Restaurant Update - September 2018

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The latest news, products and services from the restaurant industry, for the restaurant industry July 2018

Retractable Canopies, perfect for restaurants, bars and hotels. Provide your customers with a comfortable environment in all weathers

The White Horse, Dorking A cosy hotel in a charming town.

Create a luxury look without blowing the budget

Alexander Rose debuts the stunning “Fresco” dining collection for 2019

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lexander Rose is delighted to be launching a brand new collection of dining options for 2019, with its own unique blend of comfort and practicality.

Simply titled “Fresco”, the range is crafted from powdercoated aluminium frames which are then matched with a range of tops either in premium Roble wood, durable HPL or with a slatted aluminium finish.

Combining outstanding design with the very best in modern materials, Fresco offers a myriad of options to ensure the perfect fit for any outdoor dining area. Chairs are available in solid or sling varieties, and the stackable armchairs come with premium Roble armrests as standard.

01444 258 928

sales@alexander-rose.co.uk

The low maintenance requirement of the aluminium makes this the perfect collection for the commercial environment and the sleek good looks and choice of table tops mean Fresco is sure to be a popular choice for cafes, restaurants and bars across the UK. Fresco, along with many other exciting new products, is available to order with immediate delivery from stock at Alexander Rose’s substantial UK warehouse located in the heart of Sussex.

For more information on Alexander Rose’s extensive range of commercial furniture in wood, metal or weave, visit their website at www.alexander-rose.co.uk/commercial-furniture

www.facebook.com/alexanderrosefurniture

www.alexander-rose.co.uk/commercial

Image: The White Horse p16

September 2018

4 Industry News 18 The Restaurant Show Preview 32 Restaurant & Bar Tech Live Preview

42 Restuarant & Takeaway Innovation Expo Preview

50 Restaurant & Bar Design Show Preview

66 Recommended Suppliers www.restaurant-update.co.uk

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Provisioners restaurant to open in November

Jonathan and Ali Recanti announce their first Farmer J restaurant and soft launch

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n Monday 3rd September, Farmer J is opening its first restaurant on King William Street, London Bridge.

Known for bringing the best of the fields to the City, Farmer J will throw open the doors all day long and into the night, with dishes influenced by the Mediterranean and beyond.

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n November 2018, Provisioners will open in Tower Bridge; the new restaurant in boutique-style hotel The Dixon. A relaxed, stylish and welcoming space, Provisioners is the latest project by Clive Watson of Blixen, Lorne and previously of Village East, The Garrison and Riding House Café.

In partnership with The Dixon hotel, Provisioners takes references from SE1 and the area’s cultural heritage.

Designed by twenty2degrees, the interior is inspired by modern design movements, artists’ homes and European cafe culture. With a nod to the Bauhaus era, functional design creates a casual and inviting space where all visitors will feel at home.

Named after John Dixon Butler – the architect who originally constructed the building in 1905 as a Magistrates’ Court and police station – the hotel showcases a passion for art throughout the guest rooms and public spaces. Redeveloped by Dominvs Group, all areas of The Dixon will be transformed in uncompromising style that cleverly walks the line between old and new.

A varied, accessible European all-day menu will provide fresh, uncomplicated and comforting food available throughout the day and well into the evening. Versatile with two distinct offerings, Provisioners’ adjoining cafe will project an Italian vibe, with signature coffee blends roasted in-house, cakes and toasted sandwiches by day, before turning into a wine, aperitivo and charcuterie bar in the evening.

Clive Watson comments: “Provisioners will be a place where you have everything you need to help you relax, unwind and refuel, whatever your mood. We’d like to be a bustling hotel and neighbourhood restaurant offering intuitive and natural hospitality tailored to each guest’s needs – we are all different after all; I hope you’ll want to eat, drink and hang out here all the time.”

The Dixon will join Autograph Collection Hotels; Dominvs Group’s first Marriott branded property. Jay Ahluwalia – Dominvs Director – comments: “We are delighted to be working with Clive Watson on the launch of Provisioners, as we move towards introducing this vibrant, eclectic and varied offering to the area.”

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Farmer J Fieldtrays and Redemption Roaster speciality coffees will kick things off for early risers and continue throughout the day for lunch. As the evening draws in, the spherical pendant lights will be dimmed in the modern, urban, copper-accented space, offset by greenery and velvet seating, while old school tunes play and cocktails are served from the timber and tile-cladded bar.

Small plates will lend themselves to a quick bite at the bar or individual starters such as Green chermoula chicken skewers and Laffa bags for dipping into the signature Chilli Plate. More substantial dishes will include aromatic Grilled lime leaf prawns, Roast beef with tomato tartare and Whole roasted celeriac, with other options from the field including Freekeh herb salad with goat’s yoghurt, Roast beets with crème fraiche and the ultimate Veggie burger. To wash it all down, cocktails feature the Chilli Tequila Sour, Gin Rhubarb Fizz and Peachy Old Fashioned, perfect for unwinding after a long hard day, with lager, ale and kombucha all poured on tap.

Weekend brunch will see The Shak, an authentic spicy shakshuka to share, a Sunday spatchcock, Bagel deli plate and BYO Field bowls, with options from Sesame spiced tofu, Miso chicken and Raw ponzu salmon, as well as Banana French toast with tahini and a variety of Avos on toast. Smoothies blitzed on request including the Hale Kale with coconut water, pineapple, apple, kale, ginger and lemon, and the Nut Buster with almond milk, almond butter, peanut butter, tahini and date syrup, while Harissa Bloody Marys are there to start off the weekend with a kick.

Farmer J founder Jonathan Recanati says, “It’s time for Farmer J to plough the next field, so we’re looking forward to opening our first restaurant at King William Street for dinner and cocktails, as well as relaxed weekend brunches. Most importantly, our ethos will remain the same: respecting our fantastic produce, and cooking real food with sustainable, seasonal ingredients.”

Popular British steak restaurant to open in London Hayes

Beefeater, Britain’s best-known steak restaurant, is set to open a new restaurant in London Hayes this Friday.

Within close proximity to Heathrow Airport, the new Beefeater restaurant, located on Millington Road, will offer a new dining experience for local residents and those travelling to and from the airport.

Tom Moir, Head of Marketing at Whitbread, said: “The Beefeater brand is known for serving great steaks and grills to the people of Britain for over 40 years and is a popular choice with diners across the country. We’re confident that this latest addition to the Beefeater family will become the go-to place for locals and tourists to enjoy juicy steaks, grills and delicious burgers.

as traditional house favourites, burgers and grills and alternative dishes including scallops and chocolate churros sundae. With its close proximity to the Premier Inn, it gives hotel guests a convenient place to eat whilst also offering quality food and a casual dining experience.

Jenna Hammond, General Manager of the Gloucester Quays Beefeater, said: “We’re really looking forward to the opening of this new Beefeater. It is not only a friendly place for friends and family to get together but it also presents an opportunity for employment in the local area.”

“Regular customers will be familiar with the Beefeater brand but over the past few years, we have undergone a major revamp both in terms of our interior design and our menu offering. We’re delighted to be providing a brand-new dining experience that is both modern and welcoming for guests.”

The menu provides extensive choice to suit everybody, with a variety of steak cuts from flat-iron to fillet, as well

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New Opening: Caffe Concerto – Leading the way in luxury dining Voted No.1 as the UK’s fastest growing food retailer by Real Business, Caffe Concerto is proudly blazing a trail through London’s dining scene by opening another branch located in Westfield White City.

The new branch, The Grand by Concerto will take its place alongside luxury brands such as Yves Saint Laurent, Louis Vuitton and Gucci, offering welcome refreshment to busy shoppers in Caffe Concerto’s inimitable elegance and sophisticated style.

Mr Borjak, the Director says “This is a very exciting time for Caffe Concerto, in this difficult environment for food retailers, we remain ever popular with diners; not only amongst our loyal customer’s, but we are proving a popular choice for new guests who are looking for luxury dining, with excellent service and food that

is exceptional, we’re happy that our patronsrecognise the quality” A varied, accessible European all-day menu will provide fresh and comforting food available throughout the day and well into the evening, not only that, but lovers of Caffe Concerto’s cakes will be able to indulge their sweet tooth with an array of patisserie and tortes.

Mr Al-Hajar, the Managing Director says “We are happy to provide another great dining destination, offering a space for people to relax, dine, drink and spend time together. One of the greatest pleasures in life is excellent food, and enjoying it in good company with unparalleled service is what Caffe Concerto stands for”

Brick House Bakery launches sourdough brunch This August, Brick House, the awardwinning bakery specialising in San Francisco-style sourdough loaves, will launch a weekend brunch at their warehouse style East Dulwich and Peckham Rye bakeries.

When founders Fergus and Sharmin Jackson discovered their love of bread in 2011, they swapped their careers in advertising and production for a new life, training at the San Francisco Baking Institute. On their return to London, they brought with them the recipe for the crusty, chewy, slow fermented bread that is a West Coast staple, opening Brick House in 2012.

The new brunch menu centres around the sourdough loaves that have been at the heart of their bakeries, and supplied to some of London’s best restaurants, ever since.

Early birds can kick things off from 8am in East Dulwich and 9am in Peckham Rye with a freshly-brewed Square Mile

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coffee, before taking their pick from a line-up of delicious brunch dishes, many incorporating a slice or two of Brick House’s famous breads. There’s sourdough ‘Migas’, a Spanish twist on fried bread served with chorizo, braised peppers and a fried egg; Toasted brioche, which comes with lemon marscapone and roasted peaches and Smoked haddock with spiced potatoes, soft-boiled egg and curry leaf yoghurt. There’s also a choice of in-house toasts and pastries, including raisin and walnut sourdough toast with butter and seasonal Brick House jam, a chilli & cheddar cornbread muffin with a surprise egg inside, or for those with a sweet tooth, Brick House’s signature morning buns which come spiked with a choice of cinnamon or citrus sugar. To sip, Brick House will pour a selection of Daily Dose cold pressed juices, Jarr Kombucha, and an immune systemsaving Moju Ginger Booster, or guests can get the party started with a spicy

bloody Mary or bottle of Terra Serena Prosecco.

“When I was working in advertising, I would come home each night and head straight to the kitchen to bake,” says Fergus. “After a few years I realised that it had become a bit of an obsession, so we moved across the pond to the home of sourdough to learn the craft. We’d have the weekends off so we would use this time to trawl San Francisco in search of the very best bread, which was often a key part of brunch.” Sharmin adds, “Bread is at the heart of everything we do at Brick House, so our handmade loaves are the key ingredient for our new brunch dishes. For us, good food and good bread go hand in hand.”

Spine

Front side of blade

Tip

Cutting edge Blade tip Heel

Bevel angle (angle of blade penetration into food)

“A good knife is an essential part of a quality dining experience” – Simon Gueller, Michelin Star Chef and Owner of The Box Tree Restaurant, Ilkley.

Any quality knife should be made with a separate blade and handle. This is so the blade can be forged in martensitic stainless steel, a special quality steel specifically made for blades, containing a higher level of carbon so the blade can have, and retain a superior cutting edge.

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ll imported knives these days are one piece or monobloc knives with completely out of balance heavy handles, but more importantly inferior quality blades. Monobloc knife blades are rolled and stamped out of the same quality stainless steel as the handles and at very best this can only be 18/10 or 13/0 steel. This grade of stainless cannot be sharpened, so they put a thin serrate in the blade which at best can only tear the meat apart.

