Hotelier & Hospitality Design - November 2019

November 2019: Openings & Refurbishments, Coffee Etiquette, Technology, Cleaning...

Hotelier & Hospitality Design

The Landmark London unveils spectacular festive experiences This December enjoy Yuletide carols, specially decorated suites, Christmas pudding masterclasses & seasonal afternoon teas

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ive-star Grande Dame hotel, The Landmark London, is celebrating the festive period with a spectacular range of yuletide experiences throughout the holiday season.

From specially decorated suites to Christmas pudding making master classes, seasonal afternoon teas and the hotel’s 23 foot Christmas tree, The Landmark London, named the AA Hotel of The Year London 2019, promises all the charm of a traditional British Christmas for visitors.

In 2019, The Landmark London celebrates its 120th anniversary and has taken inspiration for much of its festivities, including its decorations and experiences (https:// www.landmarklondon.co.uk/ festive-season), from the Victorian era when the hotel first opened.

The Landmark London Choir

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A choir of members of The Landmark London team will be dressed in 19th Century attire as they sing traditional Christmas carols in the magnificent Winter Garden.

Listening to the choir after a busy day of present shopping

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is the perfect way to get into the festive spirit.

‘12 Suites of Christmas’ Package Guests can stay overnight in one the hotel’s ‘12 suites of Christmas’ (priced from £650). Each one has been festively adorned with traditional Christmas decorations, including individual stockings, and each room comes complete with a bottle of champagne and seasonal amenity.

Christmas Pudding Making Master Class On Saturday 5th October and Saturday 16th October, The Landmark London will be giving visitors the opportunity to learn how to make their own Christmas pudding under the guidance of the hotel’s expert pastry chefs.

This will be followed by a delicious lunch in The Great Central Bar & Restaurant, a luxurious oak panelled space transporting guests to the golden era of train travel.

Festive Afternoon Tea Hosted in the Winder Garden, The Landmark London will be launching a festive Afternoon Tea menu, including a glass of

champagne, a selection of finger sandwiches, freshly baked scones, as well as an assortment of Christmasinspired cakes and pastries.

Festive Rosé Champagne Brunch The Garden Terrace, which overlooks the Winter Garden in the Atrium, will be serving a Festive Rose Champagne Brunch, which includes a lavish buffet of appetisers, fresh seafood, traditional roasts and indulgent sweet treats.

This will be served alongside live music and limitless Rose Champagne,

Pre-Christmas Lunch & Dinner In the lead up to the 25th December, guests will have the opportunity to dine in either the hotel’s Great Central Bar & Restaurant, where a seasonal À La Carte menu that is perfect for small and large gatherings, or in the Winter Garden Grotto to enjoy a delicious threecourse set meal for lunch or dinner.

Christmas Eve Dinner On the 24th December, guests can celebrate the countdown to Christmas in

the magical Winter Garden Grotto with a delectable fourcourse meal.

Christmas Day Dinner Guests can experience the magic of Christmas Day with family and friends at the Winter Garden Grotto with a decadent five-course festive menu.

Private Dining The hotel’s various event spaces are perfect to host festive parties, from a small Christmas lunch to a larger scale event for work colleagues. The Landmark London’s event team can work directly with the client to ensure each bespoke event meets their requests, and is a memorable occasion.

Private Dining at the Winter Grotto The Winter Garden Grotto is also the perfect destination to host an intimate group party for up to 10 guests. The experience is priced at £125 per person and includes a glass of champagne, canapés, three course dinner, half a bottle of wine, coffees and petits fours.

For further information please click here

Contents November 2019

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Industry News Coffee Etiquette Openings & Refurbishments Furnishings Technology Cleaning Recommended suppliers

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Industry News

Transformation continues at Cheltenham hotel Works to further evolve a Holiday Inn Express Cheltenham into the next generation continues with an £800,000 investment.

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he hotel, which is operated by the UK’s leading independent hotel management company, RBH, has seen around £250,000 invested in improvements to a number of guest rooms already and the next phase of works is under way for the ground floor and public areas.

All planned works, which are expected to be completed later this year, will bring the hotel in line with Holiday Inn Express’ Generation 4 standards.

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Holiday Inn Express is the ideal base in Cheltenham for both business and leisure guests and the ground floor refurbishment will enhance the warm welcome extended to all visitors with a refreshed look and the addition of modern furniture, interiors and art.

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Whether guests wish to work from the high stools and tables with connectivity or integrated iPads, watch news or the latest sporting events from the wall mounted LED TVs or simply relax in front of the new feature fireplace. Holiday Inn Express Cheltenham will cater for everyone with its newly refurbished additions.

A new buffet island on the ground floor will provide breakfast catering in the morning with hot and continental favourites alongside the new Generation 4 fixed coffee station.

The external courtyard will also be enhanced to become a haven for

guests to work, relax or dine with additional seating, including cosy couches and tables and chairs on the terrace.

Akshay Karkera, General Manager of Holiday Inn Express Cheltenham, said: “These works will transform the hotel to position us at the forefront of excellent and affordable accommodation in Cheltenham.

“We can cater for business, leisure and family guests with ease and, when the refurbishment is complete in time for the festive season, we will be able to offer an even better experience.” www.rbhmanagement.com

Industry News

A VERY GRAND CHRISTMAS

YORK’s leading hotel is offering guests the perfect gift this Christmas – the chance to spend three days in five-star luxury.

And along with Champagne and music, fine food and festivities – they will welcome an extra special guest – Santa Claus himself.

Guests are invited to check in on Thursday 24 December where they will be served with Champagne and mince pies prior to a seasonal meal in the hotel’s The Rise restaurant, with music from an acoustic singer.

The concierge will then make the necessary arrangements for those wishing to attend a Christmas service at York Minster.

Christmas Day will be heralded with breakfast and optional festive

activities before residents sit down to a four-course Christmas lunch in the hotel’s historic Grand Boardroom.

This will begin with a Champagne reception, followed by a starter of oak smoked salmon with shaved fennel and orange and a crab mayonnaise.

This will be followed with a velouté of cauliflower and Crabley goat’s cheese with truffle and brown butter croutons before the traditional main course of Thirkleby turkey with winter vegetables, roast potatoes and cranberry stuffing.

Lunch will be rounded off with Christmas pudding and brandy sauce along with coffee and petits fours, before the final guest – Santa Claus – joins the party.

On Boxing Day, 26 December, guests can spend the morning exploring the city ahead of a Grand Afternoon Tea served to the backdrop of a string quartet in the Grand Boardroom.

The three-day package then draws to a close on 27 December – unless guests wish to extend their stay with an extra night or two.

“What we are offering, really, is what a great number of people would consider their dream Christmas present,” said general manager, Philip Bolson.

“The chance to be completely cared for and pampered – with no cooking, no washing up and no pressure to keep everyone entertained.

“Quite simply, we will do all that for you – all you have to do is relax, unwind and enjoy this lovely hotel at the heart of one of the UK’s most fascinating cities.”

The three-night Christmas package at The Grand, York, costs £720 per adult and from £360 per child.

To find out more, or to make a reservation, call 01904 380038, email events@thegrandyork.co.uk or visit www.thegrandyork.co.uk

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he Grand, York, at the heart of the city has created a special package for those looking for a stress-free Christmas.

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Industry News

Senior restaurateurs put food allergies at top of table as major influencer in restaurant choice While all the focus may have been on food and service in the past, restaurateurs believe that catering to people with food allergies is now an equally great influencer in people’s decision to visit a restaurant.

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survey of 350 senior restaurateurs including CEOs, Finance Directors, Restaurant Managers and Managing Directors throughout the UK revealed almost eight in ten of them (79%) believe a successful restaurant will depend on its ability to provide more variety for those with food allergies, which can leave families fearing to eat outside their own home.

Food allergies are on the rise, particularly in the West, affecting around seven per cent of children in the UK and nine percent of those in Australia, while across Europe two percent of adults have allergies to food such as peanuts, dairy and shellfish.

