Ideal Hospitality East Africa Magazine Issue 2 by Sam Morara

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Issue 2 • EXPO EDITION

The Next Telephony

Disaster Prevention

Where is your hotel placed in the evolving world of technology?

Many assume that protection against fire is the duty of the government

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CONTENTS

CONTENTS CHECK-IN

Make the deal

HYGIENE

Munching the hygiene

MANAGEMENT

Toasting to language

F&B

KITCHEN

Setting up a commercial kitchen

Is your F&B system audit-able?

THE EXPO

First regional hospitality expo graces Nairobi

WINDOWS

TECHNOLOGY

THE LEADERS

Art of Window Dressing

Next generation telephony systems

Captainsâ&#x20AC;&#x2122; expectations Meet the suppliers

FABRICS

SAFETY

Fashioning with fabrics

Prevent the disaster

SURFACING

A glittering hotel floor

www.idealhospitality.co.ke

CHECK - IN

EDITORIAL

Humphrey Odhiambo humphrey@realwealth. co.ke Oliver Owuor oliver@ealwealth.co.ke

CHECK - IN

SALES & MARKETING

Jennifer Mbogori jenny@realwealth.co.ke Florah Mumbua flora@realwealth.co.ke Rose Andaro rose@realwealth.co.ke Pauline Macharia pauline@realwealth.co.ke

DESIGN PRODUCTION

Sam Morara sam@wealthmedia.co.ke

PHOTOGRAPHY Gitau Muti

ADMINISTRATION

Helen Achieng’ helen@realwealth.co.ke Lydiah Opwaka lydiah@@realwealth.co.ke Lilian Kibagendi lilian@realwealth.co.ke Jessica Makena jescah@realwealth.co.ke Stephen Mwangi stephen@realwealth.co.ke DISCLAIMER

The publishers regret that they cannot accept liability for error or omissions contained in this publication, however caused. The opinions expressed in this Publication and in the Online version do not necessarily reflect those of the editor, publishers or their agents. Readers are advised to seek specialist advice before acting on information contained in this publication which is provided for general use and may not be appropriate for the reader’s particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing.

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PUBLISHED BY

Journey to new heights

The second Ideal Hospitality Expo targeting the Eastern Africa market marks another beginning of an inspirational and a success story of what’s making this geographical part of the word an admirable business spot. While the event brings together both prolific hospitality industry players to network and do business it also opens another valuable chapter of planning for a vibrant economy. For one, growth of East Africa’s hospitality marketplace has largely proven to hinge on a hospitable people, a people willing to learn, an open-minded team leadership, a competitive business focused people and a growing talented workforce relied upon by investors of all walks. Big reliance has also inclined on cherishing value and quality. It is indeed the steady development of the latter that’s developing the industry. While this edition captures more about trends in the hospitality marketplace, it also shares insights of a market that cannot afford to cascade backward. By virtue of Nairobi, which stands-out as the capital center of East Africa businesses hosting the second Ideal Hospitality Expo, it emerges that the hospitality sector players are seriously taking the challenge to develop a sector that’s at the heart of generating revenue that boosts a country-to-country economy. While Kenya has tremendously performed in the hospitality environment, it’s has no choice but to sustain the momentum. Rwanda attests that its hospitality has taken a major leap and now ranks number two after mining. Uganda has equally made a dramatic progress since 2007 when the 2007 when the country hosted the Commonwealth Heads of Government Meeting www.idealhospitality.co.ke

(CHOGM). The private sector has instilled confidence in community of nations to visit Uganda, a market that’s now having a renewed vigour of building signature hotels. The hospitable market of Tanzania and Burundi remains attractive just as the new South Sudan. With over 90 hotels and lodges lined for construction across East Africa, Hospitality industry suppliers have more on the plate now than ever before. With the opening up of the EAC borders and the recent grading and classification of all East African based hotels, the market can only get better. The hospitable people and eagerness to learn and catch-up with competitive hospitality trends continue to ignite business opportunities. This world of dynamism beckons for application of state-of-the-art facilities that can as well be fend through partnership. The solid road-map for each market player is to flow with the changing times. This is journey to new heights!

Humphrey Odhiambo MANAGING EDITOR

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MANAGEMENT

Mobilizing the hotel enterprise By Oliver ODHIAMBO

Many people know what mobility is about and the obvious benefits. However most would be surprised to learn that mobility is outpacing the internet adoption rate of the 1990s to become the largest computing platform ever. The power to embrace mobile technology will allow hotels to move to the next level of guest interactions and allow staff to perform hotel services anywhere and everywhere, and significantly increase efficiency. However, there are some critical components to consider when implementing a mobile platform in an organization. www.idealhospitality.co.ke

Many enterprises start their mobile plan the same way that consumers do: see a cool application, download it, use it and encourage others in the organization to do so. Before they know it, the organization has a mobile strategy. While that might work well to find someoneâ&#x20AC;&#x2122;s new favorite restaurant or game, it may not be the best method for implementing applications that can consolidate and view financials, or perform critical operational tasks like checking guests in and out of the hotel. Time must be invested in assessing a number of applications on the market and measuring these against the organizationâ&#x20AC;&#x2122;s needs.

Mobilizing the hotel enterprise

Another important point of consideration is to determine who within the organization will drive the company’s mobile strategy. One group of people should be designated to ensure that the implemented applications will deliver significant results to the entire business, rather than just one or two departments. One critical success factor is to appoint advisors who have the ability to balance the “cool factor” of the apps against the organization’s operational imperatives. Lastly, it is important to consider the future growth and supportability. Hoteliers want to understand what various devices and apps offer and the diverse development platforms that will support their strategy long term. When looking at employee applications, consider the broader implications and benefits of enterprise-wide mobilization beyond the guest-facing staff. Consider enabling the finance or human resources department to be mobile: they could quickly make adjustments, approvals or process requests remotely. What if your sales department had access to client profiles and availability? Would that help them close a deal more efficiently?

Vendor partner considerations In the hospitality industry, speed to service is critical to a hotel’s success. There are hundreds of helpful applications for hotels to choose from, so understanding the underlying technology and roadmap of a provider’s solutions is a key success factor. Questions to consider include: RR Which platforms and devices are under consideration for your mobility program? RR What are the security and management policies? RR What are the support considerations for global device and network diversity? To accomplish speed to service, hotels rely on information from their enterprise applications. In most cases, property management systems are the backbone of a hotel’s critical daily operations, providing real-time information about their organization. Mobile services should serve as an extension of that real-time information. For individual mobile apps, customization by industry is critical. While there are generic mobile applications for all industries, to

truly take advantage of the technology, hospitality-specific applications are necessary to ensure desired outcomes are met more efficiently and effectively.

The mobile hotel enterprise at a glance The foundation of mobile hotel services is putting information directly into the hands of employees from all areas of the hotel. Workers from different departments can immediately and simultaneously complete tasks, even if they require coordination with other hotel employees or departments. In addition to increasing staff efficiency, accountability can be tracked and measured. Managers can monitor employees’ activities, completed tasks and guest interactions in real time, all of which are centered around delivering integrated information across business solutions, departments and users. Imagine the competitive advantage that could be gained if an organization deployed these simple tips and shared information with their staff as it happened. A hotel can increase speed of service delivery, improve operations, connect with guests, improve satisfaction and build loyalty; with the ultimate result improving profits.

CMY

Reliable resource for the hospitality industry players

MANAGEMENT

To tip or not to tip By Robert Yawe

The issue of when, who or why to tip has been a point of contention for many years and for those who attended faith based institutions of higher learning it many a times brought the ethics class to an emotional conclusion. It has caused many a traveller to end up cutting short their travels as they ran out of cash as a result of not factoring the service charge into their bills. In the USA there is an unwritten agreement that a tip is mandatory and all kind of court cases have been filed and determined over the issue. For the European and in Kenyan industry a service charge is added onto the bill and no option is available to the client at least in a majority of establishment. www.idealhospitality.co.ke

It is interesting that even self-service and fast food establishments also impose a service charge which raises an interesting dimension to the discussion. I might not have been well schooled as I tip based on impulse and rarely have I met the target of 10% or more, but I have recently felt vindicated by the fact that many service based establishments have started questioning the whole tipping concept. The question being asked is who is actually being tipped, is it the customer-facing provider or the entire system that made the service possible and memorable? The new buzz word in the industry seems to be â&#x20AC;&#x153;farm to forkâ&#x20AC;? which raises the question about who added the greatest value to the experience was it

To tip or not to tip

the hen that lay the egg or the hatchery that hatched it or maybe the provider of the cooking oil? In many cases we have tended to forget that the delivery of most services is as a result of a system and rarely that of a single individual and that is what hospitality is all about, a system. It is clear that it takes many hands to give you that experience and once we appreciate this we shall be able to raise the bar of the services we provide. As I researched for this article I came across the term value chain which for me the operative word is chain from the phrase â&#x20AC;&#x153;a chain is only as strong as its weakest linkâ&#x20AC;?. Which is the weakest link in your system? When the recipient of the service only gets to tip or not tip the customer-facing person the entire organisation loses an opportunity to evaluate the process, worse still is when we collect a service charge because we become disconnected from the feedback process. Maybe what we need is a tipping process that is spread across the entire process chain from farm to fork thereby rewarding or punishing the appropriate link in the chain. This is being seen in areas such as coffee and tea where the final consumer is willing to pay more for source identified unblended product. The blending process acted a lot like a socialist system where all received the same pay irrespective of the quality of produce they produced which lowered the product quality across the board over time a similar result occurs where only the waiter is tipped. It is therefore important to make sure that all those

involved in the process of delivering a memorable experience understand what role they play and also rewarded. This does not only apply to employees but also suppliers of products and services that are part of the value chain. Boeing, the aircraft manufacturer, lost billions of dollars as a result of not showing their suppliers how they fitted into the delivery of the final experience in this case safety and comfort. You might have read about the issue of a faulty battery that grounded the dream liners it is a similarly small component that could result in the demise of your establishment. If the tomato is not tended well, picked correctly, packed gently, transported carefully, stored right, diced sharply, pureed tenderly, served at the right temperature and presented courteously there will be no tip. It takes a village to bring up a child unfortunately the child gets all the credit when they achieve.

CMY

Reliable resource for the hospitality industry players

MANAGEMENT

TOP 5 RISKS for cafes and restaurants By Ideal Hospitality WRITER

Ensuring you have appropriate insurance is a must in the hospitality industry. We list some of the biggest risks in today’s restaurants and cafes, and advise how you can best cover yourself.

Risk one: Fire damage Cafes and restaurants that cook on-site are susceptible to fires, particularly from grease, oil and electrical sources. The risk of fire damage depends on the type of cooking carried out, the equipment used and the construction of the premises. For instance, a cafe serving prepared sandwiches and drinks has a much lower risk than a fish and chips shop with large deep fryers, grills and exhausts that attract grease. Fire cover (sometimes known as property damage) can cover the cost of losing your business contents and stock in a fire and other events such as rain, wind, hail storms or impact from vehicles. It can also cover the damage to the actual building, if you own the property.