“Then sadly Customers complain about the quality of a restaurant’s meat instead of blaming the real reason – an inferior quality knife” says Chris Hudson MBE – Team Principal of Tricketts of Sheffield (part of Chimo Holdings).

Tricketts have been manufacturing quality cutlery especially knives for the hospitality and catering industry, since 1880. That 138 years’ experience enables them

to produce a wide range of top quality knives, all with martensitic steel blades that simply slice through meat which adds to that special dining experience.

Their team of highly skilled craftsmen are dedicated to the traditional standards which made Sheffield world renowned. Their eye for detail ensures knife blades are properly ground, polished, whet/sharpened by hand to ensure the perfect cut time after time. Each knife is individually finished to ensure they meet the highest standard of table cutlery so they can carry the signature mark ‘Tricketts of Sheffield’.

If you need better quality knives then contact Tricketts of Sheffield to discuss your specific requirements. As manufacturers rather than importers, they can usually manufacture to bespoke needs.

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Dekton by Cosentino Cho Restaurant and Cookery Sc ®

Project: The Woodspeen Restaurant and Cookery School Location: Berkshire, UK Project end date: October 2017 Duration of Project: 3 months (for Cookery School refurb) Original Architect for Restaurant and Cookery School: Softroom www.softroom.com Kitchen Designer for Cookery School Refurbishment: Snugg Kitchens www.snugkitchens.co.uk Builder: Donovans Construction www.donovanconstruction.co.uk Application: Restaurant Pass and Cookery School Worktops Material: Dekton® Colour: Danae Thickness: 20mm Quantity: 5m2 Application: Cookery School Worktops Material: Dekton® Colour: Trilium Thickness: 20mm Quantity: 45m2 The revolutionary ultra-compact surface, Dekton® by Cosentino has once again proven to be the surface of choice for professional chefs, with its recent specification by internationally acclaimed Michelin star chef, John Campbell for his restaurant and cookery school, The Woodspeen.

Situated in the beautiful West Berkshire countryside near Newbury, The Woodspeen Restaurant was built on the plot of a once thriving local pub that had been left in a state of disrepair. Over a 12 month build period, the new building came to life, keeping the shell of the original pub but adding a large extension to the rear to create a bright, airy restaurant with fantastic views of the rolling countryside.

During the original renovation, Dekton® in the colour Danae had previously been chosen for the restaurant’s open pass, designed to add a touch of theatre to guests who are able to see the inner workings of the kitchen from the restaurant. Campbell wanted to steer away from the austere nature of standard stainless steel tops often found in professional kitchens to create a link between the kitchen and onlooking diners, and so Dekton® offered both a beautiful and practical design solution for the pass. As Campbell explains, “Pans, plates and extremely hot utensils are used on the pass each and every day so it’s important that the surface is able to cope with the heat, which Dekton® does brilliantly.”

This initial introduction to the ultra-compact surface led Campbell to specify it once again when embarking on the recent

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refurbishment of The Woodspeen Cookery School, citing how impressed he was with the surface’s durability as one of the core reasons.

“The top in the restaurant is over three and half years old, but still looks just as good as when it was put in - hence why Dekton® was the obvious choice in the Cookery School. It looks good, it feels good, but importantly it gives us all the benefits required.”

Located just yards away from the main restaurant, the Cookery School is open to both professional chefs for intense training days and enthusiastic home cooks enjoying the various different courses on offer. Campbell wanted the space’s new design to bridge the gap between a commercial and domestic kitchen, ensuring that all students felt at home in the space, however it was also key that the material specified for the tops would be robust enough to cope with intense daily use. Having

osen for Renowned chool, The Woodspeen

already seen Dekton®’s high resistance to heat, scratches and stains in action on the restaurant’s pass, Campbell was assured it would be more than up to the job, whilst offering additional benefits for the particular skills taught in the school.

“Perfect for the Cookery School, Dekton® remains the same temperature as the room, unlike marble and granite surfaces which can be at a much lower temperature to their environment. When we are teaching students to make bread for example, we can turn out the dough straight onto the surface as it’s very tactile, smooth and a pleasure to work on.”

Previously used in the restaurant pass, Dekton® Danae was selected again for two worktops in the cookery school, creating contrast and giving the centre of the space a feeling of spaciousness due to its lighter hue. Selected for the remaining worktops and splashbacks in the Cookery School, the award-winning Dekton® Trilium, part of the Industrial Collection, immediately stood out as the obvious

choice for Campbell. “Trilium, wow, amazing. What the whole restaurant and the cookery school is all about is natural woods, materials, coppers, bronzes and brick so this design really complements the dark colours and metallic elements and was the obvious choice here.

For me, the Dekton® tops really create the visual wow factor in this kitchen.”

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26 years a Market Leader - Now the Market Innovator INDIGO AWNINGS LTD

a market leader in providing commercial grade outdoor shading solutions for the past 26 years, have built up an impressive client base covering the major Hotel, Pub and Restaurant chains as well as some Britain’s most iconic landmark sites e.g. The Westfield Shopping Centre, Butler’s Wharf, Lord’s Cricket Ground and a recent major contract, of which we are very proud, we were the key Supplier to the London 2012 Olympics and later the 2015 Rugby World Cup. Indigo Awnings Founder and M.D, Trevor Ruddle comments: “Over recent months I’m hearing from our big Clients that despite the Brexit uncertainty, the market and thus confidence remains strong. However, in the same breath those clients are saying they must focus on squeezing every last penny from their sites to maximize the return on investment (ROI).

“This got us thinking: in our experience the outside/alfresco space on a site, often receives the least attention when it comes to planning and design while it should, we believe, be seen as a significant profit centre and this is where we come in.

Indigo supplies and installs all items including awnings, fixed structures with glazed or folding roofs, parasols all with optional heating, lighting and screening, etc. all of which can be customized to match with any brand or outlet. In addition, all items are now available on a no deposit leasing scheme.

Company Tel: 01352 751889 Email: enquiries@indigoawnings.co.uk Website: www.indigoawnings.co.uk

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C

ranes Drinks was developed by co-founders and identical twin brothers Ben and Dan Ritsema in 2012. Within the company’s portfolio is a delicious range of refreshing fruit ciders, brewed with the finest cranberries, alongside apples, giving a fresh, crisp taste. Cranes Ciders are naturally light, utilising the sweetness of the fruit and have 30% fewer calories compared to brand leaders. They are currently available in three tantalising flavours; Blueberries & Apples, Cranberries & Limes and Raspberries & Pomegranates. Cranes Drinks also creates a Cranberry & Blood Orange Liqueur, which is not only delicious neat but perfect for creating a variety of cocktails and upgrading a glass of Prosecco.

Cranes Ciders Cider was amongst the fastest growing category last year and crafted fruit ciders were at the forefront. Changing consumer trends show that as a nation we are prepared to pay more for a great taste, particularly when it comes to fruity innovative flavours and quality ingredients. Cranes Ciders were ahead of the curve within the fruit cider category, creating a delicious range of naturally light ciders, made from premium super-fruit ingredients.

“Consumer tastes are becoming more sophisticated, with a higher demand for quality, ethical and natural ingredient sourcing than ever before. With a huge reduction in sugar consumption, we saw a gap in the market for an innovative, naturally-light cider, brewed to utilise the natural sweetness of super-fruits.”

Daniel Ritsema, Co-Founder of Cranes Drinks LTD.

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CRANES DRINKS L

S LTD

Brewed with the finest cranberries, alongside apples and additional super-fruits such as blueberries and pomegranates, Cranes Ciders have 30% fewer calories compared to brand leaders.

“It is important to create products that aren’t substitutable and have a strong USP. At Cranes Drinks, we have worked relentlessly to create a range of delicious fruit ciders, made from quality, natural ingredients that stand out against anything else available on the market.”

Ben Ritsema, Co-Founder of Cranes Drinks LTD. Cranes Ciders are currently available in three tantalising flavours; Blueberries & Apples, Cranberries & Limes and Raspberries & Pomegranates and are available nationally in Asda, garden centres and bars & pubs across the country.

Cranes Cranberry & Blood Orange Liqueur Cranes Drinks also produces a delicious Cranberry & Blood Orange Liqueur. Made from the highest quality cranberries and infused with natural blood orange juices, Cranes Liqueur is a mixologist must have. This versatile on-trend liqueur is perfect for both pimping a glass of Prosecco, the Cranbellini, and shaking up traditional cocktails such as the Cosmopolitan. At 17% volume and perfectly balanced, Cranes Liqueur is also delicious neat and ideal for creating warming mulled wine.

Cranes Liqueur was developed by the co-founders Ben and Dan, alongside one of the UK’s top mixologists. Created in Cambridgeshire, this multi award-winning smooth liqueur, is made from natural ingredients, with over 115 cranberries going into each 50cl bottle.

Cranes Liqueur has recently been awarded silver in the prestigious International Wine & Spirit Competition, for exceptional quality and taste. The International Wine & Spirit Competition is one of the most respected wine and spirit competitions in the world and a fantastic achievement and winning silver is a fantastic achievement for homegrown, British company Cranes Drinks.

The world-renowned International Wine & Spirit Competition involves rigorous product review and analysis, including intense double-blind taste-testing by panels of judges who are internationally acclaimed in their fields. Cranes Liqueur stood out against global brands for its exceptional quality and taste.

This is not the first award for Cranes Liqueur, receiving Gold in The Liqueur Masters competition in 2017. The Liqueur Masters competition rewards the finest liqueur brands in the world, chaired by The Spirits Business and judged by a panel of leading spirit specialists, through strict blind taste-tasting.

Cranes Liqueur is available at a host of farms shops, garden centres, bars and pubs across the UK, as well as online at: www.drinkcranes.co.uk.

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Create a luxury look without blowing the budget

14 PAGE Visit www.cultfurniture.com to see more of their collection or call 02080237299

If there’s one material that brings the story of your interior to life, it’s velvet.

Like no other material, velvet can instantly transform a room and bake a deep luxurious into any setting.

Perhaps the best thing about velvet is how little you need to make a difference. In most interiors, a little bit of velvet will go a long way.

Velvet can fill a formerly drab room with vibrancy and will add an extra dimension to an already lively room when combined with fur or silk.

Whether it’s a single pillow or a row of upholstered seats, velvet will radiate an intimate intensity. The key with velvet, however, is to not overdo it - admittedly difficult, especially with Cult Furniture’s range of velvet upholstery.

Though it brings an expensive look to an interior, it doesn’t have to be expensive. The most simple and cheapest way to bring this rich look into the interior is by adding it as a detail. This could be velvet barstools like the Noa range lined up against a bar or by having a single velvet accent chair in the entryway.

Velvet is often juxtaposed against different furniture, for example, place a blossom pink Paloma footrest against a neutral armchair to create a look that’s undeniably chic. The look not only works against different colours but textures too, especially fabric upholstery or dark wood finishes.

Mixing velvet with other fabrics and materials is a great way to keep an

interior feeling fresh and current.

To balance the intensity of rich velvet colours, make everything else around it light and airy. This will allow the velvet to make it’s signature eyecatching pop without overwhelming guests, consider velvet as a bold necktie that adds an extra level of style to a perfectly tailored suit. If the entire suit was bold, then the tie would wash in and not make the desired statement.

This is true for interiors, velvet will not fill a room with richness if everything else is velvet too.

