Restaurant Industry News - March 2020

R estaurant Industry News

MARCH 2020

INTERVIEW Gregoire Berger

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CONTENTS

FEATURES

MARCH 2020

08

NEWS 26

Northern Restaurant & Bar 2020

46

St Martins Lane London announces The Nitery by Gizzi Erskine

50 Interview: Gregoire Berger

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant Georgina Baxter – editorial@restaurantindustry.co.uk Production/Design Laura Whitehead – design@restaurantindustry.co.uk

Giannino Dal 1899 opens first London restaurant in Mayfair

51

Sales Manager Chris Lewry – chris@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk Phone: 01843 808 115

Website: www.restaurantindustry.co.uk Twitter: @ri_social

Lapthorn Media Ltd: 5-7 Ozengell Place,

Eurokent Business Park, Ramsgate, Kent, CT12 6PB

Apple Butter opens its doors off Seven Dials Every effort is made to ensure the accuracy and reliability of material published in Restaurant Industry News however, the publishers accept no responsibility for the claims or opinions made by advertisers, manufactures 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.

March 2020 | Restaurant Industry News | 03

LATEST NEWS

BBPA WELCOMES GOVERNMENT CUT TO PUB BUSINESS RATES The British Beer & Pub Association has today welcomed an announcement from Chancellor Sajid Javid that the Government will cut business rates for pubs.

The new pubs relief will be introduced in April, with £1,000 being taken off the business rates bills of small pubs who qualify.

Commenting on the announcement, Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Pubs are the heart of our communities, so this commitment to ease the burden of business rates is great news.

“On business rates alone, pubs pay 2.8% of the business rates bill, despite accounting for just 0.5% of turnover. Reducing rates for pubs is an important step in the right direction.

Such reliefs are vital until the fundamentally unfair system is overhauled. However, some large pubs, and those that are subject to state aid restrictions, will be unable to claim this relief. Once the UK leaves the EU, the Government should look at reform of the state aid rules. It is also important local authorities work to ensure that these reliefs are as simple to claim as possible.

“Given that seven in ten alcoholic drinks sold in a pub are beer, the most direct way of helping all pubs is to cut beer duty.”

04 | Restaurant Industry News | March 2020

TOP CHEF HOLDS CORNISH DINNER IN LONDON IN AID OF AIR AMBULANCE APPEAL Michelin-starred chef Paul Ainsworth hosted a Cornish-themed dinner in London in January to raise money for Cornwall Air Ambulance.

The chef, who is an ambassador for the New Heli Appeal, was joined by André Garrett, Executive Chef at Corinthia London, and their awarding-winning teams to create a three-course feast for diners showcasing stunning Cornish produce.

150 guests attended the gala dinner, held at Corinthia London, raising over £125,000 for the appeal to bring a new air ambulance helicopter to Cornwall and the Isles of Scilly.

Mr Ainsworth said: “It was a real pleasure to cook alongside André in such an amazing space, and I’m over the moon that such a large sum of money was raised for the Cornwall Air Ambulance.

“I was genuinely shocked and humbled that one guest paid £10,000 for me to cook a private dinner for 14 guests at her home! Emma and I are so proud to be ambassadors and the charity are doing incredible things for Cornwall.

“The reception to the food we served on the night was unbelievable and what a treat it was to see the finest Cornish produce leaving the pass on the night.”

Guests heard from Emma Ainsworth who gave a speech on the evening highlighting why the couple got involved with the New Heli Appeal.

Cornwall Air Ambulance Critical Care Paramedic Steve Garvey also talked about the difference the new helicopter will make to the service his team can provide.

LATEST NEWS Following the meal, Brit-award winning singer Will Young provided entertainment for guests. The singer auctioned off a signed Charlie Bear along with four backstage passes to his concert, which fetched an incredible £8,000.

Other popular auction lots on the evening included a private commissioned portrait by Sky Arts Portrait Artist of the Year Duncan Shoosmith and Clubhouse tickets to the Six Nations 2020.

Bafta award-winning composer Ben Bartlett performed a piece of music he created especially for the charity, to celebrate the arrival of a new helicopter later this year.

Jackie Stanley, Appeal Board member and event organiser, said: “It was a hugely

successful evening. Thank you to Paul Ainsworth, Will Young and Trevor Owen and Antony Rush at Corinthia London for giving their time and expertise freely to make it a night to remember.

“What an amazing legacy to know that through everyone’s combined effort and generosity we are a huge step closer to bringing a new generation helicopter to Cornwall, which will help to save many more lives. A huge thank you from the bottom of my heart.”

The charity would like to say a special thank you to all those who sponsored the event, including Platinum sponsors Specialist Aviation Services, Gold sponsors Leonardo Helicopters and Sharps Brewery who donated drinks for the event.

ALTERNATIVE FINANCE PROVING 60% MORE POPULAR FOR PUBS AND BARS As a funding provider for small to medium sized companies, 365 Business Finance has revealed that pubs and bars are the second biggest client type currently signing up to merchant cash advance products.

The London-based lender has witnessed a 60% year-on-year increase in pub and bar owning customers over the last 12 months and expects a similar increase in demand throughout 2020, as more pubs are discovering this alternative form of funding.

cash advance service as these business owners have sought funding to help manage cashflow, as well as to expand their businesses, refurbish and – increasingly – fund improvements to their premises, such as renovating kitchens or adding guest rooms.

“One of the reasons our merchant cash advance has proven so popular with pubs and bars is its flexibility. As repayments

are taken as a small percentage of future card sales, it means the business only repays the advance when it receives card payments from customers – so if it’s a slower month, less is repaid and the business’ cashflow is not adversely impacted.

“This year we’re expecting a further surge in demand for our funding, as pubs and bars prepare for a particularly busy year of sport, with trade expected to see a welcome boost from the Six Nations, Euro 2020, Wimbledon and Test Cricket.”

Also, as a nation, the Brits enjoy watching sport and with a full calendar of events this year to enjoy – whether actually spectating or viewing all the action from a bar – sports fans will be flocking to soak up some of the atmosphere that major events like UEFA Euro 2020 will offer. Many pubs and bars prepare for big sporting events with merchant cash advances to aid with stock and expansion.

Managing Director of 365 Business Finance, Andrew Raphaely, said, “Pub and bar owners are under pressure as increasing costs have put strains on their cashflow. We’ve seen a significant increase in demand for our merchant

March 2020 | Restaurant Industry News | 05

COMPANY NEWS

FRY’S POISED FOR MORE FOODSERVICE SUCCESS IN 2020

Vegan food company The Fry Family Food Co. is set for more success following an exceptional performance in 2019. The company, which is now one of the fastest growing meat-free brands, saw its sales into the foodservice sector grow by more than 30% in the last 12 months alone.

Fry’s success comes as little surprise. Its GM-free vegan food has been an ideal fit for businesses looking to capitalise on the UK’s booming meat-free market, now estimated to be worth £474.5 million. Success was recorded across both profit and cost sectors, with a range of end users from schools, independent cafes and through to large contract caterers just some that requested more vegan and meat-free options in the past year.

Fry’s are focussed on producing 100% vegan foods, all with a nonGM guarantee and with most of the range Halaal and Kosher accredited, and some lines offering a gluten free alternative, the brand is well placed to cater for any dietary needs.

mince through to sausage rolls, schnitzels and a range of crumbed chicken style products. New for 2020 are fish-style fillets and two different styles of hand-stretched sourdough pizzas – Mediterranean and smoky BBQ. These new lines will prove especially popular over January, as consumer interest in all things vegan reaches a peak around the annual Veganuary campaign.

Tammy Fry, International Marketing Director at The Fry Family Food Co, said: “It’s exciting to see Fry’s reputation go from strength to strength in the foodservice space.

Our products are ideal for businesses looking to develop a meat-free range that’s big on quality, flavour and convenience. We will be working with more businesses in 2020 to ensure Fry’s food is available across in the UK.” Set up in the family kitchen in 1991, the Fry Family Food Co. is now a second-generation family business and leading supplier of plant-based meat.

Fry’s continues to work closely with a wide range of the UK’s largest foodservice suppliers, including Bidfood, Blakemores, Total Foodservice, Hopwells, Savona and Charles Saunders amongst others.

The company’s range is extensive from burgers, strips, sausages and

RECORD PERFORMANCE OF €13BN IN 2019 CAPS A DECADE OF EXTRAORDINARY GROWTH FOR IRISH FOOD & DRINK EXPORTS In the opening days of a new decade, the publication today of Bord Bia’s Export Performance and Prospects report 2019/2020 by the Minister for Agriculture, Food and the Marine, Michael Creed, TD, reveals a stand out 2019 performance by Ireland’s food, drink and horticulture industry as exports reached €13bn in 2019 (2018: €12.1bn) for the first time.

This is the highest level of exports in Bord Bia’s 25-year history and brings to a close a decade of consistent and extraordinary growth in which food, drink and horticulture exports have grown by 67%, or the equivalent of €5.6bn, since 2010.

Speaking at the launch of the report, the Minister for Agriculture, Food and the Marine, Michael Creed TD, said: “2019’s record performance for Irish food and drink exports is testament to the resilience and dedication to sustainability and world class quality amongst our indigenous producers. A diversified approach to increasing our reach within the global marketplace has yielded record levels of growth with a strong performance recorded across most sectors and categories.

“That said, we face into a global trading environment in 2020 which continues to be marked by volatility and political uncertainty. My department will

06 | Restaurant Industry News | March 2020

continue to work with Bord Bia to support Ireland’s largest indigenous industry as it faces into both the opportunities and challenges of 2020, a year which could be instrumental in defining the next decade for the sector.”

Tara McCarthy, CEO of Bord Bia, added: “2019 was a watershed year for Ireland’s food and drink industry not only in the total value of exports achieved but also in the make up of their destination. For the first time export levels to Continental Europe exceeded exports to the UK. This result gives further impetus to the market prioritisation work undertaken by industry, DAFM and Bord Bia over recent years.”

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March 2020 | Restaurant Industry News | 07

EXHIBITION

NORTHERN RESTAURANT & BAR This year will be the twentieth edition of Northern Restaurant & Bar, taking place 17-18 March 2020 at Manchester Central.

This special anniversary year will see more top chefs including Simon Martin from Mana and recipient of the first Michelin star in Manchester since 1977, more top brand ambassadors talking in Drinks Live, Tom Kerridge headlining the Bruntwood NRB Debate and the launch of NRB Classroom introducing top training sessions to the event.

As always NRB will continue to provide an opportunity for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to the North West and the Lake District to the Peak District, it brings the cream of the hospitality industry to Manchester.

Taking place alongside NRB20, this year’s Bruntwood NRB Debate sees Thom Hetherington interview Tom Kerridge.

Fresh from the successful opening of his first Manchester restaurant, Bull & Bear, the Michelin starred chef will talk openly about his ambitions, what drove him to success, and how he is diversifying his business in this constantly evolving industry. Lucy Noone-Blake returns to chair a panel discussion with some of food & drink’s most agile operators. This year’s topic is ‘The Human Capital of Restaurants’ which will explore recruiting, retaining, inspiring and training to create a successful and empowering culture with speakers from HOP Training, UK Hospitality, Maray & Montana Fogg. The Bruntwood NRB Debate takes place on Tuesday 17 March at NRB20.

