Restaurant Update - July 2022

RESTAURANT

UPDATE

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

Hospitality

Taking control of costs through sales forecasting and scheduling You’ll find out: The do’s and don’ts of sales forecasting 4 tips for effective scheduling How to monitor labour KPIs

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hospitality@theaccessgroup.com

Hospitality

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Brewers Association p17

July 2022

Adele Roberts Editorial adele@restaurant-update.co.uk 01843 595818 Jodie Little Managing Director jodie@jetdigital.co.uk 01843 593868 www.restaurant-update.co.uk

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

RESTAURANT

UPDATE

Four Ways to Host a Low-Waste Tea Party This Summer

In the summertime, we love having a tea party in the garden with our family and friends. But when it comes to the environment, parties aren’t always the most ecofriendly activities.

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Here are four ways to host a sustainable tea party.

Make poppy seed card invitations

Make use of your favourite cutlery

Invitations are a staple of tea parties.

Although we now have digital forms of communication, there’s nothing more fun than hand-making invitations for your family, friends, and their little ones. Reusing old paper or cardboard is an obvious choice to make this project a little more eco-friendly, but why not go a step further and make invitations out of seed paper?

Disposable cutlery is often a hallmark of tea parties – especially ones hosted in our gardens – but it’s not good for the environment. If you don’t want to risk your best cutlery and crockery, you could invest in some stylish and summery acrylic options that you can use time and time again. Instead of focusing on completely eliminating plastic from your tea party, make sure you don’t have any single-use plastic.

You’ll need just a few items and some loving hands to make your seed paper invitations. Get some paper or card – if you’re recycling, even better – as well as water and your favourite seeds (you can’t go wrong with some beautiful summer flower seeds). Simply rip up your paper, add in the water, and use a blender to mix it into a pulp. Add your seeds, then flatten out your mixture into equal invitations on a card, leaving it until it’s dried. Then, the fun part – decorating it!

Not only is this an amazing sustainable option, but it’s also a fun way to give your invitees a little gift and show them you really care. Once they’re home, they can plant their invitations and watch their beautiful flowers bloom.

If you’re hosting a grown-up tea party, make use of your eclectic collection of mugs. You could even assign a specific mug to each person to represent their personality.

Make a patchwork tablecloth from old garments Tea parties need a tablecloth – it’s what separates them from our standard meals at the dining table or an al fresco lunch in the garden.

Disposable plastic table coverings are a no-go – even if you use them again, chances are they won’t last very long. You may have a designated fabric tablecloth reserved especially for your tea parties, but if you don’t, we have the perfect low-waste, lowcost option.

A patchwork tablecloth made out of old clothes has loads of benefits. If your little ones are growing out of their clothes at an exponential rate and they’re a bit too worn to donate or give away, you can incorporate them here. Simply cut out clean sections and combine them together for a

But our favourite activities don’t have to be unnecessarily wasteful. With a little creativity and crafting, you can host a low-waste tea party that your nearest and dearest will love.

unique and personalised tablecloth that’ll have a lot of meaning to you.

When it comes to the designs, the more eclectic, the better.

Make recycled or recyclable decorations The crafting doesn’t stop there.

Decorations are essential to our tea parties too – we love bunting and confetti in particular. Instead of shopbought bunting, which could include plastic lamination, get your kids involved in crafting your very own bunting with recycled paper or card. If you don’t have any that you can use, don’t worry – simply use coloured card that can be recycled once it has served its purpose. Or, if you still have leftover fabric after making your patchwork tablecloth, why not incorporate that into your bunting?

Glitter and confetti can be wasteful and even harmful to the environment if they’re made from certain materials. But we now have plenty of sustainable options. you can buy biodegradable glitter that’s just as eye-catching as plastic glitter and will naturally decompose – perfect if you’re having an outdoor tea party.

As for confetti, why not take your children on an adventure to find some pretty leaves or flowers that you can hole-punch confetti from? In the autumn, you can make use of the beautiful golden, orange and brown leaves that’ll adorn the ground.

Tea parties are a great way to get together with friends and family, but traditionally, they’ve not been too kind to the environment. By making your invitations and decorations by hand and giving old fabrics and cards a new lease of life, you can make this much-loved activity fully sustainable.

Now, put on your best summer dress and make new memories.

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RESTAURANT

UPDATE

The École Nationale Supérieure de Pâtisserie (ENSP), a world-renowned reference in pastry arts located in Yssingeaux in the Haute-Loire department of France, has begun an exciting 2,300 m2 extension, including new laboratories and student accommodation adding to the historic castle that houses the prestigious school.

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2,300 m2 extension of École Nationale Supérieure de Pâtisserie gets underway

T

he work began on 10th June in the presence of Alain Ducasse, founder of École Ducasse, Benoît-Etienne Domenget, CEO of Sommet Education, Laurent Wauquiez, President of the Auvergne-RhôneAlpes Region, and Pierre Liogier, Mayor of Yssingeaux, and the project is scheduled for completion in September 2023.

Created in 1984 and taken over in 2007 by Messrs Alain Ducasse and Yves Thuriès, over nearly 40 years the ENSP has established itself as the ultimate school of excellence in the world of the confectionary arts when it comes to training in pastry, chocolate, confectionary, ice cream and baking. With its 17 pastry chefs and 25 teachers for its academic courses, the school

currently trains around 1,500 students from 60 nationalities throughout the year.

Its broad portfolio of programs meets all training needs in the field: post-baccalaureate courses such as the three-year Bachelor’s degree in French Pastry Arts, or the CAP, intensive courses for people in retraining, such as the two-month Essentials of French Pastry Arts program or the eight-month Diploma in French Pastry Arts. In addition to these programs, a catalogue is offered of 68 professional training courses held on site by Meilleur Ouvrier de France award-winners, world champions and well-known experts. The great names in French and international pastry-making have trained here and return to finetune their techniques.

