buying one item to enhance your commercial kitchen, but it will most likely consume a significant portion of your precious capital or savings.

It’s also considerably easier to upgrade when leasing, as you can refresh your commercial kitchen each time your contract is up and ensure that you have access to brand new and highly functional machinery. Equipment Providers may even use this as leverage when your contract is up, creating an incentive for you to extend your agreement over a much longer period of time. This also ensures that you’ll have regular access to the very latest items of kitchen equipment, including those that may leverage technology to drive higher levels of efficiency and performance.

Certainly, your employees will be able to work to their optimal level when using new and cutting-edge pieces of equipment, while potentially increasing the number of covers you can handle (without compromising on the quality of food or service). This may also improve employee morale and individual productivity, as their working day is considerably less stressful and easier to navigate than when using old, outdated or unreliable equipment.

The Last Word - What to Look for in a Leasing Service Provider? There are several different things that you may want to consider before sourcing leasing partners, but it’s certainly important that you work with experienced providers that operate transparently and guarantee quick application decisions (such as GRENKE). Ultimately, the key is to identify a partner that offers you access to the best and broadest range of kitchen equipment, while securing favourable terms that are tailored to suit your individual circumstances.

This way, your restaurant can leverage leasing to its fullest potential and maximise your savings during challenging economic times.

These savings can be crucial for restaurants, especially when you consider the wider economic climate and the impact that the rising cost of living is having on disposable income levels. The good news is that leasing doesn’t require any kind of downpayment, so it’s far more accessible to restaurant owners across the board. Interestingly, leasing can also save you time, as you won’t have to wait on loan approval or making painstaking applications in the first place.

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#4. Boost Productivity Through Better Quality Equipment

November 2022

#2. Optimise Your Cash Flow From the Outset


EAT. DRINK. SLEEP November 2022

Soft Texture

YOOBIC Announces First Acquisition; Doubles Down on Hospitality and QSR Digital workplace leader closes deal to acquire French digital hospitality innovator Heystan YOOBIC, the all-in-one digital workplace for frontline teams, today announced its purchase of Heystan, a digital training and knowledge management platform serving the catering and hospitality industries. Marking YOOBIC’s first ever acquisition, the deal further bolsters the company’s presence in the vibrant food and dining space and underscores its strong momentum and continuing global growth across the hospitality and retail sectors. Based in Paris, Heystan serves developing and growing hospitality and catering chains, addressing four different markets: traditional restaurants, fast food chains, hotels and bakeries. The fully personalised training and knowledge management application is used by a strong cross-section of leading quick service restaurants (QSR) and hotel brands. Heystan’s agile team has driven rapid expansion since the product’s launch in 2021, with annual recurring revenue set to hit $3 million by 2024, a +20X growth over 2 years, demonstrating the acute need for customised training and knowledge management for hospitality frontline workers. “YOOBIC’s vision for digital transformation in the retail and hospitality space is in complete alignment with what we’ve built at Heystan,” said Heystan co-founder and CEO, Leo Corcelli. “Like YOOBIC, we’re passionate about optimising workplaces, empowering frontline employees, and driving bottom-line results in challenging, high-stakes work environments. We couldn’t be happier to be scaling that mission under the YOOBIC team’s leadership.”

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This acquisition reinforces YOOBIC’s extensive QSR capabilities, which are already trusted by dozens of top brands including Domino’s, BurgerFi, Taster and Bonchon Chicken. YOOBIC will also gain extended reach into the energetic market of hotel and restaurant chains in their development and acceleration phase. Coming as many tech businesses are hunkering down in the face of challenging market conditions, the deal also speaks to YOOBIC’s strength and the enduring demand for frontline employee enablement solutions. With YOOBIC’s 2022 Frontline Employee Experience Survey revealing that 49% of frontline retail and hospitality workers don’t think that onboarding prepared them well for their job, and 58% feeling their organisation hasn’t invested in their professional development, there has never been a greater need for tools to engage frontline teams, and drive learning and collaboration. “Careers in QSR, hospitality and catering can be extremely challenging, but also deeply rewarding. This acquisition signposts YOOBIC’s momentum as we continue our commitment to engaging and supporting frontline teams,” says Fabrice Haiat, YOOBIC CEO and co-founder. “By welcoming the Heystan team into the YOOBIC family, we’re expanding our ability to deliver agile, tech-forward solutions to help QSR and catering workers take pride in the value they create and better serve their customers while driving real bottom-line results for their employers.”


