Collect your FREE copy of
Hotel & Restaurant Manager and National Bartender
from STAND NO S1866 at HOTELYMPIA
Win a £5,000 Racing UK makeover
Leading broadcaster Racing UK is offering the chance to makeover one lucky pub or club to replicate the excitement of the
Cheltenham Festival - turf and hay included!
The £5,000 makeover will include:
· Indoor authentic looking turf
Volume 12 Number 1 • February/March 2010 · Wall-mounted LCD TV's
· Racing memorabilia
· Racecourse features (jumps, rails,
furlong markers & a winning post)
· Racing UK and Cheltenham branding
· Jockey racing silks for staff, bails of hay
· and much more….
Racing UK, supported by the Club
Mirror, will be championing the pub or
club to become the place to watch the four-day meeting in March (16th -19th), and the winning premises will be filmed and
featured on Racing UK and in the April edition of the Club Mirror.
To enter, simply explain in no more than 100 words why you think your pub/club deserves to be made over for the
Cheltenham Festival. We’d like to hear all about how your premises maximises racing to build business and how a
Cheltenham makeover would help you increase profits and loyalty in your club.
E-mail your entry to: firstname.lastname@example.org and the competition closes: Monday, February 22nd 2010. For Terms &
Conditions see www.racinguk.com/terms
Racing UK is available on Sky 432 (UK, NI, ROI) and Chorus NTL 411 (ROI, NI) .
Hotelympia 2010 For more information or to subscribe, go to www.racinguk.com
01923 690 665
Tsingtao Beer announces
legacy of taste 2009 winner
Premium Chinese beer brand Tsingtao has crowned The Gourmet
Garden in Hendon, London the UK’s favourite Chinese restaurant in
this year’s Tsingtao Legacy of Taste competition.
Halewood International, leading independent drinks manufacturer
and sole UK distributor of Tsingtao, launched the annual search to
find Britain’s favourite Chinese restaurant as part of its trade and
consumer support programme for the brand. This year the
campaign has created a 44% uplift in sales for Tsingtao.
Editorial & Advertising: Point of Sale Kits were rolled out to wholesalers and distributors to
Eddie Morris enable restaurateurs to promote the competition to their customers
email@example.com with visitors to the restaurants being able to vote for their favourite
Telephone: 0115 983 8796 Chinese restaurant online or via voting cards in the restaurants.
Tsingtao set out to look for six regional finalists who would then go
on to participate in a grand final and live cook off. The regional
winners were chosen to participate in the grand final and cook their
very own signature dishes to be judged by James Wright, Sales
Manager at Halewood International, Mr Ng from the
London Chinatown Chinese Association and celebrity
This journal includes editorial pictures provided and
paid for by suppliers.
chef from BBC’s Chinese food made easy, Ching-He
Farmhouse Potato Bakers
Products & Editorial Submissions
The cook off culminated in a glitzy award ceremony
at celebrity haunt, the Collection in Kensington, introduces a
The publisher makes every effort to ensure the where all the regional finalists were presented with
accuracy of the content of HRM magazine and
takes all reasonable care in accepting
their trophies, and the Gourmet Garden was crowned taste of Ireland
advertisements and press releases for publication,
national champion 2009 (see picture, right) Farmhouse Potato Bakers Ltd,
but makes no representation as to their accuracy
The Tsingtao legacy of Taste awards for 2010 will leading UK supplier of frozen baked
or quality and do not accept liability for error,
commence in June. potato products to the foodservice
printed or otherwise. www.tsingtaobeer.co.uk sector, has launched its own version
of a classic Irish favourite to offer an
innovative alternative to mashed
3G launches new potato.
Luxury Colcannon, a buttery mash
with cabbage and onion, is a
Italian inspired convenient and cost-effective way to
serve a taste of Ireland, perfect for
main courses themed pubs, St Patrick’s Day menus
or simply a tasty new meal accompa-
niment. Available from main distrib-
3G Food Service & Seafood Solutions, the utors, Luxury Colcannon is supplied
specialist multi-temperature food & in a 60g disc format for easy portion
beverage distributor to the food service control and is frozen and ready to
sector, has added a selection of Italian microwave.
inspired dishes to its main course range. The rich, creamy mashed potato in Luxury Colcannon is blended
The new main courses are supplied with cabbage and onion to create a delicious and satisfying dish.
conveniently frozen in large individual
Chicken Pasta Alfredo
Only natural ingredients and British potatoes are used in the recipe,
portions and include traditional beef meeting increasing consumer demand for nutritious, wholesome
Lasagne (500g), Vegetable Lasagne food with provenance.
(450g), Spinach & Ricotta Cannelloni Marie Medhurst, Sales and Marketing Director of Farmhouse
(500g), Chicken Pasta Alfredo (450g), Chicken Arrabiata with Penne Pasta (450g) and Meatballs Potato Bakers Ltd, says: “Our Luxury Colcannon lets chefs and
Marinara & Linguine (450g). caterers bring further innovation to their menus with a long-
These authentic main courses are ideal for all types of catering establishments and, says the established favourite that we anticipate will be very popular with
company, represent excellent value for money. customers. It offers the convenience and cost-effectiveness of a
The new oven baked Lasagne from 3G is made with prime ground beef cooked in sun ripened frozen, microwavable product, with no waste and easy portion
tomato, herb and garlic flavoured ragout and is layered with fresh pasta and topped with a control, but without sacrificing flavour or quality. We have followed
creamy béchamel sauce. The Vegetable Lasagne is made with a selection of sun-ripened a traditional colcannon recipe, using high-quality, nutritious
aubergines, courgettes and mixed peppers in a tomato ragout. ingredients for a home-made taste and texture that diners of all
The Spinach & Ricotta Cannelloni is made with fresh egg pasta tubes that are filled with spinach ages will enjoy.”
and ricotta cheese with nutmeg, placed on a bed of rich pomodoro sauce and topped with a Farmhouse Potato Bakers Ltd is based in the East Riding of
simple creamy béchamel sauce. Yorkshire. Volume 12 Number 1 • February/March 2010
The Chicken Pasta Alfredo is made with char-grilled chicken breast strips in an Alfredo cream Current products include Potato Crush, frozen filled baked
sauce flavoured with garlic, mushrooms and cheese on a bed of penne pasta. The Meatballs potatoes, baked potato skins and shells, mashed potato, roast
Marinara & Linguini is made with beef meatballs in a mildly spiced chunky tomato sauce with a potatoes, filled potato halves and loaded skins. Other vegetable
hint of red wine and is served with linguini pasta. specialities include roast parsnips, sweet potatoes, peppers and
The new main courses from 3G are supplied frozen in packs of 12. onions.
Copies of the latest 3G Food Service & Seafood Solutions Product Guides can be requested by Visit Farmhouse Potato Bakers at
calling the 3G Customer Service Centre on 0870 850 5213 or by visiting www.farmhousepotatobakers.co.uk
www.3gfoodservice.co.uk or call 01262 605650.
Customers can also register online.
Replace commercial oil/lpg boilers to Vent-Axia launches
reduce costs and emissions extraction fans range
At the annual Ecobuild Exhibition at Earls Court in March,
ICS Heat Pump Technology introduce their new commercial Vent-Axia has introduced its next generation of cooker canopy
DeLonghi-Climaveneta 100kW Mod-Pack Air Source Heat extracts with the launch of the eTurboprop™ range of high
Pump which will deliver 65°C output temperatures even in performance, speed controllable axial fans. Cooker canopy
ambient temperatures as low as -12°C (minus 12) without extract fans are essential to maintain effective commercial
any supplementary heating being required. kitchen ventilation, which is why the eTurboprop™ range offers
This packaged unit is geared towards Oil or LPG boiler guaranteed reliability boasting a two-year standard warranty,
replacement applications where output temperatures of which can be extended to five years through simple product
65°C will allow a heat pump based renewable heating registration.
system to be installed with minimal work required on the Vent-Axia’s eTurboprop™ axial fans are purpose-built for
existing installed radiator system. modern kitchen filtration systems, including those applications
An ICS HPT Mod-Pack will arrive on site fully packaged and with increasingly long duct runs. The product is supplied in four
ready to run. This packaged unit not only incorporates the diameter sizes, 450mm, 500mm, 560mm and 630mm to suit
nominal 100kW 65°C rated heat pump system BUT also has single or three phase applications, with all models including
the added benefit of built-in heating and sanitary hot water buffer tanks which allow easy and speed controllable 2 pole motors. The eTurboprop™ provides
practical integration to the existing system within the building. both an improved airflow performance extending from
“The retrofit market has to be approached on a practical level”, noted Gary Broadbent of ICS Heat 0.65m3/s up to 5.93m3/s as well as
Pump Technology,” one of the obvious areas to explore with regard to achieving significant carbon enhanced pressure development up to
and cost reductions are existing buildings with high carbon fossil fuel heating or hot water boilers”. 600Pa. Because the unit operates
He continues,” these existing buildings need a realistic and simple to specify replacement heating at a higher efficiency, it also
solution that does not involve a large amount of remedial work on the radiator distribution system. brings end-users long-term
High Temperature Heat Pumps can now provide options to the building operator or specifier who is savings in running costs and
looking to achieve potential cost savings along with significant reductions in carbon emissions”. carbon footprint.
“The new eTurboprop™ range
The launch of the Mod-Pack takes place on Thursday 4th March @ 11.00am-stand number 1340 is a natural progression from
Ecobuild 2010 Earls Court London. the older Turboprop™
technology, offering improved
Essex Affordable luxury surface performance, fewer moving
parts, higher efficiency and lower
Company launched carbon emissions. Coupled with
the extended warranty this is a win-win
for our H&V distributors, their contractor
A large quantity of
cleans up work surface is often
required in a bar or
customers, and commercial caterers,” says Nygel Humphrey,
Product Marketing Manager, Non-Residential, at Vent-Axia.
