Eat Drink Sleep - November 2021 by jetdigitalmedia

eat.drink.sleep November 2021

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THINK DESIGN THINK HOMAPAL

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THINK DESIGN THINK HOMAPAL.

Dan Draper 01843 591 523 dan@jetdigital.co.uk

Publishing Director

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Editor

Jeremy Tring jeremy@eat-drink-sleep.com

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EAT. DRINK. SLEEP November 2021

Industry News

Hastings Hotels has announced the sale of Slieve Donard Resort and Spa to Adventurous Journeys (AJ) Capital Partners.

Slieve Donard sold to AJ Capital Partners

Hastings Hotels has described the sale as a “positive development” as the group plans to invest in its portfolio of six other hotels. These include the Grand Central and Europa Hotels in Belfast, and the five-star Culloden Estate and Spa outside the city. All current roles at Slieve Donard will be retained as part of the sale, and all food, accommodation, wedding and event reservations will be honoured to the new owners. The hotel will join AJ Capital’s Marine & Lawn Hotels & Resorts brand. Hastings Hotels managing director, Howard Hastings said: “AJ Capital Partners’ acquisition of the Slieve Donard Resort and Spa is encouraging news for hospitality and tourism in Northern Ireland and, in particular, for the burgeoning golf tourism industry here – which has been an important driver of local tourism in recent years and shows significant growth potential in the future. “This investment is a strong sign of confidence in the local market by a major international hotel operator with exciting ambitions for the Slieve Donard Resort and Spa in the coming years. I have every confidence that AJ Capital Partners will be sympathetic to the heritage of the hotel and that, under their leadership, it will continue to flourish and maintain its reputation as an iconic destination in Northern Ireland.”

Having operated the Slieve Donard Resort and Spa since 1972, Dr Hastings said: “Hastings Hotels is exceptionally proud of just how much has been achieved at the Slieve Donard Resort and Spa over the past 50 years. That it should attract investment from such a highly regarded international hotel operator is testament to its reputation for exceptional quality and service, only made possible by its outstanding team of employees – many of whom have served here for decades. “We take pride in being Northern Ireland’s leading collection of hotels and it is very much business as usual at our six properties. As one of the province’s largest employers, we will continue to invest in our hotels and our employees and look forward to offering our guests the very best in service and hospitality that they know to expect from Hastings Hotels.” AJ Capital Partners CEO and founder Ben Weprin said: “We are honoured to welcome Slieve Donard Resort and Spa to the Marine & Lawn collection. It’s a tremendous responsibility and honour to be the next steward of this timeless asset. The Hastings family has held that distinction for nearly 50 years and we plan to carry and uphold the tradition and spirit of this iconic property and connect it with our existing assets to create a collection unparalleled in the golf world.” Hastings Hotels was advised on the transaction by Arthur Cox of CBRE Hotels and PwC. AJ Capital Partners was advised by A&L Goodbody, PwC and Travers Smith.

The Lamb & Flag is to reopen following an agreement between St John’s College and The Inklings Group. Oxford’s historic Lamb & Flag is to reopen following an agreement between St John’s College and The Inklings Group.

“Our hope and belief is that the pub will remain as a community asset at the centre of the magical Oxford scene. The funds to ensure a sustainable future for the pub have already been committed. This community project is not exclusive in any way and all are welcome to become an Inkling.”

The Inklings Group – named in honour of the pub’s former patrons J.R.R. Tolkien, C.S. Lewis et al. – has been established as a Community Interest Company and has signed a long-term lease to relaunch the pub.

The pub’s character will be preserved, and it will undergo light redecoration and refurbishment. It is expected to open in time for this year’s festive season. Savills advised St John’s College on the letting..

Butchies prepares for its ninth opening Butchies, the fried chicken burger brand, has secured a new site in Borough Yards, London, which is due to open in the next few months. This will be Butchies’ ninth restaurant, featuring 45 covers, including 25 in an expansive covered terrace space. It will also offer delivery and click and collect services from the site. Founded by Garrett Fitzgerald and chaired by Charlie McVeigh, the brand has expanded rapidly over the last 24 months. New launches this year include Earls Court, Camden and Market Halls Victoria. Other sites in the pipeline for launch by the end of the first quarter of 2022 include Market Halls Fulham, Market Halls West End, Ealing Filmworks and Borough Yards. “It seems amazing that going into the first lockdown we had only one bricks and mortar site and two years later we expect to be trading from nine or even

10 locations in London if a few things go right,” says McVeigh. “This is a huge testament to the hard work and commitment from Garrett and the team, with a special mention for operations manager Ilker Sahinturk, who has been instrumental in creating the strong culture which drives the business forward.”

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Historic Lamb & Flag pub to reopen

“Several hundred people, brought together by a love of Oxford and the Lamb & Flag pub, have established the Inklings Group to secure the future of this well-loved pub,” says Kate O’Brien, chairman of The Inklings Group. “We are determined to ensure that the next 408 years of this beloved pub will be as fun, interesting and impactful as the last 408 years.

November 2021

Industry News

EAT. DRINK. SLEEP November 2021

Industry News

Frankie & Benny’s to Pay Student Fees For a Year With Guaranteed Job After Degree As students across Britain start university this week, Frankie & Benny’s is offering three lucky students the chance to have their tuition fees, and food, paid for a year. The Italian-American restaurant is on a mission to help a handful of students pay for the upcoming year of university by covering their tuition fees – up to £9,250 – and giving them free Frankie & Benny’s for twelve months. To continue the support, each winning student will also be guaranteed a job once they finish their degree, receiving an apprenticeship at The Restaurant Group, one of the UK’s biggest hospitality businesses. Three positions will be created and could be across any of the company’s household brands which include Frankie & Benny’s and Chiquito.

To be in with a chance of winning, all students need to do is share a picture of themselves enjoying a meal at Frankie & Benny’s, or tucking into a takeaway, on Instagram with #StudentsWinWithFrankies and @ Frankienbennys. Each post on social should state their university of study and why they believe they should win. It’s as simple as that. The competition, open to all students studying in Britain, is running for four weeks from September 27th until October 24th and students can post and enter as many times as they like. Once the competition is closed, winners will be selected by a panel of judges from Frankie & Benny’s and The Restaurant Group, based on their social posts as to why they should win, and announced in November.

