New Sun Soul
INTRODUCING THE NEW & IMPROVED SUN SOUL COLLECTION
Available now at uk.comfortzoneskin.com
SKIN AND OCEAN CONSCIOUS SUN CARE
In recent years there has been a growing concern on the impact of sunscreen products on marine biodiversity. Thanks to the synergy of our bioactive ingredients and water-resistant UVA and UVB chemical filters, our Sun Soul products provide high performance UV protection that are highly biodegradable and classify as non-hazardous to marine life.
SAFE FOR THE SKIN
✓ UVA & UVB FILTERS from bioactive ingredients to provide high performance sun protection
✓ DNA-DEFENSE PEPTIDE activates natural DNA protection and repair mechanisms for antioxidant effect
✓ WATER RESISTANT to ensure optimal protection
✓ MICRO CELLULOSE to replace synthetic textures ensuring a fast absorbing, silkening application.
SAFE FOR THE OCEAN
✓ UP TO 98% SAFE INGREDIENTS* to protect marine life and the aquatic environment from harmful chemicals
✓ HIGHLY BIODEGRADABLE ingredients and packaging to protect marine life from hazardous chemicals
* Ingredients not classified as dangerous to the aquatic environment, biodegradable including water in formula.
Available from 1st June at uk.comfortzoneskin.com | @comfortzoneskin.com
Free from fragrance, silicones and synthetic or animal-derived wax.
Eco-designed, fully recyclable packaging. 100% carbon and plastic-neutral packaging and production.
THE COLLECTION
Thanks to the introduction of Sun Soul Stick SPF50+, the collection becomes a line comprising of 12 multifunctional, high-performance products, distinguished in three categories of use; PREPARATION, PROTECTION and AFTER SUN.
OUR PROMISE: CONSCIOUS SKIN SCIENCE
Fully active formulas with concentrated natural ingredients and functional active ingredients and without raw materials that have a negative impact on the environment, such as silicones, mineral oil, animal derivatives, artificial colors and sulfates. The same attention is paid to packaging designed to be easily recycled, using recycled or renewable raw materials. Comfort Zone is constantly working to reduce and neutralize its CO2 emissions through reforestation projects. Production takes place at our Davines Village in Parma, Italy, a carbon neutral and B Corp™ certified facility using energy solely sourced from renewable sources.
PUTTING THE SHINE ON NOVOTEL LIVERPOOL PADDINGTON VILLAGE’S KITCHEN
Shine Catering Systems has demonstrated its kitchen build and installation excellence once again, working alongside an extensive project team to deliver the main kitchen, bar and coffee shop at Liverpool’s newest landmark hotel.
The Novotel Liverpool Paddington Village hotel opened in July 2022 – a 16-storey, 221-bedroom hotel located in the heart of the city’s Knowledge Quarter.
The showpiece kitchen sits at the heart of the hotel’s food and beverage offer, serving the contemporary restaurant and bar which can cater for 160 diners. The hotel offers continental, English hot and cold breakfast options in the morning, before serving an international menu for lunch and evening diners. The all-day dining offer is also complemented by a ground floor coffee shop.
Shine worked closely with main contractors Morgan Sindall and the appointed catering consultant, after successfully tendering for fabrications and installation across all catering facilities.
Attention to detail for enhanced cooking results
The kitchen features a Josper oven which uses charcoal fuel to create distinct flavour, alongside a Mareno cooking suite with a range of cooking technology including induction tops, pasta cooker, bain maries, a flat-top grill, salamander, fry top and fryers – all to cope with the demands of the varying international menu.
Rational combi ovens, Corsair ventilation, Foster refrigeration and cold rooms, Hoshizaki ice makers, Meiko warewashing equipment and Shine’s own fabrications complete the facility. Training was provided to kitchen staff from Shine’s experienced team, making sure that the hotel team are making best use of the leading equipment supplied in their new kitchen.
Kieran Maxwell, Head Chef at Novotel Liverpool Paddington Village, said: “It was a pleasure working with Shine Catering Systems during the build and installation of the main kitchen and bar here at Novotel Liverpool Paddington Village. The showcase kitchen and bar sits at the heart of the hotel, while both spaces are a pleasure to operate in.
