Restaurant Update - June 2021

RESTAURANT

UPDATE

The latest news, products and services from the restaurant industry, for the restaurant industry June 2021

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El Tequileño tequila - p4

June 2021

Jodie Little Managing Director jodie@jetdigital.co.uk 01843 595818 Taylor Owens Editorial Assistant taylor@restaurant-update.co.uk 01843 267 690 www.restaurant-update.co.uk

Contact Us

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

RESTAURANT

UPDATE

First pour of El Tequileño tequila taking place in Manchester

A new Manchester venue has been selected for the first UK serve of El Tequileño tequila. Ramona bar and restaurant launched in the city’s Northern Quarter with a dedicated margarita bar, campfire garden, Detroit-style pizza kitchen, and is the first venue in the UK to offer the much sought-after tequila brand.

General manager, Andy Marshall, took a trip to Tequila town in Mexico on a mission to find the best tequilas and experiment with margarita serves and El Tequileño Blanco was the winning spirit and will be the house pour at the bar. It’s made from mineral-rich volcanic water and the finest blue agave plant that takes about seven years to mature, and has a unique herbal taste with a mellow, natural sweetness and a hint of citrus.

Andy says: “All the locals in Tequila town swear by El Tequileño so we were determined to bring it to Ramona and establish it as our house pour. It’s perfect in our margaritas and we loved the family story behind the product. They were all great fun to work with and really excel in their craft and share our commitment to quality.

But most of all, it tastes incredible and we’re delighted to be the first UK bar to serve it.

Andy adds: “Tequila is no longer the drink of late-night slammers, it has matured, grown up and come back with a bang. El Tequileño is a top quality product, crafted with care, using sustainable practices that will keep the 60-year

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old distillery operating for years to come. It’s what we’re all about – finding the best products to make sure our customers have the best possible experience with us.”

Ten Locks in Manchester is the company bringing El Tequileño to the city, and indeed to the UK hospitality sector. Becky Davies, head of commercial, says: “We’re proud to bring such a special and unique brand to the UK. It’s a brand we believe in, admire and applaud for its dedication to its craft and the care it takes at every stage of the production process to ensure a sustainable, high quality finished product that we know drinkers are going to love.”

El Tequileño Blanco will be the house pour at Ramona and the Mexico-inspired bar will also serve El Tequileno’s Platinum, Reposado, Gran Reserva and Añejo Gran Reserva so you can wash away your lockdown woes with a tequila tipple all summer long – salud!

As well as El Tequileño, Ten Locks’ portfolio of purposeled, progressive brands includes Langley’s gin, Mary White vodka, Nusa Caña, Applewood gin, West Cork Irish Whiskey, Salford Rum, Diablesse Rum, and Banhez mezcal. Get in touch with the Ten Locks team at sales@tenlocks.com or visit www.ten-locks.com to find out more.

Website: https://www.takemetoramona.com/

Authentic Tempeh Now Available for Restaurant and Pub Trade Nationwide

Traditionally made fresh tempeh from Bristol-based independent producer Tempeh Meades , is now available to chefs nationwide for delivery every week.

This plant-fuelled staple from Indonesia is made up of healthy low GI protein by forming cooked soya beans into a block and adding a culture to initiate a fermentation process. The end product has a firm texture, a nutty taste and is highly valued for the protein and fibre content, as well as being packed full of vitamins and minerals.

For chefs looking for plant-based alternatives or just to improve their menu, tempeh is such a versatile product, marinading it provides the perfect opportunity for flavour and it can be prepared in a variety of methods. Rather than providing imitations of meat or fish, why not expand the culinary experience for the customer and add tempeh to the menu.

Tempeh Meades is the brainchild of Benedict Meade who learned his craft, the traditional methods of making tempeh, in West Java, where it is enjoyed for breakfast, lunch and dinner. It was the versatility of tempeh which inspired Benedict to start his own tempeh-making business back in the UK and chefs are beginning to realise its potential.

“The tempeh from Tempeh Meades is one of the most versatile, fresh and ethical products I use in the kitchen.

Delivered fresh to my door, it really is a pleasure to cook with. Unlike other brands I’ve used in the past, it has such

a depth of flavour and marinades beautifully, holding its form and really soaking up the flavours. It’s stunning to cook with, always a show-stopper when used in my tasting menus. So many of the customers didn’t know tempeh could be this delicious. The price is fantastic for what you receive in terms of value for money; an organic and handmade product. The new ranges including yellow split peas and quinoa are so exciting, I look forward to a long-standing collaboration with Ben” says Babs Greaves, Chef and owner at Eat Your Greens.

The health benefits of tempeh make it a reliable source of protein in a vegan or flexitarian diet. As well as being gluten-free, it has been known to improve digestive health. Tempeh absorbs and retains flavour extremely well, so many choose to marinade it first and then bake, fry or simmer for fantastic results.

Tempeh Meades dispatch freshly made tempeh every Wednesday for next day delivery, ensuring the product has the longest shelf life possible. Refrigerate unopened for 5 days and once opened use within 2 days, alternatively, it will keep in the freezer for up to 6 months.

Available to trade in various sizes, starting at 1kg catering block, free delivery when ordering 5kg or more. For more information about Tempeh Meades visit www.tempehmeades.com or for trade prices contact Benedict Meade at benedict@tempehmeades.com PAGE

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RESTAURANT

UPDATE

New summer spice blends from Lähde Restaurant chefs and operators can spice up summer menus with five new seasonings from Lähde. On the menu are Sriracha, Smoky piri piri, Taco blend, Bajan BBQ and Hot Wings herb and spice blends, all ideal for street food-style dishes, informal dining and summer feasting.

“We are here to make chefs’ lives easier by offering our versatile blends and seasonings that add flavour, are easy to store and use, and require little preparation time. They open the door to creativity and menu development and allow chefs to make their menus a real talking point among customers.

The blends are all dry mixes, making them highly versatile for use on meat, fish, vegetable and plant-based foods, and they are available in vegan, nonallergen, and organic formats.

Lähde’s Thai-inspired Sriracha spice blend with chillies and garlic is ideal for chicken, pork and prawns for a zingy, spicy hit. It’s also great stirred into mayonnaise or hummus as a side, dip or accompaniment.

Smoky piri piri is hot and aromatic with a hint of sweetness and is a great addition to barbequed, griddled or grilled foods, chicken wings, ribs and even pizzas. Consumers are familiar with standard piri piri seasoning so adding a hint of smoke brings a different dimension to the finished dish.

Using authentic Mexican ingredients, Lähde’s Taco blend is perfect for prawns, pulled pork, chicken or beef taco fillings, as well as meat alternatives and plant-based foods. It can also be used in other well-known Mexican dishes such as fajitas and burritos – and even for grilled cheese and spicy sandwiches and baguettes.

Hailing from Barbados, the Bajan BBQ seasoning is a unique blend of herbs and spices with scotch bonnet peppers for a fiery kick. It’s hot on the heat scale so is aimed at those with a taste for spice. While it can be used on BBQ foods, it can also be stirred into

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coconut rice or stews for a real taste of the Caribbean.

