Restaurant Update - January 2022 by jetdigitalmedia

RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry JanuarY 2022

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Foodhub 6-7

January 2022

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

Dan Draper Publication Manager dan@restaurant-update.co.uk 01843 580460

RESTAURANT

UPDATE

UK’s Best Pizza Found In Peckham A new pizza place in Peckham has served up the winning recipe at this year’s National Pizza Awards.

Mike’s Peckham, which only opened in April 2021, impressed industry judges at the UK-wide event with its Roman-style Dondini pizza, featuring inhouse ‘nduja, roasted corno peppers dressed with white balsamic vinegar, house-pickled jalapeños, sheep’s milk ricotta and finocchiona salami. The pizza, which was cooked by chef Francesco Canzani during the final, saw off competition from 14 other pizzas from across the country. The Dondini dough,

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made up of Tipo 2 Buratto, stoneground spelt and emmer flour, is cold-proofed for 24 hours, shaped and then cold-proofed for a further 24 hours, then topped with Mike’s tomato sauce. “Francesco has worked so hard to make a dough as special as it is,” says Mike Davies, co-owner of Mike’s Peckham and sister site The Camberwell Arms. “It’s a little bit different from the other kinds of pizzas that were in the final, so it’s nice to have that kind of representation.

“Roman-style pizza – especially pizza Italia, which is the kind of pizza that we make – is really not an old tradition; it’s probably about 40 years old. Neapolitan pizza has obviously been made for a lot longer than that. The thing about Roman as a tradition is that there are less rules, so it means that we can be a bit more flexible with toppings. You’ll find things that you wouldn’t necessarily find on a more classic pizza. I love all kinds of pizza to be honest, but I’m quite excited by the idea of something a bit less traditional getting the credit it deserves.” The National Pizza Awards also crowned a Pizza Chef of the Year, which went to Laurence Tottingham of Revolution Bars Group, after he created a stunning Technical Pizza from ingredients supplied by the event’s sponsors. Hosted by food and drink broadcaster Nigel Barden, the National Pizza Awards 2021 was sponsored by TABASCO, Birra Moretti, Diversey, Mutti Pomodoro, Peppadew, Schulstad, Jestic, MOTH:, Galbani, Properoni and Fleet Street Communications.

BOPARAN RESTAURANT GROUP TAKES ALL 10 OF ITS BRANDS INCLUDING GBK AND CARLUCCIO’S CARBON NEUTRAL Boparan Restaurant Group (BRG) is proud to announce that all of its brands are now certified as carbon neutral, a significant milestone in the group’s long-term sustainability commitment. All ten brands within the group – Carluccio’s, Caffè Carluccio’s, Gourmet Burger Kitchen, Slim Chickens UK, The Cinnamon Collection (including The Cinnamon Club), FishWorks, Ed’s Easy Diner, Giraffe, Rebel Vegan and the umbrella BRG brand – have been using green energy from renewable sources since 2019 and have now been certified as carbon neutral by Carbon Neutral Britain after offsetting all of their direct emissions.

This certification sees BRG actively helping to fund renewable energy, woodland preservation, and tree planting projects around the world, regulated by the Verra Verified Carbon Standard, Gold Standard Voluntary Emission Reductions, and the United Nations Certified Emission Reductions programmes. In addition to offsetting carbon emissions, these projects offer numerous secondary benefits, from improving the local biodiversity and wildlife, to offering education and creating jobs within location communities that are working to build a better future. Brand-specific sustainability initiatives – such as Carluccio’s partnership with The Rainforest Alliance which sees every coffee bought preserving 33m2 of rainforest – will continue alongside wider group initiatives. Satnam Leihal, CEO of BRG comments: “Groupwide carbon neutrality certification is a proud moment for us, but there is still a lot of work to be done. This is an early step in our sustainability journey and our ultimate aim is to achieve true Net Zero across all our brands, and we continue to seek and implement scientific methods to get there. “Offsetting is not a complete solution, but understanding our carbon use and supporting so many brilliant projects worldwide does negate the direct emissions created by our business today, bringing immediate benefit to the environment while we work towards bigger change. “We are focused on listening really hard to our customers and colleagues and are acutely aware of how important building sustainable brands is to them. As one of the UK’s largest hospitality groups, we have a responsibility to set an example and demonstrate that we are proactively taking our commitment to the planet seriously.”

