On-Trade Progress April 2018 by Ontrade Progress

APRIL 2018

venue of the month

A tale of success

THE BLIND PIG

RTD S A rising trend all things

neon

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ON-TRADE PROGRESS TEAM Editor-in-Chief

Mya Medina Mya@ontradeprogress.com

Editor

Connor Allen Editor@ontradeprogress.com

Editor

Jon Hardy Jon@ontradeprogress.com

Publication Manager

Max Murphy Max@ontradeprogress.com

Account Executive

Dan Allen Dan@ontradeprogress.com

Head of Production

James Dorrington Design@ontradeprogress.com

Subscriptions Manager

Anna Stevens Subscriptions@ontradeprogess.com

Publishing Director

Ryan Bunce Ryan@ontradeprogress.com Every effort is made to ensure the accuracy and reliability of material published in On-Trade Progress however, the publishers accept no responsibility for any claims or opinions made by the contributors or advertisers. No part of this publication may be reproduced or transmitted in any form by any means, mechanical, electronic (including printing), recording or stored in any information retrieval system without the prior written consent of the publisher.

Dear readers,

am hesitant to jinx it, but I think I can safely say that spring has sprung! As we move into our April issue, we explore all things hospitality with an eye towards the warmer months. For example, our spotlight feature explores gin, often supped with lemon and tonic on London’s riverside bars or stunning pub gardens – and we’re all about exploring gin’s history and some recommended bottles that you should be serving up this season.

Similarly, on page 20, On-Trade Progress explores all thing RTD (Ready-To-Drink) beverages, which can be served up at busy stadiums or festivals, the latter of which is right around the corner. (Am I the only one who already has my Reading ticket?) We discover how the industry is seeing an upward trend in the development of RTD and discuss how producers are keeping up with quality to keep down the queues. Our Venue of the Month takes us to the sumptuous The Blind Pig, on London’s Poland Street. This unassuming bar above The Social Eating House is a one-stop-shop to all things creative cocktails. On-Trade Progress sampled their second in a series of children stories-themed cocktails, and I had my first taste of Snozzcumber! Read all about it on page 8. We explore some consumer and employer-focused apps that are revolutionising the industry. While we try and predict the next Deliveroo that you should be partnering up with, we also offer some insight into the future of ordering; which as some establishments have already seen, is set to be primarily app based. It seems to be a question of when rather than if – so when you fancy, give it a read on page 42. I certainly have a spring in my step as we head into April, and don’t be fooled, the hospitality industry has a lot of exciting developments ongoing – which we detail inside this issue. So pull up a comfy chair, sit back and enjoy this April issue of On-Trade Progress.

Mya Medina Editor-in-Chief editorial CONTRIBUTORS John Porter Bob Pease

Beer Sommelier

Kate Nicholls

UKHospitality

Brewers Association

Paul Wright

Icon Neon

Tim Page

CAMRA

Paul Shoosmith

Enigma Lighting

Proudly published by BW Media Group LTD

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contents

Regular Features 8

Venue of the Month

On-Trade Progress visits The Blind Pig for a taste of its second volume of children’s story cocktails.

Spotlight On...Gin This month’s spotlight feature sees us explore gin, the drink we all want to sink our teeth into this season.

Cocktail of the Month Following the theme of all things gin, we explore making the perfect Campari Gin and Tonic.

Design Our design feature explores the pleasures of minimalist design – the latest rage in the hospitality industry.

Features 20

RTDs Ready-to-Drink beverages have taken the industry by storm, we explore the world of all things pre-packaged.

Technology - Apps With technology taking over every industry, one that has no exception is the hospitality industry – we explore apps that are on the up.

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expert's view emphasis on vocational education for young people and an emphasis on the positives of apprenticeships. Work to alter perceptions will need to come partly from within the sector, but also from the Government in the shape of a Sector Deal that provides hospitality businesses with an opportunity to grow and offer more. To help the government understand the potential of the hospitality sector as an employer, UKHospitality has launched a sector-wide Workforce Commission to promote understanding of the importance and potential of the UK’s hospitality sector. The Commission will bring together a wide range of hospitality employers and All-Party Parliamentary Groups, along with other stakeholders, industry bodies and authorities, to deliver an employment foundation for the sector. The work will identify the challenges and opportunities being faced by the sector and will inform the government, enabling it to draw up plans to support employment in our industry.

Battling misconceptions Kate Nicholls, Chief Executive of UKHospitality writes exclusively for On-Trade Progress on the findings from the Migration Advisory Committees interim report. With just one year to go until Brexit, the Migration Advisory Committee has published its interim report. Helpfully, the report acknowledges the contribution made by non-UK EU workers to the UK’s economy. For hospitality businesses, these employees are incredibly important and it is vital that we get a future immigration policy that allows businesses to employ overseas workers when and where they are needed.

An interesting point raised by the MAC’s report is the perception of working in the hospitality sector. In European countries, so the report says, a career in hospitality is a first choice for many and to which a considerable number of people aspire. In the UK, we are still battling, to some degree, against negative perceptions of the sector. It is a common, yet false, belief that we only offer short-term or stop-gap employment for youngsters and students, with unsociable hours. In reality, we provide a range of options across a diverse spectrum of businesses. If we are to successfully challenge this incorrect perception of the sector and encourage people to take up a job with us, then we need greater

The Workforce Commission is an opportunity for us to bring together sector leaders and policy-makers to promote the great work we do, change perceptions about our industry and to ensure that hospitality businesses are in the best position to succeed decades from now. As the clock ticks down towards the UK’s eventual withdrawal from the EU, there is still much we want the Government to do to provide certainty for the sector and support employers. Our efforts to bring together the sector to investigate the challenges and opportunities we collectively face will ensure the Government has no excuse not to provide the support we need.

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Expert’s View

Preparing for Britain’s largest beer festival The Great British Beer Festival might still be months away, but the CAMRA team are hard at work putting the preparations together for this year’s Festival, taking place from 7-11 August 2018 at Olympia London. Britain’s largest beer and cider event takes place over a few days each summer, but the planning for a festival which sees over 50,000 beer drinkers descend on the capital to try a range of almost a thousand beers, ciders and perries, is a full year in the making. Run entirely by volunteers from across the country with the support of a small staff team, the Great British Beer Festival brings together beer lovers who volunteer at brewery bars, sell glasses and merchandise, manage a busy press office, steward and of course – drink beer. It is the national manifestation of over 200 local beer festivals run by CAMRA branches that take place across the country – but on a much larger scale. Just one month after the Great British Beer Festival ends, the volunteer working party comes together to determine what worked, what didn’t, and what can be improved. Budgets are set, and the team at the CAMRA office get busy enticing brewers to showcase their best beer range at the following year’s festival. As a new year kicks off, all efforts go into driving ticket and sponsorship sales, putting together marketing and promotional materials and confirming street food, merchandise, and most importantly, the 900+ beers, ciders and perries for the event. The actual set up of the festival doesn’t take place until a week before doors open, at which point preparations have been finalised and handed over to the 1,200 volunteers who take over the logistics and running of the event. While the basic timetable leading up to the Great British Beer Festival doesn’t deviate much year to year, our ambitions continue to grow and we expect 2018 to be the best beer festival yet. This year we want to ensure that

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brewers, publicans and industry professionals get the most out of our annual trade day, held during the Tuesday session at which CAMRA’s Champion Beer of Britain is announced.

addition to the regular music line up throughout the week of the festival, giving dedicated rock lovers a reason to mark their calendar for the Thursday show.

We will therefore be introducing a “Beer Theatre”, which will host a schedule of presentations from experts across the industry throughout the day. The Beer Theatre will continue all week, with more consumer-facing topics covered from Wednesday to Saturday, the full schedule of which is expected to be published next month.

We are also expanding our drinks range to provide more non-alcoholic options by including a range of low and nonalcoholic beers and coffee on site for the first time. Wine and gin will also be available. We hope these measures will encourage even more visitors, who may like to take breaks from the beer.

We have also partnered with Planet Rock Radio for the first time, who will host a music takeover on the Thursday by providing six bands for an unforgettable day of entertainment. This will be in

Between now and August you can expect a flurry of news and announcements about this year’s Great British Beer Festival. To stay up-to-date and to book your tickets, visit: www.gbbf.org.uk/

expert's view

Nashville hosts Craft Brewers Conference & Brewexpo America and World Beer Cup

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Bob Pease, President & CEO of the Brewers Association talks events for On-Trade Progress. craft brewing market in their annual State of the industry address on the second day. The featured keynote speakers include Deb Carey, founder and president of New Glarus Brewery and Paul Saginaw, co-owner and founding partner of Zingermans. Deb started her first business at the age of 16 and became the first woman to found and operate a brewery in the States (New Glarus Brewing Co). New Glarus is now one of the largest U.S. craft breweries by volume while still being acclaimed for its local, in-state focus. Paul co-founded Zingerman’s Delicatessen in 1982 in Ann Arbor, Michigan and transformed his venture into a community of businesses consisting of 22 partners and over 750 employees. Both will deliver words of wisdom, inspiration and expertise and provide insights into the crucial components of building and sustaining success in the brewing community. Coming up in the next couple of weeks is one of the key events in the American craft beer world – the 35th edition of the Craft Brewers Conference (CBC) and World Beer Cup 2018. Presented by the Brewers Association and taking place in Nashville, Tennessee 30th April – 3rd May 2018 it will be attended by 13,000 brewing industry representatives. For North American brewers, CBC is the number one environment for concentrated, affordable brewing education and idea sharing to improve brewery quality and performance. It’s the perfect opportunity to meet leaders in the national and international brewing arena. Aligned to CBC is BrewExpo, a tradeshow featuring 700 exhibitors that offers buyers, vendors and exhibitors the opportunity to develop profitable business relationships and

encounter the latest and best products and services the industry has to offer. During CBC there will be 77 different seminars covering 12 educational tracks including brewery operations, brewpubs, export development, government affairs, leadership, packaging breweries, quality, safety, selling craft beer, start-ups, sustainability and technical brewing. As small and independent craft breweries face unique challenges and opportunities in the marketplace, CBC allows them to connect with their colleagues and comrades to share ideas and learn about relevant topics. I will open the Conference with a short address and Brewers Association Director Paul Gatza, and Chief Economist Bart Watson, will deliver a detailed look at the overall health of the

Linked to this year’s CBC is the bi-annual World Beer Cup, the most prestigious beer competition in the world and often referred to as ‘the Olympics of Beer’. Developed in 1996, it celebrates the art and science of brewing and creates greater consumer awareness about different beer styles and flavour profiles while promoting international brewing excellence. We are expecting a competitive field this year as craft brewing continues to attract an even broader universe around the globe. In 2016, 6,596 beers were entered from 1,907 breweries and 55 different countries. These beers were judged by an elite international panel of 253 judges from 31 countries. UK brewing industry representatives are welcome to attend CBC and tickets are available here: www.craftbrewersconference.com