Hot Wings spice blend is a dry rub designed for chicken wings – a popular food trend in causal dining and in high street takeaways. Sweet and spicy, this blend is available in mild, medium and hot varieties so operators can cater for wing fans of all ages and spice preferences.

All the new Lähde seasonings can be mixed with oil for a marinade, used as a rub, added to sauces and dips, and sprinkled on chips, pizzas, vegetables, rice and noodles. They are perfect for plant-based dishes and can add international flavours to contemporary meat alternative burgers, sausages and kebabs, as well as jackfruit, seitan, and grain and pulse-based dishes.

The team can also create bespoke blends in varying heat strengths.

Lähde is the dedicated foodservice brand from EHL Ingredients. Tasneem Alonzo, joint MD, says: “As restaurants re-open and welcome back customers, we know outdoor dining and informal foods are going to be high on the agenda. World foods are a really a lucrative market for the hospitality sector right now as consumers are happy to be experimental in trying new foods and seeking out exotic cuisines they perhaps haven’t tried before, especially as holidays have been restricted due to the pandemic.

“BBQ seasonings and sauces have really evolved and diners are looking for something unusual, exotic and spicier. Nowadays, consumers of all ages enjoy spicy foods and offering milder, as well as extra hot, dishes means chefs can cater for all taste preferences.

“Our Lähde range is designed specifically for the hospitality and foodservice sector as we know chefs need versatile ingredients with multiple uses, reliable deliveries and full traceability. We pride ourselves on our experience in sourcing high quality, authentic ingredients from around the world, our fully traceable sourcing and supply channels, our technical support, fast response times, and our team’s knowledge. We are a one-stop-shop service for chefs and caterers and we can be flexible to suit changing needs during these fastmoving times.

“We can work with chefs and operators to develop new and unique herb and spice blends, adapt existing offerings and come up with new ideas – and at the same time we can cater for vegan, vegetarian, organic and non-allergen requirements. These are areas of growth and can boost your bottom line and attract diners following these lifestyles and contemporary diets, as well as those experimenting and keen to try these novel foods.

The new blends are available under the Lähde foodservice brand to restaurants, operators, and chefs.

To find out more about the full Lähde range from EHL Ingredients, visit www.ehl-ingredients.co.uk, email info@ehl-ingredients.co.uk or call 0161 480 7902.

Herald Bolsters Eco-Friendly Range Having introduced a selection of 100 per cent compostable hot cups, with both double and ripple wall options, Herald is strengthening its commitment to providing its customers with a varied choice of premium, eco-friendly products this summer.

and restaurants and cafes aiming to maximise their takeaway options.

The quality disposables manufacturer and supplier is offering a choice of greener products to meet the increased demand from the catering and food to go sectors, with outdoor events back on the agenda, post-Covid,

The sizes – 8 oz, 12 oz and 16 oz – acknowledge the needs of existing customers who may want to to make the switch to the 100 per cent compostable product by complementing the lids that Herald currently has available.

Recognising that many new customers are keen to provide fully sustainable and green products, Herald has prioritised providing an additional ripple wall option to its line of compostable hot cups, along with a selection of sizes.

Managing director of Herald, Yogesh Patel comments on the current market status as businesses shift to accommodate changing government guidelines: “The increase in takeaway demand for cafes, restaurants and pubs means that the market has expanded for disposable cups and many of the new customers that we’re attracting are conscious of their own customers’ environmental considerations.

“As restrictions lift, we expect the demand for all of our catering disposables to continue to rise as there will be more outdoor socialising and entertainment, with concerts and festivals now in the planning.”

Other products in Herald’s eco range include a wider selection of single, double and triple wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. The company has also expanded its range of bagasse items to include square, round and rectangle plates, in varying sizes, along with bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are in high demand.

For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 to order a copy of the new catalogue.

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Wash Series Giving you unprecedented control over on-premise laundry dosing

SEKO's Wash Series multi-machine laundry dosing systems allow operators to manage their equipment wherever they are in the world courtesy of IoT-enabled remote access.

SekoWeb

Data on demand • Connect to laundry systems remotely through SekoWeb, our revolutionary online portal • Configure up to 10 washer extractors with 16 chemicals and as many as 50 formulas • Access live and historical chemical and equipment performance data • Adjust programmes and parameters for immediate efficiency improvements

www.seko.com

You Can’t Manage What You Can’t Measure Mass testing continues to dominate the headlines and Government thinking in terms of getting people back to work and the economy moving. It is similarly being discussed as a tool to kick-start our leisure and hospitality sectors.

What has become particularly apparent as part of the debate, however, is that ‘mass testing’ as a phrase means different things to different people.

To some, it signals an important investment that is key to protecting essential workers in mission critical businesses, such as nuclear and defence. To others, it’s perception of ‘compliance’, a cost that has to be met to tick a box to satisfy a vague diktat and a need to be seen to be doing something.

There is no doubt that ‘cost’ has been a factor in these debates, and that is understandable; an arguably more important element has been accuracy.

As a result, we seem, as a nation, to have been drawn to a conclusion that if you want a more expensive testing option with a higher degree of accuracy you have to take one route, whereas if you are prepared to sacrifice accuracy (within limits that are still acceptable/safe) in order to pay less then you have to take another.

The choices, however, are not binary: this is not a VHS versus Betamax moment, for those of us old enough to remember. There are many different paths available to us. We simply need to be more flexible in our thinking, and more flexible in the solutions we propose.

‘Gold Standard’ testing that delivers the highest degree of accuracy involves a combination of LAMP/PCR tests conducted in series – which we have badged as ‘LampWorX’. They provide a very high degree of specificity (99.995%), which means the risk of a false positive is extremely rare (at 1 in 20,000 tests conducted) whilst the false negative rate is vanishingly low due to the extremely high ‘gain’ in the initial LAMP reaction. Such testing is used actively in mission critical industries – businesses such as EDF and BAE Systems – to keep staff and visitors safe.

A more widely known testing regime is Lateral Flow, the method being used by schools and colleges, for example, and being promoted in relation to events and stadia. Lateral Flow tests achieve fast results but have a lower level of accuracy, although it could be rationally argued that sensitivity, specificity, speed and ease of use are a trade-off, and so not necessarily a ‘disadvantage’ in the strictest sense.

Crucially, however, it doesn’t have to be an ‘either/or’ decision. One size does not need to be made to fit all needs.

LAMP/PCR tests, for example, and daily testing can be used when infection rates are high but adapted to become more of a managed, screening-led service as the risk declines; as implemented in our LampWorX process. Similarly, a Lateral Flow-based solution can be made more accurate through a laboratory-based testing approach, again with a second confirmatory test of the same swab to provide an additional level of Quality Control, thus virtually eliminating the problems caused by false positives.

This is what we are calling ProteinWorX,

based on the protein antigen ‘basetest’ of the process. Regardless of which process we initiate – LampWorX or ProteinWorX – the same swab, if returning a positive result, can then followed by a sequencing test to identify the variant, ensuring we can immediately identify and respond to new strains.

