restaurant update - june 2016

RESTAURANT

A chair for everyone and every space

LUXURY OUTDOOR

DINING WHATEVER

THE WEATHER

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The latest news, products and services from the restaurant industry, for the restaurant industry

Kata Rocks Executive Chef Laia Pons has

snatched the top spot by recently winning

‘Phuket’s Best Burger’ 34

The sky's the limit with the cloud-based EPOS solutions

Kata Rocks Wins Best Burger

U P D A T E

100 Membersand Over 40 YearsDedicated to theBest in CateringEquipment

If you are buying catering equipment and service agreementsask your distributor, “Are You a CEDA Member?”

CEDA members and partners give you peace of mind when

buying catering equipment:

Over 40 years as an association representing the best

professional companies in catering equipment

Members offer impartial advice on all aspects of

planning, buying and operating catering equipment

Strong code of practice and customer charter ensuring

customers get the service they deserve

Members provide latest technical know-how and training

from energy-efficiency to food waste

Members employ over 400 qualified engineers who are

registered through CEDA

Members provide warranties on all equipment and

components

For more information go to www.ceda.co.ukemail: [email protected]

The CEDA Difference –Buy With Confidence

CEDA members work in partnership with the world’s leading equipmentmanufacturers including:

Project1 9/5/14 12:49 Page 1

CEDA_June.indd 1 28/05/2014 14:35

100 of the UK’s most professional catering equipment distributors with a turnover of over £450 million each year, amounting to almost 50% of the UK market.

COMPLETE KITCHEN SOLUTIONS FROM THE BEST IN THE UK

Why choose a CEDA Member for any foodservice space design, equipment specification, install, training and maintenance?

Over 40 years as an association representing the leading professional companies in catering equipment who provide an end-to-end service from foodservice design to ongoing equipment maintenance and staff training.

Members who share knowledge and best practice and provide impartial advice to catering operations to maximise value for money and long-term returns.

Strong code of practice and customer charter ensuring customers get the service they deserve. Members provide latest technical know-how and training from energy-efficiency to food waste. Members employ over 400 qualified engineers who are registered through CEDA. Members provide warranties on all equipment and components.

For more information go to www.ceda.co.uk or email: [email protected]

CEDA members work in partnership with the world’s leading equipment manufacturers including:

Contents

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June 2016 WELCOME

Industry News

Publication Manager Ben Emery 01843 446212 [email protected] Director Tony Little 01843 446212 [email protected] Anthony Field [email protected]

Editorial Assistant Kelly Brindle 01843 446212 [email protected]

04

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Pub Grub

Hotel Dining

Venue Profile

EPOS

Perfect Casual Dining Experience

Furniture

Directory

Industry News

RESTAURANTUPDATEZIZZI MANCHESTER

HELPS STAND UP TO CANCER

Zizzi will hold a £1 pizza day at one of its Manchester

sites to show its support for Stand Up to Cancer. On

Wednesday 18th May, Zizzi will offer any classic pizza

to eat in or takeaway for a £1 donation at its Manches-

ter King’s Street site, with every penny raised going

straight to Stand Up to Cancer.

Jo Fawcett, marketing director of Zizzi, said: “Zizzi is

proud to support Cancer Research UK and we’re de-

lighted that we could celebrate the launch of our new-

est site with this fantastic event for Stand Up To Cancer.

”The £1 pizza day is a great offer so we’re hoping lots

of people from the local area will join us and help raise

money for a really brilliant cause.” To take part, click

here to download one of the thousand codes available.

FORMER STARBUCKS MANAGING DIRECTOR ANNOUNCED AS CEO OF BILL’S RESTAURANTSBill’s Restaurants has announced the appointment of

Mark Fox as its new chief executive officer. Fox will join

the existing management team on May 31st and will

be responsible for continuing the growth of Bill’s core

restaurant business. He will also lead the brand’s evolu-

tion into secondary smaller café-style formats – ‘Little

Bill’s’.

He leaves his role as managing director and vice pres-

ident of operations at

Starbucks UK, which he

held since 2014. Prior to

this Fox was managing

director at Yum III UK and

Pizza Hut Delivery.

PIZZA HUT DELIVERY INVESTS £40 MILLION TO OPEN 200 NEW TAKEAWAY STORES

Pizza Hut Delivery will create 3,000 new jobs at 200 new takeaway stores over the next four years after a £40 million

investment by the company. One in four of these new stores will take the Pizza Hut Express format, a quick serve unit

that offers ‘individual eats’ - smaller servings of pizza which are ideal for a quick lunch that can be eaten in or as a

takeaway.

Raphael Miolane, CEO Pizza Hut UK & Ireland said: “We’ve built a firm foundation for the business since we opened

our first delivery store over 15 years ago. “We are proud to be on a path for continued growth in the UK, with ambi-

tious plans to open a further 200 Pizza Hut stores by 2020. Our Pizza Hut Express portfolio will play an important role

in this strategy, with at least 50 taking this format.

“We wouldn’t be where we are today without our

franchisees and we are looking forward to growing

our existing relationships, whilst also developing

new partnerships to achieve our ambitions.”

This year, Pizza Hut also reached a further mile-

stone in the UK having achieved the business’s

highest portfolio of Huts, with 700 now operating

across the UK and Ireland, including 270 Restau-

rants.

Industry News

SHEFFIELD’S MEADOWHALL PLANS £300M LEISURE DEVELOPMENT

British Land, joint owner of Meadhowhall in Sheffield, has unveiled a £300m investment into the proposed leisure

hall at the centre, featuring a raft of new restaurants. The proposal is one of the largest investments in the Sheffield

city region for a decade and would create over 1,000 jobsComprising 330,000 sq ft of space, the leisure hall would

add a number of new restaurants, a new cinema, a new café court, gym and other leisure concepts and would be in-

tergrated with the exisiting centre.

Charles Maudsley, head of retail and leisure for British Land, said: “We are continuing to drive Meadowhall’s evo-

lution to ensure it remains an outstanding place for modern consumer lifestyles. “This significant step change in

the scheme’s leisure provision will contribute to Sheffield’s continuation as a driving force behind the Northern

Powerhouse. This is a very exciting time and we look forward to working with Sheffield City Council to help ensure

Sheffield’s future success.”

Current dining brands at Meadhowhall include Costa, Carluccio’s, Five Guys, Ed;s Easy Diner, handmade burger Co,

Harvester, Nando’s. Starbucks, Subway and Zizzi.

The plans will be on display at Meadowhall on 3-4 June and a detailed planning application for the Leisure Hall will

be submitted in late summer 2016, following extensive consultation with local stakeholders. If the proposals are ap-

proved, British Land hopes to start on site during 2018 and open the Leisure Hall to visitors in late 2020/early 2021.

STEAKOUT SOUTHALL CELEBRATES 1ST BIRTHDAY

Restaurant chain Steakout’s Southall site will celebrate its first birthday next weekend by offering 50% off its entire

menu.

For its birthday weekend, the Southall branch will offer 50% during the 21-22nd May and will also have an entertain-

ment programme, including clowns, for its younger diners.

Kasif Mahmood, Steakout Southall manager, said: “We’re absolutely delighted to have become such a staple part of

the Southall community. We’re so happy to have developed such a loyal and dedicated base of customers of the past

year and to be able to celebrate with them all really is

the icing on the cake.

