The sale ends on the 15^th June

If you want to enjoy the benefits of the amazing clearance discounts below please quote HCN101 to qualify.

40% off all Porcelain

Discounts on list price of our cutlery:

60% for New York

50% for Palermo, Valencia

30% for Lyon, Trento, Como

20% for London, Biarritz/Ornetta, Granada, San Marino

All stock offered ex-warehouse (delivery extra) and payment before delivery. Prices excl VAT.

Visit our showroom in Acton, West London – email us to arrange

Call on 020 8896 7618

Our range can be seen on our website here

See who our customer’s are, including Michelin starred restaurants

email us for a brochure

Across the 157 Facebook profiles maintained by them, they have a total of 69,642 “likes” and friends. This means an average of 443 direct connections for each of the 157 pubs, bars and restaurants using the social media channel.

“Facebook and Twitter are not only great tools for keeping up-to-date with friends, we know they can also be vital for our businesses,” says Orchid Group Head of Marketing Adam Bowers.

“To establish a direct connection with tens of thousands of people is incredible and it gives us a quick and easy way to stay in touch with customers. Better still, social networking is a medium that they are used to and that fits in with their lifestyle, which makes people more likely to get on board.”

Within Orchid’s divisions, all 14 of The Living Room bars and restaurants utilise Facebook, and nine Pizza Kitchen Bars use the channel too. From carveries to clubs, Orchid businesses are getting on board, making the most of social networking.

And once they have created their online presence, they know that the key to building lasting relationships and really making Facebook and Twitter work for them is regular updates and active engagement.

Below are just a few case studies of how Orchid’s divisions are embracing social networking to boost their business.

“It is vital to respond and be involved”

Tom Patrick, Promotions Manager at Halo and Quilted Llama in Leeds, looks after the combined Facebook page for the bar and club. With nearly 9,000 “likes”, the potential reach is huge. He also uses Twitter for Halo with nearly 700 followers.

“We can get messages out to more than 35,000 people on Facebook� those who “like” our page see it directly, and then their friends can see it on their timelines too,” explains Tom.

“It’s easy to see the potential for boosting business simply by reaching so many people, but it is important to stay involved.”

Tom ensures the page remains active by posing questions, such as “What is your favourite pizza from our menu?” and often gives small rewards to the best or most amusing comments. Pictures are posted regularly and offers such as free entry to the club for the next 25 likes get more people on board.

“So many of our customers spend time online catching up with friends and we are a part of that too,” he adds.

Tom’s mantra for using Facebook is “Post it, Pin it, Like It”. This means he writes a post, likes it and encourages others to do the same, and pins it to the top of the feed as a “highlight” so people see the most recent updates when they visit.

The Twitter stream also feeds people back on to the Facebook page � shorter space for messages means Tom has to be clever with what he writes and include links so people can find out more.

“Use it every day”

Yvonne Roche, General Manager at the Druid’s Head in Brighton, says that Facebook should be part of everyday business. The pub’s page has 761 “likes”.

“I log in first thing every morning to update on what is happening that day or evening,” Yvonne explains. “We use it to promote everything from the sports matches being shown to events such as open mic nights. It really doesn’t take long to do.”

The Facebook page is also used to promote the menu and food offers and Yvonne keeps track of all the comments. “It’s just a case of making sure people are aware of what we have going on and refreshing their memories,” she adds.

“It’s a free resource � make the most of it”

Sales & Marketing Co-ordinator Ellie Simpson runs the Facebook page for The Living Room Newcastle, which has more than 1,000 “likes”, as well as the Twitter feed with more than 750 followers.

“Facebook and Twitter are instant, interactive and a great way to keep customers updated,” she says. “Best of all, they’re free!

“We update every day and keep it informal and relevant to what’s going on locally. So if the sun is shining we remind people about cocktails on the terrace. And when Newcastle played at home one Sunday morning we promoted the fact that we are open for breakfast. We got about 13 extra covers just for doing that one update.”

Ellie is also very aware of the timing of her updates, making sure they are sent at key periods during the day. “Just before 9am, lunchtime and around 4.30pm are the best times as people are likely to be taking a few minutes out of work to check what is going on,” she explains.

