Restaurant Update - May 2021

Page 1

RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry May 2021

Is biophilia the key to success postlockdown? see p21

Where do you go to source bespoke handmade garden furniture? see p11

• BAR • TECH • FURNITURE • KITCHEN •


­

­ ­ ­


THINK DESIGN

THINK HOMAPAL Over the years, hardly any other material has proven its worth in interior design to the extent in which the laminate has done. Looks, feel and function ae combined to get the interplay of elements into all-embracing spatial concepts in a way that couldnt be more natural

Above all, it has always been the genuine- metal coated laminates and magnetic boards that are associated with the HOMAPAL name. Yet being the scenes in Herzberg, many more variations of this modern material are created and produced.

It provides architects, carpenters and joiners in furniture-making and interior designs with the basis for producing the last word in creative design - in doctors' surgeries, bars, hotels, clubs and restaurants, on cruise ships and in shop fitting.

www.deralam.co.uk Southern Depot:

Exclusive Distribution in the UK:

Deralam Laminates Limited Head Office: West Coast Park, Bradley Lane, Standish, Wigan WN6 0YR

T

01257 478540

F

01257 478550

T 01257 478540

All images provided by HOMAPAL©

F 01257

Units 10 + 10a, Foster Avenue, Woodsite Park , Dunstable Beds LU5 5TA

Midlands Depot: Crowcrofts Road, Newstead Industrial Estate, Trentham, sales@deralam.co.uk Stoke-On-Trent, Staffordshire 478550 E sales@deralam.co.uk ST4 8JA

E


Stunning Handmade Garden Furniture brought to you by UK based Solid Oak Hardwood Furniture.

Contact us sales@solidoakhardwoodfurniture.com Telephone: 01429 890808 Solid Oak Hardwood Furniture (Southern) Limited, 8a Park View West Industrial Estate, Hartlepool, Cleveland, TS25 1PE

www.solidoakhardwoodfurniture.com


The Black Concrete Restaurant and Bar p6

May 2021

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry May 2021

Claire Blakemore Publication Manager claire@restaurant-update.co.uk 01843 580460 Jodie Little Managing Director jodie@jetdigital.co.uk 01843 595818

Is biophilia the key to success postlockdown? see p21

Where do you go to source bespoke handmade garden furniture? see p11

• BAR • TECH • FURNITURE • KITCHEN •

www.restaurant-update.co.uk

Taylor Owens Editorial Assistant taylor@restaurant-update.co.uk 01843 267 690

Contact Us

RESTAURANT


RESTAURANT

UPDATE

The company, which was founded in Brighton in 2015, has secured the former Dough Pizza Kitchen site at 75-77 High Street in the Northern Quarter. It will be the first site in the north of England for Purezza, which also has sites in Bristol, London, and Hove.

Vegan chain Purezza to open first Manchester restaurant

Tim Barclay, co-founder and co-owner of Purezza said: “Manchester has been on our agenda for years now. We’ve had more requests to open in Manchester than any other city in the UK, and it’s truly a pleasure to honour those requests and to finally make it happen. We’re really excited about this, and we can’t wait to welcome you through our doors.”

4 PAGE Industry News

Last year Purezza secured a £2.4m investment from London’s MVK group towards its expansion. The group has developed its own range of vegan cheese for its restaurants, and will open a factors in Brighton and Hove to provide its cheese and pizzas to retail later this year.


Chef Daniel Calvert announces exciting new project opening in Tokyo this summer Surrey-born Chef Daniel Calvert is to launch a brand new restaurant, Sézanne, at Four Seasons Hotel Tokyo at Marunouchi this June. Named after a small city in the ChampagneArdenne region, the restaurant will showcase technique-driven French cuisine, with a focus on classic flavour profiles featuring produce from across Japan. Calvert will oversee the boutique Hotel’s entire food offering with a more casual bistro bar also opening. Previously Head Chef of Belon in Hong Kong, Daniel won the restaurant a coveted Michelin star within two years of opening, making him Hong Kong’s youngest Michelin-starred chef. In 2018 the restaurant reached No.4 on Asia’s 50 Best Restaurants List. Prior to moving to Hong Kong, Daniel trained at three Michelin-starred Epicure in Paris and Thomas Keller’s Per Se in New York where he stayed for five years, holding the position of sous chef for three. Set against spectacular views of Marunouchi and Tokyo Station, the 40-cover restaurant will also feature an extensive champagne list with an eclectic range of vintages available by the glass. Poised to

become a go-to for epicures in Tokyo, Sézanne will offer a dynamic, technique-driven tasting menu in a refined yet approachable ambience. Elwyn Boyles, former Executive Pastry Chef at Per Se, also joins the restaurant’s brigade. Daniel Calvert commented, “I’ve always been drawn to Tokyo so to be given the opportunity to work here is really every chef’s dream. I want to make sure that the highest quality is felt across the board, so whether you’re having breakfast in bed, a working brunch or a celebration dinner at our flagship restaurant, Sézanne , you can expect an impeccable standard of food and drink, along with deeply personalised service. It’s the smallest Four Seasons property in the world, and you can really feel that personality and sense of place throughout”. The Hotel’s food and beverage outlets are currently undergoing a dramatic renovation project led by Daniel in partnership with acclaimed interior designer, André Fu. Reservations for Sézanne will open in May 2021.