“We hope to be announcing our second birthday this

time next year with an even bigger core group of cus-

tomers and an even bigger presence in the Southall

community.”

Steakout Southall also announced plans to remain

open until 2am, as well as looking to create a breakfast

menu and a specific children’s dessert menu.

Industry News

RESTAURANTUPDATE

COTE REPORTS 27.3% INCREASE IN TURNOVER

French brasserie chain Cote has reported a 27.3% increase in turnover to £108.1m in its full year results to 2nd Au-

gust 2015.

In results published by Companies House, the restaurant chain opened 16 sites in the period, taking its total portfo-

lio to 68. Cote expects to open a similar number of sites during the current financial year, with particular weight in

the second half. Gross profit increased to £81.3m during the period, EBITDA hit £20.3m and operating profit rose to

£14.1m.

The restaurant chain was sold in July 2015 to private equi-

ty firm BC Partners in a reported £250m deal, with previous

backer CBPE Capital LLP reported a 2.9x return on its original

investment back in 2013.

In January 2016 Cote acquired two London-based eateries

- Jackson & Rye and Limeyard - which were both originally

backed by restaurateur Richard Caring and will now come un-

der the Cote umbrella.

PIEMINISTER SECURES £1.4M FUNDING PACKAGE FOR EXPANSION

Pieminister is set to open five new restaurants across

the UK and create more than 80 new jobs after secur-

ing a £1.4 million finance package from HSBC.The Bris-

tol-based business will use the funding to open and

fit-out the new sites as part of Pieminister’s strategy to

target thriving university cities. The finance will also be

used for refinancing existing sites in Manchester and

Trentham in the Midlands, bringing the company’s port-

folio of restaurants and cafes to 16.

Jon Simon, co-founder and managing director of Piemi-

nister, said: “HSBC has believed in and supported Piemi-

nister since we made our first pies back in 2003. The five

new stores, which wouldn’t have been possible without

this latest round of funding from the bank, will under-

pin the next stage of our growth plans and will help to

increase our turnover by around £4.5 million a year.

“The team at HSBC have been on hand every step of the

way to ensure the needs of the business are met as we

continue to grow our brand across the UK.” James Shep-

herd, HSBC’s Area Director for Bristol, Gloucestershire

and Wiltshire, commented: “HSBC has been supporting

Pieminister since it began 13 years ago, in which time

we’ve seen the company grow financially and its brand

go from strength to strength.

“At HSBC we pride ourselves on providing support for

businesses from the time they join the bank as a start-

up and then across all stages of their business life cycle,

so it’s particularly pleasing to see the level of growth

Pieminister has achieved since our relationship first

commenced.”

Pieminister was co-founded in 2003 by brothers-in-law

Jon Simon and Tristan Hogg. The company’s existing

restaurants and cafes are based in Bristol, Nottingham,

Cardiff, Leeds, Oxford and London.

Industry News

BOOZY COW ABERDEEN MOO-VES

TO A LARGER SITEScottish burger and cocktail bar chain The Boozy Cow

has moved one of its flagship sites to a larger space and

is now able to cater for three times as many diners. The

group’s Aberdeen site, owned by The Speratus Group,

has moved to 67 Langstane Place and can now cater for

up to 100 diners and has a new bar and seating area

with a 368 licensed capacity.

Gareth Wood, owner of The Speratus Group and The

Boozy Cow, said: “Following a hugely successful first

year, we have moved The Boozy Cow Aberdeen from its

current location in the city’s Netherkirkgate to the new

premises on Langstane place, which is significantly larg-

er and perfect for this concept.

“This is a very exciting and positive step for the Spera-

tus Group and the Boozy Cow concept. This larger venue

with more capacity will allow us to cater for more cus-

tomers to enjoy more burgers and raise more funds for

local charities as part of our #FromMoo2U initiative.”

The Speratus Group launched the initiative, #from-

Moo2U, last June, committing all annual profits from

the restaurants to charities. The Group donated all of its

2014/15 annual profits from Aberdeen and Edinburgh

Boozy Cow restaurants, where five Scottish charities

received a share of more than a quarter of a million

pounds, £263,000.

The Group is confident that, by the end of 2018’s finan-

cial year, the combined donations to charity on an annu-

al basis will be more than £1million.

The Speratus Group has also acquired new premises

for a Boozy Cow in Stirling city centre, to open in the

summer and is making advances in securing premises in

Dundee. The Group also plans to open three new restau-

rants of this kind every year, over the next five years, in

both Scotland and England. Wood added: “Our concept

is very simple. Every single penny of profit from each

Boozy Cow restaurant will go to registered charities.

NATURAL KITCHEN ROLLS OUT NEW MIKO

COFFEE CONCEPTNatural Kitchen has partnered with roaster Miko Cof-

fee to roll out an new coffee concept to seven locations

across London.

The bespoke coffee is sourced from ethical traders and

100% Arabica shade grown coffee from Peru and Hon-

duras, and a number of roasting styles, times and tem-

peratures were trialed to perfect the flavour.

Justin Green, managing director for Natural Kitchen,

said: “The coffee market goes from strength to strength,

but it is becoming increasingly competitive. Creating

an exclusive coffee brand as we have done gives us a

real point of difference. We now have a delicious cof-

fee that customers cannot buy anywhere else. And, if

they love the coffee as much as we do, then they can

even buy some to take home which really helps develop

brand loyalty. “Bringing in a specialist coffee supplier

such as Miko has really helped us explore the speciality

coffee market and given us access to a whole range of

coffees that would not be available to us from the usual

channels. Our whole ethos is based on provenance and

using the best quality ingredients and Miko have taken

that on board and come up with a winning blend that

sits perfectly within our whole food and drink offer.”

The Miko coffee is available as coffee beans and

grounds in 1kg bags for foodservice and 250g packs

for retail. Natural Kitchen has also invested in Cimbali

M39 espresso machines and conducted extensive baris-

ta training across each site, all supplied by Miko. Luigi

Marras, sales director at Miko, said: “When a client em-

ploys us to deliver a complete coffee solution they get

the very best of our resources and expertise as one of

the world’s longest established and best known coffee

roasters. It’s great to pull all that know how together

and put it into practice as we have done at Natural Kitch-

en. We wish them every success as their business con-

tinues to thrive.” Natural Kitchen has seven sites across

London, including Waterloo, Marylebone, Baker Street

and the Barbican.

Pub Grub

RESTAURANTUPDATEBestway Wholesale beefs up meat offer –

Quality own label steaks launched

Bestway Wholesale is responding to caterers’ growing

demand for premium meat cuts with the launch in May

of a range of top quality fresh steaks under its Essential-

ly Catering Premium label.

With menu data from industry analyst Horizons showing

three steak cuts in the top 10 dishes across the food-

service sector, the new Bestway range offers the finest

quality meat at affordable prices. All Premium steaks are

hand selected from Irish cattle aged under 36 months,

fed on a grass rich diet which gives the beef tenderness

and a sweet, succulent taste.

Included in the new range are striploin, fillet, rump and

rib-eye cuts, available in a variety of weights to suit op-

erators’ differing needs. The steaks are vacuum sealed to

deliver extended shelf life and optimum freshness.

