201604-Hotel

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refurbishment | housekeeping
technology | food and drink | news and views
HotelBusiness
APRIL 2016
03 BUDGET
05 VIEW FROM THE TOP
16 WAREWASHERS
22 BIG INTERVIEW
THIS MONTH
Menu variety
The spice of life
14
www.hotel-magazine.co.uk
£3.50
09
Luxury toiletries
Fragrant and friendly
12
Open spaces
Exploiting outside areas
18
Air conditioning
Keep customers cool
Looking for a
job in hospitality?
Check out our website
www.hotel-magazine.co.uk
for a choice of almost
150 new roles!
audit bureau circulation
(7,756 - 1st July 2014 to
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D1 - AIRWAVE 1.2_HOTEL 22/02/2016 16:26 Page 1
3www.hotel-magazine.co.uk
news
Welcome to the
April issue of
Hotel Business
I hope you enjoy the issue.
Editor
@hotel_business
Visit our website at
www.hotel-business.co.uk
WINNERS AND LOSERS
The arrival of April
has seen a number
of changes to
the financial and
working practices
businesses in the
hospitality sector.
We will cover some in our
news pages, but I thought I’d
note here the words of Alex
Littner, Managing Director
of Boost Capital, as most
of the business coverage
of the introduction of the
National Living Wage has been
negative.
“The introduction of the
National Minimum Wage on
1 April, needn’t be bad news
for all SMEs. A probable side
effect of a living wage on low-
paying sectors is improved
staff retention and productivity;
the formula is fairly simple,
better remunerated workers
are more motivated and loyal.
SMEs may be surprised about
the benefits that will emerge
in the months and years to
come.”
The Chancellor paints a
gloomy picture of Britain’s
economy
Steve Holland
D
elivering his eighth budget on 16
March, George Osborne painted a
gloomy picture for Britain’s
economy. Focused on achieving a
surplus by 2020, the Chancellor warned that
“storm clouds are gathering again” and that
further cuts would be needed to achieve his
aims.
The headline-grabbing fallout centred
around splits and disagreements in
government, but the budget was equally as
divisive outside Parliament.
It was not all doom and gloom, with the
BHA pleased to see support for tourism with
the announcement tax breaks for museums
and travelling exhibitions and plans to improve
transport and connectivity aiding job creation
and local tourism. Martin Couchman, deputy
chief executive of the BHA, welcomed plans
to devolve power and elect regional mayors:
“Tourism should be a top priority for these
mayors, especially in coastal and rural areas.”
Also welcome were the changes to
business rates and commercial stamp duty
and corporation tax (from 20% to 17% by
2020). “The changes to business rates were
more positive than we could have expected
given the circumstances,” said Ian Cass, CEO
of the Forum of Private Business. “The
disproportionate burden of tax and regulatory
adherence for small businesses is a limiting
factor on their growth, and the Chancellor has
partly demonstrated that he recognises this.
We will continue to lobby for more
simplification and more encouragement for
investment in small private and family owned
enterprises.”
The doubling of small business rates
relief—which means 6,000 small businesses
will now have no rates to pay and a further
250,000 will have their rates cut from April
2017—was welcomed by Mike Cherry, Policy
Director at the Federation of Small Businesses,
who said: “The combined measures
announced on business rates – the single
biggest tax cut in today’s budget - will be
viewed by our members as a welcome and
important step on the road to fundamental
reform. In addition, online retailers will benefit
from steps to secure a level playing field for
smaller online businesses on VAT.”
It was not, however, enough for some. Rob
Payne, CEO of Best Western Great Britain,
noted: “It was disappointing to see support for
small businesses with rate relief but for that
not to be extended to medium sized business
such as the 265 independent hotels I
represent. We were looking to the Budget to
provide relief from the price pressures we are
facing such as National Living Wage but it was
not forthcoming. Overall this was a
disappointing and potentially damaging Budget
for the hospitality industry. 2016 might be the
year the industry is forced to change for good
but not for the better.”
Payne points to one of the biggest
disappointments felt by most of the industry
faced with the introduction of the National
Living Wage (NLW). Paul Connelly, Managing
s

4 www.hotel-magazine.co.uk
news
The latest headlines
from the industryNEWS
Hotelympia 2016 sees 15% surge in visitors
Director at Beacon,said: “We are already
seeing price increases from suppliers in
order to offset the impact of the NLW
coming into effect, as well as the anticipated
increase to £9 per hour by 2020. Add to this
the current rate of Tourism VAT in Britain,
and the scale of the challenges the industry
is facing becomes clear. We are certain that
these Government changes affect our
industry disproportionately, but this isn’t
reflected in the amount of Government
support the industry receives.”
The point was echoed by Martin
Couchman: “We were disappointed not to
see a reduction in National Insurance and a
delay in the introduction of the
Apprenticeship Levy which would have been
helpful in reducing the total impact of the
National Minimum Wage and the
introduction of National Living Wage.”
“The increase on insurance premiums
from 6% to 10% will also hit responsible
businesses and the affordability of key
insurance products will ensure business
continuity and robust sustainable employers
as well as combating the issue of
underinsurance,” adds Ian Cass. “Rather
than making insurance products more
expensive, there is a greater need to
investigate 51% success clauses on some
products that make them cheap but do not
offer protection when it is needed.”
A further disappointment to some was
the lack of any suggestion of a cut in
tourism VAT, which will remain at 20%.
According to the Cut Tourism VAT group,
Britain is one of only three countries in the
EU that does not take advantage of the
dispensation to lower VAT on
accommodation and tourist attractions
through lower admission charges and
restaurant services.
The National Enterprise Network
welcomed news that the Chancellor was to
freeze fuel duty. “He says the move means a
£75 a year saving for the average driver as
‘the tax boost that keep Britain on the
move.’ Fuel costs are something which hit
many small businesses and so this will be
welcomed. Each and every way a small
business can keep its costs down is hugely
important to its sustainability and potential
growth.”
Also welcomed was the news that beer,
whisky and cider duty has been frozen. “The
alcohol industry as a whole generates
billions for the UK economy,” said Andrew
Cowan, MD Diageo Great Britain. “This
year’s freeze on beer and spirits will help to
continue this. We have already seen the
positive impact that last year’s duty cut had
on industries such as Scotch whisky and so
tonight, people across the nation will once
again raise a toast to the Chancellor.”
The ‘Sugar Tax’—a levy on soft drinks
which contain more than 5 grams per 100ml
and another for 8 grams—may have a minor
effect when it comes into effect in 2018,
although pure fruit juices and milk-based
drinks are exempt.
NEN Chief Executive Dawn Whiteley
says: “We always look at budget statements
in lots of detail, to understand how each
and every decision affects the small
business sector – a sector we happen to
think is the lifeblood of our economy. We are
pleased to see that George Osborne has
presented plans today that positively
influence the small business sector. But
there is still more to be done and we
continue our work to champion this vibrant
sector to make sure government are doing
all they can to support it.”
“The disproportionate
burden of tax and
regulatory adherence
for small businesses is a
limiting factor on their
growth.” – Ian Cass,
CEO of the Forum of
Private Business
Visitors arrived in their droves to Hotelympia 2016 – with the
show welcoming over 26,000 attendees through its doors and
recording a massive 15% surge in numbers, for its four-day run.
With almost 1000 innovative Food and Drink, Technology,
Catering Equipment, Interiors and Waste Management
companies set across the show’s 300,000 square feet, the
throng of visitors was rewarded with ground-breaking new
products, new features and big names.
The show floor was alive with talk of high quality, big-hitting
visitors, those with purchasing power and national account
representatives, proving that Hotelympia has the contacts book
and pulling power to attract the right people at the right time.
Show highlights included The Staff Canteen Live – Skillery,
which over four days was able to showcase one of the most
stellar line-up of chefs ever amassed on UK soil. Tom Kerridge,
Clare Smyth, Simon Rogan, Graham Garrett, Claude Bosi,
Nathan Outlaw and Angela Hartnett were among those chefs,
sharing some 24 Michelin stars, to offer demos. Elsewhere, on
day one, the Godfather of them all, Anton Mosimann OBE, was
inaugurated into the Hotelympia Hall of Fame in front of a
packed audience.
The Swiss master was just one of a number of Stage high
points, with the attraction providing the platform for the finals of
Hotelympia’s Innovation Awards and the World Food Innovation
Awards. 2016’s most ingenious new products were also
celebrated alongside the UK’s best designed new restaurant,
The Bombay Brasserie; as recipient of the Hotelympia
Restaurant Design Award.
On day two of the show, The Big Event, Hotelympia’s
traditional Gala Dinner celebration welcomed over 550 people,
treating them to a St David’s day-themed menu and
entertainment. The night raised over £70,000 for the
Springboard Charity.
Toby Wand, Managing Director at Fresh Montgomery, said:
“Thank you to everyone who made the show such a massive
success, we’re proud to yet again provide the perfect platform
for our innovative exhibitors to do what they do best, proud to
provide visitors with the most relevant tools and insight to face
2016 head-on, and immensely proud to smash 2014’s
attendance record.
With so many exhibitors signing up to do it all again in two
years’ time, we can’t wait for Hotelympia 2018.”
The new InterContinental London - The
O2 which opened its doors at the start
of the year, has commissioned The
Fine Bedding Company Hotel Division
to create bespoke bedding solutions
for its 453 luxury bedrooms, including
innovative anti-allergy rooms.
A new luxury goose feather dual
layer topper has been developed
specially for the hotel, dubbed ‘the
new luxury retreat in the heart of
London’, to deliver a sumptuous sleep
experience within the five-star hotel.
This complements top of the range
duck down duvets, goose down
A sumptuous sleep experience
pillows, luxury quilted mattress
protectors and brushed cotton pillow
protectors also supplied exclusively by
the fast growing hotel bedding
specialist, which partners with hundreds
of top hotels and guesthouses across
the UK and Europe for their bedding
requirements.
Custom-made synthetic duvets and
pillows are also a key feature in the
hotel’s anti-allergy bedrooms. Containing
The Fine Bedding Company’s unique
highly breathable Smartfil® microfibers,
the products are non-allergenic and
easy to wash at 60°C (the temperature
that kills dustmites, a contributory factor
to the onset of allergy symptoms).
With a bespoke sizing and detailing
request, executive head housekeeper
Laura Walker and the Arora Group
procurement team had exacting
standards and detailed requirements,
requiring bedding that met with the
InterContinental Hotels brand
specification.
“A luxury hotel is not simply
‘designed’ that way. It has to be
communicated in the look, feel and
experience,” explains Kevin Swart from
The Fine Bedding Company Hotel
Division. “The brief and the expectation
was to ensure that the bedding delivered
a luxury sleeping experience for guests
which achieved an immaculate five-star
look for the room and delivered a
luxurious sense of comfort and warmth
when a guest slips into the bed.
“The Fine Bedding Company Hotel
Division understood our requirements
and has provided a solution to exceed
the expectation of our discerning
guests,” said Laura Walker. “Hygiene
and cleanliness is vital for our own
standards and the overall guest
experience, while the performance of
The Fine Bedding Company’s products
enable us to wash, dry and reuse with
no compromise in quality, offering the
best of both worlds.”
s