Industry News PAGE 5


RESTAURANT

UPDATE

The Black Concrete Restaurant and Bar / RENESA Architecture Design Interiors Studio The latest product of RENESA ARCHITECTURE DESIGN INTERIORS STUDIO showcases a new typology and twist to the existing definition of a speakeasy in an oriental design setup. Walking in on a non-visible arch but not an invisible one, hidden, through a dramatically lit glass brick and mirror curtain, a den, a dualist dream, a cave. This clandestine nature was the starting point of the project, how to realize a cocktail bar, A modern speakeasy, with intimacy and unadulterated textures. The black concrete, by Studio Renesa was the consequence of a dialogue between a speakeasy and design; The result is a game of mimetism with the material, playing hide-and-seek with the constraints of the place. As you first venture through the glass brick entry, the first impression is that of a mirage created by a reflective mirror staircase with pendant lights hanging at different lengths. Right ahead is a black curtain, which separates the world of hidden encounters from the dinner area upstairs. Behind the curtain, the “cocktail cave” is much more industrial meets underground in appearance. The first ‘lair ‘of the concept is the divide between the two raw materials;grey and black concrete that visually consolidates the space.

The trapezoidal space, divides the infusion bar to the cocktail bar which in turn features foldable tables and bar stools to free up the space as the night progresses. The infusion bar enjoys a more mellow vibe with comfortable seating and intimacy. The striking aspects of this floor are the curved seating area shelled out of the existing structure and the glass brick smoking room that provides silhouetted and tainted views of the cocktail bar. Adopting a theme of twists in terms of monotones and contexts, the second ‘lair’ added character and intrigue by carefully chosen fluted glass and slip openings in the wall defining the sushi and sake bar on the second floor. As one floats up the spiral staircase, in awe of the materiality, the sushi bar is a live station with high seating overlooking the double height space. The adjacent side features the formal dining area which has a more subtle yet dimly lit vibe for close gatherings. The third and final ‘lair’ serves as the clandestine entry, opposite the kitchen and storage, a visitor finds himself in front of a private dining concealed within the wall, put forward as an undisclosed hideaway. The disguised façade is created through the fictional narrative as to transport visitors away from their normal, everyday lives and involve them in the company of good friends and well-crafted cocktails for a few hours. In conclusion, the project is an antithesis: Made out of glass blocks, silver sheets, and wood, invades the space to unfold, deploy, and flip itself on the walls, the floor, and the ceiling giving rise to acocktail bar. Arranged in a rectangular array of fluted panels, in line with the black arcade, merging into the next space diagonally - the design with conical lights and plants suggests a sanctuary, an escape: Lair.

6 PAGE Industry News


ON A ROLL:

Shelley Sandzer Secures Second London Site For Gordon Ramsay’s Street Burger

Specialist property advisor in the hospitality sector, Shelley Sandzer, has announced the leasing of 24-28 Charing Cross Road in the heart of London’s West End to Gordon Ramsay’s Street Burger. The new 2,070 sq ft restaurant, spread over two floors, was designed to create an inviting and relaxed atmosphere, with street art inspired feature walls. The restaurant is set to open in April utilising outdoor seating. Street Burger debuted in St Paul’s in December 2020, with the new Charing Cross Road site the second for the brand in the capital. The menu will focus on seven statement burgers, with meat, vegetarian and vegan options. Made with ingredients sourced from UK providers and perfected by Gordon Ramsay over the course of the last 18 months.

Nick Weir, Co-Managing Director at Shelley Sandzer, who acted for Landlord Gascoyne Holdings, said: “Coming from one of this generation’s most revered chefs, there’s no doubting the quality or credentials of Street Burger, and Chef Ramsay’s investment in the industry at this most challenging time is vital. Charing Cross Road runs right through the heart of London’s West End, and this site therefore needed a really strong brand that could play its role in bringing vibrancy back to the capital. Street Burger will do just that and their signing a vote of confidence in the West End.” Shelley Sandzer represented the landlord, Gascoyne Holdings.

Industry News PAGE 7




RESTAURANT

UPDATE

creating a more comfortable al fresco dining area for your customers to enjoy – just in time for summer. When considering your outdoor furniture, NBB recycled plastic is the perfect choice, as the material looks like timber but can last outside all year round without the need for annual maintenance. All our furniture is offered at competitive prices and comes with our marketleading 25-year warranty! It is extremely hard wearing, guaranteed never to split, chip, crack, or rot, and the non-porous properties make it easy to clean between uses. In fact, recycled plastic can last up to 5 times longer than its timber equivalent! The longevity of recycled plastic means that it is the perfect cost-effective alternative for use within the restaurant and catering industry, where heavy use is expected following the further easing of restrictions.

Being Outdoors Is The ‘New Normal’ Release Your Outside Potential With Eco-Friendly Recycled Furniture That’s Guaranteed For 25 Years! During the current pandemic, businesses the nation over are having to take unprecedented action to protect staff and customers from the threat of Coronavirus. Now that the nationwide restrictions are being gradually eased, ensuring your outdoor spaces are fit for use has never been more crucial as we adjust to life in the ‘New Normal’. It remains highly likely that strict social distancing practises will be an operational requirement for the foreseeable future, so introducing furniture outside to make better use of your available space is a great way to stay compliant with government regulations, whilst

10 PAGE Outside Furniture

Furthermore, we are an accredited member of the Made in Britain organisation. Most our products are manufactured in Poole, Dorset, and sales of our products have recycled over 33 million milk bottles to date – saving them from further cluttering UK landfill or polluting the ocean. Not only does our recycled plastic furniture look great, but it has also helped many happy customers achieve their environmental goals. So, if you’re looking for long-lasting furniture to make the most of your outside spaces, take a look at our eco-friendly range and place your order today. NBB Recycled Furniture www.RecycledFurniture.co.uk 0800 1777 052


Where Do You Go To Source Bespoke Handmade Garden Furniture? If it’s not us well you are missing out, we create a stunning range of British Made solid hardwood furniture. Using mainly Teak, Oak, Iroko and Sweet Chestnut others timbers by demand. All of course legally sourced and vetted. We are time served having been doing this since the early 1920’s our client base is quite unique. Our reputation second to none. Still family owned, meaning we care passionately about everything. Our planet, our woodlands, our heritage but above all YOU our customers, friends and colleagues. So what exactly do we offer - basically everything from the smallest child’s armchair to the monstrous Celtic Throne. Benches for - Streets, Pa r k s , G a rd e n s a n d Memorial dedications. Tables - Intimate two seaters, wheelchair accessible tables, pub furniture, golf clubs for relaxing after a hard round, lovers sets, stunning alfresco dining tables, round, square, rectangular, ellipse folding and virtually anything else you can think of.

