Eat.Drink.Sleep - June 2023

Don’t Forget Checklist

This holiday season HORECA trade can finally look forward to a summer free from the restrictions that have hampered recent years.

No more need for masks, proof of vaccination, restrictions on numbers or reduced opening hours. Today you can show your business in its best light and concentrate on the core task of keeping your customers happy.

But let’s not forget the lessons of Covid-19 and continue to ensure that

hygiene remains top of mind. Many of the practices that we adopted during the pandemic make a lot of sense and are worth maintaining throughout the year. Practices such as wiping down tables and chairs on a regular basis, cleaning menu covers and ensuring good ventilation in busy areas are important in upholding hygiene. So too are a focus on thorough cleaning and disinfecting in food preparation and cooking areas. Customers expect nothing less and high standards will ensure that they will return again and again.

One of the crucial things that we all learned during Covid-19 is the importance of good hand hygiene in maintaining health at home and in public places. These days it should be standard practice for HORECA venues to provide customers and staff with hand sanitiser and single use towels, tissues and wipes.

So make sure that you stock up on the supplies you need to keep your staff and customers safe this summer – including paper tissue products which offer an excellent standard of hygiene. Consult our handy checklist to make sure that you have all the essentials for upholding health and hygiene in your business.

For more information: www.europeantissue.com

Contact Us

For more information on the publication or to talk about advertising within the next issue. Contact one of the team via the details below:

Publication Manager

Dan Draper 01843 591 523 dan@jetdigital.co.uk

Publishing Director

Jodie Little 01843 582 733

jodie@jetdigitalmedia.co.uk

Editor Jeremy Tring jeremy@eat-drink-sleep.com

Outdoor Hospitality Products

We are an independent supplier of outdoor hospitality goods based on performance, style and value. We believe in supplying goods that look good, are well made and extremely durable through season after season.

June

Burgh Island Hotel brought to market for £15 million

Burgh Island Hotel, an Art Deco property located on a 21-acre island in south Devon, is being marketed by Knight Frank for offers over £15 million.

Built in 1929, the Burgh Island Hotel comprises 25 bedrooms and suites, three restaurants, a tennis court, snooker room, mermaid pool, and offers spa treatments. The property is accessible by foot or car on low tide, or by a unique sea tractor at high tide.

Two of the suites sit externally from the hotel, one of which was originally built as a writer’s retreat for novelist Agatha Christie.

In December 2022, permission was granted to construct a four-storey extension to create an additional 12 bedrooms and two staff rooms, as well as a single storey green-roofed building for 11 staff bedrooms.

Owner of Burgh Island Hotel, Giles Fuchs, said: “Ownership of the Burgh

Island Hotel has provided me with a wonderful journey and given me the true privilege of restoring and enhancing one of the most treasured tourist assets in the UK over the past few years. What we have achieved is an immense source of pride for all of us who have been involved and, in our work, we have always tried to ensure that the hotel’s 1920s spirit remains just as vibrant in the 2020s.

“Having watched the hotel be reborn, survive the pandemic, and continue as a wild and beautiful oasis for visitors from across the world, I believe now is the time for me to step aside and allow a new chapter to emerge for Burgh. The sale includes the 14thcentury [tavern] Pilchard Inn as well as the hotel, which remains an important part of Devon’s history and I am excited to see what the future holds for this much-loved property.”

Matthew Smith, partner in the hotel agency team at Knight Frank, added: “It is rare for a hotel of such character and heritage to come to the open market. Burgh Island Hotel is a stunning example of Art Deco architecture, it’s steeped in amazing history and provides guests with a sophisticated and unique experience.

“In recent years the buildings have received considerable investment and operates as a thriving business which generated in excess of £6 million turnover in its most recent financial year. This is a unique opportunity to acquire a truly iconic hotel that benefits from a number of value-add opportunities to further develop the trading performance, and will no doubt appeal to a global investor audience.”

Hard Rock Hotel London to become The Cumberland once again

The capital’s only Hard Rock Hotel will return to its previous identity at the end of May after just four years under the brand.

The 1,000-room hotel will honour all existing bookings and will unveil plans for more updates in the coming months.

The property’s renewed identity follows the wider rebrand of Clermont Hotel Group, formerly Great London Hospitality (glh).

The group plans to streamline its London properties under key brands, including the Cumberland and Thistle.

The Cumberland will expand the hotel’s food and beverage offering, as well as the introduction of a suite of meeting and event spaces with a fully integrated online booking platform.

Gavin Taylor, chief executive officer at Clermont Hotel Group, commented: “The journey with Hard Rock International has been valuable and as we start a new chapter of development, our focus will remain on providing great experiences and quality service for our guests on the back of The Cumberland’s rich history in London and the music scene.

“As the venue approaches its 90th birthday, its extensive history has seen guests such as Bob Dylan, Diana Ross, Jimi Hendrix and Buddy Holly, to name but a few, and as we evolve the hotel proposition, we remain conscious of these roots.