“The hotel offers continental, English hot and cold breakfast options in the morning, before serving an extensive menu for lunch and evening diners, so our kitchen needs to be able to cope with the demands of serving a varying menu. The kitchen has been the heartland of much debate during the design phase, though the Josper is very unique and one of the first in Liverpool, making it one of the key items in the kitchen.
“By working closely with the Shine team, I am confident that the team of chefs at the hotel will enjoy working in this state-of-the-art, showpiece catering facility.”
Collaboration for success
The hotel is owned by Liverpool City Council, franchised by Accor and will be managed by Legacy Hotels & Resorts on the Council’s behalf. It was designed by Ryder Architecture, with Faithful+Gould acting as project managers.
Leon Hoyles, senior contracts manager at Shine Catering Systems, said: “The main pass area brought specific challenges because it’s used for the hot breakfast buffet in the morning, utilising undercounter-mounted induction chafing dish technology, then switches to a traditional pass of plated meals for lunch and evening service.
“But working closely with the consultant, we were able to install the solution to their intended design and early feedback received from the kitchen staff has been entirely positive. We’re confident the chefs will enjoy working in this kitchen.
“I was incredibly proud to have worked on this project, which is a significant development for Liverpool and has created a lasting impression on the skyline as the tallest hotel in the city.”
Visit www.shine.co.uk
Latest Sustainability Index sheds light on industry’s sustainability journey
Nestlé Professional today launched the Footprint Sustainability Index 2023, providing further support to the foodservice industry on its journey to Net Zero. Launched during a panel discussion with industry leaders, the report is packed with need-to-know insights, emerging trends and opportunities. The report acknowledges that while achieving Net Zero may seem daunting, there are plenty of simple actions that organisations can take to advance their sustainability goals.
Developed in collaboration with Footprint Intelligence, the report draws on in-depth interviews, exclusive consumer research, and wider industry analysis. Designed to help businesses understand the most critical issues, it provides insight and recommendations on culture and supply chains; sustainable diets; food and plastic waste; attracting and maintaining clients; saving energy and protecting natural resources; and fostering wellbeing.
When compared to last year’s Sustainability Index, the report reveals the industry has made significant steps forward over the past year.
- Last year’s Sustainability Index showed that climate change had pushed sustainability strategies into full focus. This year, it reveals biodiversity loss is being recognised as a threat to the climate, and the food industry has redoubled efforts to address this and Scope 3 emissions.
- Consumers are continuing to reduce meat consumption – for health and sustainability reasons. They’re keen to understand more about the health benefits of plant-based proteins, leaning towards businesses showing strong sustainability credentials.
- Innovation will be key on the road to Net Zero, and in the face of staff shortages, it’s important that the industry rewards and motivates employees well if it’s to attract the creative talent it needs moving forwards.
Amy Fetzer, Head of Research and Analysis at Footprint Intelligence talked about these and other key findings during a lively panel discussion today with Julia Jones, Head of B2B Marketing, Nestlé Professional, Philip Rowden, Global Food Sustainability and Wellbeing Manager, ISS and Rachel Eyre, Sustainable Procurement Manager, Compass Group UK&Ireland. Talking about their organisation’s learning and sustainability successes, attendees agreed that the industry has made strong progress over the last year, and that sustainability remains an important driver for success, despite current economic pressures.
Katya Simmons, managing director of Nestlé Professional UK&I, said:
"Last year was one of the toughest ever for foodservice and hospitality businesses, with inflated costs and supply shortages continuing to impact the industry. Despite these challenges, it's heartening to see our industry’s commitment to Net Zero has remained strong.
"We’ve packed the Sustainability Index with examples and tools to support foodservice leaders on their sustainability journey. Now it’s important that we continue to collaborate and work together on our journey towards Net Zero – sharing successes and finding creative solutions to the difficulties our industry faces now and in the future."
To view and download the Sustainability Index report, food operators can go to: Footprint Sustainability Index 2023 | Nestlé Professional (nestleprofessional.co.uk)
The Royal Crescent Hotel & Spa Announces Partnership with British Skincare Brand TEMPLESPA & Bespoke Treatments with The Amethyst Trust
The Royal Crescent Hotel & Spa is one of the first hotels to offer customisable treatments for guests who are immunocompromised or suffering from cancer.