TOM KERRIDGE

Tickets are available to purchase from: www.nrbdebate.co.uk Renowned names and rising kitchen talent from across the country demonstrate their signature dishes and groundbreaking techniques in the ever popular Chef Live. The full line-up includes Simon Martin | Mana, Manchester, Alex Nietosvouri | Hjem, Hexham, Mark Owens | HOME, Leeds, Ryan Blackburn | Old Stamp House, Ambleside, Tommy Banks | Black Swan at Oldstead, York and Aiden Byrne | The Church Green.

Market Kitchen hosts two days of cooking demonstrations to inspire your next menu from stars of the street food scene and up and coming chefs with a niche concept. Demos include game butchery, tempura and the perfect scotch egg.

300 Exhibiting Suppliers NRB20 hosts over 300 exhibiting companies supplying everything a hospitality operator needs. From

08 | Restaurant Industry News | March 2020

technology to tableware and menus to mixers, find everything your business needs to be even more successful in 2020.

Spirit masterclasses with leading experts from international brands and indie producers. Sessions this year come from Pernod Ricard, Mangrove, Mackmyra, Luxardo, Rhum Clément and more in Drinks Live while over in Grape & Grain are Wine, beer & cider tastings led by industry experts and exciting operators.

New for 2020, NRB Classroom hosts free to attend learning sessions in a dedicated space in the heart of the show. Clarke of Hop Training will be proving Danny Myer’s quote wrong that hospitality is almost impossible to teach. Other sessions will bring in the leading industry experts to teaching relevant and contemporary skills such as creating wine lists and cheeseboards and photographing food.

Free Trade Only tickets are available now at www.northernrestaurantandbar.co.uk

SERVING NORTHERN HOSPITALITY FOR TWENTY YEARS NRB provides an opportunity for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to the North West and the Lake District to the Peak District, it brings the cream of the hospitality industry to Manchester.

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KEITH WARREN BECOMES CHIEF EXECUTIVE OF CESA Keith Warren has been appointed chief executive of CESA, the Catering Equipment Suppliers Association. He has been director of the Association for 18 years and the change is part of the restructuring as CESA prepares to transform into the Foodservice Equipment Association, the FEA, on March 1 2020.

MIRABEAU ANNOUNCES THREE NEW HIRES Mirabeau, the UK’s most popular Provence wine brand, is delighted to announce the appointments of three talented individuals to drive the British owned, French-based Rosé producer’s expansion into new markets. Alex Ignatieff joins Mirabeau as Brand Director of Gin, Mathieu Vanhalst joins as Sales Director Europe South/ Speciality Markets, and Udo Koschinski joins as Sales Director Europe North.

Alex Ignatieff joined Mirabeau in 2019 as Brand Director of Gin to define the recipe and manage the production of the recently launched Mirabeau Rosé Gin, thus marking the first foray into spirits by the well reputed Provence Rosé specialist. Alex has enjoyed a long career in the Australian and UK wine industry and moved to the South of France at the same time as the Cronks.

He will oversee all production aspects of the innovative Rosé Gin and manage its international launch and development.

Mirabeau is committed to deepening its relationships with key on and off-trade customers in several important markets and has therefore invested in bringing two additional Sales Directors on board.

Joining early January are Mathieu Vanhalst as Sales Director Europe South/Speciality Markets and Udo Koschinski, who will cover Northern Europe, in particular Germany and its neighbours.

Udo Koschinski began his career in marketing in the food industry, but followed his love of wine to spend fourteen years at industry leader Treasury Wine Estates (Penfolds, Wolf Blass, Lindemans) as Business Manager D-A-CH region. He brings with him excellent wine knowledge, as well as great sales experience and contacts. He will cover Germany, Austria, Switzerland, Scandinavia, the Baltics and the Netherlands.

Stephen Cronk, Co-founder of Mirabeau comments: “We are very excited that we have managed to attract three talented individuals to the Mirabeau business, following on from our other key appointments of last year. Jeany and I are both delighted that the care we have taken to build Mirabeau in a people and qualityfocused way means we can offer our new joiners an engaged and creative hub to work out of. We look forward to offering our important and valued clients more focused support and personalised service”.

“With the Association’s new structure, such as the product group forums and the enlarged secretariat, the board felt that we needed to ensure that the terminology accurately reflected our roles,” says Warren. “The structure gives us better access to the wealth of knowledge and expertise we have as an Association, and increased bandwidth in terms of how we communicate with and influence our members and our wider audience – including government and the foodservice industry as a whole.”

Working alongside Warren in the Association’s secretariat are Jocelyn Carr, membership and events manager, and Adam Lawrence, marketing manager. Their work is underpinned and supported by Sarah-Jane Campbell whose is the administration executive.

ALEX IGNATIEFF

Mathieu will cover the expansion of Mirabeau in the following markets: France, Belgium, Luxemburg, Spain, Italy, Greece, Portugal, Cyprus, Malta, the Middle East, Russia and Global Travel Retail. He joins the family-run business from Vinexpo, where he spent five years as Sales Director, developing new business platforms accross Europe, Asia and the US for the wine & spirits industry. He was previously working for the Duty Free & Travel Retail industry for over 8 years.

March 2020 | Restaurant Industry News | 11

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COMPANY NEWS

LEVY UK LAUNCHES FIRST FULLY VEGAN KIOSK IN THE PREMIER LEAGUE WITH CHELSEA FC Leading sports and leisure caterer, Levy UK, has launched the first fully vegan kiosk in the English Premier League in partnership with Chelsea FC at Stamford Bridge. The new initiative will introduce a range of tasty plant-based alternatives for football fans on match days and will include a Vegan Kitchen Pizza, Buffalo Cauliflower Wings, Vegan Doner Kebab and a Halloumi and Falafel Wrap.

Rolling out in line with Veganuary, football fans will be able to receive a culinary experience like no other. The initiative is underpinned by the Levy Cares principles, which underline the importance of providing sustainable – but delicious options on match days. As part of their four-year contract extension, both Levy UK and Chelsea FC have committed to provide more plant-based dishes, modelled against the EAT Lancet ‘ideal plate’ for planetary and personal health, whilst also looking specifically at the carbon impact of the animal products used on site.

Levy is Chelsea FC’s official catering partner responsible for the catering across the Chelsea Football Club venues, including Stamford Bridge stadium, Frankie’s Sports Bar & Grill, Chelsea FC’s training facility in Surrey, Under the Bridge and the Chelsea Health Club & Spa. Levy provides innovative and sustainable match day food and drink for home and away fans, while also championing the hospitality offerings for the premium seat market. Working in partnership with the players’ nutritionists and performance coaches, Levy also designs bespoke menus

Jon Davies, Managing Director at Levy UK, said: “There’s a demand for football stadiums to follow consumer demand for more sustainable, responsible and diverse food and drink options.

for the squad at their training ground.

Under Levy Cares, Levy UK has committed to deliver a 50% reduction in beef consumption, cut 30% of sugars out of menus and through culinary innovation and ingredient re-purposing will reduce food waste by 20% by the end of 2020.

In addition, the vegan kiosk avoids single use plastics throughout, in line with Chelsea FC’s own strong environmental policies. Through Levy UK’s reduce, re-use and review policy, the company committed to reduce plastic waste and has launched a re-usable cup initiative across all its venues. Fans, media and guests are encouraged to use reusable cups and once finished, place them in designated dropoff points around stadium concourses or return them to any bar.

Adopting a reductionist approach where possible will allow us to provide greattasting, plant-based food as well as combatting food waste and reducing our impact on the environment. The launch of the vegan kiosk with Chelsea FC is testament to both parties commitment to tackle issues surrounding more sustainable menu options.”

Simon Hunter, Head of Venue and Development at Chelsea FC said: “We are pleased to be offering sports fans plantbased alternatives at our venue. Reducing our environmental impact as well as offering fans plant-based options where we can is something we’re very committed to and the launch of the vegan kiosk with Levy UK is a further positive step in doing so. Chelsea FC takes pride in its forwardthinking and innovative approach within the sports sector as to how we can improve the fan experience. The vegan kiosk is part of our mission to innovate, by creating something unique for fans that tastes great.”

INDEPENDENT CONTRACT CATERING COMPANY TOTALLY DELICIOUS ANNOUNCES NEW £5M CONTRACT WIN Totally Delicious, Staffordshire’s largest independent contract catering company is kicking off 2020 with a £5 million deal.

The seven-year contract with the Tyne and Wear Archives and Museums service will see Totally Delicious operate and manage all event catering and cafes at the Discovery Museum, the Laing Art Gallery and Great North Museum, in Newcastle Upon Tyne.

14 | Restaurant Industry News | March 2020

Totally Delicious were able to demonstrate passion along with an impressive track record managing large attraction venues such as Trentham Gardens and Middleport Pottery in Staffordshire.

Managing Director Dominic Bowers said “We’re delighted with this contract win; my team and I have worked hard to develop the perfect recipe for a totally

COMPANY NEWS

NEW IMMERSIVE RESTAURANT COMPANY LAUNCHES WITH STELLAR CREATIVE TEAM Former Disney Executive and CEO of The Fat Duck Group, James Bulmer has formed Wonderland Restaurants, a collection of creative individuals pulled together to create an ‘academy of curiosity and wonderment’.

SALT TO LAUNCH RESTAURANT DIVISION THE PEPPER COLLECTIVE HEADED

BY RESTAURANTEURS NEIL RANKIN AND HANDLEY AMOS The duo will join SALT – the leading partnership and experience agency specialising in food & drink – to head up their new restaurant division The PEPPER Collective.

The PEPPER Collective has brought together a team of people with a common purpose: to work with like-minded souls, businesses and enterprises to create new hospitality experiences.

Unlike many traditional restaurant groups, The PEPPER Collective not only provides their partners with investment opportunities and financial backing,

but crucially an expansive range of core expertise to realise each project to its full potential. From concept development and location sourcing to marketing, staff training, design, quality control and F&B strategy – The PEPPER Collective provide the fundamental operational backbone, as well as the creative insight needed to ensure a quality and sustainable business model for each and every partnership.

Commenting on the formation of The PEPPER Collective, SALT’s CEO Andrew Fishwick says: “I could not be more thrilled to have brought together two legends of our industry to head up our new restaurant division.

“I have known Neil and Handley for years and they think like I do about the future of hospitality; we all know our sector is changing beyond recognition and we believe that by working with the best, by being at the vanguard of the new movement and by incorporating new ways of thinking, we can create a group that makes a difference.”

Wonderland Restaurants will play an integral part in London’s growing experiential hospitality sector, working on a number of restaurant concepts and products with award-winning global brands. The company has also launched Wonderland Labs dedicated to accelerating and evolving food and drink innovation for both existing and future projects.

The core team includes Creative Director Mike Bagale, former Executive Chef of three-Michelin starred Alinea, Chicago; Group Executive Chef Cláudio Cardoso, former Group Executive Chef of Sushisamba; Innovation Director, Mark Garston, former Head of Central Development for The Fat Duck Group and Chief Illusionist Chris Cox, a selfproclaimed ‘mind-reader’ and mentalist magician.

