The latest news, products and services from the restaurant industry, for the restaurant industry UPDATE May 2023
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THE REVIEWS SPEAK FOR THEMSELVES
Efficient and helpful service from start to ﬁnish. Superlative product quality. The process of choosing an awning suitable to our needs and budget was helped by the expert knowledge of the team. We needed a fast turnaround and that’s what we got. From placing the order to ﬁtting, took less than two weeks. We had a choice from hundreds of fabric patterns which we simply would not have had if we had gone elsewhere. The installation team worked tidily and completed the job in a timely manner. Based on our experience of Indigo Awnings, we would have no hesitation in recommending them to others.
• increased revenue
• increased capacity
• improved curb appeal
• enhanced atmosphere
• multiple dining experiences
some beneﬁts of sheltered outdoor areas:
• wider audience reach
• ability to book private events
• no need for costly extensions
• better competitive advantage
• free promotion with branding
• year round weather protection
• improved customer satisfaction
• space to host functions/events
• improved reviews
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www.restaurant-update.co.uk MAY 2023 Dan Draper Publication Manager email@example.com 01843 580460 Adele Roberts Editorial firstname.lastname@example.org 01843 595818 Jodie Little Managing Director email@example.com 01843 593868 Contact Us
Chef Andrew Sheridan acquires former Fraiche restaurant site
Andrew Sheridan has taken on the former site of Michelin-starred restaurant Fraiche in Oxton, Merseyside for his latest project.
The chef, who is behind the Black and Green and 8 restaurant brands, will relaunch the venue with his business partner Sam Morgan.
It will reopen as Restaurant OXA, an upmarket neighbourhood restaurant that will serve seasonal British produce.
The site takes its name from the old Norse word Oxa-tún, which represents the word Oxton, and is located just a few miles from where Sheridan grew up.
Work on the restaurant will start imminently with the opening scheduled for May. It is expected to create nine new jobs.
Sheridan, who won the Welsh head of the BBC’s Great British Menu in 2019, said: “It is a dream come true to open a restaurant in the village I grew up in.”
The acquisition comes at a busy time for Sheridan and Morgan’s Open Restaurant Group. Sheridan will relocate his three-AA-rosette tasting menu restaurant 8 to Liverpool on 19 April.
The pair launched the Wye Inn pub in Newent, Gloucestershire at the start of April and will launch neighbourhood bistro Upstairs at the Wye in May.
Sheridan told The Caterer he is also involved with the upcoming District Marketplace food hall in Birmingham, which will take over the site of the former JD Wetherspoon Pear Tree pub.
Morgan said: “This is a very exciting time for Open Restaurant Group, and we are pleased to add the restaurant formerly known as Fraiche to our expanding portfolio. We look forward to bringing our brand of fine dining neighbourhood bistro to this part of Merseyside.”
Marc Wilkinson’s Michelin-starred Fraiche traded for 18 years until it closed last September
PAGE 4 RESTAURANT UPDATE
London’s Borough Yards district welcomes latest opening Mondo Beer + Pizza
A collaboration between Mondo Brewing Company and pizzeria Joe Public, the 924 sq ft space, secured on a 15-year lease, marks the brewer’s first bricks and mortar location.
Customers can enjoy 16 craft beers sourced from nearby Battersea, including IPAs and stouts, a signature ice cream flavour infused with Mondo’s 11.5% Candy Candy beer, created in partnership with boutique ice cream brand Vagabond, as well as a selection of wines, spirits and soft drinks.
Beers are served from six copper tanks hanging from the ceiling, with interiors designed to match both Borough Yards’ distinctive medieval-inspired architectural style and the artwork and vibrant colours of the Mondo brand.
Pizza is served by Joe Public, which has developed a local reputation for its California-style sourdough pizzas at its existing location above Clapham Common underground station.
Mondo Brewing Company chose Borough Yards for the area’s rich history and the site’s growing reputation as a hub for independent businesses. Other food and drink outlets at Borough Yards include Bar Daskal, Barrafina, Brother Marcus, Burger & Beyond, Parrillan and Vinoteca.
Todd Matteson, co-founder at Mondo Brewing Company, said: “Served by a steady flow of tourists, office workers
and Londoners alike, Borough Yards was a natural choice for our first bricks and mortar restaurant and tank-bar in collab with Joe Public pizza. We particularly appreciated the like-minded, small business mentality of our neighbouring restaurants, bars and stores. We look forward to being part of the Borough Yards’ community and using this collaboration to bring the Mondo brand to a wider audience.”
Today’s announcement follows the opening of awardwinning French chocolatier Alain Ducasse’s first London store in Borough Yards in November 2022.