The Living Room also makes sure to respond to any comments or questions and keeps things fresh by adding photos, such as if the Chefs have created a particularly tasty-looking special.

“Businesses should definitely be on Facebook and Twitter,” Ellie continues. “It’s a waste of resources if you’re not.”

For more information on the Orchid Group visit www.orchidgroup.co.uk

Follow Orchid on Twitter@orchid_group

See their Facebook www.facebook.com/#!/Orchidpubsanddining

CLS also reported that its other big scheme in the area known as Vauxhall Square was progressing well with the local council.

Spring Mews, located close to the Albert Embankment, and the Vauxhall transport interchange, comprises: 402 student rooms and amenity space; a 120 bed mid-market hotel; a new 561 sq m (6,000 sq ft) community centre and café; 469 sq m (5,050 sq ft) of office space; 245 sq m (2,640 sq ft) convenience retail unit; and the creation of a new pedestrian mews linking the development to Spring Gardens.

Vauxhall Square, located opposite Vauxhall’s transport interchange and comprises: two residential towers of approximately 50 stories containing 510 homes and 15,231 sq m (163,945 sq ft) of office space; 3,500 sq m (37,660 sq ft) of retail, restaurant and café space; 416 student units; a 438 bed hotel; a 4 screen cinema; 94 affordable housing units; a new homeless hostel; a major new public square (of similar size to Paternoster Square in the City of London); and public realm improvements.

Subject to receiving planning consent, CLS would aim to start on site at Spring Mews in 2012, with completion in 2014.  Vauxhall Square would be developed in phases from 2014 and completed from 2017 onwards.

Richard Tice, Chief Executive Officer of CLS Holdings plc comments: “The Spring Mews application follows hot on the heels of the major Vauxhall Square application and demonstrates a clear vision by CLS for Vauxhall.  Both mark a significant investment by the Vauxhall based developer which it is hoped will act as a real catalyst for environmental, social and economic regeneration in the Vauxhall Nine Elms area.”The developer said it was is in active discussions with potential operators and expected to start on site later this year.

Intelligas Service Ltd will provide the full range of catering equipment services, including:

• One-off breakdown repairs
• Full kitchen preventative maintenance and service contracts
• Equipment installation service and full kitchen installations
• Single item sales to full kitchen supply
• Commercial kitchen CAD design, consultancy and scheme management
• Gas interlock and proving system installation
• Commercial kitchen gas safety assessments and advice

Great care has been taken to ensure that the service and installation vehicles are stocked with a full range of universal spares, commonly used parts, installation materials for almost all circumstances and sufficient equipment to complete any size of job.

The company started trading in February and has had an excellent start in tough times, already securing contracts with clients ranging from independent caterers to the national company KFC.

Andrew Dickenson, Director of Intelligas Ltd, explains his view on what the new company will offer:

“This is an exciting time for our company and Intelligas Service is a result of a lot of hard work and research over the last few months.

“We have looked into what customers actually do need, from independent establishments to UK-wide chain companies.

“This is to ensure that we provide the exact service that our customers need, including areas such the vehicle stock and our service call pricing structure.

“Between all of those involved in Intelligas Service, there is a lot of experience in the industry and we will make sure that this gets put to good use.

“We will accept nothing less than 100% quality, 100% customer satisfaction and 100% safety from all of our employees and we will endeavour to maintain the good start we’ve had over the last 3 months.”

As Intelligas Service Ltd will be partially owned by Intelligas Ltd, the resources for gas safety are endless.  Therefore, the ability to provide gas safety advice and ensure that the correct actions are taken to ensure that a commercial kitchen maintains regulation compliance, combined with direct access to the most comprehensive range of gas safety systems in the UK, means that Intelligas Service Ltd will be able to provide a world-class service in a highly effective and accurate manner.

Philip Davies, Director of Intelligas Service Ltd, is going to be responsible for the operational side of the company:

“Intelligas Service has been designed and structured to provide an excellent level of service at an affordable price.

“This means that all of us have to operate in a highly efficient manner and keep to the strategy at all times.