It may have been a difficult restaurant area, so The eTurboprop™ is available through Vent-Axia’s nationwide
year for some but an Essex it’s paramount that network of H&V distributors and complements Vent-Axia’s Lo-
based specialist deep clean quality, design and Carbon™ collection of energy saving ventilation solutions. The
company is celebrating after aesthetics are taken aim of the Lo-Carbon initiative is to offer the latest low carbon
doubling the size of the into consideration ventilation technology in order to reduce building in use energy
business and expanding into when planning this consumption and so carbon emissions.
new premises this month. space. Affordability is For further information on all products and services offered by
Pro-Duct Clean Ltd offer also a key factor for
specialist deep clean services Vent-Axia telephone 0844 856 0590 or visit www.vent-
to the catering industry and is James Latham, the
one of only a few companies leading UK distributor of timber,
this year who can honestly say
‘business is booming’ as they
move into their expanded unit
panels, flooring and solid surface,
has added Silica worktops to its ‘display, performance, value’
portfolio of decorative interior IMC has announced the launch of an additional range of bottle coolers from IMC, The
at the Gattinetts, Hadleigh products and is predicting great
Road, East Bergholt, doubling Hurricane range. Hurricane bottle coolers are the ideal showcase for bottled and canned drinks
success for this product. in restaurants, bars, pubs and clubs, offering quality, style and, above all, value for money
the size of the company Silica solid surface worktops are
almost overnight. Extremely robust, these high quality fridges have been built to withstand conditions in the
surfaced with HI-MACS® Natural busiest of bars, ensuring years of use and reliability. Their stylish appearance means they’ll
Acrylic Stone™. Constructed from effortlessly compliment any interior. Available in single or double door versions, the Hurricane
6mm HI-MACS® sheet bonded to range is supplied in a choice of painted silver or black finishes.
30mm MR MDF with a 1mm HPL Factory-set electronic temperature controllers with external display and automatic defrost are
balancer to the underside. It also standard on all Hurricane models. The energy efficient forced
carries the prestigious FIRA Gold air cooling ensures that drinks are kept at the perfect serving
Award and has a 5 year guarantee temperature at all times.
(excluding installation). All Hurricane models are designed and manufactured in the
Silica is available ex-stock from UK, ensuring consistent high quality and excellent value for
James Latham in a range of 8 money.
colours and a selection of popular To take immediate advantage of this exciting new product,
sizes plus accessories.
contact either your area sales manager or IMC Customer
For further information on
Services directly on: Tel: 01978 661155 or Email:
Pro-Duct Clean’s client base is Silica or any other James Latham
varied and includes pubs, firstname.lastname@example.org
clubs, restaurants, hotels,
schools and other commercial www.lathamtimber.co.uk
catering establishments across email email@example.com
East Anglia and London. The or phone 0116 257 3415.
company specialises in
industrial cleaning, kitchen
cleaning, air duct cleans and
builder’s cleans using a variety
of specialist equipment and
services for each process.
One of the area’s most
prestigious restaurant and
hotel groups, Milsoms of
Dedham, endorse the services
of Pro-Duct Clean. Milsoms
Operations Director, Stas Too hot to handle is the phrase that best
Anastasiades says, ‘Our focus describes SweetHeat Technology Ltd.
at the Milsoms Group is to SweetHeat’s perfect delivery bags have no
make our locations the best awkward elements or breakable hot plates because it uses the latest flexible
places to eat, drink and stay in technology that heats up to extremely high temperatures. This innovative
East Anglia. We do that cloth-like element fits snugly around the heated delivery bag, keeping a
through a dedication to constant 90 degrees Celsius, which guarantees the food is kept consistently
quality and service. Pro-Duct hot, time and time again.
Clean have a similar ethos. Nazim Maniar, Managing Director of SweetHeat, says: “We have spent quite a
They have provided us with considerable amount of time researching the fast food market and developing
worry free solutions to all our our product range to suit the ever increasing high demands for customer
deep cleaning needs for the services and we truly believe that this is the hottest method of delivering food
last five years.” to the customer?”
Telephone 0870 6092080 or Sweetheat can be contacted for all Product Enquiries on 01924 488619
visit www.pro-ductclean.com (office) or 07919 448685 (mobile).
Breakfast to Supper
New dessert Wild Alaska Salmon
topping ‘goes Celebration Roast
bananas’ This impressive wild Alaska salmon dish is not only easy to make,
but looks the part too, so it is the perfect recipe if you are in need of
Macphie, the UK’s leading independent food a show-stopping main course for any occasion.
ingredients manufacturer, has launched a new Serves 4-6
banana variant to its O.T.T.™ (Over The Top) • 3 tbsp olive oil • 600g (1lb
range of dessert toppings. 6oz) frozen fillet wild Alaska
Banana O.T.T.™ comes ready-to-pour in salmon, in one piece •100g
convenient, squeezy bottles with a re-sealable (4oz) couscous
cap, so there’s no need to decant it prior to • 150ml (¼pt) hot vegetable
Packed with the sweet taste of Costa Rican • Finely grated zest and juice of
bananas, it contains less than 1% fat and has 1 orange • 50g (2oz) sultanas or
no artificial colours or flavourings. It’s an ideal raisins
topping for pancakes so don’t forget Pancake • 50g (2oz) ready-to-eat dried
Day on 16th February. It can be used with ice- apricots, chopped • 50g (2oz)
cream, cheese-cakes, yoghurts and can be ready-to-eat dried cranberries •
baked into pies, cakes and pastries or blended with milk to make banana flavoured milk shakes. 25g (1oz) blanched almonds or
The O.T.T™ range includes Chocolate, Raspberry, Strawberry, Butterscotch and Toffee flavours. pistachio nuts
They are free from artificial colours and flavours and have an ambient shelf-life of nine months. • 25g (1oz) pine nuts
Available in a case of 12 x 500g bottles. • 1 tsp ras-el-hanout spice
Contact 0800 085 9800 for more information. powder
• 2 tsp chopped fresh rosemary or thyme • Salt and freshly ground black pepper • 1
orange, sliced, to garnish
Wild Alaska Quality is Paramount • Rosemary sprigs, to garnish
Preheat the oven to 150°C, fan oven 130°C, gas mark 2. Drizzle 1 tbsp of olive oil into a large
Pollock Paramount are launching some new dishes to their
range. These range from a tasty Seafood Chowder
roasting tin and place the frozen salmon on top.
Put the couscous into a heatproof bowl and add the hot vegetable stock, orange zest and orange
juice. Leave to soak and swell for about 10 minutes.
Pancakes! to The Ultimate Fish Pie, ideal for serving in hotels
and restaurants. Add the sultanas or raisins, apricots, almonds or pistachio nuts, pine nuts, spice powder and rosemary
or thyme to the couscous. Season, then stir well. Spoon on top of the salmon, then cover the roasting
Celebrate Pancake Day in style with
these scrumptious savoury pancakes. tin with a sheet of foil.
Serves 4 Bake in the centre of the oven for 45 minutes, then remove the foil and arrange the orange slices
Preparation time: 20 minutes and rosemary sprigs on top. Return to the oven to cook for a further 10 to 15 minutes.
Cook’s tips: Ras-el-hanout spice powder can be bought from good supermarkets, or try ordering on-
Cooking time: 15 minutes
line from spice suppliers. If you are using thawed salmon, reduce the cooking time to 30 minutes.
• 400g (14oz) smoked wild Alaska pollock
If you would like to receive more recipes for wild Alaska seafood,
• 100g (4oz) plain flour • Pinch of salt • 1
contact The Alaska Seafood Marketing Institute on Tel: 020 8607
medium egg • 300ml (½ pt) • milk • Vegetable
0349 (24 hours) or Email: firstname.lastname@example.org
Sauce: Steamed and Spiced Wild
• 300ml (½pt) skimmed milk • 40g (1½oz)
butter • 40g (1½oz) plain flour • 100g (4oz)
mature Cheddar cheese, grated • 75g (3oz) cooked Alaska Salmon Chinese-
peeled prawns, thawed if frozen • 1 tbsp fresh dill,
parsley or chives, chopped • Salt and freshly Style
ground black pepper • Lemon wedges, to serve
300ml (½pt) vegetable stock • 2
tbsp soy sauce • 1 garlic clove,
crushed • 1 tsp grated fresh root
The Seafood Chowder is a succulent mix of queen
ginger • ½tsp Chinese five-spice
scallops, plaice, salmon and prawns with chunks of
powder • 4 spring onions, finely
potato in a creamy white wine sauce.
sliced • 1 small red pepper,
It cooks from frozen in less than 10 minutes, a must
deseeded and thinly sliced • 2
for hotels and restaurants. The Chowder doubles as
celery sticks, thinly sliced • Handful
the perfect comfort food when served with warm
of beansprouts • 2 heads pak choi,
crusty bread, or a light spring lunch when
roughly shredded • 2 x 100-150g
accompanied by a green salad!
(4-6oz) fillets wild Alaska salmon •
Debs Smith, National Account Manager at
Salt and freshly ground black pepper
Paramount said’ “Our dishes go down a storm, they
have been listed by several wholesalers.”
