How Square and OpenTable set restaurants up for success this summer
As we reach the peak travel season in the summer months, restaurants from London through to Liverpool, Manchester and beyond have an opportunity to capitalise on the extra footfall and entice both new and existing customers.
While it can be difficult to navigate the extra demand the Great British Summertime brings and keep on top of bookings, Square’s integration with OpenTable is designed to solve this challenge.
Recent data from Square’s customer base showed that 55% of restaurants are using multiple applications when it comes to managing their back of house operations and 19% are doing so with no integration. But there are solutions available that allow restaurants to create a seamless experience, from automating bookings, to gaining insight into the average spend per table and creating more personalised experiences.
This all helps to create a more positive customer experience and bring in increased revenue. Imagine ditching pen and paper for an automated up to date system, or processing contactless payments, rather than restricting consumers to cash payments only. Businesses like The Pigs Nose Inn, a bustling traditional English pub and an independent music venue in the beachside town of Devon have done just this.
Before turning to OpenTable to manage bookings, the pub tried doing a pen-and-paper approach with a reservation book - but the phone didn’t stop ringing, meaning it was difficult to keep up with demand. Within five months of activating OpenTable through Square, the restaurant has
seen a 10-20% increase in customers. It’s also driven bookings, by giving customers more visibility of The Pigs Nose Inn on the OpenTable platform.
In addition, the Inn uses Square for Restaurants Plus to manage everything from marketing and payments to organising the staff and kitchen. For example,staff previously took written orders at the bar and walked them to the kitchen. With the Square Kitchen Display System, orders are automatically transferred to the kitchen, which saves time and doesn’t leave customers waiting or staff having to run back and forth.
To make the customer experience that much more enjoyable and personalised, the OpenTable integration enables staff to see diner history and preferences quickly and easily. Whether it’s details on the customer’s dietary requirements, or their birthday, staff have this essential information right at their fingertips.
Technology can go a long way to create more personalised experiences and this doesn’t have to mean a complete overhaul of existing systems. There are small steps restaurants can take that will really add up to success during the busy summer period, and beyond.
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
Scheme to attract and retain hospitality staff launches in Northern Ireland
A collaborative scheme has been launched to boost training and development opportunities for hospitality and tourism staff in Northern Ireland.
It forms part of the UK-wide Wellbeing and Development Promise that was developed and announced by the UK Hospitality & Tourism Skills Board in April.
The initiative will be rolled out in Northern Ireland by Hospitality Ulster in partnership with Tourism Northern Ireland and the Hospitality and Tourism Skills network (HATS).
Speaking at the launch of the scheme in Northern Ireland, Colin Neill, chief executive of Hospitality Ulster, said: “The Wellbeing and Development Promise is a comprehensive initiative which will guide employers on best practice. It will help to attract new talent, retain staff, and ultimately boost career opportunities within the industry”.
Kate Nicholls, chief executive of UK Hospitality, added: “Hospitality has always relied on the thousands of individuals who work in our pubs, restaurants, hotels,
and cafés, and it is the people that work in our industry who make it the world class industry it is. I trust that the Wellbeing and Development Promise will contribute better workplaces and more well-rounded employees here in Northern Ireland”.
Commitments include a pledge to introduce a diversity and inclusion policy; offer training opportunities for staff; and consolidate anti-harassment policy in the workplace.
Businesses can sign up to the scheme to show their support.
The first 32 businesses to have signed up to the scheme when it first launched in April include BM Caterers, BrewDog, British Beer and Pub Association and Parkdean Resorts.
It comes after the number of job vacancies in the hospitality sector hit 146,000 between November 2022 and January 2023, according to data from the Office for National Statistics (ONS).
SUCCESSFUL FYR RESTAURANT CONCEPT COMES TO SOLENT HOTEL AND SPA
FYR Restaurant (pronounced fire) has been so well received and has enjoyed so much success at North Lakes Hotel and Spa in Penrith, that this new dining experience now makes its way down the country to Daniel Thwaites sister property, Solent Hotel and Spa in Fareham.
