FREE | 2ND ISSUE
AUTUMN 2016
FOOD & HOSPITALITY
Brief
In
Discover the latest innovative products & industry trends
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Page 16
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We look at the rising success of Koh Noi, Christchurch.
Now is the time to ensure you’re ready for the festive season.
There’s a new type of club opening across the country.
OUR LOCAL TINY ISLAND
COUNTDOWN TO XMAS
JOIN THE CLUB
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BARBARA COX WWW.BCNUTRITION.CO.UK 6.
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CONTRIBUTORS 1. Fedrigoni UK Paper Supplier 2. Darren Mooney Creative Director 3. Dan Gordon Designer 4. Natasha Wharton Copywriter 5. Olivia Bhakar Designer 6. Tedworth & Oscar Photography tedworthandoscar.co.uk 7. Barbara Cox Guru Nutritionist Paper Stock: Fedrigoni Arcoprint in Milk 85g/m2 Designed and published by: The Global Group, Email: hello@discoverglobal.co.uk
discoverglobal.co.uk
CONTENTS 4.
WELCOME TO INBRIEF
6.
IS CO-WORKING THE FUTURE?
8.
There’s a revolutionary new way of working. We find out why collaborative spaces and startup hubs aren’t just for creatives
OUR LOCAL TINY ISLAND
We look at the rising success of innovative restaurant group Koh Thai from its beginnings in Boscombe, Bournemouth
12. EAT WELL AT WORK
Ten top tips from Nutrichef founder and guru nutritionist, Barbara Cox
14. SUSTAINABLE PRODUCTION We look at the print industry and find out why sustainable print production
is important to maintain
16. COUNTDOWN TO CHRISTMAS
The busiest season of the year has arrived and we have some tips to help you
20. EAT SLEEP WORK REPEAT With live/work spaces proving to be a popular option for young professionals, we find out why they could be beneficial for the food and hospitality sector
22. DESIGN TRENDS 2016 & 2017
Take a creative look back at the hot trends from this year and what to look out for in 2017
24. APPRENTICE CHEF TO MASTER CHEF An interview with Richard Allsopp, who has been working with the
Bournemouth & Poole College and taking apprentices for over 10 years
26. CAN STATING CALORIES ON MENUS TACKLE OBESITY?
Restaurants are facing growing pressure to provide calorie and nutritional information on their menus
27. PUT THE GINGER IN THE COCONUT The perfect drink when you want to let your hair down a little and
still maintain your lifestyle balance
28. OUR TOP 10 PRODUCTS
From fantastic design to cool tech, here is our pick of the best products we think are downright cool and innovative right now
30. JOIN THE CLUB
There is a new type of private members’ club opening across the country that’s contemporary, friendly and designed to be a home-from-home
DISCOVERGLOBAL.CO.UK/INBRIEF
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Brief
In Introduction
WELCOME TO THE SECOND EDITION OF INBRIEF
Welcome back for the second edition of InBrief Magazine, the design-led trends magazine for the food and hospitality industry. The response to our last issue was fantastic, resulting in some great feedback from leading industry brands and to top it off, we were featured on the Design Week website. We’re passionate about what we do, so it’s always a joy to share that enthusiasm and knowledge and for it to be so well received. This issue aims to be even bigger and better than the last. We know that the festive season is a crucial event in the world of food and hospitality, so we have some advice on how you can make the preparations as painless as possible. We aim to keep you informed of any key issues affecting the industry, so we’ve been investigating co-working hubs and the new flexible ways that startup food and hospitality businesses are working. We’ve also been exploring the increasing pressure on restaurants to display calorie information on menus. INTRODUCTION
As ever, we welcome any feedback and contributions. We’re always keen to hear from food and hospitality brands with a story to share, so get in touch with us at hello@discoverglobal.co.uk and you might be in the next issue. We hope you enjoy this second edition and we look forward to bringing you our third issue in the New Year!
Darren Mooney Creative Director, The Global Group / InBrief Magazine
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We’re passionate about what we do, so it’s always a joy to share that enthusiasm and knowledge
Trends
COULD CO-WORKING BE THE FUTURE FOR THE FOOD & HOSPITALITY INDUSTRY?
For many startups, having somewhere affordable to work that offers all the facilities of an office, such as desk space and internet access, is essential. As a young business, working from home is an ideal option but it can be difficult to separate home life from working life. Coffee shops make a good alternative, but only for a few hours at a time, so they aren’t ideal in the long term. As a result of the increase in startup businesses, we are seeing a rise in collaborative spaces and startup hubs. Co-working hubs offer new businesses a professional space to work from that is fully-equipped, has meeting rooms, networking opportunities and often a coffee shop to fuel those long days. These hubs or ‘incubators’ aren’t just for tech companies or creatives. There are now numerous dedicated hubs for food and drink businesses springing up, too. The Food Foundry, located in London, is specifically for food startups and exists to grow and promote young food businesses. One of the main hurdles is having the space of a professional kitchen to develop and test concepts, so having access to facilities such as those at The Food Foundry is good news for startups. In addition, they also offer members shared workspace to run their business,
as well as business support and sales opportunities to help them grow. Last year the number of UK startups increased by 4.6%, from 581,173 in 2014 to 608,100 in 2015, so demand for hubs is on the rise. There are incubators for food businesses springing up not just in London but also worldwide. These hubs are not only helping new businesses out, but are also fuelling food innovation. Even if you are a more established food business, hubs can be a great way to market your product. Many hubs offer café facilities and are looking for high-end local producers to supply drinks and food. With the current trend for artisan and local produce, such products are in high demand, creating the opportunity for hubs and businesses to work together. Food businesses can also use this as a platform for testing new products on a smaller scale to ensure that the product is feasible and will sell before rolling out on a larger scale.
