On-Trade Progress Issue 15

ISSUE 15

What is the sugar tax?

How will it affect the hospitality industry?

Just how much food do we waste?

What can we do as an industry to reduce it?

ontradeprogress.com

“For us, music projects the right atmosphere and is the beating heart of the business.”

The Stokers Halt, Belfast

WHAT DO I NEED TO DO? If you currently have a music licence from PPL and/or PRS for Music, there is nothing you need to do.

We’ll be in touch with you when your current PPL and/or PRS for Music licence is due for review and guide you through the new process to obtain TheMusicLicence.

If you currently pay by direct debit, there is no change there either; don’t worry, it will be transferred over without you having to do a thing.

THINKING OF PLAYING MUSIC IN YOUR BUSINESS? Contact us today and talk to us about your music use and business needs and we can ensure that you are correctly, and legally, covered to play or perform music on your premises with TheMusicLicence.

WHERE WILL MY MONEY GO? After our business costs, the licence fees you pay for TheMusicLicence go back to the people involved in making music via our parent companies PPL and PRS for Music. And it isn’t just the globally successful artists who benefit from these royalties either. There are thousands of session musicians, composers, songwriters and emerging artists who are entitled to be paid for their work; so when you are covered by TheMusicLicence you are helping to ensure all musicians and performers can continue to produce the music you love!

HOW COULD THEMUSICLICENCE BENEFIT MY BUSINESS? Still unsure if music could enhance your business? Head to our website and hear a number of our customers’ views on how playing music is important for their business, large and small, from a coffee shop chain to an independent hair salon.

Music is commercial oxygen, so let’s turn it up and put the essential energy of music at the heart of your business!

THE NEW MUSIC LICENSING EXPERIENCE MUSIC LICENSING MADE SIMPLE The UK’s music licensing organisations PPL and PRS for Music have been issuing licences and collecting music royalties for decades.

Previously, most businesses and organisations had to obtain separate music licences from PPL and PRS for Music. However, they have listened to feedback from you, their customers, who wanted a more straightforward approach to buying a licence to legally play music in public.

This is where we come in. PPL PRS Ltd is the new joint venture between the two companies, set up with the aim to provide the best music licensing experience possible.

The new joint licence, TheMusicLicence, has been launched – providing you with one licence, one invoice and one point of contact, making it simpler for you to get a licence to legally play and perform music in public.

Businesses and organisations will now be covered by TheMusicLicence for the use of the vast majority of commercially released music available – millions of songs and recordings, including the most popular and well-loved music, not just from the UK but from around the world.

PPL and PRS for Music will continue to distribute the fees collected by PPL PRS to their respective members - performers and record companies for PPL and the songwriters, composers and publishers for PRS for Music. This income is important to individuals and companies within UK music industry; it supports the future of new music and helps to enable people to make a living out of writing, playing and performing music.

pplprs.co.uk

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ON-TRADE PROGRESS TEAM Editor-in-Chief

Mya Medina Mya@ontradeprogress.com

Editor

Connor Allen Editor@ontradeprogress.com

Editor

Jon Hardy Jon@ontradeprogress.com

Publication Manager

Max Murphy Max@ontradeprogress.com

Account Executive

Dan Allen Dan@ontradeprogress.com

Head of Production

James Dorrington Design@ontradeprogress.com

Subscriptions Manager

Anna Stevens Subscriptions@ontradeprogess.com

Publishing Director

Ryan Bunce Ryan@ontradeprogress.com Every effort is made to ensure the accuracy and reliability of material published in On-Trade Progress however, the publishers accept no responsibility for any claims or opinions made by the contributors or advertisers. No part of this publication may be reproduced or transmitted in any form by any means, mechanical, electronic (including printing), recording or stored in any information retrieval system without the prior written consent of the publisher.

Dear readers,

W

ith summer now fully upon us, I think it’s safe to say that hospitality professionals all over the country are opening up their pub gardens, fabulous rooftop bars and airy balconies to let in the, rather patchy, British sunshine. Saying that, so far we have been blessed with a deluge of fabulous summer weather, especially over the weekends, which I very much hope is attracting high footfall to your venues all across the country. Moreover, with the World Cup well underway, more customers than ever will want to get out of their homes and into hospitality venues to share in the universal delight and dodgy chanting that comes with this renowned sporting event.

The theme, as you’ve probably guessed, of this issue of On-Trade Progress is the welcoming of our busy summer season. We’ve put together an assortment of summer drinks to satisfy thirsty customers on page 18. We also uncover ways you can utilise your outdoor spaces to take advantage of the summer months ahead on page 40.

This month, we travel to Cornwall for our venue of the month. We interview the three directors and executive chef of The Longstore, who 18-months ago opened the restaurant in Charlestown. With a rich maritime history and a cultural look to all things film and television, the team have crafted one of the most successful steak and seafood offerings in the region (page 8).

We also keep you up to date with industry news as we unpack the sugar tax (page 16) and how the hospitality industry is one of the biggest culprits of food waste (page 24).

So for now, pick up the magazine, make your way to the garden and enjoy as much sunshine as we can afford to get in between entertaining customers.

See you next month!

Mya Medina Editor-in-Chief editorial CONTRIBUTORS John Porter Bob Pease

Beer Sommelier

Kate Nicholls

UKHospitality

Brewers Association

Mark Roberts

Lanchester Wines

Proudly published by BW Media Group LTD

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contents

Regular

features 8

8

Inside… The Longstore

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In… the cellar

On-Trade Progress’ venue of the month is The Longstore in Charlestown, we interview its directors for a detailed download on its success.

