Luxury Hospitality Magazine - April 2021 by Lapthorn Media

MAGAZINE

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Editor – Maria Lapthorn maria@lhmagazine.co.uk Editorial Assistant - Francesca Amato editorial@lhmagazine.co.uk Production/Design – Laura Whitehead laura@lhmagazine.co.uk

Sales Manager – Jessica Goulding jess@luxuryhospitality.co.uk Sales Executive – Sophie Evans sophie@lhmagazine.co.uk Accounts – Richard Lapthorn accounts@lhmagazine.co.uk Circulation Manager – Leo Phillips subs@luxuryhospitality.co.uk Website Content – Russel Goldsmith russel@lapthornmedia.co.uk Publishing Director -Paul Attwood paul@lhmagazine.co.uk Lapthorn Media Ltd 5-7 Ozengell Place Eurokent Business Park Ramsgate, Kent CT12 6PB 01843 808104 Every effort is made to ensure the accuracy and reliability of material published in Luxury Hospitality Magazine. However, the publishers accept no responsibility for the claims or opinions made by advertisers, manufacturers or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

CONTENTS Interview: Managing Director of Langley Business Systems - Richard Cox 26

Company News 04-05, 16-17 Editor’s Review: Zuaya 06

Openings 28-30

Scanomat 07 Project: Champalimaud Design Announces Room Renovations to The Iconic Badrutt’s Palace Hotel, St. Moritz 08-09 Enomatic UK Ltd 10-11

Stable Table 31 Interview: Ash Finch, Head Chef at the new neighbourhood restaurant & pub, The Farrier 32-33 Indigo Awnings 34-35

Hotel Design Project: The Grove, Hertfordshire to Relaunch on 17th May, Unveiling Extensive Refurbishment by Martin Hulbert Design 12-14

Outdoor Spaces Feature: Six stunning terraces in London, you need to book ASAP for alfresco dining! 36-37 P J Bridgman & Co Ltd 38-39

Fitzroy Of London 15

Technology Feature 42

Latest News 18, 40-41

Digiterra Group 44-45

Project: Alexander Hotels Collection and Quadrant Work In Step To Create Unique Spaces 22

Project: Ruby Hotels Launch Ruby Louise in Frankfurt, Germany 48-49 Housekeeping Feature 50

Portibac 25

COMPANY NEWS

THE GATHERERS ANNOUNCES NEW MENU AND LAUNCHING COMMUNITY FUND Daniel Farrow, owner of The Gatherers bar and restaurant in Norwich says the restaurant will reopen its beer garden on April 12th, serving exclusively BBQ food and from May 17th, will open for indoor dining with a new menu focused on sustainability and locality. The beer garden has undergone a major refurbishment, ready for the Spring Summer season.

THE ACCESS GROUP ACQUIRES ACTEOL AND EXPANDS ITS PRESENCE AND CUSTOMER SUPPORT IN THE HOSPITALITY AND LEISURE SECTOR The Access Group, a leading business solutions and software provider for midsized organisations, today announced the acquisition of Acteol, the UK’s leading provider of CRM software and contracted marketing managed services to the hospitality, leisure, travel, and gaming sectors. Acteol will be incorporated into The Access Group’s Hospitality division, which delivers an industry leading hospitality management suite that transforms the guest experience for more than 1,500 customers in the UK.

data is in one place, cleaned, de-duped and enriched. This allows more effective and efficient multi-channel marketing to customers, creates more meaningful connections, greater customer engagement and therefore sales. We are excited by the additional opportunities that will come from integrating Acteol CRM capabilities with Access Hospitality’s existing solutions, including EPoS, reservations, and ticketing. This will provide great opportunities for our existing customers as well as increasing the growth potential for Acteol client base.”

The addition of Acteol to Access Hospitality is the latest in a series of best-of-breed solutions that provide a fully integrated technology service for multiple operators within the hospitality and leisure sectors.

Stephen Powell, Director of CRM at Acteol added “The Access Group is recognised for its experience in accelerating product development, investing in customer success and providing software that gives their customers the freedom to focus on guest experiences – all principles which Acteol holds dear. We are looking forward to Acteol continuing this journey with Access and becoming bigger and better. Each of our customers will be able to take advantage of a far-reaching suite of bestin-class solutions, delivered from a single supplier, through a single platform and we are excited that Acteol will now be an integral part of such an effective technology portfolio.”

Henry Seddon, Managing Director of Access Hospitality commented “The acquisition of Acteol reinforces Access Hospitality’s position as the UK’s No 1 provider of software solutions for hospitality and leisure businesses.

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“We are dedicated to supporting our clients through every customer, supplier and employee interaction, offering end to end solutions that drive efficiency and improve their business operations. The addition of a market-leading CRM platform to Access Hospitality’s existing product range of over 20 integrated Software as a Service (SaaS) solutions creates a definitive modular option that is flexible and can be scaled for any size of multiple operation. “With business leaders recognising the growing importance that technology plays as they recover from the impact of the COVID-19 pandemic, integrating a CRM system into the Access portfolio creates an unrivalled business building proposition. Organisations use Acteol to create a single customer view where all their customer

Henry Seddon concluded, “Access Hospitality’s strategy is to continue bringing new and innovative products to market and Acteol is a natural fit within our expanding technology solutions. We believe there will be particular benefit of integrating Acteol into Access Workspace, which powers the tools that increase engagement and share information across all business functions. Adding the capability of Acteol CRM to our current product range will play an important role as Access Hospitality continues to deliver the high levels of support and service that our customers have come to expect.”

The Gatherers received hundreds of bookings as soon as it was announced the restaurant could reopen in April, and bookings have continued to come in consistently since. During lockdown, Daniel launched a YouTube channel which has received almost 250,000 views in its first month and has also been working on his debut cook book. He also launched ‘Vish & Chips’ takeaway from The Gatherers, a plant-based version of your favourite chippy dishes, which has gone down well with locals. Daniel says: ‘Here at The Gatherers, we are particularly focused on sustainable agriculture and dining. This is reflected on our menu and the food on your plate. Almost the entirety of our produce is sourced from Norfolk with the only odd product from further afield and the odd thing like the salt we use from the UK. All of our vegetables are from Norfolk, from the flour we use in our pastas and breads, the spelt for our farrotto risottos, Norfolk produce is at the heart of everything we make. We grow our own herbs and we’re even looking into purchasing land to grow many of our own vegetables.’

COMPANY NEWS

DUETTO GROWS EMEA PORTFOLIO BY 40,000 HOTEL ROOMS Cloud-based revenue strategy platform is now optimizing pricing for more than 225,000 rooms across Europe, Middle East & Africa Duetto added 250 hotels and 40,000 hotel rooms to its EMEA portfolio last year, taking the number of hotel rooms on Duetto in the region to more than 225,000. The local community is close to Daniel’s heart, and he has been reaching out to community farm projects to support by offering training and placements for young chefs in the area. The plan is to offer talks on sustainable agriculture to local students, to give guidance to local up-and-coming chefs. Norfolk is famous for its agriculture and with The Gatherers current drive towards being a more sustainable business, Daniel wants to help the local people, land, and wider environment. He says: ‘It’s important to not only shout about what we’re doing, but to make people aware of the easy changes they can do to support our local area. This extends to ambitious young chefs and foodies, educating them so they can carry it on and reach further afield than just Norfolk. We’re also launching a fund named The Gatherers Community Fund, which will donate to community projects aimed at sustainability, education and agricultural support.’ Not one to stay put for long, Daniel has also been working on a short 30-minute documentary to be released in May, exploring The Gatherers relationship with suppliers and growers across Norfolk. This will be released on their website and YouTube channel.

Hotel brands joining Duetto in 2020 included First Hotels, Generator & Freehand Hotels, Gorgeous Smiling Hotels, Hoteis Real, and Prizeotel/Radisson Hotels. Generator & Freehand Hotels operate a portfolio of 19 properties, offering stylish accommodation in popular destinations such as Amsterdam, Paris, New York, and Miami. The company moved its entire portfolio of boutique hotels and hostels onto Duetto, following a rapid integration that went from contract to go-live in only six weeks. Optimized pricing, efficient forecasting, and reporting were the main requisites Generator & Freehand Hotels were looking for in a revenue strategy platform. “We had been with an existing pricing tool, and we were looking to move to a revenue strategy platform. There was a clear difference between what we had and what Duetto provides. The analytics and reporting in Duetto are impressive

and will add a new dimension to our revenue management capabilities in the future,” said Edward Pinchard, Chief Commercial Officer, Generator & Freehand Hotels. Generator & Freehand Hotels is now optimizing every booking with Duetto’s GameChanger pricing application and benefiting from increased efficiencies using ScoreBoard for reporting and forecasting. In the Nordics, leadership at FIRST Hotels used the first lockdown to appraise its tech stack and is now undergoing a phased Duetto integration across its portfolio of properties in Sweden, Norway, and Denmark. “The reason we are investing in hotel technology right now is that we need the data. We have been through a horrible year like most other companies in our industry. When making difficult decisions, such as closing hotels and laying people off, we really need accurate data,” said Johan Appelgren, Director of Operations at FIRST Hotels. “It was quite an easy task to convince our CEO that we needed to think about how we can be more efficient and accurate in the future.” “2020 was a very challenging year for the hospitality industry. But the industry is a resilient one, and it has been great to see so many forward-looking hotel companies embracing this as a time for change,” said Michael Schäffner, VP of Sales, EMEA for Duetto. “With the vaccination program making steady progress, and as we head into a week of networking with a virtual ITB, there are strong signs recovery is on the horizon.”

THE LANGHAM, LONDON SELECTS SEVENROOMS TO POWER ITS GUEST EXPERIENCE Langham, London is proud to announce a new partnership with SevenRooms, the data-driven guest experience platform for the hospitality industry. Through the SevenRooms platform, all four outlets at The Langham, London, including the award-winning Artesian bar and Palm Court, renowned as being the birthplace of afternoon tea, will be able to leverage approved guest data to provide personalised and seamless experiences to all guests.

As a leading technology platform used by hospitality operators in more than 250 cities worldwide, SevenRooms’ software provides operators with features that improve inservice guest experience and post-service marketing. Additionally, the platform provides tools to create experiences and

“With the SevenRooms platform integration, we can now capture permitted data across the guest journey to gain better insight into our customer’s individual preferences. This enables us to deliver the best quality experience and truly personalised marketing efforts, driving deeper guest loyalty.” – says Kasia Rudnik, Director of eCommerce at The Langham, London. “The Langham, London is recognized globally for their long history of ‘delighting guests and providing personalised service.’ It is with a deep respect for their past that we are thrilled to work with their F&B teams to help them elevate and deliver on personalised, world-class guest experiences for the guests of today. Bolstered by approved data across SevenRooms’ robust, CRM-driven platform, The Langham, London team now has all the tools at their fingertips to tailor each and every guest interaction, creating loyal customers for life.” -- Danilo Mangano, General Manager, Europe at SevenRooms.

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“SevenRooms helps us to ensure that our guests receive bespoke communications, tailor-made to include their favourite dishes, drinks and with consideration for their dietary requirements. Moreover, online reservations, integrated QR codes and virtual waitlists will help to create a safe and enjoyable experience for all our guests” – says Sarah Kundi Assistant Director of Food and Beverage at The Langham, London.

upgrades, marketing automation and guest engagement tools inclusive of review aggregation, email automation and special offers.

Editor’s Review: ZUAYA – KENSINGTON Situated just off Kensington High Street, a short walk from Hyde Park, Zuaya Kensington is a wonderful place to stop off and enjoy the extraordinary flavours of Latin American cuisine.

with its combination of bright yellow sauce, vibrant red raspberries and blueberries was art in a bowl, but more importantly, the taste matched its lively appearance.

Sophisticated in appearance with plant covered living walls and ceiling giving a “rainforest” feel with stylish lighting allowing for a stunning vibrant interior.

We were then brought a bowl wild rice with shitake mushroom and confit duck. The fragrance coming from the bowl was incredible and it tasted just as good, the duck was superb. The combination of ingredients was a perfect match and worth visiting the restaurant for this dish alone.