“The Cumberland sits perfectly within our Clermont Hotel Group family, a portfolio of hotels that provides a

Clermont Hotel Group will revert Hard Rock

Hotel London back to The Cumberland at the end of this month.

wealth of choice for diverse leisure and corporate guest needs. We are excited about the future of the venue, and we look forward to sharing more over the coming weeks and months.”

Jon Lucas, chief operating officer, Hard Rock International, added: “London will always be a special city as the birthplace of our brand, and it’s been a privilege to offer its iconic brand of hospitality to London visitors and locals at Hard Rock Hotel London since 2019. Hard Rock International appreciates the service of all Hard Rock Hotel London team members and the patronage of guests who stayed at the hotel over the past four years. We’re also grateful to Clermont Hotel Group for their partnership and wish them well as they transition the property to The Cumberland.”

SEARCYS RETAINS THREE-STAR SRA ACCREDITATION

British caterer and restaurateur Searcys has retained its three-star rating from the Sustainable Restaurant Association (SRA).

Awarded to businesses at the forefront of creating positive change across the foodservice industry, the accreditation showcases Searcys’ continued commitment to operating sustainably across sourcing, society and the environment.

In residence at more than 20 venues in London and Bath, Searcys was applauded for the positive changes implemented across its menus, with the group introducing healthy and balanced dishes, with a 21% improvement since its pre-pandemic assessment.

Other areas highlighted in the appraisal include the company’s staff benefits and retention, from introducing new employee perks and experimenting with working

patterns for a better work-life balance, to expanding its training programmes with 43 apprenticeship schemes, along with enrolment into Searcys Champagne School.

Searcys has also committed to supporting local communities, raising over £175,000 for charity in 2022 – its 175th anniversary year –through a range of initiatives. From a 175-mile ‘Tour De Searcys’ bike ride to hosting the Searcys 175th Birthday Ball for hospitality leaders, the donations were shared across nominated charities, including hospitality-specific ones, the Hotel School and Beyond Food Foundation.

Paul Jackson, MD of Searcys, comments “Sustainability is at the heart of the business and we thank the

Sustainable Restaurant Association for its stringent process of certification, which has allowed us to take stock of our achievements, but most importantly, outlined our next steps and areas of focus. We are very proud of this great result, which is a true testament to the work of our people – from chefs developing the menus to our operational, procurement and support staff who are continuing to drive Searcys’ sustainability pledges.”

Looking ahead, Searcys has unveiled its new provenance pledges for 2023, which include a focus on the sustainable procurement of fish, guided by the Marine Stewardship Council (MSC), alongside working with regenerative farms and the stringent protocol to reduce food and non-food waste across its venues.

ST AUSTELL BREWERY

LAUNCHES SUMMER MENU

THE GROUP’S SEASONAL OFFERING INCLUDES LIGHT BITES, CLASSIC BRITISH DISHES AND SHARING PLATES.

St Austell Brewery has unveiled its new summer menu, striving to cater for every preference and dietary requirement.

New dishes include Cornish line-caught mackerel, grilled with romesco sauce and sourdough, as well as classic fish and chips with Newlyn- and Brixhamlanded hake. For every portion of fish and chips sold, 25p will be donated to St Austell Brewery’s Charitable Trust to help fund life-saving defibrillators in each pub’s local community.

The menu also offers a new selection of sharing flatbreads, including curried cauliflower and roasted chickpea, smoked mackerel and horseradish, and Italian prosciutto and mozzarella.

As always, there are plenty of new options for vegans and vegetarians, from roasted red pepper and pea tagliatelle to miso and chilli-glazed aubergine.

Lewis Allington, the group’s St Austell Brewery, comments:

“We’re really excited about this new summer menu, particularly the ingredients we’ve sourced from our suppliers across the West Country.

“All the fish served in our managed pub estate is supplied by the Matthew Stevens family in St Ives, who have been delivering the highest quality fresh produce for over 20 years. Sourced ethically, using sustainable fishing methods with an emphasis on delivering

excellence to their customers, they predominately buy from the market at Newlyn and day boats out of St Ives, Cadgwith, and Fowey, among others.

“All dairy on our menus is sourced from Trewithen, which is owned by the Clarke family. They’ve been creating delicious dairy products for over 25 years now. Made with milk from local herds, farmed by local families, here in the heart of Cornwall.

“We’re very proud of our relationships with other local food businesses, who put so much care and expertise into what they do. It’s thanks to them that we’re able to continue producing delicious new dishes on our seasonal menus, for pubgoers to enjoy.”

around five years ago.

Andy (my glorious husband) and I had been out for supper and I had been disappointed, not for the first time. It was not the food or the company but the lack of alcohol-free dinks available to me. I had been offered, coke, tango, elderflower cordial, low alcohol as opposed to no alcohol and sparkling water, nothing I felt which was relevant to the occasion or to the fact that I am adult, just sweet, fizzy, kids drinks.

At the time Seedlip had frequently entered the market and there were of course de alcoholised wines and alcohol-free beers, although again these were not widely available. More importantly though I did not want a beer or a larger and I wanted entirely free from alcohol.