Chief Creative Officer, James Bulmer comments: “Wonderland Restaurants is a rich melting pot of some of the finest creative minds and storytellers from the world of food and magic. Our company’s vision is to bring curiosity, imagination, emotion and wonderment to the hospitality sector in a way never seen before and build an international portfolio of immersive food concepts. I’m incredibly excited to be steering this hugely dynamic team of talented individuals, with an exciting project planned for this year.”

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March 2020 | Restaurant Industry News | 15

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COMPANY NEWS

MAKE-OVER FOR HOME OF THE #COFFIHEADS Coffi heads are enjoying a new experience in Cardiff Bay following a refurbishment and extension of Coffi Co’s Mermaid Quay store.

A six-figure investment in Coffi Co at Mermaid Quay includes a loan from the Development Bank of Wales. The popular family and dog friendly outlet is now one of the largest coffee shops in Wales.

Improvements include the installation of a new mezzanine floor and outside seating and decking area with capacity for 120 guests.

The refurbishment of the internal space to include the addition of a new mezzanine floor has also seen the internal capacity move to 150 covers.

Open 364 days of the year, Coffi Co was established in 2014. The first store opened in two shipping containers in Porth Teigr in Cardiff Bay. There is now a team of 50 staff across five sites including the original Porth Teigr store, Mermaid Quay, Cathays, Penarth Marina and Porthcawl.

Managing Director Justin Carty said: “From day one, we’ve focused on building a business that combines the key ingredients of a

great leisure driven location, welcoming atmosphere and the very best coffee. We’re keen to continue with our growth strategy by focusing on continually improving and expanding our offer in new exiting leisure driven locations cross South Wales.

“Choosing the right investment partner wasn’t just about the numbers.

We wanted an investment partner that was local, that understood are offering and that cares about the long-term success of our business. The team at the Development Bank of Wales ticks all of those boxes plus more. We’re delighted to have their support and are grateful that they want to work with us as we grow.”

Matthew Wilde is an Assistant Investment Executive with the Development Bank of Wales. He added: “Coffi Co offers quality coffee in a location that showcases Mermaid Quay, and is the perfect spot to work, socialise and meet colleagues, friends and family.

“Justin is committed to ensuring his business delivers a superb customer experience, and takes pride ensuring this standard is consistent across his five stores.”

FEEDING TIME AT THE ZOO ZSL London Zoo partners with Benugo for a new decade Benugo has come out as the leader of the pack following a competitive tender process for a ten-year partnership with ZSL London Zoo. The exciting new partnership between international conservation charity, ZSL, and award-winning high street caterer, Benugo, will bring superb natural food to the Zoo’s 1.1 million annual visitors - making feeding time at the Zoo a mouth-watering experience for everyone.

Benugo’s new menu will be available every day, from 10am until 4pm, offering plant-based burgers, a grill station, handmade pizzas and a deli counter.

Guests can graze on freshlymade produce with the appetising menu including Camden Hells Beer battered haddock, a supercharged baguette filled with miso salmon, and a plant based butternut stuffed with garlic mushroom and a side of baby spinach, to name just a few.

Kathryn England, ZSL London Zoo’s Chief Operating Officer said: “Underpinned by our shared vision and commitment to local sourcing and sustainability, Benugo is the perfect catering partner for ZSL London Zoo.

18 | Restaurant Industry News | March 2020

“Together with Benugo we will focus on delivering delicious, good quality food at competitive prices at ZSL London Zoo. When visiting the Zoo’s 19,000 animals, we want to make sure our guests are well fed – and we expect they’ll go wild for the delicious new menu on offer.”

Recognised for its commitment to environmental sustainability and using plant-based ingredients, ZSL is no stranger to Benugo, as co-founder Ben Warner has lived locally to ZSL London Zoo since childhood.

Ben Warner, Benugo cofounder said; “ZSL London Zoo has been at the heart of my local community for many years, I love bringing my family to connect with nature and be inspired by the incredible wildlife we share our planet with. I am excited to partner with such an iconic London landmark and bring our ethos to the Zoo visitors.

“We share ZSL’s vision and values and I along with the Benugo team, are excited to bring our world-class catering to ZSL London Zoo.”

Where versatility, usability and individuality count

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Ideal areas of use: pubs, bars, hotels, restaurants, private clubs, coffee lounges, private function areas Recommended maximum daily output: 80 cups

JURA – If you love coffee

JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com

PERFETTO

Perfetto Italian gin is new to the UK and features 2 bold flavours and colours. Bravo! to Italy for being masters of true taste and style, and that is exactly what Perfetto celebrates.

Produced in a small town near Modena, these gins are new to discerning bars and restaurants.

Perfetto confidently marks out a territory all of its own using simple ingredients that are elegantly balanced, making the gin easy on the eye as well as on the palate. We have taken the most fragrant of fruits to create our vibrant blood orange and pink grapefruit gins, and with ingredients as delicious as these we keep the distillation process uncomplicated, infusing Perfetto with the infectious passion for life that Italians are famous for.

Its versatile characteristics make it a superb component in cocktails as well as being delicious on its own with your favourite tonic. Our recommended perfect serve includes a Citrus Peel San Pellegrino tonic paired with Perfetto Blood Orange and Oak Wood Extract San Pellegrino tonic paired with Perfetto Pink Grapefruit. Why these tonics you ask? Because neighbours always get along well. We’re predicting Perfetto to be one to

20 | Restaurant Industry News | March 2020

watch in 2020 as the demand for premium gin creeps up and people are being braver with bold colours and flavours.

Our bright and fresh Blood Orange Gin is bursting with sweet essential oils extracted from sun ripened oranges, and an infusion of peels give a succulent taste of the Mediterranean sunshine; a clean, citrus gin with bright, zesty aromas. Our eye-catching Pink Grapefruit gin is simply sublime with a tangy citrussy sweetness.

Its hue and juicy tartness is unashamedly confident and refreshing. Perfectly balanced, sweet with an unmistakable tang.

We really are bringing you Italy in a bottle. Niente Di Meno Che Perfetto.

For more product information or to place an order, contact Continental Wine & Food Ltd on 01484 557112, info@continental-wine.co.uk or visit the Perfetto website at www.perfettogin.co.uk

For more information:

Tele: 01484 557112 info@continental-wine.co.uk www.perfettogin.co.uk

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FEATURE MIKE MCKIE

ATTRACTING INVESTORS TO YOUR CASUAL DINING RESTAURANTS One of the key challenges for any hospitality business owner is raising the capital to accommodate your business plan and turning ideas into income. One of the best ways to do this is to work alongside an investor, especially if you can also benefit from their industry knowledge and expertise.

However, with the hospitality industry becoming ever more volatile, competitive and challenged by large chains and industry giants dominating the sector, this means investors may start to look elsewhere to invest their money.

Mike McKie is the head of Bayleaf Angel Investors, a group of investors who are focused on helping on smaller, independent hospitality businesses find their feet. He sees the value in investing in passionate business owners in this industry and believes there is a lot innovation and progression still to come out of it.

"Nothing like this exists in my town today" is a double-edged sword. That could be because you are a visionary with a new idea, or it could be because there is no market for it. If it's a new casual dining concept, try and test it first.”

Through his many years of experience at corporations such as PepsiCO and Walkers, Mike knows just what it takes to stand out in a market. Here are his top tips to help you get ahead in this saturated market and how best to attract investors to your hospitality business.

Understand your industry Prior to meeting with any investor, you need to do thorough research and be able to articulate how it applies to your venture.

Assuming that you can run at lower overhead percentages than McDonalds, for example, without clearly being able to explain why can look naive. Learn about restaurant industry benchmarks and make sure that you understand and can explain the differences in your planned performance vs industry norms.

Be realistic Consumers are fickle when it comes to eating out, but when they find a restaurant they like, it’s hard to entice them away.

The truth is, your potential customers are not going hungry waiting for you to open.

You need to have a plan to attract clients from their current restaurants of choice.

Ignoring competitive pressures is a rookie error that will put off investors.

Plan sensibly Investors want transparency, especially when it comes to financial planning. Build your cashflow plans prudently and assume that you will run at a loss for several months like most casual dining restaurants do. In the first year, cash is more important than profit and a good investor will know this.

Research your market “Nothing like this exists in my town today” is a double-edged sword. That could be because you are a visionary with a new

24 | Restaurant Industry News | March 2020

idea, or it could be because there is no market for it. If it’s a new casual dining concept, try and test it first. Use pop-ups, supper-clubs, market stalls before you sink your life savings into your idea. An investor will see your business as a far safer and secure investment if there is evidence it will work.

Be flexible Casual dining restaurants are usually the result of a passion project and it’s easy to get precious about your ideas and work.

When approaching an investor, they will have in depth questions, constructive criticism and may even want to change elements for the business before investing their money. You’ll need to keep an open mind through the project and be as flexible as possible.

For further adivce on attracting investors, visit https://www. bayleafangels.co.uk/your-business-plan/

Taste NEW products at the London Coffee Festival

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EVENTS & AWARDS NEWS

ST MARTINS LANE LONDON ANNOUNCES THE NITERY BY GIZZI ERSKINE sbe is delighted to be welcoming award-winning chef, food writer and broadcaster Gizzi Erskine to St Martins Lane London for a three-month residency. The Nitery by Gizzi Erskine will spring up at St Martins Lane Kitchen from 13 February – 30 April 2020, bringing with it a playful take on classic French, American and British dishes with carefully sourced produce.

Erskine has been an integral part of the London food landscape for the last 15 years, an innovator of the Pop-up restaurant scene and renowned for her sell out events, bestselling books, international television career, food columns and agricultural activism. The Nitery takes inspiration from early 20th century Parisian ‘niteries’ – hedonistic, bohemian restaurants that popped up all around the city and were frequented by the big thinkers, artists and poets of the time, that were later adopted by America in the early days of Atlantic city to a much sleazier incarnation.

Gizzi’s ‘The Nitery’ will create this same electric, bon vivant atmosphere in the sophisticated St Martins Lane Kitchen, embracing the absurd and the witty to create an energetic space with fun, inventive menus.

Gizzi’s menus at The Nitery will encompass sumptuous French, American and English biodynamic food, wine and cocktails, mingling experimental ingredients with nostalgic, classic dishes.

Small plates will include Devilled eggs with roast chicken crackling and Oysters with yuzu kosho granita, while creative starters will include an Iced roast beetroot and buttermilk soup with raw red prawn, egg and pickles and Steak tartare with bone marrow dripping on marmite toast with cured egg yolk. Main courses are more buxom, with dishes including Flagoelet dauphinoise, goat cutlets and bisque and Calasparra rice, woodfired shellfish.

Desserts will be equally as playful and will feature recreations of desserts like Chocolate mousse with Horlicks cream and Gizzi’s take on a Queen of Puddings. For those who like something

26 | Restaurant Industry News | March 2020

more savoury to finish, there will also be a selection of cheeses served with Hackney honeycomb.