We were greeted on arrival by the friendly staff and shown to our table at the front of the restaurant. An inspection of the drinks menu followed and what caught our eye was the intriguing cocktails, a combination of classics and their own Signature drinks. One such cocktail was the Zuaya signature “London to Lima” – a sublime mix of Pisco, Falernum, Lime, Agave syrup and egg white. All the taste senses represented in one glass. Their Porn Star Martini was beautifully made and incredibly refreshing.

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For the meal, we had a selection of dishes from the menu recommended by the house. We were served lamb tacos, homemade croqueta, a quinoa pomegranate salad and a seabass ceviche with wild berries. The purple tacos were so much more than just a vibrant colour. The lamb with its rich sauce was wonderfully tender with an incredible taste. The croqueta were light and fluffy and a personal highlight. The quinoa salad was something new and delightfully unexpected and the seabass ceviche,

For dessert, we had a wonderful passion fruit crème brulee, which was bright and fresh and left the taste buds tingling, and a sweet coconut cheesecake; accompanied by fresh fruit, grated coconut and edible flowers, the plate looked and tasted exquisite. Down a cobbled side street off Kensington High Street, seems an unlikely setting to find a taste of South America, but this is exactly what Zuaya brings, from rainforest foliage to a lively evening atmosphere. The food is delicious and the dishes and cocktails inventive. If you do not have time for a full 3-course meal, to sample a single dish will make you want to return.

Maria Lapthorn EDITOR

PROJECT

Champalimaud Design ANNOUNCES ROOM RENOVATIONS TO THE ICONIC Badrutt’s Palace Hotel, ST. MORITZ Champalimaud Design has recently completed work for historic Swiss hotel Badrutt’s Palace.

references to the old world detail one expects at Badrutt’s Palace with contemporary touches.”

The legendary hotel is known for its discerning clientele seeking the best hospitality experience in both Summer and Winter seasons. The room re-design celebrates the much loved classical elements of the hotel, whilst incorporating contemporary elements expected by the modern luxury traveller. The refurbished 31 guestrooms and 9 suites will be ready for guests.

The design for the rooms is a continuation of hotelier Hans Badrutt’s passion for collections. Each of the color stories for the suites were built around and inspired by the Persian carpets from the Hotel’s collection of rare carpets. The design is layered with a mixture of other antiques from the Hotel’s collection as well as more contemporary furnishings and lighting to give the rooms a curated residential feeling that speaks to the property’s history in a modern way. The team integrated modern conveniences and technology, which created spaces that combine old and new. Each of the suites has its own personality which is expressed through bespoke fabric and colour selections.

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Champalimaud Design Partner and CEO Ed Bakos comments on the projects’ inspiration, “We thought about all the reasons people come to St Moritz and designed around that mindset. Badrutt’s guests have always sought adventure, comfort, and great experiences that are both social and private. The rooms were designed to facilitate long stays, and recognise that guests will arrive with outdoor gear as well as evening wear, so we developed great closets and intimate personal spaces. “One of the great features guests will appreciate are the new bathrooms, which are elegant with

Ed continues, “One of the most spectacular aspects of St Moritz is the quality of the light, and we designed the rooms with that in mind. Subtle texture is made rich by the reflected daylight, and we crafted great lighting to bring it alive at night.”

PROJECT

Second to None Advanced features and elegant design come together to provide the perfect dispenser for either a back-bar or self-service setting. Interactive LCD touch screens, sc dual temperature control and patented tapping head technology are just a few of the elements that ensure the Elite stands out from the crowd. Combining the Elite with our full suite of software extends functionality, providing further tools to assist in developing your business.

ELITE Temperature: Each Elite system has a dual temperature compartment managed separately from 6 to 18°C (from 43 to 64°F) in order to serve both red and white wines. Cooling system: By refrigerator compressor. Volumes: 1 or 3 configurable volumes with touch screen key display. Display: Each position has an LCD graphic touch screen interactive display to monitor the dispenser’s functions. A central LCD graphic screen supplies general information. Colours and Finishings: In addition to the Classic stainless steel finish, or available in any RAL colour (www.ralcolor.com). Lighting: Double LED. Light intensity can be set; it changes according to different functions. Environment Control: A junction box performs a check on all external environment conditions (temperature, pressure, humidity) in order to auto-adjust the dispenser’s efficiency. This guarantees increased precision of pouring and better functionality of the refrigeration system. Use and System Activation: Available for back bar, or with wine card services for a self-service environment. Integration: EPoS integration possible, Apps for

card top-ups, etc.

Please enquire and we can tailor to suit your requirements.

For more information please contact us via sales@enomatic.co.uk or on 01603 768046, Opt. 2.

HOTEL DESIGN PROJECT

The Grove, HERTFORDSHIRE TO RELAUNCH ON 17TH MAY, UNVEILING EXTENSIVE REFURBISHMENT BY Martin Hulbert Design Total Design Overhaul Includes all Three Restaurants, Lobby and all West Wing Rooms

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The Grove, Hertfordshire, will unveil the results of an extensive renovation project when the hotel relaunches on 17th May 2021. The complete redesign has been masterminded by award-winning interiors studio, Martin Hulbert Design and incorporates all three dining spaces – The Glasshouse, The Stables and The Lounges – as well as the lobby area and all 189 West Wing guest rooms. The refurbishment represents a significant investment for The Grove over the past two years and has been completed during lockdown. Guests can expect a transformed and elevated experience at The Grove, which will relaunch as a new hotel in late Spring, rather than a reopening of the property which closed in December. London-based designers Martin Hulbert and Jay Grierson of Martin Hulbert Design, who have worked with The Grove since the hotel’s launch in 2003, were charged with updating the property while retaining its signature warmth, character and luxurious modern touches. Whilst the new interiors reflect the evolution of the brand, many of the original

furnishings still feature in the designs, albeit with a re-imagined look. This regenerative approach was taken not only to retain some of the hotel’s original character, but also to champion sustainability – a theme which is evident across the property. The Glasshouse, The Glasshouse Bar & Lobby

The theme continues at the neighbouring Glasshouse Bar, which features a brand-new mirrored bar area. The ambient space has been seamlessly incorporated into the hotel’s lobby area through the use of glass walls. This brings warmth to the newly-refreshed lobby and provides an immediate welcome for guests as they check in.

The Grove’s signature restaurant, The Glasshouse, has been entirely reimagined with the ultimate vision of bringing the outside in. The striking glasshouse exterior, which overlooks a manicured courtyard and the lush grounds beyond, provides abundant natural light. This complements an interior colour palette of warm, ochre yellow and rich earthy tones to create a sense of eternal sunshine, whatever the weather.

The Lounges and The Stables

Plush velvets and rich leathers provide a welcoming setting in which guests can enjoy The Glasshouse’s theatrical gourmet dining experience, with seating arranged around the restaurant’s open kitchen and live cooking stations. Bespoke, kinetic sculptures are suspended from the ceiling to create a gentle energy, while light and airy voile drapes provide a sense of intimacy.

The first of the three rooms has been brought up to date with jewel-like teal blue hues, contrasting with the light, minimalist interiors of the lobby and providing a warm and inviting feel. Rich, textured fabrics including tweed and velvet have been used for upholstery, drapery and soft furnishings, while handmade Irish linen and eclectic artwork by emerging artists adorns the walls. Continued >>

Also part of the total design overhaul are The Grove’s much-loved Lounges, a series of characterful drawing rooms at the heart of 18th Century Mansion. Here, Hulbert’s team was tasked with creating three unique but cohesive spaces in which guests can relax with a cocktail or enjoy stunning views of the gardens over a traditional afternoon tea.

HOTEL DESIGN PROJECT The second of the three Lounges, known as the Newspaper Room, enjoys a neutral yet opulent colour palette, where gold combines with gentle creams, browns and blues to create a soothing, sumptuous environment. A brand new mirrored and marble cocktail bar has been installed within an original feature alcove and in a nod to traditional Georgian interior styles, the walls have been decorated in a hand-finished painterly striped fabric. The Library completes the trio of rooms and invites the verdant garden surrounds of The Grove inside, with a scheme of tonal greens and earthy hues. A hand-painted, bespoke fabric covers the walls of the curved, oval space, complemented with dark panelling and contemportary artwork. The Grove’s Stables restaurant, currently the setting for Alpine-style pop-up restaurant ‘Jimmy’s Lodge at The Grove’, has also received a complete refresh, with warm tan leather seating and equine artwork as a nod to the late George Stubbs. West Wing Bedrooms Perhaps one of the largest projects for the hotel since its opening, all 189 of The Grove’s West Wing bedrooms have been completely remastered. Hulbert has employed a bright and airy scheme of neutral tones in tandem with seasonal green and rich sepia, inspired by the endless English countryside outdoors. Bespoke, handwoven wall hangings sourced from Italy frame king size beds while velvet soft furnishings offer luxurious comfort and the ideal setting in which to unwind after a day spent exploring the grounds.

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Martin Hulbert Design has completed a wide variety of residential and hotel projects around the world, including The Grove’s central London sister property The Athenaeum as well as Chewton Glen, Barnsley House and the Dorchester Spa. Martin Hulbert’s work has been published worldwide, consistently earning the studio a spot on House & Garden’s coveted top 100 interior designers.

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COMPANY NEWS

GALTRES LODGE HOTEL UNVEILS SECRET GARDEN AND NEW MENU AS FOREST RESTAURANT REOPENS POST LOCKDOWN Galtres Lodge, an independently owned hotel in the centre of York, has unveiled an exciting new dining area and spring menu as it prepares to reopen doors to its Forest restaurant for the first time since lockdown. From Monday 12th April 2021, locals and visitors to York will once again be able to enjoy the delicacies of the Forest restaurant, where food will be served in a brand new, outside dining space, called the Secret Garden. Nestled away in a charming courtyard, guests will be able to dine under twinkling fairy lights, with warming heaters and overhead cover ensuring complete enjoyment, whatever the weather. Ahead of its reopening, the restaurant has revealed a seasonal new menu for spring, which features a delicious mix of British classics, as well as some more exclusive dishes for diners to choose from. With options ranging from the “Whole Yorkshire Hog” for starter, to the “Whitby & Bridlington Crab Thermidor” for the main course, each dish is prepared using locally sourced ingredients – including fish and meat from The Shambles market, which is just a few steps away. Proudly housed within Galtres Lodge Hotel, Forest is a relatively new addition to York’s hospitality scene, yet it has been quick to

make an impact, with visitors praising its warm, relaxing atmosphere and tasty dishes. Having been closed in line with government guidance since 30th December 2020. Forest will be reopening for outside service from 12th April with inside service and stays at the hotel expected to resume from 17th May. A temporary takeaway service for Forest will also continue to operate, whilst a reduced number of tables are available for customers. Discussing its reopening, Rebecca Hill, owner of Galtres Lodge Hotel, said: “The unprecedented closure of our hotel and restaurant has of course been enormously disappointing. However, we’ve worked hard to make the most of the situation by using this time as an opportunity to refurbish some of our public spaces, so that guests will have an even more enjoyable (and COVID-safe) experience when we reopen.

“We look forward to welcoming guests back to Galtres Lodge and the Forest restaurant and aim to offer them the perfect location from which to enjoy all that York has to offer.” Galtres Lodge is an independently owned hotel in the very centre of York. Small yet perfectly formed, the building was originally two Georgian townhouses, which have been combined to make this charming 12-bedroom hotel and restaurant. Fun, relaxed, and a little bit quirky, Galtres Lodge is proud to be dog friendly and a member of Indie York, a not-forprofit business association that champions the city’s independent businesses. A stone’s throw from York’s oldest and most famous street, The Shambles, and with York Minster just around the corner, the hotel is the ideal location for a historic but vibrant city break.