It is important to cover the full cost of replacing your entire contents and stock or you run the risk of underinsuring. This can be a costly and – with some advice – easily preventable mistake.

The failure of refrigeration equipment can also put your perishable stock at risk, and fortunately, equipment breakdown cover normally also covers the costs of replacing spoilt food and drinks due to the breakdown.

Risk two: Breakdown of equipment and spoilt food

Risk three: Food poisoning

Cafes and restaurants are reliant on their cooking and refrigeration equipment to trade. Business owners need to be prepared for the possibility of these machines unexpectedly failing. Fire cover includes insurance for business contents and stock against external perils like fire or the weather. However, equipment, or machinery, breakdown covers the replacement of broken down equipment and parts when they fail unexpectedly. www.idealhospitality.co.ke

If a customer suffers food poisoning from a meal your business has provided, you could be legally liable to provide compensation for the injuries they suffer. If a customer – or worse, multiple customers – sues your business after contracting a bout of food poisoning, you may have to pay them damages for pain and suffering, medical expenses, lost income from being absent at work, and legal fees. If multiple customers take action against you, the costs can quickly mount up. These

Top 5 risks for cafes and restaurants

costs can be hard hitting for restaurants or cafes, many of which operate with tight cash flows. This is where product liability insurance comes in. Product liability covers your business if it is sued by a third party as a result of injury or illness caused by your food or drink. You can still be liable if you are providing food or beverages produced elsewhere. Of course, the reputational damage from a food poisoning outbreak can be crippling for a restaurant or cafe, so itâ&#x20AC;&#x2122;s best to avoid them in the first place. Most outbreaks occur due to poor-quality, spoilt or deteriorating stock, so it is crucial that you properly manage your produce to make sure it is still fit for consumption.

Risk four: Customer injuries

Risk five: Theft, fraud and burglary

Injuries, illness and property damage caused by customers slipping, tripping or falling are common in the foodservice industry and can lead to very significant claims.

Your premises could be burgled while they are closed or held up by armed robbers while you are trading. Unfortunately, your customers and even your employees could also steal from the business.

The most common claims of this kind experienced in cafes and restaurants include injuries from slips on spilt food or drink, tripping on furniture or fixtures and falling down stairs. It is also common for customers to fall from defective furniture, such as broken chairs. Public liability cover is crucial for any cafe or restaurant owner. It can cover legal costs, medical expenses, and damages, the expenses incurred by rendering first aid to others and compensation for any damaged or destroyed customer property.

Itâ&#x20AC;&#x2122;s not only money at risk either, any particularly expensive stock, such as high-quality wines and whiskies, could be particularly lucrative for thieves. The main cover offered by insurers is burglary (or theft) cover. It covers the loss of stock and contents from theft and armed hold ups. However, it does not normally include any cash stolen or items lost as a result of employee fraud.

Reliable resource for the hospitality industry players

MANAGEMENT

Hospitality employee

hearing at risk

By Pauline MACHARIA

The hospitality industry can be a noisy place to work and itâ&#x20AC;&#x2122;s important that managers and staff members take steps to ensure the continued health of their hearing systems. Tinnitus, a chronic hearing condition which creates ringing in the ears, can be attributed to excess noise exposure from music or machinery. Loud noise can also lead to declining hearing, increased blood pressure, headaches, fatigue and sleep disturbance. Nightclub, festival and bar workers are at particular risk of hearing damage, spending long periods of time exposed to loud music. Some nightclubs can create sound volumes of around 110dB, well above the 85dB threshold for dangerous noise, which is deemed safe for less than two minutes. Sudden loud noises over 140dB, sustained for a fraction of a second, will also lead to immediate hearing damage.

Dealing with the law Workplace noise in Kenya is regulated by the National Environment Management Authority (NEMA), to ensure that workers are protected from noise related risks arising from their work. This requires that all employers carry out risk assessments to understand the likelihood of noise danger associated with job roles, taking steps to eliminate or minimize risk so far as is reasonably practical. Employers have a legal duty to ensure that legal limits on noise are not broken, with the exposure standard for noise, which must not be exceeded without adequate hearing protection, being an average daily exposure of 85dB and a peak sound pressure of 140dB. The regulations require employers to provide hearing protection where noise exceeds the exposure standard. www.idealhospitality.co.ke

International Quality Awards Ltd Awarding Excellence in Hospitality Service Delivery

Chefs Delight Awards

Recognizing Culinary Brilliance - Building and improving the quality of dining experience and the quality of delivery in the culinary service sector.

East Africa Hospitality Awards

The East Africa Hospitality Awards celebrates the people and companies behind the Eastern Africa region's exceptional growing hospitality marketplace. The awards bring together leading influencers and suppliers within the industry.

International Quality Awards Ltd, Tel: +254 724 740 527â&#x20AC;˘ Email: mansoorjiwani@chefsdelightawards.com

MANAGEMENT

Designers and manufacturers have a duty to ensure that building structures and equipment create as low noise emissions as reasonably practical. Employees also have a duty to take care of their own health and safety, acting on advice given and using protection provided.

Tips to reduce noise risk: RR The best solution to reduce excess noise is to turn the volume down, although this may not be possible in environments where loud music is a requirement of your trade. RR Review your venue layout and audience acoustics. Directional speakers, mounted on the ceiling and pointing downwards into the dance floor, will allow you to concentrate sound where it is required, and away from bar areas. RR Purchase good quality sound equipment which will not distort sound. Attach vibration isolation mounts to loudspeakers to prevent noise being

absorbed and re-emitted from walls and fixtures. RR Set limits on speaker and amplifier volumes to ensure that volume doesn’t go above safe or legal levels. RR Use acoustic screening to protect those working close to speaker systems, particularly technicians and performers. RR Position bars away from the dance floor and stage areas, preferably in chill-out areas. RR Give staff members regular breaks in quiet areas where noise does not exceed 80dB. Rotate each staff member’s working location so that they do not spend several hours in the noisiest areas. RR Provide staff with adequate sound and safety training, detailing the risks involved and an overview of prevention strategies. RR Monitor decibel levels at regular points during the evening; check that staff are wearing earplugs and are not feeling uncomfortable with sound levels.

ways to reduce noise in your restaurant There is a broad range of acoustic materials now suitable for commercial applications. Reducing intrusive noise can be as simple as adding acousticabsorbent panels or foam tiles to walls or ceilings.

By Jeniffer MBOGORI

Bare walls, concrete floors or floor-toceiling glass might look great in your restaurant, but what’s the point of having a restaurant that looks great if Nine tips for restaurateurs to your patrons can’t hear what’s being said help reduce noise levels: across the table? According to research, noise in many East African restaurants is reaching levels above 85dB, which represents a risk to hearing for both patrons and staff. Eighty-five decibels is the upper limit of a range which is defined as safe for workers to complete an hour day in, without ear protection. Modern day restaurants’ strong focus on minimalism in design is a key contributor to noise levels that leave a bad taste in diners’ and employees’ mouths. Restaurants can create a more comfortable environment for patrons by maximizing soundproofing and enhancing the acoustics in dining areas. It would also reduce errors of ordering due to miscommunication between patrons and staff.

www.idealhospitality.co.ke

RR Use acoustic fabric covered wall panels RR Install sound-absorbing ceiling tiles RR Consider fabrics and other soft furnishings in preference to wood and plastics (Carpets, curtains and tablecloths can all help to reduce noise) RR Put rubber caps on chair legs RR Consider retrofitting secondary acoustic windows to block out traffic and/or aircraft and train noise RR Use petitions and barriers to break up sound paths RR Use sound-absorbers to quell the sound of noisy machinery such as air-conditioning units RR Ensure kitchen doors are soundproofed to block out kitchen noise RR Ensure background music stays that way. Don’t pump up the volume.

EQUIPMENT

Choose the right commercial kitchen By Pauline MACHARIA

Finding a commercial kitchen that works for you is an integral part of bringing your catering concept to fruition. The location, type and size of your commercial kitchen will determine a lot of aspects of your business, including the type of dishes you can make, the capacity of events you can handle and where they can be located. When looking for a commercial kitchen, you can guide your search by the type of food you want to make

www.idealhospitality.co.ke

and the scale of your operation. You can examine the following kitchen options:

Shared Commercial Kitchen For most caterers who are fresh in the game, a shared commercial kitchen is the most viable option. A shared-use kitchen is leased out to multiple caterers or chefs at once. It is a group kitchen for foodservice professionals. Because you share the lease with other businesses, you will save a lot of money like this, but if you and a co-renter want to schedule the space at the same time, you can have problems.

9 ways to reduce noise in your restaurant

large-scale aspirations. The benefits to having your own kitchen are endless. You do not have to worry about kitchen availability, and you can purchase or lease your own equipment to ensure that you have everything you need to execute your menu on a large scale. If your space has a front of the house, you can also offer clients a tasting straight from your kitchen. Even better, if things go well you can expand your carry-out and pick-up services, or start selling some of your signature items retail.

Kitchen at a Venue If you want to perform a lot of on-site catering, you can rent out a commercial kitchen at the actual venue. If you end up catering at a venue with an empty kitchen, you may be able to lease the space temporarily. Unfortunately, most venues only lease their kitchens long-term, to the in-house preferred caterer for that business. If you have contacts with venues, try to become their exclusive or preferred caterer.

Restaurant Kitchen Many caterers have found that renting out a restaurant kitchen during hours when the restaurant is closed is the most viable option for them. You will save money by leasing a space that would otherwise go unused during those hours. Furthermore, you will know exactly when you can use the kitchen and when you cannot, avoiding the scheduling issues that can occur with a shared-lease kitchen.

Portable or Temporary Kitchen

Home Kitchen Many start-up caterers like the idea of catering from their home kitchen. While this is a good possibility for small-scale businesses, your home kitchenâ&#x20AC;&#x2122;s output capacity is probably limited. A catering-from-home company usually does not look as professional or legitimate to clients. Furthermore, you will need to do research and work hard to ensure that your operation meets local health code standards.

Private Commercial Kitchen Leasing out your own private commercial kitchen space is the best option for a catering business with

If your concept involves mobile catering or offsite catering, you can purchase or rent your own portable kitchen equipment and supplies and house it in a van, trailer or truck. This will give you a lot of versatility, allowing you to cook just about anywhere, whether it is a church parking lot or an outdoor wedding. You can simply wheel your equipment out of the vehicle and set up a temporary kitchen. However, you may still need a separate space to do most of your prep work. Once you know what kind of kitchen you want, you can start shopping around to find the best pricing and amenities for your commercial kitchen. Whether you need to buy a portable trailer for your kitchen or lease a shared space, the newspaper or internet classifieds are usually a good place to look. You may also want to ask around to see if you have the connections to find a really killer deal.