The steak range is included in Bestway Wholesale’s May

Price Hold Guarantee, meaning that the prices will be

fixed throughout May and June. Ron Hickey, catering

and on-trade sales director at Bestway Wholesale, said,

“Customers expect to see steaks on restaurant, pub and

hotel menus, and have become far more informed about

meat quality and provenance over recent years. We’ve

responded by providing our foodservice customers with

an enhanced meat offer.

“We’ve included the new range of Essentially Catering

Premium steaks in our Price Hold Guarantee for May and

June to allow caterers to plan menus for key events such

as Father’s Day and the start of the Euro 2016 champion-

ships, with confidence.

“We now offer a comprehensive range of meat items

with more than 80 SKUs covering beef, lamb, poultry,

pork and gammon, across a two-tier quality structure. We

have also added in-store butchery departments, operat-

ed by experienced butchers, to 33 of our depots. These

experts are available to give customers advice either in-

store or at their own premises, as well as making hand-

made sausages and burgers.”

The new beef cuts will be available in all Bestway and

Batleys depots from May 1. The entire Essentially Cater-

ing Premium beef range comprises: topside, silverside,

salmon cut, knuckles, striploin, rump, rib-eye and fillet.

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Hotel Dining

RESTAURANTUPDATE

NEWS FROM SNOW-BIRD FOODS – TURKEY TUCKERS – A SWEET SENSATION

Sausage and meat balls specialist Snowbird foods has improved and re-launched its first ever product utilising turkey. Turkey Tuckers are frozen, fully cooked meat balls with a Moroccan fla-vour profile. Fruit has been added for sweetness and chilli for heat.

Following Moorish tradition, they are flavoured with mint, chilli, cumin, fresh and ground coriander, salt, onions, garlic, figs and apricots! The fruit delivers sweetness that renders ketchup su-perfluous.

The products are fully cooked in the factory in a combination oven which steams and roasts the balls. They are then flash fried to enhance visual appeal and packed IQF in three kilo bags. Tur-key Tuckers can be heated from frozen in seconds in a micro-wave and they will also oven bake.

Mid-spend restaurants have found that an adult portion of up to five balls delivers plate appeal when served with cous cous, pasta, long grain rice or potatoes and a green salad.

They are also an attractive school meals option, with two 20g. balls being sufficient for primary school children.

Hotel Dining

The Crème Egg burger is back by popular demand this Easter

– and don’t whisk missing it as it’s available for a limited time

only! Studio Kitchen, within K West Hotel & Spa in Shepherds

Bush, will be serving up sweet crème egg burgers (which went

viral last year),with an added layer of extravagance – batter. The

Crème Egg Burger will be available on the dessert menu and on

the new Spring Rocks Afternoon Tea from 20th March 2016, to

coincide with the first day of spring.

The mini slider burgers are made from a sweet brioche bun

dipped in white chocolate and dusted in raspberry sprinkles.

This is topped with the ‘burger’ – a gooey melted crème egg, en-

cased in golden batter and topped with mascarpone cream and

a good helping of strawberry jelly. The restaurant is renowned

for creating innovative and indulgent burgers, and past alum-

ni have included The Bloody Mary Burger and The Smoked Old

Fashioned Burger. The sliders are priced at £5.50 for a portion

of two, and the Spring Rocks Afternoon Tea starts from £24.50

per person. The Spring Rocks Afternoon Tea also includes other

tempting treats such as Assorted Candy Floss, Mini Donuts, the

Daim Dog, as well as the more traditional freshly baked blueber-

ry ‘rolling scones’ and loose leaf tea.

On the mezzanine floor above the Bar, Studio Kitchen is an in-

formal eatery with an urban New York vibe. This is continued in

Burger Me, they’re back! Crème Egg Burgers to Return, but this time they’re Deep Fried

the menu with dynamic, handcrafted burger offerings such

as the Pulled Pig Burger and the Smoked Duck Burger. The

menu also features US style ‘dude food’ classics, including

Bacon Mac ‘N’ Cheese, Big Fat Grilled American Sandwich

and 10oz Grilled Rib Eye with skin on fries.

K West Hotel & Spa’s dramatic interior redesign is inspired

by the cult West London hotel’s rich music heritage and

history of musicians staying at the hotel.

For reservations, please call: 020 8008 6600 or visit

www.k-west.co.uk

www.k-west.co.uk

Hotel Dining

RESTAURANTUPDATEKata Rocks Executive Chef Laia Pons has snatched the top spot by recently winning ‘Phuket’s Best Burger’. Adding to

the luxury resorts resort’s impressive cache of local and international awards, the recent mouthwatering creation

ingeniously combines Hispanic and French gourmet influences, winning first place at the prestigious competi-

tion.

Blindfolded judges sampled the innovative OHLA Burger, tenderly made up of 80% Australian beef, 20%

minced pork belly, Spanish Iberico ham, French brie cheese, extra virgin olive oil, homemade barbe-

cue mayonnaise all piled high on a fresh house-baked hamburger bun. Hosted by the Royal Phuket

Marina on the 19th March and already considered the island’s premier gourmet food competition,

‘Phuket’s Best Burger’ lived up to its name with Kata Rocks proud to claim the position until the

next competition in 2017. Challenging the island’s best chefs, the competition was open to

the finest of restaurants, hotels and resorts across Phuket; with burgers made and cooked

live onsite.

As a new and permanent addition to their gourmet menu, guests at Kata Rocks will

now be able to sample for themselves the award winning OHLA Burger, at Phuket’s

Kata Rocks Wins Best Burger

ultimate ocean view restaurant. Originally from Spain, Kata Rocks Executive Chef Laia

Pons developed her knowledge and experience within a plethora of exceptional es-

tablishments including the 2 Michelin starred Abac and 1 Michelin starred Caelis, both in

Barcelona. With the aim to further establish the Mediterranean flavours in the Kata Rocks

restaurant with the use of the freshest produce and finest ingredients, Laia recently launched

a brand new menu at Kata Rocks restaurant; described as a culinary gem with a modern Medi-

terranean DNA.

Sleek and sophisticated, offering a minimalist vibe with con-

temporary apartment sized suites Kata Rocks is unlike anything

else on the island.

With extraordinary sweeping views, the hotel is located near Kata, a

clean-cut resort town, popular with the yachting crowd, on the south

west coast of Phuket.

With 34 one, two, three and four-bedroom Sky Villas stacked across the hill-

side – these are big, bright and beautiful, and come with the most amazing

pools. The floor-to-ceiling sliding glass doors open onto private infinity pools,

each of which is a minimum of seven-meters long.

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Hickory’s Smokehouse Client: Hickory’s Smokehouse

Location: Wall Heath, Kingswinford

Main Contractor: Lingar Group

Area: 600m2

Products: Art Select Santina Cherry (RL07), Russet Oak Parquet (AP31) and Van Gogh Vintage Pine (VGW76T)

Sector: Hospitality

www.karndean.com

Hickory’s, the American-style smokehouse and BBQ restaurant chain added Karndean Designflooring to its specification in a bid to deliver within budget, when looking to bring the hues of the ‘deep south’ to its first Hickory’s Smokehouse in the West Midlands.

Interestingly, the space was once home to some of the entertainment world’s biggest names, including the Beatles, as the iconic Kingswinford Club. Transforming the building, Gary Carter, project director at Hickory’s called on its main contractor, Lingar Group, to suggest an authentic alternative to natural timber.