The real estate project, managed by Atrium developers in partnership with Alliade Habitat for the lodging section, caters to the ENSP’s need

to expand due to the exponential demand for pastry training which has been accelerating for the past several years. Housing three new classrooms and four laboratories as well as the creation of 36 apartments for students, this extension of the ENSP will allow École Ducasse to host a larger number of French and international students while responding to increasing requests for professional training.

Elise Masurel, Managing Director of École Ducasse, a network of schools dedicated to the transmission of outstanding French expertise and excellence in culinary and pastry arts, said: “After the opening of our campus at the gateway to Paris in 2020, this new project allows us to embed the excellence of our schools even more strongly on French soil, in parallel with its international development.”

Champion and Meilleur Ouvrier de France Glacier, winner of the Ordre National du Mérite Agricole, and project leader, explained: “This extension is the result of a wonderful group project supported

by Laurent Wauquiez, Regional President, Isabelle Valentin, Member of Parliament for Haute-Loire, and our mayor of Yssingeaux, as well as by the private companies Atrium and Alliade. It is not only about the ENSP that is becoming the largest French school dedicated to the pastry arts, but Yssingeaux and a whole region that is becoming a strategic centre in the world of pastry-making.” École Ducasse, part of Sommet Education, runs three schools in France – Paris Studio, Paris Campus and the École Nationale Supérieure de Pâtisserie – as well as international schools in the Philippines, Brazil, Thailand and India.

Luc Debove, Director and Executive Chef of the ENSP, World Ice Cream PAGE

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ALL YEAR ROUND

SUMMER SEASON

By Indigo Awnings Ltd 01352 740 164 www.indigoawnings.co.uk enquiries@indigoawnings.co.uk

The COVID pandemic was disruptive for all of us and heart breaking for thousands of people, but we have now seen the light at the end of the tunnel. With tight restrictions during the first and second lock down’s, we saw many leisure sector outlets offering take away services which clearly demonstrated just how innovative this industry is. When these finished, every establishment with even the smallest outdoor area made use of the space in order to accommodate customers outside in the fresh air which was deemed to be safer in order to help stop the disease spreading.

This move highlighted the fact that previously unused areas could increase footfall and thus profits, and the vast majority of outlets seized this opportunity. However, with six months of lockdown, cash flow was the biggest issue and one that had been predicted by Indigo awnings Ltd who introduced a no deposit lease option. This meant that the very best quality products such as awnings, giant heated parasol and even retractable roof fixed structures could be installed with monthly payment starting one month after completion.

Payments can be spread over 12 – 60 months and in fact, the daily takings and thus profits far exceeds the monthly payments and this helped many outlets to get back on their feet.

Outdoor areas were turned into attractive spaces which provided weather protection, heaters, lighting and planters. This in turn has created a new trend in terms of business expansion which does attract new customers all year round and not just for the Summer months.

Indigo has installed products at pubs, restaurants, hotels and the casual dining sector throughout the country for over 20 years and it is this which made them the number one choice for post lock down outdoor cover. Trevor Ruddle, Indigo’s Managing Director is proud of the number of outlets they have helped. In fact, he reports that one restaurant on the East coast seafront increased trade by 40% during the holiday season due to the installation of two very large storm proof parasols which created an appealing outdoor space, that didn’t previously exist. The owner told indigo that these actually drew people to his establishment versus others that didn’t offer covered seating.

Another example is a high profile hotel sited on London’s Hyde Park Corner. The chain wanted to create a highly visible outdoor covered space that not only looked stunning but was also practical for all year round use. Indigo was chosen to supply four giant heated parasols which were surrounded by high glass screen with planters.

Fixed seating and tables were installed and Number One Park Lane was born from what was previously just bare pavement.

Ruddle rightly says that he is particularly proud of this installation but moreover, that it demonstrated what can be achieved with a bit of lateral thinking. With an extensive range of high quality products, he states that Indigo has helped hundreds of outlets increase trade with purchasing made easier with the use of their no deposit lease option, it’s a win win he says and we all like that concept.

RESTAURANT

UPDATE

Elis Provides Sustainable Alternative For Workwear, Linen And Laundry With businesses looking for ways to improve their sustainability, catering workwear, linen and laundry services provider, Elis UK, explains how its circular economy approach can help. were 19% lower than in 2010, which is testament to the efforts made over many years. Our mission is to make our customers’ lives easier and contribute to their success through a sustainable, responsible process.”

As part of its commitment to net zero carbon emissions, Elis is undertaking a number of major initiatives, which will help to ensure that its customers receive services that leave an eversmaller environmental footprint.

These include continuing to improve the energy efficiency in its operations; constantly improving the vehicle fleet and delivery routes; optimising the product lifespan, optimising the choice of materials and expanding reuse and recycling of textiles. In three years, Elis UK has already reduced its CO2 emissions by 33% and its consumption of water per kilo of laundered linen by 23%. Elis UK has been certified over many years by the Carbon Trust for reductions in CO2 emissions and water usage.”

Elis was the first company in its sector to announce its target of net zero emissions by 2045 and is one of only twelve companies selected to join the NHS Net Zero International Leadership Group. It uses a circular economy model to provide its customers with a more sustainable solution.

The use of workwear maintained by Elis, rather than at home or using a traditional laundry, reduces CO2 emissions by up to 37% and water consumption by 48% (Source: EY).

Based on the circular economy, Elis’s services increasingly enable customers to reduce their emissions.

Elis supplies workwear and linen on a rental basis, collecting used items and delivering laundered garments and linen on a schedule to meet the needs of the customer. In its circular economy approach, customers’ items are maintained, repaired, reused and redeployed in order to optimise their lifespan. Elis’s expertise and processes in its highly efficient industrial laundries help to minimize water, energy and cleaning product consumption to reduce the impact on the environment.