Industry News PAGE 5

RESTAURANT

UPDATE

AUGMENTED REALITY SET TO TRANSFORM FOOD DELIVERY WITHIN FIVE YEARS Foodhub CEO predicts augmented takeaways will be the new way to order food Augmented reality (AR) will transform food delivery within the next five years as the industry prepares for a technological evolution, according to the Foodhub CEO. Ardian Mula says AR will enable customers to experience the sights, sounds and possibly even smells, of their favourite takeaway, allowing customers the full takeaway experience without leaving the house. This year, Foodhub bosses have put plans in place for the development of AR within the business, placing the food delivery company at the forefront of the tech revolution. Mr Mula says that many of the 20,000 restaurants and takeaways currently partnered with his Stoke-on-Trentbased firm could have access to the tech within just five years. He sees the development as a win-win for both consumer, who will enjoy a neverbefore-seen buying experience, and the trader, with access to a new and exciting marketing tool. Mr Mula commented: “I see this technology as being a game changer for both the industry and the takeaway consumer. Imagine as a consumer if you could have the full takeaway experience, using just your smartphone and a pair of goggles? “This could allow customers to effectively walk into a takeaway and get the full flavour of the business, from the branding to the shop interior. They could then ‘shop’ their own order, from building a burger to picking a pizza off the shelf, as well as interacting with staff – all from the comfort of their own living room. “Since the Covid-19 pandemic, people’s ordering habits have changed, and technology such as this will revitalise the industry in a way we haven’t seen for a long time.”

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As progress is made developing this software, Foodhub is also placing significant resource into improving the technology available to independent takeaways right now, with the aim of using technology to improve efficiency, order levels and profitability. Mr Mula said: “Whilst larger chains have had access to different technologies for some time, at Foodhub we want to see a level playing field across the big players within the industry and local high street takeaways.” Meanwhile, it’s possible that takeaways will soon become entirely cashless, with more affordable technology such as pay by QR becoming the norm. Mr Mula commented: “QR codes can be printed for pennies, a stark contrast to expensive payment hardware. In global markets such as India, there has been a big emphasis placed on providing businesses with these more affordable technologies, and we see a big opportunity to providing business owners with the chance to save on tech and instead invest elsewhere.” In fact, deploying software online will reduce the need for takeaway owners to rely on hardware across the board. Fusion 2.0, an exciting update to Foodhub’s software system currently in trial with 100 takeaways nationally, will see traditional tools such as tills and printers being replaced with the need for only one device, such as an iPhone or iPad. Using one device that can act as a digital chef’s menu, order management system, payment device and a tool to remove boundaries across multiple sites will result in less waste and increased efficiency. Modularisation within the platform also gives takeaways the ability to access different features, whilst simply and easily being able to turn on and off anything they do not require access to.

In turn, this provides access to cuttingedge technology, at an affordable cost. Another development that aims to bring independents in line with larger chains is the more widespread introduction of automation. In practice, this involves kitchens having access to machinery that cooks food the same perfect way every time.

Mr Mula said: “While this tech, which has been used by big businesses for years, would reduce the need for staff, it would solve staffing issues for many whilst also resulting in increased customer satisfaction through providing a better, more precise, product. We’d love to see more independents with access to technology like this.” When looking further into the future, within a decade Mr Mula foresees food being delivered by drones and robots, particularly in rural areas which are less accessible by car and motorcycle than cities. Natasha Archer, at Archers Sweets in Leeds, has been working with Foodhub for just under a year and can already see the benefits technology is having

on the business: “Over the last few years, we’ve been upgrading our tech capabilities in line with the functions available with the Foodhub platform. “We’re currently trialling the new Fusion software and are really excited to see the changes this will have to our business. “We can already see a difference with regards to profitability, and through the ease of running everything through one device. “As an independent business, using the software developed by Foodhub means we are able to keep up with the biggest players in the industry, something we would struggle to do without access to technologies such as these.”

Overall, it is an incredibly exciting time for the industry, which thrived throughout the recent lockdowns and now needs to sustain the appetite for food deliveries. Mr Mula added: “We’re incredibly excited about the evolution that the food industry is experiencing right now and Foodhub is pleased to be at the forefront of it. “We are dedicating a lot of resource to ensure that we are on the cutting edge of this technology and are in a position to help our independent partners capitalise when the time is right.”