Jon Knight, Managing Director of the leisure & concessions business, said: “We’re always looking to support students and now, more so than ever. Students can enjoy 20 per cent off of their food bill at any Frankie & Benny’s restaurant all year-round and now with this competition we hope to give them a life-changing opportunity. After the past 18 months that we have all been through we couldn’t think of anything more rewarding than supporting a handful of students get the start in life they so deserve. The very best of luck to everyone that enters the competition, we can’t wait to announce the lucky winners soon enough.” To learn more or to see all T&Cs visit: www.frankieandbennys.com

The Blind Rabbit opens in Nottingham The Blind Rabbit, a New York-inspired bar, grill and live entertainment space, has opened in Nottingham. The Blind Rabbit, a New York-inspired bar, grill and live entertainment space, has opened in Nottingham, becoming the first major venue to launch post-lockdown in the city centre. The new venue, formerly Belgian restaurant Belgo, takes inspiration from the hustle and bustle of downtown New York, dive bars, burger joints and live entertainment venues.

“We are thrilled with the success of the launch of our newest venture in Nottingham’s Lace Market,” says Michael Johnson, operations director at The Blind Rabbit. “It’s a beautiful building, spanning across three floors, where people can hang out together as the colder months draw in, but it also boasts a fantastic outdoor space for people to enjoy in the summer.” The 5,000 sq ft, three-storey, Victorian red brick building was designed by Nottingham architect William Arthur Heazell in 1875 for W Cotton as offices and warehouse.

SIHOT.INSIGHTS integrates with the company’s product portfolio which includes a PMS, hotel booking engine, POS system, and event management platform. Regarding hotel integration, the tool can be incorporated within Microsoft tech stacks and is accessible across all devices. It can work with other data sources or power existing applications using SIHOT as an open structure. The new tool provides real time reports of commercial performance, accessible to senior management, revenue and operational teams of all levels. It will soon be complemented by F&B reports to allow for a wider management strategy.

Carsten Wernet, executive board member at SIHOT, said: “Hoteliers value data in making smart business decisions, but too often, we found hoteliers getting bogged down in creating reports or interpreting what they were looking at. The new SIHOT.INSIGHTS tool is designed

for hotel teams to have a single source of truth, providing a visual snapshot of operations and revenues for any moment in time. This will help them make informed decisions about the direction of their business. “It’s important to us that it makes life easier for hotel teams,” he continued, “giving them all the information they need at their fingertips to empower them to make smart business decisions. Whether working as part of our PMS or calling on information from multiple data points, SIHOT.INSIGHTS will help hotels set their strategy and assess its performance.” Further information about SIHOT can be found here.

Lisa Goodwin-Allen joins team at The Game Bird Chef Lisa Goodwin-Allen has joined the team at The Stafford London to oversee The Game Bird restaurant, working alongside the hotel’s executive chef Jozef Rogulski.

exciting new menu that truly celebrates high-quality, seasonal British produce and I look forward to my dishes being available to diners in London for the very first time.”

Introducing a new menu at the restaurant on September 14, GoodwinAllen will ‘elevate the current offering’ by drawing on her experience from the Michelin-starred Northcote in Lancashire, where she is currently executive chef.

The Game Bird first opened at The Stafford London in March 2017 and received wide acclaim since. The

restaurant takes its place alongside The Stafford’s private dining rooms, 380-year-old working wine cellars, and The American Bar. Ben Tish is culinary director of The Stafford London, as well as Norma, the Stafford Collection’s Sicilian-inspired restaurant in Fitzrovia.

She will continue her role at Northcote, The Stafford London’s sister property in the Stafford Collection, whilst also directing The Game Bird. Alongside the new menu, the cocktail list has also been reimagined, Stuart Procter, chief operating officer of the Stafford Collection, comments: “Culinary director Ben Tish and I are delighted to be welcoming Lisa to The Game Bird. She creates incredible dishes at Northcote and her food ethos fits perfectly with The Stafford London.” Lisa Goodwin-Allen notes: “I am thrilled to be working with the team at The Game Bird. Jozef and I have created an

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Hotel management software SIHOT has introduced a business intelligence tool to enable hoteliers review performance by department.

November 2021

Industry News

EAT. DRINK. SLEEP November 2021

Oysters and stout are a quintessential beer and food pairing first popularised in Victorian England and remain a classic combination to this day. With the explosion of interest in the global beer scene, first pioneered by American craft brewers, there are now a plethora of beer styles to pair with oysters. Of course, all oysters are not the same and their taste and texture will depend on the terroir, weather and tidal conditions – saltier oysters pair best with dark and roasty beers, while sweeter oysters work well with citrussy hops. Fortunately, high quality, innovative and award-winning American craft beer styles are readily available in the UK allowing chefs to choose the best pairing partnership.. Here’s a handy guide that will help you think outside the classic oyster and stout combination. Oysters and Pilsners – washing away the briny, salty taste of the oyster with a clean, crisp, effervescent pilsner is a winning combination because the lager acts as a thirst-quencher and palate refresher after the salty mouthfeel and does not detract from the delicate taste of the oyster. A pilsner brewed with lime and sea salt takes the pairing to a higher level as the zesty, sharp spike of lime offers a beguiling extra pop of flavour. Beer recommendation: Stone Buenaveza Salt & Lime Lager Oysters and Sour Beers – a tart, zingy sour beer will perform the same function as a spritz of lemon and enhance the overall flavour of the pairing. It’s important to avoid a beer that is so intense it overpowers the lighter flavours of the oyster

Oi, Oi! Oysters and American Craft Beer! and leaves the diner with a sour, salty, seaweedy mouthfeel. A Gose, Berliner Weisse or Lambic are good suggestions. Beer recommendation: Cigar City Magarita Gose Oysters and IPAs – choose carefully, not all exuberant hops found in most American IPAs work against the salinity of the oyster and a sweeter oyster will work best here. Try a citrussy or tropical hop-forward West coast IPA that will harmonise with the salty sweet brine and add another level of complexity to the pairing. Beer recommendation: Sierra Nevada Tropical Torpedo

Oysters and Stout or Porter – a sweet, malty stout with flavours of chocolate, coffee or roast will balance the briny minerality of the oyster perfectly and offer a complimentary flavour to counteract the salinity. Smooth, rich and creamy it’s no surprise stout is the most common accompaniment to oysters. Beer recommendation: Heretic Shallow Grave Robust Porter American craft beer is available throughout selected national wholesalers. More info: www.brewersassociation.org

From new constructions and major renovations to design tweaks and adaptations – hoteliers need to adjust their property designs to meet new demands from guests. Demands and expectations that may not have existed, or been important, to visitors a few years ago. In this article, Ewald Damen, partner at Virgile + Partners will explore how attitudes are changing as clientele might diverge between those just wanting to get back to normal and those who are more consciously looking for new reassurances – and how hotel design can address this.

first lockdown. She referred to it as life coming to a halt and a standstill, a time to reflect on how and why we live life the way we do.

several destinations, altogether making the choice of the hotel more important and potentially chosen with new criteria in mind.