I haven’t had a drink for almost 22 years as myself and alcohol have a difficult history and so I felt, with the help of a stint in rehab, that we would be best parting company. I met Andy a few years into my sobriety and in what might be the most beautiful love story ever told he gave up drinking (he didn’t have a problem) so that he could marry me.

And so we found ourselves, 10 years into our marriage, sitting at another table in another restaurant lamenting the woeful offerings available to us, and that is how it happened. We woke up the morning following the disappointing outing and I said, “I am going to make a drink, how hard can it be?” and he said “ok darling, let me know if you need any help.”

And so it began!

It took a couple of years a false start or 2 the global pandemic and the passing of my father before I really turned my hand to my drinks venture with any commitment but when I did, I realised that it is, in fact, really quite difficult to get a drink in a bottle! I had no industry experience, no sector knowledge and no network or connections and yet somehow, one step at a time and with the incredible support of Andy a year ago I launched Myth , my Rum inspired cane spirits, free from alcohol, free from hangovers and free from guilt!

It is still early days in my business and there is so much to learn! I won some awards and I have been fortunate enough to gain some great recognition and now I am focusing on my route to market and coming to really understand the sector I find myself in. The growth of the no and low drinks market over the last couple of years has been extra ordinary and I really hope that one day it will be expected that anywhere a drink is served a relevant adult alcohol free version will also be offered.

mythdrinks.co.uk

I had the idea for my drinks

Spotlight On: Energy Saving Radiator Designs

Nick Duggan, MD, at The Radiator Centre has seen a big increase in interest for energy-efficient designs over the past few years, in both domestic and commercial markets. Nick comments, “With energy prices at an all-time high it’s not hard to understand why both homeowners and businesses are keen to save money wherever possible. Energy efficient radiators are more efficient because they use lower volumes of water. Less water means you don’t need to use so much energy to heat it. For example, aluminium radiators have less water content and faster reaction times than their steel equivalents.”

With sustainability being at the forefront of everyone’s minds nowadays, the choice of energy-saving designs has increased significantly over the past few years, as the technology continues to develop. “For the ultimate in low water content, the Synergy range for example, contains up to 90% less water than you would find in a conventional radiator. For systems that are running at particularly low temperatures, or where the radiator size cannot be increased beyond a conventional size, some radiators also come with fan assistance. This speeds up the drawing of cooler air across the heating elements, which in turn increases the room temperature more quickly and efficiently.”

Recent years have also seen a number of smart radiators being introduced to the market. Nick explains, “These are great for giving the user total control over their heating system, which in turn can help with energy savings too. The ability to control the heating remotely means users can control every aspect of it, so the heating never needs to be on when it’s not needed”.

“You can also control the temperature of individual rooms, for example if there are hotel rooms which are empty. Smart technology has other advantages too with some systems able to detect when a room is empty and automatically turn the heating off. Others will help the user to analyse energy usage and most will also enable control of the hot water system making it easier to regulate consumption for quieter and busier times in a hotel or restaurant”, says Nick.

01727 840344

www.theradiatorcentre.com

From hotel en-suites and lobbies to restaurants and retails spaces, when undergoing renovations, it makes sense to upgrade the heating system to energy efficient radiators that will save money, as well as the planet.

The use of fruit in beer is nothing new and in today’s ‘anything goes’ brewing landscape, it’s seeing a resurgence as brewers experiment with styles and flavours, both ancient and experimental. Fruited beers provide an opportunity for the hospitality industry to offer something new and creative that sets them apart from other establishments.

WHEN FRUIT EQUALS LOOT!

An exploration into the use of American craft brewing with fruit

In the States, American craft brewers, renowned for their innovation and creativity, are pushing the boundaries of brewing with fruit to develop ground-breaking new styles, tastes and flavours. According to the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, fruited beers, in their many different guises, are growing with the category up 8% in 2022*. They appeal to today’s young drinkers who are seeking less bitterness in their beer choices and exploring light, fruity, tart, refreshing styles with a soft mouthfeel or heavily fruited bold and complex fruit-forward beers. Fruited beers also appeal to the aging craft beer drinker who is tiring of intensely bitter beers and seeking something light or fruity.

903 Brewing Co from Sherman, Texas, releases four new heavily fruited sour beers per month based on fruits that are in season. Jeremy Roberts, co-owner/founder of the brewery claims that the trend towards fruited beers is growing and explains: “We’re seeing more and more consumers getting burned out on beer. Ready-to-drink cocktails are a growing trend that people are increasingly drinking instead of beer. Getting people excited about beer again is not easy but heavily fruited sours and sours that taste like cocktails appeal to the non-beer drinkers and to those who are looking for more flavour.”

And it’s not only the youth of today who are enjoying such beers. Roberts continues: “We guessed that our heavily fruited sours would be just for the young drinkers, but that’s not the case.  People in their 20’s and 70’s enjoy our heavily fruited sours!”

Fruit can be added to almost any style of beer but is most commonly used in low-hopped wheat or blonde ales, Berliner Weisse and sour beers, hazy/juicy IPAs, barrel-aged beers and even pastry stouts. Fruit can work with a broad spectrum of alcohol strengths and provides sweetness that can be balanced by a high level of acidity.