Though only a small amount is needed to create a radical difference, you can’t afford to play it safe. The jewel-like colours demand attention and ooze glamour, the material is screaming to make a statement. If you’re looking to make a statement then look no further than the Heather bar stool, in a deep plum purple it’s destined to stand out.

To really show your intent, choose to get the stool with brass legs. The colour combination of this stool will empower wherever it’s placed with a warming royal intensity and invoke the grandeur of old world restaurants.

Not all velvet is out to make a glamorous statement however, velvet can also be used to create a luxe laidback feel to an interior. Lined against exposed brick, velvet chairs such as the Primrose line can add an edge to the room and give of poker room vibes. The warmth and softness

of the velvet will counterbalance dark wood finishes, giving a velvet chair in such surroundings a highly charismatic appeal.

Velvet is also the perfect option for adding an air of sophistication to a room. The Lola range of dining chairs adds a high-end mid-century feel to a room, complete with gold capped legs for added finesse.

As we’ve shown you, when used sparingly and purposefully velvet can make the right statement to any interior. From using blossom pink footrests in a chic lounge to onyx black accent chairs in a high end bar, you can use velvet to set the scene of your interior perfectly.

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The

When you’re looking for a cosy hotel in a charming town look no further.

Surrounded by shops, pubs and restaurants this is a great place to escape for the night.

White Horse Dorking

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Located in the heart of Dorking, lies the newly refurbished The White Horse. With a variety of different rooms and suites along with the magnificent restaurant and bar area there is nowhere better to spend the night.

Upon walking into the venue you are greeted by a classy lounge area with a burning log fire situated in an olden day fireplace giving it that extra homely feeling, draped in class and met with the fantastic staff that elevate the hotel to an unrivalled level. To have such a personal service making you feel important and valued is a welcome breath of fresh air.

With the rooms ranging from double rooms to mini suites everyone can be accommodated. The rooms are designed to a very high standard, with extra-long beds and a brilliant dĂŠcor.

They are clean and fresh, cosy and without fault.

The room was equipped with everything you would possibly need and want for a night away. A large comfy bed, immaculate shower room and tea & coffee making facilities. A

visit to the restaurant is a must. With a fabulous menu there is something for everybody. The ham hock and watercress soup are a very popular choice to start. The main course just as delicious, the Fillet Steak was lovely and tender and the burger very tasty.

Dessert included a crème Brule, big enough for two, all a great end to a wonderful meal and experience.

Service very good, very knowledgeable of the dishes on offer. So after a big meal what more do you want to do then chill out with a nice cold drink.

There is no better place to do this then the lounge area. Sitting around the burning log fire in comfy chairs on a cold evening.

You would think you were in a log cabin in the countryside all cosy and warm.

Overall, there is simply no faults with the White Horse, they have surpassed all expectations and are setting heights for their competition. We would not hesitate in recommending them as the number one place to stay in Dorking.

www.whitehorsedorking.com

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Excitement builds for The Restaurant Show 2018 Whatever your role in the industry, you’re sure to come away with business boosting insights and inspiration from The Restaurant Show 2018. Now in its 30th anniversary year, the event will see an impressive line-up of experts, influencers and industry names come together to share their expertise and life lessons. And, with over 450 exhibitors to explore too, it really is set to be a feast of ideas and inspiration.

Live sessions to get excited about Among the exciting names already confirmed to speak are Tom Kerridge of The Hand and Flowers and Daniel Clifford of Midsummer House.

Visitors can also look forward to hearing from sustainable food pioneer Doug McMaster, Founder of Silo Brighton, as he talks about his new venture and partnership with leading bartender Mr Lyan of White Lyan and Super Lyan. These two trailblazers are blending food and drink in their new project, CUB. Learn how they’re bringing people together with an innovative planet-positive menu that makes customers’ minds and bellies happy.

OpenTable will have a panel of experts on hand discussing how you can combine the art of hospitality with smarter technology.

There will be practical advice about how to capitalise on the best communication channels to boost loyalty and bring new customers directly to you. Additionally, OpenTable will share how some of its newest features can make getting in touch with your diners even more seamless.

The live sessions from MCA’s Strategic Advisor Simon Stenning always draw a crowd, as he shares the latest research, giving away valuable insights for everyone in the industry. Among the subjects he’ll cover this year is Casual Dining, looking at future growth, movement and key trends to explore.

Taste sensations At the heart of The Restaurant Show is fantastic food & drink and amazing ingredients and that’s certainly the case in “Destination Jaen: outstanding olive oil from Spain” – the live session celebrating the best of this special region.

Other taste sensations to get involved with include ‘Celebrating Sake’ with Peter McCombie, Master of Wine and UK Ambassador for Sake. There’s also ‘Across the board’ with cheese writer Patrick McGuigan and Matthew Carver from The Cheese Restaurant in Camden.

18 PAGE The Restaurant Show Preview

Register Now Registration for The Restaurant Show 2018 is now open. Register for your badge at www.therestaurantshow.co.uk for free entry to the hospitality industry’s ultimate diary date 1st – 3rd October at Olympia London.

Follow @RestaurantShow to stay up-to-date with the latest new sessions, exhibitors and speakers.

AK RY A DA A M N C ND R HE EL LYA TI YA N N

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ANNI VIDGREN FOUR SEASONS HOTELS AND RESORTS UK COLLECTION

DANIEL CLIFFORD MIDSUMMER HOUSE

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To find out more about the top industry names who will be live on The Stage and who’ll be exhibiting take a look at

THERESTAURANTSHOW.CO.UK IN PARTNERSHIP WITH:

@RestaurantShow #TRS2018 This is a trade event. No under 18s will be admitted.

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Plant Power using Nature to Nurture!

KoppertCress is a producer of innovative, and food-safe living micro-vegetables, specialities and cresses. Our seedlings come from unique plants, each having their own specific effects on the senses either for flavour, fragrance, feel or just presentation! Architecture Aromatique Although the history of Koppert Cress goes back to 1987, the major growth and success were initiated when Rob Baan took over the company in July 2002.

Rob not only changed the name of the company to ‘Koppert Cress’, he also had a vision and a drive to do things differently.

With a long experience as a professional traveller, Rob came into contact with many cultures, ingredients and food habits.

Being a passionate home-cooking chef himself, he was able to link his business knowledge from the seed industry with the culinary treasures he encountered on his travels.

Together with his great partners, Theo Cuppen and Altai Lin, he is able to refocus the company and combine the know-how from seed-technology, foreign tastes and the ever inspiring Chinese drive of growth and creating. Now in 2010, the company is making a major new step on growth.

The company has since 2002 made a fivefold growth. The company becomes too small and logistics are going to be a bottle neck. In the coming months we will publish the design of the Koppert Cress ready for 2020.

Koppert Cress specializes in cresses; seedlings of unique plants, which each have their own specific effect on the senses. Flavour, fragrance, feel or presentation, there is a cress for all. And the assortment is widening. Every year at least one new item is added to the collection of Microvegetables. A collection, which is presented as ‘Architecture Aromatique’.

In 2006, the greenhouses, located in Monster in the Dutch ‘Westland’ area, were expanded to 1.7 ha and a brand new section was added to the facilities. After a grand opening, the company is now able to cope with the considerable growth experienced in the past years and the increasing interest. An interest that is stimulated on-site in the ‘Cressperience’.

Koppert Cress has a direct approach of these users, to ensure awareness and create demand for its unique products.

Cressperience is a meeting room with demonstration kitchen, where chefs are introduced to the products and can experiment on end with them.Every day, more than

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greatbritain.koppertcress.com

160 motivated staff of Koppert Cress supply the Dutch traders and wholesalers, who in turn distribute the microvegetables all over Europe and beyond.

The end users of the products are mainly chefs, restaurants, caterers, hotels and food services. Reliable supply of the fresh and tasteful ingredients allows chefs to be creative and surprise their guests.

Since January 2007, Koppert Cress is also offering its products in the USA. In October last year special greenhouses were prepared on Long Island to generate a reliable supply of fresh produce. Co-operation and partnership with fruit and vegetable wholesalers guarantees the distribution over the entire US. In recent years the company has received several rewards, recognizing the innovative approach of the product and the market. Twice the ‘AGF innovation award’ was presented to Koppert Cress. A prestigious biannual award given by a jury of peers in the Dutch vegetable industry. But also the gastronomic world has learned about the achievements of Koppert Cress and come to appreciate its products.

For Rob Baan, after receiving the title ‘Honourable member of Les Amis Saisonnier’ by ‘Culinaire Saisonnier’, and being elected ‘Man of the Year’ by the Dutch trade magazine ‘Vakblad AGF’, the international recognition came with the coveted ‘Premo Internacional Martiko a la callidad del producto’, given to him, at the ‘Lo Mejor de la Gastrononia’ in San Sebastian.

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Peppermill Interiors are exhibiting at The Restaurant Show this October. This will be the company’s third visit to the show, and they have added a huge number of new lines to their collection of commercial restaurant and bar furniture over the past 12 months.

This year, the company is celebrating 21 years in business, and with over two decades of industry knowledge under their belt, Peppermill really understand the importance of good, personalised customer service.

from Birmingham). They open to both trade and the public six days a week.

If you can’t visit in store, their recently launched website now enables you to shop online, or you can place your order by phone or email.

Managing Director Scott Humphreys said: “We work with our customers on projects of all sizes. We have a wealth of experience in supplying products to local, independent businesses, right through to UK-wide and multinational restaurant, pub and coffee shop chains.”

They have an impressive range of bar and restaurant furniture, which includes wooden, metal, leather and upholstered dining chairs; large dining tables and small cafe tables; sofas and armchairs; storage units; lighting, and much more.

Some of Peppermill’s more wellknown clients include Turtle Bay, Caffè Nero and Nandos, but they have also supplied furniture to countless small eateries and domestic customers over the years. They ship worldwide, having previously fulfilled orders throughout the UK, Europe and further afield.

Peppermill have a large two-storey showroom based in Burntwood, Staffordshire (about a 40-minute drive

As well as their new ‘off-the-shelf’ items, Peppermill also have a unique selection of one-off vintage pieces.

The range encompasses everything from traditional stacking chairs to industrial sideboards – great if you’re looking for pub furniture with ‘WOW’ factor or a standout piece for your hotel lobby. Almost all items are kept in stock in large quantities in the onsite warehouse, enabling orders to be fulfilled quickly and reducing lead times for customers. For those clients

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looking for something a little different, Peppermill offer a bespoke furniture making service, crafting a selection of tables, benches and other items to your size, style and colour specifications.

You can visit Peppermill Interiors at The Restaurant Show from 1st-3rd October at Olympia, London, and view their impressive range of commercial furniture on stand UV10. Peppermill’s showroom is open Monday-Friday 9am-5:30pm and Saturday 10am5pm, or you can shop online at www.peppermillinteriors.com.

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Paperless possibilities: taking your operations digital

By Joe Cripps, Managing Director at Trail

For many hospitality brands, taking operations paperless has felt like an impossibility, even while the front office was becoming more and more digital.

So why leave the ‘back office’ behind? For now, I’d like to look at the role paper has played in operations management for hospitality brands, and how that role is dying, or could be eliminated altogether.

Old habits die hard I’ve seen a few back offices in my days and most look very similar. They revolve around a lot of paper, folders and post-its.

I get it; paper as a communication method is ingrained in our psyche. We’re accustomed to using paper-based systems to manage our businesses from log books to cash up sheets and training manuals. Hospitality has been running on paper for literally thousands of years, so why change?

