Restaurant Update - February 2023

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a fresh approach to laundry with new Miele equipment powered by biomass See inside...
The latest news, products and services from the restaurant industry, for the restaurant industry UPDATE
February 2023 RESTAURANT

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.

Scaling up

Initially Daylesford had laundries across two different sites, equipped with several small Miele machines, and the team outsourced the majority of the linen from its holiday cottages. However, as the business continued to grow, the on-premise provision struggled to keep up with demand.

Will Dennis, Head of Sustainability at Daylesford, commented, “Every single part of our business, from our kitchens through to our spa and our holiday cottages, produces laundry in some form. It’s important for us that every single customer experiences the same high standard when they come to Daylesford, whether that’s having their meal cooked by a chef in pressed whites or visiting our spa with a lovely clean bath towel and robe.”

The team wanted to bring all the laundry in-house and into one unit so they could more easily manage quality standards while saving on costs and cutting transport emissions. In line with the business’ core values, it was key that the new laundry solution was as sustainable as possible and capitalised on the energy produced from the biomass boiler.

The solution also needed to be reliable and durable enough to help Daylesford get through the 1000kg of washing generated each day and operate non-stop between the hours of 6am and 10pm. As well as being able to turn around large volumes of laundry, the team also needed to be able to rely on the equipment to deliver the consistently high standards expected by their guests.

Will commented, “Most people think that sustainability and luxury can’t coexist, but we disagree. If we can provide both by producing laundry to a very high standard in a sustainable way, using renewable energy sources like biomass, our customers can enjoy their time at Daylesford without worrying about the environmental impact.”

Seeking a sustainable solution

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; “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 15 years 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.”

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, two of which were the new Benchmark PDR944 vented dryers, which recycle pre-heated process air and boast low energy consumption.

However, connecting the laundry equipment to Daylesford’s biomass boiler was unchartered territory.

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 completed in just a couple of days.

Reaping the benefits

Since the installation, the team at Daylesford is better equipped to cope with demand. Charlotte Bloor, Assistant Facilities Manager at Daylesford commented, “The capacity provided by the Miele machines means we can get through so much more. We’re able to stay on top of our laundry, which is key as we continue to grow as a business.

“The machines are incredibly user-friendly, and the new additions, like the touchscreen language settings, are incredibly useful for our international laundry employees.”

Other features of the new machines also lend themselves well to Daylesford’s sustainability commitment. The washing machines feature a honeycomb drum, which takes gentle care of fabrics and ensures they last longer and don’t have to be replaced as often, resulting in less waste to landfill. The machines have a range of specialist programmes tailored to different items, which optimise the spin speed and moisture levels to deliver the best result and reduce the amount of time the items need to spend in the tumble dryer, ultimately improving productivity and energy efficiency. The washing machines also feature an automatic dosing system which ensures only the necessary amount of detergent is added to each cycle, preventing unnecessary overuse of washing chemicals.

Will commented, “The aftercare service provided by Gillman’s is exceptional. They’re always on hand to help should we need them, and they really look after their employees. We’re working with the same engineers as when we first started using Miele machines 15 years ago!”


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February 2023 Dan Draper Publication Manager 01843 580460 Adele Roberts Editorial 01843 595818 Jodie Little Managing Director 01843 593868 Contact Us
Photo credit: John Fornander

CAMO launches virtual restaurant platform CAMO Eats

CAMO Eats provides a range of restaurant options which guests can order, with zero service or delivery fees, directly to their room.

Additional features are available, such as Order Ahead, Group Ordering, and Mix-and-Match which allows guests to select different menu items from six to 10 restaurants.

The restaurants available on the platform are developed in-house.

There are currently nine brands in Anaheim on CAMO Eats: Rice, Meet Noodle, CAMO Pizza Co, Mixtape Nachos, Fork and Figs, Flora Burgers, Mexa Boca, Clucky Rooster, Smash and Sauce, and Mighty Bitey.

“We are absolutely blown away with the success we’ve seen with CAMO so far,” said Kevin Rohani, founder and CEO. “What we’ve created with CAMO is an enhanced version of traditional third-party delivery platforms like Uber Eats catered specifically to hotels and

their guests’ experience. We already knew this would be a game-changer for the hospitality industry and are truly humbled by the outpouring of positive feedback and praise we’ve received from our customers and partners as well as the meaningful revenue we’ve generated for our hotels.