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EAT. DRINK. SLEEP November 2022

YouGov survey reveals significant shift to out-of-home EV charging A recent YouGov survey reveals a significant shift towards out-of-home EV (electric vehicle) charging, as public and destination charging facilities start to step up to meet growing demand. The survey, conducted by YouGov on behalf of CTEK, the leading global brand in vehicle charging, reveals that only 56% of EV owners are now charging at home (down from 78% in 2021), with 20% charging at shopping centres, 20% at work, 11% at hotels and 8% at restaurants. 17% are charging at petrol stations, but only 7% give this as their preferred place to charge, and 12% actually say that not having to visit petrol stations is their favourite thing about EV ownership! Figures from Zap Map show that the number of public charge points has risen by 34% since last year2 and, encouragingly, the YouGov survey reveals that availability of public charging is now far less of a concern for EV owners, with only 8% giving lack of local charging facilities as their biggest frustration, compared with 30% in 2021. However, almost three quarters (71%) of UK motorists still feel that more charging infrastructure is needed to meet growing demand for EV charging and, although this has reduced slightly from 78% in 2021, remains the highest level in Europe. The importance of out-of-home charging is further evidenced by 44% of UK motorists saying that availability of public charging makes them more likely to buy an EV. In addition, half (50%) of drivers say they’re more likely to buy an EV if they have charging facilities at work, and this rises to 81% amongst former EV owners. Reliability of out-of-home charging remains an issue with 9% of UK EV owners, 7% are frustrated by complexity of payment and 59% feel that lack of EV roaming,

which would allow drivers to access different providers’ chargers and networks, is a major frustration. This is an even greater issue in Germany and France, where 67% and 62% of drivers respectively are frustrated by lack of EV roaming. It is less of an issue in The Netherlands and Scandinavia, where EV roaming is better established. Cecilia Routledge, Global Director, Energy & Facilities for CTEK, said:

“It is extremely encouraging to see that the availability of public and destination charging facilities is starting to step up to meet the growing demand for out-of-home charging, as this is a vital factor in the overall acceptance and take up of electric motoring. “However, reliability of out-of-home charging remains an issue, and this is an aspect that needs additional focus, along with steps to reduce the complexity of payment and industry-wide commitment to rolling out EV roaming, which would give EV drivers better access to charging stations, in the same way that mobile phone users can simply access different networks as they travel around the globe.” With the escalating cost of living and rising fuel prices, it’s hardly surprising that financial considerations are becoming increasingly important for all motorists. A quarter (25%) of current EV owners now give lower running costs as their favourite thing about EV ownership, ahead of 21% citing environmental benefits. However, UK EV owners remain the most environmentally conscious in Europe, with 33% giving concern for the environment as the main reason for purchasing an EV, compared with an average of 23% in the rest of Europe, where lower running costs are the main reason for purchase.

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Here are some other interesting facts and figures from the survey (all figures relate to the UK, unless stated).

EAT. DRINK. SLEEP

The survey also highlighted a need for clear, consistent information about EVs and EV charging, to help drivers cut through the mountains of, sometimes conflicting, information that’s out there. 30% of drivers said they were confused by all the information available on EVs, 45% said they wouldn’t know where to go to find out about EVs, and 17% of drivers said that knowing more about EVs and how they work would encourage them to purchase one.

important (44%), and access to charge points (40%) less important than last year. Environmental concern remains the fourth biggest incentive to switch, at 30%, followed by knowing more about EVs and how they work (17%). In terms of purchase costs, 18% of UK drivers said they would pay up to £10K for an EV, 12% up to £15K, 9% up to £20K, 7% up to £25K, 4% up to £30K and 1% over £30K.

November 2022

For non-EV owners, lower running costs have become more important than access to charge points, and the purchase price of EVs remains the biggest barrier for motorists considering the switch. In addition, 64% of drivers feel that Government subsidies are essential to encourage more people to buy EVs, this being the highest level in Europe.