In order to bring the warm, rustic and deep tones of the south indoors, Lingar Group opted for the traditional mid-brown tones of Santina Cherry, with its sophisticated undertones of red, in its main bar and restaurant area. Looking to separate an exclusive private dining area, Russet Oak parquet has been used in a pre-formed shaker style block pattern.

Tapping into the trend for reclaimed and repurposed materials, the group also added the distinctive weathered look of Vintage Pine, as a decorative wall installation*.

Gary explains: “Having always previously specified real wood, we were impressed with the overall look and finish of Karndean Designflooring. Importantly, it meant we were able to stay in budget and maintain our signature, authentic look of the deep south.

“As our largest and first flagship restaurant, we can be confident our Karndean flooring will withstand the high traffic expected, and be even easier to maintain and clean, than real timber.”

*Please note: Karndean Designflooring does not guarantee its products as a wall

decoration. For more information, call our technical department on 01386 820104.

Russet Oak AP31 Santina Cherry RL07

Santina Cherry RL07 Santina Cherry RL07

EPOS

The Pancake & Waffle Shack is a bustling

restaurant creating a bit of a buzz. Situated

close to a busy junction where the A11

London to Norwich trunk road, the North

Norfolk and the Bury St. Edmunds roads

meet, business is booming and Casey

Yendle, the Operations Manager, says that

she can see the Pancake & Waffle Shack

“growing very fast, very quickly”

In such a busy location, each and every

customer interaction must be a positive

experience. Great customer service, gives

customers a reason to come back. And happy,

returning customers are the bedrock of any

successful business.

Perhaps its success is down to the wide

menu the restaurant has on offer, the

cosy atmosphere, and the fact that food is

made from scratch, unlike the norm of the

stereotypical service stations it competes

with. Perhaps it’s also fair to say that having

the right technology has been a benefit as

well.

intelligentpos® is a cloud-based, iPad

electronic point of sale (EPOS) application,

which is easy-to-use, set-up and customise,

allowing businesses of any size to take credit-card payments (including

Apple Pay), control stock, automate re-ordering, manage tables, build and

apply promotions and discounts, recognise and reward loyalty, eliminate

waste, maximise throughput and staff efficiency, and monitor commercial

activity remotely, anytime, anywhere. intelligentpos sits at the heart of

Casey’s business operations.

“This system is the only system we’ve had here; the reason being there’s so

much you can do with it,” she says. And that ultimately includes keeping the

customer happy.

With such a stream of visitors at the Shack, staff need to be able to use the

system effectively, which only takes a few minutes with the simplicity and

efficiency of the iPad terminal: “The system is very easy to train staff on:

there’s a specific training mode, so you can go on, press whatever buttons

you like and it doesn’t go onto the reports at the end of the night,” she says.

Casey also adds that this is not the only way having intelligentpos has

improved staffing issues, saying it ”has helped us with our business as you

can see when the busy peaks are; that way we can work our rota around that,

having staff in when it is busier.”

What’s more, for those customers who do return over and over again, the

intelligentpos system administers a loyalty scheme.

All of these aspects of great customer service require leadership and

teamwork. The Pancake & Waffle Shack has the right attitude as well as

the right technology to provide the best possible standards even when the

restaurant is bursting at the seams.

The right technology for the best customer service

PAGE16 EPOS

RESTAURANTUPDATE

mobile app

24/7

commission-free bookings

One-click payment card pre-authorisation, flexible rate plans and cancelation policies

seven days a week

And since the advent of the living wage – commendable though it is - labour expenses have made cost control even more acute in an industry that traditionally has narrow margins. A recent BBC report estimates that the extra costs to UK businesses could be as much as £1bn.

However, there are solutions that can genuinely make a difference, bringing benefits to both to a hospitality business and to its customer. The latest EPOS – electronic point of sale – can create a win-win situation that is perhaps unparalleled in the world of hospitality.

So why is EPOS critical to the industry? Simply, it’s a tool that enables operators to drive up revenue while reducing costs – and improving customer service at the same time.

If that sounds too good to be true, it’s not. An EPOS software solution is a restaurant management system that helps hospitality operations run so smoothly that time, labour and cash are saved.

A good EPOS system will back this up with comprehensive reporting that allows restaurant and hotel owners to make informed decisions.

Let’s take a typical restaurant guest journey. More likely than not these days, they’ll have made a reservation online after checking out reviews of the restaurant.

Guests don’t want to be kept waiting

these days, as the trend to casual dining shows.

But whether your operation is casual or fine dining, a restaurant management system such as Aloha Guest Manager can maximise table turns, reduce wait times and improve seat use, which is good news both for your establishment and for the guest.

When your guest arrives, it will have

captured guest preferences so you can offer the best possible service – this caters to another popular hospitality industry trend for bespoke service.

Once your guests are seated, your waiting staff can take their orders using hand-held EPOS hardware that transmits the order directly to the kitchen.

This has a number of benefits. First, the order is always accurate – no-one in the kitchen is trying to interpret scribbled notes.

Second, it’s transmitted immediately – the kitchen can get on with fulfilling the order straight away, meaning your time-constrained guests are not kept waiting.

And thirdly, your waiting staff do not waste valuable time and energy running back and forth to the kitchen.

Paul Madden, managing director of the award-winning Temple Gate Town House Hotel in Ireland says: “We expected to benefit greatly in terms of operational controls and to streamline the food and beverage operation – and we got it.

“We’re through with handwritten dockets for the kitchen, which were prone to error and slowed down service.“

For London restaurant chain Dishoom, mobile restaurant technology is providing

Can EPOS really be a win-win for both hospitality provider and guests?Controlling costs while keeping guests happy has always been an uncomfortable balancing act for hospitality businesses.

PAGE18 EPOS

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a good, all-round solution.

Head of Operations, Brian Trollip says: “The handheld solution is particularly useful – it helps us speed up table turn times and service – and the reporting service is very helpful too.”

Instead of running around, waiting staff can use their expert skills where they will have the most impact – engaging with your customers, offering advice on the menu and taking advantage of up-selling opportunities (a state-of-the art EPOS system will offer prompts in these areas to give them guidance).

And from the restaurateur’s point of view, that has to be better value for money than ferrying orders to the kitchen, boosting staff productivity and keeping guests happy.

As the customer journey is drawing to an end, hand-held EPOS continues to provide benefits. Forget arguments over who owes what on the bill – a good EPOS system can split the bill effortlessly.

Payments can also be taken at tableside at the same time, including credit and debit card payments, which is convenient for customers and a popular feature. Cashless payments are covered too, and the bill can be printed off wirelessly to cut down time even further.

So your guests leave satisfied, having been seated swiftly, and having ordered and received their meal swiftly and accurately. Even the bill has appeared quickly and effortlessly – it’s the kind of seamless service that (along with excellent food) can bring customers back again and again.

Once they’re gone, though, they are certainly not forgotten, thanks to the data your EPOS system has collected. It enables you to create targeted email marketing and devise loyalty schemes that will appeal to each individual customer and encourage repeat business.

In addition, the best software of this kind comes as a web-based enterprise solution. And because it’s accessible anywhere you have an internet connection, it reduces the need for duplication of skills at different locations – another staff saving.

Hospitality operations are complex and multi-faceted, and managers or owners often complain that variability in procurement prices, guest numbers and unpleasant issues such as staff theft can play havoc with costs.

Up-to-date restaurant management software such as Aloha from NFS provides comprehensive reporting that enables a restaurateur to see the business from end to end and make wise decisions that are supported by data – no more guessing.