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VENUE OF THE MONTH

A tale of success This month, On-Trade Progress visits The Blind Pig to talk a rather unusual cocktail offering.

ow children’s stories and cocktails may seem like two things you’d never consider pairing, but the bar team at The Blind Pig, the award-winning bar above Social Eating House has done just that. This spring, the team decided to launch ‘The Long and Short Great British Tails’ – a cocktail offering that blends beloved children’s stories with cocktails, meshing them together to create innovative and bespoke drinks that truly delight – its second menu of the series. Perhaps I’m biased, but I was immediately overwhelmed with such an offering, perusing the menu, parts of my childhood jumped out at me. The Hungry Caterpillar, Winnie The Pooh

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and Peter Rabbit are just a few of the classic children’s stories adapted into cocktails. In fact, the former is compiled of various colour alcohol-infused ice cubes stacked on top of one another to give the impression of the caterpillar itself. It’s clear that there has been an extremely methodical approach to these creations to create a true parallel to the character and feel of the stories mirrored. “We launched volume 1 last year and found that the nostalgia attached to the stories in the menu evoked a feeling of happiness and comfort, which is what we want all our guests’ experiences to be built around those emotions,” explains Jay Doy, group bar manager of The Blind Pig, reflecting on the first children’s stories theme menu released. “The drinks we as a team liked the most and felt worked the best were to drinks where the flavours were based on food items in the stories. As we work a lot across The Social Company with British food flavours and ingredients in cocktails, we wanted to take this concept further and build on the sensory

experience. For volume 2 we chose only stories that were about food, had a strong food pull or made multiple references to food. We then worked on getting those flavours into the drinks and the garnished they are served with. We also created a ‘perfume’ for all the drinks that would either compliment the drink/food flavours or refer to the story.”

Developing greatness Of course, it takes a lot of planning to develop a stellar line up of cocktails and for this, The Blind Pig team came together to get creative. Doy comments: “For the new drinks we started with the stories we wanted to work with, identifying the food elements in them and then we looked at how that would best be expressed in the drink. For example, when we decided to make a drink based around ‘The Tiger Who Came To Tea’, the first building block was the tiger’s milk ingredient. Tiger’s milk is a spiced/seasoned citrus marinade used for Ceviche. From there we created a drink based around Peruvian flavours and our interpretations of their ingredients, and we based the serve around a tea party/afternoon tea.” Picking the stories to produce was no

accountable for them. My work ethos is that nothing is as fun or rewarding as work, and it isn’t done for fame and money. I try to encourage the bartenders to understand that mentality so that everything they do is because they believe it is the right way, not just because they were told to do so. The bar only works if the staff love it and want to invest in it.” The Blind Pig brings elements of wonder and excitement with its latest cocktail offering and fuses a nostalgic experience with true quality.

easy feat, but for Doy and the team, they wanted to focus on stories written by British authors. “As part of a restaurant that focuses on British ingredients we chose to work with British authors only,” Doy explains. “Picking which stories was down to the food and drink connections we could find in them. The flavour of each drink is supposed to represent food or drink items from the stories, so many of the ingredients are either from the story or are our interpretations of them. We weren’t quite sure what a snozzcumber tasted like, but we gave it some thought.”

The whole experience The experience of ‘The Long and Short Great British Tails’ moves beyond the cocktails though and into the general experience of The Blind Pig.

who has been with The Social Company, under which The Blind Pig and The Social Eating House operate, for 18 months, and the group bar manager for six. He has an unconventional approach to hiring too. He explains: “When I recruit staff for the Blind Pig I don’t ask for CVs and references. I ask people to send me an intro to themselves and why they want to work in our team, and then we select the people on their personalities. Bartending is easy, being a good host isn’t. “There is a hierarchy, and we empower the staff at different levels to not only train those below them but to also be

“It’s my favourite bar in London,” concludes Doy. “It’s exclusive without being restrictive. It’s fun and casual while taking what it does seriously. We want customers to feel like it is their own hidden gem where they know the staff and they receive a unique and individual experience. All the team have backgrounds in different styles of bars and we pool that knowledge and experience to create the bars atmospherics. “The combination of a good restaurant and a good bar is easy, making all the components of that building work well together is what makes the Blind Pig stand out. The Blind Pig is successful because the staff are given the freedom and are empowered to treat it like it is their own bar. If they love it, they will look after it and teach everyone else to love it too!”

Doy continues: “The menu covers were designed to look like old fashioned hardback books, and we updated the food menu offerings and design, and we put together a whole new wine list to compliment the drinking culture we were trying to promote. Most importantly, we looked at and updated how we serve our guests and include them in the experience. We are way more interested in what happens outside of the glassware. The drinks and the menu are an invitation for people to try us out, we want them to return for the human element of the bar.” If anyone knows about the “human element” to the bar experience, it’s Doy,

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SPOTLIGHT

On...Gin Our drink of the month to explore is gin; we dive into its rich history and some of our favourite bottles. There’s nothing better than sipping on a gin and tonic on a summer’s day and with spring already in the air, restaurants are preparing new and exciting ways to incorporate the classic spirit into their venue. Gin has become extremely trendy in the past decade, with whole bars, and recently, a hotel, dedicated to the perfect serve.

What is gin? Although there are various tastes and origins to gin, all the distillers have one common ingredient; juniper berries. Although different flavours can be added throughout the creation process, one element they all have in common is this humble berry.

The history The history of gin is contentious and while the product didn’t necessarily originate in Holland, there is evidence to show it was produced there. However, in the 17th century, gin wasn’t consumed as an alcoholic beverage, in fact, it was stocked in chemists to help with common afflictions of people at the time, which included goat and gallstones. Eventually, gin made its way to England, and under King William III, a statute passed which encouraged the distilling of spirits – this enabled anyone who posted a public notice and waited for ten days, the ability to produce gin. This meant the drink was so common, that sometimes it was given to workers as part of their wages and at the time, was actually cheaper than beer and ale… quite a change to today’s product. However, by the 18th century, the product was widely abused, especially by the poor who caused “excessive drunkenness” in the streets of London. As a result, The Gin Act was passed in 1736 – which saw the price to sell and buy the product rise exponentially.

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After this, a set of riots broke out, and, with no-one to truly enforce the act, it was repealed in 1742. Instead, new, more relaxed measures – with prices only increasing slightly – were introduced. Gin Palaces were introduced in 1830, as licensed spirit sellers sought to compete with the Beerhouse Act (which enabled sellers to sell the product free of licensing control). These palaces were often luxuriously furnished and enabled the poor, the main drinker of gin at the time, refuge from their day-to-day lives. Over time, small reforms to gin have seen the drink become more considered in its production and its reputation has risen.

The perfect serve While drinking gin on its own is great, more experts suggest serving it in various cocktails. The different flavours and types of gin can blend deliciously when balanced right. For example, the classic ‘gin and tonic’ should comprise of 50ml of gin and chilled tonic water, garnished with a slice of lemon slid

lightly around the rim of the glass. Suggested bottles: · Tanqueray No. Ten Gin – Made with fresh citrus fruits and botanical flavours, this product is fabulous with tonic and for martinis. · Hendrick’s Gin – This classic brand has flavourings of flowers, roots and seeds. · Bulldog London Dry Gin – A crisp finish and exotic botanical flavour await you with this delicious gin.

On...Gin The Duchess Non-Alcoholic Gin & Tonic Made with 6 botanical extracts including redistilled juniper berries, naturally sweetened with stevia and low in sugar, The Duchess offers the perfect alternative to alcohol. Ready to drink in a 275ml bottle simply chill, pour over ice and garnish with a wedge of grapefruit for a non-alcoholic twist on a Gin and Tonic all whilst keeping the same great flavour – plus it’s only 39 calories per bottle! With incredible attention to detail,

botanists crafted The Duchess with re-distilled juniper berries and their own botanically infused tonic water. It has the distinct gin and tonic taste, blended with aromatic layers of orange peel, Allspice, Star Anise, cloves, and cardamom. The Duchess was created for the conscious consumer – the healthy and discerning individual. Whether at a business lunch or being the designated driver, for personal or religious reasons.

Hernö Gin The ultimate “treat yourself” gin, made in Sweden and the highest-awarded gin in the Northern hemisphere since 2014. Hernö counts “World’s Best G&T gin” for the London Dry as one of its many accolades, as well as “World’s Best gin 2018” for the Old Tom. Hernö was also the first distillery in the world to make a gin gently matured for 30 days in specially crafted Juniper Barrels, which adds an extra juniper intensity to the same liquid that makes

the original Hernö Gin. With the highest quality organic botanicals sourced from all over the world such as Juniper berries from Hungary, Meadowsweet from the UK, Coriander seeds from Bulgaria, Cassia bark from Indonesia, Black Pepper from India, Vanilla from Madagascar, Lemon Peel from Spain (mainly) and Lingonberries from Sweden, Hernö is truly craft gin at its best.

Four Pillars Gin Gin made the Modern Australian way, Four Pillars is the most awarded gin in the Southern Hemisphere! They source the best botanicals from home and abroad. They make and bottle every batch carefully and with love, and they are always tooling about trying to make different, idiosyncratic, delicious ginbased products. They waste nothing – the oranges are sent away to make marmalade and the spent botanicals are fed to their own “gin pigs”. The botanicals are a pretty equal mix of local and exotic. The local botanicals include Tasmanian pepper berry and lemon myrtle, and the exotics include juniper of course, plus cardamom, star anise and coriander seeds. Perhaps the most interesting is their use of whole

oranges. It’s quite unusual to use fresh stuff in gin but Australian citrus is highly aromatic, and supports the spicier botanicals. Ultimately it’s about trying to deliver the best of both worlds – a perfect, classic gin and something that would fascinate and delight even the most hardened gin fanatic… something spicy with great citrus at the back. Also coming soon to the UK (Summer 2018 – June) are Four Pillars’ Chardonnay Barrel and Sherry Cask aged gins, where they’ve taken the classic Rare Dry Gin and aged it in a Solera style in Chardonnay Barrels and Sherry Casks, the latter of which they also add a splash of Amontadillo Sherry when bottling to give a final length and sweetness to the finished gin.

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on...gin

Cocktail of the month The Campari G&T 25ml gin (Bulldog London Gin is recommended) 25ml Campari Tonic water, to top 2 lime wedges, 1 to squeeze, the other to garnish

Method: Fill a stemless wine glass with ice and add 25ml of both Campari and Bulldog London Gin and top with premium tonic water. Add a squeeze of fresh lime and garnish with a lime wedge

About Campari: Campari is a contemporary and charismatic classic. The recipe, which has remained unchanged, originated in Novara in 1860 and is the base for some of the most famous cocktails around the world. Campari is an alcoholic spirit obtained from the infusion of bitter herbs aromatic plants and fruit in alcohol and water. With its vibrant red colour, intense aroma and inspiring flavour, Campari has always been a symbol of intrigue and pleasure, which unfurls itself into a captivating drinking experience. These are the values that have made the Campari brand famous throughout the world as an icon of passionate Italian style and excellence. The history of Campari began in Novara in 1860, with the invention of the original recipe that is still in use today. In 1904 Campari's first production plant was opened in Sesto San Giovanni and the company began to export the brand overseas. It was the beginning of a success story that today still has no sign of stopping. Today the Campari brand is distributed in over 190 countries and is one of the most famous brands in the world.