What’s the purpose of keeping your cellar cool? And what are some top tips to do so?

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in depth 10

On… Coffee With cold brew popping up all over the UK, we examine the difference between the latest fashion and iced coffee.

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sugar tax

24

Food waste

38 42

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The Sugar Tax is now in full force; we wonder what’s so sweet about putting a tax on sugar.

Just how much food do we waste? And what can we do as an industry to reduce it?

38

Space out On-Trade Progress examines how The Deck Tile Co transformed Ramsgate Whetherspoons and what hospitality professionals can do to transform their venues.

Out… in the open We look at how hospitality venues can revamp their outdoor spaces to further footfall.

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Inside… The Longstore

Harbouring

On-Trade Progress interviews the triumvirate of directors of Charlestown’s latest hit, The Longstore.

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estled in Charlestown harbour, kiln dried for four months before being which became a UNESCO World shaped and stained.

Heritage Site in 2006, sits The Getting going Longstore. The Longstore, run by husband and wife, Mel and John Marquis, and “We’re still a relatively new restaurant, Tom Gaze, is one of the most attractive having opened to the public in October restaurant offerings in the whole of the 2016 after a nine-month build which area. Serving up locally sourced Cornish steaks and seafood, The Longstore opened saw us repurpose an old tin-roofed mast shed into a 110-seat steak and seafood in October 2016 after a nine-month build. restaurant with a rustic industrial feel,” says John Marquis, the husband in the The Longstore is housed in a former tall couple’s super pairing. ships mast store on the harbour and openly celebrates Charlestown’s maritime At only 18-months in, the team are about heritage. It had fallen into disrepair when to open phase two: the Winestore, a retail The Longstore’s owners took it on, and and tasting room located underneath it’s undergone extensive refurbishment, The Longstore. As well as being able to maintaining its industrial feel (tin roof, steel buy bottles of wine and craft beers to beams etc) but introducing warm earthy take home, it’ll double as a relaxed wine textures and materials for balance. The lounge. The directors envisage this space team worked closely with local artisans being used by their diners to enjoy pre during the refurb: table tops were locally or post-dinner drinks, as well as by wine made and hand-stained, leather seat pads enthusiasts looking for a wine-focused were made to measure and stitched by experience, with wine flights showcasing a local upholsterer, and the wood used some fine and unusual varietals, including for the bar top came from a redwood tree many Cornish wines. sourced via a local timber company and

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Integrating Charlestown’s rich maritime history and picturesque surroundings have seen it used in popular TV and films, such as BBC1’s Poldark, Dr Who, Hornblower and Taboo. The Longstore team are keen to keep the restaurant and the local area’s tradition entwined.

John continues: “Having the opportunity to take a historically significant but dilapidated shed and transform it into something both modern and sympathetic to its heritage was a challenge which we didn’t take lightly. The original building had been used as an old mast

Inside… The Longstore Upholstery put together unique leather seat pads and backings; Sarah Hunkin Ceramics painstakingly hand cast every ceramic oyster shell that makes up the restaurant’s three jaw-dropping central chandeliers, and Aspen & Ash supplied its Cornish Tregothnan Oak flooring.

Keep it simple The executive chef at The Longstore is a former Fifteen Cornwall graduate, called Ben Ambridge. For him, connecting with the food he offers is key.

“I’m one of those chefs that if I try too hard to think up new dishes or ideas, I always fail miserably,” confesses Ambridge. “For me, it has to come naturally - and I think that the menu at The Longstore has been a natural progression. I like to take different influences, styles and techniques and put a little Longstore spin on things.”

store for Charlestown’s tall ships - and known locally as “the longstores” - for generations, so it was important to us when planning out the restaurant interior, along with our ground floor café Short & Strong, that we retained authenticity with the elements we introduced.

“We wanted to embrace and enhance the industrial elements of the physical building structure (its tin roof and steel beams, etc) but also introduce warm, earthy textures and indigenous materials to balance the rawness of the industrial. It’s still a great feeling to witness the reaction of first-time customers when they reach the top of our stairs and see the space in the full swing of service.”

The Marquis relied on a great team around them; including architect, Mike Barlow, who designed the building’s structure; Ian Carter Construction, which carried out the build, showing considerable patience and flexibility to meet their evolving vision; Restormel Joinery created The Longstore’s bespoke banquette seating, café countertops, stair treads and wooden doors; UK Catering and Refrigeration helped fit the kitchen; Restormel

Ambridge believes that in a restaurant, the team should pride itself on keeping things simple, seasoning well and letting the ingredients speak for themselves. As a result, the key is great quality products which provide much of the flavour.

and getting creative. We are well known now for providing an unforgettable dining experience within a stunning setting, creating and serving dishes that are packed with flavour, contrast, and a lot of love. My motto in the kitchen is ‘keep it simple guys’. As long as we stick to this mantra, the dishes work.”

Team effort Reflecting on all the great work the team has achieved and the hard work put in to turn a shed into a fabulous restaurant.

John says: “I think that we took a risk by launching a steakhouse in a location which caters for tourism alongside a local residential base. The Cornish steaks factor was a big part of our original concept as it was something different which wasn’t available locally, but that we all craved.

“We feel this risk paid off, and we now have a core client base which appreciates and supports what we have to offer Charlestown - a sophisticated yet relaxed feel and service style, along with beautifully cooked local meat and seafood dishes. Proper quality and unpretentious.”

