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Interview with...
SALLY ABE Head Chef of London’s only Michelin starred Gastropub talks British Produce in the midst of British Lion egg’s 21st anniversary Page 06
Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.
ISSUE 31 / Editor’s Letter
Hello Contributors
Bob Pease Brewers Association
Michelle Hazlewood John Gaunt & Partners
I can’t believe we’re already in full Christmas swing! If hanging the tinsel, putting up the tree or kissing under the mistletoe hasn’t put you in the mood, then the influx of Christmas bookings to your venue should. Now is the crucial time to secure as many bookings as possible – by approaching local businesses, upping your presence on social media and offering your existing customers the option of returning for Christmas – you’ll ensure your venue is fully booked at the festive season. This issue we’re focusing on keeping it British with Sally Abé (our cover story) who is the head chef of Michelin-starred restaurant, The Harwood Arms. On page 6, you can read all about her rise to industry fame, why she only uses British produce (like British Lion eggs) and what she has planned for her future. Coffee shops are on the rise! With more than 55 million cups of coffee being consumed across the UK every day, it’s not just Starbucks, Costa and Café Nero cornering the market; independents are on the rise too! With more young people rejecting alcohol and favouring caffeine than ever before, we explore coffee shop culture on page 13. With the turnover in the hospitality industry being 15% higher than the national average, the importance of employee retention is paramount. We explore how you can build an engaging and interesting employee experience on page 29.
Jennie Drimmer Humanforce
Lastly, we wish you all a productive festive season in the lead up to Christmas. See you next month!
Mya Medina Editor-in-Chief Ontrade Progress magazine
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About us Ontrade Progress takes a detailed look at everything that is needed to run a pub, club, bar or restaurant successfully including interior design, security, seasonal food and drink trends, technology and training & recruitment. This is all brought together by the latest industry news, big name interviews and round-table events with senior industry professionals. Printed and distributed monthly, Ontrade Progress is the essential community for owners, operators, and licensees in the hospitality sector looking to keep abreast of news and articles to assist in progressing their businesses.
Our team
Published by:
Director Ryan Bunce Editor Mya Medina Editor Jon Hardy Account Manager Phil O’Regan Account Manager Nathan Hill
www.bwmediagroupltd.co.uk
Subscriptions Natalie Taylor Online Manager Danny Allen Lead Designer Richard Day
In partnership with:
Accounts Anna Stevens
contents
ISSUE 31 / Contents
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ISSUE 31 / Contents
06
13
19
Interview with Sally Abe
The coffee shop boom
Seasonal glassware picks
Sally Abé, inspirational chef, talks her stellar career, plans for the future and why she prioritises British produce.
The coffee shop boom has really taken the UK by storm in recent years.
Drinks presentation is particularly important at Christmas, helping to add value to your cocktail menu.
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22
26
In the mix news
Energy savings with smart energy technologies
Venu series from Void Acoustics
All the latest ‘In the mix’ news with Aviation American gin, Double Dutch and Brockmans.
Reducing rising energy costs whilst delivering an enhanced guest experience in the UK hospitality sector.
The Void Acoustics Venu range has recently been significantly enhanced for venues.
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30
32
Employee experience
Instagram for your restaurant or bar
In the spotlight
Why employee experience is the key to gaining a competitive advantage in hospitality.
Top tips on how to make your restaurant or bar an Instagram sensation.
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39
Brewers Association new ambassadors
What’s on
Brewers Association enhances |export development programme with new ambassadors.
With 2020 almost here, Ontrade Progress looks forward to events in the new year.
How you can make sure that your glassware is christmas ready.
Have you got story to share, why not send it to us to spread the word? Send it to: editor@ontradeprogress.com
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ISSUE 31 / Cover story
INTERVIEW
Keep calm and use our produce Sally Abé, inspirational chef, talks her stellar career, plans for the future and why she prioritises British produce.
Our identity and relationship to British food has always been complex. When we talk about French food, we picture beef bourguignonne, cheeses and wines galore. Talk of Naples and Italy conjures up images of freshly baked pizzas and rich pastas. Even non-European foods have taken on clear identities – with Japanese sushi, Chinese dim sum and Thai rice. So what are we, this emerald isles? What is our food identity?
Abé has had, and continues to have, a truly stand out career. She has worked with, and at, the biggest names in the British food industry. Including notorious chef, Gordon Ramsay, whom she worked with at The Savoy and Claridge’s. Additionally, Abé has trained under Brett Graham, the two-Michelin-starred chef, wherein she developed a range of excellent culinary skills that carried her forward throughout her career.
One incredible chef who is reshaping our conceptions of British cuisine is Sally Abé – current head chef of The Harwood Arms and advocate of British Lion Eggs. For her, British produce takes priority – both now and in the future.
In 2017, Abé was invited to become the Head Chef at The Harwood Arms – the only Michelin-starred pub in London. Here is where her true flair and love for British produce began; with The Harwood Arms only focusing on British produce.
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Sally’s cooking style reflects the pub’s ethos and her continued investment in hearty, simple, British food means that The Harwood Arms remains on the map.
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ISSUE 31 / Cover story
Rising star Unlike most chefs, perhaps, Abé wasn’t born into cooking. She explains: “Strangely enough, I wasn’t really into food as a kid but when I moved to Sheffield when I was 18, I really got into cooking and decided to study hospitality and business management at university. I did a placement at The Savoy in London as part of that, and once I got there, I realised I wanted to be a chef. I’ve always been in the industry one way or the other!”
Since then, incorporating British cuisine into her cooking has always been a huge part of her mission statement. Abé prioritises British cuisine and uses the complex variety of different produce to influence her cooking. “I source and use as much British produce as is possible,” she explains. “And I’m led by the seasons of the British Isles. The Harwood Arms has always been known for championing the very best British produce with a focus on game and wild food, all of which is sourced within the UK. Provenance has been key to our success, and sustainability is also very important to us.”
