Restaurant Update - June 2023

RESTAURANT

UPDATE

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

June 2023

Don’t Forget Checklist

This holiday season HORECA trade can finally look forward to a summer free from the restrictions that have hampered recent years.

No more need for masks, proof of vaccination, restrictions on numbers or reduced opening hours. Today you can show your business in its best light and concentrate on the core task of keeping your customers happy.

But let’s not forget the lessons of Covid-19 and continue to ensure that

hygiene remains top of mind. Many of the practices that we adopted during the pandemic make a lot of sense and are worth maintaining throughout the year. Practices such as wiping down tables and chairs on a regular basis, cleaning menu covers and ensuring good ventilation in busy areas are important in upholding hygiene. So too are a focus on thorough cleaning and disinfecting in food preparation and cooking areas. Customers expect nothing less and high standards will ensure that they will return again and again.

One of the crucial things that we all learned during Covid-19 is the importance of good hand hygiene in maintaining health at home and in public places. These days it should be standard practice for HORECA venues to provide customers and staff with hand sanitiser and single use towels, tissues and wipes.

So make sure that you stock up on the supplies you need to keep your staff and customers safe this summer – including paper tissue products which offer an excellent standard of hygiene. Consult our handy checklist to make sure that you have all the essentials for upholding health and hygiene in your business.

For more information: www.europeantissue.com

THE REVIEWS SPEAK FOR THEMSELVES

Efficient and helpful service from start to finish. Superlative product quality. The process of choosing an awning suitable to our needs and budget was helped by the expert knowledge of the team. We needed a fast turnaround and that’s what we got. From placing the order to fitting, took less than two weeks. We had a choice from hundreds of fabric patterns which we simply would not have had if we had gone elsewhere. The installation team worked tidily and completed the job in a timely manner. Based on our experience of Indigo Awnings, we would have no hesitation in recommending them to others.

• increased revenue

• increased capacity

• improved curb appeal

• enhanced atmosphere

• multiple dining experiences

some benefits of sheltered outdoor areas:

• wider audience reach

• ability to book private events

• no need for costly extensions

• better competitive advantage

• free promotion with branding

• year round weather protection

• improved customer satisfaction

• space to host functions/events

• improved reviews

Wood-Fire Restaurant “Embers” opened in Brighton this April

From two of Brighton’s most lauded chefs, Dave Marrow and Isaac Bartlett-Copeland

Brighton chefs Dave Marrow and Isaac Bartlett-Copeland (Chef Patron, Isaac At) came together to open Embers – a new restaurant celebrating Sussex produce, cooked over burning wood-fire, alongside innovative cocktails – in Brighton’s historic Lanes. Embers is the first joint venture from long-term friends Marrow and BartlettCopeland, who first met fifteen years ago as mentor and mentee in Bartlett-Copeland’s first kitchen role at The Grand Hotel in Brighton.

Embers’s menu will be focused on creating bold flavours from locally grown ingredients, cooked entirely on a medieval wood-fire cage positioned over smouldering embers in the heart

some of Brighton’s most well-respected dining establishments including Terre à Terre and Isaac At, both chefs will bring their classical training into a totally new setting, as they turn to a feudal cooking style that is stripped-back and accessible. The succinct menu will see elements of every dish cooked entirely over local, kiln-dried ash and birch wood, veering away from gas and electricity altogether.

With Marrow heading up the kitchen, guests can expect a range of playful yet thoughtfully crafted snacks, small plates and centrepiece dishes that will sit alongside a concise selection of unique desserts. Dishes will be served sharing-style to encourage a relaxed and convivial atmosphere, drawing inspiration from Embers’s ancestral cooking ethos.

Of the opening, Isaac Bartlett-Copeland said: “It’s always been our dream to open a restaurant together and I’m so excited that this dream has finally been realised. We want Embers to be about big, bold flavours and the sort of restaurant we’d want to go to on our days off – it’s all about fire and friendship!’

Celebrity chef Jamie Oliver will open an upmarket eatery at Theatre Royal Drury Lane, four years after the collapse of his restaurant empire.

Jamie Oliver announces new restaurant

The chef and TV personality, who recently remarried his wife Jools after 23 years of marriage, is planning to open just one restaurant to start off with, with the potential to expand if the first one is successful. Although the name of the restaurant has not yet been revealed, it is expected to be more upmarket than his previous family chain Jamie’s Italian, with the site set to open at London’s Theatre Royal Drury Lane.

The focus will be on seasonal British cooking with produce sourced from farmers, fisheries and artisan producers across the UK.

Jamie Oliver commented on the new venture: ‘[The new restaurant] is about going back to my culinary roots inspired by the dishes I grew up cooking in my mum and dad’s pub restaurant.