“For decades, so many hotels have been unable to evolve and innovate their dining experiences at the rates guests expect,” Rohani continued. “We’ve been caught in this vicious loophole – guests are unhappy with limited dining and room service options at hotels, turning to thirdparty services like Uber Eats, getting hit with insanely high delivery and service fees as a result, and ultimately taking revenue away from the hotel –until now.”

Travellers, residents, and businesses in the area who want a sit-down dining experience can also visit CAMO’s virtual food hall, Oasis Food Hall, located directly next to Disneyland in the Desert Palms Hotel. The food hall combines kiosk ordering with front-of-house staff.

CAMO plans to introduce a range of new services and features as well as develop additional restaurant brands in 2023.

Hospitality tech startup CAMO has introduced a virtual room service product, providing various third-party delivery platforms the opportunity to supply hotels in Anaheim, California.

Gino D’Acampo to open new restaurant in Leeds

Gino D’Acampo is opening a new Italian restaurant and bar at the Leeds Marriott Hotel. D’Acampo’s latest project is an investment of £1.5m in the new venue opening this spring, and creating 52 new jobs.

Designed by Bernard Carroll, the 160-seater open plan restaurant will feature a marble bar complete with lounge area, a cicchetti bar, deli, and outdoor terrace.

The restaurant will be open all day, every day for breakfast, brunch, lunch and dinner until late. Guests of the hotel will also be able to enjoy in-room dining prepared by the restaurant.

For those looking to host large parties and bespoke events, Gino will also be providing the cuisine in the Marriott’s inviting banqueting and meeting spaces.

The menu, designed personally by Gino and his esteemed team of chefs, will be fitting for its location, encompassing classic Italian dishes with a real focus on quality and ingredient provenance. He promises to raise the bar for Italian dining in the culinary city.

The restaurant is Gino’s sixth opening in less than two years. It

follows openings in Manchester, Newcastle, Liverpool, London, and Alderley Edge, and is part of his strategy to open further upmarket restaurants in major UK and affluent suburbs. He has also hinted he is soon to announce his first International location.

Speaking on the announcement, Gino D’Acampo said: “I couldn’t be more pleased to announce plans for Gino D’Acampo at Leeds Marriott Hotel.”

“I have a long relationship with the city having opened one of my first restaurants in Leeds almost eight years ago and I’m thrilled to return with the opening of my new upmarket Italian restaurant and bar, which I promise will be something else.

”We’ve been looking for the perfect location for some time and at Leeds Marriott Hotel we have found it.”

Alan Malloy, General Manager at Leeds Marriott Hotel, said: “We are thrilled to be working with Gino and

his team and can’t wait to welcome guests this spring.

“Our goal is to bring the very best choice in upmarket dining to our hotel guests and local audience. Our partnership with Gino D’Acampo could not be a better fit and we are looking forward to the opening of this fabulous restaurant and bar in the heart of our hotel.”

Frank Croston, CEO of HamiltonPyramid Europe, who act on behalf of ownership, commented: “We are delighted to have secured this exciting partnership at the Leeds Marriott Hotel with Gino D’Acampo Hotels & Leisure and believe that the synergies with the Marriott brand and customer will represent a “winwin” solution for all stakeholders.”

Guests looking to be amongst the first to hear more about Gino D’Acampo, Trevelyan Sq, Boar Lane, Leeds are invited to join Gino’s exclusive loyalty and rewards app –Gino Rewards, available to download at the App Store or on Google Play.

PAGE 5 Industry News

Flat Iron to open in Kensington

Located on Young Street, the restaurant borders Kensington Square and is just a short walk from Kensington Gardens and Hyde Park.

The ‘Flat Iron’ steak – a cut taken from the often under-used feather blade of the animal, known for its rich flavour and tenderness – will stay centre stage, joined by Flat Iron’s well loved selection of sides, including crispy bone marrow garlic mash, truffled macaroni cheese, creamed spinach and beef dripping chips. A rotating board of beef specials, including the much-loved smoked chilli cheese burger, Scottish bavette and the Flat Iron sirloin will also be available at the Kensington site.

Flat Iron group has its own herd of cattle, reared by British farmer Charles Ashbridge in Thirsk, Yorkshire. Head of beef, Fred Smith and the team have worked closely with Ashbridge to revive and perfect rare and native breeds, and ensure the best-quality steaks in the restaurants.

team behind Flat Iron will open a new restaurant in Kensington in March –a 90-cover venue that will continue Flat Iron’s commitment to serving the best-quality and great value steaks.