VIEW FROM THE TOP
URGENT PROOF
- DINING CHAIRS_HOTEL 22/02/2016 14:54 Page 1
news
Jonathan Lowrey, General Manager of the Royal Garden
Hotel, offers his thoughts on the hotel industry.
How long have you been
in your current position
and what was your first
job in hospitality?
I was appointed as General
Manager of the Royal Garden
Hotel in 2014 after spending
seven years as the Food and
Beverage Director & a further
eleven years as the Deputy
General Manager. However, I
had already worked previously at
the Royal Garden Hotel in 1986
as Deputy Food and Beverage
Manager for 18 months which
was my first opportunity in the
London hotel world.
Initially, I had trained as an
apprentice to be a chef and
spent several years working in
hotel kitchens around Yorkshire
and Nottingham before I
decided to pursue a career in
broader hotel management.
What have been your
career highlights?
Being appointed as the Food
and Beverage Manager at
Claridge’s was certainly one of
the most defining moments in
my career, especially in a hotel
that was as prestigious as it
was. With a deep rooted passion
for food, it had always been an
aspiration from a very early age
to work at the highest level.
I also spent six years in Asia
which was another great
opportunity, allowing me to
broaden my knowledge of
different cultures & service
styles. But of course, being
appointed General Manager at
the Royal Garden Hotel is my
biggest highlight, especially at
such a special time for the hotel
in its 50th anniversary year.
What challenges do you
face in your working day?
There is always a challenge in
managing very different
individuals who work in the hotel
to ensure everyone works
cohesively and achieves the
best results for our guests.
Although departments are so
diverse and independent at
times, it is important to ensure
that everyone appreciates all of
the different aspects of the hotel
and communicates the same
message. Another challenge is
keeping abreast of the ever-
changing technology in the
industry, both in London and
globally. We are constantly trying
to develop new ways of reaching
customers to ensure we stay
ahead of the competition in the
five-star market.
What’s your favourite role?
I thoroughly enjoy being an old
fashioned hotelier – offering
hospitality, greeting guests and
talking to the hotel employees. In
my opinion there is no substitute
for face-to-face interaction with
guests and employees alike and
I think that it is our personal
approach that really sets us
apart from other five star hotels.
What has been the most
important lesson learnt so far?
From a management
perspective, the most important
lesson I have learnt is that each
employee is an
individual and
each need must
be managed
appropriately.
For our guests, it is vital for
each one to be treated as an
individual, you cannot standardise
service. To achieve this, taking
the time to learn about your
guests, their personal likes and
dislikes, allows you to offer
distinctive service which will be
remembered long after their stay.
Seeing guests return is always a
sign that we managed to make
them feel at home, this is how we
can truly measure our success.
What are your future plans?
Quite simply my future plans
are to be happy, healthy and
prosperous and to raise my
children well. I’d like to remain
the General Manager at the
Royal Garden Hotel for the rest
of my career. I hope to continue
to drive the business forward
and see it maintain its position
at the forefront of the five-star
market through excellent guest
service and responding to
industry trends.
What did you want to be
when you were younger?
I wanted to be a chef from a
very young age. I trained and
worked in kitchens across the
country before deciding to move
into a more managerial role.
How would you describe
yourself in three words?
A Hotelier, through & through.
Extensive internal market research discovered that many guests
suffer back discomfort during treatments of an hour or more
due to lower spine curvature. The Memory Foam Wedge Back
Support creates the perfect arc which cushions and moulds to
the individual shape of each guest ensuring superb comfort and
stability. For maximum effectiveness the height and density is
crucial, this has been perfectly balanced in practical dimensions
of 45cm x 45cm x 4cm (approximately). This makes it ideal for
therapists that use mobile treatment couches within hotel rooms
or as additional sleep position support for guests with back
problems. A luxurious, soft touch cover is included which is
zipped and fully removable for washing purposes.
The innovative Memory Foam Wedge Back Support has been
developed by Majestic, the largest manufacturer and supplier of
memory foam beauty products in the UK. Memory foam has a
unique open cell structure that reacts and responds to human
body temperature and weight allowing it to mould perfectly to the
contours of the body. The lightweight and versatile construction
quickly returns to the original shape making it perfect for daily and
frequent use. Available in white and recently added aubergine,
bitter chocolate and steel grey.
Further information: 0121 7720936; info@majestictowels.co.uk;
www.majestictowels.co.uk
Back to business
Re-usable name badge innovation
New‘InstaBadge’is the re-usable name badge
innovation from Badgemaster
Badgemaster, the UK’s leading
manufacturer of engraved,
ready-to-wear employee name
badges has launched a new
product range to fulfil the needs of
the re-usable name badge market.
‘InstaBadge’, as its name suggests,
enables employers themselves to
create instant name badges for
new starters.
“InstaBadge offers the good
looks and performance of a
permanent badge with all the
flexibility of a re-usable one”,
explains John Bancroft MBE,
Badgemaster’s Managing Director.
“It’s ideal for workplaces with
frequent staff changes, as new
employees can be smartly badged
from the word go.” The wearer’s
name is held within the badge
rather than engraved onto it, so
employers can control costs by
re-using the badge frames when
staff leave. The design of the badge
frames, together with
Badgemaster’s long-established
expertise in corporate
personalisation, means that
customers who prefer the re-usable
option needn’t sacrifice either
choice or visual appeal for
economy. The new range includes
10 different styles, all available in
any base colour and with plenty of
space for company logos and
corporate designs to be accurately
reproduced.
In terms of aesthetics and
durability, “InstaBadge neatly
overcomes the drawbacks often
associated with re-usable name
badges”, explains Royal Warrant
holders Badgemaster. “The
wearer’s name is printed on card or
paper and is held perfectly secure
and level behind a protective front,
so there will never be any lop-sided
printing or peeling corners to
contend with. Badgemaster will
also provide free label production
software to help customers print
names professionally.”
Of special interest to catering,
food and beverage serving and
food preparation staff, the
InstaBadge has a unique advantage
for all environments where health
and safety are paramount. Its
unique patent protected design
combines the fastener as an
integral part of the badge and so
prevents the pin ever becoming
detached from the badge.
Further information 01623
723112; customerservices@
badgemaster.co.uk;
www.badgemaster.co.uk

news
Welcome change for online bookings in Scotland
“They know what they’re talking about”
Lyme Regis boutique hotel delighted with advice and equipment
Responding to customer
demand, Frima has launched
the new 112L VarioCooking
Center, which is a two-pan unit,
each with a capacity of 25 litres
where previous two-pan units
had only 14 litre pans.
Like the recently launched
112T, the new unit is a counter
top model that can easily be
installed on the work bench, on a
stand or elsewhere. Thus even
small kitchens can benefit from
its high capacity, multifunctional
cooking abilities.
And the VarioCooking Center
112L is truly multifunctional: with
its two pans it can replace
griddles, kettles, bratt pans,
large pots and fryers and can be
used to fry, deep fry, boil and
confit. Chefs can be boiling
pasta in one pan and cooking
steaks in the other, frying chips
in one and creating béchamel
sauce in the other. The 50 litre
capacity provides sufficient
frying surface and boiling
capacity even at peak times. The
height of the pan base is
ergonomically designed to make
it easy for chefs to work with,
which is an important benefit
compared to tilting pans or other
multifunctional appliances.
“Customers had been asking
about a model that bridged the
gap between the original, smaller
The Dower House, which sits is two
acres in Rousdon just outside Lyme
Regis, was built in 1880 and has
served time as a rectory and a public
school headmaster’s residence until it
was converted to a hotel in the 1970s.
When Neil and Rosemarie Baker
bought the hotel two years ago it
was, they told us, in a very ‘tired’
state operating in the main summer
season only. Since then they have
carried out a major refurbishment
including completely new plumbing, a
new laundry, a biomass boiler and
solar energy system – their aim being
to run as ‘green’ an operation as
possible.
The hotel now offers a very high
standard of bed and breakfast
accommodation and service in 10
individually designed rooms, plus
cream teas, a bar, evening meals by
arrangement and a swimming pool. In
addition it is becoming a popular
venue for celebration parties,
meetings and even weddings.
The laundry they inherited from
the previous owners consisted of
domestic equipment which was on its
last legs, Neil told us. “I looked at
several companies, and was attracted
by the Armstrong website”, he said. “I
was impressed by their attitude, which
felt more like consultancy than hard
sell. When their territory manager had
been to see us, he changed the
original advice on what we needed, so
we felt we had a plan which was
totally tailored to our requirements.”
The laundry, which consists of a
Schulthess 7kg washer and a
Huebsch tumble dryer, handles all the
towels, table clothes and napkins
while the bed linen is sent out. It is
operated by the housekeeping team,
headed by Rosemarie and is in
operation every day.
“Altogether I think Armstrong have
been one of our best suppliers”, Neil
told us. “They really seem to know
what they are talking about and the
equipment has been totally trouble
free since it was installed.”
Further information: 01635 263410;
enquiries@armstronglaundry.com;
www.armstronglaundry.com
Capacity to bridge the gap
112 units and the larger 211 and
311 VarioCooking Centers,
which have capacities of 100
and 150 litres respectively,” says
Graham Kille, managing director
of Frima UK. “Then, in 2015,
Frima talked to 400 chefs across
Europe and they confirmed the
demand for the 50 litre model.
However, they wanted the
flexibility of the two pans – and
so the 112L was created.”
Like other models in the
range, the VarioCooking Center
112L achieves energy savings of
up to 40% compared to
conventional cooking appliances,
and cooks up to 4 times faster.
The overnight cooking function
creates additional capacity as it
FRIMA responds to customer demand by launching a new VarioCooking Center
Northamptonshire-based Welcome Systems Ltd and
Vuterra Networks in Perthshire have joined forces to
provide Scottish hoteliers and B&Bs with the very
latest in commission-free, online accommodation and
restaurant-booking systems.
The partnership developed after Welcome
Systems announced plans to promote its software in
Scotland, while linking the ‘Welcome Anywhere’
product with Vuterra Networks’ own electronic point
of sale (EPOS) technology.
John Jones, Welcome Systems managing
director, explains: “This move offers our Scottish
customers the ability to seamlessly link their online
booking and billing with an easy-to-use and
affordable system which works 24 hours-a-day to
manage reservations and maximise occupancy.
“Welcome and Vuterra have a combined 55
years’ experience delivering the latest software and
EPOS solutions, and we’re thrilled to have a partner
with such an excellent reputation offering our
products and after-sales support in the North.”
One of the first beneficiaries of the new joint
service is Blair Girvan, owner of the Townhouse
Aberfeldy in Perthshire. Blair comments: “Having
been in business for two and-a-half years, we trialled
several software options to help manage our
bookings and guest promotions, but none of them
made the grade.
“This all changed with the introduction of
Welcome Anywhere linked to Vuterra’s EPOS system,
which has cut down on a tremendous amount of
paperwork and certainly made life a lot less stressful,
and we couldn’t be happier with the results.”
cooks without supervision, so
food is ready in the morning
when staff arrive – and chef can
then use the Frima for other
cooking tasks. The integrated
cooking intelligence ensures
perfect cooking results: for
example, pasta is automatically
lifted from the water at the end of
the cooking time, the unit will
notify staff when pan fried foods
need turning and it regulates the
temperature and timing to the
precise degree and second, so
that food and liquids never burn,
boil over or stick.
Further information:
0845 680 3981;
info.uk@frima-online.com;
www.frima-online.com
Q&A
Hotel Business talks to
Malisa Shepherd, assistant
director of rooms, The
Landmark Hotel
Can you tell us a bit
about your background
and how you came to
your current role?
I initially studied performing
arts and did not want to
join hospitality but I feel
it was my destiny since
both my parents worked
in hotels. I started at The
Langham Hilton as a
telephone operator back in
1998 and that was where
my passion for Front of
House began.
In May 2008, I started
as FOH Manager at The
Landmark Hotel and then in
April 2011 I was promoted to
Assistant Director of Rooms to
this date.
What do you find most
challenging about your job?
Team retention – every year
more hotels are opening in
London which adds more
choice to new and current
team members.
What is the best part of
your job?
The best part of my job is
working with a your aspiring
team who are motivated to
enhance the guest experience
What do you see as the
most important elements in
developing your hotel brand?
Maintaining consistency in our
service delivery and giving a
unique guest experience to our
guests.
What are the key issues for
the sector at the moment?
The slow pick up so far in
2016 due to decreased travel
to Europe because of security
issues which are not
in London.
HotelBusiness
Have you noticed any
hospitality trends emerging
this year?
More focus on personalisation
and more bookings are made
via online channels
What makes a great hotel?
Focus on service, service,
service and the right people in
the right roles.
In general, how do you
think the hotel industry is
performing at the moment?
Following the terror attacks in
Europe, the pace is currently
slow and a lot more hotels are
coming on-board.
How do you see the future
for the hotel industry?
In the future, there will be less
distinction between 4 and 5
star products and more focus
on service.
What are your plans for
the future?
Take each day at a time and
maintain a positive outlook.
What is the most important
life lesson you’ve learnt?
Family is the most important
part of your life and time with
them is precious.