To say life has taken a dramatic U-turn now nearly a year and half later would be an exaggeration. However, it seems a number of people have taken notice of some benefits that came with Covid, often related to the simple fact that not being able to leave one’s home, freed up more time to achieve a higher sense of consciousness. Working remotely, less of a commute and fewer physical meetings on the other side of town have improved our time management. Only after we stopped doing it, did we realise how much we took part in the “rat race”. When we stopped, we had more time to do things at a slower pace; more considered and thoughtful.

Covid measures such as cleanliness, considered people-contact and spatial awareness, will hopefully become normalities in the services provided, but less obvious considerations should be explored to reflect the new comfort a guest is expecting. As with the home office, a hotel might have to focus more on a better workspace in a room or revive the business centre as people are now expected to be available for work at times including when on holiday for a longer period. Business hotels might have to feel less corporate and more human friendly, reflecting more of the comfort found at home and deriving their inspiration more from the boutique hotel and with a more stylish design. State of the art technology to assist the guest in the ability to simplify their stay or let them work anywhere without problems [even from the pool] will be more in demand.

Now things are [slowly] opening again, the response to Covid is starting to show its possibilities and restrictions. Groups of people are keen to let life continue as if nothing ever happened. However, Covid does have a lasting impact caused by restricted supply chains and recovering Sustainability has been in the foreground What are hotels doing to meet these markets, at least for the moment. for hotels over the past years/decades, needs and will they take inspiration No industry has suffered more so than but efforts might need to be accelerated from more entrepreneurial, boutique the travel and hospitality industry, and more visible due to higher conscious hotel design and its more personalised which has been affected by government awareness. This should equally be approach to guests’ experiences? Will restrictions, high costs and fewer travel reflected in the overall design, with there be a greater emphasis on outdoor routes. It was not only recreational travel much more use of natural materials, spaces and wellness, or an increase that suffered, but business trips were natural ventilation and other aspects in technology and services to meet equally restricted, and one could argue that enhance the guest comfort with different guests’ attitudes? that with a much broader acceptance sustainability in mind. Outdoor space is Changes are inevitable throughout of Zoom calls, the question has become more valued and the quality of [organic life, but the influence of the pandemic ‘is a trip around the world for a meeting and local] food including an increased might have triggered a larger impact still justifiable?’ A higher environmental focus on health and wellness is becoming on our future lives than we could have awareness due to the “clean air” in the higher in demand, shifting away from the potentially expected. Not only did the weeks after lockdown has also played its covid unsafe all you can eat buffet. pandemic give us time to rethink, but part in a recognition that the previously some have also seen it as a time to ‘reset’ continuing growth in the travel industry Covid’s largest legend might be an acceleration of something that our daily lives. Trend analyst Li Edelkoort might show a significant slowdown. was already in motion, a change in gave an interview with Dezeen in the early Covid days stating the pandemic This, together with a sense of a better the frequency of travel and higher could offer us all a blank page for a new lifestyle, will pose a challenge for the expenditure, which will most certainly many hotels around the world. The guest have a great effect on the guest beginning. will change their expectation to reflect expectation, once again making me think I guess Edelkoort discovered time to the more flexible and time-conscious way of Li Edelkoort working in her beautiful herself as she when she was stuck in a of life they have become accustomed to. boutique hotel in South Africa during beautiful boutique hotel called Dorp With more complicated and expensive the first lockdown and seemingly taking in Cape Town which in itself, would travel, the length of a work trip might be more notice and appreciation of her have been a welcome place to spend a extended to a holiday, or combined to welcome stay.

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As Covid restrictions ease and travel and holidays pick up once more, changes are afoot for the hotel industry.

November 2021

How attitudes towards hotel design have shifted post-pandemic

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The Restaurant Group’s Leisure Division Leverages Yumpingo’s On And Off-Premise Intelligence To Optimise Guest Experiences Across Brands

Yumpingo, the guest experience management platform for hospitality, has been selected by The Restaurant Group’s Leisure division, to drive optimal guest experiences throughout its Frankie and Benny’s, Chiquito, Coast to Coast, Est, Filling Station, and Firejacks brands. After a successful pilot in April, TRG’s Leisure division progressed its partnership with Yumpingo across all of its 126 sites. The move has fortified the group’s position as leaders in hospitality and innovation by leveraging the untapped intelligence of brand performance to optimise the guest experience. TRG’s Leisure division teams now receive over 2,000 live reviews per venue, per month, with Yumpingo’s proprietary one-minute review process.

The review is easily incorporated into any in-store and digital customer journey to collect a greater volume of insights that accurately define how operations are performing against guest expectations. “Yumpingo offers a solution to keep our frontline teams focused on the areas of improvement that will have the greatest impact. Receiving that level of insight with Yumpingo’s Smart Actions has already proven to drive action where it matters most,” said Jon Knight, managing director of leisure and concessions business. Yumpingo’s newly released Smart Actions, the prescriptive analytics component within the platform, builds a weekly game plan for GMs that helps them address critical guest feedback impacting the customer

November 2021

The Yumpingo platform gives each brand a competitive edge as they operate with greater agility and impact than ever before.

experience. With this addition, GMs can confidently control the course of the week by working with the right teams on the right tasks that will drive the greatest impact. Gary Goodman, CEO and Founder of Yumpingo, commented, “It’s important to the entire team at Yumpingo that we understand new market challenges and priorities and adapt our solutions around that. The Smart Actions component of Yumpingo could not have come at a more critical time in the industry as restaurateurs face staffing and supply chain shortages. We are grateful to work with TRG’s Leisure division and provide their team with a new wave of insights that can change the course of how any operational function performs.” For more information, please visit: www.yumpingo.com

November 2021

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Make this December One to Remember

This year’s most popular Christmas trees will have a retro theme, according to trend experts at one of the UK’s leading Christmas tree suppliers phs Greenleaf.. The predictions reflect a desire amongst customers for a carefree and fun Christmas, like the ones from their childhood, after a challenging festive season last year. phs Greenleaf has created a range of 14 predecorated live and artificial Christmas trees for the hospitality sector, including its new ‘Christmas Party’ tree, which ties in with the demand for retro. Bursting with popular colours from the 1980s and 90s like fuchsia pink, lime green, burnt orange and electric blue, and available with multicoloured lights to match, the ‘Christmas Party’ tree brings a nostalgic, feel-good factor to the festive season. With a range of trees and matching accessories, including lights, parcels, swags and floral displays, phs Greenleaf takes away the stress of Christmas decorating for the hospitality industry.

