35 Food and Beverage Manufacturers and Retailers Achieve Perfect Scores on 2019 Corporate Equality Index

The food and beverage industry made a good showing on this year’s Human Rights Campaign’s Corporate Equality Index (CEI). The CEI measures companies on lesbian, gay, bisexual, transgender, and queer equality.

This year, 35 manufacturers and retailers scored a perfect 100, based on policies and initiatives in three key areas:

• Non-discrimination policies across business entities
• Equitable benefits for LGBTQ workers and their families
• Supporting an inclusive culture and corporate social responsibility

Food and beverage manufacturers and retailers scoring 100 on the 2019 CEI

Several suppliers to the food and beverage industry also made the list, including Ecolab, Emerson, and Rockwell Automation.

Policies and practices that support LGBTQ equality are becoming more important for businesses. Millennials and Gen Z prize corporate social responsibility, which includes diversity and inclusion, when making both purchasing and employment decisions.

• Almost 70% of Millennials actively consider company values when making a purchase (Forrester).
• 75% of Millennials expect their employers to take a stand on social issues (Glassdoor).
• 15% of Millennials and 22% of Gen Z feel ranked LGBT among the top three areas of diversity that businesses need to address (Deloitte).

By: Krista Garver – Source: https://foodindustryexecutive.com/2019/04/35-food-and-beverage-manufacturers-and-retailers-achieve-perfect-scores-on-2019-corporate-equality-index/

BARTENDERS OFFERED CHANCE TO BOOST SKILLS THROUGH NEW HOSPITALITY COURSE

Hospitality workers in Fife and the Highlands are being offered the chance to enhance their skills and gain qualifications, as the Diageo Learning for Life: Hospitality Elevator course comes to the regions.

Launched earlier this year, the Hospitality Elevator programme is aimed at over 18s currently working on part-time or zero-hour contracts in bartending or front of house roles who are looking to increase their hours, level of responsibility and develop skills to aid career development.

Completely free to attend, the new course comprises of four locally tailored one-day modules held over a three-month period and includes Diageo Bar Academy (spirits and beer training), as well as the opportunity for participants to be awarded with nationally recognised qualifications in personal licence, food safety and customer service.

Nicola Reid, Programme Manager, Diageo Learning for Life,Great Britain and Europe, says: “We’re very excited to be bringing the new Diageo Learning for Life: Hospitality Elevator course to Inverness and Fife for the first time.

“The hospitality sector is growing rapidly, which offers a wonderful opportunity for those working in the industry to progress their careers. The future looks bright and I would encourage anyone interested in taking their career to the next level to sign up for the programme.”

Hospitality Elevator courses operate alongside Diageo’s award-winning Learning for Life: Bartending and Hospitality programme which was launched in 2014 and has seen more than 1,200 unemployed people graduate, progressing into careers in the UK hospitality industry.

The new programme will be delivered by The Springboard Charity, Diageo’s specialist training partner. Inga McVicar, National Programmes Manager for Springboard, says: “Developed out of established Springboard Charity models, and injected with exclusive Diageo content, to support and enhance skills development in hospitality, the Hospitality Elevator course offers participants tailored opportunities to gain new skills, further qualifications and greater confidence. At the same time, it provides hospitality employers support to upskill, develop and retain their team members.

“This is an excellent chance for bartenders and front of house staff to improve their prospects, and for the hospitality industry to offer enhanced opportunities to its talent. “

The Learning for Life: Hospitality Elevator course in Fife and Inverness begins in April. Individual hospitality workers and hospitality businesses are encouraged to contact the Springboard Charity to get involved and take advantage of this opportunity for themselves and their teams. For more information visit:  https://careerscope.uk.net/opportunities/hospitalityelevator

Source: https://www.fenews.co.uk/press-releases/

How Technology Will Impact The Restaurant Industry

Technology surrounds us, impacting every part of our daily lives. From communicating with friends and family to paying for groceries, technology is being used to simplify processes and make them more convenient. It’s been used with great success in the restaurant trade too. Things like POS systems, tabletop tablets for self-ordering and inventory tracking systems are streamlining mundane and repetitive tasks.

While there is definitely some positive impact technology can have on restaurants, there’s no denying that the restaurant experience is still mainly driven by human interaction. And, for the foreseeable future, it looks like it will remain this way.

But this raises an interesting question: What role should technology play in the restaurant experience?

Customer Experience

People have written extensively about the role of technology in business. One such author, Jim Collins in his book ‘Good to Great,’ states that great companies are the ones who understand how technology can be used to enhance their offering. That’s an excellent point. Technology should only be incorporated into a restaurant if it can improve the customer’s or staff’s experience.

Most people visit a restaurant because of two reasons; the convenience of having food served to them immediately, and, for the feeling of joy they experience when they’re being looked after while sampling delicious food and drink.