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ISSUE 31 / Cover story
Slow cooked egg with a salad of duck hearts, bacon and hazelnuts
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ISSUE 31 / Cover story
Egg-static For Abé, the use of British produce also means she knows exactly where it’s coming from. Elaborating on this, she champions her love for British Lion eggs. The Lion Code of Practice is managed by the British Egg Industry Council and this scheme assures that British Lion eggs meet stringent standards. With more than 700 auditable criteria, the high standards protect against Salmonella and other potential food safety issues. The red lion stamp is a sign of quality and signals that the hen and egg is guaranteed British. Moreover, the unique ‘passport’ system ensures complete traceability of hens, eggs and feed so every step of the supply chain is monitored. To ensure the freshness and quality of the eggs, the Lion mark, system of production and best-before date is printed on the shell and the egg box – meaning that Abé and other consumers can trust the eggs they use.
“I only ever source free-range eggs that have been stamped with the British Lion,” Abé adds. “Most importantly, it is to make sure that they’re safe for our guests to eat, but it’s also a hallmark of quality which is a cornerstone of the dishes we produce at The Harwood Arms.” British Lion has revolutionised the British approach to eggs in general too; before the introduction of the British Lion 21 years ago this year, the safety standards of eggs were less certain. Now, with popular dishes such as Eggs Benedict and poached eggs on avocado and toast… it’s become a hero ingredient. With Brexit on the horizon, and the potential for a higher proportion of lower quality imported eggs coming into the country, being able to rely on the Lion is more important than ever. It’s not just the eggs that she ensures live up to the highest of quality and food safety, Abé continues: “Aside from the legal obligations we have as a restaurant serving food to the public (and natural common sense!), I make sure we evaluate and choose our suppliers very carefully. They must have the right documentation, and naturally, their produce has to be as fresh as possible. I need to know where all of our ingredients come from.”
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ISSUE 31 / Cover story
Slow cooked egg with a salad of duck hearts, bacon and hazelnuts Recipe:
Method:
To serve:
4 x Slow cooked British Lion eggs 1 x Frisee 100g Mache 100g Crispy bacon 50g Duck fat croutons 50g Toasted hazelnuts Hazelnut dressing 50ml Chicken sauce 8 x Duck livers 8 x Duck hearts 1 tsp Chives 1 tsp Shallots
Duck Hearts • Brine 10% for 2 hours. • Vac Pack with oil, thyme and a cracked clove of garlic. • Cook 65 degrees for 60 minutes. • Drain and reserve in the fridge. • To serve pan fry lightly until browned on both sides and slice into three, 2 hearts per portion.
Mix frisee, mache, bacon, hazelnuts, livers, croutons, chives, shallots in a bowl and dress with hazelnut and chicken sauce dressing, season with salt to taste. Dress into a ring into a large bowl.
Duck Gizzards • Salt 16g per kilo for 2 hours. • Vac Pack with oil and cook at 85 degrees for 8 hours. • Leave to cool. • Dice into 0.5cm cubes for service.
Saute the duck hearts and livers and slice, arrange over the salad and remove the ring. Crack an egg onto a tray, season with salt and pepper and carefully spoon onto the centre of the salad, making sure it is secure and won’t roll off.
Egg • Cook in the shell at 63 degrees for one hour at 11am and 5pm. • Store in small water bath at 55 degrees for service. Hazelnut dressing • 1 clove garlic • 10 Dijon Mustard • 80 White wine vinegar • 110 Honey • 220 Hazelnut oil • Place all ingredients in the blender and drizzle in the oil to emulsify. • Store in squeezy bottle for service. • To serve mix with 50% chicken sauce in a small pan and warm gently.
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ISSUE 31 / Cover story
Future plans For Abé, British cuisine and produce will remain a huge part of her future. We ask her how she envisions the next ten years of her career? “I’m so busy at the moment, I can’t even think about what I’m going to be doing next month! In ten years’ time… Who knows? All I know is that I will keep cooking and keep using amazing British produce. I don’t ever see myself leaving the industry, so I know I’ll always be involved in it, in one guise or another.
“I don’t have any plans set in stone, but that’s the thing about the industry – it changes and evolves so quickly, you have to be able to adapt with it.”
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Find out more at egginfo.co.uk
ISSUE 31 / Winter warmers
COFFEE
How bars can keep up with the coffee shop boom By Daniel Stegmeyer of SEB Professional
The coffee shop boom has really taken the UK by storm in recent years. The consistent year on year growth has shown a 60% increase in the number of coffee shops since 2009. Big brands have a big stake in this of course, but the independent shop numbers are growing too, and not showing any signs of slowing anytime soon. Diversity is key As coffee shops are growing more popular, alcohol consumption has been declining, which is bad news for the bar trade. Although, the new craft beer craze is in full swing and may be filling the gap for some bars and pubs, if they’re not accommodating to the coffee drinkers they’re missing a trick, plus a money maker. The cost of coffee and milk is much lower than the cost of beer, wine and spirits therefore profit margins are much higher.
We drink some 55 million cups of coffee in the UK per day - with 80% visiting coffee shops at least once a week, and one in six visiting them on a daily basis. That’s a lot of caffeine pumping around the veins of the average Brit. You do the maths, that’s a huge trade bars are missing the opportunity of without serving great, speciality coffee. Coffee shops across the UK, especially the independent shops, have adapted to the market and shaped the new culture we see today.
Opening later in the evening with live acoustic music and comedy shows and serving alcohol, many are cashing in on the craft beer trend mentioned above. By making these changes they are now competing with bars, pubs and clubs. Coffee shops are fast becoming the new ‘local’, with millennials, professionals and laterlifers alike choosing to socialise over hot brewed beans rather than cold brewed beer.