SLEEK DINING CONCEPT ‘CRAZY PIZZA’ OPENS FOR BUSINESS ON THE PRESTIGIOUS KNIGHTSBRIDGE ESTATE, SW1

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The Knightsbridge Estate, a magnificent 3.5 acre property located in the heart of historic Knightsbridge, bounded by Brompton Road, Sloane Street, Basil Street and Hans Crescent, is delighted to welcome Crazy Pizza to its thriving community. Crazy Pizza will launch its Knightsbridge venture on 12th April, when it will open its spacious brand-new outside terrace on Hans Crescent, which will seat up to 24 people and heated year-round. Meticulously restored and modernised by owner The Olayan Group with Chelsfield as asset and development manager, and with a comprehensive new retail and f&b offer and experience, The Knightsbridge Estate is the second London location for Crazy Pizza that follows other exceptional

sites for the brand in Porto Cervo, Monte Carlo and London’s Marylebone. Occupying a hot-spot on Hans Crescent directly adjacent to Harrods, and benefitting from a large outside terrace, Crazy Pizza Knightsbridge will benefit from the significant improvements to The Estate’s public realm, retail offer and fabric. Importantly, these improvements include wider pavements and two brand new underground entrances for Knightsbridge tube station directly on The Estate, one with step-free access, ensuring travel for visitors and local residents is made safer and easier. Commenting on the opening, Sarah Waller, Senior Asset Manager for The Knightsbridge Estate says: “We are excited to bring this

COMPANY NEWS

CITY LODGE HOTELS SAVES 293KWH OF ENERGY DURING EARTH HOUR 2021 City Lodge Hotel Group once again committed to turning off non-essential lights during Earth Hour from 8:30pm to 9:30pm on Saturday, 27 March 2021. The group saved 293kWh or 15% of the energy usually consumed during this time on a regular Saturday evening. “We are so proud of our staff at the hotels, who went the extra mile to create a magical atmosphere for guests. Our public areas such as lounges, restaurants and terraces were transformed by candlelight and guests loved being part of this simple yet inspiring worldwide awareness campaign of the many challenges the planet is facing. City Lodge Hotel Lynnwood went so far as to arrange an Easter egg hunt during Earth Hour, much to the delight of our younger guests,” says Lindiwe Sangweni-Siddo, chief operating officer. The group’s “sustainabili-tree” mirrors its logo, with sustainability integrated into operations and branching off in several directions at once, including: • Water and energy conservation • Waste reduction • Solar power at 25 hotels • Amenities with no single-use plastics • Community upliftment projects to help those in need • Animal anti-cruelty with commitment to cage-free eggs • Technology to reduce paper while offering safe, contactless operations • Courtyard Hotel Waterfall City awarded four-star rating for hotel design from the Green Building Council of SA

Set to open Monday through Sunday for all-day dining, Crazy Pizza will launch the new Knightsbridge restaurant with its signature ‘Crazy Week’ designed to showcase its sleek dining concept, delicious pizzas, crunchy fresh salads and creamy rich deserts.

July 2021 will see the launch of Garden House, a new restaurant within Graduate Cambridge, nestled on the banks of the River Cam. Adam Wood, formerly of London’s award winning Perilla will lead the kitchen with his focus on open-flame cooking and seasonal East Anglian produce. Garden House will be an approachable and seasonable contemporary restaurant in one of Britain’s best loved and historic cities. Graduate Cambridge will comprise Garden House and Garden Bar, as well as a café and flexible gathering space, all developed in partnership with White Rabbit Studio, the creative arm of White Rabbit Projects (Lina Stores, Kricket, Island Poké.) Set within the Graduate Cambridge, Garden House acknowledges a local continuity by remembering the original Garden House Hotel which stood on the same site for much of the 20th century. Adam and his team will source hyper seasonal and local produce from East Anglian suppliers, farmers and gamekeepers, drawing upon the rich agricultural history of the area. Vegetables will come from Flourish Farm, an entirely horse-powered, biodiverse small holding, with meat provided by Huntsham Court, specialists in traditional breeds and high welfare farming. Adam Wood’s menu will be largely flame focussed, with seasonally changing dishes. The summer menu is broad and varied including, to start, ‘native oysters, gooseberry and jalapeno’, and ‘cured chalk stream trout with green almond dressing’, main courses include ‘grilled Norfolk quail, pickled cherry and dandelion’ or ‘herdwick hogget, roasted peppers and kelp sauce’, or ‘Flourish Farm tomato tart, goat’s cheese

and preserved wild garlic’. In addition, we’ll be offering a ‘Garden House dressed seafood platter’ and signature pudding of ‘Cambridge Burnt Cream Tart.’ At the heart of the restaurant is the open grill kitchen. Design takes inspiration from the local landscape; textures, patterns and tones that provide an intimate and familiar setting within the restaurant and the adjacent private dining room. There is also an exterior terrace which extends onto the garden overlooking River Cam. The garden itself offers a lighter, more informal Garden House menu. Nestled in the centre of the hotel, a large, oval bar provides a discerning focal point as the Garden Bar and lounge. The drinks list focuses on a wide range of British, European and new world wines, together with cocktails which speak to the history of the locality of Cambridge. Citrus, garden fruits, herbs and botanicals provide the flavour profiles. The café and flexible work and gathering spaces offer flexible dining from breakfast through to dinner. The menu takes its inspiration from the Garden House and provides a variety of informal and uncomplicated dishes from signature burgers to seasonal salads, partnering with local makers for fresh breads and pastries. In addition, the space offers private meeting rooms with their own exterior terraces.

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internationally renowned dining brand to Knightsbridge. Our ambition is to ensure The Knightsbridge Estate is a welcoming and enjoyable destination for visitors and residents alike, and Crazy Pizza perfectly complements The Estate and the neighbourhood.”

NEW OPENING: GARDEN HOUSE TO LAUNCH IN CAMBRIDGE THIS SUMMER

Garden House, Garden Bar, the café and co-working spaces will be developed and operated by White Rabbit Studio, the creative arm of White Rabbit Projects (Lina Stores, Kricket, Island Poké).

LATEST NEWS

LONDON COULD FORGO POTENTIAL ECONOMIC IMPACT OF $354M IF EUROS IS PLAYED BEHIND CLOSED DOORS, SAYS GLOBALDATA London could potentially lose out on $354m if the belated Euro 2020 tournament turns out to be played behind closed doors in the summer of 2021, due to ongoing concerns surrounding the COVID-19 pandemic, according to GlobalData, a leading data and analytics company. The company’s latest report, ‘Analyzing Commercial Impact of UEFA Euro 2020 Tournament Postponement’, highlights that if London were to host all of its scheduled games to international and domestic fans, this would create a significant contribution to economic recovery. Although the forecast economic impact of this is just 2.3% of what was lost in tourism expenditure in 2020, spending at the tournament could act as a springboard for tourism recovery beyond the short-term. Ralph Hollister, Travel & Tourism Analyst at GlobalData, comments: “The worst-case scenario would be for the tournament to be played behind closed doors. If so, a longterm positive impact is lost as well as short-term. Hosting a major sporting event like the Euros is a great marketing tool for cities, in terms of repeat visits from attendees and the creation of positive word of mouth for first time visits from new tourists. “The situation could also go the other way; there have been constant murmurs about England hosting the whole tournament. Although this is just speculation, having the entire tournament in England with only domestic fans allowed could mean that the economic impact for London would still be significant.” England has the infrastructure in place to hold a major sporting event on short notice, from mega-stadiums to high class training facilities for the international teams, due to the amount of capital that is injected into the English Premier League. Additionally, the UK has administered the most vaccines overall in Europe, which means England would be in prime position to take on more games. However, this scenario still looks highly unlikely with UEFA keen to adhere as closely to the original format as possible.

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Hollister concludes: “With spending from tourists in central London reportedly plummeting by £10.9bn ($15.1bn) in 2020 as a result of the COVID-19 pandemic, the capital’s economic recovery would no doubt benefit from hosting all of its scheduled Euro 2020 games to domestic and international visitors.”

NEW GRILL AT HOME KITS FROM LONDON’S PREMIER FIRE-COOKING MEDITERRANEAN RESTAURANT, ARROS QD The restaurant behind authentic fire-cooked Valencian paellas - from multi- Michelin-starred Spanish chef Quique Dacosta - launches marinated to order Grill at Home kits London’s favourite fire-cooking restaurant, ARROS QD, is bringing restaurant-quality grill kits to homes across the country. The restaurant from multi-Michelin-starred Spanish chef Quique Dacosta - is famed for its fire-cooked dishes and woodsmoked Valencian paella. Arros’ new marinated to order barbecue kits aim to bring diners and firecooking aficionados a taste of authentic Mediterranean fare, with its signature smoked and flameenhanced flavours. The kits – which can include a selection of specially chosen wood and vines to cook with – come 90% prepared and ready to finesse at home. All fish and meat are marinated to order and sourced from the very finest independent suppliers of British fish, meat and vegetables, such as Reach Food Service and HG Walter, so guests can barbecue with the assurance that all produce is ethically and sustainably sourced. Arros QD’s Grill at Home kits are ideal for cooking over open flame outdoors as well as indoors. Dishes are marinated to order using chef Richard de la Cruz’ guarded recipes, to impress those smoky, barbecued flavours on the dishes from the outset, and ensuring preparation (and washing up!) is minimal. The Grill at Home kits arrive very nearly finished, ready for guests to grill to their tastes or cook in the oven. Catering for all tastes: there are four Grill at Home kits to choose from. From a fish kit (£53 for two) with whole marinated seabream, traditional Spanish aioli, pickled tomatoes, olive oil coca bread and more, to a rack of pork kit (£59 for two) including Korean-marinated pork chops, spicy marinated chicken wings, grilled baby gem dripping in chilli butter, more and a ribeye steak kit (£59 for two) with a chimichurri marinated ribeye alongside smoked chicken thighs and sides. For those who can’t decide, there’s a mixed grilling kit (£79 for two) including ribeye, marinated Mediterranean scarlet prawns, rack of pork, homemade bread and more. Quique Dacosta and Arros QD’s head chef, Richard de la Cruz, are passionate about the benefits of

cooking over fire, and are thrilled to launch this new concept. On the launch Richard says: “We have been loving bringing Arros QD to your homes and seeing your posts and feedback on social media. “We wanted to keep our ‘at home’ offering exciting, fresh and as we specialise in cooking over fire – bringing a little of that to you seemed like a perfect opportunity! “We can’t wait to reopen – for outdoor dining on our brand-new terrace from 12 April, and indoors from 17 May, but until then we’re delighted to bring you a taste of Arros QD’s grill tastes at home. “We can’t thank you enough for your ongoing support and hope to see you soon!” Kits require a 24-hour pre-order all fish and meat is marinated and prepared to order. Available via: https://www.appaway.eu/app/71319

EDITOR’S CHOICE

WELCOMING BACK YOUR GUESTS WITH SOMETHING TO SURPRISE AND DELIGHT We are almost there, and in the hospitality industry, we as a supplier are seeing the green shoots appearing and it fills us with excitement that we will soon be speaking to you about positive things rather than negatives. When there has been so much negativity, it is hard to see the positives, but the only person who can banish the COVID blues and decide is yourself, on a personal basis, to start to make changes to the daily routine, rid ourselves of the anxiety that seems to have been an accepted feeling for the past 12 months. Positivity breeds positivity, negativity and bad news affects our mood and that of those close to us which is also contagious.

With this in mind, it could not be a more perfect time to introduce you to our brand partner Scentered, a beautiful, natural and innovative collection of mindful wellbeing tools, from truly portable and mess free aromatherapy balms, candles bursting with essential oils that will not fail to change your mindset, to the beautiful 100% silk eye masks. At the very heart of Scentered is the mantra, Stop, Inhale and Reset. It may just be one minute you need to step away from the laptop, or a moment of stress, and be conscious of your breathing whilst you inhale the blends deeply. Scentered have absolutely created a balm for every dip and climb of the daily juggle and rollercoaster. Some say the world will never be the same, in some ways not such a bad thing. We need to revel in the small pleasures and things we have taken for granted for far too long. Seeing our children and parents, family gatherings, a little mooch around the shops, being out without having to think about masks and distancing. The thought of paying £12 for a glass of wine in a bar has never been more exciting! Give your guests a gift on arrival to show them you care about their mental wellbeing,

so many may now be a little nervous of travel, so the De-Stress blend is perfectly blended with Chamomile, Neroli and Mandarin to help calm, release tension and help your brain to just slow down. Or perhaps offer Sleep Well which is packed with Palmarosa, Lavender and Ylang Ylang making it a more modern sleep blend than the traditional lavender scents. Perfect for helping your guest drift off to sleep. If our feel-good factor can lift you, and you in turn can help just one person feel better and enhance their day, why wouldn’t you? Website: www.globalamenitiesdirect.com

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SmartKnit towels have a knitted construction so that no matter how forcefully the pile and loops are pulled it will not snag. This is a huge benefit for a towel that will be expected to perform for several hundred washes in a commercial environment.