Now to be enjoyed at Solent Hotel and Spa, ideally positioned between Southampton and Portsmouth, FYR offers an open plan, theatre style grill kitchen on the outdoor terrace complete with nearby fire pit just perfect for year-round dining. Located on the terrace is an open fire grill where diners can watch the team of chefs transform regionally-sourced ingredients into tempting dishes in the heart of the restaurant, creating a culinary visual experience to savour. Offering up a selection of locally sourced grilled meats, seafood, British classics and tasty fine-dining dishes in an open-plan setting for both residents and non-hotel guests alike.
Following on from the success at North Lakes Hotel and Spa, Executive Head Chef Jon Marsden Jones at Solent
Hotel and Spa is delighted to now offer diners the chance to experience the theatre of dining by watching his brigade create their masterpieces at this new seafood and grill restaurant, made possible due to an investment of £200,000 from owners Daniel Thwaites.
Hero dishes include: Solent seafood platter, comprising dressed Cornish brown crab, Atlantic king prawns, pickled cockles, cured fish, oysters and steamed shellfish served on a bed of ice with saffron aioli, Solent Marie Rose sauce and shallot vinegar. The FYR surf and turf platter for two boasts 8oz sirloin and 7oz fillet steaks, Atlantic king tiger prawns and dressed Cornish brown crab served with Hampshire watercress, smoked tomatoes, skin on fries and Solent Marie rose sauce. In addition, a choice of steaks – sirloin, rib eye, fillet or the FYR signature steak, aged for a minimum of 28 days and cooked to the diners’ exact specifications – are served alongside a drinks menu expertly curated with the new seafood and grill menu in mind.
NIMA SAFEI TO OPEN SISTER RESTAURANT TO 40 DEAN STREET
Nima Safei is to launch a sister site to his popular 40 Dean Street restaurant in London’s Soho next month.
The restaurateur will open 64 Old Compton Street on 3 July, almost 15 years after the launch of his original site.
It is billed as offering an “affordable” Italian menu, with main courses ranging from £13.90 to £21.50.
Safei launched 40 Dean Street in 2009 but said the popularity of the restaurant meant it frequently had to turn people away.
The new restaurant will be only a few minutes’ walk away and feature a bold red fascia with a gold and black logo reminiscent of famous New York nightclub Studio 54.
The dining room will be painted dark blue, filled with antiques and half hidden from view by a café curtain.
Dishes will include pizza ‘nduja with sausage meat and buffalo mozzarella; linguine tiger prawns, courgettes, garlic, chillies, and white wine; and Chicken Milanese with spaghetti tomato and basil sauce, rocket, and lemon.
Cocktails will range in price from £10.50 to £12 and a short Italian and French wine list will start from £24.10 with all bottles under £50.
64 Old Compton Street is proudly gay-owned and Safei said he was excited to be opening around the time of LGBTQ+ Pride in London.
Safei said: “Since 2009 the wonderful people of Soho have taken 40 Dean Street to their hearts and many treat it like an extension of their home, office or hotel. But we were having to turn too many people away, so opening 64 Old Compton Street literally round the corner felt like the perfect solution.
“Despite their close proximity, they’re very much their own restaurants with their own personalities – 40 is the older gay brother who’s been around for a while and knows where the party’s at, while 64 is the cool lesbian sister who’s new on the scene but intends to make her presence felt. I hope people will love them equally!”
64 Old Compton Street will launch on 3 July and will be open from 12pm until 11.30pm, seven days a week.
From Dublin to Dalston: Jameson Black Barrel launches whiskeypairing menu with Acme Fire
Cult and Michelin-starred Irish chef Keelan Higgs
Acme Fire Cult – London’s most progressive live-fire restaurant –has partnered with Jameson Black Barrel to launch its first whiskeypairing menu.
Available from July 1st, this co-crafted celebration of fire, food and whiskey features four dishes and three cocktails, inspired by the Black Barrel spirit from the Jameson family – a unique blended whiskey, aged in double charred barrels for a sweeter, smoother flavour.