Comments Elis UK marketing and customer experience manager, Paul Swift: “The circular economy is specifically designed to eliminate waste and pollution, circulating and sharing products and materials and regenerating nature. The Elis circular economy model, primarily through reducing the consumption of natural resources and keeping products in use, is a sustainable solution that addresses environmental issues. In 2021, the Group’s CO2 emissions per kg of delivered, laundered textiles

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For further information see uk.Elis.com or call free on 0808 1698265.

Hidden payment fees are costing the sector millions, but there’s a solution.

It’s no secret that the past couple of years have been turbulent for the hospitality sector, with inflation, rising operational costs, and ongoing staff shortages all taking their toll. Customer expectations are also changing, and the way we pay for food and drink has seen a particularly seismic shift in consumer behaviour - if you’d have told me 3 years ago that my Mum would be paying for dinner via a QR code I’d have laughed.

But if you told me 10 years ago that in 2022 I would hardly ever use cash, I’d have had the same reaction. So it’s clear that the world of payments will keep on evolving, and we need to be prepared to adapt. Just as we’ve all seen the benefit of not scrabbling around at the bottom of your bag for change, of tapping your phone rather than writing a cheque, or scanning a QR code rather than asking for the bill, it’s likely that further changes to our everyday payment habits lie in store.

But while everyone is talking about crypto and NFTs, there’s another (relatively) new kid on the block which I think will make more of an immediate impact on our industry. Paying for an NFT donut via Bitcoin may get you some press attention, but a payment method that could save venues thousands each year is far more exciting in my opinion.

You might not know much about Open Banking, but if you’ve made a payment on a charity donation website you may well have used it. Put simply, if a customer connects their bank directly to a digital payment service, they’ll cut out all sorts of middle men in the payment flow, in turn cutting out hefty and often hidden fees for the venue.

10x more likely to tip when paying digitally. That’s all before you throw in the time saved not spent flagging a waiter, waiting for the bill and looking for a card reader.

And despite concerns about taking away that personal touch, digital ordering and payments have actually helped staff be more efficient - instead of chasing the card reader they can turn tables faster and spend more time with the next set of guests.

However customers pay, payment fees remain shrouded in mystery. In fact, around 80% of the business owners I’ve spoken to are paying far more in fees than they realised.

If you’ve ever seen the symbols ++ after the rate you’ve been quoted, you may be in the same boat. This refers to interchange and scheme fees, an additional 0.36% on top of the quoted number, as well as ad-hoc costs such a PCI acceptance fees which can quickly add up. This leads to misleading rates and a substantially higher monthly invoice than expected.

So hopefully the next technological advance in payments can not only demystify the murky world of excessive fees, but reduce costs even further and have a significant impact on our sector. Which is where Open Banking comes in. There’s huge potential to build upon the tech that customers are now used to, but reduce the cost to the venue by changing the payment process behind the scenes.

It may take some time for operators and customers to understand the benefits of Open Banking. But as attitudes change and adoption rates rise, it could revolutionise our industry. In fact, if the UK hospitality sector turned to Open Banking it could save hundreds of millions a year in fees. I’m open to that.

It also opens up possibilities to use banking data to improve the customer experience. Understandably, the words ‘open, ‘banking’ and ‘data’ in the same sentence may concern some people, but the reality is far less scary - online services that calculate your credit score are a great example of using Open Banking data to provide useful information and give users control of their data. Now imagine the kind of personalised promotions we could serve our customers if we were able to conduct similar analysis.

This could build upon some of the learnings the hospitality sector is already taking from sectors such as grocery and retail.

The last few years have seen a big shift towards using granular data about customer behaviour, and operators can now easily learn when their most popular times are, what customers order at these times, which dishes are ordered with which drinks, which type of customer tips the most, and even which type of advertising brings in the biggest spenders.

Even before the potential rise of Open Banking, this emergence of tech in hospitality, and recent changes to the way we pay have already helped the hospitality industry deal with rising costs and meet customer expectations - QR code payments come with much lower fees than most card terminals, and some venues have found that customers are PAGE

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RESTAURANT

UPDATE

New report reveals vital considerations to mitigate soaring commercial energy prices With much volatility and uncertainty in the energy market today, partially due to the ongoing conflict between Russia and Ukraine, businesses must remain agile when it comes to monitoring and managing their energy.

With the government looking to the future with their new energy security strategy, which plans to boost wind, nuclear, solar and hydrogen, commercial energy broker and utilities consultancy Advantage Utilities implores businesses to adopt a similar long-term approach within their latest quarterly energy report.

As Europe relies on Russia for around 35% of its natural gas requirements, the Russia/Ukraine crisis is proving to be a cause of concern. Thev expert energy analysts at Advantage Utilities have identified additional ‘bullish’ factors for 2022 as possible Russian gas restrictions and OPEC oil curbs.

Commenting on the report, Andrew Grover, Chief Executive Officer at Advantage Utilities said: “Russia’s invasion of Ukraine has caused added volatility to what was already an extremely challenging market,

even considering the upcoming summer months. This is owing to gas requirements for power generation being high, due to renewable generation being low, coupled with strict targets to get the UK’s and EU’s already depleted gas storage facilities 80% full by 1st November.”

He continues: “Even though the UK has little direct reliance, around 40% of Europe’s gas is currently sourced from Russia via either pipelines or LNG exports. When factoring in the cost and timescales to replace this, it’s no wonder why both the UK and Europe have accelerated their need to source supplies from alternative locations, as well as to invest in self-generation and cleaner energy.”

The cheapest unit of energy is the one you do not consume As energy costs continue to spiral, businesses should look at energy management to try and retain control of expenditure, by reflecting on how and when they are using energy. Solar solutions in particular are proving popular and many businesses are successfully implementing their own renewable energy on-site.