COULD CO-WORKING BE THE FUTURE OF THE FOOD & HOSPITALITY INDUSTRY?
Q&A with The Food Foundry We caught up with Mason Fantasia, Director and Co-Founder of The Food Foundry, to learn more about the company and what they offer startups.
Why would you encourage a food startup to use a startup hub like The Food Foundry? The Food Foundry is different from other incubators and food consultants out there. We have built a ‘kitchen-to-shelf’ solution that links you, a food producer, to the kitchen space you require, business services and support, access to distribution and finally assisting the producer to make sales. We don’t take equity in your business or have a strict plan for you to follow. Our fees are based on your use of our kitchen space so that you aren’t paying for what you don’t need. It is all driven by our ethos, “to build a community that you want to live in through a culture defined by food”. We have a supportive community that surrounds a food producer to make the journey easier and to have the support and assistance they need to create something special.
Above: Co-working hub, Box 44, Bournemouth
What can a startup expect to get out of working in a co-working kitchen?
We recently spent some time at a local co-working hub, Box 44, and spoke to the founder, Leon.
‘Culture overrides policy’, as our founding partners at Union Kitchen say. Building the right community within the kitchen space is something we are quite proud of. Built off the passion of food, the mindset of rising to the challenge of starting a business whilst also inspiring others out there... It’s a fantastic atmosphere. Managing the space is surprisingly easy; we do have policies in place in case a producer interrupts or tampers with another’s space / product, but so far we haven’t had a single case. They are aware of each other’s hurdles and with that they help each other, offering advice and guidance and contributing to the community and space they share.
Why would you encourage startups to use a co-working space like Box 44?
What advice would you give to anyone thinking of setting up their own business? Having a plan is absolutely key. Considering small costs as well as the larger ones, a financial plan for at least the first six months, working out your USP and target market, how to reach that market etc. And also consider the big picture. What do you want to achieve in a year, three or even five years? That may not be important from the start, but trust me on this, it becomes a HUGE motivator and reminds you on those days when you want to throw in the towel that there’s a long term focus and objective to keep you moving forward. It won’t always be easy, but the things worth doing never are!
Left: Food Foundry Founders, Jay and Mason
No matter what stage of the startup journey you are on, it is likely that there are others within shared workspaces that are either on the same journey or have experienced similar challenges. Working in open and active communities like BOX 44 offers a unique chance to validate ideas, share opportunities and be encouraged to persist with your goals by like-minded people.
What can a startup expect to get out of a co-working office space? Community, validation, opportunities and productivity.
What advice would you give to anyone thinking of setting up their own business? Act quickly and know where to spend your time, and limit where your time is being spent by others. The startup journey is littered with self-serving ‘Business Consultants’ or ‘Business Growth Networks,’ many of which fall under a government funded scheme of some sort, and do little more than slow down the startup process. Many startups learn the hard way and spend weeks wrapped up in a circle of signposters who all have little more than an out of touch mentor who gets a kickback from the loan application they slide out of their snake-skinned briefcase. The first thing you need to do if you are thinking of being a startup is find your startup community and listen to people who are on, or have recently been on, the startup journey as the founder. Learn from our mistakes, embrace risks and increase the chance of success.
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In conversation with Box 44
Feature
KOH NOI CHRISTCHURCH:
Our Local Tiny Island We look at the rising success of this innovative restaurant group from its beginnings in Boscombe, Bournemouth. The Brand Story On the 28th September, Koh Noi Christchurch celebrated two incredible years of trade, hosting in style and thanking the Christchurch community for their support throughout. With the original Koh Thai Tapas nearing its seventh birthday and the Koh Group approaching their 12th opening both in December (with their latest site in Lymington), we take a look back at the Koh story since its inception in Boscombe.
Koh Thai Tapas was born as a place for everyone to eat and enjoy – a sanctuary, or as the name translates, an ‘island’. The original restaurant became a hand-crafted shrine to the Koh Ideal: a place where the holy flavours of Thai cuisine could be shared and sampled tapas-style with fiery cocktails, farflung beers and world-class music. A place at once authentic, beautiful, unpretentious, relaxed and refined.
Koh Thai Tapas was born out of a frustration with the status quo. The Boscombe site was described as a silver lining of the recession, with the owners taking advantage of the property slump in 2009 to acquire premises for the original Koh Thai Tapas restaurant. With no money, the new Koh Thai team set out to achieve their ideal – breaking Thai eating conventions…
Little did they know that so many others shared their ideal and that their island could grow to become an archipelago.
FEATURE: KOH NOI CHRISTCHURCH
The Journey Promptly awarded Bournemouth’s 2010 Restaurant of the Year, in 2011 the concept was expanded to Bournemouth’s ‘Soho Quarter’ as the Flagship venue. In the three years that followed, Koh launched into Southsea, Bath and Bristol. This was followed by the first of the Koh Noi concept in Lilliput and Christchurch in 2014. In 2015, Ringwood and Winchester were also launched, with Salisbury and Romsey opening in 2016, not forgetting the regular appearances of Koh’s touring kitchen, pop-up bar and beach lounge.