MAKING A MOVE
D10 - MATTRESSMAN_HOTEL 09/10/2015 15:15 Page 1
“Bed Factory have recently expanded their range
to include a number of new pocket sprung
divans, including the very popular Seville”
news
Bed Factory have been making quality beds for the
hotel and leisure industry for over 30 years, as a
manufacturer they offer a bespoke service to help
co-ordinate with other fabrics within the room, this
means you can have the headboard, bed base
and even sofa’s or sofa beds in the same fabric to
complete the look.
Bed Factory have recently expanded their range
to include a number of new pocket sprung divans,
including the very popular Seville (right), it boasts
1500 individually pocketed springs and layer upon
layer of top quality fillings to ensure your guests
enjoy a restful night, this and all other products
conform to BS7177 fire regulations as standard.
In addition to a quality product you can also
expect a quick, free delivery service with no
minimum order as standard, this means you can
rely on them to provide exactly what you want
exactly when you want it, contact Bed Factory for
more information or for a visit from one of our their
friendly sales team.
Further information: www.bedfactorycontracts.co.uk
Spring into action
The White Swan appoints Operations Manager
The White Swan in Alnwick,
one of Classic Lodges’ 17
nationwide hotels, has
appointed Anthony Fyfe as
Operations Manager, aiming to
drive the hotel’s wedding
market to new heights.
With a long and
distinguished career in
hospitality, Anthony started in
local bars and pubs across the
Northumberland area, quickly
becoming familiar with the food
and beverages industry. Since
then he has transitioned into
the hotel sector, working at a
The new Hendon Hotel Guest
Ironing Board from
Northmace & Hendon is ideal
for hotel bedrooms where
space is at a premium.
Measuring only 110cm in
length when closed, it fits
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All metal construction for
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Space saver
managerial level for large
corporate chains as well as
boutique hotels.
Prior to taking up position
at The White Swan, Anthony
worked as Food and Beverage
Manager at Doxford Hall for
three and a half years.
Anthony’s new position gives
him even more responsibility in a
wide range of areas, and will act
as the number two to the
General Manager:
“One area of focus will be
to re-invigorate our wedding
proposition at the hotel,” he
says. “My task it to ensure that
all our customers receive great
service, with staff going above
and beyond their
expectations.”
Richard Smith, Marketing
Manager at Classic Lodges
believes Anthony’s experience
will prove important in The
White Swan’s future: “He has
extensive experience and
knowledge of boutique and
corporate chain hotels alike,
and with a broad set of skills
and expertise that will prove
invaluable in his new role.”
www.classiclodges.co.uk

URGENT PROOF
PRIVATE
SALE
Boutique
B&B/Hotel
SW
France
luxuryswfrance.com
❁❁❁
❁❁❁
news
Reading hotel serves up restaurant makeover
The restaurant and bar at Crowne Plaza Reading has reopened following
a £300,000 refurbishment, transforming the space into a new 42-cover
bar and 90-cover restaurant area which now boasts a brand new menu
and state-of-the-art kitchen equipment. The new Smoke BBQ menu has
been inspired by the kitchen’s new piece of cooking equipment – The Big
Green Egg, an intensely heated, ceramic indoor barbecue.
The fully refitted restaurant, which is part of the hotel operated by
Redefine|BDL Hotels, has opened under the new name ‘Riverside’, paying
homage to the hotel’s location, nestled on the banks of the River Thames.
PROPERTY NEWS
Park Regis Birmingham opens
Birmingham’s newest four-star hotel and the Park Regis brand’s
first in Europe, has been greeting its first guests. The £50 million
development at Five Ways has undergone a vast transformation,
with Sixties office tower ‘Auchinleck House’ having been converted
into the sleek and modern upscale hotel.
With 253 bedrooms, two junior suites and the largest
presidential suite in the city, the hotel is set to become a destination
for both leisure and business travellers. Its fourth floor ‘1565’
restaurant and bar will feature signature dishes, grills and classics,
as well as be home to one of the city’s largest outdoor terrace
spaces. ‘Rofuto’, its 16th floor Japanese eaterie, is a concept by
former Ivy head chef Des McDonald. At 137ft. in the air, Rofuto and
its accompanying cocktail lounge and Sake bar ‘Kurabu’ will
provide panoramic views across the city.
The hotel also boasts an executive level complete with
conference and meeting spaces and a business lounge with
check-in facilities. In addition, Park Regis is also home to ‘Shakina’
Urban Dry Spa, offering indulgent treatments in its state of the art
therapy rooms, as well as a gym for hotel residents.
Lake District landscape inspires hotel refurb
The refurbishment of The Leathes Head Hotel, in
the Borrowdale Valley near Keswick, includes a new
showpiece bar featuring Kirkstone Brathay slate,
handcrafted Cumbrian oak and even an intricate basket
light weaved with willow harvested near Cockermouth.
The interior has been crafted by local tradespeople for a
stylish, natural and authentic feel – all overseen by design
consultancy Other Works.
The hotel, which was highly commended in Cumbria
Tourism’s ‘Small Hotel of the Year’ and won its 2nd AA
rosette last year, has also revamped several of its eleven
uniquely-styled bedrooms and bathrooms.
Jurys Inn Liverpool receives
£2m investment
Jurys Inn Liverpool is undergoing a £2m
refurbishment programme to completely
transform the hotel and enhance its facilities
for new and existing business and leisure
guests. All 310 bedrooms of the Kings
Waterfront hotel are undergoing significant
refurbishment; 16 new executive rooms are
being introduced along with refurbishment
to public areas, meeting rooms and
banqueting facilities. The bedrooms should
now be completed, with refurbishment to 10
meeting rooms, lobby, bar and restaurant
due for completion by the summer.
Richard Pearson, the new General
Manager at Jurys Inn Liverpool said, “We
are incredibly excited that Jurys Inn
Liverpool is undergoing a significant
refurbishment, including the introduction of
16 new executive bedrooms which are now
available to book.”
Anglesey hotel reveals new lodge
With views across the Menai Strait and the snow-
capped mountains of Snowdonia, as well as a luxurious
interior, the new Rhianfa Lodge has been transformed
from staff lodges into an eight-bedroom lodge.
They add to the existing 16 bedrooms and the three
self-catering properties of the luxury Anglesey hotel,
Chateau Rhianfa, and will sleep a further 14 guests.
“We’ve been watching the lodges develop over the
past few months and are looking forward to welcoming
our first guests this weekend,” said GM Quinton
O’Shea. “The style of the lodge is quite different to that
of the hotel, and has a real New England feeling to it. It
really is quite beautifully finished, and the views across
the beautiful North Wales landscape are incredible.”
Edinburgh’s prime easyHotel changes hands
The 29-bedroom easyHotel on Edinburgh’s Princes Street
has been snapped up after being put on the market
for £1.75 million. Acting on behalf of the owners of
Parcotel Limited, commercial property specialist Colliers
International sold the business to a London-based investor
and operator, who will continue to operate and manage
the business under the easyHotel franchise agreement.
Alistair Letham, a director in the UK hotels agency
team at Colliers International, said: “The sale of the
easyHotel signals the continuing demand for city centre
hotel properties in Edinburgh, particularly when in prime
locations, whether they be budget or 4/5 star standard.
“With the easyHotel’s location on Princes Street, some
of the hotel’s bedrooms have the finest views in the city,
across the Princes Street Gardens to Edinburgh Castle.”
Ufford Park completes bedroom refurb programme
One third of Ufford Park’s 90 bedrooms have now been given a
‘make over’ since December 2014 amounting to an investment
by the hotel of over £220,000. The latest phase, which began in
January 2016, involved the refurbishment of a further eight Classic
bedrooms and two Superior bedrooms. New carpets, beds, feature
walls and curtains all contribute to a contemporary style with natural
and earthy colour schemes. The designs have been implemented to
address comfort and the more practical needs of the hotel’s guests.
Tarnia Robertson, Managing Director of Ufford Park said: “The
response from our customers has been overwhelmingly positive, and
we hope to be able to announce the beginning of phase four next
January 2017. We have plans for 27 more refurbished bedrooms,
bathrooms and for other areas of the hotel in the coming months.”

