RESTAURANT
UPDATE
The latest news, products and services from the restaurant industry, for the restaurant industry August 2021
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EAT. DRINK. SLEEP June 2021
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August 2021
Jodie Little Managing Director jodie@jetdigital.co.uk 01843 595818 Taylor Owens Editorial Assistant taylor@restaurant-update.co.uk 01843 267 690 www.restaurant-update.co.uk
Contact Us
Dan Draper Publication Manager dan@restaurant-update.co.uk 01843 580460
RESTAURANT
UPDATE
5 Boozy Vegan Cocktail Recipes You Must Try Summer is well underway. The weather is improving, nights are getting lighter, and the Euros are going to kickstart garden party after garden party.
Following the last year in lockdown, many of us have become accustomed to creating our own drinks to make up for a lack of carefully crafted cocktails in our favourite bars with fancy mixers and additions. All that practice is going to pay off when we host BBQs this summer! But not all of the drink we’ve learnt to shake up will be suitable for your vegan party guests. Some mixers and tonics are unsuitable for a vegan diet, so we’ve decided to create a 2021 vegan cocktail recipe guide using high-quality mixers that boost flavours. The number of vegans jumped by 40 per cent last year, with more people opting for a plant-based diet. Even if you don’t follow a strict vegan diet but a flexitarian one, it is nice to have vegan options where possible – roughly 1.5 million people in Britain have followed a more plant-based diet after Veganuary 2021. Reports estimate this has saved two million animal’s lives. We are becoming increasingly conscious of what we are putting into
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our bodies and the impact the animal industry has on the environment. Veganism was once considered a niche fringe movement – herbivores had to scour health food stores for plantbased food. Now, there are more vegan food and drink products available than ever before.
Cubed or crushed ice
Check out how you can serve up drinks to suit every taste while avoiding animal-based products.
Mix and stir the grapefruit juice with the sugar and then add the juice and tequila to a cocktail shaker filled half with ice. Shake the cocktail shaker vigorously.
Refreshing grapefruit paloma Grapefruit can be an acquired taste, but in a cocktail, it is refreshing and light with a little fizz – perfect for summer. Mixing this drink also creates a beautiful light pink hue that looks brilliant in the sun. Similar to a margarita cocktail, the paloma is a popular drink in Mexico. Ingredients: 45ml tequila Fentimans soda water 60ml squeezed grapefruit juice 1 tablespoon sugar Kosher salt
Method: Run a wedge of grapefruit around the rim of a margarita glass and then dip in salt. Fill the glass with ice to keep it cool.
Pour into the margarita glass and top off with Fentimans soda water to taste. Stir and garnish with a slice of grapefruit. Strawberry lemonade Full of fruity flavour with the perfect kick of alcohol, this cocktail might go down just a little bit too easily. The Fentimans Victorian Lemonade has the juice of one and a half lemons in each bottle and is botanically brewed for a unique kick – it is certainly more than just your typical lemonade, which makes this drink extra special.
1/4 a lime, juiced (and a wedge to garnish with) Chilled Fentimans Curiosity Cola Ginger beer and soda water, optional Method: Muddle the cherries and then mix in a cocktail shaker with the cherries, bourbon, brandy, lime juice, and ice. Strain the cocktail over a glass with ice in. Top up with cola (and ginger beer and soda water, if desired, to taste) and serve with a wedge of lime. Raspberry mojito
Ingredients: 35ml berry vodka Fentimans Victorian Lemonade Dash of sugar syrup 2 strawberries, diced Fresh mint Lemon wedge
460ml apple juice 1000ml chilled Fentimans tonic water 460ml chilled sparkling water Ice 1 sliced green apple 2 sliced peaches 6 long and thin cucumber slices 30g torn mint leaves
Method:
Method:
Muddle the strawberries in the sugar syrup. Then, add mint and vodka and stir.
In a large bowl, combine the gin, vermouth, elderflower, peach liqueurs, lemon syrup, and apple juice. Refrigerate for about four hours until it is chilled.
Add ice and top up with Fentimans Victorian Lemonade. Garnish with mint, lemon, and strawberries. If you want to remove bits, shake all the ingredients apart from the lemonade in a cocktail shaker and strain into the glass. Indian summer cup Having a few people over? Impress them with this aromatic, sweet cocktail that they can help themselves to. Packed with many different flavours, this drink is sure to get the party started. Ingredients: 1 litre bottle London dry gin 1 litre bottle of vegan-friendly sweet vermouth 240ml elderflower liqueur 240ml peach liqueur 710ml lemon syrup
When chilled, stir in the tonic water and sparkling water. Add ice and garnish with the apple, peaches, cucumber, and mint leaves. Black cherry bourbon cola Sweet, simple, and popular with everyone. It’s well known that cola and cherries go well together. Just add bourbon and you’ve created the perfect summer drink for later in the day. The bonus is that if cola makes it that little bit too sweet for you, Fentimans Ginger Beer or soda water make for the ideal mixer to change up the flavours.
