RESTAURANT
UPDATE
The latest news, products and services from the restaurant industry, for the restaurant industry October 2021
THINK DESIGN THINK HOMAPAL
K DESIGN THINK HOMAPAL.
www.deralam.co.uk
T: 01257 478540 E: sales@deralam.co.uk
Think Design Think Hom Deralam Laminates Ltd started as a family business in the Northwest of England and now operate from multiple UK sites meaning that the customer can benefit from a flexible and unrivalled nationwide distribution service. Deralam have a close relationship with all their supply partners, ensuring that they continue to add the latest innovative materials and designs to a constantly expanding portfolio. Stocking over 10000 product lines,
You can be sure that Deralam sto solution to suit your latest design p together with the highest level commitment and customer service. able to supply the correct produ extremely tight deadlines has seen De forge close relationships with companies in the shop fitting industr their products are used in the stor some of the most prestigious names in street retail.
W: www.deralam.co.uk T: 01257 478540 E: s
mapal.
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Keen to stay ahead of the market, Deralam have sole UK distribution rights for Homapal©, that specialise in laminates of various finishes including real metal surfaces, this leaves an almost unlimited scope for creativity and customisation; meaning that this product has a multitude of applications and finds its way into cruise ships, bars, restaurants, nightclubs and high street retail stores, in fact, any vertical surface that needs to be enhanced.
sales@deralam.co.uk
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 could not be more natural. Deralam is the ideal choice for Architects, manufacturers and retailers alike.
DispenserONE®
Why upgrade to DispenserONE®? • 3,000 to 25,000 doses between re lls • Revolutionary long-life pump design • Mains or battery powered for continuous touch-free dosing • Remote online access to product level means there’s no reason to run empty • Optional 17” screen displays advertising, promotions and information • Fully customizable with bespoke colours and logo • A range of models for every eatery, from small independents to large chains
Post-COVID, diners are anxious about restaurant hygiene. So do you really want them to use sanitizer dispensers that are fragile, messy and regularly run dry? It’s time for a professional solution: DispenserONE® from SEKO. From a robust, motor-powered dosing pump that delivers long life, low maintenance and smooth dispensing to a vast capacity range up to 25,000 doses and smartphone connectivity, the days of empty dispensers are gone forever. Show guests you care with the world’s leading hand sanitizer system.
www.dispenserone.com
Side Dish Media, p11
October 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
Following its launch earlier this summer, cultural venue Hackney Bridge has announced the opening of its giant indoor dining hall, Hackney Bridge Kitchens Opening 24th September with a bumper weekend of events Featuring craft beer, cocktail bars + a selection of new food traders 50% off all food & drink on opening day Friday 24th September 2 for 1 drinks Tuesday & Wednesday on house beers, wine, single spirits and cocktails.
OPENING ALERT
Hackney Bridge Kitchens: East London’s New Indoor Culinary Destination In Hackney Wick On Friday 24th September, East London’s newest cultural destination, Hackney Bridge, will officially open its indoor dining hall, Hackney Bridge Kitchens. The space, which features mezzanine seating and a bar serving local craft beers, wines and ice cold cocktails, will be home to five brand new street food traders, as well as old favourites Made in Puglia and Filigrillz, who took up residency in Hackney Bridge’s alfresco courtyard this summer. To celebrate the opening, Hackney Bridge Kitchens will be hosting a special weekend of free events and activities from 24-26 September, including workshops, classes and impressive DJ lineups. Hackney Bridge Kitchens is the new giant indoor dining and market hall at Hackney Bridge, opening its doors on Friday 24th for walk-ins. For more information, visit Hackneybridge.org. Just when it looked like the street food offering at Hackney Bridge couldn’t get any better, the venue has announced five brand new traders, who will be setting up shop in Hackney Bridge Kitchens. Purveyors of mouth-watering