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It was taking me two and a half to three hours a week to clean the lines. Not only that, but before the new system was installed I was chucking away around 200 pints a month; I’m now saving about three quarters of that. By the time I’ve factored in the reduction in wasted beer and cider as well as energy and chemicals, I’m probably looking at a saving of around £8,000 - £9,000 a year from SmartDispense.

James Gray Noose & Monkey, Aberdeen

Contact your HEINEKEN sales manager today for more details on installing a SmartDispense system to make savings in your outlet HEINEKEN is a member of the Portman Group – promoting responsible drinking.

cocktails

Cocktails galore Cocktails in the City kicks off its season with sumptuous beverages in One Marylebone. Cocktails in the City kicked off its season with a sensational event at One Marylebone on April 7th, showcasing some of the city’s signature cocktails from an array of bars across London city. It was a bar-hopper experience, with visitors being able to sample various cocktails from different bar stands. Each had curated its own selection of signature cocktails with consumers being encouraged to get a flavour for London cocktails across the venue.

A strong start It was a beautiful spring evening for the first event in the series, which will see signature cocktails of cities such as Leeds, Edinburgh and Manchester – as well as London. With the industry continually seeking to innovate cocktails and exceed the expectations of consumers, Cocktails in the City showcased some of the best, brightest and most inventive cocktails that London can offer. One Marylebone, an exquisite London venue, was decked out with different decorations depending on the bar stand, and welcomed bars such as The Artesian, Eve Bar, The Gibson, Coupette, Ella Canta, Mr Fogg’s, Mint Gun Club and TT Liquor. There were international bars to explore, a ‘Be the bartender’ experience in the garden, garnish and spirit workshops and interactive tasting tables as Cocktails in the City took customers on a whirlwind tour of cocktail exploration. The most recent London event took

place from April 5th-7th but there are more events set to take place still at other cities across the UK. The organisers of Cocktails in the City also create centralised spaces for guests to relax in; in the London – Marylebone One event, there was a stunning elongated table to perch, sit or chat as visitors were able to enjoy their cocktails in style. In this way, Cocktails in the City is unique in offering its visitors a place to drink, but also socialise and simply enjoy.

Event for all Perfect for cocktail connoisseurs and casual bar grazers alike, guests can discover hipster hangouts and rub shoulders with exclusive institutions as they embark on the city’s ultimate cocktail tour. Moreover – it’s not just bars that are on show. Consumers can peruse the plethora of innovative bars and discover new neighbourhoods, from atmospheric gin parlours, elusive rum dens, secret speakeasies, decadent party bars and elegant 5* hotel bars. Moreover, guests are encouraged to try their hand behind the bar, explore new

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trends, sip on some of the world’s newest and most premium spirit and liqueur inventions and taste unusual and rare ingredients, as Cocktails in the City takes you on a cocktail adventure through London’s drinks scene in one night, without even having to leave the building. Cocktails in the City is the capital’s most important cocktail event, where London’s most exciting bars explore the newest trends whilst showcasing their talents, and cementing their reputations.

Macaron Fascination

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50cl Wine

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Chef & Sommelier’s range Macaron Fascination is an elegant and memorable glass with smooth curves and an extended lip. Based on the design of our award winning ‘Macaron’ range this extension exceeds expectations of form and function. The flute / champagne saucer is one of a kind and is laser nucleated. All of the glasses in the range are made from our advanced material Krysta™.

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WINE

The best wines to drink in Spring

Hooray, we’re officially in the midst of spring and the promise of longer days, new blooms and some sunshine – and the start of the summer season for those of us in the on trade. So time to unwrap the outside furniture, dust down the decking and de-weed the beer garden in prep for that first day of warmth. But, while we await the arrival of summer and the departure of snow (which still lingers at the time of writing), customers are likely to seek advice from staff over which new wines to try for the season and, luckily, we’re here to help. There is a French expression which sums up the perfect Spring wine in just three little words: vin de soif. This phrase describing ‘a wine to quench your thirst’ is all about great-tasting, easy-drinking bottles that you want to guzzle with reckless abandon. Perfect for spring! With that in mind, here are our picks of the wines to enjoy this season. But, of course, the most important things to remember about wine is that it should be fun and everyone’s tastes are different, so use our guide as a navigation tool to steer through the world of wine – no two wines are the same so encourage customers to take time to experiment and try new things.

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The Reds It’s the lighter, fruitier styles of reds which succeed in Spring, such as Pinot Noir. While this grape is traditionally from Burgundy, we suggest looking globally to find a new favourite, with Australia and New Zealand producing some particularly excellent Pinots. Our choice would be McPherson Wine’s MWC Pinot Noir with redfruit notes on the nose, leading to soft tannins and some medium acidity. A great wine to serve with a fresh salad. Or why not try a chilled New Zealand Pinot Noir which would pair perfectly with spring lamb. And, if the weather warms up, pop it in the fridge for 10 minutes and serve slightly chilled – it’ll be a revelation! Some Cabernet Sauvignons and Riojas, particularly a Joven, would also be ideal but be sure to check the wine’s tasting >>

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WINE notes. The clues you’re looking for are ‘fruity’, ‘light’, ‘sweet’. On the other hand, if the weather changes or you’re looking to pair with a chocolate-heavy Easter menu, a sumptuous, luxurious red is what you seek. Look for a peppery Shiraz or a bold Zinfandel.

White There's no better way to greet spring than with a glass of something chilled and, with so many great whites around, your customers could be spoilt for choice. The changeable weather of spring creates the perfect opportunity to try something bold and punchy – so perhaps an oaked chardonnay or a savoury Pinot Gris instead of a lighter Pinot Grigio. Alternatively, Albariño is Spain’s feted seafood white, which comes from Galicia in the North West of the country. It has the intensity to cope with most light fish dishes making it a good wine to choose in fish restaurants. Riesling tends to polarise wine drinkers - some love it, some hate it. There’s no denying though that its crisp, fresh flavours and modest levels of alcohol it makes perfect spring sipping. Germany is the traditional home of Riesling, but for something a little different head to Washington State, USA, for Charles & Charles Riesling or even Australia for McPherson Wine’s La Vue Riesling, both outstanding wines and very different examples of the same grape variety.

Rosé Not usually sell much rosé? Now’s the perfect time to encourage customers to try something different – there’s nothing wrong with a glass of sweet White Zinfandel, but it’s not the only rosé on offer. For the perfect drink on a warm day perhaps offer a glass of chilled Princess Butterfly Moscato, perfect for the beer garden. With a slight spritz and only 7% ABV, it’s incredibly easy to drink. Meanwhile, in the USA, winemaker

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Charles Bieler is pioneering rosé at a time when rosé was considered unfashionable, Bieler travelled the USA in a pink Cadillac to beat the drum for rosé. This rosé is now available in the UK under the Charles & Charles brand, with Bieler’s passion evident – this aromatic

wine has flavours of raspberries and cherries. A highly recommended wine and one worth seeking out this Spring. For more information on the wines mentioned in this article, please contact: www.lanchesterwines.co.uk

Discover Portugal this summer with Zesty Vinho Verde

Fresh & Fruity Atlantic Flinty Bairrada

Bold & Ripe Alentejo

To enjoy some delicious, exclusive Portuguese wines this summer - get in touch miguel@casaleal.co.uk

www.casaleal.co.uk

RTD

Get ready had RTD beverages for a while; think about canned beers from a supermarket which consumers can ‘take away’. What’s changed however is how we develop these drinks and what RTD developers are now offering the market.

Only up from here RTD is categorised as any pre-prepared drink, and while these often contain alcohol, you can have RTDs that aren’t alcoholic. In recent years, we have seen the launch of pre-prepared cocktails, which aim to deliver the same quality, taste and texture as though one were prepared in front of you.

Ready-to-drink (RTD) beverages are taking the hospitality industry by storm, On-Trade Progress examines this rising trend. The hospitality industry is a truly varied one; one that is continuing to grow, expand and most importantly, experiment. One such experiment that is becoming established is RTD (ReadyTo-Drink) offerings. Whether it’s preprepared cocktails or ready-to-serve wines at festivals and events, RTD is making waves across the hospitality industry. It’s important to start with the idea that RTD is especially prominent at high

footfall events; think bars near main stages of festivals, or busy arenas with sporting events or concerts. For these events, the hospitality industry needs to find quick and efficient methods to deliver customers their drinks, without compromising on quality. As a result, the industry has had to find inventive methods to continually provide outstanding service, and on this note, RTD development has been crucial. In many respects, as a society, we have

Fortunately, with more and more brands continuing to push out innovative RTD products, the industry as a whole seems to be moving towards accepting these. A report published by Future Market Insights which aims to predict the RTD industry called ‘Pre-Mixed/RTD Alcoholic Drinks Market: Global Industry Analysis 2012 - 2016 and Opportunity Assessment; 2017 – 2027’, stated: “The consumption of alcohol being most in the European countries such as Estonia, Belarus, Lithuania, France, and Germany has created constant demand for innovative new flavours based drinks in this region, with already existing drinks in this domain, consumer are willing to try something new. The premixed alcoholic beverages segment is thus driven by this large consumer demand for new flavours. “Significant demand for ready to drink alcoholic beverages is observed in countries such as Australia, Russia and Japan. The United States accounts for a significantly low number of alcoholic premixed drink in comparison to these countries, although a changing trend from cocktails in bars to bottles cocktails is expected to fuel the market growth in North America.” The world is getting ready for the reception of RTD drinks – especially

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in line with the growth of the events industry, which is seeing larger and more extravagant events being organised. To keep up with this demand, the hospitality industry needs to be ready to provide quality to every customer without creating a backlog in the queue. While, to some extent, this is being counteracted with technology and ‘ordering apps’, the actual ability to pour drinks takes time; time that bar staff often do not have. As a result, RTD provides a quick and effective solution.

All for one calorie We can’t overlook our society’s move towards health-conscious living; and neither have a number of RTD producers, as they push out products that are in line with this thinking. One of the most important discoveries in the Future Market Insight reports was the “rising popularity of healthy alcoholic beverages”. This collective trend is extremely important, and in fact, several RTD consumers either state the number of calories on their packaging or have begun to create explicit low-calorie beverages. The report continues: “Virtually all the major players in the in ready to drink alcoholic beverages category have introduced lower-calorie forms of RTD

or premixed alcoholic beverages. Companies such as Bacardi are promoting the line of natural flavours, juices and pure cane sugar based RTD alcoholic beverages as less than 90 calories and easy on the waist.