American craft beer is available through national wholesalers or on line from Athletic Brewing, or the Cascade Club Chefs and restauranteurs are invited to make use of the free resources available on www.brewersassociation.org or www.craftbeer.com

Manual cleaning equipment: complete portfolio, expand customer reach

Kärcher and TTS agree on strategic partnership

Kärcher and TTS Cleaning joined forces. The partners are thereby pooling their resources and capabilities in order to offer customers around the world their broad range of products and services in a customised manner in the future. With the TTS Equipment, Kärcher complements its portfolio of solutions for building cleaning and continues to position itself as a full-range supplier. TTS benefits from Kärcher’s worldwide brand awareness and comprehensive product range and thus expands its market position.

Efficient building cleaning requires a combination of machines, cleaning robots and manual tools to achieve the best hygienic result optimizing consumption with both economic and environmental benefits. TTS specialises in professional manual equipment, designs ergonomic and effective solutions for any environment such as hospitality, healthcare and high traffic areas.

Marco Cardinale, Vice President Floor Care Solutions at Alfred Kärcher SE & Co. KG, explains: “We already offer products in the manual tools sector, but with the participation in TTS we will complete and strengthen our portfolio: TTS will act as our competence center managing the supply chain for manual tool equipment.”

The close cooperation is not only a good idea from an organisational point of view; the two family businesses also pursue a similar strategy in terms of corporate management. Currently, TTS Cleaning S.R.L. is making the transition to the second generation, with an even stronger focus on the future development of the company.

Renato Zorzo, CEO and owner of TTS Cleaning S.R.L., states: “With Kärcher, we have found a strong partner to rise our brand visibility opening up new markets and channels, expand production and increase our competitiveness. In addition, we can now combine our innovative approach to manual tools with innovative cleaning technology from Kärcher.”

For clear allocation and good visibility on the market, Kärcher and TTS have decided on co-branding with both logos.

www.kaercher.com

www.ttsystem.com

Using Video Analytics to Increase Profitability

There is no doubt times are tough for QSR businesses right now.  Costs have increased and this is likely to become the new normal, while consumers are spending less due to concerns over the cost-of-living crisis.  Technology now offers some solutions for operators trying to reduce cost bases, protect eroding margins and maximise profitability.

At DTiQ we work with multi-unit operators to help them utilise their existing CCTV & Infrastructure to lower costs and increase profits. This can be through improving speed of service or staff training to identifying theft or reducing fraudulent third party charge backs.

Improving the Customer Journey

Today’s business owners need to provide an exceptional customer experience to develop a loyal customer base and stay competitive. Smart video systems can play a significant role in success by providing insights that help improve every aspect of a customer’s experience from the moment they enter your establishment.

Ryan Stainsby and Carly Moir, Directors of Siesta Coffee explains: “We always like to be ahead of the curve and use the best technology to ensure our locations run smoothly and cost efficiently. Working with DTiQ now means we can be proactive to spot trends or any issues faster and take action to create an even better customer experience.”

Siesta Coffee is just one firm leveraging the power of data analytics from video surveillance. We call it our ‘big sister’ technology. Our advanced server technology records video surveillance of stores and software maps this to EPOS data. Integrated Artificial Intelligence (AI) automatically picks out and alerts operators to any anomalies which need highlighting so there is no need to view hours of video footage.

It also provides the option to search for precise time slots or incidents, and footage can be stored for the duration of the contract so QSR operators can check past events easily if needed.

“It means we now have a proactive way to help us maintain customer satisfaction and excel at loss prevention while getting a great overview of each store in real time,” continue Ryan Stainsby and Carly Moir. “It has the potential to help us become more energy efficient, improve our staff training, increase speed of service, order accuracy and impact our customer journey positively at every step of the way too.”

Loss Prevention

Our AI in combination with our video surveillance solutions, have also been developed to enable any suspicious transactions to be identified. The video allows transactions flagged by the AI, to be verified.

These could simply be related to new staff who may be unaware of cash handling procedures, or identify any internal or external theft. Any discount or coupon abuse can be tracked as can returns, discounts or voids on the EPOS.

At DTiQ, our AI has learned (and will continue to learn) what constitutes a suspicious transaction.  We use exception based reporting to help identify and train the AI. Trends can then be tracked across multiple stores as well as individual transactions which can easily be identified, monitored and presented.

For multi-unit franchisees, analysis of data in this way, means all stores can be compared and consistency and quality applied across the estate. Also, video of examples of best practice can easily be shared with each location to help with staff training too.

3rd Party Charge Backs

One aspect of loss prevention where video and analytics are particularly helpful relates to the growing trend of fraudulent 3rd party charge backs. Here, a customer makes an online purchase, typically using a credit card and the payment is reversed by the customer’s bank, meaning the merchant loses the money, the cost of goods and any costs incurred by making the product. Some chargebacks are simply misunderstandings, but others are a form of intentional theft.

Analysis of video can provide proof that customers did receive complete or correct orders. Or, we can help businesses monitor and identify why orders may be delivered inaccurately so the issue can be addressed.