“At the end of the day, being able to maintain this kind of operational behaviour can only lead to everyone being happy at the end of the day.

“This is not just an exciting challenge, but also a tough one.  But the reward for starting as you mean to go on will be worth it to all of us when the job is done.

“The proof of this is already evident, after having such a great start during the last 3 months.”

Intelligas Service Ltd have their head office based in Southampton, but will be able to provide its’ services throughout the UK via a network of engineers.

Regardless of how big or small your requirements are, Intelligas Service will be able to meet the needs of all types of premises.

For further information on Intelligas Service full contact details are below.

Enquiries 0700 – 21:00 Monday – Saturday

Tel: 0845 004 2496
Email: info@intelligas-service.co.uk

The Intelligas Service Website can be visited here

]]> http://www.hospitalityandcateringnews.com/2012/05/new-catering-equipment-services-company-with-uk-reach/feed/ 0 http://www.hospitalityandcateringnews.com/2012/05/mcdonald%e2%80%99s-trials-table-service/ http://www.hospitalityandcateringnews.com/2012/05/mcdonald%e2%80%99s-trials-table-service/#comments Wed, 16 May 2012 18:29:51 +0000 James Russell http://www.hospitalityandcateringnews.com/?p=16126 McDonald’s is trialling table service at its Milton Keynes test bed restaurant.

Chief executive Jill McDonald told the Daily Mail: “McDonalds has always been about convenience. We want to understand if table service is what people want. If you have lots of bags, kids or are a large group table service can be easier and less stressful.”

The Milton Keynes store has extendable tables, banks of iPads, and a separate meeting rooms where business customers can pre-book space. McDonald added: “It’s less about being upmarket and more about being modern and ahead of the design curve.”

Villeroy & Boch offer 20% off their popular Stella collection

Villeroy & Boch have extended their popular Stella collection to include four new plate shapes, joining the existing Stella range that includes everything from sugar pots to gravy boats. The collection offers an ideal tableware solution for any high end restaurant or hotel.

To celebrate the new additions, the hotel and restaurant division are offering 20% off the new plates when ordering 30 pieces or more from 1st April to the 31st August 2012.

Contact Villeroy & Boch on 0208 8875 6011 for Information, Samples, Quotes and Orders

Log on at www.tabletalkatvilleroyandboch.com to find up-to-date industry news, recent events, product news and all our brochures

Premier Inn’s brand new 83 bedroom hotel was officially on 16 May by Whitbread Chairman Anthony Habgood, Whitbread Managing Director Patrick Dempsey, and Minister of Tourism and Heritage, John Penrose MP.  The new hotel, which sees a £12 million investment into the London economy, is one of 20 hotels that will have opened by the end of 2013 across the city as part of a major expansion drive for Premier Inn.

Premier Inn Leicester Square has not only provided significant investment into the local economy but has also created 32 job opportunities for London residents ranging from reception to managerial roles, 50% of those employed have come from long term unemployed 18-24 year olds.

Premier Inn is the UK’s biggest hotel chain and is currently the largest provider of budget hotels within the M25 area, with aims to increase its number of rooms by 50% and double its size in London by 2016.

Patrick Dempsey, Managing Director of Whitbread Hotels and Restaurants, comments:

“We are delighted to be opening a new Premier Inn in the heart of London, a short walk from many of the capitals most well known tourist attractions. Our exciting growth in London means that we can offer even more people a great night’s sleep in the best locations when visiting the capital and we look forward to opening more hotels in London over the coming year.”

John Penrose, Minister for Tourism and Heritage, said:

“Tourism is vital to the UK’s economy and growth and it will play a big role in our future success.  It is great to have been here today to officially open the new hotel in this brilliant location and to hear Premier Inn’s plans for further expansion.  The eyes of the world will be on London this summer and I can only commend Premier Inn’s contribution to making England the place to stay for both international and domestic travellers.”

The new hotel is also a leader in innovation with ‘floating’ bedrooms equipped with double soundproofing to ensure guests get a good night’s sleep despite being within walking distance of many popular theatres, shops and London tourist attractions.

Premier Inn offers all guests a no quibble ’Good Night Guarantee’ – which means if customers are not 100% satisfied with their stay they will get their money back.