The large-scale regeneration project, which is 75% leased, has seen architecture studio SPPARC revive disused viaducts, warehouses and industrial buildings, as well as three historic London streets – Dirty Lane, Clink Yard and Stonecutters Yard. Mondo Beer + Pizza occupies a unit in one of the district’s historic Victorian rail arches.
Delivered by pan-European real estate investment manager MARK, the 140,000 sq ft mixed-use development is providing new offices, shops and restaurants close to London Bridge. Commercial occupiers include Everyman Cinema, Paul Smith and The Office Group.
Lily Lin, UK Managing Director at MARK, said: “Mondo Beer + Pizza is an innovative concept that adds to our growing roster of dynamic brands at Borough Yards. Attracting a diverse but complementary mix of tenants is key to our vision for the project and they will all play an important part in generating new interest and driving footfall in this historic part of London that has been given new life.”
Mondo Beer + Pizza is the latest tenant to open its doors at Borough Yards, the new shopping, dining and creative district in London Bridge.
Bao to open first dumpling house restaurant
It will be Bao’s fifth London site, joining Bao Soho, Bao Borough, Bao Kings Cross and Bao Noodle Shop. Bao Fitzrovia closed late last year after nearly seven years of trading.
Bao Mary will be the group’s first restaurant to focus on dumplings and trade as an all-day dining venue.
The restaurant will be set across two floors and feature a counter overlooking the kitchen, a dining room with white stools and low tables, and a patio.
Typical dishes will include boiled cull yaw dumplings with mutton sourced from farmer Matt Chatfield; boiled prawn dumplings, scrambled egg and kelp broth; and pan fried mushroom guo tie dumplings.
Taiwanese street food restaurant group Bao will open dumpling house
Bao Mary in London’s Marylebone this May.
Other dishes, such as soy braised lu wei assorted vegetables; majian noodles with sesame paste; and beef tendon nugget with burnt chilli sauce, will also be available.
Shing Tat Chung, co-founder of Bao, said: “Dumplings are a dish I could eat endlessly, so bringing our interpretation of a Taiwanese dumpling house into our world is hugely exciting. Sometimes I think we should open restaurants just to serve the food I always want to eat, which is why you’ll regularly find me at Bao Mary.”
Bao was founded by Shing Tat Chung, Wai Ting Chung and Erchen Chang and began as a pop-up project in east London in 2013. The trio opened their first permanent restaurant in Soho in 2015.
PAGE 6 RESTAURANT UPDATE
American craft beer names vary wildly from the straightforward to the outlandish and naming a new beer requires months, if not years, of brainstorming, creativity and due diligence.
What’s in a name – an exploration of american craft beer names
With so many different labels to choose from creating a brand that stands out from the crowd and looks good on shelf is increasingly important. Brewers utilise a number of naming strategies such as:
• Descriptive words (903 Brewers: White Chocolate Raspberry Truffle Cheesecake Slushy)
• Experiential words (Athletic Brewing Co: Run Wild IPA)
• Wordplay/beer puns (Destihl Brewery: Counter Clockweisse Berliner weisse)
• Topical words or phrases (Heretic Brewing Co: Make American Juicy Again IPA)
• Alliteration (Paradox Pilsner)
• Arbitrary words (Urban Artifact: Spyglass fruit beer)
• Made-up words (Reuben’s Brews: Hazealicious IPA)
• Music-related/lyrics of a song (Heavy Riff Brewing Co: Bohemian Rhaspberry sour)
• Culture related/Classical literature (Virginia Beer Co: I Pray You Remember the Porter! Imperial Porter)
• The straightforward ‘does what it says on the tin’ approach (Upslope Brewing Co: Craft Lager)
Some American craft brewers like to adopt the same creative, envelopepushing criteria to their beer names as they do when developing the beer itself. Even the most obscure beer names have found their way into the national psyche, eg:
I. Cigar City Brewing Co: J’ai Alai IPA (pronounced hi-a-lie’) is named after a fast and furious game native to the Basque region of Spain, but it is difficult to say and spell. Such factors have not prevented it from become a much-loved classic around the world
II. Sierra Nevada Brewing Co: Narwhal Bourbon BarrelAged Stout is named after a mysterious creature from the depths of the Arctic Ocean
III. Alesmith Brewing Co: .394 San Diego Pale Ale pays tribute to baseball legend Tony Gwynn’s city that he loved and his career high batting average
Other breweries employ a theme that runs throughout their name choice such as DC Brau from Washington, DC who harness political connotations to name their beers such as Joint Resolution IPA or In Session IPA.
However, not all beer names need to be bold to be beautiful. The beer that pioneered the American craft beer movement around the world with its aromatic and full-flavoured Cascade hop character is the simply named Sierra Nevada Pale Ale!