Grover says the process of exploring the viability of on-site renewable energy starts with a simple desktop

The Cheapest Unit of Energy is the One You Do Not Consume 12 PAGE

audit, that may then lead to an actual site audit, to ascertain what products and services businesses may be able to explore, such as EV charging, solar panels, Combined Heat & Power, battery storage, voltage optimisation and load shifting amongst others.

“Often, these products and services can be implemented at little or no cost, or for larger projects it can be achieved capex free,” he says.

Grover also notes that the cost of technology, materials, and energy saving measures typically reduce over time. So, an audit or assessment that perhaps did not have a pay-back period that was attractive last time around, may now produce different and more appealing results.

There is no denying that it’s a very concerning time for UK businesses, with extraordinarily high energy prices. However, it’s important to remain focused on long-term actions as there are steps that organisations can take to try and mitigate these costs and remain focused on a sustainable future driving toward net zero.

Additional products, solutions, guidance and advice on energy management can be found within the latest report by Advantage Utilities.

KITCHEN BLENDER N° 37 A silent and powerful blender

Adapted to intensive use thanks to its powerful and silent commercial motor, it mixes all kinds of hot and cold preparations.

Its highly resistant blades crush quickly hard ingredients (ice cubes, lobster carcass...).

Its new accessory, the Chefstick, allows you to stir the most compact mixtures while breaking the air pockets that form around the knives, so you can get through the most difficult preparations!

Its speed variation will allow you to obtain an optimal result while remaining silent.

Built to last, it has received the Longtime attesting its robustness and durability.

This appliance is intended for restaurants, hospitals, childcare centers, hotels and ice cream shops.

Simplicity and Efficiency • Variation speed: from 0 to 18 000 rpm/min • Santos’s exclusive patent: Santosafe® safety system locking the bowl and lid, which allows a hands-free use. The motor stops when the safety device is opened.

• 4 Bowls available: 2L and 4L, stainless steel or transparent.

• Filler cap: add ingredients while blending.

www.santos.fr PAGE

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RESTAURANT

UPDATE

Five tips to take advantage of restaurant localism

Jaipal Yadav, managing director of restaurant software business, Favouritetable.

Before the pandemic, globalisation’s popularity was already waning as restaurant owners and customers alike began to better understand the impacts of international trade on the environment and the sometimes bland result of an overabundance of sameness no matter where you chose to eat.

Cue an outpouring of love for ‘localism’ – the very opposite of its globalised competitor and a significantly different way in which consumers have developed buying and restaurantbooking habits.

Indeed a 2021 Barclaycard report found almost two-thirds of UK consumers chose to buy closer to home than in the previous year, with more than nine in ten saying

they would continue to do so postpandemic. Similar research from the Farm Retail Association found that 89% of farm shops reported an increase in sales since 2019, and 64% expect sales to increase further through 2022.

2. Online marketing can be tailored to encourage customer preferences and demands for highly individual occasions, rather than simply mirroring the same tired and formulaic promotions used by big chains.

In short consumers are cutting back on ‘hyper-consumption’ as part of a conscious effort to help communities and niche brands that are building success on their local credentials as multinationals adjust product ranges to appeal to more local tastes.

3. Automated marketing allows restaurateurs to engage with guests and do much more than just confirm bookings. For example, create locally-focussed events such as barn dances, wine tasting or patriotic celebrations, then showcase them via SMS, email and social media.

So, how can software technology help restaurateurs take advantage of this growing trend for all things local? For starters it’s important to recognise that, post-pandemic, tech-savvy consumers now expect to book online with ease and order food digitally from their table or even home.

Investing in modern reservation software isn’t just a nice-to-have, it’s a must for speedy, efficient and accurate busy restaurants. To meet localised demands and opportunities, consider the following: 1. Party booking software allows restaurants to develop bespoke, themed customer experiences, ranging from a gathering of the village history society, through to special celebrations championing local food.

4. Improving online inventory management is crucial and ensures kitchen staff can instantly monitor stock and manage supply chains for locally-sourced meat, vegetables and other materials to keep menus fresh and fully up-to-date.

5. Table-planning software avoids the sometimes flavourless feel put out by chain restaurants. Maximising floor plans and shaking-up table layouts while keeping an automated eye on maximising occupancy might mean dedicating half a restaurant’s floor-space to a ‘mums and tots’ group in the morning, then resetting for conventional dining in the afternoon and evening – a great way to charm local communities.

All of this attention to detail based on the needs of nearby towns and villages can pay huge dividends to revitalising your hospitality strategy, making localism a crucial point of difference as the restaurant sector continues to rebuild.

People tend to be travelling shorter distances for leisure activities and dining-out and this is key to anticipating long-term viability plans for restaurant operators who rely on repeat business, customer loyalty and recommendations.

restaurant.favouritetable.com 14 PAGE

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UPDATE

Kopa Launches New Self-Contained Fireplace Cooking Station With Modular Design For Ultimate Flexibility

www.Kopaoven.com KOPA Grilling Solutions, the specialists in charcoal ovens, has launched the KOPA FirePlace, a selfcontained modular cooking platform that gives foodservice consultants and end users the ability to design a bespoke cooking station that can be adapted to accommodate multiple cooking styles on a daily basis.

Fully customizable, KOPA FirePlace enables customers to create the perfect cooking station from a range of cooking equipment, from flat grills to rotisseries, pizza ovens to smokers, and swap in/out different equipment as needed to adapt to changing menus.

Customers can choose from a complete suite of KOPA products, from the Japanese-style Robata multi-level/multi zone charcoal grills, to its popular Argentine-style Parilla

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grills with its impressive chain and wheel structure. Each station can also accommodate different fuel types, including charcoal and wood, and ancillary equipment including heated or refrigeration drawers and storage cabinets.