‘It’s about celebrating Britain’s rich and diverse food scene in what I hope will be an iconic, trusted restaurant in a very special place.’

Theatre Royal is one of the world’s oldest theatre sites, reopening in 2021 following a £60 million restoration. The next part of its restoration plan will see Jamie’s restaurant developed in a new space adjacent to the main theatre at 6 Catherine Street.

Madeleine Lloyd Webber, the wife of Andrew Lloyd Webber who operates the theatre, said: ‘We are delighted that, in opening this restaurant, the final part of our vision

for Theatre Royal Drury Lane has come to fruition. We are thrilled that Jamie Oliver will be operating a restaurant as part of our five-star theatre experience.’

The launch of the new restaurant and its subsequent planned expansion is being managed by the former group managing director of VUE cinemas, Kevin Styles, who was hired as chief executive of the Jamie Oliver Group in July 2022.

Styles commented: ‘Being a positive part of the hospitality sector is incredibly important to us. We’ve been quietly growing our international restaurant franchise business and now operate in 23 countries with over 70 restaurants.

‘It has always been an ambition to return to our home market, when the time was right, and this feels like the perfect opportunity to open a very unique restaurant in a very unique venue that will celebrate beautiful, comforting dishes - old and new - from across the British Isles, reflecting the seasons, our rich and diverse food culture and supporting artisan producers.’

This will be Oliver’s first restaurant opening since his group collapsed in 2019, which led to 1,000 job losses. He added: ‘I was devastated when I lost my UK restaurants. Without doubt, it was one of the hardest times of my life. But being part of the restaurant industry is very important to me and I’m very excited to open this restaurant and once again, serve the public.’

Lucky Cat Manchester to open this June

Situated at the top of King Street, the Manchester restaurant resides in an Art Deco building, standing alongside Manchester’s iconic Gotham Hotel. The site spans three floors and features opulent dining vaults, paying homage to the building’s heritage.

Lucky Cat’s Manchester location promises to immerse guests in the culinary narrative from Gordon Ramsay and Lucky Cat executive head chef Andre Camilo, with each dish designed with sharing in mind.

Guests will embark on a gastronomic journey of culinary icons, including black cod, sirloin weeping tiger and the legendary Lucky Cat duck bao. The menu will also feature sushi and raw dishes, including tuna tartar and dragon rolls.

An innovative cocktail list includes the one-ofa-kind Lucky Negroni, where the gin used in the drink is determined by a game of chance. With a staggering 216 possible combinations, the Lucky Negroni is a personalised beverage experience.

Gordon Ramsay shares his unbridled enthusiasm for the project, with a nod to Manchester’s vibrant dining scene: “I’ve toured and worked in much of Asia over the years, and the culture, the flavours, and the incredible cooking truly inspire me.

The Gordon Ramsay Group has announced the grand opening of Lucky Cat Manchester. Launching on 1 June, it marks the first major opening for celebrity chef and restaurateur Gordon Ramsay in the city and the second Lucky Cat venue worldwide. Reservations are open for the debut.

“Manchester is renowned for its thriving culinary landscape, and I’m thrilled to be a part of it. We’re fired up to build on the phenomenal success of our Mayfair restaurant and bring something truly exceptional to the people of Manchester this Summer. I can’t wait for Lucky Cat to make its mark in this fantastic city!”

St Austell Brewery launches summer menu

St Austell Brewery has unveiled its new summer menu, striving to cater for every preference and dietary requirement.

New dishes include Cornish line-caught mackerel, grilled with romesco sauce and sourdough, as well as classic fish and chips with Newlyn- and Brixham-landed hake. For every portion of fish and chips sold, 25p will be donated to St Austell Brewery’s Charitable Trust to help fund lifesaving defibrillators in each pub’s local community.

The menu also offers a new selection of sharing flatbreads, including curried cauliflower and roasted chickpea, smoked mackerel and horseradish, and Italian prosciutto and mozzarella.

As always, there are plenty of new options for vegans and vegetarians, from roasted red pepper and pea tagliatelle to miso and chilli-glazed aubergine.

Lewis Allington, the group’s St Austell Brewery, comments: “We’re really excited about this new summer menu, particularly the ingredients we’ve sourced from our suppliers across the West Country.

“All the fish served in our managed pub estate is supplied by the Matthew Stevens family in St Ives, who have been

delivering the highest quality fresh produce for over 20 years. Sourced ethically, using sustainable fishing methods with an emphasis on delivering excellence to their customers, they predominately buy from the market at Newlyn and day boats out of St Ives, Cadgwith, and Fowey, among others.

“All dairy on our menus is sourced from Trewithen, which is owned by the Clarke family. They’ve been creating delicious dairy products for over 25 years now. Made with milk from local herds, farmed by local families, here in the heart of Cornwall.