American craft beer is available through national wholesalers or on line from Athletic Brewing, or the Cascade Club Chefs and restauranteurs are invited to make use of the free resources available on www.brewersassociation.org or www.craftbeer.com
In a post-pandemic era, a hotel renovation has proved crucial for many businesses as changes in visitor behaviour has impacted the sector greatly. Alongside this, the cost-of-living crisis and increased energy prices means consumers and businesses are potentially seeing their hotel booking as a luxury expense; and so, the importance of maintaining the highest of standards has come into focus more than ever before.
Hotel owners and chains have quickly grasped the opportunity to refurbish their sites as the higher guest demands and expectations for increased comfort and well-being is now the new norm for many travellers in our current economic climate. Although the roof of a hotel may not be seen by the end user in the majority of cases, the overall experience of their stay will depend on the usability of the building.
For hoteliers, remaining competitive in this ever-uncertain market has never been more important. The rush and popularity of UK ‘staycations’ may not last, and the highest of standards must be met to ensure end users have the best experience, and hotels can maximise on revenue.
Hotel Roof Refurbishment: Why it Needs to be Five Star
PAGE 8 RESTAURANT UPDATE
Victoria Ramwell, commercial manager at Kemper System, discusses the importance of keeping standards high when it comes to hotel roof renovation work.
Correct specification of a waterproofing system during the roof refurbishment of a hotel is vital, as the design is most likely to impact the user the most when it comes to hotel renovation.
Quick application with minimal disruption to hotel guests when the site is occupied is a vital consideration. Access to site and flexible working patterns will also need to be adhered to, to meet the client brief and timescales whilst remaining respectful of hotel guests.
Hotel in the Spotlight: Forest of Arden Marriott
One such example of a recent hotel renovation took place at the prestigious Forest of Arden Marriott Hotel in Birmingham, which benefitted from a durable cold-applied liquid waterproofing solution thanks to Kemper System.
A solution from the liquid-applied membrane specialist was used by contractors, Whitestone Property Services (Midlands) Ltd, to refurbish the 254 sq. m roof at the high-end country club and hotel.
The existing single-ply roof, which comprised extensive plant and surface units, had experienced severe water ingress due to a number of vulnerable laps and seams around multiple penetrations.
Working during winter months, contractors specified Kemper System’s Kemperol V210M for its ease of application and fast curing properties, as well as its durability and versatility.
Charlie Marshall, senior contract’s manager at Whitestone Property Services Ltd explains the challenges on site.
He said: “We’ve worked with Kemper System for many years and its coldapplied liquid solution was an obvious choice for this project. One of the main benefits is it can be applied very quickly and easily using a roller. This provided us with the speed and flexibility to complete the job on time as we had limited daylight working hours. We also had to be respectful of the hotel’s guests as the building was still occupied during the refurbishment works.”
Contractors erected an up-and-over scaffold on the hotel’s roof to create a safe access route to the site.
Charlie added: “This was a challenging project due to the vast amount of plant on the roof. A decision was made to overlay Kemperol V210M on top of the single ply. Another challenge was access – we were unable to enter the hotel so the scaffolding was the safest option. Transporting huge amounts of sheeting or other materials would have created health and safety risks, so Kemper System’s two-component solution adapted perfectly.”
The V210M liquid-applied membrane was applied ‘wet on wet’ in a single process using a reinforcement fleece. Once cured, the resin formed a seamless and elastomeric membrane that cannot delaminate.
Sustainable Roof Refurbishment
The Forest of Arden Marriott Hotel is an extremely prestigious hotel, and a lot of thought had to go into the design and specification stages.
Kemperol V210M is cold-applied, avoiding any risks relating to hot works, and can be applied quickly. It is also UV stable and more suitable for complex details, providing a completely seamless membrane encompassing the entire roof area.
These were all factors take into consideration at specification stage, which made for a successful and safe installation and improving the overall customer experience, and increasing the revenue for the client.