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Hotelier & Hospitality Design

Brewing Up a Storm of Intere

est

• The newest alcoholic tea brand in the market • New gift packs for key shows • A world first with the Assam Black Cold Brew Tea Liqueur • A successful entrepreneurial journey through Covid

ollowing its successful ‘soft’ launch at some Christmas markets in Manchester in December 2020, and its web site shop launch in July this year, Birmingham based Whistler’s Storm continues to steam ahead with new, limited edition gift packs which will be available at forthcoming shows – The Festive Gift Fair at the NEC Birmingham (18th – 21st November, stand K69) and the Eat & Drink Festival Christmas show at Olympia, London (24th – 28th November, stand F542). The gift packs will contain miniature bottles of Whistler’s Storm cold brew Assam Black and Earl Grey tea liqueurs together with matching liqueur chocolates. Whistler’s Storm is the only independent British brand producing a cold brew Assam Black tea liqueur and research suggests this is a world first. Sales of both the Assam Back and Earl Grey tea liqueurs continue to rise with stocking achieved inIndependent bars and restaurants in the West Midlands. Whistler’s Storm now want to achieve wider stocking, particularly as the company is getting such good feedback from bar owners and mixologists, e.g., Dean Parkin, Mixologist at the British Oak, Birmingham says ‘ these products are amazing. It’s really great having the flavours in a liqueur form rather than making a tea based syrup and being forced to compromise between sweetness and flavour’. Direct customers are also impressed e.g., Amazon customer, Jonathan Herbert says ‘wasn’t sure what to expect from this drink given I’ve never tried anything like it before. However, safe to say it’s definitely surpassed my expectations. I tried it on the rocks, with Prosecco and lemonade and all three combinations were really easy to drink

and tasted amazing, with the flavour of the tea really coming through’. Young entrepreneur and founder, Dom Richardson comments ‘I still cannot believe I’ve done it – since the age of 17, when I first tried to start a business, I have been looking for opportunities, and having discovered the perfect one on a visit to India in December 2019, the Covid lock downs that followed gave me the time and head space to develop my idea of producing premium quality tea based liqueurs. After almost two years of development, I now have a brand and product to be proud of, and continue to be delighted with the growing demand and positive customer reviews’. In developing the products Dom has also embraced a hobby – that of creating homemade liqueurs. Realising, on his return from India and undertaking some research, there was little opportunity in terms of importing and selling loose leaf tea, he ‘germinated’ the idea of developing a tea based liqueur, eventually establishing that the rich and aromatic Assam Black and zesty and delicious Earl Grey would be perfect. Having also found that there were few, if any competitors in the UK, Whistler’s Storm was born, selling 70cl, 20% ABV bottles of Assam Black and Earl Grey cold brew liqueurs. www.whistlersstorm.co.uk

RESTAURANT

UPDATE

Licensing SAVI launches to 300 pubs, bars and clubs across West Yorkshire to improve safety for staff and customers

West Yorkshire’s high profile Violence Reduction Unit, which is part of the Mayoral Combined Authority and leads a number of partner organisations across the county to tackle violent crime, today announces the launch of a pioneering licensing initiative to improve the safety and security of bars, pubs, clubs, restaurants and hotels.. A total of 300 specially selected licensed premises across Bradford, Calderdale, Wakefield and Kirklees Metropolitan District Council areas are being invited to take part in the scheme, which encourages venues to improve their operational security and management practices year on year. It means West Yorkshire has become the first county in England and Wales to officially launch Licensing Security & Vulnerability Initiative (Licensing SAVI), which has been developed at the request of the Home Office by Police Crime Prevention

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Initiatives (Police CPI), a police-owned organisation, which works alongside the Police Service around the UK to deter and reduce crime. Independent from the alcohol drinks industry, Licensing SAVI is backed by the National Police Chiefs’ Council (NPCC) and Project Servator, a police-led vigilance scheme to deter terrorist attacks at crowded places. Its aim is to provide safer and more secure venues for managers, staff, customers and local communities and to reduce the demand on hardpressed police forces and NHS

Ambulance Services and Accident & Emergency Departments. Available to licensees as an online self-assessment, Licensing SAVI covers critical issues like responsible drinking, drugs misuse, violent behaviour and safeguarding vulnerable customers through to preventing opportunist theft and improving physical security, such as lighting and CCTV systems. Most measures included in Licensing SAVI can be introduced quickly and at little or no cost.