The landmark 5* Royal Crescent Hotel & Spa in Bath has announced its partnership with luxurious, holistic skincare brand TEMPLESPA. Therapists will exclusively use TEMPLESPA products across all treatments in The Spa & Bath House.
The hotel has also partnered with The Amethyst Trust, creating an adapted menu of wonderful TEMPLESPA treatments that are suitable for guests who are medically frail, recovering from illness or are immunocompromised such as those suffering from cancer. These adaptable and customisable treatments allow therapists to create bespoke treatments to suit the guests needs and are one of the first hotels to do so.
The hotel has chosen the British skincare brand, TEMPLESPA, for its exceptional product range that contain the highest quality ingredients to make sure skin is well and truly cared for. Born out of their love of the Mediterranean, everything TEMPLESPA creates is inspired by this special region; the people, the food, the lifestyle and the landscape. Their products combine Mediterranean inspired botanicals with the latest derma-science to deliver visible results.
Helen Griffiths, Spa Manager at The Royal Crescent Hotel & Spa says: 'We are thrilled to be partnering with TEMPLESPA - a luxurious brand that is well aligned to The Spa & Bath House. We are also delighted to be partnering with The Amethyst Trust, introducing bespoke treatments to suit all guests is something the hotel is extremely proud to offer. We look forward to welcoming guests to the spa and experiencing the exceptional and relaxing array of treatments on offer.'
Embrace tranquillity with a wide selection of TEMPLESPA treatments that are on offer at the The Spa & Bath House. Facial treatments include the Champagne and Truffles Deluxe Facial - a luxury facial that combines award-winning truffle skincare with specialist lifting massage techniques that iron out deep lines and wrinkles, strengthen muscles and reduce puffiness. Body treatments including the Drift Away Massage are also on offer - a deeply relaxing massage, formulated with a blend of Mediterranean essential oils including Frankincense, Lavender, and Patchouli.
The Spa and Bath House has also refurbished the fully equipped gym with the latest, state of the art Technogym equipment on offer for guests to use. Guests can also use the Technogym bench in their hotel suit, enabling VIP’s and guests that prefer to work out in private, to have the perfect compact gym equipment in their room. The Technogym bench allows guests to perform the widest variety of total body exercises with hexagon dumbbells, resistance bands, weighted knuckles and a training mat all stored within the bench. Guests can also download the Technogym app to discover on-demand training programs to follow.
One Hundred Shoreditch leverages IRIS’ digital platform to boost F&B revenue
One Hundred Shoreditch, part of the international hotel group The Lore Group, has reported significant growth in F&B revenue and operational efficiencies since introducing IRIS’s F&B ordering platform to manage online orders and payments.
The IRIS digital platform was implemented in the hotel’s Lobby Bar six months ago to boost ancillary revenue, enrich the guest stay, and support growing guest numbers and order volumes. Guests and staff alike have been swift to adopt the new platform which now offers breakfasts to satisfy guest demand at this time of day.
Located in the heart of East London, UK, a hub of businesses and culture, One Hundred Shoreditch offers 258 bedrooms and suites alongside a variety of places to eat and drink including the Seed Library, a rooftop bar and terrace, a coffee shop, and a lobby bar. The Lobby Bar is a relaxing space offering a choice of coffees, beers and cocktails alongside pizzas, burgers and bar snacks.
Since implementation, the IRIS mobile ordering app has enabled the busy hotel to take a more efficient, streamlined and integrated approach to managing orders and fulfilling guest requirements.
Gavin Allison, Regional Director of IT, One Hundred Shoreditch comments, “We have seen a marked shift in demand for mobile ordering and the expectation from our guests that we can and should offer a digital, self-service function. Guests recognise that it can enhance their stay, whether that be a quick coffee, cocktail or a longer meal. Many guests now like to be in control of what and when they order and likewise how they pay.
“Like many other operators across the industry staffing has been a challenge so we have to find new solutions to enable us to deliver a positive guest experience, without compromising on operations and service.
“Since implementing IRIS’ online F&B ordering, we’ve seen an increase in guest usage as they frequently open a tab online for the duration of their stay which typically bolsters their average spend. We’re looking forward to extending the platform to other outlets throughout the hotel to maximise revenue further.”