This hotel project is just one example of our vast portfolio of work in the hospitality sector. Kemper System has successfully been specified and installed on a number of hotel projects, including the Radisson Blu at Manchester Airport, several other Marriot Hotels across the UK, the Shaftsbury Suites in London and the Grade II listed North Western Hall in Liverpool.
reveals a 55% surge in Paris hotel searches during the NBA Paris Game 2023 Presented by Nike
• French NBA up-and-coming star and Detroit Pistons guard Killian Hayes reveals his top Paris travel tips and his perfect Paris hotel collection, so fans can enjoy a breakfast with a view and stay close to the coolest basketball court in the city
• Hotels.com Travelling Hoops study uncovers that basketball fans would travel on average over 750 miles to watch their favourite team, with 78% of British basketball fans having already travelled to watch a game
2023 is tipping off with a bang, as
The NBA Paris Game 2023 presented by Nike between the Chicago Bulls and the Detroit Pistons will take place at the Accor Arena on 19 January. Hotels.com, an official travel partner of the NBA, has found that 78%1 of British residents have travelled outside their city before to watch a basketball game, showing the dedication from basketball fans. This year, as fans hunt out their “perfect somewhere” while on the road, Hotels.com found that there had been a 55%2 spike in hotel searches in Paris for the night of the big game (19th January) compared to the same date the following week. Americans and Koreans lead the international nations booking out the city hotels3.
Those fans who travel for sport
According to the new Hotels.com Travelling Hoops study, basketball fans say they would travel on average over 750 miles to watch their favourite NBA team, with 8%
even saying they would travel over 2,000 miles.
Les Bulls, favourite to win?
When it comes to the on-court matchup, British fans are nearly unanimous as almost 80% of fans surveyed think the Bulls will come away with the win. The Bulls also rank as the top NBA team that fans in the UK would travel for to watch, followed by the Los Angeles Lakers and the New York Knicks.
When asked what fans would do at a hotel if they met their favourite player, having dinner together (48%), playing a basketball video game in the room (29%), a workout in the hotel gym (26%) and having a sportsman’s breakfast together (26%) topped the list.
Killian Hayes’ perfect Paris Hotel Collection:
Who better than Killian Hayes, the NBA up-and-coming star who grew up in France, to share his best tips
• The survey states NBA fans visiting Paris intend to visit the Eiffel Tower, enjoy some French pastries and head to the Parc des Princes stadium Continue reading on restaurant-update.co.uk
with fans who want to (re)discover Paris.
Killian Hayes said: “France is where my career began, and Paris is one of my favourite cities in the world. It really is my perfect somewhere filled with culture, arts, food and history. I have been to Paris too many times to count over the years, but with so much to explore and see, you can just never see it all.
“One of my favourite memories is coming to watch the Christmas lights switch on along the Champs-Élysées — it was magical. My top tip when visiting this spectacular city is to bring a pair of trainers and walk everywhere. There is no better way to get a feel for a city than spending a day walking through the streets and taking in the atmosphere. If you can, take a trip down to the court in Pigalle, it really is a special place. I also love fashion, so I often head to the ‘le Triangle d’Or’ to shop when I visit Paris.
PAGE 10 RESTAURANT UPDATE
The Espresso Martini
As a vodka dedicated to mastering the perfect serve, Smirnoff has recently announced its partnership with The Allegra Group, purveyors of the world’s largest and most celebrated coffee festivals, to host a series of unmissable masterclasses for coffee and cocktail lovers.
The partnership includes exclusive category sponsorship across the 2023 Coffee Festival portfolio to bring the perfect Espresso Martini to life for an estimated audience of 120,000 visitors across Amsterdam, London, Paris, São Paolo, New York and Milan.
“As a global brand, we are excited that the scale of this partnership will take us across three continents, showcasing Smirnoff’s aptitude as the vodka of choice for Espresso Martinis and beyond,” said Stephanie Jacoby, global brand director at Smirnoff.
Smirnoff has brought its vibrant energy to the fore through festivalwide Espresso Martini sampling and headline sponsorship of the cocktail bars at the Amsterdam and London Coffee Festivals, and will continue to serve up perfectly shaken Smirnoff Espresso Martinis
through the remainder of the year. A bespoke ‘City Serve’, created in collaboration with a local coffee roaster and in celebration of the unique spark each city’s culture has to offer, will also be available.
“We know the exceptional smoothness of Smirnoff No.21 serves as the perfect foundation for vodka-based cocktails, so we wanted to challenge leading local bartenders and coffee roasters to experiment with this to create each City Serve,” said Jacoby.
Four of this year’s largest festivals will also play home to Smirnoff Cocktail Masterclasses – sessions designed to bring guests together over a premiumquality cocktail-making experience. Each 45-minute session will be hosted by a local leading bartender and local coffee roaster, offering guests the opportunity to get handson with Smirnoff and empowering them with the skillset to create the perfect Espresso Martini and their local ‘City Serve’ at home.
“We feel an authentic connection with Smirnoff through our joint passions for culture, flavour and craft. We’re
very pleased to have them as a partner across our 2023 coffee festivals and look forward to the brand bringing its vibrant energy to our existing event formats. We’ve seen increased interest from the coffee trade in exploring coffee cocktails and we look forward to working with Smirnoff on educating and entertaining through the art of mixology at each of our worldwide events,” said Ludovic Rossignol, cofounder of The Coffee Festivals.