Reliable resource for the hospitality industry players

EQUIPMENT

Maintenance of a commercial refrigerator By Rose ANDARO

any bent fins with a comb.

A commercial refrigerator is at the heart of any food service business and can create extreme difficulties when the unit breaks down. While no refrigeration unit lasts forever, there are several things you can do to extend the life of your refrigerator.

Some manufacturers such as structural concepts, have patented cleaners that automatically clean the condenser coils daily.

By keeping all of the mechanical parts of your commercial refrigerator clean, you are taking the first step to keeping your unit healthy. There are several parts on a unit that should be cleaned regularly.

Condenser Coil The condenser coil location on a unit can vary, and can be found either by checking the ownerâ&#x20AC;&#x2122;s manual or asking the installation technician to point the unit out to you. This part should be cleaned at least once a month to keep it free of dust, dirt and lint. Clean the condenser coil with a commercial condenser coil cleaner, which can be purchased at many kitchen equipment retailers. Brush the condenser fins from top to bottom and never side to side. Once you have completed scrubbing the fins, straighten www.idealhospitality.co.ke

Fan Blades and Motor The blades and motor on commercial refrigeration should also be cleaned once a month. Cleaning is done with a soft cloth run over both the motor and the fan blades. If it is necessary to wash the blades, cover the motor with another, dry cloth so that the moisture does not cause damage to the motor.

Interior It is important to remember not to use any steel wool, caustic cleaning chemicals or bleach when cleaning the interior of your refrigerated unit. These products can not only cause damage to the finish of the refrigerator, but they can leave behind strong chemical scents that can affect the flavor of the food. Use a solvent of warm water and mild soap to clean the inside of your unit. Once a week, remove the door gaskets from the refrigerator and allow them to soak in a soap and water mixture for about thirty minutes. Once they have soaked for a while, simply remove the gaskets, dry them and replace them on the unit. Be sure to make sure the gaskets still create a proper seal once you have reattached them to your unit. Shelves should also be removed and cleaned at least once a week.

F&B

Cut hazards in the commercial kitchen By Oliver ODHIAMBO

Potential Hazards

Cuts are not only a danger to the employee but customers are put at risk too whenever an employee slices their finger open. Life threatening illnesses like HIV and Hepatitis can be transferred through human blood. So it is important that commercial kitchen workers take extra care when handling or working with sharp objects.

Restaurant workers are most at risk of cut or puncture injuries when performing the following tasks: RR Knife cuts. A lot of food preparation tasks require workers to use knives or other manual cutting tools. As workers rush to get batches of food ready for cooking or serving, a simple slip of the hand can result in a sliced finger. RR Cleaning the restroom. Needles are a concern when cleaning restrooms because diabetic customers may not properly dispose of their used needles. RR Cleaning up broken glass. Shards of glass can be razor sharp. If the employee tries to clean a broken cup or plate up with their hands, they can easily be cut.

www.idealhospitality.co.ke

9 ways to reduce noise in your restaurant

professional cutlery, there are several safety tips workers can follow to protect themselves from harm. Avoid talking to coworkers. Talking with someone while using a knife or other cutting tool is distracting and can result in a cut finger. Do not crush garbage bags. Sharp objects inside the bag will poke through and cause injury. Store knives properly. Do not store sharp objects in a drawer with the cutting edge exposed; this can damage the blade and injure a person reaching into the drawer. Use hand protection. Cut resistant gloves are made of a wire mesh surrounded by nylon or other durable material. The wire mesh helps protect hands from cuts while the nylon makes them comfortable and washable. Do not touch needles. Guests that require insulin or other injected medications may leave their used needles on the table or in the restroom. Do no pick them up. Contact your supervisor to properly dispose of them.

What Employers Can Do to Protect Employees

RR Automatic cutting equipment. Food slicers help food prep workers prepare orders quickly, but the spinning blades pose a threat to workers that fail to heed safety procedures.

What Employees Can Do to Protect Themselves Restaurant employees are responsible for following all safety and training guidelines given to them by managers. The following list highlights some safety tips for employees to follow when performing cutting tasks in the kitchen: RR Follow safety guidelines. When handling

Restaurant owners and managers are responsible for providing proper training and safety equipment for all potentially hazardous restaurant operations. Cutting tasks fall under the realm of potential hazards and need to be properly addressed. Some suggestions for assuring safe cutting practices include: RR Send employees to the hospital. If an employee is stuck by a needle or cut by a sharp object that may contain human blood or other body fluids, it is important that they seek immediate medical attention. RR Provide needle disposal bins. Placing needle disposal bins in the restroom will minimize the risk of an employee being stuck. RR Keep knives sharp. A dull knife is more likely to slip and cut someone than a sharp one. RR Teach proper knife handling. Employees that know how to properly handle and use a knife are less likely to have accidents.

Reliable resource for the hospitality industry players

F&B

Food safety temperatures and the danger zones By Editorial TEAM

Food safety is a top concern for every commercial kitchen. Time and temperature play a huge role in whether food is safe to eat or needs to be thrown out. Learn about safe and unsafe temperature ranges and how to properly kill bacteria in order to assure each meal is safe for consumption.

The Danger Zone The danger zone refers to the room temperature (warm and moist). This is the temperature range in which harmful bacteria multiply the fastest. If perishable foods stay in the danger zone too long, the food will spoil, meaning there will be no way to kill off the bacteria present in order to make the food safe for consumption. When cooking or cooling perishable food in a commercial kitchen, the food will spend some time in the danger zone. The trick is to cook or cool the food fast enough to minimize its time in the danger zone. There are a variety of different cooking methods that can be used to heat the food fast enough, for optimal www.idealhospitality.co.ke

safety. For cooling leftovers, a blast chiller is the best option, but placing small portions of leftovers in food pans and placing them in the walk-in cooler or freezer should suffice.

How Temperature Affects Bacteria Temperature is the biggest factor that affects bacterial growth in perishable food. The key for all foodservice operators is to decrease or eliminate bacterial growth in order to assure maximum shelf life and food safety. RR Bacteria multiply rapidly in the danger zone. Bacteria multiply best in a warm, moist environment. Perishable food that is in room temperature provides an ideal environment, and bacteria will multiply at an exponential rate. After two hours in the danger zone, there will be too much bacteria, and the food needs to be thrown out. RR Bacterial growth slows in a refrigerator. When perishable food is refrigerated, bacterial growth slows to a crawl, but it does not stop. Thatâ&#x20AC;&#x2122;s why food still spoils when itâ&#x20AC;&#x2122;s in the refrigerator. Most raw food can only be refrigerated for a couple of days before it spoils, but cooked leftovers will usually keep for about a week.

9 ways to reduce noise in your restaurant

RR Bacteria are dormant when frozen. At temperatures below 0 degrees Celsius, bacteria go dormant and do not reproduce. This will not save already-spoiled food, but it will provide a longer shelf life. The only potential problem is freezer burn, which is actually caused by dehydration, but this is a food-quality issue, not a food-safety issue. RR A bacterium is killed by high temperatures. Once food starts to approach higher temperatures, the bacteria starts to die. Prepared foods like soups and stews need to be kept at relatively high temperatures until they are served in order to prevent bacteria from starting to grow again.

Safe Temperatures for Cooked Food In order for perishable food to be safe for consumption, it has to reach a recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds, so all the bacteria are killed. The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.

The Importance of a Thermometer Whether cooling, cooking or keeping food warm, the only way to know if the food is safe is by using a meat thermometer. This is especially true when cooking meat, because a lot of people rely on visual cues (like the absence of pink on the inside) to determine that a piece of meat is done. Visual cues of doneness are not reliable, but a thermometer is. Insert the thermometer probe into the thickest part and read the dial. Make sure the probe isn’t touching a bone, because it will return a false reading. Having to constantly check temperatures and observe safe food handling practices may seem a bit overwhelming at first, but as with all things, after repeating the correct procedures over and over, it will become second nature. Making food safety concerns second nature can only help your business by providing tasty, bacteria-free meals to customers.

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The Two-Hour Rule As mentioned before, if food is kept in the danger zone for too long, there will be too much bacteria, and no amount of cooking will be able to reverse the amount of spoilage caused by the bacteria. The food needs to be thrown out. Furthermore, it is important that managers or kitchen staff check the temperatures of soups, stews or other prepared foods a minimum of every two hours to make sure the food is at agreeable temperatures. If the food is too cool, adjust the temperature and check it again in a half-hour.

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How to match wine with spicy food www.idealhospitality.co.ke

9 ways to reduce noise in your restaurant

By Rose ANDARO

Do you ever wonder why so many people automatically reach for a beer to go with African, Asian, or Caribbean foods? Answer: Beer is refreshing, and it does not clash with the many feisty, fiery flavors of chilies, herbs, spices and sauces that are the signature of these many and varied cuisines. But don’t put away your wine glasses just yet!

The challenge of spicy food

join in and compliment the spice and heat flavors by pairing with a dry, spicy wine or try to contrast with a sweeter wine.

Pairing wine with hot and spicy foods can be extremely daunting, not least because of the many layers of flavors and ingredients involved, but also because most of us have had a least one bad experience where the wine paired completely overpowered or detracted from the dish. But all is not lost. By following a few simple guidelines, we can find an array of wines that don’t just work with ‘hot & spicy,’ but actually (and more importantly) enhance both the wine and the food. The prevailing flavors of these cuisines tend toward a combination of hot, spicy, sweet, sour, bitter, and, often an added richness from the incorporation of butter or dairy ingredients. These are the aspects I focus on when choosing a wine to match, and not whether the dish is based on beef, chicken, fish or vegetarian. Depending on your preferences you can

Now, I am by no means an expert on any of these cuisines; however, over time I have come up with a few useful guidelines.

1. Avoid oak and high alcohol The wines most suited to this spectrum of flavors are wines that are medium to low in alcohol, wines that are refreshing, and wines with crisp acidity. Alcohol tends to negatively accentuate heat, whereas crisp acidity provides an enhancing contrast to both ‘heat’ and ‘richness’, while also lifting the many layers of flavor in the dish. Just think how often we squeeze lemon juice over a finished dish to brighten the flavors. Little or no oak treatment is another rule I adhere to when choosing a white wine. Heavy oak dominates and can really dumb down the flavors

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2. Favor fruity, aromatic wines Fruity, aromatic and off-dry whites are some of the best options to consider. They are already well-recognized natural allies at the Asian table. Sweetness from the residual sugar in off-dry wines offers a contrast, and balances the heat and spicy flavors. The sweetness also serves to showcase the many different flavors in the dish. Similarly, fruity and aromatic whites are excellent candidates. While dry, these wines can give the impression of sweetness that works to balance and compliment heat and spice.

3. Spice it up with crisp, red wines For red wines, the things to watch out for are alcohol and tannin. I find that low to medium tannin wines work best, as wines with a lot of tannin can accentuate bitterness, as well as overpower the dish. As a rule, look for reds that are fruitier and/or spicy in style and have a good level of acidity. So that’s the theory part and now for some practical application! When faced with an array of bottles on a wine store shelf? How do I know which ones have the characteristics I am looking for?