“winner” will be the product that delivers the most for consumers. The association with ‘pre-prepared’ anything has been frowned upon over the years, which is why so many companies are working towards achieving true quality.

“The convenience associated with the use of bottled premixed alcoholic beverage has been driving this segment of alcoholic drinks. Consumers want to enjoy the cocktail experience do not wish to keep the ingredients at home and go through the process of making a fine cocktail, ready to drink alcoholic beverages provides conveniences of already blended cocktail and offers products at a fraction of price of cocktails available in bars, clubs and other recreational places.

Often, pre-prepared beverages have been criticised for being too ‘sweet’ or tasting too ‘artificial’, and as a result, producers are finding ways to incorporate premium ingredients into their beverages. If we take cocktails for example, a number of brands are finding ways to preserve fruits within the drink, rather than syrups, which although less likely to decay are higher in sugars and have sweeter tastes.

“New product launches, manufacturers are flooding the market with new product lines and creating a supply driven demand. With existing forms of whiskey, vodka, rum, etc. based ready to drink alcoholic beverages, all new line of winebased drinks is also being introduced targeting not only consumers but also casual dinners.”

For ease At the end of the day, while we can praise RTD as much as we can, the real

Consumers are clever, and they empathise with the industry’s need to serve drinks quickly – and in fact are often grateful for the reduction of queue times. However, what the latest report has shown and what we’ve gauged from chatting with consumers, is that they will not compromise on health and quality. As a result, RTD producers are urged to work consistently to ensure these demands are met. The future is truly RTD and with our estimation, we envision we will be seeing a lot more of these beverages in years to come.

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SPONSORED FEATURE

Making cocktails available to everyone Shake ‘N’ Serve Cocktails is taking the industry by storm, offering fresh, desirable products that can be served efficiently.

hake ‘N’ Serve Cocktails, otherwise known as SNS Cocktails, is a pre-prepared cocktail range that specialises in delivering quality products that simply need to be served over ice. The hospitality industry is adapting quickly to the rise of the live event market for which it works so closely with. These events often see hundreds, if not thousands, of visitors pass through them, all thirsty for a delicious beverage. As a result, bar staff must be ready to serve the masses without allowing a queue to build up. The SNS Cocktail range, conceived by Bear Smyth Ltd, has done just this – allowing premium quality cocktails to be pre-prepared so bar staff don’t have to be overwhelmed with mixing for the masses. In fact, a group of mixologists developed the SNS range, to ensure the premium essence of cocktail artistry was retained. To name but a few, the mixologists developed and adapted a range of classics; such as On the Beach, Mojito, Pina Colada, Cosmopolitan, Margarita, Caipirinha and Long Island Ice Tea.

Pouring down To keep up with the array of live events which see such high footfall, bar staff don’t need to do much to ensure they are offering quality and, equally important, delivering a consistent serve. With the SNS Cocktail range, it’s a simple serve – just pour over ice and serve. Moreover, each bottle can serve between 4-6 people per group, so if it’s a hen party, or large group, everyone can be served efficiently, allowing time for more happy customers to get their turn. The move towards RTD (Ready to Drink) beverages is prominent in the industry, and we are seeing more and more consumers wanting to get quality products as quickly as possible. SNS

Cocktails truly delivers on this front, offering consumers the best in terms of ingredients and brand, while cutting back on waiting times and costs.

Consumer paradise These wonderful drinks aren’t simply for the masses but can be purchased for domestic use too. Whether you’re having a girls’ night in or a few friends over for games night; your friends will think you’re a mixologist yourself when you serve up a premium-tasting cocktail without the hassle of preparation. Priced at only £7.60 (trade price), the SNS Cocktail range are packaged in a mixer-style bottle, true to the original style. In fact, the testimonials from SNS customers are great. Caroline Townshend from Suffolk, said: "From first picking up the fantastic cocktail shaker style container, to being mightily impressed by the great range and quality of the numerous mixes - what a great experience! They're the perfect drink for making any girls' night that little bit more special, with quality, eyecatching branding and a straight from the barman realism. Please get them available for sale online ASAP so we can stock up for our next drinks party!" For more information on SNS Cocktails, please visit www.snscocktails.com, email hello@snscocktails.com or call 0800 883 0581.

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Making great tasting cocktails available to all pubs, clubs and bars.

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BEER TRAINING

Learning the Basics of Beer

student through three tried-and-trusted principles of beer matching:

Journalist and beer sommelier John Porter has been working with student chefs to raise their knowledge of beer. While I enjoy a well-planned wine list as much as anyone, it does occasionally irk me that wine still gets pretty much a free ride when it comes to food matching in many restaurants and pubs. There are, of course, operational ways around that, such as including beer recommendations alongside wine on menus, and ensuring that staff serving at table can tell customers what beers are on the bar – a query that I find meets with a blank look all too often. However, one of the big challenges is the fact that wine knowledge is integrally bound up with culinary training in a way that beer just isn’t. Much of the credit for that has to go to Auguste Escoffier, the French chef who popularised his homeland’s cooking traditions during his stint at the Savoy in London, creating a legacy in which French

cuisine, matched with French wine, is seen as the apex of culinary quality. The esteemed Monsieur Escoffier has a private dining room named after him at Westminster Kingsway College, where he helped to set up what is now the School of Hospitality, and one of the UK’s leading chef training institutions. So, it was with a certain amount of pleasure that I marched through the doors of Westminster Kingsway recently to undertake a couple of practical training sessions with students. First up was a cooking with beer class, giving students the opportunity use beer in a number of recipes. Beer doesn’t behave in the same way as wine when you cook with it; for example, reducing beer to make a sauce can result in some quite unpleasant metallic flavours from the hops, so we focused on some pub-style recipes that can simply replace water with beer. This included making a batter to fry both fish and fruit; a steak and ale pie made with London Price, a welsh rarebit recipe that used a hoppy Beavertown Brewery IPA, and sticky toffee pudding made with a malty chocolate stout. Tasting the food with beer, I talked the

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• Complement – match similar flavours, such as lemon sole with a citrusy lager • Contrast – balance distinctive flavours, such as a tangy cheddar with a rich ale • Compete – match similar strengths of flavour, such as chocolate dessert with dark porter We also indulged in a tutored beer tasting, an exercise I repeated with a second group of students a week later. These were interesting sessions, as inevitably members of each group ranged from those who don’t drink at all - we included an alcohol-free German wheat beer in the line-up – to those ready to embrace the opportunity enthusiastically. As always, it was interesting to see that those who start out by insisting they don’t like beer often end up enjoying the darker, stronger beers, although there was also plenty of support for Camden Hells lager, which proved a great match with fish straight from the fryer. There were some interesting questions, a spot of debate and, hopefully, the students picked up some practical knowledge of the gastronomic potential of beer which will stand them in good stead when they get out to work. I’m not sure what Escoffier would have made of it, but I’m very happy to raise a glass of London-brewed best bitter and toast his legacy.

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BEER

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American craft beer exports surpass $125 million and grow by 7.1% in the UK The Brewers Association, the not-forprofit trade group representing small and independent craft brewers, recently reported export growth data for the American craft beer industry in 2017.

Supported by the Export Development Programme (EDP), craft beer export volume increased by 3.6 per cent in 2017, now totalling 482,309 barrels and valued at $125.4 million. Growth was seen in major markets

including in the Asia-Pacific region (not including Japan) which grew 7.4 percent; Japan, which was up 2.6 percent and Western Europe which saw exports increase by 1.3 percent.

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BEER

Spanish stout takes gold

Winners announced in inaugural London Beer Competition. A stout from a brewer in Spain's Basque country has taken the only Gold medal at the inaugural London Beer Competition, leading a field of 21 medal winners from the judging that took place in the capital last month. Black Gold, an 8.5% ABV stout aged in rum barrels from the Basque Oak Brewery, was awarded the 90+ points required to take a Gold by a panel of 12 beer experts. Eight beers were awarded a Silver medal after scoring between 76-89, with a further 12 taking away a Bronze (65-75 points). Sambrook's Brewery from London took three Silver medals, and the Brewery of the Year title. The London Beer Awards were launched in late 2017 by global drinks experts Beverage Trade Network, plugging a gap in the market for an award that judges beers in the way that consumers judge them - assessing not just their taste, but also their packaging and value for money. Chief executive of Beverage Trade Network Sid Patel said, "At all the major competitions, beers are judged solely on the quality of what's in the bottle or can.

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We wanted to take a different approach, by asking our judges to look at beers the way shoppers do, adding appearance and value for money into the mix.

went to Wold Gold from Yorkshire brewer Wold Top and Dark Island Reserve from Orkney Brewery, as well as to Sambrook's and Basque Oak.

"The best-tasting beer in the world will stay on the supermarket shelf unless the pack design and price point appeal to the consumer. Equally, if the taste doesn't live up to expectations, there will be no repeat purchase.

Patel said, "Launching a new competition is exciting but also daunting, especially when it radically changes the way beers are judged. We're delighted with the first London Beer Competition, which attracted entries from award-winning brewers in the UK and further afield and a panel of respected industry judges. "We are already making plans to run the competition again in 2019 and will be opening entries towards the end of this year."

"Including all three factors in the judging produces results that are closer to the reality of the way consumers purchase beers and gives brewers better feedback on how their beers are perceived by shoppers." At the judging session, judges tasted and scored beers ‘blind' before seeing bottles or cans and marking them for onshelf appeal as well as value for money. The majority of the medals went to UK brewers, though beers from Spain, Italy, the USA and Sri Lanka were also winners. Reinforcing the robustness of the London Beer Competition, many had won awards in other contests, including Sambrook's Brewery, based in Wandsworth, who took the Brewery of the Year title after scoring more points than any other brewer and three Silver medals. Best in Show awards

Duncan Sambrook, founder of Sambrook's Brewery, said, "We're delighted to have taken three medals in this inaugural competition and to win the accolade of best brewer. Winning these awards in the city where we have been brewing for 10 years is a great endorsement of all the hard work our brewing team have put in. More information about the beers and winners can be found here: http://www.worldbeerawards.com/news/ world-style-winners-and-country-winnersannounced

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FOOD NEWS

Interim guidance on new Set sales alight with TABASCO acrylamide legislation Habanero Sauce

UKHospitality has published interim guidance to help catering businesses identify and implement measures to reduce acrylamide levels in food following new legislation which came into force on the 11th April. The regulation requires food businesses to identify potential sources of acrylamide and demonstrate that they have taken appropriate action to reduce the levels of acrylamide according to the principle of ALARA (As Low As Reasonably Achievable). The document provides operators with best practice guidance on how to mitigate acrylamide in their food businesses. Prepared by the industry, for industry, this guide is being developed with valuable input from the Food Standards Agency (FSA), Food Standards Scotland (FSS) and other key stakeholders in the catering and food service sector. The publication of interim guidance comes before EU guidance – which

will provide clarity on the EU legislation on which the regulations are set. Upon clarification, the guidance will be updated and finalised. Acrylamide is a chemical that is created when many foods – particularly starchy foods such as potatoes and bread – are cooked at high temperatures, such as when baking, frying, grilling, toasting or roasting. The tentative scientific consensus is that acrylamide has the potential to be carcinogenic.

