Eat.Drink.Sleep August 2017

eat.drink.sleep August 2017

www.eat-drink-sleep.com

Introducing the new Venix Combination Oven Range from Ascentia Foodservice Equipment

The Venix combination oven range is designed to improve your cooking results and reduce your running costs. With the intuitive easy to use touch control panel the Venix comes with all the technology the modern day chef will ever need.

• Wi-Fi as standard • Full HACCP reports • Multi-level cooking

• Multi-timer cooking • Better energy efficiency • The Venix is better by design

Setting a new benchmark in the combination oven market Book your free Venix demonstration by contacting Ascentia Foodservice Equipment on 01223 43 00 83 or email info@ascentia-fse.co.uk

increase your Gin & tonic sales By 60% with a fever-tree G&t menu

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Made using only the finest natural ingredients from around the world, Fever-Tree’s range of flavoured tonics are the perfect partner for any premium gin.

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Fever-Tree are now offering free design and print on bespoke Gin & Tonic menus that are proven to:

increase Premium Gin sales By 45%+*

increase Gin & tonic sales By 60%+*

* Figures taken as average from accounts who used Fever-Tree G&T menus in 2016

visit www.fever-tree.com/menus for more information

eat.drink.sleep

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Jodie Little 01843 582 733 jodie@jetdigitalmedia.co.uk

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Transform your space Maximise your revenue by converting your space for any event.

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EAT. DRINK. SLEEP August 2017

Industry News

Richard Corrigan opens shepherd huts at Virginia Park Lodge

Chef Richard Corrigan has launched twelve luxury woodland huts in the grounds of his country estate, Virginia Park Lodge in Co. Cavan, Ireland.

The bespoke handcrafted huts were built by Blackdown Shepherd Huts in Somerset, to Corrigan’s specifications.

Priced from €190 (£170) per night on a self-catering basis, the huts include It hosts private parties, corporate a welcome hamper and each house a events and weddings. The 100 acres of grounds include a kitchen garden wood burning stove. and polytunnels which provide The huts are bookable through produce, not only for Virginia Park Airbnb and Booking.com.

Lodge itself but also Richard’s two London restaurants, Bentley’s Oyster Corrigan bought the 18th century former hunting lodge Virginia Park Lodge in 2013. Bar & Grill and Corrigan’s Mayfair.

Liberation Group bans plastic straws Pub firm the Liberation Group has stopped offering plastic straws to customers out of concern for the environment.

to end waste in the economy.

As part of Plastic Free July, the Liberation Group is supporting the local “Straws Suck!” campaign. The campaign The plastic drinking straws will be involves stopping the use of plastic replaced by biodegradable paper straws and switching to biodegradable straws. alternatives. Liberation pubs will be encouraging their customers to join The company claimed that it was the largest pub group to make such a move, the campaign and cut plastic waste through social media and on its pub phasing plastic straws out from all of blackboards with the #refusethestraw its 100-strong pub estate across the Channel Islands and the West Country. hashtag.

Jayson Perfect, managing director Explaining the decision, Liberation – Pubs and Inns said: “Our pubs use pointed out that plastic straws millions of straws each year, so we are made from polypropylene – a see the switch really benefiting the petroleum product designed to last environment. Plastic straws are a forever. The straws are particularly blight on our coastlines, marine life harmful to marine life, with more than and our oceans. This is a problem one million seas birds and a hundred which is entirely avoidable. As an thousand marine mammals killed by Island company who supports many plastic waste each year. charitable organisations, I feel we also There are more than five trillion pieces have a moral obligation to support of plastic floating in the world’s oceans, helping marine mammal life where according to a 2014 study published in possible.” a Public Library of Science journal.

Liberation Group’s move follows Marine experts fear there could be a similar one by Oakman Inns and more plastic than fish in the ocean by Restaurants, which banned plastic 2050, measured by weight, according straws in April this year. It also offers to a factsheet from the Ellen MacArthur eco-friendly alternatives.

Foundation, a UK-based charity working

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‘Get on your bike’

Distell tells on-trade One of South Africa’s largest wine producers has issued a challenge to the UK on-trade: help us to provide some of the poorest people in the Cape with something that will transform their lives.

Distell, owners of brands like Nederburg, Durbanville Hills and Fleur du Cap has signed up with Qhubeka, a scheme aimed at providing simple, sturdy bicycles to impoverished South African villages. Each bike costs around £100 to make and is assembled in a new workshop attached to the winery.

‘A lot of these villagers have to travel a long way to school or the shops,’ Distell’s Oliver Stuart told Imbibe. ‘What these bikes deliver is time.’ It is estimated that each bike will help around five people.

Distell is encouraging on-trade venues to put on fundraiser rides for the charity – particularly venues that are used regularly by cyclists – and is able to supply participants with POS, T-shirts and other marketing materials.

Groups with multiple venues could also receive a special map, planning out cycle routes between the various outlets.

As well as covering the costs of POS, marketing and the bicycle building, Distell will donate money to the charity for each bottle sold by participating venues and also has plans to match any donations made by venues.

Interested participants should contact their local Distell rep, or visit www.nederburgbelieves.co.uk.

June’s heatwave prompted ensured pub and restaurant spend last month was up 13.6% and 11.4%, respectively, despite consumer spending growth slowing to a 15-month low of 2.5%.

That’s according to data from Barclaycard, which reveals last month’s slowdown dragged overall growth down to 3.5% in Q2 as the rising costs of essentials prompted consumers to row back on luxuries and come to terms with subdued wage growth and creeping inflation. While April recorded the joint-highest figure (5.5%) since Barclaycard records began, helped by a later Easter, May (2.8%) and June (2.5%) were much more muted as cautious consumers reined in spending, with a 6% rise in supermarkets pushing up essential spending 5.9%.

Barclaycard research reveals the proportion of those confident in the UK economy is now just 33%, a seven-month low, with almost half (46%) saying they are ‘feeling the squeeze’ due to rising prices and subdued wage growth, and six in 10 (60%) believe they now get less for the amount of money they spend.

Confidence in household finances is holding steady at 69%, however, perhaps reflecting consumers adapting to their diminished spending power.

August 2017

Hot weather ensures pub and restaurant spend bucks slowing growth

EAT. DRINK. SLEEP

Industry News

Encouragingly, more than four in 10 (46%) said they will always find money to spend on areas that are important to them, even if prices rise, with 40% saying they would ring-fence part of their income for social occasions such as going to the pub or for meals out.

Paul Lockstone, managing director at Barclaycard, said: “Consumer spending growth slowed for the second month running in June, ending the quarter on a muted note.

“As shoppers devoted more of their budget to day-to-day essentials, they rowed back on nice-to-haves. While some aspects of the ‘experience economy’ remained protected, the cooling down of entertainment growth to single figures shows even this may be vulnerable.

“The numbers come against a backdrop of weakening consumer confidence, with many shoppers already taking action to balance their budget – ‘consciously coping’ with the new environment.

“As we head into the second half of the year, it will be interesting to see whether these new tactics become an unconscious part of our spending behaviour, especially given forecasts for higher inflation.”

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EAT. DRINK. SLEEP August 2017

ABDA Design deliver outstanding catering design for London sushi restaurant ABDA Design and Build are proud to have been selected to complete the design and installation of the catering areas at the new Dinings SW3 restaurant.

Dinings SW3 is the sister restaurant to the original Dinings restaurant which opened in Marylebone over ten years ago. When the decision was made to open a second restaurant, the ABDA Design team were brought in to redesign an existing kitchen to create a high quality kitchen operation for the new restaurant.

Serving up authentic, Izakaya-style dishes, the Knightsbridge-based restaurant makes use of both Japanese and European ingredients to create the impressive menu filled with a range of sushi, sashimi, sake and grilled dishes.

ABDA were approached by Green Design consultant Trevor Jones who created the initial design concepts for the Dinings SW3 restaurant.

The catering design team then set about creating the restaurant concepts in collaboration with Dinings’ Managing Director, Masaki Sugisaki and the commercial director Nick Taylor-Guy. Leading on the project, ABDA delivered the back of house design and installation, and the sushi bar stainless support framework, supplied

by Freestyle Fabrications, to enable the main contractor to ‘dress’ the external bar fascia in wood and bar tops in marble.

ABDA then supplied the internal equipment for the sushi bar with support from Precision Refrigeration and Freestyle Fabrications who also completed all the bespoke stainless steel fabrication for the kitchen. Kitchen equipment suppliers included Hoshizaki (sushi displays), Jestic (Josper grill) and Euro Catering (Rise n Fall Grills).

Commercial Director, Nick Taylor-Guy at Dinings SW3 said: “Working with ABDA was easy and efficient. We’re delighted to have them on board to provide us with the best design and equipment installation for our team so that we can offer the best cuisine to our guests. ”

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The marble clad sushi bar and internal stainless framework had to be designed and built precisely so as to accept under counter refrigeration, hot holding elements, along with ambient drawer storage and provide a support element for the fascia, marble work tops, prep sinks and hand wash.

The kitchen was mostly stripped of old fabrication and equipment, which included a central island suite. New fabrication was then supplied and installed to support the redesign and seamlessly integrate with some fabrication elements that were not removed, this included a new services spine built within the existing canopy that had to support the new equipment layout plus services upgrade and relocation to suit.

Kevin Waterson, Sales Director at ABDA, said: “ABDA always enjoy opportunities to work on projects in innovative restaurant environments and the Dinings SW3 venture has been a privilege to be involved with. The support that we had from the Dinings’ team delivering the build was excellent and we’re delighted with the end-result. We wish Dinings SW3 every success.”

Dinings SW3 has an impressive 24-cover dining room and 10-cover sushi counter, as well as a 20-cover courtyard, providing the ultimate Japanese dining experience. The design and installation project led by ABDA has been a great success and the new establishment continues to attract clientele since its opening on 22nd May.

Mowgli secures £3.5m funding for expansion Founded by Nisha Katona in Liverpool in 2014, Mowgli Street Food is a chain of Indian street food restaurants with sites in Bold Street and Water Street in Liverpool and at the Corn Exchange in Manchester.

Rob Donaldson, RSM’s head of corporate finance who led the transaction team said: “In a competitive sector, Mowgli Street Food is a genuinely exciting brand and we were delighted to support Nisha to secure this funding. We wish her, and Mowgli Street Food, the very best of luck in delivering their ambitious growth plan.”

August 2017

Indian restaurant brand Mowgli Street Food has secured nearly £3.5m from private equity firm Foresight Group to fund its expansion.

The funding will support new restaurants across the UK, including sites in Birmingham and Leeds later this year.