On Sundays, The Nitery will serve an indulgent Sunday roast. As well as starters such as Prawn cocktail and Secret Smokehouse cold smoked trout on brown bread, there will be a carvery station serving beef, lamb or pork with all the trimmings, as well as a Vegetarian wellington with vegan gravy. Following this, Gizzi’s range of nostalgic desserts will be rolled out to guests on a trolley and served with pouring cream or ice cream, and there will be a similarly theatrical cheese trolley for those who still have room for a delicious selection of cheeses, grapes, walnuts and crackers.

The Nitery by Gizzi Erskine will run until 30 April 2020.

WMF espresso

THE PERFECT ESPRESSO, HANDMADE AUTOMATICALLY. We know many great people out there but only a few well-trained baristas. With the new WMF espresso you can hire anyone to be your Barista. It’s revolutionary technology that grinds and tamps automatically into the portafilter, controls the brewing ratio and temperature. That allows everyone to make a perfect espresso, effortlessly and consistently. Handmade automatically.

For further information: Please phone 01895 816100 or email sales@wmf.uk.com www.wmf-coffeemachines.uk.com

PROJECT

RESTAURANT FELIX, AMSTERDAM Restaurant Felix opened its doors on January 30th 2020. Located in the Historical Felix Meritis building in Amsterdam, it is a one of a kind setting.

Built in 1788 Felix Meritis was home to the cultural society Felix Meritis established for cultural development in the form of Music, Drawing, Physics, Commerce and Literature. The building itself was meant to exemplify the Enlightenment ideals the society stood for. i29 is responsible for the complete interior design of Felix Meritis anno 2020, and created an outspoken design that puts history in perspective. Every room within the building refers to a specific period in the building’s history, to create their own identity. Together they form a collection of colorful characters in the renewed house of enlightenment. The design of the restaurant is an interpretation of a Dutch period room from the 17th century, including use of historical colors and

textile wall covering but in a distinctive contemporary way.

Commissioned by investment group Amerborgh, i29 collaborated with a team of advisors to realize the complete renovation. For the restaurant i29 invited textile designers Buro Belén to match custom design textile, materials and colors.

An image of a typical Dutch sky has been translated into a tactile wall covering that contribute to superb acoustics. Light installations hang from the ceiling as a modern “chandelier” and connect the restaurant with the reception area to create a grand entrance at Felix Meritis.

The complete building will be opened on March 20th 2020.

Design

i29

User

Amerpodia

Textile design

Buro Belén

Client

Structural architect Project management

Amerborgh Math

B3 bouwadviseurs

Advisor restoration

Verlaan & Bouwstra

Contractor

Jurriens

Advisor lighting Interior builder

28 | Restaurant Industry News | March 2020

Lichtconsult Stooff

Restaurant Felix will have a ‘permanent’ chef for the first time in history to run the kitchen and to guarantee a high culinary standard. “Think globally but trade locally” is the approach for the restaurant.

EVENTS & AWARDS NEWS

PRECISION WINS FASTEST-GROWING COMPANY AWARD Precision Refrigeration, a global leading manufacturer of professional refrigeration equipment, has seen its business grow year on year.

The Middle East is a key area for the company, where Precision has become a major player as a supplier of professional catering equipment to a multitude of outlets including: commercial kitchens, bars, hotels, restaurants and fast food chains.

The 2019 RAKEZ Excellence Award for the Fastest Growing Company (Small to Medium) was awarded to Precision for showing outstanding growth within the first three years of starting the business up in the Middle East.

The organisation’s unique product range, its commitment to excellent customer service, and staff teamwork, set it apart from the rest of the entrants to this award.

With a mission of inspiring excellence to a community of more than 14,500 businesses from all over the world, the RAKEZ Excellence Awards recognise the best companies under its umbrella that play a key role in the economic development of the Middle East.

“Even through tough economic times, Precision has continued to grow” says Les Simmons, Managing Director for Precision Refrigeration Middle East.

“We believe the secret to our success is always about putting the customer first. Our continual drive to creating greener products and rolling out the use of R290 hydrocarbon refrigerant in our range, also helps our customers to achieve their environmental goals.

It was a great achievement receiving the award from His Highness Sheikh Ahmed bin Saqr Al Qasimi (a member of the ruling family of the emirate of Ras Al Khaimah, UAE).”

out front. They are at the heart of the business and just keep pushing to get better and better; I couldn’t ask for more. I’ve also got to say a massive thank you to all of the locals for their continued support of The Mariners.

PAUL AND EMMA AINSWORTH RECEIVE ‘BEST NEWCOMER’ AND PLACE 23RD AT THE ESTRELLA DAMM TOP 50 GASTROPUBS AWARDS 2020 FOR THE MARINERS IN ROCK The Mariners pub in Rock was awarded the prestigious ‘Best Newcomer’ award at last night’s Estrella Damm Top 50 Gastropubs award ceremony at Port Lympne Hotel & Reserve, Kent. Having acquired the lease and relaunched the legendary pub in May 2019, Paul and Emma Ainsworth have transformed the space, creating a thriving hub for locals and visitors alike with a menu championing the best of local cuisine and pub classics with Ainsworth’s renowned creative flair. The pub also secured a very impressive entry at number 23 in the Top 50 List.

Speaking of the win, Paul said: “I’m completely stunned and delighted to have not only won Best Newcomer, but to have been placed so high in the actual Top 50!

It’s a phenomenal achievement, especially considering Emma and I only took it over and opened the doors in May last year. We couldn’t have done it without the incredible team we have at The Mariners, so I have to give a special shout out to Joe and Tom in the kitchen and Paul, Denniz and Simon

30 | Restaurant Industry News | March 2020

“It’s been an institution since the 90s and I’m so chuffed that it has remained first and foremost a destination for the local community, as well as a spot to visit for holidaymakers.”

Top 50 Gastropub Awards, in partnership with Estrella Damm, is a highly regarded annual hospitality accolade voted for by industry experts including food writers, chefs and pub guide critics that are collectively known as the Top 50 Gastropubs Voting Academy. Once nominated, the candidates are then judged by an elite foodie panel that includes The Good Food Guide editor, Elizabeth Carter.

PUB STUFF

PUB STUFF’S PROMISE TO THE LEISURE AND HOSPITALITY INDUSTRY Pub Stuff has been supplying an everexpanding range of furniture to customers in all areas of the leisure and hospitality industry since 2001. We strive to be the best in supplying quality, affordable and sustainable furniture.

“Our aim is to provide robust, affordable furniture to the industry in a sustainable way. We pride ourselves on our industry knowledge through our dedicated team and ability to provide a personal touch.

Our Pub Stuff team offer a unique design service to ensure all customers specifications are met.”

- Sally Huband, Director at Pub Stuff Ltd.

3D DESIGN OF THE NEW SCARBOROUGH

Whether it be a restaurant, café, pub, or hotel, Pub Stuff will tailor products to your specification and achieve the vision you are looking for. With our vast range of products and styles to meet different budgets, we are only a phone call away from making your thoughts become a reality.

THE RAILWAY INN, BOTLEY

32 | Restaurant Industry News | March 2020

Pub Stuff’s “Pro Planner” design service Upon taking an initial brief prior to any refurbishment project, the Pub Stuff design team will provide a detailed floor plan of your space. For £399, this includes: • Site visit to create mood board • 2D/3D version of the design

• Suggested textiles and fabrics

• Examples of furniture to suit the environment

• Receive £200 back when order is over £3000 (excluding VAT and delivery) With a variety of products, wood colours and fabrics which are all hand upholstered on site, we can fit all requirements to suit your needs with a traditional or eclectic look.

No matter the size of your business, we have the knowledge and expertise to supply exactly what is required whilst remaining affordable.

MOOD BOARD Using both our own and external fabrics, we can tailor your quote to remain in budget and achieve a combination that works for you. No job is too big or small!

The images included in this article show our diverse styles and ability to supply a range of venues with different designs from the popular industrial look, to the more traditional.

What’s New for 2020?

Our new ‘Continuous Chairs’ service is a cost-effective process whereby we replace your seat pads, prolonging chair life.

This service will be a sustainable solution, providing a reusable bag to send up to 10 seat pads for refurbishment. Has there ever been an easier way to maintain your

brand integrity and high standards without having to buy new chairs? This is done in 6 easy steps: • Step 1 – Contact Pub Stuff to place order (Starting from only £169, extra charges may apply) • Step 2 - Receive your bag with instruction sheet and drill

Pub Stuff use’s ‘Rubberwood (Hevea Brasiliensis)’ which takes 13 years to grow and mature.

Whereas Oak can take up to 100 years to grow, that’s almost 7 times faster!

• Step 3 – Remove your seat pads

• Step 4 – Call us to collect. Collection will be within 48 hours

• Step 5 – Production/Delivery. Recovered seat pads to be reupholstered and delivered back to you within 7 days of collection.

• Step 6 – Repeat the process if you need more than 10 seat pads reupholstered All our Pub Stuff standard range chairs, tables and bar stools are available in either Soft Oak or Dark Walnut stained finishes.

LISBON DINING CHAIR

Did you know?

We also stock a selection of Weathered Oak finishes which coordinate beautifully with the standard range of chairs and tables. We have just introduced a new ‘Vintage’ wood colour range to give our customers even more choice.

This Mix and Match approach ensures you can choose the styles to suit your venue without the worry of whether everything will go together.

We also stock a soft seating range comprising of leather seating, that will add a luxurious feel to your site. Ranging from our popular deep buttoned leather Chesterfield sofas and Wing Chairs, to our newer deep seated Spitfire range which combines tradition with contemporary.

New Pub Stuff Brochure – Issue 7 Our new pricelist is now available which includes all our latest products, fabrics and services. Contact us today for your new copy!

For more information: Visit - www.pubstuff.co.uk Email – sales@pubstuff.co.uk Call – 01295 758536

March 2020 | Restaurant Industry News | 33

Fabrics & Soft Furnishings for Contract Interiors skoposfabrics.com |

CCE Group Ltd are well known in and out of London for bespoke commercial kitchens of the highest standard, with clients including Wiltshire’s Whatley Manor, Angela Hartnett’s Murano and London’s Royal Garden Hotel to name just three.

Proud of its flexibility, the company has also produced food carts, BBQs, and has just completed fitting out a pizza van, complete with wood fired pizza oven, showing that it can manage projects of any size and budget.

sales@skopos.co.uk |

As well as designing, building and installing kitchens, wash-up areas, pantries and bars, CCE Group offers a complete solution for any kind of food and beverage establishment, both back and front of house. The company, now over 30 years in the hospitality industry, has a full suite of products and services to completely fit out restaurants of any cuisine, style and size, all under the CCE Group umbrella.

This has proved invaluable to clients who found a continuity and synergy

Café Murano, Bermondsey Street

01924 436666

of service and communication not experienced when BOH and FOH projects are conducted independently of each other. A key benefit of dealing with one, turnkey supplier was cited as the ability to reduce the number of people in the communication loop, thereby reducing the amount of time and effort spent by the client to keep up to speed with the job.