More and more systems are going digital these days, and for good reason. It’s not just that technology is available and appealing to the “youth” that patronise our establishments and fill our rotas, it’s also because digital systems are more efficient and effective. They bring new ways of working and a fresh approach to management.

Paper is difficult to track, update and analyse, maybe you can make it work in a single site, but once you add a second location you lose. It’s a static communication method, and the hospitality sector can do much better.

And to go along with those devices? Software.

The apps hospitality brands are using on the back end are starting to look more and more like the ones staff use in their personal lives. This makes it easier than ever for them to adapt to and effectively use new software.

This change to digital systems can gradually (over even overnight) eliminate paper from a large part of your operations; streamlining processes, delivering insights and improving your bottom line.

Paperless is closer than you think So what’s changed in recent years that’s making the possibility of paperless operations so much more attainable?

First, let’s start with the devices. They continue to get lighter, smaller and more affordable. It’s hard to imagine kitchen staff using laptops to record temperatures and check off cleaning tasks, but with tablets and smartphones you start to imagine a system that’s sleek, practical and becoming more affordable.

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Are you interested in making paperless operations a reality? Pop by booth UY41 at The Restaurant Show, or visit trailapp.com.

Now every site is your best site trailapp.com

See why these brands (and many more) are scaling with Trail

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How UK restaurants solutions to enhance Industry expert Luis De Souza of NFS Technology Group –Restaurant Show Stand No. GM39 - says digital dining has accessed every area of the industry; and it’s providing a valuable boost in challenging times

“Here’s your burger and fries, sir – would you like extra digital with that?”

The answer from today’s diner is almost always a resounding yes, according to restaurant industry expert Luis De Souza.

And he’s convinced that the digital transformation trend is truly engaging the UK restaurant industry could well provide answers to some of today’s challenges.

“We’ve seen an extraordinary pace of change in diner behaviours over the past few years, and restaurants are having to work hard to keep up with it,” said Luis, chief executive of Restaurant Show exhibitors NFS Technology Group.

The trends he is talking about affect both in-restaurant and takeaway eating and are affecting everything in the casual and fast-casual dining sectors.

To-go consumers used to call in and wait while their food was prepared; now, they order online, either for collection or delivery either directly from the outlet or via a Deliveroostyle service.

In-restaurant dining, too, looks a lot different as customers seek restaurants and review online before making their reservation. They then enjoy a digitally-enhanced experience all the way from being

seated to ordering and payment – and beyond.

Even fast-food diners are getting faster, making their choices from self-service kiosks and boards linked directly to kitchen automation.

Luis points to several eye opening statistics that highlight exactly how much things have changed already.

“A recent report found that an astonishing 75% of people said they had consulted Facebook to find a place to dine,” he said.

Leading restaurateur Adrian Valeriano recently said data showed more than 47% of reservations currently originate on mobile phones, and described the finding as “massive”.

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In addition, 57% of people are ordering their food online, through a website.

“I could go on,” says Luis. “The statistics show an incredible change in the way everyone is using restaurants.

“Much of it is driven by millennial behaviour, but it’s not just young people – many people are now becoming used to accessing every area of their lives via their smartphone or tablet.

“Even in the restaurant, people are enjoying a digital experience – around 25% of people use their smartphone while eating, to access information or entertainment, to play games or even to interact with other diners.

are using digital the diner experience “As even younger generations continue to join the dining world, that’s a trend that is going to continue growing.

“In fact, keeping up with the digital transformation of the restaurant market is already becoming a necessity rather than a luxury – and restaurants of all kinds ignore this new world at their peril.”

2018 has already been a challenging year for restaurants, with several high-profile restaurants in difficulties.

“It’s unlikely that the uncertainties of 2019, with Brexit looming, will make things any easier,” said Luis.

“Restaurants need to take advantage of every opportunity that is on offer.

And I believe that those who fully embrace digital transformation are the ones who will survive and prosper.”

NFS provides EPOS and restaurant management technology to restaurants, hotels and bars across the UK, who use it to streamline their operations and engage better with consumers.

“Technology has gone way beyond simple EPOS now to help restaurants manage every aspect of their business in a more efficient and guest-friendly manner,” he said.

“Restaurant management software helps them find your establishment online and make a reservation – often through solutions like OpenTable.

“The technology then provides staff with real-time seating plans that gets guests seated quickly or manages their expectations on wait time.

“Diners are now finding it more and more acceptable to choose from tablet menus where available, and serving staff take orders on handheld devices at tableside and send them direct to the kitchen for immediate preparation.

“The meal arrives swiftly, and staff can take payment at tableside too, so they can eat and go for a perfectly satisfying experience.”

In fact, it could well be said that digital transformation bring more benefits to customers than ever to the industry.

Behind the scenes, the software is working away providing valuable business intelligence and reports, spotting trends, identifying bestsellers and helping keep stock under control so waste is kept to a minimum.

Its constant data capture enables the personalised experience that is dear to consumers’ hearts these days – and restaurants with information about their guests’ preferences can create targeted offers that are guaranteed to appeal to them.

It also helps with staff issues, helping restaurants to roster effectively and reduce opportunities for fraud with its detailed capturing of every keystroke.

NFS will be at the Restaurant Show at Olympia from 1-3 October, and expect a keen interest in their digital restaurant management technology.

Luis sees digital transformation leading to further innovations and benefits for the industry.

“Dynamic pricing is one area that the restaurant industry has been slow to adopt,” he said. “However, it’s now well-accepted in areas of consumers’ lives ranging from air travel to hotel booking.

“I believe the business intelligence capabilities of restaurant management software will enable the introduction of dynamic pricing across many different restaurant environments.

“It has benefits for the industry, of course, but also for customers, who enjoy a good deal.”

“These are exciting times in hospitality technology, with capabilities on the rise all the time as systems evolve to meet the new demands and requirements of both diners and restaurants,” said Luis.

“We can’t make the times any less challenging for restaurateurs.

“But by supporting their digital transformation, we can provide them with an end-to-end view of their operations and a high level of control at all times. That’s a powerful weapon in any modern restaurant’s armoury.”

More information about restaurant management software is at www.nfs-hospitality.com. NFS will be at stand GM39 at the Restaurant Show.

The Restaurant Show Preview PAGE 27

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Stand GC01

Plant Power using Nature to Nurture!

KoppertCress is a producer of innovative, and food-safe living microvegetables, specialities and cresses. Our seedlings come from unique plants, each having their own specific effects on the senses either for flavour, fragrance, feel or just presentation! Architecture Aromatique greatbritain.koppertcress.com

Stand UV10

Stand GM39

Peppermill Interiors is a leading supplier of restaurant and bar furniture here in the UK. We have over 20 years of experience in the furniture sector and have worked with a number of big-name brands and independent businesses over the years.

Most of our items are kept in stock in large quantities ready for quick dispatch, and we also offer a bespoke service on a range of tables and seating. www.peppermillinteriors.com

NFS Technology Group has extensive experience of providing the Aloha EPOS solution for hundreds of hospitality businesses supported by an award winning 24/7 helpdesk. We also offer solutions for hotels, meeting venues and clubs.

Our clients include Dishoom, Bubba Gump, Giraffe and Cabana. We offer the total solution for clients looking for stock control, head office reporting, purchasing, guest reservations, labour management, marketing and the ability to create loyalty programmes.

Recognising the trend for mobile solutions we provide a suite for reporting, social media reputation management, tableside order taking and innovative pay at table solutions. We look forward to the opportunity to discuss how Aloha can improve your guest experience and increase revenues. www.nfs-hospitality.com

Stand UY41

Trail is a smart daily checklist and record keeping app for service operations. It’s designed to guide teams through their day with repeat processes and automated integrations, delivering actions from finance through to compliance. Helping every site hit the same high standard, and driving profitability with everyday efficiency trailapp.com

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Celtic

Marches Herefordshire Craft Cider

You might be forgiven for not immediately recognising the brand name as it would seem that Celtic Marches have been one of Herefordshire’s best kept secrets. Nestled in a quiet corner of Herefordshire, a county renowned for its cider production, this single-estate apple cider producer has been milling away peacefully for over 100 years.

All apples used in their ciders are taken from their 200 acre orchards on the family farm in Bishops Frome. This self-sustaining cider producer is in a rare position, a result of over 100 years and numerous generations that have dedicated themselves to the orchards and hop fields. This allows for full control over their cider production from tree to glass. Awarded PGI status, you can be assured that only Herefordshire apples are used in their craft cider.

Their bold, strong female branding stands out from the norm and is reflective of the women behind this slick operation. With their large scale production abilities, the female majority team has been selected

by Director, Susan Vaughan for their skills, passion for quality and consistent drive for a premium craft cider. Shaking off the traditional approach to cider branding, each of their core range has a woman’s name, all with a different character and taste. The female strength of the company and it’s branding is a far cry from what the cider industry has been used to.

Offering a mix of packaging, from bottles to BIBs, kegs to cans; their strong range of ciders caters for a diverse market. Their ability to follow market trends is not compromising and maintaining traditional values and respect for their provenance will always be core.

Their ladies have certainly been hitting the right notes as five of their ciders walked away with a prize at the 2018 International Cider Challenge.

The Challenge celebrates the best ciders from around the globe. Blind taste tests by independent judges focus on taste, appearance and aroma. Thundering Molly and Slack Alice both received Bronze awards, whilst Ruby Tuesday, a delicious raspberry cider achieved Silver. Lily the Pink went for Gold and Cuckoo Penny, a hazy rhubarb cider, stole the show and claimed the Trophy.

For more information visit www.celticmarches.com or contact enquiries@celticmarches.com 01684 569142

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Growing Solutions with CCS as easy as 1, 2, 3.

Continental Chef Supplies are rapidly becoming a leading advisor on hydroponic growing solutions and now offer 3 state of the art solutions aimed at all sectors of the market.

1. Urban Cultivator Available in Residential and Commercial versions, the Urban Cultivator provides the perfect indoor garden for the home as well as catering & hospitality businesses alike and is now distributed to most parts of the world. Plug and play technology provides 365 days per year growing opportunity, in modern, stylish units, created with architects, designers, caterers and restauranteurs in mind. No food waste, no pesticides, no chemicals – just unparalleled culinary experiences with some of the highest levels of nutrition available. Chef Simon Hulston, Elephant Restaurant says “its hassle free and the products is fresher than anything we can buy in”.

2. I-Kitchen Garden I-Kitchengarden is a revolutionary farming solution comprising of portable growing units and complete bespoke builds. Whatever the space, we have future proof technology that enables you to grow what you want, when you want and how much you want - Fully automated, 24/7, from your mobile, tablet or computer. Faster growth & bigger harvests of high quality micro vegetables, leafsalad and herbs. Our fully transportable and manoeuvrable units are available in 4 sizes to match your production needs with the added option of scaling up to a bespoke indoor farm. We’re able to provide case studied and detailed project experience coupled with a proven track record and an unparalleled R.O.I.

3. Growmodule365 Growmodule365 is an industry leading, containerised hydroponic growing system capable of producing a variety of leaf, herbs, young vegetables and soft fruit at any time of year, in any part of the world. Our pre-built system contains all of the required components for commercial food production. Using 90% less water than open field farming methods, Growmodule365 completely avoids chemicals, unpredictable climate and pests which come as factors in traditional growing.