Nisha Katona said: “This is a significant milestone for Mowgli Street Food, which will enable us to deliver on our ambitious plans to grow our business across the UK. I’m very grateful to RSM for their support on the transaction. From the outset, their logical approach, straightforward advice and roundthe-clock support proved invaluable.”

Pizza Hut opens first restaurant in almost a decade Following a million-pound investment, Pizza Hut Restaurants has opened its first new site in over six years at the White Rose Shopping Centre, Leeds.

The new restaurant will be set within the 65,000 sq ft leisure extension of the Shopping Centre alongside a new 11-screen Cineworld IMAX cinema, due to open later this year. Over the past five years, Pizza Hut restaurants have undergone refurbishment funded through a £60m investment which began in 2012 when Rutland Partners acquired the business. The Leeds site will feature the American inspired designs, a cocktail bar and a new menu with dishes such as chilli chicken pizza, chicken wings, Kentucky style BBQ ribs, and American style waffles.

EAT. DRINK. SLEEP

Industry News

destination for consumers and businesses alike. We’re delighted to have snapped up a space in the extension which we believe is a fitting venue for our first new Hut in over six years.

“Today’s opening marks a significant landmark in our business strategy which has, for the past five years, focused on the restructure of our existing portfolio of restaurants across the UK.” Pizza Hut’s latest reported figures reported a like-for-like increase of 6.2% which was credited to the brand-wide refurbishment scheme. Turnover for the year to 29 November 2015 stood at £225m, while profit before tax was £7.9m, down £1m on 2014.

Pizza Hut Restaurants’ chief operating officer Mike Spencer said: “Leeds is a real powerhouse with huge economic potential and the extension to White Rose has cemented the shopping centre as a serious

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EAT. DRINK. SLEEP August 2017

CREATE EYE-CATCHING SIGNAGE IN PUS, BARS AND RESTAURANTS WITH RAINBOW CHALK LIQUID PENS Rainbow Chalk Liquid Pens provide a clean, colourful and easy alternative to chalk sticks and permanent markers for creating eye-catching and professional looking retail displays that can easily be updated.

Liquid Chalk Pens are perfect for writing on non-porous surfaces including blackboards, glass, mirror and whiteboards, so you can design attractive menus, display special offers or create important signage – which customers will notice.

Information can be quickly and easily amended or removed, by simply wiping with a damp cloth or for more efficiency you can use the special Rainbow Cleaners.

Rainbow Liquid Chalk Pens are water based and non-toxic.

Easy-to-use, the valve operated pens allow you to dispense controlled amounts of ink for precision control and will dry within a minute.

The ink is rain-resistant making the Liquid Chalk Pens the ideal solution for sign-writing on exterior or interior surfaces. Liquid Chalk is also available as a spray paint or in paint pots for areas that require extended coverage or for more artistic applications.

Rainbow Liquid Chalk Pens are available in a choice of 5mm or 15mm Bullet or Chisel nibs in 10 different colour options and retail from just £2.20 for a single unit to £18.96 for a super value combo 9 pack. Liquid Chalk Spray retails at £17.99 and Liquid Chalk in a Pot retails at £12.60.

For more information and to purchase for next day delivery please visit www.rainbowchalk.com or contact 01279 424491

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EAT. DRINK. SLEEP August 2017

Industry News

FM Sponsor brings the ultimate facility service to the FM Forum - their own pub FM innovators, Salisbury Group, have created their own solution to the end of a hot day for participants and speakers alike, attending the FM Forum event in Manchester this week.

To slate their thirst and refresh themselves, attendees will head for the iconic Principal Hotel’s basement pub, converted by the headline sponsor into ‘The Salisbury Arms’ for the duration of the event.

Forum Events have transferred their event-management expertise up to Manchester for the first time.

Luke Webster says: “Manchester is the place to be for senior Facilities & Procurement professionals to source service providers and to understand the FM Industry.”

“This week is a very special 20th Anniversary FM Forum, and we’re delighted the innovative Salisbury Group are bringing their own pub to mark the occasion.”

Gan Preston, Facilities Manager for the NHS, Grampian, and Mark Whittaker the Chair of BIFM North Region are amongst the keynote speakers at the accompanying seminar programme.

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EAT. DRINK. SLEEP August 2017 The hospitality sector may be the fourth largest industry in the UK and employ nearly five million people, but for hospitality employers the struggle to attract, recruit and retain the talent they need is ongoing and often painful. With the industry in growth, competition for candidates is sharper than ever, and the disruption of Brexit threatens to add further challenges.

Long-term projections from the BHA suggest that at least 700,000 additional people will be required to fill roles by the end of the decade.

The impact of skills gaps is felt keenly on the bottom line, with productivity and customer satisfaction taking a hit when gaps in the workforce remain. So, it’s good to see that so many hospitality employers are working hard to implement new and innovative methods that not only attract and recruit talent, but to retain it too.

To celebrate these exciting initiatives, Caterer.com is delighted to announce that entries are now open for the 2017 Caterer.com People Awards. These well-established awards showcase and reward the best initiatives in hospitality recruitment, development and retention and celebrate the work of hospitality employers in their mission to attract the best talent, deliver outstanding experience to customers, and offer rewarding and meaningful careers to their employees.

2016 winners include Dishoom (Learning & Development), Jumeirah Hotel Group

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(Rewards & Benefits), National Theatre (On-Boarding Initiative), Byron Hamburgers (Employer Brand Campaign) and Durham University Catering Department (Leadership in Recruitment, Development and Retention).

There are 13 Caterer.com People Awards, it’s free and straightforward to enter, and entries are welcomed from hotels, restaurants, bars and pubs and food service providers of all sizes and from all areas of the UK. Judging takes place in July and each category has a bespoke judging panel of Heads of HR, In-House Recruiters, sector specialists and industry leaders.

The 2017 Caterer.com People Awards will take place at the Park Plaza Hotel, Westminster Bridge on October 5th 2017. Full details on how to enter can be found at caterer.com/people-awards For all enquiries regarding our Caterer.com People Awards 2017, please contact mia.brodie@totaljobsgroup.com.

Your most important customers are your employees.

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You need relevant, high quality talent to deliver the unique experience your customers expect from you.

Our smart traffic strategy and market leading products send the right candidates your way.

That’s why thousands of employers in the UK from large to small and national to local use Caterer.com to recruit their hospitality talent.

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EAT. DRINK. SLEEP August 2017

Choosing the right equipment for your business…

With a huge variety of equipment available on the market it’s so important for operators to find the best equipment for their business. Scott Park, Development Chef for Ascentia Foodservice Equipment outlines what to look for.

Combination Steam Ovens There are a number of combination ovens on the market and in order for you to maximise the return on your investment it’s vital that your ovens specification is fit for purpose. It’s extremely important that the oven delivers clean, hygienic steam with maximum density, and an oven that’s energy efficient is not only good for the environment it’s great for your ongoing running costs as well.

The revolutionary new Venexia Combination Oven range from Venix has everything you would come to expect from a top of the range, high performance combination oven.

The oven uses a state-of-the-art direct water injection system to create clean, high density steam. Not only does it deliver excellent results at low temperatures from 48’c, ideal for sous vide style cooking, but also at higher temperatures for the perfect

steaming of vegetables and seafood.

Plus, without the addition of a boiler, the Venexia is one of the most environmentally friendly combination ovens on the market.

Available in 4 to 20 grid capacity, bakery or gastronomy, the Venexia comes as standard with multi-level timers, multiple core probe cooking, Wi-Fi connection, three self-cleaning options and a banqueting function that brings all your cooking prep together at the same time. The oven also comes with a separate regeneration and food holding function which is also great for banqueting and events.

The Venexia has a fully programmable recipe function which allows you to save up to 400 recipes either direct from the ovens control panel or by uploading and downloading recipes from your USB stick, including your own food photos. The simple, easy to use touch control panel is so intuitive you’ll be navigating your way through the ovens on-board computer system in no time.

With the Wi-Fi connection feature, as a primary user you’ll be able to access your Venexia Cloud remotely using your tablet or laptop computer, accessing recipes, downloading HACCP data or analysing oven diagnostics for online technical services. This comes as standard with the Venexia range without the expense of purchasing additional software.

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EAT. DRINK. SLEEP August 2017 The Venxia Combination Oven is designed to streamline your kitchen, reduce your running costs and improve productivity, with all the technology the modern day Chef will ever need.

Prime Cooking Equipment Exactly the same can be said for your prime cooking equipment. With an almost endless selection of equipment on the market it’s paramount you select the right range that will deliver for your kitchen and business.

With such a crowded market its important operators look beyond the bottom line and really analyse

exactly what it is they are getting for their money, especially in terms of durability, servicing, energy efficiency and warranties. Sacrificing any of these could prove extremely costly for your business in the long-term.

Berto’s SPA has been manufacturing high performance cooking equipment for over 40 years, beautifully combining form, functionality and modern design.

Whether it’s an individual stand-alone piece of equipment, a modular cooking suite or a bespoke monobloc cooking range, from entry level to premium ranges Berto’s has you covered.

All Berto’s products are manufactured to the very highest standards and energy efficiency with accreditations including ISO 9001 for quality, ISO 14001 for the environment and OHSAS 18001 for management systems.

Durability and reliability is built into all Bertos equipment which is why Berto’s is sold as standard with industry leading warranties of up to 5 years on selected ranges.

For more information on Venix Combination Ovens or Berto’s SPA Prime Cooking Equipment contact Ascentia Foodservice Equipment on 01223 43 00 83 or email at info@ascentia-fse.co.uk

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EAT. DRINK. SLEEP August 2017

New Head Chef at Solberge Hall has great expectations for young team Damon Connolly, the recentlyappointed Head Chef at Solberge Hall, has added a number of junior chefs to the kitchen team that he believes will give the hotel a fresh approach.

Solberge Hall is the classic Lodgesowned Georgian Mansion located near Thirsk, North Yorkshire.

Damon rose up through the ranks from Commis Chef to Chef du Partie at the George Hotel, Bamford, before joining the Maynard Arms Hotel in Grindleford as Junior Sous Chef. He moved on to the Swinton Park Hotel as Demi Chef de Partie where he became Chef de Partie Tournant and spent some time as Head Pastry Chef.

Before joining Solberge Hall he

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spent two years at the Pheasant Hotel in Harome as Sous Chef.

After appointing his new team, Damon managed a busy wedding period and has now launched the hotel’s new Spring menu.

Highlights of the menu include a lovage risotto with edible flowers from the hotel’s garden, which joins firm favourites with diners – a North Sea Lobster bisque with nasturtiums, a Whitby Crab risotto, and braised Yorkshire Ox Cheek with Spring radishes. A kitchen garden Rhubarb crumble has also been added to the menu.