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West indies hot Bakes, Bakes N Stuffingz will be on site with their traditional St.Lucian coal pot, serving jerk pork, jerk chicken and even jerk pulled jackfruit. For fans of fresh, healthy and supremely tasty seafood, Simply Hooked will be dishing up everything from ceviche to Sri Lankan spiced fish and chips. Japanese soul food experts
Rainbo, famed for their homemade gyoza and hirata bao buns, will be opening their fourth site in the dining hall, and for vegan visitors, Hanoi Chay will be offering delicious plant-based Vietnamese dishes like rice boxes and banh mis. In search of the best South Indian street food? Tamila will be serving flavour packed curries and flakey layered roti as part of their menu. On top of all the new offerings, two of Hackney Bridge’s favourite traders, Filigrillz and Made In Puglia, will be making the move into the Kitchens, serving up authentic Filipino flame-grilled meats and classic Neapolitan pizzas, respectively. Drinks in Hackney Bridge Kitchens will come courtesy of The Hangar, a micropub and cocktail bar, that will offer refreshing craft beers and ice-cold serves. 2 for 1 drinks Tuesday & Wednesday on house beers, wine, single spirits and cocktails! As well as offering an impressive food and drinks selection, Hackney Bridge will play host to a wide variety of events throughout the year, including workshops, classes, markets, DJ nights and live music. To celebrate the opening, the venue has programmed a special weekend of activities, including all night DJs, workshops on food sustainability including kimchi and herbal remedies classes and a produce market. As the opening also
coincides with Hackney Half Marathon, Hackney Bridge are offering free yoga, pilates, and stretching classes throughout the day to help weary runners. Hackney Bridge Kitchens is the new giant indoor dining and market area by Hackney Bridge, opening its doors on Friday 24th. No bookings required, just walk in. For more information, visit Hackneybridge.org. PAGE
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Social dining goes UNDERGROUND at London’s most unique supperclub Now that England’s social restrictions have lifted, friends, family and colleagues can reunite for an unforgettable social dining experience at Supperclub.tube, where guests can enjoy eclectic Latin American food in the extraordinary setting of a refurbished 1967 tube carriage.
Based at the Walthamstow Pumphouse Museum, E17, diners can hop on the Victoria line tube train which has been transformed into a restaurant, complete with tables, linens, fine silverware plus a a curated playlist and dimmed lights to create an intimate atmosphere. Upon arrival, guests are greeted with a choice of welcome drink followed by a 6-course tasting menu that showcases the culinary traditions of Latin American countries, using both ancestral and modern techniques, authentic ingredients and British seasonal produce. Head Chef Beatriz Maldonado Carreño (Bea) originally hails from Bogotá, Colombia, and has over 15 years’ experience in creating wonderful food for restaurants and supperclubs in Colombia and London. Bea creates an immersive supperclub experience by talking diners though the origins of each dish and what they mean to the country they originate from. Current dishes on the tasting menu include: Envuelto y esquites – Sweet corn dumpling, smoky sweet corn salad, queso fresco Ceviche Ecuatoriano – Hake and prawns cured in lime and chilli, tomato, red onion, coriander Asado – Medium rare rump of beef, roasted corn fed chicken, chimichurri, cassava chips, balsamic glazed plantains Napoleon de lulo y amaretto – Layers of amaretto cream and shortcrust pastry, lulo cream, lulo gel This unique experience is perfect for group gettogethers and special occasions, and each supperclub can accommodate up to 35 diners, three nights a week.
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Six Roux Scholarship finalists announced Following the regional finals yesterday, the Roux family has confirmed the six chefs who will compete for the title of Roux Scholar 2020/21 on 25 October.