Want to discuss an idea or project or perhaps explore bespoke lighting recipes to optimise yield results?

Contact us for a free consultation and we’ll be delighted to discuss how we can support your growing needs.

To arrange a personal consultation, Tel: 0191 586 4352 or email paul.brown@chefs.net

Future farming methods are here today.

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California Walnuts: A ‘Taste of California’ from the Culinary Institute of America Walnuts may not be the first thing to spring to mind when you think of California.

This captivating state on the West Coast of the USA isn’t just about sun, sea and sand. Over a third of the USA’s vegetables and two-thirds of the country’s fruits and nuts are grown in California. No surprise perhaps that 99% of the total US production of walnuts are grown in California.

In fact, California is the second largest producer of walnuts globally (providing two-thirds of the world’s trade volume) and is the fourth leading export commodity from the state.

There are many reasons why California Walnuts have proven to be so popular worldwide, and in particular the UK in recent years.

This interest has led the California Walnut Commission to support a summer trip during August, for four of the UK’s top development chefs to attend The Culinary Institute of America (CIA) in California. All with a view to creating new recipes, featuring California Walnuts. The four chefs represent leading foodservice companies who collectively cover a significant proportion of contract foodservice across the world, serving over 5.5 billion meals a year in restaurants, offices, schools, universities, hospitals, major sports and cultural venues. New cutting-edge recipes created at the CIA have been developed to inspire chefs across the entire UK foodservice industry.

The chefs who participated on the California CIA trip included:

• Chef Nick Vadis - Culinary Director, Compass Group UK & Ireland

• Chef Matt Hay - Chef Director, BaxterStorey

• Chef James Buckley - Development •

Executive Chef, the O2 and London Leisure Levy Restaurants UK Chef Mickael Jahan - Innovation Development for the UK and Ireland, Aryzta

Sign up to receive the UK California

Walnuts update and also to read the forth coming article, reviewing how four UK top chef’s travel to California to visit The Culinary Institute of America. www.californiawalnuts.uk/trade Nick Richardson from The Garden Marketing & PR, the trade representative for California Walnuts in the UK, says: “California Walnuts offer chefs an enticing mix of quality, value and versatility. The California sun gives our walnuts a consistently unique creamy texture and flavour, so incredibly flexible that they can enhance the texture and flavour of baked goods, salads and add real excitement to your main courses. Their lighter colour will literally brighten up products making them stars in their own right. We like to think of California Walnuts as one of the most adaptable, go-to ingredients for the foodservice industry.” The popularity of California Walnuts in the UK looks set to grow as

Section Name

consumer trends change, with snacking behaviour encouraging more eating on the go around busy schedules.

For more news on the chef’s trip to the CIA in August and their recipe creations, make sure you sign-up or bookmark www.californiawalnuts.uk/trade

1

RESTAURANT

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Restaurant & Bar Tech Live is Europe’s leading event dedicated to the latest technologies and services that are transforming the future of restaurants & bars. The event takes place on the 25th & 26th of September 2018 at the ExCeL, London, so mark these dates in your diary and get your free tickets now at www.restauranttechlive.co.uk to make sure you don’t miss out!

Running alongside 6 other hospitality shows, Restaurant & Bar Tech Live is the largest show of its kind in the industry, featuring 1,000 world-class suppliers, 500 seminars, 200 panel debates, interactive features and much more! All of this in one place, for FREE. At the ultimate marketplace for business growth in the sector, you’ll have a unique opportunity to debate the transformation of technology, test first-hand exclusive product launches, personally connect with your target market and harness 1-2-1 expert advice to take your business to the next level. If you want to make sure you and your business are at the forefront of the industry, THIS is the place to be.

Are you wondering what to expect from the incredible speaker line-up? Hear the Operations Director at PizzaExpress, Tom Sycamore, reveal his plans to keep their brand relevant and evolve in the current market; learn the tips to sustaining growth while keeping the customer at the heart of strategy from the Head of Marketing at Be At One, Sophie Evans; discover why both technology & agility are key to growing in this challenging marketplace from the Retail Operations Director at Pieminister, Chris Fletcher; and trust us, that’s not all.

Whether you are a global chain or an independent restaurant, this is the most complete event for the hospitality sector and surely not one to be missed! Haven’t registered for your free ticket yet? You still have time to reserve your place, if you do it now via www.restauranttechlive.co.uk.

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25 & 26 SEPT 2018

RESTAURANT & BAR CONNECTING RESTAURANTS & BARS WITH THE TECHNOLOGY OF TOMORROW

300 CUTTING EDGE SUPPLIERS • 170 INSPIRATIONAL SPEAKERS EXPERT-LED PANEL DEBATES • 1-2-1 BUSINESS ADVICE • INNOVATION AWARDS

REGISTER FOR FREE TICKETS | RESTAURANTTECHLIVE.CO.UK RestTechLive #Hungry4growth

RUNNING ALONGSIDE

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Sales Forecasting

As a leading technology provider to the hospitality sector, we work with businesses that require a solution that enables them to have the right people, doing the right tasks, at the right time across their entire estate. Our clients understand the close link between customer experience and the people who provide it – their workforce – and how an enterprise approach to workforce management can give them a competitive edge while maximising the return on their invested labour.

Before you can effectively schedule your workforce, Polaris Data will give you a clear picture of what the demand will be for their time. This starts with an accurate forecast based on historical POS data, transactional information, historic weather and other business drivers, to define site level footfall patterns. We then augment this information with factors that can potentially alter these patterns, such as seasonal trends, promotions, new products, menu changes and special events, to produce a realistic forecast of demand by site.

The impact of accurate forecasting is multi-faceted. First, it produces the labour demand – i.e. how many people with which skills are needed to meet the desired level of customer satisfaction in each site within fifteen-minute timeslots.

Second, it helps you to plan when to schedule task-based resources to complete non-service tasks on a timely basis.

Workforce Management

Accurate labour forecasting and the corresponding labour demand are basic ingredients for effective workforce scheduling. To this labour demand we add all of the “people factors” such as employee preferences, company policy, skill sets, and time off requests to arrive at a schedule that is cost-effective, fair, compliant and meets customer expectations. More importantly, having the right people with the right skills available at the right time allows employees to thrive, customers to experience great service, larger transactions and increased revenue.

Polaris Data allows management teams to assess critical KPI’s around efficiency and accuracy of schedules in a real time basis with continual reviewing to drive optimised return on invested labour. Further spend & people metrics will help build a wider picture around the business identifying further opportunities to deliver improved customer service and employee satisfaction.

Rota’s are made available to employees in an effective manner through our employee self-service mobile applications. This allows employees to view schedules, request time off etc. – offering remote access to employees and reducing administrative time spent by management continues to process of optimisation.

polaris-elements.co.uk

Stand 2754

@PolarisElements

polaris-elements.co.uk

Stand 2754

@PolarisElements

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Cookoo Culinary Creative Studio Once upon a time, food was just food. Today, every restaurateur knows that the food is just a small part of the story.

Today, the quality of the food and service is a must – must, but it’s not a guarantee for success, just like culinary mediocracy is not a guarantee for failure.

Today – the story is whole.

And this is where we get in:

A restaurateur needs to be multi-talented and to manage professionally – on top of the kitchen and floor – the designers, the social media, the branding, the marketing, the advertising and much more.

We’re Cookoo studio – the only agency in the culinary world that specializes in creating holistic marcom strategies and branding that develop strong, leading and successful brands for the long term.

But, given that there’s no solid communicational strategy and every outsourced specialist do what he knows separately without true synchronizing – the restaurateur invest more and more but the outcome is far from being perfect.

We have more than 10 years of experience and specialist expertise in the culinary field, as well as over 150 clients. That’s a lot of projects!

An incredible 30% of our clients have either expanded into a chain or added new locations to an existing chain.

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We create strategy, brand ID, develop sequential customer experience through creativity, concept and branding.

Our customer is a restaurateur, one that only has to do what he doe’s best: Host and earn money.

We’ll do the rest.

See you on RTL Excel London, stand 2551

Get ready to cut to shreds everything you knew about culinary branding

RTL Excel London · St a nd 2551 · Cookoo-st ud io.com

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Stand 2551 If you want to make headlines, make some magic, build a leading culinary brand, come and get cookoo with us - We’re experts in developing concept, strategy and branding for the culinary industry And most of all, we’re crazy about food… www.cookoo-studio.com

Stand 2782 SevenRooms empowers operators to create and cultivate meaningful, direct relationships with guests that make exceptional experiences possible. Founded in 2011 in New York, the reservation, seating and guest management platform gives operators the tools they need to develop direct relationships with guests, boosting revenue and enabling personalized service and marketing.

SevenRooms has restaurant, hotel and nightlife clients in more than 100 cities worldwide, including: Jumeirah Group, The Cosmopolitan of Las Vegas, Standard Hotels, Corbin and King, Inception Group, LDV Hospitality, Live Nation, Zuma, TAO Group, Bagatelle, Altamarea Group, Ethan Stowell Restaurants, NoHo Hospitality Group, Chase Hospitality Group, Mercer Street Hospitality and The h.wood Group. www.sevenrooms.com

Stand 2754 At its most fundamental level, using Polaris software and hardware allows you to control cost and optimise profit by improving stock control, staff efficiency and service levels and avoiding wage overspend. Access to real-time data also allows you to identify and implement effective offers and build powerful promotions. Our highly flexible, full-service solutions mean we will be working alongside you to give you maximum insight into how you can use your existing data to help drive your business forward.

40 PAGE Restaurant & Bar Tech Live Preview

So why choose Polaris: • Flexible - complete solution or modular offering • Powerful - able to build powerful and profitable promotions • Productive - Increase margins, improve service levels • Intelligent - understand your customers and your staff • Cloud based - real time information provision • Value for money - better software/ lower price www.polaris-elements.co.uk

OUTDOOR STRUCTURE IS IN HIGH DEMAND AT HAMPSHIRE CAFÉ THANKS FOR BROADVIEW

A popular café in Hampshire is reaping the rewards following the installation of an outdoor pergola system from leading shading specialists Broadview.

Driftwood Café in Emsworth, near Chichester, already had a beautiful courtyard garden where visitors could spend time but being completely open, its use was limited to fair weather only and being quite restrictive in size meant they were turning away custom on a daily basis. Realising that they could potentially maximise the space and increase covers, they contacted Dorset-based Broadview to offer their expert advice.

Following an initial consultation with the client and the recommendation of a standalone B200 Brustor Outdoor Living System, the Broadview team completed the installation of the pergola within just three days. A week after preparation groundworks that included removing two sheds and creating a concrete base to ensure a smooth finish for the wooden floor.

The B200 pergola has a bladed roof with fully automatic louvres rotating through

130 degrees to easily regulate sunlight and temperature, which creates intriguing stripes of light into the area on sunny days.

It is completely watertight with integrated gutters and drainage hidden within the clever aluminium design. The space is heated by efficient patio heaters and a wood burning stove to give that extra edge and unique attraction to customers, not to mention warmth. Integrated LED lights with a dimmable function, along with the wall lighting create the perfect ambience for all occasions.

The pergola, tucked in the far end of the stunning courtyard, can seat up to twenty four guests comfortably and has enabled Driftwood to maximise the space across 365 days a year. It’s used not only for extra covers during peak times, but for private functions and parties too.