So, if convenience is at the heart of a restaurants offering, then technology should have a central role. Examples of brands who are doing this really well include EKIM, a French food start-up who have recently raised substantial investment for their robot pizzeria concept. Another example is San Francisco based Café X, who use robots as a replacement for baristas.

It’s possible, that this is a glimpse of things to come. Spyce is a concept that has been developed by graduates from the Massachusetts Institute of Technology. It involves robots instead of chefs cooking complex dishes. Using robots means the restaurant’s overheads are kept to a minimum, so they can sell their dishes for as little as $7.50.

While convenience is great, there is still a question of how technology can add to the ‘joy’ that people experience when eating in a restaurant. The main benefit of using a robot is that they can automate time-consuming and repetitive tasks. But the downside is that they add very little to a customer’s main experience i.e. being looked after by attentive staff who serve tasty food.

If robots are used to provide this service, once the novelty has worn off, are you left with an experience that people are bored by?

It will be interesting to see what the answer to this question is. However, there are already examples of restaurants who are successfully using technology to offer convenience and joy. One such restaurant is Inamo. The incorporation of self-ordering technology means their customers can be served quickly. And at the same time, this technology is creating an interactive environment which appeals to its core audience.

This concept is definitely working as their Camden branch was voted ‘Best Local Restaurant’ by Time Out. It will be interesting to see how this brand reacts to developing technology and how it plans to incorporate any of this into its branches in the future.

Staff experience

It’s also worth looking into how technology impacts the restaurant staff. Technology can play a hugely positive role in helping staff to perform their duties more efficiently, so their time is freed up to focus on serving customers or training and mentoring junior team members.

So, if you are thinking of incorporating technology into a restaurant, you should ask yourself these things first:

Does technology complement the main purpose of the restaurant? i.e. what is it that makes people want to visit the restaurant?
Will technology enhance the ‘convenience’ factor of the restaurant for both the customers and staff?
Will technology add to the feeling of joy of visiting or working in the restaurant?
So, will robots be running restaurants soon? Probably not. But it’s quite possible that their use in a restaurant environment may help to create a positive experience for customers and staff, alike.

Object Space Place is a London based restaurant interior design company, with a focus on storytelling and craftsmanship. They work with both brands and private individuals to create rich and enjoyable spaces and thriving businesses.

Source: https://www.hospitalityandcateringnews.com/

IHG reveals insight into the world’s most exquisite seasonal dishes

IHG^®, (InterContinental^® Hotels Group), today announces that InterContinental^® Hotels & Resorts, the world’s largest luxury hotel brand, has created a new global Culinary Calendar, designed to be a snapshot of five-star seasonal dishes for food and travel enthusiasts around the world.

The new seasonal map showcases world-class dining experiences available to guests throughout the year, in every corner of the globe. From unique dining destinations to signature dishes created by an enviable roster of renowned chefs, the Culinary Calendar illustrates the brand’s unwavering commitment to offering the best seasonal and local cuisines; a practice which over seven decades, has seen InterContinental Hotels & Resorts establish itself as the ideal getaway for luxury leisure and business travellers with a discerning palate.

Plating up 81 million meals annually, it takes a team of highly skilled and dedicated chefs to maintain InterContinental Hotels & Resorts’ luxury dining legacy. With several Michelin-starred restaurants across the portfolio and a team of internationally acclaimed chefs, including Gordon Ramsay, Theo Randall, Jason Atherton, Alain Ducasse, and Martha Ortiz, who is soon to join the team, the brand remains at the forefront of luxury travel and dining.

Featured in the new Culinary Calendar and leading the growing food trend to offer versatile and innovative seafood-inspired menus, InterContinental Santiago’s signature Seafood Ceviche served in Autumn, perfectly demonstrates the ‘ocean-to-plate concept’ with its octopus, shrimp and squid, caught and served on the same day. Adding to the culturally authentic dining experience, the ceviche is paired with a traditional Pisco Sour cocktail, a recipe that originated in the region.

Across the Pacific Ocean to Japan, the Winter menu at InterContinental-ANA Tokyo offers guests Tokyo’s highest grade Blowfish Sashimi, one of the country’s most exclusive seafood delicacies sourced from the famed Tsukiji Market. For lovers of lobster, InterContinental Amstel Amsterdam is the place to visit in Spring, with the famous and locally sourced, Blue Lobster served alongside InterContinental’s classic Old Fashioned Worldly Classic Cocktail.