Often with large footfall throughout the day, having the capability and platforms in place to fulfil a large volume of orders was critical to enabling the hotel to drive revenue and boost guest loyalty.
The hotel’s F&B team are now empowered to process more orders and covers without overstretching their existing team. As orders go direct to the kitchen, customer wait times are reduced, mistakes are minimised, and guest expectations are exceeded. The hotel benefits from more streamlined operations and the capability to manage orders and turn tables at a faster rate to drive more revenue.
Additionally, IRIS’s seamless payment integration with Stripe enables guests to retrieve their bill and pay for their items directly via the app. As a result, guests can pay more quickly and efficiently at the end of their meal without the need to wait for a member of staff.
Graham Rushin, VP Sales and Marketing at IRIS, comments: “Mobile for many operators now has a critical role to play in day-to-day operations and has swiftly proved itself to be an important ally in enabling operators and staff to fulfil their roles on a daily basis.
Many guests expect a mobile ordering experience. For many of our clients, therefore, one of the key benefits of the IRIS platform is its scalability and we look forward to working with the team at One Hundred Shoreditch as they look to extend their mobile ordering service further and enable them to realise their operational and revenue ambitions.”
MOLEY Robotics Release First in a Revolutionary Range of Commercial Robotic Kitchen Platforms: Chef’s Kitchen
Moley Robotics, the pioneering robotics company today reveals its game changing new model, the Chef’s Kitchen at the World Travel Catering & Onboard Services Expo, the first model in a ground-breaking line up of robotic commercial kitchens that will revolutionise how food is cooked.
As world leaders in in-flight catering, DNATA, make a strong partner with which to launch the Chef’s Kitchen to a global audience attending the Expo.
45% of hospitality operators in the UK and 87% of hotels surveyed in the USA have been forced to cut capacity or opening hours due to staff shortages. Nowhere is this felt more acutely than in the kitchens. Moley Robotics’ range of commercial kitchens are designed to collaborative and see the robot operating alongside human chefs. Not only will they reduce demands on antisocial hours, they standardise processes and procedures, serving up perfect dishes, every time. The first model of Moley Robotics’ kitchens has passed CE marking certification in Europe, guaranteeing they’re safe to operate in food preparation environments.
In an environment where margins are tight, Moley Robotics’ commercial kitchen will provide a wealth of data to optimise food preparation, minimise wastage and drive a Return on Investment. By precisely controlling the timing, sequence of operations and temperature curves we stabilise the quality of the dish across multiple locations by using the cloud based recipe library.
As showcased in the Chef’s Kitchen robotic platform, Moley Robotics’ technology is a modular and scalable architecture. Designed to integrate into the busiest of commercial kitchens and operate 24/7 with an ever-growing cloud database of recipes to suit the interchangeable cooking modules that enable; frying, steaming, blending, stirring, boiling and mixing.
Like all the robotic kitchen’s in Moley’s range of commercial kitchen platforms, the Chef’s Kitchen has been programmed to cook hundreds of recipes, including fresh omelettes, juicy steaks and delicious pasta dishes. The compact Chef’s Kitchen includes a state-of-the-art industrial grade robotic arm complete with a dexterous robotic hand and everything you’d expect to find at a hotel or restaurant chefs’ station: induction hob, utensils, including blender, tongs, as well as spatula and spoons. Ingredients and condiments are positioned in storage boxes within the reach of the robotic arm, ready to be cooked fresh.
Priced from £50,000 the Chef’s Kitchen goes on sale exclusively on moley.com on the 1st July, 2023 and customers will be able to see it in action, and crucially, taste the cooking at MOLEY Robotics’ new London showroom, 16a Wigmore Street, W1U 2RF, when it opens later this summer.
Moley Robotics founder and CEO, Mark Oleynik said; “We are thrilled to partner with DNATA to reveal the Chef’s Kitchen, our compact cooking robot designed to fit into residential homes or commercial hotel kitchens, where it can cook hundreds of professional chef grade dishes 24/7. In the coming weeks we’ll be opening our London showroom so prospective customers can come and see the robot in action and sample its cooking.