SMARTKNIT TOWELS

Sustainable, Responsible, Luxury REDUCING ENVIRONMENTAL IMPACT OF THE REACTIVE DYEING PROCESS 60% Water Saving Consumption Massive water saving in new rinse process 20.5% Reduction in Energy Saving in reactive dyeing departments We produce our own energy with Solar Panels on our factory Solar Panels current installed capacity of 17 MW, uses its own clean energy to produce our textile products. Replanting - 1,430,727 trees which is 28,000 square meters of trees have been provided by our Solar Power Plants Natural Gas Consumption Reducing natural gas consumption of 2.465.223 m3 annually. CO2 Emission Saving 20.000 tons of CO2 emission Waste Management 3500 tonnes water treated per day In our treament facility Reducing carbon footprint We have reduced CO2 emissions by 15%.

SmartKnit towels are the latest launch from BC SoftWear and complete the eco range called SmartSoft®. SmartKnit towels have been inspired by the extensive energy saving benefits experienced by customers of the existing SupremeSoft robes and Spa linen. SmartKnit is the natural extension to complete the collection, specially designed for the hotel market which offers increased levels of eco energy savings for hotel and laundry customers alike. SmartKnit towels offer a sustainable solution for hotels looking find ways to enhance their corporate social responsibility for sustainable products and by helping to reduce their energy costs. This is a brand-new collection of Energy Efficient Towels, with a unique knitted construction that makes them snag free and long lasting. A traditional towel is made with a loop which can pull or tear over time.

The SmartKnit towels are made with a unique fabric and knitted construction so they dry so much faster than traditional towels and can significantly reduce energy bills, especially when laundered with the Supreme Soft Bathrobes that can save 70% in energy consumption. This is a huge benefit to anyone looking to conserve costs but also being mindful of sustainability and saving the planet - a win, win for all. SmartKnit towels keep their fresh new feel because they are knitted not woven - that means the towel simply doesn’t snag or pull like a traditional towel - so they keep looking new for longer than a traditional towel, in a commercial environment. SmartKnit Towels - the facts • Significant Energy saving compared with a traditional towel with reduced drying times. • 65 % reduction of absorbency in oil than traditional towelling – Especially useful for salons and spas using treatment oils • Reduction in water consumption • Long lasting - the knitted weave of this towel means that it will not pull or tear • 450 & 550 gsm weights • Colours: White, Pebble Slate Grey. • For detailed advice on Thermal Disinfection - see link https://shop. bcsoftwear.co.uk/thermal-washingcare-i16 Sizes: Hand Towel (50 x 90 cm) , Bath Towel (70 x 130 cm), Bath Sheet (100 x 150cm) Trade Prices from: £2.37 for a White Hand Towel

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PROJECT

Alexander Hotels Collection AND Quadrant WORK IN STEP TO CREATE UNIQUE SPACES Stepping Into A New World Early collaboration between the owners of the Alexander Hotels Collection and Quadrant Flooring has delivered some outstandingly designed spaces encompassing some of the group’s key residences including Great Fosters, Barnett Hill, Rowhill Grange and Utopia Spa. From the initial meeting to completion these projects took 4-6 weeks to complete.

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In Great Fosters, for example, the design called for an innovative floor finish that could also match the unique rustic features of the hotel. Corkwood flooring was fitted here in the bedroom and restrooms to mimic wood flooring with the additional benefits of cork such as its acoustic properties. At 15dB, the flooring is particularly suited to older buildings like Great Fosters to prevent noise from travelling between floors and corridors.

The choice of Corkwood was also pertinent due to the requirement of floating floors as the original wood floorboards in the hotel are very old and squeaky. The restaurant at Rowhill Grange was transformed with the installation of Corkform Grain Shadow flooring which gave the room an air of distinction to complement the restaurant service and food offering. The Barnett Hill residence required a flooring solution that would bring together all the interior design elements and fittings to enhance each room’s ambiance, interact with the warm colours while being functional and practical. The project involved the restoration and conversion of a Grade 1 coach house which demanded the use of durable and natural products where possible. The use of a concrete effect flooring and 100% Aqualon nylon carpets gave each individual space a distinctive warmth and texture as different colours and shades were used.

NEXT LEVEL HYGIENE FROM TOTO Toto aims to create a new understanding of hygiene.The Japanese sanitary ware producer’s toilets and Washlets (shower toilets) in particular are incredibly versatile and well-suited for use in all types of spaces, from hospitality to residential projects. Toto has launched the Washlet RG and with its sleek, streamlined design will enhance the look of any bathroom. It is the shower toilet on the market with the most extensive hygiene features. They are easy to clean and have technologies that ensure long-lasting cleanliness.

Website: www.gb.toto.com

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RE-OPENING PACKAGE DEVELOPED BY HOSPITALITY PROFESSIONALS USING ‘BEST PRACTICE’ STANDARDS Additional modules - £1.00 + vat per module per learner • Allergy Awareness o Food Allergy and Special Diets Aware (for food service) o Working with Allergies (for chefs) • Positive Selling Skills • Creating a Positive Environment • Handling Personal Data at Work • Food and Drink Safety Aware (Level 1 Equivalent)

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FEATURE

HOW PAYTECH CAN HELP PREVENT THE SPREAD OF COVID-19 IN POSTLOCKDOWN HOSPITALITY By Mark Walker, Head of Sales Ingenico Enterprise Retail After weeks of shut doors and takeaway orders, hospitality venues reopened to customers back in July, once they had provided they could enforce social distancing measures and keep their customers and staff safe.

Keeping customers safe in the post-COVID-19 “new normal” requires both staff and customers to take a considerable amount of ongoing extra care during service. What’s more, even after ensuring there’s plenty of space between customers, and staff are following the appropriate hygiene procedures, there’s still measures hospitality venues can take to ensure optimal cleanliness and maintain the positive customer experience.

Contactless and APMs in a post-COVID norm Contactless is a first-choice method of payment for consumers today. It’s vital that hospitality establishments ensure they are prepared to accept contactless or alternative payment methods (APMs). In doing so, it ensures staff members and customers don’t need to handle cash, which can act as an infection vector. What’s more, providing a variety of payment methods doesn’t just come down to preventing the spread of COVID-19, but the need to deliver excellence within the hospitality industry. And the fact is, hospitality is evolving due to the rise of home delivery services, which has been particularly utilised during this

pandemic. Venues that have never offered delivery before are now utilising services such as Uber Eats and Deliveroo or have implemented Click and Collect so that their restaurant can still be used to serve takeaway and delivery. But to make the most of these offerings and offer the best, most successful service for their customers, they need to have the right technology in place. This is because when it comes to payments, customers have gradually been shifting away from cash and towards contactless payments anyway – COVID-19 has simply accelerated this move. This is because, due to the convenience of online payments, sameday delivery and 4G making sure anyone can make a payment on their smartphone absolutely anywhere, consumers are continuing to demand quicker and more convenient ways to pay. However, the good news is you don’t need to know it all. By partnering with a payments provider with years of experience in delivering fully managed in-store, mobile and omnichannel payment solutions, that are secure, scalable and reliable, you can offload the task of catering to all your customers in the way that suits them best.

Using contactless to remain contactless Any hospitality establishment that wasn’t already onboard the contactless train before the pandemic should think about getting on now. This payment method has gained increasing popularity since its introduction. In fact, research by Trade Association UK Finance has found that 1 in 3 transactions in the UK are now made by contactless, with 82 million of 99 million debit cards currently in circulation having contactless functionality. That’s a third of all payments in the UK, with debit and credit cards now a more popular payment method than cash. And as customers demand smarter, more integrated solutions all the time, the benefits of providing contactless will continue long after the risk from COVID-19 is gone. Another method worth bearing in mind is an integrated mobile omnichannel solution. By equipping waiting staff with smart connected handsets, this will enable them to better respond to queries, take payments anywhere, and identify the consumer wherever they are in the sales journey to provide a gateway to loyalty programmes and their benefits.

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By introducing connected handsets, merchants can enable customers to order without even needing to interact with waiting staff, providing even further protection for customers and staff within hospitality.

Mark Walker, Head of Sales - Ingenico Enterprise Retail

But to make the most of these benefits, merchants need a smart, flexible, easy-to-use device. There are solutions that remove the need for queues and give servers the mobility and connectivity they need to provide a truly omnichannel experience that enables diners to order, dine and make payments without ever putting other customers or their servers at risk. To learn more, visit www.ingenico.co.uk/omnichannel.

INTERVIEW

RICHARD COX LUXURY HOSPITALITY MAGAZINE DISCUSSES HOW TECHNOLOGY WILL HELP THE HOSPITALITY INDUSTRY TO RECOVER WITH MANAGING DIRECTOR OF LANGLEY BUSINESS SYSTEMS: RICHARD COX What has been the impact of COVID-19 on Langley Compass Group? “The pandemic has had a huge impact on the business, not just financially, but also in terms of how we operate. “We have, like all businesses, had to introduce new health and safety measures and restrict the number of visitors we have on site, as well as adhere to social distancing and PPE guidelines when installing systems for our clients. “One of the toughest implications of the pandemic has been keeping on top of financials and cash flow, whilst staying up to date with government information and legalities. We have had to keep our eye on the ball when it comes to which government support the business is eligible for, to help cover some of our overheads when trade levels have been low. “We have found that a one-size-fits-all approach isn’t appropriate when servicing our customers and have had to tailor our approach customer-to-customer to ensure we support their individual needs efficiently.” Have you had to adapt any aspect of the technologies to accommodate the current climate and the new needs of businesses? “We have adapted our offerings to help hospitality businesses adhere to government guidelines and have introduced smarter technologies to help businesses serve their customers safely and efficiently. “For many hospitality businesses, adapting to restrictions has been crucial to try to keep pace and generate income, and we have helped many customers in the sector develop effective e-commerce solutions such as takeaway menus, loyalty schemes and marketing platforms. These types of technologies have been fundamental for many to stay afloat during national and local restrictions on trading.”

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Talk us through the different technologies you offer hospitality businesses in particular, and the benefits this will have for post lockdown-trade. “We offer a variety of different technologies for hospitality businesses to meet their needs. “As we have witnessed less of a desire for older technologies, such as traditional static terminals, and a higher demand for handheld ordering solutions like mobile point of sale (POS) and app ordering, this is something we have focused heavily on over the past 12 months. We have also implemented QR

ordering solutions into a variety of venues, allowing customers to order from their own devices, and limiting contact between visitors and servers. “Technologies that limit contact with others will be beneficial for post-lockdown trade as they will ensure customers feel safe when visiting a business’ premises and can also help them maintain staffing levels. It is likely that many hospitality businesses will see a surge in bookings and may struggle to maintain a staffing level that adheres to social distancing, but also caters for the number of customers visiting. Implementing technologies like QR ordering and mobile apps for customer checkins can reduce the number of staff needed on site at any one time. “Another popular technology solution that will benefit businesses post-lockdown is AI that can be used to understand customer spend trends and preferences, allowing for more targeted marketing. This has been extremely important for businesses to retain customers and offer exclusive offers to encourage them back through their doors once they are able to re-open.” What is different or unique about the systems you offer? “We can provide bespoke systems, from implementation to specific hardware, to suit the needs of a business. For example, one customer might want to be more hands on with their system, whereas another may require a complete enterprise solution to self-drive the business, with an emphasis on marketing and stock control. We can cater and tailor our systems accordingly to fit the needs and budget of each individual business. “In today’s world, being able to integrate other software or access data is a major benefit and being agnostic to integrations allows us to take a more flexible approach to our customers’ needs. Our recent acquisition of IT company, Compass Computers, means we can provide both hardware solutions and software development, and have more control to deliver what the customer wants, whilst adhering to their deadlines.” With technology playing an important role going forward, will the technology be user friendly to those that do not perhaps use technology often? “The majority of hospitality business owners I have spoken to have found that, throughout the pandemic, their customers and staff have been far more open to using new technologies as part of their hospitality experience.