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Balance elegance

Balance

elegance Choosing a glass brand that will deliver a smarter, safer, durability toasts an admirable difference writes Peter Kibe. With today’s hectic schedules, more and more meals are occurring in restaurants instead of at home. This means you just can’t afford to have the wrong glassware. If your glassware isn’t made up to hold extreme workout, breakage and chipping from every day usage can drive up unimaginable replacement costs. When it comes to commercial glassware, there comes a need of balance. The suitability of the glassware is more than the way it looks on the table. Choose a brand that will deliver a smarter, safer, more durable and profitable glass every time. The best glassware range should be the one that strikes the perfect balance of weight, functionality, and aesthetics. Toughening processes increase both mechanical strength and thermal shock resistance; the two big factors that affect glassware performance in a foodservice operation. Mechanical strength is the ability to withstand impact and resist scratches, tiny abrasions, and flaws that weaken glass.

Every degree of change Even small nicks and scratches that you can’t see can affect breakage. Thermal shock resistance is the ability to withstand sudden shifts in temperature. Glass is a poor conductor of heat. Every degree of change in temperature adds 25 lbs. per square inch of stress to a glass. Dura tuff glasses are preferred more than tempered ones. So what is the difference? The best glass making processes are meant to not only reduce breakage and chipping, but to also change how a glass breaks an important safety consideration in foodservice operations. Fully tempered glass is unstable. Inappropriately tempered glassware shatters in an explosive manner. It breaks into smaller jagged pieces that can travel long distances potentially contaminating ice bins or salad bars.

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Resistance to thermal DuraTuff treatment is a super strengthening thermal after-process for pressed tumblers and stemware. The Duratuff process is performed only on the upper portion of the glass increasing its resistance to thermal and mechanical shock. It produces some of the most durable glassware in the industry. The need for product replacement due to breakage and chipping affects your bottom line. Toughening processes produce glassware that stands up to more servings which means more profits for you. When it comes to stemware, one-piece stemware is the way to go. One-piece stemware are designed for high-turnover, fast-paced restaurant operations where safety and durability are of utmost importance. These products are inherently stronger than other stemware.

No weak points Formed from one piece of glass, there are no weak points where stem and/or foot are joined with bowls. These glasses are also designed to be thicker at the contact points for added strength needed in rigorous handling. Longer product life means more savings and more profit per serving for operators. In fact, your investment starts paying back profits after just one serving.

Upgrade beverage service Rim toughened stemware and tumblers feature a crack-off rim which is then fire polished to smooth the edge and improve durability. This combination of elegance and afford-ability is perfect for operators looking to upgrade beverage service while still maintaining the durability and safety necessary in a foodservice operation. It is advisable to have a brand with a comprehensive product range offering in the glassware. This is to ensure that your glassware setting complements each other without mix-matching, wine glassware and water glasses. The above combination is a hard to beat one. Libbey stands for a powerful combination of elegant design and functional details. As a leading designer, Libbey glasses offer a unique range of glass collections for the middle and high-end hospitality market. This brand has wide presence worldwide and Clique Limited is the appointed supplier. The writer is the marketing manager at Clique Limited in Nairobi, Kenya.

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Creating repeat customers at your hotel By Jeniffer MBOGORI

Getting repeat business is a powerful way to boost Hotel sales and profitability and each Hotel should think on how they can encourage customers to become life-long customers. They should build a base of customers who return to their business time and again. Customers are always on the lookout for examples of great Hotels. They watch out for the key aspects that stand out in each Hotel. These positive attributes make clients visit a particular Hotel many times in a row. For any business, getting repeat clients is like striking gold-because no marketing costs are involved, it’s just pure profit. As the saying goes,’ Repeat customers are walking billboards’. If customers come back to your business, chances are pretty good that they liked what they saw the first time, and from there, chances are they are going to spread the word—publicity that comes free of charge to you. So the question is:-what do these Hotels do right which could be borrowed and applied to all business models? www.idealhospitality.co.ke

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market place. For this reason, you will want to keep an eye of your competitors, what they are charging; new services they offer, improvements in old services, marketing promotions, etc. Make sure your services are the best value for the money. You do not necessarily have to lower your prices when your competitors do, but make sure your customers know that you are worth the extra money.

They keep in touch and understand their customer needs. If your customers’ needs are seasonal or ongoing, always stay in touch. Never assume they will continue to do business with you or call you when they need your services. They can always go elsewhere. Be sure everyone in your company provides outstanding service to your customers. Your services must stay up to date with what customers expect from you. It is not enough to assume that your current level of service and results is enough to keep customers satisfied. You definitely don’t want to wait too long and find out the reason they left was because you weren’t providing what was needed. The only way to know these answers is to stay in touch and ask for feedback.

They appreciate their customers A sincere “THANK YOU” can go a long way. Tell someone in person, on the phone, or by mail, “Thank you for your business. I appreciate the opportunity to have you as my customer.”

They stay competitive The “nicest” business in the world can still lose its customers if it does not stay competitive in the

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They out-market their competition If your competitors are running half page ads and you run 1/16 page ads this says something about you. Your customers notice this and begin to question your quality. If you only run a small ad, what does this say in your confidence in your own services? Bottom line: You cannot afford to lose your hard earned customers. What are you going to do today to make sure they continue to do business with you? They hire the right people, promote consistently fair dealings, and cultivate professional expertise. They also advance their business through commitment, and appreciate that there is always room for improvement. They also do proper follow ups.

They make Guests feel at home and keep it personal. By definition, a repeat customer is someone you get to know. Nurture that by keeping your relationship as personal as possible. For instance, get to know customers by name. You have their buying histories and other information at your fingertips. “Connecting on a personal level with customers is one of the best competitive advantages there is,”“Everyone loves it when they go into a coffee shop and the server remembers their name and their favourite beverage.”

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Gauging your competition By Pauline MACHARIA

Benchmarking is the process of measuring the competition in comparison to your own service and product in order to gain a competitive edge. It is an important aspect of any business’s marketing strategy. You cannot survive in a competitive market if you do not know your competition. Fortunately, in food service, learning about your competition is probably the most entertaining and enjoyable market research you could imagine.

Identifying competitors Generally, all restaurants within your trading area, or a 5-15 mile radius, are in competition with you. However, some restaurants will be competing with you more directly than others. For example, if you own a pizza place, other pizza and Italian restaurants will be competing with you more directly than a pub or a sandwich shop.

Get online One of the best places to research the competition is on the Internet. Check out your competitors’ websites to learn about their online marketing strategies. Also look for restaurant reviews. Most restaurants have been reviewed by customers on at least one website. www.idealhospitality.co.ke

The value of online restaurant reviews is that they are usually written by the customers themselves. Furthermore, the reviews are often more truthful than the information you would get from a customer satisfaction survey or from asking customers directly. Read your own reviews as well as others’. This is one of the best ways to improve your own product. Do not allow yourself to be biased or become angry. If you really want to improve your product and develop an effective marketing strategy, you need to actually listen to what people are saying in their reviews. It is important that you address issues found in online reviews, since a recent poll suggest that 89% of Americans have researched a restaurant online before visiting.

Read the papers Most local newspapers will contain a food section, which you should examine thoroughly every day for any mention of your competition. You should subscribe to the city journal and always pick up any free local papers. The free papers often contain reviews of restaurants, bars and events. Also keep an eye out for any local food and drink magazines that may be reviewing restaurants in the area and giving press to you or your competition.

Keep your ears open Many restaurant “reviews” only get passed on through word of mouth. Listen to what people are saying, both on the street and at your business. Often times, customers in your restaurant will be talking about the

Gauging your competition

competition in comparison with where they are currently eating. Ask your servers and other staff to keep their ears open for any comments like this.

Read restaurant guides and reports When benchmarking, an industry report will contain financial and operational statistics so you can compare your restaurant’s performance with the industry standard. By performing a comparison of the numbers, you can identify problem areas in your restaurant that may otherwise have gone unnoticed.

You should always make a point to develop a friendly relationship with them. Chances are, they are also supplying some of your competitors, and they could have some inside information.

category than other similar restaurants. To fix this, you could try redecorating your dining area, playing music over the speakers or inviting a band to play. Each problem area is unique and should be addressed separately.

Compare yourself to the competition

Develop a strategic edge

Try using the aforementioned charts and benchmarking techniques. Ask yourself which competing restaurants are successful, which are not, and why.

Fix any obvious problems

Talk to suppliers

You should do your best to fix any problems that the comparison reveals. For example, you may find that one of the main “cons” of your restaurant, when compared with other similar establishments, is a lack of menu options. You can turn this “con” into a “pro” simply by adding more items to your menu.

It may seem like a last resort, but it is never a bad idea to ask your suppliers for gossip.

Another example of a disadvantage would be if you rate lower in the “atmosphere”

For example, if you are spending a larger percentage of sales on labor costs than the majority of restaurants, it could mean that you have too many employees.

If you think you can one-up the competition and beat them at what they do best, then by all means, do so. However, for most restaurant operators this is not feasible. It is much more logical to focus on developing your own strengths and exploiting your competitions’ weaknesses. If you notice that a certain problem area is prevalent in your competition, then you should make a point to turn it into one of your strengths. For example, if you run a Tex-Mex restaurant and other Southwesternstyle restaurants in your area do not have a bar, you should start offering alcoholic beverages to gain an advantage over them.

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Understanding commercial

disposable dinnerware

By Florah MUMBUA

Going out to eat has become a primary function of our culture. Studies show that over half of all food consumption in North America takes place outside the home, suggesting that Americans are cooking less and using a greater amount of singleserve, disposable goods while dining. Thus, many quick-service establishments have developed a preference for disposable plastic, paper, polystyrene foam and even bioplastic dinnerware to reflect the quick and easy feel of their menu items. When traditional, reusable dinnerware is not an option, look below for ideas on how to choose the best disposable dinnerware for your food service establishment. www.idealhospitality.co.ke

Understanding commercial disposable dinnerware

dinnerware. Sturdy, nonabsorbent and cut resistant, plastic holds entire meals of heavy foods and even liquids without bending or leaking. Plastic has a glossy finish for a more upscale look, ideal for menu items requiring a more stylish presentation.

Bioplastic Dinnerware Bioplastics are the new wave of disposables in today’s foodservice industry. Bioplastics, also known as PLAs, are made from renewable, raw materials including corn and other plants. They are intended for use as non-toxic, disposable alternatives to Styrofoam and other non-biodegradable products. These bioplastic plates are just as sturdy, nonabsorbent, and cut-resistant as plastic, but are not tolerant of high temperatures. Therefore, baked goods, cold salads and sandwiches are ideal for these plates.