Masterclass tickets will be available to purchase from the ‘Tickets’ section of each festival’s website.
Upcoming Festival Dates
• 20th – 23rd April: London
• 13th – 15th May: Paris
• 23rd – 25th June: São Paulo
• 6th – 8th October: New York
• 2nd – 4th December: Milan
The Espresso Martini: a classic cocktail. And really, nothing compares to that first sip of the night - so it must taste good.
The Boulevard Range comprises a chair, armchair and table from an award winning Italian factory.
Striking design in a choice of 5 different polypropylene colours.
All pieces stack for easy storage.
Range Truro Range
Rustic Vintage Style Furniture
Eden Furniture has a massive selection of Indoor, Outdoor & Poolside Furniture. Our Harrogate and Truro Ranges have become increasingly popular with their rustic and rural charms. The Harrogate Range is available in dining and bar height with complimentary stools and benches. The Truro Range is also in dining and bar height with dining stools and benches.
Both ranges are made to order so almost any size is achievable.
The Salford is a great looking all-weather stackable chair with an aluminium frame in an Antique Vintage finish
The Salford Chair can be used both indoors and outdoors and we stock these in Antique White and Antique Grey
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Creating memories through fragrance
Elevate your guest experience
As experts in olfaction, Noble Isle bring the art of perfumery to each of their Bath, Body & Home collections. Their core belief that fragrance has the power to change the ambiance and aesthetic of a room comes to life in some of the most luxurious hotels across the country.
Noble Isle currently have twelve quintessentially British fragrances, from Yorkshire Rhubarb to Scottish Whisky, all created using locally sourced, authentic, sustainable natural extracts from celebrated producers around the British Isles. Their ethos that luxury shouldn’t compromise on ethics extends from the manufacturing process to the packaging, with a complete cruelty-free, vegan friendly Bath, Body & Home collection. Their hotel accessories are plastic-free, they offer sustainable glass refills and work with charity, Clean-Conscience and The Hygiene Bank to repurpose unused toiletries.
With each luxury collection your guests will embark on a journey of discovery experiencing the natural beauty of the British Isles through fragrance. Designed to evoke poignant nostalgia and re-live moments of happiness with every scent. Noble Isle’s fragrant collections have the ability to transport you and your guests to a moment, memory or place in time that cannot be replicated by other means. Giving guests the opportunity to extend their stay by being reminded of the tranquil oasis of calm and relaxation at home.
Noble Isle has been a home-from-home brand since its inception and their partnerships span the length and breadth of the UK from the likes of Harrods and Liberty to The Guardsman, Chewton Glen and The Craigellachie to small, boutique brands in the hidden corners of the British Isles.
For enquiries, please contact email@example.com , reference Restauarant Update and receive a personal 20% discount code when you place your first trade order.
Maximizing Revenue: The
Beneﬁts of a Sheltered Outdoor Seating or Dining Area
As the weather warms up and customers ﬂock to outdoor spaces, businesses can capitalize on the opportunity to boost their revenue with an outdoor seating or dining area. With the right shelter in place, these areas can be used year-round, allowing businesses to expand their seating capacity and offer customers a unique dining experience.
One of the biggest advantages of an outdoor seating or dining area with shelter is the ability to attract more customers. Research shows that customers are willing to pay more for outdoor dining experiences, and businesses with outdoor seating areas are perceived as more welcoming and inviting. By providing a comfortable and attractive outdoor space, businesses can draw in more customers and increase their revenue.
Moreover, an outdoor seating area with shelter can offer versatility in terms of dining options. It can serve as a space for casual drinks, a romantic dinner, or a family gathering, catering to different types of customers and occasions. The added space can also allow businesses to host events, from live music performances to private parties, further increasing revenue streams.
Having a sheltered outdoor space also means that businesses can extend their operating hours beyond the traditional indoor-only hours. Customers can enjoy outdoor dining even during less ideal weather conditions, such as rain or wind. This translates to more customers, longer operating hours, and higher revenue.
In summary, an outdoor seating or dining area with shelter can help businesses increase their revenue by attracting more customers, offering versatile dining options, and extending operating hours. By investing in an outdoor space, businesses can tap into a growing trend of outdoor dining experiences and provide customers with a unique and memorable experience.
Use the revenue calculator on our new website to ﬁnd out how much extra revenue your business could be generating with a shaded, year-round use, outdoor seating area!