There are also benefits to CCE Group when delivering full projects in this way, dealing with fewer outside contractors and maintaining control of all key elements of a project, helping them to finish on time and on budget.

www.contractcateringequipment.co.uk

34 | Restaurant Industry News | March 2020

Reco Air

Recirculating kitchen extract Reco-Air is

Reco-Air manufacture recirculating kitchen extract units that require no duct route to atmosphere.

Patented technology removes steam, moisture, smoke, grease and odour from canopy exhaust, returning independently certified clean air.

UL Listed

We offer a range of units sizes and configurations to suit all commercial kitchens and layouts.

DW 172

Significantly reducing fire risk, eliminating ductwork to atmosphere, simplifying planning procedures and change of use and providing flexibility to locate your kitchen in previously unfeasible spaces.

DW172 Approved

Cost saving

Environmental benefits

CE Compliant

Reco-Air removes

Reco-Air can be YOUR commercial advantage!

Reduce fire risk

Patented

Grease

Steam

Smoke

Odour

Unlock new locations

Flexibility to locate your kitchen anywhere How Reco-Air works Waverley Station, Edinburgh

Victoria Station, London

Stansted Airport

Birmingham Grand Central

>>>>>>>>>>>>>>>

Terminal 5, Heathrow

>>>>>>>>>>>>>>>>>>>>>>

>>>>>>>>>>>>>>>>>>>>

Catering equipment

Reco-Air unit

Reduced duct route

Euston Station, London

Midfield Terminal, Abu Dhabi Airport

Cleaned air

Everyman Cinemas

Fullers, The Albert Arms

Get in touch with us: www.reco-air.com

mail@reco-air.com

+44 (0) 333 305 2978

BERRY GLOBAL

COMPOSTABLE SOLUTION ENSURES SUSTAINABLE CLEANING Hygiene and cleanliness is an essential part of customer service. Ensuring your customers have a clean environment to eat in is just as critical as ensuring the kitchen is clear of germs and contamination. A strong focus on a clean establishment is not only key in making a good first impression and boosting customer loyalty, but also guarantees food quality, safety, and better resource and waste management. Stein Bongers, Product Manager Wipes EMEIA at Berry Global, highlights the benefits of innovative and sustainable cleaning solutions that can benefit the restaurant sector.

While restaurants, hotels, pubs and guest houses in the foodservice sector are increasingly realising the importance of adopting the right tools and practices to improve efficiency and minimise their environmental impact, cleaning is often overlooked.

Traditional cleaning practices have numerous drawbacks – high cost, low efficiency, remaining surface residues, adverse effects on food quality and a negative impact on the environment, therefore singleuse compostable and biodegradable wipes have been developed.

Innovative cleaning solution Tea towels are commonly used to wipe hands or surfaces, and while these are suitable for drying, they have no actual cleaning properties and are not

certified to be in contact with food.

In addition, tea towels are generally made from resource-intensive cotton – according to the World Wide Fund for Nature (WWF), it takes more than 20,000 litres of water to produce 1kg of cotton.

Nonwoven wipes, on the other hand, are versatile and suitable for a wide range of cleaning applications. However, these wipes are traditionally made from nonrenewable synthetic fibres such as polyester and polypropylene, making waste management an issue.

With the aim of developing an innovative method to provide sustainable yet convenient cleaning options, Chicopee®, a brand of Berry Global, has reimagined nonwoven wipes – its J-Cloth® Biodegradable and Compostable is Food Contact Clearance (FCC) approved, compostable, in accordance with the DIN EN13432:2000-12 directive, and biodegradable, making it perfect for the food service industry – not to mention a solution that stands out from the competition.

Biodegradation is a naturally occurring breakdown of materials by microorganisms such as bacteria and fungi or other biological activity, while composting is a human-driven process in which biodegradation occurs under a specific set of conditions. Essentially, composting is an accelerated biodegradation process which occurs due to optimised conditions.

Compostable products, such as J-Cloth® Biodegradable and Compostable wipes, present several

36 | Restaurant Industry News | March 2020

benefits – for instance, they minimise the amount of waste sent to landfills, the materials used will not produce toxins as they deteriorate and the packaging is also sustainable.

Reducing risks, raising reliability While re-usable cloths may appear more convenient, affordable and environmentally friendly than single-use disposables, increasing the risk of cross-contamination – harmful substances and pathogens are commonly transferred from one surface to another via seemingly clean cloths.

Also, these FCC approved singleuse wipes – made from PEFC (Programme for the Endorsement of Forest Certification) certified natural biodegradable viscose fibres – provide consistent, predictable results. The risk of loss of effectiveness through structural breakdown or retention of contaminants as the result of ineffective laundering is thus eliminated.

Thus the foodservice industry can minimise their environmental impact and reduce contamination risks while satisfying increasingly stringent consumer and government demands.

For information about the Chicopee® J-Cloth Biodegradable and Compostable, the only FCC certified wipe that is biodegradable and compostable, visit: https://harrisonwipes.co.uk/ products/chicopee-j-clothbiodegradable

The OiL Chef TM unit will help save 50% on frying oil. Fry your food faster, crispier and your food will have a better taste with less calories. It’s a Win-Win for everyone!

GREASE TRAPS

DO YOU COOK FOOD ON YOUR PREMISES? IF THE ANSWER IS “YES”, PLEASE READ ON….

It would be in the interests of your business to install a high quality, tested PPD GREASE TRAP. The cooking of food results in a build-up of fat, oil and grease in your waste pipes.

This glutinous mass can restrict your pipes flow to the point where they can become completely blocked and unusable. This can lead to high repair costs and even a fine, if the blockage is proved to have been created by your actions.

GREASE TRAPS have moved on from the need to manually empty and dispose of the smelly mass. It is now possible to have an environmentally friendly and efficient grease separator.

Progressive Product Developments Ltd (PPD) have been supplying, developing and manufacturing GREASE TRAPS for over 30 years.

A below ground PPD Biomass Grease trap – these are available to serve upto 5000 meals per day In that time, we have produced an unrivalled range of BIOMASS GREASE TRAPS that require virtually no maintenance! - No longer do you have to manually open the trap and remove the grease that has built up.

PPD BIOMASS GREASE TRAPS utilise the latest biological technology combined with outstanding fat, oil and grease separation techniques to combat the build-up of fat, oil and grease.

The PPD BIOMASS TRAP uses a selfsustaining colony of more than 12 naturally occurring, harmless bacterium that have been specifically chosen for their ability to break down different types of fat, oil and grease.

PPD BIOMASS GREASE TRAPS can be supplied in various sizes, from the domestic 10 meals per day unit to the commercial 5,000 meals per day system We can offer various dosing systems to create the Biomass, these range from Automatic Dosing to Manual Dosing.

We also supply manual biosocks which are available in two sizes

A domestic above ground PPD kitchen Biomass capable of serving 10 meals per day. Larger units are available upon request

38 | Restaurant Industry News | March 2020

PPD Grease Traps can be installed within the kitchen, outside (with sufficient frost protection) or below ground.

Further information, contact us on 03300 585 633 or visit www.ppd-ltd.com

HIGH QUALITY GREASE TRAPS & FILTERTRAPS MANUFACTURED IN THE U.K – DELIVERED WORLDWIDE At PPD LTD we specialise in grease traps for both domestic and commercial kitchens.

We have many years experience in the grease trap industry and will work with you to achieve optimum results with your grease management housekeeping.

We design, develop and manufacture high quality separators for use in the catering industry to capture and treat fats, oils, waste and grease created by the cooking and preparation of food.

• • • • • • •

Domestic Grease Traps Commercial Kitchen Grease Traps Above Ground Grease Traps Underground Grease Traps Manually-Emptied Grease Traps Biofluid Dosing Systems Replacement Filterpacks

HEAD & REGISTERED (UK) OFFICE Unit 21 | Algernon Industrial Estate | New York Road Newcastle Upon Tyne | NE27 0NB Tel: 03300 585 633 Fax: 08456 123 334 Web: www.ppd-ltd.com Email: sales@ppd-ltd.com

LATEST NEWS

RESTAURANT CLOSURES DOWN BUT JOB LOSSES UP IN 2019

Despite 2019 seeing Jamie’s Italian disappear from Britain’s embattled high streets, Patisserie Valerie’s fall from grace and the owner of Giraffe and Ed’s Easy Diner announcing plans to close a third of its outlets, the overall number of casual dining restaurants that closed for good fell by more than a fifth from 1,188 in 2018 to 922 during 2019.

End of year figures by the Centre for Retail Research show that whilst fewer casual dining restaurants were closed than in 2018, total job losses still rose by 8%.

There were a total of 11,280 job losses across the entire casual dining sector in the UK during 2019 up from 10,413 in 2018.

Alex Probyn, President of UK Expert Services at the real estate adviser Altus Group, said that “there had been huge growth in the casual dining market but restaurant numbers were still up 16% compared with 2010. The race for space pushed up rents impacting on rateable values which came into effect in 2017.

“Extra tax for business rates coupled with rising food prices and staff costs through increases in both the national and minimum wages created a lethal cocktail as margins were squeezed.”

REUNION DES GASTRONOMES OPENS NEW MEMBERSHIP CATEGORIES The Réunion des Gastronomes - the oldest culinary organisation in the UK - has announced two new membership categories. After over a century, the inspiration and positive networking generated from the very talented President’s Award Finalists attending Reunion des Gastronome events as part of the judging process, has led to the organisation creating Associate and Affiliate membership categories to potential members who were

previously restricted from applying.

Associate Membership is open to aspiring professionals on a career path in the provision of high quality food and beverage services. This includes proprietors, senior executives and managers who, hitherto, were not quite eligible to meet the requirements for Full Membership. The total number of Associate Members is to be limited to 20 per cent of the total membership, which is capped at 200.

Professor Joshua Bamfield, a Director at the Centre for Retail Research, added “maintaining quality standards had also proved difficult leading to the need to cut costs caused by the sector’s over-expansion, greater competition and weak consumer demand.”

In 2018 that squeeze saw the likes of Gourmet Burger Kitchen, Carluccios, Prezzo, Chimichanga and Byron all close outlets with a total of 622 chain operated restaurants closing. That fell by 46% to 337 in 2019.

The balance of the closures came from independents according to the CRR. Professor Bamfield says “the main problems in 2020 are likely to be found amongst the independents, who often lack the resources to reinvest or change their business model”.

Small independent restaurants in England, those with a rateable value of less than £51,000, will be given a helping hand seeing their business rates bills cut in half on 1st April 2020 with the Government increasing the retail discount from 33%. Altus Group say the average small independent restaurant will save £10,624 in tax during 2020/21.

Affiliate Membership welcomes hospitality professionals who are not themselves directly involved in the provision of F&B services, but are employed in a senior position by companies or organisations that do so.

This category is limited to 10 per cent of the total membership.

“One of the objectives of the Réunion des Gastronomes is to identify and encourage excellence in professional food and beverage services,” says Wallace Vincent, President of the Réunion des Gastronomes.

“We introduced the President’s Award a few years ago to support this. As a consequence of the selection process, we found that we were identifying - particularly among those shortlisted - high calibre professionals who would clearly benefit from our future support. These new members will benefit from engagement with a broader and more senior range of hospitality professionals and it lays the foundations for future membership.”