The point is a simple one: we don’t need to fixate on one route or another.

There are many combinations of options available to us, and different industries and audiences will have different needs.

Those needs will also change, and we need to be able to respond accordingly.

Vulnerability is rarely a permanent state.

What we do need to focus on is taking a flexible and open-minded approach to tackling what remains an ongoing challenge. With the fear of a third-wave and the constant need to identify and address new variants, the way that we manage, measure and monitor our response in the future will play a huge part in how quickly and safely we can return to ‘business as usual’. Flexibility will be key.

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RESTAURANT

UPDATE

The Banana Road: Rollicking, Raw Memoir Chronicles Quirky Reality Chasing Dream of “A Place in the Sun” Andrea Montgomery’s ‘The Banana Road: It’s Tenerife but not as you know it’ is a frank, hilarious and sometimes shocking memoir; following the author and her husband as they trade the damp suburbs of Manchester for a sub-tropical banana plantation in Tenerife. Far from a tranquil island paradise, readers should prepare to encounter an espionage agent neighbour, a white cat with no tail, a sudden death and dozens of islanders who keep life spicy.

When the pandemic came crashing down on travel, and Andrea Montgomery was unable to continue her work in mainland Europe, she finally had time to sit down and document the preceding few years of her life.

After all, the first few years she and her husband had been living in Tenerife were something of a pantomime of unbelievable characters, unexpected experiences and a total about face on what most dream of when picturing “island life”.

In ‘The Banana Road: It’s Tenerife but not as you know it’, Montgomery finally shares all!

Synopsis: When Andy and Jack walk away from their successful careers, leaving family, friends and Manchester to move to the Canary Islands, they hope to find a new adventure and quality time together in the sun. What they do not expect to encounter is the intriguing, often amusing and sometimes downright bizarre cast of characters that inhabit their new, sub-tropical world.

Buying a small house on a pitch ‘n’ putt golf course surrounded by banana plantations in the north of Tenerife, they set about trying to earn a living while getting to know the eccentric neighbour who hints at a double life as an espionage agent; the Disney Gang; and a white cat with no tail, an Eric Cantona attitude and a penchant for torture.

An arrest and a sudden death turn their world upside down and open the door to a series of seemingly unrelated incidents. As Jesus takes up residence in the bottom of the garden and paradise begins to unravel, the shocking truth is finally uncovered and Andy and Jack face losing everything.

“I want to show people a side of Tenerife that exists far beyond the scope of holiday brochures, and also inspire people to take their own leap of faith as an expat,” explains the author. “This has definitely been the weirdest ride of our life, in complete contrast to what we expected when we decided to commit to getting our own “place in the sun”.

Among all of the chaos, we’ve found plenty of time to laugh!”

Continuing, “I want my readers to understand that, with bravery and tenacity, they can radically change their life and be in control of their destiny, no matter the problems they’ll face when carving out a new life abroad. Jack and I are stronger because of what we’ve been through, and the pitfalls have ultimately brought us closer together. So, strap in and join us for an adventure unlike anything you’ve read before.”

Helen Ochyra, travel writer and author of Scotland Beyond the Bagpipes, writes: “The Banana Road is an engaging and lively account of what it’s really like to up sticks and move to Tenerife. A fascinating cast of characters, both human and animal, make for an entertaining read that will appeal to anyone who’s ever drifted off in the sunshine dreaming of extending their holiday on this subtropical island.”

‘The Banana Road: It’s Tenerife but not as you know it’, from Cranthorpe Millner, is due for release on May 4th, 2021: Waterstones: https://bit.ly/3lEFB36 Publisher’s website: https://bit.ly/3qYgjhr.

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Where Do You Go To Source Bespoke Handmade Garden Furniture?

If it’s not us well you are missing out, we create a stunning range of British Made solid hardwood furniture. Using mainly Teak, Oak, Iroko and Sweet Chestnut others timbers by demand. All of course legally sourced and vetted.

We are time served having been doing this since the early 1920’s our client base is quite unique. Our reputation second to none. Still family owned, meaning we care passionately about everything. Our planet, our woodlands, our heritage but above all YOU our customers, friends and colleagues.

So what exactly do we offer - basically everything from the smallest child’s armchair to the monstrous Celtic Throne.

Benches for - Streets, Pa r k s , G a rd e n s a n d Memorial dedications.

Tables - Intimate two seaters, wheelchair accessible tables, pub furniture, golf clubs for relaxing after a hard round, lovers sets, stunning alfresco dining tables, round, square, rectangular, ellipse folding and virtually anything else you can think of.

Massive Iroko or Oak picnic tables, ranging from 1500 up to gigantic 4600 metre monsters. Attached seating or separate backless benches. Straight or curved all can be tailored to suit your requirements.

Specially made gates, oak bollards, tree seats and swing seats We stand behind our furniture knowing that whilst timber is a natural product, movements, shakes and splits are all part of woods natural settling process we do however do our utmost to use only timbers that are hand selected to provide the very best chance of your getting decades of useful life from our products.

Want to discuss anything? Special projects in the making?

Ideas that are not yet off the drawing board? Call us for a chat on 01429 890808 or email at sales@sohf.co.uk or https://www.solidoakhardwoodfurniture.com/ We look forward to talking with you very soon - have a great summer

Outside Furniture PAGE 11

RESTAURANT

UPDATE

illycaffè Earns B Corp Certification illycaffè has become the first Italian coffee company to obtain the B Corp certification, awarded to companies that meet the highest standards for social and environmental performance, transparency, and responsibility. B-Corp certified companies operate to optimize their positive impact on employees, their communities, and the environment.

While many corporations are making it a priority to be a positive force in the world, B Corps are leaders in translating this concept into practice, based on their adherence to strict overall measurement protocols for the value they create and their commitment to continuous improvement.

Ethics and sustainability are part of illycaffè DNA: since its founding in 1933, it has set itself the goal of improving people’s quality of life. In 2019, illy strengthened its commitment to operating as a stakeholder company when it adopted Benefit Company status. In doing so, illycaffè reaffirmed its choice to seek continued growth by operating in a sustainable way for the communities with which it interacts, formally integrating this commitment within company bylaws.

Sustainability has always been an operating principle at illycaffè. It is applied to the company’s entire

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illycaff è is the first Italian Coffee Company to Obtain B Corp Status, Awarded to Companies that Meet Highest Standards for Social and Environmental Performance supply chain, which is built on a system of direct relations with suppliers on the basis of four pillars: selecting and working directly with the best Arabica growers; transferring knowledge and expertise to the growers, training them at illycaffè’s University of Coffee (UdC); and through direct, hands-on work in coffee fields with specialized agronomists to achieve sustained, high-quality production while also respecting the environment. illycaffè combines these actions with rewarding growers for the quality they achieve by paying premium prices, higher than the market average, while fostering continuous improvement to create sustainable coffee and a community of growers: a community in every sense, capable of meeting not only in-person but virtually thanks to the platform created by illy known as Circolo illy. These, and numerous other initiatives, contributed to illy’s B Corp certification.