Return on Investment

Smart surveillance systems can also provide key metrics and reports on transaction times, customer conversion and employee behaviour to identify issues and other trends to enable positive action to be taken.

Often there is no need to upgrade current CCTV or EPOS to get on board with intelligent video, as the

latest tech can work with existing infrastructure. DTiQ even offers SmartAudits to evaluate working practices remotely and provide datadriven insights to improve employee performance and company efficiency. It varies but most of our QSR customers see a three month return on investment. Overall, we aim to add approximately 2% to an average customer’s bottom line through savings in wastage, loss prevention and an increased in speed of service/ turnover.

If you need expert advice on loss prevention or how to improve customer experience with video surveillance, DTiQ has more than 20 years of experience, serving more than 45,000 clients around the world. DTiQ works with some of the leading QSR brands in the USA and Europe including Burger King, Subway, Starbucks, Domino’s, and the Hard Rock Café to help them manage costs, optimise revenue, and drive operational excellence.

DTiQ combines best-in-class surveillance equipment with cloudbased analytics and convenient managed services. The team at DTiQ can build a customised business intelligence solution that integrates with your existing POS system, saving time and money. Our 24/7 support and enhanced reporting tools give you the data you need to drive better business decisions.

For

further information

please visit www.dtiq.com

Zentia launches new acoustic calculator

Leading UK ceilings manufacturer Zentia launches a threestep online acoustic calculator.

An online acoustic calculator that helps architects and other specifiers check ceiling product performance against acoustic standards in just three simple steps has been launched by the UK’s leading ceilings manufacturer Zentia.

While the focus of the new acoustic calculator is education, due to its particularly stringent acoustic requirements, future developments of the calculator will expand on this strong baseline.

In the first of the three steps, the new acoustic calculator automatically finds the target reverberation time of the chosen room type, so users do not even need prior knowledge of the building standard.

Step Two adds the room dimensions and apertures, and the wall, floor and ceiling construction materials, before the user selects a ceiling tile, canopy or baffle to benchmark against their chosen building standard.

The third and final step allows the users to review the information they have submitted before the result report shows if their chosen ceiling product meets their target reverberation time. The report can be downloaded or emailed directly to a colleague.

Zentia’s new acoustic calculator also allows the user to view technical details and sustainability information, order a sample, contact Zentia’s specification team for a consultation, and to add their chosen product to an NBS specification.

Carl Davison, Zentia’s commercial technical manager, said: “Our new acoustic calculator has been designed to be more inclusive and user friendly, as anyone can use it with minimal prior knowledge.”

Zentia specification manager Michael Anderson added: “An acoustic calculator of this capability has long been on the wish list of our specifier customers and we are delighted to have gone above and beyond to deliver for them.”

The launch of the acoustic calculator comes hard on the heels of another innovative Zentia design tool – Sonify 3D Studio, an online parametric configurator that allows each design of discontinuous ceiling to be visualised and exported as a Revit file to support digital workflows. Click here to use the calculator.

Dometic and CAKE partner on first food delivery contract in Italy

Swedish innovators, Dometic and CAKE, announce their first joint contract with Pizza Smile, a groundbreaking pizzeria in Italy. Designed to significantly elevate the customer experience and quality of food, Dometic’s DeliBox will be paired with CAKE’s e-bike for premium home delivery service. As the first restaurant to deploy this dynamic combo, Pizza Smile sees ample business opportunities with this new leasing contract.

providing a valuable new solution for the market. Pizza Smile will replace its current electric bike fleet with CAKE bikes for an even more efficient, emission-free fleet at a reduced cost. Dometic’s DeliBox will help sustain the temperature and quality of the food during the entire delivery journey – from the restaurant’s kitchen to the customer’s door.

“We’re confident that DeliBox powered by CAKE bikes will have a tangible impact on Pizza Smile’s delivery business, helping to secure new customers through seamless delivery and retain current patrons through unparalleled quality control,” says Eva Karlsson, Head of Other Global Verticals at Dometic.

An award-winning local business, Pizza Smile was the first pizzeria in Adria in the Rovigo province to provide free home delivery service, starting in 2006. Led by entrepreneur and CEO Gabrio Tessarin, Pizza Smile’s pioneering approach, artisanal recipes, and digital operations have propelled the restaurant’s significant growth in the region and beyond – carrying out approximately 70,000 home deliveries each year.

By collaborating with CAKE and Dometic, Pizza Smile will make another first by leasing CAKE makka :work equipped with the Dometic DeliBox to enhance their premium home delivery service,

Tessarin says, “Our desire to take pizza delivery to a higher level remains a top business priority. With a mutual commitment to innovation and sustainability, CAKE and Dometic are ideal partners to help shape the next evolution of this critical business segment. Thanks to this exciting collaboration, our pizza will reach customers at its best – crispy and hot.”

A revolutionary introduction for the food delivery sector, Dometic DeliBox provides temperature zones for active heating and active cooling to ensure food and other perishables are kept at optimal temperatures throughout the delivery route. Its innovative design and engineering offer a valuable differentiator for restaurants as well as retail, hospitality, and other industries responsible for transporting food to guests.