Licensing SAVI provides, for the first time, consistent standards, guidance and advice that licensed premises in England and Wales need to meet the requirements of the Licensing Act 2003 and promote the four Licensing Objectives: Prevention of Public Nuisance; Prevention of Crime and Disorder; Protection of Children from Harm; and Public Safety. Licensing SAVI includes a non-assessed guidance section on counter terrorism and a COVID-19 risk assessment template for licensees to use if they wish. Licensees that complete the selfassessment will receive a Star-Rating and can apply for Licensing SAVI Accreditation and an Award for display to show the efforts undertaken to enhance safety. Its launch is timely because it can become part of a venue’s business recovery planning and as a refresher resource for the return of staff who have been furloughed and the recruitment and training of new staff to replace those who have left. YouGov research commissioned by

Police CPI of 5,050 adults aged 18-45 in England between 16 August – 5 September were asked about safety in licensed premises with safety defined as ‘where efforts have been made to prevent crime, reduce harm and where staff will support you if you are feeling vulnerable’.

This Network is led by Chloe Froggett, Knowledge Hub Manager, WY VRU, and Emm Irving, Manager for Improving Population Health, West Yorkshire and Harrogate Health and Care Partnership, and Public Health.

The survey found that adults feel significantly less safe in licensed premises today than they did prior to the first national lockdown in March 2020. The fall in feeling safe was largest in nightclubs – down from 81% pre-pandemic to 48% today and bars and pubs from 93% to 64%.

“By funding this initiative and anticipating any potential issues, we can give premises the knowledge, security and confidence they require that will ultimately work to reduce the incidence of violent crime and associated issues. Particularly aside the backdrop of preventing violence against women and girls, as well as the kickstarting of the night-time economy, this partnership approach represents another step in the right direction.”

Asked whether they agreed with the statement that ‘recent publicity around the safety of women and girls has made it more important for licensed premises to improve their safety procedures’, a total of 79% of adults agreed that they want safety improvements in nightclubs whilst 76% want improvements in bars and pubs. Support was greatest among women. In nightclubs, 83% of women want improved safety compared to 75% of men. In bars and pubs, the percentage point difference was greater with 81% of women wanting safety improvements compared to 70% of men. The initiative is being funded by the West Yorkshire Violence Reduction Unit (WY VRU), which seeks to tackle violent crime and the underlying causes of violent crime through early intervention, prevention and education by working closely with key partner organisations including health, police, local government, education, youth justice, prisons, probation and community groups. The WY VRU is delivering the initiative in partnership with the West Yorkshire Public Health Reducing Violent Crime Network, which includes Public Health, Police and Council Licensing Teams.

Director of West Yorkshire Violence Reduction Unit, Chief Superintendent Jackie Marsh, said: “Given the unprecedented experience that the sector has endured over the past year or so, it is really important that we are able to support venues across the county in providing a safe environment to operate within.

Sarah Muckle, Director of Public Health for Bradford Council and Lead Public Health Director for West Yorkshire and Harrogate Health and Care Partnership, said: “We are proud of the partnership between the VRU and all the joint work taking place. Providing a safe and secure environment for communities is a priority for us all. Giving local businesses good guidance to keep their premises safe and secure is one way we can help achieve this.” Business Lead for Licensing SAVI, Mark Morgan, a former Police Superintendent, said: “I look forward to supporting West Yorkshire with Licensing SAVI, which will contribute to safer licensed premises and reduced alcohol-related violence.” The roll-out of the initiative to Bradford, Calderdale, Wakefield and Kirklees is to assist them to work towards the accredited standards already achieved by Leeds.

Contact: Licensing SAVI enquiries@licensingsavi.com https://licensingsavi.com/ PAGE

RESTAURANT

UPDATE

Create your own Christmas story with Rococo Chocolates At Rococo we love that we can be part of bringing back old memories and creating new traditions. This year's festive collection features some classic favourites like our Winter Spice Truffles, Holly Jolly Caramel and A Constellation of Stars to bring back fond memories of Christmases past. We also have some new additions including A Celebration of Polar Bears, Dark Chocolate Brandy Raisins and White Chocolate Cranberries, ready to start some new Rococo traditions.

In keeping with our storytelling theme our Christmas gift boxes have been named after three iconic Christmas stories – The Nutcracker, A Christmas Carol and The Night Before Christmas. Each gift box has a snippet from each story inside as well as some interesting Christmas facts like did you know The Night Before Christmas was the poem that first depicted Santa Claus arriving by sleigh on Christmas Eve? Or that Charles Dickens introduced the phrase Merry Christmas rather than Happy Christmas? These facts and many more interesting titbits can be found in our Christmas Collection!