Everyone loves a mojito, and the best thing about this recipe is that you can simply change the fruit for different flavours. Easy to drink and very refreshing, this cocktail is one of the easiest to make. Ingredients: 60ml white rum Fentimans Soda Water 5 raspberries 1 lime, freshly squeezed 1 tsp sugar Small handful of mint leaves Ice Method: Muddle the raspberries, mint, and sugar together in the juice that you have freshly squeezed from the lime. Pour the cocktail over ice into a tall glass. Add the rum while stirring with a spoon. Top up with soda water to taste and serve with mint. Celebrate summer right with our vegan cocktail recipes, using the finest mixers and tonic that complement the spirits and give them a kick of flavour.
Ingredients: 30ml bourbon 15ml cherry brandy 3 black cherries, pitted
Industry News PAGE 5
RESTAURANT
UPDATE
How New Management Systems are Innovating the Hospitality Industry Technology has certainly become an intrinsic part of our day to day lives, from the retail industry, to food and beverage outlets, and even within the health and fitness industry. It’s all around us, in varying formats, making processes more efficient. It has refined some of our older approaches, and in the hospitality industry this is certainly true. Technological advances are leading the way forward for the future of hotels, and many venues are using these aspects both to make things flow smoother for customers and also to help create new experiences for guests. A staggering recent statistic has suggested that 75 per cent of activities in hospitality could one day become automated — so where exactly are we heading on this journey into the future of hotels? Join Cairn Collection, owners of The Angel Hotel, and explore a whole host of new innovations which are changing the face of hotel management systems.
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The 21st century check in desk The digital age is constantly finding new ways to innovate and prove its value and worth for modern consumers, and the breadth of technology that is slowly becoming more widely available is transforming the hospitality industry. In the past, connotations of a check-in desk were long queues and excessive pieces of paper — from room service menus to a mini catalogue of highlights of the local area. Technological innovations such as face recognition is one of the major ways that this process is changing. A handful of hotels have already trialled or introduced Artificial Intelligence — known as AI — into their daily running, and it looks set to become far more mainstream by 2025. From paying the bill by using
biometrics to allowing hotel managers to handle data more efficiently, AI looks set to be welcomed with the potential for it to reduce costs by 13 per cent. The entire hotel check-in process could become automated, making one of the most established parts of the hotel experience redundant — but staff could be freed up to engage with customers, allowing them to get into their rooms quicker in the meantime. Many venues have even gone fully paperless when it comes to checking in, choosing instead to uploads the process to cloud computing systems where information can be stored and viewed by connected devices. Convenience is in the key After having checked in to a hotel, guests will want to explore the room
that they’ve booked. Doing so has never been easier, and the classic magstripe locks which were once the most commonly used method of accessing hotel rooms are being progressively phased out. More and more hotels now operate their room unlocking facilities through mobile phone connected technology, near field communication known as NFC. This technology allows for data transfer at up to 424 kilobits per second, and it is enabled when connected devices come into contact with each other. Most mobile key systems require guests to download and activate a key through the hotel’s digital app, and upon arrival they are able to use the activated key to unlock the door to their hotel room. Combined with online/digital check in services, guests can use the e-key to check in early or at a time that suits them best, knowing that they don’t have to wait around to pick up a physical key. This technology can also offer personalised features, through gathering data on the customer the
app can tailor its unlocking facility to the person who is checking in. Small touches like this build a sense of brand familiarity for customers, and this distinguishes them from competitors. While being convenient, it also harnesses the value of personalisation which is proving to be a winning combination. A room and then some Of course, hotel management systems also need to account for the experience that guests have while staying at the venue, and technology can do a lot to enhance this. Hotels have to innovate the spaces that they are presenting to their customers and technology has become a valuable asset to help enhance customer satisfaction, as the hotel room is certainly not simply a place for rest anymore. Voice enabled devices are becoming common features in rooms, with popular models such as Google assistant, Apple’s Siri, and Amazon Echo providing guests with information on the local area — if you’re looking for the perfect backdrop to the business dinner you’re attending, just ask Alexa!
Hotels could even record and distribute their own personalised voice messaging, to help re-enforce the brand presence into the technology. As the generational switch to millennials and gen zeds continues, the plight for an experience has grown and through a mixture of technology hotels can cater to these revised consumer needs. From setting up messaging platforms to providing a remote control which monitors absolutely everything in the room — from atmospheric mood lighting to music streaming services and more, a hotel room can be whatever the user wants, and the experience is therefore generated by the customer. Technology doesn’t stop advancing, and there are constantly new, refined approaches to hotel management systems which have marked a stark departure from ways of the past. What’s next for the hospitality industry? We shall have to wait and see!
