Editorial Board   Guest Author

Mr. Greenwell

David Greenwell

Sales Director, Shortridge Laundry

David Greenwell is sales director of Shortridge Laundry and Linen Hire, supplying many high-end hotels - Rockliffe Hall, The Samling and Stobo Castle, for example - along with hundreds of smaller hotels and guests houses across Northern Britain.

Originally based near Keswick in Cumbria, North West Laundries was founded by Mr. Greenwell and Peter Hinckley in 1993. The company provided linen hire and laundry services to hotels and other local businesses throughout the Lakes. The rapid growth of the company meant a new, larger site was soon needed and the move to Lillyhall Industrial Estate was completed in 1996.

By 2005 North West Laundries supplied businesses throughout Cumbria and the Borders. The acquisition of Shortridge enabled them to move into Scotland. In 2008 a depot was opened in Thirsk allowing the company to cover more of the North East and North Yorkshire, with further expansion in that region facilitated by the new Darlington depot.

Investment in machinery has continued: in 2014, the company invested well over £1M in state-of-the-art laundry equipment, including washers, dryers, and ironers. Annual investment of over £750,000 in the best linen and towels from around the world helps to keep Shortridge's standards at the forefront of the industry.

Please visit https://www.shortridgelaundry.co.uk/ for more information.

Mr. Greenwell can be contacted at 01900 606696 or david.greenwell@shortridge.co.uk

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.