They are: Ryan Baker, Maison François, London Ben Champkin, the Newt in Somerset Nathan Cornwell, the Barn at Moor Hall, Lancashire Jonnie Ferguson, the Raby Hunt, County Durham Curtis Tonge, the Forge, Chester Oli Williamson, the Fat Duck, Bray, Berkshire The finalists were chosen following two regional finals, which took place at the University of West London (judged by Michel Roux Jr, Brian Turner, Rachel Humphrey, André Garrett and Clare Smyth) and University College Birmingham (judged by Alain Roux, Sat Bains, Simon Hulstone and Angela Hartnett). This year’s challenge was to cook the recipe they submitted with their application, using one whole fresh gutted hake and 600g of live whole grooved carpet shell/ palourde clams (ruditapes decussatus). These had to be plated together with two simple or composed garnishes/ accompaniments. One dish had to include leeks and the other was a garnish/accompaniment of the applicant’s choice. One of these was allowed to be served separately if preferred and a sauce had to accompany the dish. The competitors had two-and-a-half hours to cook their dish, along with a dessert from a mystery box of ingredients provided on the day. Chefs were permitted to make minor adjustments to their recipe on grounds
of seasonality, as the ingredients were chosen with the original spring-time dates of the competition in mind. The mystery box included Grand Marnier, milk, caster sugar, plain flour, unsalted butter, Mandarin oranges, Granny Smith apples and orange and lemon candied peel. The six finalists will compete for the title of Roux Scholar 2020/21 in the final at Westminster Kingsway College, London. Half an hour before the start of the competition, the finalists will be given the recipe and ingredients for a main dish, either classic or modern, and given up to three hours to prepare and present it to the judges. Swedish chef Björn Frantzén will join the panel of judges as honorary president for the final, alongside joint chairmen Alain and Michel Roux Jr and joined by Brian Turner, James Martin, Simon Hulstone, Rachel Humphrey and Angela Hartnett. The 2020/21 Roux Scholar will be announced at a dinner at the Vincent Rooms at Westminster Kingsway College, cooked by the three most recent Roux Scholars: Spencer Metzger, Martin Carabott and Luke Selby, and the catering students of Westminster Kingsway College. The winner will receive up to £12,000 and a three-month stage at a three-Michelin-starred restaurant anywhere in the world. Michel Roux Jr said: “We’re happy to be back tasting some fabulous food and to finally see the chefs in action and taste the recipes we’ve sat on for the last 18 months.” PAGE
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Release the Rhythm From locked down to starting up. Where words fail music can speak. Whether you’re turning your passion into a product or your creation into a career, your start up business is about more than just a vision, it’s about your venture! It’s about creating an atmosphere that feels welcoming, developing a brand that people recognise and creating an experience your customers will remember. Playing music can be an important part of this and can help create an environment that both your customers and staff enjoy. It can help to enhance the atmosphere, define your brand and can be highly beneficial to both your business and your workforce. If you are going to introduce music, or if you are already using music in your business, you’ll usually need a music licence. By purchasing TheMusicLicence you are supporting the future of music by helping to ensure its creators are fairly rewarded for their work. TheMusicLicence covers virtually all commercially released music available – millions of songs & recordings, including the most popular & well-loved music, not just from the UK, but globally, allowing you to choose the music that reflects you and your customers in your new venture.
Make a mark up on your start up with TheMusicLicence.
0808 134 8364 8am – 6pm, Monday – Friday
pplprs.co.uk/release-the-rhythm
NEED TO KEEP FOOD HOT, WARM, COLD OR FROZEN IN THE KITCHEN, IN TRANSIT OR ON-SITE? Whatever your requirement Catering Equipment Ltd has the answer to your Heating/Cooling/Freezing storage or transport issue. Catering Equipment Ltd, a family firm trading for nearly 30 years, prides itself in providing quality items that are excellent value for money. We are leading suppliers of equipment for the Catering, Hotel, Transport, Medical and Retail Industries. We also supply organisations such as the NHS, John Lewis, Tesco, Greggs, JD Wetherspoon and Whitbread to name but a few. We are agents/distributors for companies such as Kangabox, Dometic, Polibox, Parry, Panasonic, Burco, Rubbermaid, Thor and Samsung Professional Equipment. Our Team are here to help you please call us on 0121 773 2228
Mark
Anthony
Lynn
Dean
Want to extend the heated life of an Insulated Food Transport Box and turn it into a Portable Heated Food Container? Start with a KangaBox a revolutionary new high density EPP series of top and front loading containers in which hot or cold items can be transported. Take a Carbon Heater HotPAD fast heating using carbon technology with 99.99% efficiency. The temperature is controlled automatically at 75°C. HotPAD heaters are IP67 splash-proof and at just 10mm high have little effect on box capacity. The KangaBox and the HotPad keep food warm meeting with HACCP regulations. Select a combination of Gastronorm containers in stainless steel or polycarbonate then add your food to the Gastronorms and insert the containers into the Kangabox. With the 240 volt version plug in the HotPAD and switch on. If your using the 12 volt version move the KangaBox to your Car or Van and plug into the 12 volt socket. Equipment
Catering
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Catering Equipment Ltd CEL Hub 0121 773 222 Grendon Road www.clickonstore.net Polesworth www.kangaboxuk.com Tamworth action@clickonstore.net B78 1NX
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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.
