Warm Welcome Magazine - December Issue by Ryan Leon Media

December Issue Thereâ&#x20AC;&#x2122;s never been a better time to make the most of your outdoor space!

Adapt to survive - In the current uncertain situation, how can businesses plan?

Adversity inspires innovation in Contract Furniture Group.

Pages 21-22

Pages 24-25

Pages 28-29

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IT’S COMPETITION TIME - THOUSANDS OF POUNDS WORTH OF PRIZES TO BE WON! Warm Welcome Magazine will be offering all new and existing subscribers a chance to win some fantastic prizes across 12 consecutive days. The promotion will be run from the 12th - 23rd December and at least one winner will be randomly selected at 6pm daily!

The prizes involved within our giveaway can be seen below: 12th December - 3 Bottles of Rum and 1 bottle of Whisky in partnership with Ten Locks (4 winners) 13th December - Echo Dot 14th December - Cadbury’s Christmas Hamper 15th December - Bosch Tassimo Style Coffee machine 16th December - 3 Bottles of Pink Prosecco (3 winners) 17th December - Amazon Firestick 18th December - Mettyears Day Spa & Salon £50 E-Voucher 19th December - 1 x E-shot worth £1,595 20th December - 1 Month of Nutrition & Health Coaching with Trained by Rob 21st December - £50 Just Eat e-voucher 22nd December - Full page advert worth £2,395 23rd December - £50 Restaurant Choice Gift Card To be in with a chance to win some of these incredible prizes, please do the following: SUBSCRIBE TO THE FREE DIGITAL MAGAZINE Like + Follow @WarmWelcomeMag on Instagram, Facebook & Twitter! 2

12 DAYS OF CHRISTMAS

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Contents 08

Hotels

Companies of the year

Industville trends for 2021

Drink and Spirits

Travel

To feature in an upcoming issue or to discuss advertising opportunities please contact a member of the Warm Welcome team; Publication Manager Dean Little - 01227 314 324 dean@warmwelcomemagazine.com Sales & Marketing Manager Michael Amor - 01227 314 324 michael@warmwelcomemagazine.com Editorial Assistant Carol Jean - 01227 314 324 carol@warmwelcomemagazine.com

Brits to ditch the pub at christmas for spending time with family. Spending Christmas Day together as a family ranks top priority for locked down Brits

at home though and hopefully there will be some hospitality winners amongst these changes too.

With Christmas on the horizon and Brits once again finding themselves in lockdown, celebrations this year look to be different, with key priorities of the consumer shifting to reflect the current climate.

Those whose employment situations have been affected by the pandemic are the most likely to take the opportunity to save money this Christmas, with 66% agreeing. Saving is a top priority amongst the 18-34’s (55%) and parents (53%).

Recent research shows that Brits are focussed on one priority - getting to see their families again. Whilst the hospitality sector was once at the heart of the party season, overall, enjoying pubs, bars and restaurants is now the lowest priority to 35% of consumers, with the top priority for 43% of consumers spending Christmas Day with family and friends. This increases to 55% for those aged 55 and over. The poll commissioned by leisure and destination PR and strategy specialists Down at the Social, as part of CGA’s latest Pulse survey, predicts key priorities for consumers include family time, regaining some form of normality, spending less and a spike in delivery and takeaway services. Daisy Whitehouse, MD at Down at the Social, said; “We have all been joking for months that Christmas is cancelled, it’s clearly not, but it really is starting to look a lot like a very different celebration this year. We have seen consumers change their habits many times this year already as we have embraced online shopping and ‘at home’ manu boxes from our favourite restaurants. This research clearly shows that this won’t be changing anytime soon. “It hurts because we love bars and restaurants so much but after months of not seeing our nearest and dearest you can see why this is the priority at Christmas. It’s an opportunity for brands to feed these families

“That said I for one can’t wait to get back to supporting my favourite places, eating out and going to the pub.”

When it comes to the 2nd highest priority, consumers cited getting the economy, their job and life back to normal. The poll shows what the industry fears, that getting back to ‘normal’ is going to be a long slog after lockdown. 52% of consumers are planning to visit the hospitality sector once again over the Christmas period if the industry reopens again (restrictions permitting), however those over the age of 55 are the least likely to make a visit. For on-trade over the festive season, 44% of consumers planning to make a visit agree they are likely to be spending less this year compared to usual. Those aged under 34 are most likely to spend less (64%), compared to those aged over 55 who are the least likely to be cutting back (22%). When it comes to shopping habits, almost half of (49%) consumers think they will be spending more on food & drink from supermarkets this year, and those with dependent children are most likely to agree (66%). The biggest opportunity for delivery services and takeaways lies with those aged 18-34, with 53% of the age group anticipating spending more money on takeaway food this year compared to usual, compared to the usual 34%.

3 tips to improve your current takeaway processes. As restaurants have again been forced to close their doors amid a second lockdown, we’re of course all having to adapt. The main by which we’re adjusting? Launching, if you haven’t already, a takeaway service. In an effort to better cater for the needs of customers, many restaurants are exploring eat-out options for the first time in their business’ history. Meanwhile, those who have already established take-out services are considering how they can improve their current offerings, remaining competitive in an ever-changing industry. My name is Darren Diamond and as the founder of Crakos, a new technology-driven restaurant management system, I understand that introducing a take-out service is no easy task. If you’re new to the world of remote ordering and delivery, then this can be an incredibly daunting prospect; there are countless things you need to consider, from dietary requirements to maintaining an exemplary standard of customer service. However, this needn’t be an impossible task. In my experience, every restaurant is capable of adapting and as consumer demand shifts towards the ease and sanctity of takeaways, it’s not something you can afford to ignore. Fortunately, with a little help along the way

every restaurant can introduce an efficient and successful takeaway service. To help you overcome the hurdles which inevitably accompany a drastic change like this, I am sharing my top tips, all of which promise to improve your current takeaway processes, or lay a reliable foundation upon which you can launch an efficient take-out service. In either instance, I hope to make an often-overwhelming task approachable. 1.Consider how you communicate with your customers. When it comes to takeaways, the most important thing to master is how you communicate with your customers. Without the dine-in customer interactions which may have contributed to your stellar reputation, it can be difficult to remain engaged, however this is vital if you want to sustain your business’ presence within the community. which you interact with customers placing orders. For example, do you currently only take orders over the phone? This might sound like a perfect approach, facilitating direct and personal conversations with the customer. However, in reality this form of mistakes whilst you take countless orders, then your customers will lose trust in your

team. It is vital that you have several means of placing orders in place. In addition to phone calls, I would suggest an online ordering platform. Crakos allows customers to place orders digitally, with these orders being fed directly through to your kitchen. This approach might feel more distanced, but a reliable and timely service will ensure that your customers return. 2.Ensure that your customers’ dietary requirements are filtered. Ordering a takeaway can prove to be a problematic task for people with specific dietary requirements; unable to casually ask your waiting staff questions about the contents of their meal, mistakes are easily and all-too-often made by restaurants. This is certainly not something to brush past; these errors can be not only inconvenient, but dangerous. By taking on the responsibility of takeaways you promise your customers that you are exceptionally organised and capable of delivering this fast-paced service. This is a promise you must uphold. In order to stringently filter dietary requirements, without any risk of hiccup, I would recommend utilising technological solutions that are becoming increasingly popular within the industry.

For example, Crakos tells customers every single ingredient that’s included in a meal, notifying them of any possible allergy or intolerance risks. When it comes to takeaways you can’t afford to cut corners. Make sure you’re paying close attention to the finer details. Crakos allows you to oversee all of these adjustments, making your takeaway process completely adaptable. We never know what events will next impact the hospitality sector, it’s there important that you’re prepared for any and every eventuality. Overall, you must ensure that your takeaway processes are adaptable, flexible and efficient. Only by embracing technology and creating a service that goes above and beyond can this be achieved; remain openminded, accept any advice that comes your way and you’ll introduce a flawless takeaway process. 3.Make sure your services are adaptable. If 2020 has taught us anything, it’s that the hospitality sector needs to be completely adaptable. Consider how functional your service really is; if you use an online platform, can you change estimated wait times to make these more accurate? Are your staff able to determine when your busiest periods are, ensuring that the number of staff in your kitchen can fulfil these demands? Can you update your menu quickly and efficiently if you run out of a key ingredient?