Wiper and True Taproom

& Brewery

Bristol based multidisciplinary design studio, Studio B partnered with Independent brewery Wiper and True on their second taproom in Bristol, to provide the most welcoming, inclusive drinking experience for all visitors. Speaking about the project, Studio B founder Kyle Clarke says, We were approached by the Wiper and True team to see if we would be interested in designing & delivering their new 5000sq/ft taproom with a further 7000sq/ft of outside space, set within their state of the art brewery they were planning to build in Old Market, Bristol. The answer was quite an easy YES! After a brief pitching process Studio B was selected by a hugely well organised, motivated and aligned W&T team to deliver their vision.

Over a fairly intense three month design phase which was full to the brim with ideas and passion for making a brewery that was as open and inclusive to people from all walks of life as possible, escaping the typical overly masculine trend that has been dominating the brewery scene for the past decade.

Some of the biggest parts of the projects were the 18m steel and glass dividing wall that we designed to separate the taproom from the brewery, the two new openings we cut into the side of the building to bring more natural light into the space and the super inclusive, completely reworked unisex toilets that we squeezed into the space. Working with the Wiper & True team was an inspirational process, they never took their eyes of the prize despite what challenges we faced or allowed their unwavering moral compass to slip off their true North.”

The venue aims to provide an experience that is accessible - and enjoyable - to as many people as possible. There is level access throughout, a large section of dropped height bar for wheelchair access, and an accessible toilet. There are accessible car parking spots, and there will always be plenty of seating with moveable furniture and low-height tables reserved for wheelchair access. Wiper and True have a large print drinks menu available, and some of the venue signage is printed in braille. The bar staff are all trained to look out for anyone who may face communication challenges, and will always do their absolute best to ensure that everyone can comfortably order a drink in a way that suits them, and then enjoy the venue.

PAGE 7 Industry News

YOOBIC, the innovator of the all-in-one Frontline Employee Experience Platform, today announced the launch of YOOBIC Communities, a powerful expansion of the YOOBIC app designed to enable companies with frontline workers to drive engagement and give employees a shared space to build collaboration, camaraderie, and a sense of common purpose. The feature launch cements YOOBIC’s place as the premiere Frontline Employee Experience Platform (FEXP) for today’s most demanding distributed enterprises.

YOOBIC’s game-changing mobile app is already trusted by 350 global brands including top restaurants such as BurgerFi, BChef and Urban Plates. The Communities feature empowers frontline teams to easily create common-interest networks and design and launch their own micro-communities within the organization. The result: organic team building based on meaningful friendships and rich new opportunities for mutual support, collaboration, and innovation.

YOOBIC Communities Give Restaurants a Secret Weapon to Combat Employee Turnover

With employers still feeling the impact of the Great Resignation and broader labor shortages, YOOBIC Communities offers an important tool to create engagement and boost employee retention. According to Gallop’s State of The Global Workplace 2022 report, only 21% of workers are engaged at work. Research shows that employees want to feel like they belong and they are part of something bigger than themselves. That is exactly what YOOBIC’s Communities feature delivers—giving frontline teams a real stake in their organizations and the ability to shape and take ownership of their company’s culture.

YOOBIC Communities is an engagementdriving tool for a generation of digitalnative workers raised on social media. The results have been striking. In the Beta test group, weekly logins increased by 33% per user. Employees were also markedly more engaged with the platform, Communities drove 43% more engagement than the top-down digital Newsfeed, which already was achieving great results. These numbers show targeted engagement and employee experience are drivers in adoption and usage of digital tools for frontline workers.

“At YOOBIC, we know that meaningful employee engagement is the key to boosting employee morale and performance—as well as the agility, resilience, and profitability of the organization as a whole. The Communities feature was designed to organically elevate that engagement and bring frontline teams together in a powerful and effective way,” stated Fabrice Haiat, YOOBIC CEO and co-founder. “Our app is the critical space where workplace orchestration meets employee experience, and as the category-defining FEXP innovator, we’re determined to keep pushing the boundaries of what’s possible for the success of our customers.”

Frontline employee experience software pioneer unveils brand new features to boost morale, build a culture of community, and keep employees engaged
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Award-winning tapas group serves up a tasty opportunity for London restaurateurs

The Tapas Room, which offers a tapas menu and specialist wine recommendations, was established in 2017 in Tooting Broadway Market by founder Paul Belcher.

Since then, it has grown to three restaurants operating as separate limited companies, with opportunities to grow further if the new owner wishes.