The menu is a collaboration between live-fire chefs, Andrew Clarke, Chef and Founder of Dalston’s Acme Fire Cult, and Keelan Higgs, owner and Head Chef at Dublin’s Michelin-starred Variety Jones.
“We’ve always tried to take a distinct approach to cooking over flames, where vegetables take centre stage, and where food and drink are intrinsically linked” said Andrew Clarke. “Most restaurants will do a wine pairing but for us, the opportunity to combine charred food with the depth and range of flavours in a double charred whiskey just made sense. We’re excited for people to experience what we’ve created”
Keelan Higgs – who is based in Jameson’s native city of Dublin – joined the project to bring Irish flavours to the food, as well as the drinks.
Every element of the menu is touched by fire, unlocking flavours in the cocktails as well as the food; Jameson Black Barrel is matured in a combination of double charred barrels, creating a full strength whiskey bursting with aromas of toffee and fudge, complemented by a spicy character and a rich, smooth vanilla finish.
New Head of Sales for phs Greenleaf
phs Greenleaf has appointed Samantha Birkin as its new Head of Sales as it continues its nationwide growth plans.
Samantha spent five years as a Senior Key Account Manager in the hygiene division of the phs Group, which phs Greenleaf is part of, before making the move into the new role at Greenleaf, which provides planting, landscaping and grounds services to businesses.
She now heads up the sales team, working with customers right across the UK in a range of sectors from hospitality and leisure venues to retail spaces, public buildings and commercial premises.
phs Greenleaf provide everything from indoor and outdoor plants to living walls, grounds maintenance and Christmas trees and decorations for businesses.
Samantha said: “This is such a great time to join Greenleaf as so many more businesses are really prioritising the health and well-being of their staff and taking steps to improve it, including embracing the benefits that plants can bring – which is everything from improved air quality and mental health to increased productivity.
Luxury companies from all over the world find young talents at Les Roches
Representatives of the world’s leading companies have visited Les Roches Marbella, one of the top four hotel management training schools globally, to interview their students as part of a virtual career day.
Les Roches, which has increased its enrolment by 65% over the past 10 years to nearly 2,000 students by 2023, welcomed international recruiters including Marriott International, Silversea Cruises, Four Seasons Hotels & Resorts, Hyatt Hotels, Barceló Hotel Group, Rocco Forte Hotels and Minor Hotels. Eighty six companies completed almost 1,800 conversations, with 441 students attending throughout the day. Ninety-two percent of the companies present were
“I’ll be focusing on more in-depth conversations with companies about what they can do to improve well-being at work and really pushing the boundaries in the industry. I’m looking forward to further developing the sales team and supporting their personal growth ambitions too.”
Stephen Dieppe, Managing Director at phs Greenleaf, said: “Samantha has been part of the phs Group for a number of years and we are delighted that she’s decided to join the Greenleaf team. She’s an experienced salesperson with a real passion and drive to help and support businesses.”www.phsgreenleaf.co.uk
looking for students for internship positions, 53% for training programs in supervisory positions, 74% for entry-level jobs and 47% for supervisory and senior roles.
Every year, approximately 300 important national and international brands come to Les Roches’ campuses and expect not only the necessary competencies from their future employees to develop the service with excellence, but also soft skills that demonstrate their motivation, attitude and effort.
This year, the need for personnel with a customer-focused attitude, especially in service and cuisine, has materialised. In fact, 35% of recent Les Roches graduates are recruited to work in non-hospitality industries.
“Les Roches’ ethos is based on integrating digital education and technology strategies to train our students in the latest trends in sustainability and innovation, as well as encouraging multiculturalism and the development of soft skills,” said Carlos Díez de la Lastra, CEO of Les Roches. “We train people and future leaders in both the hotel sector and the various premium brands recognised worldwide.”
A FEAST OF SEA, GARDEN & FIELD: BEDRUTHAN HOTEL INTRODUCES OGO RESTAURANT
Scandi-inspired retreat Bedruthan Hotel & Spa is thrilled to announce its new restaurant concept, Ogo. Translating to ‘Cave’ in Cornish, Ogo is inspired by the coastline’s natural bounty with menus emphasising a commitment to deliver seasonal, high-quality ingredients. From beach foraging for edible seaweeds and berries from the clifftops to working with local fisherman for their daily catch, Ogo showcases the best of hyper-local produce in the Southwest.