Industry News PAGE 7
RESTAURANT
UPDATE
Is the word ‘clean’ now the most important word in the hospitality industry? Since the Covid-19 outbreak, cleanliness has been at the forefront for those working in the hospitality industry, along with their guests, and the Kärcher system offers outstanding solutions for every requirement. In the wake of Covid-19, cleaning processes have been under the microscope in the hospitality sector. One of the first thoughts for customers will be the cleanliness of their environment, whether that’s the toilets of a restaurant or the carpets of a hotel room. For example, research commissioned by P&G Professional found that 78% of hotel guests believe cleanliness is the most important factor affecting the choice oaf where to stay. To keep guests happy, a regular and efficient cleaning routine is hugely important and the PDIR (Preventative, Daily, Interim and Restorative cleaning and maintenance) cleaning process is an excellent place to start.
Preventative cleaning Since hospitality venues re-opened for outdoor use on April 12th, the utilisation of gardens, terraces and even car parks became essential. Now that indoor use has resumed, the inevitable build-up of dirt trudged inside from the rise of al-fresco dining is noticeable. Preventative cleaning outdoors can reduce the build-up of dirt inside by two thirds. For courtyards and paths Kärcher’s walk-behind sweeper vacuums are perfect to target dirt from the source, sweeping through up to 300m2 with limited dust development. Going one step further, hospitality owners should consider protecting inside floors that are frequently walked on, such as entry ways and
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corridors to prevent permanent damange. Kärcher’s FloorPro Wipe Care RM 780 is a powerful cleaning agent for water-resitent floors, offering surface protection to make them more hardwearing.
Daily maintenance cleaning With Brits eager to get out of their homes after being locked down for over a year, the rise of staycations and the boom in hospitality bookings has put the hospitality and leisure sector to the test. Floors are a particular challenge to keep clean as food and drink spills are a regular occurrence and any dirt left can cause permanent damage. For daily cleaning to extend service life, Kärcher’s compact scrubber dryer range thoroughly removes loosened dirt in a single pass leaving surfaces instantly dry, clean, and safe to prevent trips and falls. These push scrubber driers are easy to manouever in heavily furnished and highly frequented areas such as restaurants, shops and hotels and can be paired with Kärcher’s environmentally friendly FloorPro Cleaner RM 69 to effortlessly remove the most stubborn grease and mineral stains.
Intermediate cleaning Whilst maintenance cleaning helps to keep things in order, intermediate cleaning is always required to reduce the need for deep cleaning and to save time and costs.
It is vital to select the right method to minimise disruption to guests and to prevent down-times. For example, using excess water to clean the floors will put them out of access for long periods. To combat this using a powdered cleaning agent, which is worked into the carpet and then sucked up using a Kärcher upright brush vacuum cleaner, leaves the floor only slightly damp allowing it to be walked on soon after.
Restoring the original condition During the national lockdowns and as businesses prepared to reopen their doors, many hotels and restaurants used this time to restore their floors to original condition as this process can put the area out of action for some time during operational hours. From polishing to stripping, a Kärcher scrubber dryer delivers clean and hygienic floors that sparkle like new. Kärcher’s FloorPro Intensive Deep Cleaner RM 752 can be used in any of the scrubber driers to intensively clean and powerfully remove care films, wax and polymer coatings, dirt and grease to start on a fresh slate. When paired with the PDIR cleaning process, the Kärcher system offers innovative cleaning solutions to restaurants, hotels and shops looking to enhance the overall cleanliness and maintenance of their business to meet the current demand.
Gin Goes Back to Basics In the past, bartenders had to re-arrange back bars to cope with the ever-growing amount of gins on offer, and as the hospitality sector gradually opens up, we expect a consolidation of the gin shelf – with a move back to classic, traditional, elegant styles. Matt Ashton-Melia, sales director at Langley’s gin, shares his predictions for incoming gin trends and the gins to stock to delight customers returning to socialising as we know it. Having a diverse gin shelf is essential for any hospitality venue and while customers do enjoy the
element of choice, the classic gin and tonic is sure to be a drink back in demand this summer. We’re seeing a strong trend towards going back to basics and a desire for high quality, well-made, great tasting gins – a return to gin, as it should be. Alongside this, consumers are becoming more mindful in their choices, seeking premium brands with heritage, a story to tell, and an eye on sustainability – and they care about they what they put in their glass.
Taste the difference Many gin fans fully understand and recognise the difference between Old Tom and London Dry style gins – and these are the styles we predict will emerge as the heroes of drinks menus over the coming months. One of our key serves is a Langley’s G&B – grapefruit, basil and tonic – featuring our London Dry gin. The grapefruit really balances the notes of citrus from the orange and lemon peel botanicals in the gin, and the basil adds a savoury note – a mouth-watering summer sensation.