The 530g Ultimate Fish Pie is a meal in itself. Meaty
chunks of hake, salmon, West Country smoked Pour the vegetable stock into a wok or
haddock and haddock are combined with king sauté pan. Add the soy sauce, garlic, ginger, Chinese five-spice powder and all the vegetables. Bring
prawns in a creamy leek sauce; it can’t be topped, up to simmering point.
except by the famous Paramount mashed potato! Lay the salmon fillets on top of the vegetables and put a lid on top, or cover with a sheet of foil. Cook
The Devon based company celebrated their 21st for 6 to 8 minutes, or until the fish is done. The flesh will be opaque and should flake easily when
Business Birthday in 2009, and 2010 is set to be an tested with a fork.
Put the smoked pollock into a frying pan and cover with even bigger year with turnover set to hit 6.5 million. Taste the broth, seasoning with salt and pepper if needed, or add a little more soy sauce. Ladle into
water. Heat and simmer for 5-6 minutes until the fish is For more information visit www.paramount21.co.uk warm bowls and serve at once.
cooked – the flesh should be opaque and should flake or contact the sales team on 01626 837650. Cook’s tip: To make the dish more substantial, serve with rice or egg noodles.
easily. Drain and cool, then flake into large chunks. Set
To make the pancakes, put the flour into a mixing bowl
with the salt, egg and milk. Beat together with a whisk to 3G Select dessert range extended
make a smooth batter. Heat a heavy-based frying pan and 3G Food Service and Seafood Solutions, the specialist distributor of chilled and frozen foods to the food service sector, has
add a few drops of vegetable oil. Make 8 small pancakes extended its 3G Select range with the addition of two new desserts – 3G Select Cranberry Cheesecake and 3G Select Individual
with the batter. Keep in a warm place Chocolate & Black Cherry Fondants.
To make the sauce, put the milk, butter and flour into a The new eye-catching products offer caterers high quality desserts that have an attractive, hand-made appearance and can add
non-stick saucepan. Heat, stirring constantly with a small value to menus by commanding premium pricing.
whisk until smooth and thickened. Add the cheese and stir The new 3G Select Cranberry Cheesecake has an oatmeal crumb base that is topped
until melted. Add the pollock, prawns and herbs and heat with a vanilla cheesecake filled with cranberry compote. The cheesecake is finished with
gently for a few moments. Use to fill the pancakes. a mulled fruit glaze and is decorated with cranberries and a dusting of sugar. The 3G
Sprinkle with a few chopped herbs and serve immediately Select Individual Chocolate & Black Cherry Fondants are made with a rich chocolate
with lemon wedges sponge that is filled with smooth, dark chocolate and pitted black cherries. Both are
Cook’s tip: If you want to prepare ahead of Shrove supplied frozen in packs of 12.
Tuesday, arrange the filled pancakes in a large greased Tim Shearer, Marketing Manager for 3G Food Service & Seafood Solutions comments,
baking dish. Cover with foil and refrigerate. Re-heat at “We are delighted to be introducing two brand new desserts to our 3G Select Range
180°C, fan oven 160°C, gas mark 4 for 25-30 minutes, that will certainly add the wow factor to menus! 3G Select is very popular with our
until thoroughly heated. customers, because chefs can be confident each product is made with only the finest,
If you would like to receive more recipes high quality ingredients. They also like the convenience the range offers too – these
for wild Alaska seafood, please contact; premium desserts simply need to be thawed and they are ready to serve – saving chef’s
precious time during service.”
The Alaska Seafood Marketing
Full details of all products, orders and special offers can be obtained by calling the 3G
Institute on Tel: 020 8607 0349
Customer Service Centre on 0870 850 5213 or by visiting www.3gfoodservice.co.uk
OF THE GAME
In a matter of weeks, Hotelympia will be
opening its doors at ExCel, London to an
audience of over 40,000, running from
Sunday 28th February to Thursday 4th
March. Boasting an impressive exhibitor list
of 600+, covering all areas of hospitality
from Food & Drink, which accounts for more
than 50% of exhibitors, Catering Equipment,
Tabletop, Décor & Design, Bathroom & Hotel
Spa, Premises & Facilities, Technology – by
way of Hostec-Europe and for the first time
ever a dedicated Sustainability section.
over 15 years working to uphold sustainable SALON
The revitalised show promises to be innovative, tourism, and has been a key driver in getting World renowned Salon Culinaire International de
inspirational, packed full of hospitality know- sustainability heard and at the top of the Londres will also be hosting over 80
how and bursting with fresh new ideas to reach agenda as we know it today. Rebecca has competition classes throughout the five days of
out to the people of tomorrow. Visitors to the worked extensively with the International Hotels Hotelympia, presenting breathtaking exhibits
show can enjoy free entry by pre-registering Environment Initiative and given her guidance on created by the great and the good from the UK
now to save the £30 entrance fee at a number of issues regarding energy and waste and around the world.
www.hotelympia.com management and sustainable procurement.
plus this year Hotelympia is giving something Hotelympia runs from 28th February–4th March
back to visitors with the launch of the Businesses have had to look at themselves and 2010 at ExCeL London and is organised by
Hotelympia Inspiration Team. ‘get greener’ over the last couple of years, but leading food and hospitality exhibition
being sustainable is not only about ‘getting organisers, Fresh RM. Visitors to the show can
KNOWLEDGE IS POWER green’, it’s about doing it cost-effectively. expect to discover new ideas and solutions,
The team consists of 14 leading lights in the Rebecca has taken time out of her busy access vital business information and interact
hospitality industry to lead, advise and pass on schedule to share her knowledge with you and with live features and world culinary competi-
their wisdom via the all-new ‘Knowledge ask the big sustainability question: ‘Can tions.
Exchange’ area at the show – a drop-in style operators help to save the planet, and save
clinic, offering one-to-one sessions. Whether it’s money?’ She is joined on the panel by David For further information and to
a query about a wine list, some advice on menu Clarke, Chairman of BHA Sustainability
planning or some business tips on making it Committee and Philippe Rossiter, Chief register for your free Hotelympia
through the economic down-turn, they’ll be Executive of Institute of Hospitality on ‘Stage ticket and save the £30 entry fee, go
someone on hand to help. 75’ from midday, Wednesday 3rd March. to www.hotelympia.com and follow
The show offers more interaction this year, Toby If you’re interested in finding out about the us on Twitter for everything
Wand, group exhibition director at Fresh RM, UK’s greenest new-build Scarlet Hotel in Hotelympia
comments: “The Hotelympia Inspiration Team Cornwall, then get to ‘Stage 75’ an hour earlier www.twitter.com/hotelympia2010
brings a new dimension to the show, at 11am to hear Stephan Oberwegner.
demonstrating to operators of all backgrounds
and experience what can be achieved if you put
your mind to it. Thanks to the Inspiration Team
we now have an unparalleled pool of knowledge
Rule be showing a range of British-built dishwashers and glasswashers at
and experience at our disposal. Our aim is to Hotelympia 2010. British-built goods are an ethical and cost-effective option in
use it to drive the show forward ensuring it is today’s society where carbon footprint, product miles and sustainability are the
at the cutting edge of the industry’s future watchwords. On Stand N1915 Classeq will be showing its Hydro range of
trends as any world-leading event should – and dishwashers and glasswashers all of which are built in the UK at its factory at Hixon,
inspire visitors of all ages and sectors.” near Stafford.
The Duo 3, Duo 750, H857 and H957 models now have the option of an integral
NOT TO BE MISSED SEMINAR PROGRAMME water softener cutting out all the problems involved with siting and sourcing external
Dubbed the ‘Godfather of Wine’, what Gerard water softeners. These offer customers savings in both space and overall capital
Basset doesn’t know about wine isn’t worth outlay and also mean installation is very straightforward – no additional external
knowing! Gerard is the ONLY person in the piping is needed.
world who is a Master of Wine, Master The front-loading Eco glasswashers are popular as back-bar, under-counter options.
Sommelier and holds the Wine MBA, and he is They are fully automatic with double skinned doors that are cool to the touch and cut
due to represent the UK in the ASI (Association down on noise. There are three models in the range with rack sizes varying from 12 to
de la Sommellerie Internationale) World’s Best 25 pint glasses.
Sommelier Competition in April this year. There The Duo range of front-loading glasswashers and dishwashers has all the features of
isn’t anyone more qualified to take the role as the Eco range but also has fully insulated cabinets, WRAS-approved type A air gaps,
our Wine & Spirits Inspiration Team member! rinse booster pumps and drain pumps with self-cleaning programmes.
For information on the Classeq range of glass and dishwashers, including details of your nearest stockist, call 0844 225
Previously, co-founder of Hotel du Vin and now
owner of luxury boutique Hotel Terravina in the 9249, visit www.classeq.co.uk or email email@example.com
New Forest – one of Britain’s top ten hotels
according to the 2009 Good Hotel Guide –
Gerard holds wine events at the hotel almost on
a monthly basis, demystifying wines throughout
Energy saving from the word go!
the world with guest appearances from wine Rational recently launched CareControl, the automatic self-cleaning programme for all
growers. Gerard’s tip is to keep a wine list new SelfCooking Centers. This diagnostic programme tells the operator when to pop in
simple, not too big, but with some ‘special the Cleaning and CareControl tabs so the unit can clean itself fully automatically. This
occasion’ wines on offer. Staff training is crucial, saves energy, chemicals and reduces water usage as the unit is only cleaned when it
as more often than not guests require needs to be. But, says Rational, that’s not all that’s being taken care of - from start to
recommendations of wine to complement their finish the Rational SelfCooking Center is designed to be environmentally friendly.
meal. Tasting notes are key and a good way to No toxic materials are used in the production process and the SelfCooking Center itself is
educate your customers with examples of when made with 100 per cent recyclable materials. In addition, Rational guarantees all
the wines can be used. customers that it will take back the old units when they have reached the end of their
life, so they are disposed of in the most responsible way possible. During use, the
If it’s your business to create a wine list, come Rational SelfCooking Center uses up to 60 per cent less energy than conventional
prepared to take notes and enjoy ‘The Art of appliances and at least 10 per cent less energy than conventional combi-steamers, says
Wine’ talk by Gerard and walk away full of ideas the company. An essential factor in the energy consumption of cooking appliances is the
and know-how! Gerard Basset is on ‘Stage 75’ efficiency with which the input of heat can be transferred to the food and not used to
at 11am on Tuesday 2nd March. heat up the kitchen!