Rooms are now available to book at www.premierinn.com

*Best Value Hotels in the UK: Research conducted by YouGov found Premier Inn top in BrandIndex Value measure when reviewing all data between 1 January 2011 and 31 December 2011. All data was collected using an online survey and respondents were members of the YouGov panel. The 21,383 strong research sample for this study was sampled and weighted to a UK nationally representative 18+ adult profile. Fieldwork was conducted daily between 1 January 2011 to 31 December 2011. The Value metric measures perception of the brand’s price –point value offering: Which of the following brands do you think represents GOOD/POOR VALUE FOR MONEY? By that, we don’t mean “cheap” or “expensive”, but that the brands offer a customer a lot in return for the price paid.

Planning permission for four star, 139 room hotel was granted by Trafford Council despite objections from Manchester United his former club.

The 8,000-square-metre building is next to the Bridgewater Canal, just yards from the north east side of the stadium. The canal level will be used solely by the supporters club.

There will be capacity for up to 1,200 fans and planned features include projector screens to watch matches, bar areas, restaurants, a club shop, a restaurant and an OTSC board room.

The lower levels will be restricted to supporters club members.

Floors two to eight will house the hotel and there are also plans for a gym for residents and match-day sponsor suites.

The exterior of the building will feature the United home kit colours of red, white and black.

The plans will clearly delight the United fans on match day but support for the project across the city seems to focus on the positives for Manchester as a city and leave club loyalties aside thankfully.

‘Fabulous Feast’ in store for Leeds Met graduates thanks to Jamie Oliver partnership

Leeds Metropolitan University is very excited to announce that it has joined up with Jamie Oliver’s event catering company, Fabulous Feasts, to deliver top quality catering for this year’s graduation ceremonies.

In a unique twist to typical university dining at graduations, Fabulous Feasts will create a pop-up venue for this year’s event which will be located on the Acre of Leeds Met’s leafy Headingley campus.

In total, as many as 7,500 students along with their families could experience the delights of this exciting new venture where guests can choose to either pre-book a three-course sit down dinner (for 400 people per sitting) or enjoy more casual, ‘roll up and eat’ dining.

The private menu begins with rustic, hand-carved wooden sharing boards filled with a variety of Mediterranean-inspired goodies. You can then move on to sticky marinated chicken for main and finish with a zesty Amalfi lemon curd tart. The public menu includes a range of grab-and-go meals from  sticky sausage summer stew to baps stuffed full of delicious meats or roasted veggies, as well as some deliciously tempting sweet treats…

David Collett, Head of Campus & Residential Services at Leeds Metropolitan University, said:

“This is a really exciting step for Leeds Metropolitan University and one that we hope will lead to a long term partnership.

“The Acre is a truly picturesque space on our Headingley campus and will provide an idyllic backdrop for the tepees being erected by Fabulous Feasts.

“We want our students to have a memorable graduation this year and we’re confident that this unique joint venture will deliver just that.”

A note from Fabulous Feasts:

“Jamie Oliver’s Fabulous Feasts are excited to have joined forces with Leeds Metropolitan University to bring some fantastic quality food to their much-deserving graduates. With a truly delicious, exciting and seasonally-inspired menu set to be served in a unique pop-up venue, Fabulous Feasts are ready to make this year’s graduation one to remember!”

Jamie Oliver’s Fabulous Feasts is a partnership between Jamie and fresh food expert Nigel Harris. They use Jamie’s passionate, entertaining and relaxed approach to food and dining, as well as a high emphasis on sourcing quality, fresh and local ingredients, to create delicious menus for events and locations throughout Britain.

When Josh Eggleton won a Michelin star for his small country pub, The Pony and Trap, it was a surprise to all involved. Yet, in hindsight perhaps the team should have been more expectant as the kitchen regularly turns out dishes with both technical assuredness and humble brilliance. In this recipe, Josh includes both potato and leek to create a smoked salmon terrine with a difference, serving with a traditional piccalilli.

Find the full recipe here or subscribe to Great British Chefs’ bi-monthly newsletter for competitions, recipes and more from Britain’s greatest chefs