Massive Iroko or Oak picnic tables, ranging from 1500 up to gigantic 4600 metre monsters. Attached seating or separate backless benches. Straight or curved all can be tailored to suit your requirements. Specially made gates, oak bollards, tree seats and swing seats We stand behind our furniture knowing that whilst timber is a natural product, movements, shakes and splits are all part of woods natural settling process we do however do our utmost to use only timbers that are hand selected to provide the very best chance of your getting decades of useful life from our products. Want to discuss anything? Special projects in the making? Ideas that are not yet off the drawing board? Call us for a chat on 01429 890808 or email at sales@sohf.co.uk or https://www.solidoakhardwoodfurniture.com/ We look forward to talking with you very soon - have a great summer

Outside Furniture PAGE 11


RESTAURANT

UPDATE

As we cautiously look ahead to the easing of lockdown and opening up our restaurants, there’s no denying that we’ve learnt a great deal in the last year. It’s been tough, but it is also true that it has taught us about new and exciting business models and ways of interacting with or appealing to customers.

Turning lockdown learnings into opportunities for the future For those restaurants that were quick to add outdoor table service and click & -collect to their armoury, running these services concurrently with welcoming diners back inside their restaurants is a sure-fire way to cover all bases. Many customers will be eager to return for the full indoor dining experience, but there will be some that will be erring on the side of caution for now and will prefer to take their time in returning to more social environments. For these people, offering click & collect as an option means not losing their custom and protecting your relationship with that customer. It is important to remember that as lockdown eases, social distancing and Covid-19 hygiene measures will not disappear overnight and we are well aware that some sort of measures will be in place perhaps for the foreseeable future. Customer loyalty is top of the agenda at the moment as restaurants start to find their feet again and so it’s important that diners see that their favourite restaurants are continuing to do everything they can to keep people safe. Furthermore, adding outdoor seating (particularly as the weather starts to improve) and table ordering or click & collect is instantly adding much needed revenue streams. The trick is ensuring that the customer experience across all services is seamless. That means making sure that all systems are interacting with each other in a way that ensures that customers don’t notice any disparity between them. For example, using an EPOS system that can automate your service by digitising your ordering and payment processes, means you can streamline ordering, both indoors and outdoors. Customers can stay seated, order and pay without needing to interact directly with staff and unnecessary touchpoints are removed, allowing staff to concentrate on giving customers the best dining experience. In turn, this system can directly connect to your click-and-collect service to make on and offline ordering a combined process.

12 8 PAGE

There’s no denying that there is much to consider at the moment for restaurants starting to reopen, but showing their diners that they understand the concerns that have arisen in the last year and have adapted accordingly is now paramount to acquiring and keeping new customers.



INNOVATIVE HYGIENE SOLUTIONS SINCE 1992 WIPES, DISPENSERS, MONITORS & MUCH MORE... The Hygiene Company produce a full range of hygiene and sanitising solutions which can be customised and styled to suit your business whilst retaining the highest quality at the best price available. We have over two decades of experience in the hygiene industry and are proud of the product range quality and price promise guarantee. We’re always happy to chat and advise on zoom, by email or in person to discuss requirements, availability and regular back up stock deliveries.

INFECTION CONTROL AND PREVENTION ENSURING SAFETY OF YOU AND OTHERS... Current awareness that infection control is essential in the fight to protect against the ongoing COVID-19 pandemic, but the requirement to sanitise will be ongoing. The Hygiene Company, leading UK supplier of anti-bacterial wipes, sanitisers and dispensers including the WIPEPOD range, have been devising solutions for over two decades. We can help you plan and install products to ensure everyone’s safety by offering infection control and prevention facilities now, with ongoing supply and logistics plans for the future, as well as the most advanced hygiene solutions on the market.

THE HYGIENE COMPANY PRICE PROMISE TO YOU... We will not compromise on quality but we will match any price for our products. Let us recommend or rent stations suitable for your facilities, after which additional supplies can be ordered online for next day delivery by your allocated staff.


SINCE 1992... A business that doesn’t innovate dies. It gets replaced with a company that has adapted, or one that has disrupted the entire industry. At The Hygiene Company, we thrive on innovation and constantly strive to bring new and disruptive products to the market which will benefit your business for the better. Since 1992, The Hygiene Company has helped hundreds of clients provide innovative hygiene facilities for their staff and customers. By listening to the feedback of our clients, we have created products based on your wants and needs. Our mission is to make the best hygiene products readily available to those who need them.

STAINLESS STEEL FREESTANDING WIPES DISPENSER WITH BIN

AUTOMATIC HAND SANITISER & WET WIPE STATION

WIPEPOD®

THE 3 IN 1 CLEANING STATION

ANTIBACTERIAL HAND & SURFACE WIPES

HYGIENE MONITORS

(RECYCLABLE / BIODEGRADABLE)

CHECK OUT THE FULL PRODUCT RANGE & DOWNLOAD OUR BROCHURE AT www.thehygienecompanyonline.co.uk

FOR MORE INFORMATION & TRADE / WHOLE PRICES

call the team on 01268 710209 or email us at info@thehygienecompany.com


RESTAURANT

UPDATE

Keeping hospitality healthy Chris Wakefield, Vice President, European Marketing & Product Development, GOJO IndustriesEurope Ltd, discusses how hospitality businesses can maintain healthy spaces to encourage a return to awayfrom-home entertaining. The hospitality sector has been hit hard by the COVID-19 pandemic. Large scale closures, often at late notice, have devastated the industry, and businesses must do everything they can to avoid localised outbreaks of illnesses, which could further impact the sector. Essential measures include developing a regular cleaning schedule and providing ample opportunities for handwashing, however product selection will play an important part in the effectiveness of these measures. So what should businesses look for when purchasing, to help encourage compliance and raise standards?