D9 - CINDERS BBQ_HOTEL 20/05/2015 11:56 Page 1
refurbishment
How best to make use of outside areas
Open spaces
F
urniture, potted plants, shrubbery (real or fake), umbrellas or
marquees… there are many ways to decorate an outdoor area.
But can you monetise that space?
If you run barbecues and other outdoor dining experiences,
how do you disperse stale smoke for guests who dislike the smell.
Patios and gardens have become more widely used since bans have
sent guests outside to enjoy a cigarette or cigar, leaving the hospitality
industry to create dedicated smoking areas that remain comfortable all
year round… but do awnings and heaters cost more than they’re worth?
Last year we invested more than £300,000 in the
dining facilities at The Three Swans Hotel in Market
Harborough, this included a full refurbishment of
the outdoor facilities which were landscaped and
expanded to double the previous capacity.
We wanted to make the new alfresco dining
space as appealing and comfortable as possible
for our guests. We invested heavily in an automatic
awning for rainy days and evenings, outdoor heaters
and high quality aluminium and rattan seating, which
has the added benefit of being lightweight for staff
to move. We also added parasols, potted plants and
floral hanging baskets to give the area more colour,
texture and warmth. This year, we’ve also installed
an outdoor pizza oven to offer stone baked pizzas
throughout the warmer months.
In a bid to drive awareness and encourage
customers to use our outdoor spaces we’ve
introduced a number of outdoor “Live Music” events
across our properties including salsa, rock and roll
and Motown nights, which are free of charge and
have brought in up to 600 guests, creating a great
carnival style atmosphere.
Dining al fresco
Kevin Charity, Managing Director of The Coaching Inn Group discusses his
experiences of refurbishing outdoor facilities
A big consideration we had when planning
the new outdoor space at The Three Swans was
smokers; we didn’t want to alienate smokers by
making the whole area non-smoking, however
at the same time you have to be considerate of
non-smokers, especially with food sales and family
groups being so important to sales. With this in mind
we designated a specific smoking area within the
new outdoor eating area to minimise the impact on
other diners.
With the hotel carpark being beside the outside
dining area, we also installed a railing to wrap around
the seating area to help keep children away from
the cars and give parents’ peace of mind. Waiting
stations have also been installed in the outdoor areas
to ensure the team are more efficient when guests
are drinking and dining al fresco.
Since the refurbishment we have seen food sales
increase by 65% during the summer months and are
now plan to a invest more than £180,000 developing
the al fresco offering across the Group this year
including refurbishments at The Feathers in Helmsley
and White Hart in Boston & Kings Head in Richmond.
Patio heaters in hot demand
Hotel and restaurant owners can
reap the rewards of extending
their capacity outside to patios
and gardens, but only if they can
guarantee their guests will be
warm and comfortable. Stylish
patio heaters fuelled by LPG
(liquid propane gas) offer a
practical solution, whether it is
to create an area for outside
dining, offer a relaxing place to
smoke outside or simply
to heat a garden and
encourage guests to
stay for longer.
The Holly Bush Inn,
an award-winning pub
based in Salt,
Staffordshire, has seen
first-hand the difference
that a reliable,
responsive and
versatile source of fuel
can make to its business,
using Calor LPG.
Having installed a one
tonne LPG bulk tank from
Calor to provide all of the
LPG required to keep its
busy kitchen running
smoothly, the tank also
supplies LPG to eight patio
heaters in the pub’s beer
garden.
Geoff Holland, the
pub’s owner, explains:
“The eight patio heaters
are piped into the main
LPG tank and these
come into their own in
the summer
months. They
enable customers to eat and
drink outside in comfort, thus
extending the size of the pub
considerably for a much longer
period of time compared to if
the beer garden was being
heated by sunlight alone.”
To ensure the pub receives a
constant supply of LPG, Calor’s
telemetry system regularly
monitors the pub’s gas levels via
a contents gauge. A transmitter
then sends a signal to a built-in
dialler unit, which
automatically calls Calor’s
central computer and
informs it of the current
gas level. When more
gas is required, a local
Calor depot is alerted
and a delivery is
scheduled.
While the Holly Bush Inn
benefitted from tapping into its
LPG bulk tank, businesses can
opt for portable patio heaters
that run off a gas cylinder bottle,
offering a versatile solution that
can be moved to wherever
outside heating is needed.
Otherwise, for those already
operating on gas for their
heating and cooking
requirements, connecting
LPG patio heaters to the
gas fuel tank offers a
sensible and low-
maintenance solution.
Stylish and efficient,
LPG patio heaters can help
monetise external areas of
hotels all year round.

WET & FORGET 1.2_HOTEL 08/04/2016 16:24 Page 1
refurbishment
1
Safety: Ensure that the
person connecting the gas
bottle to the barbecue is
competent in the use of bottled
gas, also keep children and less
able adults at a safe distance –
perhaps a chalkboard or notice
could be displayed to this effect.
2
Organisation: Organisation is
the key to larger scale catering.
Organise your staff accordingly
and make sure they each know what
their specific job will be.
3
Staff: Choosing the more
extrovert members of your
staff to be on duty will help to
ensure a lively party atmosphere.
Encourage them to put on a show.
4
Food: Your menu should be
well prepared in advance.
Make sure you keep the fat
content of the food as low as
possible. Excess fat just causes
flares and smoke which is the last
thing you need at a large function.
Try not to barbecue food straight
from the fridge as this makes
cooking through to the middle
difficult.
5
Profit: Remember, customers
are willing to pay extra for
food off the barbecue, so
capitalise on this.
6
Menu: Experiment! Try
kebabs, salmon, marinated
lamb or chicken satay on
sticks. Always have a good supply
of sauces, salads and coleslaw on
hand. Baked potatoes are also very
popular and can be cooked
beforehand in a conventional oven.
Remember the vegetarians
amongst your guests, so try spicy
vegetable kebabs, stuffed tomatoes
baked in foil, or keep a vegetable
risotto in a shallow tray on the go.
Keep the party going with a dessert
menu – bake bananas in their skins
and serve with warm chocolate
sauce, or wrap soft fruit in foil
parcels, sprinkle with brown sugar
and bake for about 5 minutes &
serve with crème fraiche.
7
Equipment: For convenience
you will find it much easier to
use disposable plates and
cutlery. Estimate the numbers
required and add 50%. Make sure
any items that require wrapping are
done way ahead of time – and don’t
forget the spoons for young children
and if you are serving dessert.
8
System: It is so important
that you devise a system and
let everyone know what the
system is! Will guests purchase a
ticket in advance, or will they pay
when they receive their food? Will
the staff serve salads, potatoes etc.
or will guests help themselves?
These simple points will ensure that
your event runs smoothly and with
the minimum of effort on the day.
9
Themed events: The
possibilities are limited only by
your imagination! Starting with
music and carrying on the theme -
think Sixties, Seventies or Eighties
and have your customers crying out
for more! Fancy dress is always a
party winner - Pirates of the
Caribbean and Wild West Nights to
name just two! Barbecues are not
just for summer – they are great for
all outdoor activities and festivals.
Easter Egg Hunts, Halloween and
Bonfire Night are great examples.
10
Advertising: Use your
Social media to good
effect and build excitement
in the run up to the big day. Use
your local newspaper; ‘What’s On’
notices will attract customers who
may not have visited your
establishment previously. Print a few
colourful posters and ask other local
businesses to display them in return
for a free ticket. Don’t forget the
most valuable free advertising of all
‘word of mouth’. Tell everyone you
speak to about your planned
barbecue – you may well be
surprised by the response.
With the right organisation your
only job now will be your party
sizzle!
Ten top tips
for successful
barbecuing
from Cinders
Barbecues
It has been almost nine years since the smoking ban came
into effect in England, leading to hotels, like a number of other
hospitality related businesses having to re-think their provision for
guests who smoke, says Gareth Cowmeadow, Scenting Specialist
at Ambius. Creating outside areas which cater for smokers is now
a necessity for many hotels. There are a number of options and
innovations designed to ensure smokers are accommodated while
also creating an aesthetically pleasing environment.
Outside Planter Ashtrays, which combine planting (of live or
replica plants) with the functionality of an ashtray, can withstand
the harshest environments and provide a more stylish and
attractive way to collect cigarette waste, compared to traditional
ashtrays. Planter Ashtrays provide a hygienic method of cigarette
disposal and can be located in entrance area and complimented
with other planters, such as hanging baskets to provide visitors
with the best first impression.
In the hotel industry, appealing to consumers is tough as
brands compete for every single sale. It is therefore important
that scenting as well as aesthetics are key considerations when
reviewing the design and fit out of a hotel, as opposed to being an
afterthought. Ultimately, it’s in the interests of businesses to use
every tool at their disposal to gain higher amounts of customers,
while enhancing the brand experience.
Scenting solves smoking smell