For information and brochures, or to arrange to come to a free SelfCooking Center®
SUSTAINABLY SOUND ‘TeamCooking Live’ seminar, contact your dealer, or freephone Rational UK on 0800 389 2944. For product in-
Our Hotelympia Inspiration Team Sustainability formation and contact details visit www.rational-UK.com
aficionado Dr Rebecca Hawkins has devoted
With over 100 exhibitors and a high profile seminar programme,
Hotelympia 2010 Hostec-Europe Hostec-Europe is Europe's leading technology event in
hospitality and foodservice - and your only opportunity to
SALTO launch new experience such a broad selection of the latest innovations and
current thinking from around the world.
designer hotel lock at Hostec-Europe is co-located with Hotelympia 2010, one of the
world's largest hospitality and foodservice events that attracts
HOSTEC over 40, 000 visitors to ExCel, London over 5 days.
AElement is a new RFID hotel lock from
SALTO Systems that provides an enhanced
guest experience using on-line wireless
technology and features stunning, cutting
Developed specifically for the hotel market, AElement
allows you to integrate all your physical security needs
into one stylish, energy efficient, reliable wire-free
system. It enables hoteliers to control the security of
their entire building, grant access privileges to
individual rooms and gather audit trail data from
every door – all without leaving the front desk.
And thanks to SALTO’s new WiDNA technology, you
no longer have to choose between the on-line and off-
line world. All AElement locks are designed to be
wireless ready right out of the box, users simply choose
whether the functionality is activated or not.
All you need to do is choose the mode of operation
you want “Wireless on-line” or “Wireless ready”. If you
choose “Wireless on-line” your locks are on-line and
communicate in real time with the server. This gives
you real time control over the entire property. If you
chose “Wireless ready”, your locks communicate with
the server daily on differed-time communication
mode. Wireless ready locks can be “switched” to real
time “Wireless on-line mode” at any time. Just plug in
the USB-sized RF communication antenna and you are
ready to go.
The backbone of the system is a series of gateways and
repeaters that act as antennas, collecting and sending
information from the computer server directly to the
wireless locks. One gateway can manage several
electronic locks as well as repeaters, minimizing
infrastructure costs and maximizing flexibility.
It operates on a 2.4GHz wireless network over an
802.15.4 protocol and works with every popular
mainstream RFID technology such as Mifare and
Desfire, the latest versions of Mifare Plus and Desfire
EV1, as well as with standard low cost hotel guest
cards. And thanks to its automated “self healing”
capabilities plus SALTO patented SVN™ network
redundancy, if AElement should lose RF connection at
any time it will automatically scan for a new
connection to an alternative gateway or repeater,
restoring communication and maintaining security.
Advanced security and convenient access management
are its core values enabling simple management of
guest cards and doors as well as staff cards and back
of house doors in a single system. AElement features a
wide range of advanced and innovative hotel
management benefits including instant room move
and instant extended stay abilities as well as lost card
cancellation, intrusion alarm, door ajar alarm, remote
opening, real time audit trail, passage mode activation For staff management it can provide on-line staff The minimalistic design of its RFID reader looks stylish
for meeting rooms and automated low battery tracking, real time monitoring, dynamic master key and discreet on any door. It is available in two
reporting. functionality and instant master card cancellation. All contemporary colours, Pearl Black and Ice White, and
master cards are uniquely assigned to the specific can be combined with a wide range of designer
individual, and have no limitations to how a locking handles, including a selection from Italian manufac-
plan is conceived. The card does not need to belong to turer Olivari exclusive to SALTO, to make a bold
a group and you can also centrally authorize any card statement that will complement and enhance the
at random and list doors or zones with no need for interior design of any hotel.
There is also no need to issue and collect staff cards Visit SALTO at Stand H1239
every day. Staff cards can be programmed not to work For more information Tel: 02476 796430,
at night (outside their individual time shift) and can email: firstname.lastname@example.org or visit
be centrally cancelled at will at a moments notice, and www.saltosystems.com
changes to the locking schedule can be made on the
fly, with no need to manually re-program locks or re-
But AElement also has more to offer. Not only is it a
secure, easy to use access control system that’s packed
with technology, it’s also a stunning piece of design
Certainly not a one trick Altro surfaces on show
pony! at Hotelympia 2010
Stand N1916 Stand N1655
Advance Catering Hoteliers, restaurateurs, publicans and catering operators
Equipment will use should visit leading flooring and walling specialist Altro on
Hotelympia to show stand NI655 in section CEQ of this year’s Hotelympia. Here
its recently launched they can view Altro’s innovative product range, offering
Thermodyne system hygienic, practical and attractive solutions for a wide variety
to the hospitality of foodservice and hospitality environments.
market. Thermodyne On display will be Altro Whiterock Satins – a new range of
is a versatile, low- wall cladding in 15 matt colour finishes which offers
temperature system uncompromising hygienic qualities and the ideal solution for
for holding, slow creating DDA compliant designs.
cooking or reheating without overcooking or drying out. The The Whiterock Satins range incorporates nine colours from
Thermodyne range was developed in the USA and is now available Whiterock Pastels alongside six brand new colours, meaning
in the UK through sole distributor Advance Catering Equipment. Altro now offers a greater choice in decorative hygienic wall cladding than any other manufacturer.
When Thermodyne is used as a holding system it maintains food Also displayed at the exhibition will be a range of Altro’s flooring products which are perfectly
quality better and for longer than traditional methods. As a slow suited to the gastronomy environment: Altro Suprema – ideal for general circulation areas, a highly
cooker it produces superior results, even with cheaper cuts of attractive, durable floor covering that incorporates Altro’s Maxis Easyclean technology; Altro
meat, and minimises food shrinkage. It is also simple to use and Timbersafe – the original wood effect safety flooring, perfect when a safe walking surface with a
enhances food safety. warm, non-institutional look is required; Altro Walkway – boasting a 21 year pedigree, this
Uneven temperature control is one of the most common food hardwearing safety flooring is robust enough to deal with heavy footfall in a wide range of locations
safety concerns. The Thermodyne system eliminates this. ‘Fluid- where underfoot safety is required; Altro Stronghold K30 – a favourite for kitchens, this high
Shelf’ technology distributes heat uniformly throughout the performance product is designed for heavy duty environments, offering 30% more slip resistance
cabinet, by conduction from glycol liquid within the shelves. than average safety flooring even when greasy, wet or dusty.
With ‘Fluid Shelf’ even continuous door openings do not cause 2009 saw even more foodservice and hospitality establishments turn to Altro as their interior
temperature loss, as the technology continues to hold the food at surfaces solutions provider of choice.
precise temperatures and maintains optimal quality, ensuring the Visit Altro on stand NI655 in section CEQ at Hotelympia. Alternatively for further information, call
highest level of food safety possible.
Thermodyne is available in a choice of sizes, from compact 01462 707 600, email email@example.com or log onto www.altro.com
counter-top units to high volume, dual cabinet models.
The Thermodyne system will be on show throughout
Hotelympia on stand N1916. Members of the
Advance Catering Equipment team will be on hand
Try a food Bonne Maman
throughout the event to talk to visitors.
For more information on the Thermodyne range call thermometer – FREE! unwraps new
0800 597 7427 or visit www.advancegroupuk.co.uk Stand N2101
If you’re still using old outdated equipment here’s a great
Autonumis to launch opportunity to find out what you’ve been missing, because
selected visitors to Hotelympia can sign up for a 10 day free
In an exciting new development for the brand
post-mix dispenser at trial of one of Comark’s latest hand-held probe
If you manage an organi-
in the UK, Bonne Maman Pâtisserie has
announced its entry into the food service
industry. The company has identified the food
Hotelympia 2010 sation or a department that
uses food thermometers, just
service industry as a key new route to market
for its traditional Patisserie products.
Stand N1731 visit stand N2101 to book Bonne Maman, leading brand in the UK
Autonumis, the dispense and vending your free trial – it’s only premium conserves sector, is already well
equipment specialist based in Tetbury, UK, available while stocks last so known in the hotel & catering trade through
is to launch its new Post-Mix juice please come early! its popular conserve mini pots.
dispenser on Stand N1731 at Hotelympia You’ll also see a wide choice
2010. Combining a striking design with of products designed to
advanced technology, the new dispenser support the best HACCP
offers significant cost and efficiency gains practice – from simple pocket
to owners and operators. As well as thermometers through to the
advanced digital controls for accurate Brix most sophisticated RF500
delivery, the new machine features a large Wireless System for automatic
ice bath for sustained cold drink 24/7 monitoring of all critical
throughput. The mixing chamber is control points. You’ll also find
designed for easy cleaning, while warning loggers, dial thermometers,
LEDs indicate when the concentrates are infra red instruments – in fact
running low. everything you need for food
To give operators total control over dispensing, the temperature safety, whether
machine offers portion control or free-flow options, you’re cooking, holding,
plus individually programmed drinks volumes. storing or freezing.