16 PAGE Hygiene in Hospitality

Efficacy Products used must act quickly and effectively against bacteria, especially given quick turnover time between guests in hospitality environments. Fast acting and with high antimicrobial efficacy, PURELL® surface sanitising products are compatible with most smooth surfaces such as tables, worktops and fridges. Bactericidal, fungicidal and virucidal, PURELL Surface Spray and Wipes have been tested against Coronavirus1, passing the EN 14476 standard with a contact time of just 30 seconds. The Surface range has also been tested on the most common pathogens in food environments, including Salmonella, Campylobacter, Listeria and yeast.

Ease of use In busy environments, products that need to be precisely diluted, or used in a particular order can result in mistakes. The PURELL Surface Sanitising range comes ready-to-use with no rinse required, making them perfect for repeated use throughout the day. Two new products have now been added to the range, a new bucking format, holding 450 wipes, ideal for large surfaces and intensive use, and a the 5L jug is designed to refill the 750ml trigger spray bottles, making it a more sustainable purchase.

Attractive packaging Generic bottles covered with warning labels can be confusing, and somewhat off putting to staff, who may worry about the risks of employing these products. The PURELL Surface range’s yellow packaging has been replaced with blue trigger handles, lids, and labels, bringing them into line with PURELL’s market-leading hand hygiene range. Staff can then see at a glance that products conform to the PURELL promise that products are safe, effective and good for you. Chris Wakefield, Managing Director UK & Ireland, GOJO IndustriesEurope Ltd comments, ‘As society begins to re-open, employing effective sanitising and hygiene products will be crucial to keep spaces clean and COVID-secure, regardless of industry. Built on decades of scientific innovation and proven to work by independent testing, the PURELL brand can be trusted to safely and effectively eliminate germs and viruses.’

1

BCoV (surrogate virus)


Reopen with confidence with PURELL® Surface Sanitisers Trusted products provide peace of mind for staff and guests PURELL Surface Sanitising Spray and Wipes are fast acting, highly effective sanitisers tough enough to kill Coronavirus* but gentle enough to use on a child’s booster seat — providing peace of mind at every table. Now available in two new formats, so whatever the size of your business, there is the perfect product for you.

For more information: +44 (0) 1908 588444 infouk@gojo.com For European Markets Only. ©2021. GOJO Industries-Europe Ltd. All rights reserved. Use biocides safely. Always read the label and product information before use. AD-RES-MAR21-UK-V1 *Active against Coronavirus (BCoV surrogate virus) in 30 seconds according to EN14476


RESTAURANT

UPDATE

Bactericidal, fungicidal, and virucidal, PURELL Surface Sanitising Spray and Wipes are also effective against Salmonella, Campylobacter, Listeria, and yeast, and are suitable for a variety of surfaces, from worktops and sinks, to food storage containers and kitchen utensils. Does it act fast?

Cleaning and hygiene:

overcoming choice overload Good hygiene has always been important in food preparation environments to prevent foodborne illness but today there is more choice than ever! As pubs, restaurants, and cafes begin to re-open, Chris Wakefield, Managing Director UK & Ireland, GOJO Industries-Europe Ltd, discusses what commercial kitchens should look for when choosing hygiene products. A proactive approach to hygiene and safety has always been critical in food preparation environments where germs can easily be transmitted and the subsequent risk of illness is high. According to the World Health Organisation, Salmonella, Campylobacter, and Listeria are just three of the most common foodborne pathogens that affect millions of people annually. A proactive approach to hygiene and safety has always been critical in food preparation environments where germs can easily be transmitted and the subsequent risk of illness is high. According to the World Health Organisation, Salmonella, Campylobacter, and Listeria are just three of the most common foodborne pathogens that affect millions of people annually. It goes without saying that having a regular cleaning schedule and sufficient opportunities for handwashing are critical infection prevention measures, especially with the additional threat of

18 PAGE

COVID-19 in general circulation. The government has clear guidelines in this respect. The difficulty is choosing the right cleaning and hygiene products for the job. There has never been more choice available. The pandemic created a surge in demand, which in turn, saw a flurry of new products entering market. Not all are fit for purpose, match their claims in terms of efficacy, or are suitable for commercial kitchens. This makes product selection problematic for customers. Does it actually work? Sanitising solutions must be effective against germs and bacteria. Most are antibacterial, but not all have antiviral properties. Rather than relying on the EN norm for enveloped viruses, which assume efficacy against Coronavirus, the PURELL® Advanced Hand Hygienic Hand Rub and PURELL Surface Sanitising Spray and Wipes were recently specifically tested against, and proven to kill the virus.