Paper dinnerware Paper dinnerware is the most economical choice when it comes to disposables. There are some options to consider when purchasing paper products, such as coated or uncoated paper. Coated paper, often twice as expensive as uncoated paper, helps increase strength and rigidity, ideal for dense meals like pasta, meat and heavy sauces. Coated dinnerware also resists grease absorption, eliminating chances that plates will leave greasy stains on tabletops or worse, on someone’s lap. Uncoated paper dinnerware holds lighter foods like salads or sandwiches. It is also less expensive and composts more easily than coated paper.

Styrofoam Dinnerware Commercial establishments choose dinnerware made of polystyrene foam—or more commonly, Styrofoam—because it is light, strong and durable. Laminated Styrofoam provides extra durability, strength, and cut resistance, perfect for barbeque sandwiches or heavy pastas. Non-laminated Styrofoam dinnerware provides a good value for lightweight use, such as for salads or light appetizers. Due to its inability to biodegrade, a good deal of criticism surrounds Styrofoam dinnerware and its use as a disposable material. Still, when there is no other option Styrofoam can be a practical, disposable alternative to reusable china dinnerware.

Plastic Dinnerware Plastic dinnerware is the strongest and most durable choice when it comes to choosing disposable Reliable resource for the hospitality industry players

TECHNOLOGY

marketing technologies

that affect customer choices

By Humphrey ODHIAMBO

Food and drink alone are only part of why people dine out. There is a huge social aspect to going out, and modern technology is affecting where consumers choose to dine out. Restaurant marketing plans need to incorporate some, or all, of these new technologies in order to keep pace in the 21st Century.

1. Restaurant websites The restaurant’s own website is the first line of offense in the restaurant marketing battle. These days, restaurants without a well-designed website are rare. www.idealhospitality.co.ke

Regardless of where potential customers hear of a particular restaurant, at some point, they are probably going to visit the website before they go to the restaurant itself. RR Why customers rely on the website. Customers generally visit a restaurant’s website if they need directions to the establishment or to see a menu before deciding to dine there. RR How restaurants can use the website. The more information about your restaurant that can be put on the website the better. It is the gateway to your restaurant’s web presence. Use the site not only to post a menu, but to offer promotions, tell your story and show what social media outlets you are involved in.

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2. Social Media Social media refers to any web-based technology that is heavily dependent upon user-generated content. Basically, it is people talking about and sharing their experiences on the internet. RR Why customers rely on social media. Rather than relying on biased advertisements, customers use social media sites to learn about particular restaurants from people who have been there. They are also able to share their dining experiences with and get suggestions from with people of similar tastes. RR How Restaurants can use social media. Social media is the word-of-mouth forum for the 21st Century. Restaurants that are actively involved in social media sites can interact with their customers and market to them in a relatively inexpensive manner. Some restaurants even have Twitter or Facebook parties in which they invite all of their fans or followers in for an exclusive event with special menu pricing.

3. Restaurant review sites Restaurant review sites allow users to post comments and rate the site online. It’s like a comment card, only one that everybody who visits the review site can see, and restaurant owners have no control over what is posted. RR Why customers rely on review sites. When going to a new restaurant, customers can use restaurant review sites to get a pure, unbiased opinion from people who have been there. The more comments the better, because each experience is unique and paints a more complete picture. RR How restaurants can use review sites. Restaurants can hold Yelp parties for elite-level “yelpers” as a way to increase their brand awareness. However, one of the best things a manager can do with restaurant reviews is use them as teaching tools for employees and find out what can be done better. Think of restaurant review sites as modern comment cards, only one that people actually fill out.

4. Wi-Fi Availability

at dinner or working on a laptop while drinking a cup of coffee, more and more people want to be able to access the internet 24/7, regardless of location. RR How restaurants can use Wi-Fi. The aforementioned research also stated that free Wi-Fi doesn’t necessarily correlate to increased revenue. However, it does bring more people in the door, and that’s half the battle. Restaurants can become Wi-Fi hotspots and advertise free internet to their customers, and workers can up-sell extras or offer cheap refills. Make sure the network is secured and customers have to get a password from the cashier. This will prevent people from sitting outside and using the free internet without buying anything.

5. Ordering online Online ordering is primarily a tool for restaurants that offer carry-out or delivery. Rather than having to call in, a few quick clicks allow customers to place their order. RR Why customers rely on online ordering. The big benefit to online ordering is order accuracy. Customers no longer have to talk over a noisy kitchen to place their order only to have the wrong thing show up at the door. RR How restaurants can use online ordering. It is doubtful that online ordering will completely replace phone-in orders anytime soon, but online orders can help free up restaurant staff. Restaurants that offer online ordering should advertise as much on their website and give delivery/pickup time estimates. Restaurants can also use online ordering to create an email marketing database and offer special deals to loyal customers.

6. Online reservations Either through smartphones or websites, online reservations add more convenience to the reservation process. However, since reservation sites charge restaurants for the service, there is currently a limited database of restaurants on reservation sites.

Wi-Fi availability refers to wireless internet access for guests in a public place. Recent research shows that the availability of free Wi-Fi affects venue choice for 64 percent of the respondents.

RR Why customers rely on online reservations. As with online ordering, online reservations allow customers to make and adjust reservations without having to interact with a person, which minimizes the chances for error.

RR Why customers rely on Wi-Fi. We live in a constantly-connected world. Whether it involves using a smartphone to check their email while

RR How restaurants can use online reservations. This frees up employees, so they can better serve customers who are actually in-house.

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THE EVENT

Ideal Hospitality Expo Key hospitality industry stakeholders in the region have launched the East Africa Hospitality Awards to recognize unique investments by businesses in the sector. the Award Ceremony will be a key highlight in the annually held Ideal Hospitality Expo. The Award, which is the first of its kind in the East African region, will feature firms drawn from Kenya, Uganda, Rwanda, Tanzania, Zanzibar, Burundi and South Sudan at large, and will first be given during the 2nd Ideal Hospitality Expo at the KICC this October 9 – 12, 2013. Speaking during the launch of the Award at the Southern Sun, Mayfair Hotel, leading firms behind the award recounted the need for the hospitality industry www.idealhospitality.co.ke

in the region to converge on a common platform that would help grow the East African hospitality sector at that level. “This Award is an important turning point for the industry,” said Mr. Mansoor Jiwani of Go Places. “With the partnership that we have forged to develop this award, we know the sector can look forward to a unique future.” Go Places has partnered with Real Wealth Ltd, the organizers of the Award, to promote firms in the region, not only through the Award, but also through the Ideal Hospitality Expo. The organizers believe these two events – the East Africa Hospitality Award and the Ideal Hospitality Expo – will go a long way in raising standards in the regional hospitality arena so as to promote

Ideal Hospitality Expo

cohesiveness among players in the industry, as well as position the region as a leading destination for hospitality investments. “These two-in-one events are timely,” said Humphrey Odhiambo, the Event Director. “The Expo and the Award will go a long way in opening up this regional market, and also grant all stakeholders the opportunity to speak with one voice while addressing issues on a common platform.” The Award has been initiated by Real Wealth Ltd, in partnership with International Quality Awards Ltd, which is a globally reputed Awards firm. Also in the partnership to ensure the 2nd Ideal Hospitality Expo succeeds, is the Kenya Tourism Development Corporation, Go Places and the Kenya Association of HotelKeepers and Caterers. These entities are working hand in hand with the event organizers to ensure the exhibition is taken to the next level, after its successful debut last year in November at the KICC. The event will now feature prominent participation from other regional states. Already, Rwanda and Uganda are in partnership with the organizers to ensure their hospitality stakeholders visit Kenya in October to participate in the exhibition. In a nutshell, the event partners agreed to make the Ideal Hospitality Expo and the Award an important platform to promote growth in the region in as far as hospitality is concerned. In her keynote address, the Managing Director of Kenya Tourism Development Corporation, Maryanne N. Jordan urged players in the region to work with the authority to determine the best areas in which they would invest and make financial sense.

She said KTDC had entered into the partnership to ensure the platform becomes sustainable, credible and effective in addressing hospitality challenges facing regional players. During the Expo, other key activities lined up to spice up the event include live demonstrations by chefs drawn from various hotelier institutions in the country, as well as demonstrations from mixologists and barristers. The chefs will be demonstrating how various cuisines can be prepared, and an audience will be on hand to understand the entire steps involved. The 2nd Ideal Hospitality Expo has certainly seen the entry of various participating firms drawn from the country, and who will be showcasing the best supplies that are trending now around the globe.

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THE EVENT

ON SHOW AFRICA TRADE CORPORATION Africa Trade Corporation will exhibit state of the art access control systems, time and attendance systems and CCTV solutions. ATC will display systems that will allow the client full control on who, when and where one is allowed to exit or enter. This is achieved through multi level systems that integrate different security features to provide specific security and access solutions to suit different needs. ATC will also show case locks tailored for the hospitality industry: The CISAeSIGNO Multistandard combines intelligence

NEW WORLD STAINLESS STEEL LTD Kitchen equipment and exhibits that will feature at New World Stainless Steel will include; RR RR RR RR

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Under time and attendance systems ATC will exhibit Handpunch and Handkey Schlage products as well as systems from Suprema Inc.

The firm will be exhibiting among other products, the following;

The HandPunch is a hand geometry biometric reader, one of the most effective solutions for time, attendance and workforce management. Suprema products provide biometric and card based access control. State of the art high resolution CCTV cameras will also be on display.

RR Ceres juice blend RR Knorr Aromat seasoning RR Helal Cleaning products and chairs RR Bokomo corn flakes and Muesli RR Safari dry fruits RR Bertolli Olive Oil: extra virgin Olive Oil

CLIQUE LIMITED Clique Limited will be exhibiting the following; RR Bed linen: duvets, pillows and pillow cases, duvet covers, blankets, mattress protectors, bed sheets. RR Table linen: table clothes, naprons, skirting, napkins. RR Bathroom Linen: bath towels, face towels, hand towels, swimming towels, bath mats, slippers and robes RR Crockery: porcelain plates, cups, mugs, bowls, soup bowls.

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RR Cutlery: stainless steel serving and table spoons, forks, ladles and tongs. RR Glassware: water tumblers fine dining, beer and wine glasses, unbreakable polycarbonate glasses. RR Kitchen accessories: chafing dishes, strainers, knives, stainless steel tea and coffee service, thermo flasks. RR Toiletries and amenities: soaps, body lotions, shampoos, shower gels. RR Bar equipment: cocktail shakers, bar spoons, wine buckets, juice dispensers, cocktail stirrers,

ON SHOW

CAPWELL INDUSTRIES LTD The firm’s exhibits will feature:

Pendana Fortified Maize Meal This Specially sifted maize meal is enriched with essential vitamins & minerals. Pendana was the 1st Fortified maize meal in the Kenyan market.

Best Cook Home Baking Flour Made from the finest wheat and specially milled for nutritional needs. Best cook in 1kg & 2kgs packs is your choice for Chapatis & Mandazis

Soko Uji The Capwell Porridge brands in 500gms and 1kg packaging are Wholesomely rich in Vitamins A & B with high value proteins

Rice Section: Pearl Kenya Pishori Rice is 100% pure Kenyan unblended Pishori.