Proper Pies share slice of success The Oliver James Foods division of Creative Foods Europe was delighted to take a large slice of the pie at the 2018 British Pie Awards, mopping up an array of gold and silver awards for its Proper Pies range.

made Gold, while the Chicken, Ham & Cheddar Pie, the Chicken, Pancetta & Chardonnay Pie and the Steak & Mushroom Duxelle Pie all won silver awards.

A national celebration of British Pies in all their varieties, the Awards celebrated their 10th anniversary this year. The Proper Pies range is currently enjoying a winning streak and at the 2018 ceremony was presented with two Gold and three Silver awards for high quality, innovative lines.

Proper Pies were launched in 2006 to fill a gap in the foodservice market for high quality pies. The succulent slow-cooked filling and handmade pastry make a winning combination, as demonstrated by their latest success. For details of the awardwinning Oliver James Proper Pies, and other products in the company’s portfolio, visit www.oliverjamesfoods.com/proper-pies or call 01527 596606.

The Proper Pies Mushroom, Spinach & Truffle Oil Pie and the Steak & Stilton Fondue Pie with Beef Dripping Gravy

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Get the taste buds fired up after the cold spell with a splash of TABASCO® Habanero Sauce. Containing habanero pepper, one of the hottest varieties of chili pepper, it is well placed to fire up the menu on so many levels. TABASCO® Habanero Sauce is the hottest in the TABASCO® Sauce range. The blend of pepper with spices, mango, and papaya, among other things, produces a Jamaican-style sauce with a fruity edge, which means that while it’s a perfect accompaniment to fruit such as grilled pineapple, it’s equally versatile for basting and marinating. It even makes the perfect dipping sauce for starters and shared platters. And TABASCO® Habanero Sauce is not just for chicken wings, it can bring a Caribbean twist to a curry, set light to a ceviche, and can even put a chilli kick into chocolate muffins or lava cake. Don’t forget the bar too TABASCO® Habanero Sauce is a must-have to spice up the cocktails. Stock up on TABASCO® Habanero Sauce, available in packs of 12x60ml and 12x150ml, and set sales alight. For further details on TABASCO® Habanero Sauce, and other varieties in the TABASCO® brand range call 01252 846500, visit www.creativefoodseurope.eu/tabasco or email tabasco@creativefoodseurope.eu

BAR SNACKS

Burts get people talking

Burts Chips has been producing award-winning crisps in Devon for 21 years using only the finest British potatoes and seasonings to create delicious hand-cooked snacks that always deliver. At present, premium crisps are one of the best performing snacks in the on-trade channel and artisan brands such as Burts Chips offer an attractive solution to this with a rich portfolio of products to suit individual tastes and flavour preferences. Burts work with independent outlets on an individual basis to provide a support package including bespoke point of sale collateral. The brand offers wicker baskets, clip strips and beer mats to all its existing customers and new customers. It is important for operators to communicate and advertise bar snacks being sold, as doing this will encourage repeat purchases. Burts likes to get people talking and there is no better way than pushing the boundaries with truly innovative flavour combinations. Great taste remains the core consideration and is a priority for the brand. It is vital that operators get their crisps range right and a key factor is making sure they stock both innovative ingredient combinations and the UK’s most popular flavours.

Core range Burts’ premium portfolio of products includes a core range of traditional flavours such as Sea Salt, Thai Sweet Chilli, Spicy Chorizo and new improved Sea Salt & Malt Vinegar and Mature Cheddar & Spring Onion, as well as licensed partnerships with the likes of Guinness, Levi Roots and Wychwood Brewery with Hobgoblin. With a wide network of distribution, the enticing selection offers something for all kinds of bars and pubs.

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Burts was the first company to market with licensed brands including Guinness Burts Chips in 2012, which was met with strong consumer appeal. The secret flavour combination of this unique Irish stout, blended with Burts’ thick cut potato chips, which are hand-cooked in the finest quality sunflower oil for ultimate crunch, results in a moreish snack, with a strong, bitter sweet flavour

A lighter bite For food-led pubs, consumers will be looking for a bar snack menu that offers lighter options. Variety is key when purchasing a range of healthier bar snacks so stocking products that are low in calories, allergen-free, but taste delicious, will be popular among these

customers. The free-from sector has boomed over the last few years with Mintel expecting that it will double in size by 2020. Burts has a ‘Better For You’ range which contains lighter snacks such as Quinoa Crinkles and Lentil Waves. The range is bursting with Burts’ traditionally bold flavour in quirky quinoa and lentil based snacks that both contain less than 100 calories per packet. Seasoned with natural flavours, the Crinkles feature 45% less fat1, are gluten free and a source of fibre. The UK is now increasingly concerned with their health and wellbeing with more people leading a free-from (particularly gluten-free) lifestyle. 1 Contain 50% less fat than Burts Sea Salt Potato Chips

EQUIPMENT

Two-in-one combi oven: Lainox’s innovative and elegant 171 Two combis are better than one, and many kitchens save space by stacking one on top of the other. It gives the flexibility of two units in the footprint of one. The drawback is that the upper shelves of the top unit can be hard to reach, which may compromise safety. Meanwhile the control panel of the lower one can be awkward to operate. Plus, being two separate units means all the systems are duplicated. Now Lainox has launched the 171 – a seven grid combi mounted on top of a ten grid, contained in a single body. It delivers the flexibility of two separate units but, because it’s housed in one body, it’s shorter, and so safer, while both combis’ control panels are mounted at user-friendly heights.

The 171 also costs less to buy than two separate models, and it’s easier and cheaper to install. The Lainox range is distributed in the UK by Falcon. List prices for the 171 start from £15,750. Visit www.falconfoodservice.com for more information.

Hobart enlists award-winning school orchestra to launch new campaign Hobart Warewash has enlisted a 70-piece school orchestra to help launch its new ‘In Tune with You’ campaign, reinforcing its innovative approach to business, forged over the past 120 years. The manufacturer is celebrating the launch by offering caterers the chance to ‘Turn it Up’ and benefit from completely free upgrades from new purchases of its PROFI range of hood- type machines to class-leading PREMAX, throughout April, May and June. Open to dealers, and end users alike, upgrading to Hobart’s highest specification machines can result in a 30% saving in energy bills, a 50% water usage reduction and an 80% saving in chemical usage. A promotional video has been created to accompany the launch, likening

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"Perfect" Precision at The De La Pole Arms

Frankie and Cathie Aspin are no strangers to the restaurant trade. After selling their previous, larger-scale business, followed by some time out, they recently purchased 16th Century Suffolk pub The De La Pole Arms with a clear vision in mind. Instead of a traditional drinking pub, or a restaurant disguised as a pub, they split the building into three distinct sections: a drinking bar, a restaurant and a shop-cum deli. The De La Pole is already gaining a loyal following. Shortly after the Aspins took over it was listed as one of the top 20 places for Sunday lunch in Suffolk, despite its rural location. With years of experience in the hospitality sector, the Aspins understand the importance of both reliable and energy efficient equipment. When it came to choosing the best refrigeration for their latest venture, they went with what they knew, Precision Refrigeration. The De La Pole Arms has two upright Precision cabinets, the LPT601 freezer, and the MPT601 fridge. It also has an MCU311 counter fridge. All units are made from 100% stainless steel.

the smooth running of professional kitchens to the organisation and skill of an orchestra. Hobart worked with the award-winning 70-piece orchestra at the highly prestigious Oundle School, in its native Cambridgeshire, bringing the campaign to life using Gustav Holst’s The Planets - Jupiter, the Bringer of Jollity, as soundtrack. See the end result here: www.hobartuk.com/videos/warewashing or to find out more about

While ‘looks’ were not a primary concern when purchasing the equipment, Frankie has been impressed with the aesthetic design of the Precision products, which is proving useful in other ways, too. He says, “Whether you’re doing 10 covers a day or 100 plus, the Precision equipment is perfect, and there’s a unit to fit every size. “I can’t ask for a better product.” For more information check out the Precision website www.precision-refrigeration.co.uk

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EQUIPMENT

eCatering expands Microwave and Convection Oven Range for 2018 eCatering, one of the UK’s Lowest Price Online Catering Equipment suppliers, offer a wide range of professional catering microwaves and convection ovens. These incredible ovens start at a staggeringly low £149 and include ranges from their own brands up to well-known brands such as Daewoo, Samsung and Sharp. But perhaps their more affordable, energy efficient machines, rival these bigger names for cost, versatility and quality. Take eCatering’s Quattro 1000W Programmable Microwave, at a mere £149 its too good to be true. This top quality, powerful machine can easily rival those big named models from Sharp, Samsung, Buffalo and Daewoo. Its premium quality stainless steel interior coupled with 10 power levels, multi quantity defrost, 3 stage cooking and 10 memory programs makes this model a must for everyone

(order reference MIC002). eCatering also offer one of their bestsellers, the 108ltr Quattro Titanium. This top quality 108 ltr rotary fan assisted, rear convection oven with cook and hold facility brings incredible versatility to everyday caterers. At only £449 it fits perfectly into any budget! (order reference OVC005). For those needing a smaller compact

countertop oven, you can choose the Italinox 26ltr Oven with adjustable timer, FREE Rotisserie Spit, 2 Wire Grids and Baking Sheet. This stunning model comes in at a mere £199 and is exceptional value for money (order reference OVC002). For more information on these and eCatering’s full range of catering equipment, visit their website www.ecatering.co.uk or call 01539 234 350

Bar fabrication & joinery Whatever type of bar you’re trying to create, be it a modern bar, or the careful renovation of an historic pub with a traditional bar, you’re probably going to need a joinery company to create it for you. A wide range of possible features and construction methods can be used to make the bar and back of bar area that is as individual as you, your venue and your budget. Space needs to be allowed for storage, the tills, chiller units and washing stations and of course glass and drink storage or their display. How many tills will you need if your bar is busy? Its best to create drink preparation stations with everything in one place, maybe include a strainer in the sink to catch the fruit, straws, etc. You’ll also

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need a rubbish collection area. What counter top should you use? Wood perhaps, or granite? A Corian solid surface counter will be easy to clean and stay hygienic. And don’t forget the plumbing, cabling, electrics and lighting as well. George Thomas Joinery will consider all of these and many more matters

when designing your bar. All of our bars and counters are pre-manufactured as much as possible in our bespoke joinery workshop before coming to site, this minimises the amount of time taken to install the bar and enables you to reopen faster. We use the best and latest materials in our bar designs, but work with you and budget in mind at all times. www.gtjs.co.uk 01384 637 825 reception@gtjs.co.uk

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CaterFab Bespoke Sheet Metal Fabrications

Caterfab proudly present, our new modular slide under bar

system. The modular system allows the customer/ bar personnel, the flexibility to design and create their own bar layout, specific to their needs whilst incorporating best working practices, helping to maximise efficiency and deliver potential turnover of custom. All our stations come ready to go, ideal for DIY projects/ improvements and layout refurbishments. No assembly necessary, just slide under, level and secure, plumb them in and you are ready to go.