“We’re very proud of our relationships with other local food businesses, who put so much care and expertise into what they do. It’s thanks to them that we’re able to continue producing delicious new dishes on our seasonal menus, for pubgoers to enjoy.”

The group’s seasonal offering includes light bites, classic British dishes and sharing plates.

ITALIAN ARMCHAIR & SOFA SETS

Eden Furniture offer a number of Italian manufactured sofa and armchair sets with matching coffee tables.

Choice of three colours and cushion options.

Look on our website at the Ashcott, Yeovil and Ilminster Sets

Rustic Vintage Style Furniture Range Truro Range

Eden Furniture has a massive selection of Indoor, Outdoor & Poolside Furniture. Our Harrogate and Truro Ranges have become increasingly popular with their rustic and rural charms. The Harrogate Range is available in dining and bar height with complimentary stools and benches. The Truro Range is also in dining and bar height with dining stools and benches. Both ranges are made to order so almost any size is achievable.

Shipston Armchair Non Wood Slats

2.1m Parasol Range Of Colours

Salford Chair In Antique Grey or White

Terrace Chair Non Wood Slats

The use of fruit in beer is nothing new and in today’s ‘anything goes’ brewing landscape, it’s seeing a resurgence as brewers experiment with styles and flavours, both ancient and experimental. Fruited beers provide an opportunity for the hospitality industry to offer something new and creative that sets them apart from other establishments.

WHEN FRUIT EQUALS LOOT!

An exploration into the use of American craft brewing with fruit

In the States, American craft brewers, renowned for their innovation and creativity, are pushing the boundaries of brewing with fruit to develop ground-breaking new styles, tastes and flavours. According to the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, fruited beers, in their many different guises, are growing with the category up 8% in 2022*. They appeal to today’s young drinkers who are seeking less bitterness in their beer choices and exploring light, fruity, tart, refreshing styles with a soft mouthfeel or heavily fruited bold and complex fruit-forward beers. Fruited beers also appeal to the aging craft beer drinker who is tiring of intensely bitter beers and seeking something light or fruity.

903 Brewing Co from Sherman, Texas, releases four new heavily fruited sour beers per month based on fruits that are in season. Jeremy Roberts, co-owner/founder of the brewery claims that the trend towards fruited beers is growing and explains: “We’re seeing more and more consumers getting burned out on beer. Ready-to-drink cocktails are a growing trend that people are increasingly drinking instead of beer. Getting people excited about beer again is not easy but heavily fruited sours and sours that taste like cocktails appeal to the non-beer drinkers and to those who are looking for more flavour.”

And it’s not only the youth of today who are enjoying such beers. Roberts continues: “We guessed that our heavily fruited sours would be just for the young drinkers, but that’s not the case.  People in their 20’s and 70’s enjoy our heavily fruited sours!”

Fruit can be added to almost any style of beer but is most commonly used in low-hopped wheat or blonde ales, Berliner Weisse and sour beers, hazy/juicy IPAs, barrelaged beers and even pastry stouts. Fruit can work with a broad spectrum of alcohol strengths and provides sweetness that can be balanced by a high level of acidity.

American craft beer is available through national wholesalers or on line from Athletic Brewing , or the Cascade Club Chefs and restauranteurs are invited to make use of the free resources available on www.brewersassociation.org or www.craftbeer.com

*The Harris Poll, consumer data

Spotlight On: Energy Saving Radiator Designs

From hotel en-suites and lobbies to restaurants and retails spaces, when undergoing renovations, it makes sense to upgrade the heating system to energy efficient radiators that will save money, as well as the planet.

Nick Duggan, MD, at The Radiator Centre has seen a big increase in interest for energy-efficient designs over the past few years, in both domestic and commercial markets. Nick comments, “With energy prices at an all-time high it’s not hard to understand why both homeowners and businesses are keen to save money wherever possible. Energy efficient radiators are more efficient because they use lower volumes of water. Less water means you don’t need to use so much energy to heat it. For example, aluminium radiators have less water content and faster reaction times than their steel equivalents.”

With sustainability being at the forefront of everyone’s minds nowadays, the choice of energy-saving designs has increased significantly over the past few years, as the technology continues to develop. “For the ultimate in low water content, the Synergy range for example, contains up to 90% less water than you would find in a conventional radiator. For systems that are running at particularly low temperatures, or where the radiator size cannot be increased beyond a conventional size, some radiators also come with fan assistance. This speeds up the drawing of cooler air across the heating elements, which in turn increases the room temperature more quickly and efficiently.”

