Restaurant Update - November 2021 by jetdigitalmedia

RESTAURANT

UPDATE

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

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www.deralam.co.uk

T: 01257 478540 E: sales@deralam.co.uk

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sales@deralam.co.uk sales@deralam.co.uk sales@deralam.co.uk

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Gusto Italian p7

November 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

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

RESTAURANT

UPDATE

Las Iguanas Heads to Southampton Las Iguanas is preparing to launch in Southampton, with its first restaurant in the city set to open ahead of Christmas in the Westquay shopping centre. The new 180-cover restaurant and bar will the 45th site for the Las Iguanas brand, which recently stormed the Street Food Championships. Celebrating the flavours of Latin America, guests will be able to sample an array of dishes, including the Las Iguanas bottomless brunch – bookable

seven days a week – and two-for-one cocktails all day, every day. “We’re delighted to be bringing our iconic flavours of Latin America to Southampton,” says Matthew Stansbury, operations director at Las Iguanas. “Whether it’s dining out with family, popping by for cocktails with

workmates, or big groups of friends indulging in our bottomless brunch, we look forward to welcoming a new wave of customers in the city soon.” Las Iguanas is part of The Big Table Group, which also operates Bella Italia and Café Rouge, with over 150 restaurants across the UK and Ireland.

The government has reached a deal with a UK carbon dioxide producer to ensure continued supply of the gas, allaying fears of shortages further impacting food and drink production. Increased costs had seen CF Fertilisers, which provides 60% of the UK’s food-grade carbon dioxide, stop production at its two plants in Teesside and Cheshire, prompting fears of Christmas meat shortages. However the Department for Business, Energy and Industrial Strategy (BEIS) has announced a deal that will ensure continued production of the gas. In a statement, BEIS said: “CO2 suppliers have agreed to pay CF Fertilisers a price for the CO2 it produces that will enable it to continue operating while global gas prices remain high, drawing on support from industry and delivering value for money for the taxpayer. “This price for CO2 reflects the vital importance of this material to everything from our nuclear industry to hospitals to the food and beverage industry.” The deal will continue until January 2022.

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Ian Wright, chief executive of the Food and Drink Federation, said: “UK food and drink will be relieved by the announcement of a deal which guarantees that CF Industries will continue to produce CO2 until at least January 2022. This should ensure a consistent supply through the vital food and drink production period in the run up to Christmas. Although welcome news, the increased cost of buying CO2 is yet another burden on the food and drink industry which is already facing enormous stresses. This will of course add more pressure on prices for shoppers and diners.” Environment secretary George Eustice said: “CO2 is vital for our food and drink sectors. The government has taken decisive action in these exceptional circumstances to allow a deal to be reached which will continue the supply of CO2 to businesses – including thousands of food and drink businesses – up and down the country.”

Say hello to Skinny Tonic The world’s first Zero Calories, Zero Sugar, Natural mixer

The plant-based mixer that’s catching the eyes of health and planet conscious drinkers. Healthier living and thoughtful, sustainable consumption are two accelerating macro-trends, with over 70% of consumers “trying to lead a healthy and environment-friendly lifestyle” [CGA 2021]. Consumers are more health-conscious, and mindful of what goes into their bodies than ever. They are increasingly seeking all things natural, unprocessed, uncomplicated, and wholesome. Facing them is a soft drinks industry that’s been forced to evolve but failed to reinvent itself. Since the introduction of the sugar tax, manufacturers have removed more than 38,000 tonnes of sugar from their recipes, but the method behind that apparent success implied ramping up the use of artificial sweeteners in the place of sugar. Skinny Tonic pioneers a healthier, better way of drinking. In all our recipes, we use a naturally derived plant-based sweetener that not only eliminates millions of calories from people’s diets but is also far more sustainably grown compared to sugar: it requires significantly less land and water to grow and releases less CO2 into the atmosphere. In line with our brand’s environmental credentials, our current pack format is 150ml aluminum cans (the perfect serve with 50ml of spirit). Our trailblazing approach continues as we are excited to announce that Skinny Tonic will soon become the world’s first

mixer brand to launch in 200ml aluminum bottle (for those who want a little bit more)! Aluminum offers many sustainable benefits from infinite recyclability to minimum risk of breakage and a lighter finished product weight in transport. Our proposition resonates strongly with consumers on the lookout for brands who take meaningful actions and help them become part of the environmental change they want to see.