Hotels

Festive pink afternoon tea from Adam Handling Chelsea X Villa Sani The first shipment of Prosecco DOC Rosé from leading wine-makers Villa Sandi will be served with a specially created pink afternoon festive tea at Adam Handling Chelsea from Saturday 21st November until the New Year. As the UK awaits its first taste of Prosecco DOC Rosé, the pastry team at Adam Handling Chelsea headed by Chris Underwood has been working on a beautifully festive pink-themed afternoon tea. Think pink savouries including dillcured smoked salmon with cream cheese; red onion and stilton tartlet, and vegetarian stuffing sandwich with red cabbage and cranberry on tomato bread. Sweetly pink specialities include a pink parcel with blackcurrant mousse and vanilla brulée, and a stunning Christmas bauble with coconut cream and passionfruit curd. The festive Afternoon Tea is served with a glass of Villa Sandi Prosecco DOC Rosé for

£65.00 or if you prefer tea without sparkling wine, you can choose from a range of teas from Newby, including a specially-selected Rosehip and Hibiscus blend, for £55 per person. It will be available at Cadogan’s by Adam Handling, and in the bar at Adam Handling Chelsea, at the Belmond Cadogan on Sloane Street. “Prosecco is the best-selling sparkling wine in the UK, and there’s been so much excitement around the introduction of the Rosé version. We’re really happy to be able to be the first to offer a special Afternoon Tea full of festive flavours, and to serve it with a delicious wine which is so much fun, and livens up the whole table,” says Adam Handling. Prosecco DOC winemakers received the go-ahead in May this year from the National Wine Committee in Italy to produce Rosé wines. The first of the Rosé production,

using grapes from this year’s harvest will be available in the UK in November. Villa Sandi is a leading winery in the Prosecco DOC and DOCG regions. The owner, Giancarlo Moretti Polegato was the first to propose a Prosecco Rosé when the DOC was created in 2009. Villa Sandi Prosecco DOC Rosé is made with 85% Glera, the grape variety Prosecco is made with, and 15% Pinot Nero. The winery has been making classic method wines using Pinot Nero for four decades and is uniquely positioned as one of the appellation’s leading Pinot Nero growers. The new appellation regulations require that the wines be made with Pinot Nero that has been grown within the DOC. Adam Handling Chelsea, at the Belmond Cadogan on Sloane Street, is the winner of the current Contemporary Afternoon Tea Award, and Adam Handling won Restaurateur of the Year at the GQ Food & Drink Awards 2020.

Hospitality community in fear of what is yet to come More than a third of hospitality firms who were surveyed have little faith in surviving the next three months according to the Office of National Statistics (ONS). The hospitality sector according to the survey posted has the least hope for what is yet to come. At just past the midway section of a second national lockdown the road ahead is still unclear. As product wastage across the country skyrockets, business owners and suppliers find themselves at a stalemate as the fear of additional restrictions loomes. The ONS survey shows how 14% of businesses surveyed across the entire economy had â&#x20AC;&#x2DC;Low or no confidenceâ&#x20AC;&#x2122; in what is yet to come. With recent news of a huge number of redundancies being made across the country and UK Hospitality announcing over 660,000 jobs had been lost so far this year - it is easy to see as to why confidence is so low.

Reports have been seen to show around a fifth of jobs have been lost in the hospitality sector since the turn of the year. Over 38,000 businesses were contacted with only around a quarter of the amount responding, which shows how this is not a complete reflection on how the industry is coping with current restrictions, yet shows how low confidence is in some cases. Hospitality trade firms alongside major organisations continue to call out to the government to do more to support the hospitality industryâ&#x20AC;Ś before it is too late! The current financial disruption will have devastating long term effects for companies within the hospitality industry. If the recovery does not happen in a swift and effective manner, then thousands of businesses may be lost forever. The festive period is the next major holiday, a time where smaller companies thrive, with

some making the majority of their annual sales as the Christmas rush begins. If lockdown restrictions continue during the lead up to the Christmas break, this could lead to companies not being to take advantage of the usual spike in revenue during this period - which will then make the start of 2021 even more difficult. Establishments that are facing tier three restrictions are finding it incredibly difficult to remain in the spotlight with their customers. These businesses are arguably the most at risk if restrictions remain in place once the national lockdown is lifted. At this time the Warm Welcome team is urging all of our readers to support our local independent venues where possible! If establishments are not helped through these dark times there is a high chance they will not exist by the end of 2021.

Sparcstudio celebrates the refurbishment and redesign of Champneys Mottram Hall Sparcstudio, an independent, creative design studio with a reputation for excellence in the spa, wellness, hotel and resort sectors has collaborated on one of the UK’s most highly anticipated spa redevelopments for 2020, Champneys Mottram Hall. Champneys first property in the North of England at Mottram Hall in Cheshire opened in September 2020, following a £10m (€11.1m, US$13.2) spa renovation. The updated 3,270sqm Champneys Health Club and Spa features 15 treatment rooms. Sparcstudio were honoured to work alongside Champneys’ own in-house spa experts; Champneys owners, Stephen and Dorothy Purdew & Group Property Director Chris Maryon to help create and design the new spa – both from a space planning and interior design perspective, working alongside Architects Darling Associates. Stephen Purdew, owner of the Champneys group said: “We are absolutely delighted, the design by Beverley and Tom at Sparcstudio is just incredible. With the

ambition to build the very best spa for a Hotel in the United Kingdom, there was only one design practice to use, Sparcstudio. The result is without doubt the best hotel spa in the United Kingdom. The design and attention to detail, plus their enthusiasm, professionalism and cooperative working culture has all been a joy. Thank you to the Sparcstudio team, we at Champneys are so happy.” Embracing the concept of ‘Barefoot luxury’, the team at Sparcstudio, led by Directors, Beverley Bayes & Tom Howell brings together a design palette to reflect refined nature, which is cosy, contemporary and effortlessly glamorous. The relaxed and informal vibe runs from reception through to the seamless merging of the inside and out throughout the spa. Sparcstudio has created a sense of anticipation in design throughout the guest journey, with glimpses of the spa experiences created throughout the project. In reception guests can see through to the Beauty Lounge, pool area, hexagonal spa café and gardens beyond. On entering, guests are immersed into a luxurious Contemporary country house-

style. The double-sided fireplace is the centrepiece of this space, providing a warm glow and comforting welcome flanked by double sided bookcases, twin bespoke curving fringed sofas They are greeted at the padded leather, cane and marble reception desk. Light oak fluted timber, timber ceiling and the use of natural cane creates an instant connection with nature. Geometric diamond patterns on screens are repeated in the fabrics which help to connect the design throughout the spa. Elegant social spaces have been created with small gathering hubs backed by diamond fret cut screens. Carrara Marble and Satin Brass fixtures create a textured, elegant and sumptuous look to the space. The use of geometric patterns in the spa design create a natural connection to the hexagonal design of the spa lounge and cafe, all complemented Tom Dixon light fittings suspended from the ceiling and doors connecting to the Spa garden. The light filled timber panelled fitness area has been designed by Sparcstudio to harmonise

with the spa overall, reflecting the fact that fitness and wellbeing are an intergral part of the Champneys offer. Sparcstudio have created a natural vibe with Geometric tiles, herringbone timber floors and rubberised matting for functional and HIIT training make this a purposeful and contemporary fitness space, Fret cut screens create mini-zones and breakout spaces for guests and the centrepiece is an aged olive tree, a focal point which connects the inside and out perfectly. Outside the full height glazed windows of the gym runs a water feature to further connect the indoor and outside, with views to the grounds beyond. Two additional workout studios include one for Spin classes and a Pilates/yoga studio with and panoramic views from the full height glazing. In the changing rooms, Sparcstudio has installed luxurious vanity points, bespoke swiveling powderbar chairs, (by RHA furniture) marble lined showers and spacious, wood and brass lockers to craft a space that is contemporary, modern and private. Guests arriving for treatments can benefit from the Beauty Lounge with with nail bar and pedicure ‘throne’, Champneys first Barbers and for individual treatments, each treatment room is finished with marble counter tops, brass circular mirrors and soft green walls to create a sense of serenity and calm. The first floor restaurant is light filled & has panoramic views across countryside and features pale concrete wall rendering, timber wall paneling and flooring, created from wood and encaustic tiles with geometric patterns. Bespoke Banquette seating backed with cane and crafted plush fabrics add a cosy touch with an added element of privacy. Champneys has always been ahead of the curve in terms of its philosophy of combining health, beauty and Wellbeing, so we paid particular attention to the design of the extensive fitness areas, which includes a beautiful timber lined gym gym with full height glazing overlooking a terrace and refelective pool, a spin studio and and first floor panoramic Studio’ The palette includes Light oak fluted timber, washed timber ceiling and the use of natural cane to provide an instant connection with nature, offset with sumptuous leather, Mohair and Brass to create a sense of luxury and opulance’ www.sparcstudio.co.uk

Hastings Hotels, Northern Ireland, Reveals Results from Christmas Shopping Survey Hastings Hotels, Northern Ireland’s premier hotel group, has just released the results from their festive shopping survey. Having asked guests about their priorities this Christmas, results reveal that consumers are overwhelmingly backing local traders as they battle to survive the second lockdown.