“The Chef’s Kitchen is the simplest version of our modular commercial kitchen range that will transform how freshly cooked meals are prepared in individual portions based on the best chefs’ recipes and eliminate the need for chefs to work antisocial night shifts.
“We have seen strong demand from elderly care homes and other social enterprises, where high quality fresh food faithfully recreated from chefs’ original recipes is key to a high quality of life and generates strong social values for all generations.
“Some dishes lose their quality in minutes after they are cooked, they need to be eaten immediately. For example, pasta, steaks, omelettes, paella, and risotto. People demand and deserve freshly prepared food, rather than compromise on restaurant delivery services or ready meals from supermarkets. As the robot kitchen can operate 24/7, you’re not limited as you are to delivery hours or couriers.
“The integration of the robot kitchen with delivery services would give an unlimited number of recipes to build tailored dietary programmes and cuisine preferences and access to fresh cooked meals, 24/7.
The Moley Robotics commercial kitchen platform is the product of ten years research and development by an international team of 100 engineers, product and luxury interior designers and three award-winning chefs.
The Moley Robotics Chef’s Kitchen works by replicating human skills in motion. Tim Anderson, culinary innovator and winner of the prestigious BBC Master Chef competition (2011) played an integral role in the kitchen’s development, with his cooking techniques 3-D recorded then translated into elegant digital movement using bespoke algorithms.
Tim and fellow chefs Nicole Pisani and Andrew Clarke have created dozens of dishes to showcase the robot’s capabilities at launch, with new recipes added to the robot’s repertoire every month.
The Business
Moley Robotics was founded in 2014 by London-based computer scientist, robotics and healthcare innovator Mark Oleynik. The company is headquartered in the UK and has a showroom in London.
When the first prototype robotic kitchen was revealed 2015, it generated a huge amount interest in the hotel, restaurant and catering industries. A commercial version of the Moley kitchen will be released in 2021 to meet this demand, Moley’s engineers are currently developing integrated robots specifically for busy kitchens. Focus is on reliability and precision accuracy whilst serving up multiple portions of freshly cooked cuisine.
Discerning UK Hotels Elevate Customer Experience with Custom Branded Spirit Products
A discerning number of the UK’s top hotels have taken delighting their customers to the next level by commissioning the development of delicious, totally customised branded spirit products. Sales by the measure over the hotel bar, or souvenir gift sales have provided some of the country’s most iconic venues with another canvas on which to promote their brands.
Leading the way in distilling excellence and world-class branding expertise is Hawkridge Distillers, based in Berkshire. Collaborating with some of the country’s most admired F&B teams, Hawkridge Distillers creates a diverse range of fully customised spirit products, including London Dry gins, aged rums, and vodkas.
Renowned for their exceptional craftsmanship, Hawkridge Distillers stands as one of the most decorated distilleries in the country, having earned prestigious awards, including Best London Dry Gin in England at the 2021 World Gin Awards. Phil Howarth, the Managing Director, expressed his enthusiasm, stating, "Offering our distilling and branding prowess to the best of the hospitality market seems like a no-brainer and we are delighted to be working with some of the most exclusive venues in the country and overseas, creating some of the best spirits you will ever taste."
Hawkridge Distillers boasts an impressive clientele, including super premium hotels such as The Lanesborough, The Stafford, and The Goring. Exclusive members clubs and even sporting resorts like The Belfry have also recognised the appeal of introducing their own branded spirit ranges. Each product is meticulously tailored to encompass every aspect of the spirit, including the liquid profile, bottle design, stopper, and label. Many clients opt to incorporate botanicals sourced from their own grounds, providing guests with a genuine sense of local heritage within the spirits.
Demonstrating unwavering confidence in the quality of their hospitality clients' products, Hawkridge Distillers even submits their clients' gins to prestigious international awards programs. In 2023, Alain Roux's Waterside Inn London Dry Gin was awarded the esteemed Gold Medal at the San Francisco Spirit Awards.
Claudia Winkleman set to unveil AA Hospitality Awards winners
Recognising the excellence of hotels, restaurants and their teams across the UK, the AA Hospitality Awards is one of the industry’s most prestigious and highly anticipated events. This year’s awards will take place at the JW Marriott Grosvenor House in London on Monday 25th September. Adding to the glitz and glamour will be the celebrated TV presenter and broadcaster: Claudia Winkleman, who is set to host over 1,000 guests from hotels and restaurants across the UK.