Forecasting, too, becomes a far more precise science, thanks to sales data that shows what’s selling best, and when.

As Alasdair Burn, Restaurant Manager at the Old Parsonage in Oxford, says: “We are saving a lot of time. I can do my rotas, my costings and my wage forecasts very easily.”

High overheads subject to a great deal of variation are the bane of an industry that can at times seem up against enormous odds. Fortunately, the fast-developing world of advanced EPOS is providing a solution that can help businesses stay ahead of a complex game.

* To find out more about the benefits of restaurant management software and EPOS, and read case studies, visit www.nfs-hospitality.com or call 0800 731 8451.

PAGE 19EPOS

Gardiff EPOS aims to provide you with the very best EPOS solution tailored for your business. From the moment you contact us, we will work with you to ensure that your requirements are understood so that you get the right EPOS support tailored for your business. We will identify your key requirements, so that your EPOS system enables you to provide a professional, first-class service to your customers.

From the initial discussions through to the installation of your EPOS system and staff training, we aim to provide first-class professional service. Our team are dedicated to customer care and fully qualified in their roles. Our customer support is available from 8am to midnight, 365 days a year.

As a Gardiff customer you can be confident that both the hardware and software we provide to you will be thoroughly tested, reliable, resilient and cost effective. Your EPOS system will be extremely stable, requiring little maintenance – but when you do; our support is there for you.

Gardiff EPOS is a family-run business based in Hertfordshire. We have been serving the hospitality sector for 28 years and have an excellent reputation with our loyal customers. With a wealth of industry experience and innovative technology at its disposal, Gardiff continues to provide EPOS solutions that give hassle-free operation and provide the business information required in today’s world.

or you can request further details by email (quoting EDS16) to [email protected]

“Gardiff helped us at the London 2012 Olympics with a more sophisticated and more reliable solution. We couldn’t have managed without them.

We now have Gardiff right across the business.”

Jorrit de JongFinance & Project Co-Ordinator for

legendary Chef/Patron Anton Mosimann – a Gardiff EPOS customer since 2011

EposGARDIFF

EposGARDIFF

Complete EPOS Solutions

For a FREE consultation call us today on

0845 0600 406

FOR LEADERS IN THE LEISURE & HOSPITALITY INDUSTRY

EPOS Hardware • Touch Screen Tills• Customer Display• Multiple Cash Drawers • Wireless Waiter Hand-Helds • Tablet Ordering Platform • Thermal & Kitchen Printers • Kitchen Video System • Contactless Payment Options

EPOS Software• Centrally Manage Multiple Outlets• Table Reservations• Table Billing System• Floor Plans• View Live Sales• Real-time Stock Management & Alerts• Calculate VAT• Variance Reporting

Gardiff Group. Unit 10, The Cam Centre, Wilbury Way, Hitchin, Hertfordshire SG4 0TW

Your business partner forprofessional EPOS systems

For those working in the hospitality sector an EPOS system is one of the most important tools you can have to help make your business a success.

Apart from the obvious benefit of allowing you to accept and process customer orders, the cloud-based EPOS technology available today gives you so much more, including touch screen terminals, table reservations, tablet ordering platforms, table billing and contactless payment solutions. It also allows you to automate promotional offers, manage loyalty schemes, perform real-time stock monitoring at anytime from anywhere and receive management reporting via a smartphone, tablet or desktop PC.

In short, the right EPOS solution can help make running your business simpler, whether you are a multi-site operation or just require a single EPOS terminal. Your information is accessible when you need it, allowing you to make those all important decisions about running your business.

The sky’s the limit with cloud-based EPOS solutions

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EposGARDIFF

EposGARDIFF



0845 0600 406



















EposGARDIFF

EposGARDIFF



0845 0600 406










A printer probably doesn’t strike you as a particularly glamorous component as you plan the growth of your business empire, but it’s a vital part of an integrated POS system. And your POS system is an important consideration. How you sell is a vital touch point with your customers, and a quick, seamless interaction means a more memorable overall experience with your business.

Star Micronics’ new wireless printer cuts the cord

The printer that powers your EPOS system might not propel you into the FTSE 100, but a quality device will provide you with the flexibility and mobility that can give your store or restaurant an edge. And that matters. If, as your customers would like, you want your sales process to be digital, mobile, and, above all, effortless, you need to think about which printer is best for your needs. You might simply want the convenience of a compact, wireless printer. Or maybe you’re committed to creating a minimalist feel with your store design, a space uncluttered with cables and wiring. Of course, if you need to bring along your EPOS system to markets and events, then a wireless printer such as the entry-level Star Micronics TSP143III WLAN is more of a necessity than an optional component.

How does the TSP143III WLAN wireless printer work? The best wireless printer options have a simple ‘push to connect’ function that will pair your POS device and printer instantly. This means that you don’t have to connect to a printer through another device, or have to email sales receipts to your printer via a mobile data connection, the worst possible solution. Once the TSP143III WLAN printer has been setup on your wireless network, print a test document, and you’re done. This makes it easy for your staff to use. Once you’ve set-it, you can forget-it; staff don’t have to be techno whizz-kids to use an EPOS-printer combination. Less time waiting during the sales process means less frustration for your customers and a better overall experience with your business.

This ‘wireless’ aspect of a TSP143III WLAN cable-free printer isn’t a gimmick. It gives you the flexibility to move your POS system around your retail space. Not having to rely on network cabling to connect your devices gives you complete freedom of design; you create your ideal retail space rather than have the position of power outlets dictate your store layout. Want to move your sales terminals away from the back wall? Now you can. A good printer can make life much easier not only by reducing the number and size of the devices you need on the sales counter but also allowing you to place them anywhere that you’d like. And, for your restaurant or bar don’t forget the TSP143III WLAN has the option of a splash proof cover to ensure full functionality at all times.

PAGE22 EPOS

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If you opt for a printer with an internal

power supply, which the TSP143III WLAN

has, it also means that you can operate

away from your bricks-and-mortar store

without the need for external power.

As a business that attends events or

markets even occasionally, you will value

a self-powered printer as it permits

you to offer your customers the full

convenience of an integrated EPOS

system without the need to squabble

with other businesses over those scarce

power outlets. On the subject of power,

look out for the TSP143III WLAN’s feature

that can save your mobile POS system

in an emergency: an integrated USB-

charger port. This can give your mobile

sales device - smartphone or iPad - that

extra charge just when you need it. Any

business that operates on the road needs

all the power options available.No power

means no sales.

Your printing device is unlikely to be the

first thing you think of when deciding on

which components you’ll need for your

EPOS system. But choosing a good one

like the TSP143III WLAN can make your

business more mobile and more flexible.

Don’t discount what the functionality of

a good printer can accomplish for your

business. A wireless printer means you

don’t need pass-through technology.

You need just one component to print

receipts, the TSP143III WLAN, which

means less clutter. It also means that you

can plan your retail space to your exact

specifications, without being restricted

by the length of your printer cables. If

you ever bring your POS system to an

event, a self-powered model like the

TSP143III WLAN frees you from the

power outlet and lets your business

travel seamlessly, without being tethered

by wires. Alongside an iPad-based EPOS

device, this means that you can take your

business on the road and still reliably

print customer receipts. A printer,

in short, is a component worthy of

careful consideration if you want a fully

integrated EPOS system that gives you

the freedom and flexibility to do things

your way.