Here is small selection from our Christmas Chocolates this year:

A Christmas Carol – Milk & Dark Chocolate £42.95

Festive Salted Caramel Truffles £22.95

Festive Bar Bundle From £13.50

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The Night Before Christmas – Dark Chocolate Collection £42.95

Holly Jolly Caramel £13.50

Winter Spice Truffles £22.95

A Celebration of Polar Bears £13.50

Our seven London shops are brimming with luxurious chocolate gifts and are also home to our innovative collection of handmade truffles. The finest chocolates in our range, these are all made by hand in small batches in our London kitchens by our team of Chocolatiers. We are the go-to chocolate shop for thoughtful, generous gifters.

A Jingle of Bells £13.50

www.rococochocolates.com

Reco Air

Recirculating kitchen extract Reco-Air manufacture recirculating kitchen extract units that require no duct route to atmosphere. Patented technology removes steam, moisture, smoke, grease and odour from canopy exhaust, returning independently certified clean air. We offer a range of Reco-Air models to suit all kitchen sizes and layouts. Units can be retro-fitted to expand cooklines and menu offers. Significantly reducing fire risk, simplifying design and planning, eliminating ductwork to atmosphere, enabling internal layout flexibility and ensuring no nuisance emissions. Reco-Air is the industry approved and fully compliant recirculation solution, UL Listed and available globally.

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THINK DESIGN

THINK HOMAPAL Over the years, hardly any other material has proven its worth in interior design to the extent in which the laminate has done. Looks, feel and function are combined to get the interplay of elements into all-embracing spatial concepts in a way that couldnt be more natural

Above all, it has always been the genuine- metal coated laminates and magnetic boards that are associated with the HOMAPAL name. Yet behind the scenes in Herzberg, many more variations of this modern material are created and produced.

It provides architects, carpenters and joiners in furniture-making and interior designs with the basis for producing the last word in creative design - in doctors' surgeries, bars, hotels, clubs and restaurants, on cruise ships and in shop fitting.

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Midlands Depot: Crowcrofts Road, Newstead Industrial Estate, Trentham, sales@deralam.co.uk Stoke-On-Trent, Staffordshire 478550 E sales@deralam.co.uk ST4 8JA

RESTAURANT

UPDATE

Bolsius Professional highlights the importance of ambiance in helping establishments increase dwell time and repeat custom Europe’s largest candle manufacturer, Bolsius Professional has found that over 90% of consumers in the UK and the Republic of Ireland (ROI) believe that ambiance is an important factor when deciding which hospitality venues to visit. Let’s bring the extraordinary to the table: The Bolsius Professional guide to ambiance in hospitality, highlights how ambiance, and particularly candlelight, can impact a customer’s experience. The candle producer’s new guide shows that 81% surveyed stated that ambiance is a factor in their decision to stay out longer, or to return to an establishment. Packed with insight on the nation’s candle preferences, as well as tips on how to bring areas to life using candlelight, the guide is designed to be a valuable reference for anyone wanting to transform the atmosphere of their indoor or outdoor offering this winter. Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “It’s not been easy navigating through these uncertain times, but our research demonstrates that it’s more important than ever for operators to enhance their offering by improving the overall customer experience.” Linda van de Wiel, Brand Experience Manager at Bolsius Professional added, “While ambiance can be created using myriad of tools including décor, music and lighting, our research shows that more than two thirds of UK consumers and nearly three quarters of ROI consumers feel that lighting and candlelight are important to their experience. By looking at the challenges faced by the industry, as well as what patrons want from their experience, we’re helping professionals add that all-important wow factor and showcase their offering in the best possible light.”