The Koh Noi Concept Koh Noi is the brand’s tiny island playground with greater focus on the bar and everything on the menu tapas-sized. But whilst the restaurant upholds the brand’s mission for the Koh Ideal, home to the best in Thai cuisine, exceptional service and famous signature cocktails, at Koh Noi, it’s all about the atmosphere. The beautiful and historic town of Christchurch, dotted with trendy bars and eateries, quickly became the obvious choice as home for the playful Koh Noi.
A place where the holy flavours of Thai cuisine could be shared and sampled tapas-style with fiery cocktails, far-flung beers and world-class music
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So what makes the Nois any different? There are no bookings, yet everyone is welcome. This often means that with a loyal base of returning customers, you may have to indulge in a cocktail or two at the bar whilst the local team arrange your table. The irresistible cocktail menu features expertly designed cocktails, all created and honed by bar tenders across the sites. Lilliput’s own first-class bartenders’ knowledge and creativity is exploited to create bespoke specials to cater to all tastes, many based around local spirits including favourites such as Dorset’s own Pothecary and Conker gins. Back in the kitchen, the chef’s team of Thai nationals carefully cook the most authentic Thai dishes outside of Thailand. Everything is handmade onsite, which means every spring roll, dim sum and fish cake is rolled and sculpted individually by hand.
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Harry Kimberley – General Manager Harry Kimberley started with Koh Boscombe in 2013 on the restaurant floor. He is the product of Koh’s recognised management programme, undertaking the Training Assistant Manager just 12 months ago. Harry moved to Christchurch in November and quickly became the Assistant Manager there. He has now progressed to become the new General Manager for Koh Noi, Christchurch. If you’re stopping by, he recommends a taste of the gin-based Summer Daze; his favourite cocktail. And for your tapas, he recommends the duck rolls but notes the 24 Hour Ribs as another delicious item on the menu, slow-cooked for 24 hours and melt-in-the-mouth. So if you haven’t yet experienced Koh’s Tiny Island, why not pop down and check it out for yourself?
FEATURE: KOH NOI CHRISTCHURCH
Page 11 You can visit Koh Noi at: 8-10 Castle Street, Christchurch, BH23 1DT Opening times are: 12.00 - 3.00pm & 5.30 - 10.00pm on Monday - Thursday 12.00 - 3.00pm & 5.30 - 10.30pm on Friday and Saturday 12.00 - 3.00pm & 5.30 - 10.00pm on Sunday As well as being located in Christchurch, Koh Thai has branches across the South, including Bournemouth, Salisbury, Bristol and Winchester. Visit: koh-thai.co.uk for more information.
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Advice
Barbara Cox’s ten top tips:
EATING AT YOUR DESK
When time is tight and deadlines are looming, it can be easy to slip into the habit of eating at your desk. Follow these tips from the Nutrichef founder and guru nutritionist to avoid making unhealthy decisions.
• Chew Slooowwwly!
• Eat at Regular Intervals
Many people eat as if they’re in a race to get the food in their stomach as fast as they can! What they don’t realise is that the process of chewing is actually a vitally important first stage in digestion due to the effects of an enzyme in our saliva. Slow down and chew for longer and you should see an improvement in your digestion.
Skipping meals can cause drops in your blood sugar levels that lead to dizzy spells and lack of concentration. Make sure you go to work after having a good breakfast – cereals with dairy-free milk are best. Don’t skip lunch and don’t eat dinner too late or you won’t enjoy a good night’s rest.
• Don’t Overeat Picking on food all day in addition to having main meals at regular intervals can lead to weight gain, digestive problems and lethargy.
• Avoid Feeding Bacteria Keep your desk, keyboard and phone clean so you’re not creating a feeding ground for bacteria! Wash your hands or use hand wipes to cut the risk of germs spreading. Finally, if you’re going to heat something, do so thoroughly so that you kill any bacteria.
• Healthy Snacks If you feel the need to snack between meals, first have a glass of water – people often mistake thirst for hunger! If you do need a bite to eat, go for something like fruit or a cereal bar that’s free from additives. Remember – sugary food often leads to a drop in blood sugar levels, which causes the jitters, sugar cravings, a lack of concentration and lethargy.
• Don’t Eat on Autopilot Commonly, when we eat at our desks, we’re not focusing on our food, but on our work instead. This habit can lead to poor portion control, weight gain and digestive problems.
• Keep Hydrated
• Don’t Drink ‘n’ Eat!
Your brain is at least 85% water so keep it hydrated by drinking water throughout the day. Offices with commercial air handling systems can be quite dry, so make sure you’ve got a plentiful supply of water.
If you’re having a meal or a snack, avoid the temptation to drink anything with it. Your digestive juices are trying their hardest to break down your food, so the last thing they need is for you to start diluting them, even if it’s with a glass of pure spring water!
• Healthy Office Parties!
• Beware of Caffeine Overload Caffeinated beverages such as coffee, tea, energy drinks and some soft drinks are relatively harmless in small quantities. However, too many can cause dehydration and caffeine overload, leading to sleepless nights and under-performance the next day.
TIPS FOR EATING AT YOUR DESK
Christmas and birthday parties don’t have to be unhealthy. Organise fruit and vegetable platters and a healthy snack hamper. As for the booze, you can’t find anything better than an organic Cabernet Sauvignon, which contains cancer-fighting antioxidants.