T: 0161 672 8775 E: sales@caterfab.com www.caterfab.com

They are all fully welded so are durable and robust. We also manufacture fully welded bars. The benefit of a fully welded bar, is that this becomes the footprint of your bar and the primary structure which houses and supports your frontage and upper bar top. All of our bars are built with practicalities in mind, creating an efficient work space where bartenders have all they need, right to hand, maximising your serving capabilities, and ultimately profit.

• COCKTAIL BARS • MOBILE BARS • ICE WELLS • GLASS RACKS • BACK BAR DISPLAYS • BAR TOPS • ontradeprogress.com

DESIGN chairs obstruct views; you can’t see most of a venue’s floor for example, if the room is laden with leather chairs. However, with four-legged chairs and skinny bar stools, the room remains open and welcoming.

Colours Now in general, I’m a lover of bright and intricate colours. Yet, for the minimalist look – these are a big no-no. It’s not about Hygge muted tones, but more about monochrome walls, think deep blues or creams. You want consumers to feel safe and warm in the space, without feeling ‘cozy’.

The Minimalist Let’s talk stripping back spaces and making the most out of the minimal.

inimalism is more than a 1960s art movement, it’s a way of life. With the promotion of books such as Marie Kondo’s The Lifechanging Magic of Tidying and brands such as Muji on the rise – the simplicity of spaces is more prominent than ever. It doesn’t need to be as bland as whitewashed walls and translucent glass – but it needs to speak volumes in its promotion of clean and minimal décor. Let’s consider for example the bar; a number of venue owners, especially those that operate with lots of evening traffic, will keep their bar instalments dark, with rich mahoganies and leather stools. The minimalist approach is the near opposite of this, with brighter lights to illuminate empty space, usually light wood bars and stools that are near weightless and easily transportable. Often the minimalist element is employed by chic cafes that want to embrace both daytime clients and evening guests.

Lighting The minimalist approach to lighting, while often based around illumination; lighting as much of the space as possible, can

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also take a different approach. The second approach is around minimal, or simple, lighting – with thin, hanging lamps that for all-intensivepurposes appear unassuming. They must, however, compliment the rest of the feature, such as the light woods or cream/white colours. The most important aspect of the minimalist venue is lighting, and what you choose to show and not show. If you choose to consult an interior designer when adopting this approach, ask their opinion on your lighting options, and what spaces you choose to illuminate that best reflect your identity as a venue.

Furnishings The furnishings for a minimalist setting must be extremely simple; no rich leathers, or heavy appearances. All furnishings, from tables to chairs to bar stools must be overly simple – and often with a stand out design. Whether it’s a skinny bar stool with an artisanal triangular-shaped back or a geometrically shaped coffee table – the minimalist element must leave no space for hiding. For example, clunky leather

As a result, we urge venue owners to stay away from bright reds and focus softer shades of blues, creams, greens and greys. Grey is a big one and a colour that I have seen become more popular, especially seeing a number of renovated venues in 2018. Overall, the minimalist approach is all about stripping back spaces and illuminating certain areas so consumers don’t feel overwhelmed. Always ask yourself, what am I illuminating, and why?

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Top quality and unique designs for the worldâ&#x20AC;&#x2122;s best Hotels, restaurants, spas and private residences the world over. Working with the interior design houses across the globe to grace the worldâ&#x20AC;&#x2122;s most outstanding houses and villas. We have one of the largest collections of outdoor designs available with a large finish choice and un matched choice of performance fabrics. Skyline Design custom and bespoke design service offers its clients professional consultation for residential and commercial projects. Our experience of more than 30 years as indoor and outdoor furniture manufacturers, along with a work force of more than 1500 people and facilities equipped with state-of-the-art equipment, allowing, Skyline Design to customize each piece following the clientâ&#x20AC;&#x2122;s needs, design, materials and finish. From the initial project to the last detail, our designers, production, assembly team and our experience in contract and residential projects all over the world is at your disposal to achieve outstanding results.

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The right lights

Enigma Lighting, designers and suppliers of light fittings, explores inspirational case studies and products for hospitality entrepreneurs.

he hospitality industry is forever striving to achieve the right atmosphere, and you can’t have atmosphere, without having a lighting installation that reflects what the venue offers. To assure you get the quality light fitting you’re after, it can be difficult to pick the right company for your needs, especially if your needs are bespoke. There’s no need to fret, because your vision can be realised with Enigma Lighting. Enigma Lighting specialise in the supply of light fittings; from design to delivery, they have worked with countless clients across the hospitality industry to ensure the look and feel of their venue is just right. Alongside the company’s own Enigma range, its Manchester showroom invites hospitality professionals from across the country to explore its lighting design services further.

Lighting up Soho The hospitality industry has been graced with the presence of Enigma Lighting, which worked to provide just the right ambience to SOHO Coffee Co. – the Baker Street branch. Contracted by Boston Interiors, the coffee company worked with Enigma Lighting to create a rustic and modern vibe. By using Balloon Cage Pendants with their A60 Filament Lamps, Bespoke Wall Lights with Golfball Filament Lamps, Copper decorative pendants, Flexi-LED Plus linear LED

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and Vision LED Downlights, the interior was transformed into a cozy space for consumers to enjoy.

Golden guys One Twenty Club in Wembley worked with Enigma Lighting to transform its venues interior, using lighting to create a sleek and sophisticated feel. Contracted by Club Wembley, and working alongside KSS Group for the interior design, Enigma Lighting used its own products to transform the space. To do this, they made a stunning bespoke centrepiece lighting feature using their LED Filament Lamps, DARK Recessed Coolfins and DARK Suspended Coolfins in a bespoke colour finish, plus Ebb and Flow glass pendants. The result of the work and effort put into the venue is clear, with the lighting complimenting the

golden hue and geometric shapes that epitomise One Twenty Club Wembley.

On the right track Moreover, Rail House Café used Enigma Lighting to find a lighting design that complimented its open space and design-rich feel. Working with Box 9 Design for the interior design, Enigma Lighting provided Linear 3 Circuit Track with the Pin-Spot track fitting, Pin-Spot Surface, Midi Gimbal Round LED COBs, Centre LEDs downlights and A60 LED filament lamps within a glass surface mounted globe to dress the venue. The products, all Enigma Lighting designs, allowed the venue to take on an atmosphere which attracts customers from far and wide to the Victoria venue. With such an open space, the lighting is truly used as a design element to compliment the Rail House Café’s artisanal flair. Paul Shoosmith, Sales Director at Enigma Lighting, says: “Enigma Lighting have a wide array of skills and therefore can provide a “one stop shop” solution for designers and owners alike, with a full lighting design and procurement service. We have our own range of well designed, competitively priced fittings, a beautiful collection of fully dimmable LED filament lamps, distribute brands from across Europe and beyond, and have our own bespoke manufacturing facilities here in the UK. With showrooms in Central London and Manchester, we are ready to discuss your project wherever you are.” For more information, email pauls@enigmalighting.com, visit www.enigmalighting.com or call 0161 413 8128

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technology

It’s all app-ening On-Trade Progress discovers the latest apps to hit bar and restaurant owners and consumers. If you told me five years ago that I would be getting my curry delivered from my phone, I wouldn’t have believed you. But now, I can be practically anywhere with access to the white-on-blue kangaroo which is symbolic of Deliveroo and have any of my local restaurants have their products delivered to me. Now, this isn’t to say that all restaurants need to be joined up to Deliveroo, but, it does say something about consumer mentality. Ever since 4G hit our phones, we’ve expected instant-everything. With a swipe of the button, I can practically order anything from all over the world, direct to my door. Heck, sometimes I don’t even need a door, sometimes they can deliver it to right where I’m standing. In this fast-paced age, the industry needs to keep up with the apps available to them. So we’ve compiled some of the newest apps the market has to offer.

working in the local area and looking to pick up lunch with a discount. This is at its core a location-based service, that advises consumers on offers in their vicinity and even has a minute counter for how long it would take to walk there. Needless to say, we predict this app will be as big as Deliveroo.

Nez

Tripadvisor

Nez compiles all of the local restaurants offers in one app. So if you’re considering offering 10 per cent off a sandwich deal, or perhaps a free drink with lunchtime meals, Nez will help tell consumers.

Now, we know this one has been around for a little while, but with the development of the consumer reviewing platform into an app, the opportunity to have your reputation bolstered or destroyed is becoming easier and easier.

Currently Nez only operates in the Soho and Fitzrovia area, but its growing at a rapid rate. Its appeal is for consumers

This days, most consumers have a Tripadvisor account, so feel free to encourage them to review you,

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especially if you sense they have had a positive experience. Most other consumers will look up reviews before picking the bar they will go to or the restaurant they will eat at, so it’s imperative that your feedback reflects you as a venue.

Bev Spot This one isn’t consumer-based, but Bev Spot allows bar managers to keep track of their inventory and spending. Whether you’re working out ordering, invoicing, or simply managing your inventory, Bev Spot encourages bar managers to keep on top of their establishment.

Orderella Orderella allows customers to order straight from the smart phones or tablets. The UK-based app is simple and quick for customers to use and takes the social interaction out of hospitality, replacing it with an efficient app. Instead of waiting in queues, Orderella encourages customers to sign in, pick their chosen venue and food and drink they would like to order. Using Paypal or stored credit card details, consumers can pay and have the receipt sent to them via email. This may be the future of ordering, so if you’re considering employing this in your venue, make sure to take a look at Orderella and other similar apps.

The fastest to dry hands hygienically with HEPA filtered air Washroom facilities can impact the way people view a business. Things like paper towel mess, water on the floor and slow dry times can leave a negative impression. That’s why we’ve engineered Dyson Airblade™ hand dryers. Using 430mph sheets of HEPA filtered air, they scrape water from hands, drying them quickly and hygienically. They come in three formats: a quiet, hands-under dryer, a hands-in machine that works in just 10 seconds, and even one that dries hands at the sink.