Located within the Bedruthan hotel in Mawgan Porth, Ogo takes the place of the former The Herring and brings a new direction for the restaurant. Head Chef George Richardson’s keen passion for showcasing the best of Cornish produce is reflected through partnerships with handpicked local suppliers and farms who share his commitment to sustainable practices. Focussing on in-season produce, the daily changing menu will vary according to the season and retain a focus on provenance: from what the boats bring in each day along the South coast, to foraged ingredients from the surrounding countryside.
“We are pleased to bring Bedruthan’s principles of sustainability and provenance to life on the plate at Ogo, and delight diners’ palates with authentic flavours that represent the spirit of the community in which we are located,” said, George Richardson, Head Chef at Ogo Restaurant.
Highlights from the dinner menu include steamed Cornish brill with Champagne, mussels and sea herbs; Mora Farm confit courgette with basil, olive oil and tempura flower, served alongside Padstow Kitchen Garden brassicas and
confit garlic. For a lighter option during the day, Ogo encourages diners to enjoy the finer things in life at a slower pace, with flavoursome food in a relaxed setting. With the choice of dining outside on the dune-side terrace listening to the waves roll in, diners can share smaller dishes combining ingredients from Cornwall’s coast, gardens, and fields, such as Native oyster with house fermented hot sauce and pickled green chilli; grilled hand-dived scallop with wild garlic butter and crispy sourdough; and pickled Cornish mackerel with Mora Farm rhubarb and elderflower. All dishes are perfectly paired with a selection of organic wines, including locally produced Polgoon Pinot Noir Rosé and Trevibban Mill Harlyn.
For an indulgent afternoon tea experience, the restaurant’s chefs have created their own take on the much-loved traditional Cornish afternoon tea, offering savoury options such as smoked salmon and crème fraîche on beetroot tin loaf and cucumber on white pain de mie. Followed by a tempting sweet course of blueberry, lemon and white chocolate macaron and local strawberry and elderflower choux buns, with a choice of local fizz and teas to accompany each bite.
To book, visit www.bedruthan.com/ogo-at-bedruthan or call Ogo on 01637 861212. Maximum group size is 6 people. For more information and to view menus, please visit www.bedruthan.com/ogo-at-bedruthan
STEEL KEG ASSOCIATION ANNOUNCES 2023 KEG CHAMPIONS IN CELEBRATION OF WORLD REFILL DAY
The Keg Champion Awards honour bars, breweries and restaurants that embrace the benefits of reusable steel kegs and casks
The Steel Keg Association (SKA) is honouring the inaugural 2023 Keg Champions for UK today, World Refill Day, in celebration of pubs, bars, breweries and restaurants embracing the remarkable benefits REUSABLE steel kegs and casks deliver; sustainability, efficiency and a fresh experience most consumers can’t get at home.
The 2023 Keg Champion Award recipients for UK in seven categories comprise:
1. Stonegate Pub Co - National restaurant
2. Bundobust - Regional restaurant
3. St John Restaurant - Local restaurant
4. Adnams - Large Brewery (100,000+ hl)
5. Purity Brewing Co - Midsized Brewery (10,001 –100,000 hl)
6. Toast Ale - Small Brewery (fewer than 10,000hl)
7. The Tap House Notts –Draft Innovation
Stainless steel kegs’ reusability and 30+ year lifespan make them the ideal circular choice for pubs, breweries, bars and restaurants. The Steel Keg Association created the Keg Champion Awards to recognise hospitality leaders’ sustainability programmes and the positive impacts of steel kegs on the beverage industry.