London Restaurant Marketing Agency’s Expanded Digital Services Offer Huge Potential for the Capital’s Hospitality Industry 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, ROI-focused 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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Catering Workwear And Laundry Services Company, Elis UK, Announces Net Zero Carbon Emissions Target The company provides workwear, linen, and laundry services, as well as washroom services, to businesses of all sizes in the catering sector. It is the first laundry and textile services company in the UK to make a net zero commitment. Elis rents its workwear and textiles to its customers, collecting used items, undertaking their laundry and any necessary maintenance, before returning them. Its circular economy approach, including the maintenance of textiles, to help ensure they are used for longer, its focus on designing waste out, its use of the latest technology and highly efficient industrial laundries, means that it is already providing its customers with a lower carbon footprint option. The company’s new commitment to net zero carbon emissions by 2045 is the natural next step. It builds on Elis’s ambitious 2025 commitments, which include accelerating its development of innovative and responsible products and services, reducing its environmental footprint, and ensuring that it has a positive impact on its people and communities. The commitment to achieve net zero carbon emissions by 2045 covers all emissions, including direct emissions from its operations, indirect emissions linked to the energy used in its operations and all other emissions linked to its activities. The company is investing in its operations, processes, logistics and supply chain to achieve its objective. Mark Franklin, Company Operations Director for Elis UK, explains: “Our customers are increasingly concerned about sustainability and climate change in their own operations and in their supply chains, just as we are at Elis. Announcing both our intent to attain net zero carbon emissions and the timescale we are targeting, makes us the first laundry and textile services company in the UK to make such a commitment. We’re looking forward to working with both customers and suppliers to meet this challenging objective.” For further information see uk.elis.com or telephone 0800 616691.
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Leading workwear, linen and laundry services provider for the catering sector, Elis UK, has announced that it is aiming for net zero carbon emissions by 2045, in line with the UK government’s ambition to be carbon neutral by 2050.
Hospitality bosses could save thousands each year by switching to eco hand dryers And it’s better for the environment than paper towels too! Cost-saving is likely to be top of the agenda for the hospitality industry as pubs, bars, restaurants, and nightclubs make up for lost time post-pandemic.
Visitors to the Airdri website can explore the impact of choosing paper towels as the only hand drying option for their washrooms.
Leading hand-dryer manufacturing firm, Airdri https://airdri.com, believes that a simple swap could be key to cutting costs – installing eco hand dryers could save venues thousands of pounds annually in energy bills or paper towel refills.
For example:
And in terms of environmental impact, it will stop tonnes of wastepaper towels entering landfill each year too. The brand has created an online cost calculator that shows the comparative saving for hospitality venues switching from paper towels to eco hand dryers. As an example, here are some of the savings hospitality venues could make based on each paper towel dispenser costing £730 per year (based on 100 washes per day using two paper towels costing 1p per dry): • A small café with three paper towel dispensers could save £2,190 each year • A medium sized restaurant with 10 dispensers could save £7,300 annually • A nightclub with 15 dispensers could save £10,950 every year • A sports stadium or similar large venue with 300 dispensers could save £219,000 per year
Click here to visit the running costs calculator. Of course, there’s the environmental impact of paper towels to consider. Most people don’t realise that paper towels cannot be recycled for hygiene reasons, so every one that is used ends up in landfill.
• A medium sized bar or restaurant using just paper towels would generate a total 1600 kilograms of paper towel waste* each year, the equivalent of 32 cookers. • A nightclub would use somewhere in the range of 2400kg per year, the equivalent of two Ford Fusion cars.
Click here to calculate the env ironment al impac t of your hospitality business.
Airdri’s Eco Hand Dryer Range If the environmental impact of hand dryers is one of the main concerns when deciding between paper towels or hand dryers, Airdri’s eco range might help settle the debate. The brand’s Eco Range is comprised of three different hand dryers; the Quantum, the Quazar and the Quest, all of which use less than 1,000 watts, the industry minimum for a dryer to be considered “green”. The Eco Range includes the Quantum hand dryer, which is one of the world’s most energy efficient hand dryers, costing just £7 per year to run. When compared to a regular dryer, it saves 96% on annual power expenditures, indicating not only cheaper operating costs but also a significant reduction in energy use.
motors help achieve best-in-class energy efficiency, requiring only 200 watts of power to operate.”