Hastings Hotels received results from 16,908 people aged 18 and over online, and found the following results: - A huge 98% of people are making a conscious effort to support home grown businesses more during the pandemic. - 71% of people are choosing to shop locally to keep local firms in business. - 19% of people are choosing to shop locally to protect people’s jobs. - 65% of people began their Christmas shopping before November: 57% of people in October and an impressive 5% of people in July or earlier. - No need to panic yet as 32% of people admit to leaving their Christmas shopping to the last minute. - In fact, almost double the amount of men (54%) than women (28%) are choosing to leave their Christmas shopping to the eleventh hour. - 42% of people have had a gift card expire this year, causing annoyance for 75% of people – but surprisingly only putting 19% off buying one again. - A majority of respondents (57%) said they will spend around the same time on Christmas as last year, with consumers preferring a mixture of in-store and online to pick up their gifts. - 37% of people said they will spend less on Christmas this year. “It’s so heartening to see almost ubiquitous support for shopping local and supporting the many Irish businesses that have been through some very tough times these past 8 months. While many places have had to temporarily shut shop, most been quick to adapt to serve customers with click and collect and online shopping options. Our own Hastings gift cards are proving to be a very popular choice this year, which is really encouraging. We are also seeing a rising trend in multi-generational getaways, with families booking our hotels to spend quality time together after a stressful year,” said Julie Hastings, Hastings Hotels Gift Cards: Gift cards are a popular choice to give and to receive this year – and of the 16,943 shoppers who

For the month of November Hastings Hotels is giving an extra £10 for every £100 spent on a Hastings Hotels gift card. The card has no expiry date and is redeemable on any experience such as a hotel stay, live shows, dinner, afternoon tea or spa treatment across all seven hotels. Hastings Hotels is also encouraging guests to treat and thank key workers with one of their exclusive gift cards. To take advantage of this offer, go to www.hastingshotels.com/Christmasgifts. html or call the Gift Hotline on 028 9047 1066. The Luxury Hotel Gift Experience Hastings Hotels has launched an ultra-luxe, ultra-unique hotel experience that is the epitome in luxury, elegance and world-class hospitality – the perfect gift for that special someone! Relax in style with an overnight stay for two in the stunning 77m2 Sir William Suite on the 21st floor of the contemporary and luxurious Grand Central Hotel Belfast, the tallest hotel in Ireland in the heart of Belfast city. Perched high above Belfast City, guests can take in the spectacular city and mountain views with a bottle of the finest champagne. Unwind with a pampering Bath Butler Experience, guaranteed to leave you feeling a million dollars. Your very own butler prepares the bath for you, while you choose from a ‘menu’ of three pampering treats: the ‘Sleep Tight Bath’, the ‘Stress Relieving Bliss Bath’ or the ‘Million Dollar Bath’. In the evening, dine in style with a sumptuous dinner served in the Seahorse Restaurant with its art deco nods, high ceilings and walls of windows followed by VIP access to The Observatory, the most luxurious of liquor lounges on top floor. The very best of local produce ensures that you will enjoy the tastiest breakfast the following morning. The luxury gift card is presented in a deluxe gold envelope in a black and gold presentation box and can be delivered nationwide, costing £1,750 and available to purchase online. To find out more go to: hastingshotels.com/overnight-stay-giftcards.html

NH Hotel Group presents mobile guest service, A new digital solution for hotel services From booking a table to ordering via the virtual minibar, guests can access anything they need using their own mobile devices Mobile Guest Service, a new digital solution launched by NH Hotel Group, is designed to change the way in which guests interact with the company’s hotels and services, improving their experience and prioritising safety. It is a system that offers guests full control of their hotel stay from any electronic device, whether that’s a mobile phone, tablet, or laptop. The platform provides practical information about the hotel, access to main services such as room service, spa, gym and restaurant reservations, the option to request extra amenities and the ability to order products from the now virtual minibar. In addition, Mobile Guest Service offers guests

useful information about the destination, including tips for visiting tourist hot spots alongside access to the daily international press. Posters in reception, lobbies and rooms of the Group’s properties will give users access to the content through a QR code. The system is already available in 293 of the 350 hotels that the Company manages internationally, including both of its hotels in the UK (NH London Kensington and how London).

NH Hotel Group, at the forefront of technological advances The Group is a pioneer in technological innovation in the hotel sector. At the end of 2018 it launched FASTPASS, an application that combined three services from an online application for the first time - Check-in, Check-out and Choose Your Room. Now the company is taking another step forward in incorporating technological solutions that help improve the stay in its hotels.

“Innovation is a priority for NH Hotel Group. We believe that the best way to improve our guests’ stay is to offer them a different, agile and simple service, as today’s life requires. Mobile Guest Service adds to our digital commitment with which we intend to make the final guest experience even more satisfactory. Furthermore, this platform reinforces the customer’s perception of security, since they are able to interact with all the hotel services using only their own device”, Isidoro Martínez de la Escalera, NH Hotel Group Chief Marketing Officer, highlighted.

Feel Safe at NH, safety for customers and employees Since the reopening of its hotels, the Group has implemented Feel Safe at NH, a new set of measures that address the current health crisis that includes aspects such as maximising the cleaning and sanitising processes of each hotel space, new processes and protocols for restaurant management and control of air and water purification. The concept has been implemented to ensure that anyone who is in a NH Hotel Group property, be they a customer or an employee, can feel safe.

360˚ Hygiene & Protection programme from Kimberly-Clark Professional Washrooms reflect hygiene standards in foodservice 78% say condition of washroom shows how much a restaurant or café cares During the first full Coronavirus lockdown which began in March, the foodservice industry reinvented itself with new contactfree delivery and takeaways models. As lockdown eased, cafés, pubs and restaurants reopened with social distancing and hygiene at the top of the agenda. As England goes into its second lockdown and many must again close or revert to takeaway service only, should food service outlets start to prepare to reassure customers of their safety when they return? A survey about how Covid-19 has affected perceptions of cleanliness and hygiene in the foodservice industry, conducted by Harris Interactive on behalf of Kimberly-Clark Professional™, shows that confidence was low in the early stages of businesses getting back to work after the first lockdown and that priorities have changed for business owners. The survey revealed that 80% of consumers are now more aware of hygiene practices when outside the home* because of the pandemic. The survey showed that over three-quarters of respondents (78%) think the condition of a washroom in a restaurant is a reflection on how much the establishment cares about its customers/visitors*. Meanwhile, only 46% of respondents feel safe visiting a restaurant*, and 86% would avoid a location if they didn’t think it was Covid-secure*. We want to support foodservice businesses to embed the right hygiene practices and protocols by using the correct product solutions. We can help to change the behaviour of their customers and employees, by promoting the importance

of good hand hygiene and surface wiping which are key factors in reducing the spread of germ transmission,” says Olena Neznal, Vice President, Kimberly-Clark Professional™ EMEA. “Only foodservice businesses which win the confidence of their employees and customers will thrive and from this research it is clear that hygiene is now top of the agenda.” adds Neznal. “With this second lockdown, food businesses in England have the opportunity to put the right protocols in place and get ready to welcome back customers.” According to the research, over two-thirds of respondents (69%) thought that the kitchen is the most important area to improve hygiene levels. 62% showed concern about using the toilets in restaurants, which is often the first or last place visited in a facility therefore critical in creating the right impression. Over three-quarters (77%) thought the washroom is a reflection of the establishment’s image, while 76% thought the condition of the washroom is a reflection of the hygiene standards for the rest of the establishment. Illustrating the heightened awareness of hygiene and safety, when asked about the most important factors when considering if a restaurant is safe to return to: 68% wanted social distancing enforcement; 65% wanted the provision of hand sanitiser at key points; 64% wanted the provision of hygienic hand washing and toilet facilities; 61% wanted to see that a washroom is clean; and 57% wanted cleaning and disinfecting procedures clearly communicated. Kimberly-Clark Professional™ has a long history of partnering with and supporting the foodservice industry, so these findings are crucial in guiding our ability to ensure we offer the best advice and solutions now and for the future,” says Neznal. “There are no shortcuts to workplace hygiene – we need to cover every angle.”

360˚ Hygiene & Protection programme Kimberly-Clark Professional™ has introduced the 360˚ Hygiene & Protection programme to help foodservice businesses get back on their feet and restore confidence. Kimberly-Clark Professional™ offers specific foodservice facility support through considering need areas, and tools to assess your facility and identify germ hotspots. Hotspots are objects such as catering equipment, dishwashers, sink fixtures, food preparation surfaces, and door handles that are touched by many throughout the day and need frequent surface cleaning and disinfection to help break the chain in germ transmission. The next step is implementing cleaning and disinfecting protocols and introducing the correct hand hygiene and surface wiping solutions. Finally, Kimberly-Clark Professional™ promotes hygienic workplace practices by providing communication tools to help create awareness, which is a vital and important part of making people feel safe. Kimberly-Clark Professional™ is offering a free no obligation Virtual Hygiene Walk – bookable through the microsite: https://home.kcprofessional.com/UK_PR_ TTNS_0920 – to review a facility and provide expert guidance on cleaning and hygiene protocols, recommending the right product solutions to tackle key hygiene hotspots. We have produced an in-depth guide for the food service industry: https://home.kcprofessional.com/UK_PR_ Food_1120 to show the most appropriate products and solutions. “Reassuring customers and employees with visible hygiene actions has never been more important for a foodservice business’ survival,” says Neznal. “Kimberly-Clark Professional™ is the expert in workplace hygiene and is championing the need for hygiene to take centre-stage.”