Global’s Top Pick:
MR LEE’S NOODLES
If you do find yourself eating on-the-go or at your desk, you’ll want something quick, healthy and portable. Dishes that you can add hot water to can be quick and convenient but are often full of nasty ingredients and don’t always taste great. Fortunately the newly launched Mr Lee’s Noodles provides an answer to this common dilemma. Mr Lee’s is an innovative highquality instant noodle product that provides a welcome alternative to junk-filled options. The noodles are a result of the founder, Damien’s, battle with cancer and his need to remove unhealthy foods from his diet. Now that he’s in remission, Damien wants to show that people shouldn’t accept junk food. He has proven with his noodles that guilt-free, healthy options can also taste great. Mr Lee’s has been developed in conjunction with executive chef, Andy Chu, to offer a range of six gluten-free cup rice noodle soups (including two vegetarian options), each with their own personality and inspired by authentic oriental flavours. These include Penang Chicken Curry Laksa, Tai Chi Chicken, Dragon Fire Mushroom, Shaolin Monk Vegetables, Warrior Fighting Shrimp and the award-winning Hong Kong Street Beef – all certified low in added sugar by Sugarwise and gluten-free by Coeliac UK. For the health-conscious, the noodles are one of the lowest cup noodle soups in calories, salt, sugar and saturated fats. Plus, there are no artificial flavours, colourings, additives, preservatives, MSGs or E numbers.
If you want to escape your unhealthy eating desk habit, you can purchase a 6 pack of Mr Lee’s Noodles online from £17.94 at www.mrleesnoodles.com or from Amazon. For corporate prices email sales@mrleesnoodles.com
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Offices with commercial air handling systems can be quite dry, so make sure you’ve got a plentiful supply of water.
PRODUCTION
SUSTAINABLE
In the 1970s vegetable inks became popular during the oil crisis, but as presses became faster petroleum-based inks returned to popularity. With more and more being known about the harmful effects of pollution on the environment, it is important that print production is as sustainable as possible and so vegetable-based inks have become a more popular option, including here at Global. During the print production of InBrief, we ensure that the effects of pollution are kept to a minimum as much as possible throughout the whole process through the inks and paper used.
SUSTAINABLE PRODUCTION
We avoid using conventional inks as these are petroleum-based and used with alcohol-based solvents. As they evaporate, Volatile Organic Compounds (VOCs) are emitted into the atmosphere causing environmental pollution and damage to the ozone layer. VOCs are also a health hazard. Instead, we use vegetable oil-based inks, because they come from a renewable source and are less harmful to the environment. In addition to the emissions, conventional printing inks are refined from crude oil, which is now a limited resource. As well as using vegetable oil-based inks, Global also uses chemicalfree plates to further reduce the environmental impact that print production can have. As well as the inks used, we also use paper that is environmentally friendly. There is a growing range of recycled paper available. The manufacturing process involved in producing recycled paper, such as Satimat Green or Oxygen Offset, uses less resources, 35% less energy and results in fewer emissions, contributing to the environmental benefits of recycled paper. Another way we ensure sustainable production, when producing InBrief for example, is to use FSC certified paper such as Fedrigoni Arcoprint Milk 85gsm. This means that the trees harvested to produce that paper are replaced or allowed to regenerate naturally, as well as protecting the people, animals and plants living in the forests and within the surrounding communities. The paper we print InBrief on is also chlorine, acid and heavy metal-free, as well as being completely biodegradable and recyclable.
Protecting the environment for future generations is a collective responsibility of all businesses As discussed there are a number of options when it comes to ensuring sustainable print production and the effects are far-reaching. Protecting the environment for future generations is a collective responsibility of all businesses and by making the right decisions, such as using vegetable-based inks over petroleum-based inks and printing material using sustainable stock, print production can be environmentally friendly but the final result can be just as good as conventional production methods.
Whether you need to produce menus, tent cards or any other marketing materials and would like to find out more about sustainable print production for your business, get in touch with The Global Group on 01202 727070 to discuss your requirements.
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Countdown to Christmas With just a few weeks to go, we have some tips to ensure your restaurant’s festive season goes smoothly.
We know that Christmas is the busiest season for the food and hospitality industry, so we have some words of advice that will help take you through the pre-Christmas panic and into the new year with none of the hassle and stress. Decisions, decisions… One of the key things to think about are any bonus promotions in the run-up to and during the festive period. Consider running special shoppers’ promotions, such as a hot drink and cake or express lunch to target casual business before Christmas and in the period between Christmas and New Year.
Planning the ultimate party Now is the time to perfect those last minute touches and make sure you have everything in order. Whilst most people will have booked their party months ago, there could still be those looking for a last minute booking, especially smaller groups. Think about offering a special late offer to fill any spaces you might have.
Once your Christmas campaign is in full swing, keep reviewing it. Don’t be afraid to make changes if you think something isn’t quite working or take a note so you can do things differently next year. Last-minute offers can be an excellent way to drive extra bookings, especially for Christmas Day, for those people who haven’t yet made plans. Spread the word via social media or on your website, as well as putting up posters on site. This is also the perfect time to utilise your customer database, so get in touch with existing customers giving them a special offer or ‘gift’ to say thank you. A discount on mains or a free bottle of wine can really help to ensure your bookings diary is jam-packed throughout Christmas.
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You should also check that you’ve got everything ready for your parties, and that it is easily accessible. You don’t want to be half way through your parties only to find out there aren’t enough crackers. Before the partes kick in, do a quick stock check so you are fully prepared. Brief your team so that everyone is up to speed on what is happening and when. Treat Christmas like a military operation to make everything go as smoothly as possible.
Spreading the news Have you got everything you need to publicise your special events and deals? Check now that you have stocked up on all your Christmas marketing collateral, from menus to A boards and flyers.