A new favourite among young drinkers determined to live in the moment. Craving social interactions and quality time with others, consumers celebrated the return of hospitality in style this summer. 78% of consumers claim they’re likely to drink out more often than they did pre-pandemic. Simultaneously, there is a growing desire to trade up to more premium serves, especially amongst sparkling socialisers and trending tastemakers who visit the on-trade more often with a higher than average spend. [CGA 2021]. These consumers aspire to live life to the full, seeking experiences and fun in the everyday. They’re ready to explore new drinks, looking for a new kind of mixer, rejecting the more traditional tonic waters. From our bold and colourful design to our clean, uncomplicated trendy flavours, Skinny Tonic delivers, naturally. Skinny Tonic’s versatile line up of 11 vibrant flavours makes it the perfect mixer or delicious addition to cocktails.

Zero Calories, Zero Sugar, Naturally. If you are interested in stocking Skinny Tonic mixers, email our Head of Sales Pe t e r @ s k i n n yd r i n k sg ro u p. co m o r c a l l 07966279282.

Industry News PAGE 5

RESTAURANT

UPDATE

NEW LAUNCH: plant-based Neat Burger to launch fifth site in Victoria this Thursday Award-winning and celebrity endorsed plant-based group,Neat Burger, is pleased to announce the launch of a brand-new site.

Located on Buckingham Palace Road, the 50-cover venue will offer a streamlined menu, similar to that found in other Neat sites, including tasty burgers, nuggets and sides. Standout dishes include The Big Stack: double Neat Meat, triple bun, lettuce, onions, pickles and Tangy Big Stack Sauce; Filet-No-Fish: crispy coated fish filet, lettuce, tartar sauce, crispy onions and pickles or the Neat Dog: Neat hot dog, grilled red onions, mustard, ketchup, mayo, crispy onions and pickles – with all offerings available ‘made cheesy’ with their never-know-the-difference vegan cheese. Speaking of the launch, Co-founder Zack Bishti says: ‘We are thrilled to launch a new site in Victoria, with the hope to encourage both plant-based diners and meat eaters alike to visit and sample our delicious vegan

6 PAGE Industry News

burgers and sides, whilst having an actively positive impact on the planet.’ Opening hours are 11am-11pm from Monday to Saturday and 11am10pm on Sundays. Full address: 36 Buckingham Palace Rd, London SW1W 0RE. Other Neat sites include Soho, Mayfair, Princes Street and the recently opened Finsbury Park site.

NEW IMMERSIVE RESTAURANT AND BAR WILL OPEN FOR CHRISTMAS GUSTO ITALIAN is returning to Nottingham and will be opening in the heart of the city centre this winter with a brand-new immersive dining experience. Occupying the former Frankie & Benny’s restaurant, the new Gusto Italian will sit on the corner of King Street and Upper Parliament Street. Building work has begun to transform the site featuring a truly open kitchen, a cocktail, coffee and cannoli bar and a chef’s-table-style pizza experience, just in time for Christmas.

Nottingham. The new and improved restaurant and bar will be an evolution of the Gusto brand, offering an immersive experience for brunch, lunch, dinner and drinks.

Matt Snell, CEO at Gusto, said: “We’re thrilled to be bringing a new-look Gusto to the people of

“Guests will be treated to our iconic Gusto Italian dishes and drinks in the most spectacular of surroundings, watching our talented chefs at work

Gusto Italian’s new Nottingham location will offer a truly immersive experienceThe new Gusto Italian will boast a delicious cocktail menu

in our truly open kitchen. And that’s not all – we’ve got a chef’s table pizza experience for guests to enjoy too.” One of Gusto’s other new offerings in Nottingham will be its espresso and cannoli bar, which will see guests enjoying authentic coffee and delicious cannolis– tube-shaped Italian pastries filled with a range of sweet fillings. The venue will also offer a new brunch menu, including bottomless brunch, unique among its restaurants, to bring the finest of celebration breakfasts to the city. Matt added: “This venue will be something new and exciting, both for the Gusto brand and for Nottingham. The open kitchens will allow our guests to see the passion, skill, and delicious flavours that go into their meal.” The new restaurant is set to create 80 new jobs in the city centre and recruitment is underway. To find out more and make booking enquiries, visit the Gusto website.