Experience the iVario: Rational launches new online events Interactive demonstrations let foodservice operators experience latest technology ‘live’ Following the success of the interactive Live online events introducing the iCombi Pro combi-steamer, Rational has developed a similar programme covering the iVario Pro. This new event gives food service operators the chance to see how Rational’s multifunctional cooking system offers a modern, practical, energy efficient and time-saving solution to their hot food preparation requirements. Plus, how it produces outstanding cooking results. Of course, Rational is best known for combi steamers – the company invented the technology in 1976 and recently launched its latest range, the iCombi Pro. At this Live online event, attendees can find out about ‘the other’ Rational – the exciting and innovative iVario cooking system. Rational’s iVario range is available in four different models, with a choice of one or two cooking pans. It can be used to boil, pan fry, deep fry, griddle, pressure cook and confit – in one space-saving unit. That’s how, in the Live online sessions, chefs can use the iVario

to cook dishes as varied as deep fried fish and chips, beef bourguignon with mash potato, chicken stir fry, and chocolate mousse. Rational’s Live online programme is produced in the UK by Rational chefs and focuses on UK-specific menus and operations. The events look at how the iVario Pro’s advanced functions can enhance the kitchen operation. For example, iZoneControl allows different foods to be cooked in the same pan at the same time but at different temperatures – the Live online events will show how to get the most out of this application, and the other iVario intelligent assistants. Rational Live online events are hosted by expert chefs who can be quizzed by attendees at any time during the session, to get specialist information and cooking solutions about particular needs and menus. “We started these Live online events at the beginning of the pandemic,” says Adam Knights, Marketing Director of Rational UK. “They allow us to let customers see and experience the equipment, safely from their

own home or business. We’ve invested heavily in them, not only to ensure customers continue to have access to these types of events, even if they are in lockdown, but also because they are proving very popular. It’s become an even bigger project as we are developing dedicated market sector events to be launched online early next year.” RATIONAL is the leading provider in hot food preparation equipment and, with the iCombi Pro and the iVario multifunctional cooking system, the company delivers 95% of all conventional cooking applications. Rational’s ConnectedCooking allows operators to monitor, manage and update their Rational appliances remotely, from a PC, tablet or smartphone. iKitchen is the combination of the iCombi Pro, iVario Pro and ConnectedCooking – iKitchen delivers the best kitchen management and the best cooking solutions. For information and brochures, or to find out about free Rational Live online demonstrations, call +44 (0)1582 480388 or visit www.rational-online.com

Warm Welcome Magazineâ&#x20AC;&#x2122;s Companies of the Year - 2020 Annual Review

Adapt to survive 2020 has been quite a year. Our work, home, social and general day-to-day lives have all been impacted in ways that we could have never imagined.

But, in the current uncertain situation, how can businesses plan?

At Adactus, we’ve had to adapt in lots of ways. First, we had to find new ways of working to keep everyone in the team safe and do our bit in the country’s response to the pandemic. Second, we had to help our clients deal with their challenges. Many of them are in leisure or hospitality, so we’ve been working on systems to support new service models. Different ways of queueing, booking, ordering, paying, managing workflow, communicating with guests...

1. Inspire and reassure customers so they want to visit – tell them what experiences you’re offering, show the value.

We’re proud of what we’ve achieved with our clients and think we can help others too. We’ve created a suite of solutions addressing the big challenges common to lots of businesses – but ensured they are adaptable to specific brand and operational needs. It’s clear that things will continue to change for businesses and their customers – and that some of the new behaviours and habits we’ve formed this year will be permanent. We either need them or we like them. When you invest in technology, you need to know it is future-proof – at least for as long as it will take to return on your investment.

Hospitality and leisure businesses sell experiences, and these have had to change. Rules of 6, curfews, lockdowns, safe distancing – all have had an effect, and they continue to change. To bring customers back, we need to address four steps of your customers’ journey:

2. Help them plan their visit – spontaneity is on hold; therefore we need to plan, manage and record visits with queuing, appointment slots and / or booking systems. 3. Purchasing and payment – perhaps a click and collect service could work for you? And, when guests visit your business, keep staff and customers safe by minimising the need for person-to-person contact with self-sevice purchase and payment solutions. 4. Capture the key data so we know more about customers’ individual experiences and can go back to step 1. above and get them to visit again, with more relevant and personalised messages. We’ve developed the tools to do this, all configurable for your unique operation and brand. We’d love to discuss this with you – get in touch by visiting our website or emailing hello@adactus.co.uk - www.adactus.co.uk

Get an App4 the future of your business Over the last 8 months, the team at APP4 have experienced some very big changes in the way we operate as a business, where we work and indeed, which customers have made the decision to allow us to produce them a website and/or bespoke app for their businesses.

Let me give you some statistics around what we have completed for businesses that work with us:

Right from the beginning of lockdown, just like the rest of the UK, we were sent home and had to adapt very quickly to work remotely. With the support of the board of directors, we were able to ensure that we really kept the flow of new and existing businesses open and help them through the difficult and uncharted shopping behaviours that have been forced upon every age group, every product and across every hour in some cities.

- In August & Sept, App4 customers generated over £760K in revenue via the table order function

We, as a business, have invested heavily into our team, resulting in 10 new hires since February this year. This increase of people has meant we have seen a change of performance, a change of process and indeed, the DNA of the business has also changed as we move to our goals of growth in customers as well as reach across the UK and beyond. Our product has improved significantly, as a result of constant enhancements to ensure that we are not only ahead of our competitors, but also not moving away from the core benefits of our systems for all our customers to use. In terms of new customers, we have seen growth in excess of 62%, based on the numbers at the beginning of the year to the middle of October and these new customers have come from a much more diverse customer base that we have had before. This is the wanted view of most hospitality business owners, now moving to an appbased ordering system, either online from home, Click and Collect and indeed, Order to Table.

- In 2020, we have handled so far, over £26m worth of orders via our apps and websites

- The average basket spend on App4 Apps is around the £22 mark, versus the national online average of around £16 The above stats allow you to see the impact of the ‘Eat Out To Help Out’ incentive on sales numbers where we tracked the orders across the month and the switch from Monday – Wednesday trade from the traditional Thursday – Sunday trade. Also, having your own app increases the average spend, per customer, by £6. Put this with the ZERO Commission, it means that across a year, with a business that does 250 orders per week, App4 is saving each restaurant £8.40 per order and encouraging an increased spend. APP4 simply offers one app for your business. One app that can cover online ordering, click and collect with order volume management, order to table and marketing, together with saving you £1000’s per year in commission. For example, why would you just have online ordering via Just Eat, with no order to table. By making the switch from online providers and being one of many restaurants in a post code, our customers can market directly to customers, new and old, save more money and be in control of their customer database. We can integrate with various EPOS providers or we can supply our own equipment to receive the orders.

Our prices have remained at a level where we as a business need to operate, but also is competitive with the market at this moment in time. We also do not over sell or over complicate and we are very keen to ensure that, the customer making the decision to utilise our expertise and products, has a positive, professional and smooth experience. With some key people changes, comes key process changes and we can now turn around a project in half the time, using internal KPI’s and measurements to ensure our number one goal is the customer getting value for money from day 1. Day 1 for APP4 is the moment the customers invests time into us by speaking to the sales team, not when the app goes live. We also charge what we quote. There are no hidden fees. We charge a fixed fee per month and this is not linked to order volume. We have to constantly evolve our product and pricing mix, all whilst keeping an eye on the competition, of which has increased 10-fold over the lockdown period. Steve Knight, Sales Director for APP4 states, “We welcome competition, but from a customer perspective you have to look at the history of the business, the support functions available and indeed the quality of the product. We are confident in all of these areas, which is why we offer a 100% money back guarantee”.Finally, in terms of what we are doing to help our new customers, we want to help with the age-old objection of price. We have to charge our customers, but we have a great deal that has not been seen in 2020 from APP4. And that is a bespoke app, starting at just £3.30 per day. That’s correct, we can offer a fully functional app from £99 plus vat, per month. For a fixed fee, APP4 can provide your business with an all-in-one app that covers everything you need to run a successful business, in and beyond 2020.

Adversity Inspires Innovation in Contract Furniture Group Managing Director Richard Bellamy reflects on a year to forget.

When future history students analyse the effects of the outbreak of Covid-19, I sincerely hope 2020 is recognised as the worst the hospitality industry has had to endure. At the time of writing, vaccine development and distribution seem imminent, and the hope is we will soon start rebuilding the lives we potentially took for granted. I’m optimistic the recent damage to pubs, clubs, restaurants, hotels, leisure outlets and any other venues is not irreparable, and that these ‘unprecedented’ circumstances won’t become any form of ‘normality’ for coming generations. Hospitality has suffered terribly, and forced restrictions and closures have given operators very little room to adapt. Installing safety equipment and re-purposing premises to offer food delivery and collection saved many businesses, but thousands of outlets without this option have closed their doors – some for good.

As a key supplier for many of our customers, we felt obliged to find ways to help overcome the challenges social distancing, the rule of six and various other new regulations posed to venues. Screens addressed some issues around maintaining capacity – but how to supply them quickly, in hugely varying forms, to suit wildly diverse environments, at an affordable cost, and in the midst of a national shortage of Perspex, was a complex issue. Our craftsmen and carpenters turned their hands from making bespoke furniture pieces to creating unique PPE items to enable venues to open when lockdown was lifted. With the production of screens now standard procedure, we are increasingly specifying and installing technology to enable venues to make more of their outdoor spaces. We’ve found ways to create structures that provide well lit and heated external areas for socialising in the winter - quickly opened up to let the light and warmth of the sun.

I suspect these screens and structures will be joined by further innovations as sites are asked to continually modify their environment in-line with the latest advice and government guidance. These troubled times have given our business the impetus to reinvent itself. Rather than contracting to consolidate our position as a market leader, we find our offering expanding to meet everchanging requirements. We don’t expect that evolution to stop, and as new measures are tested, know that the ingenuity we’ve shown will be a key differentiator. We are no longer a contract furniture and fixings supplier, but have grown to become a true solutions provider. The team here has risen to meet the challenges our customers now face, and despite the ongoing uncertainty, I can proudly say the people that have come to rely on us can continue to do so – whatever the next round of Covid combat brings.