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ISSUE 31 / Winter warmers
What can bars do? Its time bars caught up and evolved to support the demand for coffee. However, this doesn’t necessarily mean you have to convert your bar/ pub/cocktail bar into a coffee shop, or hire a team of baristas. There are much easier ways to cater to the coffee loving culture. Here are 3 tips on how to get your coffee on!
1. Coffee Machine Kind of an obvious one, but it’s absolutely essential to succeed in this space. Having the right machine for the business makes all the difference. You don’t need to have an expert barista on site to make great coffee. Check out these coffee machines here, they will not disappoint. 2. Good quality coffee You can have the best machine or the best barista, but if you don’t have good quality beans, you will never have a great cup of coffee. This doesn’t have to be expensive, try out a few and see which is best for you. Learn more about coffee and their origins here. 3. Know your coffee People are now more informed about coffee than they ever were before. So, you can expect questions like: Where are the beans from? Are they fair trade? Is this stronger than Kenyan coffee beans? What flavours should I expect? This info will be given to you from your supplier so don’t worry, but knowing the answers to these questions can really help to set you apart from the crowd. 14
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WMF 5000 S+ It’s engineered for high performance and long-term reliability. With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.
Please call 01895 816 100 | or email sales@wmf.uk.com | www.wmf-coffeemachines.uk.com
Winter Warmers HEADLINE
UCC Coffee and Nuova Simonelli have unveiled a new generation Appia traditional espresso coffee machine. The Appia Life. The Appia Life features the same proven technology for consistent espresso quality as the previous generation, Appia II – the machine of choice for thousands of baristas worldwide – but with an enhanced design. Italian espresso specialist Nuova Simonelli has introduced improved technology, including barista-friendly features, a new ergonomic design and energy-saving credentials to make the Appia Life more advanced and even easier to use. The machine’s new barista-friendly ergonomic design features a reverse mirror, allowing the barista to check the group head from a more comfortable position and soft push button panel, which is more responsive. Sustainability is at the heart of the Appia Life and is the most energy efficient model in the Appia range yet. The boiler features Drytex Thermical insulation wrapped around the boiler resulting in 13% less energy consumption and an overall 20% reduction in energy consumption and environmental impact than Appia II.
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Bean-to-cup ULTIMATE TECHNOLOGY FOR A REAL ITALIAN ESPRESSO
Drinking a cup of coffee should always be a gourmet experience. The CaffèUNO coffee server from SandenVendo will help hotels stand out from the crowd and impress guest with an unparalleled authentic Italian taste that leaves the consumer delighted and satisfied.
New SandenVendo Brewer
Flexible Heating System
One Cup, One Temperature
The new SandenVendo espresso brewer excels at providing an authentic Italian taste.
An innovative Temperature Management System.
Individual drink temperature settings are possible.
The brewer is available in 2 sizes of infusion chamber; v-36 for the authentic Italian type Espresso and v-42 for European style longer coffee.
The light weight instant heater is an energy efficient design with very low thermal mass.
For example, Espresso is ideally served at 90-95°C, while tea typically requires a higher temperature of 95-100°C.
It delivers authentic espresso flavors and aromas in a way the Italians do best.
Thanks to the fast water flow and vacuum system at the end of each dispensing cycle within the system, it minimizes the formation of lime scale, and always uses fresh water in the precise amount required for each drink. No Stand-by mode required.
Customize-able drink temperature Users can adjust the temperature of their drinks on the touch screen. Precise temperature management Output temperature can be controlled within +/- 1°C.
Representative office UK | ph +44 7515 812516 | info@sandenvendo.co.uk | www.sandenvendo.com
When only the best is good enough
The new GIGA X8
Coffee pleasure – freshly ground, not capsuled 32 speciality coffees can be selected via the 4.3" touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A.®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience
Ideal areas of use: Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee
JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com
ISSUE 31 / In the mix
GLASSWARE
Seasonal Glassware Picks From Artis Drinks presentation is particularly important at Christmas, helping to add value to your cocktail menu. Glassware is at the very heart of it, encouraging customers to opt for drinks that they might not normally order at other times of the year. Leading glassware distributor, Artis®, has put together an eclectic and broad-reaching portfolio of glassware that is perfect for creating the right look and feel at Christmas. Select Picks Particularly suitable for the festive season are Gold Banded coupes and gin goblets from the Speakeasy and 1924 collections, by Libbey. The gold-banded coupes illustrated have list prices of £5.05 and £5.67 respectively. Mixology is a wide range of luxury glassware that includes nine different stemware styles – from brandy and martini glasses to Nick & Nora and shot glasses. Spritzers are very popular at Christmas and the Mixology spritz glass shown costs just £5.30. Also available in the Luigi Bormioli, Mixology collection is Charme, Textures and Elixir ranges, comprising of a Hi-Ball, Double Old Fashioned and matching Decanter in each style. All are perfect for cocktail presentation or a Whiskey and a large chunk of pure ice in the Double Old Fashioned. The Hi-Ball has a list
price of £4.27 with the Double Old Fashioned at £4.17. Bar managers and mixologists could also consider adding a Christmas sparkle to their back-bar operation by investing in a range of gold, copper and brass bar tools. The Artis illustrated price list includes a comprehensive range of shakers, mugs, julep cups, strainers, bar spoons, bath tubs and much more. Take a look at the gold-plated shaker at £20.96 and the gold-plated julep strainer with a list price of £11.85. The Artis® portfolio contains a myriad of other festive glassware and backbar options, all of which can all be viewed on the Artis website: www.artis-uk.com/download For your own personal hard copy of the current illustrated Artis price list, call 020 8391 5544. 19
In the mix news HEADLINE
Aviation American gin continues its expansion in UK gin market Aviation American Gin, the world’s fastest growing gin brand, has turned its attention to disrupting the UK gin market with a multi-million-pound investment, as it continues its expansion across the pond. Owned by actor and producer, Ryan Reynolds, the American craft gin made and bottled in Portland, Oregon, has continued its rapid growth. Aviation American Gin is responsible for, at least, 30% of the total gin category growth in the USA. The brand is now available in over 40 countries with further plans for international expansion on the horizon. Fresh off the back of last month’s London Cocktail Week 2019, the brand brought a taste of American craft gin to East London, with their very own pop-up gin bar. Renowned US bartenders Travis Tober and Emily Mistell flew across the Atlantic to run some guest sessions on the stand, followed by the team from Revolutions Bars. Activity didn’t stop there, a pop-up gin cart in Revolutions Leadenhall encouraged punters to sample this more welcoming style of gin, whilst the US mixologists also ran a Tiki bar takeover at Portobello Road favourite, Trailer Happiness.