“I think many people, especially those who may have been reluctant to engage with technologies before, have taken to it much quicker than expected. This seems to be down to the convenience and extra level of safety it provides for both customers and employees. “We always ensure the technology we supply to businesses is user-friendly, and we can develop software to simplify functions even further if necessary. If businesses are struggling with their technology, whether it be through staff or customer usage, our team is always available to assist in resolving these issues.” What if any are the challenges to integrating the technology into hospitality businesses? “The first challenge we have is getting all our customers ready for reopening on 12th April for outdoor service, then 17th May for indoor. This, logistically, is a challenge, but many of our customers were in touch with us as soon as the new roadmap was announced, so we have had the opportunity to discuss their needs far in advance of them reopening.

INTERVIEW “The challenges when integrating technology also depends on the existing hardware and software a business has in place, and whether they need updating to help or comply with government regulations.” With the increased use of contactless payment and the rise of the amount that can be paid, is there more of a demand for this to be integrated into the sector? “The increased use of contactless payment methods has definitely led to a growth in demand for technologies that integrate this option into their hospitality experience. “With card and device payments (such as Apple Pay) now becoming the majority of customers’ preferred payment method, many businesses in the sector have chosen to implement new technologies that offer their guests more ways to order and pay, whether it be through server’s handheld mobile PoS, or mobile apps that the guest can download and use from their own device.” Technology is forever updating and changing, is it important in your opinion for business owners to recognise the current climate, and how certain technological updates should be considered in time for reopening? If so, why? “Now is the time for business owners to look at the technology they currently have in place to see if there are better, more efficient and COVID-secure ways of doing things. For example, if a business is just using an EPoS till, they may benefit from installing another form of PoS, such as mobile, to enable servers

to take and process orders quickly and more efficiently.

reporting about cash flow, and optimise scheduling.

“My advice to businesses is to plan ahead as much as possible and not leave implementing new technology to the last minute, as this can cause problems when re-opening.”

“Having a mixture of servers and app ordering can also help businesses reduce the amount of staff needed, aiding social distancing and allowing businesses to run on a skeleton body of staff if necessary, until trade and cash flow return to a ‘normal’ level.”

Contactless payments have become popular even before the pandemic; do you feel this is the way forward? “Definitely. The movement towards becoming a cashless society has accelerated dramatically, with many hospitality businesses choosing to become completely cashless to help prevent the spread of the virus through the physical exchange of money. “I think contactless payment methods will continue to grow in popularity, and we may get to a stage where the majority of hospitality businesses will choose not to accept cash payments, due to the ease and simplicity of contactless means.” Talk us through how overheads and staffing can be managed. “Overheads can be managed efficiently by implementing an integrated EPoS system as it enables businesses to manage stock control, and provides a clear overview of best-selling items, which prevents over-purchasing and stock wastage. “Implementing PoS can benefit businesses from a staffing perspective too, as it can be used to manage payroll, provide detailed

What are the future plans for the business? Is there currently anything you are working on for the hospitality sector? “As previously mentioned, our acquisition of Compass Computers has opened doors for us in the way of bringing software integrations in house. As a result, we are working on bringing hospitality, digital marketing, customer loyalty, payment methods, QR code ordering, website management and hosting services all into one customer 360, meaning our customers can rely on us for the majority of their technology needs. “One of our main focal points is developing our AI technology which can provide businesses with an in-depth understanding of specific customers’ regular orders and how often they visit. This enables them to ensure they have their customers’ favourite items available to avoid disappointment and, if a customer hasn’t visited the venue in a while, the business can send tailored deals to them to entice them back.”

Richard Cox is managing director of Langley Business Systems.

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OPENINGS

COMPETITIVE SOCIALISING CONCEPT Swingers EXPANDS FROM LONDON CITY & WEST END TO THE US THIS SUMMER

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The successful London entertainment brand will launch in Washington, D.C. and New York City this year, with more U.S. locations to come following the closure of a $20M follow-on funding round.

Swingers, London’s premier crazy golf club experience, announced today its expansion into the U.S. following its phenomenal success at its two large-scale locations in London’s City and West End. It also announced a recent $20M raised in follow-on funding from Cain International. The financing will support a robust opening pipeline in the US., to follow its D.C. and New York City locations. The competitive socialising concept, pioneered by Swingers, takes crazy golf and combines it with exciting street food, quality crafted cocktails, a theatrical setting and a live DJ to create an incredible social experience for guests, all under one roof. Swingers will open its third location in Washington D.C.’s Dupont Circle on June 11th, with its fourth location coming shortly after in New York City’s Flatiron District.

end entertainment experience to enjoy with friends, family or colleagues.

Swingers Dupont Circle will welcome guests to their signature style crazy golf venue, inspired by the quintessentially English country golf clubs of the 1920s and featuring a clubhouse, five cocktail bars and some of Washington D.C.’s most respected street food vendors. Swingers Dupont Circle will feature immersive, multi-sensory, whimsical elements providing guests over 21 with a theatrical and high-

Jonathan Goldstein, chief executive at Cain International, said: “We remain hugely confident in the ongoing appeal of unique experiential leisure concepts, as well as in Jeremy, Matt and their team as they look to continue the growth trajectory that the Swingers brand has been on since Cain’s initial investment in 2018. There is an exciting pipeline of opportunities for the team ahead and we

Matt Grech-Smith (CEO and co-founder) said of the expansion: “What started out as a fivemonth pop-up in a London warehouse in 2014, has since grown into two permanent venues in London, and an exciting development pipeline to come. Having spent a few years getting our blueprint for our immersive, competitive experience right, bringing it to the States was a natural next chapter and one that we think will capture the imagination and sense of fun of D.C. and New York City. We’re thrilled to put a stake in the ground in two of the U.S.’s most influential cities, known for their electric nightlife, diverse culture and prominent hospitality industries.”

OPENINGS

Oro Sushi: NEW DELIVERY-ONLY CONCEPT LAUNCHES IN WIMBLEDON Oro Sushi offers a fresh take on sushi, fusing Japanese cuisine with light and fresh Australian flavours. Recently launched in Wimbledon as a delivery-only, pescatarianled venture, Oro Sushi is the brainchild of Alexandre Santamaria, founder of Aware Hospitality, ex Zuma Global executive chef, Anthony Garlando, and sustainability entrepreneur, Nick Yeatman.

are thrilled to both bring the concept to a new market and re-open the very popular sites in London.” Swingers has aligned with notable local talent to bring guests a unique food and beverage experience tailored to each location. The Swingers Dupont Circle location has partnered with well-known D.C. hospitality group KNEAD Hospitality And Design to create a destination all-day concept. Additionally, Swingers Dupont Circle will partner with local D.C. DJs to provide music throughout the week. In response to COVID-19 restrictions in the U.S., Swingers will follow CDC guidelines to ensure the health and safety for all Swingers’ patrons and staff. For more information visit https://swingers. club/uk or follow at @SwingersLDN or @SwingersUS on Instagram, Twitter or Facebook.

Noticing a gap in the market, the trio set about creating a concept that concentrates on restaurant-quality sushi – made with sustainable ingredients – available at affordable prices. Rising to the challenge of reaching diners in new and exciting ways, the upmarket dark kitchen idea was brought to life amid the drastic industry landscape of 2020. Despite the headwind facing the hospitality industry during covid-19, Oro pressed on with their plans, and opened in the middle of the pandemic. With no desire to open a restaurant site, Oro is concentrating on the high-end home experience. Following the overwhelming success of their first stint in Belgravia, Central London, the Oro team has secured substantial investment for fast growth starting with opening a delivery and collection outlet in Wimbledon – a neighbourhood previously lacking in high-end takeaway options. With a surge in food deliveries during lockdown, Oro tapped into the takeaway landscape, offering South West London a sushi menu highlighting sustainable fish along with vegan options. With a strong focus on pescetarianism, and an unwavering commitment to quality, the menu features dishes including: Spicy Bluefin Tuna Maki with chilli mayonnaise and shichimi pepper; Prawn Nigiri topped with macadamia and tahoon pesto; Prawn and Ginger Gyoza accompanied with a rhubarb and Tasmanian pepper berry sauce; and Nori Crumbed Lemon Sole with crispy potato, black garlic mayonnaise and lemon.

Anthony Garlando has been instrumental in curating the forward-thinking, pescatarian menu that emphasises innovative flavour combinations as well as embracing creativity. Working for years alongside Michelin starred chefs developing European dishes and establishing expertise in Japanese food in Zuma, Chef Anthony is a master of weaving new ideas into traditional recipes. In Oro, he brings an expression of Australian seaside flavours that he grew up with to this exciting new twist on a Japanese menu. Currently delivering to Wimbledon and the surrounding SW18 areas, Oro Sushi will be available in other parts of London in the very near future. In addition to their ambitious capital takeover, the concept is set to expand oversees, with premises in Bahrain and Saudi Arabia already secured. Alongside their sushi menu, Oro are getting ready to launch DIY kits and a selection of bespoke bottled cocktails designed by mixologist Chris Grøtvedt. An experienced business entrepreneur with more than a decade working in 5* star hotels and world-class bars, Chris is a pioneer in the drinks industry. He has many strings to his bow, including founding the Nordic Bar Show, walking away with Norway’s 2017 Industry Personality of The Year award along with his successful bar manager stints at 5* The Thief and Theatercafeén at Hotel Continental. Co-owner and creative director of award-winning cocktail bar *Ism Olso, Chris’ wealth of knowledge has aided his trailblazing cocktail menu. With sales currently rising 30% week on week, Oro Sushi is already making waves in South West London and looks set to flourish post lockdown.

Showcasing the versatility of veg and plantbased products, vegan options include: Avocado and Cucumber Maki, Mochi Flat Bread with Australian bush sukkah and whipped tofu, and Fried Cauliflower served alongside XORO Sauce and coconut tofu.

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OPENINGS Executive Chef to perform his culinary art: barriers vanish and the brigade remains at the center thanks to a stunning open-plan kitchen, where diners can enjoy the magic of preparing dishes, and a Chef table right inside the kitchen that promises to provide guests with a one-of-a-kind experience in Dubai. At the upper floor an upscale venue, with comfortable sofas, DJ booth and a Lounge Bar overlooking the gorgeous Dubai skyline and Burj Khalifa, has been designed to create a pleasant, welcoming atmosphere until late night. An extensive selection of wines, consisting of exclusive Italian and international labels, are stacked in a spectacular wine cellar, on view in the Lounge, for an immersive tasting experience.

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Mine & Yours Group TO OPEN Chic Nonna RESTAURANT & LOUNGE IN DUBAI’S DIFC

Mine & Yours Group, a major Italian fast-growing company focused on the management of exclusive restaurants and members clubs all over the world, announces the opening of a new Italian concept restaurant in Dubai. Set to open in August 2021 in the heart of Dubai International Financial Center, Chic Nonna features an elegant Italian restaurant at ground floor and a vibrant and iconic Lounge Bar at first floor. The relaxed and cozy ambiance of the restaurant provides the natural stage for the

Piero Giglio, Managing Partner and Director: “It’s a dream come true and an exciting opportunity to develop such unique projects in Dubai, aligning my experience with the values of Mine & Yours. Chic Nonna is the very embodiment of timeless Italy and the flavours we grew up yet with the vision of warmly embracing modernity in hospitality, cuisine and style.” Stefano Cuoco, Managing Director of Mine & Yours Group: “We are thrilled to announce the opening of Chic Nonna in Dubai, a project that is very dear to our company because it perfectly reflects the way we intend Italian hospitality: design, attention to details, quality raw material, authentic experiences that embrace all five senses. “Our mission at Mine & Yours is to create locations where people can enjoy a distintive range of dining and lifestyle options.”

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INTERVIEW

ASH FINCH LUXURY HOSPITALITY MAGAZINE SPEAKS WITH ASH FINCH, HEAD CHEF AT THE NEW NEIGHBOURHOOD RESTAURANT & PUB, THE FARRIER

How excited are you to get in the new restaurant and bring the menu to life?

What is the theme of the menu? What cuisine is the focus?