As Andrew Calzetti, CMO at Intelligent

Point of Sale, testifies “there was great

excitement across the entire company

when Star Micronics announced the

TSP143III WLAN because it was exactly

what our customers had been asking for,

and aligns perfectly with the evolution

of what a wireless and truly mobile

intelligentpos® EPOS solution is all

about. intelligentpos is designed from

the ground-up for functionality, mobility

and flexibility, aligned with our promise

to create an ergonomic and cost-

effective solution that helps businesses

save time and be more profitable, and

this Star Micronics printer is just what we

needed.”

PAGE 23EPOS

Our reputation is built on a personal, flexible and reliable approach, tailoring every system to suit even the most demanding retail and hospitality environment.WRS Systems provide Epos solutions for the Hospitality Trade and Retail Sector. We can provide a full consultation, installation and on-going support, either on site or remotely from our dedicated support team.WRS Systems supply a number of large UK companies including over three hundred Costa Coffee franchisees. Macro Wholesalers use WRS Systems throughout their 35 stores in the UK and have a long standing relationship with us. This year has seen Wrs Systems installing their bespoke Epos system to one of the leading UK’s manufactures Dyson. Over the last 6 years Goldex Investments Group Ltd the largest UK Costa Franchise and who have been using WRS since 2008. WRS Supply all 40 of our current stores and will continue to supply the next 40. Goldex Investments quotes to WRS Systems“The continuous support and advice that the team at WRS offer is second-to-none; they are always on hand to offer till related assistance to our Store Managers, whilst supplying our Head Office with the reports and software access that they need. We wouldn’t have any hesitation in

recommending WRS.”WRS Systems are one of Aures UK largest resellers and are able to offer the complete range of Aures Epos Systems including the Sango, Nino and Yuno. Mr Hanrahan, Business Development Manager from Aures Technologies quoted “Aures Technologies have had an excellent relationship with WRS Systems for a number of years. I continue to be impressed with the calibre of clients that WRS win and they seem to keep their customers for years too. To me they appear to be a company that primarily care about customer service – the IT/Software needs fit around that ethos. WRS are very organised and professional.”All WRS Systems EPOS solutions feature touch-screen technology, which is easy to master within a short period of time. WRS provide modular EPOS software, which can be tailored to address the needs of single sites or large chains, from bars, cafes and clubs to fine dining establishments.Our innovative and cost-effective technology covers every aspects of EPOS systems including order printers, biometric operator identification, integrated chip & pin, booking systems, loyalty schemes, and customer accounts.We also offer a fully managed Cloud

based system with full web dashboard, removing the customer’s investment in expensive IT infrastructures. Wrs also supply the latest in hand held devices, WRS Order Pad enables restaurants or bar staff to capture orders effortlessly while at the customer’s side allowing them to focus more on customer service rather than the journey between table and POS terminal simply to process orders. This saves time, both for the restaurant and for the customer, which in turn increases efficiency and enhances profitability.John Saunders, Publican uses WRS systems through his four sites and has quoted“Some five years ago we decided to join the 21st century and to install a really good Epos and back office package in our single pub. Since then we have now grown to four sites and WRS Systems have installed the systems in all four sites. They have proved to be absolutely first class in all respects and their technical support is undoubtedly second to none. Their systems work brilliantly and in all honesty I can’t think how we ever worked without them. I have no hesitation in recommending WRS and their systems - in fact if you are considering a system you would be foolish not to speak to them.”

WRS Systems supply and maintain EPOS systems across the UK and Europe WRS

offer tailored EPOS solutions to the hospitality and retail sector, which include installation, servicing and on-site training. WRS Systems are committed to providing innovative, reliable and secure systems to businesses large and small, from national multi-site retail chains to local independent retailers.

PAGE24 EPOS

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Wrs Systems Supply and Maintain EPOS systems across the UK and Europe

WRS Systems offer tailored Epos solutions to both the hospitality and retail sectors, which include installation, service and on-site training. WRS Systems are committed to providing innovative, reliable and secure systems to businesses large and small, from national multi-site chains to local independent retailers.

Innovative, reliable & secure EPOS Technology

WRS Systems offer a nationwide 7 days a week EPOS Support service via an active interface. WRS pride themselves on their friendly and practical approach to customer service and support.

Support

Phone: 0330 999 4123 www.wrssystems.co.uk

[email protected] Systems House, 50 The Mall, Carisbrooke Road, Newport, Isle of Wight PO301BW

How to master the casual dining experienceThe way we eat is changing. We’re swapping fine dining napkins and fast-food cartons for something that combines the merits of both and suits a whole new generation of diners.

This new trend for ‘fast casual dining’ is creating a revolution in the hospitality industry. Here, Luis de Souza, CEO of NFS Technology Group (NFS) investigates and demonstrates how key players in the industry have discovered clever ways to turn it to their advantage.

Peter Backman of global foodservice analysts Horizons has defined the casual dining sector as one where there is a spend of between £10 and £20, with diners typically spending up to 45 minutes in the restaurant.

And so significant to the hospitality sector, casual dining will outgrow all other channels and achieve spend of well over £5 billion by end 2016, finishing at 13.7% ahead of the casual dining spend recorded end of 2014, according to NPD Group.

Why the shift to casual dining?

There’s already been a lot of global speculation about what’s driving the casual dining revolution. Ian Neill, chairman of dining chain Las Iguanas and former CEO of Wagamama, is known as ‘the godfather of casual dining’; recently spoke to Foodservice Consultant magazine.

competitive edge in casual dining, many successful players share 6 secrets that provide a great customer experience:

1. How to give fast and efficient front of house service

2. Great online booking3. Easy ordering – particularly for big groups4. Close interaction between front of house and

kitchen5. Margins protected by efficient technology6. Customer loyalty

Time is of the essence

Casual diners don’t like to be kept waiting; so to give them the best of guest journeys, companies need a full real-time view of what’s going on in their operations. And this is right from the moment they visit a website to ensure an efficient online booking process is in place.

Many are using effective hospitality software solutions using hand-held and online technology to provide a seamless customer experience – everything from greeting loyal guests personally to seating them as quickly as possible and billing them effortlessly.

Top organisations have put the paper reservation book away forever. Today’s guest management software offers an easy alternative for managing table reservations that can maximise table turns, reduce waiting times and improve seat use – as well as providing the easy online access that casual diners demand.

It also captures guest preferences so casual dining operators can offer an informed service. And it allows viable ways to keep track of any customer feedback left on social media sites.

He says the sector has been experiencing success over the past decade, feeding a desire for a high-quality customer experience.

“People still want to go out and have a positive dining experience, but they want an ability to choose how long they want to give to that restaurant. Casual dining gives the ability to choose how long they spend doing that.”

Leading The Way

Millennials spend more per capita in casual restaurants than any other generation. But there are other sectors taking advantage of the new style of dining, including:

• Business people eager to refuel well but waste no time

• Families with children looking for a quick treat

• Mature diners to whom eating out has become a regular occurrence

The boom in casual dining is not just about time and appetite. Casual diners are also looking for convenience.

“Grab-and-go platforms within casual dining are key for the average Millennial, who no longer sticks to formal mealtimes. Convenience, speed and location remain key factors for restaurant start-ups to win over regular customers on the move” – UK goes fast-casual, November 2015

And when it comes to building a

PAGE26 Perfect Casual Dining Experience

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How to master the casual dining experienceBig eaters

Casual dining parties often come in big

groups, which offer both opportunities and challenges to restaurant operations.