To be effective in food contact areas, surface sanitising sprays and wipes need to be ready-to-use, have high antimicrobial efficacy, and importantly, act fast and dry quickly. Many people do not spend very long washing or sanitising hands and surfaces and time can be limited to prepare the required orders, so selecting products that reach their stated efficacy levels quickly is vital. This is where surface sanitising sprays and wipes come to the fore. These products can therefore easily be incorporated into daily activities – alongside thorough hand hygiene and cleaning routines – thanks to the speed, effectiveness and ease of use they provide. Look for contact times alongside key EN norms. PURELL Surface Sanitising Spray and Wipes, PURELL Advanced Hygienic Hand Rub, have all been proven to kill Coronavirus within a contact time of just 30 seconds, helping businesses to keep their kitchens clean and COVID-secure. Is it suitable for commercial kitchens? As well as being effective against germs and bacteria, it is also important to choose formulations that have been tested and passed in accordance with international food taint testing standard EN4120:2007. This provides assurance that they are safe for use in food handling. In the current climate, it’s never been more important to choose a trusted supplier for cleaning and hygiene solutions. In doing so, customers can have confidence that the products they purchase are safe, effective, and fit for their purpose. For more information, call +44(0)1908 588444, email infouk@GOJO.com or visit www.GOJO.com.


RECIRCULATION UNITS FOR KITCHENS IN HIGH DEMAND New Recirculation Unit for Commercial Kitchens, the CK ReCirc

T

he demand for these recirculation units is always growing, as more unusual and restricted spaces are being optimised by catering business owners. Recirculating will allow such kitchen professionals to take advantage of existing spaces without the high cost and practical implications that would apply to retrofitting permanent equipment like exhaust hood fans and ductwork, which filter airborne grease and smoke out into the atmosphere.

CK Direct’s ReCirc™ is a self-contained kitchen ventilation unit with environmental design considerations that also eliminate major risks to the kitchen, such as ductwork fire hazards. Multiple stages of inventive filtration within the unit reduce grease, particulate, smoke and odour before reintroducing cleaner air to the kitchen – The unit therefore, needs no direct duct connection to the atmosphere.

Let’s revolutionise your commercial kitchen

B

e sure to learn more about the recirculation unit for commercial kitchens and other new products in the range by calling a member of the CK Direct team on 01733 230378 Customers can also discuss with our experts their specific commercial kitchen requirements, whether it be for ventilation and extraction systems, fabricated stainless steel equipment or the most advanced odour control solutions available to the UK market. CK Direct are your trusted supplier, applying exceptional standards to the build of exceptional kitchens.

You can find out more about CK Direct’s commercial kitchen ventilation and extraction systems via:

www.ckdirect.co.uk info@ckdirect.co.uk +44 (0)1733 230 378


RESTAURANT

UPDATE

New Bar and Lounge in Broadstairs, designed by Lee Pollock at Lifeforms Design, opens in May

Photography: David Cleveland.

Lifeforms Design by Lee Pollock is an award-winning design practice for restaurants and bars. Celebrating its twentieth year in business, Lee provides a full range of interiors and architectural design services across hospitality, leisure, retail, and commercial industries. Colour, form and texture are a signature design trait, combining luxe and industrial. Lifeforms has delivered the full design package from concept to completion of Reign, a new bar and lounge launching in Broadstairs this May, and only a short walk away from the iconic Viking bay. Inspired by the building’s Art Deco architecture and the Victorian seaside charm and heritage of Broadstairs, Reign has a bold colour palette of deep rich blues offset with brass fabrication and warm rust hues, with statement design elements throughout. The bespoke furniture, including banquette bar seating has been designed by Lee and fabricated by N&J Upholstery. Lifeforms is now established as a leading design practice in the UK, with a reputation for creating distinctive and imaginative solutions. With a love of clean lines, in particular the ambition of modernist brutalist architecture and colour, Lee draws inspiration from all aspects of living, from classic cars to the shingle on the beach of his hometown of Whitstable, on the south east coast of England. Winner at the Restaurant & Bar Design Awards, Lifeforms is based in Margate with projects all over the country from London to Leeds. “My goal for each project is to provide a space that stimulates, invigorates and engages users. Colour and texture are vital, the shingle on the beach, an architectural detail, landscapes. Anything can be an inspiration.” - Lee Pollock, Lifeforms Design www.lifeforms-design.com @lifeforms_design

24 PAGE


Is biophilia the key to success post-lockdown? If this year has shown us one thing, it is how versatile the hospitality sector can be when faced with challenges. But how can customers be made to feel safe as the industry opens once more? Biophilic design could hold the key to increasing footfall, bookings and spend post-lockdown, according to Emily Vernon, Managing Director of phs Greenleaf: “After over a year of social distancing and face masks, customers are naturally worried about returning to spaces such as restaurants, bars and hotels. Biophilic design looks to ease those concerns, making customers feel comfortable and willing to spend again. “Biophilia is the concept that human beings have an innate connection to nature, something that has been heightened even further during the pandemic as we craved outside spaces like parks and beaches. Being with plants and nature is proven to make us feel calmer, happier and safer. “Biophilic design taps into this psychology and uses plants and natural materials to create the same feelings. “For example, attractive, thriving plants in a premise gives the impression of a clean, healthy, natural environment – somewhere that people can thrive too - and this reassures and comforts customers.

“And these kinds of feelings can translate into tangible benefits. Studies have also shown that customers spend longer and are more willing to pay higher prices in restaurants and bars that use biophilic design. It is the same reason that guests are willing to pay more for a sea view or garden view room at a hotel – they know they feel happier near nature and place a value on that feeling. “Biophilic design can also be used to deal with new COVID measures in a more refined, purposeful way. phs Greenleaf has developed a range of moveable planters and divider planting troughs that are helping businesses maintain social distancing without the need for garish signage or tape. These planters can also act as directional aids or social dividers, creating different zones or appropriate distance or barriers between tables, all whilst adding to the aesthetic and ambience, and creating a sense of well-being and calm that most conventional social distancing measures do not.