“We work every day to implement out principles and reconcile economics with ethics” said Massimiliano Pogliani, illycaffè CEO. “We launched the B Corp certification procedure to underline our commitment to keep generating a positive impact on society and on the planet, joining a network of like-minded companies that promote

business models based on a strategy to create sustainable value in the long term.” illy achieved its B Corp certification with the support of Nativa – Regenerative Innovation Company, who supports businesses in their evolution toward a regenerative and sustainable economic paradigm.

With its new status, illy confirms its commitment to reaching its established targets for sustainability to create durable and shared value. Overall, this is a noteworthy achievement for the company, considering that thus far, only 3% of the 100,000 companies that have applied to date for B Corp certification have met the excellence criteria established by B Lab, the international certifying entity for B Corp status.

“This outstanding achievement by illycaffè shows that in the coffee sector too we can act generatively,” said Eric Ezechieli, co-founder of Nativa, Regenerative Innovation Company, and country partner for Italy of B Lab. “Today all companies must necessarily evolve in this direction, and we believe that illy’s success will inspire many others, in Italy and globally, to accelerate along this path.” https://www.illy.com/

RESTAURANT

UPDATE

Flooring industry counts down to catch up, at CFJLIVE The flooring industry is preparing for CFJLIVE - its first official event in over a year - which takes place on Thursday 1 July.

The free-to-attend global exhibition is the UK industry’s first ever virtual event, bringing together over 100 global exhibitors. It will be broadcast live from a main stage - at FITA’s training centre in Loughborough - and from exhibitors’ showrooms, offices and factories around the world. Fast registration can be accessed now at www.cfjliveexpo.co.uk Billed as a ‘must-attend’ event for all sectors of the industry - including flooring contractors, retailers and specifiers, distributors, facility managers, housing associations and designers – CFJLIVE will bring together the industry in real time; crucially, visitors will be able to connect, share knowledge and discuss issues with industry experts within live meeting rooms, and via chat and individual meeting requests. The main stage will present live demonstrations and, within the exhibition rooms, key events will include an industry-first sustainability forum. Other highlights will include live factory tours from exhibitors’ global production plants,

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new product launches and many technical talks.

“After over a year apart, CFJLIVE will allow the industry to meet in a Covid-19-safe and highly eco-friendly environment. The format is flexible, to suit schedules and time zones, and the content is shaping up to be incredibly exciting!” commented John Heath, Kick-Start Publishing’s CEO. CFJLIVE will air between 2-7pm on Thursday 1 July. On arrival, visitors will enter the main stage and a list of session rooms, enabling them to move around the event.

Within exhibitor session rooms, mini-events will be hosted, including live seminars from technical experts, demonstrations and factory tours, with audio, video and text feeds.

To find out more, please contact Stuart Bourne at CFJ at stuart.bourne@kick-startpublishing.co.uk and visit website at www.cfjliveexpo.co.uk

© CCI Entertainment LTD

When not being forced to pull heavy sleds, dogs are chained to barrels or wooden boxes.

MILLENNIUM HOTELS: BREAK THE CHAIN—STOP SPONSORING THE IDITAROD The Iditarod dogsled race is an Arctic nightmare for dogs who are forced to pull heavy sleds for 1,000 miles in under two weeks through biting winds, blinding snowstorms, and subzero temperatures. Every year, hundreds of dogs are pulled out of the race because they’re ill, injured, or too exhausted to go on. More than 150 have died as a result of the Iditarod, most often from aspiration pneumonia caused by inhaling their own vomit. Millennium Hotels and Resorts is sponsoring this cruelty.

Take action at PETA.org/Millennium

RESTAURANT

UPDATE

Keeping hospitality healthy Chris Wakefield, Vice President, European Marketing & Product Development, GOJO IndustriesEurope Ltd, discusses how hospitality businesses can maintain healthy spaces to encourage a return to awayfrom-home entertaining.

The hospitality sector has been hit hard by the COVID-19 pandemic. Large scale closures, often at late notice, have devastated the industry, and businesses must do everything they can to avoid localised outbreaks of illnesses, which could further impact the sector. Essential measures include developing a regular cleaning schedule and providing ample opportunities for handwashing, however product selection will play an important part in the effectiveness of these measures. So what should businesses look for when purchasing, to help encourage compliance and raise standards?

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Efficacy Products used must act quickly and effectively against bacteria, especially given quick turnover time between guests in hospitality environments. Fast acting and with high antimicrobial efficacy, PURELL® surface sanitising products are compatible with most smooth surfaces such as tables, worktops and fridges.

Bactericidal, fungicidal and virucidal, PURELL Surface Spray and Wipes have been tested against Coronavirus1, passing the EN 14476 standard with a contact time of just 30 seconds. The Surface range has also been tested on the most common pathogens in food environments, including Salmonella, Campylobacter, Listeria and yeast.

Ease of use In busy environments, products that need to be precisely diluted, or used in a particular order can result in mistakes. The PURELL Surface Sanitising range comes ready-to-use with no rinse required, making them perfect for repeated use throughout the day. Two new products have now been added to the range, a new bucking format, holding 450 wipes, ideal for large surfaces and intensive use, and a the 5L jug is designed to refill the 750ml trigger spray bottles, making it a more sustainable purchase.

Attractive packaging Generic bottles covered with warning labels can be confusing, and somewhat off putting to staff, who may worry about the risks of employing these products. The PURELL Surface range’s yellow packaging has been replaced with blue trigger handles, lids, and labels, bringing them into line with PURELL’s market-leading hand hygiene range. Staff can then see at a glance that products conform to the PURELL promise that products are safe, effective and good for you.

Chris Wakefield, Managing Director UK & Ireland, GOJO IndustriesEurope Ltd comments, ‘As society begins to re-open, employing effective sanitising and hygiene products will be crucial to keep spaces clean and COVID-secure, regardless of industry. Built on decades of scientific innovation and proven to work by independent testing, the PURELL brand can be trusted to safely and effectively eliminate germs and viruses.’

1

BCoV (surrogate virus)

New transparent face mask shields your smile, and helps people connect The Smile Shield™ can also be used as a surgical mask with a clear front panel, which makes the mouth visible to facilitate clear communication. This is especially important for those caring for people who are deaf, hard of hearing, have a learning disability, or suffer with autism or dementia for example.

Soboslay, adds: “We saw a gap in the market for a medical grade mask with a clear panel, that can be used by customer facing staff, even those on the front line, such as in the emergency services, healthcare providers, especially those working for charities where communication and connections are key, such as The Disabilities Trust.”

Smile Shield has a transparent panel to aid communication and is one of the only facemasks of its kind to offer medical grade protection , meeting all elements of the government’s Transparent Face Mask Specification. Smile Shield is also over 98% bacterial filtration efficiency, breathability, is splash proof and hypoallergenic.

It is a British invention, created by two founders Jennifer Soboslay and Lisa Qiao, who also own TAD medical, known for its range of established medical supplies including masks, shields, PPE clothing, gloves, sanitising and cleaning equipment, already widely used by hotels and those in the hospitality industry, as well as educational facilities and the emergency services.

