Grab & Go

The murder mystery at the Park Plaza near London’s Westminster Bridge, was an opportunity celebrate Springboard’s achievements of the past year while raising vital funds for the work of the charity. Over £45,000 was raised on the night including funds from the main and silent auctions, with £5,000 alone being raised for a five star dining at home experience for 10 people with top chef, Jason Atherton.

Ann Corrigan FIH, managing director, Hospitality Assured, said: “As businesses confront rising costs and ever more demanding guests, having an objective measure of customer service is more important than ever.” The Hospitality Assured Standard is used by more than 130 accredited businesses representing some 3,500 trading outlets including Bupa, Center Parcs, Royal Holloway, University of London; ISS, Sodexo, OCS and BaxterStorey.

Co-founders Paddy Bishopp and Scott Russell decided it was an opportune time to re-brand and give their business an effective image. They have taken great care to build unity across the entire range from the logo to the typography. The new posters and headlines focus on sustainability, ethical buying and the British palate, three aspects that are paramount within the company.

Corfield joined Just Eat in July 2011 as UK finance director, and has served as acting UK managing director since February 2013. As finance director, Corfield has been instrumental in helping grow Justeat.co.uk to its current market-leading position. Before joining Just Eat, he held a number of senior financial and management roles at technology and service-based businesses. As finance director of Grass Roots EventCom, he helped lead the business from loss-making to profit-making within two years.

The 1,050 sq ft café is situated on Bluewater’s lower Rose Gallery, adjacent to John Lewis, and will open early this autumn.  The café will be Cocoba’s flagship and only its second outlet in the UK.

The Innovation Zone is now full, plus all stands across the ground and middle level. lunch’s pivotal focus is on innovation – highlighted by popular visitor feature areas like the lunch! Innovation Zone and Innovation Challenge Showcase.

The survey was compiled from the first 100 self-nominated entries assessed by BSA assessors on entries to the 2013 BSA Awards on ‘mystery shopper’ visits. The criteria on which the analysis of small espresso coffee was based is: Required liquid volume – 25 to 30ml including good crema Acceptable extraction time – 20 to 30 seconds Temperature of drink – 65 degrees C; 63 to 67 degrees C acceptable.