D2 - LEISUREBENCH_HOTEL 07/04/2016 09:41 Page 1
URGENT PROOF
Please check this proof carefully for errors in style, content and layout.
Although every care is exercised in preparing your advert, we cannot hold
ourselves responsible for any inaccuracies you may overlook.
SHOULD YOU REQUIRE ANY ALTERATIONS TO THIS PROOF PLEASE
TELEPHONE BEFORE _ _ _ _ _ _ _ AND QUOTE ADVERT NO._ _ _ _ _
Telephone 01206 506254 Fax 01206 500228
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is a departure from the original copy
Get ready for summer,
call for your outdoor furniture requirements.
T: 01206 233195
E: Max-International@maxfb.co.uk
www.maxfb.co.uk
Koln Stacking Armchair
mixed grey
Koln Stacking Side Chair
mixed grey
Koln Square Table 900
D4 - MAX INTERNATIONAL 1.8 2 COL_HOTEL 06/04/2016 10:37 Page 1
refurbishment
The Bedford Swan, managed by Redefine|BDL
Hotels, is a stunning 18th century property. Its
terrace space has taken on a number of guises
in recent years, making the most of the hotel’s
location and driving business to suit each season.
“Our terrace is a fantastic space with great
views that really show off the hotel’s location at
its best, so it makes sense for us to focus our
efforts on creating a space that people can enjoy
and that, ultimately, drives more business to
the hotel” says GM Dominic Mills. “I believe the
key to getting this right is to offer regular events
that are simple to put on, yet inventive, creative
and effective in attracting business – and really
pushing the boat out for key occasions. We’ve
done this successfully in the past.
“Last year, for example, our Cuban Night
on The Terrace saw our chefs cooking Cuban-
inspired food alfresco on the grill, Los Soneros-
themed musicians and a casual atmosphere. In
fact, it proved so successful that we’re using this
A twist of creativity
blueprint for Rio Week in August to celebrate the
Olympics on the terrace.
“Our Mad Hatters Tea Party – an adults-only
event to raise money for Macmillan – featured
Alice in Wonderland inspired cocktails and
afternoon teas. Again, a simple yet attractive
offering to make the most of the space.
“Our most ambitious past project in order to
drive revenue through monetising the terrace took
place two years ago, when we turned the area
into an ice rink. It received a great response from
local schools, youth groups and Christmas parties
– and actually served to promote our other festive
offerings.
“This year, the focus is really on attracting
locals as well as guests. To that end, we’re using
the terrace to offer breakfast alfresco – the chance
to dine on breakfast favourites like eggs Benedict
or a full English whilst overlooking the River Ouse
on a summer’s morning. And as well as our Rio
Week, we’ll go all out with a cocktail beach bar to
give a real holiday feel over the summer months.
Primarily aimed at adults and open during peak
times throughout June, July and August, we plan
to offer a cocktail hut, tonnes of sand and themed
furniture.
“I firmly believe there’s merit in making the
most of these areas and promoting them as more
than simply outdoor bars or restaurants. With just
a twist of creativity, the spaces can be so much
more and can do the business a lot of good.”
Maximise your outdoor dining space
Jason Eastwood, Managing Director of Canopies UK, explains how canopies
can help you meet the growing appetite for al fresco dining
From continental café culture to
urban street food, al fresco dining
is on the rise. But how feasible is
it for hotels to cater for this
evolving customer behaviour with
their existing space?
Canopies are a highly effective
way for hotels to create additional
outdoor dining space. However,
as tempting as it might be to
select a canopy on design,
considering the finer details,
particularly around the installation,
will help guarantee the best
possible results.
For instance, when opting for
a retractable canopy, key factors
include:
■ How will it sit with the
existing building?
■ Will it still be possible to
provide disabled access?
How will the canopy impact
the wider outdoor space?
Rooftop canopies are an
increasingly popular choice for
inner city hotels. Make sure you
work with your canopy
manufacturer to fully assess
accessibility and whether any
special equipment is required.
Working with a canopy
specialist who conducts a full
site audit will give you peace of
mind that you aren’t just
purchasing a canopy that looks
the part, but is suitable for your
hotel. What’s more, you can rest
assured that critical factors,
including terrain type, and any
obstacles, such as drains and tree
roots, have been fully taken into
account.
01254 777 002;
www.canopiesuk.co.uk
“Canopies are a highly
effective way for hotels to create
additional outdoor dining space”

6 14:53 Page 1
housekeeping
It’s time to freshen up
Bottled
comfort
T
oiletries and personal products are
comforts that the weary traveller
expects to find in their hotel room, so
it’s always nice to find something new
and invigorating to try out. And let’s not forget
that these products have a practical application
that can help cut down the spread of germs.
These little bottled comforts can help
enhance your stay, so should you be looking to
the latest developments in the market or stick
to the tried and tested products of old?
Gilchrist & Soames launch four new in-house collections
Gilchrist & Soames, the leading
provider of cosmetic-grade toiletry
collections for the luxury hotel
market, announced today that
they will be introducing four new
collections to the EMEA market.
The collections, Gilchrist &
Soames Royal, Shade, GUILD
+ PEPPER and Stem were all
uniquely designed to enhance the
overall experience for discerning
guests and bring a sense of luxury
and retreat to any space. With
premium, signature formulations
and artful packaging, each
collection encompasses distinctive
objectives to meet the needs of
the modern day traveller.
“Just as luxury hoteliers
address every detail when
cultivating special moments for
their guests, the new Gilchrist &
Soames collections have been
crafted with the same intention
- tapping into an unmatched
level of personal care, fragrance
ingredient trends and modern
design aesthetics,” said Roys
Laux, vice president of marketing
for Gilchrist & Soames. “Our
objective with these collections
is to offer hoteliers new and
differentiated amenities, in
addition to our current collections,
that support their vision of a
property that offers guests an
unparalleled, unique experience.”
Gilchrist & Soames Royal
Collection – 40ml luxury tube:
The Gilchrist & Soames Royal
Collection brings elegance and
beauty to any space. The timeless
collection pays tribute to Gilchrist
& Soames’ British heritage while
simultaneously remaining fresh
and modern. Guests are drawn
to the Royal Collection because
of the timeless packaging and
luxurious formulation.
Gilchrist & Soames Shade
Collection – 40ml embossed
bottles with flip cap: A revival of
the age of leisure, the Gilchrist
& Soames Shade Collection
features bold colours and design-
minded packaging, along with
the unique and vibrant fragrance
blend of pink peppercorn, spiced
musk and patchouli. Rich in
antioxidants to refresh and revive,
the collection encourages guests
to take their time and savour the
little things.
GUILD + PEPPER – 30ml
apothecary style bottle: A modern,
masculine apothecary collection,
GUILD + PEPPER marries the
strength and unity of a guild, with
the nature and uniqueness of
spice. Strength with flavour and
history with boldness, GUILD +
PEPPER is a reflection of the past
with a modern, stylish twist.
Stem Collection – 30ml bottle:
The Stem Collection will appeal
to environmentally conscious
consumers. With its name, design
and natural fragrance of cooling
cucumber water, juicy melon
dew, white tea and teakwood,
this eco-friendly collection
delivers powerful nutrients to hair,
skin and body, leaving guests
feeling relaxed, refreshed and
reconnected to their environment.
Similar to all Gilchrist & Soames
products, the new collections
embrace cruelty-free development
and manufacturing practices,
ensuring that all products are never
tested on animals, nor contain
animal-derived ingredients. All
liquids boast unmatched product
standards and are free of parabens,
phthalates, mineral oil and petrol-
derived ingredients. All bottles
are made with highly recyclable,
low resin weight PET/HDPE. From
design, development, formulation,
manufacturing, quality assurance
and distribution, Gilchrist &
Soames strives to provide high
performance, botanically-based
products that are good for you and
good for the planet.
In addition, Gilchrist & Soames
are implementing the following
certifications for both new
amenities collections and as an
ongoing project across all Gilchrist
& Soames stock amenities.
Leaping Bunny: Most
international “cruelty free”
certification. The Coalition
for Consumer Information on
Cosmetics’ (CCIC) Leaping Bunny
Program administers a cruelty-free
standard and the internationally
recognized Leaping Bunny
Logo for companies producing
cosmetics or household
products. The Leaping Bunny
Program provides the best
assurance that no animal testing
is used in any phase of product
development by the company,
its laboratories, or suppliers.
Green Globe: International
Standard for Sustainable
Tourism was the first standard
developed by and for the travel
& tourism over 20 years ago. It
is a structured assessment of
the sustainability performance
of travel and tourism businesses
and their supply chain partners.
Today Green Globe’s Standard
is recognized as the highest
level of sustainability certification
by leaders in green travel and
responsible & eco-tourism.
All collections will be
available for sample request
from March 2016. To order
samples please go to
www.gilchristsoames.com
Fragrant and friendly natural guest toiletries
The Cornish beauty brand Trevarno are launching
their first collection of Trevarno Natural Guest
Toiletries, a new range of eco-friendly and
affordable travel-sized products for the hospitality
market.
Appealing to discerning guests who are
increasingly looking for natural skincare products
that are both good for your skin as well as the
environment, Trevarno’s Guest Toiletries have
been created to add an element of fragrant luxury
to the whole spectrum of holiday properties from
small boutique B&B’s to self-catering properties
through to large hotels.
The Trevarno range of Guest Toiletries
comprises three contemporary fragrance
collections of natural hotel amenities covering
shower gel, shampoo, guest soap, hand and
body lotion and bath salts with the luxurious scent
combinations created to appeal to both men
and women. All products are handmade at the
Trevarno Farm in the south of Cornwall using the
highest quality and sustainable natural ingredients
and recyclable packaging.
The Kynance Collection is coastal inspired,
delicately scented with coconut and sweet vanilla
contrasted with citrus undertones reminiscent of
fresh sea breezes. Inspired by some of the most
beautiful and magical Cornish gardens which
enjoy a warm micro-climate enabling exotic fruits
and flowers to thrive, the Cadgwith Collection
includes a sensuous blend of Lavender, Apricot
and Geranium. For the Lamorna range, a blend
of citrus scents which are both invigorating and
uplifting have been paired with the intensely floral
note of neroli.
“We identified a clear gap in the market
for a natural and handmade collection of
guest toiletries which, of course needed to
be presented in eco-friendly packaging whilst
also being affordable to a wide range of guest
accommodation providers. This project has
involved a great deal of research and development
including the whole Trevarno team, from the initial
scent and product ideas right through to the
packaging design and production of the range
itself. We are so delighted with the outcome as we
have achieved exactly what we set out to do and
look forward to Trevarno now making its positive
impact on the guest toiletries market” says Sarah
McNish, Manager of Organic Trevarno.
One of the pioneers of the natural and
organic skincare revolution and always inspired
by their beautiful coastal surroundings in
Cornwall, Trevarno have been creating their
high-performance plant based beauty products
for over 18 years and are a favourite amongst the
influential beauty editors.
Further information: 01326 555 977;
www.trevarnoskincare.co.uk

