servaclean

Entries by Servaclean

Positive Changes in the Hospitality Industry

The hospitality industry has demonstrated remarkable strength, resilience, and adaptability in evolving and diversifying its business models. Here, the Servaclean team highlights some of the positive developments that have taken place over the past few years.
Outside Areas
Outside areas have developed from a couple of basic tables and chairs to bespoke pods, luxury domes with heating, lighting, décor and outdoor bars.

These investments have been huge …

Solving Staff Shortages

In light of the current national staffing shortage and growing pressure of an increase to the national living wage, together with inflation and rising energy costs, the prospect of recruitment can be daunting to any employer.

As a bar owner, you may be left with the question of whether you should hire more staff to cope with demand and allow your business to grow.  It …

Does Your Bar Need a Speed Rail?

A key consideration when it comes to designing and planning a bar is not just the space you have but what bar equipment you need and how the layout affects efficiency when bartenders need to make and serve drinks quickly at busy times.

If bar staff don’t have everything they need within arm’s reach, it means they’ll need to turn their back on customers to …

New employee back following end of furlough

It is never easy starting a new job, but for Adam, our new external project co-ordinator, starting at Servaclean was like no other. Within 3 weeks of commencing employment in March 2020, the country was placed in National Lockdown and Adam together with other Servaclean team members went on furlough.

We caught up with Adam as he returned from furlough, and back into the Servaclean …

Upgrade Your Commercial Timber Bar with Servaclean

If you own or manage a bar, you understand that the bar area is the core of any hospitality venue. A well-structured and efficient bar can significantly enhance service speed, increase staff efficiency, and ultimately boost customer satisfaction and increase profits.

When considering an upgrade for your bar counter, you might immediately picture a full renovation, which can cost you anywhere from £10,000 to £20,000 …

Karl Yewdall celebrates 25 years at Servaclean

Since starting the business in 1988, Servaclean has come a long way and we have been lucky to have had employees who have made a large contribution to our success.

Karl Yewdall, our Warehouse Operative, started with us in Sept 1996 and quickly proved he was hard-working, dedicated to his job and a major asset to the warehouse team.

As he now enters his 25th anniversary …

Servaclean helps Oaklands Wedding Venue Reopen in style

Servaclean worked alongside Oaklands Wedding Venue -The Grand Lodge to provide a brand new under counter bar servery for the unique wedding venue set in the heart of East Yorkshire and situated within 200 acres of beautiful woodland besides a picturesque lake.

Servaclean’s Managing Director, Andy Royston, worked with proprietors Linda and Mike Artley to design a bespoke, functional and efficient bar to meet with …

5 ways a Servaclean bar is hygienic

A Servaclean bar is one of the most hygienic behind the bar options available.

Below are five of the key reasons showing how hygiene is one of the key factors when we create amazing under bar designs.

Servaclean’s ‘GLASShelf’ is a unique and patented product. It has been proven to be the most hygienic way to store glasses after washing with pin-point rim contact.  The …

5 ways a Servaclean bar is sustainable

What is the quality of the product and will it last?

Servaclean design and manufacture high quality bar counters and mobile bars,  all of which are manufactured from 304 grade 18/8 stainless steel renowned for its durability and longevity  providing a ‘Bar for Life’

Are any of  the products manufactured from a renewable source?

Servaclean’s ‘GLASShelf’ has been proven to be one of the most hygienic ways …

Revealed: The UK’s Most Popular Home Cocktails

Now that the pubs and bars are opening back up for indoor service, it’s more likely that our search history consists of Googling opening times or searching for last minute table bookings. No-one wants to miss out on the joys of the wonderful bar industry again. But there was a time when learning to mix up a cocktail with the alcohol left over from …

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