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In the study by Bookatable, Europe’s leading online restaurant reservation service, the restaurateurs revealed that catering for people with medical conditions such as diabetes and coeliac (76%), vegetarians (75%) and vegans (73%) was also influential in people’s decision to eat at their restaurant, while the topics of sustainability, provenance and welfare weren’t far behind.

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When asked about what was influencing restaurant visits, the respondents said providing sustainable food options (70%), healthier eating options (70%), food provenance (69%) and high welfare meat and animal products (63%) were key, while reducing food waste (55%) was also important to diners.

They are interesting learnings for restaurants that are keen to attract customers and succeed in a tough trading environment.

Senior restaurant personnel confessed that things are not always in their favour and they believe the industry as a whole is facing

many challenges such as growing customer demand/expectation (43%), too much competition (42%), pressures of profit margins (37%), staff retention issues (36%), heavy discounting (32%), higher staff costs (45%), supplier costs (41%) and equipment costs (39%), and a reduced pool of candidates to choose from (29%).

On a more personal level to their restaurant, over a quarter of respondents (27%) said no-shows were a key concern, with 44% admitting they had a significant impact on their business.

Among the consumer behaviour affecting them was less disposable income for people to eat out (41%), fewer bookings (34%), Brexit concerns that have made customers spend less (37%) and a growing preference for using takeaway services such as Deliveroo (43%).

In welcome news, over half (52%) of those questioned said their restaurant was more profitable than a year ago, while 22% revealed they were making less profit and a quarter said it was the same - the remaining restaurants hadn’t been open long enough to tell.

The East Midlands was the most successful region, with over three quarters of restaurant personnel saying they were more profitable and the South East had the most restaurants that said they were less profitable than this time last year (34%).

Michel Cassius, Bookatable’s Chief Executive Officer said: “It seems every restaurant has challenges to face, while having to go the extra mile to meet the needs of ever discerning customers. It’s no longer enough to rely on a good service, great menus and first-class service to encourage diners into a restaurant. Even having food allergy, vegan and vegetarian options are considered standard by diners these days. In 2019, restaurants must consider other influential factors like sustainability, ethical dining and reducing food waste whilst also creating a memorable dining experience if they want to attract clients and succeed in this competitive industry.”

Bookatable, the online restaurant reservations service that matches diners with restaurants to create memorable dining experiences, commissioned 3gem to conduct the survey of 2,000 people in the UK.

Industry News

IAN HOWARD TAKES THE HELM AT GALVIN AT THE ATHENAEUM Ian Howard has been appointed Executive Chef at Galvin at The Athenaeum; the Galvin brothers’ contemporary British restaurant housed within the five-star Athenaeum Hotel & Residences in Mayfair.

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an joins the hotel team after a successful career as Head Chef at Borough Market’s infamous Roast Restaurant, as well as Executive Head Chef at Babylon Restaurant and The Roof Gardens High Street Kensington.

The ethos that Ian follows in his day to day life is to keep things simple and fresh, enticing the full flavours out of ingredients and adding an interesting and unexpected twist.

Some of his favourite summer ingredients are the humble English tomato and summer berries. When asked who his dream dinner party guest would be, Ian would like to win over Marco Pierre White. “I’d love to be able to cook him one of his own classics from his cookbook, White Heat.”

The Athenaeum Hotel & Residences 16 Piccadilly, Mayfair, London W1J 7BJ | +44 (0)20 7499 3464 | www.athenaeumhotel.com Twitter & Instagram: @TheAthenaeum Facebook: @TheAthenaeumHotel #athenaeumlife #LookatLondonDifferently

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“One of the favourite daily tasks for me is talking with suppliers to find out what their best produce is on any given day and transforming that into something magnificent for our customers.

Galvin at The Athenaeum is a great space as it provides a luxury experience in a relaxed atmosphere,” says Ian.

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Zonal has strengthened its leadership team with the appointment of Emma Causer as Group Sales and Marketing Director.

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Emma joins Zonal, the UK’s leading provider of connected technology solutions for hospitality businesses, from BT Sport where she was Groups Sales Director. Prior to that she had an established career working for some of the UK’s leading pub groups including Ei Group and is a founding member of The Plan B Leadership Mentoring Programme that helps women in hospitality management move into board positions.

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ZONAL APPOINTS GROUP SALES & MARKETING DIRECTOR

Emma’s appointment comes at a pivotal time in Zonal’s journey as the company celebrates 40 years in business and looks ahead to the future. A key part of Emma’s role will be to align Zonal’s product and sector offer across its Group, which has grown in recent years following a number of acquisitions.

Emma added: “I am thrilled to be joining Zonal at this exciting time and having the opportunity to work with such a talented team of people. Zonal has been around for 40 years by leading the way in hospitality technology and I’m looking forward to taking the most innovative solution set in the industry to a wider audience.”

Zonal’s chief executive Stuart McLean said: “Emma’s proven reputation in sales and growing and strengthening teams speaks for itself and I am delighted that she will be bringing that experience to Zonal. With a Group focus, Emma will concentrate on consolidating the different areas of our business to bring together our full suite of connected technology solutions and deliver a single point of contact for our customers’ needs.”

Zonal is a UK-based, family-owned, connected technology provider offering innovative solutions to a diverse range of 16,000+ businesses across the hospitality sector. With more than 50 partners and third-party partner applications, Zonal helps customers to streamline operations, maximise profits and enhance the guest experience.

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The UK’s leading trade event for the café and coffee bar market

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28–29 October 2019 Business Design Centre, London

The UK’s leading trade event for the café and coffee bar market

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28–29 October 2019 Business Design Centre, London

Coffee

10 Famous Coffee Addicts Through History Ever wondered which historical figures or present-day celebrities were most coffee addicted?

Find out who the biggest coffee fans of the last 600 years are, from Beethoven to Britney.

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offee gets a lot of us through the working day. Whether you have a single cup in the morning or drink it to constantly fuel your next move, regular consumption of caffeine can provoke a mild dependence.

Habitual coffee drinking is no new thing, though. Ever since its discovery, coffee has been enjoyed because of its addictive, caffeine-rich properties. Originally discovered in the Middle East, coffee was brought to Europe by Venetian merchants in 1615 from Istanbul.

By 1660, London had hundreds of coffee houses that had quickly become integral to the city’s social scene. Men from every social class could pay one penny to gain entry, and then take part in intellectual conversation once inside. Since

Pope Clement VIII, 1536-1605 - Pope Before Pope Clement VIII had his way, coffee was widely regarded as being an evil drink – something that was associated with the devil because of its origins in Islamic countries.

Before publicly denouncing it, the Pope decided to try the evil drink, announcing that it was delicious and that ‘we should cheat the devil by baptising it!’

Because of scant records from that time, it’s hard to know whether he actually baptised the coffee or performed an exorcism, but what we do know is that Pope Clement can be credited with coffee quickly gaining popularity all across Europe.

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Samuel Pepys, 16331703 - Diarist

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Samuel Pepys was a well-known Member of Parliament and Admiral who is known centuries later because of his diaries, which are now one of the most important historical sources of his era.

At the time, safe drinking water was in short supply and most people would have drank watered-down beer to stay hydrated. Coffee provided a delicious alternative but soon women became frustrated with their husbands spending so much time away from home in the coffee shops.

It was in this context that Samuel Pepys would visit his local coffee house ‘The Angel’ in Oxford to take part in conversations about politics, religion, and literature, documenting his days spent in the coffee houses in his diary.

then, coffee culture has been globalised, and North American and Australian coffee culture have merged with the culture in Europe.

In the UK, 95 million cups of coffee are consumed per day, the coffee industry creates over 210,000 jobs, and 80% of people who visit coffee shops do so at least once a week, say the British Coffee Association.

But how has coffee culture changed over time, and who are the people with some of the most well-documented coffee addictions? rijo42 has collated a list of 10 of the most iconic coffee-dependent figures from the 16th century to the modern day.

Though the drink was weak by today’s standards (directions for how to make coffee at the time specified using “the third part of a spoonful for each person”), Pepys drank gallons of it habitually.