Housekeeping
Tel: 01727 226822 Fax: 01923 630998
D8 - MELLCREST_HOTEL 14/12/2015 11:03 Page 1
Combatting Poor Hand Hygiene
When it boils down many businesses handling, preparing and serving
food understand that the weakest part of their food safety strategy will
be the human factor. Even with the best training, best processes and
best products the small lapses in concentration among employees who
forget to clean their hands regularly – or properly – can have potentially
disastrous results. Making this most basic aspect of personal hygiene as
simple as possible will help increase compliance rates, develop a safety-
first culture and crucially reduce the number of outbreaks.
The latest figures from the Food Standard Agency, the Government
body responsible for food safety in the UK, suggest over half a million
cases of food poisoning each year are caused by known pathogens. If
unknown pathogens were included the figure would more than double.
Campylobacter is the most common foodborne pathogen, with over a
quarter of a million cases each year. The two next most common causes
are Clostridium perfringens (80,000 cases) and Norovirus (74,000 cases).
Salmonella causes the most hospital admissions, around 2,500 each year.
Poultry meat was the food linked to the most cases of food poisoning,
with an estimated 244,000 cases every year.
All of these can be reduced by improving food safety and in particular
with better personal hygiene. This is because the commonest pathogens
that cause illness in a food environment are either introduced or spread by
hand. When someone forgets to wash their hands when arriving for work
or after visiting the toilet, for example, this raises the risk of bringing all
kinds of bacteria, viruses and fungus into the workplace.
If pathogens are already present good hand hygiene will prevent them
from spreading. Pathogens could be present in the food itself or on hard
surfaces such as worktops, utensils and appliances used for preparation
tasks. Touching a contaminated foodstuff or surface and then touching
a previously clean surface will quickly spread the pathogen if other
people then touch those surfaces themselves. This is why it is critical to
always wash hands after handling uncooked food and when switching
between tasks, and particularly when switching between raw and cooked
ingredients.
Processes should be devised and tasks allocated to minimise these
risks. This might include, for example, ensuring staff switch between
different tasks less frequently. Effective use of surface sanitisers and
disinfectants are also part of the equation. But neither will be as effective
as they should if basic hand hygiene is not rigorous.
Hand hygiene does not need to be difficult or complicated. At the
most basic level, using the correct soap, washing both hands rigorously
for just a few seconds and then drying them properly with disposable
towels is all that is normally required to achieve excellent hygiene.
Diversey Care offers a complete range of hand hygiene products for
food service applications which are effective against a wide range of
pathogens. However, it should not be assumed that everyone knows how
to wash their hands properly so this must be part of any induction training,
and occasional spot checks and refreshers may be advisable.
The frequency of hand washing involved in many settings can lead
to the natural oils and fats in the skin being removed which can lead to
an increased risk of dermatitis. To avoid this Diversey Care recommends
regular use of a reconditioning moisturiser cream to replace these
oils and fats. Some of its hand hygiene products, including Soft Care
Sensisept, Soft Care Plus Pure, and Soft Care Dermasoft, are specifically
formulated to be gentle during frequent use and incorporate moisturisers
for additional protection. Formulations without perfumes are ideal for food
service because they avoid the risk of food becoming tainted.
Further information: 0800 525525 (Ireland 01 808 1808); website,
http://www.diversey.com
Spiezia Organics is pleased to announce the
launch of a range of luxury organic made for Life™
amenity products for suites at the luxury five star
Brown’s Hotel in Mayfair. The products include a
candle to reset moods, a luxurious body balm to
restore calm, a Body and Bath oil to unwind and
detoxifying bath salts to rejuvenate. These four
products are presented on an oak wooden board
made from a Cornish farmhouse floorboard. Suite
guests are invited to indulge in the recommended
in-room spa ritual using these products, and then
take them away to use at home.
Pioneering Cornwall-based organic brand
Spiezia Organics™ already offers a selection
of sublimely soothing treatments in The Spa
at Rocco Forte’s Brown’s Hotel, in the heart
of Mayfair. This is the first London spa to use
Spiezia Organics™. The fantastic Brown’s spa
team have been immersed in the philosophy
and wisdom of Spiezia, in order to bring these
calming experiences to London’s West End.
The entire Spiezia Organics™ range is certified
100% organic to COSMOS standard by The Soil
Association, using only the highest-quality natural
and sustainably-sourced ingredients.
Amanda Barlow, managing director of Spiezia
Organics, said: “Our skincare products have
Luxury bespoke amenities launched
been used at the Brown’s Hotel spa for some
time and they love the brand there so they asked
us to bid to supply a bespoke luxury natural
organic amenity range for the suites at the
hotel. We worked with Falmouth-based design
agency Kingdom & Sparrow on the branding and
packaging, and the result was a signed a two-year
contract.”
“All the Brown’s Hotel spa treatments reflect our
belief in pure, natural, organic, ethical, hand-made
skincare combined with spa rituals focused on
mindfulness that make you feel fantastic inside and
out. This approach has been extended to create
a sense of wellbeing within their suites,” added
Amanda. Call 020 7518 4009 for opening times.
Further information: www.spieziaorganics.com
Food and hygiene go hand in hand
The new Deb Stoko® range is
the broadest range of products
designed specifically for
occupational skin care across a
variety of industries including
food service and hospitality. The
portfolio of pre-work creams,
hand cleansers & sanitisers and
after-work restore creams have
been formulated to ensure
employees and customers
maintain exceptional hygiene
standards, and to minimise the
risks of skin disease and stress
that are common in restaurant
and catering environments.
Adhering to and exceeding
strict hygiene standards should be
considered fundamental to any
organisation operating within the
food service industry, such as in
restaurants, cafes and kitchens
across a variety of hospitality
establishments. In addition to
hygiene standards, employers
should actively encourage the
wider issue of hand health
amongst their workforce. For the
employee, the consequences of
developing a skin condition can
be damaging on an individual level
– both in terms of lost income
resulting from a prolonged
absence from work, as well as
the impact on their personal life
and general well-being.
Through the use of Deb
Stoko® products and by
implementing a 4-step skin
programme in the workplace
– protect, cleanse, sanitise,
restore – service operators will
be able to maintain a happy,
healthy and hygienic workforce,
whilst providing industry-
leading soap solutions for their
customers. Products from the
range that are particularly
well-suited for the food service
and hospitality industry include:
“Occupational skin disease
is a serious health issue that
goes largely unreported in the
workplace: an invisible threat
that affects both an
organisation’s efficiency and
the health and well-being of its
employees,” said Paul
Jakeway, Marketing Director at
Deb UK.
“This is where the new Deb
Stoko® range comes in,” he
continued. “The products and
usage programme address the
skin care requirements of all
end users. They are essential
for effective skin health and in
reducing the risk of
occupational skin disease.”
www.debgroup.com

Broadening
your food and
drink menuspice
At Fairmont St Andrews we pride ourselves on
offering a range of unique dining experiences and
we make sure that each of our five restaurants has
its own individuality and flair. Our array of options
cater for every palate, and provides guests with an
abundance of choice, but with the same theme
following throughout, the best of local produce,
expertly prepared and creatively executed.
For example, our onsite Green House supplies
the La Cucina Italian restaurant and hotel kitchens
with fresh herbs, fruit and vegetables, including
different types of jalapeño peppers, which is a
growing trend in Scotland.
Our executive chef has a long standing
relationship with the fishermen in the local fishing
villages five miles from the hotel, meaning our
seafood served in the St Andrews Bar & Grill is
some of the freshest in the county, including lobster
caught daily in St Andrews Bay.
For those looking for a taste of Scotland, The
Squire restaurant provides guests breakfasting with
us the opportunity to experiences true Scottish
H
ow can you create more variety in your menu … and should
you? While some might argue that variety is the spice of
life—and more options can mean a wider choice not only
for the discerning eater but also for vegetarians and fad
followers—can dealing with dozens of additional ingredients cause more
trouble than it’s worth when you need to check everything to make it
allergy safe and gluten free?
The Marriott Breadsall Priory has
always offered guests an exclusive
experience in terms of stunning
scenery, a venue steeped in 700
years of history and the high-
levels of service associated with
the world’s largest hotel brand.
But when it comes to creating a
menu for minimal cost, executive
head chef Joe Wood, believes that
what matters is delivering quality
and value – not stretching the
profit margins, as he explains:
“Creating a menu for minimal
cost can easily be achieved,
so long as a bit of thought and
flare are introduced during the
planning stages. Even the most
basic of pantry ingredients like
rice can be transformed into rich
Recent publicity around increasing numbers of Michelin starred
restaurants moving away from the traditional à la carte menu to
a ‘prixe-fixe’ raises an interesting question for hotel restaurants.
Given cost pressures from forthcoming rises in the National
Living Wage and business rates, the potential benefits of a fixed
menu are certainly appealing. A set menu can focus on the
most profitable dishes, reduce waste and enhance operational
efficiency – all targeting improved margins. With consumer
tastes evolving towards a preference for a more casual, but still
quality, dining style this approach need not be the preserve of the
Michelin starred venues. But what needs to be considered before
making the switch?
Consider your options: Beware diluting the benefits of the
fixed price approach by presenting too diverse a range of options.
Consider limiting the number of items on the more complex and
time consuming main course list, whilst offering a wider range
of starters and desserts to maintain the impression of customer
choice.
Run the numbers: Identify your most popular, as well as your
most profitable, dishes. An analysis of your POS data, together
with the detailed costings, will highlight which should be included.
Don’t forget to consider the preparation time and labour cost - as
well as the purchase costs.
The price is right: A creative pricing strategy can maximise
covers and ensure consistency of demand across traditionally
busy and quieter periods alike. The premium menu for Friday and
Saturday nights can be simplified and discounted for Monday
to Wednesday lunchtimes. Consider a rotated alternative to the
standard fixed menu too – a discounted seasonal menu, or a
cheaper, healthier January offering for example.
Maintain your reputation: The prix-fixe can sometimes be
seen as a less glamorous option and therefore it is important
to promote the menu as a premium offering, befitting the
hotel’s reputation. Consider offering a ‘complimentary’ glass of
Champagne or Prosecco to enhance the perception of excellence.
Marketing the restaurant and its menu in their own right to the
local community will set them above being seen as merely a
functional catering appendage to the hotel.
An experience diners won’t forget
Even the most basic ingredients can be transformed, says
Joe Wood, executive head chef, Marriott Breadsall Priory
and indulgent – and artistically
presented - risotto dishes fit for
anyone’s table.
“Working for a world renowned
hotel brand like Marriott means
I don’t need to worry too much
about the cost of designing new
menus. My focus is more about
making sure we put together
menus of the highest quality,
using the very best seasonal and
locally sourced produce to create
something that is completely
unique to Breadsall Priory and
provides our diners with value for
money and an experience they
won’t forget. Even though we pay
a higher price for supporting our
local suppliers, we have found that
our customers like to know where
An array of options
Cater for every palate, advises
Jane McGee, director of sales and
marketing at Fairmont St Andrews
their food is coming from. We like
to capture the best of British in
all of our menus, so where better
to find that than on Derbyshire’s
doorstep?
“Something that I’m
particularly proud of is the ‘Taste
of the Priory’ menu, a seven
course menu designed with food
and flavour combinations that
push the boundaries of our diners,
enabling them to enjoy a truly
indulgent experience.
“To deliver the very best dining
experience, there is going to be
a higher cost involved. I really
believe that food isn’t always
about filling a hole. Sometimes,
and for some people, it is about
the experience that goes with it.”
delicacies like black pudding, local haggis, crisp
Scottish bacon, and free range eggs from the
neighbouring farm cooked any way they wish at the
omelette station.
At the same time, we understand that the
number of people following specific dietary
requirements is on the rise which is why we provide
a range of culinary options across all of our
restaurants that are suitable for low-carbohydrate,
low-fat and vegetarian diets.
With over 75% of the food served at Fairmont
St. Andrews sourced in Scotland we know exactly
what is in our food and our service teams are fully
trained to provide details of products used,
allergens, substances and nutrition, ensuring our
guests are fully informed at all times and will find
something on the menu to suit them.
Switching from à la carte
to fixed price
Gareth Ogden, Partner at haysmacintyre,
reveals the key ingredients to consider
of life
The