The popular chain, which is on the market with Hilton Smythe Business Advisors, has an ethos of individuality for each of its restaurants, allowing them to grow as separate entities while under a recognisable name, supported by an experienced marketing manager and excellent management and chef teams.

In addition to regularly being voted Diners’ Choice on OpenTable, in 2021, the group took home the Decanter Best Spanish Retailer Award (UK) and this year launched its own app to encourage repeat custom and loyalty.

All sites have made a strong recovery from the pandemic, with significant profits and considerable turnover in each restaurant.

Owner Paul Belcher said: “The Tapas Room will be an excellent investment for someone looking to realise their dream of owning their own restaurant group, or for an established hospitality owner.

“Our model of allowing each restaurant to grow its own personality while remaining part of the group is one of the many reasons why we’ve been so successful. I’ve personally supported each of the manager and head chef teams and seen them bring a unique spark to each site.

“Building up The Tapas Room from its roots in Tooting has been a labour of love, and I’m committed to working closely with whoever takes the

reins to make sure that they can continue building the brand with my support before I hand it all over. I can’t just walk away when the deal’s done!

“Hilton Smythe has been incredibly supportive in managing the sale and I look forward to meeting the next person in The Tapas Room’s story.”

Gareth Smyth, CEO of Hilton Smythe Group, said: “South London is prime location for hospitality and an award-winning, wellestablished brand like The Tapas Room would be a feather in anyone’s cap.

“There has, of course, been turbulence in the hospitality sector, thanks to the pandemic, but The Tapas Room has not only survived but has thrived in a post-COVID world, with each site bouncing back and showing a significant increase in both turnover and profit.

“Interested parties have the added bonus of an extended period of support from the group’s founder, Paul, who has committed a period of at least six months to do a full handover, where he’ll share his expertise and knowledge. It’s a superb opportunity for the right person.”

Further details about the sale of The Tapas Room can be found here

An award-winning restaurant brand in South London could serve up a mini empire to an experienced entrepreneur or foodie with a dream of success, when its current owner steps down due to family commitments.

Choose american craft beer for iconic events this month

On Sunday 12th February America’s most iconic sporting spectacle, the Super Bowl takes place in Glendale, Arizona. It’s one of the most watched sporting events in the world and a legendary symbol of American culture. Every year the amount of games the NFL play in the UK is increasing and with it the growing UK fanbase. Despite being aired at the late time of 11.30pm the opportunities for a full-blown American themed dining experience in the run upto the game should not be overlooked. Here are a few ideas:

• Hot and spicy chicken wings with a clean, crisp and refreshing American craft lager that will calm the heat of the spices

• Pulled pork sliders with an American IPA, a perfect match allowing the tropical or citrus fruit hop notes to complement the flavour of the meat

• BBQ ribs with brown ale that will echo the favour notes of the sweet, sticky barbecue sauce and add another dimension

• Chili with an imperial stout or barley wine that will stand up to the fiery intensity of the ingredients.

• Nachos and dips. An American pale ale that’s not too bitter or hoppy would be the ideal partner for snacks

Valentine’s Day (14th February) falls on a Tuesday this year and American craft beer with its wide spectrum of flavours and huge versatility is the perfect partner for almost any dining experience including a romantic dinner for two. The beer drinker is becoming increasingly diverse and many women enjoy beer as much as men.

It’s worth stocking genuine American craft beers because they regularly prove they are among the best in the world by winning medals at prestigious international beer competitions judged by panels of experts. In three recent competitions around the world, American craft beers won a total of 85 medals between them. American craft brewers are known for their innovation and creativity and continue to lead the word in the production of high quality, stylediverse beers.

In the UK American craft beer can be found at national wholesalers or direct from on line retailers such as Athletic Brewing, or the Cascade Club. Chefs and restauranteurs are invited to make use of the free resources available on or

February sees two important opportunities for encouraging footfall on quieter nights of the week, as well as the chance to create a point of difference on your menu and add value with American craft beer.

LEDFlex lighting solutions bring elegance to destination dining

Located on a westward meander of the River Thames, Scott’s new Richmond location brings decadence and old-world elegance to destination dining. Guests are greeted with glamour at the stately terrace for alfresco dining on the banks of the Thames, the opulent champagne and crustacean bar and a dazzling dining hall set across two floors. Scott’s prides itself on providing service that is as exceptional as the food, sharing the heritage and experience of its famous original location in Mayfair.