Low Running Costs Steve continued: “Cutting unnecessary expenditure can be an incredibly important factor to consider when installing equipment in hospitality venues so making sure you’re choosing a hand dryer which is low running in terms of costs can help to save you a lot of money in the long run. We’ve taken this into account whilst putting together our ecofriendly range, that’s why our eco models start from just £7 a year to run.”
Environmentally Friendly “When put against alternative options, such as paper towels, hand dryers generally come up as the eco-friendly choice since they save thousands of paper towels from going to landfill. At the cost, lifespan, and efficiency of the hand dryers in our Eco Range, these hand dryers are the “greenest” options available on the market.”
Choosing an eco-friendly hand dryer
Long Life Span
Here Steve Whittall Group Research and Development Director at Airdri shares tips on choosing an eco hand dryer.
Steve ended: “Breakdowns and faulty mechanisms are the last things you want to be dealing with when you’re investing in a hand dryer, therefore, in order to avoid unnecessary repairs and replacements, a long-life span is a top priority for an eco-friendly dryer. Our hand dryer range has a reputation for reliability, the Quantum in our Eco Range was tested to 10,000 hours.”
“When looking into eco hand dryers, it’s important to note that there are several factors that contribute to making a hand dryer eco-friendly.”
Exceptional Energy Efficiency “It takes very little energy to dry one pair of hands. However, in public buildings where washrooms are used on a daily basis for eight, twelve or more hours, these energy usages can mount up to a substantial expense. Therefore, exceptional energy efficiency is paramount to ensuring an ecologically friendly dryer. At Airdri, our bespoke
Size & Design Airdri’s Eco range is comprised of three models that come in a choice of colours and can personalised or branded if required. The units come in a choice of sizes of unit making them ideal for smaller or accessible washrooms. All models have a seven-year warranty.
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Founders of Innermost launch Innermost Plus: Lighting, Furniture, Bespoke. Since its launch in 1999, Innermost has always collaborated with unique brands to bring customers the best design. That remains its goal today. Innermost has always had an innovative approach to lighting and furniture design. Founded in London and working with designers from all over the world, Steve Jones and Russell Cameron have created a diverse brand, making products of the absolute highest quality. The company has followed its original philosophy, and today offers one of the best selections of design-led lighting in the UK, as well as a growing range of furniture. With the launch of Innermost Plus, the original manufacturing skills and the innovative Innermost own brand will remain, and new, complimentary,
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brands will be welcomed to the fold alongside it. Innermost co-founder Steve Jones commented: “Over the coming months, we will be adding some really exciting brands to our collection, as we become the sole UK distributors for them in both decorative and technical lighting. Our aim is to bring innovation and interest to inspire our UK customers and now there is no design area we can’t cater for.” The new brands will be stocked at the Innermost Plus modern distribution centre and factory in Telford, which has facilities for bespoke finishing and assembly.
“We will stock all the brands from our European partners here in the UK to avoid the delays that many have been struggling with since Brexit,” said Steve. “Our facilities for bespoke finishing and assembly will mean that imported brands will have the same tailoring resources as our own creations. “Innermost Plus isn’t just providing a product, we combine supply with supportive advice, tailored solutions and great after sales service.We’re here for design and here for our clients.” For more information or sales enquiries please visit www.innermost.net or contact a member of our team on info@innermost.net / 020 7620 1808.