Looking ahead We have completely repositioned Langley’s as a brand, as we want to appeal to this segment of consumers looking for these traditional gin styles. We’ve increased our focus on the UK market, which has come full circle and is now heading towards elegant, sophisticated gins, and we see a clear opportunity for our range to fill this gap and give drinkers and reliable, high quality, accessible gins. Our gins showcase how these styles should be; innovative yet respectful of the history of gin and the craft of distilling, with a commitment to using only the finest ingredients. Langley’s gins are available to the hospitality sector via Ten Locks. Get in touch with the Ten Locks team at sales@tenlocks.com or visit @tenlocksdrinks to find out more.
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RESTAURANT
UPDATE
The Banana Road: Rollicking, Raw Memoir Chronicles Quirky Reality Chasing Dream of “A Place in the Sun” Andrea Montgomery’s ‘The Banana Road: It’s Tenerife but not as you know it’ is a frank, hilarious and sometimes shocking memoir; following the author and her husband as they trade the damp suburbs of Manchester for a sub-tropical banana plantation in Tenerife. Far from a tranquil island paradise, readers should prepare to encounter an espionage agent neighbour, a white cat with no tail, a sudden death and dozens of islanders who keep life spicy. When the pandemic came crashing down on travel, and Andrea Montgomery was unable to continue her work in mainland Europe, she finally had time to sit down and document the preceding few years of her life. After all, the first few years she and her husband had been living in Tenerife were something of a pantomime of unbelievable characters, unexpected experiences and a total about face on what most dream of when picturing “island life”. In ‘The Banana Road: It’s Tenerife but not as you know it’, Montgomery finally shares all! Synopsis: When Andy and Jack walk away from their successful careers, leaving family, friends and Manchester to move to the Canary Islands, they hope to find a new adventure and quality time together in the sun. What they do not expect to encounter is the intriguing, often amusing and sometimes downright bizarre cast of characters that inhabit their new, sub-tropical world. Buying a small house on a pitch ‘n’ putt golf course surrounded by banana plantations in the north of Tenerife, they set about trying to earn a living while getting to know the eccentric neighbour who hints at a double life as an espionage agent; the Disney Gang; and a white cat with no tail, an Eric Cantona attitude and a penchant for torture.
An arrest and a sudden death turn their world upside down and open the door to a series of seemingly unrelated incidents. As Jesus takes up residence in the bottom of the garden and paradise begins to unravel, the shocking truth is finally uncovered and Andy and Jack face losing everything. “I want to show people a side of Tenerife that exists far beyond the scope of holiday brochures, and also inspire people to take their own leap of faith as an expat,” explains the author. “This has definitely been the weirdest ride of our life, in complete contrast to what we expected when we decided to commit to getting our own “place in the sun”. Among all of the chaos, we’ve found plenty of time to laugh!” Continuing, “I want my readers to understand that, with bravery and tenacity, they can radically change their life and be in control of their destiny, no matter the problems they’ll face when carving out a new life abroad. Jack and I are stronger because of what we’ve been through, and the pitfalls have ultimately brought us closer together. So, strap in and join us for an adventure unlike anything you’ve read before.” Helen Ochyra, travel writer and author of Scotland Beyond the Bagpipes, writes: “The Banana Road is an engaging and lively account of what it’s really like to up sticks and move to Tenerife. A fascinating cast of characters, both human and animal, make for an entertaining read that will appeal to anyone who’s ever drifted off in the sunshine dreaming of extending their holiday on this subtropical island.” ‘The Banana Road: It’s Tenerife but not as you know it’, from Cranthorpe Millner, is due for release on May 4th, 2021: Waterstones: https://bit.ly/3lEFB36 Publisher’s website: https://bit.ly/3qYgjhr.
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Sanitising just got Sexy! Introducing Vycel Electrostatic Sprayer; the cleaning system treatment the hospitality industry deserves Hotels, Restaurants and events spaces can now enjoy TOTAL sanitisation in JUST five minutes...
W
ith the hospitality industry opening up and businesses under pressure to recoup lost profits during the ongoing threat of the pandemic, the need for fast, seamless sanitisation of workspaces has never been greater. Enter VYCEL; a brand-new Electrostatic Sprayer which utilises the latest technology to provide a quick, safe and cost-effective way of protecting customers and staff from the infections spread by viruses and bacteria – from just £3 per day! Check out the lastest VYCEL film here:
This next-gen cleaning innovation creates a fine mist that simultaneously disinfects surfaces AND cleans the air it passes through. Vycel Daily Sanitiser’s fine mist evenly coats and sanitises 100% of surface areas, while killing 99.99% of virus and bacteria in just 30 seconds. Lightweight, compact and cordless battery powered, the Vycel Sprayer delivers an impressive 1.6 billion particles of cleaning solution every minute and the built-in high-performance pump can project mist up to 2 metres across a room.