With only one elevation facing into the courtyard, seamless sliding glass was used, allowing customers to still enjoy the cafe’s garden views, and rustic wood panels were fitted inside and out with insulation to complete the remaining three panels.

Harriet Sheppard, Commercial & Project Manager at Broadview, explains how the new structure has given Driftwood Café a real talking point: “They now have a really unique space to offer their customers, so much so that we’ve heard that customers

phone ahead and specifically request to reserve a table in the new ‘garden pod’.

Being able to offer twenty four extra covers throughout every day of the year, if they so wish, has made a big difference to Driftwood and I’m delighted Broadview has been able to help them with that.”

Driftwood co-owner Clare Wright remarks: “The Garden Pod as it’s known adds a real wow factor to Driftwood. It frames the courtyard beautifully with its sleek lines and is proving a real success.”

Broadview offer a wide range of innovative outdoor shading ideas for cafés, pubs, hotels and restaurants that includes pergola structures, awnings, umbrellas and parasols. Investing in outdoor facilities not only means additional revenue but a faster return on investment too.

For more information, call 01202 679012 or visit www.outdoor-shading.co.uk

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UPDATE

25 & 26 SEPT ExCeL LONDON The Restaurant & Takeaway Innovation Expo is making its much-anticipated return to the ExCeL, London, on the 25th & 26th of September, serving up a fresh new delivery of ideas and innovation! To secure your free ticket to THE event to help you boost your profits, build your brand and grow your business, visit takeawayexpo.co.uk With industry and consumers’ tastes ever evolving, the need for eateries to innovate has never been stronger, and the 2018 event has been designed to combat the challenges now faced by restaurant and takeaway operators.

All under one roof, 200 industry experts from the likes of PizzaExpress, Abokado and Busaba will be divulging their secrets to success, enabling you to return to your business brimming with actionable ideas and inspiration; while 300 of the world’s most innovative suppliers will unveil the hottest new advancements in the sector, allowing you to try and test these products, services and solutions first-hand. As if this wasn’t enough, the show will offer countless interactive features, giving you the chance to network face-to-face with over 8,000 industry professionals, debate the evolution of the food-to-go sector, harness invaluable business advice and much more!

Packed with industry-transforming innovations that are redefining the look, feel and future of restaurants and takeaways, this unmissable event promises to help food establishment owners from across the globe find all the tools they need to excel in the age of digital dining, revolutionize their offering, and transform the way they engage with their customers.

Running alongside 6 other industry leading shows, your free ticket grants you access to the ultimate marketplace for the sector, collectively forming the ultimate destination for technology, innovation and design in the world of hospitality.

Make sure you don’t miss out on the chance to develop and grow your business, get your complimentary ticket now at takeawayexpo.co.uk!

42 PAGE Restuarant & Takeaway Innovation Expo Preview

25 & 26 EXCEL

SEPT 2018

LONDON

SPONSORED BY

MARKET TO OVER 8,000 RESTAURANT & TAKEAWAY OWNERS SEVEN

SHOWS UNDER

ONE

ROOF

1000

EXHIBITORS

500

SEMINARS

200 PANEL

SESSIONS

EXTRA

10,000

PROFESSIONALS

REGISTER FOR FREE TICKETS | TAKEAWAYEXPO.CO.UK RUNNING ALONGSIDE

RESTAURANT & BAR

HOTEL & SPA

RESTAURANT & BAR

RESTAURANT

UPDATE

Takeaway Innovation 2018

Grow your business fast …with award-winning EPoS

industry focused solution that meets all the needs of today’s competitive and fast-paced restaurant business; both for today and the business you want to build in the future. It combines speed, including the faster processing of customers’ orders, which shorten queues and encouraging more footfall, with management control by introducing into your business sophisticated real time management reporting, robust staff scheduling and restaurant administration. All of which can be accessed from anywhere using our web portal.

For example, the sale of a wrap can be completed in as little as two button presses, and a swipe of a fingerprint.

This will drive increased margins and better management of costs.

In addition to this we also offer much, much more. Our solution enables you to introduce new innovations such as: online ordering, driver management, Kitchen screens and dedicated smart phone applications.

Critical to the success of any quick service or takeaway hospitality business is speed and control.

Quite simply the faster you can process transactions the more turnover you can generate, especially during peak demand!

Of course, well trained staff are a key component of this, but they can only operate as fast and efficiently as the EPoS technology they are working with.

EPoS is changing. Long gone are the days when an EPoS solution was a straight forward replacement for a simple till focused purely around cash and payment processing. Today EPoS systems are now a critical component of any busy quick service or casual dining operation. In fact, many businesses, like yours, are building their entire operation around their EPoS solution. At pointOne EPoS we have recognised this challenge and have designed an award-winning

Furthermore, we were the first hospitality EPoS company to introduce our ‘game changing’ cashless Kiosk self-service technology that is set to revolutionise the quick service and takeaway industry.

The result is that we are now one of the leading EPoS vendors in this sector.

Our experience ranges from single site sandwich bars to multi-site operations that need to combat queues and process ‘made to order’ food fast.

Our ever-growing client list including; Tossed, Pizza Union, HOP Vietnamese, Mission Burrito and Coffee Republic.

www.pointone.co.uk

44 PAGE Restuarant & Takeaway Innovation Expo Preview

Multi-Award Winning EPoS Solutions from pointOne Designed for busy, ambitious hospitality operations, our award-winning pointOne EPoS delivers a host of features and applications designed to increase the effectiveness of your business, including:

HIGHLY HLYCOMMENDED COMMEN

• Android Tablets for Tableside Ordering • Multi-site Stock Control • Cloud Based Management • 3rd Party Links to Fourth, Como, S4Labour & more.

• Kitchen Manager Screens • Integrated Chip & Pin • Self-Order & Kiosk Solutions

For more information on how we can help your hospitality business please call 0345 8620005 enquiries@pointone.co.uk www.pointone.co.uk

RESTAURANT

UPDATE

Protecting Your Trade Mark – Why Bother?

3 Common Trade Mark Misconceptions in the UK Your trade mark, or “brand name”, is one of your business’s most valuable assets. It’s your key to success.

Without a good trade mark, how will your customers find your product and service again to repeat their positive purchase? How will they tell their friends and contacts about this great new product they’ve found, or service they’ve experienced?

As your growing business expands, the last thing you want to find is that a competitor has taken your trade mark and started using it themselves, or is using something so similar to it that your customers are getting confused.

They may even have registered it before you got there.

Early trade mark protection is therefore an essential element in the development of any business. Here are three common misconceptions that often crop up when businesses think about protecting their trade mark.

3. “Don’t worry, I’ve done an internet search and it’s all clear!”

It does not follow that because a name is not currently in use it is available for use. Furthermore, infringement of someone else’s trade mark can happen even if you’re not using an identical mark. Confusingly similar marks are also problematic. Searching the internet for your chosen trade mark is unlikely to be thorough enough to put you in the clear.

If you haven’t protected your brand with a trade mark contact us now for an initial free consultation or visit us on Stand 1350 at the Coffee Shop Innovation Expo.

1. “I’ve registered my Company Name with Companies House so it’s protected right?”

The registration of a company name merely prevents the registration of an identical company name at Companies House. It does not provide the company with the right to use that company name. If the company name corresponds with or is similar to a pre-existing registered trade mark then use of the company name may infringe the registered trade mark. The owner of a registered trade mark has the exclusive right to use the mark concerned for the goods or services covered by the trade mark registration.

2. “It’s OK, I’ve got the Domain Name so it’s my Trade Mark!”

The registration of a domain name does not necessarily entitle the owner to use that domain name. As with company names, use of a domain name that corresponds with or is confusingly similar to a registered trade mark may infringe that trade mark if it is used in relation to goods or services that are covered by the trade mark registration.

About J A Kemp J A Kemp advises on trade mark selection and strategy and files, defends and opposes trade mark applications in the United Kingdom, Europe and the rest of the world.

The firm obtains global protection for trade marks through international applications before the World Intellectual Property Organisation and by instructing filing and prosecution programmes worldwide. The firm works for a variety of clients, from start-ups, spin-outs and small and medium-sized enterprises to some of the largest corporate clients and most prestigious academic institutions in the world. J A Kemp also has a network of attorney firms throughout the world, which instruct the firm on behalf of their clients. www.jakemp.com

46 PAGE Restuarant & Takeaway Innovation Expo Preview

IS YOUR BRAND PROTECTED? In the competitive food and drink industry, successfully launching a new product and building a brand takes real effort. For small companies a strong brand can make a huge difference in distinguishing your product from competitors.

If you are just starting out or scaling up it’s important that you get strong and timely protection for your business and brand names and associated images. Just because you have a registered company or own the domain name does not mean that you are necessarily free to trade with that name. There is no one size fits all approach to protecting your intellectual property. Our trade mark team can talk you through the options.

HOW J A KEMP CAN HELP J A Kemp’s friendly trade mark attorneys have widereaching experience in working for food and drink brands from startups to multinationals and every sort of business in between. We also have wide experience of dealing with franchised businesses.

Our initial consultation is free and protection does not need to be expensive in the early days. We can be with you as you grow and help you with your longer-term strategy.

SPEAK TO AN EXPERT To talk to an expert, come and find us at the Coffee Shop Innovation Expo at the ExCeL London on 25-26 September.

Our trade mark attorneys will be happy to listen and discuss your specific situation with you at stand 1350.

At the event Tom and Laurie will also be giving a talk entitled ‘Brand Protection in the Hospitality Industry; What You Need to Know’ on Tuesday 25 September at 13.15.

Tom Albertini Partner, Trade Mark Attorney talbertini@jakemp.com

Laurie Smith Associate, Trade Mark Attorney lsmith@jakemp.com

www.jakemp.com

RESTAURANT

UPDATE

What, in your experience, are the key challenges involved in supplying coffee into a changing market?

“I have been working in the coffee industry for over 25 years now. We meet a lot of passionate people but unfortunately, you can’t run a business on passion alone. Real issues such as time management, temporary staff and training costs are not always taken into account. We saw the same frustrations cropping up over and over again, and we decided to do something about it.

Why automation is no longer considered a dirty word Will automation take over for the baristas or will it take them to the next level? How can we run an efficient coffee business without losing the passion for the product?

As third wave coffee becomes increasingly prevalent, customers with a taste for the good stuff are setting a new standard in the overall coffee experience. Whereas coffee evolved from a morning pick-me-up towards a high-end delight served by tattooed baristas in big city coffee bars, customers are now also expecting high quality coffee in general catering businesses and restaurants. We spoke to Jan Adriaens, CEO of Schuilenburg and Belgian engineer behind smart autofoamer Perfect Moose, about how he saw this evolution take shape.

“We started out with automating Probat coffee roasters, enabling our coffee roasting customers to upload preset roasting profiles and even to control them via smartphone or tablet. This allows the coffee roaster to move about during the roasting process while remaining in charge of the quality.”

How did this trend translate into the coffee bar?

“As specialty coffee bars became more and more popular, we also focused on fine-tuning shop roasters and got a lot of feedback from our clients about other bottle necks in their business. One always popped up: getting the milk froth right, a true skill and quite a time-consuming part of the coffeemaking process.

“When you know that almost 80% of coffees now served are milkbased, it was clear to us what the next step was. Automating the milk frothing process… and that is how Perfect Moose was born.”

about now. Whereas the wine sommelier dazzles customers with his product knowledge and way of serving, the barista now knows where his coffee is grown and takes up a whole new role as coffee connoisseur.