Johann Christian Bach, 1685-1750 – Composer Coffee was very much a part of European society when Johann Bach was a young man. As a composer of Baroque music, Bach looked to expand the complexity of musical performance and range.

But it is one of Bach’s musical pieces in particular that acts as a great source on how coffee impacted society. The Coffee Cantata is a moral treatise on the role of coffee in society.

The cantata was about a coffee-addicted young woman and her father. The father demands that she must lose her coffee habit and marry, but the daughter asks if she can marry another coffee addict so that she doesn’t have to give the drink up. One of the lines translates to “If I can’t drink my bowl of coffee three times daily, then in my torment I will shrivel up like a piece of roasted goat.”

Voltaire, 1694-1778 – Writer and Philosopher

By Voltaire’s time, coffee was regarded to have exceptional health benefits, and he liked to mix his coffee with chocolate, which was a luxury item at the time.

Voltaire was well known to consume upwards of 40 cups a day, crediting his great philosophical ideas with the drink.

Coffee

The Café Procope sat opposite the Comedie-Francaise, drawing a crowd of creatives and intellectuals including Rousseau and Diderot. Later, the coffee house was a central meeting place for activists in the French Revolution.

Marie Antoinette, 1755-1793The Last Queen of France This famously guillotined queen lived life to excess, presiding over a huge estate at Versailles, with a mock hamlet where she could play at being a pauper.

Although her eating habits are generally undoc umented, M ar ie A ntoinet te’s chambermaid, Madame Campan said, “She usually ate nothing but roast or boiled poultry and drank nothing but water. The only things of which she was particularly fond where her morning coffee and a sort of bread to which she had grown accustomed during her childhood in Vienna”.

Marie Antoinette changed a lot about French court culture at the time, making it a lot less formal. However, the King and Queen had to eat meals in public in front of courtiers and visitors. Sources at the time say that Marie-Antoinette wouldn’t even remove her gloves or unfold her napkin and didn’t touch food in front of others.

Ludwig van Beethoven, 1770-1827 – Composer and Pianist Beethoven learned about musical composition from his father at an early age, but after losing his hearing to typhus as a child, he became obsessive with certain things. After a difficult childhood with abusive parents, he developed an alcohol dependency that ultimately caused his death through liver damage.

Beethoven drank coffee religiously, counting out 60 coffee beans each time and double checking them to be sure. He also always prepared his own coffee using a glass machine – probably similar to a cafetière.

Soren Kierkegaard, 18131855 – Philosopher Kierkegaard is one of the greatest philosophers of all time and is widely credited with forming the existentialist movement – the idea that each individual is a free and responsible agent for their own will. At the time, Kierkegaard’s ideas challenged upheld views on religion, morality, psychology and ethics.

To fuel his late-night study sessions, he was known to fill his cup to the rim with sugar which he would then dissolve with incredibly strong black coffee before knocking the mixture back in one gulp.

Jackie Chan, 1954-present – Martial Artist and Movie Star Jackie Chan is known all over the world for starring in action movies where he shows off his incredible martial arts stunts.

Originally from Hong Kong, he would have been introduced to western-style coffee during British colonial rule. Since then, coffee was mainly served alongside western style meals until chains like McDonald’s and Starbucks launched their stores and became popular amongst the younger generations.

Hong Kong is steadily becoming a centre for coffee culture, and Jackie Chan spotted a gap in the market in 2006 when he launched Jackie Chan’s Java Coffee in China, Singapore, Hong Kong and the Philippines. His stores sell coffee and dim sum – a combination that is popular.

Coffee is still seen as a sound investment in Asia, as more and more people begin to open up their own coffee houses or roasteries.

Hugh Jackman, 1968-present – Actor As one of Hollywood’s biggest names, actor Hugh Jackman has starred in films such as Les Miserables, Wolverine and The Greatest Showman. Originally from Australia, a country well known for its artisan coffee scene, he soon wondered how he could bring a slice of that to New York whilst giving back to poorer communities around the world in a sustainable way.

The Laughing Man Foundation invests in coffee farming communities around the world, inspired by a trip to Ethiopia where Jackman met a young farmer called Dukale, and was inspired to change his life for the better.

All the profits from the foundation are donated back into coffee farming communities to work on housing and education through university scholarships. Every pack of coffee is Fairtrade, changing the lives of the people that make up the supply chain.

Britney Spears, 1981-present – Pop Star Britney Spears shot to fame in the late nineties when she was just 16 years old, with ‘Baby One More Time’. Her career has been widely documented in the international media but what’s lesser known about her is the perfume empire that she has created from the ground up.

She’s another coffee-lover and is often seen walking around Hollywood with a Frappuccino in hand. That alone wouldn’t be enough to earn her a spot on this list, but the fact that two of her fragrances, Prerogative and Private Show, include notes of ‘espresso foam’ and ‘iced coffee’ is!

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Voltaire was known to drink in The Café Procope in Paris which was established in 1686 and is still in operation today.

It’s largely due to this café that coffee in France became so popular. Before this, it was sold on refreshment stands only – but the coffee house showed that there was demand for a sit in experience.

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Openings & Refurbishments

APRÉS 23 AT HILTON LONDON METROPOLE An enchanting pop-up alpine lodge with alcoholic chocolate fondue, winter warming cocktails, cheese fondue, a raclette & jagerbomb station & panoramic views of london

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his Christmas, Vista @ 23 will launch Après 23: an enchanting pop-up alpine lodge events space featuring an alcoholic chocolate fondue, winter warming cocktails, cheese fondue, a raclette and Jägerbomb station and spectacular panoramic views of London’s most impressive architectural icons.

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Open from November to January for private bookings for 100 Guests, Après 23 at the Hilton London Metropole is the perfect place for a truly unique office Christmas party, or private festive gathering. Set atop the London skyline, it is ideally located, just a short walk from Paddington and Marble Arch stations.

Guests enter through an exclusive lift at the hotel’s reception and are taken up 23

floors to the summit of Metropole Mountain, where they can enjoy breath taking views of the capital, including Hyde Park, The Shard, The London Eye, Westminster Cathedral and Big Ben. Decked out with rustic wooden décor, white polished walls, snowflakes, antlers, Christmas trees, hanging lights, throws and an ‘instagramable’ vintage-style ski lift as well as a ski themed artwork, Après 23 offers two yuletide party packages.

The first comprises of a menu of sharing and mini plates and bottomless beverages for 120 minutes (£90 per person). For £100 per person, the second package comprises of an upgraded dining menu with an alcoholic chocolate fondue and a premium drinks package, again with an unlimited serve for 120 minutes. Both drink menus

Openings & Refurbishments feature a diverse selection of bespoke beverages for guests to choose from, including mulled wine, festive bubbles, an innovative winter spiced-gin & tonic, along with quality red and white wines, guaranteed to get the festivities started.

Chocolate ganache infused with a choice of liquors Served with marshmallows, panettone and berries, the fountain is Infused with a choice of liquors: • • •

64% Valrhona Chocolate with Makers Mark Bourbon Milk Chocolate with Baileys White Chocolate with Grand Marnier

Mini Plates includes: • • • •

Sweet Platter includes: • •

Food Menu: The decadent alpine menu has been carefully curated by Executive Head Chef Russell Impiazzi, featuring festive classics for all guests to indulge in throughout the duration of the evening, including: Alpine Sharing Platters includes: • • •

Selection of British Cold Cuts from Dingley Dell farm Classic Cheese Fondue with Sourdough Racelette Bar, a live station, served the traditional way with Warm Potatoes & Pickles

Crispy Lamb Croquette & Caramelized Onion Seared Tuna with YuzuMayo, Tapio & Cacracker Miso Roasted Salmon & Grilled Lime Slow Roasted Shortrib & Smoked Chilli Glaze

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Salted Caramel & Chocolate Crème with Gingerbread White Chocolate ‘Sphere’ with Honeycomb & Hot Chocolate Glaze Spiced Apple & Cranberry Crumble with Vanilla Cream Lemon & Cranberry Meringue

Drinks Menu: The 120 minutes drinks package includes the following options: • •

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Welcome Drink – Mulled Wine and Christmas Bubbles White Wine – The Pink Chardonnay & The Pick Shiraz A selection of Beer, Soft Drinks & Water Winter Spiced-Gin & Tonic

The 120 minutes premium drinks package include the following options, in addition to the alcoholic chocolate fondue: •

• • • • •

Welcome Drink – Homemade Mulled Wine & Christmas Bubbles Red Wine – Chateau Boutisse / Adrien Marechal White Wine – Sancerre La Fuzelle A selection of Beer, Soft Drinks & Water A premium selection of Winter Spiced-Gin & Tonics A dedicated Jägerbomb Station

The pop-up Après 23 can also be booked in its entirety or smaller groups of 4 to 100 people can share the space with other parties on the following dates with more to follow: • • • • •

Thursday 28th November Wednesday 4th December Wednesday 11th December Wednesday 18th December Thursday 19th December

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For guests opting for the premium drinks package, they can enjoy a dedicated Jägerbomb station, one of the UK’s favourite tipples, and an alcoholic chocolate ganache fondue, which delivers a boozy twist on a festive favourite.