The awards span 15 categories, each curated and judged by AA inspectors to select the best hotels and restaurants across the UK as well as shining a light on those individuals going above and beyond, with awards such as the Lifetime Achievement Award (won last year by John Williams MBE, Executive Head Chef at The Ritz).
The winner of the Chefs’ Chef Award 2022, Mark Birchall, Chef Patron of Moor Hall, Aughton, Lancashire, will be creating the menu for the Awards, catering for the 1,000 attendees, including key industry figures from world famous chefs and prominent hoteliers to restauranteurs and hospitality experts.
Commenting on this opportunity, Mark Birchall said: “I’m honoured to carry on the tradition to cater the AA Hospitality Awards as last year’s Chefs’ Chef winner. Though I have to say, it’s a little nerve-wracking creating a menu for some of the best chefs in the industry. I’ve also got some big shoes to fill as Jason Atherton’s menu last year was outstanding but I’m confident that I can create spectacular and delicious dishes to match the occasion”.
While entries for 13 of the categories are independently selected, there are three categories currently accepting nominations; AA Accessible Award sponsored by Blue Badge Access Awards, the AA Sustainable Award and the AA Housekeeper of the Year Award sponsored by Sealy. More details on the award criteria and how to submit can be found here.
Speaking of the upcoming awards, Simon Numphud, Managing Director at AA Media added: “The AA Hospitality Awards are always a great event of joy and celebration. It is a real privilege and honour to recognise so many wonderful businesses and respective teams for delivering such high standards and great experiences. It is a perfect opportunity for the hospitality industry to come together and honour so many properties and individuals, that are raising the bar and setting a new standard”.
Tickets for the AA Hospitality Awards 2023 are available now from the website.
The AA Hospitality Awards would also like to thank their sponsors; RAK Porcelain, Caterer.com, People 1st International, Sealy Beds, Cobra, Matthew Clark, Vanity Group, Entegra, Blue Badge Access Awards, eviivo, Sky, Taittinger and TXGB. For more details on how to become a sponsor, please visit the website.
Top of the class: Unox delivers the latest oven technology to the UK’s top catering college
Known for manufacturing state-of-the-art cooking solutions including combi ovens and rapid cook units, Unox is at the forefront of innovation in the market. Now, in a move designed to support the chefs of the future, Unox has delivered and installed two 7 GN 1/1 tray CHEFTOP MIND.Maps PLUS to the esteemed kitchens of the Escoffier Room at Westminster Kingsway College.
Named after the celebrated chef, Auguste Escoffier, one of the founders of Westminster Kingsway College, the Escoffier Room uses the principles taught by this great chef and combines them with modern-day techniques and presentation methods. Featuring a weekly menu, designed and cooked by third-year catering students using the finest seasonal and natural ingredients from across the world, the restaurant is famed for its formal offering and has world-famous alumni, including the likes of Jamie Oliver, Ainsley Harriott and Geoff Galvin.
With as many as 300 full-time students across three years, Westminster Kingsway College is the oldest and one of the most prestigious catering colleges in the UK. Understanding the need for graduates to complete their course having had access to the latest catering equipment found in today’s commercial kitchens, the team college team approached Unox for support. Explaining why Unox was the preferred partner, Norman Fu, Head of 3rd Year Professional Chefs Diploma explains:
“It’s vital that our students start to think about the importance of equipment when cooking food in a professional kitchen. From different cooking techniques to the technology that ultimately drives consistency and results, learning about catering equipment is an essential part of training the chefs of tomorrow.
We are delighted to have partnered with Unox and have two CHEFTOP MIND.Maps PLUS ovens in the Escoffier Room kitchen. It’s head and shoulders above the previous combi oven we had and with the MIND.Maps technology installed helps to really test our students – it’s especially ideal for the 3rd year students and the stage they’re at. Being double stacked, the ovens give us the flexibility to cook in one and hold in the other, while the unique landscape loading feature is great and saves space in the kitchen. The integrated cleaning function is also exceptional and saves a lot of time.”