of national restaurant chains to rethink their outside spaces following lockdown. By extending your design outdoors, you create instant curb appeal, giving you the competitive edge, as well as creating flexible spaces that can quickly increase your number of covers. “Biophilic design isn’t about spending lots of money on expensive plants or designer living walls, it’s about finding what is right for your customer and business - even small changes can make a big difference.” phs Greenleaf has been providing planting and landscaping services to businesses for over 25 years, including indoor and outdoor plants, artificial and live planting, living walls, grounds maintenance and Christmas trees and decorations. www.phsgreenleaf.co.uk

“And biophilia isn’t just for indoor spaces. We’re working with a number PAGE

21


RESTAURANT

UPDATE

Technology that can help your hospitality business thrive For any hospitality business, choosing the right POS system is an important decision. While this depends largely on individual business requirements, the solution has to offer the flexibility and reliability to ensure a business runs smoothly now and in the future. The current pandemic has simply brought these issues to the fore and has forced many hospitality businesses to review not only how they operate, but also how to pivot in such a way that the business can thrive in a challenging and at times unpredictable environment. The wealth of options available in terms of POS technology is extensive. All too often the role of the printer is seen to simply print a receipt but, when used with intuitive software, it can provide a business with a variety of powerful tools. The right hardware can effectively reduce costs with future-proof solutions that enable a business to plan ahead, avoiding unnecessary expense by reducing the need for additional hardware investment as the business develops, not to mention having the technology readily available when required. Furthermore, the right hardware can add value to a business with unique featurerich solutions included free of charge with the printer.

customer database. This offers the potential to attract repeat business via coupons and promotions alongside in-house dining post lockdown.

One area which has undoubtedly highlighted the role of the printer during the current pandemic is online ordering. While it has certainly enabled many establishments to continue operating during lockdown, online ordering apps / web software can also provide the path to an additional future revenue stream thanks to an enhanced

Printed orders vastly improve order accuracy. With a growing number of custom orders and order modifications, a printed order that can be sent directly from the POS system or online app to the kitchen allows all staff members to see the customer’s requirements and effectively cuts down on errors.

22 PAGE

One of the most important considerations that any hospitality business has to ensure is accurate ordering, especially given stricter requirements for food labelling, allergies and bespoke customer orders. With the added increase in orders from multiple channels including restaurant, kiosk /self-service, drive through as well as online collection and delivery, an efficient and accurate ordering process becomes essential.


Star’s mC-Print™ receipt printer lends itself perfectly to a secure tablet solution where the device and peripherals can be reliably connected to the network while offering the clutter free appearance of a cable-free all-in-one POS system or self-service terminal. With its compact design, front opening, simple paper loading and outstanding functionality, the mC-Print3 features multiple interfaces as well as Cloud connectivity to provide a future-proof, seamless transition from traditional to tablet POS. Technology such as Star’s CloudPRNT™, available on a range of Star printers, facilitates online ordering by eliminating the need for an additional tablet to send a received online order to the printer. Instead, the ordering service can communicate directly with the printer for online takeaway or collection orders from the restaurant web site. Aware that a large number of hospitality web sites are based on the WordPress platform, Star has developed a free of charge WooCommerce plug-in for simple integration. Alternatively, if a tablet app is used for online ordering then a Bluetooth, WiFi or LAN printer can be connected to print the order in the kitchen as well as the receipt for pick up. Web and cloud enabled kitchen printers, capable of reliably accepting and queuing orders from multiple devices, become essential in this environment. As venues begin to open again, social distancing will no doubt remain important with order and pay at table apps or web sites taking on greater significance. These can also communicate directly with the printer for table orders, including those placed via a kiosk or self-service terminal as well as those placed by hotel guests ordering food and beverages from the room service menu on their mobile device. As well as paper orders, the same connectivity is available for food orders printed on repositionable labels, which can be removed and easily re-applied during the food preparation process before being attached to the final packaging as a receipt for the customer.The Star TSP654IISK using MAXStick™ linerless media can accept orders from traditional POS systems, tablets, phones and also directly from local or remote online ordering platforms. This streamlines the entire process and reduces paper waste, saving valuable time and cost. With hospitality businesses increasingly receiving orders from multiple channels and the consequent higher number of tablets and printers required for different online ordering systems, the need to create a cable-free minimalist environment is essential. The ideal scenario would be a tablet on a countertop providing a clean, sleek vision but all too often this is not practical given the POS setup has to not only look good but also be usable.

In any hospitality business ensuring reliable network connectivity can be challenging, especially in a kitchen environment. Benefitting from Star’s unique SteadyLAN™ technology, the mC-Print3 delivers data, tablet charging and network tethering for iPads as well as USB-C models of Windows and Android devices via a direct Lightning or USB-C cable between the tablet and printer without the need for WiFi. The mC-Print also includes hub functionality with the ability to connect a USB customer display, scanner, RFID device, keypad or other supported HID enabled peripherals directly to the printer for a single integrated system. In terms of payments, the pandemic has made the transition from cash to card payment even more pronounced. As contactless payments increasingly become the norm, other options such as online payment or even QR code payment are useful additions with customers scanning a digital QR code or a printed QR code on the bottom of the bill and paying directly via their phone. With fewer customers now paying in cash, a compact solution that offers a smaller cash drawer is a viable alternative. A combined Bluetooth printer and cash drawer solution such as mPOP™ is particularly easy to install and ideal for businesses looking to potentially set up a popup venue. These are just some of the solutions available to reduce costs, remain flexible and offer contactless experiences so that hospitality businesses can thrive in what is certainly an unpredictable and challenging operating environment for many.