Miran Stirn, Managing Director of KOPA Grilling Solutions, says that flexibility is key: “Our mission is to create memorable dining experiences, but it is also to create memorable cooking experiences for those who use our equipment.

First previewed at Horeca in 2020 and now formally available, KOPA FirePlace cooking stations can be built in all shapes and sizes depending on customer need.

It allows users and foodservice consultants to design into new spaces, or to be retrofitted into an existing kitchen.

“By being modular, chefs can set up the cooking station quickly and easily to accommodate different menus on different days and move with the trends. And while we have typical sizes, and use standard materials, principally stainless steel to ensure product quality, our key differentiator is that everything we build can be bespoke.

The platform is also designed such that its back and side walls have built in fire bricks, so that no expensive building or installation works are required to ensure global fire safety compliance.

“It is anchored to a core belief that a consultant should be able to imagine a kitchen and we design our equipment around them, and not the other way around.”

Winning Ways With American Craft Beer The World Beer Cup, organised by the Brewers Association, the trade association representing small and independent American craft brewers, recently wrapped up in Minneapolis, Minnesota after awarding 16 medals to American craft breweries active in the UK and export markets.

Fourteen American craft breweries who export overseas were successful, bringing home eight gold medals, four silver and four bronze between them and accounting for 4.9% of all medals awarded. Returning after cancellation in 2020 due to the pandemic, the 2022 World Beer Cup was the largest competition to date with 10,542 entries from 2,493 breweries representing 57 countries. In total, 307 medals were awarded in 103 beer style categories to 17 different countries. There were 226 judges from 28 countries representing 32% of judges from outside the USA.

it to this day, such as Sierra Nevada Brewing Co, Deschutes Brewery and Anderson Valley Brewing Co. Winning a medal at the highly competitive World Beer Cup is one of the greatest achievements in the art of brewing and the hospitality industry is lucky enough to have access to such beers in international markets.”

But what makes an American craft beer stand out and why stock them? American craft brewers are widely recognised as pioneering the global craft beer revolution through innovative use of ingredients, brewing techniques and a ‘cando attitude. They claim to lead the world in brewing creativity, experimentation, differentiation and innovation. Combine access to fresh, well-maintained raw materials with technical expertise and an unswerving commitment to quality and it’s easy to see why American craft beer is often seen as the gold standard around the world.

Examples of medal-winning American craft breweries active in the UK include Alesmith Brewing Co, Allagash Brewing Co, Hoppin Frog Brewing Co and Sierra Nevada Brewing Co. Available from selected wholesalers or direct from the CascadeClub.co.uk or AthleticBrewing.com www.brewersassociation.org

Lotte Peplow, Brewers Association American Craft Beer Ambassador for Europe, comments: “Having access to award-winning American craft beers in the UK is a unique opportunity for chefs and restauranteurs to stock high quality, innovative and soughtafter beers that will create a point of difference and stand out amongst competitors. Many of the breweries who medalled started the global craft beer movement and continue to lead PAGE

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Fabrics that will look as good as new for years to come Never underestimate the power of fabrics, they set the ambience and tone for any environment. Panaz have over 6000 designs available in woven, faux leather, velvet and sheers, suitable for upholstery, drapery and soft furnishings.

More than that, as well as great design, Panaz fabrics offer great performance, the fabrics are rigorously tested for flame retardancy, abrasion, stain resistance and easy cleaning, meaning that your fabrics maintain their good looks for longer.

High performance fabrics with great design.

contact for further information sales@panaz.co.uk +44(0)1282 696969 www.panaz.co.uk

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Whether you need simple plants and trees that don’t need tending to or you’re going for a full artificial landscape with turf, hedges and more, we have existing products and the capacity to create custom designs for any need and budget.

We’ll offer a no obligation quote to help you plan your projects and we can tailor our service to ‘fir’ your needs.

Full Support Whatever your choices, we have the design experience and know-how needed to make you stand out. We can work with your design to make your premises look incredible, whatever the space and whatever the industry.

We can even help you develop the design, drawing on years of experience.

Call us today on 01524 858888 or email sales@justartificial.co.uk – Browse our Web Store online for our full stock range and more info on our bespoke solutions on offer.

www.justartificial.co.uk

Who Have We Supplied?

Major companies in many industries including ITV, BBC, Channels 4 and 5, Mulberry, Innocent Drinks, Monsoon, Bella Italia, Tescos, Big Brother, The Only Way is Essex, Coronation Street, Dancing on Ice, Park Resorts, Volkswagen, and more.

We’ve also sold to house builders, zoos, hotels, restaurants, shopping centres, theme parks, colleges and schools, cruise ships, theatres… the list goes on! We have tens of thousands of satisfied customers in the UK, in Europe, and across the World.

Hotelier & Hospitality Design

Our master craftsmen construct each bespoke order with painstaking care and attention, to create an exceptionally ‘real’ artificial showpiece, and we offer bespoke solutions to suit the needs of your space, business and tastes.

We can provide offers for procurement managers and corporate buyers on bulk orders and for trade, to help you finalise your design. Our quotes are no obligation - so call us today. We look forward to working with you!

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Brintons commercial:

Combining heritage and luxury carpet design Heritage carpet company Brintons has been at the forefront of the global woven carpet industry for more than 230 years. Brintons has expert designers, sales teams, project managers and agents in all major markets around the world, as well as manufacturing capabilities in UK, Poland, Portugal and India. From palaces to hotels, restaurants to public buildings, convention centres, airports and cruise ships, Brintons has a long history of contributing to the world’s most stunning & beautiful interiors.