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Companies of the year

It’s Lolly taking your customers on a digital journey Covid-19 has proved to be probably the most monumental challenge ever faced by the UK hospitality industry. The sector faces continued upheaval. Yet, hospitality EPoS and payments technology specialist, It’s Lolly, has turned what could have been a disaster into an opportunity for development. Rather than slowdown research and innovation, throughout lockdown the Lolly development team continued to work and to focus on customer projects and progression. This development has proved a catalyst for rapid business acceleration, which has seen Lolly supporting many hospitality providers navigate their way through the pandemic. The company has always been focused on innovation and creating a seamless digital journey for the consumer. Over the last couple of years Lolly has launched the following exciting technology propositions to improve customer experience and support the growth and future development of hospitality businesses: - LollyServe - the first-to-market, entry-level PoS self-serve platform - LollyLoyalty - a fully integrated, brandable loyalty app - Advanced, integrated digital Kitchen Management System This dedication to creating accessible, intuitive software has brought Lolly to a position as one of the leaders in end-to-end POS and payment solutions. Hospitality businesses can build a unique package of products tailored to their service and environment, with each element of the fully integrated system enhancing the hospitality experience and creating a completely seamless digital journey for the customer. Peter Moore, CEO of Lolly, comments: “I believe the recipe for success is simplicity. This is especially important in the hospitality sector, which has had to completely alter and adapt during 2020. Our software is designed to be flexible and to generate results. We are always trying to help our clients stay one step ahead, and future-proof their businesses.”

An overview of selected Lolly 2020 milestones - New office To support the business growth, the company moved to new, larger offices in Braintree in Essex. Peter Moore said: “Our new office means team members can come and go as they need to – provided the work is being done, then that is all that actually matters at the end of the day. These are changing, yet exciting times ahead and we look forward to employing in the local area to support our growth.” - Lolly – making its stadia play The company appointed stadia sector specialist, Stephen Palmer. Lolly also won the contract to manage endto-end PoS and payments for Southampton FC. Peter Moore: “Southampton FC is an exciting project… as we make our move into the world of stadia.” - New software launches Digital Signage – in September, the company launched its Digital Signage offering – helping hospitality providers to create striking and engaging menu displays. Uber Eats integration – in July, Lolly announced its integration with the online food ordering company Uber Eats. This has helped to support hospitality providers in swiftly switching to offering delivery services, in line with new demand in the wake of the pandemic. - Expanding the apprenticeship programme At the beginning of the year, the company announced an extended apprenticeship programme. Lolly recognises the benefits commercially, as well as to the individuals on the scheme and the community around them. The future Peter Moore concluded: “In the wake of Covid-19 our industry continues to struggle and we all remain uncertain about what lies ahead. “Together we must embrace technology in an efficient way and evolve to create a positive, sustainable, safe and exciting hospitality future. Times have changed, but we must adapt in order to thrive.” For more information visit: www.itslolly.com or call 0800 038 5389

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DUNALASTAIR Hotel Suites launches ultimate “WFA” package with new hybrid events system in the heart of the Scottish highlands Dunalastair Hotel Suites in the Perthshire countryside has teamed with virtual solutions group, PSAV, to create a revolutionary corporate package that combines hybrid digital events technology with exclusive luxury hotel use and team-building activities in the great outdoors. After a turbulent year that has seen many businesses re-asses office schedules and cancel events, this thoughtfully curated offer signals an innovative breakthrough into the new age of event management, proving that team productivity and efficiency really can happen anywhere. Virtual meeting technology Even in the hotel’s rural location in quaint Kinloch Rannoch, teams taking part can enjoy the benefits of customised PSAV systems guaranteed to support digital meetings of up to 40,000 delegates across multiple locations. Key state-of-the-art features include virtual exhibition tours with guest avatars, branding, managed webinars, webcast, and an interactive Chime Live app, all designed to reconnect teams, enhance education and boost motivation. Exclusive Buy-out Delegates can also hire the hotel on an exclusive basis, with full access to luxurious accommodation across 32 rooms and suites, gourmet dining in Edina’s restaurant and a range of traditional and outdoor Scottish Highland pursuits, perfect for corporate away-days. Covid-Secure Corporate Away-Days The hotel is perfectly located for a range of group activities such as including hiking and biking tours around Loch Rannoch, Land Rover Safaris, landscape and wildlife photography excursions, falconry,

salmon-fishing, golf, off- road driving, chocolate-making experiences and private Highland Games tournaments. Nassar Khalil, CEO of Rogue City Hotel Group, said: “As a hotel group, we strive to stay ahead of the curve by providing our guests with technology-driven amenities, so to extend hybrid meetings and events to our clients in current market conditions was a strategic choice. Our location in the Scottish Highlands has many advantages when it comes to outdoor pursuits and integrating that with hybrid technology to deliver end to end quality connectivity for delegates is something that we are very proud of.” Nik Rudge, Managing Director of EMEA PSAV/Encore, said: “As a global leader in in-person, on-line and hybrid events, a trend that is the future of meetings and events, we are extremely proud to partner with Rogue City Hotel Group and their flagship hotel, the design-led luxury Dunalastair Hotel Suites. We are excited to create tailor-made, world-class event experiences by advanced, engaging technology solutions to connect and inspire their guests and their audiences worldwide.” Dunalastair Hotel Suites – flagship property of Rogue City Hotel Group – was among the first in the country to receive the AA Covid-19 Confident certificate and continues to provide a safe and seamless service enhanced by a boosted Express Check-In system for all guests. Exclusive hotel buy-out packages, including hybrid technology bundle and full-board accommodation are available from £8,800 per night + VAT, based on 25 on-site attendees with social distancing, subject to availability. To make an enquiry please visit: www.dunalastairhotel.com

Trends for 2021 by Industville Biophilic Design We are finding more and more customers asking for advice about how to create a sense of wellbeing at home. I predict that human-centric design will be the next big thing in lighting. It is based around the theory of Biophilic design - a scientifically proven philosophy of our innate connection with nature and natural elements. Modern humans spend about 90% of their time indoors, which has resulted in an outcry for a deeper connection with nature. Lighting plays an important role in this and has inspired architects to use nature as the framework, allowing aspects of nature to be built into the indoor environment. Considering the placement of lights and layering different types of fixtures to create the illusion of plenty of natural light is key. Handcrafted lighting, made using raw materials, not only enhances the look and feel of a natural design scheme, but is also a durable option that is made to last; a great choice for the environment too. Multi-functional homes With the trend to â&#x20AC;&#x2DC;work from homeâ&#x20AC;&#x2122; set to continue and grow further in 2021, it is vital that our homes are multi-functional. This means not only being practical for working life but still maintaining an atmosphere where people can relax and switch off at the

end of the day. This will involve flexible layouts and improved technology for everything from heating and lighting to security. The homes of the future are going from smart to intelligent. Socioeconomic factors Socioeconomic factors continue to influence consumer choices and hence the buying process as a whole. Instead of buying constantly low priced and low-quality goods, customers are searching for products that will last longer, which do not hurt the environment and that they are proud to own. Home and room sizes may be getting smaller however, people are house proud and see their homes as a place of relaxation and enjoyment, as well as a reflection of their personality. Perhaps one positive to come out of the pandemic is that we have all had the chance to re-assess how we live and what we buy. People are more concerned over how their products are made, choosing more sustainable, natural and eco-friendly goods from companies they trust. I believe we will see a huge trend for sustainability in 2021, with people keen to save energy and use natural materials wherever possible. Where lighting is concerned this means using energy saving bulbs with good quality lights that will last.

Online shopping has also seen a huge growth and customers are now very comfortable obtaining inspiration online from company websites, blogs, apps and social media. They expect free delivery and returns as well as finance options as standard. I can see online shopping and conscious sustainable purchases becoming the norm in years to come, rather than a fleeting trend. Statement lighting is having a moment with outsized or industrial chandeliers bringing all out glamour. The latest innovations mean that you donâ&#x20AC;&#x2122;t have to completely overhaul a scheme in order to make a difference. 2021 will see more waterproof pendants and giant floor lamps which are ideal for those who like their lighting to make a statement. We are finding that customers are really knowledgeable about interiors and what they want to achieve from the space in which they live. We often advise customers to approach the lighting in a layered manner and embrace the full range of lighting sources available from pendants and wall lights to recessed and track lighting, which will allow them to create a space that is both practical and atmospheric. For more information, please visit: www.industville.co.uk

Drinks & Spirits

Mexico’s best-kept secret lands on UK shores El Tequileño tequila available to British bar trade exclusively via Ten Locks. El Tequileño, one of the world’s most sought after tequila brands, is now available to the UK hospitality sector thanks to a market-first partnership with Ten Locks. Bartenders can experiment with expressions of El Tequileño – Blanco, Reposado, Platinum, Reposado Gran Reserva, Añejo Gran Reserva and the world’s first and only Reposado Rare. The Blanco and Reposado will be available to the on trade in early 2021, with the remaining four SKUs expected to land later in the year, and will be a welcome addition to back bars and cocktail menus. Founded in 1959 by tequila pioneer Don Jorge Salles Cuervo, El Tequileño wasnamed to honour the people of the town of Tequila, Mexico. El Tequileño has since gained a reputation for creating exquisite tequilas through its dedication to craft and quality while using sustainable practices. This includes harvesting only the finest blue agave from the premium growing region-Los Altos de Jalisco, locally sourcing the mineral-rich volcanic spring water from El Volcan de Tequila and distilling in copper pot stills. Combined, these create El Tequileño’s unique character and distinctive taste. Third generation master distiller, Antonio Salles, still employs the same processes devised by his grandfather to produce these exceptional, authentic tequilas. The range is certified additive-free, and all six expressions are made using sustainable production techniques that will keep the 60-year old distillery active for generations to come; 98 per cent of the residuals from the production process are recycled and turned into natural fertiliser for new agave plants. El Tequileño is known globally as the tequila of choice at the famous La Capilla Cantina in Tequila. Founded by the late Don Javier Delgado Corona, La Capilla has been listed in the world’s top 50 bars four years in a row. Don Javier chose El Tequileño Blanco as the original tequila in his signature Batanga cocktail and now British bartenders will be