CIL Long Grain Sindano Fragrant Rice is a thicker grain suitable for certain oriental Cuisines while Brown Rice is a healthier alternative & suitable for diabetics too.

THRIFTY ENTREPRISES LTD The firm will exhibit German Hudora 14 Feet Branded Trampoline. Complete your hotel or home garden with German Hudora Trampoline. Be informed that NASA scientists claim Trampoline exercise is 68% more effective than jogging; Trampoline exercise is the best for our knees as we age - it is very gentle, low impact on knees and joints and is suitable for overweight people; jumping on a Trampoline helps individual with autism to control their anxiety and to relieve buildup of stress; Trampoline exercise is the perfect way for children to keep fit as they have fun; Trampolining is the fastest moving fitness trend in Europe and the U.S. Thrifty enterprise is the sole distributer of German Hudora Trampolines. To ensure safety control, Hudora Trampolines are manufactured under the tightest EU legislations and are constantly monitored and tested.

KITCHEN PROFESSIONALS LTD If you are looking for professional advice and equipment for commercial kitchen for your restaurant, hotel, Institution or fast food, you need to visit our stall. We will be displaying State of the art Complete Commercial cooking ranges, Advanced cooking lines and Ovens, Dish washing Solutions, Commercial refrigeration, Back Bar refrigeration, Latest Induction cooking technology, Food Preparation equipment and many more. If you are looking for laundry equipment solutions, we gave in display the latest technology Washers, dryers, ironers and other finishing equipment .

Ranee Rice.

SUPERSERVE TECHNOLOGIES LTD

Our Pearl Pulses family offers a large variety of grains, Cereals and lentils. They include, Green Grams, Imported popcorns, Green Peas, Masoor Dal, Pigeon Peas, Chana Dal etc.

The firm will showcase; RR CCTV Cameras: - analogue and IP RR Access control systems RR Intercom system: - audio and video

RAKA MILK PROCESSORS Raka milk processors will feature the following;

Raka Pizza A unique mix and a personal creation, Raka Pizza adds an extra jazz to the otherwise regular Cheddar and Mozzarella Cheese.

Raka Paneer An Indian cottage cheese, it is bland in taste, which allows absorption of salt and spices or herb flavoring upon cooking.

Raka Cheddar This excellent cheese is mild and creamy with a clean, pleasant aroma and flavor.

Raka Nyeri Blue It is favored as a biting accompanied with wine. Others include Raka Shrikhand, Mozzarella, Feta, Halloumi, Chevre De Nyeri (goat cheese), cream cheeses, gouda cheese among others.

EAST AFRICA GLASSWARE MART EAGM Food Service division participating at the expo continue to dominate its leadership position in each of its market by providing a wide variety of products from world’s leading tableware and catering brands such as Chef & Sommelier, Arcoroc, RAK Porcelain, Sunnex and CAMBRO. Strong back up stocks and regularity of product ranges has been the key to EAGM’s huge success in the food service industry. EAGM’s sales executives are well trained and are respected as tableware consultants to the hospitality industry.

Reliable resource for the hospitality industry players

Hear it. Feel it. See it. Touch it. Taste it. Do Business

EXHIBITORS

Experience the Trends The world of hospitality has drastically changing. It’s changing for the better. Product and Service trends are dictating improvements in Eastern Africa’s steadily growing hospitality landscape. This is well depicted at the 2013 the Ideal Hospitality Expo organized by Real Wealth in partnership with Go Places. The hospitality event is a rare business-focused platform. Varied industry players will showcase yearned for products and talents that make a difference. Visitors from across the region will go for choices. Deal-making will be guided by warranties and new standards. Hospitality product suppliers will thus be on check. Hoteliers as well as owners and managers of restaurants, cafés and country lodges among others players will have a moment of experiencing the trends. Their choice is to measure up.

We’re this year humbled to have frontrunner support from the Kenya Association of Hotelkeepers and Caterers, Rwanda Hospitality Association (RHA) and the Uganda Hotel Owners Association (UHOA). Hotel owners and operators are going all out to differentiate their properties and businesses. They want the best chefs. They want a welcoming ambiance. They want to serve the guests needs and increase profit margins. Clearly, this attests that there is no such thing as a “typical” hotel or restaurant. The bottom line is for all to style-up and stay relevant and attractive in all seasons. Solutions towards making such a difference are found while visiting this expo. The Ideal Hospitality Expo thus marks a new chapter for the exhibitors and visitors – the decision makers. It’s moment to make the desired difference. It’s a business mingle!

Well then, the measuring-up is often quite evident at the Ideal Hospitality Expo. The event hosts varied themed sectors. Among them are Catering Equipment and Supply, Bakery, Tableware, Textile, Appliance and Amenities. Others include; Technology and Security, Fitness and Leisure, Food and Beverage, Coffee plus Tea not forgetting Wine and Spirits.

Humphrey Odhiambo EVENT DIRECTOR – IDEAL HOSPITALITY

Reflection of Dynamism Welcome to the 2013 Ideal Hospitality Expo. The mega-stage where suppliers to the hospitality and food-service industry congregate to share ideas; pitch for grand sales; interact with their peers, clients and other publics; promote new and existing brands; chart new frontiers for the betterment of the industry and most of all, celebrate excellence. The Go Places brand is proud to be part of this remarkable expo mainly because of its unmatched vibrance. The expo is a true reflection of the dynamism in the hospitality industry, its innovative nature and diversity. This second edition of the expo portrays the growth and unmistakable maturity that the hospitality industry has attained. A maturity whose daily sustenance lies in the hard-work done by suppliers to hospitality and food service industry. It is in line with these factors that for the first time in the region, International Quality Awards Ltd has

partnered with Ideal Hospitality Expo to roll out the East Africa Hospitality Awards. These awards recognize and celebrate individuals and companies within East Africa that have spearheaded the region’s growing hospitality marketplace. It is our hope that the East Africa Hospitality Awards will set the benchmark for excellence among suppliers to the industry. Responding to the demand for better hospitality services have no doubt become a commercially viable venture as more individuals and other societal groupings are now able to access and afford leisure and travel. I urge suppliers to this important sector of our economy to strive and reach higher heights in terms of innovation and better service. The Ideal Hospitality Expo and now the East Africa Hospitality Awards are the right vehicles in pursuance of this agenda. Let us network, shall we?

Mansoor Jiwani

MANAGING DIRECTOR – GO PLACES

Reliable resource for the hospitality industry players

EXHIBITORS

Togetherness wins Exciting times are certainly with us. It’s exciting for Uganda Hotels Owners’ Association (UHOA) to be part of a journey purposed to elevate the East African hospitality business landscape. Our industry association is delighted to co-work with regional stakeholders to host the 2nd Ideal Hospitality & Food Expo. We believe togetherness wins. Uganda recently rated so highly as the world’s top must-see destination by Lonely Planet has remarkable uniqueness in East Africa. This correct star-billing assessment humbles our association as we venture out to partner and participate in the forthcoming rare and experiential East African Ideal Hospitality Expo. UHOA finds the forthcoming hospitality event momentous. It squarely compliments the high standards our industry association has set for its members ranging from Kampala’s finest five-star property to a more modest guesthouse far away from the capital. Uganda is currently witnessing a vast expansion of

its hotel sector. This growth is energetically outside the city as capacity grows to meet demand. It is this background that motivates UHOA to support the initiative of the Ideal Hospitality & Food Expo. Reason? The event is focused. It showcases a variety of the finest hotelier supply benchmarks. To this end, UHOA advocated for and enjoys a tax exemption privilege from the government on all hotel operational materials to ensure that our member hotels acquire only the best quality products. With the upcoming grading and classification and also the opening up of East African boarders, UHOA welcomes this great opportunity to interact with service providers to provide quality operational equipment to help our hotels shine on the world stage. We long to engage with you all at this timely regional hospitality event!

Sam Balagadde EXECUTIVE DIRECTOR - UHOA

Awaited turning-point The Rwanda Hospitality Association (RHA) in conjunction the Rwanda Chamber of Tourism is delighted to be part of the journey of actualizing the Eastern Africa focused Ideal Hospitality Expo. Our indulgence with the Real Wealth, the organizers of this event follows our strong belief that there is more to learn from varied hospitality industry market players. For one, the Hospitality and Tourism (H & T) Industry has been identified as a priority sector for Rwanda and is expected to play a leading role in driving of the country’s economy. This sector has over the years steadily grown into a major foreign exchange earner for Rwanda, surpassing agriculture in the last two years. At the moment, tourism and hospitality industry is a fast growing industry and second after minerals which is ranked as a leading foreign currency earner for Rwanda. The H & T sector in its unique nature of a service sector has realized increased international investment in the recent past. International hotel brands now have a stake in the Rwandan hospitality market. www.idealhospitality.co.ke

Despite this remarkable growth of the industry, there is a big deficiency of the human resource. There’s so much to be done on training of personnel to effectively manage lodges, restaurants and the growing chain of hotels. The government of Rwanda through RHA has in this regard devised ways to bridge the gap and subsequently provide the skills needed to match the anticipated fast growth of the H & T industry. RHA believes that the fruit of being better is in the engagement. With this hindsight, we’ve taken the deliberate leap to co-work with the rest of East Africa based hospitality sector players. Teaming-up with this year’s Ideal Hospitality expo organizers has been an eye-opener. For Rwanda, this is a show with a worthwhile hospitality learning and sourcing platform. It’s a valuable platform for Eastern Africa’s best talents, regionally manufactured products and indeed a show of making the enviable difference of our businesses.

Joshua Mugenzi

VICE CHAIRMAN – RWANDA HOSPITALITY ASSOCIATION

EXHIBITORS

Momentous journey The 2nd Ideal Hospitality & Food Expo is certainly a welcome and timely networking business platform. It comes on the heels of the African Hotel Investment Forum (AHIF), which Kenya is honored to host for the second time. Showcasing at such an exemplary regional expo drives investments. It is at such exposition that business talents are distinguished. The event thus marks another formidable stage of raising the bar in the now competitive hospitality industry. As we converge, to learn from the best-of-the-best at the Ideal Hospitality & Food Expo, it’s important to note that Africa has been yearning for such events. Having both decisive and like-minded hospitality industry players in one place, at one time supports infrastructure development and growth across the region. The Kenya Tourist Development Corporation delights in joining other sector players to endorse the momentous journey of the Ideal Hospitality & Food Expo. Reason! The event, besides showcasing excellence and value, squarely connects the hospitality-oriented businesses

to the right services and products. We pride in this eventful and experimental venture as it upholds the focus to hasten developments in this sector of the economy. For the hospitality product buyers and manufacturers, suppliers, investors and service providers, this is one annual event you cannot afford to miss in your calendar. Take advantage to highlight your teams’ exemplary achievements. Demonstrate your innovation, market your products and highlight about your human resource, social and environmental responsibility. We believe all these efforts counts as you work on your customers’ loyalty programs. We are proud of you and long to engage with you face-to-face at this quite timely and ideal regional hospitality event!