Simply choose a tree and a design from the available range or talk to one of the inhouse designers about creating a bespoke tree for your venue. The sky is the limit! The experienced team at phs Greenleaf guide customers through every stage and install their trees and decorations at a time that suits them. At the end of the festive season, they will collect the tree and accessories whenever they are ready. There is a design for every business in this year’s brochure from the warm reds and oranges of the ‘Winter Spice’ tree, and the crisp silver and whites of ‘Winter Frosty’, to the deep purples and blues of ‘Decadent Delight’ and the playful reds and greens of the ‘Candy Cane Forest’ tree. Visit www.phsgreenleaf.co.uk to download the new 2021 Christmas brochure now or contact the team on 0800 090 2325 or at greenleafenquiries@phs.co.uk

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London Restaurant Marketing Agency’s Expanded Digital Services Offer Huge Potential for the Capital’s Hospitality Industry SideDish Media, one of London’s leading restaurant marketing agencies, have been delivering effective Search Engine Marketing projects for their broad client base for nearly 5 years. SideDish was founded by Andrew Nicholas and Matt Goodfield, who saw how digital marketing was being carried out for restaurants and hospitality businesses and wanted to provide them with something better, something they believed should be painless, transparent, and trackable. They understood that owners and managers of hospitality venues didn’t have the time or desire to become marketing experts, but they did want marketing that delivered results. So they focused their expertise on creating campaigns that delivered scalable results to ensure that every penny invested was well spent and delivered a positive return on the investment. With their specialist Google Adwords/PPC service providing restaurants, hotels, and bars with a highly effective and measurable marketing channel to grow their client base, they have now expanded their range of digital marketing services to help London’s hospitality sector achieve better visibility online and gain more customers for their venues. With the importance of an effective, multi-faceted online presence more important now than it’s ever been, SideDish understood that restaurants, bars, and hotels needed more than just one successful online marketing channel and would benefit from the same focus on cost-effective performance applied across a broader range of digital services.

This expansion in the services they offer builds on their expertise and provides the capital’s hospitality sector with the opportunity to benefit from the same effective, ROIfocused approach across the whole spectrum of digital marketing channels, making all the online touchpoints with existing and potential customers as profitable as possible. From industry-leading website development and social media campaigns, to organic Search Engine and Google My Business optimisation, SideDish Media now have the potential to offer business owners and managers complete, holistic marketing campaigns across all online platforms, with the focused goal of delivering more customers and helping them grow their business. Competition in the hospitality sector has always been fierce, but with the added pressure of wooing customers back after the most challenging 18 months the sector has ever seen, restaurants, bars, and hotels need to make sure they are maximising the potential of every opportunity online - which is something the experts at SideDish Media are now perfectly positioned to help with. For more information and to find out how to get more from your online marketing channels, visit www.sidedishmedia.co.uk.

Zenflore® has been developed by leading scientists and doctors, including gastroenterologists. Clinical research has shown that the 1714-Serenitas® culture was associated with a beneficial increase in activity in the parts of the brain that handle emotion. The B vitamins also contained in Zenflore®, include niacin, thiamine, vitamins B6 and B12, support normal psychological function and reduce fatigue. When combined with these vitamins, Zenflore® helps fight fatigue. In addition, clinical trials have demonstrated that the encapsulated 1714-Serenitas® strain reaches the gut alive, giving maximum efficacy. PrecisionBiotics® is proud to have Zenflore® featured on many renowned platforms such as Healthista, and ITV’s ‘Save Money: Good Health’ with Sian Williams and Ranj Singh who explored how people can lead a healthy lifestyle without breaking the bank. Unique probiotic strain discovered to fight fatigue and support mental performance. Leading scientists at PrecisionBiotics® have made an outstanding find with the discovery of the 1714-Serenitas® bacteria. This strain belongs to a species of bifidobacteria that can be passed from mother to baby at birth and, along with a host of specially-selected B vitamins, combats fatigue and promotes psychological well-being.

Eilish from Newcastle comments: “I was a bit sceptical at first, but I felt really good, and my concentration levels were much higher. I had so much more energy.” This exciting product is a type of supplement that through scientific research has shown that it can influence brain function. The bacteria in our gut can beneficially influence the brain response to everyday stress, can communicate directly with the brain via the central nervous system and are now considered vital to brain health. This link is known as the gut-brain axis.

and contributes to normal mental performance. Concentration levels are increased during the day, making the user more productive and less fatigued.

A fast-acting remedy

The gut-brain axis

Zenflore® acts immediately, and works over the first two weeks to reset the body. We’ve long known of a connection Taking Zenflore® every day for a month between the stomach and the brain. will prime the gut with maximum efficacy ‘Butterflies’ in the stomach and ‘gutat around the 4-week mark. wrenching’ feelings are clear examples of this phenomenon. Information is Zenflore® stays in the gut, for as long as sent instantly from the gut to the brain the user decides to take it. By taking a via the nervous and immune systems, single dose daily, the user can be sure and through hormones (the endocrine their gut is fully primed. The supplements system). are vegetarian-friendly and allergen-free, can be taken alongside existing medicine A key channel for communication is for diabetes, and do not need to be through the vegas nerve, which relays refrigerated. neurotransmitters to the brain. Around 90% of this information is one-way Statement of Claims: traffic from the gut to the brain. The 1714-Serenitas® strain in Zenflore® 1. Contains the unique increases activity in the part of the brain 1714-Seretinas® live culture. that commands our emotional responses. E.g. Gut bacteria are important for the 2. This naturally occurring probiotic strain belongs to a species of communication with the brain. They bifidobacteria that may be passed produce neurotransmitters (such as from mother to baby at birth. cortisol, serotonin and dopamine) and other microbial metabolites, and by 3. Researched and developed stimulating immune cells to produce for over 20 years. chemical messaging compounds 4. Clinical trials have shown that the (cytokines) that reach the brain. 1714-Serenitas® probiotic strain can improve ability to process stress Signs of stress: what by moderating the brain processes to look out for. linked to negative emotions. Stress is common to all of us at some 5. A unique probiotic strain that, point, especially in the current climate when paired with specially selected of the pandemic and all the uncertainty B vitamins, fights fatigue and that brings. Recognising the first signs of supports mental performance. stress is vital to being able to combat it effectively. These signs include:-

• lack of sleep • breathlessness • lack of energy

• headaches • dizziness

The unique Zenflore® probiotic is for sale on Amazon, and the company website While there are several short-term precisionbiotics.com. solutions that can reduce stress levels, It has had rave reviews since its including breathing techniques and release, with Ray from Cork saying: “My sticking to nightly routines, a large concentration and productivity at work has number of people need a little more really improved. My experience has been help. The B vitamins in Zenflore® really positive.” support normal psychological function,

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November 2021

PrecisionBiotics® are proud to announce Zenflore®, a natural bacterial strain combined with selected B vitamins to provide support for mind and body through life’s daily challenges. Discovered by PrecisionBiotics® at the world-leading APC Microbiome Institute in Cork, the 1714-Serenitas® Bifidobacterium longum culture belongs to a group of bacteria that can be passed from mother to babies at birth. Combined with specially selected B vitamins, this unique strain works to effectively combat mental fatigue and improve mental performance.