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Research shows that customers are willing to pay more for outdoor dining and businesses with outdoor seating areas are perceived as more welcoming
Harrison Appoints Keith Anderson as New Global CEO As Philip Harrison Takes the Role of Chairman
Harrison, the full service 360 brand and design agency founded in 1989, is today announcing a significant change in its senior strategy and leadership team. Company founder, Philip Harrison, who has led the company through incredible changes and success over the past 34 years, will step up to the role of Chairman from 1st March 2023. At that time, USbased COO, Keith Anderson, will assume the role of CEO.
This comes as the first in a series of key changes at Harrison as it continues to evolve into a full-service agency delivering a strategic approach focusing on the guest experience through combining Architecture, Interior Design and Brand Identity services. Harrison has recently been appointed by fresh new high-profile clients including Hilton, Fogo de Chao, and Marugame Udon, to help further its brand strategy within the UK.
Philip Harrison founded Harrison in 1989, starting with only his car as his office space. Over more than three decades, he has grown the company to become a recognised and trusted business not just in the UK but on a global scale, with a reputation for creating and executing exceptional projects within the hospitality and leisure sectors.
Philip’s devotion to impactful, durable, and profitable design-led solutions has helped ensure the continual growth of Harrison and the success of growing the company to where it is today, alongside key people who have grown their own skills to become key players. Now, Harrison is a global entity with offices in the UK, USA, and Australia, with projects found on almost every continent.
Keith Anderson joined Harrison in the early 2000’s as a Graduate Interior
Designer, and has dedicated his entire career to the hospitality, restaurants, leisure, and entertainment sectors. Growing alongside the business for almost 20 years, he is a passionate leader, and was instrumental in launching the Harrison Dallas, Texas office in 2013. Since then, Keith has led business growth throughout North America, and is now ready to take on the role of CEO.
With the full support of the Harrison Board of Directors, Keith will run and grow the global business strategically around the world, offering clients a global design approach and, in doing so, ensure that from market to market the core brand values are maintained whilst adapting by country, region or neighborhood. With the successes achieved in the USA over the last 10 years, the rapid growth of the team, and the overall opportunities presented thanks to the size of the US market, the next logical step for Harrison was for its new CEO to be based in the United States.
Keith Anderson, CEO of Harrison says: “I am humbled, but confident to take on this role and excited to see
what we can achieve. Over the last twenty years, I have been able to learn from working with many successful businesses here in the USA and a great deal from Phillip, and I am committed to build on the great foundations laid out by my fellow Directors. Harrison has always been a company that can create and deliver, and we’ve built a great culture and an empowered team with uncompromising commitment to creativity and our strategic full-service approach. Our collective aim is to take these learnings and continue to build the global business to push the boundaries of design within our industry and be a company that our team can be proud to be associated with.”
Philip remembers asking Keith why he wanted to take the position and his answer was, “I want to know what it feels like to start up a business”. That was all Philip needed to hear, and says, “My belief in Keith has been delivered on many times over, reaching the position where Harrison is a well-established and respected player in the USA hospitality sector, all achieved in an extraordinarily quick timescale. They do say a good CEO can effectively make themselves redundant, so its job done!”
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Consumers seek natural beverages to boost energy levels
Functional beverages continue to gain momentum
Consumer demand for natural and organic has accelerated
Consumers are drinking more natural and organic beverages, Finlays research shows, compared to two years ago. It seems that these mainstream trends continue to grow in appeal and have not reached saturation point, with one in ten 25–35-year-olds further increasing their already high consumption of natural and organic beverages.
“Consumers are seeking ‘clean label products’ such as those containing organic ingredients (18%), and free of artificial flavour or sweeteners (15%)” , Sian Edwards, Group Insights Manager at Finlays, explains. “Beverage brand owners can tap into this trend by choosing ingredients that consumers perceive as naturally beneficial for their health, such as green tea, which contains naturally occurring antioxidants and catechins.”
Boost for natural caffeine
This demand for natural beverages is driving major shifts in where consumers are looking for an energy boost. A third (33%) of Europeans are drinking more traditional sources of caffeine, such as tea and coffee, demonstrating the opportunity for these ingredients within the ‘clean energy’ movement. “It’s really interesting to see, from our
research, that consumers are as likely to drink tea for an energy boost, as they are to drink energy drinks” Edwards notes.
“Supply shortages of synthetic caffeine from China, the world’s largest exporter, has driven demand for natural sources of caffeine from tea and coffee,” explains Edwards. “The ‘health halo’ around coffee and the rising interest in its health properties are paving the way for beverage brands to innovate. For example utilising cold brew coffee, a natural source of caffeine, to provide additional benefits.”
‘Hydration-Plus’ becomes major trend
Half of European consumers (48.4%) are drinking more water than they did pre-pandemic. But consumers are seeking more than just hydration, with one in five consumers (20.2%) looking for drinks with more than one benefit, increasing to nearly a quarter (24.1%) of consumers aged 35-55.