URGENT PROOF
Delivering quality dry stores to the high
end of the catering market
for over 60 years.
JOHN MOWER & CO. LTD.
Millmead House, Pindar Road, Hoddesdon,
Herts, EN11 0DE.
Tel: 01992 708210
Fax: 01992 450660
www.johnmower.co.uk
E: enquiries@johnmower.co.uk
D14 - JOHN MOWER & CO LTD 1.4 3 col_HOTEL 12/04/2016 12:37 Page 1
food and drink
Nature’s variety
“Now that we can buy most fresh
ingredients throughout the year,
we have lost the concepts of
seasonality and natural variety,”
says Rosalind Rathouse,
Founder & Principal of Cookery
School at Little Portland Street,
London, which provides the
renown professional Cook’s
Certificate in Food & Wine course.
“The excitement and
enjoyment brought by local, new
season’s fruit and veg is sadly
rendered passé when set against
artificially created variety, and
being able to buy anything at any
time of the year. Supermarkets
and market stalls are now
accustomed to displaying fresh
produce from around the world,
so we also take this for granted.
Rather than depending on nature’s
varied produce where one eats
what is grown and available
locally, the onus is therefore very
much on us to create variety in
our meals ourselves.
“With the appearance of
forced rhubarb heralding the
arrival of spring, we know that
British asparagus and the
wonderful bounty of coloured
berries, stone fruit and plentiful
greens are not far behind. This
change in seasons provides the
natural variety that we crave in
our menus and saves us having
to dream up meals with imported
Expanding hotel menus can be a
complex and costly process, but
you can take off some of the
pressure by sourcing good,
wholesome, yet conveniently
frozen products.
Frozen ingredients are quick
and easy to prepare, reduce waste,
and can be very cost-effective.
Freezing also locks in all the
vitamins and nutrients, so there’s
no compromise on quality in
comparison with chilled foods,
which deteriorate quickly.
Adding variety needn’t mean
creating several new recipes from
scratch every month. Small
changes, like complementing the
core menu with seasonal specials,
or promoting a dish of the month,
will have a big impact.
Swapping the sides on a dish to
match the seasons can completely
transform a menu. Changing spring
vegetables and salads for hearty,
comforting dishes, like Bannisters’
Farm Carrot & Swede Mash, can
instantly turn a light summer recipe
into a winter one.
How can you create more variety in your menu … and should you?
While some might argue that variety is the spice of life – and more
options can mean a wider choice not only for the discerning eater,
but for vegetarians and fad followers – can dealing with dozens of
additional ingredients cause more trouble than it’s worth when you
need to check everything to make it allergy safe and gluten free?
No restaurant should ever be stuck in time and our hotel
restaurant, Olivier’s, is no different. It is always important to look at
current food trends, keep up to date with what other restaurants are
offering, use seasonal produce and listen to customers’ feedback to
understand what they truly want.
We encourage our front of house team to interact with our
customers and this gives us a real insight into the popularity of our
dishes, and the reasons they stand out. We ensure that the whole
team at Olivier’s is involved in bringing new and creative dishes to
the menu – which not only motivates our kitchen staff, it also means
there is a huge variety for our customers on our menu.
Working with a wide range of ingredients is always worthwhile; it
gives people in our industry the chance to explore how ingredients
can be used and how dishes can be manipulated. This approach is
a challenge that we are more than happy to take on. We work hand
in hand with our suppliers to ensure that all ingredients are listed on
their packaging, including trace allergens. We also make sure that
our front of house team is aware of each dish and the allergens that
are associated with it.
We need to be as inclusive as we can for all our guests, and we
think it is very important to cater for all diners, whether they are
following a diet, are vegetarian, or have any intolerances or allergies.
The team and I both relish the challenge of creating new dishes that
offer a true alternative. This is reflected in some of the comments of
guests who are so pleased about how great their meal was, even if
they are on a diet or they have a specific dietary requirement. It is
not our job to judge why people choose to eat as they do, we strive
to embrace new challenges and adapt our menu to fit the needs of
our customers.
Further information: www.thewoburnhotel.co.uk
ingredients. As well as doing this,
we are saving air miles, reducing
the carbon footprint, and aiding
the environment. This is a bonus
to eating seasonally when fruit
and veg are readily available – and
sometimes there is even a glut
of these – is that we are saving
ourselves money too.
“We incorporate, as far as
we possibly can this principle of
seasonal eating and sustainability
in all we do, and pass on our
philosophy to the many thousands
of eager cooks who have passed
through our teaching kitchens. We
know that, despite being in the
centre of one of the biggest cities
in the world, it is easy to cook with
seasonal ingredients and to enjoy
their simple, natural variety.”
Is variety really the spice of life?
… asks Olivier Bertho of Olivier’s Restaurant
at The Woburn Hotel
Transforming menus
Adding variety needn’t mean new recipes says
Marie Medhurst, Sales Director for Bannisters’Farm
The choice of potato sides can
also make a big difference.
Bannisters’ Farm Potato Crush is
ideal for light spring and summer
dishes, but for autumn and winter,
you can swap it for something
more comforting and fulfilling, like
Bannisters’ Farm Colcannon or
Bubble & Squeak.
Catering for the growing
number of customers following
gluten-free diets is essential. This
market is growing simply because
people with coeliac disease or
gluten sensitivity are developing
more confidence in eating in hotels
and restaurants, as awareness is
rapidly increasing.
It doesn’t have to mean
creating lots of separate dishes.
Careful sourcing of gluten-free
products will take care of much of
the planning. All Bannisters’ Farm
products, including our roast
potatoes, are 100% gluten free,
unlike many other frozen roast
potato products that may have
a batter coating that contains
wheat flour.
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 flavour 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 superfluous.
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. Turkey
Tuckers can be heated from frozen in seconds in a microwave 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.
Further information: www.snowbirdfoods.co.uk

D6 - MIELE dps_HOTEL 05/04/2016 16:41 Page 2 D6 - M
What to look for when you’re buying
or leasing warewashing equipment
Warewashers
When Bournville Catering Equipment (BCE) were
tasked with working on a new kitchen for Andy Waters
Restaurant at the new Birmingham Resorts World
Complex by chef/owner Andy Waters, they knew from
previous experience it had to be designed to use every
inch of space and feature high quality, highly reliable
equipment.
Andy Waters Restaurant is the culmination of 30
years of experience in fine dining from Andy and is
based on a menu of classically influenced British
comfort food using the finest ingredients. Andy Waters
is justifiably proud of his culinary reputation and
guards it well with the best staff and kitchen operation
and equipment available.
One of the crucial aspects of the kitchen and its
smooth operation is the warewasher and BCE’s Carl
Doonan explains why Smeg Foodservice’s solution
met the brief:
“The dishwasher was discussed and we agreed we
needed something suitable to meet the demands of
the 80 cover, seven day, operation at Andy Waters.
The Smeg CWC520SD hood-type machine with
built-in water softener was the perfect choice when it
came to quality and affordability. We did look at some
German manufactured alternatives, but they were
coming out at almost twice the price of the Smeg.
Given that in the last year our business has grown
significantly with Smeg we knew the machine was
more than fit for purpose for this kitchen.
“We specified Smeg based on their reliability and we
have installed plenty into a range of commercial kitchens
across different sectors. Smeg are also always on hand
to give the extra advice and support to make sure the
machine they provided works to its maximum efficiency.
On this project Smeg advised that the warewasher
should be connected to a three phase power supply,
instead of the original connection to single phase, to
guarantee top performance.”
Finally, commenting on the strong partnership
between BCE and Smeg Foodservice, Carl adds, “We
were recommended to the brand by a contract caterer
we work with who operate 60 contracts in the UK. Their
catering operations director requested we install a Smeg
warewash machine at one of their sites and from there
we were very impressed with the quality of the machine
compared to what were we buying before from other
sources. We now stock-hold three key Smeg machines
- the under-counter CW521SD/1, hood-type CWC520SD
and the larger hood-type CWC621D-1, and I can only
see our relationship with Smeg getting stronger over the
next 12 months as their products, customer service and
machine reliability are so consistent.
Further information: 0844 5574355;
foodservice@smeguk.com; www.smegfoodservice.co.uk
Andy Waters demands warewash quality and reliability
Muvo Professional beats brand leaders in independent tests
SNG’s Muvo Professional products
are officially better than the brand
leaders, according to new
independent tests by Satra
Technology.
In independent liquid product
testing, SNG’s Muvo Professional
Bio laundry liquid beat Ariel Actilift
Clean and Compact and came a
close second to Persil Pro Super
Concentrate in a test on stain
removal performance and
whiteness over one wash.
The Muvo Professional
Capsules came in just behind Ariel
Bio when tested on stain removal,
with the Muvo Professional Bio
washing powder also
outperforming leading brand
names in the same category.
Head of commercial sales at
SNG, Zena Goddard, said: “It’s
always been our ethos to develop
high-performing, quality products
that offer a more commercially
viable option for our customers.
These independent tests have
proved that the Muvo Professional
products are just as good, if not
better than some of the brand
leaders.
“Our Professional range under
the Muvo, Senses and Moss &
Rowe brands, offers a number of
cleaning solutions from laundry
and dishwashing to all-purpose
cleaners and luxury hand washes;
which are available in a variety of
formats.”
All SNG’s products are in line
with the company’s Planet Wise
Promise, ‘to deliver big results
without big consequences’.
Products aim to have a low
carbon footprint from recyclable
packaging that maximises its
space to high-performing
products that achieve great
results even on economy
programmes and short cycles.
Further information: www.sngltd.
co.uk/professional-range.