Recent years have also seen a number of smart radiators being introduced to the market. Nick explains, “These are great for giving the user total control over their heating system, which in turn can help with energy savings too. The ability to control the heating remotely means users can control every aspect of it, so the heating never needs to be on when it’s not needed”.

“You can also control the temperature of individual rooms, for example if there are hotel rooms which are empty. Smart technology has other advantages too with some systems able to detect when a room is empty and automatically turn the heating off. Others will help the user to analyse energy usage and most will also enable control of the hot water system making it easier to regulate consumption for quieter and busier times in a hotel or restaurant” , says Nick.

Nick Duggan Managing Director The Radiator Centre 01727 840344

Mini Fixed Feet - Price: £210.74

Synergy Hybrid 02 - Price: £564.60

Niva E-Panel Electric Radiator

Output Range: 500 - 1750 watts

Price: £793.52

New data reveals half of construction workers feel lonely at work

New data launched today reveals that half (47%) of construction workers in the UK feel lonely in the workplace.

The findings, conducted by NESCAFÉ as part of the ‘Make Chat Work’ campaign, are announced amidst recent concerns around wellbeing in the construction industry –with a report from the All-Party Parliamentary Group (APPG) on Issues Affecting Men and Boys recommending more stringent mental health provisions should be written into construction contracts.

The ‘Make Chat Work’ campaign by NESCAFÉ aims to help businesses create a culture that nurtures their employees’ wellbeing through encouraging interactions, connections and engagement between workers.

Further insights from the research reveals that eight out of ten (79%) of construction workers agree that having opportunities to talk to colleagues around coffee breaks would make them feel less lonely. In addition, nearly all (99%) of respondents said that getting together for a coffee break is important for team morale and 94% look forward to a coffee break with colleagues.

Nadia Roberts, Brand Manager at NESCAFÉ at Nestlé Professional, said: “Our research shows that coffee breaks at work aren’t just a ‘nice to have’ but are an important part of the day for employees – particularly for those that are experiencing feelings of loneliness. Breaks give workers time that’s been specifically carved out to connect, talk and engage with each other and an opportunity to take time out and switch off from the day-to-day pressures –important for workers in any business, but particularly a sector like construction, and the related trades such as plumbers, carpenters and electricians, which are typically male-dominated.”

The Make Chat Work campaign sees NESCAFÉ partner with the Federation of Small Businesses (FSB), which represents 160,000 small business owners in the UK, as well as construction industry bodies the Federation of Master Builders (FMB) and the Construction Industry Council (CIC), to deliver insights, webinars, information and assets to help small businesses improve workplace wellbeing.

There are also various tools, for employers looking to support workplace wellbeing, that are free for businesses to download. This includes a Make Chat Work Guide packed full of insights, knowledge and practical tips on how to make the most of the coffee break in the workplace. There are also printable assets to display in the office including a ‘NESCAFÉ Your Way’ sheet to note how colleagues like to take their hot drinks and ‘Icebreaker’ and ‘Conversation Starter’ suggestions, designed to help ignite chat and interaction with co-workers.

Brian Berry, Chief Executive of the Federation of Master Builders (FMB) said: “Mental health is a top priority for the FMB so our partnership with NESCAFÉ is another great way to highlight workplace wellbeing. Builders face many pressures

in their day-to-day lives and it’s great that many FMB members share their own mental health challenges to help others. The FMB has also partnered with the Lighthouse Club as our charity partner to ensure mental health awareness is front and centre in the construction sector.”

Caroline Lavelle, Chief Commercial Officer at FSB, said: “Workplace wellbeing is incredibly relevant and important to our vast small business community. We like to provide our members with knowledge and tools that enable them to run their business better; and the Make Chat Work campaign does just that.”

CIC Chief Executive Graham Watts, said: “CIC promotes expertise and knowledge on topics that are of collective interest to the construction sector and wellbeing is a topic that impacts everyone in the industry. We are pleased to partner with NESCAFÉ to cover this crucial subject and help share insights which could benefit the whole of the industry.”

Through the partnership with the CIC, NESCAFÉ will be making a donation to construction industry charity The Lighthouse Club.

Bill Hill, CEO at the Lighthouse Club charity, which provides financial and emotional support to the construction community and their families, said: “Experiencing poor wellbeing is an everyday reality for thousands of construction workers. Stress, anxiety and depression accounts for a fifth of all work-related illnesses and every single working day in the UK, two construction workers take their own life. We welcome campaigns like Make Chat Work – it’s an opportunity to ignite conversation around workplace wellbeing and brings to life the importance of workers in the sector talking more.”

For further information on the NESCAFÉ Make Chat Work campaign or to download the free Make Chat Work Guide visit https://www.nestleprofessional.co.uk/your-business/ small-medium-workplace/make-chat-work

BOULEVARD RANGE

The Boulevard Range comprises a chair, armchair and table from an award winning Italian factory.