Jennifer and Lisa, believe that these masks will benefit certain industries including those where the human connection needs to be visual. Jennifer Soboslay, Founder and Sales Director, at Smile Shield comments: “Visual facial expression is a huge benefit to many industries, as communication is important, especially as a smile can change the sentiment of information or can be encouraging without words. The Smile Shield allows lip reading, visible facial expressions, and a clearer understanding and connection between people to take place.”

Soboslay, continues: “We tried many different types of designs including a fully clear panel, but this wouldn’t have had the other attributes we deemed important, such as over 98% bacterial efficiency and breathability, the masks being splash proof and hypoallergenic. These are all important aspects needed by those working directly with people, such as in hotels, restaurants, or receptions for example. Giving customers and staff alike, the ability to communicate almost normally, they can even share a smile, which some say, is worth a thousand words and is particularly helpful for those customers that may be hard of hearing.”

Allan Darby, Health & Safety Manager at The Disabilities Trust, agrees: “The pandemic has been a challenge for us, as we offer a range of individually tailored support services, aimed at helping people live their lives as independently as possible. It is extremely important in our line of work that the people we help can see our facial expressions Therefore, we feel the Smile Shield helps the people we support to engage with our staff. We are implementing the use of these medical grade masks with a clear panel for our staff members and those that we care for.”

Darby continues: “Take Autism as an example, this is a complex disability, and no two people have the same needs.

Our detailed assessment procedure is designed by experts to determine the level of support needed by each individual.

We are committed to finding new ways of understanding the views of those who have communication difficulties and tailor our communication methods to best meet the needs of that person, this is where clear communication and building a connection is key.”

Hypoallergenic and latex free, the Smile Shield mask is comfortable to wear and offers over 98% Bacterial Filtration Efficiency. For more information about Smile Shield, please visit: www.smileshieldmask.com.

i) Compliant to EN14683 and comparable to Type IIR protection. Smile shield meets all elements of the government’s Transparent Face Mask Specification (HERE). ii) Tested in the UK on 16th March 2021 for 4ward testing – reports available on request.

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Bactericidal, fungicidal, and virucidal, PURELL Surface Sanitising Spray and Wipes are also effective against Salmonella, Campylobacter, Listeria, and yeast, and are suitable for a variety of surfaces, from worktops and sinks, to food storage containers and kitchen utensils.

Does it act fast?

Cleaning and hygiene:

overcoming choice overload Good hygiene has always been important in food preparation environments to prevent foodborne illness but today there is more choice than ever! As pubs, restaurants, and cafes begin to re-open, Chris Wakefield, Managing Director UK & Ireland, GOJO Industries-Europe Ltd, discusses what commercial kitchens should look for when choosing hygiene products.

A proactive approach to hygiene and safety has always been critical in food preparation environments where germs can easily be transmitted and the subsequent risk of illness is high. According to the World Health Organisation, Salmonella, Campylobacter, and Listeria are just three of the most common foodborne pathogens that affect millions of people annually.

A proactive approach to hygiene and safety has always been critical in food preparation environments where germs can easily be transmitted and the subsequent risk of illness is high. According to the World Health Organisation, Salmonella, Campylobacter, and Listeria are just three of the most common foodborne pathogens that affect millions of people annually.

It goes without saying that having a regular cleaning schedule and sufficient opportunities for handwashing are critical infection prevention measures, especially with the additional threat of

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COVID-19 in general circulation. The government has clear guidelines in this respect. The difficulty is choosing the right cleaning and hygiene products for the job. There has never been more choice available. The pandemic created a surge in demand, which in turn, saw a flurry of new products entering market. Not all are fit for purpose, match their claims in terms of efficacy, or are suitable for commercial kitchens.

This makes product selection problematic for customers.

Does it actually work?

Sanitising solutions must be effective against germs and bacteria. Most are antibacterial, but not all have antiviral properties.

Rather than relying on the EN norm for enveloped viruses, which assume efficacy against Coronavirus, the PURELL® Advanced Hand Hygienic Hand Rub and PURELL Surface Sanitising Spray and Wipes were recently specifically tested against, and proven to kill the virus.

To be effective in food contact areas, surface sanitising sprays and wipes need to be ready-to-use, have high antimicrobial efficacy, and importantly, act fast and dry quickly.

Many people do not spend very long washing or sanitising hands and surfaces and time can be limited to prepare the required orders, so selecting products that reach their stated efficacy levels quickly is vital.

This is where surface sanitising sprays and wipes come to the fore.

These products can therefore easily be incorporated into daily activities – alongside thorough hand hygiene and cleaning routines – thanks to the speed, effectiveness and ease of use they provide.

Look for contact times alongside key EN norms. PURELL Surface Sanitising Spray and Wipes, PURELL Advanced Hygienic Hand Rub, have all been proven to kill Coronavirus within a contact time of just 30 seconds, helping businesses to keep their kitchens clean and COVID-secure.

Is it suitable for commercial kitchens?

As well as being effective against germs and bacteria, it is also important to choose formulations that have been tested and passed in accordance with international food taint testing standard EN4120:2007.

This provides assurance that they are safe for use in food handling.

In the current climate, it’s never been more important to choose a trusted supplier for cleaning and hygiene solutions. In doing so, customers can have confidence that the products they purchase are safe, effective, and fit for their purpose.

For more information, call +44(0)1908 588444, email infouk@GOJO.com or visit www.GOJO.com.

QikServe bridges the gap between digital and traditional with its Tradigital open tab solution QikServe today launched its revenuedriving open tab solution for hospitality operators. The pioneering technology allows guests to order food and drink to their table or seat, paying the final bill with their mobile device when ready.

For brands, going digital has often meant sacrificing the traditional dining experience; guests are asked to download apps, create accounts and pay as they go. The new QikOrder solution bridges the gap between digital and traditional ordering. It offers guests the convenience of digital alongside the familiar, traditional dining they’ve been missing. QikOrder puts guests in control of their experience. They choose how much digital they want.

Because payment isn’t taken at the point each order is made; guests are able to relax, adding extra items to the bill throughout their dining experience. Once ready, they can choose to split the bill between their numbers and add additional tips on our innovative ecommerce checkout experience for restaurants. The operator benefits further because, as payment is managed in one single transaction, the multiple transaction fees associated with pay-as-you-go apps are avoided.

The cloud-based solution, part of the company’s patented (US9117231B2) QikOrder platform, further powers customer spending with a fresh, intuitive layout. This includes a carousel feature, to aid

item discoverability and enable key menu items to be highlighted, as well as new standout product feature images. Operators can use the carousel to provide guests with shortcuts to menu sections, pay attention to popular or new menu items and push special offers.

Recognising the importance of guest engagement to brands, and to maintain full-service experiences, the solution additionally allows servers to add items to the guest’s tab from the point of sale.

Dan Rodgers, President and Founder of QikServe, comments: “Our tradigital open tab solution is designed to put guests at ease; it makes the ordering experience easier and more natural, while encouraging greater guest spend.