40 | Restaurant Industry News | March 2020

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LATEST NEWS

WHAT’S IN STORE FOR THE PUB AND BAR TRADE IN 2020?

Brewhouse & Kitchen comments on the future of the trade as they announce its Christmas sale figures As the trade reflects on the festive period and enters the quieter months of Dry January and New Year’s resolutions, Brewhouse & Kitchen are keen to look ahead to 2020 and what the latest trends will be in the new decade. This comes as the 22 site-strong brewpub group has reported a busy and hugely successful festive period. For the Christmas and New Year period, liquor and food sales for Brewhouse & Kitchen Ltd were up 7% Like For Like. If you would be interested in speaking to a member of the Brewhouse & Kitchen team about future trends, please do not hesitate to contact me.

The rise of low and no options Low and no alcoholic beverages are rising in popularity with charitable events such as Dry January becoming more commonplace in society. Brewers and the wider trade are adapting to this trend at a rapid pace. In 2020, this is only set to increase with some of the biggest and smallest players adapting their ranges to incorporate low and no alcohol options. Brewhouse & Kitchen now have a dedicated menu of low and no alcohol beverages, featuring Big Drop Citra IPA, Sheppy’s low alcohol classic cider, Scavy & Ray alcohol-free sparkling wine and Seedlip Garden 108 spirit in order to cope with the demand from customers across the country.

Experience-led gifts set to grow The ‘experience-led gift’ market continues to grow, and B&K Gift Experiences aims to be the leader in this category. Reinforcing the consumer shift towards ‘experience’ over ‘material’ gifting, the group achieved a significant 50% LFL increase in Gift card sales over the festive period. Their unique “Brewery Experience Day” (£85pp), which offers guests the opportunity to become a brewer for a day, was the biggest selling gift. Gift card sales will begin to be redeemed predominantly in Q1 of the following calendar year, which bolsters sales during what would traditionally be a slower trading period.

The company have also reported that sales of their overall experiences have grown 22% YOY in 2019. Over the next 12 months, this market is set to only increase as the experience gift market is one of the faster-growing segments of the $253 billion a year gift industry.

Craft continues to thrive Craft beer has shown no sign of slowing down in 2020 as even India’s largest brewer, United Breweries (UBL), launched Ultra Witbier, under its popular Kingfisher brand in Karnataka. The Bengaluru-based company has now launched the craft beer, it’s first, in Goa and is prepping to enter cities like Mumbai, Pune, and Gurugram. With this global interest in craft brewing, growing markets are now planning to take a piece of this thriving sector, so established and smaller brands will need to work harder than ever to maintain their market share. However, with craft becoming more mainstream, the market is continuing to grow with new niches being developed almost on a weekly basis. It is an exciting period to see if craft takes the crown from lager as the most popular beer over the next decade.

If this growth continues, there is no reason why it can’t.

Making Christmas last longer Pre-booked party covers were up by 14% LFL across the 22 Brewhouse & Kitchen sites. The company benefitted

42 | Restaurant Industry News | March 2020

by offering a flexible buffet package alongside the traditional three courses.

This helped broaden the appeal of the offer and gave party bookers an increased level of options across various menus and price points. The team have also reported a significant rise in companies booking Christmas parties in January - aimed at those who work in retail, the emergency services and other sectors that we all rely on during the festive period. As the hospitality sector understands how to make the most of the quieter periods, post-Christmas parties and gift cards are a great way to spread the success of Christmas into the new year. It would not be surprising if other businesses begin to use this technique to balance sales across the entire year.

Head of Marketing Matt Preisinger commented: “At Brewhouse & Kitchen, we identified that many of our target customers are now focused on experience-based rather than physical gifts so we tailored our offering towards that. We developed new visuals for social media, a suite of video work for digital advertising, tv screens in the brewpubs and a refreshed design on all promotional materials to help capture this market and these results demonstrate the success of this strategy and the hard work of the teams across the country. ” CEO Kris Gumbrell also commented: “We are very proud of our teams across the country who are continuing to work hard and deliver post-Christmas parties.

We look forward to welcoming many retail workers, emergency service teams and others who didn’t get an opportunity to celebrate Christmas during December.

“These are a robust set of results, the addition of more flexible Christmas party options and experience-led gifts have added another series of strings to the bow of our business. Now, we plan to build on this success by further developing the experience arm of our business over the next 12 months and beyond.”

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INTERVIEW

GREGOIRE BERGER Restaurant Industry News speaks with Gregoire Berger, Chef de Cuisine, Ossiano, Atlantis, The Palm.

Q: Have you always wanted to be a chef?

Where did it all begin?

My experience is somewhat unusual. I knew I liked food just from being around my grandmother. She was a wonderful cook and the food at home was always delicious. She used to make this amazing Rhubarb Tart and I still remember the smell. It’s my oldest memory. However, in my early years I did not consider cooking as an essential part of my life. Aged 16 I had the opportunity to start as an apprentice at La Closerie de Kerdrain [a gourmet restaurant in Auray created by Martine and Fernand Corfmat] and walking into that kitchen was like experiencing real magic. That’s really when I knew what I wanted to be. The smell, the hum, the vibrations. I just watched them create this art from simple ingredients and it blew my mind.

Q: You have worked in some prestigious restaurants around the world, has this helped to expand your knowledge and culinary techniques?

Yes, absolutely. It’s so important to see how others are doing things and it’s impacted how I run Ossiano greatly. When I worked in the Nordics, I learnt how to take care of my staff. In Japan I learnt how to really build the experience and in the USA, I learnt how to do fine dining in a big restaurant on a big scale.

Q: Whilst at Ossiano you have been the drive behind menu creation. What are some of the dishes you have created and which are you most proud of?

I am always looking for the visual aspect to define the taste in my dishes. A favourite – both with myself and the diners – is the croque monsieur, a ham sandwich revisited made with veal ham. It is served in the shape of a clock with the time going backwards in order to take diners on a path of nostalgia – we are inviting guests to go back through time. The veal ham is from Italy and it really is extraordinary.

Then there’s the “Candle,” which looks like a real table accessory – we even light it! But then we slice through it and you realise that there is foie gras inside and the ‘candle wax’ is made from the fat of the foie gras.

I think my proudest dish however would have to be the Kerguelen Island legine (also known as Patagonian toothfish).

I won the S. Pellegrino Young Chef competition with this dish and it’s potentially the trickiest I’ve ever created.

Comprised of pretty much just fish, leaf and sauce there is nothing to hind behind.

It has to be perfect. I’m leaning more and more toward these simple dishes as it’s here that I find the challenge. It’s so hard to make something simple, memorable and tasty and this is where my focus will be for 2020. I’m more mature and I have less to prove. I’m letting my ego take a backseat.

Q: Does Ossiano’s underwater setting have any influence on the menus?

No, we do serve seafood on the menu but this isn’t inspired by the aquarium, it’s just because some dishes need to be done with seafood. In terms of influencer

46 | Restaurant Industry News | March 2020

on the diner, less and less so as my food now does most of the talking. I think some people still come for the aquarium of course, but I’m happy to say most leave only talking about the food.

Q: What is your favourite dish to cook?

Lasagna. I love good lasagna. Otherwise rhubarb pie. When we were kids, we used to spend our holidays in Normandy at my grandmother’s. There was rhubarb in her garden. When we came back from the beach, my grandmother used to bake cakes for us. Her rhubarb pie is the cake that impressed me the most. Its sourness most of all, but also the rhubarb with its beautiful green color. It is always a very comforting memory for me. This is also how sour tastes began to fascinate me.

Q: Dubai is known to be a luxury hotspot in the world, how do you ensure that the service in your restaurant lives up to the highest standards?

It is true that in this city, you come in daily contact with almost 70 different nationalities… We meet people who travel everywhere in the world. Naturally, because of our classification, we deal with very demanding customers and we must be aware that English, Japanese or French people do not have the same expectations.

We try and tackle this by ensuring my Manager Badr and I are always on the same page, we have the same vision about how guests want to feel in Ossiano. We also travel a lot, we read everything so we can constantly benchmark ourselves. I also think there’s a lot to be said for just listening to your guests. For example, last year we got a little excited and kept adding dishes to our experience menu, which increased the length of it to around five hours. Some guests just didn’t factor in spending that much time in Ossiano, so we tweaked the order of service as well as a few ways of working between FOH and BOH and got it down to three.

Q: Is the ethical sourcing of ingredients important to you?

Sustainability is also at the forefront of everything that we do at Ossiano. We are very careful about traceability and only use sustainable varieties of the local and international species. We achieve this by working with local fisherman and small

I would say that Benoît Violier has certainly influenced me. What he did was genius and I think to reach his level for classic fine dining would be a dream.

suppliers in various locations, who know and love their seas and have an affinity with that location. For example, our seabass is live caught from a small town in France, and some of our fish are supplied

by France Ikejime, a company who use the more humane Japanese ikejime method of processing their fish. The company pride themselves on using small boats and knowing the fisherman who catch their fish. I also always endeavour to use every part of a food item, meaning if it’s not eaten then it’s turned into stock or an Amuse Bouche.

Q: Who are some chefs that have influenced you throughout your career?

I would say that Benoît Violier has certainly influenced me. What he did was genius and I think to reach his level for classic fine dining would be a dream. I’m also a great admirer of two Michelin star chef, Stephane Buron and obviously, Daniel Humm, who is the chef and co-owner of Eleven Madison Park (number one on the San Pellegrino World’s 50 Best Restaurants) and The NoMad in New York City. The dishes he creates with simple ingredients and seasonal flavours are astonishing.

Q: Where would be your dream destination to cook?

Back in Brittany, since I left, I’ve never gone back to cook.

Q: 2019 was an outstanding year for your career with a variety of awards and sellout dinners. How do you hope to top this in 2020?

From an Ossiano perspective, we will be involved in more Four Hands dinners as they are an invaluable way to learn from each other and to exchange ideas so that we can all grow as chefs. We will continue with projects that elevate Ossiano to Michelin-level and we are also in the process of finessing our branding in order to further elevate our status on the global market. My manager Badr and I are also in brainstorming mode. Lots of exciting things to come.

March 2020 | Restaurant Industry News | 47

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ALLPRESS ESPRESSO ROASTERY & CAFÉ HOST EXCITING NEW SUPPER CLUB ANAN – A BRAND NEW CONCEPT SHOWCASING A CORNERSTONE OF CULINARY HERITAGE IN THE MIDDLE EAST ON 12TH AND 13TH MARCH 2020

ANAN celebrates hummus as it is eaten in the Middle East; a balanced and nutritious meal enjoyed with a vibrant selection of small plates. The menu displays a charming array of plantbased dishes telling a story of the many deep-rooted cultures of the region through beautiful vegetables, fruits, herbs, grains and pulses combined with a youthful and inventive take on an ancient way of eating. ANAN translates as ‘cloud’ in both Arabic and Hebrew, here it is an expression of the light and fluffy texture of their hummus using the finest chickpeas and tahini.