Many successful operators are making

use of hand-held POS technology, such

as NFS Aloha, to offer both tableside ordering and easy payment.

It means avoid the time-consuming and

frustrating wrangling among the guests

about who owes what. And ultimately,

guests leave happy after a seamless and

rapid experience, and staff can get on with the most important part of their job

– interacting with customers.

Meanwhile, what’s happening ‘back-

stage’ is equally crucial – as we’ve

already seen, quality food is most

definitely a demand of the discerning casual diner.

Modern hand-held POS technology is

providing serving staff with a simple interface that can configure menus easily, split bills and add modifiers.

Traditionally, staff in fine dining operations spent a considerable amount

of time and effort ferrying hand-written orders to the kitchen.

These orders are now transmitted

instantly from tableside, so the kitchen

can get on with preparing the food

without delay and serving staff can spend more valuable time interacting

with their guests.

Small costs

Casual dining is generally a mid-price option

for eating out, which means margins are even

more crucial than in traditional restaurants.

The most successful practitioners know the

secret of reducing waste, making sound

procurement decisions and identifying best

sellers and capitalising on the busiest times.

The key is good data, collected during

every transaction by hospitality software

and presented in useful report form to help

restaurateurs make informed, proactive

decisions – it’s driving an unprecedented

level of visibility for savvy casual dining

businesses.

Clever hospitality software can even alert

staff while customers are complaining on sites such as Tripadvisor. It means they

can deal with any issues live, restoring

the customer’s satisfaction and averting a

reputational blow.

Making the most of staff skills and time is of course crucial to any hospitality business.

While casual dining chains tend to be

smaller than fast food outlets, they are still

highly likely to be multi-site operations,

and hospitality software provides online

head office management of key aspects of a multi-site company, accessible anywhere the

internet is available.

This enables smart operations to maximise

their use of managers’ skills and reduces the

need to duplicate positions at each location.

Once again, the bottom line benefits, while

the casual dining company continues to

offer quality service to customers.

Know your customer…

Casual diners want it fast and convenient

– but they also quickly establish their

favourite venues for dining.

So many top operators use the

comprehensive data collected by their

hospitality software to get to know their

customers’ preferences, enabling them to

create targeted and effective marketing campaigns and loyalty cards.

That way, they benefit from the repeat business and hugely valuable word-of-

mouth and online recommendations.

So it can be seen, the trend for casual

dining presents phenomenal opportunities

to the worldwide industry – and modern

hospitality software is enabling key players

to gain competitive edge in an increasingly

demanding market.

NFS Aloha presents a powerful epos

technology solution that can support

operators looking to maximise on the

opportunities of the casual dining

revolution, both as a highly reliable

centralised tool and management software

system. NFS is already supporting key

players in the casual dining sector, including

Ed’s diner, Cabana and Dishoom.

For more information on Aloha or NFS

Technology Group’s software solutions,

please visit www.nfs-hospitality.com.

PAGE 27Perfect Casual Dining Experience

WARINGS furniture

1000 Companies to Inspire Britain report is an annual celebration of some of the fastest-growing and most dynamic small and medium-sized enterprises (SMEs) in the UK. As well as identifying 1000 companies, the annual report examines in detail the opportunities and challenges facing SMEs and looks at the sectors and trends that will shape the future of the UK economy.

“We want to shine a light on what we know to be true: that these companies are the engine of the UK economy.” said Xavier Rolet, CEO, London Stock Exchange Group.

The report now in its third year identifies the fastest-growing and most dynamic businesses across the UK. The report is compiled by DueDil and looks at a combination of company financial information, key performance indicators and sector benchmarks.

WARINGS furniture Managing Director Graham Waring said: “We are delighted to be recognised as one of the top 1000 SMEs in the UK and are proud to take our place amongst such a remarkable list of businesses,”

“This recognition by the London Stock Exchange comes after a fantastic year for WARINGS furniture, it couldn’t have been timed any better as this year we celebrate our 30th anniversary, the future promises to be very exciting for everyone involved with the company.”

WARINGS Furniture is the preferred manufacturer and supplier of interior and exterior furniture to leading hospitality groups operating in the UK and internationally, many of whom have relied on WARINGS for decades. Thirty years of trading equates to a vast knowledge and experience within this unique sector; and specifically the furniture we produce.

We have one of, if not the, largest stock holding off contract furniture in the UK. With an excess of 100,00 sq. ft warehousing, we have space aplenty for stock ready for dispatch or assembly. Along with dedicated digital stock control, we track and trace every product or order around the site.

With so many products available we are able to facilitate a constant

supply of furniture to most of the major hospitality brands and can

turn around orders quickly while still offering a superior quality product. The bespoke manufacture service is invaluable to many designers and architects that work within the same hospitality sector.

WARINGS furniture is delighted to have been recognised for this prestigious business accolade. The full report can be found at www.1000companies.com

Warings furniture is proud to have been nominated as one of the London stock exchange groups 1000 companies that inspire Britain.

PAGE28 Furniture

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WARINGS furniture, Watton road, Larling, Norfolk, NR16 2RA, United Kingdom

0044 (0)1953 49 99 49 waringsfurniture.com [email protected]

WARINGS Furniture is the preferred manufacturer and supplier of interior and exterior contract furniture to leading hospitality groups operating in the UK and internationally, many of whom have relied on WARINGS for decades.

As a British Designer and Manufacturer of quality seating and furniture Nomique pride themselves in providing the right choice of chair at the right price for their customers, because good seating should be available to everyone. Nomique understand the importance of creating space that can be utilised effectively. With their versatile and adaptable seating ranges it is possible to create endless design opportunities that engage, enhance and portray businesses at their very best. Nomique believe that good design should not just be beautiful but that it should also be functional, created with care and attention to detail, they make products that looks the part with quality that will last.

Established in 2002, Nomique is highly regarded within the market, offering a comprehensive portfolio of design-led yet affordable products, including premium task, ergonomic, meeting, conference and soft break out seating. Their portfolio offers the right choice of furniture for receptions and lobby areas, lounges, restaurants and bistros. In addition to this Nomique also provide seating for hotel rooms, accommodating families and holiday makers with comfortable and durable seating; as well as individuals on business with ergonomically correct premium task chairs, to work just as efficiently away from the workplace.

Nomique’s eye-catching products such as the Pepi Cantilever and Moka Felt are fantastic for meeting and conference as well as café and relaxation areas. Nomique’s soft seating portfolio, includes products such as Lux and Milo that are not only comfortable and unique in design but are also made to

last. Nomique offer extreme flexibility with bespoke products, all fabrics specified to suit your interiors and environments and competitive lead times. Whatever the need, Nomique has it all, with a chair for everyone and for every space.

Nomique have a full understanding of how to best support their customers, with the utmost care and honest advice, their passionate team go the extra mile to help create spaces that are inspiring, vibrant and full of energy.

To find out more about Nomique and their products please get in touch. Call the team on 01952 585828, send an email to [email protected] or visit www.nomique.com

Recipes

A chair for everyone and every space

PAGE30 Furniture

RESTAURANTUPDATE

www.nomique.com 01952 585828 [email protected]

creating space that works

WE ARE LIGHTIQUETHE HOME OF TRADITIONAL, CONTEMPORARY AND INNOVATIVE LIGHTING.