However, brand owners have to balance this with the need for good-tasting products – 16.8% of consumers are looking for healthy drinks without compromising on flavour. “Great taste is a major factor in encouraging that repeat-purchase” , Edwards explains.
“Consumers are looking for new ways to enjoy water with enhanced flavours and added benefits.”
Six in ten European consumers are more conscious of their physical health than pre-pandemic. “This is a major acceleration of the already well-established health and wellbeing trend,” Edwards explains, “and interestingly, this is even higher for older generations, demonstrating the broad appeal of products that tap into the health and wellbeing space.”
Consumers are looking for a wide range of functional benefits from their beverages, including energy-boosting (34%), relaxation (22%) and mood-boosting (22.6%). “This shows the huge scope for innovation in the beverage industry, relating to both physical and mental wellbeing” Edwards adds. “Tea and coffee are well-established with consumers as natural ingredients that can be positioned as energising or relaxing.”
Consumers willing to pay more for sustainability
Another major trend accelerated by the pandemic, over one in ten (13.3%) consumers have changed their drinking habits because they are more aware of the environmental impact of beverages, compared to before the pandemic. Consumers are looking for sustainably-sourced beverages with a minimal impact on the planet. “Finlays Just Add Water sachets can save up to 99% of packaging volume vs plastic bottles so are ideal for those consumers who want to avoid single use plastic but don’t want to compromise on beverage taste and added benefits,” Edwards explains.
This trend is also a major value driver, as more than 75% of European consumers are willing to pay more for sustainable products.
Edwards concludes “the staying-power of mega trends such as health and sustainability has been tested over the last few years, but consumers have only been more engaged in these trends since the pandemic. We’ve also seen some major shifts, as consumers look for a wider range of functional benefits delivered by natural ingredients such as tea and coffee. In an increasingly competitive marketplace, offering natural, sustainable products that tap into health trends, without compromising on taste, is essential to attract modern consumers who want it all.”
To find out how Finlays can support in unleashing the potential of natural beverages visit www.finlays.net or email email@example.com
Finlays has carried out proprietary new research showing the fundamental shifts in consumer drinking habits post-COVID, and which mega trends have survived the turbulence of the last few years.
Interview with Nick Reid, Co-Founder of Balearic Drinks Ltd
What was your inspiration behind founding Balearic Drinks Ltd?
My inspiration has always been to challenge the global drinks conglomerates and highlight Ibiza’s most iconic brands.
What lead to the groundbreaking luxury collaboration of Café del Mar Spirts?
We wanted to secure the most memorable and nostalgic brand that really connected and helped tell the storey of Ibiza. We approached the team at Café del Mar with The Spirit of the Sunset concept and the rest was history.
What makes your company stand out as exceptional in the marketplace?
Balearic Drinks Ltd is a unique business. We fill a niche supporting global brands with a turnkey drinks portfolio. We also give our brands the retail recognition and design investment they deserve – that’s fundamental to standing out. Our brands have developed a truly international fan base over years of trading – we understand how to convert and connect that heritage through our exceptional range of spirit collaborations.
Who do you see as your typically drinking your spirits?
It’s a lifestyle product - those who seek premium, fantastic tasting spirits that connect them back to the brands and place they love the most – Ibiza!
Who is your next collaboration with?
We are launching a beautiful trio of spirits for one of Ibiza’s most exciting and lifestyle driven beach club concepts this summer.
What principles does your company operate on to ensure it delivers a world-class offering?
In a nutshell our drinks have to be retailready and stay true to our brand partners. We are not your typical licensing business – we invest substantially in ensuring our products stand out on shelf and scream identity. Our global partners, from design, distilling, distributing and marketing are heavyweight, results driven and internationally focused
operators and have the ability to scale fast. With the Café del Mar collection I am in no doubt we have achieved a word class extension to product and brand.
How does Balearic Drinks Ltd help make eco-friendly brands?
We give back to where it all began – Ibiza. Through our strategic partner Ibiza Preservation, each bottle sold raises money and awareness to save the island; to protect its natural flora and fauna, to preserve the seagrasses and shoreline and to ensure everyone can visit a place of unsurpassed beauty and enjoy those famous sunsets and crystal-clear waters for generations to come. Our products are completely plastic free and our distilling operations B-CORP and carbon neutral.
Can you tell us about some of the most remarkable experiences since the start of your company?
It’s always the first sale! 12-18 months of development, design and brand work with huge investment in suppliers and stock – nothing beats the experience of knowing your products can compete and will be enjoyed by thousands of people all over the world.