The parties have signed a new leasing contract starting with small scale premium delivery with an aim of expanding the service area and consumers in the coming months. For further information about Dometic

REASONS

The benefits of using two-way radios in hospitality.

1. Instant Communication

4. Enhanced Security

Effective communication is crucial in the management of any venue or event, and this is particularly relevant in the hospitality industry. As diverse as the industry is - hospitality in fact ranges from restaurants and nightclubs to hotels and cinemas - there are standards that can be put in place to ensure the smooth running of all operations. Twoway radios have emerged as an undetectable tool for seamless communication, providing numerous benefits to the hospitality industry.

To give you a better understanding of how digital media platforms can help streamline your operations, we have put together a list of the top benefits of two-way radios for hospitality.

How do you choose the right two-way radio for your hospitality management?

Two-way radios are an essential tool in the hospitality industry, offering instant communication, improved guest service and increased efficiency.

When looking for the perfect two-way radio for hospitality , opting for an industry leader like Hytera will give you access to high-quality products that will stand the test of time. As global leaders in professional two-way radio communications, Hytera’s products offer added value to the list of benefits above. Their two-way radios are in fact built with efficiency in mind, with an integrated Bluetooth technology that enables discreet wireless earpieces to be worn. This is particularly useful to allow hospitality staff to keep in touch with supervisors and colleagues, while still carrying out customer facing tasks.

Hytera’s two-way radios also offer reliable RF coverage, which is useful in outdoor settings. Private radio networks can in fact provide coverage and capacity exactly where it is needed, eliminating not-spots across hotels, arenas and festival sites.

So, as efficient communication and quality of service are paramount in the hospitality sector, the use of two-way radios will allow managers and staff to deliver the best possible experience to customers, including the all-important requirement for reliable security.

Two-way radios allow staff to communicate instantly, enabling rapid responses to urgent situations and ensuring that critical messages are received promptly. This is particularly useful in fast-paced environments, allowing staff to rapidly inform each other of issues, guest requests, or maintenance problems. The ability to have accessible, real-time communication between teams will ensure swift and efficient resolution of any issue that may arise at any given time.

2. Improved Customer Experience

The use of two-way radios is also essential to support your staff in providing an exceptional customer experience. When staff members can communicate efficiently with each other, they can provide personalised service and handle guest requests with ease.

Guest satisfaction is the main objective for attracting new customers and for ensuring happy customers return. Digital media platforms promote instant customer feedback, ensuring that staff is always able to provide quick, efficient attention to guests. In hospitality - like in most other sectors - ensuring prompt fulfilment of the guest’s requests will ultimately improve customer satisfaction too.

3. Better Coordination

Although we have briefly mentioned this, improved team coordination is a great benefit of any digital media platform. Two-way radios promote better coordination among staff members through instant communication. Team members can quickly inform each other of any changes in plans or unexpected issues, ensuring that everyone is on the same page and can work together to ensure the smooth operation of the business.

Safety and security are top priorities in the hospitality industry. Two-way radios can help ensure the safety of staff members and guests by rapidly informing security personnel of any safety concerns or suspicious activity. Through the effective use of two-way radios, staff members and security personnel can communicate and quickly respond to any potential threats.

5. Versatility

Two-way radios are versatile communication tools that can be used in various settings and situations. They are ideal for the hospitality industry, from large companies, such as hotels and resorts, to smaller businesses, such as glamping and camping leisure sites. Thanks to their versatility, two-way radios are also useful for outdoor events by enabling the coordination of sporting events or festivals.

6. Improved Efficiency

An obvious consequence of the streamlined communication between staff members is an improvement in efficiency. Two-way radios can enhance the efficiency of operations in hospitality, allowing staff members to quickly coordinate tasks and ensure smooth operations. For example, housekeeping staff can rapidly inform the front desk of rooms that require cleaning, ensuring no time is wasted, and guests are not kept waiting.

7. Cost-Effectiveness

Lastly, it’s also worth considering the cost efficiency of implementing a digital communication system in hospitality and the value-add. Two-way radios are in fact a cost-effective communication solution for most businesses, being durable and long-lasting, hence reducing the need for frequent replacements.

why professional two-way radio communications are essential for driving efficient hospitality industry operations

Lighting plays an essential role in creating the desired atmosphere at a hospitality venue. With skilful craftsmanship and innovative creativity, lighting can transform any interior space into a setting that is inviting, comfortable, and enjoyable. By utilising high-quality fixtures, fabrics, textures, and colours strategically placed throughout the room, lighting can create an ambiance that will captivate guests from the moment they step inside.

The colour of light is one of the most important elements to consider when creating a successful hospitality space. Warm tones create a cosy atmosphere with soft light that is welcoming and comforting for guests. Cooler tones provide a more vibrant feel with energizing hues that make any room appear bigger and brighter. Combining different temperatures of light can also help to accentuate certain areas while creating strong focal points that draw attention to unique features within the space.