Marianne Ndegwa Jordan MANAGING DIRECTOR - KENYA TOURIST DEVELOPMENT CORPORATION

Making the difference Professionals in the East Africa hospitality arena are seeking for innovative strategies, new ideas and timely business opportunities. For the second year running, the hospitality industry players are converging at the Ideal Hospitality Expo. This happens after last year’s successful groundbreaking of the event endorsed by the Kenya Association of Hoteliers and Caterers. We’re delighted to be associated with this unique business engagement of like minds. Walking with the organizers to make this event an annual activity in the international hospitality calendar is our focus. We want Eastern Africa vibrant in the global hospitality map. With that, we open doors to unlimited business possibilities.

Coupled with other key activities throughout the event, we look forward to the Hospitality Awards that will mark We are happy that Wealth Media, the event organizers have designed this event to support businesses, trigger our thoughts, and initiate moments to hasten partnerships, stir-up networking opportunities and increase profitability margins Eastern Africa’s hospitality industry business in the overall.

Mike Macharia CEO – KENYA ASSOCIATION OF HOTEL KEEPERS & CATERERS

We invite you to learn from insights shared by leading industry players who will participate in expo activities that wil that will benefit all hospitality management levels. For instance, chefs drawn from the industry will offer participants a unique experience in the real preparation of food from different recipes.

Reliable resource for the hospitality industry players

EXHIBITORS

THANK YOU FOR YOUR SUPPORT Abon East Africa Ltd Africa Trade Corporation Ltd Alfa Grain Millers Amboseli Insitute of Hospitality & Technology Best Western Premier Nairobi Capwell Industries Ltd Clique Ltd Contract Carpeting Debenham & Fear Ltd Distell Winemasters East Africa Glassware Mart Go Places Hanview Co. Ltd Highlands Kenya Homes & Natures Ideal Ceramics Interiors Centre Kenya Meat Commission Kenya Nut Kevian Kenya Ltd Kimfay East Africa Kitchen Professionals Le DeCanter Wine Mall to Mall Mjengo Ltd Nairobi School of Bartending & Mixology New World Stainless Steel Paul Alacarte PG Bison QuadrantShift Africa Quinn Peaks Raka Milk Processors Ltd Semfeb Ltd Sheffield Steel Systems Sigma Supplies Southern Sun Mayfair Nairobi Sultan Furniture Superserve Technologies The Meat Centre Thrifty Enterprises Trufoods Turea Ltd Unga Ltd Valour Creations

ABON EAST AFRICA LTD Abon East Africa Ltd is a regional leader in distribution, installation and maintenance of world class commercial laundry equipments. The company is committed to determine and satisfy the needs of our regional customers by delivering excellence in qualities and timely solutions. By partnering with manufacturer, the company is committed to providing our customers with industry – leading quality product that meet with their requirements to enhance their level of satisfaction.

as food and beverage supplies. The company partners with quality recommended brands from all over the world. Contact Person: Sital Shah & Sudhir shah Phone Number: 020 554772, 557191, 0720638638, 0732 886 479 Email: info@clique.co.ke Website: www.clique.co.ke

MJENGO LIMITED

Contacts: Phone Number: 0722 797517 Email: info@aboneastafrica.co.ke Website: www.milnor.com

AFRICA TRADE CORPORATION Africa Trade Corporation Limited was registered in Kenya in 2007, in response to the growing demand in East Africa for high quality electronic security solutions that are reliable and affordable. Over the years, ATC has formed strong partnerships with some of the leading security systems manufacturers in the world - providing the local and regional markets with access to products, training, warrantees, technical support and local ‘know-how’. In order to sustain its quick growth in East Africa, ATC continually invests in marketing resources, technical assistance to specifies, as well as customized outreach initiatives to local industries geared towards education and knowledge sharing. Our vision is to be the preferred source for security equipment in East Africa. In addition, ATC is committed to aligning its business strategy with Kenya’s ‘Vision 2030’ national long-term development blue-print, which is aimed at transforming Kenya into a newly industrializing, middleincome country by 2030. Contact Person: Lucielle Omondi

Mjengo Limited was established in 1991 with the intention to wholesale in building materials. It soon saw more potential and diversified to trading in commodities. The promoter of the company is Mr. Raj Chuni Malde who is a second generation entrepreneur with an in-depth business exposure. The organisation has since been East Africa’s leading manufacturer. Over time, Mjengo Limited grew into one of Kenya’s largest Trading Companies dealing with Agro Commodity products & further added on Distribution lines from locally manufactured Goods. With the onset of margin depletion in the trading business & less profitability, the Company restructured its entire Business plan for sustainable business growth from 2001. More focus was given on Distribution & Development of its own Branded Products. It was then that the “Daawat” Rice Business was established. It had also established a Branch in Uganda. Mjengo Limited is located in Thika at L.R. No. 4953/1412, measuring 5 acres with built up warehouses and offices measuring 67,500 sq.ft. It also has an additional storage facility of 12,50sq.ft. on L.R. No. 4953/1176. Contact Person: Sidik Rashid Sidik Phone Number: +254 789 863 321, +254 (20) 2055510/1 Email: admin@mjengo.com Website: www.mjengo.com

Phone Number: +254 732 – 818 – 508 / +254 728 – 615 – 877/ +254 20 – 521 – 0826 Email: procurement@africatrade.co.ke/ l.agunda@ africatrade.co.ke/ c.ohawa@africatrade.co.ke Website: www.africatrade.co.ke

CLIQUE LIMITED Clique Limited began as a supplier of hospitality toiletries and amenities in 1989. From the humble beginnings, we now pride ourselves to be one of Kenya’s leading power houses in the supplies of toiletries, amenities, and linen, crockery, cutlery, glassware and kitchen accessories to the hospitality industry. Clique has a superb stock service collection providing a choice of over 3000 items available for both personalization and fast delivery with large stocks held at their warehouse. We are now a one stop shop hospitality supplier supplying products for both housekeeping as well www.idealhospitality.co.ke

TRIFTY ENTREPRISES LTD Thrifty Enterprises Ltd has been doing business in Kenya for the last two years. The company has differentiated itself in the market by supplying German Hudora trampolines. Since Thrifty Enterprises is the sole distributer of Hudora products in the East African region, the company has become the market leader in trampoline business. Our company’s value proposition is to provide internationally approved quality, offer long-term warranty and after-sales service. Since quality is its hallmark, Hudora has become a household brand in Germany and the rest of Europe. We have delivered and installed Hudora trampolines in hotels, residential homes, schools and restaurants. Our products have received positive reviews from customers and we strategize to be most customer-focused and quality conscience as we strive to satisfy the market. Contact Person: George Irungu

EXHIBITORS

subsidiaries. Phone Number:

Four main manufacturing plants have been set up, including the follows:

Email: Website: www.thriftyent.com

1) The plastics plant manufactures bottles, toothbrushes, combs, shoe shine boxes, swizzle picks, shoe horns and hangers etc.

DEBENHAM & FEAR LTD Debenham & Fear Limited enjoys an excellent reputation with all categories of customers ranging from Kenya’s leading supermarket chains to the smallest convenient stores. Among our customers are also wholesalers, Hotels, Institutions, and corporate clients. Our core business is in the distribution of quality consumer products and over the years focus has been concentrated at growing business portfolio by attracting new principals of both local and multinational status.

2) The chemical plant produces all kinds of skin-care products 3) The sewing plant makes slippers, laundry bags and newspaper bags 4) The printing plant is specializes in all kinds of packaging products Apart from supplying domestic (including Hong Kong) luxurious hotels, we have exported our products to Southeast Asia, the Middle East, Europe and America.

Our distribution covers Food & Beverage, house-keeping and plastic chairs. Among the leading brands we distribute include Knorr, Bertolli, Bokomo, Safari dried fruits, Ceres, Africafe, Dalan and Helal.

Contact Person: Dean Chen

Contact Person: Mr. Raju Shah

Email: hanviewkenya@gmail.com,hanview@188.com

Phone Number: 0733 842 771 / 0722 708 486 /203 3990770 273 171

Website: http://www.hanview.com

Email: sales@debenhamfear.com/ info@debenhamfear.com

NEW WORLD STAINLESS STEEL LTD We New World Stainless Steel ltd, specialize in providing you with laundry solutions with a range of laundry equipments that include;- washer extractors, tumble dryers, flat-work ironers, steam press, dry cleaning machines together with their spare parts. These machines come with various advantages that enhance on saving water and power as well as a self analysis system that protects both the operator and the machine, moreover we are a direct factory outlet of the renowned world manufacturer Girbau, S.A from Spain, able to offer to you a direct laundry quotation at manufacturer’s pricing. We have a fully qualified technical team for installation and support. A one stop shop for laundry equipments and spare parts. Contact Person: SATYAN BHALLA Phone Number: +254 723621382 /+254737912081/ 558881/556228 Email:newworld@newworldss.com;sales@newworldss. com;girbausales@newworldss.com ;girbauinfo@ newworldss.com

Phone Number: 0727-092555 0727-092555 0710-191920

KIMFAY EAST AFRICA LTD Kim-Fay Professional specializes in the Development, Manufacture, and Marketing of High Quality Washroom, Bathroom & Kitchen Hygiene Solutions, specifically designed for high usage environments. Our unique ‘Cost-In-Use’ concepts are designed to drastically reduce your hygiene costs whilst still maintaining a premium product. We are currently licensed to manufacture and market products for Kimberly-Clark, the world’s leading producer of tissue and hygiene products, with globally renowned brands such as Kleenex, Kotex & Huggies. We also manufacture our own range of market leading brands such as Fay, Cosy & Sifa to cater for the premium, value and economy segments of the markets. Our current professional product range includes toilet paper, hand paper towels facial tissue, serviettes, aluminum foil, cling film, foam soap, sanitisers, automatic air freshener & toilet cleaning systems. Kim-Fay Professional. Intelligent Hygiene Solutions that clean, care and protect.