“Thinking about Christmas in June always seems a bit mad at the time when the sun is shining and people are sunbathing on the beach outside, but it is important. We need our chefs to plan restaurant menus for each Urban Guild venue before the summer season kicks off. This gives the marketing team time to get them printed, posters designed and the website updated ready to hit the 1st of September when enquires start to roll in. Easter next!”
– Matthew Lawrence, Urban Guild
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Deck the halls
Reward your staff
When the decorations start going up, it really does feel like the season has begun. Use this opportunity to create an atmosphere in keeping with your brand. Get it right, and you can make your venue feel really special. Your customers will want to feel wowed, and will have that expectation. If the atmosphere falls short, so could profits.
Whilst there is so much focus on customer experience, consider your team as well. It’s important to show your appreciation for their hard work, especially those working on Christmas Day. If they feel appreciated, that will help ensure you create the right atmosphere for your guests.
With Christmas, the tendency can be to go with a traditional feel, but a contemporary style can be just as impressive, so think about what will work best for your brand. Don’t forget the little extra touches, which will surprise and delight your guests. Whether that’s crackers with more unusual gifts or a creative table dressing, there are plenty of opportunities to make the occasion feel extra special.
Surprise loyal customers Christmas is the season for giving, so don’t forget your loyal customers who will be spending their hard-earned cash whilst celebrating with you. Bounce-back vouchers are a great way to give a special token of thanks to customers, and with offers such as discounts or a free bottle of wine that can be used on repeat visits in January and February 2017, you can encourage them to return during the quieter months the following year. It’s a win-win situation – your customers are delighted and you get to fill up empty tables. Happy days!
COUNTDOWN TO CHRISTMAS
Why not keep this quick guide to hand as you make those last minute preparations?
There are plenty of opportunities to make the occasion feel extra special
The Christmas Survival Guide
1
XMAS
2
Expertise
Planning
Hire a designer for your marketing collateral for that professional touch
Planning early is crucial – get everything in place ready to roll out your Christmas events
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3
On-Brand
Make sure the decorations are in keeping with your branding and are designed to wow your customers
4
Customers
Don’t forget your existing customers – offer loyalty deals to boost bookings
5
Recognition
Look after your staff to make the season sparkle
The Global Group might not be able to cook an amazing five course feast, but we can help ease your seasonal stresses with creative designs for your marketing collateral to help bring those bookings in. Give us a call on 01202 727070 to discuss how we can help your brand stand out over the festive period.
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EAT SLEEP WORK REPEAT. With rental and house prices rising, co-sharing has become an increasingly popular option for those looking to keep costs down, particularly in London. This has coincided with an increasing number of entrepreneurs and startups also looking for low-cost ways to run their businesses without the expense of commuting.
So what does this mean for the food and hospitality industry? In terms of new opportunities, this new form of living is very exciting. Home-based working is being dubbed as a ‘hotel lifestyle’ with live-work developments offering a range of facilities and services, including restaurants, gyms and social events, almost like a form of private members’ club.
In recent years, we have seen an increasing number of affordable live/work developments combining both living spaces with a studio to work. In London, the number of coworking/living spaces is ever-increasing as demand grows. One of these is The Collective, a 323-unit development in northwest London. The building is situated canal-side and features both compact studios and 2-bedroom apartments, with a large communal space and co-working offices below. For ‘generation rent’, The Collective provides the convenience of a hotel with a ready-made community and networking opportunities.
Cafés and restaurants should be looking at live/work spaces as an opportunity for expansion. Whether, you set up a full service restaurant or a branded coffee kiosk within a live/work or coliving space, this new form of accommodation can bring your offering to a whole new market.
Stephanie Cornell, Head of Communications at The Collective, explains, “There are various reasons the co-living trend is currently on the rise. People tend to settle down later in life and are choosing to be more adventurous with how they work and live. Whereas previous generations were intent on the idea of ownership, we are more likely to invest in experiences over material possessions – so having access to a wealth of shared spaces and a community to share them with is increasingly appealing.”
EAT SLEEP WORK REPEAT
You should keep an eye out for social events that could bring new networking opportunities, or even approach developments about setting up an event. Live/work spaces are popular with creatives who are keen to meet new clients, so becoming involved in such events could be an ideal chance to work with new businesses in the marketing, design and digital sectors. Hotels should also sit up and take note. With the traditional business centres in hotels now defunct as a result of mobile working and WiFi, hotels need to think about how they can encourage workers to stay put or even encourage non-guests to use their hotel as a temporary base or pop-office. Whether you offer a business membership deal that offers bookable rooms on an hourly basis, renting work stations, access to
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Previous generations were intent on the idea of ownership – we are more likely to invest in experiences over material possessions
meeting rooms or special deals on food and drink – it’s a proposition that will appeal to anyone who is working on-the-go. This new form of co-working or hotel lifestyle is on the rise and with 4.6 million people (15% of the UK workforce) now self-employed, demand for places to work will only increase. As Stephanie explains, “In a city like London it can be difficult to meet new people outside of work. Being able to live in a community of 550 other like-minded individuals, that are going through similar stages of life and have a similar mindset, can be an appealing option.” The food and hospitality sectors need to take note, whether that is collaborating with live/work spaces to offer your services in other developments, or providing dedicated services for co-working in your own business.
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2016
Hand drawn illustrations Taking a step away from digital design, illustration took a more analogue approach this year. Artists chose to pick up their paints and pencils for a more handcrafted and traditional feel to illustration in 2016. This has meant that companies are able to differentiate themselves from competitors to develop their own individual brand.