With LED back lighting for bright customer graphics Comark has been an innovator for almost 50 years. Today, Now the company has created special packs of
and lower power consumption, the new Post-Mix it’s the only thermometer manufacturer to offer instruments its favourite Patisserie ranges aimed at the
dispenser takes cool drinks vending a further technical and probes with BioCote® antimicrobial technology hospitality trade, cafés, hotels and outlets
step forward. According to Graham Keen, Sales impregnated into their surfaces. This helps prevent the growth catering for the travelling public and put in
Manager at Autonumis, “Our latest dispenser sets a of bacteria and provides an important extra defence against place a national distribution network for food
major new benchmark for performance and style.” cross contamination. service users.
To find out more visit stand N2101 or go to Town and Country Fine Foods is the first of a
Tel: 01666 502641, Email: firstname.lastname@example.org small number of key distributors Bonne
or visit www.autonumis.co.uk www.comarkltd.com Maman will be partnering in its new venture.
Town and Country’s extensive product offering
includes a large range of specialty biscuits and
Girbau UK to launch EcoTunnel at Hotelympia cakes for the hospitality trade combined with
a next day national delivery service.
Stand N2316 This new range is presented in flow wrap
Girbau UK, part of Girbau Group the world-leading manufacturer of packs under the company’s distinctive red and
commercial and industrial laundry equipment, is set to launch the revolutionary white gingham livery with the brand’s unique
new EcoTunnel™ System batch washer on stand N2316 on the Spanish pavilion ‘handwritten style’ graphics, projecting Bonne
at Hotelympia. Maman’s reassuring message of quality and
Girbau UK will also be showing its comprehensive 6 Series of highly energy tradition. The initial range will comprise:
efficient washers, Pro Series II dryers and PS range dryer/ironers for hotel and Single serve Madeleines, Twin pack
catering laundries of all sizes. All orders placed for any Girbau 6 Series washers Madeleines, and Three slice Financiers in two
at Hotelympia will benefit from a free warranty upgrade from the standard one varieties: Chocolate Orange and Almond
year to three years. Developed specifically for large hotel groups in the UK, the Plans are already in hand to extend the range
unique new EcoTunnel System is designed for large establishments laundering with a twin pack Galette – a traditional French
between 250 and 500kg per hour. Compared to conventional washer crisp butter biscuit – in spring 2010.
extractors, it offers astounding energy savings of 80%, water savings of 75% and 50% savings in labour and detergent To support its venture into food service, the
costs. Full details of the system will be made public for the first time at Hotelympia. company has developed an elegant wooden
Girbau’s most energy efficient washers ever, the 6 series comes in seven models with capacities ranging from 9kg to branded counter display unit, which is
122kg. Girbau 6 Series washers provide excellent washing while using less water, less energy and less detergent. The obtainable subject to a minimum purchase
popular 9kg model (HS-6008) has already been named the most energy-efficient in its class by US body Energy Star. order and provides an attractive and comple-
The latest Girbau UK Pro Series II tumble dryers are designed to deliver energy efficiency, high productivity, quick drying mentary presentation of the products.
and low maintenance with load capacities from 13.5kg up to 70kg. Sales enquiries: Tel 01635-528233 or email
Tel: 0844 391 0395 or visit www.girbau.co.uk SimonLock@greenhq.co.uk
Incorporatewear showcases new catering
collection at Hotelympia 2010
Incorporatewear Ltd, a leading designer, supplier and managing agent for corporate clothing, uniforms and workwear to major brand
names in the hospitality industry (including Premier Inn and the Local Authority Catering Association), will be showcasing its new
‘Fresh Chef’ collection to the hospitality industry for the first time at Hotelympia 2010.
With samples to view and handle on stand no. N2619, the full collection in all its vibrant colourways is depicted in a full colour
catalogue which will be given to stand visitors. The range includes catering wear, as well as workwear, suiting (for front of house) and
‘Fresh Chef’ kitchen clothing features Incorporatewear’s new technology fabric ‘Cool Touch’. The garments have cotton next to the skin
and polyester on the exterior. This allows the fabric to draw moisture away from the body, keeping staff cool and dry in the kitchen
without compromising performance.
This stylish but practical catering clothing is a
‘stock-supported’ range and can be bought in
single units and embroidered or decorated in-
house. Fast turnaround is another feature of Incorporatewear’s service: perfect for
clothing ‘new starters’ in an industry which often experiences high staff turnover.
Incorporatewear is able to provide larger operators with bespoke collections:
designed, manufactured and delivered to meet specific requirements. Many customers
opt for a mixture of services with a limited range of bespoke items supported with day-
to-day garments from Incorporatewear’s on-line stock range.
All-Clad delivers the ultimate in
It boasts the seal of approval of Michelin starred chefs, is used in exclusive cookery
schools and in the most exquisite restaurants across the world, so what exactly
makes All-Clad renowned in the world of luxury cookware? Ask any great chef or
food enthusiast what they want from a pan and they will tell you:
• Heats evenly with no hotspots at a consistent rate
• Cools evenly at a consistent rate
• Is incredibly responsive to temperature changes
• Doesn’t react with any foodstuffs or cleaning agents
• Works equally well on any cooker type, in the oven or under the grill
• Never deteriorates with use.
As no single metal meets this criteria, All-Clad’s innovative technology uses heat and
pressure to permanently bond several layers of metal
to produce outstanding results.
All-Clad brings perfection and elegance to the
kitchen via two beautiful collections; Stainless
Steel and Copper Core.
Stainless Steel is the best selling of
any All-Clad collections. It delivers
exceptional culinary results
thanks to a tri-ply
combining a 18/10 stainless steel
interior and magnetic stainless steel
exterior layer to a pure aluminium core
for a high performance heat distri-
bution. RRP from £70.00 - £290.00
All-Clad is the first line of copper cookware in the world that is induction
compatible. For the first time ever, a copper collection that is compatible with
induction stovetops. RRP from £165- £360
A full range of consumer literature and merchandising display material is available to
maximise sales at point of purchase.
For sales enquiries and sales support material contact All-Clad on 01753 713000
or visit www.allclad.com
Instanta joins Zip Group
Award-winning Welsh water to
Ty Nant Natural Mineral Water,
famed for its iconic cobalt blue glass
bottles and curvaceous PET bottles,
will be refreshing the hottest artists
as Official Water Partner for the
Zip Heaters (UK) has announced the acquisition of Southport-based Instanta, which seventh year of the annual BRIT
manufactures and markets quality instant boiling water products for catering and Award.
commercial use. Founded in 1957, Instanta sells a diverse range of boiling water Last year’s event was an incredible
products and has built a strong reputation for product quality, reliability, and success for all things Wales with
outstanding customer support. Welsh soul singer Duffy showing ‘no
Making the announcement, Chris Binnie, Zip UK’s General Manager, commented: mercy’ throughout the night to claim
“Zip is delighted to be associated with the Instanta brand which is respected three outstanding BRIT Awards!
throughout the industry. This move gives the Group a significant presence in the UK Ty Nant are delighted to be once
catering market as well as offering additional export opportunities for Instanta again at hand to the future King or
products via Zip subsidiaries and agents around the world. It also greatly increases our Queen of the BRITs for 2010.
UK manufacturing capability.” Ty Nant is the award winning
Instanta will continue to operate as a stand alone Company, retaining the entire manufacturer of Ty Nant Natural
Instanta management team, including Managing Director John Brassey and wife Mineral Water which is available in
Marion. Commenting on the changes John explained: “In our search for the best buyer cobalt blue glass bottles, crimson
for the Company our top priority was to find one that shared the same ethos. In Zip red bottles and curvaceous PET
we have found just that – world leaders in instant boiling water with a passion for bottles. Ty Nant also manufactures
customer service.” Tau Spring Water in clear glass
Zip’s existing UK operation, formed in 1991, has grown rapidly in line with demand for bottles with black and white livery –
its products and now has the largest sales and service teams in its sector. The total Zip also an award winning product.
UK headcount increases by some 50% with Instanta joining the Group.