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PrecisionBiotics® are proud to announce Zenflore®, a natural bacterial strain combined with selected B vitamins

WHAT TO PLAN BEFORE THE PHOTOSHOOT FOR YOUR NEXT MARKETING CAMPAIGN

Quality images of your business are one of the biggest assets you can have in your arsenal - they show potential guests what to expect and sell them what you offer. At least, they do if you’ve planned the shoot well. Your photographer will always do their best to capture the images you need to market your business, but they aren’t your marketing team. It’s the photographer’s job to capture your vision and offer their expert eye to that vision; it’s not often their job to be your art director, and they can’t see into the future and foresee every shot you may need for your upcoming marketing campaigns. That’s why it’s so essential to prepare a shot list.

What do you need to plan for a photoshoot? The first thing to plan is the overall theme and feel you want the shoot to capture. You need to be clear on the purpose of the shoot (beyond simply getting photos you can use in your marketing). This will make a big difference to how your photographer works. Here are some questions you need to answer: ● What’s the theme? Who are we targeting with these images? ● What emotions do you want to evoke? ● Do you need any shots with models or props? ● Where do you plan to use these images? ● What experience(s) are you trying to sell? To whom? ● Would creating a mood board be beneficial?

Why is it worth doing all this work beforehand? ●

●

No time will be wasted: photoshoots are relatively jam-packed, and you can’t take too long in one location or you may miss your chance in another. Versatility: An extensive range of shots offers you an asset library your team can pull from whenever they need an image. Won’t find you are missing shots you needed: A shot list will outline for your photographer all the shots you can’t live without. That means they can work through the shot list and then add in any shots they think would make a good addition when they’re in the space. Get the most for your money: In-depth planning and a shot list will allow your photographer to be efficient with their time and get the most from the photoshoot. Consistent branding: It’s not the end of the world if you need to ask your photographer to return to take further shots, but some consistency may be lost.

You can share your ideas and shot list for your shoot before you book your photographer or after, but it’s best to have a strong idea of what you need when you first reach out to them so they have a clear idea of the scope of the work and can guide you on anything they need from you. If you’d like additional guidance I’d be happy to discuss your ideas with you. To see examples of my work, get some inspiration for your shoot, and to contact me, click here.

Viktor Kery Photographer with over 13+ years of hospitality industry experience www.hotelphotos.co.uk | viktor@hotelphotos.co.uk

Elis has provided French-style restaurant operator, Bistrot Pierre, with new workwear that helps to communicate its core brand values.

November 2021

The company is also operating a workwear and linen laundry service for the restaurant’s 19 venues. Elis sourced new chefs’ wear and front of house uniforms, including undertaking the bespoke embroidery of new denim aprons. Bistrot Pierre marketing director, Arpita Anstey said: “Elis really understood our brand proposition and helped us source uniforms that reflect our French heritage and are uniquely ownable and great quality. We wanted uniforms that our team members would be proud to wear and that are comfortable, breathable and practical. For front of house we selected a classic Breton striped T-shirt with a denim apron embroidered with our logo. Back of house, the chef whites are of a superior cotton too. “It was really important to the brand to have an embroidered logo on the front of house aprons. We are incredibly proud of our heritage and our brand logo, featuring 1994, the year our first Bistrot opened, is core to our brand visualisation. Elis did a brilliant job in replicating this on the uniforms using a copper thread.” Elis supplied the workwear after undertaking an audit of usage across the sites, which led to Bistrot Pierre being able to make savings on the quantities being provided. The Elis mobilisation team then ensured that the change-over to the new uniforms went smoothly. Arpita adds: The roll-out of the new uniforms across the business went really well, being undertaken in a timely manner and with ease.” Elis is also undertaking the regular laundry of the workwear and linen, with its nationwide network of industrial laundries and delivery fleets collecting, laundering, maintaining and returning the items to the individual restaurants. Elis uses the latest technology in all aspects of its service; the workwear and linen incorporate tiny radio frequency ID tags which help to deliver superior

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ELIS HELPS BISTROT PIERRE COMMUNICATE BRAND VALUES THROUGH NEW WORKWEAR

stock control and accountability, and the highest levels of reliability. Arpita adds: “The Elis RFID tracking and ongoing monitoring of usage means we have greater stock and cost control and the service levels provided have been great, with good stock levels maintained and ease when ordering replenishment and new stock items.” Craig Easton of Elis comments: “Elis can support businesses of all sizes; from one restaurant to hundreds, because of our comprehensive UK coverage and delivery network. The fact that we do not sub-contract any work, while owning our own delivery vehicles, helps us to ensure high levels of reliability. “We provide an essential service that goes on behind the scenes, allowing businesses

to focus on what they do best. Our nationwide capabilities and use of the latest technology and the best systems help to ensure that clients have the right support to meet their needs.” The Elis laundries use advanced energy and water saving processes and the company has been recognised by the Carbon Trust for reductions in CO2 emissions and water usage. Elis has been operating its workwear and linen supply and laundry service for over a hundred years. Its services also stretch beyond the UK, as part of a leading international provider of workwear and laundry services, operating in 28 countries. For further information see uk.elis.com or telephone 0800 616691.