The Principal York Hotel uses Brintons Axminster carpets and rugs

Innovative carpet design Brintons offers a variety of product specifications to meet a wide range of commercial applications. From its Axminster carpet where each tuft of yarn is woven and locked into place by shots of backing yarn to create a strong, integrated three-dimensional structure, to the Wilton carpets that are made on face-to-face looms where two carpets are woven at the same time, achieving textures from hard twists to super-plush velvets, Brintons can create bespoke carpet designs that incorporate multiple colours and yarn combinations.

Heritage projects In January 1999, Brintons was given special permission to use the Grand Staircase in the derelict former Midland Grand Hotel building (now the St Pancras Renaissance) as the backdrop for the photographs that were used in its ground-breaking ‘some things in life wear better than others’ advertising campaign. The campaign was built around a series of elegant costumes that were designed by Vivienne Westwood but made from Brintons Axminster carpet.

After this campaign, Brintons was asked to create a dramatic feature inside the luxurious hotel – this time as a stunning permanent floorcovering. Installing 15,000 m2 of its premium-quality Axminster carpet, Brintons designed suitable contemporary carpets that have been installed in the main public areas, guest rooms, corridors, business and function suites and private apartments at the hotel.

An archive steeped in history The Brintons Archive Collection is one of the world’s most comprehensive and extensive commercial design archives, amassed since its beginnings in 1783. This industry-leading design resource has been collected and referenced over more than two centuries of carpet manufacturing.

Restored and preserved by Brintons’ dedicated archivist, the collection The 1783 Collection includes many hand-painted designs, with Vivienne artworks and sketches from 1790 to Westwood - 1995 the present day, some from noted designers – Brintons are proud to have original designs from the company of William Morris (Morris & Co), hand painted designs from Voysey and Lewis F Day and work from Matisse, Robin Day and Christopher Dresser. The archive library is a facility unique to Brintons and is an invaluable resource to designers, conservators, decorators, and contractors worldwide.

International design With a strong focus on heritage landmarks in the UK, Brintons also works with leading companies in international markets to create bespoke designs for a variety of sectors. Projects include Singapore’s Changi Airport Group supplying 75,000 sqm carpets to the airport’s buildings, Celebrity Edge Cruise Ships and the luxury hotel W Philadelphia.

St Pancras Renaissance Hotel, London

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Sales forecasting – the neglected technique in controlling costs In February 2020 hospitality operators regularly used historical trading patterns to forecast the sales volume they could expect. With that came the tools to manage stock accurately and cost-efficiently and to predict what staffing levels were needed.

Fast forward a couple of years and the tried and tested format may feel redundant as many hospitality venues simply don’t think they have the quantit y of consistent t rading dat a needed to b ui ld m ea ni n g f u l projections.

B u t to i g n o r e s a les forecasting is to neglect a key business technique and it’s time to establish a new baseline from which to work. With utility, staffing and product costs all rising, every area of expenditure must be reviewed and the beauty of forecasting is that nothing is set in stone.

It’s an estimate that should be regularly t weaked and modified to create an overview of business performance, even after a disrupted trading period.

Three benefits of sales forecasting

3 Manage stock

Use the forecast for accurate scheduling

1 Maximise sales at

Avoid having unused stock in storage or paying higher prices by ordering at the last minute by using an informed estimate of what products will be needed to implement an efficient purchasing process

When you’re dealing with long-service team members, achieving the right labour model at the right cost is a balance between emotion and science. Combining a full and honest audit of the tasks required with a sales forecast takes sentiment out of the equation and helps produce a fair, effective and cost-efficient rota.

peak times

Using a forecast to schedule the right people onto the right shifts helps achieve the best sales performance and spend per head through optimum service delivery

2 Save expense

when it’s quiet and improve staff engagement

Accurate planning for off peak shifts saves unnecessary labour costs by avoiding overstaffing. Although fewer shifts may be unpopular, staff will appreciate the honesty and be more confident in the rota so are likely to be more engaged when they are working

levels

Developing a sales forecast Follow some key do’s and don’ts including: DO review regularly and DON’T ignore what promotions competitors are running and include them alongside your own events and confirmed bookings

By following some simple tips and planning steps outlined in the Taking control of costs through sales forecast ing and scheduling e-book, you can refresh the process and take control of costs through sales forecasting and scheduling to maximise business efficiency.

Get your FREE hints and tips eBook!

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All you need is love, cocktails and a great dishwasher The explosion of the cocktail scene over recent years has created challenges for bar staff and mixologists as they struggle to keep glasses clean and deal with the increasing variety of glassware.

Miele Professional, suppliers of top-quality dishwashing solutions to bars and kitchens around the UK and Ireland, carried out research to find out what the biggest hurdles are when it comes to keeping glassware clean and coping with increasingly varied assortment of drinkware.

Surprisingly one of the biggest challenges is created by one of the smallest glasses – the shot glass. With such a small opening, it can be hard to get good circulation of water and cleaning solution inside the glass through the dishwashing cycle.

According to head mixologist at Frankie’s Wine Bar and Lodge in Cheshire, Luke Schofield, loading a dishwasher has become a fine art, “It’s important to ensure that champagne glasses are surrounded by sturdy glasses or high banked trays to stop them falling over. One of the hardest glasses to clean, because of bow in its shape, is the humble wine glass. The entry point for the cleaning solution to get inside of the glass is smaller and this can result in poorly cleaned glasses. I often

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need to wipe them down individually after the dishwashing cycle, as well as polishing them.”

But the boom in cocktails such as the Espresso Martini has led to another challenge for bar staff. “At peak times dishwashers are often handling three or four times their normal volumes and cocktail ingredients and embellishments, such as coffee beans and lemon pips, can clog the filters,” explains Luke. “This can result in lower standards of cleaning and some glasses needing to go through the cycle more than once, something that busy bar staff can ill afford.”