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ISSUE 31 / In the mix
Double Dutch creates seasonal tonic Premium mixer brand Double Dutch is rolling out a limited edition rhubarb and pineneedle-flavoured tonic water just in time for Christmas. The new limited edition variant, which “captures the tastes and smells of the festive season”, has been developed to “elevate complex cocktails and provide a merry nonalcoholic alternative”. To create Rhubarb & Pineneedle, locally sourced organic rhubarb and aromatic pineneedle are married together to provide a “herbaceous and citrus flavour profile with a sweet end note”. The latest offering, which joins Double Dutch’s nine-strong portfolio of mixers, including tonics, soda water, ginger ale and a ginger beer, is 87 calories per serving, veganfriendly and free from preservatives and artificial ingredients. Co-founder Raissa de Haas said: “Winter drinks are rich and satisfying and we went through many taste tests to develop a seasonal mixer that embraces the spirit of Christmas. “Our second limited edition flavour of Rhubarb & Pineneedle reflects our commitment to continuously introduce uniquely flavoured mixers of superlative quality to the market, and has been developed to be enjoyed with a range of spirits as well as alone.”
Brockmans secures new listings Brockmans Gin has secured three prestigious on-premise listings through its UK distributor, Cellar Trends. The stockists are Punch Pubs, Peach Pubs and Admiral Taverns. Punch Pubs is featuring Brockmans Gin on its drinks menu in all of their 160 managed outlets over the next 6 months. The super-premium gin will also be available to the rest of their estate throughout the UK. Peach Pubs is listing Brockmans across all 19 sites as well as in the G&T section of the drinks menu. Admiral Taverns is stocking the brand in 91 venues and UK Brand Ambassador for Brockmans Gin, Mike Whatmough, has trained the in-house team enabling them to understand what makes this spirit distinctively different from other gins on the market. Neil Everitt, CEO of Brockmans Gin, said: “Consumers who know their gin brands love Brockmans because of its distinctive blueberry and blackberry notes. For those who don’t (yet) know how delicious gin can be, Brockmans is much loved by bartenders as a highly accessible and yet fascinating gin. “We are excited to be able to bring our brand to an even wider audience through these three very impressive pub groups. Brockmans is perfect in a G&T. However, it is also versatile and so smooth that you can drink it just with ice or mixed with other ingredients to create exciting contemporary or classic cocktails”. 21
ISSUE 31 / Commercial equipment
TECHNOLOGY
Tapping into energy savings with smart energy technologies Reducing rising energy costs whilst delivering an enhanced guest experience, remains a key focus for many businesses in the UK hospitality sector. Dr Alex Mardapittas, CEO of Powerstar, explains how smart energy technologies such as voltage optimisation, combined with remote monitoring for actionable insights, are delivering reductions in electrical consumption and wider benefits for the sector.
The combination of long opening hours, an increase in multi-site operations, and competitive pressures to reduce costs whist implementing innovative technologies to enhance the experience for visitors – from automated ambience controls to advanced check in and ordering systems – means organisations in the hospitality sector are high energy users, making electricity price rises more noticeable than in other industries.
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Increasing emphasis on decarbonisation and expectations for businesses to be more environmentally responsible is intensifying pressure for the sector to overcome these challenges quickly. Whilst ageing or inefficient equipment, combined with wasteful use of heating, cooling, lighting and ventilation have typically been blamed for inflated energy bills in hotels, restaurants, pubs and bars, optimising voltage oversupply and balancing incoming supply to achieve stable voltage profiles offer significant reductions in electricity costs immediately from installation.
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ISSUE 31 / Commercial equipment
A smarter solution For managers seeking to effectively reduce electrical consumption to cut emissions, generate cost savings, and meet corporate social responsibility (CSR) benchmarks, the implementation of proven smart energy technologies, such as voltage optimisation (VO), presents a significant opportunity. VO technology reduces the average voltage supplied from the National Grid, which is typically provided at an excessive 242 volts, to a more optimal level closely matched to the requirements of electrical equipment on-site, which is characteristically around 220 volts.
Valuable insights Additional benefits of implementing voltage optimisation include enhanced longevity of electrical equipment due to lessened wear and tear from extreme voltages – driving further savings due to less frequent apparatus replacement costs. The anticipated impact of the innovative technology is annual electrical consumption savings of 8-10%, with a payback period of between two and four years. Leading VO systems, such as those from Powerstar, offer a 100% savings guarantee, for a riskfree solution. Depending on site requirements, various forms of voltage optimisation exist. The first is fixed voltage optimisation, which reduces the incoming voltage supply by a pre-set amount making it an ideal choice for premises with a stable, but high voltage level. Alternatively, variable, or ‘electronicdynamic’ voltage optimisation, utilises electronic controls to automatically condition, optimise and stabilise the incoming supply to maintain it at a consistent level, irrespective of fluctuations in the incoming voltage profile, which is ideal for sites that experience peaks and troughs in their supply.