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Download acopy of theBolsius Professional guide to ambiance in hospitality at: www.bolsius.com/en/professional/guide-to-ambiance

Exodus of 25-40 year-olds puts emphasis on younger workers The changing shape of the hospitality workforce has been revealed in new research from workforce management app, Deputy. The Rebuilding Hospitality: The Changing Shape of the UK Workforce report reveals that nearly a quarter of a million workers aged 25-40 (Millennials) are estimated to have left the industry between December 2019 and October 2021. This has accelerated a trend of replacing these workers with under 25s (Gen Z) and the need for training and development to address lost knowledge and management capability. Conducted by independent economist Shashi Karunanethy, the research analysed 1,528,542 shifts from Deputy’s rostering systems worked by more than 14,000 UK hospitality workers in the past 22 months. Examining bars & pubs, accommodation, cafes & coffee shops, fast food & takeaways, and restaurants – it reveals a significant shift in industry staffing. The proportion of Millennials working in the sector has declined from 49% to 42%, equating to a loss of around 210,000 workers. At the same time, the proportion of workers from Gen Z has risen by 5%, which equates to around 150,000 workers. On the transition, Shashi Karunanethy, said: “Half a year since Covid restrictions began to ease, hospitality employment levels are still well below pre-pandemic levels. They’ve lost a huge proportion of their workforce and are more reliant on young staff than ever before. “Looking at the Millennial age group, it’s understandable that some of those with young families and with more bills to pay may have moved into roles that flourished during lockdowns, such as supermarket work and delivery driving. We also lost a huge number of Millennial workers who originated from outside of the UK, due to the timing of Covid and Brexit.

Many of them worked in the restaurant, hotel and pub sectors in the UK and they simply haven’t returned since the Covid restrictions eased.” According to the report, the exodus of those aged 25 to 40 and growth in those 24 and under could be seen across: •

Fast food & takeaways (Gen Z grew from 26% to 38% of the workforce, Millennials declined from 51% to 43%)

•

Bars & pubs (Gen Z grew from 31% to 35%, Millennials declined from 51% to 48%)

•

Accommodation (Gen Z grew from 26% to 29%, Millennials declined from 45% to 41%

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Cafes & coffee shops (Gen Z grew from 31% to 33%, Millennials declined from 55% to 50%)

David Kelly, General Manager for EMEA at Deputy added: “In the long term, the surge in young people joining the industry is really good news for the future. However, right now, it’s a particularly testing time for business owners and managers who are already grappling with supply-chain disruption, utility cost inflation, VAT rises to come in April, caps on business relief rates, and staff shortages. Many business owners are having to vary their opening hours in line with staff availability. Managing that process is a huge challenge, even with a staff of industry veterans, let alone new starters. Upskilling the next generation of staff will be vital to long-term success.” The report highlights a number of considerations and recommendations for hospitality businesses to help them navigate the new hospitality landscape: •

Bringing young people into the workforce is crucial for a successful recovery to take place. There are over half a million unemployed or under-employed young people (16-24) in the UK. •

Offer more flexibility / family-friendly working patterns

There is a major opportunity to employ and promote experienced workers through the provision of more flexible and predictable working hours. Forward thinking employers have an opportunity to offer a range of working patterns such as ‘some time’, ‘part time’, ‘full time’ and ‘any time’ to appeal to a variety of potential workers. •

Use technology to automate some tasks

Allow staff to focus on delivering great customer experience by using technologies like online booking, automated check-in and check-out, ordering and payment apps and selfserve kiosks. Streamline customer booking, ordering and payment and automate mundane staff management such as building a rota, tracking time and error free payroll. By implementing these technologies forward thinking hospitality businesses can focus scarce staff resources on delivering the best customer experience. •

A reason to be optimistic

Accommodation and food is forecast to be the largest contributor of future jobs in the UK over the next 5 years. The industry is projected to support over 180,000 new jobs over the next 5 years or a quarter of total new jobs by 2024.

Focus on aptitude and attitude rather than experience when recruiting

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when it comes to the transmission of the Coronavirus between people. As a tried and tested technology, HyGenikx has a huge role to play in controlling infections - in fact HyGenikx is the most rigorously tested unit of its type on the market. Affordable and easy to install, HyGenikx is a plug and play solution for a challenging world.