Every element of the customer journey has been carefully considered; we’ve deliberately kept the number of screens the guest visits to a minimum to maximise accessibility. For example, the technology introduces optional scrolling modifiers, that encouraging guests to add to their orders without extra clicks.”

The look and feel of the new solution will be reflected throughout the QikOrder product, offering one cohesive experience whether ordering off-site or in-venue.

Customer journeys, including web ordering for collection and kerbside delivery, will also enjoy an enhanced interface that includes larger images and a cleaner layout.

Further add-ons to the solution are already in progress. Guests will soon have the option to submit payment information at the time of ordering. This will further streamline the payment process once they are ready to leave. Once details have been input, the order will be sent to the kitchen and the guest interface will move to a home screen, offering the option to browse the menu further, or view and pay the check.

Dan finishes: “At QikServe, we are constantly pushing the boundaries of what is possible with integrated digital self-service. We know some operators are uncomfortable with existing at-table digital experiences as they are such a big departure from traditional dining. The new open tab solution is our response to their needs and is reflective of the way in which diners want to enjoy a meal out.

COVID-19 and social distancing have accelerated the trend for contactless ordering technologies but that should not detract from the dining experiences we all love.”

About QikServe QikServe is the enterprise platform for guest self-service in hospitality.

Using any channel from kiosks and tablets to web and mobile apps, hospitality operators can provide powerful in-store and off-premise solutions from ordering to payment, giving guests the convenience to order and pay for their food and drinks whenever and however they want. www.qikserve.com PAGE

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New Bar and Lounge in Broadstairs, designed by Lee Pollock at Lifeforms Design, opens in May

Photography: David Cleveland.

Lifeforms Design by Lee Pollock is an award-winning design practice for restaurants and bars. Celebrating its twentieth year in business, Lee provides a full range of interiors and architectural design services across hospitality, leisure, retail, and commercial industries.

Colour, form and texture are a signature design trait, combining luxe and industrial.

Lifeforms has delivered the full design package from concept to completion of Reign, a new bar and lounge launching in Broadstairs this May, and only a short walk away from the iconic Viking bay. Inspired by the building’s Art Deco architecture and the Victorian seaside charm and heritage of Broadstairs, Reign has a bold colour palette of deep rich blues offset with brass fabrication and warm rust hues, with statement design elements throughout. The bespoke furniture, including banquette bar seating has been designed by Lee and fabricated by N&J Upholstery.

Lifeforms is now established as a leading design practice in the UK, with a reputation for creating distinctive and imaginative solutions. With a love of clean lines, in particular the ambition of modernist brutalist architecture and colour, Lee draws inspiration from all aspects of living, from classic cars to the shingle on the beach of his hometown of Whitstable, on the south east coast of England. Winner at the Restaurant & Bar Design Awards, Lifeforms is based in Margate with projects all over the country from London to Leeds.

“My goal for each project is to provide a space that stimulates, invigorates and engages users.

Colour and texture are vital, the shingle on the beach, an architectural detail, landscapes.

Anything can be an inspiration.”

- Lee Pollock, Lifeforms Design www.lifeforms-design.com @lifeforms_design

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As Businesses Prepare For A Return to Work - This Is What a Covid-19 Protected Office Can Look Like As government restrictions lift, a businessman who has developed the first Covid-Safe office space in Glasgow is now advising pubs, hotels and restaurants on how to safely reopen.

to provide long term protection to all touch areas.

He has also installed the latest reception software that logs visitors and staff in and out and which is set up to take vaccine passports if they appear.

All meeting areas, video conferencing and social areas have no-touch sanitisers while staff will be offered unique self-sterilising antimicrobial face masks designed to be worn comfortably for long periods along with rapid testing.

In addition to this, a one-way system and doors that don’t hang opposite each other, make it easy for staff to stay safe.

S

tephen McCallion, CEO of ZLX, leaders in government backed research and development tax claims, who specialise in helping the pub and restaurant sector reclaim large sums of money for investing in innovation, is now an expert in Covidsafe public spaces having teamed up with technology experts and scientists to create an office fit for the postpandemic world.

Following a full risk assessment of his space and the way people interact, McCallion’s 5,600 sq.ft of new office space has been installed with best-in-class technology to eliminate viral pathogens and reduce the threat of contact transmission of the coronavirus.

McCallion has put numerous innovative protections in place which he and his team are now offering to the hospitality sector to facilitate the reopening of their indoor spaces. These include an air handling system that involves changing the air constantly using fresh outside air filtered with UV light which is fed evenly throughout the offices as well as infra-red heating which works like the sun and only heats people and not air unlike traditional radiators which cause air to rise and fall.

McCallion explained: “This has not been a cheap exercise but the peace of mind that everything that can be done has been done, certainly helps when planning for reopening. To reduce lost days and make people feel safe at all times is fundamental to all businesses especially those dealing with the public. This template has proven ideally suited to the hospitality industry.

“The pandemic has forced us to innovate to drive solutions to living with Covid 19 and to this end ZLX is delighted to have helped hospitality businesses through these difficult times not only advising them on how to install Covid-safe public spaces and how to reopen but also processing R&D claims for their own pandemic fuelled ideas and developments.” https://zlx.co.uk/

McCallion has also collaborated with scientists who have developed new nano technologies designed to close the ‘hygiene gap’ by eliminating pathogens which survive on all surfaces such as computer screens, tills and mobile phones PAGE

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Technology that can help your hospitality business thrive For any hospitality business, choosing the right POS system is an important decision. While this depends largely on individual business requirements, the solution has to offer the flexibility and reliability to ensure a business runs smoothly now and in the future. The current pandemic has simply brought these issues to the fore and has forced many hospitality businesses to review not only how they operate, but also how to pivot in such a way that the business can thrive in a challenging and at times unpredictable environment.

The wealth of options available in terms of POS technology is extensive. All too often the role of the printer is seen to simply print a receipt but, when used with intuitive software, it can provide a business with a variety of powerful tools. The right hardware can effectively reduce costs with future-proof solutions that enable a business to plan ahead, avoiding unnecessary expense by reducing the need for additional hardware investment as the business develops, not to mention having the technology readily available when required. Furthermore, the right hardware can add value to a business with unique featurerich solutions included free of charge with the printer.

customer database. This offers the potential to attract repeat business via coupons and promotions alongside in-house dining post lockdown.

One area which has undoubtedly highlighted the role of the printer during the current pandemic is online ordering.

While it has certainly enabled many establishments to continue operating during lockdown, online ordering apps / web software can also provide the path to an additional future revenue stream thanks to an enhanced

Printed orders vastly improve order accuracy. With a growing number of custom orders and order modifications, a printed order that can be sent directly from the POS system or online app to the kitchen allows all staff members to see the customer’s requirements and effectively cuts down on errors.

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One of the most important considerations that any hospitality business has to ensure is accurate ordering, especially given stricter requirements for food labelling, allergies and bespoke customer orders. With the added increase in orders from multiple channels including restaurant, kiosk /self-service, drive through as well as online collection and delivery, an efficient and accurate ordering process becomes essential.