Further value can be derived from the integrated online remote monitoring capabilities, which enable key asset performance data to be accessed from anywhere with a secure internet connection. With such data available, informed decisions can be made and further optimisations relating to the site’s energy profile identified as the site aims to further increase its efficiency over the long-term. Examples of this include the ability to monitor harmonics and power factor to identify and correct power quality issues and it ultimately provides a future-proof and scalable strategy that can integrate with multiple smart energy technologies when required. Additionally, savings can be viewed in real-time to assess the ongoing value of the technology on-site enabling a concise method for savings verification to bolster confidence in investment. For businesses operating under tight budgets, the annual savings provided by VO present an opportunity to re-invest valuable capital in customer experience activities, enabling organisations to maintain their competitive advantage, build customer loyalty and drive revenue. And whilst VO offers its own distinct advantages in isolation, when deployed alongside other smart energy solutions, or through a rollout programme a comprehensive energy strategy can be delivered.
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News HEADLINE
Order and own a kitchen in a day Key items from one of Hobart’s cooking ranges – the modular Hobart 700 series – are now exclusively available on a completely free, 24-hour delivery service, giving professional kitchens even more reason to quickly and easily replace or upgrade their cooking equipment. Launching this November, for all orders placed before 3pm, the free and speedy service is available on the most popular Hobart 700 lines, including 4 and 6 burner oven ranges and solid top models, electric and gas fryers, electric and gas griddles and modular extras including a 4-plate hob, charcoal grill and pasta cooker. The 700 series’ modular units can be installed individually or with other units as part of a suite. With space at a premium in many modern kitchens, this compact workhorse offers a smart solution. Crucially, the items can be purchased using one of Hobart’s interest-free finance solutions. Because Hobart is the sole lender and not a broker, the manufacturer can approve the application* and deliver, all within the same 24-hour timeframe.
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RESOLVE PROBLEMS IN YOUR DRAINAGE SYSTEM
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ISSUE 31 / Commercial equipment
AUDIO
Void Acoustics further enhance the popular Venu series Relied on as an audio installation staple for the past five years, the Void Acoustics Venu range has recently been significantly enhanced, together with receiving a complete aesthetic overhaul. These high-performance loudspeakers now have a smooth, high-end finish that aligns with Void’s coveted, stylish fibreglass range.
Across the whole Venu V2 series, each product now features a desirable speakONTM socket for ease of use and quick assembly in touring and mobile applications. Meanwhile, a larger Phoenix connector makes it possible to use wider diameter cables to improve sound quality. The passive, two-way Venu V2 midhigh loudspeakers are available in five sizes, with low frequency drivers ranging from 6.5 inches to 15 inches. Whether you need to play background music in smaller bars and restaurants, or fill larger spaces as the main sound system, there’s a Venu V2 loudspeaker to cater to all needs.
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With the introduction of an asymmetric, rotatable, high frequency horn (excluding the Venu 6 V2), this allows the correct dispersion to be maintained in both horizontal and vertical mounting positions, plus wider horizontal coverage in the near field and improved far field projection. With sound travelling further at a consistent volume, those listening at the back of the venue will have a similar sound experience to people standing at the front.
favourable development from the original Venu mid-tops. Additional special features also include: fixing points for Easy Hang, yolk or ceiling brackets, and an optional top hat in place of the blanking plate, allowing mounting in mobile applications. The durable grilles and fittings are combined with a robust enclosure made entirely from 15 mm multi-laminate birch plywood to enhance durability.
The freedom to position the loudspeaker exactly as desired, combined with a new-found consistency in the dispersion is a
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ISSUE 31 / Commercial equipment
When it comes to installing these loudspeakers, it could not be easier. Hardware options include the Easy Hang wall bracket, conventional yoke bracket and ceiling bracket. Installers can choose to position the enclosure vertically or horizontally in almost any application. Once fixed in place, the rotatable Void logo badge can be positioned in the correct orientation. New engineering within the Venu V2 low frequency enclosures (Venu 112 V2, Venu 212 V2, Venu 115 V2, Venu 215 V2 and Venu 210i) has resulted in the following special features being incorporated: tough high excursion transducers; a recessed rear connector panel that allows the enclosure to be placed against a rear wall; and durable grilles and fittings. Yoke bracket positions give the option of either wall or ceiling mounting. Should pole mounting of the midhigh loudspeakers be preferred, the blanking plate for low frequency enclosures can be replaced with an additional M20 fixing point. Although black and white are the standard colour options available for each Venu model, any custom RAL colour option is available by special request. Given the high performance, alluring design enhancements and choice for colour customisation, the entire Venu V2 series far outweighs the competition in the comparable price range. Venu V2 models are available now.
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SCULPTED SOUND, AESTHETIC PRECISION
Whether you need to play background music in smaller bars and restaurants, or fill a larger space with a main sound system, there’s a Venu V2 loudspeaker to cater to all needs.
Hear. Feel. Connect.
ISSUE 31 / At your service
Employee experience By Jennie Drimmer of Humanforce
How hospitality companies can improve their employee experience?
How can the hospitality industry improve its image among workers?
Are you asking the right questions about your casual workers?
There are two reasons why I tell business leaders to focus on the frontline. Often, so much focus is put on salaried staff; but you need to think about your frontline workers in equal terms. It’s important to retain talent across your entire business – especially when it comes to the people who usually build the closest relationships with your customers.
I attended the UKHospitality Summer Conference and was heartened to see just how many companies are trying to deliver a better experience to frontline workers. Senior leaders repeatedly returned to a common theme: how do we make hospitality an attractive, desirable career choice?
When it comes to the employee experience for casual workers, I believe it’s vital to keep asking yourself tough questions. Do they feel connected to you as an employer? Do they care about your company?