The guidance from Miele Professional is to make sure that a professional grade freshwater dishwasher is installed to give the most effective clean for glassware, no matter its size or shape. Clare Humphrey, category manager at Miele Professional comments, “Glasses should be cleaned at between 50° and 60° to ensure they are in the best possible condition to accept a new drink. Reduced cycle times also help to keep a ready supply of fresh glasses behind the bar, but this should not be done at the expense of a professional clean. Choice of detergent is also important – opt for the detergent that has been designed to be used with your brand of dishwasher as they have been created to work in tandem to deliver the very best clean.”

The Miele Bartenders Guide to Cleaner Cocktails.

The vast array of glasses you find in bars today, particularly bars that specialise in cocktails, is mind-blowing.

Certain drinks are only served in specific glasses which can be challenging not only from a storage point of view but also from keeping the glassware clean. With this variety of glasses behind the bar, gone are the days when you could simply clean them with motorised cleaning brushes. Glasses need to be cleaned at a hot temperature (between 50 and 60°C ) to ensure they are in the best possible state to accept a new drink. In fact, any residue on the glasses can not only affect the customer experience it can also affect how the drink pours and tastes.

The Miele Bartenders’ Guide to Cleaner Cocktails

Click to download >>

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Whisky Kingdom expert selects 5 of the best worldwide whiskies.

Harry Green, director of Whisky Kingdom, has chosen his top 5 whiskies from around the world. In an effort to highlight some of the talent in distilleries across the globe Harry has described some of the best alternatives to traditional scotch!

1. Kavalan Concertmaster - Port Cask Finish (Taiwan) Kavalan is Taiwan’s biggest whisky producer and one of its best whiskies, in my opinion, is the single malt Concertmaster Port Cask Finish. This whisky has been produced using the same techniques as in Scotland. However, it’s different to a single malt Scotch whisky, mainly due to Taiwan’s tropical climate. It has a very spicy and fruity flavour. You’ll detect notes of red berries, sweet apples and cinnamon, balanced by ginger, dried fruit, and creamy vanilla.

It was aged and finished in a port cask, so the finish has much more flavour. It’s unique in this aspect. It has a dark colour, which gives it a distinctive appearance and sets it apart from other whiskies. As someone who loves single malt Scotch whisky, I was cynical about trying this whisky at first. But I’d have to say to anyone who’s of a similar persuasion, try this whisky – you’ll be pleasantly surprised. It’s very underrated.

There is a controversial statement: ‘Taiwanese whisky is like Scotch but in HD’ – and this whisky may be a testament to that statement!

2. Waterford The Cuvee (Ireland) Whereas most Irish whiskies are blended, this is a single malt.

Waterford’s whisky is something different to what people would expect – I didn’t understand how distinctive it was until I tasted it. In 2014, the Waterford distillery filled the casks with spirit distilled from individual farms around Ireland, then married them with the single grain origin whisky – and The Cuvee was the result.

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It has ginger notes and a sweet, balanced flavour that comes from oranges and apples. This balance is what makes The Cuvee so special. You have a huge mix of sweetness, richness, and body that you won’t find in other single malt whiskies.

When you take different types of barley from Ireland, you get a very specific taste – it’s difficult to explain if you haven’t tasted this whisky. That’s why you need to try it.

3. Amrut Peated Single Malt Whisky (India) We now move on to the only peaty whisky on this list. Amrut whiskies are highly rated around the world, and its Peated Single Malt Whisky is the most famous of its kind in India. Like the Concertmaster Port Cask Finish, it draws inspiration from Scottish production techniques. The whisky is made with barley that’s peated and malted in Scotland but distilled and aged in the Amrut distillery in Bangalore, 3000 ft. above sea level – a perfect tropical climate. Once distilled, the liquid is matured and aged in oak barrels.

Its flavour is quite distinct from that of its Scottish counterparts. A surprisingly sharp, citrusy taste combines perfectly with a medium smokiness. You will also detect spices like white peppers and herbs. The peat completes the smoky flavour. There are lots of nice notes for the palette. As a fan of smoky whisky, this one is perfect for me.

4. Super Nikka - Rare Old (Japan) People know a lot about Japanese whisky these days – it’s very popular. One of the country’s best-known whiskies is Super Rare Old, a famous Japanese blend from the Nikka company. This whisky, which celebrates its 60th

birthday this year, contains a high proportion of malt from the Yoichi and Miyagikyo distilleries.

It’s an easy-to-drink blended whisky – it has a light body, a smooth texture, and loads of flavours. You will notice a real sweetness and fruitiness to this whisky – it contains notes of honey, orange, banana, and blackberries, as well as gentle hints of sherry. Although many Japanese whiskies are smoky, this one is not smoky at all. All things considered, this is one of the most well-balanced bottles within the Nikka range. It’s available at a very reasonable price at just under £50 for a 70cl bottle, so it’s well worth purchasing.

5. Makers Mark 46 (USA) The final inclusion on this list is a bourbon whisky. Although it’s much sweeter than Scotch, there are a lot of bourbon lovers around the world, especially those who prefer a sweeter taste. If you like your bourbons, you’ll love this one from Kentucky. The 46 is one of the most unique whiskies that we sell – that’s why I’ve chosen it over the Original or the Cask Strength.

It’s been aged for longer than other Makers Mark whiskies, and finished with 10 French oak staves, so it provides much more flavour – you can really feel the bourbon touch when you drink it.

Not only is it a great alternative to single malt Scotch whisky, but the 46 is also perfect for making whisky cocktails. You can really feel the taste in the cocktail. If you love bourbon and you love cocktails, it’s the ideal combination.

To find out more about these and other whiskies from all over the world, check out Whisky Kingdom’s full range here.

gruv yer chair G and armchair A

Eye catching

The Gruvyer is a best selling Italian manufactured range available in both a side chair and armchair.

outdoor furniture

Striking design in a choice of 16 different polypropylene colours.