Star’s mC-Print™ receipt printer lends itself perfectly to a secure tablet solution where the device and peripherals can be reliably connected to the network while offering the clutter free appearance of a cable-free all-in-one POS system or self-service terminal.

With its compact design, front opening, simple paper loading and outstanding functionality, the mC-Print3 features multiple interfaces as well as Cloud connectivity to provide a future-proof, seamless transition from traditional to tablet POS. Technology such as Star’s CloudPRNT™, available on a range of Star printers, facilitates online ordering by eliminating the need for an additional tablet to send a received online order to the printer. Instead, the ordering service can communicate directly with the printer for online takeaway or collection orders from the restaurant web site. Aware that a large number of hospitality web sites are based on the WordPress platform, Star has developed a free of charge WooCommerce plug-in for simple integration.

Alternatively, if a tablet app is used for online ordering then a Bluetooth, WiFi or LAN printer can be connected to print the order in the kitchen as well as the receipt for pick up. Web and cloud enabled kitchen printers, capable of reliably accepting and queuing orders from multiple devices, become essential in this environment.

As venues begin to open again, social distancing will no doubt remain important with order and pay at table apps or web sites taking on greater significance. These can also communicate directly with the printer for table orders, including those placed via a kiosk or self-service terminal as well as those placed by hotel guests ordering food and beverages from the room service menu on their mobile device.

As well as paper orders, the same connectivity is available for food orders printed on repositionable labels, which can be removed and easily re-applied during the food preparation process before being attached to the final packaging as a receipt for the customer.The Star TSP654IISK using MAXStick™ linerless media can accept orders from traditional POS systems, tablets, phones and also directly from local or remote online ordering platforms.

This streamlines the entire process and reduces paper waste, saving valuable time and cost.

With hospitality businesses increasingly receiving orders from multiple channels and the consequent higher number of tablets and printers required for different online ordering systems, the need to create a cable-free minimalist environment is essential. The ideal scenario would be a tablet on a countertop providing a clean, sleek vision but all too often this is not practical given the POS setup has to not only look good but also be usable.

In any hospitality business ensuring reliable network connectivity can be challenging, especially in a kitchen environment. Benefitting from Star’s unique SteadyLAN™ technology, the mC-Print3 delivers data, tablet charging and network tethering for iPads as well as USB-C models of Windows and Android devices via a direct Lightning or USB-C cable between the tablet and printer without the need for WiFi. The mC-Print also includes hub functionality with the ability to connect a USB customer display, scanner, RFID device, keypad or other supported HID enabled peripherals directly to the printer for a single integrated system.

In terms of payments, the pandemic has made the transition from cash to card payment even more pronounced. As contactless payments increasingly become the norm, other options such as online payment or even QR code payment are useful additions with customers scanning a digital QR code or a printed QR code on the bottom of the bill and paying directly via their phone.

With fewer customers now paying in cash, a compact solution that offers a smaller cash drawer is a viable alternative. A combined Bluetooth printer and cash drawer solution such as mPOP™ is particularly easy to install and ideal for businesses looking to potentially set up a popup venue.

These are just some of the solutions available to reduce costs, remain flexible and offer contactless experiences so that hospitality businesses can thrive in what is certainly an unpredictable and challenging operating environment for many.

To find out how Star can help your business, visit: www.Star-EMEA.com or call +44 (0)1494 471111 PAGE

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Kopus launches to offer the hotel industry an additional revenue stream As restaurants, cafés, bars and caters prepare to re-open, much of the industry will be wondering how to make their margins viable to break even, whilst function restrictions and social distancing measures are still in place.

Kopus, which launches this month, offers a lifeline: an additional income stream with minimal output, which is completely COVID compliant.

Kopus is a digital platform that enables existing businesses to coexist as flexible working spaces: Kopus handles the bookings, and takes payments then pays the venue every Friday.

Early adopting venues have been swift to realise the potential of broadening their customer base by offering desks, wifi and great coffee to remote workers, freelancers and digital nomads and using dormant space such as function rooms as hireable meeting spaces.

Kopus’ Founders: Jason Allan Scott and Sophia Giblin are passionate that their brand offers a sustainable solution and long term business growth model for the industry, but also the opportunity for local people to revive their community and support restaurants, bars and cafés in a refreshing way.

Jason Allan Scott states: “ What Kopus can offer the hospitality sector is an additional income stream that was there all along - and what’s more - your dedicated account manager will support, manage bookings and promote it for you. And whilst working from home might suit some remote workers, without doubt, those seeking a vibrant and professional flexible workspace will be excited by what the industry can offer via Kopus”.

Instead of charging a per-order commission, Kopus operates on a SaaS model, charging venues a flat fee per month per location and or a profit share NOT revenue percentage.

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Remote working is currently advised to continue long into 2021, and many businesses have embraced the opportunity to downscale or completely obliterate the traditional office and need for presenteeism. ‘Work from home’ is set to be replaced by ‘work from anywhere’, offering remote workers the freedom to roam, to detach from the kitchen table, to plug in elsewhere and connect with remote workmates. However, whilst a shared office desk costs £550/month at a Central London WeWork.

Kopus charges members a PAYG fee, set by each individual venue - which could include packages such as meeting rooms, additional Wi-Fi and unlimited coffee or tea.

To learn more about Kopus, please go to www.kopus.com

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RESTAURANT

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Hygiene versus Cleanliness: The Truth of the Matter Why confusion in the public about the difference between the two could cause harm, especially during the COVID-19 pandemic, and what we should do about it.

family size – but also ‘improved household amenities and higher standards of personal cleanliness.’” This theory has since been debunked by numerous health experts, but still is embraced by many people, including, apparently, members of the media and the “experts” they quote.

Rather, health experts cite contributing factors such as an increasing preference for C-section rather than natural childbirth, bottle rather than breast feeding, less sibling interaction and less time spent outdoors as key contributing factors. They also note that altered diet and excessive use of antibiotics can adversely affect our ability to sustain a healthy microbiome.

The onset of the most dangerous pandemic the world has seen in a century has certainly raised awareness about cleanliness and hygiene. On the air, in print and online, experts are encouraging us to wear masks, wash our hands, avoid touching our eyes, nose and mouth, and avoid crowded places.

But what does that really mean in terms of controlling the COVID-19 virus? All of these steps are clearly important in tamping down the spread of the virus, but there is more to consider. First, let’s take a look at the meaning of the words “cleanliness” and “hygiene” in this context.

CLEANLINESS AND HYGIENE: THE DIFFERENCE If you do a Google search on “difference between cleanliness and hygiene,” you get more than 18 million results! At the top of the list is this: “Cleaning in many cases is removing dirt, wastes or unwanted things from the surface of objects using detergents and necessary equipment. Hygiene practice focuses on the prevention of diseases through the use of cleaning as one of several inputs.”

The source, an article posted on open.edu, goes on to state: “The term cleanliness should not be used in place of hygiene.” The truth is, many people are confused by these terms, including the media, who often use the terms interchangeably, according to extensive research by the International Scientific Forum on Home Hygiene in 2018, which looked at articles published between 1989 and 2017.