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Corona Draught Launch Set to Make Waves in The UK’s Pubs and Bars From the eye-catching font and iconic lime ritual to the unique glassware, Corona will provide consumers with the ultimate draught beer experience

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orona, one of the UK’s leading super-premium beer brands, will be available in draught format nationwide from October 2019. Following the huge success of its 25-venue trial, which saw the brand within the top three selling beers and add 18% incremental value to venue’s draught sales1, Corona will be available in pint and half-pint servings.

A momentous step for the brand, Corona draught will offer the superpremium experience of Corona in a new, desirable format; allowing more consumers to access this muchloved beer which is already in doubledigit growth2. With 66% of drinkers only consuming beer on draught3 and 81% believing the format is more sociable4, it’s important for consumers to be able to access their favourite beer in their preferred serve.

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Corona draught delivers a taste and quality consumers are willing to pay more for. The brand commands a 61% higher price per bottle than the premium category average5, meaning the launch will help increase both volume and value sales for customers – driving more consumers into a super-premium, profitable category.

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Stand-out at bar

The four-step Corona serve:

The experience for discerning drinkers starts before the first pint is poured – it begins as the patron decides to enter the bar. To turn heads and win hearts, Corona has carefully curated an innovative font tower.

• Select the freshest lime

Differentiating itself from competitors, the tower features a metal and wood construct with a glass viewing pane that shows a lightly effervescing liquid; signify the refreshing nature of Corona.

An eye-catching lime holder is attached to the side of the font, providing a nod to the all-important lime ritual and provides further refreshment cues. A bold, illuminated Corona logo signals to consumers that Corona draught is finally here!

Aligned to the brand’s fight against marine plastic, the new font tower is plastic-free. As such, Corona draught offers pubs and bars further opportunity to associate with a brand that is committed to sustainability – appealing to an increasingly conscious consumer base.

Font badges and wooden tap handles are also available.

Unrivalled SuperPremium Experience

What about the famous lime ritual?

We live in an experience economy where consumers spend more on great service, excellent quality and unrivalled knowledge. These criteria shine through in the taste of Corona, the ritual of the lime and new font and bespoke glassware.

The lime ritual remains integral to the Corona serve on draught. It signals the refreshing nature of the beer, as well as a consistent level of care and quality from the brand.

1 UK POC Pilot N=5, 6weeks Aug – Sept 2019 2 CGA Market Data Report 15.06.19 3 Kantar Alcovision, On Trade, 30.06.17 4 WWA UK Beer Drinker Survey, August 2019 5 CGA Brand Index OPMS 17.06.2019

When serving Corona draught venues are asked to follow the fourstep Corona serve. Not only does this create theatre for the drinker, but demonstrates a level of service and knowledge that is unparalleled.

• Cut the lime into eight equal segments and select one for the drink • Slice the flesh of the lime segment at the mid-way point between the top and bottom, so that it will sit horizontally on the glass edge • Place the lime on the Corona glass edge and serve.

Bespoke Glassware Already a fan-favourite (many have made their way to pub-goers homes already!), a new glass has been designed for the launch of Corona draught, modelled on the iconic Corona bottle. The lip of the glass folds slightly inwards and comes to an end where the neck of the bottle would begin, allowing the lime segment to sit on its edge.

Point of Sale Support and Beyond To further support customers in driving sales of Corona draught, the beer brand is providing a range of unique, high calibre point of consumption materials.

Celebrating Corona’s affinity with the outdoors, a beautifully crafted wooden lime holder attracts the eye whilst keeping the fruit handy nearby, and wooden drip trays add an artisanal edge to bars. Wooden font danglers drive awareness of the launch while reiterating the Corona serve for bar staff.

Coasters and A-boards will also signal to pub-goers that the venue serves Corona draught, boosting footfall.

Rory McLellan, On Trade Sales Director at Budweiser Brewing Group, says, “Corona draught is the perfect addition to a venue’s offering – it meets consumer demand for premium experiences, as well as our customers’ needs to drive increased value sales,

improve their category mix and provide a super-premium execution.

“From the trial we’ve seen Corona draught has added value and volume sales to the much-loved Corona in bottle. Corona has strong brand equity, resulting in ardent consumer preference – and therefore purchase.

At BBG we’re passionate about helping our customers deliver the best in terms of liquid, serve and experience, and Corona draught does just that.”

To find out more about working with a brand in double-digit growth6, that will help drive consumers into a super-premium, profitable category and that supports you in driving footfall and revenue, click here.

6 CGA Market Data Report 15.06.19

Hotelier & Hospitality Design

Beyond the venue, the brand will be providing digital toolkits to help them drive awareness. Geotargeted communications will alert consumers of their nearest Corona draught venue.

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Hotelier & Hospitality Design

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How customers are driving what’s important in hospitality

Hotelier & Hospitality Design

From bars and restaurants to hotels and arenas, the hospitality sector is undergoing its own transformation as it grapples with the changing demands of its customers.

Just being a venue isn’t good enough anymore, with everything from the built environment to the sustainable credentials of the coffee cups now under scrutiny from an ever-more discerning clientele.

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A new generation of paying customers don’t want to just eat, drink, or find a bed for the night. They want a full experience in which lighting, décor, ambience and Instagram-worthiness can all make or break their perception of a venue. This means that the sector as a whole need to properly reflect on whether it is transforming quickly enough and investing in the right areas to continue to attract loyal customers. Those that are willing to innovate and embrace the latest trends are the ones most likely to make it as it shows they are listening to what customers want and most importantly, responding to that want.

Technology is also playing a key part, with greater automation and personalisation offering a slicker customer experience for the likes of hotels. Using data that is collected at the point of booking, hotels can ensure guests are greeted by name with their personal preferences taken care of, ensuring they feel treated as individuals rather than just a booking reference. It’s this use of data that is going to be one of the greatest anchors of change for the overall customer experience as brands get to know their customers better through the intelligent collection and interrogation of data and then applying it to personalise and tailor an individual experience across digital and real-life interactions.

Taking the integration of technology even further is the concept of smart hotels, in which guests can have a greater degree of control over their stay though the use of smart technology. Based on the ‘Internet

Still in the digital arena, hospitality businesses are also seeing the benefit of investing in their online presence. For many, the use of artificial intelligence (AI) to offer a more interactive experience is proving a good way to interact with the public. Chat bots, or at least chat functionality, meets the expectation of an immediate interaction and offers a solution to the user’s query, adding positively to the experience of dealing with a brand.

Interestingly, AI is now in the early stages of transitioning into the use of robots within the industry.

A leading hotel group has introduced a robot

concierge, while a restaurant in Japan is entirely staffed by robots, leading the way in demonstrating how digital technology and humans can interact together to offer the ultimate customer experience.

In hospitality, just as in many other customer-facing sectors, transforming is the only option to stay ahead of not just the competition but also customer demand. There are already many emerging trends to pick up on across the sector but the trick is making sure investment is made in the right place to impact the elements that will make a difference, rather than blindly following the masses.