Dan Vorlage, Executive Director of the Steel Keg Association and MicroStar Logistics’ VP of Global Marketing, comments:
“We were blown away by the response to the first Keg Champion programme. Over 3,000 breweries, pubs, bars and restaurants were nominated! While this is really about celebrating all of the keg champions out there, we’re proud to raise a pint to our inaugural recipients, each a standard bearer in their category. They were distinguished by their commitment to sustainability and to delivering differentiated consumer experiences. Importantly, we also have a shared belief that this is not the culmination of an awards programme, but just the beginning. Cheers to these winners and all of the keg champions out there.”
In addition to winning a coveted, iconic green Keg Champion Award (physically, the biggest award in the history of the food and beverage industry!), the Steel Keg Association will donate £7,000 to benefit seven charitable organisations chosen by the 2023 Keg Champions.
To learn more or get involved email email@example.com or visit steelkegassociation.org
Kärcher Professional UK Launches Buy Back Scheme
The purchase of cleaning machinery is an investment for most businesses, with a business case required to justify the outlay. That’s why Kärcher Professional UK has announced its new Buy Back* initiative, whereby commercial customers can trade-in their old cleaning machines for a discount against the new equipment, saving money on the purchase and safe in the knowledge that Kärcher will responsibly recycle the outdated model.
Kärcher prides itself on its outstanding customer service package, which features live support, expert engineers, machine repairs and loan machines to name a few. The new Buy Back scheme will enhance this existing Kärcher service offering with a completely new opportunity for customers to benefit from.
The initiative includes not only older Kärcher models, but also legacy machinery from other manufacturers. The only stipulation is that the customer is purchasing the same category machine they are trading in, for example a scrubber dryer traded in for a scrubber dryer. Once the new machine has been delivered, the old one will be transported to Kärcher HQ to be reviewed and categorised before following one of two routes. Either removal to the
Kärcher Used Equipment site for refurbishment, re-selling or donation, or, if not in a state of economical repair, it will be responsibly stripped of component parts, separated and then recycled through approved partners.
To take advantage of Kärcher Buy Back or find out more, customers should contact their Kärcher representative to register interest.
Paul Bensley, Sales Director at Kärcher UK said, “Utilising the latest cleaning equipment has a direct impact on the efficiency of cleaning processes and team productivity. While we are very aware that businesses may hesitate to buy brand-new equipment, we believe the results will make it worthwhile and hope our Buy Back scheme will help make the purchase decision easier. As well as upgrading their cleaning arsenal, customers can enjoy easy and sustainable disposition of their old equipment, while realising some of the value of their legacy asset. We very much hope our Buy Back scheme will give companies the impetus to improve and enhance their cleaning machines.”
For more information, visit www.kaercher.com for more details or call 01295 752099
OPPORTUNITIES WITH AMERICAN CRAFT BEER & FOOD
This month we’re turning the spotlight on American craft beer and American-themed food to help generate incremental sales over the key summer period.
Beer has a wider flavour spectrum than almost any other beverage and the different ingredients, flavours and mouthfeel of beer makes it the perfect partner for foods with a high fat content and strong flavours. American craft brewers pioneered the global craft beer movement back in the early 1980s and such beers are worth stocking for their quality, complexity and creativity.
Unlike wine, beer is carbonated making it effective at scrubbing the palate clean and leaving the mouth feeling refreshed and ready for the next mouthful.
Typical American themed craft beer and food pairings are:
BBQ style meats such as pulled pork, ribs, brisket, burgers – load with toppings or sauce but remember the strong, intense flavours of red meat will work best with a porter, stout or brown ale that exhibits a similar level of intensity. Grilling meat encourages the Maillard reaction, ie. caramelisation of the surface also found in roasted malts used in dark beers.
Fried Chicken – pair with an American IPA containing a high level of bitterness that will cut through the fried batter. The more hot and spicy the fried chicken the more intense you can go with the beer.
Mac n’ Cheese – a perennial favourite amongst Americans and the perfect partner for a crisp, snappy pilsner. The high carbonation and subtle bready flavour notes of the beer will cut through the rich dairy content of the sauce leaving the diner refreshed and craving another bite.