See what Dyson technology can do for your business. Available to buy or rent, for more information: Call: 0808 164 6730 or visit: www.dyson.co.uk

Lighting

Hand hygiene

Air quality

Personal care

technology

Improving guest experience With ever increasing demands from guests to stream video, keep in touch with friends and family on platforms like Skype or Facetime, post updates and photos on social media, research something, check in on smart home technology or keep in touch with the office, having the right Public Wi-Fi is paramount to providing the best possible guest experience. These days every ‘destination’ needs a high performance public Wi-Fi solution that will support these ever-increasing requirements, allowing guests to benefit from a fast and stable connection with easy login, the ability to move around the premises without losing connection, no coverage blackspots and the ability to enjoy safe, legal and family-friendly web access. Naturally WiVert Public Wi-Fi provides all of these features. But there is so much more to guest Wi-Fi than just providing an Internet connection. This is where WiVert are different, because for us public Wi-Fi is all about working with our customers to not only provide a superior technological Wi-Fi solution for your guests, but just as importantly, to work with you to deliver a raft of powerful business benefits to help you meet head-on today’s challenges, by leveraging the technology to – amongst

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other things - increase dwell time and spend and systematically improve your online reputation on review platforms like TripAdvisor. Here are just some of the things we help our customers in the hospitality sector achieve:• Once your system is installed, we are also there as your ongoing marketing partner to allow you to reap the benefits of your investment, by sending out your desired mailshots, updating your splash pages with your latest offers and of course to provide any technical support you need; all of which is free of charge. • Keep in touch with anyone who has ever logged onto your guest Wi-Fi: whether they are a one-off guest or a regular visitor/member, you can directly engage with them with relevant, personalised content: one key way to increase future direct bookings. • Systematically improve your TripAdvisor ratings, by capturing more positive feedback. • Vastly increase your social media reach, by leveraging your guests and visitors as social advocates. We understand that every business

is different, and that's why we work closely with our customers to tailor the system to their exact requirements. At WiVert, we are all about forging longterm partnership relationships with our customers, which includes our remote and proactive monitoring process, ensuring that in the unlikely event of a problem, we know about it and fix it before your guests are impacted. In addition your dedicated Technical Account Manager at WiVert will work with you to get the very best from your Public Wi-Fi. www.wivert.co.uk

Award-winning sound from small-format loudspeakers.

RoomMatch® Utility loudspeakers Bose® RoomMatch Utility loudspeakers bring the award-winning sound of RoomMatch arrays to smaller 2-way point-source designs. Available in a variety of sizes and coverage patterns, these high-SPL loudspeakers can be used for many retail and restaurant applications, and as specific zone fill and floor monitors for houses of worship and performing arts centers. The line of products features the Bose EMB2 compression driver to reduce distortion and deliver consistent tonal balance across all product models. Available in black or white.

Learn more at PRO.BOSE.COM

business services

Late night venue insurance in association with the NTIA NDML (Nightclub Direct & Millenium Leisure) are an award-winning insurance broker offering comprehensive & competitive insurance to nightclubs, late bars and leisure establishments throughout the UK.

stablished in 1998, NDML provide specialist insurance and risk management services to the late night leisure and hospitality industry. The venue recently launched the first phase of 'Sensorium', a truly groundbreaking immersive experience which will eventually encompass sound & light, taste, scent, sight, and touch, to create a five-sensory venue for the arts and events. NDML who celebrate their 20th anniversary in 2018 continue to be the fastest growing insurance broker in this market and hold a client base of 1550 nightclubs, late night bars, restaurant groups and pub groups, and this is growing week on week.

Benefits of being an NDML Customer · Specialist in Insurance for Nightclubs and late night bars since 1998. · Official broker to the NTIA & Best Bar None. · Exclusive NDML Business Protection product (unavailable through any other insurance broker in the UK) which includes isitchecked.com licences. · Whilst competitors are resorting to telephone sales NDML conduct face to face meetings.

rated British based insurers as they understand the leisure industry. · Award Winning in-house claim team who will fight spurious claims and work on your behalf. · Exclusive Arrangements for the placement of Legal Expenses, Management Liability, Excess Protect and Loss Recovery. · Access to NDML’s in-house risk management division able to assist your company in developing and tailoring your risk management procedures to meet your business requirements.

NDML are multi award winning; already in 2018 they have won Best SME Business Insurance Policy and are shortlisted for Best Customer Loyalty Retention.

· As market leaders in the sector NDML have secured exclusive rates from select panels of ‘A’ rated insurers ensuring premiums remain competitively priced.

For a free confidential review which will not affect your existing business insurance arrangements get in touch now, you can email Victoria.romero-trigo@ndml.co.uk or call us on 0844 488 9205

NDML are the official broker to the NTIA (Night Time Industries Association) and Best Bar None, these appointments have been won and maintained by offering members comprehensive, specialist cover and advice at competitive premiums.

· Close working relationship with ‘A’

www.ndml.co.uk

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SPECIALIZING IN THE DESIGN, SPECIFICATION, SUPPLY AND COMMISSIONING OF PREMIUM AUDIO, LIGHTING AND VISION PRODUCTS TO THE NIGHTCLUB AND LEISURE INDUSTRIES WORLDWIDE. UK Office: Chris@audiotekinternational.com, Phone 020 3006 2745 or US Office: 001 (646) 895 6116

WWW.AUDIOTEK.IE

Q&A

Lucky Voice On-Trade Progress talks to Thomas Mc Auley, Brand Manager at Lucky Voice.

How does Lucky Voice cater to diverse groups wherein some partake in karaoke and others do not? Something we witness night after night in our own venues is how karaoke allows people to cut loose and express themselves like pretty much nothing else on Earth. That said, there's a time and a place for everything. Which is why all of our venues have private karaoke rooms that you hire with your friends or colleagues. And all of our licensing clients also work toward this private karaoke model. With our private room karaoke, we help venues as varied as hotels (Firmdale), pop-up food markets (Last Days of Shoreditch), bowling alleys, pubs (Star of Kings), clubs (Mahiki), restaurants (Jidori), and cinemas to harness karaoke’s expression, energy and buzz. Recently we've been working toward creating bar spaces that people want to be in, even if they don't want to do karaoke. In designing the spaces we focused on creating zones that you can linger in. And if the musical mood takes you then there's a karaoke room on tap. But equally, if the mood doesn't take you, then there's beer on tap, wine by the

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glass or bottle, cocktails by the shaker, and good times to be had. We've started other initiatives like a brunch in our Islington venue. It's starts at midday on a Saturday. You book in with a group of friends, get chatting with your neighbours. We have a host who keeps the party vibe going, a glitter artist, some games. And it's just a big party atmosphere in the bar all afternoon long.

Why are these 'bar spaces' important? We genuinely feel we’re in the business of helping people make memories – and the thrill of screaming ‘Uptown Funk’ into a mic alongside five friends is infinitely more memorable than thoughtful conversation over a bottle of red. But, great chats with your friends over a drink is also a fantastic thing. And if, as a venue, we say we're all about making memories, celebrating good times and being yourself then it's important for us to really make sure we create spaces where everyone is comfortable and having the best time. Even if you have a venue concept it's important to keep it as diverse, welcoming, and approachable as possible.

How do Lucky Voice bar offerings stand out? The bars really just stand out by offering a guaranteed good time, without too much else getting in the way. In our karaoke rooms we really work to have a space where people can be themselves. That feeling is infectious and you feel it spill out into our bar areas, too. Lucky Voice bars are cool places to be, but there's no sort of VIP karaoke scene We want to be like that friend who always succeeds in encouraging you to stay for “one more drink, just one more song” – until you end up having the best night of your life!

Lucky Voice Karaoke Tills ringing, the whole venue singing

Get in touch 0207 907 7741 Karaoke Solutions

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business services

Accountancy

When it comes to running a successful business, having a good accountant is crucial as they can provide the best advice and support to help you grow your business. Choosing an accountant that is a specialist within the industry will add even further value to the service you receive. Our specialised accountants, for example, have either been in or worked in the industry themselves for a number of years so can give tailored advice based on real industry knowledge. It is also important to consider an accountant who can provide a full back office a service so everything from your bookkeeping to your payroll is housed under one roof.

· Costs · Break even · Profit and Loss · Balance sheet · Sales v Budget · Key Performance Indicators · Vat/Tax/PAYE/Pension and MGD Liability

Stock Taking

A bookkeeping service means the only thing you have to worry about is sending the information in. There are many ways in which to submit paperwork, whether it be post, email, online upload, there is a solution for everyone.

Stock taking is one of the most vital reports you can get in your business, it not only gives you an accurate level of stock on site, it also provides an insight into what products are popular or not and what items are giving you the best return on margin. An added advantage of using an external stock taker is they usually have good knowledge of what products are popular in other business and may be something worth trying in yours, along with hints and tips gathered from their own industry experience.

Management Accounts

HMRC Filings

Having up to date accounts means you have a clear overview of how your business is doing. Information included in accounts is usually made up of the following

As a business owner/operator you have to follow certain guidelines set out by the government, including making declarations HMRC at certain points throughout the year. These can be monthly, quarterly or annually based on which department you are reporting to and include PAYE, VAT, MGD, Tax

Service that can be provided include;

Book Keeping

· Sales Turnover · Average gross sales

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Returns. Also important to note is that if you are operating as a limited company there are additional requirements and guidelines you have to follow including the filing of Annual accounts and Corporation Tax. Your accountant will submit the information and notify you of any liabilities you may have to pay, but beware, there are fines for any late submissions or payments.

Payroll and Workplace Pensions With the government workplace pension schemes now up and running, the responsibility of employing and paying staff has greatly increased. As well as existing PAYE and National Insurance liabilities to HMRC, from the 6th April 2018 as an employer you will have to pay a percentage of the employees’ salary directly to your pension provider. Having a payroll service provider means you don’t have to worry about calculating how much is to be paid or the Pensions regulator reporting requirements, this is all taken care of for you. If you require any further information or advice, please do not hesitate to get in touch with us www.e-lta.com admin@e-lta.com 0151 346 2226

THE NEW MUSIC LICENSING EXPERIENCE One contact. One licence. One invoice. PPL PRS Ltd is a new music licensing venture between the UKâ&#x20AC;&#x2122;s two music licensing organisations PPL and PRS for Music. Weâ&#x20AC;&#x2122;ve joined forces to streamline part of what we do, making it easier for our customers to obtain a music licence. Previously, businesses and organisations had to obtain separate music licences from PPL and PRS for Music. However, we have now come together to form PPL PRS Ltd and launch TheMusicLicence.

For more information about PPL PRS Ltd and TheMusicLicence, please visit

pplprs.co.uk

BUSINESS SERVICES

Are you underinsured? According to the Building Cost Information Service, more than three quarters of commercial properties are currently underinsured. Underinsurance is a major problem in the business world and the scale of the issue means that many businesses have unintentionally left themselves financially exposed and potentially unable to survive a loss.

Underinsurance in the commercial world If you don’t have the right level of insurance cover for your needs then you too could be underinsured. This is a very easy trap to fall into because values change and businesses are a fluid ongoing concern with lots of different factors to consider. If you are underinsured then this means any insurance you have simply won’t provide enough cover, even though you have regularly been paying out on premiums for years.