Industry News PAGE 7

The Harrison ICON

professional charcoal oven

ICONS are not born they are hand made

harrisonovens.com

London Restaurant Marketing Agency’s Expanded Digital Services Offer Huge Potential for the Capital’s Hospitality Industry SideDish Media, one of London’s leading restaurant marketing agencies, have been delivering effective Search Engine Marketing projects for their broad client base for nearly 5 years. SideDish was founded by Andrew Nicholas and Matt Goodfield, who saw how digital marketing was being carried out for restaurants and hospitality businesses and wanted to provide them with something better, something they believed should be painless, transparent, and trackable. They understood that owners and managers of hospitality venues didn’t have the time or desire to become marketing experts, but they did want marketing that delivered results. So they focused their expertise on creating campaigns that delivered scalable results to ensure that every penny invested was well spent and delivered a positive return on the investment. With their specialist Google Adwords/PPC service providing restaurants, hotels, and bars with a highly effective and measurable marketing channel to grow their client base, they have now expanded their range of digital marketing services to help London’s hospitality sector achieve better visibility online and gain more customers for their venues. With the importance of an effective, multi-faceted online presence more important now than it’s ever been, SideDish understood that restaurants, bars, and hotels needed more than just one successful online marketing channel and would benefit from

the same focus on cost-effective performance applied across a broader range of digital services. This expansion in the services they offer builds on their expertise and provides the capital’s hospitality sector with the opportunity to benefit from the same effective, ROIfocused approach across the whole spectrum of digital marketing channels, making all the online touchpoints with existing and potential customers as profitable as possible. From industry-leading website development and social media campaigns, to organic Search Engine and Google My Business optimisation, SideDish Media now have the potential to offer business owners and managers complete, holistic marketing campaigns across all online platforms, with the focused goal of delivering more customers and helping them grow their business. Competition in the hospitality sector has always been fierce, but with the added pressure of wooing customers back after the most challenging 18 months the sector has ever seen, restaurants, bars, and hotels need to make sure they are maximising the potential of every opportunity online - which is something the experts at SideDish Media are now perfectly positioned to help with. For more information and to find out how to get more from your online marketing channels, visit www.sidedishmedia.co.uk.

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RESTAURANT

UPDATE

Be Allergy Aware

- New campaign highlights food allergy law

With new legislation on allergen labelling coming into force next month, the Chartered Trading Standards Institute (CTSI) is hosting a campaign to inform businesses of their responsibilities to label food correctly. The Be Allergy Aware campaign was created by the Greater Gwent Food Group – a partnership between Blaenau Gwent, Caerphilly, Monmouthshire, Newport City and Torfaen councils – with the support of the Food Standards Agency (FSA). It includes a handy factsheet for businesses, a series of posters in several languages reminding customers to notify staff of any allergies they may have, and an indepth information video explaining the risks of improperly labelled food. It urges businesses to “double-check, never guess” whether the food they sell contains ingredients that may be allergens, and whether their customers have any food allergies or intolerances. The campaign arrives ahead of the implementation of ‘Natasha’s Law’ on October 1st, which will require all food businesses to provide full ingredient lists and allergen information on foods pre-packaged for direct sale in the UK. The law is named after Natasha Ednan-Laperouse, a 15-year-old who tragically died after suffering an allergic reaction to a baguette that contained sesame seeds but which did not declare allergens on its packaging. Natasha Allergy Research Foundation said: “We are delighted to see the Greater Gwent Food Group launch a multi-lingual resource to assist food businesses in preparing for compliance with Natasha’s Law coming into effect in less than a month. It captures the essence of the work our charity has done by reinforcing a key message of ‘Never Guess, Be Safe Not Sorry, Be Allergy Aware’ and we are confident this tool will be instrumental in creating awareness for staff within local business by creating an understanding of the importance of food allergy safety in saving lives.”

The 14 allergens that must be declared by law when used as ingredients are:

food businesses, they can seek advice from their local trading standards service on this important issue.”

1. Celery 2. Cereals containing gluten 3. Crustaceans 4. Eggs 5. Fish 6. Lupin 7. Milk

Dilys Harris, Senior Trading Standards Officer, Caerphilly County Borough Council, on behalf of the Greater Gwent Food Group said: “We are proud to launch this valuable resource on food allergens which has been produced with the support of the FSA and Trading Standards Wales. It will be used by local authorities across Wales, England and Northern Ireland and is suitable for food businesses, food law enforcement officers and educational establishments.