Lightique is a long established, reliable decorative lighting manufacturer and supplier to the contract and domestic markets. Our ethos is Quality, Service and Affordability.

Whether choosing from our standard range of products, or something special that has been individually designed by yourselves, we shall endeavour to produce items to very strict standards and specifications in an extensive range of finishes.

WE ARE LIGHTIQUETHE HOME OF TRADITIONAL, CONTEMPORARY AND INNOVATIVE LIGHTING.

LIGHTIQUE LTD Unit 2a,Eden Business Park, Dunns Close, Nuneaton, CV11 4NE, England

T: +44 (0)24 7638 1559F: +44 (0)24 7637 4635E: [email protected]

www.lightique.com

We remain one of the leading manufacturers and suppliers of decorative lighting, supplying the needs of interior designers and end users alike, constantly evolving our range of products to suit your requirements and ever changing fashions in the interior design industry.

To find out more and to see our full product range and services on offer please visit our website www.lightique.com

https://twitter.com/lightique

https://www.facebook.com/Lightique

https://www.linkedin.com/company/lightique-ltd

https://www.pinterest.com/lightiqueltd/

The Cantabria by Canopies UK, a leading manufacturer of high quality canopies, is a fully automated retractable canopy system designed specifically for the hospitality sector.

Transforming an open outdoor area into a fully enclosed, luxury dining space, party venue or function room in under 60 seconds, the Cantabria can provide in excess of 46 additional covers1 whenever you need them.

Controlled by a single handheld remote or smart device, the Cantabria’s roof and wall screens work independently of each other and can be fully or partially closed at the touch of a button.

It can enable additional covers all year round, in a comfortable setting designed to make the most of outdoor views, whatever the weather.

Jason Eastwood, Managing Director of Canopies, UK which celebrates 25 years of manufacturing this year, comments: “The Cantabria is the ideal addition to any hospitality environment looking to increase covers or create an additional function space for wedding or group booking. It transforms at the touch of a button, from an airy open space in the warmer weather, to a fully enclosed room during the wetter and colder months.

“Available in any length with projections of up to six metres, as well as a whole host of colours and special features to choose from, it is really easy to create an all-year-round outdoor space that fits with your existing building and interior scheme.”

Performance in all weathers

The Cantabria’s durable aluminium frame, integrated guttering, waterproof roof and glass fibre fabric screens combine to make an environment which you can use all year round, safe in the knowledge that it is completely UV protected and safe in wind speeds of up to 60km/h.

Intelligent features like FixScreenTM, which provides shelter from the wind in any position, and the built in brushes which remove autumn debris as the fabric retracts, make these modular canopies low maintenance and highly reliable in all weathers.

Make it yours

Personalise your Cantabria with a variety of window and door options as well as a colour palette of 10 roof colours, 50 side and front colours and a variety of aluminium frame

coatings.

With electric heating and LED lighting as standard, styling your canopy to suit your business and the needs of your customer couldn’t be easier.

Jason Eastwood concludes: “Installing a new Cantabria canopy can give you the extra covers you need 365 days of the year, meaning you could see a return on your investment far sooner than you think.

“With fully automated screens which retract in a matter of seconds, guaranteed high quality craftsmanship and a sleek modern design suited to any type of building, it’s no wonder the Cantabria is rapidly becoming the canopy of choice for hotels and hospitality venues looking to offer al fresco dining all year round.”

A perfect fit

Unlike many other canopy manufacturers, Canopies UK employ a technical surveyor who will visit you on site to ensure the area you’ve got in mind is just right.

This information enables Canopies UK to ensure that each Cantabria is the perfect fit for any restaurant, bar, hotel or pub.

For more information on The Cantabria from Canopies UK visit www.canopiesuk.co.uk/hospitality, or to speak to one of our knowledgeable team call 01254 777 002.

LUXURY OUTDOOR DINING WHATEVER THE WEATHERThe fully retractable Cantabria canopy system from Canopies UK

PAGE34 Furniture

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http://www.canopiesuk.co.uk/

Our products really are state of the art!With an automated retractable roofing system and accessories ranging from heating to interior lighting and the option of having windows and doors you really canbuild a canopy to suit your establishment.

Deliver incremental revenue for your business!

Maximise your outdoor space all year roundEnable you to serve more coversIncrease your weekly revenueProvide a private party areaImprove your customers dining experienceStand out from the competition

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.

See how we can transform your outdoor space Call Karen on 01254 777002 Ext: 221www.canopiesuk.co.ukEmail: [email protected]

Canopies UK - New for the hospitality industry!Hotels and restaurants can now maximise their outdoor space all year round

Our products will:

PAGE 35Furniture

Hi Spirits+44 (0)1932 252100www.hi-spirits.com

FRIMA +44 (0)845 680 3981www.frima-uk.co.uk

Cuisine Quip +44 (0) 118 957 1344www.cuisinequip.com

Kimbo+44 (0) 208 987 9070www.kimbo.co.uk

Coffee Services+44 (0) 843 289 2109 www.coffee-services.co.uk

Jura +44 (0) 800 552 5527www.jura-coffee-machines.co.uk

Tevalis 01923 294446www.tevalis.com

WRS+44 (0)1933 533880www.wrssystems.co.uk

Flexfurn+44 (0)1242 524777www.flexfurn.com

OASIS GRAPHICS+44 (0)1242 524777www.flexfurn.com

Oasis Graphic Co produce and install bespoke & large format graphics for unique interior & exterior hospitality spaces. Contact us now for: signage, building wraps, digital wall coverings, window and floor graphics, banners and hoardings, backlit graphics and vehicle graphics

e: [email protected]: +44 1628 532003w: www.oasisgraphic.co.uk

CUBBINS01434 604 181 www.cubbins.co.uk

Philip Watts Design +44 (0) 115 9269756www.philipwattsdesign.com

Barry Perrin +44 (0)1992 611415www.barryperrin.com

Neon creations+44 (0)1204 655866www.neoncreations.co.uk

BALMORAL TEXTILES(028) 90617431www.balmoraltextiles.co.uk

Tablewarewww.slateware.co.uk+44 (0)1248 600656

To advertise in the directory please

contact Ben Emery on

01843 446212

[email protected]

We have a passion for making the simplest of things taste great! We offer an array of delicious tasting soft drinks made from the finest ingredients we can source and our own Natural Spring Water. We offer Mineral Water, Premium Pressés, Fruit Juices, Flavoured Water and School Compliant Drinks. Please contact us for more details on or visit. Tweet us @Radnorhills

The Spirit LabWe are a team of professional bartenders who have built a career in high end venues both in the UK and in the Asia Pacific.

www.spiritlablondon.comTelephone: 02033562949Address: 4th Floor, Rex House, 4-12 Regent Street, London

Catering

Graphics

Interiors & Design

Coffee + Coffee Machines

Lighting

Textiles

Furniture

Beverages EPOS

Tableware

Training

http://twitter.com/Radnorhills

T A B L E S T H A T L O O K A N D F E E L L I K E W O O D ; H I G H L Y D U R A B L E A N D A U T H E N T I C .

UHS Advert A4 Feb 2016 - Hotelier & Hospitality Design.indd 1 09/02/2016 12:43

restaurant update - june 2016

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