Automation enables him to do so without losing attention for the bar.”

Will automation not lead to sameness and boring uniformity?

“Both chains and independent coffee bars are up for the idea of automation. For us, the passion of creating always remains key.

“The Perfect Moose autofoamer for example can be used with the liquid of your choice, enabling you to experiment, make new combinations, go veggie, buy local milks…

“It is never our intention to impose a certain taste or uniformize the coffee experience by automation.

Quite the contrary… we encourage baristas to keep an open mind. Big companies are using the smart steamer to test their recipes before going to market, trendsetting restaurateurs are experimenting with steaming certain ingredients… automation yes, but always with a personal twist.”

So, will automation take over for the barista? We don’t think so.

Just consider automation as the next step forward in the coffee business. Embracing innovation always takes courage. But providing quality without the queue is something foodies and coffee lovers will only applaud.

Does automation not also involve giving up the personal touch?

“On the contrary. The role of the barista is evolving from a créateur behind the bar into a new type of host.

“Personal attention for the customer, personal attention for the product… that’s what it’s all

48 PAGE Restuarant & Takeaway Innovation Expo Preview

www.perfectmoose.com

Stand 2222 pointOne EPoS delivers an exceptionally fast and user friendly interface to process transactions quickly and accurately, an essential requirement for QSR restaurants and the Takeaway business sector.

Combine this with ‘cashless’, self-service kiosks, online ordering, driver management, caller ID, postcode lookup, smart phone apps, remote access, enterprise stock control and pointOne’s innovative marketing modules, Loyalty & Promote, and you have the perfect business tool for your hospitality operation.

www.pointone.co.uk

Stand 1350 Advice on trade marks and designs. J A Kemp advises on trademark selection and strategy and files, defends and opposes trademark applications in the United Kingdom, Europe and the rest of the world. Our trade mark attorneys have wide-reaching experience in working for food and drink brands from startups to multinationals.

In the competitive food and drink industry, successfully launching a new product and building a brand takes real effort. A strong brand can make a huge difference in distinguishing your product from competitors.

www.jakemp.com

Stand 1262

Perfect Moose is the first foaming machine that allows you completely hands-free - to transform the beverage of your choice into the perfect microfoam. Thanks to smart technology, Perfect Moose automatically recognizes the type and amount of milk you are dosing, and then foams it to microfoam of true barista quality.

www.perfectmoose.com

Restuarant & Takeaway Innovation Expo Preview PAGE 49

RESTAURANT

UPDATE

25th & 26th Sept ExCeL, London The world of design is always evolving, and in this industry more than most, it’s essential to stay up to date with the consistent changes. Enter the Restaurant & Bar Design show, the ultimate event for the design trends, tips and techniques of the future. For just two days on the 25th & 26th of September, join the world’s leading figureheads in restaurant and bar design at the ExCeL, London.

Register for your free ticket now at www.restaurantdesignshow. co.uk, to avoid missing out on this amazing opportunity!

For the first time ever, the Restaurant & Bar Design show will also run alongside the Restroom Expo, the UK’s most specialised platform for the design and renovation of the restrooms in your establishment. Customers’ opinions of your business are becoming increasingly influenced by the quality and ambiance of your facilities, and the toilets are no exception, making this show the perfect place to ensure that you’re providing a complete and stunning customer experience.

Boasting a multitude of fantastic features, the two shows will play host to over 200 suppliers showcasing the very best in high quality design, detail and craftsmanship, interactive panel sessions, and countless opportunities to network with over 4,000 inspirational industry giants, plus so much more!

On top of all this, the event will also feature six exclusive and carefully categorised zones, with visitors having access to the all-new Lighting Zone, Emerging Brands Zone, Alfresco Zone, Design Zone, Furnishing Zone and Flooring Zone, ensuring you can find absolutely everything you need to transform the look of your establishment.

But we’re not just about the products, we also hold a passion for education, which is why you will also have access to over 120 expert-led seminars! Jenny McPhee, Head of Branding at The Alchemist Bars & Restaurants, will discuss the brand’s evolution from cocktail bar to a premium all day dining and drinking destination; Alexandre Santamaria, Brand Director at Hakkasan Group, will speak on the need for restaurant owners, managers and head chefs to interact with the creative industry; while James Hacon, Leading Brand Strategist at Think Hospitality, will share his insight on the importance of considering consumer behaviour in creating inspirational spaces and brands! Trust us, we’ve got it all covered.

The Restaurant & Bar Design Show and the Restroom Expo cater for those at the heart of every step of the design process. Don’t forget that your free ticket also gives you access to 6 other leading hospitality shows running alongside them! Secure your complimentary ticket now at www.restaurantdesignshow.co.uk.

50 PAGE Restaurant & Bar Design Show Preview

THE ULTIMATE EVENT FOR THE DESIGN TRENDS, TIPS AND TECHNIQUES OF THE FUTURE

25 & 26 SEPT

RESTAURANT & BAR 200 VISIONARY SUPPLIERS • 120 INSPIRATIONAL SPEAKERS INNOVATION AWARDS • 1-2-1 BUSINESS ADVICE EXPERT-LED PANEL DEBATES

FIND THE MOST INSPIRING SUPPLIERS IN THE MARKETPLACE

REGISTER FOR FREE TICKETS | RESTAURANTDESIGNSHOW.CO.UK RestDesignShow #Hungry4Growth RUNNING ALONGSIDE

RESTAURANT & BAR

RESTAURANT

UPDATE

If you want to go fast, go alone.

If you want to go far, go together

We can supply our customers with: • Complete finished products • Individual processes such as: • Only upholstery • Only fabric cutting

Global Upholstery Solutions is a company that provides an array of upholstery solutions with a strong focus on large scale commercial upholstery and re-upholstery.

We have the capacity to support large volume contracts for existing customers such as Herman Miller and Eurogroup.

In 2016 The Stannah Group purchased the manufacturing operation from one of our suppliers.

Our highly skilled and experienced team is flourishing with the support of being part of The Stannah Group that celebrated its 150th anniversary in 2017. As part of the Stannah’s Group sustainability culture, we’ve also expanded into refurbishment.

By re-using existing products, we do not only protect the earth’s scarce resources, but also find a more

sustainable way to achieve design goals in a more cost-effective way for our customers.

We have the capacity to supply large batch commercial upholstery services We are part of a large global business with a 150-year heritage, that gives us the financial stability and investment to maintain cutting edge processes. It also enables us to guarantee that we can deliver large batch and contract upholstered parts in high volumes.

Labour reliability to cover peaks and troughs in demand also make up a large part of our services.

We manufacture approximately 2,500 piece parts per week,.

Our services are open to everyone, from large business through to small business, and individuals without any minimum order quantity.

52 PAGE Restaurant & Bar Design Show Preview

• Batch sizes from 1 – 1500 with

fixed lead times and pricing.

We provide a large choice of CRIB 5 and Source 1 FR fabrics and guidance to find the fabric you need for your projects.

We’re based in Andover and we’d love you to pay us a visit. Together we will find the best possible solutions for your needs. Whether this is covering labour during your peaks and troughs or only one of the individual processes, Global Upholstery Solutions is the partner for you. We believe in a transparent, honest collaboration and building long lasting professional relationships with our customers. Our high standards are what have kept us strong in recent years, and that includes offering the best possible price.

THE CURSE OF SPLASH-BACK! If you’ve ever used a urinal, you’ll know exactly where we’re coming from!

For any ladies’ reading this, we apologise in advance for the content below but it’s an important plight. This is right up there with other unexplained male phenomena such as Man Flu and the inability to multi-task.

Whether you’re a guy who likes to rock a banging pair of pastel coloured chino’s or has spent the entire Summer in nothing but flip-flops, we’re certain you will at some stage have encountered the dreaded urinal splash-back!

The thing is, aside from the embarrassment of pee stained clothing and wet feet, there are actually bigger issues to worry about, particularly for washroom owners! The reality is that even with the best will and aim in the world, when a chap uses a urinal it is entirely possible for little droplets of pee to travel up to 5 feet!

That means that without question, pee droplets are landing on the walls and floors and probably on the person standing next to them at the urinal! Time to bore you with some science - Uric Acid is the chemical in urine that is made from a natural breakdown of the body’s cells. Too much of it in our systems can crystalise around the joints and give us gout. The same principle rings true in urinals with uric acid gradually forming

crystals in the waste pipes over time. Once it reaches this stage, it’s really horrible and smelly stuff - ask anyone who has had to unblock a clogged urinal before! The problem is that this pungent biproduct can be left behind in porous surfaces or grout when urine splashes out of the urinal. Over time these areas can start to smell worse than a shoal of dead fish in a dirty aquarium and suddenly the prospect of devouring the beer battered cod and chips on the pub or restaurant menu isn’t quite so appealing!

Fortunately - you can thank us later, innovative solutions are coming to market to help reduce urinal splash-back, keeping trousers and feet dry, and helping to reduce urine stench in washrooms. Take our all new Hex & Trough urinal screens for example.

Not only are they the most fragrant on the market, they will also reduce urinal splash by up to 95% Peeing really is believing!

Look out for us on your quest for a splash-free experience, and if in the meantime you happen to frequent a bathroom that doesn’t have P-Wave Hex screens, make sure you observe the bro-code and leave at least one space between you and your fellow urinal users, splashback really is a curse and even more so when it’s someone else’s!

P-Wave are market leaders in air freshening products in the UK, for more information on their 30 day, 100% recyclable air care range, visit www.p-wave.co.uk

THE UK'S NO.1 SOLUTION FOR TACKLING BAD ODOURS! NEW HEX 3D URINAL SCREEN

MANGO

TWO-SIDED "ANYWAY UP" DESIGN

SURFACE BRISTLES ELIMINATE SPLASH-BACK! = DRY FLOORS + TROUSERS!

OCEAN MIST (HEX AVAILABLE IN SIX DIFFERENT FRAGRANCES)

NOT ALL URINAL SCREENS ARE CREATED EQUAL!

THE MARKET LEADING 1.5 URINAL SCREEN

THE ORIGINAL & STILL THE BEST! BUY GENUINE. BUY P-WAVE®

OCEAN MIST

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SIGNIFICANTLY MORE FRAGRANCE THAN ANY OTHER URINAL SCREEN! VISIT OUR WEBSITE TO SEE OUR FULL 100% RECYCLABLE AIR CARE RANGE! WWW.P-WAVE.CO.UK | 01444 220999

RESTAURANT

UPDATE

Stand 3812 Radiant infrared heating has become an important part of creating the perfect outdoor dining experience. The addition of retractable awning systems, comfy loungers and infrared heaters allow guests to sit out all year round which effectively increases the number of covers and intern boosts revenue for the establishment. The days of single bar heaters mounted in smoking shelters have past, the new edition of electric infrared heaters offer instant discreet heating to any outdoor application. www.tansun.com

Stand 3112 P-Wave . The Best smelling, No 1 range . Come smell us!

P-Wave is renowned for being the number 1 go to range for Fragrance with Mango, Spiced Apple, Ocean Mist, Honeysuckle, Citrus, Cucumber/Melon, and Fabulous, you’ll find a fragrance you’ll love! Initially aimed at the Washroom where the smells can be a little off putting, P-Wave has transposed to other areas such as entrances, waste areas, offices and so on where you want to either put a lovely fragrance there or stop your customers or staff experiencing unpleasant smells! So why not pop along to our stand and take a sample of what we do, and share the P-Wave love ! www.p-wave.co.uk

Stand 3530 At Global Upholstery Solutions we believe in providing marketleading service and value by creating meaningful partnerships to deliver innovative ethical solutions for our customers.

