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News & Views

Restaurant show believes in partnership working

industry over the course of the three- day event which is being held at Earls Court 2, London from October 10-12th this year..

One of the leading industry events for the restaurant sector, the Restaurant Show is working closely with seven of the most important associations in the hospitality arena. As well as raising awareness through editorial and mar- keting activities, The Restaurant Show and the associations will work closely to communicate their messages to

The British Hospitality Association / Restaurant Association will be run- ning a series of informative and inspi- rational sessions in the Business Bootcamp, a new feature to the Show, while the highly acclaimed National Chef of the Year and Young National Chef of the Year competitions, run by the Craft Guild of Chefs, return .Other associations involved include Action Against Hunger, the Wine and Spirit Education Trust, the Academy of Culinary Arts, the Academy of Food and Wine and Arena .

Rachel Quigley, Show Director, says, “Having been involved right in the

heart of the restaurant business, I understand the value and impact that these organisations have on our indus- try and those working in it.”

The Restaurant Show has cemented its position as the industry’s leading event attracting nearly 11,000 through its doors last year.

For more information about this year’s show log onto or contact Rachel Quigley on 01293 –610 450.

Fire safety breaches cost restaurant dear

The owner of an Indian restaurant in Gloucester has pleaded guilty to ten breaches of the Fire Safety Order (2005) and been ordered to pay £1,900 in fines.

Breaches at the restaurant included the staff using the top floors as unau- thorised sleeping accommodation. No fire alarm and smoke detectors had

been fitted in the accommodation, and emergency lighting was not pro- vided in the sleeping accommodation escape route. The walls of the stair- case enclosure had been lined with laminate wood flooring, three bed- room doors on the first floor were not fire resisting, a kitchen was situated within the second floor escape route and the second floor laundry room door was not fire resisting.

Investigators also found that the ground floor partition and glazing between the restaurant and escape route were not fire resistant, and neither was the ground floor door between the restau- rant and escape route. Furthermore, employees were not provided with

fire safety training, nor had a fire risk assessment been completed.

The offences came to light following a fire and subsequent investigation at the property. Local fire officers high- lighted the importance of restaurants carrying out a fire risk assessment. Group manager Richard Smith, at Gloucestershire Fire and Rescue ser- vice, says, “If a fire risk assessment had been carried out, it would have identified the measures required to make the premises safe such as a fire alarm, emergency lighting, fire doors and staff training.”

Spice Business Magazine


July/August 2011

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