“We want to focus on using as many local ingredients as possible including herbs and vegetables from the garden,” Damon says.

“Later in the season we hope to be able to use more of our garden produce, including cucumbers, tomatoes and apples to the menu.”

The appointment of a younger team is a different approach to that of similar hotels. “By bringing in a young team we are able to train them in our preferred way of working and harness their enthusiasm to get the most of their potential.

“We have great hopes for this team – the hotel is set in a wonderful location and we want to enhance its growing reputation locally and beyond,” Damon concludes.

The launch of the Spring menu at Solberge Hall coincides with the refurbishment of the bar and restaurant which was carried out following a steady increase in diners. Classic Lodges acquired the hotel in July 2015. www.classiclodges.co.uk

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How clean is your establishment?

Rapid cleaning verification

August 2017

Residue left behind after cleaning can quickly lead to guest illness or even worse EnSURE™ monitoring system and easy-to-use swab tests detect adenosine triphosphate (ATP), the energy molecule of all living organisms, including germs and bacteria. Visual assessment of cleanliness is subjective and only detect gross lapses in procedure. Hygiena’s ATP Cleaning Verification system verifies catering and housekeeping staff are cleaning to the highest standards to ensure a clean and healthy environment.

In the hospitality industry, environmental cleanliness is critical for guest perceptions of quality. ATP surface tests help to ensure surfaces are hygienically clean, guaranteeing a truly clean environment for guests. UltraSnap surface tests are affordable, easy to use, and provide instant results for housekeeping performance assessment.

Suggested ATP test locations: • • • • • • •

Doorknobs Bedside tables Headboard Remote control Phone Kitchen surfaces Catering areas

• • • • • •

Bathroom light switch Sink Toilet seat Toilet handle Shower head Pools

For a FREE demo call +44 (0)1923 818821 contactus@hygiena.com @HygienaInt 15

EAT. DRINK. SLEEP August 2017

The QED Avalon servery counter takes pride of place at Caribou Poutine

Caribou Poutine is located in Liverpool’s vibrant Bold Street area close to the city centre

Quality Equipment Distributors (QED) is a Glasgow-based designer and supplier of coffee shop and restaurant display counters, catering refrigeration and other food service equipment.

QED has recently installed a customdesigned servery counter to the UK’s very first permanent Caribou Poutine fast food outlet in Liverpool city centre.

Caribou Poutine was founded by Michael Palfreeman and Lizzie Hurst when they were still undergraduates at Birmingham University.

They originally developed a taste for poutine – a mix of chips, cheese curds and gravy – when they spent time working as ski instructors in Canada and decided to introduce this tasty dish to the UK when they graduated.

QED supplies servery counter for new Canadianthemed fast food outlet As Michael explains: ‘We chose Liverpool because Lizzie is from here and, with a very large student population, it was crying out for some delicious Canadian comfort food.

‘After doing a lot of research online, we selected QED to supply our all-important servery counter. Their Avalon range had just the kind of rustic look that we wanted, along with clean, straight lines and a combination of hot and cold food dispensers for all our ingredients, which have to be kept at a constant temperature.’

Street food origins

‘Since our opening at the end of May, we have had an enormous response from the public and are confident that Caribou Poutine has an exciting future,’

Caribou Poutine began as a street food operation, attending food festivals and other events all over the country for over two years, before opting for a permanent base in Liverpool.

As well as the Avalon counters, QED supplies many different modular coffee shop display systems and provides installation and technical support services throughout the UK.

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The counter includes hot and cold food dispensers for all ingredients

Michael Palfreeman and Lizzie Hurst founded the company while still at university

For further information visit: www.qualityequipment.co.uk www.cariboupoutine.co.uk Tel: 0141 779 9503 email: info@qualityequipment.co.uk www.qualityequipment.co.uk

EAT. DRINK. SLEEP August 2017

Grahame Gardner: Setting the style for the hospitality market Grahame Gardner, leading uniform supplier to the UK hospitality industry, has unveiled its latest range of sophisticated workwear in partnership with the internationally renowned brand, Noel Asmar.

Grahame Gardner can also customise uniforms and copy virtually any design or logo directly onto garments through state-of-the-art printing techniques, embroidery and monogramming.

From sleek, fashion-led designs to everyday staples, the Leicester-based organisation is the official UK supplier for Noel Asmar, offering a variety of workwear collections to suit all areas of the hospitality industry.

Gemma added: “At Grahame Gardner we’re proud to have built a reputation for delivering workwear that combines luxury and style with substance.

Gemma Puffer, head of marketing at Grahame Gardner, said: “We’re thrilled to present the UK hospitality market with our exclusive range of workwear, ideal for hotels, spas, restaurants and other establishments in the hospitality sector, seeking to create a professional identity for staff across all areas of the business.

“With our long history of providing uniforms, we ensure every item we offer our customers is made to the highest quality and offers both style and comfort – something that’s vital not only for the wearer, but crucial in a service led industry, when it comes to making a great first impression on the customer.”

From jackets and tunics to trousers, capri pants, blouses and skirts, Grahame Gardner’s range of hospitality workwear caters for men, women and unisex. A wide range of style, colours, fabrics and sizes are available throughout the collections.

And as well as looking stylish and fitting well, each garment is designed to work hard, too, with faderesistant and shrink-proof materials ensuring uniforms are easy to care for and will stand the test of time.

“We understand the wants and needs of the hospitality sector – it’s a tremendously busy industry and no day is ever the same. Therefore, we understand workwear needs to be up to the job, too.

“Our garments look good and give a professional, polished appearance, while working hard for the wearer, using the latest fabric technologies and techniques to ensure quality and comfort throughout.”

Founded in 1907, Grahame Gardner Ltd has more than a century of expertise within the workwear industry, designing and manufacturing innovative garments for a wide variety of sectors from hospitality to healthcare.

For further information about Grahame Gardner and its workwear collections, visit www.grahamegardner.co.uk sales@grahamegardner.co.uk 0116 255 6326

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EAT. DRINK. SLEEP August 2017

Go Beyond Sustainable Business Practices Hoteliers are switching on to the value of adopting sustainable practices within their businesses, using this as a compelling message to communicate to today’s environmentally friendly consumers but also to cut down on operating costs.

“Simultaneously, consumer awareness and demand for eco-friendly accommodation is on the rise, with a recent report claiming that 68 per cent of hotel guests are more likely to consider accommodation knowing that it was eco-friendly.

“But it’s important that hoteliers take a stance on sustainability beyond their own operations and strengthen their consumer message further by looking at their entire supply chain,” says Sara Nolan Sales Manager for The Fine Bedding Company Hospitality Division.

“It’s important for our customers to know that the products they’re specifying have been produced in an environmentally friendly way and there is a great opportunity for them to convey this to the end user as part of their eco credentials.

The Fine Bedding Company has released new figures relating to the production of its entire product range designed especially for the hospitality sector, demonstrating how it’s leading the industry in environmentally friendly practices.

It has revealed that • 100% of the energy used to produce its synthetic duvets and pillows comes from certified renewable sources • Compared to the industry standard, it has a 19% lower carbon footprint on its duvet production • 94% of waste from its production facility in 2016 was recycled into ‘use’ and ‘energy’ • Its Spundown duvet uses up to 30% less fibre than the market average to produce the same tog rating (but still delivering loft) The Fine Bedding Company Hospitality Division produces all of its synthetic duvets and pillows in their state of the art facility that has been awarded Eco Factory status and last year was named Estonian Environmentally Friendly Business of the Year.

Sara Nolan says “Over the past few years, we’ve recognised the positive eco measures that hotel operators are taking as part of their CSR (corporate social responsibility) policies.

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“Our environmental policies focus on quality, energy and resource efficiency. We aim to reduce the carbon footprint of our products through sustainable manufacturing and better quality performance.”

In addition to green production credentials, The Fine Bedding Company also offers hoteliers some of the most easy to wash products on the market, which in turn helps businesses reduce their laundering costs.

Sara Nolan comments, “Many hotels are recognising the benefits of using bedding that can be washed in-house, and we’re able to supply products that meet this need with our Spundown collection.”

It isn’t just the synthetic product range that comes with industry leading accreditations. The Fine Bedding Company and Nimbus natural ranges are setting industry standards in quality assurances regarding the traceability of their natural feather and down fillings. Both of these brands carry globally recognised quality assurances, full IDFL certification and also the Downpass seal, that that certifies no live plucking or force feeding practices occur, and products are traced from parent farms to finished product.

“Some of our customers include Intercontinental London O2, City Apartments, Motel One, who all report huge cost savings without compromising on quality.”

www.finebeddinghotels.co.uk

EAT. DRINK. SLEEP August 2017

54% of contract caterers want tech to solve their biggest headache – food waste!

Omnico Group has the solution to this.

More than half of all of contract caterers (54%) want technology to give them more accurate predictions of food and footfall so they can solve their number one problem – food waste.

In an exclusive survey commissioned by Omnico, the Point-of-Sale and customer engagement software provider, which covered the attitudes to technology of 153 senior figures in contract catering and food services, 53% said reducing food waste is their biggest challenge.

52% believe that being able to predict the numbers of those wanting to eat and the quantities of food required will be a major leap forward in operational efficiency and well over half (58%) believe using technology to reduce waiting times in queues will improve footfall.

with 41% wanting to offer a loyalty programme through a mobile app. More than a third (38%) want technology to give them a unified system connecting bookings and till points, while 33% think advance-booking systems for customers will allow demand to be more accurately predicted. 40% said advance-ordering will improve footfall.

single transaction and engagement engine. It also plugs into a variety of Kitchen Management and Restaurant systems seamlessly, removing the need to rip and replace.

Omnico Commerce solutions enable caterers to: •

Nearly half (48%) said queues will diminish and efficiency will rocket if they • can offer customers the ability to pay • using a mobile app, a kiosk, or a tablet device.

There is certainly a need to give customers a more all-encompassing, technology-based experience that extends beyond the canteen or dining room doors and works without hiccups or snags regardless of which touchpoint is used.

The results show that the industry knows technology can address the major The food service business just needs to challenges of food waste and queuing, be smarter about using technology to which cost everyone time and money. unify customer experiences seamlessly across multiple touchpoints. And Omnico There is clear demand for a more has the solution. complete approach that encompasses loyalty, ordering, payment and Omnico solutions make it easy for promotions, as those in the food services caterers to improve footfall into industry see that this is the route to canteens, manage their POS and deploy significant bottom line benefits. mobile-POS, minimise food waste, access actionable analytics, improve the 48% of respondents in the survey said customer experience and personalise they want to use technology to offer loyalty programmes. The cloud-based personalised discounts based on what solution allows different parts of the the customer has previously bought, catering environment to speak to a

Transact consistently whichever channel your customer chooses Predict and reduce wastage and say ‘yes’ to your customers Deliver personalised promotions, entitlement packages and loyalty programs

The Omnico Portfolio

For more information on Omnico’s solutions, please visit our website www.omnicogroup.com, or contact one of our team to request a demo via enquiries@omnicogroup.com.

