ESTAS Newsletter Edition 28

As part of our Best in Postcode Awards in April we were extremely excited to announce that our brand new headline partner is Reapit & PayProp.

Market-leading technology platform Reapit and bank-integrated client accounting solution PayProp announced their merger in December last year. Together, Reapit and PayProp provide an award-winning service that helps agents succeed in sales and lettings. The combination enables customers to have all these capabilities under one roof and boosts agents’ ability to build and maintain those key relationships that grow their businesses.

Neil Cobbold, Commercial Director at Reapit and PayProp said "At Reapit and PayProp, we take pride in the award-winning service and technology we give estate and letting agencies, so it’s fitting that, as partners, we can play our part in recognising the incredible people and businesses in real estate and the professional relationships that make up our industry.”

Reapit is the original, end-to-end business technology provider for estate agencies of all sizes. For 25 years, their technology has been connecting property professionals with clients to power the relationships that change lives. In the United Kingdom and Ireland, Reapit’s market-leading technology product suite provides estate and letting agents with powerful tools covering lead generation, sales, lettings, property management, client accounts, key management reports and analytics, underpinned by a robust security infrastructure. Worldwide, Reapit technology is used by over 78,000 agents in more than 15,000 branches, with over a million properties under management, enabling them to run their businesses, identify opportunities for growth, efficiently sell homes, manage rental properties, collect rent, communicate with their clients, and deliver an outstanding customer experience every time.

You can experience the Reapit advantage yourself? Book a free demo today and see firsthand how effortless sales and lettings can be.

PayProp is an automated transactional and reconciliation platform for the residential lettings industry that is both easier to use and more powerful than existing solutions offered by banks and traditional software vendors. The platform sets the standard for speed and accuracy of payments, cost and payment status transparency, offering customers complete transactional control, and regulatory compliance.

PayProp was launched in 2004 and started trading in the UK in 2015. Since then it has quickly grown to become one of the largest processors of rental payments for the residential lettings industry, processing over £2.6bn in rental payments annually on behalf of thousands of letting agencies. Click here to see what our customers are saying.

Beer Can Roasted Chicken

Summer’s here so its time to dust the bbq off and enjoy some alfresco cooking. I love a bbq, but quite often it feels hard work constantly turning the meats on the grill whilst getting smoke in your eyes. This recipe is perfect for when you are entertaining friends or family and you want to spend time chatting instead of cooking.

Ingredients:

• 2 small chickens (enough for 6-8 people)
• 2 empty mini cans (the tonic water size ones)
• Beverage of your choice (Beer’s best but you can use cider or wine)
• Cajun Seasoning (you can use as much or little of each ingredient as you wish)
• Olive Oil 1 x tablespoon
• Tarragon finely chopped
• Flat leaf Parsley finely chopped
• Coriander Chopped
• Lemon juice 2 x tablespoon
• Salt & Black Pepper

Add all ingredients to a bowl and stir in.

Wash and pat dry the Chickens.
Baste the meat with the Cajun Seasoning.
Fill each can full with Beer (or other beverage).
Push each can into the rear end of the Chicken.

The bbq should be on a medium heat. If you are using charcoal (the best way!) split and push the coals to each side of the bbq bowl so the meat isn’t cooking directly over the coals.

Stand the Chickens up on the grill using the cans and the chicken legs to keep the bird upright (you can buy Beer Can Chicken holders but I prefer to do it this way).

Put the lid on (with vents on) and leave for 1 hour – job done!