The wonderful colours, flavours, rich history and culture of hummus eating in the Middle East come together in the first reveal of a new restaurant concept by Eyal Jagermann, original co-founder and head chef of The Barbary.

Highlights include Medjool Confit Beetroot with Dukkah, Matbucha - an ancient Moroccan dip made of spiced red peppers and tomatoes, Golden Cauliflower served Jaffa style, Burnt Sweet Potato Brûlée, Slow Roasted Kholrabi with Cured Lemon Chimichurri.

Sharing deserts include ANAN’s own style of Malabi - a muchloved Middle Eastern pudding, made using coconut cream and served with persimmon, rose water syrup, toasted coconut flakes and dried rose petals.

Eyal is joined by Executive Chef Tomer Hauptman (ex-Palomar) and Zoe Tigner-Haus (ex-River Café) who will run front of house. In this one-off and exclusive supper club, ANAN x ALLPRESS entertain with music, feasting and drinking with the warmth and openness so renowned in both their cultures.

Tickets are priced at £33 and will include an Arak cocktail that combines Limonana, rose petals and coriander seeds, plus the full menu with desserts. The drinks list will focus on natural wine, local and international beer and ANAN created cocktails.

48 | Restaurant Industry News | March 2020

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OPENINGS

SCOTT PATON TO LAUNCH NEW RESTAURANT ÀCLÈAF The start of a new decade marks an exciting time for Devonshire Head Chef Scott Paton as he launched new restaurant, Àclèaf on 22 January 2020.

Following a year of research undertaken by Scott Paton, the restaurant’s leading theme is one of sourcing and showcasing the finest British produce through both a four and six course tasting menu, aptly complemented by an English-led wine offering and an intimate dining room.

With many accolades to his name including a Caterer Acorn Award and winning Best Chef at the Food Magazine Reader Awards, Scott Paton is remarkably talented and this latest venture will see him truly showcase his skills alongside his passion for the abundance of excellent and unique produce available in the South West.

The new restaurant will find home at 5-star country manor house Boringdon Hall Hotel, in the property’s historic main house, providing a destination dining experience for locals and hotel guests alike.

Head Chef Scott Paton comments: “I’m thrilled to be launching Àclèaf later this month, guests can expect a culinary journey led by the bounties of produce available to us in Devon.

WORLD RENOWNED ITALIAN RESTAURANT GIANNINO DAL 1899 OPENS ITS FIRST LONDON RESTAURANT IN MAYFAIR This February, one of the world’s finest Italian restaurants, Giannino Dal 1899 opened its doors for the first time in London’s Mayfair. The restaurant first opened its doors in Milan 120 years ago and since then has become a globally renowned establishment serving the very best Italian dishes inspired by traditional Italian home-cooking. The opening of the Mayfair restaurant signifies the expansion of the Giannino brand as its first step outside of Italy.

Located in the heart of Mayfair on 10 Blenheim Street the Giannino Dal 1899 London restaurant has been designed

by Italian architectural studio Spagnulo & Partners and features a soft, refined aesthetic that perfectly embodies the welcoming atmosphere that Gianinno Dal 1899 is renowned for in Milan.

Àclèaf hopes to present a uniquely immersive dining experience in the South West, a place where guests can feel at ease in the restaurant-team’s hands and hotel’s historic surroundings.”

General Manager of Giannino Dal 1899 Milan, Giuseppe Varrella comments,

“Since we first had the idea, we always wanted to make sure that if we ever expanded internationally our venues would maintain the same level of class and refinement, while still effectively melting into the fine dining London scene.”

Giannino Dal 1899 will bring the traditional Italian kitchen to the tables of Mayfair with an à la carte menu featuring traditional dishes with a modern twist. The menu will host much loved favourites such as Babà di Lasagne al Ragù Na- poletano; a perfect fusion between the culture of Southern and Northern Italy, or the revisited classic Spaghetti Aglio with Olio e Peperoncino and Mazara Del Vallo Red Prawns crudo are carefully crafted by Executive Chef Salvatore Suzzi. The new London Giannino 1899 is truly an impressive continuation of the incredible food that has become the talk of the town in Milan.

“Of course there will be homemade desserts, including orange cannoncini with Namelaka cream and raspberry sauce, a reinterpretation of the traditional Sicilian dessert, to which is added a soft cream typical of the Japanese tradition,“ concludes the restaurant’s Executive Chef.

With a reputation that precedes it, the new London establishment is certainly going to be one of the must visit restaurants of 2020.

50 | Restaurant Industry News | March 2020

OPENINGS

APPLE BUTTER OPENS ITS DOORS OFF SEVEN DIALS

AIDEN BYRNE TO LAUNCH NEW RESTAURANT AT SALBOY DEVELOPMENT Developer Salboy has secured top chef Aiden Byrne to open a new restaurant at its Local Blackfriars development in Salford.

The new venture will use all three floors of the restored Grade II listed Black Friar pub on the corner of Blackfriars Road and Trinity Way and also incorporate a new single level glazed building to the side.

Salboy founder and director Simon Ismail said: “We always envisioned a new and exciting use for this historic pub and getting Aiden on board demonstrates our commitment to delivering the very best – whether its new homes or a new restaurant. This is an area packed with character with much loved venues like The Eagle Inn and Blueprint Studios and the reborn Black Friar will add to the mix for the growing number of people living here.”

The vision is to create a traditional pub interior with wood panelling and open fires in the original building with casual dining and an open kitchen in the linked modern building which faces onto the development’s courtyard gardens.

On the first floor will be an intimate fine dining restaurant of around 20-25

covers served by a kitchen on the third floor with the potential for a chef’s table.

Salboy’s partner construction firm Domis, led by Lee McCarren, will undertake the fit-out.

Byrne who owns the Church Green pub in Lymm won a Michelin Star when he was just 22 and ran the kitchen at Manchester House when it opened in 2013.

He said: “I am so excited by this. Simon and Lee are just gorgeous blokes who really wanted this to happen and for it to be the very best.

They have been great to deal with. I was introduced to them and was gobsmacked by the quality of work at Blackfriars and their passion for the area.

“It will bring a whole new experience to this part of the city with the ground floor providing the hustle and bustle of casual dining and the pub providing the ‘local’ for Blackfriars.”

Launching in January, Apple Butter is a heartwarming concept neatly tucked away on Monmouth Street providing an oasis of calm away from the circus of Seven Dials.

Bringing a touch of ‘flattery and smooth talk’ to the area, Apple Butter offers a warm welcome for all with its all-day dining menu, cosy yet sophisticated surroundings in amongst an iconic and ultimately instagrammable apple tree, planted centre stage for all to see and enjoy.

Open Monday to Sunday, 8am until 9pm, the 65-cover hot spot with a cosy front terrace will serve a wide range of specialty coffee alongside gourmet sandwiches and salads, indulgent Middle-Eastern inspired desserts and daily freshly-baked cakes and pastries piled high. Goat Labneh Salad – complete with Mesclun, baby spinach, caramelised walnuts, goji berries, balsamic dressing; Chicken Yakitori – served with honey mustard mayo, baby rocket, pickles and soya sesame oil; signature Lotus Flower dessert – filled with chocolate ganache, chocolate chips, topped

with ice cream and caramel sauce and Cold Brew coffee – brewed in room temperature, for 8-12 hours for the best tasting coffee.

With quality and taste at its core, Apple Butter will also offer a full gluten and diary free range to suit all tastes.

Escape the hustle and bustle of city life and enter a social haven of comfort and warmth. With dep red brick-lined walls and smooth parquet flooring, Apple Butter portrays a subtle and elegant twist on art deco style with spot and pendant lighting suspended from the ceiling and walls.

The concept has been created by successful Middle Eastern-born business operators and brothers Saleh and Mohammad Alayan alongside Faycal Abdel Khalek, each delivering something special and unique to its ultimate creation.

Collectively bringing years of experience, passion and success with all things hospitality, the trio chose the heart of London to launch their debut east meets west fusion café concept.

The £2m restaurant is being funded by Salboy and Domis with a significant personal investment from Byrne and his wife Sarah who will run the operation as a team.

Planning was submitted in early February with an opening slated for late summer.

March 2020 | Restaurant Industry News | 51

NEW OPENING

HOTEL INDIGO® IN BRUSSELS IS HOME TO THE NEW SERRA IHG®’s boutique brand Hotel Indigo®, is proud to announce the opening of Hotel Indigo® Brussels - City in Place Charles Rogier. Within walking distance to some of the city’s main sightseeing attractions and restaurants and adjacent to the gleaming international office buildings of Brussels-centre, named locally as the “little Manhattan”, the hotel is the perfect choice for both leisure and business travellers.

Just behind this bustling modernity lies a beautiful and tranquil green space, the Botanical Gardens, also worth a visit for those already staying at the hotel.

Brussels is the epicentre of architectural treasures with unique neighbourhoods strewn throughout the city. From the Royal Quarter to the Grand Palace and Îlot Sacré which houses the city’s 15th century Gothic town hall, the city has a lot to offer those coming to visit.

The hotel is home to the new SERRA, a restaurant that is dedicated to producing delicious food that has a positive impact on people and the planet. A combination of terra (the soil) and serre (the greenhouse), the name SERRA is a tribute to nature as both aspects help to grow food. Offering a quick bite at Urban Picnic or a delicious menu at Garden Kitchen, Serra is centred around the ethos that good food has a positive impact on people and the planet. Serra describes itself as “authentic, eco-friendly, locavore” with everything being sourced or grown within 100 miles of the hotel.

52 | Restaurant Industry News | March 2020

Benjamin Tenius, General Manager at Hotel Indigo Brussels- City commented: “We are excited to have opened our doors in such a prominent part of Brussels.

At Hotel Indigo, we want to create an experience that is truly unique to the local neighbourhood.

“Not only are our rooms designed around the neighbouring Botanic Gardens, but even our public spaces and external facade have living walls and a large selection of indoor plants. With our unique design and thoughtful touches inspired by the local history and surrounding influences, guests can get a flavour of the neighbourhood through our hotel before heading off to explore the city for themselves.”

Mario Maxeiner, Managing Director Northern Europe, IHG, commented: “Hotel Indigo is IHG’s fastest growing boutique brand and is set to double over the next 3-5 years. The brand is now at home in over 100 different and vibrant neighbourhoods globally, which is an incredibly exciting milestone.

“We provide guests with the best of both worlds – the promise of a design-led hotel and the reassurance of a consistently upscale experience with the IHG name behind it.”

March 2020 | Restaurant Industry News | 53

TECHNOLOGY

CAN RESTAURANTS DO MEAL KITS? DAILYKIT TO SHINE SOME LIGHT ON IT...

DailyKit, a Chicago based Software Development & Consulting Firm is the world’s first and only Meal Kit Software Company that enables restaurants, grocers and small independent stores to seamlessly establish their own meal kit program.

Its robust backend allows Restaurants to pack Meal Kits within 5 Minutes which allows restaurants, grocers and small independent stores to keep the Meal Kit ready for delivery before the Delivery Personnel arrives at the establishment.