Secondly, it’s essential for hospitality leaders to understand that engagement is about building sustainable and rewarding relationships, while employee experience is the holistic input and driver to this. Building a positive and lasting relationship with your frontline workforce is about far more than a catchy employment brand. It’s also about how work fits into their lives – how you help empower staff to manage their hours and juggle their shifts. Sometimes, it’s just simple personal interactions that make all the difference. On average, people receive thanks for a good job every four and a half months. We can all understand where this comes from, given workloads and workforce sizes, but even small positive actions can have a major impact on the overall experience. Technology today makes it easy and efficient to deliver personal touch at scale.
The UK hospitality sector doesn’t have an issue with appealing to workers. After all, it employs 10% of the nation’s entire workforce. However, the current challenge is that the sector isn’t as good at retaining employees as it could be – hence the focus on creating better employee experiences. Fortunately, everyone I spoke to at the conference is determined to improve the situation. They genuinely want to do better at attracting, employing and retaining the best staff. Now the challenge for company leaders is working out how to follow through on that aspiration and make hospitality an employer of choice. The best advice I could share with them was to ‘look after your frontline workers properly and they’ll look after your business.’
If the answer to these questions is no, it’s time to be honest with yourself. Are your frontline workers truly happy to be there, or are you throwing away your investment by not looking after them properly? In an era of record unemployment, it won’t take long to see the answer in your frontline customer delivery.
Did you know Did you know that employee turnover in the hospitality industry is 15% higher than the national average? When it costs an average of £75 for each casual worker you add to your team, the costs can quickly add up. Here’s how to avoid that situation and help your people develop long-term careers by rethinking your approach to the employee experience (EX) for casual workers.
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ISSUE 31 / Shout about it!
Making the most of Instagram for your restaurant or bar According to eMarketer, users spend an average of 28 minutes per day on Instagram, with 200 million of them visiting at least one business profile in that time. So it’s easy to see what potential this platform has for advertising your venue!
If you’re new to Instagram, or just not sure how to make the most of the opportunities it offers, these hints should help point you in the right direction…
Image is Everything
Do Your Hashtag Research
This should go without saying, however when you’re busy and just need to get something shared, it can be all to easy to snap a quick photo on your smartphone and pop it up on your profile without taking much care over it.
Instagram posts that include hashtags will be seen by more people, and are more likely to generate engagement with your audience. But, rather than adding a heap on there using whatever you can think of, take the time to do a little research.
Remember though, that those photos make up your feed and will be seen by anyone who clicks onto your profile, so it’s vital that they are top quality. Taking a little extra time to compose the shot and get the lighting right will really make all the difference, and give people a great first impression when they visit your profile. A great way to use those offthe-cuff shots is on the Instagram Stories function. Rather than being permanently on your profile, these daily slideshows are deleted after 24 hours. This makes them the perfect vehicle to showcase events as they’re happening – and lower image quality actually adds to the authenticity of your ‘in the moment’ post.
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Helpfully, Instagram will show you how many other posts there are out there with any given hashtag – just type it into the search bar at the top. The trick here is to choose tags that are popular, but not so much so that your post is likely to be lost amongst thousands. A great way to find that middle ground, and get seen by a more relevant audience, is to add locations to popular hashtags. For example #londoncocktailbar has far fewer posts that just #cocktailbar, and is more likely to be used by someone actually in your area looking for a place to visit! www.ontradeprogress.com
ISSUE 31 / Shout about it!
Post Planning As with any marketing activity, planning ahead is always going to save you time in the long run. There are plenty of tools out there, many of them free to use, which enable you to schedule posts for the future. It means after spending a little time scheduling your posts for the week, you can forget about them, knowing they will go live exactly when you want them to! Planning ahead will also enable you to create more of a narrative with your posts – rather than them all being individual and sporadic. That could be introducing new menu items in a logical order – starters, mains then
Help is on Hand desserts – or promoting an upcoming event followed by the drinks offers that will be available on that night. The final thing to note when planning posts is choosing the best time to post. Again, scheduling tools will often help you decide this by showing when your posts usually get the most engagement. But you should also consider the content of the post – is it ‘evergreen’ such as an exterior shot, or time-sensitive such as a happy hour announcement? You don’t want customers to only see an offer after it’s ended!
We hope this has been a useful insight into how Instagram can become a real asset to your marketing efforts. But if you feel you could benefit from some expert help, for organic or sponsored posts, the digital marketing team at Fat Media are here to help! You can find us at: www.fatmedia.co.uk or say hello on 01524 548948
ISSUE 31 / Glassware
In the spotlight GLASSWARE
There is never a time like the festive period when glassware is under such scrutiny and with a profusion of natural lightinfused pubs and bars and the rise in the popularity of cocktails and gin-based drinks, the emphasis on spotlessly clean glassware has never been so much in the spotlight. Serving drinks in dirty glasses could have serious implications for the reputation of your business as not all customers will complain, they just won’t come back! Contaminated glassware not only looks unpleasant, but it can affect the taste and appearance of beer or wine and poorly maintained glasswashers are one of the main sources of cross contamination within pubs and restaurants.
“Customers tend to drink with their eyes, so correct presentation is essential. Poor glasswashing results will affect head retention (flat beer) as animal fats from crisps and peanuts will kill the head. The head generating logo on the inside base of the glass is now a laser finish and each brewer will determine the correct depth of lasering for their product to produce the correct Head,�
says Derek Maher, MD of Crystaltech. 32
Renovating glasses using a chlorinebased chemical is now the accepted method of disinfecting glasses and removing the proteins and soils that build up on a glass over a period of time. Maher advises using a liquid renovate which can save many wasted operational hours as it can be connected to the automatic detergent feed of the glasswasher, without any adjustment, and is advised for those sites that dispense high volumes of cask ale or red wines. Water quality can also cause problems with glassware and there are several options to improve the quality of water used by a commercial warewashing appliance. One is through installing a Reverse Osmosis (RO) system and the other is using a water softener which can dramatically improve issues with limescale. Crystaltech has exclusively developed a RO system which pushes purified water through the wash cycle, which requires fewer chemicals at lower temperatures to deliver perfect results and can reduce the need for cleaning chemicals by up to 70%, making it a much more energy efficient proposition.