A CREATIVE LOOK BACK
Geometric shapes We couldn’t move for the amount of geometric inspired designs this year, spawned from other key trends such as flat design. The main benefit being that the designs are lightweight and work well with user experience, which is perfect for web design. Blending 80s influences with angular, faceted shapes and patterns resulted in a range of eye-catching uses from website backgrounds to business cards.
Large images Faster Internet speeds meant that websites became more visually led in 2016, with large images being used to make a statement. From strong header images to bright and colourful galleries, large images are a simple and bold way to liven up your website.
Duotone imagery A number of brands used duotone (the use of two colours) within their brand imagery during 2016. Spotify used a duotone colour scheme initially with a number of other brands quickly following in their path. Whether used with a combination of bold and contrasting colours to create striking dominant images or to increase readability, it is a very useful design technique that we expect will last into 2017.
Geometric sans-serif logotype 2016 has seen the continued rise of geometric sans-serif logotypes. From Mastercard to the Premier League, many brands have been moving towards a more minimal visual design, optimised for the digital age. Below: Premier League rebrand by DesignStudio
DESIGN TRENDS
2017
Age-responsive design Designing websites and apps for multiple screen sizes is now commonplace. However, into 2017 we will also be considering age-responsive design. We know that the interests of one age group differs to another, and so the online experience will be tailored towards the individual’s competency, such as adapting the size of navigation menus and using different colour palettes.
A CREATIVE LOOK AHEAD
Hapnotic feedback
Colour trends Leading on from Pantone’s colour trends of last year, we continue to see pastel tones into 2017. Palettes will feel organic and tones will be muted. This is good news for hotel interiors, where the soft, pastel tones are perfect to create a restful ambience.
Web typography Thanks to the likes of Google Web Fonts and an increase in the availability of web safe fonts, websites are no longer restricted to a limited selection of typography. Into 2017, we will see websites take advantage of this and have fun with typography in the way that print does. Not only will this lead to more creative design, it will also help improve user experience and readability of sites.
Branding revival During 2016, we started to see a number of brands take influence from the past for their rebrand. The Co-Op revived its 1968 logo with a modernised version of the cloverleaf logo, and Subway refreshed their’s, inspired by the 1968 design. It is expected that during 2017 we will see more rebrands going back to past logo designs as we blend contemporary influences with the past.
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Over the next year, we will see a rise in haptic technology, which provides haptic feedback or a sense of touch through forces and vibrations to the user. As the technology advances, we will see new ways of modifying user-behaviour. Similar to hypnosis, this new form of interaction is being coined as Hapnotic Feedback.
Apprentice Chef to Master Chef Richard Allsopp, Executive Chef at Hallmark Hotels in Bournemouth, has been working with The Bournemouth & Poole College and taking apprentices for over 10 years, so he knows a thing or two about it‌
APPRENTICE CHEF TO MASTER-CHEF
I started at The Carlton Hotel as Executive Chef over 13 years ago. About six years ago, I was also given responsibility to run the kitchens at East Cliff Court Hotel. So I manage one big brigade of staff who are split between the two hotels.
How did you start working with The College? I’ve known about The College for many years. It’s always had a very, very good name within the industry. Having it on our doorstep is a privilege. We should all take advantage of their knowledge, expertise and contacts. So when I started working here, I approached them.
Are apprentices nervous when they start? I invite them in prior to their first day and show them around the buildings and kitchens, so it’s not too much of a shock. The first thing you’ve got to do is get them comfortable. Our apprentices can be nervous when they start; they haven’t had any experience of kitchens and they’ve had no formal training – so it’s an alien scenario. They always have our telephone numbers, so in between the show-round and start date, they can ask questions. It’s an incredibly friendly place to work, so they soon settle in.
It’s all about attitude; with the right attitude, they can be brilliant Tell us about the best apprentice you’ve had, and what made them so good. He had enthusiasm and a passion for putting something on a plate. He also had high personal standards; he would check everything he did and then he would double-check. He knew that if he wasn’t happy with it, I wouldn’t be happy with it. That’s the right attitude. You’re against yourself all the time and in competition with yourself to learn and improve. You’ve got to have that self-motivation, and he did.
What’s the benefit of having apprentices? There are loads! They’re on tap – I don’t have to go searching. Because they come with support from The College, it’s not like taking someone off the street. In fact, they usually stay in the industry for longer than someone without that level of support, so we get them for a minimum of two years. And it builds a great rapport between us and The College.
Aren’t you annoyed when they leave once their apprenticeship is finished?
Do they work on their own straightaway? On their first day they will be working with somebody. For the first few weeks, I’ll try and keep them working with that person in a bit of a work buddy scenario.
What do you expect from them?
Not at all. It’s unfair to keep people for longer because they have to go and learn other things and experience other places. If they leave here and get a job as a Demi-Chef or Chef de Partie at a nice place, then I’ve done my job.
What advice would you give wannabe apprentice chefs?
I expect apprentices to come here with enthusiasm – that’s the main thing. I can teach people to cook if they’ve got enthusiasm, flair and imagination. It’s important they get here promptly, especially in the mornings! I want them to be willing and happy to come to work, to learn and progress. It’s all about attitude; with the right attitude, they can be brilliant.
It’s a commitment. I don’t want to be negative or scare people off, but you have to work hard in this industry. The hours are not sociable, it’s not overly paid, and you don’t start picking up the benefits until you’ve built solid foundations, which can take up to eight years. So it’s not glamorous like the media would have you believe. But the satisfaction you get from someone eating your food, paying the bill, and sending in compliments to the chef – that is inspiring.