Ambridge continues: “I also have a great team around me, and the directors are very involved, which is terrific as we all love food… a lot!. We’re blessed in Cornwall with a plentiful supply of fresh fish, and farmers rearing wonderful animals and growing beautiful fruit and vegetables. So, in a way, our menu came to fruition based on great local produce, uncomplicated and unfussy cooking techniques, and a major emphasis on bringing out as much flavour as we can.

“I’d like to think that we’ve brought an idea to Charlestown - and Cornwall which hadn’t yet been brought to life: a steak and seafood restaurant which focuses on each cooking discipline equally!”

The Longstore has given Ambridge a platform to showcase the experiences that he has gained during his cooking career.

He says: “I feel I’ve created a style of food which suits the restaurant and me as a chef. We’ve come came up with a menu which works and have created a following.

I’m proud of what we’ve achieved; there’s nothing like stepping into the kitchen

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On… Coffee

Cold brew vs iced coffee Now that summer has well and truly hit the UK, coffee shops all over the country are promoting a wide range of chilled coffee drinks to help keep their customers energised and refreshed. It can be somewhat confusing though for coffee drinkers more accustomed to cappuccinos and flat whites to understand the differences between the beverages on offer.

Cold brew and iced coffee may sound like the exact same thing, but in reality the preparation and taste can differ hugely between the two.

What’s the difference?

So first off, let’s look at what an iced coffee really is. At its most basic level, iced coffee literally just means coffee served with ice. This usually means that the coffee has been made using hot espresso in the same way a latte or cappuccino would be, only the coffee has been rapidly cooled using ice cubes and sometimes cold milk. This is why you’ll often see iced lattes available, which is just iced espresso with cold milk. Some advanced coffee machines are able to froth the cold milk as well to produce as

wide a variety of iced coffee drinks as well as hot.

Cold brew however is a different beast entirely. While espresso is made very quickly using heat and pressure to extract the coffee from the grounds, cold brew is the complete opposite. The ground coffee is mixed with cold water and put in a fridge to brew over a long period of time, as without the heat or pressure it takes much longer to extract all the flavour.

The resulting drink tastes considerably fresher, with much less bitterness than hot coffee.

Which is better?

This all comes down to personal preference, as you can’t really use them interchangeably. Cold brew is generally served black or with a relatively small amount of milk, as the flavours are refreshing but far subtler than espresso.

On the other hand, espresso based cold drinks can be used in huge variety of ways, with any combination of cold or frothed milks, or even blended into frappes or milkshakes. Hardcore coffee enthusiasts will often prefer cold brew, but more casual drinkers may prefer the choice that comes along with iced coffee.

Whichever style of cold coffee drinks you

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want to produce, versatility is absolutely key. In today’s competitive market you need to be able to provide customers with a wide variety of different beverages to suit everyone’s tastes. We recommend WMF as they provide their customers with as many drink possibilities as they can come up with using their versatile Dynamic Milk system. This will automatically produce both hot and cold milk foam across a huge range of consistencies, keeping customers happy all year round. Dynamic Milk is available on their 1500 S, 5000 S and 9000 S+ machines.

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On… Beer

A match made in heaven

Beer sommelier and journalist John Porter reports on a lively debate on ways to drive profits from beer and food matching.

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here are plenty of punters out there who know the cost of a pint of beer – but fewer who appreciate its value. That was the gauntlet thrown down by author Melissa Cole at the recent Beer Meets Food seminar in Bristol, with a call for more appreciation of both the quality of beer now available to operators when planning a beer range to complement their menu, as well as greater attention to the suitability of the matches themselves.

The seminar, organised by the British Guild of Beer Writers and held in Bristol and the Wild Beer Co’s Wapping Wharf venue, was attended by more than 40 beer writers, brewers and operators.

Cole, whose latest book The Beer Kitchen will be published later this year, said it was easy to become complacent. “Never assume, for example, that any IPA will go with any spicy food. Try every beer and food match, then try it again, and be ready to admit

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when something doesn’t work.”

It’s important for anyone working on beer and food matches for a menu to get into the kitchen with the chef and understand how the flavours and ingredients work together, said Cole.

Ingredients were also on the agenda for Fiona Beckett, perhaps best known as a wine writer, but also the author of An Appetite for Ale, published by CAMRA. Looking at seasonality, she suggested that freshness, a moderate alcohol level, and the acidity of beers such as sours and wheat beers are all elements

On… Beer

to look for when matching beer with summer dishes.

“If people just remember two things about a beer they’ve enjoyed, it’s a win,” said Beckett, adding that a wellcomplemented dessert or cheese course are particularly good ways to create memorable beer matches.

Putting the profit opportunity for beer and food matching in context, Justin Wylde, category development manager of distributor Matthew Clark made the point that, despite the dominance of wine list, beer is still the most-ordered beverage with food, on 28% of eatingout occasions, with style and brand the biggest influences in customers’ choice of beer.

He added that although consumers are still going out to eat and drink, in the current market they are more careful about where they spend their money.

Operators that can add an ‘experience’ to eating out, such as themed beer pairings, suggested menu matches and educational events such as tutored beer tastings, have more opportunities to drive trade.

Depending on your budget the choice included takeaway ham sandwiches and mugs of beer sold to workers at lunchtime; ‘slap and bang’ restaurants where you slapped down your money for a plate of food and a pint; and chop houses where a pewter mug of porter was served with meat and bread – with accompaniments such as vegetables or cheese costing extra.

Very suitably, the day also included a lunch menu matched to a range of the

beers on offer at the venue, hosted by Wild Beer founders Andrew Cooper and Brett Ellis, and a series of panel debates examining how well – or otherwise – the on-trade is doing.