Rustic Vintage Style Furniture

Padstow Range

Truro Range

Eden Furniture has a massive selection of Indoor, Outdoor and Poolside Furniture. Our Padstow and Truro Range have become increasingly popular with their rustic and rural designs. The Padstow is available as an armchair and two seat sofa both with cushions and a coffee table. The Truro Range is all made to order so we can accommodate most sizes. Tables can be square or rectangular and also at bar / poseur height.

Benches and stools complete the range.

Salford chair The Salford is a great looking all-weather stackable chair with an aluminium frame in an Antique Vintage finish.

The Salford Chair can be used both indoors and outdoors and we stock these in Antique White and Antique Grey.

Available for QUICK DELIVERY with a super saver trade price of just £70.50!

Call: 01527 519580 E: sales@edenfurniture.co.uk Warehouse & Showroom Unit 16 Padgets Lane, South Moons Moat, Redditch, Worcs B98 0RA

F U R N I T U R E

www.edenfurniture.co.uk

RESTAURANT

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Robert Welch Designs invests in cloud software implementation with BrightBridge to meet needs of evolving customer expectations Award-winning designers and producers of cutlery, tableware and kitchenware, Robert Welch Designs is making a significant investment in digital transformation, to reflect the evolution of customer requirements and demand for real-time data, in an omnichannel space. It has chosen specialist business software firm BrightBridge to design and implement this complex project. Cloudbased Enterprise Resource Planning (ERP) solution Oracle NetSuite will facilitate improved service for customers spanning the retail, hospitality and trade sectors.

The prestigious firm has a heritage of nearly 70 years and supplies exquisitely designed, high-quality cutlery and other tableware to internationally renowned hotels and restaurants. Robert Welch Designs chose Leicestershirebased BrightBridge due to their specialisms working with clients within retail, distribution and systems integration.

The project will comprise implementation of Oracle NetSuite including financials, sales and purchase orders, invoicing, inventory control and real-time management information. WAERlinx, a Built-for-NetSuite solution, will be implemented to handle all elements of warehouse management. Seamless integration of B2B, B2C, Amazon, and major retail partners will be achieved using Jitterbit, an integration platform as a service.

This will mean the firm can not only effectively integrate the fulfilment of all orders, whether direct or from third party shopping platforms such as Amazon, Shopify and Wayfair, but more importantly, provide the up-to-the-minute information required by Robert Welch customers. This is thanks to the real-time flow of data the platform facilitates, which will mean customers can access information such as order and delivery details, getting an exact status at every stage. This capability was a crucial element for the firm and a major factor in its implementation decision.

Ed Smith, IT Director at Robert Welch Designs, based in Chipping Campden, said: “The world is moving at a rapid pace, and as a global supplier, we need a technology solution that will allow us to effectively move with it as our business continues to grow and diversify. The growth of omnichannel means we operate in a broader range of channels, so we need a real breadth of functionality. The cloud is the future and we want to be part of that as we know it will afford us the agility to service customers in all areas with speed, efficiency and professionalism – whether they’re a direct consumer, a trade client such as John Lewis & Partners or a hospitality client such as the Shangri-La Group. The solution BrightBridge is implementing will give us the full capability of process automation and instant updates that will furnish our customers with up-to-date information."

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“We want to both properly serve our customer base and grow it, and we believe BrightBridge’s expertise in building robust business architecture, coupled with the plethora of features in the NetSuite and WAERlinx solution, will allow us to achieve that. When there is a big community, which Oracle NetSuite has, development and progress are fast-paced and driven by that community,” he added.

Having a real-time 360-degree view of the business on a single platform, allowing fast identification and therefore resolution of any issues quickly, was also part of the appeal for Robert Welch Designs. The fact it is a cloud-based solution offering automatic updates, and therefore negating the need for manual upgrades, was an even bigger attraction for the business.

While Robert Welch Designs may be moving with the times when it comes to technology, the company continues to design its products (from stainless-steel cutlery and tableware accessories, through to kitchen knives, cookware and homewares) at the Old Silk Mill, Chipping Campden, the same building in which the family business was founded in 1955.

Ian Robertson, Sales and Marketing Director at BrightBridge, commented: “It was clear that a firm with such a rich history, stellar reputation and solid high-end customer base needed a solution that would help it continue to exceed customer service expectations via access to real-time data and more intuitive processes. We are confident that the Oracle NetSuite solution, coupled with our expertise, will see a successful implementation for Robert Welch Designs and allow the Company to meet its growth goals.”

As BrightBridge is the only European partner of both Oracle NetSuite and leading integration platform Jitterbit, the firm is well-placed to take Robert Welch Designs on its digital transformation journey.

For more information, please visit brightbridgesolutions.com, or follow BrightBridge on Twitter - @brightbridge_uk – or LinkedIn.

ONE FRAME | FIVE COVERS USE ALL YEAR ROUND

OUTDOOR DINING ALL YEAR FROM SUMMER TO WINTER To find out more visit: astreeauk.co.uk Astreea UK | info@astreeauk.co.uk | 0330 2200671

Stay ahead of the game this summer!

Whether it’s organising sweepstakes, setting up the big screen, or stocking up on extra drinks for the bar, preparing your venue for a summer of sport is no doubt well underway.

From writing up your specials boards to working out your rotas, you have probably already thought about most things, but have you also thought about making sure you are correctly licensed to show each event – including the music used as part of the broadcasts?

It can be a little confusing, which is why we have put together a quick guide to help you stay ahead of the game this summer. Please visit pplprs. co.uk/seasonal-music/summer-sports/ for more information.

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 the atmosphere you want to create in your hospitality based business.

Scan me to read the full article

0808 134 8364 8am – 6pm, Monday – Friday

pplprs.co.uk/seasonal-music/summer-sports/