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4 litre offering a fluid run time of 40 minutes
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Electrostatic charged mist wraps surfaces for full coverage
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High performance pump sprays up to 2 metre
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75% quicker than traditional cleaning methods
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Uses 75% less cleaning chemical solution than industry standard - making it safer for regular use between appointments
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Delivers 16 billion particles every 10 minutes
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Positive Virus Protection
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Easy tank removal and refill
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Illuminated battery status indicator
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Compact form for use in confined spaces
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Comfort grip handle
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3+ hour battery run time
“With the hospitality industry contributing billions to the economy annually, it’s critical we help support operators that have been hit hard by the pandemic. Protecting clients and staff from viruses has never been more important, and thanks to their strict deep cleaning regimes, many salons and spas are cleaner than hospitals. We are proud to support the reopening of the hospitality industry by reducing cleaning time without compromising on effectiveness. Venues can completely sanitise their premises for less than £3 per day using Vycel’s sophisticated technology.” Ken Parker, CEO.
Hygiene PAGE 11
RESTAURANT
UPDATE
Global Interdisciplinary Architectural Firm, Hart Howerton, Launches Debut Lighting Collection in Partnership with Remains Lighting •
The Presidio Collection includes three distinct product lines
•
The concepts are a tribute to heritage and craftsmanship
Global interdisciplinary architectural firm, Hart Howerton, has launched its debut lighting collection in partnership with celebrated artisan and custom lighting specialists, Remains Lighting. The Presidio Collection includes three distinct product lines and is a tribute to heritage, celebrating natural forms, organic materials and skilled craftsmanship in a luxury context.
metal castings and frosted glass hurricanes, providing style as well as an intentional function. For example, the Presidio Table Lamp is designed to be portable. Options are available for open-air environments, damp locations (such as porches and bathrooms) as well as dry, indoor locations.
The two firms, both of whom have headquarters in New York, (Hart Howerton also has an office in San Francisco) have a long history of working together on commercial and residential projects around the world and were inspired to create the capsule lighting collection following a collaboration in Austin, Texas.
The eponymous Presidio line centers around a modern take on the primitive form of a miners’ lantern, with a heavy gauge brass, solid metal castings, a swooping hand-formed reflector and a frosted glass lens. It is a heady mix of elegance and industrial strength, where light interplays across organic materials and nods to the elemental warmth of an open flame.
Hart Howerton Partner, David Rau, who was the lead designer on the project commented: “Our goal was to tell a story inspired by Arcadian design: natural, organic, local, handmade, fair and just. Nothing synthetic, very little machining, simple, efficient, resilient. This new line of fixtures - with its indeterminate sense of history and an earthly attraction - was the happy result.” The collection includes three distinct product lines, all inspired by traditional miners’ lanterns. The bespoke forms are handcrafted from heavy gauge brass, solid
Presidio
The line includes a table lamp, sconce and two sizes of pendant. The table lantern features a freestanding functional switch which forms part of the product presentation. Meanwhile, the Presidio Chandelier continues in the same style, displaying a choice of either nine or 15 lantern bodies on a rolled iron ring, creating a commanding presence suitable for grand-scale spaces ranging from urban lofts to rustic lodges. Sutro The Sutro Lantern is as hard wearing as it is elegant, made from solid cast brass and hand-formed brass sheet connected with copper rivets and a blown frosted glass lens. The fixtures are highly versatile and while the design is skillfully simple, the use of materials and the sensuous shape makes them a statement feature. The line features two lantern variations. The Sutro Pier Lantern is designed to be fixed in place, making it equally at home on a stone wall,
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flanking a stairway or on a gate pier. The Sutro Lantern follows the same style but is designed as a side lamp complete with a brass toggle switch. Union The Union fixtures are named after Union Square. The moniker is a reference to both Hart Howerton and Remains Lighting’s shared New York heritage and will feature a statement pendant light, again made from solid cast brass and hand-formed brass sheet, complete with a blown frosted glass lens on two lamp heads. Each fixture is available in a choice of finishes including dark iron, weathered brass, polished nickel or polished brass. Remains Lighting’s David Calligeros said: “The fixtures are an illustration of how architecture, lighting and interior design can work together to enhance the experience of a space. By bringing together contemporary style, historic inspiration and hand crafted, organic materials, the result is a collection of light fixtures that not only make an aesthetic statement but that also enhance the effect of the light itself on the environment.” The Remains Lighting by Hart Howerton collection is available from Remains, either through their showrooms or online. For further information please visit: www.remains.com.