Left: Richard Allsopp, Executive Chef at Hallmark Hotels
To discuss Catering and Hospitality Apprenticeships at The Bournemouth & Poole College, call 01202 205500 or email apprenticeships@bpc.ac.uk.
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Tell us a bit about what you do.
Topical
CAN STATING CALORIES ON MENUS TACKLE OBESITY?
As the government looks to tackle the growing obesity issue, restaurants are facing growing pressure to provide calorie and nutritional information on their menus. The Food and Drug Administration (FDA) in America is already making moves to require restaurant chains with 20 or more locations to post calorie counts on menus. Whilst here in the UK, the Food Standards Agency is also in talks to bring the same initiative here. There is also increasing pressure from the Local Government Association, who state that consumers should be given all the insight to make an informed choice when it comes to eating out. There is also research to suggest that calorie labelling can influence the choices people make and lead to a healthier diet. This growing demand for better labelling is part of a government lead initiative that puts a collective responsibility onto food manufacturers, retailers and the hospitality industry, to help tackle the obesity crisis. A study by McKinsey & Company found that reversing obesity in the UK could save the NHS around £776m each year. The study calls upon restaurants to reduce portion sizes of meals and snacks, and to display nutritional information and label foods that can be regulated by government on menus and shelfchoices in grab-and-go restaurants and fast food outlets. It’s not just the government bodies that support the need for calorie labelling. A BrandTrack survey found that 58% of the public also wants better nutritional information on menus.
CAN STATING CALORIES ON MENUS TACKLE OBESITY?
Experts believe that by posting calories on menus and menu boards and providing other nutritional information in chain restaurants and similar retail food establishments, will fill a critical information gap and help consumers make informed and healthy dietary choices. However, there is also an argument that consumers are less susceptible to calorie information in an eating-out setting. Some of those within the industry also argue that for many food-serving operators it will be impossible to correctly state calories in dishes. Furthermore, labelling could lead to pubs relying on processed and pre-made food over freshly prepared dishes. There is also added complexity and costs for restaurants required to state calories, with variations occurring between sites. Of course any initiatives that aim to reduce obesity are welcomed, however menu labelling does pose a number of challenges for restaurants. An alternative for restaurants could be that they identify lighter or healthy dishes as part of their menu design instead.
If you are looking to help your customers make informed, healthy decisions with a creative menu layout, Global can help. We relish a challenge, so give us a call on 01202 727070 to discuss your brief and find out how we can help.
YOU PUT THE GINGER IN THE COCONUT It can be difficult to get the balance right – you want to keep up with a busy social life but are trying to keep the calories down. Yet, many low calorie drinks can be so dull. Twisted Halo is an alcoholic beverage developed by Jess Titcumb, who’s on a mission to bring something new and exciting to the market that wasn’t another vodka, lime and soda. Twisted Halo is a sophisticated and unusual light sparkling blend of coconut water, ginger and vodka. At 90 calories per 275ml bottle, it means you can let your hair down whilst maintaining a balanced lifestyle. There’s no added sugar or artificial flavours either, so you can feel virtuous whilst enjoying.
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For more information, visit www.twistedhalodrinks.com
TWISTED HALO
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Our Top 10 Products IN THE FOOD & HOSPITALITY INDUSTRY
From fantastic design to cool tech, here is our pick of the best products we think are downright cool and innovative right now.
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Alchema This kickstarter project surpassed its funding goal within three days of launch and will be going into production shortly, with backers receiving their units from July 2017. All you need to do to produce your own batch of cider is select a recipe from the app, add the ingredients and Alchema will do the hard work. The device is available for pre-order from $429. www.alchema.com
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Estimote Beacons
SolarPuff
Aura Glass
Beacons are a new and innovative way to engage with customers via Bluetooth by delivering contextual content to users via their phones based on location. This could be a push message, special offer or targeted advertisement. Beacons vary in style but we love the look of Estimote – they are bright, colourful and stylish, so are sure to look great in any setting.
The SolarPuff provides lighting without power and is easy to use and costefficient. The powerful little cube weighs 2.6oz. It will fully charge in 8 hours in bright sunlight and gives 8-12 hours of light. For poverty stricken territories, refugee camps, and countries struck by natural disasters, the SolarPuff is a brilliant invention. And because every purchase results in one being sent to a disaster-torn territory, you can make a difference just by getting yourself one.
Aura Glass is a unique wine glass that is impossible to knock over. Unlike any other glass, this patented glass pivots on a stainless steel ball. The weight of the ball, the resting height and the angle of the glass provide stability, preventing accidental spills even with full pours. The innovative design also means you can easily swirl to aerate the drink to enhance the flavours and aroma.
Estimote Beacons are available from $99. www.estimote.com
www.10mraysoflight.org
OUR TOP 10 PRODUCTS
Aura Glass is available from $34.95 for a set of 2. auraglass.com
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Concierge Apps
Roccbox
Bevy App
As hotel experiences become more and more focused on personalisation, there are new ways to deliver that. An increasing number of hotels now offer digital concierge apps, which allow guests to check-in, find out more information and order hotel services, such as in-room meals, quickly and easily. In addition, a number of hotels also allow guests to use their phones as their room key.
Enjoy stone-baked food anywhere, with the portable wood and gas fired lightweight stone floor Roccbox oven. Built using the highest grade materials means the oven is durable and built to last, whilst still remaining totally portable and lightweight. Since launching on crowdfunding platform, Indiegogo, it has exceeded the original $100,000 target.