The consensus was that although there are some great examples of good practice – including Brewhouse & Kitchen, whose co-founder Simon Bunn took part in one debate – there are more opportunities to be seized by businesses that can make a real success of beer and food matching.

Beer historian Martyn Cornell offered some longer term context, explaining that beer was the traditional accompaniment to food in the British eating out market until the late Victorian era.

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From… our expert

As World Cup fever sweeps the nation, I want to remind you of a different type of world cup - the World Beer CupSM which took place recently in Nashville, Tennessee.

Organised by the Brewers Association, the World Beer Cup is a bi-annual competition often referred to as ‘the Olympics of Beer’ and widely perceived to be the most prestigious beer competition in the world.

I

t first started back in 1996 to celebrate the art and science of brewing and create greater consumer awareness about beer styles and flavour profiles while promoting international brewing excellence.

Large and small brewing companies around the world are crafting quality beers brewed to traditional styles such as Belgian styles in Japan, altbiers in the USA, pale ales in Germany and bock beer in Brazil.

Traditional beer styles are not only celebrated in their native lands, but are now being shared, brewed and enjoyed worldwide. The number of new styles and style interpretations appears to be only limited by the creativity of the world’s brewing community.

This year’s competition was the biggest World Beer Cup to date attracting 8,234 entries, the largest amount ever in the competition’s 12 year history and a 25% increase on 2016, from 2,515 participating breweries in 66 countries. We had a greater number of breweries from outside the U.S. participating than ever before (807), an increase of 48% over 2016. An elite judging panel of 295 judges from 33 countries decided the winners and brewing excellence was recognised in 101 style categories. Over 50 breweries entered from the UK and congratulations to all the winners.

The World Cup showcases football in all its glory while the World Beer Cup does much the same for beer. It highlights the breadth of the global craft brewing community and winning an award symbolises one of the world’s greatest brewing achievements.

The UK is an important market for American craft beer and the second largest export market after Canada with 10.5% share. In 2017, American craft

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beer exports to the UK were up 7.1%, no small feat considering the thriving domestic brewing scene currently underway in the UK. It proves the UK’s taste for full-flavoured, high quality, diverse American craft beer is far from waning and shows that American craft beer is continuing to break new boundaries. Overall global export figures for American craft beer were up 3.6% surpassing $125million with growth seen in major markets including the Asia-Pacific region (not including Japan) which grew 7.4%, Japan, which was up 2.6% and Western Europe which saw exports increase by 1.3%.

Our work overseas is made possible through the effort of the Brewers Association Export Development Programme (BA EDP) that was initiated in 2004 with a grant from the United States Department of Agriculture Market Access Programme. It aims to generate exposure for American craft beer through trade shows, festivals, seminars, media outreach and competitions, among other activities.

Unlike the football version, the World Beer Cup is held every two years with the next one 17-19th April 2020.

SUGAR TAX

NOT SO SWEET What is the sugar tax? How will it affect the hospitality industry?

On-Trade Progress digs deep.

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n early April 2018, the Sugar Tax came into effect. After long campaigns from famous names such as Jamie Oliver, manufacturers must now pay a levy on the high-level sugar drinks that they sell.

The UK joins several other countries who have a similar sugar tax, which includes Norway, France and Mexico.

In principal, the tax can be viewed as a good thing; while the maximum sugar daily intake for children over 11 is the equivalent to seven sugar cubes, the average juice box has five cubes worth, similarly many energy drinks have more than 13 cubes of sugar! So why now?

And what can we expect the impact for hospitality to be?

Taxing times What manufacturers choose to do in light of this levy is up to them. Some brands, including Lucozade and Ribena have decided to cut down the sugar in their drinks, but not all, for example, CocaCola hasn’t.

However, the most prominent issue for the hospitality industry is whether the manufacturers of these products choose to pass on the levy costs to the purchaser. It does appear to be overall quite a costly policy. For example, there is now an 18p per litre tax on drinks with more than five grams of sugar per 100ml and there is a 24p per litre tax on drinks with more than eight grams of sugar per 100ml.

The treasury estimated it will raise approximately £240 million pounds

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a year through this levy. The original estimation was higher – but as several manufacturers cut the sugar in their drinks, this number fell. The industry is asking whether some, or all, of this cost will be passed on to them.

Especially when several outlets are likely to buy their sugary drinks in bulk.

The public response to the tax has been telling too; a number of which insist that the sugar tax revokes their autonomous right to choose. They say that education is key to the public making informed decisions about soft drink purchases and more money should be funnelled into teaching people about nutrition.

The industry impact As an industry, it’s up to hospitality professionals whether they wish to absorb any costs passed over by manufacturers or pass this on to consumers. HMRC advised the levy isn’t necessarily a tax for consumers and that businesses can decide whether theses costs are passed on.

sugar tax Some firms have already decided to pass on these rates to customers however, several of which claiming they simply cannot absorb the costs themselves.

Industry response A statement released by the British Soft Drinks Association in response to the levy, argued: “Whilst we recognise health issues associated with obesity are a serious matter, it’s important to note that obesity is a complex issue with a number of factors and there is no evidence to suggest a tax will reduce obesity.

“As an industry we recognise we have a role to play in tackling obesity. Soft drink companies have been engaged in a range of calorie reduction initiatives for many years – resulting in a 19% reduction in sugar intake (from soft drinks) since 2013. [Kantar] “Current data illustrates that a tax of this sort on a single category will not have a meaningful impact on obesity levels.

“Sugar intake from soft drinks has been declining year-on-year since 2013 yet figures from the NHS state that obesity prevalence increased from 15% in 1993 to 27% in 2015.