With over 20 years’ experience of transforming commercial space, Sigma provide a true end-to-end service; from fixtures and consolidation, to construction, projects and M&E. www.sigmagrp.co.uk

Hotelier & Hospitality Design

of Things’ and the current consumer appetite for smart technology, the concept means lighting and temperature can automatically adjust to maintain the optimum environment, while voice commands or the use of an app can control the likes of TVs and sound.

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Literally raising the roof:

At Hilton’s brand new Tower of London bar What do you do when you want to create the latest destination rooftop bar in London, but don’t want your vision to be hampered by the elements?

You turn your outdoor bar into an indoor bar – or an indoor, outdoor bar, if you’re the DoubleTree by Hilton Hotel London – Tower of London.

Jason Eastwood, Managing Director of Canopies UK, reveals how the sky really was the limit when it came to making sure guests can enjoy the iconic views of London from Hilton’s Savage Garden bar, whether it’s day or night, raining or sunny.

Canopies UK were contacted by the hotel’s owner to help transform the former Sky Lounge site on the 12th floor into a 8,870 sq ft, 400 capacity lounge bar, including a feature bar, cocktail lounge, dining areas, private spaces, as well as two large outdoor north and south-facing terraces.

Hotelier & Hospitality Design

Essentially, the project involved making a real statement, which Canopies UK enabled the Hilton to do by helping the hotel make the most of every single square inch of space that was available to them – both inside and out.

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“The north Wildside terrace is a dedicated events space that can be hired for private events and functions, such as weddings, and looks out over many of London’s landmarks, including Tower Bridge, The Gherkin and St Paul’s Cathedral,” explains Jason.

“Being up on the roof, meant that the new bar, particularly the Wildside terrace, was at the mercy of the weather, so we were called upon to install one our Cantabria canopies, which features not one, but six retractable roofs that can be opened and closed independently of each other at the touch of a button. From a design perspective, it’s a real head-turning feature, and from a practical perspective, it enables the terrace

to be quickly and easily transformed from an al fresco summer hotspot into a winter events space for private hire and seasonal pop-ups.”

In addition to the highly stylish and unique retractable waterproof roofs, the canopy also features integrated guttering, LED lighting, heating and a combination of fixed and vertical sliding glass screens that can be retracted in the finer weather and partially or fully closed in cooler, wetter and more changeable weather. Meanwhile, the overall structure has been painted grey so that it seamlessly blends in with the surroundings and the inside is white, which helps make the space feel bright and spacious.

A tall order Working at such a height – 12 storeys up meant that Canopies UK had to overcome several logistical and practical challenges in order to install the canopy, which spans 37 metres in length and stands at almost six metres tall.

A total of 18 crane lifts were used to move the 20,000kg of materials that were needed to build the canopy, from the ground to the top floor within extremely tight parameters.

Due to the site’s central London location, there was limited space for the materials on both the ground level and up on the roof.

“Thanks to our careful planning and logistics and working closely with the hotel and other contractors, we were able to work around these space restrictions,” adds Jason.

Testing times Canopies UK also had to overcome several other challenges that really put their skills to the test during the four-month project, which included increasing the overall height of the 36 metre-long canopy so that it incorporated the terrace steps. This was achieved through a combination of clever design and joining systems and by creating a Perspex-filled arc feature.

And because the building wasn’t totally square with the canopy, Canopies UK made a bespoke GRP system that linked the building and the system neatly together.

While state-of-the-art Hilti scanning tools and bespoke structural calculations were used to fix the actual structure to the existing roof.

The sky’s the limit “Our extensive experience and tried-and-tested processes, particularly our site-specific calculations, all really came into play for this installation,” adds Jason.

“For instance, by scanning the concrete, we were able to create a bespoke fixing method that would cause minimal disruption to the structure. It’s innovative ways of working like this, that also meant the hotel was able to stay fully open and all nearby guest and conference rooms and bar areas could still be used as the Cantabria canopy took shape.

“This project really does prove that the sky’s the limit when it comes to installing one of our canopy systems. We’re extremely proud of this installation, which is testimony to the fact it’s possible to transform your outdoor space into indoor space, no matter how tight space gets or how high up you may be!”

The hotel’s General Manager, Bernadette Gilligan, said: “The canopy on Wildside has been flawlessly designed to accommodate events throughout the year.

“Come rain or shine, guests can enjoy everything from drinks to private events in the space as the retractable canopy - designed and built as bespoke for Savage Garden – means that the terrace can be cosy and covered during winter, and the perfect suntrap come summer.”

Hotelier & Hospitality Design

For more information about Canopies UK, call 01254 777 002, email info@canopiesuk.co.uk or visit www.canopiesuk.co.uk/professional/espana/cantabria/

5

InnuScience takes the lead with its IoT product monitoring system Fast-growing InnuScience believes it is the first cleaning product manufacturer in the UK to launch an Internet of Things (IoT) based product monitoring system.

Its system – Connected Cleaning – works by monitoring product usage, which is then reported on a monthly basis against the budget per site. A key benefit of this system is to allow the proactive management of any deviations from budget that could potentially occur.

Hotelier & Hospitality Design

InnuScience, now an established global leader in commercial cleaning systems based on biotechnology, can achieve the upfront results of strong chemical products by using biological actives – fermentation extracts, enzymes and microbes – to create a residual cleaning action that boosts standards.

24

A router integrated into InnuScience’s dispensing equipment communicates product usage data back to the company via Wi-Fi or 4G. InnuScience is then able to issue simple customer reports in a traffic light format, indicating if product usage is in line with budget. The sophisticated system can also flag up other metrics such as usage diagnostics and empty product warnings.

InnuScience UK, based in Milton Keynes, is the youngest and fastest-growing of the top 15 manufacturers in the country supplying biotechnology-based cleaning products to the Facilities Management, Building, Hospitality and Care Sectors.

InnuScience has established itself as a key leader in biotechnology-based cleaning products. Backed by 27 years of research, InnuScience is at the forefront of shaping eco-friendly cleaning. With an established reputation for effective products and excellent service, InnuScience prides itself on: high performance, being planet conscious, reducing H&S risks, competitive pricing and providing passionate service.

www.innuscience.com

Hotelier & Hospitality Design

Nick Winstone, UK Managing Director of InnuScience, said: “InnuScience is passionate about providing high performance, responsible products that leave lasting impressions, so that you can go green without compromising the quality of your cleaning. Our revolutionary biotechnology products offer superior performance and unrivalled value for money. They are also planet conscious and people friendly.�

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EYE CATCHING LOUNGE FURNITURE

Wobbly tables can be a thing of the past thanks to the patented StableTable technology.

StableTable is a unique patented fully automated solution which is hidden with the pillar of the table base allowing the legs to adjust to uneven surfaces.

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Imagine a Hotel Room...

Imagine you enter a hotel room after a long day of meetings or perhaps a family outing, touring Paris with three kids, grandma and your spouse. Your Apple Watch says you walked twenty thousand steps, you are exhausted and all you want to do is lie down on the bed, plug in your cell, catch up with the news or post the pictures from your day of touring.

This scenario plays out at thousands of hotels around the world everyday. You need power - power to charge your phone, and all of your family member’s phones. Where do you plug in all of these devices? Hopefully, your hotel accommodations have considered the guest’s overwhelming need to charge up.

Hotel stakeholders - property owners, brands and management companies have begun to realize the importance of accessible power for everyone. Along with internet access, convenient charging is THE primary concern of hotel guests. They expect rooms to be fully provisioned with accessible outlets at the nightstand to easily charge their devices.

Now... Imagine you enter a hotel room and there are a few wall sockets, but because you are traveling internationally, your device is incompatible with the available outlets and even worse, you have forgotten your adapter.

You may call the front desk only to be frustrated because they don’t have any extra adapters.

CubieBlue® incorporates Bluetooth® speakers and allows guests to stream their personal music, delivering a pleasing and crisp audio experience. Featuring simple one touch pairing and personal control via guest’s own mobile device, CubieBlue® delivers a truly enhanced guest room listening experience.