British produce is at the heart of the menu - it’s both the theme and the cuisine and a lot of our menu will focus on modern comfort food at it’s best. However in some elements, our menus also have links with Scandinavian methods; we make our own vinegars, we ferment our own Pearl Barley Koji and we are always considering what produce we can use that is locally sourced and foraged.

British produce is at the heart of the menu - it’s both the theme and the cuisine. In some elements, our menus have links with Scandinavian methods; we make our own vinegars, we ferment our own Pearl Barley Koji and we are always considering what produce we can use that is locally sourced and foraged. Who or what inspires you?

Throughout the course of my career, different well known Chefs have influenced my methods and passions, but as for inspiration – this comes from my first Head Chef and mentor, John Dicken. His work ethic, his passion, his own career (working in fine dining in London luxury hotels to running his own 3 fine dining restaurants). I wouldn’t say he was patient with me… but he took the time to make sure I delivered every dish to his high standards! To this day, I imagine what feedback he would give to each dish that I do. He is a true mentor and inspiration to me. What are your favourite ingredients to get creative with?

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Vegetables. I feel we have just scratched the surface with what we can achieve with them! Vegetables are so versatile and can be utilised in more ways than any meat and fish, and my menu showcases delicious, vibrant flavours from vegetables alone! They have been the wingman to meat & fish for so long, and I love creating dishes where vegetables taste so good, they steal the show. Alfresco dining is the focus for the opening. How will this help with the dining experience? For The Farrier personally, our outdoor

INTERVIEW

dining is going to be a way for our customers to temporarily escape London and find that holiday feeling. Our Courtyard can accommodate 60 guests, and we have enhanced the space to include heaters, overhead covers and fire pits, so our guests will be able to enjoy the comfort of a warm, welcoming pub experience within the heart of Camden Market – what an experience!

It’s extremely important that a wine is selected to compliment the flavours of the food, and for this reason, The Farrier does have a broad wine offering and professionals to assist in the ordering process.

How important is seasonal produce?

The hospitality industry is huge. People are always looking for something new to try, because its exciting! So as a Chef, it is extremely important to deliver a menu that excites and intrigues your customers and staff, and this is the motivation behind the creativity in The Farrier’s menu.

In my opinion, seasonal produce should be at the forefront of every menu’s development. Using seasonal produce ensures that ingredients are at their best quality, brings regular diversity to every menu and reduces your carbon footprint.

How vital is it to create new dishes that bring a new modern edge that perhaps hasn’t been explored before?

In a few words, why should people head to The Farrier when lockdown lifts? The Farrier is set to become an iconic cornerstone of Camden and will promise the welcome and warmth of your neighbourhood local; something I think everyone’s been missing during the last year of lockdown. We’re serving up an exciting and diverse menu, incredible Sunday sharing roasts and an extensive selection of artisan and natural wines. If you’re looking for great food, a vibrant atmosphere and unique setting (we’re housed in a beautifully restored former horse hospital and stables buildings) we’re confident you’ll find it at The Farrier.

Talk us through the menu, what are some standout elements? Our standout element is the inclusive nature of our menu. We have developed a range of dining styles to accommodate all types of customers - from bar snacks to small plates and single main courses to sharing roasts. All dishes have been developed with the highest quality of ingredients and are bursting with flavour. What’s your favourite dish? Spring baby vegetables, smoked honey, burnt crème fraiche, dashi & wild mushroom broth. In it’s simplicity, it’s well balanced, has a depth of flavour contrasted with a freshness, and is perfect for Spring. How important is it to find the perfect wine pairing for different dishes? Wine pairing can enhance a dining experience. It can also completely change the flavour profile of a dish, or the wine itself.

The Sipping Room, West India Quay

SIX STUNNING TERRACES IN LONDON, YOU NEED TO BOOK ASAP FOR ALFRESCO DINING! From April 12th we are finally free to drink and dine alfresco with up to five friends / family – wahey! So, we’ve rounded-up some of the most sought after heated terraces in London, available to book now.

The Happenstance, St Paul’s Head to The Happenstance in the heart of the City on Paternoster Square, home to a beautiful all-weather terrace overlooking The Happenstance, St Paul’s

London’s most iconic landmark. Catch up with friends and family whilst you sip on signature cocktails and enjoy an array of moreish dishes from delicious sharing boards, to fresh salads and fully-loaded burgers. Open Wednesday – Sunday, 11am-11pm. 10 Paternoster Square EC4M 7DX T: 020 7618 9520 www.drakeandmorgan.co.uk/thehappenstance/

The Sipping Room, West India Quay Venture East to The Sipping Room, transporting you to a place far removed from the concrete jungle. Relax and unwind on the expansive Thames-side terrace and enjoy creative cocktails from the dedicated outdoor bar like the Good Night Out; a refreshing mix of Tanqueray 10 gin, Crème de Mure, lemon, champagne & gold shimmer or why not try the London Spritz; Tanqueray gin, cucumber, elderflower, apple, sprigs of mint and lashings of soda. Cosy blankets and hot water bottles are also available for those particularly chilly nights. Open Wednesday – Sunday,11am-11pm. West India Quay 16 Hertsmere Rd, Canary Wharf E14 4AX T: 020 3907 0320 www.thesippingroom.co.uk

Drake & Morgan King’s Cross

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Perched on Pancras Square, a few moments from King’s Cross and St. Pancras stations, this central London bar and restaurant boasts an extensive all-weather terrace alongside seasonal menus, tempting cocktails and fine wines. The perfect pit stop after an afternoon of shopping at Coal Drops Yard or to grab a bite while you wait for your train! Open Tuesday – Sunday, 11am – 11pm. 6 Pancras Road, Kings Cross N1C 4AG T: 020 3826 4870 www.drakeandmorgan.co.uk/kings-cross

OUTDOOR SPACES FEATURE The Refinery Bankside

Devonshire Terrace

The Refinery Bankside Located on Southwark Street, in the heart of London’s Bankside and just behind the Tate Modern. The Refinery offers a stunning al fresco terrace where you can enjoy everything from an early morning coffee and breakfast through to dinner and late night cocktails. Open Wednesday – Sunday, 11am – 11pm. 110 Southwark St SE1 OTF T: 020 7921 2920 www.drakeandmorgan.co.uk/the-refinerybankside The Parlour

Drake & Morgan King’s Cross

Moments from Liverpool Street Station, Devonshire Terrace is the perfect escape from the hustle and bustle of City life. Drink and dine alfresco with family and friends on the sophisticated yet welcoming terrace, with its beautiful glass domed roof to protect you from the elements. The perfect spot to enjoy a glass of wine, leisurely lunch or swift brunch. Open Wednesday – Saturday, 11am – 11pm. Devonshire Terrace, Spitalfields EC2M 4WY T: 020 7256 3233 www.drakeandmorgan.co.uk/devonshireterrace

The Parlour Located in the Park Pavilion on Canada Square, a stone’s throw from Canary Wharf station, The Parlour is a gorgeous bar & restaurant perfect for all-day drinking, dining and unwinding. This stunning alfresco terrace, complete with its own bar and overlooking Canada Square Park, is the ideal

location to enjoy an afternoon with friends over good food, fine wine and creative cocktails. Open Tuesday – Sunday, 11am – 11pm. The Park Pavilion 40 Canada Square Park E14 5FW T: 020 7715 9551 www.drakeandmorgan.co.uk/the-parlour

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Handmade British Luxury Since 1977 Bridgman has been supplying quality commercial outdoor furniture to the luxury hospitality and leisure industry for over 40 years. Since the 1970’s Bridgman have designed, manufactured, and supplied furniture which has become well known across the world for its comfort, style, quality and durability. Using some of the worlds finest materials and skilled craftsmen, they design unique ranges that will stand the test of time as well as helping you to plan your space to maximise your covers when venues are allowed to reopen.

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Simply the best Bridgman are able to offer the only fully waterproof cushions on the market which are ideal for commercial use. These cushions can remain outside during the Spring, Summer and Autumn months whatever the weather. The cushions are then back coated with a waterproof membrane to prevent any water ever reaching the cushion foam. The yarn of the fabric on these cushions has been treated with Teflon enabling them to repel almost any stain – even red wine.

THUR LESTONE H OTE L

Here to support The government support for commercial businesses through cash Restart Grants of up to £18,000 which are available from 1st April, will help hospitality venues prepare for the difficult task of welcoming back returning customers. Outdoor areas will be key for many businesses, and Bridgman are on hand with a wide selection of furniture to suit any space, paired with a unique level of service. Whether you are looking to reinvigorate a small balcony or looking for furniture for a large-scale renovation Bridgman can help with swatches and samples and full plans and visualisations for the perfect solution. Holding stocks in the U.K. means that Bridgman quality commercial furniture is normally available for delivery within days.

TY LN E Y H A LL H OT E L

For more information visit bridgman.co.uk or call 020 8804 7474 to speak to a commercial furniture expert.

LATEST NEWS

BRAKES LAUNCHES HELP FOR HOSPITALITY CAMPAIGN 10% cash back on key categories and 3,500+ price cuts aim to help hospitality get back to business Brakes, the UK’s leading foodservice wholesaler, has launched a wide-reaching new campaign designed to help get hospitality customers back on their feet, once able to reopen after the current nationwide lockdown.

THE STAFFORD LONDON KICKS OFF ITS COURTYARD FIRE SERIES WITH HAWKSMOOR’S MATT BROWN For spring/summer 2021, The Stafford London is celebrating the joy of outdoor cooking with their Courtyard Fire barbecue series. From April, Culinary Director Ben Tish and Executive Chef Jozef Rogulski will be joined by a roster of brilliant chefs to cook a collaborative menu from the outdoor grilling area in The Courtyard at The American Bar.

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Kicking off the series will be Matt Brown, Group Executive Chef from the inimitable Hawksmoor, cooking up a suitably indulgent menu on the 24 April. Dishes include snacks of Short rib & Ogleshield nuggets with kimchi ketchup and a Native lobster roll; followed by starters of either Roast Brixham scallops with white port and garlic or Old spot belly ribs and vinegar slaw. It wouldn’t be a Hawksmoor menu without steak and boy are they bringing the beef! Matt will be barbecuing big Dry aged porterhouse steaks, perfect for sharing between two alongside their Triple cooked beef dripping chips, Creamed spinach and Bone marrow gravy. To finish, guests can tuck into the legendary Hawksmoor Sticky toffee pudding and clotted cream. Discussing the collaboration, Will Beckett, Founder of Hawksmoor said: “I think The Stafford is one of the great hidden gems of London. The American Bar, the vast underground Wine Cellars, The Game Bird and of course the Courtyard. It’s one of my go-to places for eating outdoors and I’m really happy that we will be cooking there with Ben, who is one of London’s great chefs and a good friend.” Stuart Procter, Chief Operating Officer, Stafford Collection added: “It was our plan to have a summer of barbecues with a whole host of brilliant chefs in 2020, which for obvious reasons couldn’t happen, so I’m

really happy we can get this off the ground in 2021 with such an amazing first chef and restaurant. I’ve always been such a big fan of the Hawksmoor brand and tried their sell-out at home boxes during lockdown which was brilliant, however it’s never the same as the real thing.” Matt Brown agreed: “Everyone at Hawksmoor can’t wait to get cooking for people on May 17th, but I’m really excited to be cooking a Hawksmoor meal alongside our friend Ben outdoors at the Stafford Courtyard to celebrate the beginning of the end of restrictions and hopefully a bit of Spring sunshine. It means a lot to us to be invited and hopefully it’s a reminder for a Londoners of what’s to come when we open our own doors again.” Other names currently confirmed in the series include chef, author and barbecue aficionado Genevieve Taylor, and founder of Singaporean kopitiam Mei Mei London, Chef Elizabeth Haigh. Further dates and menus to be confirmed in the coming weeks, as well as other guest chefs to be announced. To book a table in the beautiful Courtyard of The Stafford London For Matt’s menu, please call 0207 493 0111 or email reservations@thestaffordlondon.com. Matt’s menu will be served from 12pm – 8pm on the 24 April only.

The campaign is the most extensive Brakes has ever run, and was informed by extensive research into what matters most to hospitality customers. It aims to put money back in the pockets of hard-pressed hospitality businesses who have had to weather an unprecedented storm created by the Coronavirus. It comprises more than 3,500 price cuts, a ‘cash back’ style scheme that can help reward businesses and

LATEST NEWS bespoke promotions, all complemented by support for some of the UK’s leading hospitality charities.