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
T
01257 478540
F
01257 478550
T 01257 478540
All images provided by HOMAPAL©
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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RESTAURANT
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Cashless is killing tips: Over a third of Brits won’t tip via card due to lack of confidence it goes to the right person A recent report from UK Finance has revealed the UK is another step closer towards becoming a cashless society as the number of payments made using notes and coins last year declined by more than a third. As more businesses decide to go cashless, this new move towards a fast-tracked cashless society is having devasting effects on the nations tipping habits, according to a new report. The 2021 Tipping Index commissioned by card payment specialist takepayments Limited, surveyed over 2,000 consumers to compare how tipping attitudes and behaviours have changed through the pandemic. The findings reveal that pre-pandemic, cash was the most favoured payment method for tipping (91%) as almost two thirds (64%) of those that tip this way said they felt more confident the tip would go directly to the person who served them. However as more businesses are no longer accepting cash, the research reveals less Brits are opting to carry cash as almost one in five (18%) said they no longer carry cash which they would usually leave as a tip. This new cashless movement is impacting tipping habits as one in four (23%) said they would only leave
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a tip if they had spare cash on them and one in four (24%) said they would specifically bring cash especially to tip. Coronavirus and hygiene fears play a part in people tipping less too, as almost one in six (14%) said they are now less likely to leave cash as a tip due to hygiene or health reasons. While almost three in ten Brits recognise tips are a big part of peoples income, more than a quarter (27%) state that while places no longer accept cash and only accept card payments, tipping isn’t always possible as Brits lack confidence that tips made by card payments go directly to the person who served them (35%). And for those Brits that do feel confident tipping on card, more than a third (35%) admit they leave a bigger tip when paying cash. Sandra Rowley at takepayments Limited said: “While the sectors which commonly involve tipping can finally reopen, the professions who rely on tips to top up their income are unfortunately continuing to struggle due to the
nation’s lack of knowledge around tips and card payments. There is a misconception around card payments and tipping which needs to be highlighted as businesses are able to separate tips from the cost of services when taking card payments. The government is set to announce a new proposal for a Tipping Bill next month which will hopefully give the public more knowledge around workers rights and tips, as well as instil confidence around tipping on card.” The full findings of the takepayments 2021 Tipping Point Report are available to view here.
Ava Security Hospitality Sector Security Management Report
New Hospitality Sector Video Security Trends Report by Ava Security provides detailed insight into how video monitoring systems are being adapted to support COVID Safety
The use of behavioural analytics to augment video security systems will enjoy a boost in adoption as restaurants look to use them to monitor adherence with one-way systems and mask-wearing before sitting down at their assigned tables. Today, 24% of hotels have behavioural analytics in use but a further 30% plan to adopt it in the next 12 months. Noise or audio analytics is also set to be deployed more extensively in restaurants. Today, 22% use some audio analytics to pick up breaking glass, screaming and other pre-defined sounds. However, a further quarter (26%) of hospitality sector respondents anticipated deploying this in the next 12 months.
Appetite for IT Cloud migration extends to VSaaS demand A quarter (24%) of the sector recorded receipt of additional budget to accelerate the migration of more IT applications into the Cloud. Linked to this, 22% of restaurant group’s security decision-makers were already actively considering ‘moving to a cloud-based video surveillance system (sometimes called VSaaS).’
Restaurant and other hospitality sector organisations’ existing video monitoring systems are already being used in 40% of UK, US, Sweden and Norway-based restaurants to help ensure proper procedures are being followed to reduce the risk of COVID-19 transmission. This was just one finding uncovered in the 11-page Ava Security Hospitality Sector Video Security Trends Report 2021, published this month.
New COVID Safe requirements accelerate adoption of video analytics Restaurants have been turning to video analytics to help reduce the risk of COVID-19 transmission as numbers of bookings rise now lockdown is being eased. Nearly a quarter (24%) of the sector’s decision-makers were already using their existing video systems for people counting, including room occupancy level monitoring. A further 26% planned to deploy this capability within the next 12 months. Nearly a quarter (24%) had already configured their video security systems to report people density levels in reception areas, bars and other areas where guests are likely to congregate. An additional 30% said they were planning to add this capability over the next 12 months.
Over half (52%) considered VSaaS adoption ‘Net High Priority’ (either High Priority or Somewhat a Priority). A further 22% were actively considering upgrading from an existing analogue-based CCTV system to an IP video system. A further 16% planned to purchase new security cameras to gain access to additional video analytics capabilities.