Hotels guests travel to and from different parts of the globe. Some guest’s devices require either a UK (Type G) or EU (Schuko) socket. To solve this problem, Brandstand developed the innovative CubieBlueXB, based on the popular CubieBlue® Bluetooth® Alarm Clock. CubieBlueXB offers one of each type of socket - one UK and one EU. This clever solution satisfies guest’s power needs because odds are, European travelers will have one or the other plug type.

In order for hotels to ensure the best customer experience in terms of guest facing power and charging, Brandstand offers a line of alarm clocks for the UK, European and Middle East hospitality markets with a variety of power options including: surge protected, tamper resistant 220V, EU or UK outlets, USB-A ports and Qi wireless charging. Each product makes it easy to charge up multiple devices and offers additional power and charging at the nightstand

The success of CubieBlue® is based on a clear user interface and an alarm clock that does not feel like an afterthought. The unique one knob design of CubieBlue’s alarm clock is well thought out, simple to use and a device that hotel guest’s will actually use! Guests no longer ask the question: “How do I set the alarm?”

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Hotels are in danger of being caught snoozing when it comes to adopting technology to drive sales and build loyalty, as the competition for the valuable food and beverage (F&B) pound hots up.

The high street is stepping up to the plate by extending its offer beyond the bricks and mortar of its premises, with delivery and click & collect options for its customers. And it doesn’t take a genius to work out that for hotels the temptation for their guests to order food from their favourite restaurant brand and have it delivered to their room is a challenge they can’t ignore.

Food has always been a core component of a hotel’s offering.

But hoteliers have treated food and beverage with varying degrees of attention over the years.

However, for those that put in the effort the rewards can be huge. In some luxury hotels, F&B offerings can account for as much as 50% of overall revenues (source: Business

Standard India). And 60% of hotels expect F&B to contribute more to their bottom line in the next three to five years (source: Avendra). But this will only be achieved if they embrace technology that is being adopted by restaurants and consider creative and engaging ways of tempting guests to order room service or book a table in the hotel’s restaurant.

The key question you should be asking, is how tech-ready are you when it comes to delivering the modern, convenient experience that today’s guests expect: • Do you know how much revenue you are losing from your F&B offering?

With the rise in mobile, technology plays a part in encouraging dwell time in the bar and restaurant, with 67% of consumers saying they would spend more if they could order from their smartphone. And for 45% of 18 to 34 year olds, they would be more likely to order room service from the restaurant if they could use their mobile (source: GO Technology

by Zonal and CGA).

• Do you offer hotel guests loyalty scheme and discount offers to entice them to dine with you?

• When did you last review your F&B technology?

Take a couple of minutes to complete our quick interactive checklist to assess if your current service and kitchen capabilities are working for you by visiting zonal.co.uk/hotelfb

8 ways EPOS technology is helping UK restaurants thrive – and stay safe

By Luis De Souza, CEO of NFS Technology Group

T

Hotelier & Hospitality Design

rading continues to be tough this year, as anyone in hospitality can tell you – so it’s just as well technology has been evolving fast to give restaurants, pubs and bars the support they need to succeed.

32

Smart establishments have turned to restaurant management systems to slash costs and reduce waste. They also use it to grow revenue and control their stock, labour and even allergen risk effectively.

Aloha by NFS, our well-regarded EPOS, recently teamed up with Kitchen CUT – a scalable SaaS technology that delivers control over food and beverage operations.

Together, the technologies provide valuable control over areas that go all the way from cost reduction to ingredient selection and allergen warnings.

This means chefs can design menus while keeping within budget, and reveals potential allergens in ingredients, so dishes are controlled to individual ingredient level.

The live information is drawn through to each sub-recipe and dish where the ingredient is used, so allergens are completely traceable.

In addition, serving staff taking orders at tableside using dedicated handheld devices, tablets or

smartphones with Aloha EPOS have access to all the allergen information on Kitchen CUT’s spec sheets and menus.

They send orders direct from handsets straight to the kitchen, for speedy delivery – and they can also take payment at tableside.

1. Transactions: A reliable

restaurant EPOS allows you to ensure all transactions are recorded swiftly and accurately in an easy-to-view format.

2. Stock control: Having an

automated self-depleting stock and inventory management system ensures you have full

recipes and menus is one way to help manage the impact.

7. Customer satisfaction and

loyalty: Competition is getting increasingly fierce in the hospitality business.

Restaurant EPOS makes your customers’ experience effortless, from online reservations and ordering to rapid delivery of their orders and easy payment methods.

This satisfying experience encourages busy and time-strapped customers to come back again. Your system’s data capture means you can design targeted email offers and promotions that will encourage this valuable behaviour.

8. Reporting: Hospitality

You can see at a glance if there are variances so you can take action stock loss is all too common in some hospitality businesses.

3. Ordering: By having a fully-

integrated purchasing system you can save time and reduce ordering inaccuracies. Capturing every invoice and credit note electronically creates better cost control.

4. Waste management: An area

many businesses do not take seriously enough. Technology helps track wastage, spot trends and locate areas where changes need to be made.

Understanding why wastage is happening allows you to take control, make changes and cut waste, whether your aim is financial, ethical or both.

5. Allergens: Customers want

to know about allergens these days, so having an automated system that takes allergen and nutrition data directly from suppliers reduces the risk of an adverse customer reaction.

Automation is important, avoiding human error that could leave your business and customers exposed.

Using technology such as Kitchen CUT to manage allergens makes sure you comply with current legislation.

6. Costing: Technology is the

only way to make sure profit is being accurately controlled and maintained.

For example, you get accurately costed recipes and menus, live pricing links, alerts when menu items are not hitting targeted margins.

Product prices are set to continue rising, so full control with live costed

The restaurant of the future knows one size no longer fits all when it comes to that important and very personal connection.

Diners demand an unprecedentedly individual service that caters just for them – and today’s superevolved EPOS is a platform-of-sale that connect guests easily to your restaurant. * See how restaurant director Andy solves three big issues with technology – watch the video. * Find out more – www.nfs-hospitality.com

Hotelier & Hospitality Design

transparency of stock levels at all times.

businesses are complicated and hard to track, but thankfully EPOS provides comprehensive real-time online reports that provide an end-to-end view so you can plan and make good decisions.

33

Cleaning

Hotelier & Hospitality Design

Interview with Managing Director from Photo-Me International, Elliot Andrews on the latest ‘Revolution’ technology

34

Q)

Q)

Thanks to the different machine models we have on the market we are able to provide a bespoke solution to the hotel/leisure industry. Depending on their needs in terms of machines or their aesthetic needs we can adapt our solution to their environment.

The presence of the ‘Revolution’ technology in the hotel/leisure industry is very prominent throughout Europe where we have received a very strong demand. We’re currently in the process of repeating the same success in the UK market and are working closely with various sectors including the hotel/leisure market to find the best solution for their needs.

How has the ‘Revolution’ technology been designed to help the hotel/leisure sector?

How present is the ‘Revolution’ washing technology internationally?

Cleaning

Q)

What’s Photo-Me’s expansion plans for the ‘Revolution’ technology over the next year?

Since we launched the Revolution Launderette we have seen expansion year after year and are expecting the same success over the next few years. There is a strong demand from both B2B and B2C customers and we are here to answer these demands.

Q)

Are machines suitable for small boutique hotels as well as the major players?

We have a large range of machines that can be adapted to fit in any type of environment. We are working with the major hotel players across Europe to ensure our solution improves their daily operation/efficiency.

Photo-Me International, continue to shake up the market with their ‘Revolution’ technology –laundrettes with economic, commercial, and environmental benefits used in a growing number of sectors including the hotel/ leisure markets to improve their daily operation.

The Revolution Compact and Compact S as operated

by Photo-Me, are ideal for washing large or heavy loads such as duvets, blankets and pillows finishing in a record time of 30 minutes per cycle. The launderette service is the latest innovation in mass washing facilities using a small carbon footprint, helping to reduce water consumption with a built-in eco-friendly washing up liquid pump providing the correct amount per wash to reduce waste. Machines have seen a surge in popularity over the last twelve months with companies under more pressure to improve their green quota to keep stakeholders, investors and customers satisfied.