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EAT. DRINK. SLEEP August 2017

Technology

The technological revolution of restaurants Do you ever get the feeling that your customers aren’t talking to each other and spend all their time on smartphones?

Meet the Millennials. Always on the go, connected, texting but not talking. Informed about where to find good food, how to keep fit and eat well.

F

or Millennials, wellness matters. They search for the best food offering restaurants that suit their personality and needs. This first generation of digital natives have an affinity and ease with technology that helps them to be shopping based on well researched information. They expect to see detailed product information, price & service comparisons and they respond to peer reviews more than to advertising.

Most restaurants have so far done nothing to digitise the customer experience in their venues. They mostly use technology for back of house functions and online takeaway ordering. Inside, very little has changed.

Customers wait to be seated, wait to order and wait to pay. The venue’s service staff can’t do much to change that. Add in today’s cost pressures and skill shortages and you will find that it is quite hard to maintain high quality service during peak times.

We have seen the large fast food chains targeting Millennials recently since they are a market with growing buying potential. How did this happen? Mega-companies are now attracting the Millennial market by changing their service models and increasing table turn speed, giving them what they want: less interaction, more information.

Digital ordering and pre-payment systems are changing the customer experience in many ways as this new generation demands a new way of defining “Quality Service”. Consider Amazon, widely acknowledged as today’s epitome of service.

Their service model is online and entirely customer driven.

Digital ordering platforms deliver Millennials the vast amounts of information they need and a flexibility to customize what they buy.

McDonald’s saw this opportunity, and 13 years ago they started a large research and development project to create a new customer service environment. This new evolution in service was quickly followed by Wendy’s, KFC, Panera Bread and Subway. Others are following. We’ve all accepted this new service model in train stations, banks and even hotel check-ins. Pretty much everywhere, except the food sector. As kiosks are being deployed throughout the major chains in Europe, all restaurants will soon have to consider the role of technology in their ordering, payments, service and overall customer experience if they want to remain competitive.

This change will soon impact both the casual dine restaurant and the quick service sectors in ways that are still evolving. As the massive fast food customer base gets accustomed to this new style it is reasonable to assume that some elements of the new service will start to be expected as the new standard, even when eating at traditional table service venues.

So how can smaller venues respond to this change?

Last year we reviewed NextMenu, a new start up that launched at Restaurant Tech Live delivering an innovative tablet based ordering system. Since then, they’ve been short-listed on Huffington Post’s selection of wavemaking hospitality startups and expanded to offer selfservice kiosks with built in card payment acceptance. We visited them recently at the Retail Business Technology Expo to see their new high-end kiosks in action. While these are build with a hardware partner to suit individual restaurant needs, NextMenu themselves were keen to emphasize that they handle everything as a seamless service and act as a single point of contact for all implementation and running requirements of a venue.

They are also working on a standardized model that will be cost-effective for any venue. If you missed them at RBTE, fear not, they’re returning to Restaurant Tech Live as the show’s gold partner. So be sure to look them up!

20

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DROP IN. PLUG IN. GO. FAST. RELIABLE. ALWAYS ON. sales@NextMenu.com www.NextMenu.com

Can you afford to stay behind?

@NextMenu

EAT. DRINK. SLEEP August 2017

Technology

Get connected, and wired for sound For a bar, restaurant or casual dining environment, technology is performing a new role. And, while it may seem obvious to a domestic user, getting “connected” has many benefits to a venue.

While the use of technology in music is nothing new it is now shaping the way many venues manage their entertainment. James Luck, commercial director for soundjack, discusses how technology has shaped music and how a venue can harness technology to enhance customer experience.

Technology’s influence on music over the years is unquestionable. The Beach Boys experimented with the theremin, while the 70s introduced us to the electronic synthesisers.

Meanwhile, there has been myriad of technologies that have actually delivered our music – the humble gramophones of yesteryear to the realtime, live streaming and wireless we are treated to today.

Ironically, while these advancements have in the main come about to deliver cleaner and crisper sounds to improve our listening experience, vinyl has had a resurgence in recent years as people look to re-live that raw, studio production sound.

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And that’s where we come in. We provide venues with a tablet-based music system with a profiled and tailored music service. It yields custommade playlists as background music but it also enables a venue to be totally in control, with access to new playlists, updates and the power to make instant changes to suit clientele or occasion.

In addition, customers can use our award winning soundjack app to pick and play music, which in turn, increases engagement and allows them to connect with your brand or venue in a unique way.

Our technology has a screen. Again, screens are nothing new other than ours has a small footprint and is therefore much more manageable than a PC-based system. Many connected systems are purely “dumb boxes” and are managed by the background music company. Ours allows for greater interaction both automatically and by the individual using it.

Staff have “on-the-go” access to the curated music service allowing flexibility to make instant changes to the scheduled music.

There are of course other web-based “channels” but, legality and rights

issues aside, these are purely created on a paid for website and then streamed into an installed app or PC. A major drawback with this method is changes need to be considered – and actioned. If a user forgets to change the playlist, a common occurrence, the wrong channel may be played at the wrong time and potentially to an unforgiving audience.

This could result in creating an unsuitable atmosphere, loss of custom and of course, damage to your brand.

With soundjack you get a unique list of music, selectable in time slots and set up either by us or the venue itself.

So how are we tying all this technology together? As it is technology after all that is delivering all of this music – in the same way that gramophones, record players, juke boxes eight tracks and CDs and countless others have over the years.

Well, we don’t just connect our tablet to your existing audio system for instant access to anything up to 5 million songs. We allow you to create multiple playlists for your venue, and give your customers the freedom to pick the music they want to hear at times that fit and suit you and your audience, however that may evolve.

For further information on soundjack and how to get the technology to enhance your brand and customer experience visit www.soundjack.com.

game-changing background music technology

020 7644 8880 soundjack.com

Using Data

to Work Smarter

August 2017

EAT. DRINK. SLEEP

Technology

Oliver Rowbory highlights how using data can help improve your business

You have probably heard the business buzz word “big data” a lot lately.

It is what has given the giants of retail and hospitality a competitive advantage in recent years, analysing every little detail of their business and their customers to reinforce their dominance of the market.

You would also be forgiven for thinking that “big data” is exclusively for big business. However, the reality is that you probably already have a good selection of data to tap into, and there are actually a whole range of tools available to make tackling that data much easier. And the good news is, they don’t require the budget of a big corporation or a brain the size of a planet. Here are four tips to get you started:

Use the Cloud

Be secure Online security is a serious issue for your business and your customers, so it pays to be vigilant. There are certain steps that business owners should take to ensure that they stay safe online. This becomes paramount when giving employees access to important business systems. Thinking through the weak points of your business could well save you time, effort and money in the long run.

By embracing Cloud technologies, offline businesses can use online data very effectively. Cloud technology has Refine your marketing become increasingly user-friendly in recent years, so it’s time to take the leap and learn to use some of these tools. A major benefit of using data is that you can focus on your customers, what they want Cash flow is crucial, so online accounting packages that and how they behave. Since your customers allow you to input all business data into a single portal are your most valuable asset, think carefully will enable you to run reports and forecasts to monitor about collecting their data at different touchyour business health at any time. When integrated points. Look at how data will allow you to with your point-of-sale technology, you can collect communicate your messages to your customers and analyse business data such as stock, sales, staff in a much more targeted way, and even help and seasonal trends. This means you can make speedy identify other prospective new customers. yet informed decisions about your business, and all These tips show you that it’s becoming easier at a fraction of the cost of traditional POS services. and cheaper for small hospitality businesses Tailor your data to get smart about collecting and using data. All you need to do is understand what Don’t waste time on data that’s not directly meaningful data it is you need, find the appropriate to you and the decisions that you need to make. tools and then put it into practice to give To avoid this, think about what the most important yourself a competitive advantage. information is for your business. It could be how different special offers are performing, whether you Oliver Rowbory is co-founder of The Good could withstand a period of falling custom, how well Till Co., a cloud-based POS system that gives you’re up-selling products or how to better understand independent retailers, bars and cafes access your customers’ behaviour. You should then tailor to powerful data intelligence. For more your tools to match what you need to know. information see www.thegoodtill.com

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EAT. DRINK. SLEEP July 2017 As a global leader in omni-channel solutions, we understand how to keep the wheels of the hospitality businesses turning.

NCR has a rich history in developing industry-leading solutions to help hospitality operators not only achieve business success today, but ensure they are prepared for the future too.

It’s no longer just about eff ective POS technology.

To maximise profitability in today’s technologydriven world you need to combine analytics, stock management, mobile, loyalty and communications, joining up each part of the operation to drive efficiency, reduce loss and ultimately boost profits at every stage of the process.

We at NCR have hospitality in our DNA. Our team combines decades of experience in working in the industry, so we have the perfect mix of operational understanding and innovation to create softwaredriven solutions that benefit your business. Not just today, or tomorrow, but years from now.

It’s particularly important in today’s fast-paced world, to have a partner that is looking to the future.

» For more information please

40visit www.ncr-hospitality.com.

The technology investments of today’s hospitality business are being driven by consumer demand. Your customers are tech-savvy and time poor, they want to be able to order from their sofa on an app that has their payment details stored, or pay when they’re ready to leave, not wait around. We help you meet, and exceed, these expectations.

At NCR, we spend millions each year on research and development, looking at hospitality market intelligence, IT developments and consumer trends to ensure that our solutions portfolio keeps you one step ahead of the competition.

We are consistently evolving our solutions set to provide an entire portfolio of technology-enabled services that enable you to better service your customers and achieve greater insight across your business operations, be they multi-national or a single restaurant.

That’s why we can boast some of the world’s biggest fast food and restaurant brands as part of our customer family. With more than 120,000 installations of our industry-leading Aloha software in operation around the world, let us make every day easier for you too.

C R E ATE A B E T T E R C U S TO M E R E X P E R I E N C E Technology is changing everything, including what your customers want—whether it’s to order online, pay with their watch, rate their visit on social media and much more.

Connected customer experiences, enabled by omni-channel is your answer.

Embrace mobile and cloud. Transform your operations. Interact with customers like never before.

Engaged customers spend more, more often—let us make sure it’s with you.