November 2021

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New Tech To Get Hospitality Businesses Paid Faster • Over 80% of debtors engaged pay clients directly in seven days • The platform could revitalise the hospitality sector after a downturn during the pandemic A new start-up fintech is set to revitalise the hospitality sector after COVID-19 as it aims to get businesses paid within seven days, resolving the long-standing issue of late payments. Debt Register has developed a purpose-built digital platform to resolve debts anything up to 10 times faster than traditional legal action, and for a fraction of the cost, something the hospitality industry has struggled with thanks to a year of closures and uncertainty. Two years in the making, the new business sought a digitised solution to the growing problem of late payment which often leads to unnecessary write-offs or costly legal action (but only when the debt is of sufficient value) with little likelihood of success. Debt Register is, first and foremost, a global payment accelerator that enables a business to identify late invoices on their ledger and allow the platform to do the rest. Debt Register contacts the debtor automatically and in the appropriate language, requesting that the payment is settled, and ensuring the invoice is correct and not in dispute. By leveraging its relationships with leading credit reference agencies (CRAs) to report unpaid and overdue debts, debtors are encouraged to settle any overdues promptly to avoid their credit scores being negatively impacted.

The age of the debt appears not to be a barrier to its collectability: in one trial with an international client, payment was received for a 890-day old debt within just 27 hours; in another trial with a different client, 99% of all debts were settled within the trial period. Gary Brown, Founder of Debt Register, said the product and platform were created out of necessity within the industry: “Overdues continue to be an issue and whereas some resort to the courts, legal action is time-consuming and costly, and outcomes are difficult to predict. “Debt Register not only accelerates the payment of outstanding invoices, but also avoids the unpleasantness of legal action and brings greater certainty and predictability to a company’s cash flow.” For smaller businesses such as local cafes and restaurants, Debt Register provides a lifetime free credit service allowing them to load and collect up to five free debts a year. The platform has also been designed to streamline the payment process for the debtor with a specially designed portal providing three points of payment resolution as well as a series of tools including messaging services and payment acknowledgement tools. For more information or to set up a free demonstration, please visit: https://debtregister.com

EAT. DRINK. SLEEP November 2021

Puttshack Watford Site to Tee off This Winter Puttshack, the world’s first and only upscale, tech-infused mini golf experience, has confirmed plans to open its newest UK site in Watford, just in time for Christmas 2021. Following the successful reopening of its Bank, White City, and Lakeside venues earlier this year, the announcement of the new Watford site marks the start of the company’s continued expansion in the UK. Bringing guests the high-energy Puttshack experience the company is renowned for, the 21,600 ft site based in Atria, Watford will feature four nine-hole mini golf courses using Puttshack’s world leading technology, which combines automatic tracking with game scoring through the golf ball. Guests will also be able to enjoy an extensive range of best-in-class food

and drink options, including cocktails, small plates, burgers and an impressive selection of vegan dishes. From today, the Watford venue will take reservations for Christmas parties, with smaller group bookings to be made available in the coming weeks. Hugh Knowles, Managing Director, Puttshack UK, said: “The opening of our newest Puttshack site in Watford is an exciting step forward for us as part of our wider business growth plans. After what has been a challenging year for the hospitality industry, we cannot wait to bring the vibrant and unique Puttshack

experience to another location in the UK. Guests have had to miss out on lively, interactive experiences for so long and it’s great to be able to deliver these moments to even more putters.” The business also been progressing its expansion in the US this year, including signing a new lease in Scottsdale as well as announcing upcoming openings in Oak Brook (Chicago), Miami, Boston, Houston and Nashville. Puttshack takes the traditional game of mini golf and fuses it with innovative technology to create an experience for players never seen before.

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LAURENCE Henry, the well-known and former MasterChef winner, is to be chef patron at Canal Turn – the stunning new restaurant space currently on site at The Island Quarter in central Nottingham.

November 2021

Laurence, who won MasterChef: The Professionals in 2018 when he was just 25 when he was hailed as the “next generation” of chefs by judge Marcus Wareing, has been in talks with the owners of The Island Quarter for more than two years. He has been at the forefront of the planning process for the restaurant space. Laurence will operate and oversee the food offering at Canal Turn – which will have venues spanning three storeys and opens in Spring 2022. Each level will offer something unique for Nottingham and will allow Laurence to showcase the same culinary skills which wowed the MasterChef judges. Laurence said: “To be involved in this exciting new venue in Nottingham is absolutely fantastic and I am so pleased I can now shout about it. I have been looking for some time for my own restaurant where I can deliver my own style of cooking and be truly creative. “I have been able to be involved of the development of the restaurant and bar space from the very beginning. Working with the developer, The Conygar Investment Company PLC, has been fantastic because they have given me the freedom to create and evolve the project in my own direction which is incredibly rare – and because of this, it gives me the chance to present a unique outcome and product.” Each level of the Canal Turn development offers something tailored and different. The canalside lower level will be a bar and grill – somewhere to drink, relax, and grab a bite to eat. It is a large, open plan venue overlooking the canal and includes and outside bar and extensive events space. The middle ground level will be Laurence’s signature restaurant – a place to display his

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“NEXT GENERATION” MASTERCHEF WINNER TO OPERATE RESTAURANT VENUE

culinary craft and his creativity. The upper events level is a large, open plan space with capacity for 200 people for parties, events, and celebrations. The space has a high ceiling, large windows overlooking the canal and surrounding architecture and features lots of light. Conygar will be announcing the names of the venues within Canal Turn in due course, with Laurence very much part of the decision-making process. The names will reflect Nottingham’s history and Canal Turn’s location on a significant site – which has a rich and interesting heritage. Laurence trained at Ashburton Chefs Academy and went on to work in the kitchens of some of the world’s most noteworthy chefs including Sat Bains, Gordon Ramsay and Jason Atherton. He has a massive wealth of expertise and experience and has a passion for ways that Asian food can play an integral part in his cuisine, while maintaining simplicity. Laurence lives in Nottingham, where he worked at Restaurant Sat Bains as sous chef.

The interior space of Canal Turn has been designed by renowned interior architecture and design studio Macaulay Sinclair, the company behind Dishoom, Hawksmoor, and Caravan. Robert Ware, CEO of Conygar, said: “We are absolutely delighted to announce Laurence as operator of Canal Turn. We have been working really closely with him for a while now and are now delighted to announce our partnership with him. “Laurence is a well-known chef nationally, in part because of his winning BBC’s MasterChef 2018. We know that Laurence will make this venue his own with his unique style. Nottingham is on the map because of its Michelin star restaurants, and we know that this offer will be strengthened with the addition of Laurence Henry.” More information about food, menus, restaurant names and images of interiors will be revealed over the coming months, added Robert. Laurence said: “I am keen to take advantage of my MasterChef win and build on my reputation and that of the venues to make a huge success of Canal Turn. It is the first phase of The Island Quarter and I can’t wait to get started on this exciting new adventure and look forward to welcoming diners from all over the country.” Marcus Wareing, judge of MasterChef 2018, said: “Laurence is inventive, creative and he leaves nothing behind in the kitchen. In my opinion he is the next generation.” To find out more about Canal Turn and The Island Quarter, please visit: www.theislandquarter.com/