Campden BRI testing proves HyGenikx kills airborne Coronavirus Independent trials conducted by Campden BRI have confirmed that the HyGenikx air and surface sanitisation system, from UK manufacturer Mechline Developments is effective at removing airborne Coronaviruses, including SARS-CoV-2 which causes Covid-19. The results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate in under 3 hours.* These results back up the reallife experience of our customers including Cyrus Todiwala OBE DL, owner of Café Spice Namasté who said: “HyGenikx has proven what it can do for us – keeping the air and surfaces clean, pure and fresh, controlling odours and providing extra reassurance for customers so they can relax and enjoy their meal knowing that we are leaving nothing to chance to make our restaurant Covid-secure.” Nick Falco Product & Technical Director at Mechline explains how the trials at Campden BRI worked: “Trials were conducted within the Campden BRI aerobiology laboratory to determine the efficacy of HyGenikx towards airborne Phi6 - a recognised SARS-CoV-2 Surrogate (the coronavirus that causes COVID-19). Phi6 was nebulised into an aerobiology test chamber to represent heavily contaminated air. Air samples were

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then taken every 20 minutes for a period of 3 hours, to determine levels of Phi6.” As we move into the winter months it is essential to the whole economy that we keep the doors of business open. Unfortunately, physically keeping the doors and windows open is not so great when it comes to customer comfort and sustainability. Indoor air quality, however, is a primary driver

HyGenikx units consume very little energy and operate quietly and efficiently 24/7 without the need for human intervention. The HyGenikx range has models to suit every business from restaurants to bars, hotels, care homes and offices - with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas Cyrus Todiwala, OBE DL added: “I wouldn’t hesitate to recommend HyGenikx to other foodservice or hospitality businesses as it is the ideal complement to manual cleaning. It helps to protect customers and staff, whilst extending the shelf life of fresh produce.” ** *For more information on the HyGenikx testing at Campden BRI visit: info.mechline.com/hygenikx-testing **For more information on the ALS fresh food shelf life study click here to download the PDF.

Sourced Market & Kitchen Opens at Cobham Services

Sourced Market & Kitchen opens with an onsite kitchen and eat-in offer at Extra MSA Group’s Cobham motorway service area, located at Junction 9/10 of the M25. The Cobham destination is the second Sourced Market site located across Extra MSA Group’s estate. The launch brings Sourced Market’s unique offering - an all-day food marketplace that is inspired by farmers markets where local artisan producers, food products and fresh produce can be found under oneroof – to Surrey, while introducing a new eat-in option for visitors looking to relax and dine onsite. The Cobham venue builds on the successful partnership between Extra MSA Group and Sourced Market, with another venue having opened at Leeds Skelton Lake Services in 2020. The new opening will serve up an allday menu from breakfast pastries, deliciously filled brioches, grab & go deli sandwiches, fresh salads, and incredible artisan coffee. Something new for Cobham will be the street food offering including made to order sweet and savoury crepes and a selection of fresh pasta and sauces - as well as a retail section where visitors can buy local preserves, biscuits, fudge, gift hampers … and much more!

S o u rce d M a r ke t a c t s a s a megaphone for small, independent producers and the new opening at Cobham Services will bring together a curated selection of local produce and food from across Surrey alongside some carefully selected products from further afield. Visitors looking for local produce will be able to buy biscuits and gingerbread from Horsham Bakehouse, local honey, preserves and condiments from Jam Packed Preserves, chocolate from Cocoa Loco, fudge from Mummy Makes, cured meats from Tempus Charcuterie, free range eggs from Chapel Farm and gin from The Gin Kitchen and Silent Pool Distillery. Sourced Market & Kitchen at Cobham will bring locals the perfect coffee stop and a chance to enjoy a curated and unique retail experience that brings together the best of Surrey to eat-in or take home. Gift hampers will be available in-store and customers will be able to create their own bespoke hamper - the perfect present for special occasions or those visiting family and friends. Colin Hughes Managing Director at Sourced Market comments: “Opening Sourced Market & Kitchen at Cobham Services is another exciting step forward for us as part of our growing

travel hub strategy. We’re proud to be bringing a curated flavour of the local region to the busy M25 as well as creating a pit stop for the surrounding community to also discover some of the best kept foodie secrets from across the region.” Andrew Long, Chief Executive of Extra MSA Group commented: “We are really pleased to welcome Sourced Market & Kitchen to Cobham motorway service area. The business’ commitment to finding the very best suppliers and producers fits really well with our own ethos of supporting the local community and economy, as well as providing a quality offer to visitors. “We’re committed to going the extra mile for those that use our motorway service areas, and we’re sure that the new addition at Cobham will help us to bring something truly fresh to the local area.” Andrew Wolfson, CEO at Pembroke VCT commented: ‘’We are delighted that Sourced Market has joined this expansive service station site, continuing on with its growing travel hub strategy. This is a great step forward for the business as they continue to bring together local artisan traders to offer a curated selection of locally sourced produce.’’ sourcedmarket.com PAGE

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