S’mores – a typically American sweet treat of marshmallow and chocolate sandwiched between two Graham Crackers (flat, hard, cinnamon flavoured biscuits) and perfect paired with a smooth, full-bodied barrel-aged stout bursting with chocolate malt flavours
Cherry/Apple Pie or Cheesecake– offer a beer that’s tart and tangy with a hint of acidity to balance the rich, sweetness of the dessert. If possible, serve a fruited lambic or Kriek that uses the same fruit as that of the dish to finish on a lighter note.
American craft beer is available through national wholesalers or on line from Athletic Brewing, or the Cascade Club Many of the American craft beers available in the UK are recent medal winners from World Beer Cup 2023, the biggest and most competitive beer contest in the world.
Chefs and restauranteurs are invited to make use of the free resources available on www.brewersassociation.org or
ITALIAN ARMCHAIR & SOFA SETS
Eden Furniture offer a number of Italian manufactured sofa and armchair sets with matching coffee tables.
Choice of three colours and cushion options.
Look on our website at the Ashcott, Yeovil and Ilminster Sets
Rustic Vintage Style Furniture Range Truro Range
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.
Dometic and CAKE partner on first food delivery contract in Italy
Swedish innovators, Dometic and CAKE, announce their first joint contract with Pizza Smile, a groundbreaking pizzeria in Italy. Designed to significantly elevate the customer experience and quality of food, Dometic’s DeliBox will be paired with CAKE’s e-bike for premium home delivery service. As the first restaurant to deploy this dynamic combo, Pizza Smile sees ample business opportunities with this new leasing contract.
its current electric bike fleet with CAKE bikes for an even more efficient, emission-free fleet at a reduced cost. Dometic’s DeliBox will help sustain the temperature and quality of the food during the entire delivery journey –from the restaurant’s kitchen to the customer’s door.
“We’re confident that DeliBox powered by CAKE bikes will have a tangible impact on Pizza Smile’s delivery business, helping to secure new customers through seamless delivery and retain current patrons through unparalleled quality control,” says Eva Karlsson, Head of Other Global Verticals at Dometic.
An award-winning local business, Pizza Smile was the first pizzeria in Adria in the Rovigo province to provide free home delivery service, starting in 2006. Led by entrepreneur and CEO Gabrio Tessarin, Pizza Smile’s pioneering approach, artisanal recipes, and digital operations have propelled the restaurant’s significant growth in the region and beyond – carrying out approximately 70,000 home deliveries each year.
By collaborating with CAKE and Dometic, Pizza Smile will make another first by leasing CAKE makka :work equipped with the Dometic DeliBox to enhance their premium home delivery service, providing a valuable new solution for the market. Pizza Smile will replace
Tessarin says, “Our desire to take pizza delivery to a higher level remains a top business priority. With a mutual commitment to innovation and sustainability, CAKE and Dometic are ideal partners to help shape the next evolution of this critical business segment. Thanks to this exciting collaboration, our pizza will reach customers at its best – crispy and hot.”
A revolutionary introduction for the food delivery sector, Dometic DeliBox provides temperature zones for active heating and active cooling to ensure food and other perishables are kept at optimal temperatures throughout the delivery route. Its innovative design and engineering offer a valuable differentiator for restaurants as well as retail, hospitality, and other industries responsible for transporting food to guests.
The parties have signed a new leasing contract starting with small scale premium delivery with an aim of expanding the service area and consumers in the coming months. For further information about Dometic DeliBox click here
The fusion of style, technology & contemporary design.
DE KUYPER LAUNCHES 360 UK MARKETING
‘COLOURFUL COCKTAIL VIBES’
This summer De Kuyper Liqueurs is inviting bartenders and customers to discover their ‘colourful cocktail vibe’, perfectly matched mood-based cocktails.
Launching on 30th June, the new campaign channels De Kuyper’s vision to Own the Cocktail for the trade and the consumer. By simply pairing trending and classic cocktails with moods and moments, De Kuyper inspires every individual to find their perfect serve for any occasion.
The multi-channel campaign featuring the ‘Colourful Cocktail Vibes’ creative and the perfect range of De Kuyper Liqueurs to celebrate any summer drinking occasion includes PR, Social Media, Influencer, Digital, On and Off trade activations and Amazon amplification.