» For more information please

visit www.ncr-hospitality.com.

EAT. DRINK. SLEEP August 2017

Technology

POS TERMINALS – TOUCH WITHOUT COMPROMISE Sam4s world leaders’ in ECR/POS technology, aim to make the most flexible, innovative and reliable EPOS products of all time. The Sam4s team have over 30 years’ experience in the market and now produce the most sophisticated and diverse products to the world-wide market, extensively used in over 60 countries.

Whether you requirements are for a single POS terminal or multiple terminals combined with kitchen order printers of kitchen order wall board monitors. The combination of the SAM4S POS terminals and Samtouch Point Of Service software solution is the best solution suited to your business.

Sam4s are committed to developing intuitive models that provide innovation and solutions to meet the demands of fast moving markets.

•

Sam4s branding was established in 2003, prior to that and since 1983 they were a division of Samsung Electronics ECR, which was taken over

by SHC in 2001, launching the Sam4s brand in 2003. Sam4s are specialists in the development of ECR and Epos terminals, receipt printers, Android POS and various peripherals, with very strong presence in the home market South Korea.

The very latest in the POS line up from Sam4s are the Titan-S Series terminals which are stylish and perform to meet the needs of the most demanding hospitality environments. Titan-S range features the latest PCT touchscreen technology and IP rated water resistant front touch panels as well as Intel Celeron Dual or Quad core processors with SSD drives as standard.

YCR Distribution the sole UK and Ireland distributor of Sam4s products, have developed Samtouch Epos software exclusively to work on Sam4s POS touch screens. Samtouch is a leading edge point of service platform which is “easy to use”, reliable & a cost effective solution providing you with the management tools & information to allow you to operate & expand your business on your terms.

Samtouch utilises the latest technologies of your SAM4S Point of Sale terminal to display eye catching & easy to operate touchscreen graphics at lightning speed.

Integrated Bar & Table management features help your venue become a more streamlined more efficient operation that has proven to increase customer satisfaction and guest experience.

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•

Reliability - We understand that your Epos system is a fundamental part of your business. From planning to design & execution of our software, minimising system critical down-time has always been our key aim.

Value - Creating real value is integral to what we do. We believe our EPOS solution provides great value from money

•

Intelligence - We seek intelligence in our technologies. That’s why we utilise the latest development platforms from Microsoft, this promotes innovation.

•

Flexibility - We understand that each business has unique requirements. That’s why we have developed many features to ensure our system is as flexible as possible

We understand that each business has unique requirements, that’s why Samtouch is developed with many features unique to the hospitality sector.

Payment Sense EFT Payment Sense “Pay at table” solution fully integrates with Samtouch allowing the waiting staff to view the Table/check on the EFT terminal and issue a detailed receipt to the customer for immediate payment. Payment Sense are one of the largest EFT solution provider’s so you can be assured of quick setup and the best rates possible.

Resdiary Booking Solution.

One of the leading specialists in the field of on-line & off-line room and table booking solutions. Samtouch integrates seamlessly with Resdiary porting customer information into Samtouch as the customer arrives at your venue.

Mainstay & Resident Pro Both solutions independently designed for hotel reservations and front desk billing. Samtouch integration validates customers before passing bar & restaurant charges back to the front desk Samtouch Office Cloud-Based back office solution designed to work with Sam4s and Samtouch software. Real time sales data at your fingertips whilst you are on the move, plus much more For more information on Sam4s products or Samtouch software or to book a no obligation demonstration, please contact YCR Distribution Limited.

Tel: 01924 438238. eMail: sales@ycr.co.uk

EAT. DRINK. SLEEP

Check-in Express Most of today´s travellers are always carrying several mobile devices and nowadays we want to use them for more or less anything. Speaking for myself, a +40 average business traveller and maybe a bit of a ”hospitality nerd”, I do the same.

August 2017

For me, my mobile devices are irreplaceable companions at every stage of my travel experience due to convenience, functionality and usability.

I value the ability to manage all aspects of my trip on the go. Using mobile devices simplifies my travel, gives me less paperwork and helps me save time. When I´m travelling I want my experience at the hotel to be as smooth as possible, from check in to check out.

Check Yourself In So, what can the hotel do for me as a guest to deliver an end-to-end travel experience? The idea is for the hotelier to stay in communication with me as a guest. From pre-booking to follow-ups, during and after my stay and back again – all with a focus on the mobile channel.

During the pre-check in process I would download a mobile key onto my mobile device, which means a note will be sent to me when the room is ready and I can walk straight up to the room.

When it´s time for my departure, I´ll be given the option to complete an express check out by paying my room bill and in the process notifying the front desk what time I´ll most likely be leaving the room.

A full check in and check out process completed in a smooth way, using only my mobile device.

Our Concept of The Guest Journey Most of the software providers in the hospitality business today are working on some type of guest journey. So are we at Hoist Group, and we call it “Follow the Guest”. Hoist Group distinguishes from others with our wide product portfolio; we provide the full seamless customer journey.

Please contact us to see how we can help you to improve your customer journey.

On the day of arrival I should, as a guest, receive a personalised e-mail welcoming me to the hotel and giving me the option to pre-check in, like the airlines do.

www.hoistgroup.com info.uk@hoistgroup.com

Follow the Guest

About

Booking

Before Arrival

• Book your stay via phone, e-mail, OTA or Website • Confirmation Sent by E-mail or Text Message

• Promotion offers: Early check-in/Upgrade • Add products/information to your reservation • Chat • Discover Hotel Services • Concierge • Pre Welcome Message: ”We look forward to your arrival in two days.”

On Arrival

During Stay

• Personalized Welcome Message • Easy check-in via your phone • Smartphone as room key • Upgrade offers • City guide • Present Hotel Services on landing page/TV

• Promote inhouse services and offers • View bill • Room service & Housekeeping • E-shop • Use your own content on room TV • Take part of conference agenda

• Founded in 1994 • HQ is located in S • 17 offices in Euro • Turnover: approx • Number of empl • Dealers in Europe

Corporate Support • Independent Sale • International Sal • Sales Academy • Product Develop • Network Operati • Marketing • Financing

Fusion

Fusion Platform is a m digital services to ho central hub enabling of all our technical sy

30

Departure Day

After Stay

• Promotion offers e.g. Book your next stay • Express check-out on TV or mobile • Order a taxi • Late check-out offer • Electronic Bill

• Thank you message • Feedback option together with TripAdvisor • Promotion offers. Book online!

Internet Property Access Management Sys

EAT. DRINK. SLEEP August 2017

Technology

Global hotel brands transform customer experience with Chargifi’s smart wireless charging Today Chargifi, the smart wireless charging company, announces a number of new partnerships in the hospitality sector. Chargifi’s smart wireless charging solution will now be available in the iconic Grand Hyatt Hotel in New York, IHG’s Hotel Indigo® – Kensington and The Providore Downtown in Singapore.

guests interact, brands can then tailor their offering.

With decreased battery life leading to battery anxiety for half of Brits (52%) each week, the convenient, wireless charging solution will improve a guests experience during their visit – with no need for plug points, adapters or even a cable.

Chargifi CEO and Co-Founder Dan Bladen comments, “We’re delighted to be working with a number of hotel brands to keep their guests powered up. We all know that when we’re away from home, staying connected to family, colleagues, our diary, maps, travel (the list goes on) can be tricky – Chargifi is putting an end to this. By using our technology and IoT platform including analytics, brands will not only be able to develop a more personalised guest experience but fundamentally calculate the ROI of smart wireless charging.”

Whilst the customer experience is at the fore, hotel brands can also use Chargifi’s Internet of Things (IoT) platform to gain a better understanding of their guests, by identifying how they use charging facilities. By understanding how

Headquartered in London with an office in New York and a global network of partners, Chargifi already brings smart power to stadiums, bars, hotels, offices and restaurants across the United States, Europe and Asia.

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Can handheld technology really revolutionise your restaurant?

August 2017

EAT. DRINK. SLEEP

Technology

By Luis De Souza, CEO of NFS Technology Group

How attached are your serving staff to their little note pads, carbon copies and pencil stubs?

Do they really love running back and forth to the kitchen?

They probably think it’s an OK way to take customer orders. It’s probably what they’ve always done.

But that doesn’t mean they’re right, of course. And in fact, as far as your business is concerned, they might as well be chipping the orders into stone tablets.

Today, restaurant service needs to be quick, flexible and accurate to keep up with the demands of a fast-moving clientele keen to order, eat and get back out of the door.

You want that, too. It means your customers are happy and satisfied, so they’ll post positive online reviews, and they will come back again. As a big added bonus, your table turn is increased along with your revenue.

Thankfully, technology has evolved to keep us all from working in the Stone Age, and today’s EPoS (electronic point of sale) restaurant software systems are revolutionising the way restaurants serve their customers.

So here are 4 ways that handheld EPoS technology can make a huge difference to your restaurant operations – and send your profits soaring.

1. Chuck out the order pads.

When serving staff spend hours every day trekking back and forth to the kitchen with orders

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written on pads, those bits of paper sometimes go all astray.

That means the guests don’t get what they’ve ordered – and even when they do, service has been made slow by all that walking.

With robust handheld EPoS technology such as Aloha from NFS Technology Group, serving staff take the order tableside on a mobile device such as an iPad or Orderman handheld and send it directly to the kitchen.

There, integrated kitchen automation technology displays the order on a screen so food preparation can start immediately.

Food is delivered fast and accurately, because there are no slips of paper to get lost.

Jacque Ferreira, the Co-Founder and Executive Chef of Bar Iberico in Nottingham and Derby, serves tapas to more than 700 people in the Summer.

An Aloha EPoS user, he says: “The order going straight from the handheld to the kitchen screen ensures a blistering speed of service.

“I spend a lot of time on the restaurant floor, and it is quite common to hear customers exclaim ‘Wow - that was quick’, referring to the speed the food comes out of the kitchen.”

2. Upsell more.

Aloha gives your staff prompts to encourage upselling opportunities while they are taking the order.

It can handle changes in orders easily – and it’s particularly useful for the current trend for small plates and tapas, because guests can keep on adding dishes.

3. Take payments quicker.

No-one wants to hang around long these days after they’ve finished their meal, and a major cause for customer complaints is that bills arrive too slowly.

When the time comes to pay, serving staff can use handheld payment terminals to take credit and debit card payments at tableside, printing them remotely.

Aloha can split bills easily, even for large groups, which makes it a real asset to both customer satisfaction and rapid table turn.

EAT. DRINK. SLEEP August 2017

Technology

4. Spot trends and best-sellers.

Because it captures data accurately every time it’s used, Aloha EPoS technology provides invaluable insight into what’s actually going on in your restaurant.