The goal is to create a warm and inviting ambiance that immerses customers in the experience while showcasing the character of the venue. Colours such as reds, yellows, oranges can help create cosy atmospheres

while blues and greens give off calming vibes. The right amount of dimness or brightness should also be taken into consideration to make sure that there is still enough light to navigate, while not making it too glaringly bright.

In addition to colour temperature, careful attention should be paid to the quantity of light needed in each area to set the right mood. Too much lighting can be distracting and overpowering, while too little could leave certain areas feeling closed off or uninviting. A balance between natural and artificial sources must be achieved to provide just enough illumination without being overly noticeable or disruptive.

If your hospitality establishment is fortunate to have an outdoor space,

it is vital you make the most of the area. When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar.

Thanks to technological advances, IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings, and styles, meaning there is an outdoor lighting option to suit any outdoor space from modern, state-ofthe-art hotel terraces to brick, wood, or traditional gardens.

020 7971 7871 | www.industville.co.uk

We ask Mara Rypacek Miller, Managing Director, Industville Ltd, www.industville.co.uk, How can lighting create the right atmosphere at a hospitality venue?

Creating memories through fragrance

Elevate your guest experience

As experts in olfaction, Noble Isle bring the art of perfumery to each of their Bath, Body & Home collections. Their core belief that fragrance has the power to change the ambiance and aesthetic of a room comes to life in some of the most luxurious hotels across the country.

Noble Isle currently have twelve quintessentially British fragrances, from Yorkshire Rhubarb to Scottish Whisky, all created using locally sourced, authentic, sustainable natural extracts from celebrated producers around the British Isles. Their ethos that luxury shouldn’t compromise on ethics extends from the manufacturing process to the packaging, with a complete cruelty-free, vegan friendly Bath, Body & Home collection. Their hotel accessories are plastic-free,

With each luxury collection your guests will embark on a journey of discovery experiencing the natural beauty of the British Isles through fragrance. Designed to evoke poignant nostalgia and re-live moments of happiness with every scent. Noble Isle’s fragrant collections have the ability to transport you and your guests to a moment, memory or place in time that cannot be replicated by other means. Giving guests the opportunity to extend their stay by being reminded of the tranquil oasis of calm and relaxation at home.

Noble Isle has been a home-from-home brand since its inception and their partnerships span the length and breadth of the UK from the likes of Harrods and Liberty to The Guardsman, Chewton Glen and The Craigellachie to small, boutique brands in the hidden corners of the British Isles.

For enquiries, please contact sales@nobleisle.com, reference Eat.Drink.Sleep and receive a personal 20% discount code when you place your first trade order.

www.nobleisle.com @nobleisle

New data reveals half of construction workers feel lonely at work

The findings, conducted by NESCAFÉ as part of the ‘Make Chat Work’ campaign, are announced amidst recent concerns around wellbeing in the construction industry – with a report from the AllParty Parliamentary Group (APPG) on Issues Affecting Men and Boys recommending more stringent mental health provisions should be written into construction contracts.

The ‘Make Chat Work’ campaign by NESCAFÉ aims to help businesses create a culture that nurtures their employees’ wellbeing through encouraging interactions, connections and engagement between workers.

Further insights from the research reveals that eight out of ten (79%) of construction workers agree that having opportunities to talk to colleagues around coffee breaks would make them feel less lonely. In addition, nearly all (99%) of respondents said that getting together for a coffee break is important for team morale and 94% look forward to a coffee break with colleagues.

Nadia Roberts, Brand Manager at NESCAFÉ at Nestlé Professional, said: “Our research shows that coffee breaks at work aren’t just a ‘nice to have’ but are an important part of the day for employees –particularly for those that are experiencing feelings of loneliness. Breaks give workers time that’s been specifically carved out to connect, talk and engage with each other and an opportunity to take time out and switch off from the day-to-day pressures –important for workers in any business, but particularly a sector like construction, and the related trades such as plumbers, carpenters and electricians, which are typically male-dominated.”

The Make Chat Work campaign sees NESCAFÉ partner with the Federation of Small Businesses (FSB), which represents 160,000 small business owners in the UK, as well as construction industry bodies the Federation of Master Builders (FMB)

and the Construction Industry Council (CIC), to deliver insights, webinars, information and assets to help small businesses improve workplace wellbeing.

There are also various tools, for employers looking to support workplace wellbeing, that are free for businesses to download. This includes a Make Chat Work Guide packed full of insights, knowledge and practical tips on how to make the most of the coffee break in the workplace. There are also printable assets to display in the office including a ‘NESCAFÉ Your Way’ sheet to note how colleagues like to take their hot drinks and ‘Icebreaker’ and ‘Conversation Starter’ suggestions, designed to help ignite chat and interaction with co-workers.

Brian Berry, Chief Executive of the Federation of Master Builders (FMB) said: “Mental health is a top priority for the FMB so our partnership with NESCAFÉ is another great way to highlight workplace wellbeing. Builders face many pressures in their day-to-day lives and it’s great that many FMB members share their own mental health challenges to help others. The FMB has also partnered with the Lighthouse Club as our charity partner to ensure mental health awareness is front and centre in the construction sector.”