Not only does DailyKit provide an extremely robust backend for Restaurants, it also provides the frontend which allows its customers to place Real Time, Subscription and Pre Orders. What makes it even more easier for Restaurants to make a choice is the fact that the entire DailyKit Software Suite is built on a completely open-source platform.

“We have built Dailykit on the learnings we got when we ran our own Meal Kit Brand.

At our peak, we delivered up to 500 Orders/ day in Real-Time. Whatever we have built into this tool is completely based on all real

world experiences and scenarios we faced when we used to run our Meal Kit brand back in India using complex recipes some of which had up to 30 ingredients. We used to pack them in under 3 minutes because we promised customers a delivery time of 30 minutes only. So the software has been built on keeping in mind some of the most extreme scenarios while running Meal Kit Services” says Rishi Singhal, CEO & Founder of DailyKit.

With DailyKit’s help, you don’t need VC money to start a meal kit brand.

Restaurants and Grocers already have everything they need to start a successful Meal Kit business like Inventory, Labor, Kitchen, Recipes and its own loyal customer base. So Restaurants or Grocers starting Meal Kits will not only expose them to another significant revenue channel but also have a huge impact on the Meal Kit Industry all together.

In today’s world, customers are growing impatient because their delivery arrives a week after they place orders and bulky packaging is making things even worse.

Not to mention the dangers it poses to the environment. But with the use of DailyKit and the fact that it allows Restaurants to do Real-Time Deliveries, all of these problems will be suppressed to a large extent.

“We have spoken to many Restaurants and Grocers who are already very interested to work with us in starting their Meal Kit Services. These are exciting times for us as a company and the fact that we are at the helm of a big change in the Industry is extremely inspiring to us.

This is the reason why we have made our software Open Source” says Rishi Singhal.

DailyKit will also be providing consulting services that will be free of cost for a limited number of restaurants and also has attractive finance services to make sure that they have very minimal work to do in order to operate Meal Kit Services.

54 | Restaurant Industry News | March 2020

TECHNOLOGY

NEARLY 30% OF JOBS IN ACCOMMODATION AND FOOD SERVICES REQUIRE SPECIFIC DIGITAL SKILLS • 27% of roles in accommodation and food services desire certain digital competencies from prospective candidates

• Jobs in information and communications (79%) most require applicants to have specific digital skills • Positions in human health and social work (16%) least need job hopefuls to have specific digital capabilities

• A ‘lack of time’ (72%) is preventing a majority of individuals from learning/developing digital skills that can significantly improve their career prospects For many, the start of a new year is the perfect incentive to make important changes to their life. One aspect a lot of Brits will tend to focus on is their job – as they look to move to another company or even pursue an entirely new career path.

In fact, recent research by workplace accreditation body Investors in People found that 24% of Brits will actively seek a new role in 2020.

Interested in the employment market, The Knowledge Academy analysed the latest findings from Gov.uk, who analysed over 8 million job adverts, to discover the UK industries that most and least require job applicants to have specific digital skills.

The Knowledge Academy found that jobs in information and communications © SvetaZi / Shutterstock

(79%) most require candidates to have specific digital skills.

Thereafter, 69% of roles in manufacturing desire specific digital competencies from prospective applicants.

Just below, 66% of openings in the finance and insurance sector need job hopefuls to have certain digital skills.

On the other end, positions in human health and social work (16%) least require candidates to have definitive digital proficiencies.

Slightly above, only 27% of roles in accommodation and food services need applicants to have specific digital capabilities.

Additionally, The Knowledge Academy surveyed 562 UK employees (who plan to change their job this year) to find out the mains barriers preventing them from developing their existing digital skills as well as learning new digital skills to significantly boost their career prospects.

From this, The Knowledge Academy found that a ‘lack of time (72%)’ is preventing a majority of employees from learning/developing valuable digital skills.

The other stumbling blocks stated by respondents include: ‘Not knowing where to start’ (67%), ‘feeling too lazy/ tired’ (64%), ‘fear of failing’ (59%), ‘believing learning resources/courses will be too expensive’ (51%), ‘believing relevant learning resources/courses will

Joseph Scott, a spokesperson from the TheKnowledgeAcademy.com commented:

“It’s that time of the year where individuals are contemplating their careers and wondering if their job is giving them enough fulfilment. Those who conclude that they are unhappy in their current position, will undoubtedly search for new opportunities. Given that most industries have now been revolutionised by technology, companies need employees who can comfortably use different digital tools, programmes and software to drive business performance as well as achieve set objectives. Those entering the job market need to be aware of this, as this research clearly shows that certain industries are more demanding of particular digital skills than others”. be too hard to find’ (45%) and ‘feeling too old to learn new skills/digital skills’ (23%).

The Knowledge Academy’s top three tips for individuals wanting to learn/improve their digital competencies in 2020: Assess the Job Market Look at the required digital skills on the job specification of the roles you are interested in and then list them – this provides a focused approach towards what you should be aiming to learn.

Resources for Desired Digital Skills Search for courses/podcasts/videos/ websites/books which provide detailed and concise information/guidance/ learning materials/interactive exercises on desired digital skills.

Schedule Time for Revision/Practice Once you have identified key learning resources, schedule time for revision/ practice – don’t be too ambitious with hours and try choosing days where you are more likely to be relaxed (i.e. weekends). www.theknowledgeacademy.com

March 2020 | Restaurant Industry News | 55

PROJECT NEWS

TRESOLDI STUDIO PRESENTS FILLMORE SCULPTURE IN NEW YORK CITY Tresoldi Studio, the design studio born from Edoardo Tresoldi’s artistic experience, presents its first artwork Fillmore, a sculpture specifically conceived for Cathédrale restaurant in Moxy East Village hotel, New York City.

Designed by Rockwell Group, the hotel is a tribute to the East Village, one of Manhattan’s most historic and constantly evolving neighborhoods, known as the fertile ground for the 1960’s artistic and musical movements.

Inspired by the iconic structure of Fillmore East, the legendary Lower East Side concert hall active until 1971 that featured The Doors, Janis Joplin, Elton John, and more, Tresoldi Studio designed the ceiling-suspended sculpture over the main room of Cathédrale with an ethereal presence that recalibrates the spatial and temporal perceptions of its visitors.

The installation outlines itself as an architectural precious wreck, a tribute to the cultural background that influenced not only New York City, but several generations worldwide.

The deep chasms and the huge fragmented central dome of the six-meter deep installation, as well as the play on fullness and emptiness, project Fillmore in a contemporary dimension.

The sculpture generates volumetric and visual distortions, while contrasting the elements of the past with industrial materials. Fillmore lives through an amplified and everchanging point of view, overlapping with Cathédrale’s design to shape a strongly scenic environment.

To achieve this, a material palette that would withstand the typical high traffic usage of a commercial kitchen, while still maintaining a familiar ambiance of a home kitchen was chosen.

NEW JAMIE OLIVER COOKERY SCHOOL AND EVENT SPACE DESIGNED AND DELIVERED BY STUDIO FOUND The Jamie Oliver Cookery School in North London has a new multi-functional cookery school and event space which opened recently, ready for a busy schedule of cookery classes, supper clubs and events this year.

The 500 square foot space was designed

by London-based design consultancy, Studio Found, who also oversaw the implementation of the project, ensuring it was delivered on time and to budget.

To meet Jamie’s brief of creating a functional, welcoming and flexible cookery school and events space, where guests would feel like they were cooking at home, Ed Plumb, design director at Studio Found and his team, designed a space that delivered a domestic kitchen feel with the functionality of commercial kitchen and dining area.

Working closely with Jamie’s team, the design team at Studio Found selected rough sawn timber for the joinery, finished in a rich green to bring depth, colour and personality to the room, while the worktops were primarily brushed with functional stainless steel with an iroko timber lipping to soften them visually.

A commercial extraction system also had to be discreetly fitted into the home-style kitchen to cater for the needs of up to 20 people cooking simultaneously in the space. Studio Found worked closely with the HVAC contractor, FWP to deliver a solution that did the job without being too intrusive in the design.

A large central island helped to create a home kitchen feel while offering a flexible communal place where guests can dine together during their lessons, and where supper clubs and events will be hosted.

The island also houses a chef’s station allowing guests to gather round and enjoy cooking demonstrations.

Revitalising the existing parquet floor was also an important element of the design for Jamie, with Ed and his team bringing it back to life through staining and refinishing, to reconnect the new space with the older building it inhabits.

“It was an exciting challenge to create this space for Jamie’s cookery school in North London,”said Ed Plumb, Studio Found.

“Jamie knew what he wanted and we had to design a space for him that was both commercially functional and flexible while also being homely and welcoming. The design and the materials we chose reflected this brief and it is great that he and his team are happy with the end result.”

56 | Restaurant Industry News | March 2020

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March 2020 | Restaurant Industry News | 57

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We’ve combined TouchBistro, an industry-leading EPOS solution, with Barclaycard’s 100+ years of experience in payments to help you run a better, more successful restaurant: Boost your sales Take your iPad and payment terminal tableside to manage large groups, turn tables faster and prompt staff with suggested upsells.

Take Seamless Payments Payments are integrated directly into TouchBistro, reducing double entry errors and making end-of-day bill reconciliation a breeze.

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CUNNINGHAMS

HOW CAN RESERVATIONS SOFTWARE WORK FOR YOUR BUSINESS? From the battle of reducing noshows, driving business at typically quieter times, to making an online booking, using reservation technology will ultimately give you the upper hand in an everincreasing competitive sector.

With the majority of consumers doing everything online, it’s no surprise that 60% of consumers book restaurant reservations online. Armed with smartphones and multiple booking apps, it’s never been as easy for a consumer to find a restaurant and make a booking all whilst being on the move.

Are You Using Pen and Paper?

Driving the online reservation revolution is the never-ending consumer hunger for speed. With a staggering 60% of consumers booking a table reservation online, restaurant operators need to evolve into the world of technology by embracing

online reservation solutions and booking systems. Using user-friendly web-based software means operators can access bookings on any PC, tablet or mobile.

No More No Shows It could be argued that the ease of making a table reservation online, without having to call or make a face-to-face commitment, can be the reason behind consumers not turning up for their reservation. However, online reservation booking software does have a plan to tackle no-shows; such as SMS reminders, email notifications, and ‘frequent no show’ alerts.

Technology at The Table Feeds Profits Increase Your Takings By 135% “I can’t speak highly enough of QReservations, year on year takings were up 135% and I solely put this down to QReservations”. Restaurant Owner, West Midlands QReservations has been proven to significantly increase your business takings year-on-year while saving on monthly cover commission costs. The software has also been optimised to link seamlessly with Cunninghams EPOS Group’s Quantum solution.

“QReservations is very straightforward and required minimal training. We have about 20 staff and they all found it easy to use. I would rate the product 5 out of 5 it is invaluable for managing our bookings diary” Catering Manager, Birmingham Repertory Theatre.

Weigh up the cost of poor customer service against a fee to host an online booking system. Get rid of the old paper diary and introduce a sleek user-friendly system to manage every aspect of your busy restaurant with an online reservation system.

By delivering what customers expect, your restaurant will have a better chance of surviving and your customers remaining loyal.

60 | Restaurant Industry News | March 2020