The campaign will run for 13 weeks and will be brought to life through various activations throughout the summer period:
Consumers visiting Stonegate, Marstons and Mitchells & Butlers will be invited discover their unique ‘Colourful Cocktail Vibe’ through a personalised quiz here. Accessible on menus and online, the quiz has been designed to unlock consumers cocktail personality, matching their mood and the occasion with a recommended De Kuyper serve.
What’s more, De Kuyper is offering exclusive deals now until the 31st August through Matthew Clark, where the brand recently launched its 70cl liqueurs and newly created syrups. With any purchase, operators receive a free ROS driving kit, including cocktail recipe inspiration booklets to gift customers ordering De Kuyper cocktails.
• Point of Sale activations include branded glassware, cocktail shakers, jiggers and strainers along with menu clips, A frame and tabletop chalkboards and posters that will help bring Colourful Cocktail Vibes to life.
• Retail partnerships online and instore with Waitrose, Tesco, Sainsbury’s, Morrisons including interactive quizzes via QR codes and promotions to drive ROS
• 9-10th September: De Kuyper will showcase its colourful cocktails alongside renowned Michelin-star chefs at The Home of Food festival at Lord’s cricket ground. Festival attendees will have the opportunity to book a Cocktail masterclass with De Kuyper’s Global Brand Ambassador Max de Smit and create their own ‘Colourful Cocktail Vibe’
• 30th April to 30th September: The first De Kuyper cocktail terrace with Delta by Marriott in Liverpool launches. This vibrant space will be open until the end of September, offering bespoke cocktails throughout the summer.
Godelief van Erve, De Kuyper’s Global Marketing Director said, ‘We’re excited to be bringing our Colourful Cocktail Vibes campaign to the consumers via social/digital media and on-trade & off-trade activations this summer, with a variety of vibrant and delicious serves, perfectly matched to suit any mood or occasion. Whether it’s a refreshing Blue Lagoon, a sophisticated Kir Royale or fruity Passionfruit Martini, there’s a serve to suit everyone’s cocktail vibe. With over 325 years of distilling experience and a commitment to use the best possible quality ingredients, we create the best liqueurs that we know bartenders and customers love using in their cocktails.’
Bright pink, intense pool blue or a radiant orange: it’s not just the fashion world that’s going colourful this summer. Discover your #ColourfulCocktailVibe.
Celebration Vibes? Enjoy a Kir Royale.
• 20 ml De Kuyper Crème de Cassis
• Top up with champagne or prosecco
Preparation: Add all ingredients to flute glass. Add ice. Stir gently to mix ingredients. Garnish if desired and serve.
Vacation Vibes? Enjoy a Blue Lagoon.
• 40ml De Kuyper Blue Curaçao
• 20ml Vodka
• 20ml fresh lime juice
Preparation: Fill a long drink glass with ice. Add De Kuyper Blue Curaçao, vodka and lime juice. Top up with lemonade and stir gently. Finally, garnish with a slice of orange and serve.
Party Vibes, Enjoy a Margarita
• 20ml De Kuyper Triple Sec
• 40ml Tequila
• 20ml fresh lime juice
• 5ml sugar syrup (one barspoon)
Preparation: Fill a shaker or a large screw-top jar halfway with ice. Add all ingredients and shake vigorously for one minute. Strain into a margarita glass and serve immediately. As a garnish, a slice of lime on the glass is recommended.
Fruity Vibes? Enjoy a Passionfruit Martini.
• 40ml De Kuyper Passionfruit
• 30ml Vodka
• 15ml vanilla syrup (three bar spoons)
• 20ml fresh lime juice
• Pulp of a passion fruit
• 1 egg white (optional)
Preparation: Fill a shaker or a large screw-top jar halfway with ice. Add De Kuyper passionfruit, vodka, vanilla syrup, lime juice, passion fruit and optionally an egg white. Shake vigorously for at least a minute and strain into a martini glass. Garnish with half a passionfruit. Serve immediately and enjoy.
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 firstname.lastname@example.org
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.
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