Understanding the consequences of under insurance Here’s an example for illustrative purposes: if your current insurance policy provides coverage to rebuild or replace property or contents up to a limit of £200,000 then that is the maximum pay out you would receive under the policy. If the actual cost to you is more likely to be £400,000 then you are underinsured by 50%, and the final settlement of your claim will likely be reduced in line with this.

Get a grip on changing values For a lot of businesses handling ongoing changing values is a big issue when it comes to avoiding underinsurance. Rebuilding costs can change year on year, for example, and different

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definitions of gross profit may be problematic for something like business interruption insurance. However,regularly defining and reassessing the values that you’re using in order to purchase insurance will be a key part of ensuring that you don’t end up underinsured.

Reassess insurance in the context of any business change Even the smallest business change – such as the purchase of new equipment – could mean that you are underinsured once that equipment arrives on the premises. For example, if you’re using specialist equipment that will have a fairly long lead-in time in terms of obtaining a replacement then you might need to buy a higher level of business interruption cover as a result.

Work with the professionals to understand risk assessment Risk assessment for your business will play a key role in your own understanding of what kind of cover is required, as well as getting to grips with the numbers. Some industries have a much more specific set of risks than others and these may require additional insurance or extra cover to ensure that you are able to cope with them should the situation arise.

Be proactive Underinsurance is becoming such a problem that the British Insurance Brokers’ Association is even producing special information about it for British businesses. If you want to ensure that you don’t fall into the category of underinsured then you need to be proactive in terms of regularly assessing whether the insurance you have is the right type – and the right level – for your business.

For support with choosing the right insurance for you, we suggest that you contact Morgan Richardson who are a specialist business insurance broker that provide great service and advice. You can contact a member of their team on 0800 731 2940.

We are a national, award-winning full-service digital marketing agency. Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. Weâ&#x20AC;&#x2122;re digital marketing experts and we love every minute of it.

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CMY

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Make the most of your outdoor space

Feel the heat

Al fresco dining at La Placette in Paris with help from Tansun. La Placette opened its doors in ChampsElysées, Paris last year and has already become a well-known hotspot for locals and tourists. The new restaurant has an outdoor dining area which has been fitted with Tansun infrared heaters to encourage diners to eat outside all year round. In order to create a better outdoor dining experience, La Placette has installed red Monaco heaters on its terrace so that their customers can enjoy the brasserie experience both indoors and out. Making the terrace inviting was a priority for the restaurant, especially with tourists frequently visiting, so Tansun’s Monaco Triple, Double and Single infrared heaters, with a range of up to 36 square metres are the ideal solution. The infrared heaters are hung from the ceiling at La Placette, but can also be wallmounted and are suitable for awnings.

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Arthur Mangel, owner of La Placette commented: “Tansun heaters are used in a lot of restaurants around Paris, and after using them in another project we decided that they were the right fit for La Placette. We have 16 heaters installed and I am very pleased with the impact they have made on our business. I would definitely recommend Tansun heaters to others looking to enhance their al fresco dining experience.” The Monaco heater’s versatility makes it the ideal choice for heating large areas with its powerful ultra-low glare. Its slick design is perfect for bars, restaurants,commercial areas and terraces and can be specified in a range of colours, such as here at La Placette in a red, RAL 3020. Monaco infrared heaters come with a two-year warranty, glare-reducing gold reflectors, energy efficient low glare lamps and mounting brackets as standard. They can be controlled

with a remote or presence detector to easily adjust the heat output and energy consumption when needed. All of Tansun’s products are made in the UK and are designed using premium components. The company has been established for 35 years and pioneered the concept of infrared electric heaters alongside Philips technology. Tansun has the largest range of domestic, industrial and commercial infrared heaters in the world, providing maintenance-free, safe and healthy shortwave heaters for many different types of heating applications. Tansun heaters are available with a full range of energy-saving controllers which further enhance the efficiency of the products. Further information is available from Tansun on 0121 580 6200, by emailing sales@tansun.com or by visiting the company’s website at www.tansun.com

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Events

Getting ready for festival season Peachy Events 1st UK stockist of ProLights OmegaPIX. The next generation high res LED video screen. The 1st UK stock of the new ProLights OmegaPIX next generation LED video screen has gone straight to Lincolnbased event production company, Peachy Events Services for use on a diverse range of client applications ranging from corporate events to outdoor music festivals. Peachy Events' team of highly experienced production specialists deliver custom lighting, staging, live sound and digital video creative solutions for live music events, shows and conferences in the entertainment, education and commercial sectors. To keep pace with the latest advances in LED video wall systems, Peachy Events were looking to upgrade to a higher resolution screen in the popular 3.9mm pitch specification. It was important that the chosen solution's price point and advanced feature set could provide them with a good rental return on investment. After hearing about the popular ProLights AlphaPIX range, Peachy Events approached the brand's UK-exclusive dealer, A.C. Entertainment Technologies (AC-ET). Stuart Burdett, Video Sales Manager for the company's specialist video division, recommended the next generation ProLights OmegaPIX range. Building on the AlphaPIX screen's already impressive performance, the OmegaPIX panels run NovaStar's latest high end A8 receiving cards and have 18 bit+ ClearView technology. Users also benefit from increased creative flexibility, with convex and concave mounting plates enabling screens to be configured with curves, along with 90 degree corners. In addition, the range includes an IP65 rated 3.9mm pitch model suitable

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for use on temporary outdoor events. AC-ET's video division supplied an 8 square metre video wall system featuring 32 separate 50 cm square, 3.9mm pitch ProLights OmegaPIX LED panels, plus the associated Novastar control boxes, data and power cabling, mounting hardware and flightcases. Stuart commented: "Over the past few years, ProLights have gained a reputation for producing exceptional value video screen solutions. With the new OmegaPix series' next generation performance and increased creative flexibility, we expect it to further establish the brand as a key player in the market - helping users to get maximum value without having to compromise on performance." Peachy Events' Director, Dave Broughton commented: "We are delighted to be the first UK event production company to adopt the ProLights' OmegaPIX LED

screen. With the festivals season only a few months away, we expect it to be in high demand for outdoor live events as well as indoor use. The 3.9mm pixel pitch and fantastic screen resolution means content will look super sharp even close-up to stage, and its fast and easy deployment will save us valuable production time. The advice and support from A.C.'s video team has been fantastic - we're really pleased that they recommended the OmegaPIX to us!" To discuss ProLights video and lighting solutions with sales representatives from A.C. Entertainment Technologies, visit the company's stand (F65 in hall 3.0) at ProLight & Sound 2018, Messe Frankfurt, Germany, 10th - 13th April 2018. Alternatively, for more details or to arrange your personal ProLights OmegaPIX demonstration, please contact AC-ET's video sales division on 0113 255 7666 / video@ac-et.com, or visit www.ac-et.com/video

Event Tent Rental

Event Structures & Interiors Temporary and semi-permanent event structures. Committed to offering the best value for money when considering our level of finish, quality of materials, structural safety, design and overall project delivery. Confident that once you have used our services you will want to use us again. Tel: 01949 845070 Email: losbergeruk@losberger.com www.losberger.co.uk

BESPOKE, FULLY MANAGED TENTS FOR PUBS & BARS info@intentproductions.com / www.intentproductions.com 020 8947 2465

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Event Planner Calendar

Must see events & exhibitions

Whether you're looking to sample the latest products, achieve a new qualification or find some new suppliers to help improve your business, On-Trade Progress provides you with a selection of events that you simply cannot miss over the next few months.

16-18 April 2018

The UK Food Shows NEC, Birmingham

Food & Drink Expo, Foodex, The Ingredients Show, National Convenience Show and Farm Shop & Deli Show - are trade only events open to professionals involved in the food and drink market. They are free to attend - visitors may register via the website or can request an invitation and bring this along on the day they wish to visit. Your badge is valid for the five shows, across all three days.

www.foodanddrinkexpo.co.uk

The Food & Drink Trade Show Three Counties Showground, Malvern

2-3 May 2018

Find unique and exclusive new products from passionate producers. Come and hear their stories that you can then pass on to your customers. Find inspiration and ideas to differentiate yourselves from your competitors, and profit as a result! If youâ&#x20AC;&#x2122;re involved in hospitality and food and drink, wherever your business is based, and whatever your business does, this is the show for you!

www.thefoodanddrinktradeshow.co.uk

21-22 May 2018

Boutique Lifestyle & Hotel Summit London

The international boutique, hybrid and lifestyle hotel sector is booming. Both small independents and large hospitality groups are investing heavily on new hospitality concepts targeting the ever changing guest 'mindset'. Take time out to join us and discover what makes the vibrant boutique and lifestyle hotel sector 'tick'. Engage, learn and do business at Europeâ&#x20AC;&#x2122;s only b2b boutique and lifestyle hotel conference - now in its 8th year!

www.boutiquehotelsummit.com

London Wine Fair 2018 Kensington, Olympia, London

The ultimate event for the London Wine Trade. Introducing the all-new London Wine Fair. Bigger, better and more inspiring than ever before. Featuring over 14,000 wines from 40 countries, innovative tastings, critical masterclasses and a host of brand new features for 2018, London Wine Fair is an unmissable destination for anyone in the industry.

www.londonwinefair.com 60

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21-23 May 2018

22-23 May 2018

European Coffee Expo Olympia, London

The definitive exhibition event for the professional service of coffee, tea, soft drinks and other non-alcoholic products takes place on 22nd and 23rd May 2018 at Olympia in central London.Although tightly focussed, it is for the entire hospitality sector from artisan coffee shops and cafes to pubs, hotels, leisure outlets, restaurants, forecourts, fast food, workplaces, contract caterers and the retail and travel sector. www.europeancoffeeexpo.com

Bellavita

17-19 June 2018

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

27-28 June 2018

The Meetings Show Olympia, London

The Meetings Show is designed by meeting planners, for meeting planners and productivity is at the forefront of everything we do. In an industry that thrives on face-to-face interaction, The Meetings Show offers an opportunity to source learn and network with those that will make a real difference to your business under a single roof. www.themeetingsshow.com

Commercial Kitchen

5-6 June 2018

Montcalm Hotel, London

Whether you’re a decision maker from a chain or independent pub or restaurant a food-to-go multiple or a hotel, to a school, hospital or care home – you can see and compare the latest equipment at the UK’s only show dedicated to the running of effective, profitable kitchens.!

www.commercialkitchenshow.co.uk

2-3 July 2018

Imbibe Live

Olympia, London Whether you're interested in wine, spirits, beer, cider, soft drinks or the full spectrum of drinks, if you source, buy or serve drinks within the drinks industry, Imbibe Live is the must-attend show for you. This year's programme has been curated by leading industry figures and ambassadors across each drinks category, as well as Imbibe Magazine's award-winning team. The result is an unmissable event for anyone who wants to improve their drinks IQ, business acumen and service skills.