It also removes the need to hand polish glassware post wash, therefore saving valuable staff time and potentially transferring germs with cleaning cloths. To ensure sparkling clean results from a commercial warewasher, Maher advises that staff are given training on the basics of keeping dishwashers clean, including loading properly (prevents overloading and breakages), using the right cycle for the load and using the right level of cleaning chemicals. Daily cleaning of the filters and inside of the cabinet and ensuring that the chemicals are topped up and machines are kept clean and food/drink residue is removed prior to loading are all key factors in using warewashers in the best possible way.
www.ontradeprogress.com
ISSUE 31 / Glassware
Problem
Cause / Solution
Poor drying
Protein build up on the glasses or insufficient rinse aid, glasses require ‘renovating’.
Excessive foaming
Water temperature incorrect. Contamination from hand washing detergent or a lack of glasswashing detergent.
Streaking
Too much rinse aid, high level of ‘minerals/salts’ in the rinse water.
Condensation
Protein or fabric film on glass (towel drying). Glasses require renovating.
Brown film
Protein/beer film – poor washing or lack of detergent. Glasses require renovating.
Beige or black film in machine
Yeast/bacteria build up. Leave the M/c door open overnight. Renovation process will also clean M/c.
Pink film inside machine
Algae contamination from water supply. Leave the M/c door open overnight. Renovation process will also clean M/c.
Frosted effect (Etching)
Too much caustic detergent or temperatures too high and glasses being left in the machine for too long.
Perfect Wash Results Time After Time with Crystaltech…
Crystaltech Services UK Ltd is the country’s only nationwide specialist commercial glass & dishwasher repair and installation operation. Crystaltech engineers are on call 24/7 to get your operations running smoothly and offer:
• • • • •
Installation and repair of all makes and models of machines Fast response time Over 60, DBS certified engineers nationwide 40,000 parts stocked On-site bacterial tests with immediate results
With over 38 years’ experience and regarded as one of the leading experts in the warewashing industry, Derek Maher, Managing Director of Crystaltech: “We pride ourselves on a high first time fix rate and we can save operators valuable time and money through making machines work more efficiently. With the right combination of a reverse osmosis system and the right level of cleaning chemicals, our team can get glasses and tableware crystal clear and clean and able to be taken straight from washer to table with no additional polishing.”
Call our team on:
0370 350 2424
Email:
info@crystaltech.co.uk www.crystaltech.co.uk
Website:
ISSUE 31 / Beer
Brewers Association enhances export development programme with new ambassadors Bob Pease, CEO/president of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, on the appointment of two new Ambassadors to help grow American craft beer exports. The Brewers Association is committed to advancing and elevating American craft beer not just in America but all around the world too. In America we have recently announced the launch of a new ‘Beers to That’ consumer campaign which aims to elevate and celebrate the beer category and remind consumers that there’s a beer for just about every occasion. “‘Beers To That’ celebrates both the universal appeal and diversity of beer and rekindles the reasons why beer is the ideal alcohol beverage choice for adults of legal drinking age, no matter the occasion or celebration.” While in Europe and China we have appointed two new Ambassadors 34
respectively to help our Export Development Programme members grow their business overseas - Lotte Peplow, based in London, UK will focus on European markets to educate and inform trade and industry and raise the profile of American craft beer amongst beer drinkers, while Yandong Lu, based in Shanghai, China will do much the same in the Far East. The variety of high-quality, fullflavoured beers being produced by the nearly 7,500 small and independent American craft brewers today is unparalleled anywhere else in the world, and consumer demand expands far beyond our nation’s borders The hiring of both ambassadors is a big leap forward in helping our members grow their businesses overseas.
Funded by grants from the U.S. Department of Agriculture, the Brewers Association Export Development Programme assists quality focused U.S. brewers in identifying opportunities for international expansion and media promotion of American craft beer, as well as educating international partners about proper storage and handling to preserve beer flavour during distribution. Since the program’s inception in 2004, American craft beer exports have increased 1,400 percent, with a 2018 value estimated at $74 million. More information is available on www.brewersassociation.org
www.ontradeprogress.com
EASYRACK CELLAR HANDLING EQUIPMENT
InnCellar Equipment Ltd Cask Beer Solutions Suppliers of Cask/Keg Beer Products include, Cooling (Jackets©, Saddles, Probes, Ice Blankets), Stillage (Tilters, Beer Festival and Cellar Racking) that have all been developed, with the utmost attention to price, quality, and efficiency.
4.5 to 11 GALLON AUTOTILT £45.00 9 to 22 GALLON AUTOTILT £54.00 Plus delivery and VAT
No Cellar Cooling no worry! With our full range of cooling jackets to cater for casks and kegs. This gives you an easy
Double racking also available www.easy-rack.co.uk - easyrack@live.co.uk Easyrack, Unit 4, Woodland Close, Clipstone, Notts NG21 9BF Tel: 01623 424242
All our products can be complimented by a fully stocked range of ancillary fittings and materials, to achieve the “Perfect Pint”. Introducing our new Keg Racking©. Designed for small cellar spaces and the ability to double your stock of 30L or 50L kegs. Built of 30 x 30mm frame, a 5mm metal shelve, a back-bracing bar to stop kegs falling off. The keg Rack can be put face to face giving you a double depth to rack or joined side by side allowing you to rack more kegs. Available in: 1 Over 1 (2 Kegs)
Need an advert for the magazine? We can help...