Paul Nieduszynski, Commercial Director, Brakes, said: “Hospitality is a crucial component of the UK economy and a beloved part of life in Britain that has been dearly missed while closed during lockdown. With the market on the cusp of reopening, the coming weeks will be a critical moment, as outlets up and down the country prepare to welcome customers back, after one of the most difficult periods in our history. “The team at Brakes felt strongly that we had to play our part, by providing help for the UK hospitality industry. That’s why we’ve invested millions in this campaign, so we can offer help right where it’s needed. Our aim is to put pounds back in the pockets of publicans, restaurateurs or any business that serves food.” Brakes has undertaken regular customer research throughout the pandemic. Its recent studies have shown that, as the nation exits lockdown, its customers wanted to save money, have reliable service and product available, alongside quality food products and the campaign has been designed with this in mind. During the campaign, which is available to all independent businesses, customers will benefit from at least 10% cashback on key categories including Chilled Meat & Poultry, Fresh Produce, Wine & Champagne and Catering Supplies & Equipment lines. Outlets can choose to save money on future purchases, get cash back in the form of vouchers that can be used in the business or to reward staff, or choose to lend their support to one of a list of charities that includes Hospitality Action, Springboard or Hospitality Health, as well as Meals & More, Brakes’ charity which aims to eliminate child food hunger. Steps Brakes is taking to provide help for hospitality customers include: § Expert support on areas including menus, to make the most of Brakes’ award-winning food range; advice to drive footfall and make the most of every food occasion, including outdoor dining; and re-opening checklists § More than 3,500 price reductions, with many prices held for six months to provide stability and peace of mind for customers § Following earlier announcements, customers are no longer required to meet Minimum Order Value § Stringent hygiene & social distancing measures in place among Brakes staff, ensuring the wellbeing of employees and guests at customer sites. This includes contactless payments and contact-free deliveries

Feast your pies on this… Chef Mark Greenaway is excited to announce the opening of his new takeaway concept, Greenaway’s Pie & Mash. Opening on 12th April, the revered Scottish Chef is bringing back the longforgotten London tradition, the pie shop, with his selection of meticulously made pastry wonders. With the number of pie shops in London dwindling (there used to be more than 110 and now there are barely 20), the acclaimed Scotsman saw an opportunity to bring back a classic to the capital. From this, Greenaway’s Pie & Mash was born. Months in the making, Mark, who has 25 years of culinary experience under his belt, wanted to craft pies that evoked feelings from his childhood, and set about creating a joyful, comforting experience to his customers.

minimalist decor, along with a nod to the heritage of the beloved British pie scene – as well as on Deliveroo. For those who can’t make it to the bricks and mortar site, can still get their pie fix by ordering the freshly frozen, ready to cook at home pies, delivered directly to their door. Greenaway’s Pie & Mash marks a pioneering new facet of Mark’s elevated award-winning cooking combined with traditional, handcrafted pies. Think an indulgent and decadent rift on a British culinary institution with a fresh, modern, high quality twist. Mark Says: “Opening a pie and mash shop is not something I would have thought about doing a year ago. However, living and learning the culture here in London during lockdown has pivoted my thinking and almost excited me to look for other opportunities ahead of my signature restaurant opening In the summer. “

Mark’s dedication to traditional meals means his pies are only ever made from the freshest British meat and seasonal ingredients. Plus, he uses traditional Scotch pie pastry shells as the base, before topping this with delicious flaky puff pastry. He does this to ensure a crispy base that holds the filling perfectly and bursts with flavour. As well as classics like Chicken, Mushroom and Tarragon, and Beef Short Rib and Pearl Onion, customers can tuck into some exciting new combinations that change with the seasons. His opening menu includes Butternut Squash, Goat’s Cheese, and Spinach; Confit Duck, Lentil and Orange; Braised Lamb Shank, Peas and Mint; and for dessert, Apple Pie, with Cream and Custard.

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Customers will be able to identify the products that will bring them the maximum benefit through a new microsite, brakescashback.co.uk, built using leading-edge technology.

AWARD-WINNING CHEF MARK GREENAWAY LAUNCHES NEW TAKEAWAY CONCEPT, GREENAWAY’S PIE & MASH

Pies will be available from his first shop on Villiers Street – expect a semi industrial,

TECHNOLOGY FEATURE

KITCHEN TECH: THE TRENDS TRANSFORMING THE INDUSTRY IN 2021 The pandemic has irrevocably changed the food and hospitality sector and, with government restrictions set to be lifted in the not-toodistant future, food safety challenges are at the forefront of the minds of businesses gearing up for the sectors reopening to the public. Throughout the three UK lockdowns, it comes as no surprise that the hospitality and food & beverage industries have been hit the hardest. But, during the last twelve months, almost all industries have seen a rapid change in technology and digital aids and for many this is now the only way to progress and remain both open and relevant within their sector. In this piece, Ben Gardner, CEO of Navitas Safety, discusses the rise of kitchen technology and the trends that are set to transform and futureproof the industry throughout 2021 and beyond. Finding the perfect balance It is safe to say that technology will continue to play a vital role within all industries, and whilst it improves speed, efficiency and reduces human error, it is important to strike the perfect balance between tech-enabled kitchens and a personalised customer experience. Technology should be used to enhance the role of humans, not replace them entirely. By digitising a few aspects of restaurant and hotel kitchens, such as daily safety checklists, business owners of small premises alone can save more than 10 hours per month by removing paper-based reporting - resting easy in the knowledge that they are compliant with current regulations. With a digital food safety system in place, hospitality business managers can minimise, if not completely mitigate, the risk of a hygiene breach, which they are able to monitor through a live dashboard. Digitising essential and time-consuming tasks, such as cleaning checks and temperature recording via automated temperature pods for fridges and freezers, provides staff and business owners with the opportunity to turn their

attention to their customers, ensuring that all food safety is taken care of. Automated temperature monitoring allows appliances to be monitored 24/7, ensuring items are always kept at compliant temperatures. Kitchens are now introducing technologies such as food temperature taking devices, for instance Smart Probes which automatically log data online and can work on a direct alert system that will also ensure staff are quickly notified of any potential issues before they arise. Reducing the manual aspect of food safety management can quickly allow business owners to focus on providing customers with an unforgettable experience, but for all the right reasons. The importance of software and technology Going forwards, having a digital allergen management and tracking system is going to be essential for businesses within the food and beverage sector. This will ensure that the seller can always prove that they have clearly labelled all allergens within the food they produce for direct sale. If businesses fail to do so, they will be putting themselves and their customers at risk. A digitised system, which maintains a record of all allergen labels printed, will guarantee that businesses are entirely protected. And, with Natasha’s Law coming into force as of October this year, it is more apparent and important than ever before. The Navitas Digital Food Safety system, for example, keeps a record of the food that has been produced, as well as information such as who printed the label, the allergens that were present within the food and when the label was printed. You can also cross reference this with the barcode and your POS system for complete traceability. This will provide businesses with total confidence that they have remained compliant with Natasha’s Law.

Combatting more than just COVID-19 Technology isn’t something to just support and help us navigate our way through the current circumstances, though. Although kitchen staff are unable to work from home, technology can help support workforce management and staff availability. And, when all other areas of the business run smoothly, this will transcend into the kitchen too. With the ability to monitor customer trends and forecasts, improve data collection and check stock levels, why would businesses choose not to utilise the power of technology? Household brands such as Samsung are integrating new technology into their kitchen appliances, so it is now essential that brands and businesses within the food and beverage sector follow suit. Now, many of Samsung’s fridges are somewhat of a family hub. Although integrated with WIFI and the ability to watch TV, they are much more than that. Utilising SmartThings technology, these fridges allow people to see what is inside their fridge, wherever they may be. Aiding the weekly food shop, such technology also allows homeowners to limit food waste, helping with the allimportant sustainability efforts within the UK. Whilst these are transforming the homes of thousands, they could now be used to benefit and transform restaurant and hotel kitchens too. COVID-19 may be the pandemic that has taken over the world recently, but there are a number of other crises that will continue beyond the effects of coronavirus. Food waste and, of course, global warming are just two of them. By introducing technology into kitchens, this will help contribute positively to both of these incredibly important issues, as well as reducing the UK’s carbon footprint. Improving consumer confidence 2021 is the year to go digital and food businesses need to do more with less. Consumers are going to be even more sensitive to food hygiene standards and will choose not to dine with businesses if they feel they are not conforming to the highest levels of safety.

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Aiding safety and transparency, remote technologies such as in-app ordering and digitised menus should be continued to help limit the need for human contact and disease transmission. By going digital, food businesses can focus on the customer experience and let technology innovate, and take care of, many food safety procedures. With that being said, I believe these steps will continue beyond COVID-19 and the likes of online ordering, allergen tracking, plus the ability to pay online straight from your table, will be here to stay.

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CHRIS JONES, CEO OF TECH-COMPANY DIGITERRA, CHATS ABOUT WHY HE THINKS AN APP IS A GOOD IDEA FOR HOSPITALITY BUSINESS OWNERS: BRIDGING THE GAP BETWEEN THE RESTAURANT AND GUEST WITH TECHNOLOGY Sometime towards the end of 2019, I was scrolling through LinkedIn, when my eye caught an article which spoke about the hospitality industry potentially being in crisis. I have been in IT my entire working life. Along the way, I have done numerous projects with large hospitality groups – so my interest was piqued. Technology can augment business. It should be used to enhance the relationship between the provider of any product and service and the receiver of that product or service. Imbalance in any respect of this mutual relationship will naturally render the business unsustainable. This was the ‘rub’ this article picked up on.

An industry in crisis The problem essentially is that through too much dependence on technology, a rift has started to form between guests and hospitality providers. Through no fault of anyone, users all over the world have taken to technology to decide which restaurant to visit, which hotel to stay in, and when. This is super useful, or it wouldn’t have become so popular, but it has left some smaller providers baffled as to how to bring their guests back to them. As someone in the tech space, my question then was, how could we harness our experience in technology and hospitality to assist in bridging this gap?

And so the idea of SmartGuest began to unfold. We need to provide a clear channel so that regardless of how a client finds you, your direct line to that guest is what ultimately remains. A way to ensure that your guests easily and purposefully find their way back to you. While this crisis has emerged across the restaurant and hotel industries, we decided to focus on restaurants first. Logically, restaurants are pivotal to hotels, so it made sense to start there.

So much to lose I don’t need to tell you how much investment goes into creating and running a restaurant. From conversations with clients in the industry it seems to be a 50/50 blend of financial investment and personal energy investment. Each restaurant owner’s story is different – but each wants to nourish guests and have them love the experience as much as they love creating it. Each is personally invested in a positive outcome. One restaurant owner told me a beautiful anecdote about her restaurant’s chef, “With each dish he prepares, the final sprinkle is ‘love’, taught to him by his mother when he was a young boy.”

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So while all businesses need to be personally engaged by their owners, the restaurant owner and manager is quite unique. I think it’s summed up quite beautifully by MexicanAmerican activist César Chávez, who is quoted as saying, “The people who give you their food give you their heart.“ Quite! So how can we help you share your personal passion with your guests?

Sometimes you want to go, where everybody knows your name… Remember the American sitcom “Cheers” from the 80s? The theme song never left me. Sometimes there is comfort in being recognised. Being known, remembered and wanted. So that is how we thought we could bring the patrons back to your restaurant…by helping them discover a place where they are remembered and appreciated. With all the valid buzz about how technology takes us away from each other and what matters, there are ways of harnessing its power to do just the opposite. An app is the perfect way to stay memorable to your clients. To stay connected. A direct link between you and them. Having a special launch? Let them know directly. Got something new and exciting on the menu? Tell them! Moreover, your guest can do the same…a quick message to ask you about pricing, menus, allergens, availability… And it’s all direct and free. No middle-layer between you at all. Reservations are easy, not relying on the good hearing of the person on the other side of the phone. SmartGuest has been created to help you create your own customer relationship management programme - without much effort or cost.

“Loyalty - a strong feeling of support or allegiance”

How expensive is an app to develop?

Does COVID get a mention?