“Recent reports from Food Standards Scotland outline that levels of obesity are not reducing and that the decline in sugar from soft drinks has been offset by increases in sugar from other foods. This is underpinned by data from Kantar, which states whilst sugar intake from soft drinks has decreased by 18.7%, it has increased in frozen confectionery (+8.7%), take home confectionary (+2.3%), and biscuits (+1.4%) since 2013.

“We all have a role to play in helping to tackle obesity and we hope our actions on sugar reduction, portion size and promotion of low and no calorie products set an example for the wider food sector.”

In January 2016, Peter Ducker, chief executive of the Institute of Hospitality, released a similar statement.

His belief is that, in a world dictated by free market capitalism, the sugar tax seems very regressive.

He wrote: “On first reading, this proposal seems to pull in opposite directions by seeking to reduce sugar consumption (as part of the fight against obesity) but also raise revenue.

“If the declared goal is to discourage the public (and NHS workers) from consuming sugary drinks and snacks, why not ban them completely from hospitals, as they are similarly outlawed from state schools?

Alternatively, why impose a tax just in hospital cafes and shops and not across the entire country?

“As hospital catering expert Mike Duckett MBE points out, the proposal also ignores the fact that in many cases hospital caterers make extra income from vending sales which subsidises the patient meal service. If prices are only hiked on site, what's to stop staff and visitors crossing the road to the nearest convenience store? Hospital caterers are already under great financial pressures and the last thing they need is to lose further income.”

Overall, the industry won’t be able to assess the full impact of the sugar tax for several months, if not years. Moreover, whether the Government’s objective, to reduce childhood obesity, through the introduction of the sugar tax is even further away. However, industry will likely feel the effects more immediately, with several restaurant and bar chains already estimating that their drinks budget has skyrocketed as a result.

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Summer Drinks

The sun has got its hat on and shorts, flip flops and sunnies are out in force!

A big summer of sport is ahead and what better way to embrace summer than with some mouth-watering summer drinks.

Stiegl Freibier 0.5% abv

Sixpoint Jammer 4.0% abv A refreshing, tart brew balanced with a fruity coriander aroma and a touch of sea salt. Just tangy enough to tingle the tastebuds. Let ‘er rip.

Jacobsen Hand-Harvested Sea Salt is the best, cleanest, finishing salt you can buy.

Just a kiss sets off the rest of the flavours of the beer.

Sixpoint Jammer is available in 355ml cans until September.

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WKD MIXED OH SCHNAPP 6.0% abv The well-known RTD brand has launched three pre-mixed cocktails to the on-trade for the summer. Our pick of the bunch is ‘OH SCHNAPP’ - the peach schnapps, berry and orange flavour drink.

Ideally suited to busy venues, events and peak trading periods, the drink is easy to pour and minimises wastage.

OH SCHNAPP is packaged in eye catching 250ml cans and available to licensees in 12x250ml shrink wrapped cases.

Perfect for those on driving duty or a sober lunch the Stiegl Freibier is appreciated in its homeland for its fullbodied, well balanced taste. Austrian Saphir hops provide aromatics to this unfiltered, ultra-refreshing non-alcoholic lager.

Since its recent arrival, the Freibier, in addition to their Gluten Frei has already seen strong interest from the on-trade with listings generated in the Diner venues plus the prestigious venues The Delaunay, Fischer’s and The Wolseley.

Stiegl Freibier is available in packs of 12x 33cl bottles at a list price of £8.13.

Contact Euroboozer for more information.

Made with soft Devon spring water and Indian quinine, these tonics will release the botanical notes of the most complex spirits.

Call 01364 64 30 36 for a FREE sample pack.

Winner of 73 Great Taste awards.

All natural ingredients.

No artificial additives, flavourings or preservatives.

summer drinks

APPLE COUNTY CIDER CO VILBERIE MEDIUM DRY 6.0% abv

HOPBACK BREWERY SUMMER LIGHTNING 5.0% abv

Cider apples come in a wonderful array with hundreds of shapes, colours and sizes. Each variety brings its own distinct character to cider. The Vilberie Medium Dry cider is full of the robust fruity taste of Vilberie bittersweet apples with a refreshing crisp dry finish. This single variety cider is lightly sparkling and made with 100% apple juice. The cider has won Great Taste 2015 3*, top 50 Foods and a Golden Fork award.

The Summer Lightning is a trendsetter in the brewing industry; the original Summer ale brewed all year round. An extremely pleasant, straw coloured beer with a terrific fresh, hoppy aroma. This, coupled with an intense bitterness, leads to an excellent long, dry finish. Possibly the beer to receive the most awards in Britain. The beer has won many awards including the CAMRA gold medal for best strong beer in Britain.

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corona light 4.6% abv With a refreshing, smooth taste balanced between heavier European imports and lighter domestic beer, Corona is an evenkeeled cerveza with fruity-honey aromas and a touch of malt. The flavour is crisp, clean and well balanced between hops and malt, a superior taste profile from superior ingredients - the finest-quality blend of filtered water, malted barley, hops, corn and yeast.

One of the UK’s leading suppliers of wine and spirits to the trade.

www.lanchesterwines.co.uk sales@lanchesterwines.co.uk / 01207 52 1234

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summer drinks

it's garden season Since 1990, consumers in the UK have shown a shifting preference from beer to wine, though consumption of beer still makes up the biggest share of sales (beer 35.8% vs wine 32.5%).