Top tips for a safe and healthy summer Whether you are planning a vacation or a staycation, be sure to practice sound holiday hygiene Summer is finally here. Tourist spots are opening up and the school year is drawing to a close. Whether you are venturing abroad or holidaying in your own country, you are likely to be out and about much more than you have been all year – visiting parks, beaches and restaurants – and that means you need to take steps to keep you and your family safe. While holidays are a time to leave your worries behind, don’t forget to still apply all of the good hygiene advice that you have learned over the past 18 months: wash your hands frequently and dry them with single use towels; sanitise your hands after touching items such as door handles, stair rails and restaurant menus; keep your distance; wear a mask in crowded places; and try to stick to venues that are well ventilated. If you are planning to travel by plane then you need to be extra vigilant: wear your mask at all times unless you are eating or drinking; use hand sanitiser to wipe down tables and surfaces and if you visit the washrooms then wash your hands thoroughly and dry them with the paper towels provided. Indeed, whether you are travelling by plane, boat or train this summer, be sure to adopt the new travel etiquette to ensure that everyone arrives safely at their destination. Use hand sanitiser frequently and on surfaces in public areas and keep a packet of tissues handy in your luggage – you never know when you might need them. Experts advise that the post-Covid world is going to be different than before. Hygiene and safety remain a top priority and we will all need to get used to the new normal and be prepared. For bars and restaurants of course hygiene has always been a top priority – from kitchens and food preparation areas through to restaurants and washrooms. But remember, frequent hand washing and drying is not just for chefs and waiting staff. We, the customers also have a responsibility to
follow the rules of eating out in order to keep everyone safe. Remember: mask, hand hygiene, sanitiser and paper tissue after touching everything from pepper pots to portable payment machines. While frequent handwashing has already become the norm for most of us a recent study from the University of Leeds has found that the way in which we dry our hands after washing them can also have a significant impact on the spread of viruses beyond the washroom. It recommended drying hands with paper towels as this resulted in the lowest levels of virus contamination found on hands and clothing. Whatever your holiday plans this summer, you can find a wealth of useful information and expert presentations here. So be sure to pack your best hygiene practices and ensure a safe and healthy break for you and your family. And do not forgot to enjoy! PAGE
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Flooring industry counts down to catch up, at CFJLIVE The flooring industry is preparing for CFJLIVE - its first official event in over a year - which takes place on Thursday 1 July. The free-to-attend global exhibition is the UK industry’s first ever virtual event, bringing together over 100 global exhibitors. It will be broadcast live from a main stage - at FITA’s training centre in Loughborough - and from exhibitors’ showrooms, offices and factories around the world. Fast registration can be accessed now at www.cfjliveexpo.co.uk
“After over a year apart, CFJLIVE will allow the industry to meet in a Covid-19-safe and highly eco-friendly environment. The format is flexible, to suit schedules and time zones, and the content is shaping up to be incredibly exciting!” commented John Heath, Kick-Start Publishing’s CEO.
Billed as a ‘must-attend’ event for all sectors of the industry - including flooring contractors, retailers and specifiers, distributors, facility managers, housing associations and designers – CFJLIVE will bring together the industry in real time; crucially, visitors will be able to connect, share knowledge and discuss issues with industry experts within live meeting rooms, and via chat and individual meeting requests. The main stage will present live demonstrations and, within the exhibition rooms, key events will include an industry-first sustainability forum. Other highlights will include live factory tours from exhibitors’ global production plants, new product launches and many technical talks.
CFJLIVE will air between 2-7pm on Thursday 1 July. On arrival, visitors will enter the main stage and a list of session rooms, enabling them to move around the event. Within exhibitor session rooms, mini-events will be hosted, including live seminars from technical experts, demonstrations and factory tours, with audio, video and text feeds.
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To find out more, please contact Stuart Bourne at CFJ at stuart.bourne@kick-startpublishing.co.uk and visit website at www.cfjliveexpo.co.uk
Jangro Starts Spreading The Festive Cheer The UK & Ireland’s largest network of independent janitorial and cleaning distributors launches its 2021 Christmas Supplies Catalogue
Jangro is getting into the festive spirit by launching its annual Christmas Supplies Catalogue. With the government’s roadmap setting out an end to restrictions long before December, Christmas 2021 is set to be busier than ever, with many companies, organisations, and families and friends, intending to make up for last year with festive celebrations and parties throughout the season. Early planning is essential for professional catering and hospitality businesses and Jangro’s new 2021 Christmas Supplies Catalogue is bursting with everything they need to get prepared. It contains festive musthaves, including party hats, streamers, balloons, party poppers, and matching tableware in a range of festive colour coordinating schemes.
Once again, Jangro is delighted to be supplying the Tom Smith range of catering crackers, tableware, and partyware. This brand combines social and environmental sustainability with on-trend designs to bring every Christmas table to life. The Tom Smith crackers are made from recycled board, are fully recyclable, and are completely free from glitter and plastic – including the contents. What’s more, for every case sold, £2.00 is donated to The Trussell Trust. This worthy charity supports a nationwide network of food banks to provide emergency food and care to people locked in poverty, and campaigns for change to end the need for food banks in the UK. Jo Gilliard, CEO of Jangro, comments, ‘December 2020 held little cheer for the
hospitality industry, but demand this year is set to be higher than ever. Whilst it might feel early to crack out the tinsel and order those Christmas supplies, it really isn’t. Failing to prepare in good time will undoubtedly add pressure to an already stressful period, whilst those who plan their celebrations now will reap the benefits. ‘After all the restrictions on socialising last Christmas, people really deserve to celebrate properly this year. Our new 2021 Christmas Supplies Catalogue has everything to help them do this.’ Available to view online, or as a hard copy from local distributors, the catalogue caters for a wide choice of budgets, with standard, superior, finest, premium and luxury collections available. For more information, or to order a free copy visit Jangro.net or call 01204 795 955.