Striking design in a choice of 5 different polypropylene colours.

All pieces stack for easy storage.

Range Truro Range

Eye catching

Rustic Vintage Style Furniture

Eden Furniture has a massive selection of Indoor, Outdoor & Poolside Furniture. Our Harrogate and Truro Ranges have become increasingly popular with their rustic and rural charms. The Harrogate Range is available in dining and bar height with complimentary stools and benches. The Truro Range is also in dining and bar height with dining stools and benches.

Both ranges are made to order so almost any size is achievable.

SalfordDchair

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

Manual cleaning equipment: complete portfolio, expand customer reach

Kärcher and TTS agree on strategic partnership

Kärcher and TTS Cleaning joined forces. The partners are thereby pooling their resources and capabilities in order to offer customers around the world their broad range of products and services in a customised manner in the future. With the TTS Equipment, Kärcher complements its portfolio of solutions for building cleaning and continues to position itself as a full-range supplier. TTS benefits from Kärcher’s worldwide brand awareness and comprehensive product range and thus expands its market position.

Efficient building cleaning requires a combination of machines, cleaning robots and manual tools to achieve the best hygienic result optimizing consumption with both economic and environmental benefits. TTS specialises in professional manual equipment, designs ergonomic and effective solutions for any environment such as hospitality, healthcare and high traffic areas. Marco Cardinale, Vice President Floor Care Solutions at Alfred Kärcher SE & Co. KG, explains: “We already offer products in the manual tools sector, but with the participation in TTS we will complete and strengthen our portfolio: TTS will act as our competence center managing the supply chain for manual tool equipment.”

The close cooperation is not only a good idea from an organisational point of view; the two family businesses also pursue a similar strategy in terms of corporate management.

Currently, TTS Cleaning S.R.L. is making the transition to the second generation, with an even stronger focus on the future development of the company. Renato Zorzo, CEO and owner of TTS Cleaning S.R.L., states: “With Kärcher, we have found a strong partner to rise our brand visibility opening up new markets and channels, expand production and increase our competitiveness. In addition, we can now combine our innovative approach to manual tools with innovative cleaning technology from Kärcher.” For clear allocation and good visibility on the market, Kärcher and TTS have decided on co-branding with both logos.

Dometic and CAKE partner on first food delivery contract in Italy

Swedish innovators, Dometic and CAKE, announce their first joint contract with Pizza Smile, a groundbreaking pizzeria in Italy. Designed to significantly elevate the customer experience and quality of food, Dometic’s DeliBox will be paired with CAKE’s e-bike for premium home delivery service. As the first restaurant to deploy this dynamic combo, Pizza Smile sees ample business opportunities with this new leasing contract.

its current electric bike fleet with CAKE bikes for an even more efficient, emission-free fleet at a reduced cost. Dometic’s DeliBox will help sustain the temperature and quality of the food during the entire delivery journey –from the restaurant’s kitchen to the customer’s door.

“We’re confident that DeliBox powered by CAKE bikes will have a tangible impact on Pizza Smile’s delivery business, helping to secure new customers through seamless delivery and retain current patrons through unparalleled quality control,” says Eva Karlsson, Head of Other Global Verticals at Dometic.

An award-winning local business, Pizza Smile was the first pizzeria in Adria in the Rovigo province to provide free home delivery service, starting in 2006. Led by entrepreneur and CEO Gabrio Tessarin, Pizza Smile’s pioneering approach, artisanal recipes, and digital operations have propelled the restaurant’s significant growth in the region and beyond – carrying out approximately 70,000 home deliveries each year.

By collaborating with CAKE and Dometic, Pizza Smile will make another first by leasing CAKE makka :work equipped with the Dometic DeliBox to enhance their premium home delivery service, providing a valuable new solution for the market. Pizza Smile will replace

Tessarin says, “Our desire to take pizza delivery to a higher level remains a top business priority. With a mutual commitment to innovation and sustainability, CAKE and Dometic are ideal partners to help shape the next evolution of this critical business segment. Thanks to this exciting collaboration, our pizza will reach customers at its best – crispy and hot.”

A revolutionary introduction for the food delivery sector, Dometic DeliBox provides temperature zones for active heating and active cooling to ensure food and other perishables are kept at optimal temperatures throughout the delivery route. Its innovative design and engineering offer a valuable differentiator for restaurants as well as retail, hospitality, and other industries responsible for transporting food to guests.