A full report, with findings on electric vehicle take up and ownership across Europe (UK, Sweden, Germany, the Netherlands and Norway), is available at: www.ctek.com/uk/survey-electric-vehicleownership-and-take-up-in-europe

UK and Dutch adults are the most positive in Europe about EVs, with 55% of motorists in these countries believing electric motoring is the future of road travel. This rises to 70% of current UK EV owners. 81% of current EV owners and 77% of hybrid owners say they are likely to buy a fully electric vehicle in the future. The number of EV owners giving driving range (the distance that a vehicle can travel on one charge) as their main frustration has reduced from 23% in 2021 to 17% this year, but more than half (51%) of EV owners still have some level of range anxiety. EV owners give lower running costs as their favourite thing about electric motoring (25%), with 21% mentioning environmental benefits, 12% saying they like not having to visit petrol stations, 11% liking the vehicle’s technology, and 8% liking ‘fringe benefits’ such as free parking and reduced congestion charges. 40% of EV owners charge once a week or less, 26% charge 2 to 3 times a week and 17% charge 1 to 3 times a week. Only 14% charge every day. 29% of EV owners drive their vehicles 4 to 6 times a week, 24% drive 2 to 3 times a week, 20% every day, 13% once a week and 11% once a fortnight or less. The availability of Government subsidies, to make an EV more affordable, remains the main thing that would encourage non-EV drivers to make the switch (49%). Lower running costs have become more

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EAT. DRINK. SLEEP November 2022

Pictured above: Peggy Wall Lights in a Classic Room at Ĥotel Gramont

Gong’s beautiful wall lights help to create warm and stylish bedrooms at Hotel Gramont, Paris Chief Lighting Designer, Jo Plismy of Gong, is passionate about her designs and was delighted to work with Interior Designer, Aurelié Lambert on the refurbishment of the charming and eclectic Ĥotel Gramont, in the heart of the Paris Opera District.

have on hotel bedrooms, “Hotels are all about the experience for the guest and lighting is vital for helping to create the right atmosphere in a room. In most cases, the design will require several layers of lights including, floor, table, wall and pendants which all work independently. This not only helps in achieving the required relaxing and comfortable atmosphere, but also plays an important part in the lighting being functional too.”

When Aurelié Lambert was given the opportnity of re-imagining the 25 rooms at the Ĥotel Gramont, she knew that the lighting would play a key part and that Gong’s beautiful fixtures would help bring her vision to life. The brief was chic and eclectic, with a theme of travel and in the style of a cabinet of curiosities. Unique pieces paired with beautiful classic design were used to create rooms that were timeless, beautiful and comfortable. Jo Plismy has vast experience working with Interior Designers and knows just how much impact the lighting can

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Pictured above: Dino Wall Light in a Junior Suite at Ĥotel Gramont


EAT. DRINK. SLEEP November 2022

Hotel bedrooms usually serve a number of purposes from sleeping and reading, to dressing, relaxing and working, which means an array of lighting choices must be carefully considered. “Lights can also be used to help zone the space” comments Jo, “dedicated lights by the bed are needed for reading, while you may choose a table lamp for the desk and working area, and further brighter lighting for the dressing area, as well as general ambient lighting. All of these lights work together to create a beautiful overall layered effect and give the user the choice of creating little softer, relaxing pockets of light for a restful, romantic environment”. A combination of lights were used from Gong’s Wall Lighting Collection to provide perfect illumination for reading in bed. Jo explains, “Wall lights have an advantage over table lights as they don’t take up space on a bedside table. Many designs are also adjustable, allowing the user to direct the light to the exact place they want. The Peggy Bedside lights shown above and below feature a matt finish shade with a beautiful golden interior, which creates a lovely warm light. The bases are made of brass with an antique finish to give a high end look”. The rooms are now a delicate mix of subtle fabrics including linen, jute and velvet, paired with carefully selected objects from all over the world. The multitude of considered lighting options further elevates the interior style, ensuring each space is inviting and welcoming. Jo comments, “The Ĥotel Gramont is a little gem in the heart of the busy Opera district and the rooms have been beautifully reimagined and perfectly designed by Aurelié. She has cleverly used a blend of styles and era’s adding fun, quirky touches to ensure guests have an unforgettable experience. We are so pleased our lights are now a part of this stylish boutique hotel and that we have played a part in it’s beautiful decoration”. Jo Plismy works with architects, interior designers, hotels, restaurants and decoration shops throughout the world. Passionate about timeless designs, combined with high quality materials and expert craftsmanship, Gong’s focus is style with atmosphere. Custom orders are accepted.