Creative lighting studio 18FIFTY specified bespoke lighting solutions from leading lighting manufacturer LEDFlex Group, to create an elegant ambience which elevates the classic character of the interior and respects the Scott’s legacy. LEDFlex Lumen Line 176 in 2100K to 2300K was placed in coffers throughout the ground and first floor, welcoming guests by washing them with a warm and inviting golden glow. To flexibly illuminate the ground floor cornice detail, 18 FIFTY selected Nano Flex HE, the narrowest flex in the range by 4mm in 2400K. The luminaire flawlessly accentuates the impressive architectural design of the ceiling, adding to the grandeur of the restaurant.

The decadent golden bar is dazzling through homogeneous illumination with the use of Ultimo Neon Silicone in 2200K, casting glittering reflections on glasses and bottles, creating a bejewelling gem in the corner of the room. The shelves are backlit using Nano Flex 180 in 2400K, a sleek and minimal solution perfect for showcasing each display in an intricate manner, exquisitely highlighting each glass and product. The basement ladies’ restrooms are softly illuminated with Ultimo Neon Silicone in 2200K, and the basement gentleman’s restrooms are subtly lit with Ultimo 16 Neon Silicone in 2700K, to create a relaxing and private environment. The ladies restroom vanity mirror is illuminated with Nano Flex 180 in 2400K, creating a stylish and balanced light source for ladies when applying makeup.

The lighting design has been carefully considered from the top to the bottom of the space to evoke a sense of elegance and comfort throughout. The lighting cleverly elevates the dining experience and accentuates the architectural design and interior of this fine restaurant, upholding the renowned Scott’s legacy and adding a stunning addition to the brand.

Project credits: Lighting Design: 18FIFTY Project Location: Richmond, London Client: Caprice Holdings Design: Cantor Masters & Caprice Holdings ID Contractor: WFC Photographer: Gavriil Papadiotis
Scott’s, Richmond

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New Lighting Designs for On-Trend Hospitality Interior Design

Research has shown just how important interior design is to consumer spending habits and wellbeing when it comes to hotels and restaurants. Industville’s lighting is designed not just to furnish the room but to define it. With a new trend of modern, sleek, industrial style interiors, their new lighting designs are perfect for creating this elegant, sophisticated look in any establishment.

Having worked on countless interior projects for hotels, restaurants and bars, Industville knows only too well how much interior design can shape the customer experience. They also appreciate that commercial interior design is constantly changing and evolving as Marketa Rypacek, MD at Industville comments, “Gone are the days of the obvious factory-like raw copper pipework and exposed bricks as we welcome a new era of ‘Modern Sleek Industrial Style’.

She continues, “Industrial design has evolved beautifully over the last few years and blended nicely into many other interior design styles, enhancing each one with its rough but sophisticated edginess. We pride ourselves in listening to our customers and reacting to market trends and we saw our lights being used in a number of very broad interior styles, from scandi and botanical to maximalist

and boho. From being in the industry for many years we had seen before how adaptable the industrial style is, and with this in mind the new designs were created to contribute to an even greater range of styles and applications. The new lighting collections are sleek, elegant and contemporary, whilst still giving a nod to the very best of our industrial design heritage.”

NEW Opal Lighting Collection

Industville’s new Opal Lighting Collection radiates style in a minimalist, understated fashion. The new Opal Glass lights exude a timeless elegance, making them ideal for all kinds of eateries from stylish vibrant coffee shops to contemporary restaurants. The subdued lighting effect they create also makes them a great choice for anywhere that needs a relaxing atmosphere such as secluded, romantic restaurant tables or hotel bedrooms. The ethereal white shades pair beautifully with many of Industville’s light holder styles, and designers can choose from the Dome, Schoolhouse or Globe shaped shades, all of which look stunning in the new opal glass.

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Karakuri automates restaurant fry lines with new /FRYR Robot Family

Its /FRYR™ fry lines are intelligent, high-precision frying solutions that help restaurants save time and reduce waste while ensuring perfectly cooked fried food is available anytime.

The /FRYR210 system is the first in Karakuri’s range of automated fry lines. It combines robotics and real-time data analysis to provide restaurants with optimal fried food production of up to 130lbs/60kg of french fries per hour. Simultaneously, /FRYR210 improves food quality and consistency by ensuring the SOP is adhered to 100% of the time.