Five chefs produce a delightful six-course tasting menu for up to 30 covers from the Escoffier Room kitchen. Complemented by a team of second-year students who use their food and beverage service techniques to offer a Michelin-starred standard front-of-house, the offering in the intimate restaurant is one to savour. On partnering with Norman at Westminster Kingsway College, Ben Ross, Key Account Manager at Unox UK adds:
“It was a real privilege to be able to support Norman and the team at Westminster Kingsway College, installing our award-winning oven technology in a truly unique environment. The catering college and the Escoffier Room have a fantastic reputation for excellence and for producing some of the most extraordinary chefs over more than a century. As a brand, we’re committed to supporting the chefs of the future. Installing our ovens and regularly undertaking training to ensure the student chefs can get the most from the ovens and their technology, we’ve been able to witness the exceptional standards achieved by one of the UK’s most well-regarded catering colleges.”
The Unox CHEFTOP MIND.Maps PLUS ovens installed at Westminster Kingsway College are intelligent combi ovens that are capable of grilling, frying, roasting, browning, smoking and cooking with steam. The unique MIND.Maps technology features automatic cooking cycles and smart functions to deliver precision, consistency and impeccable results.
For more information on the Unox CHEFTOP MIND.MAPS range or to find out about the wider Unox equipment portfolio, please visit www.unox.com or call +44 (0)1252 851 522.
WMF CoffeeConnection - let's team up and CoffeeConnect
New milestone in the future of digital hospitality with WMF CoffeeConnection
The new “WMF CoffeeConnection” digitisation team accompanies every WMF customer on their personal journey into the future of digital hospitality. WMF Professional Coffee Machines offers comprehensive advice and support in three areas: the first area establishes transparency (by displaying data) on the activities of the connected coffee machines, while the second focuses on optimising business processes and accelerating data flows through IT integration. The third area concentrates on ways to expand the customer’s business and innovative business concepts and models requiring in-depth IT interaction – such as options for payment directly at the coffee machine, integrated customer loyalty programs , unmanned stores and minimarkets or robot cafés. Together, the components, functions and interfaces of the WMF coffee machines and the digital platform “WMF CoffeeConnect” form the technological basis for all customer concepts.
IT support and connectivity play a decisive role in the age of digital hospitality. The possibilities for companies to create commercial added value are virtually unlimited. WMF Professional Coffee Machines has created the digitisation team “WMF CoffeeConnection” to help decision-makers navigate the jungle of opportunities and implement effective solutions. At the core of the new consultation offering are WMF experts who put customer requirements in the focus. Their 360 degree perspective encompasses both the internal business viewpoint of the companies themselves and trends and influences from the standpoint of the consumer. “We try to meet each WMF customer’s individual requirements. The technical expertise of the steadily growing WMF digital team is very thorough,” says Benjamin Thurner, Vice President Digital at WMF Professional Coffee Machines.
The areas of the WMF CoffeeConnection
The WMF CoffeeConnection journey begins with “Gaining transparency”, providing excellent insights into sales performance machine operations and service messages. Once the user recognises the cost advantages which lie in networked and transparent business processes, the area “Optimising business” points the way forward to the next level. Here, for example, the WMF CoffeeConnection team offers advice on integrated accounting or pay-per-cup models, the integration into ERP systems or the possibilities of limited time offers and remote adjustment of prices and recipes. “Especially when we look at the shortage of skilled workers and labour, the digitisation of processes is crucial. On the one hand, this has to do with recurring work processes that have so far been done manually. On the other hand, it is about the automation of data flows. Company-relevant information is still managed in many places in separate data silos, and consolidating it takes a lot of time and money,“ says Benjamin Thurner, explaining the benefits in terms of efficiency and cost from the business viewpoint.
The third area, “Realising innovations” combines the commercial benefits of digitisation with an external perspective, that of modern customer experiences. "An important driving force behind increasingly digitalised hospitality is customers’ increasing expectations with regard to product quality and the experience factor. The demand for digital touch points, mobile payment options and the convenient integration of customer loyalty programs as part of the customer journey are clear indications of this," Thurner continues. The third module therefore focuses on new business models with comprehensive IT integration, such as completely new self-service concepts in the area of unmanned stores and robot cafés, but also loyalty apps.