Tel: 01974 272 111 or visit
Zip Heaters Tel: 08456024533, email: email@example.com or visit
Hotel & Catering Show 2010
It’s Show Time Broadview set to show-
Hotel and Catering Show to offer tasty
features for 2010
case ‘alfresco’ range at
When it comes to the finest in food, hospitality and catering products
Hotel and Catering Show
and services, nothing will be left off the menu when the doors to the During its 40 year history, family-run business Broadview, a
2010 Hotel and Catering Show open at the Bournemouth International leading manufacturer and supplier of awnings, parasols, café
Centre on Tuesday 16th (10am to 6pm) and Wednesday 17th (10am to barriers and blinds has been at the forefront of developing
4pm) March. comprehensive solutions for the hospitality market to enable the
The largest hospitality and catering industry event staged on the south coast, the Hotel and Catering accommodate an
Show will fill the entire venue with hundreds of exhibitors showcasing the latest food, beverages, increase in popularity
equipment and services to an anticipated 3,000 trade buyers. in the ‘UK-cation’
(holidaying in the
Visitors will be able to see the very best in products and business solutions from leading brands such as UK) and ‘alfresco’
Essential Cuisine, Nestle Professional, Delice de France, Hildon Mineral Water and Coastline Produce as dining. At the Hotel
well as local brands including Dorset Piddle Brewery, Blackacre Farm Eggs, Jessica’s Farmhouse Cakes and Catering Show,
and Otter Brewery. Attendees will also be able to tap into fresh ideas for food, beverages and taking place at the
hospitality and explore the latest in technology, equipment and services. Bournemouth
Food and beverages to be showcased at the Bournemouth-based Show include Purbeck Ice Cream’s on 16 and 17 March,
Dorset honey and ginger ice cream, new micro vegetables – Blue Ocean, Dushi button and Honny Cress Broadview is set to showcase its ‘Alfresco’ range of products
– from Koppert Cress B.V, ‘milkies’, ice cream milkshakes from New Forest Ice Cream, an ethically and which include awnings - with the most recent additions being
sustainably produced ‘green’ coffee bean, the Piazza D’Oro Forza, from The Coffee Bean Company and the Monza Elegance, the B28 Prestige and the Pergola B127 - as
the re-launched Classic Demi-Glace range and new-look stock range from Essential Cuisine. well as parasols and low-level pavement barriers. Broadview’s
products can be seen outside many high profile facilities,
Products, technology and equipment set to debut at the Show include the Similar smokeless cigarette including a series of SUBWAY® sandwich outlets, hundreds of
which are odourless and smokeless nicotine-loaded cigarettes. With the smoking ban dominating the Hall & Woodhouse pubs as well as prestigious hotels such as
hospitality landscape these cigarette substitutes will offer an ideal solution to pubs and clubs in The Cumberland Hotel, Bournemouth. With an extensive
retaining and attracting back smokers. Other products to preview include Testo 270 cooking oil tester product range plus a first-class measuring and installation
and Testo hand-held thermometers with fold away probes, the newest additions to Broadview’s awning service, Broadview provides a ‘one stop shop’ for customers.
portfolio, the Monza Elegance, the B28 Prestige and Pergola B127 as well as the WegaConcept and the Solent Hall, stand F1. Contact Broadview on 01202 679012
Il Valore coffee machines from The Italian Connection. The WegaConcept is a 2, 3 or 4-group environ-
mentally-friendly coffee machine which guarantees energy savings of up to 47% in stand-by mode or visit www.commercial-awnings-and-blinds.co.uk
compared to traditional machines and the cost-effective Il Valore is a stainless steel handmade two
steam arm espresso machine. Other products to be showcased are the latest Scandinavian timber
barbecue house for indoor barbecues from The BBQ House and two hotel safe products from the
Free Cuddle with
Fireproof Safe Company.
The Show will host a series of Cuddly Chef Ramsay is making his debut
features and these include: on the Johnsons Stalbridge Linen Service
Cookery Theatre sponsored stand at the Hotel & Catering Show in
by Unilever Foodsolutions, Bournemouth, and visitors are invited to
makers of KNORR foods, and the stand for a free cuddle. The stand
The Bournemouth and Poole will also feature the full range of specialist
College for the fourth linen hire and laundry services for the
consecutive year - This will be catering, hotel and leisure industries.
the setting for live demonstra- If cuddles are too ’soft’ for you then try
tions from leading chefs your hand at the Roulette Wheel, which
including Brian Turner CBE, will be spinning visitors’ luck and
one of Britain’s most hopefully making your visit to the stand
successful and well-known one to remember! Napkin folding and linen sculpture supremo
chefs who champions good Luigi Spotorno will also be on the stand, demonstrating the art
British food, Cyrus Todiwala of napkin folding to those who wish to add an extra special
OBE, the UK’s most widely touch to their tables. As creator and master of more than 80
admired Indian chef, Giles special folds, Luigi has a creation for every occasion!
Thompson, chef patron of Staff will be on hand to advise on the range of high quality
Chichester-based The Earl of products offered by the company including bed linens, towels,
March and Mark Hix, Chef smart chef wear and elegant table linens in a range of colours
Director of Hix Oyster & Fish and sizes.
House and Hix Oyster & Chop House, who will be demonstrating with Mitch Tonks, Chef Proprietor, Johnson Stalbridge Linen offers a ‘no contract’ policy, friendly
The Seahorse Restaurant in Dartmouth. Visitors will be able to pick up useful tips on sourcing, and reliable service and renowned flexibility. Both permanent
preparing and cooking with produce available at the Show. and temporary hires are available.
The Wessex Salon Culinaire part of WorldSkills UK, in association with the Craft Guild of and Windsor Hall, Stand P11, or call 01747 857609
sponsored by Nestle Professional CHEF and Coastline Produce – This is the UK’s biggest young chef and
waiting competition and for the first time in the Salon’s six year history it will include the WorldSkills UK
Cooking, Confectioner/Pastry Chef and Restaurant Services competitions. Those wishing to enter the
WorldSkills UK competitions will be required to compete in three out of five classes in the relevant
People pick a Pink Pig
disciplines. Winners from these three prestigious competitions may be selected to represent the UK at British wine brand ‘Pig in a Poke’ is set to launch a new rose wine
WorldSkills London 2011, the largest skills event in the world, which will be held at Excel between 5th uniquely picked ‘for the people, by the people’. The award-
and 8th October. The 2010 Wessex Salon Culinaire will include a variety of hot and cold live winning brand saw members of the public brave the snowy
competition classes and are designed to attract newcomers, 23 years and under, as well as veteran chefs. elements last week, in order to help choose the liquid that will go
Other top competitions taking place will be the Nestlé Professional’s® CHEF® at Salon, the Caterer, on to be introduced as Pig in a Poke Rosé in the spring.
Licensee and Hotelier Student Chef of the Year and the Chefs Forum sponsored by Coastline and Following the success of both Old Spot red and white varieties,
Bournemouth and Poole College. Entry deadline date - 9 March 2010. there was a clear demand for a rose addition to the portfolio.
The simple concept was devised by
An Audience with…Adam Smith of Team UK WorldSkills Calgary 2009 and Brian Turner CBE – On Wheelbarrow Wines ‘Enjoyment
Tuesday 16th March, cooking gold medallist at WorldSkills Calgary 2009, Adam Smith, and celebrity Executive’ Alistair Morrell, and
chef and UK Skills board member, Brian Turner CBE, will host a Q&A session for up and coming chefs involved people choosing from a
who are looking to gain experience on the competition circuit. selection of colour and liquid
variations. After deliberating the
After-Show Dinner Party, sponsored by Essential Cuisine – hosted at the Bournemouth Highcliff options, consumers were then
Marriott Hotel on Tuesday 16th March, in aid of Hospitality Action, BBC Masterchef winner Steve asked to vote for their favourite
Groves will be joining forces with the executive chef at the Bournemouth Highcliff Marriott, Clyde and preferred taste.
Hollett, and current head chef at Branksome Beach, Lionel Sene, to design a four-course menu for There was a real community feel to
guests to enjoy while dining with a host of top chefs. Guests will also be able to enjoy fine wines courtesy the evening, which took place at
of Matthew Clark. To book tickets, telephone 01425 485040. The Swan, in Hammersmith, and
tasters were delighted to be involved in such a unique
Anna Wallis, show organiser, says: “The economy continues to represent challenges to the hospitality opportunity. The event certainly conveyed the brand’s
industry and there has never been a better time for hoteliers, restaurateurs, chefs and caterers to visit the personality as Pig in a Poke purely represents what the customer
largest hospitality event on the south coast. With advice and ideas being provided from exhibitors as wants, offering 100% satisfaction or money back guarantee. One
well as a variety of cookery demonstrations and stands full of produce and products, it is also hoped visitor commented “I love drinking wine, but I wouldn’t normally
that the show will provide inspiration to those visitors who work and aspire to work within the attend tastings as I find them quite intimidating, so for me this
hospitality industry.” was a really enjoyable experience; friendly, down to earth, and a
great introduction to wine.”
For further information on visiting the Hotel and Catering Show, contact Anna Wallis on 01425 485040 or The winning combination will be produced as the new Pig in a
visit www.hotel-expo.co.uk to pre-register. Poke Rose and will be launched in March 2010.
Follow the Show on Twitter: http://twitter.com/HotelExpoShow and join the Facebook fanpage
http://tiny.cc/HotelandCateringShowFanpage Pig in a Poke wines will be at The Hotel and Catering Show on
A licence just to play music - High Court appeal
why should I bother? win on music fees
Most people involved in the Pub, Bar and Leisure Industry seem to find the legal complex-
ities of music copyright licences utterly bewildering. The
same basic questions always arise, what is copyright? why opens door to £15-
do I need a licence? and do I really need to bother about
Copyright was introduced some 300 years ago. Originally
£20 million refunds
it literally meant the right to copy and was given to
authors of books and articles. Today the law protects a
for pubs, hotels and
wide range of material such as literary, dramatic, artistic
and musical works, broadcasts and cable programs, films restaurants
and sound recordings. UK law gives the owner an
exclusive right which allows them to exploit their work Pubs, hotels and restaurants across Britain will now
commercially and most importantly to prevent others receive up £20 million in refunds following theHigh
from infringing those rights. If you are playing music in Court ruling rejecting an appeal brought by the
public you are legally required to hold a licence from the music collection agency PPL (Phonographic
Performing Right Society (PRS) and in most cases, also performance Ltd) over the charges for the playing
from Phonographic Performance Ltd (PPL). of music in pubs, bars, restaurants and hotels.
PRS licence the use of music and distribute fees to composers and music publishers. PPL licence the use of the The appeal outcome is a victory for the British Beer
sound recordings (cds and tapes etc) and distribute fees to record companies and artistes. and & Pub Association (BBPA) and the British
Pub, Bar and Leisure venues require PRS and PPL licences for a number of activities involving the use of music & Hospitality Association (BHA), who have been
recordings. Background music, discos, live acts, karaoke, attracts fees using very different criteria. Installing a pursuing the case since 2005. At the same time, the
background music system, using TV/radio, providing music on hold for your telephone system, are just some other retail sector has also won on behalf of shops and
examples of where your premises will require the requisite music copyright licences stores.