Over the summer months, drinkers are naturally drawn to cooler, refreshing drinks such as beer, G&T or white and rose wines, but this doesn’t mean a wine list needs to be confined to the summer staples – Pinot Grigio, Chardonnay, White Zinfandel, for example (although these will always be great sellers on sunny days).

We spoke to Mark Roberts at Lanchester Wines who shared their top tips for refreshing wines this summer:

W

ith the summer of sport already in full swing and the sun finally breaking through, beer garden season is truly upon us.

However, ‘beer garden’ by name doesn’t need to mean ‘beer only’.

Certain red wines are great when served a few degrees cooler. Precious few red wines are traditionally served colder than room temperature, but lighter reds work perfectly when served a little chilled. This goes back to the old adage – serve at room temperature – which dates back to the times of cold wine cellars. So, if you think about it, serving a red wine a little below modern, central heated room temperature makes sense.

Pinot Noir is perfect for chilling and we’d highly recommend McPherson Wines’ MWC Pinot Noir from Victoria in Australia or Vintrigue Pinot Noir from Marlborough, New Zealand. Both are easy drinking with soft tannins and plenty of fruit, perfect when paired with light summer. foods.

Any visitors to Australia or USA over the last few years are likely to have seen our next summer wine prediction first hand – the Frozé (frozen rosé cocktail). Ridiculously refreshing and cooling, this offers the customer something a little different to the standard wine offering while also offering the venue good margins.

You’ll need a full-flavored, full-bodied, darkercoloured rosé for freezing as the end drink will lose

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some of its colour and will be a bit diluted after freezing and blending. Therefore, you want something that can hold its own, such as the Viña Oria Tempranillo Garnacha or the Vega Badenes Rosado Syrah.

The wine is then frozen (for around six hours) then sugar syrup, fruit (usually strawberries or raspberries) and lemon juice are added, but of course each outlet will have its own special twist to the recipe.

An ice bucket with chilled sparkling wine is great for toasting with friends in the summer and in terms of fizz, Prosecco still reigns supreme. But, for those wanting something a little different, or with less alcohol, Moscato is the ideal alternative.

Moscato wine is characterized by its sweet, fruity and sometimes floral aroma and taste. Many Moscato wines have a bit of effervescence to them, with the most well-known being Moscato d'Asti. Our top tip for this summer is The Princess Butterfly sparkling Moscato from Australia. Served chilled, this is strawberries and cream in a glass, and at only 7% ABV, it’s a lower alcohol alternative for drinkers trying to reduce their intake. Its presented in a stunning crown cap bottle and ideal when sold by the bottle for drinking on a sunny day.

If you would like to learn more about Lanchester Wines or any of the wines mentioned in this article, please visit www.Lanchesterwines.co.uk or call 0127 52 1234.

Discover Portugal this summer with Zesty Vinho Verde

Fresh & Fruity Atlantic Flinty Bairrada

Bold & Ripe Alentejo

To enjoy some delicious, exclusive Portuguese wines this summer - get in touch miguel@casaleal.co.uk

www.casaleal.co.uk

Waste management

On-Trade Progress examines how much food the industry wastes and what we can do to stop it.

T

he hospitality industry is one of the most prominent in the world for food waste. Many of us have enjoyed the rise in the popularity of the industry; for example, with individuals choosing to eat out rather than take away.

Moreover, with the UK’s expandable income having risen 2.3% since 2017, more and more families are choosing to dine out, treat themselves to a hotel away or pub lunch more than ever before.

This presents a very real challenge to

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the hospitality and food service industry as a collective, especially when the group conscious of the nation is explicitly demanding that all industries cut down on waste.

WRAP, the sustainability awareness group, reported that hospitality and food service outlets are responsible for 2.87 million tonnes of waste (composed of food, packaging and other ‘non-food’ waste). While 46% of this is recycled or composted, the vast majority isn’t.

Moreover, out of the 920,000 tonnes of food that is wasted in outlets each year, 75 per cent of the food waste could have

Waste management been avoided and eaten instead. This one is a real industry opportunity, one that is overlooked.

Giving back There are more than 300,000 homeless people in Britain (according to figures from leading homeless charity, Shelter), that is the equivalent of 1 in 200. In built up metropolis areas, such as London, Manchester, Bristol and Leeds – homelessness is at a high. As restaurants and food service outlets, we have a collective responsibility to help rather than waste. This is the case already with several restaurants.

Based in Manchester, Bosu Body Bar began leaving brown paper bags of food for local homeless people. At the end of each day, the team would package the leftover food and hand it out. This act of social consciousness and waste management go hand in hand. Rather than contributing more waste to a serious problem, the team at Bosu Body Bar took it upon themselves to give back to the community.

While the work of smaller restaurants does so much good, larger outlet chains can look also towards providing assistance for the homeless, rather than to the UK’s imminent waste problems.

Many large chains have lots of food leftover and are doing something about it. Pret, the UK café chain, runs The Pre Charity Run, which sees the company’s leftover food given to the homeless.

In a statement on Pret’s website, the company wrote: “Ever since Pret opened the doors of its very first shop in Victoria, London, we’ve been giving away our unsold food to the homeless.

What started out as just a handful of

sandwiches has now grown to over three million meals across the UK every year.

“In London, the Pret Foundation Trust (PFT) has their very own fleet of vans while across the rest of the UK, they partner charities with a local Pret shop. Every night as our shops close, this team – made up of hundreds of volunteers – arrives to collect the day’s unsold food and then delivers it to hostels and charities supporting the homeless.

This huge effort ensures as much of our unsold food as possible is given to people who really need it instead of ending up in the bin.”

Pret’s method of teaming up with local charities is particularly promising.