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GOJO AND DISNEYLAND PARIS PARTNER TO COMBINE HYGIENE WITH FUN
Skin health and hygiene specialist, GOJO Industries-Europe Ltd, is proud to be contributing to the enhanced health and safety at Disneyland Paris. The two companies have agreed a long-term partnership, in which PURELL® becomes the official hand sanitiser across the resort for daily use by guests and cast members. Since the first reopening of Disneyland Paris in 2020, almost 2,000 PURELL hand sanitising dispensers and stands have been installed, helping to protect guests and enabling them to enjoy the magic of Disney with additional peace of mind. Dermatologically tested, PURELL Advanced Hygienic Hand Rub’s scientifically advanced formulation has been proven to maintain skin health, whilst killing 99.99% of the most common germs that may be harmful.
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GOJO Industries-Europe Ltd joins Disneyland® Paris as its hand sanitiser partner.
Many PURELL products provided at the resort are manufactured locally, at GOJO Industries-Europe Ltd facility in Croissy-Beaubourg, 20 kilometres away from Disneyland Paris. Erik Zimmer, General Manager of GOJO Industries-Europe, comments, ‘Our alliance is a perfect match – after all, experiencing the magic of Disneyland involves ensuring staff and visitors are safe and happy.’ ‘Protective and pleasant to use, PURELL products have been trusted for decades to care for skin and eliminate germs safely and effectively.’ ‘We are proud to supply a quality product, which enables everyone at Disneyland Paris to have fun with confidence.’ ‘All of us at Disneyland Paris are excited to see our guests back at the resort soon,’ said Laure Albouy, Vice
President for Business Strategy and Integration at Disneyland Paris. ‘The health and safety of our Cast Members and Guests remain our top priority, and our decision to make PURELL handsanitisers widely available throughout our resort is an integral part of this continued commitment.’ The addition of PURELL hand sanitisers is one of the numerous measures Disneyland Paris has taken to promote health and safety, including a limited number of entries to its Parks each day to ensure physical distancing and enhanced cleaning measures. All visitors aged 6 years and over, Cast Members and service providers are also required to wear a mask. For more information, call +44 (0)1908 588444, email CustomerExperience@GOJO.com or visit www.GOJO.com
Ava Security Hospitality Sector Security Management Report
New Hospitality Sector Video Security Trends Report by Ava Security provides detailed insight into how video monitoring systems are being adapted to support COVID Safety
The use of behavioural analytics to augment video security systems will enjoy a boost in adoption as restaurants look to use them to monitor adherence with one-way systems and mask-wearing before sitting down at their assigned tables. Today, 24% of hotels have behavioural analytics in use but a further 30% plan to adopt it in the next 12 months. Noise or audio analytics is also set to be deployed more extensively in restaurants. Today, 22% use some audio analytics to pick up breaking glass, screaming and other pre-defined sounds. However, a further quarter (26%) of hospitality sector respondents anticipated deploying this in the next 12 months.
Appetite for IT Cloud migration extends to VSaaS demand A quarter (24%) of the sector recorded receipt of additional budget to accelerate the migration of more IT applications into the Cloud. Linked to this, 22% of restaurant group’s security decision-makers were already actively considering ‘moving to a cloud-based video surveillance system (sometimes called VSaaS).’
Restaurant and other hospitality sector organisations’ existing video monitoring systems are already being used in 40% of UK, US, Sweden and Norway-based restaurants to help ensure proper procedures are being followed to reduce the risk of COVID-19 transmission. This was just one finding uncovered in the 11-page Ava Security Hospitality Sector Video Security Trends Report 2021, published this month.
New COVID Safe requirements accelerate adoption of video analytics Restaurants have been turning to video analytics to help reduce the risk of COVID-19 transmission as numbers of bookings rise now lockdown is being eased. Nearly a quarter (24%) of the sector’s decision-makers were already using their existing video systems for people counting, including room occupancy level monitoring. A further 26% planned to deploy this capability within the next 12 months. Nearly a quarter (24%) had already configured their video security systems to report people density levels in reception areas, bars and other areas where guests are likely to congregate. An additional 30% said they were planning to add this capability over the next 12 months.
Over half (52%) considered VSaaS adoption ‘Net High Priority’ (either High Priority or Somewhat a Priority). A further 22% were actively considering upgrading from an existing analogue-based CCTV system to an IP video system. A further 16% planned to purchase new security cameras to gain access to additional video analytics capabilities.