To find out how Star can help your business, visit: www.Star-EMEA.com or call +44 (0)1494 471111 PAGE

23


RESTAURANT

UPDATE

Kopus launches to offer the hotel industry an additional revenue stream As restaurants, cafés, bars and caters prepare to re-open, much of the industry will be wondering how to make their margins viable to break even, whilst function restrictions and social distancing measures are still in place. Kopus, which launches this month, offers a lifeline: an additional income stream with minimal output, which is completely COVID compliant. Kopus is a digital platform that enables existing businesses to coexist as flexible working spaces: Kopus handles the bookings, and takes payments then pays the venue every Friday. Early adopting venues have been swift to realise the potential of broadening their customer base by offering desks, wifi and great coffee to remote workers, freelancers and digital nomads and using dormant space such as function rooms as hireable meeting spaces. Kopus’ Founders: Jason Allan Scott and Sophia Giblin are passionate that their brand offers a sustainable solution and long term business growth model for the industry, but also the opportunity for local people to revive their community and support restaurants, bars and cafés in a refreshing way. Jason Allan Scott states: “ What Kopus can offer the hospitality sector is an additional income stream that was there all along - and what’s more - your dedicated account manager will support, manage bookings and promote it for you. And whilst working from home might suit some remote workers, without doubt, those seeking a vibrant and professional flexible workspace will be excited by what the industry can offer via Kopus”. Instead of charging a per-order commission, Kopus operates on a SaaS model, charging venues a flat fee per month per location and or a profit share NOT revenue percentage.

24 PAGE

Remote working is currently advised to continue long into 2021, and many businesses have embraced the opportunity to downscale or completely obliterate the traditional office and need for presenteeism. ‘Work from home’ is set to be replaced by ‘work from anywhere’, offering remote workers the freedom to roam, to detach from the kitchen table, to plug in elsewhere and connect with remote workmates. However, whilst a shared office desk costs £550/month at a Central London WeWork. Kopus charges members a PAYG fee, set by each individual venue - which could include packages such as meeting rooms, additional Wi-Fi and unlimited coffee or tea. To learn more about Kopus, please go to www.kopus.com


DO YOU OZONE? Banish Bacteria Vanish Viruses Kill Covid-19 Eliminate Odours GET A FREE DEMONSTRATION WITH MAG OZONE

PHONE TODAY

01422 244733 Join thousands of companies across the UK adding ozone to their cleaning regime. This has been used for decades and is viewed as an essential treatment for years to come. Quick cycles for any indoor room CLEAN IN JUST 15 MINUTES!

APPROVED PRODUCT

FIVE STAR FEEDBACK

“The air and surfaces are noticeably cleaner and we will continue to use the MAG Ozone Generator as part of our longterm sanitising regime” Dave Cullen, CEO, Roxor Group

MAG Ozone Ltd Telephone: 01422 244733 | Email: sales@magozone.com www.magozone.co.uk


RESTAURANT

UPDATE

Hygiene versus Cleanliness: The Truth of the Matter Why confusion in the public about the difference between the two could cause harm, especially during the COVID-19 pandemic, and what we should do about it.

family size – but also ‘improved household amenities and higher standards of personal cleanliness.’” This theory has since been debunked by numerous health experts, but still is embraced by many people, including, apparently, members of the media and the “experts” they quote. Rather, health experts cite contributing factors such as an increasing preference for C-section rather than natural childbirth, bottle rather than breast feeding, less sibling interaction and less time spent outdoors as key contributing factors. They also note that altered diet and excessive use of antibiotics can adversely affect our ability to sustain a healthy microbiome.

The onset of the most dangerous pandemic the world has seen in a century has certainly raised awareness about cleanliness and hygiene. On the air, in print and online, experts are encouraging us to wear masks, wash our hands, avoid touching our eyes, nose and mouth, and avoid crowded places. But what does that really mean in terms of controlling the COVID-19 virus? All of these steps are clearly important in tamping down the spread of the virus, but there is more to consider. First, let’s take a look at the meaning of the words “cleanliness” and “hygiene” in this context.

CLEANLINESS AND HYGIENE: THE DIFFERENCE If you do a Google search on “difference between cleanliness and hygiene,” you get more than 18 million results! At the top of the list is this: “Cleaning in many cases is removing dirt, wastes or unwanted things from the surface of objects using detergents and necessary equipment. Hygiene practice focuses on the prevention of diseases through the use of cleaning as one of several inputs.” The source, an article posted on open.edu, goes on to state: “The term cleanliness should not be used in place of hygiene.” The truth is, many people are confused by these terms, including the media, who often use the terms interchangeably, according to extensive research by the International Scientific Forum on Home Hygiene in 2018, which looked at articles published between 1989 and 2017. 1989 is a key date, because that is when the so-called “hygiene hypothesis” was first published. It suggested that “rising levels of allergies in children were due to lack of exposure to childhood infections, partly due to decreasing

26 PAGE

The other misconception is that dirt is responsible for lack of hygiene, and its eradication can prevent infection. The problem this theory embodies is that human health is dependent on a wide variety of non-harmful microbial species, the human microbiome. By considering all microbes to be equal, we perhaps can affect the spread of COVID-19 by destroying them all, but that also has potential serious side effects. For example, depletion of a biodiverse set of microbes in the gut that are important to functioning of the human body can result in obesity, diabetes, food intolerance and more. But that does not mean, as some articles in the media suggest, that people should avoid washing their hands or let their children eat dirt in order to increase the amount of gut microbes that enter the body or try to boost immunity. This concept of modern life being “too clean” is bogus.