1989 is a key date, because that is when the so-called “hygiene hypothesis” was first published. It suggested that “rising levels of allergies in children were due to lack of exposure to childhood infections, partly due to decreasing

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The other misconception is that dirt is responsible for lack of hygiene, and its eradication can prevent infection.

The problem this theory embodies is that human health is dependent on a wide variety of non-harmful microbial species, the human microbiome.

By considering all microbes to be equal, we perhaps can affect the spread of COVID-19 by destroying them all, but that also has potential serious side effects. For example, depletion of a biodiverse set of microbes in the gut that are important to functioning of the human body can result in obesity, diabetes, food intolerance and more. But that does not mean, as some articles in the media suggest, that people should avoid washing their hands or let their children eat dirt in order to increase the amount of gut microbes that enter the body or try to boost immunity. This concept of modern life being “too clean” is bogus.

IN PURSUIT OF HYGIENE An article in Perspectives in Public Health, written by Sally Bloomfield, Honorary Professor at the London School of Hygiene & Tropical Medicine, positions hygiene as protecting ourselves against infection, noting that this is a vital public health issue that is being undermined by the idea that we have become “too clean” for our own good, stemming from the 1989 hygiene hypothesis. She points out, “Microbe exposure acts to regulate the immune system so that it tolerates rather than attacks things like pollen, which are actually harmless if left alone.” The article further states: “While pathogen–human interactions cause infections and can be fatal, rapid development of microbiome science is now showing that exposure to ‘beneficial’ microbes through

contact with our human, animal and natural environment is essential for health. These microbes allow us to build a diverse microbiome in our gut, respiratory tract, skin and other areas. Failure to maintain a diverse microbiota on and in our body is being linked to an increasing range of diseases which include not only allergies (asthma, eczema, hay fever and food allergies) but also autoimmune diseases (multiple sclerosis, type 1 diabetes and inflammatory bowel disease).

These disorders have risen dramatically, particularly in the last 50 years. Lack of microbiome diversity is also being linked to other maladies such as depression and obesity.”

But this does not mean either going to the extremes of “eating dirt” because we are too clean, or pursuing excessive cleanliness at the expense of home hygiene.

TARGETED HYGIENE: A FRAMEWORK FOR CHANGE According to the International Scientific Forum on Home Hygiene, “Targeted hygiene is a risk-management approach to hygiene in the home and everyday life”. The aim is to focus our hygiene practices in places and at times when harmful microbes are most likely to be spreading … rather than regarding hygiene as “cleanliness aimed at eradicating dirt”, where dirt is seen as the main source of harmful microbes.

This is especially true during the COVID-19 pandemic, and is reflected in the advice to wear masks, wash hands frequently, use hand sanitizer and avoid touching the mouth, nose and eyes, as we have heard from health practitioners over and over again during the pandemic.

What does that actually mean for home and everyday hygiene practices, especially as it relates to the spread of COVID-19?

The main sources of harmful microbes such as the COVID-19 virus comes from people who are infected, both symptomatic and asymptomatic. While the virus can be airborne and the transmission can be reduced by the wearing of masks, it is equally important to ensure that contact surfaces are kept as free of the virus as much as possible. This means cleaning touched surfaces with household cleaners or sanitizers, preferably using disposable cloths or paper towels. A disinfecting wipe is effective for an area of about a square meter, at which point, a new wipe should be used. Beyond that, you are simply spreading the contamination to other areas. Other targeted measures are keeping the bathroom sanitized, and after coughing, sneezing and nose blowing, when the nose and mouth should be covered by a paper tissue, disposing of the tissue immediately, and washing or sanitizing the hands. It can also be effective to use single use towels for drying hands after washing. If cloth towels are used, they should be washed at least once a week. That also goes for any non-disposable cleaning cloths. And cleaning sponges should be used for no more than a month!

Speaking of laundry, experts also recommend hand washing after handling dirty laundry, since harmful microbes can be present there, as well as the use of hot water when it is not detrimental to the fabrics being washed. There are also laundry disinfecting products available on the market that can help destroy harmful microbes, even in the absence of hot water.

In summary, targeted hygiene helps us protect against infectious disease in a manner that minimizes excessive destruction of friendly (and necessary) microbes.

KEY TAKEAWAYS There is a distinct difference between cleanliness and hygiene, and the two should not be confused. Remember, cleaning is only one element of good household hygiene, and being “too clean” is not what causes susceptibility to disease. The key is to balance protection against harmful microbes, like the COVID-19 virus – or the influenza virus, as we enter flu season as well – while still sustaining exposure to the friendly microbes required to sustain healthy human life. Targeted hygiene is an effective way to approach that challenge.

Using disposable wipes, tissues and paper towels, especially when the viral load may be high, is also highly recommended.

Following these guidelines, in addition to the standard infectious disease guidelines of hand washing or sanitizing, wearing masks and socially distancing, will help slow the spread of this deadly virus.

MORE INFO ON https://europeantissue.com/tissue-paper PAGE

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You may think that you need to take a 9-hour flight from the UK to Louisiana to try authentic southern smoked BBQ. Fat Daddy’s Smokehouse in Margate, Kent, have for the last 6 months been providing their customers with beautifully smoked meats which are as good, if not better than what you would receive in New Orleans.

Bringing that Southern states BBQ to the UK –

Fat Daddy’s Smokehouse Matt Clements, Found of Fat Daddy’s started his journey in producing some of the finest smoked BBQ foods in the UK after years of perfecting the art of smoking succulent meat joints and adding in his own mix of incredible marinated sauces.

Himself and the team have already been recognised as a must visit eatery in Thanet and with rave reviews on all social media platforms Fat daddy’s is now on speed dial for many of the residents in Margate, Broadstairs and Ramsgate.

Fat daddy’s saw a gap in the market when it came to an authentic US experience for BBQ food. With already plans on home delivery in the summer you will no longer have to worry about burning the sausages as Matt can ensure that the most

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amazing slow cooked (13 hours) pulled pork is delivered to your door. For the Fat Daddy’s team, it is all about the process. From slowly smoked brisket / pork to their smoked Kansas BBQ chicken wings every item on this menu is a must have. Once you’ve had a taste you’ll certainly want to try it all!

As mention the process is the most important part of Fat Daddy’s success. Founder, matt commented “For us it’s all about not just the time and effort put in to the smoking process it starts with the strict high standards we have when choosing the best cuts of meat for our customers. I feel that without the highest quality service from start to finish we could not give our consumers the fantastic experience they have learned to love.”

“We spend so much time in the kitchen to make sure every order is as good as the last. I personally get into the kitchen at 4am and usually do not shut up shop until 10pm but as this is my passion I happily dedicate my time and efforts to creating the perfect smoked food.”

With already talk of opening another premises within the next year Fat Daddy’s Smokehouse want to reach as many people throughout the UK so they can have first-hand experience of their wonderfully crafted menu.

Next time you’re visiting the southeast coast of England grab a taste of the South-East of the USA. Fat Daddy’s smokehouse – Follow them on Instagram @fatdaddys.smokehouse or visit www.fatdaddys.co.uk

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