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- New campaign highlights food allergy law

November 2021

With new legislation on allergen labelling coming into force next month, the Chartered Trading Standards Institute (CTSI) is hosting a campaign to inform businesses of their responsibilities to label food correctly. The Be Allergy Aware campaign was created by the Greater Gwent Food Group – a partnership between Blaenau Gwent, Caerphilly, Monmouthshire, Newport City and Torfaen councils – with the support of the Food Standards Agency (FSA). It includes a handy factsheet for businesses, a series of posters in several languages reminding customers to notify staff of any allergies they may have, and an indepth information video explaining the risks of improperly labelled food. It urges businesses to “double-check, never guess” whether the food they sell contains ingredients that may be allergens, and whether their customers have any food allergies or intolerances. The campaign arrives ahead of the implementation of ‘Natasha’s Law’ on October 1st, which will require all food businesses to provide full ingredient lists and allergen information on foods pre-packaged for direct sale in the UK. The law is named after Natasha Ednan-Laperouse, a 15-year-old who tragically died after suffering an allergic reaction to a baguette that contained sesame seeds but which did not declare allergens on its packaging. Natasha Allergy Research Foundation said: “We are delighted to see the Greater Gwent Food Group launch a multi-lingual resource to assist food businesses in preparing for compliance with Natasha’s Law coming into effect in less than a month. It captures the essence of the work our charity has done by reinforcing a key message of ‘Never Guess, Be Safe Not Sorry, Be Allergy Aware’ and we are confident this tool will be instrumental in creating awareness for staff within local business by creating an understanding of the importance of food allergy safety in saving lives.”

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Be Allergy Aware

The 14 allergens that must be declared by law when used as ingredients are:

food businesses, they can seek advice from their local trading standards service on this important issue.”

1. Celery 2. Cereals containing gluten 3. Crustaceans 4. Eggs 5. Fish 6. Lupin 7. Milk

Dilys Harris, Senior Trading Standards Officer, Caerphilly County Borough Council, on behalf of the Greater Gwent Food Group said: “We are proud to launch this valuable resource on food allergens which has been produced with the support of the FSA and Trading Standards Wales. It will be used by local authorities across Wales, England and Northern Ireland and is suitable for food businesses, food law enforcement officers and educational establishments.

8. Molluscs 9. Mustard 10. Nuts 11. Peanuts 12. Sesame seeds 13. Soya 14. Sulphur dioxide

While Natasha’s Law has been welcomed by campaigners, consumer groups and regulators, recent research has highlighted a worrying lack of awareness on the part of the food industry about the new requirements. Standards organisation GS1 found that eight in 10 food business owners feel unprepared for the new regulations, while four in 10 have never heard of Natasha’s Law. David Pickering, CTSI Lead Officer for Food Safety, said: “CTSI welcome the introduction of the requirement to provide consumers with information on labels about allergenic ingredients on a wider range of food. “This additional information will enable consumers to make safer informed choices and whilst it may be a challenge for some

“We aim to promote the importance of clear, accurate food information that consumers can trust and the supply of safe food’.” Nathan Barnhouse, Direc tor of the FSA in Wales said: “Food hypersensitivity is a priority for the FSA and our ambition is for the UK to become the best place in the world for people living with food hypersensitivities. “The upcoming changes to labelling requirements for prepacked for direct sale (PPDS) food are a huge milestone for people living with food allergies and will help protect them by providing potentially life-saving allergen information on the packaging.” #BeAllergyAware For more information please click here.

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EAT. DRINK. SLEEP November 2021

Meet the Dynamic Traveller: A globally emerging new hotel guest forged by the pandemic By James Bishop, Senior Director, Global Ecosystem at SiteMinder SiteMinder’s latest global research, The Dynamic Traveller: A New Era of Hotel Guest, uncovers a tech-savvy, empowered and experience-driven hotel guest that has emerged worldwide since the pandemic began. Utilising the survey responses of more than 7,000 travellers from eight countries in four continents, the report builds on the findings of SiteMinder’s Changing Traveller Report, including the UK edition, to identify global tendencies for an increasingly interconnected industry. This comes as the SiteMinder World Hotel Index shows global hotel bookings have passed 70% of 2019 levels for the first time since COVID-19, driven partly by the Europe-wide international travel recovery. Meanwhile, in the UK, overseas bookings are steadily increasing, from under 7% of the total this March to over 18% currently. As such, UK hotels will do well to use this window to prepare, before domestic and international numbers fully return to prepandemic levels. Here’s my take on our findings, and some tips for hoteliers...

The dynamic traveller is enthusiastic, discerning and experience-driven Absence of travel has made the heart grow fonder, with 34% of respondents planning over the coming year to travel more (22%), or much more (12%), than prior to COVID-19, and 34% planning to travel the same amount. When deciding where to visit, ‘bucket list items’ featured among the top two choices of 38% of respondents. Some 94% of travellers expect higher (52%) or the same (42%) accommodation standards compared to before the pandemic. Free booking cancellation and modification is listed as one of their top two priorities by almost one third of travellers, while over one-in-four name cost as one of the two leading factors when choosing where to stay. In terms of booking, 39% of travellers expect to reserve their next stay directly with their accommodation provider, up from 36% in 2020, while the number of respondents seeking to book as part of a package has more than tripled from 4% to 14%. This correlates with what we’ve seen at SiteMinder; during the first of half this year, direct bookings through our platform increased 33% compared to the same period in 2019.

Importantly for hoteliers, travellers are also overwhelmingly not opposed to the use of their personal data to improve their guest experience, with 54% being either supportive (39%) or very supportive (15%) while only 18% are opposed (14%) or strongly opposed (4%). When it comes to paying hotels online, however, respondents are somewhat more cautious, with over a quarter expressing some level of distrust. All this highlights that dynamic travellers want something special in return for time and money invested, and are increasingly prepared and able to shop around for the best deals, taking full advantage of the ever-greater wealth of information and deals available to them. They are also open to sharing their personal information to facilitate this, and to booking directly in return for personal service and best rates.

Hotel commerce technology - a crucial ally The dynamic traveller is accustomed to an always connected digital world of 24/7 communications and a seemingly endless online supply of goods and services. Specialist technology that allows you to personalise and monetise every stage of the guest-journey includes apps such as Welcome Pickups for airport transfers and Oaky for upselling, software like TrustYou to monitor reviews, or Cendyn for tailored emails. By using the tools available, you can generate more revenue per guest and avoid missed opportunities or unsatisfied customers.