Our team will use their expertise in upholstery design, material selection and production to create remarkable new or refurbished solutions that surpass customer expectations. www.globalupholstery.co.uk

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TEMPORARY CATERING FACILITIES FOR EVENTS & FESTIVALS Mobile Kitchens Ltd specialises in the hire and sale of temporary catering facilities and ‘stand-alone’ foodservice equipment.

Short term hire of our versatile units or ‘stand-alone’ equipment for an event, festival, wedding, exhibition, concert or town show, provides an efficient and economic solution to the caterers’ needs in most outdoor environments. Production Kitchens, Prep Kitchens, Dishwash Units and Walk-in Cold Rooms are all available in a variety of sizes and specifications, and can be delivered ready for use. On site they can be positioned close to your marquee.

They are easily installed to services, usually in combination with Propane gas cylinders, which provide a convenient and powerful energy source. Constructed from foodsafe materials and complete with extraction, fire suppression system, hot water services and drainage outlet, a single unit may be all that is needed.

The standard specification of our smallest Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, upright fridge, hot cupboard, single bowl sink unit with integral hand wash basin, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged and clients can effectively specify their preferred layout.

Some advice when considering temporary catering facilities • • • • • • • •

Ideally the site must be accessible by road with any entrances and gateways no less than 3 metres in width.

Space to manoeuvre a large Hi-ab truck needs to be considered and overhead cables/trees in the vicinity of the installation should be a minimum of 9 metres above ground to clear Hiab lifting gear.

Ground should ideally be level and any soft areas made firm by means of purposebuilt trackway to support the vehicle and cabin delivery.

Linking of units to form a co-ordinated complex and weatherproof access to an existing building can be specified.

All service connection points are provided on the exterior of each unit, and we can provide our own engineers to connect your services, if preferred.

Power requirement for single units is from 63 Amps single phase, larger complexes may require a 3 phase supply.

Water connection can be made to any potable source at mains pressure, such as a stand-pipe.

Grey water from sinks will need to be connected to mains drainage or, if not available, to a temporary waste tank.

If you’re planning to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

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For a busy restaurant, maintaining a consistently high standard of cleanliness in washrooms can prove challenging. Research shows that customers assume that a washroom with an odour is unclean and when it comes to eating out, customers who are unhappy with the washrooms are unlikely to return, so any odour issue needs resolving quickly.

A typical issue that phs Group works with its HORECA customers to resolve, is the odour that comes from baby changing facilities. Often, because of the need for accessibility, baby changing facilities are in washrooms that are next to the restaurant’s most popular, ground-floor tables.

Typically, restaurants find that they are unable to seat customers nearby because of the odour. There are no windows in the washroom so no fresh air circulates and air fragrancing has no impact. The result is that customers complain about the smell and the restaurant loses revenue on an hourly basis.

Restaurants in a basement location or older building can also be prone to odour issues. The lack of windows and thick walls, again make it difficult for fresh air to circulate, resulting in

58 PAGE

a strong smell of damp and causing a negative reaction with customers. phs Group’s solution is to clean the air, removing the particles that cause the odour with its Aeramax air filtration systems. They contain active carbon for odour absorption and control and allow the customer to monitor the air as it is cleaned, with a particle count reader that displays the number of contaminants in the air before and after cleaning. In customer trials, the results are immediately noticeable.

Liam Greenall, Business Development Manager at phs Group says: “Although odours are not necessarily the worst air quality issue from a health perspective, they’re often the most inconvenient and ultimately, they can have a significant impact on a business’s profits. They are easy to identify but are not easy to resolve.

“With odour from washrooms, often, the response is to just put more of the same fragrancing product in place. That might temporarily mask the odour but it doesn’t solve the problem in the longer term.

In fact, the smell becomes worse as the air freshener mixes with the washroom odour. We work with our customers to fully understand and resolve the problem. If an air freshener isn’t resolving the issue, you don’t want to work with someone who is just offering you more of the same.”

Introducing the…

THE ULTIMATE CLEAN MACHINE

Microwave that is!

THE NEW PANASONIC NE1878 Panasonic exclusive inverter technology cooks food evenly with no cold spots always providing optimum cooking results.

› Stainless steel outer door, ideal for front of house or busy kitchens. › Steel inner door with no seals or ridges saving cleaning problems. › 30% lighter in weight over a standard 1800 watt commercial microwave ovens and uses 6% less energy

THE NEW MICROSAVE® CPS3A CAVITY LINER Specially designed to fit the new Panasonic NE1878

› Brand New Wave design. › Protects the Cavity Ceiling plate from

splashes which can cause burning. › Protects Base Plate and seals which can be broken during usage and cleaning. › Protects the lens light cover from steam which could release steam and grease into the components, all of which are not covered by an they manufacturer’s warranty.

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Regale Microwave Ovens Ltd. Unit 140 Ordnance Business Park, Aerodrome Road, Gosport, Hampshire, PO13 0FG

JUSTINGREDIENTS CATERING RANGE CONTINUES TO GROW Earlier this year, JustIngredients launched their catering tub range with a selection of twelve of their best-selling, high quality ingredients. Following the success of this range, JustIngredients are proud to launch a further twelve ingredients into the range.

Tailored to the high paced catering environment and now with a choice of twenty four different ingredients, available in both single tubs and case packs, JustIngredients’ catering tub range is the ideal addition to any professional chef’s kitchen.

Available in single tubs or cases of six, in shelf ready packaging

Shake or pour ingredients with a split lid function

Easy to recycle tubs made from PET plastic.

Finger slots on both sides enable easy grip of tubs when seasoning

JustIngredients’ full catering tub range now includes:        

Onion Powder Garlic Powder Paprika Smoked Paprika Chilli Powder Chilli Flakes Ground Cumin Ground Coriander

       

Cayenne Pepper Ground Black Pepper Coarse Ground Black Pepper Cracked Black Pepper Madras Curry Powder Ground Turmeric Mixed Herbs Oregano

       

Thyme Parsley Basil Mixed Spice Ground Cloves Ground Nutmeg Ground Ginger Ground Cinnamon

Why Choose JustIngredients?

JustIngredients have a passion for good quality ingredients, supplying catering businesses all over the UK. They’re proud to be BRC accredited and to supply the UK’s widest online range of dried herbs, spices, wholefoods and much more. JustIngredients pride themselves on being able to provide product specifications and certificates of analysis for their entire range.

For ingredients you can trust, trust JustIngredients.

TRADE.JUSTINGREDIENTS.CO.UK

JUSTINGREDIENTS

CATERING TUBS

FLAVOUR

MADE

EASY  Designed for chefs

 Shelf ready, easy grip tub  Easy to recycle  Single tubs  Case packs  BRC accredited supplier Exclusive reader offer - get 10% OFF* the entire range of catering tubs with discount code: JITCATERING10

BROWSE ‘CATERING’ ON OUR WEBSITE TO VIEW THE RANGE

*T&C APPLY

TEL: +44 (0)1291 635525 EMAIL: trade@justingredients.co.uk

TRADE.JUSTINGREDIENTS.CO.UK

RESTAURANT

UPDATE

Quicker & Smaller than a Microwave? Yes! Faster & (much) Cheaper than a Combi? Yes! Does it let you cook to Order? Yes! The reality when using the chefSTEAM is -

Just a few puffs and it’s ready!

We really are talking just a few seconds...

Re-Heat Pre-Cooked Foods such as:

chefSTEAM from Raw foods such as:

Pouched pastas raviolis, tortollini, capelletti, agnolotti; long pastas - tagliatelli, pappardelle, spaghetti, vermicelli buckwheat noodles, rice noodles – rice and other grains, prawns & lobster tails plus other chilled seafood and all in just a few seconds…

FISH & SHELLFISH: Prawns, mussels, clams, lobster tails, salmon and other firm fish steaks.

VEGETABLES: mange-tout, broccoli florets or tenderstem, carrots, cauliflower florets, asparagus, shredded green/white/red cabbage, petit pois, leeks, sweetcorn kernels or baby ears, wilted spinach, bok choy.

SPIRALIZED VEGETABLES: courgettes, thick broccoli stalks, cucumber, celeriac, kohlrabi, bell pepper, butternut squash, beetroot, sweet potatoes!

Odd Bits: steam nuts in a towel then rub to remove skin; Poach Eggs in cups/ramekins There’s two models available: the smaller chefSTEAM (VS200) can have either 2 x 10oz or 1 x 20oz baskets (566gr); the larger unit (VS350) can have either 2 x 20oz or 1 x 40oz basket (1032gr).

Call the Equip Line team on 01895 272236 or email info@equipline.co.uk to arrange a demonstration – we’re happy to bring a unit to you because, as the saying goes, seeing is believing.

JetFlow NIECO Conveyor Broilers Char-grill automatically Fast. Fresh. Consistent temperatures

Cook frozen or Speciality Fresh Burgers, Beef and Lamb Steaks - rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, Spiced Lamb Koftas and Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato Halves, Mushrooms, many other vegetables and more.

Used by Burger King worldwide, and many other major National and International brands, this automated conveyor char-broiler offers consistently cooked product which allows lesser skilled staff to operate to specified cooked standards and provides the all-important consistent temperature control and consistent product quality.

Call to discuss your product and arrange a private demonstration: we actively encourage customers to bring their own products so you can see the unit in action and taste the results, cooked alongside support equipment that permits a fast and efficient production: includes Antunes Vertical Contact Toasters for caramelised buns, and Antunes ‘Cheese Melters’ that not only melts cheese in a few seconds but also gives burger temperatures a boost (and steams many other products if you need it to!).

01895 272236 equipline.co.uk 64 PAGE

JetFLOW NIECO Conveyor Broilers Chargrill Automatically Fast . Fresh. Consistent Temperatures Cook frozen or specialty fresh burgers, Beef & Lamb Steaks rare/medium/well, Pork Steaks, Marinated Chicken breasts and pieces, spiced Lamb Koftas & Kebabs, Shell on Prawns, Lobster Tails, Salmon, Tomato halves, mushrooms, many other vegetables …and more.

Call to arrange a private demonstration or watch out for the next Open Kitchen Live Day

SEEING IS BELIEVING On site trial of the NIECO Conveyor Broiler at customer restaurant 19 th May 2017.

Burgers cooked side by side.

Upper image shows customers’ own burger cooked on the NIECO in 3min45secs to core 70c+ Lower Image shows their burger cooked simultaneously by customers’ own chef on own chargrill in 8.5mins to core 70c+ Come and try out your burgers: double the output and the quality. Call to arrange a demonstration.

Tel: 01895 272236

www.equipline.co.uk

Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability.

Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.

WE ARE LIG

THE HOME OF TRADITIONAL, CONTEMPORAR

We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry.

To find out more and to see our full product range and services on offer please visit our website www.lightique.com

GHTIQUE

RY AND INNOVATIVE LIGHTING.

LIGHTIQUE LTD Unit 2a, Eden Business Park, Dunns Close, Nuneaton, CV11 4NE, England

www.lightique.com

T: +44 (0)24 7638 1559 F: +44 (0)24 7637 4635 E: sales@lightique.com

RESTAURANT

UPDATE Recommended Suppliers