Pictured above: Peggy Wall Lights in a Classic Room at Ĥotel Gramont

Pictured above left: Dino Adjustable Single Wall Light in biscuit, also available in black and white £295.00, right: Peggy Adjustable Wall Light in grey, also available in black, white, red, pink and teal £250.00

Images courtesy of Aurelié Lambert www.aurelielambert.com and Hotel Gramont www.hotelgramontparis.com

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EAT. DRINK. SLEEP November 2022

Kärcher UK launches SG 4/2 Classic steam cleaner Kärcher UK has launched its newest steam cleaner, the SG 4/2. The compact and easy to use steam cleaner features a water tank, steam generator and storage space for accessories, all housed in a unique all-in-one box design. Its practical casing ensures it is a flexible solution for use in different locations, for instance to clean kitchens or toilet facilities, or in supermarkets and shops, to clean counters and displays. The easy-to-transport, shock-resistant case, weighs just 7.5 kilograms and features extra storage space for accessories, ensuring the SG 4/2 Classic is ready-to-go when it is needed. The intuitively designed control panel makes the steam cleaner easy to use, with 4 bar steam pressure available within just 3 minutes. The built-in VapoHydro function supports those looking to move towards detergent free cleaning as it flushes stubborn dirt away with hot water for efficient results.

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The SG 4/2 comes with a built-in water tank that holds two litres of water. One and a half litres of fresh water are fed to the half-litre capacity boiler via a pump, as needed. In just a few simple steps – and without having to wait for the boiler to cool down – the freshwater tank can be refilled for uninterrupted cleaning. For extra flexibility, the steam cleaner case has a convenient carrying handle and there are also castors on the base of the machine, making it easier to move between locations. The two storage nets on the outer sides of the steam cleaner case are ideal for storing the power cable and any wet cleaning equipment after use. Thanks to its compact proportions and angular form, similar to a toolbox, the SG 4/2 Classic can be stored away neatly and conveniently in small spaces.

The accessories include a steam scraper and a flat brush, as well as other cleaning tools, such as a point jet nozzle or hand nozzle and a microfibre cleaning cloth. The attachments can be used to clean hard-wearing surfaces such as tiles or steel, as well as delicate materials such as ceramic or glass. The steam cleaner also comes with RM 511 decalcifying agent for initial treatment of the steam cleaner. The SG 4/2 Classic is compatible with a wide range of other specialist accessories, such as the floor nozzle with slats or the textile care nozzle, making it a truly versatile solution.


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EAT. DRINK. SLEEP November 2022

Hoeller Launches New Innovation in Buffet System Technology A new innovation that allows operators to alternate between hot and cold buffet service throughout the day while using exactly the same plate has been engineered by Hoeller Manufacturing, the international designer and manufacturer of bespoke buffet systems.

colour and function, often within very tight budgets. A feature of its systems are low profile cooling and heating generators that are not only very quiet but also take up less space under the counter, leaving more room for a better customer/operator experience.

The new technology overcomes one of the biggest challenges facing operators in selecting a new buffet system: how many hot plates do they need; and how many cold. Getting that balance wrong restricts the service they can provide to the guest/diner.

Its systems are all produced to the highest (H3) hygiene standards and can accommodate 304 stainless steel, Dekton, Gorilla Glass, ESG glass and a range of other quality, yet cost-effective materials. Standard products in GN sizes are also available.

With Hoeller Manufacturing’s innovation, however, operators can have the best of both worlds: all hot plates, all cold, or a mixture of the two depending on the service of the day. It means that a buffet system with a particular lunchtime option can be easily transformed to accommodate an evening menu, and vice versa. The flexibility comes from the plates themselves that can operate in the range between +140°C (hot) to -5°C (cold). They are also extremely fast to heat up or cool down, taking minutes not hours, thus again giving chefs flexibility in service. They take 30 minutes to go from hot to cold and less than 15 minutes for cold to hot. In addition, the buffet counter and cabinet, and the lighting and the heat bridge can also be further customised. Joachim Hoeller, Founder of Austrian-based Hoeller Manufacturing, says his business pursues a mission of ceaseless innovation: “We aim to take the consultant’s and owner’s perception of a buffet system to another level, where we innovate and engineer solutions that are practical, meaningful and flexible. “When space is limited, giving chefs and operators the flexibility of being able to create either a hot or a cold buffet system, virtually at the flick of the switch and using the same plates, removes a major headache and delivers greater choice.” Hoeller Manufacturing delivers customised systems from its facility in Amstetten, Austria to any size, design, material,

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