2 Over 2 (4 Kegs) 3 Over 3 (6 Kegs)
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To Check Out Our Full Range Of Equipment Please contact us!! Telephone: 01142 727 426 sales@inncellar.co.uk
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For more information email us at hello@iconative.co.uk
ISSUE 31 / Beer
Pairing is sharing this Christmas Bob Pease, CEO/President of the Brewers Association the not-for-profit trade association representing small and independent American craft brewers, on the potential for American craft beer and food pairings this festive season
“The festive season attracts infrequent customers who tend to be less price sensitive than at other times of the year and more adventurous. Christmas presents an ideal opportunity to ‘wow’ them with creative beer and food pairing experiences and a memorable dining out occasion. One of the biggest arguments we hear is that beer cannot compete with wine on pricing, but studies have proved that a more diverse beer style list can compete at the same level, if not better than wine, on the average bill. Beer is lower in alcohol than wine so customers can try more beers with their meal, especially if they are lighter styles. Customers tend to be more experimental at festive times and this plays into the full flavour and irreproachable quality of American craft beer.
When planning your festive menu consider the following six flavour profiles: 1. Crisp and Clean: (blonde ale, Kölsch, Helles, Pilsner, Maibock) – pasta, risotto, salads or vegetables. 2. Hoppy & Bitter: (IPA, Imperial IPA, Amber ale, Barley Wine) – curry, pizza, stilton, Christmas cake. 3. Malty & Sweet. (Dubbel, Doppelbock, Dunkel, Scotch Ale) – roast turkey, pulled pork, duck, charcuterie, cheese, Christmas pudding.
6. Sour, Tart & Funky: (American Brett, American sour, Gose, Gueuze, Lambic) – sweet n’ sour stir fry, creamy desserts, cheesecake, trifle, Black Forest gateau, goat’s cheese. The Brewers Association publishes a wealth of FREE educational resources to help you understand and appreciate American craft beer and pairing with food. The Beer and Food Course is perfect for training staff or educating yourself. More information: www.brewersassociation.org
4. Rich & Roasty: (Brown ale, Milk Stout, Porter, Schwarzebier, Imperial Stout) – ribs, burgers, casseroles, barbecue, spicy food, oysters, chocolate/ coffee desserts, mince pies. 5. Fruity & Spicy: (Belgian Blonde Ale, Witbier, Hefeweizen, Saison, Tripel) – shellfish, seafood, fish and chips, sushi.
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www.ontradeprogress.com
Low noise, energy-eďŹƒcient
cellar cooling and CONDITIONING
Hubbard produces a complete range of refrigeration systems for all types of beer and wine cellar. These include highperformance systems as well as cost-eective and reliable refrigeration, for the pub tenant or the largest pub operator.
to reduce the need for cellar conditioning, and the Hubbard HR Heat Recovery unit that captures waste heat produced by cellar conditioning compressors and condensers, converting it into a viable source of hot water for heating or washing.
Additionally, Hubbard also produces two money-saving units, the Hubbard ATU Air Transfer Unit which circulates cool exterior air into the cellar area
t: +44 (0)1473 890522 e: enq@hubbardproducts.com
w: www.hubbardproducts.com
Legal Stuff HEADLINE
Want a cracking Christmas? Don’t delay, apply for TENs today If you want to avoid a festive flop this year, make sure your premises licence covers nonstandard hours, and be aware that Christmas Eve and New Year’s Eve fall on Tuesdays. Because if your licence fails to cover the hours you require, you must apply for a Temporary Event Notice (TEN) – and you must give 10 working days’ notice prior to the event. Premises can have up to 15 TENs in a calendar year, spread across no more than 21 days. A single TEN application can cover a period of up to seven consecutive days, but there must be at least a 24-hour gap between two TENs. Careful consideration of your licence with relation to Bank Holidays and New Year’s Eve, can therefore save you the need to use up your TENs allocation. Remembering the 10 working days’ notice, then, TENs applications for Christmas Eve 2019 must be received by the local authority on or before Monday 9 December 2019. And for New Year’s Eve 2019, they must be submitted on or before Thursday 12 December 2019.
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‘Late’ TENs can be applied for with just five working days’ notice, but should be avoided wherever possible, and you would need to check your late TENs allocation for the calendar year. So to ensure you and your customers enjoy a Merry Christmas and a Happy New Year, get those TENs applications in nice and early. Michelle Hazlewood is a partner at leading licensing firm John Gaunt & Partners.
www.ontradeprogress.com
What’s On Upcoming Events... 3-5 March 2020
22-23 January 2020
The Foodservice Show
The Professional Kitchen Show
ExCeL London
The Foodservice Show provides foodservice outlets and distributors with all of the food and drink needs for the modern professional kitchen. From frozen to raw ingredients, part prepared, ambient, stocks and sauces, oils, delicatessen and single serve items.
NEC, Birmingham
Catering for your equipment needs... The UK’s largest and most comprehensive event for professional catering equipment. Exhibitors cover both heavy and lightweight equipment, spares, dealers and designers.
17-18 March 2020 04-05 February 2020
Northern Restaurant & Bar Manchester Central
NRB19 provided an opportunity for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to the North West and the Lake District to the Peak District, NRB20 will once again bring the cream of the hospitality industry to Manchester Central on 17-18 March.
30 March - 1 April 2020
PUB20
Olympia London PUB20 is the only trade show on the market dedicated entirely to supporting the UK pub industry. Their highly focused approach delivered record attendance in 2019 and a strong 54% of exhibitors have already booked into their stands for the 2020 event. Ontrade Progress is proud to be an official media partner with PUB20, so make sure you look out for the magazine!
The Food & Drink Expo NEC Birmingham
FIVE UK SHOWS UNDER ONE ROOF. Food & Drink Expo will run alongside Foodex, The Ingredients Show, National Convenience Show and Farm Shop & Deli Show.
For more details about the events please visit our website:
www.ontradeprogress.com
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@PubShowUK