able to make the original Batanga, and a host of other tequila-based cocktails, with the six expressions of El Tequileño. Becky Davies, head of commercial at Ten Locks, says: “We know the arrival of El Tequileño is much-anticipated within the trade; our talks with bartenders reveal this to be one of the spirit brands they have been trying to get their hands on for some time especially the Reposado Rare. We’re proud to spearhead its arrival in the UK and see real promise for the brand as the trade is able to tap into increasing consumer appetite for tequila and unlock the potential of a sector that’s really showing momentum. “We promised to back brands that present innovation to UK bartenders while striving for positive change. In El Tequileño we have the perfect partner; it has its own 60-year old distillery, employs traditional, sustainable production techniques, and offers a fantastic spectrum of flavours to really showcase how good tequila can be. Sadly, Don Javier, creator of the Batanga cocktail, passed this year at the age of 96, but his legacy of the popular combination of lime juice, salt, El Tequileño Blanco tequila, cola and ice, lives on and can now be recreated right here in the UK.” Steffin Oghene, Vice President of Business Development at El Tequileño, says: “Our goal was to find a UK partner who shared our vision and ethics, while understanding the truly special proposition of El Tequileño. In Ten Locks, we have the perfect partner; the team is curating an exceptional portfolio of premium spirits and we’re excited to be among the foremost listings. This is one of our first export projects, and we look forward to being welcomed by the UK on trade.” The El Tequileño range features: - Reposado Rare - the most unique expression and theworld’s first and only Reposado Rare. Antonio Salles says: “My father wanted to try something new and see what happened. He decided to age the spirit in a huge American oak barrel known as a pipon. - The barrels hold up to 23,000 litres of the tequila, where it is aged for six years. This gives it the depth of an Extra Anejo, but

since Mexican law states that those can only be aged in barrels of 600 litres or less (for a minimum of three years), Salles dubbed his premium creation ‘Reposado Rare’. Sip this one neat - and look for notes of honey and vanilla on the nose with hints of marzipan, sweet agave and oak on the palate. - Blanco – a blend of 71 per cent agave and 29 per cent piloncillo, a high-quality unrefined bi product of sugar cane. The tequila is then rested for 14 days in large American oakpipon. The result is a wellrounded spirit that brings out the richness of the agave along with hints of butterscotch, anise and peppercorn. - Reposado - this expression is made with 100 per cent blue agave and rested for three months in large American Oak pipon. It will add lots of agave and hints of oak to classic cocktails like the margarita or paloma. - Platinum – this 100 per cent blue agave tequila is rested for 14 days in large American oak pipon to create an elegant tequila with layers of flavour. Hints of black pepper on the nose bring a savoury spiciness and a delicate finish. - Reposado Gran Reserva - rested for a minimum of eight months in an American Oak pipon, the liquid is blended with a small amount of Reserve Añejo aged in 200L American Oak barrels. Notes of toffee, macadamia nuts and vanilla – perfect as a sipping tequila, on the rocks or in a Mexican old fashioned. - AñejoGran Reserva – a unique collaboration between the Salles Family and Randy Ullom, master winemaker. This tequila is aged for two years in American and French oak barrels, the liquid is blended with six year old Reserve Extra Añejos aged in American oak barrels. An exceptional blend showing rich cooked agave, oak, sweet spices, orange and dried fruit. Best enjoyed neat. El Tequileño Blanco and Reposado tequilas will be available in early 2021 to thehospitality sector exclusively via Ten Locks. Platinum, Reposado Gran Reserva, Añejo Gran Reserva and Reposado Rare are set to arrive in the UK later in the year. Contact the team for details and prices on sales@tenlocks.com.

WIN! Christmas spirits for the festive season Warm Welcome Magazine teams up with Ten Locks for top tips on top tipples to get you through the festive season – with the chance to win four fabulous bottles!

While the Christmas season is still uncertain for many venues and outlets, it’s still a crucial trading period for the hospitality sector and it has never been more important for outlets to ensure their drinks offering, ambiance and price point are all spot on to ensure a positive, and safe, experience for customers. Becky Davies, head of commercial at Ten Locks suggests four super spirits to get bars and pubs merrily through the festive season. A dram for the ‘gram Whisky / Whiskey drams come into their own over the winter months, as colder weather means a warming spirit is in order. There are also celebratory moments, after dinner digestifs and fine dining occasions where whisky is a natural choice. Premium whiskies tap into these occasions and there are some wonderful, handcrafted small batch whiskies, such as the range by West Cork Distillers, with contemporary Irish whiskeys, single malt cask finishes and blended cask finishes. Rum for all and all for rum Diablesse Clementine Spiced Rum(40% abv) is always a winner at Christmas as it evokes the scents and flavours of the season. Made from single origin Demerara rum from the Diamond Distillery in Guyana, it uses locally produced sugar cane molasses and traditional pot and column distillation methods dating back hundreds of years. It’s naturally flavoured with clementine and has a warm Caribbean-inspired mix of vanilla pod, ginger, cinnamon and clove.

The Salford Rum Company has gained appeal with its range of small batch golden and dark spiced rums and the brand takes inspiration from the imports of Caribbean rums and world spices that came through the city’s famous docks during the early 1900s. The distiller’s Salford Original Spiced Rum (40% abv) is expertly infused with vanilla, nutmeg, cinnamon, ginger and dried Caribbean fruits, and SalfordDark Spice Rum (40% abv) is a deliciously dark rum with flavours of vanilla, coconut, burnt caramel and cloves – both evocative of the Christmas season. A refreshing new take on rum, Nusa Cana(40% abv) draws on flavour profiles from the Spice Islands of Indonesia, using nutmeg and clove combined with ginger, coffee, cacao and pineapple to create a delicate, warm rum with a brilliantly balanced finish. Perfect for sipping, or for serving in long drinks, cocktails and seasonal punches. Becky concludes: “’Tis the season to be sustainable, ethical and strive towards a better world, too; consumers are engaging with brands that strive for positive change in some way, be it supporting sustainable producers, profiling the overlooked or marginalised, or supporting brands that place provenance, heritage or family at the heart of what they do. It’s our job as an industry to present these brands - especially at Christmas when consumers are even more likely to experiment, trade up, and treat themselves.” For further information on Ten Locks, customers and brands can contact: sales@tenlocks.com or via Instagram: @TenLocksDrinks

How to Serve - Salford Rum Salford Rum has been carefully distilled and expertly spiced to create a smooth rum which can be enjoyed neat, with a mixer or as part of a cocktail. Below are a few of our favourite serving suggestions. We have tried to select ingredients that can be purchased at your local supermarket.

THE RUM & TONIC We’ve been working hard behind the scenes with our expert mixologist on the perfect summer pairings for our golden spiced rum and to celebrate we’re giving away a bottle of Double Dutch Cranberry & Ginger Tonic with all bottles purchased this summer. We chose Double Dutch Cranberry & Ginger Tonic as we found the ginger perfectly complemented our the spices in our rum, while the cranberry delivers the refreshing flavours you expect with a summer thirst quencher.

Mango Dockquiri Ingredients:

Here’s how to simply make the perfect Salford Rum x Double Double Dutch R&T:

Manchester Liner Ingredients:

Serve 50ml of Salford Rum over ice. Add 200ml Double Dutch Cranberry & Ginger Tonic. Garnish with fresh orange. The Perfect Serve Our favourite way to enjoy Salford Rum is simply neat over ice. Add a couple of ice cubes to our Sipping Glass and free pour your ideal amount of Salford Rum. Add an optional squeeze of fresh lime. The Rum & Coke Add 3 parts of your favourite cola with 1 part Salford Rum over ice. Add an optional squeeze of fresh lime. The Rum & Ginger Add 3 parts of your favourite Ginger Ale or Ginger Beer with 1 part Salford Rum over ice. Add an optional squeeze of fresh lime. We recommend Fentimans mixers. Dirty Old Fashioned Ingredients: 60ml Salford Rum 10ml Sugar Syrup 3 dashes Angostura Aromatic Bitters 15ml Chilled water Orange Zest How to prepare Put all the ingredients into a large tumbler and stir briskly with a cinnamon stick. Garnish with a twist of orange. Lads Club Soda Ingredients: 45ml Salford Rum 125ml Root Beer 2 scoops Butterscotch Ice Cream How to prepare Build in a tall glass over cubed ice.

50ml Salford Rum 3 large slices of mango (or 15ml mango purée) 25ml lime juice 10ml Sugar Syrup How to prepare In a shaker, muddle the mango in the Sugar Syrup, add the other ingredients and shake well. Fine strain into a chilled coupette. Garnish with mango slices.

50ml Salford Rum 2 dashes Angostura Aromatic Bitters 10ml Caramel Syrup 1/2 banana 25ml Apple Juice 25ml Cream How to prepare In a shaker, muddle the banana in the Caramel Syrup, add the other ingredients and shake well. Fine strain into a cocktail glass. Garnish with banana slices. Pomona Escape Ingredients: 50ml Salford Rum 150ml pressed Pineapple Juice 1 egg white 25ml Coconut Syrup How to prepare Fill a tall glass with cubed ice and pour the Rum and Pineapple Juice. In a shaker add the egg white and Coconut Syrup and shake very well. Pour the foam over the top of the drink. Garnish with Pineapple and a cherry. Dock 9 Dream Ingredients: 45ml Salford Rum 25ml Lemon Juice 20ml Rhubarb Purée 10ml Butterscotch Syrup 50ml Single Cream 4 drops vanilla extract How to prepare Shake the first four ingredients with ice and fine strain into a chilled coupette. Shake the Cream and vanilla extract without ice and pour slowly on to the top of the drink. Garnish with a grating of nutmeg.