LKC Boutique Drinks Launched on the Greek Market – Featuring Sheep Dip Malt

The Blended Malt Scotch whisky with the eccentric name, Sheep Dip. Iss name comes from the times where British farmers placed their home made whisky in barrels with the indication “Sheep Dip” (disinfectant for Sheep), in order to avoid tax payment. Sheep Dip whisky is the result of mixing 16 different malts, aged from 8-20 years, from the different whisky regions of Scotland, each one adding unique characteristics to the product. Produced in small batches and matured in carefully selected first fill oak casks. A rich gold- colour with copper highlights, an elegant nose, with soft, sensual flowery aromas, in perfect balance  with an attractive array of complex fruit flavours. Sheep Dip has heritage and tradition being blended by Richard Paterson, the only 3rd generation master blender in Scotland.

Multi-award winning including Gold medals at Great Taste Gold Award 2009, International Wine & Spirits Award 2004, 2005 and the famous Le Concours Mondial Spirits Award 2009. Recognised as outstanding in well-known journals including Ian Buxton’s 101 Whiskies to Try Before you Die, The Whisky Bible, World of Whiskies and Whisky magazine.

Source: https://www.lkc-drinks.com/sheep-dip

LKC Boutique Drinks Launched on the Greek Market – Featuring Aspall Perronelle’s Blush Suffolk Cyder

Aspall Cyder is produced in England and is still owned and managed by the eighth generation of the family of the founder Clement Chavallier. It’s one of  the top ten oldest family businesses in UK. Since it begin, in 1728, production has been based at Debenham in Suffolk, amongst 90000 sqm of biological plants. During the production process they use different apple varieties, since no single variety of it’s own provides the desired characteristics to ensure a balanced cyder.

The combination of the different varieties in Aspall cyder incorporates the best characteristics of each. Depending on the variety you get sweetness, acidity, apple flavour, and together provides an intense aroma, with a full body and a “complicated” long lasting taste. The quality and stylish packaging of Aspall cyder has been awarded many times and is recognised as a Cool Brand the last 3 years. Enjoy each Aspall cyder lightly cooled. If Aspall is served chilled then the flavour and aromas are suppressed. Pour in a clean empty glass and enjoy it on its own or as a perfect accompaniment to a meal.

The name comes from the lady who inspired the product (Perronelle Chevallier) – who in previous times ran the business and was well known for her rosy red cheeks. The key ingredient is the mix of fresh berries in the recipe, the ones she was collecting from the Aspall grounds.

Perronelle’s Blush Suffolk Cyder has an intense pink colour, delicious apple and blackberry notes with under sweet taste, long lasting and balanced acidity. Ideal as an aperitif or excellent choice for all sort of creamy desserts.

Source: https://www.lkc-drinks.com/aspall

Grace Gin – A Handcrafted Botanical Gin, Created by Three Proud Greek Women

It is the result of the shared vision between three women, two second generation distillers and a spirited woman with extensive knowledge and experience in the drinks industry.

The uniqueness of the product lies in its rich aromatic character that comes from the botanicals used, a selection from Greek nature’s land and sea. The hand crafted aspect, emphasizes the process of the ingredients’ selection and how the distiller blends them in order to achieve the recipe used, to flavour the neutral grain spirit.

The term “distilled gin” means it is 100% traditionally distilled in pot stills in combination with the finest perfume techniques.

The Three Graces have researched and experimented with recipes for more than a year to decide on the 13 different botanicals and the extraction processes to be used. They start with continuous distillation to flavor the base spirit with 8 botanicals: Juniper berries, angelica root, orris, lemon and orange peels, cardamom, coriander and cassia bark.

Then carefully selecting only the “heart” of the distillation, and using a vapor-infused method, also used for essence oils production.

In addition to the base botanicals, schinos, myrtle leaves and orange blossom from Evia, have been added, and are perfectly combined with critamos (from Crete) and pink pepper.  In order to enhance the final distillate’s aromas, the distiller has applied a smooth, light filtering method.

Grace gin has an ABV of 45,7%. On the nose it is juniper driven. At the same time, this fresh-pine aroma combines perfectly with the presence of critamos and schinos. The pink pepper and cassia flavor are in the background while Myrtle hints enhance this complex aromatic profile.

The palate is interestingly oily and robust. Both juniper and critamos are immediately to the fore, making a perfect match with the spicy character from coriander, pink pepper and cassia bark. There are underlying hints of an intense freshness with earthy elements.

Available in Greece and exported to England, Germany and Cyprus.

Source: https://www.lkc-drinks.com/grace-gin

What’s The Proper Amount to Tip a Waiter?

American diners are a fickle bunch. We love going out to eat but when the check comes we don’t know what to do. How much should we tip? Is it 15%, 18%, 20% or more?

Hotel restaurants – the next boom trend for hospitality technology?

Eating out has never been more popular. It’s no longer a special treat, but an everyday delight.

People of all ages are embracing the dining experience, close to home and on vacation. Hotels can capitalize on this right now – but only if they have the right technology and strategy.