D6 - MIELE dps_HOTEL 05/04/2016 16:41 Page 3
warewashers
Miele Professional launches new
range of tank dishwashers
In March 2016, Miele Professional
expanded their range of
commercial dishwashers with the
launch of three new under counter
tank models. Alongside a multi-
purpose machine, the new
generation includes two models
which are specifically designed for
behind-the-counter use. All three
models produce top-quality
results, using innovative
technology to adapt to the needs
of different loads.
Special features include
programmes tailored to deal with
specific loads and degrees of
soiling. Users can choose from
cycles designed for wine and beer
glasses, mixed crockery or pots
and pans. Adjustable spray
pressures and flexible cycle times
and temperatures mean items
ranging from glassware to
tableware are cleaned
thoroughly but gently. In
addition, final rinse water
volumes and detergent
concentrations have
been optimised to
make the machines as
energy efficient as possible.
The new programme cycles
have been designed to deliver
the ultimate wash.
With short cycles lasting only
45-55 seconds, the tank glass
washers are able to cope with
huge quantities of glassware. The
tank range not only ensures quick
cycle times, , but also has a high
capacity and is able to handle 80
baskets per hour. The new range
is simple to use, with an intuitive
touch display to select
programmes. A further feature
includes the ability to select
different languages, and a
colour-coded start button which
provides information on the status
of the cycle as it changes colour
from red to green or blue.
With two spray arms for
washing and rinsing, the new tank
washer ensures excellent results.
A four-fold filtration system
constantly filters the water in
circulation. Thanks to the
hygienic, cove-cornered design of
the cabinet, it is impossible for dirt
to accumulate in corners. Safety
functions such as integrated spray
arm and filter monitoring detect
possible problems at an early
stage and relay their findings to
the display.
The three new models can be
used as free-standing units or
installed below a worktop. With
their reduced height of only 72.5
cm, two models are designed as
behind-the-counter glass
washers: the 46cm wide PG 8164
with its own new basket system is
perfect where space is tight.
Greater capacity is offered by the
PG 8165 with a width of 60cm.
The larger tank washer, the
PG 8166, with a height of 82cm,
is designed for all types of mixed
crockery loads. New accessories
including an undercarriage for
baskets as well as drip trays add
further value to these products.
0844 8936907;
www.miele-professional.co.uk/
For operators looking to spread the cost of equipment over a
period of time, instead of purchasing the machine outright, leasing
warewashing equipment can be a good alternative, says John
Shepherd, UK & Ireland Country Manager for Wexiödisk. Leasing
provides hotels with all of the benefits of using essential, high
output equipment whilst minimising the initial one off investment.
Most major Dealers in the UK offer a leasing package, so with this
in mind, commercial warewashing manufacturers such as
Wexiödisk provide leasing plans through these Dealers.
Warewashers are associated with high water and energy
consumption and therefore high costs. But in recent years,
warewashing machines have taken major steps forward, focusing
on providing establishments with environmentally friendly and
energy efficient equipment capable of offering a consistent high
quality wash, time and time again.
Wexiödisk is a company renowned for its range of super-
efficient, sustainable warewashing equipment that is available in a
variety of sizes to suit all needs, having been at the forefront of
development in this sector for over 40 years. Using the patented
PRM system that recycles the waste water from the warewasher
and re-uses it to pre-rinse the crockery before it enters the
warewasher, the system offers exceptional savings on water,
energy and chemical consumption.
Furthermore, the condense battery which is a standard on all
Wexiödisk rack and flight warewashing machines
(and an optional on hood
machines) uses the heat from
the steam produced during
the rinsing process to
pre-heat the incoming cold
water allowing further huge
energy savings. It also
provides a better working
environment, as
it means that
the wash area
is much cooler
and dryer.”
Further
information:
0845 643 0421;
www.wexiodisk.
com/en
Sustainable warewashing

warewashers
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6 14:41 Page 1
Winterhalter’s carbon footprint calculator
Winterhalter develop a whole life carbon footprint calculator that predicts a machine’s life-time carbon footprint
I’m often asked the question ‘Should I buy, lease or rent a ware
washer?’ Operational managers and finance managers will often
have different views on the best option. If a business opts to buy
the equipment, then this will involve a large amount of cash going
out of the business immediately in one lump amount, with the
immediate acquisition of an asset.
Opting for a finance lease agreement will acquire the business
an asset, which will be tax deductible, less of a strain on cash,
great for budgeting, but will probably cost the business more in
the long term.
There are both pros and cons of businesses treating
dishwashers as an asset. If the machine has a questionable build
quality and lasts three to four years then it is normally a bad idea
as the asset will have no residual value. If the Brand is known
for products that last for decades, then purchase is commercially
sound and the business will truly be ‘sweating its assets’.
A good indicator of how long a ware washer will last is the
length of warranty the manufacturer or distributor is prepared
to offer you at the point of purchase. Spend over £5000 for a
hood machine and the minimum you should expect is a five years
labour and parts warranty.
If you are not sure about the possible life of a machine then
sometimes a rental option is best. With the manageable monthly
payments comes a labour and parts warranty included within the
life of the term, which gives you great peace of mind.
A really good rental agreement will offer regular servicing
to keep your machine in top working order, replacement of the
machine if you do get a ‘Friday machine’, an option to upgrade
in your term if new technology emerges or your circumstances
change, as well as discounts on dishwasher chemical usage.
Buy, Lease or rent? There are arguments for each. Whatever
the case, make sure that your business is protected against
unexpected cost by getting a period where you don’t have to
worry about the costs of repair or maintenance.
Winterhalter, the first catering
equipment manufacturer to attain
Carbon Footprint Label Carbon
Trust, has hailed the big step
forward for caterers wanting to
“know and show” their green
credentials.
While energy saving is a
headline story, drivers like
corporate social responsibility,
consumer demand for
sustainability and concern around
carbon emissions are leading
major foodservice operators to
focus on the big picture – how to
reduce their impact on the
environment and underline their
green credentials.
Commercial kitchens are
significant consumers of energy
and other resources. While energy
labelling under the Ecodesign
Directive will tell buyers how
energy efficient a piece of
equipment is, it won’t tell them its
lifetime costs. Or its carbon
footprint. In order to make a truly
informed decision, and to enhance
their environmental credentials,
foodservice operators will need to
know these figures – which is
where the Carbon Trust’s expertise
in footprinting comes in.
Winterhalter is the first catering
equipment company to achieve
carbon footprint certification
through the Carbon Trust. This has
been supported by the
development of a new tool,
meaning that buyers can use a
simple calculator to compare the
lifetime carbon footprint and
expected energy costs of any
Winterhalter model, based on their
anticipated levels of actual use.
“This is a big step forward for
any foodservice business that
wants to know and show its
impact on the environment,” says
Winterhalter in the UK, looking at
34 units across five product
ranges. This found that under
normal usage, well over 90
percent of the carbon footprint is
associated with energy in use,
highlighting the importance of
energy efficiency.
“Achieving carbon footprinting
has been a very significant
investment – it reflects our
commitment to developing the
best resource-saving
technologies, and helping our
customers achieve their
environmental targets,” says Paul.
“By being the first company in
the industry to achieve carbon
footprint certification, Winterhalter
has shown leadership in helping
Buy, lease or rent?
David Teasdale, General Manager at
Dishwashers Direct Ltd., shares his thoughts
“Winterhalter’s
initiative in
obtaining
certification and
developing a whole
life tool will also be
a big help to
foodservice
operators that want
to reduce their own carbon
footprint, as they can take action
based on the warewasher figures
from the calculator.”
The Carbon Trust worked
with Winterhalter over 18 months
to develop the calculator. In
order to ensure it accurately
predicts the life cycle carbon
footprint and energy use, it
incorporates a wide range of
factors: from manufacturing and
transport, through warehousing
and distribution, to energy use
and total operating consumption.
The calculator will allow
operators to compare the carbon
footprint and running costs of
different Winterhalter models.
For example, a Winterhalter PT L
ClimatePlus passthrough
warewasher, operating 14 hours
a day and processing 50 racks
per day, will produce 3,666
kgCO2e per annum, or 36,660
kgCO2e over a typical ten year
lifespan. “Ultimately we hope
other manufacturers follow our
lead, using the same criteria as
defined by the Carbon Trust, so
that buyers will be able to
accurately compare carbon
footprints of models from
different suppliers,” says Paul
Crowley, marketing manager of
Winterhalter UK.
The Carbon Trust calculated
and certified the carbon footprint
of all of the warewashers
marketed and sold by
“Ultimately we hope other
manufacturers follow our lead,
using the same criteria as
defined by the CarbonTrust.”
catering operators manage their
impact on the environment,” says
Dominic.
For more information on The
Carbon Trust’s activities visit www.
carbontrust.com.
Winterhalter provides a total
solution for warewashing, from
pre-sales advice to after-sales
service, training and maintenance.
Alongside its market-leading dish
and glasswashers, the company’s
range includes utensil washers,
advanced water treatment
machines, cleaning chemicals and
detergents.
Further information: 01908
359000; info@winterhalter.co.uk;
www.winterhalter.co.uk, or
www.winterhalter-scout.biz
Dominic Burbridge of The Carbon
Trust. “Companies understand
better than ever before that when
purchasing equipment they need
to take into account the total life
cost, including its energy
efficiency, which allows them to
make meaningful comparisons as
to the real value of their
investment.

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