Bottles ‘N’ Jars, north London’s new bottle shop - selected by experts and designed for locals to open in the Hexagon Classic Show Room Hexagon Classics, a specialist car showroom in leafy north London have teamed up with wine expert and author, Bert Blaize, to open Bottles ‘N’ Jars: a luxury wine and deli epicentre in Highgate & East Finchley. With floor to ceiling glass and spread over two floors, the store sits proudly beside the iconic classic car dealership. Named after rhyming slang for ‘cars’, in homage to the motoring roots of the location, Bottles ‘N’ Jars will provide a space for delicious wine, artisan coffee and European deli delights, alongside expert craftmanship - serving to recharge and refuel their local community and beyond. With neighbourhood entertaining looking like it’s here to stay, Bottles ‘N’ Jars opening is perfectly timed to introduce the local area to the hundreds of wines individually selected by Blaize, co-author of bestselling wine bible, Which Wine When. From funky new labels by emerging wine makers, to bottles as classic as the cars, visitors are invited to explore under his expert guidance, purchase on his recommendation and be surprised by his pairings. Be it the perfect bottle for the evening’s meal or carefully curated monthly cases, Blaize and team are on hand to help. Fans of vermouth, grappa and fine spirits are also catered for from their decerning selection of vintages. With the food offering taken equally seriously, deli groceries guaranteed to embellish kitchen pantries and elevate dinner repertoires include: jars of salted caramel figs, squid ink fideos and smoked alioli; vinegars infused with cherries, all the way to classics from Modena; organic small-batch olive oils;

dried pastas from Italy, or for the more ambitious customer, the perfect flour to make your own. Fresh bread is delivered daily by a local bakery and a special partnership with master coffee roasters, Notes, providing their special blend coffees for takeaway as well as exclusive Bottle ‘N’ Jars blends to brew at home. Cheese is provided by north London cheese expert, Holly Chaves of Wine & Rind. With the festive season around the corner, curated hampers and gifts bringing together the best of their deli offering, and wine selection will be available for local delivery right up until Christmas Eve, whilst locals can stock up onChristmas luxuries and provisions to the last minute. The space will run a program, designed by Balize, of masterclasses, tastings and talks - kicking off in 2020. Bert says of the launch: “Opening a bottle shop has long been an ambition of mine which was amplified following the success of the book. I’m really looking forward to chatting people though their choices, getting to know our locals and creating a fun and interactive space for wine lovers” Founded in 1963 by Paul Michaels, Hexagon Classics has been a north London motor institute for decades. Bottles NJars will be the first opening within this soon to be multi-purpose space, welcoming the wider local community to enjoy good food, wine, art and music on their doorstep.

New landmark building in Piccadilly Circus, One of Londonâ&#x20AC;&#x2122;s most popular tourist destinations Specialist commissioning, design and diagnostic consultancy gets the green light to set up operations amongst the bright city lights of Piccadilly Circus At the heart of one of Londonâ&#x20AC;&#x2122;s most famous locations, One Sherwood Street will be the focus of a new development set to revive the urban quarter that is home to the iconic Piccadilly Lights. The high-profile development project will transform the space behind the world-famous billboards into a new six-story mixed-use building with 3 basement levels comprising 111,000 sq. ft of commercial office space, 30,000 sq. ft retail space and seven new residential units. Designed by architects Fletcher Priest, the development will retain the historic character of the listed buildings with modern architectural features including a landscaped roof garden terrace and creative workspaces overlaid with an intricate ceramic tile lattice roof over the scheme. In the build up to the Christmas, it is an exciting time for HDR | Andrew Reid to be providing its services in such a prominent location in the city during the festive season. Work on the project will commence in April 2021 and will keep the Piccadilly Lights and existing retail fully operational throughout.

Travel

Hotel Le Coucou provides ultimate luxury and exclusivity at its Two Private Chalets with special added benefits this Winter Season Access to all hotel services within the comfort of your private chalet.

the chalet or in the hotel and a professional photoshoot where guests will have 20 digital photos and 5 printed photos to take home.

Chalet Details: Maisons Pariente’s Hotel Le Coucou will be reopening its doors for the winter season on 19th December 2020 with upgrades to the Biancaneve Restaurant along with refreshed menus as well as a new Tata Harper Spa Package. The 5-star hotel has been designed in its entirety by renowned interior architect, Pierre Yovanovitch and boasts two private chalets each kitted out with a pool, steam room, sauna, treatment room, games room, ski room and fully fitted kitchen. With direct ski in/ski out access, Hotel Le Coucou’s Chalet Eglantine and Chalet Eleonore offer the perfect post lockdown private getaway, for family and friends this winter season. Kimberley Cohen, co-founder and Artistic Director of Maisons Pariente comments: “We are thrilled to be welcoming guests back to Le Coucou this winter season from 19th December, and believe that our two incredible chalets will offer families and friends total privacy and comfort whilst also allowing them to enjoy all the services of the hotel. Guests of the private chalets can enjoy the a la Carte menus from both of the hotel’s restaurants, in room spa treatments from the Tata Harper spa therapists and direct ski in-ski out access to the slopes creating a truly special exclusive ski holiday with as much privacy as desired.” Complimentary Tata Harper massage, private butler, breakfast and professional photos offered to all private chalet bookings. Hotel Le Coucou is gifting all chalet bookings with one signature Tata Harper massage per guest, a private butler, complimentary breakfast either served in

Spread over four floors and boasting 590 square metres, Chalet Eglantine and Chalet Eleonore can comfortably accommodate family and friends with four bedrooms, four bathrooms, sleeping up to 12 people if needed. Each chalet is fully equipped with four en-suite bedrooms, spacious living area, a games area, TV room and a kids play area, providing the ideal cosy and comfortable retreat for a mountain holiday. With ski-in/ ski-out access to the private ski room, guests can effortlessly return from a day of skiing and unwind with a peaceful swim in the chalet’s private basement swimming pool, followed by a session in the sauna and steam room, with Tata Harper therapists providing expert treatments in the chalet’s treatment rooms upon request. Hotel Le Coucou will also provide chalet guests with a butler on call for any requests. Catering: The chalets have a fully fitted kitchen so that guests can try their hand at traditional mountain dishes while family and friends relax in the large cathedral living room with a vaulted ceiling and immense bay window for enjoying the boundless views over the Méribel valley. For those who would rather a week away from the kitchen, a private chef can be arranged allowing guests to relax in front of the roaring fire with a glass of champagne as the evening meal is prepared. The a la Carte menu’s from the hotel’s two restaurants The Beefbar and the Italian restaurant Bianceneve, both created by Riccardo Giraudi, are also available for in room dining. Hotel Le Coucou will ensure all demands can be satisfied with the greatest ease.

Design: Centered around the picturesque views of the surrounding alps the chalets combine five-star luxury amenities with the detailed craftsmanship found in a traditional alpine home. The two chalets have been designed exclusively by Pierre Yovanovitch who injects a modern, quirky twist on a classic alpine design. The bespoke furniture, warm colours and contemporary artwork will be found throughout creating a laidback ambiance allowing guests to feel as if they are in their own home. The spacious chalets showcase Yovanovitch’s mastery of volume and architectural angles, unique and different to the hotel, with a layout and services designed to ensure shared moments of pure happiness. Location: Hotel Le Coucou is located in the prime position of Méribel, the central resort of the Three Valleys, the largest ski-area in the world. Positioned between Courchevel, a destination that entices the wealthy, and Val Thorens which hosts the highest resort in Europe, Meribel is ideally located to gain the most from the Three Valleys. Hotel Le Coucou is nestled in the exclusive area of Belvedere in a peaceful piste-side location with ski-in/ski-out access. Not only does Hotel Le Coucou’s chalets provide exclusivity and privacy, but also grants guests direct access to the ski slopes, the epitome of luxury when it comes to a ski holiday. With unbeatable views of the valley from the large balcony, exclusive décor by Pierre Yovanovitch and access to all hotel facilities; this is the ultimate ski holiday for those in need of a little indulgence right now. Nightly rates start from 6,500 Euros on a half board basis. For reservations and information email reservations@lecoucoumeribel.com