Q)

How does purchasing the technology work for hotels? Is there a payment scheme in place?

We currently have two options available, either to have the machine on site and obtain a commission or purchase the machine and keep 100% of the revenue. We can also offer a maintenance contract and help customers on the promotion of this service..

Q)

Our team of 150 engineers across the UK visit machines a minimum of once a week to maintain, clean and collect the money (for the revenue-share model). We also have a 7/7 customer service with a 24-hour guaranteed visit from an engineer in case there is an issue with a machine.

Hotelier & Hospitality Design

What maintenance/ upkeep do machines need throughout the year?

35

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Hotelier & Hospitality Design

Website:www.hypnoscontractbeds.com Phone Number: 01332 497111 Email: info@hypnoscontractbeds.com Address: Station Road, Castle Donington, Derby, DE74 2NU

36

Website: www.trago.co.uk Phone Number: 01579321331 Description: Suppliers to Businesses, Contract Quality at Affordable Prices!

Address: Trago Mills, Twowatersfoot, Liskeard, Cornwall, PL14 6HY

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Address: Unit 15 Tresham Road, Orton Southgate, Peterborough, PE2 6SG

Website: www.aspenconcepts.co.uk Phone Number: 01793 647 744 Description:Aspen is one of the UK’s leading interior fit-out & joinery companies, with an outstanding reputation for quality, reliability and workmanship.

Address: Aspen Concepts Ltd, 2273 Dunbeath Road, Elgin Industrial Estate, Swindon, Wiltshire SN2 8EA

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Website: www.evans-textiles.com Phone Number: 0161 274 4147 Description: Create your own bespoke design and print it onto flame retardant fabrics suitable for upholstery, drapery and more. All fabrics meet British Standards and unlike other contract fabrics, Evans offer FREE initial designs.

Address: Helmet Street, Manchester, M1 2NT

Website: www.flexfurn.com Phone Number: +44 (0) 1242 524777 Address: Unit 6, Maida Vale Business Centre, Mead Road, Cheltenham, GL53 7ER

Website: www.stagesystems.co.uk Phone Number: +44 (0)1509 611021 Address: 2 Princes Court, Royal Way Loughborough, LE11 5XR

Website: www.pooldek.co.uk Phone Number: +44 (0)1509 611 021 Email: info@pooldek.co.uk

To feature within as one of our recommended suppliers please call 01843570940 or please email Anthony Field

Hotelier & Hospitality Design

YOUR COMPANY LOGO HERE

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Website: www.eclipse-wallcoverings.co.uk Email: sales@eclipse-wallcoverings.co.uk Contact number: 01942 824 037 Description: Glasstex Essential the most cost effective fibre glass wallcovering ever sold in the UK, with modern minimalistic and classic designs and combining the strength, durability and fire retardancy that gives the ultimate solution to any wall surface.

Address: Eclipse Wallcoverings, Unit 6, Appleton,

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Street, Wigan, WN3 4BZ

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Maintenance from restaurant music systems to boardroom conference facilities / Music curation and licensing for commercial spaces using our powerful music platform powered by Napster technology.

Hotelier & Hospitality Design

Address: Bidwell House, Eastwood Place, Eversley, Hampshire, RG27 0PN

38

Website: www.hel-o.co.uk Phone Number: +44 (0)1284 772400 Email: sales@hel-o.co.uk Address: Unit 2 Middleton Business Park, Middleton Way, Fen Drayton, CB24 4SU

Description: Helo Childcare Products is a true specialist supplier of Infant High Chairs for Hospitality environments throughout UK and Europe. Offering a variety of design, colour and budget to suit your venue, endorsed with the latest BS EN 14988: 2017 Standard and available for next day delivery. A simple choice for looking after your future generation of happy customers.

Website: trade.justingredients.co.uk Contact number: 01291 635525 Description: JustIngredients Trade offer the UK’s widest online range of dried herbs, spices, botanicals, wholefoods and more. We are proud to work with many different types of businesses from restaurants, bakeries, hotels and distilleries to equine, craft and cosmetic companies with always on hand to support..

Address: Basepoint, Riverside Court, Beaufort Park Way, Chepstow, Monmouthshire, NP16 5UH

Website: www.contractfurniture.co.uk Phone Number: 0115 965 9030 Email: info@contractfurniture.co.uk Address: Contract House, Little Tennis Street South, Nottingham NG2 4EU

Description: Nottingham-based Contract Furniture Group is one of the leading trade only distributors of quality furniture, specifically designed for the UK contract and retail market.

With over 20 years of experience providing commercial furniture to restaurants, hotels, pub trades, bars and leisure industries, the company prides itself for the superior quality and affordable prices of its products and services.

Groupe GM Partners with Parisian Chic Icon Ines de la Fressange nes de La Fressange, fashion icon, model and muse of Karl Lagerfeld at Chanel, has walked international runways for all the most luxurious fashion houses.

Chosen to be the new Marianne, the symbol of the French Republic, Ines has evolved to become the quintessential Parisian woman. Her book “Parisian Chic” (“La Parisienne” in French) was published in 17 languages and sold over 1 million copies. Now an iconic book, it confirms that Ines de la Fressange is THE reference for the 21st century Parisian woman. Ines personifies the “Parisian style” and this is embodied in her brand.

Laurent Marchand, President of Groupe GM, commented: “We are thrilled about this new collaboration with Ines de la Fressange. Representing French elegance to perfection, we think this amenity collection is a superb fit for the luxury hotels that we work with. This

new partnership marks another step in our commitment to bringing high-quality French products to hotels worldwide.”

Viewing this line as a tribute to Parisians, whom she loves and finds inspiring, Ines has strived to make it as elegant as possible. Its simple yet chic packaging remains true to her French heritage.

The collection offers a wide range of amenities, including shampoo, conditioner, shower gel and body lotion, both in 40ml bottles and in 300ml Eco-pump dispensers. The line also boasts soap in 30 and 50g sizes. The formulas, with their delicate notes of almond, white flowers and musk, are made with ingredients that are between 96 and 98% of natural origin.

Discover all the brands offered by Groupe GM at: www.groupegm.com

Hotelier & Hospitality Design

I

Leading international amenities provider Groupe GM has revealed its new partnership with Ines de la Fressange Paris with the creation of a specially tailored amenity line to be made available worldwide thanks to Groupe GM’s extensive distribution network.

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Call now on

01733 302704 CK ReCirc™ Recirculation Units CK ReCirc™ units work as a normal Commercial Kitchen Extract System without the requirement of any external ducting.

Approvals • Westminster City Council Approved

• Environmental & Occupational Hygiene Tested

• Complies to DW172 & BESA

• Certified by Independent ISO 17025 UKAS accredited testing laboratory.

• In line with HSE including HSG173 Monitoring strategies for toxic substances

Suitable Locations • Airports

• Shopping Centres

• Coffee Bars

• Temporary Catering Canteens

• Restaurants

• Listed buildings with Planning Restrictions

• Pubs / Bars

• Can be easily dismantled and re-located.

• Cafés

Approved alternative to high level kitchen extract, Reduce fire risk, Flexible locations, Emissions control • Designed to accommodate multiple pieces of electrical equipment.

• No ducting to atmosphere is required.

• For use with electrical appliances only.

• Quick and simple to install.

• Free-standing self-contained recirculation unit to increase capacity.

• Air movement up to 2.5m3 per second

• Four stage filtration process to remove grease, fine particulate, smoke and odours.

• Variable fan speed.

“If you think it is expensive to hire a professional” Wait and see how much it costs to hire an amateur

ckdirect.co.uk

Sell the Room Everything you need: LIVING | DINING

UPHOLSTERY | CABINET | BEDS | INTERIOR ACCESSORIES

LIGHTING | FLOORING | FABRICS | SOFT FURNISHINGS

Register now at januaryfurnitureshow.com

Groupe GM announces first collaboration with skincare experts Perricone MD

Perricone MD was created by Dr. Nicholas Perricone with the vision of empowering the most discerning of consumers to improve their skin from the inside and out. Dr. Perricone is a world-renowned healthy aging expert, award-winning inventor, and author of multiple New York Times best sellers.