Caroline Lavelle, Chief Commercial Officer at FSB, said: “Workplace wellbeing is incredibly relevant and important to our vast small business community. We like to provide our members with knowledge and tools that enable them to run their business better; and the Make Chat Work campaign does just that.”

CIC Chief Executive Graham Watts, said: “CIC promotes expertise and knowledge on topics that are of collective interest to the construction sector and wellbeing is a topic that impacts everyone in the industry. We are pleased to partner with NESCAFÉ to cover this crucial subject and help share insights which could benefit the whole of the industry.”

Through the partnership with the CIC, NESCAFÉ will be making a donation to construction industry charity The Lighthouse Club.

Bill Hill, CEO at the Lighthouse Club charity, which provides financial and emotional support to the construction community and their families, said: “Experiencing poor wellbeing is an everyday reality for thousands of construction workers. Stress, anxiety and depression accounts for a fifth of all work-related illnesses and every single working day in the UK, two construction workers take their own life. We welcome campaigns like Make Chat Work – it’s an opportunity to ignite conversation around workplace wellbeing and brings to life the importance of workers in the sector talking more.”

For further information on the NESCAFÉ Make Chat Work campaign or to download the free Make Chat Work Guide visit https://www.nestleprofessional.co.uk/ your-business/small-medium-workplace/ make-chat-work

New data launched today reveals that half (47%) of construction workers in the UK feel lonely in the workplace.

parasols, retractable roofs, awnings

Get SummerReady

GOLDBERG & SONS launches Premium Cola

GOLDBERG & SONS, the premium filler brand, has launched its own cola taste with the introduction of GOLDBERG Premium Cola. With a careful selection of ingredients, the new Premium Cola is perfectly crafted to enhance the taste of dark premium spirits in cocktails such as Cuba Libre or Whisky Cola.

For decades, cola has been one of the most sought-after soft drink flavors globally, with a secret formula comprising carbonation, sugar, cinnamon, vanilla, citrus oils, and caffeine. It’s the perfect balance of these ingredients that creates the beloved cola taste..

Despite this, GOLDBERG Premium Cola was not developed according to the classic cola formula. The brand used specially selected ingredients to achieve a harmonious blend with dark premium spirits. The new Premium Cola is pleasantly sweet, without being overpowering, and features a delicate hint of cinnamon that perfectly complements whiskey or rum. Like all GOLDBERG products, the Premium Cola has a high carbon dioxide content of 10gr/litre, providing a refreshing, effervescent taste. Additionally, the caffeine content offers a much-needed energy boost for long nights.

“Our GOLDBERG Premium Cola is the result of intensive research and development and we are proud to say that we have managed to set ourselves apart from the modern competition with GOLDBERG Premium Cola, but still offer a popular flavour profile.”

Desi Daru Wins World’s Best Flavoured Vodka Title

Launched just seven months ago, Indian-inspired and British-made ultra-premium vodka, Desi Daru has already been named World’s Best Flavoured Vodka in the prestigious, World Vodka Awards.

The vodka brand is owned by Britishborn Indians, who celebrate the best of the two countries they call home through the flavour-led spirits, using the highest quality ingredients from the Himalayan mountains to the jungles of Maharashtra and the lush English countryside.

Desi Daru’s Alphonso Mango-flavoured vodka has been making waves in the drinks world since its launch last July. And it impressed the global panel of judges so much, it claimed the top spot in the UK Flavoured Vodka category and then competed against the best from each country to win the coveted title of World’s Best Flavoured Vodka.

Desi Daru co-founder, Mohit Singh says: “It is the perfect marriage of East and West and we are thrilled the judges agree and have honoured us with such a prestigious accolade.

“The World’s Best title reflects the quality of the finest alphonso mangoes, prized for their sweetness that we sourced from India’s Ratnagiri, which are distilled rather than infused for a fuller, smooth flavour. All of our vodkas are distilled seven times from creamy, English winter wheat, grown in Oxfordshire.”

Commending excellence in the vodka industry, the awards (part of the World Drink Awards) judges spirits in four categories: Pure Neutral, Infused and Botanical, Varietal and Flavoured.

The Alphonso Mango Spirit is Crowned Global Leader at World Vodka Awards

This is the second award for the mango vodka, which has won a Spirits Business Global Vodka Masters Award and been scored 96 points by the International Drinks Specialists.

The spirit is distilled seven times to make a vodka that is smooth enough to sip as well as providing the perfect foundation for bold and memorable cocktails, which can be enjoyed at some of the UK’s top bars and restaurants, from Mayfair’s Michelin-star Benares and Fitzrovia’s Pahli Hill to the glitzy Farzi and Holborn’s luxury Colonel Saab.

The brand also produces the Desi Daru Original, distilled using English winter wheat and the purest water from the snow-capped Himalayas. This has won a Spirits Business Global Vodka Masters Gold Award and been scored 90 points by the International Drinks Specialists.

This year, the brand has ambitious expansion plans, with the recent addition of drinks industry pioneer, Ben Reed as consultant for brand strategy and activation, a new design team and PR agency Cult Media Collective to its team and plans to launch a fully bespoke bottle design this year.

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