Dining out is a vital part of the travel experience
Over the last five years, eating out locally has become part of our daily lives. Not only that, but dining is now a much faster and more informal affair, leading to a boom in both casual and fast-casual restaurants.

Unsurprisingly, this willingness to try local restaurants, experience ‘craft’ foods, make spur-of-the-moment choices, and eat in a more relaxed atmosphere, has altered the way we eat on vacation too.

Millennials say eating out is increasingly an important part of their travel experience. In fact, according to a survey by Topdeck Travel, 98 per cent of young people ranked ‘eating local cuisine’ as very important.

Chinese travelers, who are becoming ever-more important for the hospitality industry, also say that food is important when traveling. In a survey by Hotels.com, Chinese travelers weighted cuisine as the third most important factor when picking a destination behind only safety and historical sites – and ahead of shopping.

Of course, we’re also all eating out closer to home as well. For example, in the US and Canada consumer spending on restaurants is rising. In fact, last year spending on eating out in the US surpassed spending on groceries for the first time in history. As fears about the outlook for tourism play out across the industry, hotel restaurants provide hoteliers with an attractive way to increase revenues from people living locally.

Competition is fierce, and hotel restaurants should look to invest in tech to compete more effectively

Hotels have worked hard to increase revenues from their bedrooms business, and entice these guests to stay with them by upgrading their facilities. They’ve launched loyalty schemes, and introduced cutting-edge bedroom tech, like in-room voice activated assistants. But still, hotels would like to get more of these guests to use their restaurants.

Local restaurants and increasingly online delivery services are still in the lead. They’re winning the battle for these customers and their business.

Some hotels have fought back, introducing new fast-casual restaurant experiences – or are exploring partnerships with chains to introduce the concept. But while accepting and reacting to this growing trend may well pay dividends long term, it doesn’t tackle the immediate core problem.

Hotel restaurants could capitalize right now by adopting online restaurant reservation technology that would boost their bookings quickly and economically.

Surprisingly few hotel restaurants have direct online-booking capability. Many also lack the tech that is becoming common for a good restaurant experience – such as front-of-house management systems that make delivering a personalized service easier.

To make up the ground being lost, hotels should tool up now and get the right technology in place as quickly as possible.

But hotels shouldn’t cut corners. They must launch direct booking first

It can be very easy to jump in with both feet and live to regret the decision – especially when it comes to technology. Early adopters can get burned and the hospitality industry is littered with tales of tech decisions gone wrong.

The same is true when it comes to restaurant technology. When you’re looking around at the competition growing every day, it can be very easy for hotel managers to convince themselves that the best – and quickest – way to launch online booking is with an intermediary.

But this could end up costing hoteliers more money in the long term.

As the hotel industry has learned to its cost, listing with OTAs and intermediaries first is not without its risks; in particular, it gives the intermediary a head start on building a mine of customer data, such as names, preferences, and email addresses, which they can use effectively for future (chargeable) marketing purposes. As we have seen from the bedroom business, after customers start booking through third-party websites, it’s increasingly difficult to win them back and secure direct bookings.

To be sure of a successful outcome, hotel restaurant managers must look carefully at all the alternatives and prioritize launching their own direct table-reservation system first. Intermediaries can come later – they have their role to play in any booking strategy. But to establish themselves and build a loyal direct-booking customer base, hotels must put themselves first this time.

Duty system can promote healthier attitudes towards alcohol

The ALMR has responded to HM Treasury’s consultation on alcohol structures encouraging the Government to adopt an innovative alcohol duty system that encourages products to be sold and consumed within the supervised environment of pubs, bars and restaurants.

HM Treasury has been consulting on new bands for cider, perry and still wine to encourage incentives for the production and consumption of lower strength products. The ALMR argues that this would provide greater choice for the sector’s customers and support industry initiatives to facilitate healthier lifestyles.

The organisation has also highlighted future opportunities to reform the duty system, either through a revision of the current EU Directive or post-Brexit. This could include differential duty rates, allowing lower duty to be charged on drinks sold through the on-trade.

ALMR Chief Executive Kate Nicholls said: “New bands for lower-strength wines, ciders and perries could reduce costs for both producers and retailers and help stimulate demand for high quality on-trade drinks. Brexit provides the opportunity for a more creative look at the duty regime to further incentivise innovation.

“We have evidence to show that lower-strength products are predominantly consumed in the supervised environment of a pub or restaurant. If the Government is serious about promoting healthier attitudes towards alcohol, a tactic would be to promote responsible and supervised consumption within our venues.

“High quality products that come with a lower strength and reduced price tag could help precipitate a shift in drinking habits that aids businesses and supports the Government’s plans to promote healthier lifestyles.”

Source: http://www.hospitalityandcateringnews.com/2017/06/duty-system-can-promote-healthier-attitudes-towards-alcohol/