Website: www.newworldss.com

Contact Person: Jermaine Alonzi

HANVIEW

Phone Number: +254 20 3512819 / 25 / 34, +254 (0) 722 205 789 / 0736 407 223, +254 (0) 710 600 979 Email:professional@kimfay.com;customercare@kimfay. com;kimfaysales@gmail.com;sales@kimfay.com

With more than 30 years’ development, Hanview has been at the forefront of innovation, manufacturing, distribution and marketing of high quality hotel amenity accessories. With the head office in Hong Kong and manufacturing base in Guangzhou , our company has established many

Website: www.kimfay.com KITCHEN PROFESSIONALS LIMITED Kitchen professionals Limited is East Africa’s Preferred

Reliable resource for the hospitality industry players

EXHIBITORS

Supplier of industrial CATERING equipment, commercial KITCHEN appliances, industrial LAUNDRY equipment, commercial REFRIGERATION equipment and commercial BAKERY equipment and supplies to the Hospitality and foodservice industry. We Provide Complete Turnkey Solutions from Design to supply, installation, commissioning and after sales service and spare parts .Our experienced Consultants work closely with every client to Understand the specific needs of each project and customize the design In order to Provide a Cost effective and efficient facility. We represent some of Europe’s Top equipment Manufacturers Like Fagor Industrial,Robo Coupe,Sammic,Salva,,Astoria,Hobart,Lavamac.Ghidini and many More.We also have Custom stainless steel fabrication facility where we produce tables,sinks,shelving and other neutral items for Projects. Contact Person: Mr. Arvind Mani Phone Number: +254 20 2100662 / 2573477/+254 717445591 / 735733016 / 735445599 / Email: arvind@kitchenprofessionals.co.ke sales@kitchenprofessionals.co.ke Website: www.kplafrica.com

verdant gardens, the public areas, the pool, the more than 1,000 beautiful palm trees, the sparkling white beach and the azure seas beyond Contact Person: Julie Aptel-Smith Phone Number: +254 729 867 Email: Julie@ledecanter.com Website: www.ledecanter.com MALL TO MALL DESIGNS LTD Mall to Mall Designs Limited is a private Limited Liability company incorporated in Kenya to carry on the business of trading in Interior designing solutions, furnishing supply and importation of Shelving equipment, refrigeration, kitchen equipment, deli and butchery counters and bakery equipment. Our target market is the entire East African region i.e. Kenya, Uganda, Tanzania, Rwanda, Ethiopia & Sudan majoring in retail (Supermarkets & convenient stores) and hospitality industry. Our focus is to serve our wide range of clientele within timelines set and satisfy their expectations. Contact Person: Josphine Kaisha Phone Number: +254 20 3517778, 2513317, 2337829, +254 719 852100

LE DECANTER/BLUEBAY HOTEL

Email: info@malltomall.com

Le Decanter: We are importer and retailer/wholesaler of French products. We specialized in wines from different French region including Bordeaux, Burgundy, Provence and Champagne. We do offer a wide range of spirit, liquors (ideal for cocktail making) and non-alcoholic beverages (wide range of syrup and juices).

Website: www.malltomall.com

We offer as well a range of gourmet food ranging from delicate truffle products to foie gras, flavored sugars and salts.

The brainchild of the owners Rajesh and Kalpa, Ra and Ka gave birth to the name RAKA in 2001. It was the first privately owned cheese manufacturer in Kenya, based in the picturesque town of Nyeri.

We are as well the official agent for the famous French brand PEUGEOT, wine accessories (decanter, corkscrew, wine ageing key…) and spices accessories (salt/pepper grinder, nutmeg or chilly grinder…). These ranges are perfect for gift idea and/or to embellish your restaurant/hotel tables, offering your guests first class quality products that will last you for a long time.

RAKA MILK PROCESSORS (K) LTD

Raka has successfully penetrated the cheese market and continues to grow its line of products. Raka cheese is unique because it is made from a vegetarian source, thus giving it a different and delicious taste for any type of cuisine or meal. Wholesalers, retailers and consumers enjoy this Kenyan product across Kenya, Rwanda, South Sudan, Uganda and Tanzania.

Bluebay Hotels: Bluebay Hotels Zanzibar offers a choice of three impeccable luxury holiday hideouts on the pristine Indian Ocean Island of Zanzibar. Each of the property is unique - the two beach Resorts are in fact specifically geared towards meeting specific traveler-type needs. Collectively, they are among the best hotels and resorts that Zanzibar has to offer to the world.

Contact Person: KALPA PADIA (MRS)

Bluebay Beach Resort is situated on the finest wide, white, sandy beach on the island of Zanzibar.

Contact Person:

The Resort is on the most beautiful 30-acre site with its bedroom cottages located on rising ground overlooking

Email: sales@semfeb.org

www.idealhospitality.co.ke

Phone Number: 0612032025/6, 0733519463 Email: raka@raka-ke.com Website: www.rakacheese.com SEMFEB

Phone Number: (+254) 20 2722926/2716340/(+254) 731 677046

Website: www.semfeb.org

EXHIBITORS

SHEFFIELD STEEL SYSTEMS LTD Sheffield specializes in providing products, solutions and services for equipping and setting up a wide range of food and beverage facilities including kitchens, restaurants, bars and coffee shops. Sheffield provides a one stop shop solution that offers not just world leading products but also the design and facility planning that creates the ideal operating environment. Sheffield’s unique business proposition brings together expertise in engineering and steel fabrication technology and a knowledge hospitality processes and requirements to deliver highly customized, efficient and cost effective solutions. Sheffield also has a fully equipped Experience Center where clients can test out concepts and products before launching them commercially. Contact Person: Mr. Suresh Kanotra, Ms. Jane Eshiwani, Mr. Vijay Kanotra, Mr. Chetan Vijay, Ms. Caroline Njoki Phone Number: 020 – 2095883, 020 – 2095888, +254 722 291730, +254 722 524655 Email: info@sheffieldafrica.com, md@sheffieldafrica.com Website: www.sheffieldafrica.com

has expanded regionally to Uganda, Tanzania and recently begun operations in southern India. The Mombasa base today serves as the Head Office for the entire group. From the time of inception, EAGM has partnered and promoted ARC International’s brands, starting in Kenya and expanding to Uganda in the 1960’s. EAGM’s core values are:- Leading and reputed brands, Comprehensive range of products, Customer focus satisfaction, Optimum service levels, Constant and regular supply, Innovation and Technology, Integrity, Team work, Regional coverage and widespread distribution network. With the business developing further, EAGM embarked on its separation into two business divisions, The Consumer Goods sector servicing the organized retail through the retail segment and The Food Service sector servicing the lucrative Hospitality Industry. EAGM has since seen strong growth in both its divisions by cleating specialized and responsible teams in each of these divisions, with a strong focus on providing unmatched customer service, modern marketing methods and constant upgrade to innovative products to enhance sales. Contact Person: Fred Musembi Phone Number: +254 206829247/8, +254 722624747 Email: gmnbi@eagm.com Website: http://www.eagm.com

SUPRSERVE TECHNOLOGIES LTD Superserve technologies ltd is a dynamic, modern company specialized in supply of modern and reliable technology for the security industry, telecommunications and Renewable energy. Our business model ensures that we know our customers and what they expect. We take pride in our highly trained, experienced and dedicated staff that enables us to undertake projects immediately upon appointment. Contact Person: Thomas Ngare Phone Number: 0723 290148 / 0737 290148 Email: info@superservetech.com

STITCH MASTERS LIMITED Learning from the feedback and appreciation we got from the previous ideal hospital expo, this year we will be showing a more focused and refreshing modern look for the hospitality industry. As the East African Hospitality industry brings its standards of services to match those of the developed world, we work hand in hand with our customers to bring out the best and latest hospitality uniforms styles and trends. Having the latest technology and machinery and our 19 years of experience we bring to life styles and trends that match international standards. We actively engage in research and developed to develop specialised fabrics that can help meet the requirements of our customers challenging environments wherever they are in Africa.

Website: www.superservetech.com

CAPWELL INDUSTRIES LTD Capwell industries Ltd, commenced operations as a food manufacturing Company in 1999. Based in Thika, the company produces high quality flour, Rice, Pulses and Porridge using the best and latest state of the art processing technologies available. Contact Person: Chetan Shah, Bramwell Wambwa, Erastus Rachilo

Our growing customer base in 13 regional countries is testimony of our hard work and attention to details we put into designing and producing uniforms that are not just aesthetically pleasing but fully functional to the users in their working environment,

Phone Number: (020) 2055422/ 3596217/ 0713 303903 / 0736 237000, Fax (020) 3596219

We are confident that our years of experience, 500 plus product range and depth combined with a vibrant bespoke designing team we can create a unique and value adding look and feel for your establishment.

Email: admin@capwell.co.ke

Contact Person: Kabir Oberoi Phone Number: +254 (20) 6536836/7, +254 770 241297, +254 733 737693, +254 722 286385

EAST AFRICA GLASSWARE MART EAGM was established in 1951 in Mombasa Kenya, is a privately owned family business currently being headed by the third generation of the family. In the last 20 years, EAGM

Email: sales@stitchmastersltd.com Website: www.stitchmastersltd.com

Reliable resource for the hospitality industry players

EXHIBITORS

INTERIORS CENTRE

The processes involved include; project review, schematic design, design development, purchasing and Consultancy.

Company Profile

Supply of Interiors Products

Interiors Centre is an interiors firm based in Kenya, whose principal undertaking is to provide an inspiring experience in the provision of interior products and services.

Interiors Centre is a one-stop shop for interiors products procured from key manufacturers and suppliers from Europe, Asia and the Middle East.

Interiors Centre is established on the need to inject a fresh breath of amazing interiors to an industry that is rapidly growing in a modern environment. Whatever your tastes and passions, we are guaranteed to have something to excite your senses.

Such products include:

While an image speaks a thousand words, nothing ignites your passion for living like standing in the middle of what may become your new kitchen or bathroom â&#x20AC;&#x201C; or any other room â&#x20AC;&#x201C; and experiencing it for yourself.

RR Flooring, rugs and carpets

Interiors Centre was founded to address the needs of modern consumers who desire more than just products and specifications for their homes, offices and hotels. Interiors Centre offers you a new experiential concept that provides total interiors solutions from under one roof.

Interiors Centre only trades in products of assured quality. The firm strictly procures products that adhere to international standards of quality. Place your order today. For further information, reach us on www.interiorscentre.com or call 0706526161

We believe that your interiors are there to be loved with a promise, bringing life, warmth and relaxation into your property. More than anything, we want to share our promise with all our customers. Interiors Centre provides creative design solutions for residential and commercial Interiors. We work with private home owners, investors, architects, property management companies and business owners. Our projects vary from new builds to extensions; from total refurbishments to individual rooms. We pride ourselves on our ability to understand our clients and to translate their ideas, taste and personality into distinctive interiors which far exceed their expectations. Our professionalism and attention to detail ensures the smooth operation of every project, right up until the last picture is hung on the wall.

Our services We offer a wide range of interior design related services that include, but not limited to the following; 1.

Professional Interior Design and consultancy

Supply and procurement of interiors products

Interior Design and Consultancy Interiors Centre offers unique interior design and consultancy services that are fundamentals for an exciting space; be it a living area, a dining section, a kitchen or a bathroom. Our team of experienced interior designers work with due diligence to address your needs as a client by ensuring a professional process is undertaken right from the conception of the interior design idea to the completion and the actual handing over of the project. www.idealhospitality.co.ke

RR Home and office furniture RR Sanitaryware and accessories RR Upholstery and draperies RR Lighting and fixtures RR Tiles and ceramics RR Other related products

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