Making hotels COVID Safe has accelerated video system improvements The Ava Security Hospitality Sector Video Security Trends Report 2021 provides a wealth of data and insight linked to how Operations, Facilities Management, Security and IT directors and managers within hotels, restaurant groups and other hospitality venues in the US, Norway, Sweden and the UK, are adapting their video security systems in the wake of the pandemic. Vegard Aas, Head of Online Business at Ava Security, commented: “Despite the severe reduction of bookings over the last year with many pivoting to take-away only services, restaurant groups have continued to find new money for improving video security systems as part of a suite of process and system changes which they are green-lighting to reassure potential guests of their restaurants’ COVID safety readiness.” You can download the full report free by going here PAGE
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The Virginia BBQ In A Box Catoctin Creek Distillery in Virginia has partnered with Tom Hixson of Smithfield who has chosen the best American-style meat cuts, Brixton’s Lazy Scientist has created three limited edition rye-based hot sauces with Catoctin’s master distiller and the box also includes full preparation guide from Tom Hixson, recipes for authentic Virginian sides and cocktails, a Spotify playlist, instructions for Cornhole (a traditional Virginia garden game) and more…
Order online click here - Price £110.00
The Virginia BBQ In A Box is not just a unique and fun gift but it is also incredible value priced at just £110 (including delivery) for nearly 5kg of meat, as well as a full-size bottle of rye, sauces and added extras, comfortably serving six people. Tom Hixson is also offering £10 off first orders (over £50) via newsletter sign-up. It is available now for pre-order online with delivery on June 17th and 18th ahead of Father’s Day on the 22nd.
What’s Included •
Wexford Valley Tomahawk Steak (0.9kg)
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Boneless BBQ Beef Rib Fingers (0.8kg)
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Full Rack USDA St Louis Pork Ribs (1.5kg)
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Whole Free Range Label Anglais Chicken (1.6kg)
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A bottle of Virginia’s awardwinning Catoctin Creek Roundstone Rye (70cl) Three limited edition The Lazy Scientist X Catoctin Creek Ranger’s Hot Sauces (3 x 100ml)
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Ranger’s Revenge (hot)
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Grandpa’s Tabacky (smokey spicy)
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Virginia Hayride Hot Sauce (sweet spicy)
Plus •
Your Guide To Creating Your Virginia BBQ
The guide contains full preparation and cooking notes from Tom Hixson, Scott Harris’ Virginia Dry Rub recipe, Catoctin Creek Old Fashioned recipe, recommendations and recipes for classic Virginia sides (fried okra, smokey tip bbq beans, potato salad and hush puppies), how to play the traditional Viriginia game Cornhole and a link to a curated Catoctin Creek Spotify playlist.
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Former Footballer David MacKinnon Appointed MD at ZLX Ltd to provide Business Support to the Hospitality Sector Glasgow born David MacKinnon - the gritty defender who played for Glasgow Rangers, Arsenal, Kilmarnock and Partick Thistle, has been appointed Managing Director at ZLX Business Services with a brief to provide business support to the hospitality industry. Since hanging up his boots, MacKinnon forged an illustrious business career in hospitality initially in licensed retailing at Bass PLC where he developed an expertise across all aspects of the licensed trade across food, drink and venues. During his 12 years at the company, he was involved in the roll out and development of several high street brands including O’Neills, All Bar One, and J&R Tennent - the first airside pub and restaurant at Glasgow Airport. With his reputation growing, MacKinnon was head hunted to become Operations Director and shareholder at Scotland’s largest independent licensed retailer - Pub. com, formerly Eagle Taverns, which had a portfolio of 45 pubs, hotels and nightclubs. During his tenure, MacKinnon was responsible for the improved performance and profitability of the company which led to a successful sale to Pubmaster in 2002. MacKinnon first consulted for fast growing company ZLXleaders in government backed research and development tax claims, during the pandemic when CEO Stephen McCallion identified in him a dynamic and experienced business expert who could take the company to the next level.
MacKinnon explains: “Although Research and development returns sound rather mundane after the excitement and passion of football and the hospitality sector, in practice the ZLX business model guides business owners or senior executives around the little understood and underutilised government scheme set up to encourage innovation and business developments that can lead to growth. Over the last 18 months in particular, this has proven to be a lifeline to the hospitality and events sector who, through ZLX, have gained sizable cash returns through successful R&D claims. As the industry comes out of the incredible pressures experienced through Covid, I’m sure many more will benefit. “The sixteen years I spent in the hospitality industry were some of the happiest of my career. It is made up of good people with real passion, the same passion that you experience in football. “In my new role as MD of ZLX I will be able to help more businesses in a sector that I not only care very much about but also is vital to the wellbeing of our economy.” Stephen McCallion added: “We are delighted to have David on board. His expertise will be invaluable in showing the hospitality sector how R&D can play a major role in its business planning and success.” ZLX has recently moved into a new Glasgow Head Office and will shortly be opening a second office in London, which MacKinnon will oversee. For more information visit the ZLX website - http://zlx.co.uk/ PAGE
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