8. Molluscs 9. Mustard 10. Nuts 11. Peanuts 12. Sesame seeds 13. Soya 14. Sulphur dioxide

While Natasha’s Law has been welcomed by campaigners, consumer groups and regulators, recent research has highlighted a worrying lack of awareness on the part of the food industry about the new requirements. Standards organisation GS1 found that eight in 10 food business owners feel unprepared for the new regulations, while four in 10 have never heard of Natasha’s Law. David Pickering, CTSI Lead Officer for Food Safety, said: “CTSI welcome the introduction of the requirement to provide consumers with information on labels about allergenic ingredients on a wider range of food. “This additional information will enable consumers to make safer informed choices and whilst it may be a challenge for some

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“We aim to promote the importance of clear, accurate food information that consumers can trust and the supply of safe food’.” Nathan Barnhouse, Direc tor of the FSA in Wales said: “Food hypersensitivity is a priority for the FSA and our ambition is for the UK to become the best place in the world for people living with food hypersensitivities. “The upcoming changes to labelling requirements for prepacked for direct sale (PPDS) food are a huge milestone for people living with food allergies and will help protect them by providing potentially life-saving allergen information on the packaging.” #BeAllergyAware For more information please click here.

TEMPORARY CATERING FACILITIES & KITCHEN EQUIPMENT HIRE Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment. The standard range of container units includes; Production Kitchens, Preparation Kitchens, Dishwasher Units, Cold Rooms, Freezer Rooms, Dry Stores, Restaurant and Servery Units etc. The services the company offers include; Site Surveys, Project Management, Design, Preparation, Delivery & Installation, On-site Maintenance and Support, Contingency Planning and Export. From its base in the UK, the company supplies its products all over the world.

Get an online budget hire quote via our website. www.mk-hire.co.uk

0345-812-0800

sales@mk-hire.co.uk

XP10 SEBO AUTOMATIC

• Light and easy to use with automatic height adjustment

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01494 465533

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New Tech To Get Hospitality Businesses Paid Faster • •

Over 80% of debtors engaged pay clients directly in seven days The platform could revitalise the hospitality sector after a downturn during the pandemic

A new start-up fintech is set to revitalise the hospitality sector after COVID-19 as it aims to get businesses paid within seven days, resolving the long-standing issue of late payments. Debt Register has developed a purpose-built digital platform to resolve debts anything up to 10 times faster than traditional legal action, and for a fraction of the cost, something the hospitality industry has struggled with thanks to a year of closures and uncertainty. Two years in the making, the new business sought a digitised solution to the growing problem of late payment which often leads to unnecessary write-offs or costly legal action (but only when the debt is of sufficient value) with little likelihood of success. Debt Register is, first and foremost, a global payment accelerator that enables a business to identify late invoices on their ledger and allow the platform to do the rest. Debt Register contacts the debtor automatically and in the appropriate language, requesting that the payment is settled, and ensuring the invoice is correct and not in dispute. By leveraging its relationships with leading credit reference agencies (CRAs) to report unpaid and overdue debts, debtors are encouraged to settle any overdues promptly to avoid their credit scores being negatively impacted.

The age of the debt appears not to be a barrier to its collectability: in one trial with an international client, payment was received for a 890-day old debt within just 27 hours; in another trial with a different client, 99% of all debts were settled within the trial period. Gary Brown, Founder of Debt Register, said the product and platform were created out of necessity within the industry: “Overdues continue to be an issue and whereas some resort to the courts, legal action is time-consuming and costly, and outcomes are difficult to predict. “Debt Register not only accelerates the payment of outstanding invoices, but also avoids the unpleasantness of legal action and brings greater certainty and predictability to a company’s cash flow.” For smaller businesses such as local cafes and restaurants, Debt Register provides a lifetime free credit service allowing them to load and collect up to five free debts a year. The platform has also been designed to streamline the payment process for the debtor with a specially designed portal providing three points of payment resolution as well as a series of tools including messaging services and payment acknowledgement tools. For more information or to set up a free demonstration, please visit: https://debtregister.com

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U N I FO RM S T H AT W O RK FO R Y O U

ALL THE

INGREDIENTS FOR A GREAT LOOKING UNIFORM

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Get an online budget hire quote via our website. www.mk-hire.co.uk

0345-812-0800

sales@mk-hire.co.uk

THINK DESIGN

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

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

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

www.deralam.co.uk Southern Depot:

Exclusive Distribution in the UK:

Deralam Laminates Limited Head Office: West Coast Park, Bradley Lane, Standish, Wigan WN6 0YR

01257 478540

01257 478550

T 01257 478540

F 01257

Units 10 + 10a, Foster Avenue, Woodsite Park , Dunstable Beds LU5 5TA

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

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