It’s tough to answer this question, even for a software development company. How complex is the app? Does it need to be developed for Android and IOS? How many languages does it need to be in? How quickly would it need to be developed? And of course, what few people talk about, what are the costs to maintain and update it (a crucial aspect). It’s often a scary task to undertake, and something that many restaurant owners simply don’t have the time nor the upfront investment cash-flow to arrange.

I can’t very well be sitting in the middle of a pandemic and not be influenced by it. Perhaps many things that are developed this year and next will reflect these times. So too does SmartGuest. If it is something that your establishment needs, it is possible to integrate the health and safety requirements into the app. Some areas require a register of patrons – this can be done on the app. Some places periodically require shut-down, necessitating either delivery or collection for business not to close entirely. This is easily organised by customers with the app. You may not be serving them directly in a restaurant – but their loyalty may be the difference between your success and failure. Similarly, those who like to eat out will miss it – you can bring part of that experience to them and stay forever as a warm and comforting memory.

This is why we thought that taking a clean, crisp and modern app to the industry would help. We do the background work, and you simply tell us what you’d like to include in it (we make it easy by suggesting what to include). You own the app and your clients – and we own the responsibility for the maintenance and upkeep of it. An affordable monthly subscription keeps it switched on…as simple as that. Your menu, your direct contact details, your photos and importantly, your essence. Branding and images and descriptions reflect who you are – and as is most crucial – the relationship with your patrons is and always be, yours.

A mobile restaurant app can be ready for you within the week Please do let us know how we can help you. We would love to take your restaurant and your patrons into the next era and keep you connected. Visit www.digiterragroup.com/smartguest or call us to chat. We will use these unprecedented times for good!

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Important to every organisation is loyalty. It’s the cornerstone of any relationship really – and it’s no different in business. Loyalty in the hospitality industry has long been replaced by convenience and the good opinion of others, and their ratings of their personal experiences. Rewarding people for loyalty has been proven as a success marker in business. New customers are exciting, and of course necessary. However research done by Reicheld in 1990 expressly shows that the benefits of keeping existing customers positively impacts on a business’s bottom line! Looking after existing customers is cheaper in the longterm than attracting new ones through pricey marketing campaigns. And we all know that happy and loyal customers are far more likely to tell their circles about a good experience, organically growing your business. An app is an easy and inexpensive way to integrate direct marketing and a loyalty scheme.

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PROJECT

Ruby Hotels LAUNCH Ruby Louise, IN FRANKFURT, GERMANY “Biedermeier meets street art”. The Lean Luxury Design Hotel has 215 rooms and a 400m2 roof terrace with a view of the city‘s skyline. Ruby Hotels, the Munich-based hotel brand and pioneer of the ‘Lean Luxury’ philosophy has opened its first property in Germany’s financial centre, Ruby Louise in Frankfurt am Main.

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Ruby Louise comprises of 215 rooms spread over eight floors, an open-plan check-in, bar and café area and a coworking and chill out lounge, connected via a spiral staircase from the bar. At the heart of the property lies a 400m2 roof terrace, providing a green oasis in the middle of the city centre for guests and Frankfurt locals alike.

walks through gardens and nature. To counteract any stuffiness, street art and graffiti skilfully create a link to modern Mainhattan. German street artist Big Birne has created a vibrant mural of Louise herself in larger-than-life form, which overlooks the lounge on the 7th floor. Lovingly selected original antiques bring charm to the public areas, from the Biedermeier desk and typical leather boots to a genuine Biedermeier bonnet. The bar design plays with a high-quality, contrasting mix of gleaming copper, white marble and raw concrete and is the focal point of the public areas, which extend over two floors and are connected by a spiral staircase.

The hotel is named after Louise von Rothschild, the wife of a banker who lived in Frankfurt in the 19th century. The well-educated and socially committed citizen donated, among other things, a private hospital and the Clementine Children’s Hospital to the city.

On the 400m2 roof terrace, countless apple, pear and cherry trees and herb beds transform the entire outdoor area into a garden typical of the Biedermeier era. Equipped with sun loungers, fatboys, a rooftop bar, numerous tables and a garden pavilion, there is always a cosy corner to be found in the green oasis. An original Landau carriage serves as a focal piece, behind which the Frankfurt skyline rises impressively.

The interior design picks up on the history of Germany‘s Biedermeier era characterised by the retreat into one’s own four walls, a newly discovered cosiness and an increased desire for

Centrally located down a quiet side street in the heart of Frankfurt, between the Alte Oper and Goetheplatz/ Roßmarkt, all of the city‘s main attractions are within walking distance.

PROJECT

The international luxury boutiques of Goethestraße are right on the doorstep, and the Hauptwache and Taunusanlage S-Bahn stations are a relaxed five-minute walk away. Frankfurt’s famous Fressgass’, with its restaurants and bars, is also around the corner. Catherine Angulo will take over the management of the hotel. The experienced hotel manager has managed various hotels in London and New York over the past 20 years. “Our Ruby Louise is ideally located in the newly built Junghof Plaza in the heart of Frankfurt, with a huge roof garden that is open to all Frankfurt residents. We expect a recovery soon on the part of business travel and gastronomy and look ahead with confidence,” says Angulo.

“Frankfurt as an international financial centre is an excellent location for Ruby and the next logical step in our expansion” adds Ruby Hotels CEO and Founder Michael Struck. “Even if we would have wished that the vaccination rate was already further advanced. We think and act in the long term. Frankfurt is and will remain a highly attractive hotel and restaurant location in the future.” The latest Ruby Hotel follows the company’s Lean Luxury philosophy: a location in the heart of the city, top design and quality furnishings concentrating on the essentials. And made affordable by consistently dispensing with superfluous and non-essential items. “This works because, following the example of modern luxury yachts, we fit our luxury into a

relatively small area and simply leave out the non-essentials. We also organise ourselves with the help of our own technical solutions in a completely different way than is usual in the industry. We plan and build more modularly, centralise more and automate consistently behind the scenes. This helps us to make a luxurious and unique hotel experience affordable for our guests,” says Struck on the company’s approach. Ruby guests can choose from five room categories, from the friendly NEST Room, with approx. 13 sqm, COSY Rooms with approx. 15 sqm, LOVELY Rooms for the weekend for two, approx. 18 sqm, as well as WOW Rooms with 22 sqm and the spacious LOFT Rooms with 30 sqm.

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HOUSEKEEPING FEATURE

TIME TO DYE? GETTING THE MOST OUT OF HOSPITALITY LINEN WITH COLORATION The UK’s textile waste issues have been in the news lately with the government’s efforts to encourage more re-use and recycling – and hospitality is beginning to do its bit, in new and specific ways, says PAUL HAMILTON, technical director of Regenex.

think about the impact their suppliers have on natural resources.

Historically, hotels, conference centres and other hospitality settings have had very limited options for processing damaged and stained linen, and the vast majority has been ragged early.

New innovations in coloration For many companies, as technology has advanced, sophisticated stain removal to facilitate a return to pristine white linens has become a viable option, saving 35% to 50% on the cost of buying replacement items.

All sorts of substances can mark such material, from oil and food to rust and mildew, as well as fake tan – which, as all laundry operatives know, leaves an unsightly brown stain which can seem impossible to lift. These habits are unsustainable and must change, especially when considering that 70% of the carbon footprint of a bedsheet, for example, is emitted during its manufacture. According to a recent study by Labfresh, the UK produces 206,456 tonnes of textile waste per year, making us the fourth largest producer of textile waste in Europe Only a small proportion is recycled or reused, with more than half sent to landfill and almost a third is incinerated. As a track record, this is shameful and while fast fashion is seen as the big culprit, the commercial linen sector must also take its share of the blame. The good news, however, is that professionals tasked with looking after linen are waking up to new ways of working – and together we must do all we can to make sure this is not a case of too little, too late. Minimising manufacture is crucial When it comes to doing the right thing by the environment, a lot of emphasis is put on the careful disposal of materials – and that if unwanted goods are recycled, the major responsibilities have been met. But the ’waste hierarchy’ enshrined by the EU Waste Framework Directive and now intrinsic to UK guidance – which sets out the best options for managing waste in terms of what is best for the environment — has a very different perspective. Recycling is way down the ranking, just above the least desirable destinations for waste, of landfill and incineration.

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Far more effective in protecting the environment is trying to manufacture as little material as possible in the first place. If and when goods are no longer needed, or unsuitable for their original purpose, they should ideally be re-used rather than recycled.

In all, unless fabric is damaged with holes or tears, decision makers must strive to avoid any ‘early exit’ of linen at all.

This brings us back to the subject of linen and the need to get as much use as possible from every item before it is ragged or worse. Every double duvet cover, for example, takes 10,000 litres of water to make so it’s crucial for each item to be in circulation for as long as feasibly possible. Dyeing as an often-overlooked solution There is no tradition in the UK for laundries and hospitality firms to work hard to love linen longer – but times are changing and, as companies look to find more sustainable solutions across all operations, our attitudes to textile management are in the spotlight. Where businesses used to think a few pieces here and there, in the bin – day in, day out – was no big deal, attitudes are changing, and the industry is much more conscious that waste linen soon adds up. Any commercial organisation that wants to partner with the public sector, for example, must be able to demonstrate a serious commitment to sustainability or risk being passed over for contracts. White towels typically start greying, or succumb to stains, long before fabric wears out. And tough, polyester tableware supplied in a variety of hues will fade and become less attractive while the items themselves remain serviceable. So, in many cases, dyeing and re-dyeing items makes textiles as good as new, and fit for many more months or even years’ service in commercial contexts. Heading towards net zero For hospitality companies and healthcare settings, net zero ideals are still a long way off, if seriously on the agenda at all – though in many organisations, ambitious plans are now in motion to make this happen in the longer term. Minimising impact on the environment requires detailed analysis of all areas of operations – and getting into better habits with linen is a relatively easy and quick way to make a big difference. Put simply, to reduce carbon emissions, managers must hang onto every piece for as long as possible, without compromising customer expectations for clean, blemish-free stock. Top-up items should be ordered only when essential, in order to minimise the impact of fresh manufacturing – as recommended in the waste hierarchy guidance. While companies will naturally turn their attention to their own water usage and matters such as the use of detergents, they must also

And for items that cannot be revived to acceptable standards, but are otherwise serviceable, dyeing and re-dyeing offers economies more significant still, of at least 50% compared with purchasing new. Hospitality companies often have uses for towels, for example, that are not white or pale in shade. In spa facilities where fake tan can be a perennial issue, it makes a lot more sense for textiles to be rich, deep shades such as brown, burgundy or aubergine – to match a company’s brand look. Repurposing marked white towels for this purpose is cheaper and more environmentally sustainable than ordering new ones in the desired hue. Elsewhere, downgraded linens used as cleaning cloths – another good practice in itself – can be dyed for example, bright pink or yellow, so that they are easily differentiated from bedding and other items. The life of continuous roller towels can be doubled with a re-colouration to a deep blue, once the original white becomes blemished. Topping-up is also increasingly favoured as a practice, for example in polyester tablecloths and napkins which can fade long before they wear out. Such a measure can lengthen the life of tableware as much as 85%. Workwear too – at the more expensive end of the linen required – can see its life significantly prolonged by a re-dye. In conclusion, it’s reasonable to state that no good linen should be thrown away – chiefly because, as we’re acutely aware in these times, there is no such thing as ‘away’. Laundries and hospitality firms are still binning perfectly functional stock, simply because it is discoloured. So, now is the time to get creative about onward uses for stained items. One thing is clear, we cannot sustain current rates of manufacture and waste disposal in the UK and across the globe — and this includes what happens in the laundry sector. So, any innovation in the treatment of linen will allow the industry to step up and play its part among wider, societal efforts. Forward-thinking owners and managers business owners know it’s now or never – and that by becoming early innovators, they will reap the longer-term rewards. Contact Regenex to discuss your dyeing or redying needs via www.regenex.co.uk

FOR ALL YOUR ACOUSTIC SOLUTIONS Helping you create the spaces your customers will want to relax in Reduce unwanted noise Soften room acoustics Create intimate spaces Improve privacy Unique interiors Bespoke design Contact us to discuss your ideas +44 (0) 1580 230980 info@viska-acoustics.com