The same goes for direct bookings, which you can boost by investing in an attractive and user-friendly website with a trustworthy, quick and simple payment processor; a quality booking engine, Google Ads, and a range of activities including remarketing, price comparison, chatbots, loyalty, upselling and reviews. Some of the leading platforms and apps available include Sojern, HiJiffy, Laasie, and The Hotels Network, all of which are now accessible through Plug-in Apps. Another advantage of using best-of-breed technology is that you can quickly and easily ensure your various systems and connected apps are all working together for one holistic hotel commerce strategy, synced with each other and real-time market data, ensuring you are always both maximising revenue generation and driving direct bookings. At a time like this, investing in the right digital toolkit can really pay dividends. Thanks to the growth of hotel commerce technology, you can—to a greater extent than ever before—effectively identify, understand and reach potential guests, convert them into paying customers, and create personalised and seamless experiences filled with win-win monetisation opportunities. This allows you to not only increase revenue, but leave your customer satisfied, happy and wanting more, willing to return to your hotel or recommend it to friends, family or online. Dynamic travellers call for a dynamic hotel industry. Now more than ever, it’s time to get ahead of the curve and capitalise on the transformations taking place.

EAT. DRINK. SLEEP In today’s landscape where reduced touch-points and low operating costs are nothing short of paramount, security expert Mul-T-Lock is offering a tailored access control solution to all hotel, holiday park and short-break property owners. SMARTair® is a modular and fully scalable access control system that offers an intelligent, yet simple, step up from keys. For hotels and home rental properties in particular, SMARTair® will replace inconvenient keys with a wireless locking system operated by smartcards and even smartphones when used in conjunction with Mul-T-Lock’s Openow™ app. With so many businesses in the leisure and tourism industry needing to cut operational costs and provide a safe and hygienic service to customers, SMARTair® does away with the need for manned receptions and touchscreens by putting the onus of checking in right in guests’ hands, with security still being closely monitored and operated by system managers. With SMARTair®, lost cards can be cancelled and replacement cards reprogrammed for increased guest

security. The system can be tailored to meet each building’s needs and can be reprogrammed using the latest in access control management software as those needs evolve, without having to replace any physical locking systems – making it a cost effective and straightforward solution for all hospitality venues. With no hardwiring, the system can be installed at low cost with minimal disruption to a business. Designated system managers can also monitor and control access rights – allowing guests access when needed and revoking access once they checkout. The SMARTair® product portfolio also includes energy saving devices for mounting on guest room walls and in-room safes.

An added bonus, Openow™ makes it easy for business owners to organise virtual keys inside the app, check how long they are valid, and protect them further with an individual PIN. If they have virtual keys from multiple sites or premises, Openow™ easily handles those too, with no time wasted wondering where key cards were left and no more appointments to pick them up or have them revalidated. Mul-T-Lock’s SMARTair® system with Openow™ app is the perfect solution for hotels and holiday parks with a high volume of visitors and subcontractors. It is built for businesses where third-party contractors are always on-site, hospitality venues that offer rooms for hire and boutique hotels or home rental with no manned receptions. To learn more about Mul-T-Lock’s SMARTair® access control system and Openow™ app, please call 01902 364200, email internalsales@mul-t-lock.co.uk or visit www.mul-t-lock.co.uk.

By utilising the Openow™ app, business owners, facilities managers and security administrators can instantly send, revoke or update virtual keys from the designated SMARTair® software or web browser allowing guests to access properties and rooms via their smartphone. System managers can be anywhere in the world when controlling access rights; making the whole process more convenient and secure for everyone. This also significantly

November 2021

SMARTair® from Mul-T-Lock opens the door to convenient and cost effective check-ins

reduces whole life costing, as it removes the need to replace key cards when they are lost or accidently taken home by guests.

EAT. DRINK. SLEEP November 2021

Founders of Innermost launch Innermost Plus:

Lighting, Furniture, Bespoke.

Since its launch in 1999, Innermost has always collaborated with unique brands to bring customers the best design. That remains its goal today.

in both decorative and technical lighting. Our aim is to bring innovation and interest to inspire our UK customers and now there is no design area we can’t cater for.”

Innermost has always had an innovative approach to lighting and furniture design. Founded in London and working with designers from all over the world, Steve Jones and Russell Cameron have created a diverse brand, making products of the absolute highest quality.

The new brands will be stocked at the Innermost Plus modern distribution centre and factory in Telford, which has facilities for bespoke finishing and assembly.

With the launch of Innermost Plus, the original manufacturing skills and the innovative Innermost own brand will remain, and new, complimentary, brands will be welcomed to the fold alongside it.

“Innermost Plus isn’t just providing a product, we combine supply with supportive advice, tailored solutions and great after sales service. We’re here for design and here for our clients.”

“We will stock all the brands from our European partners here in the UK to avoid the delays that many have been struggling with The company has followed its original philosophy, and today since Brexit,” said Steve. “Our facilities for bespoke finishing and offers one of the best selections of design-led lighting in the assembly will mean that imported brands will have the same UK, as well as a growing range of furniture. tailoring resources as our own creations.

For more information or sales enquiries please visit Innermost co-founder Steve Jones commented: “Over the www.innermost.net or contact a member of our coming months, we will be adding some really exciting brands to our collection, as we become the sole UK distributors for them team on info@innermost.net / 020 7620 1808.

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EMPLOYEE ENGAGEMENT Music could help to engage your staff with your business, promote engagement and collaboration and improve morale.

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10 benefits music can have on your business You can discover our final four reasons on how music could benefit your start-up by visiting our website. Put the power of music into your business with TheMusicLicence. If you are going to introduce music, or if you are already using music in your business, you’ll usually need a music licence. By purchasing TheMusicLicence you are supporting the future of music by helping to ensure its creators are fairly rewarded for their work. TheMusicLicence covers virtually all commercially released music available – millions of songs & recordings, including the most popular & well-loved music, not just from the UK, but globally, allowing you to choose the music that reflects you and your customers in your new venture.

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Restore the Rhythm Music is a power, Music is a gift. Music stops the clock, it’s a change, a shift. Whether it’s up front and live. In the background inside. The music had been silenced but now it’s time to revive. It keeps you going on a long day. It can be the centre of your short day. It can fill that gap when there is nothing… more to say. Whether you’re the butchers, the bakers or the future innovators. If music is a drive. Makes you want to strive. Then surely, music helps bring your business to life.

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