There are some events that might not require a licence or where special conditions are applicable. For example The latest ruling confirms savings of around £3
hirings for weddings or birthdays are treated differently by PRS and PPL than the licensing of commercial events million a year for pubs, and also opens the door for
open to the public at large or events organised solely for members of a club or residents of a hotel. refunds going back to 2005 that could amount to
There are also over 70 different PRS and PPL tariffs covering a wide variety of activities and events and without the £10 million. The BBPA has invested around
correct advice companies can end up paying too much. However, ignore the licensing organisations altogether and £400,000 pursing the case on behalf of pubs over
you could risk costly surcharges or even litigation. Obtaining your licences to play music really is worth bothering five years.
about and ensuring at the same time that you are provided with the correct advice will undoubtedly save you time Brigid Simmonds, BBPA Chief Executive comments:
and money. “This judgement confirms the victory
For most premises, only PRS and PPL licences will be required but if USEFUL INFORMATION won last November, and is another
your activities are more varied then other organisations will need to milestone which brings a step closer the
be contacted. For example, if venues use music videos then a licence PRS for Music (PRS) prospect of substantial and fully
PRS for Music licenses the performing right in copyright
is required from Video Performance Ltd (VPL). If you show feature justified refunds for pubs. This could
films then a screening licence is required from Filmbank Distributors music on behalf of its composer and music publishing not come at a more important time for
Ltd. our sector as we struggle to come out of
David Newham Associates (DNA) was established in 2004 in order recession and will allow pubs to both
Copyright House, 29-33 Berners Street, London W1T 3AB
to provide support to music users, trade associations and other Contact Details claim a refund and pay less going
Tel: 020 7580 5544 or Free phone 0800 068 48 28
interested organisations. As members of NOCTIS (formerly BEDA) forward.
and the Music Users Council, DNA is at the forefront of providing “With so much at stake, our persistence
professional advice on all aspects of music copyright licensing. in pursing this case has paid off. With
DNA specialises in providing advice to the Pub, Bar and Leisure Email: the appeal behind us, and pubs already
Industry. They can also assist with or administer licence applica- firstname.lastname@example.org benefitting from the sharply reduced
charges, we are now turning our
Phonographic Performance Ltd (PPL)
tions for PRS and PPL or carry out checks on existing licences with a
attention to helping pubs to claim the
PPL licenses the public performance, broadcasting and
view to making sure you are not overpaying.
long overdue refunds to which they are
year ahead could prove to be one of the most challenging yet for the cable programme rights in sound recordings (i.e. CDs,
In a period of recession and very difficult trading conditions, the
Leisure Industry as PPL and PRS attempt to increase licence fees for tapes etc) on behalf of their record company members “This case also shows the importance
a number of their tariffs. Now is the time to bother about music and performers. of having a strong trade association
licensing and ensure you are accurately licensed under the correct able and willing to fight long and
1 Upper James Street, London W1F 9DE
Contact Details battles on behalf of Britain’s pubs. It
PRS & PPL tariffs.
Tel: 020 7534 1000
For further details contact DNA on 020 8366 3311 has never been more important for the
pub industry, as well as our partners in
or visit www.davidnewham.co.uk • the BHA, to work together on these
Email: email@example.com Email: firstname.lastname@example.org issues.”
Laundry Room Toilets & Washrooms
New space saving dryers Makro launches own brand range of
Following the success of the Makro, one of the UK’s largest
Huebsch Twinstar, Armstrong cash and carry operators, has
Commercial Laundry Systems launched a new range of luxury
has announced the new Super guest amenities into its own
Twinstar. The new machine brand range, H-line, as part of
provides two dryers in the its continuing commitment to
footprint of one. This means supporting HoReCa (Hotel,
you have two 421 litre (2x45 Restaurant and Caterer)
lb) dryers in the space of one, customers.
ie 90 lbs of drying capacity in The fresh additions to the
less than 12 square feet. range include amenity size
Additionally, the Super soap, shampoo, bath and shower gels, hand lotions, shower caps and a sewing kit; the perfect
Twinstar is small enough to go assortment of toiletries for guest bathrooms. Stylish hand wash and lotion pumps (500ml) have also
through a standard 36” door. been added for use in communal wash rooms.
The new machine has all the The range, which comes in a variety of different fragrances, has been specifically designed to meet the
features of the existing needs of hotel and B&B customers and offers the same high quality and look as branded products,
Huebsch Loadstar and but at a fraction of the price.
Twinstar models. This includes Containing no synthetic fragrances, the collection is infused with essential oils which, coupled with
a fast drying performance the premium package designs, gives the products a deluxe and exclusive feel and offers guests a truly
based on axial airflow and high end experience.
sealed cylinder rims to improve Allard Sjollema, commercial director of Makro, said: “Before introducing the new products to the H-
drying efficiency and save line brand, we worked closely with our hotel customers to establish exactly what they and their guests
energy. required from an amenities range.
For further information con- “The result of this research is a tailored, front of house solution which offers guests premium
tact Armstrong Commercial Laundry Systems on Tel 01635 products and would rival leading brands in terms of quality and design. This range gives hoteliers a
263410, email email@example.com or visit genuine alternative to branded products which allows them to give their guests a lavish hotel
experience without the associated costs.”
Marcus Wareing implements Agilysys for Future proof EPoS
restaurant POS & table management from Toshiba,
Marcus Wareing’s Michelin-starred restaurant at The Berkeley has implemented the
InfoGenesis™ POS by Agilysys and ResPAK solutions. Datasym AND WRS
“Our goal is to deliver first-class hospitality to every guest,” said chef and owner
Marcus Wareing. “We rely on effective systems in our back-of-house including
ResPAK and InfoGenesis POS to help our front-of-house team reach
our goal and we’re already seeing an improvement in how we work and
the benefit of accurate records and billing even for a business as small
InfoGenesis™ POS by Agilysys is an enterprise-ready POS solution that
combines powerful reporting and configuration capabilities with an
easy-to-use touchscreen terminal application. ResPAK automates
dining reservations and table management.
Together, InfoGenesis and ResPAK help businesses of all sizes combine
personalised service with accurate real-time inventory and cost control,
to optimise stock, reduce waste and better understand margins.
Other users of Agilysys solutions include China Tang and Alain Ducasse
at The Dorchester, and Hélène Darroze at The Connaught.
For further information, Tel: Heidi West on 07967 338810
Email: firstname.lastname@example.org or visit www.agilysys.com/hospitality
Simon Vardy, owner of nine Costa Coffee franchise
stores across Greater Manchester and Cheshire,
CL1000 gives simple keypad access at Four has selected Toshiba hardware with Datasym.POS
software, implemented by WRS Systems, as its
electronic point-of-sale (EPOS) system for
Seasons improved customer service and management
The world’s leading operator of luxury hotels, Four Seasons, has recently selected Codelocks to provide high The decision to install the Toshiba / Datasym
quality, electronic cabinet locks for the gym and spa facilities of the Sharm El system was made following a demonstration of the
Sheikh resort. POS solution by WRS Systems, who were
Approximately 55 CL1000 electronic cabinet locks were specified to provide recommended to Costa Coffee franchise owner
controlled access to the gym and spa lockers for guests using the newly Simon Vardy by an existing client. WRS and
refurbished facilities which include 13 treatment rooms, sauna, steam rooms Datasym worked closely with Costa Coffee’s
and gym equipment. Franchise Association to design a tailored solution
Commenting on the project, Ahmed Ghazy, Safety and Environment to meet the needs of the franchisee, but also one
Manager at Four Seasons said, “The CL1000 was specified for the gym and which would be approved by the Costa Coffee
spa lockers at the Sharm El Sheikh resort after being recommended by our chain.
colleagues at Four Seasons Doha, Qatar. The electronic cabinet lock “I was impressed by the flexibility of the system and
provided a solution to our security needs and prevented the need for the fact that it could be tailored for small to
duplicate keys to be constantly medium sized businesses,” said Vardy. “WRS were
produced for guests using the able to demonstrate a system that could provide
lockers.” live data, whilst being low-cost and easy to use thus
The CL1000 provides a simple meeting my key requirements.”
keyless access control solution for a The robust, reliable and spill–proof design of the
wide range of lockers, cabinets and Toshiba hardware is ideal for a café environment;
cupboards. Fitted as new or as a with its stylish aesthetics, the ‘picture frame’ POS
simple replacement for previously also has a small footprint so the terminal is ideal
installed key cam systems the for a compact counter space.
CL1000 provides immediate, cost effective, keyless access control. With the Toshiba / Datasym solution in place,
The CL1000 has three programme levels and is available as a standard Costa Coffee franchisee Simon now has remote
vertical model, a horizontal right hand or left hand model. The Master access to live data enabling him to remotely
Code on the CL1000 can be used to put the lock into two types of monitor the performance of any of the nine sites.
operation; the default Multiple User Mode for repeated same code Fingerprint ‘sign-on’ at the Toshiba POS terminals
opening or the One-Time User Mode used for lockers with short term ensures staff can not sign on using another staff
occupancy such as gym lockers, whereby a new code is selected by each member’s card, whilst CCTV cameras mean that
new user. transactions at the till can be easily monitored.