IN PURSUIT OF HYGIENE An article in Perspectives in Public Health, written by Sally Bloomfield, Honorary Professor at the London School of Hygiene & Tropical Medicine, positions hygiene as protecting ourselves against infection, noting that this is a vital public health issue that is being undermined by the idea that we have become “too clean” for our own good, stemming from the 1989 hygiene hypothesis. She points out, “Microbe exposure acts to regulate the immune system so that it tolerates rather than attacks things like pollen, which are actually harmless if left alone.” The article further states: “While pathogen–human interactions cause infections and can be fatal, rapid development of microbiome science is now showing that exposure to ‘beneficial’ microbes through


contact with our human, animal and natural environment is essential for health. These microbes allow us to build a diverse microbiome in our gut, respiratory tract, skin and other areas. Failure to maintain a diverse microbiota on and in our body is being linked to an increasing range of diseases which include not only allergies (asthma, eczema, hay fever and food allergies) but also autoimmune diseases (multiple sclerosis, type 1 diabetes and inflammatory bowel disease). These disorders have risen dramatically, particularly in the last 50 years. Lack of microbiome diversity is also being linked to other maladies such as depression and obesity.” But this does not mean either going to the extremes of “eating dirt” because we are too clean, or pursuing excessive cleanliness at the expense of home hygiene.

TARGETED HYGIENE: A FRAMEWORK FOR CHANGE According to the International Scientific Forum on Home Hygiene, “Targeted hygiene is a risk-management approach to hygiene in the home and everyday life”. The aim is to focus our hygiene practices in places and at times when harmful microbes are most likely to be spreading … rather than regarding hygiene as “cleanliness aimed at eradicating dirt”, where dirt is seen as the main source of harmful microbes. This is especially true during the COVID-19 pandemic, and is reflected in the advice to wear masks, wash hands frequently, use hand sanitizer and avoid touching the mouth, nose and eyes, as we have heard from health practitioners over and over again during the pandemic. What does that actually mean for home and everyday hygiene practices, especially as it relates to the spread of COVID-19? The main sources of harmful microbes such as the COVID-19 virus comes from people who are infected, both symptomatic and asymptomatic. While the virus can be airborne and the transmission can be reduced by the wearing of masks, it is equally important to ensure that contact surfaces are kept as free of the virus as much as possible. This means cleaning touched surfaces with household cleaners or sanitizers, preferably using disposable cloths or paper towels. A disinfecting wipe is effective for an area of about a square meter, at which point, a new wipe should be used. Beyond that, you are simply spreading the contamination to other areas. Other targeted measures are keeping the bathroom sanitized, and after coughing, sneezing and nose blowing, when the nose and mouth should be covered by a paper tissue, disposing of the tissue immediately, and washing or sanitizing the hands. It can also be effective to use single use towels for drying hands after washing. If cloth towels are used, they should be washed at least once a week. That also goes for any non-disposable cleaning cloths. And cleaning sponges should be used for no more than a month! Speaking of laundry, experts also recommend hand washing after handling dirty laundry, since harmful microbes can be present there, as well as the use of hot water when it is not detrimental to the fabrics being washed. There are also laundry disinfecting products available on the market that can help destroy harmful microbes, even in the absence of hot water.

In summary, targeted hygiene helps us protect against infectious disease in a manner that minimizes excessive destruction of friendly (and necessary) microbes.

KEY TAKEAWAYS There is a distinct difference between cleanliness and hygiene, and the two should not be confused. Remember, cleaning is only one element of good household hygiene, and being “too clean” is not what causes susceptibility to disease. The key is to balance protection against harmful microbes, like the COVID-19 virus – or the influenza virus, as we enter flu season as well – while still sustaining exposure to the friendly microbes required to sustain healthy human life. Targeted hygiene is an effective way to approach that challenge. Using disposable wipes, tissues and paper towels, especially when the viral load may be high, is also highly recommended. Following these guidelines, in addition to the standard infectious disease guidelines of hand washing or sanitizing, wearing masks and socially distancing, will help slow the spread of this deadly virus. MORE INFO ON https://europeantissue.com/tissue-paper PAGE

27


RESTAURANT

UPDATE

You may think that you need to take a 9-hour flight from the UK to Louisiana to try authentic southern smoked BBQ. Fat Daddy’s Smokehouse in Margate, Kent, have for the last 6 months been providing their customers with beautifully smoked meats which are as good, if not better than what you would receive in New Orleans.

Bringing that Southern states BBQ to the UK –

Fat Daddy’s Smokehouse Matt Clements, Found of Fat Daddy’s started his journey in producing some of the finest smoked BBQ foods in the UK after years of perfecting the art of smoking succulent meat joints and adding in his own mix of incredible marinated sauces. Himself and the team have already been recognised as a must visit eatery in Thanet and with rave reviews on all social media platforms Fat daddy’s is now on speed dial for many of the residents in Margate, Broadstairs and Ramsgate. Fat daddy’s saw a gap in the market when it came to an authentic US experience for BBQ food. With already plans on home delivery in the summer you will no longer have to worry about burning the sausages as Matt can ensure that the most

28 PAGE

amazing slow cooked (13 hours) pulled pork is delivered to your door. For the Fat Daddy’s team, it is all about the process. From slowly smoked brisket / pork to their smoked Kansas BBQ chicken wings every item on this menu is a must have. Once you’ve had a taste you’ll certainly want to try it all! As mention the process is the most important part of Fat Daddy’s success. Founder, matt commented “For us it’s all about not just the time and effort put in to the smoking process it starts with the strict high standards we have when choosing the best cuts of meat for our customers. I feel that without the highest quality service from start to finish we could not give our consumers the fantastic experience they have learned to love.”

“We spend so much time in the kitchen to make sure every order is as good as the last. I personally get into the kitchen at 4am and usually do not shut up shop until 10pm but as this is my passion I happily dedicate my time and efforts to creating the perfect smoked food.” With already talk of opening another premises within the next year Fat Daddy’s Smokehouse want to reach as many people throughout the UK so they can have first-hand experience of their wonderfully crafted menu. Next time you’re visiting the southeast coast of England grab a taste of the South-East of the USA. Fat Daddy’s smokehouse – Follow them on Instagram @fatdaddys.smokehouse or visit www.fatdaddys.co.uk



RESTAURANT

UPDATE Recommended Suppliers