You’ll know exactly what’s selling, and when – and comprehensive reports can mean you make good supply chain and stock control decisions supported by real facts.

It all adds up to an incredible and efficient streamlining of a restaurant’s business.

Colin Williams, Estates and Property manager for 23 CAU steakhouses across the UK, says Aloha from NFS is fundamental to his company’s success.

“We like the efficiency of it in streamlining our business – it’s definitely saving us money in terms of time, efficiency and capturing data so we can identify trends,” he said.

“Our market is constantly changing, and Aloha helps us keep up with that. In all, it helps us deliver a slicker service.”

Find out more about how Aloha EPoS technology from NFS could revolutionise your restaurant operations – visit www.nfs-hospitality.com 33

EAT. DRINK. SLEEP August 2017

Technology

ALLOW 3R TO DRIVE YOUR BUSINESS THIS SUMMER take advantage of 3R’s state-of-the-art point-of-sale till systems and handheld devices which are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your costs whilst maximising profits, they are excellent for both multi-sites and single-site businesses.

3R have an excellent reputation for customer service providing personal access to assist with customer’s queries for fast and efficient deployment; as well as providing a personal service to assist customers with their growth and development.

Built on over 16 years of experience, 3R EPoS’ reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your requirements.

3R hold the advantages of providing customers with: speed of service, better staff productivity, cost control, stock control, visibility and reduced shrinkage.

Newsround delivery, shelf edge labels, mix and match offers and operator tracking/control features also available.

Alongside comprehensive account reporting, an increase in profits can be realised immediately.

3R EPoS Till Systems coupled with our robust, easy to use handheld hardware, the results are uniquely tailored solutions that meet your needs.

With complimentary installation and training provided, you can simply plug in the till and use it immediately with over 40,000 products pre-installed.

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BE PART OF OUR REFERRAL PROGRAMME Earn up to £50 for every successful referral. All you have to do is just spread the word. Contact our marketing team today to get involved & you could earn up to £300 A MONTH!

BEAT THE YELLOW BOX Get your EPoS installed FREE of charge and spread your hardware cost over 13 weeks (Subject to successful credit check)

Don’t miss out!

Visit 3R’s leading EPoS Software providerCES Software as they have another chance to demonstrate and put their products on display, giving you a chance to get to experience them live. Make sure you don’t miss out on the biggest exhibitions confirmed so far for 2017 and 2018. CES will be exhibiting at The Restaurant Show on the 2nd-4th October 2017 and RBTE on the 2nd and 3rd May both taking place at Olympia, London.

We look forward to meeting you there.

Keep up to date with your monthly newsletter - 3R BULLETIN You can now stay up to date and be in the know with everything EPoS & Payment Solutions by subscribing to 3R Bulletin-3R’s monthly newsletter by simply emailing your name and email to info@3rtelecom.co.uk

ENJOY IT WHILE

IT RUNS IT Call now for your free, no obligation quote. Sit back, relax and let technology give you not just time for that wellearned cuppa but organisation and security at the touch of a button. Watch your business grow along with your profits.

Sound good? No, it sounds GREAT! So what are you waiting for? Call now on 01992574650 & allow the experts to show you the way.

YOUR EDGE IN BUSINESS MANAGEMENT YOUR EDGE IN PAYMENT MANAGEMENT

16 Durable touch screen EPoS with optional extras Standalone debit/ credit card payment facility available Integrated with contactless payment Combined with a back office with full stock control Complete with in-depth financial reporting facility Quick and easy to set up customer loyalty schemes Support for hardware/ software/ back-up availeble Free on-site installation and training can be provided Create immediate on the fly product promotions Bespoke screen customisation, the way you want it UK based customer support, 24/7 365 days Finance options available (subject to credit approval)

0.7%

Per credit card transaction*

0.4%

Per debit card transaction*

R

R

*T&Cs Apply. Rates are subject to change, with prior notice.

Acceptance to the service requires successful completion of a credit check.

powered by

ces software

Touch Screen

Quick Sales

Free Installation

Free Training

Swipe Card

Chip & Pin

Mobile Top-Up

Contactless Payment

In-Depth Reporting

Stock Control

Staff Analysis

Cloud Back-Up

For more information speak to our dedicated team on: 01992 574 650

EAT. DRINK. SLEEP August 2017

Contract Furniture & Furnishings

Agua Fabrics London based Agua Fabrics are leading producers of performance upholstery fabrics for the Hospitality and Leisure sectors. From launching the first collection in 2001, Agua has invested heavily in new designs and range extensions creating an impressive portfolio of 24 collections covering soft fabrics and faux leathers.

Agua is rapidly gaining a reputation for the production of high quality on trend fabrics that meet the needs of challenging hospitality environments where traditional soft seating has been quickly ruined by spillages and soiling.

In addition to being Fire Retardant to Crib 5, all the Agua collections are impervious and supplied with a stain resistant finish. These excellent properties help to keep furniture in service and maintain the appearance of the fabric.

Agua also offer a Crib 7 faux leather that is ideal for use in high hazard environments.

Working closely with colour trend experts and fabric designers, whilst retaining the need for practicality in contract environments, the most recent Agua collections are at the forefront of modern thinking: Cashmir Tones, Stretch and Lunar Canis.

Cashmir Tones consists a stunning mix of softness, warmth and colour. It offers both the appearance and feel of wool while still providing all the benefits of Agua’s technical properties.

A luxuriously soft fabric perfect for bedroom, public area and restaurant schemes. This is a perfect addition to the already popular Cashmir collection, which together with Tones now offers 30 sophisticated colourways.

Agua Stretch is a ground-breaking faux leather offering an exciting new solution for shapes traditionally found to be difficult to upholster. The revolutionary fabric frees furniture designers to explore and create a new range of curves and profiles. Stretch can be used practically while still providing a fantastic finish in a variety of colours.

The addition of the Canis design, a hound’s tooth print to the Lunar collection further increases Agua’s reputation as the leading supplier of faux leathers to the Hospitality sector.

The existing Taurus, Paint Pot, Aries, Lunar and Furnisoft collections provide

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over 150 colourways, whilst the Mystique collection adds dramatic metallic effects to enhance designs.

When considering upholstery fabrics for spas, poolside and outdoors, specialist fabrics are crucial Agua has collections appropriate for these areas as well.

AGUA – design without compromising performance www.aguafabrics.com Agua Fabrics Ltd, Hyde House, The Hyde, London, NW9 6LH, UK T: +44 (0)20 8205 0050 E: info@aguafabrics.com

design without compromising performance Waterproof

Stain Resistant Cashmir Tones Thistle

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Fire Retardant Crib 5 Cashmir Tones Lilac

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100,000 Martindale Abrasion Severe Contract

P E R F O R M A N C E U P H O L S T E R Y FA B R I C S See the full Cashmir Tones fabric range at www.aguafabrics.com Agua Fabrics Ltd | info@aguafabrics.com

EAT. DRINK. SLEEP

British Furniture Confederation Aims to Kickstart Stalled Review on Furniture Flammability Regulations

August 2017

Contract Furniture & Furnishings

The British Furniture Confederation is hoping to kick start the stalled review of Britain’s flam regs with a proposal it believes offers the industry an optimal solution.

In a letter to the Minister, Jonathan Hindle, chairman of the BFC said: “In our view the current BEIS proposals would fail to deliver the stated aims of maintaining current safety levels while at the same time minimising the use of fire retardant chemicals on cover fabrics. We want a set of regulations that protect consumers from fire, health and environmental issues and after widespread consultation across the industry believe our proposal will be accepted by most stakeholders as the optimal solution for making progress on a review process that seems to have stalled.”

In an effort to get the government’s review process - the first in nearly 30 years - back on track, the BFC has put forward its own document proposing updates to the Furniture & Furnishings (Fire) (Safety) Regulations 1988, as amended (FFFSR). These are based on industry wide consultations with the British Contract Furnishing Association (BCFA), British Furniture Manufacturers (BFM), Furniture Industry Research Association (FIRA), the Leisure and Outdoor Furniture Association (LOFA), National Bed Federation (NBF) and Worshipful Company of Furniture Makers (WCFM). It has also taken into account the views of the Association of Master Upholsterers and Soft Furnishers (AMUSF) and retail groups including the British Retail Consortium (BRC).

The BFC has long campaigned for a full revision of the 1988 regulations to reflect modern materials and manufacturing processes and iron out unclear elements in the legislation.

The proposal document has this week been submitted to the Minister in charge of consumer affairs, Parliamentary Under Secretary of State at the Department for Business, Energy and Industrial Strategy (BEIS), Margot James, MP.

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Said Jonathan: “Our proposal is supported by manufacturers, importers, retailers and re-upholsterers and we need to get on with these changes and updates. If adopted, we think it can achieve the triple aim of maintaining product safety, reducing the levels of fire retardants in products and also being achievable by industry.”

Full details of the BFC proposal can be accessed here.

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lounge & design i essentials i chair & table covers i trolleys i accessories Flexfurn Ltd. • The Barlands, London Road • Cheltenham, Gloucestershire, GL52 6UT Tel: 01242 524777 • Fax: 01242 233031 • E-mail: info.uk@flexfurn.com

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www.flexfurn.com

August 2017

EAT. DRINK. SLEEP

Maidaid Halcyon

As with the rest of the catering industry, warewashing technology is evolving all the time.

As part of this progress, by developing machines that use ultraviolet light and a precise balance of wash time and water temperatures, Maidaid Halcyon is able to offer new levels of cleanliness and hygiene to users of its warewashers.

The Evolution Range includes undercounter glasswashers, dishwashers and pass through dishwashers. Every model in the range is designed for the most demanding environments.

this is the best range in its price bracket available on the market today.’

Julian Lambert goes on to say, ‘ Maidaid Halcyon can also offer the C, D and Amika ranges of glass and dishwashers that provide a suitable solution for the smallest country pub to major city centre venues. With over 40 years of experience in supplying warewashing solutions to the UK hospitality sector they are uniquely placed to provide a model that fits any sites criteria of capital budget and specification’.

of an attractive, compact model for a small space, through to businesses with large scale demands.

Hotels, Bars, Nightclubs and Pubs, Sporting venues and Restaurants – Maidaid has the perfect product for every application.

Lambert says ‘What places Maidaid ice machines head and shoulders above the rest is their capacity to repeatedly produce top quality crystal clear ice from the most reliable machines due to the incredible passport that follows a machine during its manufacture and testing process . Being fully tropicalized they continue producing quality ice even under the harshest conditions.