“Every restaurant knows that serving consistently great food keeps customers coming back for more,” said Barney Wragg, CEO and co-founder of Karakuri. “Our /FRYR automated fry lines are game changing for QSR and fast casual restaurants. They strike the perfect balance of food, people and intelligent automation, allowing restaurants to deliver expertly

fried food with total consistency and availability, at a price point that works for their bottom line.”

About Karkuri /FRYR

The /FRYR family combines the company’s innovative hardware and software to ensure increased throughput, consistency, and quality - from freezer to scoop.

Key /FRYR benefits include:

Food waste reduction: Karakuri’s patented /APC™ automated portion control technology enables /FRYR to prepare variable basket volumes, ensuring fry baskets are filled with exactly the right amount of product to perfectly match restaurant demand.

Maximised operation efficiency: / FRYR provides real-time monitoring and prediction of frozen food levels, alerting staff in advance when frozen produce needs refilling to help avoid costly delays.

Reduced energy consumption and increased oil lifespan: /FRYR offers dynamic, real-time temperature control of the entire system, from freezer to fry well to scoop.

Easy installation kitchen layout: /FRYR uses less floor space than traditional lines and utilises existing extraction and fire suppression systems. The fry lines can be installed overnight to easily replace traditional fry lines with no interruption to kitchen operations.

/FRYR210, available today via Karakuri’s Performance Partnership business model, starts at $2,100/month. To learn more, sign up for a Free Trial.

Perfect fries will always be available to consumers thanks to a new automated fryline system unveiled by Karakuri, the company revolutionising quick service and fast casual restaurants with intelligent, robotic kitchen automation.

Partnering with BioVate Hygienics, Sybron has developed a range that replaces harmful, nonrenewable chemicals with adaptive biotechnology that cleans, disinfects and protects.

The SyBio products combine probiotic, enzyme and plantbased ingredients to maximise performance with minimal environmental impact. The range consists of concentrated cleaners, sanitisers and detergents delivered through wall-mounted dispensers for optimal dosage control.

“BioVate Hygienics has pioneered biotechnology-based cleaning products and shares our passion and forward thinking for sustainable cleaning and the development of green cleaning methods,” explains sales and marketing director, Sybron, George Mason. “Our objectives are to deliver environmentally friendly products that provide safer applications and improved performance along with reduced costs.

“Our partnership with BioVate Hygienics provides the expertise and innovation to develop an extensive

and diverse range. Developing our own range has given us more control to deliver specialist products for every cleaning requirement, as well as the opportunity to offer a superior cleaning performance that is cost effective and with minimal impact on the environment. All products are highly concentrated formulas, which based on cost-in-use figures provides a 15-20% saving against other ranges.”

SyBio uses plant-based & biobased surfactants, utilising the latest biotechnology and has 30 times more actives than any other biotechnology-based cleaning range. What is more, using SyBio provides long-term protection. After use, SyBio leaves a layer of good bacteria that protects surfaces against dirt and pathogens for up to 30 days.

“The more you use SyBio, the cleaner and safer your environments become,” explains George. “Using

naturally-derived ingredients reduces toxicity compared to traditional chemical-based cleaning products. Using science-based biotechnology increases performance and sustainability across your cleaning protocol. SyBio’s concentrated formula also brings cost efficiencies along with a huge reduction in plastic.”

Sybron’s biotechnology products are non-hazardous in their ready-to-use format and are UK- manufactured in line with Sybron’s core values of moving traditional cleaning forwards to be more effective, safer and sustainable.

“Our dedicated teams work with customers to offer the best cleaning products specific to their business, including complete installation of dispensers and ongoing support,” concludes George Mason.

For more information go to

Sybron, a leading UK supplier of cleaning, hygiene and catering products to some of the largest names in hospitality, has launched its first own brand with SyBio, a range of biotechnologybased cleaning products.
Sybron launches first own brand with new biotechnology cleaning range – SyBio
a sheltered, outdoor seating area
for your business
year? parasols, retractable roofs, awnings / / 01352 751 889
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increased revenue
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• increased
• improved
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• no need for costly extensions • better competitive advantage • free promotion with branding
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satisfaction • space to host functions/events
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• improved reviews • more impactful aesthetic some benefits of sheltered outdoor areas:

Gong’s Beautiful Wall Lights Help to Create Warm and Stylish Bedrooms at Hotel Gramont, Paris

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 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.”

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 Hotel Gramont, in the heart of the Paris Opera District.

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”.

Images courtesy of Aurelié Lambert and Hotel Gramont

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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.

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