From speaking to some hospitality professionals about the matter, they are hesitant for homeless people to loiter outside their establishment before closing. This doesn’t need to be the case, with homeless charities always looking to partner up with restaurants to get food.

Sorting it out While we expect most households to divvy up their food waste to identify the separate component suitable for recycling or compost, the same can be difficult to press upon the hospitality industry. With such a high football during busy days, the industry struggles to sort out what foods don’t need to be wasted.

Statistics by wrap indicate the key findings on the composition of food being wasted, which include; “40 per cent of all food waste is associated with ‘carbohydrate food’ including the following avoidable categories; potato and potato products (21 per cent); bread and bakery (12 per cent); and pasta/rice (seven per cent). The higher value food

types account for a lower proportion of avoidable food waste, for example: fruit and vegetable food waste (15 per cent); and meat/fish (six per cent). The quarter of all food waste that is unavoidable mainly consists of fruit and vegetable peelings.”

This means that just for avoidable potato/ potato products, 193,000 tonnes per year are wasted. Which is a truly astounding amount.

Overall, the hospitality and food service sector spends £2.5 billion pounds per year on food that is wasted. Even the most conservative scaling back and waste management will improve profit margins significantly and contribute towards the saving of the environment.

Staying away Wrap adds: “The management of food waste varies significantly by subsector, but all subsectors can do more to divert waste from landfill.

“Where food waste cannot be prevented, increased diversion into AD or composting and away from disposal (including SDUs) is the priority across the whole sector. The proportion of food diverted to composting or AD is highest in QSR and services at 33 per cent to 36 per cent respectively.

Education, pubs and restaurant subsectors dispose of more than 80 per cent of their waste in residual waste bins, which mostly end s up in landfill or at energy from waste facilities.”

Overall, the industry must re-evaluate what it is doing for its waste management scheme. If each and every establishment makes even the smallest of changes, collectively, it will make a huge difference.

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In… the cellar

Keeping cool With the warm summer months approaching, On-Trade Progress discuss why it’s important to keep your cellar cool.

H

ave you ever read the back of a tin can and in bold it says, “keep in a cool and dry place”? Well the ideal cool and dry place is a cellar. Out of the way of direct sunlight, the cellar provides refuge for potentially perishable goods and space for fine wines to mature.

When you invest in certain food and drink for your hospitality business, the worst waste of money can be if these goods ruin by being kept in an insufficiently cool cellar. If you’re lucky enough to have a venue with a cellar, many of you will – especially the pub owners among you – there will be ways to keep the cellar space crisp and cool.

At On-Trade Progress, we’ve done some research on helpful methods that your cellar can stay cool and keep your goods from perishing.

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Top tips: 1) Temperature, temperature, temperature!

Beers and wine really dislike heat and while you don’t want to turn your cellar into a fridge, you should keep a consistent temperature. The general natural benefits of having a cellar mean you shouldn’t be letting too much sunshine in. However, we would recommend installing a cellar cooling system and maintaining the temperature at an average 11-14 degrees.

2) Keep out the sunshine The less UV light, the better. Now while you may already have a cellar with no windows, some of our hospitality readers may be improvising their cellar space with an above ground storage cupboard or similar.

One thing that will speed up the ruining of food and drink (especially wine) is an influx of UV light. While artificial

light isn’t too harmful, UV light can have a very negative effect on the contents of your cellar. If you do have windows, we suggest blacking them out.

3) Keep bottles horizontal So this one is certainly more applicable to wines. However, wine is best stored laying down as it keeps the contents pressed up against the cork. This means that the cork does not dry out. A dry cork can shrivel and contaminate the contents.

This means you may need a few degrees of humidity in your cellar, to also help prevent the cork from drying. It’s a good idea to invest in good quality wine racks that ensure the bottles are kept horizontal and secure.

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• The Hubbard Air Transfer Unit compensates for heat producing ancillary and service equipment by utilising cooler air from a freely available natural external source. The cost savings and coincidental benefits associated with capturing and using cooler ambient air for cellar conditioning at this level can be substantial.

In… the cellar

Having the best line up Around 5000 pubs, bars and clubs are using the FlowMaster system from BeerTech as it saves them time and money and improves beer quality. They all lines clean on a three-weekly cycle, and for 35 weeks each year they sell the beer that would normally be wasted. Line cleaning can also be easier as the action of the system delays the “furring- up” process, thereby breaking down any old stubborn deposits, improving the internal beerline surface, giving a better opportunity to deliver the beer in the condition it leaves the keg.

T

he system requires one unit per operational keg or cask and is available for a no contract rent at £49.75 per month per site, with the equipment and the installation provided Free of charge. This also includes full maintenance.

If purchased the cost is £69.00 per beerline in the cellar, with an install fee of £150.00 and a fee of £35.00 for the power supply, which includes a year’s maintenance contract. After this the whole system can be maintained for £70 per site per annum.

This needs course to be balanced against the savings being made. An average site may lose in the region of 25 pints per week, which equates to 1,300 pints per year. Saving two-thirds of that amount will allow a publican to sell around 870 “free pints” per year, or to put it another way, will give them 10 free kegs annually! In addition, there are of course large savings in time to be had, as well as savings in cleaning fluid water and gas.

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The company has been operating for 20 years and includes Greene King in their portfolio. They have installed all 3000 of Greene Kings managed sites, including 10,000 beerlines installed for them this year.

The FlowMaster units operate simply as beer is pulled through at the tap, and so do not require any special training or instruction. There is simply a small LED light on each FlowMaster unit that signals the unit is operating correctly. Other current customers include Grosvenor Casinos, Heron and Brealey from the Isle of Man, Mitchell’s and Butlers, Marston’s and over a dozen independent groups throughout the UK, as well as thousands of individual independent operators.