The parties have signed a new leasing contract starting with small scale premium delivery with an aim of expanding the service area and consumers in the coming months. For further information about Dometic DeliBox click here

Andy (my glorious husband) and I had been out for supper and I had been disappointed, not for the first time. It was not the food or the company but the lack of alcohol-free dinks available to me. I had been offered, coke, tango, elderflower cordial, low alcohol as opposed to no alcohol and sparkling water, nothing I felt which was relevant to the occasion or to the fact that I am adult, just sweet, fizzy, kids drinks.

At the time Seedlip had frequently entered the market and there were of course de alcoholised wines and alcohol-free beers, although again these were not widely available. More importantly though I did not want a beer or a larger and I wanted entirely free from alcohol.

I haven’t had a drink for almost 22 years as myself and alcohol have a difficult history and so I felt, with the help of a stint in rehab, that we would be best parting company. I met Andy a few years into my sobriety and in what might be the most beautiful love story ever told he gave up drinking (he didn’t have a problem) so that he could marry me.

And so we found ourselves, 10 years into our marriage, sitting at another table in another restaurant lamenting the woeful offerings available to us, and that is how it happened. We woke up the morning following the disappointing outing and I said, “I am going to make a drink, how hard can it be?” and he said “ok darling, let me know if you need any help.”

And so it began!

It took a couple of years a false start or 2 the global pandemic and the passing of my father before I really turned my hand to my drinks venture with any commitment but when I did, I realised that it is, in fact, really quite difficult to get a drink in a bottle! I had no industry experience, no sector knowledge and no network or connections and yet somehow, one step at a time and with the incredible support of Andy a year ago I launched Myth , my Rum inspired cane spirits, free from alcohol, free from hangovers and free from guilt!

It is still early days in my business and there is so much to learn! I won some awards and I have been fortunate enough to gain some great recognition and now I am focusing on my route to market and coming to really understand the sector I find myself in. The growth of the no and low drinks market over the last couple of years has been extra ordinary and I really hope that one day it will be expected that anywhere a drink is served a relevant adult alcohol free version will also be offered.

mythdrinks.co.uk

I had the idea for my drinks around five years ago.

Lighting plays an essential role in creating the desired atmosphere at a hospitality venue. With skilful craftsmanship and innovative creativity, lighting can transform any interior space into a setting that is inviting, comfortable, and enjoyable. By utilising high-quality fixtures, fabrics, textures, and colours strategically placed throughout the room, lighting can create an ambiance that will captivate guests from the moment they step inside.

The colour of light is one of the most important elements to consider when creating a successful hospitality space. Warm tones create a cosy atmosphere with soft light that is welcoming and comforting for guests. Cooler tones provide a more vibrant feel with energizing hues that make any room appear bigger and brighter. Combining different temperatures of light can also help to accentuate certain areas while creating strong focal points that draw attention to unique features within the space.

The goal is to create a warm and inviting ambiance that immerses customers in the experience while showcasing the character of the venue. Colours such as reds, yellows, oranges can help create cosy atmospheres while blues and greens give off calming vibes. The

right amount of dimness or brightness should also be taken into consideration to make sure that there is still enough light to navigate, while not making it too glaringly bright.

In addition to colour temperature, careful attention should be paid to the quantity of light needed in each area to set the right mood. Too much lighting can be distracting and overpowering, while too little could leave certain areas feeling closed off or uninviting. A balance between natural and artificial sources must be achieved to provide just enough illumination without being overly noticeable or disruptive.

If your hospitality establishment is fortunate to have an outdoor space, it is vital you make the most of the area.

When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar.

Thanks to technological advances, IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings, and styles, meaning there is an outdoor lighting option to suit any outdoor space from modern, state-ofthe-art hotel terraces to brick, wood, or traditional gardens.

Mara Rypacek Miller, Managing Director, Industville Ltd

020 7971 7871

www.industville.co.uk

We ask Mara Rypacek Miller, Managing Director, Industville Ltd, www.industville.co.uk, How can lighting create the right atmosphere at a hospitality venue?

Old Factory Pendants shown at Goodwood Racecourse. Image Credit Goodwood Racecourse

Industville Lights shown in Brick & Liquor. Image Credit Brick & Liquor.

Consumers seek natural beverages to boost energy levels

Functional beverages continue to gain momentum

Consumer demand for natural and organic has accelerated

Consumers are drinking more natural and organic beverages, Finlays research shows, compared to two years ago. It seems that these mainstream trends continue to grow in appeal and have not reached saturation point, with one in ten 25–35-year-olds further increasing their already high consumption of natural and organic beverages.

“Consumers are seeking ‘clean label products’ such as those containing organic ingredients (18%), and free of artificial flavour or sweeteners (15%)”, Sian Edwards, Group Insights Manager at Finlays, explains. “Beverage brand owners can tap into this trend by choosing ingredients that consumers perceive as naturally beneficial for their health, such as green tea, which contains naturally occurring antioxidants and catechins.”