There is nothing worse than running out of drinks when the party is in full swing. In a world where everything is on-demand and at your fingertips, Bevy App means that you can quickly and conveniently order your favourite alcoholic drinks and receive them within 30 minutes. Currently serving London Zones 1&2.
The Roccbox is available for £399. www.roccbox.com
www.bevy.co
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Jerry Water Bottle
Elephant Box
Pixel iPad Stylus
Beautiful and sustainable, the Jerry bottle is made from high quality stainless steel to stay hydrated on the go. Jerry gives 100% of profits to fund water projects globally and each bottle features the coordinates of the water project your bottle is funding. With a range of sizes and styles, you can pick the bottle for you.
Tough, durable and beautiful, the Elephant Box is a brilliant storage solution for everything from packed lunches to jewellery, plus because it’s made from recycled stainless steel, Elephant Box is good for the environment too as it helps to reduce the use of plastic. We’re a fan!
When creativity strikes, you need the right tools for the job. The Pixel iPad stylus has 2048 levels of pressure sensitivity, meaning you can create strokes of varying width and weight like an ink pen or brush. The built-in grip sensor means it’s ready to go when you pick it up, and shortcut buttons give you on-touch access to your most used tools.
The Jerry bottle is available from £14.99. www.jerrybottle.com
The Elephant Box is available for £24.99. www.elephantbox.co.uk
The Pixel iPad Stylus is available for $67.99. www.adonit.net/jot/pixel
DISCOVER MORE TOP PRODUCTS: discoverglobal.co.uk/blog DISCOVERGLOBAL.CO.UK/INBRIEF
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JOIN THE CLUB
Private members’ clubs are casting off their reputation as stuffy and exclusive venues with extortionate fees. There is a new type of club opening across the country, which is contemporary, friendly and designed to be a home-from-home. We checked out some of the up and coming members’ clubs for InBrief’s launch party and they were so good we just had to share them with you.
10 Castle Street Less than a year from opening, 10 Castle Street, set within 20 acres of beautiful grounds, was listed by the Independent as one of the world’s top 5 members clubs in the world. Nestled in the heart of chocolate box Dorset, it is a far cry from the formality one could assume from its elegant Grade II Listed building. The owners, Alex & Gretchen Boon, have worked hard to create an intimate home-from-home with enough style and grandeur to impress, without a hint of stuffiness. The interiors are magnificent, with hand painted walls, bold wallpaper and decadent furnishings. Thanks to an in-house curator, the walls drip with eclectic contemporary art and each of the nine bedrooms is decked out in individual country style. Their restaurant has a farm-to-table ethos, with much of the produce grown in the garden, and the chefs are as adept at offering up a fine dining experience as they are a satisfying burger and fries. The aim is that on joining, 10 Castle Street becomes your very own personal country estate where you’re encouraged to live the life of Riley. With concierge chauffeur service, helicopter pad, childcare, a wine club, complimentary events such as film screenings, yoga on the lawn and tastings, you can see the appeal. Alex Boon said: “Everybody should have a chance to spend time in the real countryside, and for this reason we want 10 Castle Street to feel like a home-from-home. Every aspect of the club should be personal to our members and we want them to build up relationships with not only the staff here but other members.
JOIN THE CLUB
We have a fantastic team and look forward to getting to know each one of our guests and members personally.” Cleverly, 10 Castle Street is also perfect for business purposes; the billiard room transforms into a board room for executive meetings, the restaurant encompasses a private dining area (with views of the chefs at work) and the staff are both discreet and attentive. In fact, 10 Castle Street is so perfect it is hard to find a reason to leave.
10 Castle Street, Cranborne, Wimborne, Dorset (01725 55 11 33; 10castlestreet.com). Membership from £550per annum, Doubles from £145, B&B. Non-members are welcome to enjoy some of the facilities, such as the restaurant, and can also stay as a passing member.
Home House
As you would expect from any exclusive private members’ club, the interiors are opulent. The 18th Century neo-classical architecture is elegant, and yet avoids feeling too stuffy or unfriendly. With a range of facilities offered across several buildings, there is plenty of space to house the excellent facilities on offer. One visit to Home House and you probably won’t want to leave. There are two restaurants, ideal for hosting a special occasion dinner or grabbing a quick breakfast. The Restaurant offers brasserie-style dining from breakfast through to dinner, whilst The Octagon Dining Room is a more intimate space, seating 25 with an Asian inspired menu. For a relaxed evening of socialising, members can while away the hours at one of three bars, catching up on the day’s news over a cocktail or a glass of champagne.
As with other private members’ clubs, the facilities cater not just for socialising but also wellbeing, with a luxury spa and fully-equipped gym. Members can also relax in the gardens or one of the many lounges, ideal for catching up with work or holding meetings. There are 23 rooms and suites at Home House, each one spacious and luxurious, providing a relaxed stay. Here you really get a feel of the building’s history, with rumoured tales of haunted rooms and bathrooms made for royalty. History blends with the present day and each room is fully-equipped with the highest standard in technology. Home House also has a packed calendar of social events open to members and their guests, featuring a variety of performances, wine tastings and talks.
Home House, 19-21 Portman Square, London (020 7670 2000; homehouse.co.uk).
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If you find yourself in the city, be sure to head to Home House. It occupies a terrace of Georgian townhouses in the heart of London in Portman Square. With a variety of restaurants, bars, bedrooms, gym and spa, there is plenty to keep members busy.
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