Where do you see Balearic Drinks in five years’ time?
That’s impossible to say but the single most important goal is we build a competitive and exclusive drinks business that rewards both our brand partners (through licensing revenue) and their/our customers (through quality, brand connection and lifestyle). Our operating model is scalable and our brands are globally recognised - so it’s an extremely exciting time for our business and our partners.
DON’T DO IT YOUR SELF
The KIRA B 50 cleaning robot is a practical addition to any cleaning team.
Cleaning intelligently and autonomously, this robotic scrubber dryer takes on floor cleaning of medium to large areas efficiently, delivering consistent cleaning results every time.
When Cleaning Matters, Kärcher Delivers. karcher.co.uk
Why Kärcher’s first ever robot scrubber dryer, the KIRA B 50, is set to shine in hospitality.
Large, heavily trafficked floor areas in hospitality venues can often be a challenge for cleaning businesses. This may not come as a surprise to many since keeping these floors fit for purpose has traditionally been a labour-intensive, time-consuming affair that impacts staff hours and budgets.
The KIRA B 50 is set to change all of that. Kärcher UK’s first ever robotic cleaning machine, the KIRA B 50 is a fully autonomous scrubber dryer specifically designed to tackle medium and large floor areas.
This new product will interest cleaning operators across multiple sectors like transport hubs, shopping centres and government buildings. The KIRA B 50 is set to shine especially within hospitality venues, where time is always in short supply and cleanliness is of the utmost importance.
The key to this versatility lies in the KIRA B 50 scrubber dryer’s robot proven roller brush technique, with a presweeping function and side brush to clean up to the wall. The combination of a wide 55cm working width plus a 160 Ah lithium-ion battery also delivers an impressive area performance of up to 15,000m² per day*, even on textured or uneven floors. Essentially, the KIRA B 50 can be left to get on with its job whilst freeing up facilities managers to oversee more complex and demanding cleaning tasks.
Of course, no two venues are the same, so the water volume, detergent dosing and cleaning speed can be precisely pre-set to deliver the ideal level of cleaning quality in the shortest possible time.
The KIRA B 50 can certainly clean effectively, but just how autonomous can it really be? The answer lies in its optional docking station which allows the unit to re-fill its water tank, drain and rinse the wastewater and even recharge its battery with no human intervention whatsoever.
Care has been taken too with the robot’s functions. It is simple to operate, thanks to a large touch display complete with an intuitive menu and user guidance. It can accommodate multiple user profiles too and even offers language options for complete ease of use.
As is the case with any robot, safety is critical, and the KIRA B 50 does not disappoint. Boasting integrated laser scanners, 3D and ultrasonic sensors as well as a powerful onboard computer, the KIRA B 50 combines 360° detection of its surrounding areas with quick reactions and reliable navigation. It not only detects changes in its surroundings and launches evasive manoeuvres, it also announces its presence with integrated light modules designed to alert anyone close by when it’s turning or charging. It should come as no surprise then to learn the KIRA B 50 is fully safety certified for use in public areas according to the latest industry standards.
The support for the product, as you might expect from Kärcher UK, is as impressive as it is reassuring. There’s a comprehensive service package through KIRA Care and KIRA Care Plus, which comes complete with features like web portal access and software updates. There’s a functional guarantee too, as well as trained and experienced service technicians on-hand whenever they’re needed. Customers who invest in the Plus package get the extra peace of mind that comes with immediate machine replacement in the unlikely event their machine fails.
There’s no denying the KIRA B 50 marks a change in how large floor areas are cleaned and maintained in the hospitality sector. A change that’s set to be welcomed by cleaning businesses, their operators and venues across the country.
Scan here to learn more
*when used in conjunction with the docking station
Access People for Hospitality
The complete employee lifecycle solution, your whole workforce will enjoy using!
Access People for Hospitality delivers:
Recruitment & Onboarding also Employee screening & RTW checks
HR & Workforce Management
Payroll also Access EarlyPay
Staff Scheduling & Labour Optimisation
Training Management also CPL Learning
and tips eBook! Find out how to maximise sales, save costs and increase productivity.
Find out how Access People for Hospitality can help support all your people processes t: 0845 340 4542 e: firstname.lastname@example.org w: theaccessgroup.com/HospitalityHR One Solution Every HR Process Made easy All delivered through Access Workspace Improve employee engagement Deliver great guest experiences One data source - a single source of truth Single sign-on Reduce staff churn and labour costs Powerful collaboration tools for more informed decision making Attract and retain talent Recruitment Development Onboarding Performance Rewards and Benefits Exit Full visibility over all HR processes in one place Increase productivity Intuitive and easy-to-use dashboards Become a top employer
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