Boost for natural caffeine

This demand for natural beverages is driving major shifts in where consumers are looking for an energy boost. A third (33%) of Europeans are drinking more traditional sources of caffeine, such as tea and coffee, demonstrating the opportunity for these ingredients within the ‘clean energy’ movement. “It’s really interesting to see, from our research,

that consumers are as likely to drink tea for an energy boost, as they are to drink energy drinks” Edwards notes.

“Supply shortages of synthetic caffeine from China, the world’s largest exporter, has driven demand for natural sources of caffeine from tea and coffee,” explains Edwards. “The ‘health halo’ around coffee and the rising interest in its health properties are paving the way for beverage brands to innovate. For example utilising cold brew coffee, a natural source of caffeine, to provide additional benefits.”

‘Hydration-Plus’ becomes major trend

Half of European consumers (48.4%) are drinking more water than they did pre-pandemic. But consumers are seeking more than just hydration, with one in five consumers (20.2%) looking for drinks with more than one benefit, increasing to nearly a quarter (24.1%) of consumers aged 35-55.

However, brand owners have to balance this with the need for goodtasting products – 16.8% of consumers are looking for healthy drinks without compromising on flavour. “Great taste is a major factor in encouraging that repeat-purchase” , Edwards explains. “Consumers are looking for new ways to enjoy water with enhanced flavours and added benefits.”

Six in ten European consumers are more conscious of their physical health than prepandemic. “This is a major acceleration of the already well-established health and wellbeing trend,” Edwards explains, “and interestingly, this is even higher for older generations, demonstrating the broad appeal of products that tap into the health and wellbeing space.”

Consumers are looking for a wide range of functional benefits from their beverages, including energy-boosting (34%), relaxation (22%) and mood-boosting (22.6%). “This shows the huge scope for innovation in the beverage industry, relating to both physical and mental wellbeing” Edwards adds. “Tea and coffee are well-established with consumers as natural ingredients that can be positioned as energising or relaxing.”

Consumers willing to pay more for sustainability

Another major trend accelerated by the pandemic, over one in ten (13.3%) consumers have changed their drinking habits because they are more aware of the environmental impact of beverages, compared to before the pandemic. Consumers are looking for sustainablysourced beverages with a minimal impact on the planet. “Finlays Just Add Water sachets can save up to 99% of packaging volume vs plastic bottles so are ideal for those consumers who want to avoid single use plastic but don’t want to compromise on beverage taste and added benefits,” Edwards explains.

This trend is also a major value driver, as more than 75% of European consumers are willing to pay more for sustainable products.

Edwards concludes “the staying-power of mega trends such as health and sustainability has been tested over the last few years, but consumers have only been more engaged in these trends since the pandemic. We’ve also seen some major shifts, as consumers look for a wider range of functional benefits delivered by natural ingredients such as tea and coffee. In an increasingly competitive marketplace, offering natural, sustainable products that tap into health trends, without compromising on taste, is essential to attract modern consumers who want it all.”

To find out how Finlays can support in unleashing the potential of natural beverages visit www.finlays.net or email info@finlays.net

Finlays has carried out proprietary new research showing the fundamental shifts in consumer drinking habits post-COVID, and which mega trends have survived the turbulence of the last few years.

Keep your commercial kitchen drains RUNNING SMOOTHLY

For pubs, restaurants and all other businesses with commercial kitchens there are strict regulations in place for how waste products must be disposed of, in particular fats, oils and grease (FOG). This is to prevent them from reaching water systems and contributing to the increasing fatberg problem as well as blocked pipes, bad odours and potentially flooding.

While grease traps are designed to stop FOG from entering the drainage system, regular maintenance to keep them operating efficiently and with minimal odours is essential.

Genesis Biosciences, which specialises in creating probiotic cleaning solutions, has developed a compact and effective system for easily maintaining drainage systems and grease traps. GD Ultra is a simple to use, compact dispenser system which automatically distributes a daily dose of powerful beneficial bacteria that work to break down FOG. The dispenser can easily be plumbed in to the pipe to feed the probiotics in to the system.

One 310ml GD Ultra cartridge will last for three months so once installed, it eliminates the need for manual dosing and can ultimately reduce waste disposal costs for those in the hospitality industry.

So, how does it work?

Deposits of FOG can block grease traps and line waste pipes, leading to unpleasant odours and unhygienic conditions which inevitably will require chemical or mechanical treatment.

The probiotics in GD Ultra have been specially selected for their ability to break down these fatty deposits. The beneficial bacteria form a protective biofilm that thrives in the system, automatically topped up by a daily dose to maintain an efficient grease trap.

What are the benefits?