Maidaid Halcyon Sales Director, Julian Lambert says ‘The Evolution range not only has low water consumption and lower temperature levels of operation; a green cycle for economy and an intensive programme for brilliant cleaning of the dirtiest items, – it also has a Sanitising Cycle that has been specifically devised to balance wash time and water temperature in order to achieve a superb level of cleaning that achieves a rating of AO 30.

‘We are proud to work closely with an exclusive network of UK Catering Equipment Distributors that are capable of dealing with any general enquiry for a sites requirements and call on the expertise of the vastly experienced sales Lambert concludes,’ There is a genuine and technical specialists within Maidaid belief within Maidaid Halcyon that as suppliers of both warewashing and Halcyon’ adds Lambert . ice solutions we truly understand a Maidaid has a superb range of automatic customer’s needs and strive to assist them with provision of the correct ice makers providing numerous types equipment, we are also dedicated to and size - ice cubes , granular ice, flake supporting the equipment and the ice or the new and exciting pebbles customer throughout its life by offering that are sweeping the market due to its first class service, technical and spares incredible versatility. support.

‘The features of the Maidaid Halcyon Evolution range are pretty unique within the warewashing market in the UK today – when it comes to cleaning and hygiene

Pebbles are ideal for cocktails, drinks for serving with fast food and are even ideal for display. The Maidaid range caters for everyone, from small businesses in need

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For details on this and all Maidaid Halcyon products please visit www.maidaid.co.uk.

Specialists in warewashing and ice machines

warewashing Everything from the smallest undercounter to the largest Flight machine.

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EAT. DRINK. SLEEP August 2017

Is the KP of the Year working in YOUR kitchen?

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The 2017 KP of the Year Awards have been launched and the search is on for the best kitchen porter in the land.

The awards are the brainchild of Winterhalter, the market leader in commercial warewashers. Managing director Stephen Kinkead is encouraging entrants from all sectors of the industry. “In previous years we’ve had entries from schools, stadia and snack bars, pubs and prisons, hotels and hospitals, restaurants and residential homes, barracks and banquet caterers… even the Houses of Parliament,” he says. “Everyone’s a winner, as every entrant receives a presentation tin containing a special KP apron.” The prize fund is valued at over £10,000. The winner receives £1,000 in cash, plus a celebratory meal with friends, there are cash prizes for the runners up, and the winner’s establishment gets a Winterhalter machine.

“We’ve tried to make the prizes really top notch, to reflect the importance we place on the competition,” says Stephen.

“What’s really important is the chance to celebrate the enormous contribution KPs make to the catering industry.

“KPs do often get overlooked, which is both sad and mad. Ask any chef and they’ll tell you just how important they are!”

Tom Aikens is one chef who agrees. When asked to imagine a day without a KP he responded, “Hell on earth!” He added: “I think the idea of a KP of the Year competition is a great one.

They really are the life and soul of a restaurant.”

To nominate your KP for the awards, visit www.kpoftheyear.com

Those travelling from further afield can also opt to stay in one of Hardwick Hall Hotel’s 50 rooms and dine in the hotel’s acclaimed Rib Room Steakhouse and Grill.

HARDWICK HALL TAKES CARE OF BUSINESS… A LEADING North East hotel is taking care of business for its corporate clients with a range of classic – and newly refurbished – rooms available as part of its conference and events offering.

Hardwick Hall Hotel near Sedgefield – part of Ramside Estates – is one of the region’s most popular business and event venues, hosting a wide variety of events, conferences, awards and charity balls, with rooms catering for 10 to 1500 people.

And now, the hotel is hoping to entice more conference and meeting organisers, following a £150,000 refurbishment to one of its leading function rooms - part of an ongoing £350,000 refurbishment which will see the hotel’s bedrooms, bars and boardrooms redecorated.

The Coleman Suite, which can take up to 380 seated guests, underwent the £150,000 revamp earlier this year and the process involved redecorating, laying new carpets and replacing the existing furniture.

“We’re delighted to offer conference-goers a versatile experience here at Hardwick Hall, with plenty of options available, from large banqueting suites to smaller meeting rooms,” said Lee Kirtland, General Manager at Hardwick Hall Hotel.

“We like to think we have something for everyone and hope that those visiting for conferences will see exactly why we’re one of Durham’s and the Tees Valley’s foremost business and event venues.”

The hotel’s John Burdon Suite, which can seat up to 120 guests, has a range of self-contained facilities including a bar, an upper level with a bird’s eye view for delegates and an outdoor courtyard with a purpose-built BBQ. The Boyne Suite also an option for daytime delegates seeking to seat up to 100 delegates and The Boardroom is a smaller, more select, meeting room suitable for 20 people or less.

Hardwick Hall Hotel also has a range of larger options available, including the Paddock Marquee and the Grand Marquee, which are often used for large corporate events, weddings and balls.

Further information on conferences and availability can be found at www.hardwickhallhotel.co.uk/conferences/

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The four-star hotel, which is set in County Durham’s Hardwick Country Park, has a range of conference suites available for both little and large corporate events, and additional incentives include free Wi-fi, free parking on site and catering support.

August 2017

The newly-refurbished suite can also be divided into smaller rooms, making it a flexible space suitable for meetings, balls and awards.

EAT. DRINK. SLEEP

Access control solutions for the digital age

August 2017

Safety & Security

TLJ Security Systems are building upon their success by evolving their range of electronic door locks and access control readers. Based upon cutting edge, reliable and robust RFID ‘contactless’ technology, traditional mechanical keys and magnetic strip cards have been consigned to the history books. Indeed, their new ‘keys’ operate in much the same way as a modern, contactless debit card.

Flexibility is key TLJ’s approach is entirely flexible, accommodating a vast range of applications. For example, the ‘tokens’ used to activate locks include credit card-sized keycards, keyringstyle fobs and even waterproof wristbands, vital if your venue includes a gym or swimming pool.

Designed with the Hospitality sector in mind, TLJ’s solutions are highly customisable to align with the way you work. The range of lock casings and handles, in a variety of finishes, complement the look and feel of your establishment. Their unique lock management software is precisely configurable to each specific location, allowing total control and visibility of all lock activity. It’s also compatible with major Property Management Software applications, seamlessly integrating room booking and issuing of keys. Indeed, the whole guest experience is enhanced by the ability to create new keys at any time, replacing any that are lost or damaged.

Access to rooms and specific areas is highly ‘tunable’, making TLJ’s system perfect for managing the movement of housekeeping staff and on-site contractors, as well as restricting access based on time of day (e.g. a hotel gym which only opens between 8am and 8pm).

All locks from TLJ uniquely feature a 3-year warranty as standard, plus a 24/7 Annual Maintenance Plan for the first twelve months. This invaluable service and support package can be extended after the first year, for complete peace of mind.

Professionalism, integrity and peace of mind

Industry pioneers

Installation of locks and readers is carried out professionally and discreetly by TLJ’s team of experienced, highly trained engineers with the minimum of fuss and disruption to your day to day operations. This means no loss of earnings for you – plus the team always takes pride in clearing up after itself!

And just to prove they don’t rest on their laurels, TLJ will shortly be launching a revolutionary Mobile Keys system.

This will allow ‘keys’ to be downloaded directly to the guest’s Smartphone via an app, operating the door lock via Bluetooth. This hi-tech solution will offer the ultimate in guest convenience and provide operators with a real competitive advantage.

Customer is king TLJ’s reputation is built upon outstanding customer service. Iain Cameron, manager of Victoria Hall, University of Strathclyde, said, “A fantastic access control system, with a great support service. We can see easily who went where and when, revoke keys and replace lost ones in seconds. The best addition we’ve made to our operation in years, hats off to the TLJ guys!”

For all enquiries please call 01482 830334, email sales@tljlimited.com or visit www.tljlimited.com

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Access Control solutions designed for the Hospitality Industry

Transform your on-site security and customer experience with our flexible and convenient door locks and access readers • Contactless technology operates locks via secure keycard, fob or wristband • Fully customisable software to manage all locks and access points • Cutting-edge ‘mobile key’ tech via smartphone app coming soon!

• Full on-site installation by our team of experienced, professional engineers • 24/7 Annual Maintenance Plan available

Contact us for your free, no-obligation review of your Access Control systems

01482 830334 sales@tljlimited.com www.tljlimited.com

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TLJ Security Systems, 68/78 Leads Road, Hull, East Yorkshire, HU7 0BY, UK Registered Company UK: 06865825 Head Office Contact: 01482 830334 W: www.tljlimited.com E: sales@tljlimited.com © TLJ Attendance Systems Limited 2017

EAT. DRINK. SLEEP August 2017

Electronic Hotel Door Locks

for ease of use and increased security.

TSS Hotel Door Locks use RFiD Technology to give you trouble free performance with high customer confidence and satisfaction from our Electronic Hotel Locks.

You can benefit from the advanced management our Hotel Lock systems offer whilst reducing maintenance overheads and removing customer frustration with older Hotel Card locks and keys.

We will configure the system to your own requirements so you will have no steep learning curve to climb. The Hotel Locking System will operate the way you do.

“The professionalism and workmanship shown from the original Demo, site survey and installation was second to none.

The locks were delivered and installed at a time that suited us, with the minimum amount of disruption. An excellent Job!�

- Paul , GM, Abbey House Hotel 48

TillSecure Systems are specialists in Hotel Locks in the UK. Providing the latest systems for Commercial and Hotel Guest Rooms. We have over 30 years experience in Support and Installation of Systems throughout Mainland UK, Ireland and the Channel Islands and always provide the highest level of service and support to our clients at all times.

We offer a complete solution from Installation to ongoing support with both Emergency Call Out and Maintenance Contracts tailored to your individual requirements available at a competitive rate helping you save money on your budget.

The Stature RFiD Electronic Hotel Sauna - Locker Lock is the latest addition to the TSS range of Hotel Locks.

The small footprint on the door makes this ideal for low impact locking requirements.

The Stature Locker Lock incorporates all the advantages provided by the latest Wireless Technology that are standard in all our locks.

• • • • • • • • •

Audible and visual opening Notification “In Use” L.E.D low Battery Warning Resilient Chrome Anodised Finish Small Footprint Emergency Override with Master Card Ultra Low Maintenance Works with Guest Cards Waterproof Wristband Available

www.tss-locks.co.uk 0844 99 33 253

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EAT. DRINK. SLEEP August 2017

Your Key to Sauna RFiD Electronic Locker Lock Satisfaction.

EAT. DRINK. SLEEP August 2017

Safety & Security

Fire Safety with Hotels What’s the ‘Risk’?

The History of Fire

Within the UK, Fire Safety legislation is built on strong foundations, much of which was introduced following very serious fires, many of which involved high loss of life. Historically the Fire and Rescue Service would initially advise on the fire safety arrangements required within a building and, where necessary, issue formal notices specifying the work required before they would grant a ‘Fire Certificate’ for that building.