The electronic cabinet lock has a 10 digit keypad and is powered by two “I am very impressed with the Toshiba / Datasym
1.5 volt AA batteries which means that the lock can provide a minimum of 15,000 openings before the red LED solution and the service and support supplied by
starts flashing to signal that the battery voltage is low. The battery override function featured on the CL1000 WRS Systems. Together, they have provided us with
means users can gain access by entering the Master Code whilst placing a PP3 battery on the contact points a low-cost tailored system that has enabled us to
surrounding the LEDs. On changing the batteries the non-volatile memory retains all original program settings. improve business efficiencies and speeded up the
Further information is available from Codelocks on 01635 239645, by emailing email@example.com or by transaction at the till, allowing us to serve
customers faster and increase turnover. I would
Pictured above: The world’s leading operator of luxury hotels, Four Seasons, has recently selected Codelocks to provide high quality,
electronic cabinet locks for the gym and spa facilities of the Sharm El Sheikh resort.
happily recommend the solution to prospective
franchisees,” concluded Vardy.
Flamingo Land is in the pink Michelin Star restaurant &
Based in North Yorkshire, Flamingo Land has over 1.5 million visitors a year and is one of the
regions biggest attractions, featuring a theme park, zoo and holiday village. Toshiba, in hotel deploys EPoS to
partnership with Medoc Computers and Datasym have
installed a solution that not only saves money but also
manages staffing numbers and stock.
enhance customer service
The site, which has a mixture of retail and hospitality The Crown at Whitebrook is currently Wales’ only Michelin star restaurant
outlets, was running an outdated stand-alone system with rooms. Despite the restaurant’s exceptional
where the sales data was collected reputation for food and customer service, much of its
manually. FlamingoLand looked for a solution that could administration and day to day processes were still
wirelessly integrate the tills in all outlets within the park, being managed on a manual rather than comput-
to a back-office, to centrally collate all sales information. erised basis, which was threatening to restrict its
The project was originally planned in two phases – with growth.
the retail tills updated first followed by tills in the To remedy this situation and complement the
hospitality outlets. Working together, Toshiba, Medoc restaurant’s Michelin star status, the restaurant
Computers and Datasym were able to merge the two decided to invest in a new EPoS (electronic point of
phases. Roll out began in February 2009 with the team installing 26 tills in 13 different outlets sale) solution from pointOne EPoS.
in time for Flamingo Lands 2009 season opening, at Easter. All terminals linking to a central Beth Jones, Reception Manager at The Crown who
hub and provide ‘real-time’ sales information, hour by hour, allowing Flamingo Land the uses the system on a daily basis, commented, “The
flexibility to manage their operations in a more efficient manner. pointOne installation was very successful and all the
“All of our outlets are very different with varying requirements, for example, we use a variety of staff took to the system straight away. It has
menu screen layouts. So we were looking for a solution which would provide the right balance definitely improved staff efficiency and customer
of features to meet our needs without facing an exorbitant bill.” said Nick Buckley, Park service. We would have no hesitation is
Executive at Flamingo Land. “We have been extremely impressed with the way this project has recommending pointOne EPoS to other hospitality
operators, it’s the perfect system for a busy
worked. The reliability, price and features of the solution couldn’t be beaten. Medoc
restaurant and really complements our business”.
Computers ensured a smooth implementation and post sales support, while Datasym
supplied us with innovative and flexible software, with all the functionality required to run a Tel: 0845 862 0005 Web: www.pointone-epos.co.uk
theme park with diverse need like ours.” Email: firstname.lastname@example.org
www.toshibatec-eu.co.uk Visit pointOne at Hostec Europe Stand H1235
SALES SOAR FOR CRABBIE’S AFTER ITV
NATIONAL TELEVISION AWARDS
Leading independent drinks manufacturer and distributor, Halewood International, is experiencing a dramatic increase in
sales for its Crabbie’s Alcoholic Ginger Beer brand, following sponsorship of the ITV National Television Awards.
Two multiple retailers have reported a104% and 82% uplift in sales respectively, following on from the sponsorship of the
awards which aired at the end of January.
The six figure investment into the broadcast sponsorship of the ITV National Television Awards represented the latest in a
series of high profile investments by Halewood International and the second major sponsorship for the Crabbie’s brand
following on from the title sponsorship of the British Comedy Awards in December.
A national pre-Christmas campaign that ran across ITV1, Channel 4, Five, all of the major satellite channels, Video on
Demand, radio, as well as PR and Social Media, has also helped Halewood continue to build momentum and growth for
the Crabbie’s brand.
According to Al Cross, Brand Manager for Crabbie’s Alcoholic Ginger Beer, “These early sales figures indicate there
is a definite growth in demand for the Crabbie’s brand as we continue to invest in opportunities which engage the
British adult public. With an adult audience reach of 7.7Million, this investment has resulted in excellent exposure
for the brand and another opportunity for retailers to take advantage of the growing
consumer demand that Crabbie’s Alcoholic Ginger Beer is enjoying.”
Building on the brand’s success in the On and Off-Trade, Halewood has
developed a second platform distribution plan that will build on the success
already achieved particularly in the On-Trade with independent hotels,
restaurants and food related outlets. Hoteliers and restaurateurs are being
encouraged to stock up and serve Crabbie’s as the perfect accompaniment to
food whilst providing their customers with a greater choice and an alternative to
wine and beer. Branded Crabbie’s 14oz and 20oz glassware is also available.
Crabbie’s entry into the hotel and restaurant sector will be supported by Brand
Ambassador Atul Kochhar, one of London’s top Michelin starred celebrity chefs.
Revered for his masterful use of spices, Atul will be creating
recipes to compliment the refreshing taste of Crabbie’s
Alcoholic Ginger Beer and its own natural fruit
Crabbie’s Alcoholic Ginger Beer has secured
major listings in Bargain Booze, Booths,
Morrisons, Sainsbury’s, 294 ASDA’s and
Waitrose as well as a number of other leading
Off-Trade operators retailing at £1.99. On-
Trade listings include Carlsberg UK Limited, JD
Wetherspoons, Molson Coors, Punch Taverns,
Vintage Inns (M&B).
EPoS & Technology
Cirrus launches SoundSign
Cirrus Research, the UK company which specialises in the design and development of
noise measurement equipment for health and safety applications, has unveiled
SoundSign, its new electronic noise activated warning sign for pubs and restaurants
The Sound Sign is a highly visible noise activated warning sign, which has been designed
for use in environments where there is a need to warn or indicate when a designated
noise level is exceeded.
As more people take to drinking in designated outside smoking areas, an ever increasing
number of venues across the UK are coming under scrutiny for excessive noise from the
Environmental Health department, police and residential groups. Bars and restaurants
in residential areas need to be increasingly aware of their noise levels, or risk being
served abatement notices or hefty fines.
James Tingay, Group Marketing Manager for
Cirrus Research explains:
“SoundSign can help reduce the effort
required by staff to control noise, whilst
simultaneously helping venues to keep
within environmental noise regulations.
“Just like the cameras in residential areas
that inform motorists that they are
breaking the speed limit, the sound sign
can be used in pubs to inform punters
and staff when acceptable noise levels
are exceeded. Up to three Remote
Display Units can be quickly and simply
connected to the Master Unit, mirroring
the action and information of the
controlling Sound Sign. It has already found
favour in libraries and office spaces across
Europe, and a new weatherproof version could be
used in beer gardens and outdoor smoking areas.”
Cirrus Research plc has over 30 years experience of the design and manufacture of noise
measurement instruments and is accredited to ISO9001:2008. During that time, the
company has developed a reputation for producing robust, practical equipment which
can perform in real situations. All Cirrus equipment is made in the UK and the company
is responsible for all after sales service and calibration work. Spare parts and support
are therefore always available.
Tel Cirrus Research plc on 01723 891655
or email: email@example.com
Hotel achieves massive cut in air
Mitsubishi Electric has released details of a six-month trial
which demonstrates that its specialist Melcotel™ controller
has delivered a 40 per cent energy reduction for the air
conditioning at Premier Inn’s new city centre site in Leicester.
The hotel has been monitored since April, with its 135
bedrooms using an average consumption of 17.20kWh a day
throughout the 19 storey building. Now, with the Melcotel
controller in place, the system is consuming just 7-8kWh of
energy per day, - an average 40% reduction in energy
consumption for the whole system.
“We believe we can also increase this further and will
continue to monitor the hotel over the coming winter,”
explained Mitsubishi Electric’s controls expert, Sebastien
The Melcotel controller works with both key card and non-key
card systems to ensure that air conditioning is not working
needlessly when rooms are empty or if guests decide to open
a window without switching off the heating or cooling.
Specifically designed for the mass-market hotel sector, the
controller is an evolution in Mitsubishi Electric’s PLC
(Programmable Logic Controller) and can be retrofitted as well as being ideal for new builds.
At the start of the trial, the air conditioning was set to turn off automatically at 1am, but this still allowed guests to override
the system. Mitsubishi Electric then introduced a G50 controller which meant that the air conditioning could be programmed
to automatically shut off five times a day at 9am, 11am, 1pm, 4pm, and 8pm, when there was a distinct possibility of the
rooms being empty and the potential for energy to be wasted.
This lead to some reduction in energy use, but now with Melcotel, the system automatically responds to the requirements of each individual room, resetting the air
conditioning to a predetermined setting and constantly monitoring the temperatures of any unoccupied rooms.
The air conditioning in these empty rooms will only come on to keep the temperature within a set range, which has the double advantage of conserving energy whilst
ensuring that the room reaches the desired
temperature quicker when a guest enters the
For further information call 01707 282880, or
while stocks last
See us at HOTELYMPIA LONDON
Feb 28th - March 4th 2010
on stand number N1960
firstname.lastname@example.org • Telephone 0845 4560585 • www.hoshizaki.com