Ey’ Up, it’s Yorkshire Day! As a through and through Yorkshire company, we are proud to be celebrating this fantastic holiday. We have called Yorkshire our home for the past 34 years, and we don’t plan on changing that.
What do we do?
Our goal has always been to become a dominant force in hospitality. We have constantly been growing as a company and expanding our …
Here at Servaclean, we love to get to know our team well, so when Fabio, our new CAD Technician, joined us, we just had to do a mini Q&A!
How have you found your first months at Servaclean?
‘My first month at Servaclean has gone by very quickly and I have had the chance to see an array of projects go from planning stages to assembly …
So you’ve made the plunge! You’ve decided to go ahead and open your own venue. You’ve signed the papers, worked out your finances, and you’re ready to start the best part: designing your space.
But hold on!
While it’s super easy to get carried away and go with the first design you like, it’s important to make sure your bar, restaurant or hotel is fit for …
Wakefield-based The Capri Group has opened its fifth cafe and restaurant, Capri at the Containers, in Stourton near Leeds. The business, which has been owned and run by Paymen Karimi and his family since 1996, already operates Capri at the Vine and Capri Horbury in Wakefield, Capri Mirfield in Mirfield and Capri Café Capri Woodkirk in Tingley.
Karimi told the Business Desk: “There are very …
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 …
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 …
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 …
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 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 …
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 …