A board-certified dermatologist and nutrition specialist, Dr. Perricone leveraged 15 years of research to develop solutions that keep skin and bodies healthy and youthful looking. Now and for more than two decades, Perricone MD has been a holistic, three-tier skincare and wellness system consisting of anti-inflammatory diet, essential dietary supplements and potent topical skincare solutions backed by powerful ingredients.

Recognized by experts for these ground-breaking products made with the most potent ingredients, Perricone MD is an industry favorite and has received some of the most prestigious awards including the Oprah O-Wards, Allure Best of Beauty, Marie Claire, Martha Stewart Weddings, and Shape.

In collaboration with Groupe GM, Perricone MD’s new and exclusive line of luxury amenities will be available in 4 and 5-star hotels around the world, adding to Groupe GM’s extensive selection of signature ranges.

“We are very excited to launch our new collaboration with Perricone MD. Dr. Perricone and his team are trailblazers in their industry, and it is an honor for us to add this collection to our portfolio of indulgent amenities”, says Laurent Marchand, President of Groupe GM. “This collection’s dedication to the promotion of healthy living and aging fits perfectly within our philosophy at Groupe GM. We look forward to a fruitful three-way relationship between ourselves, Perricone MD and of course, our customers.”

The Perricone MD amenity collection includes a wide variety of products with a luxurious, apothecary design and is enriched with Vitamin B5 and Vitamin E. The products are all formulated with a floral leathery fragrance that features geranium. 96% of the ingredients used in this range are of natural origin.

The new collection features three 50ml bottles of shampoo, conditioner, shower gel, and a 40 ml tube of body lotion. The range also includes perfumed soaps available in 30 and 50g., Eco-pump 300ml, hair and body gel, liquid soap, hand and body balm.

Discover all the brands offered by Groupe GM at: http://www.groupegm.com

Hotelier & Hospitality Design

Groupe GM, a leading international player in the hotel amenity industry, has announced a new partnership with prestigious anti-aging skincare experts Perricone MD. This new line of amenities features unique ingredients and technologies based on over 30 years of clinical and scientific research..

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Commercial content

Above: Iotti Centimetro A new fully customisable concept that showcases Novellini style and practicality. The frame can be combined with the other elements for a standout look.

Frame New from Novellini, the Frame accessories are made to give stunning accents and touches of design to a series of products. They are available on the Kuadra H glass enclosure (pictured), Divina baths and on Iotti furniture.

In the frame: Novellini returns to Sleep & Eat For the second year in a row, Novellini will be exhibiting at the annual Sleep & Eat event at Olympia London from 19 - 20 November.

HAvINg rECENtLy LAuNCHED a wealth of new products in the UK, the Italian bathroom specialist is welcoming visitors to its stand at the event, where the new Frame collection of bathroom accessories will be on display.

Working alongside architects and designers, Novellini creates beautiful and functional bathrooms that complement the home, helping to design tranquil spaces that promote well-being within the home. Based in Italy, the brand is an independent producer and manufacturer of shower enclosures, wetrooms, shower trays, steam saunas, baths, whirlpools and bathroom furniture. In the last decade, Novellini has made significant investments into environmentally friendly manufacturing processes. With the future in mind, the bathroom specialist continues to strive towards ever more sustainable, holistic production and distribution methods. Novellini is available nationwide through its chosen merchant partners and retailers, but also welcomes designers and architects to explore its inspirational collections.

You can visit the Novellini team at stand E14 on the ground floor at Sleep & Eat (Olympia London) from 19 - 20 November.

Above: Divina Divina is not just an elegant, refined bathtub. It is an exclusive statement piece capable of radically transforming the bathroom, giving it an edgy look thanks to the new frame system.

Contact To find out more about Novellini’s new products you can contact us directly.

Info-uk@novellini.com 01727 229922 novellini.co.uk

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Partridge Ve ntilation specialise in Commercial Kitchen Venti lation System s.

Industry News - Shows & events - Interior design - Catering equipment - Epos - Technology - Bedding & Linen - Bathrooms - Design & refit - Wines & spirits - Lighting & lighting designs - Design & Refurbishments - Uniforms & workwear - Business matters - Security - Outdoor hospitality

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Milk Leisure, the UK’s leading bespoke thermal experience designers and manufacturers, develop leisure and wellness environments tailored exactly to their clients’ needs. Specialists in the design, development and creation of residential and commercial spa and wellness facilities. Milk Leisure believe that the key to their success lies in creativity and a critical eye for detail. They strive to secure customer loyalty by delivering professionalism, seeking excellence in everything they do and through the delivery of their unique projects.

Avalon Well-being Centre

Hotelier & Hospitality Design

Broughton Hall Estate, Skipton, Yorkshire

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One of the most recent projects undertaken

by Milk is a bespoke sauna and steam room installation at Broughton Hall Estate, creating the design and fabrication of a truly unique project. From an initial customer brief we delivered the design concept through to detailed production and fabrication drawings, material sourcing and fabrication. All in-house processes that led to the creation of a truly unique thermal experience.

The sauna created for this installation was manufactured within Milks workshop and was created as a result of the complicated assembly of laminated timber elements.

These elements were then CNC’d to form the 148 individual components required to form this unique sauna cabin. The prime grade Hemlock Timber used for this installation was sealed and protected against the rigors of operation by applying 3 coats of Supi Sauna Wax, a product

by Tikkurila. A Milk designed circular feature ceiling light was installed mirroring the corporate image of the wellness facility, casting a wonderful light across the curved interior of this sauna. The fluid interior space is complimented by the installation of a Harvia Globe sauna heater.

The steam room installation was created in partnership with Wedi Systems UK Ltd, made up of 28 individually formed segments, these were bonded together, sealed and vapour-proofed, ensuring a durable substrate for the Christian Botteganove mosaic tiling. As ever for Milk these mosaics were installed by the uniquely talented Sharon Taylor of Viva Tiling. The hand crafted ceiling light to match that of the sauna but to cater for the specific thermal requirements of the steam cabin, again reflecting the Avalons corporate symbol, compliments the lustrous lines of the steam room interior and that of the sauna heater.

“Milk are exceptionally proud of this installation, it’s a very real reflection of our design and manufacturing ambitions and the inhouse artisan skills we can bring to bear”.

To find out more about Milk Leisures services, email info@milkleisure.co.uk, call 0161 343 7100, or visit www.milkleisure.co.uk for more information.

Hotelier & Hospitality Design

- Robert Merrick, Managing Director of Milk Leisure.

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Editor’s Choice

“The art of mixing” Tarkett’s iD Mixonomi collection, created for Architects and Designers, is a modular vinyl tile collection that introduces a customizable element to LVT.

F

rom the mono-shape flooring layout to more elaborate compositions, the collection has been designed to play with colours and shapes to take the customer experience to the next level. iD Mixonomi was recognised and honoured with the Red Dot Award: Product Design in April 2017.

Built upon the principle of combining colours and shapes, iD Mixonomi is an intuitive tool to enable the tailoring of flooring compositions from timeless patterns to the most vibrant collages.

Hotelier & Hospitality Design

Inspired by the iconic hexagon, the iD Mixonomi range features

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11 compatible geometric shapes and sizes which may be combined in a multitude of layouts. A striking palette of 34 colours has been created around a central colour theme of bold shades, deep complementary hues and metallic highlights.

In June 2019, this collection was once again recognised and won the MetropolisLikes and HiP awards for Hospitality flooring at the NeoCon Awards in Chicago.

To learn more about our hospitality collections, go to professionals.tarkett.co.uk or contact us at uksales@tarkett.com.

Follow us on Twitter for the latest news @TarkettUK

iD Mixonomi LVT TILES

The art of mixing

Hotelier & Hospitality Design