The introduction of the Regulatory Reform (Fire Safety) Order 2005 (RRO) saw a move to place the ownership & responsibility for fire within buildings firmly with the occupier and or employer, and responsible person/s who have any form of control within the premise. The Responsible Person must ensure that an up to date Fire Risk Assessment is provided where persons are employed to work, on payment or otherwise (including volunteers), or where members of the public have access. If more than 5 people are employed then the Fire Risk Assessment must be written.

The guidance under the RRO for Hotels is entitled Fire Safety Risk Assessment - Sleeping Accommodation which runs to 147 pages.

Major Risk from Fire

By far the highest risk from fire is associated with those buildings where there is a sleeping risk. This increases in those buildings where the occupants are unfamiliar with the building. Factor in other issues such as alcohol, language barriers, poor management and levels of staff training, and the risks become even greater.

The Impact of Fire

If your business was unfortunate and suffered the impact of a fire - what would be the damage?

Clearly this is determined by the amount of pre-planning undertaken prior to the event. ‘Failing to Plan’ is ‘Planning

50

to Fail’. Without appropriate level of fire safety systems and provisions, management controls, maintenance, emergency planning and staff training being in place it is probable that any small incident would escalate and develop into a major fire from which it is unlikely that any business could survive.

systems and assessors have been thoroughly and independently evaluated and will continue to be delivered to an agreed specification.

However, anyone can set up a third party certification scheme, so to be credible it should be accredited by the United Kingdom Accreditation Service (UKAS).

The damage associated with fire goes beyond the potential loss of life and buildings, but also includes loss of business, with 80% of those suffering a major fire never recovering. Then there is the enforcement action following Police and Fire Service investigations and this can encompass a range of ‘responsible persons’ including members of the board, regional & local managers, fire safety system installers, fire risk assessors, etc.

FARMSS are accredited by the BAFE SP205 scheme which has been accredited by UKAS since 2012.

Fire Risk Assessment

Managing Risk Considerations

Does your company have a robust Fire Risk Assessment that has been determined by a ‘competent’ person?

Is the Fire Risk Assessment a live document known by all staff and regularly reviewed to ensure that it remains fit for purpose?

Under the RRO there is a duty on the ‘responsible person’ to carry out a Fire Risk Assessment. This can be undertaken by a ‘competent person’ who has the appropriate training, experience and knowledge. The responsibility for the selection of the competent person ultimately rests with the ‘responsible person’.

Are the action plans identified within the Fire Risk Assessment being appropriately managed / discharged?

The Fire Risk Assessment is the singularly most important element of fire safety within buildings as this determines the current levels of fire safety protection within the building and considers the impact upon ‘life’ safety should a fire occur.

Are robust ‘Emergency Plans’ in place that give full consideration to the need to evacuate all those within the building including those persons who may require assistance?

Ensuring Competency

To help business owners make informed decisions about who they should employ to assist them in managing fire safety, third party accreditation systems have been developed.

Third party certification bodies assess companies or individuals to make sure work is carried out to a set standard designed to give confidence to specifiers, users, occupiers, owners and enforcement bodies that management

If you were visited by the enforcing authority would your Fire Risk Assessment and progress of discharging the action plans be found wanting?

Are fire drills undertaken to test the emergency plan at least every 12-months, with the result recorded?

Do your staff have a good understanding of the findings of the Fire Risk Assessment and their role within an emergency, and have they received levels of training appropriate to their roles?

Have sufficient numbers of Fire Marshals been trained and has this been tested within a realistic drill scenario to ensure your emergency plan is fit for purpose?

Have the roles & responsibilities of each Fire Marshal been recorded in writing and have they signed to confirm their understanding of the duties placed upon them?

Have Fire Safety system testing and maintenance programmes been established and are they fit for purpose and up to date. E.g. Fire Alarm system, Emergency Lighting, Fire Safety signs and notices, firefighting equipment & installations, etc.?

Are management controls in place that ensure the means of escape in the building are regularly checked to confirm that they are available in the event of an emergency?

Are escape routes free from combustibles, fire doors shut and not wedged open, store rooms locked shut and, waste management controls enforced?

Fire and Risk Management Support Services Limited (FARMSS)

For many years FARMSS has provided fire safety services to a wide range of clients including Fire Risk Assessments for Royal National Lifeboat Institution, Wiltshire Fire & Rescue Service, University of Manchester, etc. We hold Third Party Life Safety Fire Risk Assessment accreditation under the BAFE SP 205 company accreditation scheme.

Our Fire Risk Assessments are tailored to individual client’s requirements to ensure that they receive the optimum solutions, whatever the size of the company. We have an IT based recording system which records findings onto building plans, and our action plans are based on a traffic light system to enable ease of use and understanding. Each issue identified is prioritised with a recommended timeframe for completion and has an indicative cost allowing budgetary controls at the touch of a button.

looks at ‘life’ safety and we also give full consideration to business continuity and property protection (these elements are identified as recommendations for management consideration as opposed to being ‘mandatory’).

We also provide a wide range of other Fire Safety services including Fire Engineering, Fire Safety Audits, BS 9999 Management Audits, Asbestos management, Fire Safety training, IT based testing and Maintenance registers, etc.

For more information regarding our services please visit our website (www.farmss.co.uk), email (info@farmss.co.uk) or phone (0161 488 4863).

FARMSS Fire Risk Assessments exceed the requirements of the RRO which

• FARMSS Fire Risk Assessment • FARMSS Fire Safety Training • FARMSS Fire Risk Assessment Software • FARMSS BS 9999 Training FARMSS has been established by professional fire engineers drawn from senior positions across the Fire & Rescue Service. This unique experience has been reinforced by working in partnership with other companies and individuals enabling FARMSS to offer a full range of services to the Fire & Rescue Service and Commercial & Voluntary sectors. We can offer ‘expertise’ when and where you need it most.

www.farmss.co.uk Phone: 0161 488 4863 or 01942 260145

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Has a Fire Marshal refresher training programme been established? - it is recommended that this should be completed every 12-months and should include the use of fire extinguishers within real fire training.

August 2017

Safety & Security

EAT. DRINK. SLEEP August 2017

Accessorise your rooms for the ultimate guest experience

By Mitre Linen’s Chris Tame Every establishment is unique and it is often the little touches can make all the difference to a guest’s experience.

The increasing credibility of travel review sites has made the hospitality market even more competitive, so it is important to stand out for all the right reasons.

Here Chris Tame, Mitre Linen’s National Sales Manager, provides us with his expert tips and advice on how to accessorise your rooms in order to create a warm welcome, a wonderful stay and a lasting impression.

Soft furnishings: Beautiful soft furnishings can transform a room. When a guest enters their guest room, instantly make them feel welcome with stunning surroundings that they can relax and unwind in.

Whether you want to ignite a certain sense of style, or reinforce your brand identity, refreshing your curtains, cushions and bed runners will help create that all-important great first impression, which will lead to a lasting one.

Include a blanket or throw: A deliciously soft cashmere or woollen throw or blanket can add a touch of glamour to a room as well as making guests feel instantly at home, guests love snuggling into a little comfort and will appreciate this little gesture.

Pillow menu: The right pillow can make all the difference to a good night’s sleep and in a competitive market place, personalisation is the key to standing out. Why not offer your guests a pillow menu to allow them to pick their ideal pillow? A pillow menu is a unique and personal gesture and will help provide your guests with a fantastic night’s sleep, tailored to their requirements.

Offer practical bedroom accessories: Complement each bedroom with practical amenities that will provide your guests with all the essentials to make their stay as easy and comfortable as possible. From quality hair dryers to irons and ironing boards, sometimes these little extras can be a Include complimentary toiletries: Guests love a selection of necessity. quality complimentary shampoos, conditioners, shower gels Offer guests a bathrobe and slippers: Allow your guests and body creams in their bathrooms. Adding them to a room to feel completely pampered and indulged by leaving a shows attention to detail and will add a touch of luxury to that sumptuous bathroom hanging up in the room. Nothing special hotel experience. shouts luxury like a velour bathrobe and a pair of matching slippers. For that extra-personal touch, embroider your For more helpful tips and advice, call our friendly team on 01685 bathrobes with your brand name, to help reinforce your 353 4456. identity throughout your guests’ stay. www.mitrelinen.com

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Beverages

EPOS

Interiors & Design Philip Watts Design +44 (0) 115 9269756

Hi Spirits +44 (0)1932 252100 www.hi-spirits.com

August 2017

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Directory

Tevalis 01923 294446 www.tevalis.com

www.philipwattsdesign.com

Lighting

We have a passion for making the simplest of things taste great! We offer an array of delicious tasting soft drinks made from the finest ingredients we can source and our own Natural Spring Water. We offer Mineral Water, Premium PressĂŠs, Fruit Juices, Flavoured Water and School Compliant Drinks. Please contact us for more details on or visit.

Tweet us @Radnorhills

WRS +44 (0)1933 533880 www.wrssystems.co.uk

Furniture

Coffee + Coffee Machines

Flexfurn +44 (0)1242 524777 www.flexfurn.com

Graphics

The Spirit Lab Kimbo +44 (0) 208 987 9070 www.kimbo.co.uk

We are a team of professional bartenders who have built a career in high end venues both in the UK and in the Asia Pacific.

www.spiritlablondon.com Telephone: 02033562949 Address: 4th Floor, Rex House, 4-12 Regent Street, London

OASIS GRAPHICS +44 (0)1242 524777 Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics

Coffee Services +44 (0) 843 289 2109 www.coffee-services.co.uk

Interiors & Design Jura +44 (0) 800 552 5527

www.jura-coffee-machines.co.uk

CUBBINS 01434 604 181 www.cubbins.co.uk

54 56

Tableware www.slateware.co.uk +44 (0)1248 600656

Neon creations +44 (0)1204 655866 www.neoncreations.co.uk

e: studio@oasisgraphic.co.uk t: +44 1628 532003 w: www.oasisgraphic.co.uk

Cuisine Quip +44 (0) 118 957 1344 www.cuisinequip.com

www.balmoraltextiles.co.uk

Training

Catering

FRIMA +44 (0)845 680 3981 www.frima-uk.co.uk

BALMORAL TEXTILES (028) 90617431

Tableware Barry Perrin +44 (0)1992 611415 www.barryperrin.com

Radnorhills www.radnorhills.co.uk sales@radnorhills.co.uk

Textiles

To advertise in the directory please contact Andy Bell on 01843 448443 Prices from ÂŁ120 for the year.

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