Making hotels COVID Safe has accelerated video system improvements The Ava Security Hospitality Sector Video Security Trends Report 2021 provides a wealth of data and insight linked to how Operations, Facilities Management, Security and IT directors and managers within hotels, restaurant groups and other hospitality venues in the US, Norway, Sweden and the UK, are adapting their video security systems in the wake of the pandemic. Vegard Aas, Head of Online Business at Ava Security, commented: “Despite the severe reduction of bookings over the last year with many pivoting to take-away only services, restaurant groups have continued to find new money for improving video security systems as part of a suite of process and system changes which they are green-lighting to reassure potential guests of their restaurants’ COVID safety readiness.” You can download the full report free by going here PAGE
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The Virginia BBQ In A Box Catoctin Creek Distillery in Virginia has partnered with Tom Hixson of Smithfield who has chosen the best American-style meat cuts, Brixton’s Lazy Scientist has created three limited edition rye-based hot sauces with Catoctin’s master distiller and the box also includes full preparation guide from Tom Hixson, recipes for authentic Virginian sides and cocktails, a Spotify playlist, instructions for Cornhole (a traditional Virginia garden game) and more…
Order online click here - Price £110.00
The Virginia BBQ In A Box is not just a unique and fun gift but it is also incredible value priced at just £110 (including delivery) for nearly 5kg of meat, as well as a full-size bottle of rye, sauces and added extras, comfortably serving six people. Tom Hixson is also offering £10 off first orders (over £50) via newsletter sign-up. It is available now for pre-order online with delivery on June 17th and 18th ahead of Father’s Day on the 22nd.
What’s Included •
Wexford Valley Tomahawk Steak (0.9kg)
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Boneless BBQ Beef Rib Fingers (0.8kg)
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Full Rack USDA St Louis Pork Ribs (1.5kg)
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Whole Free Range Label Anglais Chicken (1.6kg)
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A bottle of Virginia’s awardwinning Catoctin Creek Roundstone Rye (70cl) Three limited edition The Lazy Scientist X Catoctin Creek Ranger’s Hot Sauces (3 x 100ml)
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Ranger’s Revenge (hot)
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Grandpa’s Tabacky (smokey spicy)
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Virginia Hayride Hot Sauce (sweet spicy)
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Your Guide To Creating Your Virginia BBQ
The guide contains full preparation and cooking notes from Tom Hixson, Scott Harris’ Virginia Dry Rub recipe, Catoctin Creek Old Fashioned recipe, recommendations and recipes for classic Virginia sides (fried okra, smokey tip bbq beans, potato salad and hush puppies), how to play the traditional Viriginia game Cornhole and a link to a curated Catoctin Creek Spotify playlist.
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Former Footballer David MacKinnon Appointed MD at ZLX Ltd to provide Business Support to the Hospitality Sector Glasgow born David MacKinnon - the gritty defender who played for Glasgow Rangers, Arsenal, Kilmarnock and Partick Thistle, has been appointed Managing Director at ZLX Business Services with a brief to provide business support to the hospitality industry. Since hanging up his boots, MacKinnon forged an illustrious business career in hospitality initially in licensed retailing at Bass PLC where he developed an expertise across all aspects of the licensed trade across food, drink and venues. During his 12 years at the company, he was involved in the roll out and development of several high street brands including O’Neills, All Bar One, and J&R Tennent - the first airside pub and restaurant at Glasgow Airport. With his reputation growing, MacKinnon was head hunted to become Operations Director and shareholder at Scotland’s largest independent licensed retailer - Pub. com, formerly Eagle Taverns, which had a portfolio of 45 pubs, hotels and nightclubs. During his tenure, MacKinnon was responsible for the improved performance and profitability of the company which led to a successful sale to Pubmaster in 2002. MacKinnon first consulted for fast growing company ZLXleaders in government backed research and development tax claims, during the pandemic when CEO Stephen McCallion identified in him a dynamic and experienced business expert who could take the company to the next level.
MacKinnon explains: “Although Research and development returns sound rather mundane after the excitement and passion of football and the hospitality sector, in practice the ZLX business model guides business owners or senior executives around the little understood and underutilised government scheme set up to encourage innovation and business developments that can lead to growth. Over the last 18 months in particular, this has proven to be a lifeline to the hospitality and events sector who, through ZLX, have gained sizable cash returns through successful R&D claims. As the industry comes out of the incredible pressures experienced through Covid, I’m sure many more will benefit. “The sixteen years I spent in the hospitality industry were some of the happiest of my career. It is made up of good people with real passion, the same passion that you experience in football. “In my new role as MD of ZLX I will be able to help more businesses in a sector that I not only care very much about but also is vital to the wellbeing of our economy.” Stephen McCallion added: “We are delighted to have David on board. His expertise will be invaluable in showing the hospitality sector how R&D can play a major role in its business planning and success.” ZLX has recently moved into a new Glasgow Head Office and will shortly be opening a second office in London, which MacKinnon will oversee. For more information visit the ZLX website - http://zlx.co.uk/ PAGE
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