A key benefit of the GD Ultra system is simplicity. The dispenser can be easily plumbed in to the pipe to feed the probiotics in to the system. One single 310ml GD Ultra cartridge will last for 3 months – so once it’s in, it can be left to do its job without the need for manual dosing.

The compact system is ideal for smaller kitchens where space for a large dosing system is limited.

We utilise application-specific beneficial bacteria, this means we have chosen the probiotics that can release the right enzymes to target and breakdown FOG.

Below are before and after pictures, showing a grease trap at the start and then after 3 months of GD Ultra treatment. The volume of fats, oils and grease in the grease traps was significantly reduced, with the traps containing predominantly food scraps after treatment. Malodours spreading from the grease trap were also significantly reduced.

To find out more about Genesis Biosciences’ grease traps and drain maintenance range, visit

www.evogenprofessioal.com

The GD Ultra ‘kit’ provides, 1 X dispenser and 4 X cartridges to give a full years protection against FOG build-up and malodours.

Diagram showing the multiple areas that GD Ultra tackles inside the drains of a commercial kitchen.

DON’T DO IT YOUR SELF

The KIRA B 50 cleaning robot is a practical addition to any cleaning team.

Cleaning intelligently and autonomously, this robotic scrubber dryer takes on floor cleaning of medium to large areas efficiently, delivering consistent cleaning results every time.

When Cleaning Matters, Kärcher Delivers. karcher.co.uk

Why Kärcher’s first ever robot scrubber dryer, the KIRA B 50, is set to shine in hospitality.

Large, heavily trafficked floor areas in hospitality venues can often be a challenge for cleaning businesses. This may not come as a surprise to many since keeping these floors fit for purpose has traditionally been a labour-intensive, time-consuming affair that impacts staff hours and budgets.

The KIRA B 50 is set to change all of that. Kärcher UK’s first ever robotic cleaning machine, the KIRA B 50 is a fully autonomous scrubber dryer specifically designed to tackle medium and large floor areas.

This new product will interest cleaning operators across multiple sectors like transport hubs, shopping centres and government buildings. The KIRA B 50 is set to shine especially within hospitality venues, where time is always in short supply and cleanliness is of the utmost importance.

The key to this versatility lies in the KIRA B 50 scrubber dryer’s robot proven roller brush technique, with a presweeping function and side brush to clean up to the wall. The combination of a wide 55cm working width plus a 160 Ah lithium-ion battery also delivers an impressive area performance of up to 15,000m² per day*, even on textured or uneven floors. Essentially, the KIRA B 50 can be left to get on with its job whilst freeing up facilities managers to oversee more complex and demanding cleaning tasks.

Of course, no two venues are the same, so the water volume, detergent dosing and cleaning speed can be precisely pre-set to deliver the ideal level of cleaning quality in the shortest possible time.

The KIRA B 50 can certainly clean effectively, but just how autonomous can it really be? The answer lies in its optional docking station which allows the unit to re-fill its water tank, drain and rinse the wastewater and even recharge its battery with no human intervention whatsoever.

Care has been taken too with the robot’s functions. It is simple to operate, thanks to a large touch display complete with an intuitive menu and user guidance. It can accommodate multiple user profiles too and even offers language options for complete ease of use.

As is the case with any robot, safety is critical, and the KIRA B 50 does not disappoint. Boasting integrated laser scanners, 3D and ultrasonic sensors as well as a powerful onboard computer, the KIRA B 50 combines 360° detection of its surrounding areas with quick reactions and reliable navigation. It not only detects changes in its surroundings and launches evasive manoeuvres, it also announces its presence with integrated light modules designed to alert anyone close by when it’s turning or charging. It should come as no surprise then to learn the KIRA B 50 is fully safety certified for use in public areas according to the latest industry standards.

The support for the product, as you might expect from Kärcher UK, is as impressive as it is reassuring. There’s a comprehensive service package through KIRA Care and KIRA Care Plus, which comes complete with features like web portal access and software updates. There’s a functional guarantee too, as well as trained and experienced service technicians on-hand whenever they’re needed. Customers who invest in the Plus package get the extra peace of mind that comes with immediate machine replacement in the unlikely event their machine fails.

There’s no denying the KIRA B 50 marks a change in how large floor areas are cleaned and maintained in the hospitality sector. A change that’s set to be welcomed by cleaning businesses, their operators and venues across the country.

*when used in conjunction with the docking station

Hospitality

Access People for Hospitality

The complete employee lifecycle solution, your whole workforce will enjoy using!

Access People for Hospitality delivers:

Recruitment & Onboarding also Employee screening & RTW checks

Expenses

HR & Workforce Management

Payroll also Access EarlyPay

Staff Scheduling & Labour Optimisation

Training Management also CPL Learning