Little Emperors’ hotel partners are incentivising longer stays Little Emperors, the luxury hotel members club, has seen the length of hotel stays rise as working from holiday is becoming increasingly popular. Hotels are offering certain incentives to encourage guests to book longer stays such as the Four Seasons Resort Dubai at Jumeirah beach, who have recently launched a ‘Extend your Stay’, which grants stays of one month or more complimentary airport transfers, parking, twice weekly private fitness with a personal trainer, and a private concierge. Rocco Forte have also launched ‘Carpe Diem’, for stays of 3 or more weeks, offering Little Emperors’ members ‘in residence’ benefits in their Italian properties, Hotel de Russie, Hotel de la Ville in Rome, and The Savoy in Florence. When booking with Little Emperors, members will receive added benefits such as room upgrade, hotel credit, complimentary breakfast, welcome amenity and more. With the rise of the digital nomad and remote working being the new normal, people can take advantage of the opportunity to sub-let their flats and temporarily move abroad. Little Emperors has already seen the average length of stay double from 5 to 10 nights over the last few months as travellers continue to ‘work from holiday’ and they have experienced many ‘extensions’ onto hotel stays once people have already arrived, and this trend will no doubt continue well in 2021. Rebecca Masri MBE, Founder of Little Emperors comments: “Working from holiday has never been so timely, I’ve been staying in the Maldives for a few weeks now, and currently at the Four Seasons Landaa Giraavaru, a natural UNESCO Biosphere Reserve wilderness. I couldn’t recommend it more. With large beach and overwater villas,

plenty of desk spaces with good natural light, stunning views, and complimentary tea and coffee in the room, working from here has been a dream. Also, this hotel also benefits from an award winning spa and ayurvedic retreat, with life-changing benefits of Ayurveda and Yoga Therapy. Wellness and mindfulness is already an existing trend in the travel industry, and since the pandemic, has just strengthened as health is the forefront of many people’s minds.” Little Emperors Top 5 Suggestions of the best places to Work From Holiday post Lockdown for that extended break: Four Seasons Landaa Four Seasons Landaa Giraavaru welcomes guests to one of the world’s most beautiful islands - a natural UNESCO Biosphere Reserve wilderness where iridescent blues, jungle greens and dazzling whites meet innovation, conservation and wellness with equal vibrant intensity. Offering lifechanging benefits with Ayurveda and yoga therapy at The Spa & Ayurvedic Retreat and offering life changing experiences such as rehabilitating sea turtles in the Marine Discover Centre, guests will be able to enjoy a long stay holiday with ample of activities. Four Seasons Jumeirah Dubai The Four Seasons Resort Jumeirah Dubai is in a unique location allowing for a relaxing beach holiday with the option to explore the bustling city nearby. Guests will enjoy an true decadence at this large palatial hotel which boasts ocean views across the Arabian Gulf. launched a ‘Extend your Stay’, which grants stays of one month or more complimentary airport transfers, parking, twice weekly private fitness with a personal trainer, and a private concierge

Hotel de Russie Rome Hotel de Russie in Rome is a cultural gem in Rome and the perfect oasis for a city workcation. Take a break from work by admiring the Sistine Chapel before returning to the large courtyard for a cocktail at the hotel bar. Rocco Forte have launched ‘Carpe Diem’ where Little Emperors members will receive ‘in residence’ benefits for stays over 21 days. Rosewood Mayakoba The Rosewood Mayakoba is a luxury resort set along a mile long pristine beach in Mexico. With warm Mexican hospitality, guests will feel as if they’re working from home with all needs met by the attentive staff. Rosewood Mayakoba offers guests a personalised butler service as well as 24-hour in room dining to ensure that those busy away working are fully looked after throughout their stay. Bulgari Resort & Residences, Dubai The Bulgari Resort is set on an island in Jumeira Bay, just minutes from the mainland. With staff that go above and beyond providing guests with the utmost attentive and discreet service, all needs will be met for those working from holiday. A 24-hour personalised butler will be provided upon request ensuring guests enjoy a seamless experience and productive working environment. Little Emperors has an impressive portfolio of over 4,000 luxury hotels across the world, offering its 35,000 members guaranteed benefits and unparalleled preferred rates, with a lowest rate guarantee. To become a member please visit: www.littleemperors.com

Paragon 700 Boutique Hotel & Spa Invites Cosmopolitan Couples to Host Intimate & Outdoor Weddings in Laidback Luxury Puglia’s most-anticipated new opening for 2020, Paragon 700 Boutique Hotel & Spa, is offering couples the chance to get married in ultimate style with exclusive takeovers of the elegantly restored red palace in the heart of Ostuni.

Living-PL, that ooze style and sophistication. Love birds can escape to their own unique Paragon Suite, featuring seven-meter-high cathedral ceilings, a romantic sunken bathtub and a grand open fireplace with two doors leading to a large terrace with garden.

Brides and grooms-to-be can opt for an exclusive wedding in the hotel’s enchanting garden surrounded by the tantalising scent of the orange trees in the nearby orchard. Other options include the beautiful Ostuni cathedral with its baroque style architecture or the church of St Francesco di Assisi, both located in the historical centre of the White City, followed by post-wedding celebrations at the hotel.

On the wedding day itself, enjoy a gourmet menu featuring outstanding local ingredients. Compliment the wedding breakfast of dreams with exquisite local vintages from the hotel’s impressive wine cellar. As the evening draws near, guests can head to the hotel’s eclectic Bar 700 to enjoy creative cocktails late into the night. The following day, relaxing and restorative treatments await at the Paragon Spa situated seven meters underground in the palace’s former water chamber or newlyweds can continue the celebrations with a trip to the hotel’s affiliate beach club, P-Beach or with a bespoke voyage on Paragon 700’s private boat, Dragonfly. For wedding party activities, there’s wine and olive oil tastings, cookery lessons and local excursions; all of which can be arranged at an extra cost. Exclusive buyouts start from €10,000 for two nights with a minimum F&B spend from €3,000 in low season.

With just 11 individually curated rooms and suites, Paragon 700 is ideal for couples looking for an intimate wedding with their nearest and dearest in the most idyllic setting. Standing in stark contrast to the city’s whitewashed buildings, the former palace’s red brick façade cocoons a rare, rich garden and swimming pool, offering happy couples and their guests their own private and tranquil oasis, just a five-minute walk from Ostuni’s main square. Inside, the quintessentially Puglian property has been injected with a cool contemporary flair with chic interiors by Pascale Lauber of ID

For more information visit: www.paragon700.com

Reports of new vaccines bring hope that travel will resume in 2021! - Responsible cash usage is still advised by the World Health Organisation - 55% of Brits, when they go on holiday, will still be utilising cash as their main method of payment

abroad, despite retailers in the UK pushing for card payments to be made where possible during the pandemic. Key Stats

- 60% of Brits still try to have some cash on their person as it makes them feel more financially secure – 28,820,000

- 55% of Brits, when they go on holiday, will still be utilising cash as their main method of payment – 17,780,000

Reports of new vaccines from Moderna and Pfizer having 95% efficacy bring hope that the travel sector will reopen for business travellers and holiday makers in 2021. As England finds itself in a second national lockdown, many people are using this time to begin planning their next escape abroad. In 2019 alone, 93.1 million trips were taken by Brits, with 9 in 10 Britons taking an overseas holiday. As Brits look to renew their desire to travel, new statistics from Skyscanner show a 48% surge for travel next year, with users mainly looking for breaks during Spring and Summer 2021.

- 32% of Brits still rely on cash for essential shopping and goods – 15,570,000

The pandemic has paused many travel plans this year, but it seems that travel will be on the cards as early as this winter for those who are eager to get away. For those looking to travel, now might be a good time to start buying travel money, before the market becomes saturated once again and exchange rates weaken. The end of the pandemic seems near, and hopeful holidaymakers should take advantage of this situation as soon as possible, before there is a mad rush to secure foreign currencies in the new year. Brand new, nationally representative research, commissioned by travel cash provider, Bidwedge, across 2,083 UK adults found that over half of Brits are still planning to use cash over cards on their trip

- 60% of Brits still try to have some cash on their person as it makes them feel more financially secure – 28,820,000 - 13% of Brits say that it is essential to their livelihood and income to be paid in cash – 5,476,000 Shon Alam, CEO of Bidwedge, commented on the findings: “Despite all the calls from people to use cards, cash is still incredibly important to millions of Brits across the country. Communities rely on cash and for businesses, it is cheaper for them to process cash rather than card payments, so it actually can help thousands of firms that are struggling right now. There are measures that we can all take to use cash safely during the pandemic. Most phone and tablet wipes will disinfect our new plastic notes quickly and, following guidance from the World Health Organisation, remember to wash your hands after handling physical money and don’t touch your face. Many cash dispensers are disinfecting money before it comes out of the wall, so try and find cash point that is doing this and try and pay as close to the total sum to avoid receiving too much change and passing on unnecessary coins.”

Please send all editorial submissions to: katie@warmwelcomemagazine.com and jordan@warmwelcomemagazine.com

Features list for 2021 January Issue: Contract Furniture & Furnishings Contract Lighting Coffee Housekeeping & Laundry Equipment

July Issue: Commercial Bathrooms Drinks & Spirits Outdoor Solutions Technology

February Issue: Drinks & Spirits EPOS Interior Design & Decor Uniforms & Workwear

August Issue: Contract Beds & Bedding Contract Flooring & Surfaces Contract Lighting Uniforms & Workwear

March Issue: Commercial Bathrooms Commercial Catering Equipment Contract Beds & Bedding Outdoor Solutions

September Issue: Beer & Wine Commercial Cleaning & Hygiene Interior Design and Decor Technology

April Issue: Commercial Cleaning & Hygiene Contract Flooring & Surfaces Contract Lighting Technology

October Issue: Commercial Catering Equipment Coffee Contract Furniture & Furnishings Housekeeping & Laundry

May Issue: Contract Furniture & Furnishings Housekeeping & Laundry Equipment Outdoor Solutions Safety & Security

November Issue: Commercial Bathrooms Contract Beds & Bedding Drinks & Spirits EPOS

June Issue: Coffee EPOS Interior Design & Decor Uniforms & Workwear

December Issue: Companies of the Year Beer & Wine Commercial Cleaning & Hygiene Contract Flooring & Surfaces Safety & Security 55

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