The company also supplies the FlowMaster system to both the USA and Australia Visit: www.beertechuk.com. Or e-mail: sales@beerterchuk.com For a full information pack or call freephone:0800 328 9533

07815 209350 EMAIL: sales@beertechuk.com www.beertechuk.com TEL:

01382 730213

MOBILE:

FROM‌ OUR EXPERT

Taking things

too far?

Last month Public Health England published a report outlining the progress made by the food industry to cut sugar levels in everyday food. In a typical show of hesitancy, Public Health England stated that it was effectively too early to properly measure the hospitality sector’s efforts to cut sugar and promote healthier options. From the conversations we have had with businesses over the past few years, however, we know that venues working hard to reformulate menus, provide a greater range of options and promote healthier attitudes towards food.

T

his is partly an altruistic move by venues to secure the health and futures of the general, foodeating public but is also an effort to make a change to avoid potentially heavy-handed, ill-informed and possibly knee-jerk legislation from Government.

We know that it is easier for businesses to make a difference and succeed when they are working proactively, rather than when they are working against unwieldy restrictions.

For the guardians of the nations moral, eating habits and waistlines, sugar is the flavour of the month and the current persona non grata. There is, however, every reason to believe that bodies such as Public Health England will look to hit other targets such as salt in the near future. Last month, PHE put out a call for evidence inviting businesses to provide nutritional information across entire ranges. It seems very much as if PHE is gearing up for another concerted campaign against anything it deems unhealthy. The data PHE gathers will be used to formulate a plan to tackle unhealthy habits and attitudes, but it could also be a vital tool for hospitality businesses. A thorough record of the options available to customers, highlighting the variety on offer can be

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a fantastic asset in our drive to prove that the sector is working hard to provide healthy options.

The issue of obesity, particularly in children, will not evaporate any time soon and Public Health England will look to be seen as acting decisively on the issue. Unfortunately for the sector, the tactics often seem to revolve around marginalising certain foods, rather than facilitating exercise and other changes in lifestyle. The problem here, as everyone connected with the sector knows, is that, should additional tax burdens be placed on food, the consequences for businesses will be greater than simply acting as a deterrent to eat relatively unhealthy food. Ultimately, increases in costs mean a tightening of margins as well as belts, and this threatens investment and jobs - a point we will be making clearly to PHE as they continue their war on obesity.

Above: Chris Banks, ALMR.

Created in 2018 by the merger of the Association of Licensed Multiple Retailers (ALMR) and the British Hospitality Association (BHA), UKHospitality provides a unified voice for hospitality; coffee shops, contract caterers, hotels, nightclubs, pubs, restaurants, visitor attractions and much more.

WORLD

CUP

S L A ESSENTI

With the world cup well underway and the spirits of England fans high, we explore some essential products and services you can use to increase footfall and get your venue through the busy summer period. Food, alcohol, entertainment and more all inside!

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World Cup Essentials

eCatering expands back bar cabinet range eCatering, one of the UK’s Lowest Price Online Catering Equipment Suppliers, have expanded their back bar cabinets options for customers.

They already boast a wide range of these versatile units; but realise that customers want more choice.

T

hey now offer a range from single, double and triple door including hinged and sliding doors with some available in Stainless Steel or Silver/Grey. Starting from a ridiculously low £249, these are set to be big sellers in 2018 and are already outstripping demand. So, if you want one, act fast! eCatering’s Marketing Manager, Mike Morris, stated “The variety of options means we can appeal to a wider audience and offer great discounts and savings. Bars can now choose from the right sizes and combinations to ensure they fill their back-bar cabinet areas efficiently and cost-effectively.” We took a look at the Gastroline Black Hinged Double Door Bottle Cooler (order code: RRG013). At only £269, this stunning unit comes with lockable hinged doors, a 210ltr volume capacity, energy efficient cooling and fully adjustable digital temperature controller. To find out more and see their incredible product ranges and savings, visit their website at www.ecatering.co.uk

New beer alert!

Out now in kegs, and coming soon in 330ml cans in Adnams stores and online, Bicycle Kick Kölner has a fresh and lively kick with biscuity malt flavours, good bitterness to keep you on the edge of your seat, and delicate aromas of fragrant lemongrass with a touch of honey.

If, like some of us, you’re not sure why it’s called Bicycle Kick – it’s named after a very nifty, quite technical overhead kick!

It’s a truly collaborative beer developed by five other brewers in five countries who’ve worked together to develop one recipe to be brewed independently in each country and released at the same time. It’s brewed to celebrate the glorious game of football – a beer made for a common purpose, playing by the same rules and on a level playing field, united in the spirit of togetherness for the love of great beer and sport.

Style: Kölner (a Kölsch-style beer brewed outside Cologne) ABV: 5.1% Colour:Pale gold IBU:15 Malts: Caramel, pale ale Hops: Nugget, willamette Other: Chamomile, lemongrass Available: 30L keg and 330ml, April to July 2018 Serve: Cool, especially when temperatures are rising. Pair with BBQ grilled salmon, garden salads and savoury snacks.

Allergens: Contains gluten (barley)

The players: Adnams, England; Baird, Japan; Bodebrown, Brazil; Devil’s Peak, South Africa; New Belgium, USA; Primus, Mexico.

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The facts…

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Grow your business with a modern service for karaoke, background music and display advertising.

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Join the network of more than 300 venues using Singa.

Book Your Free Demo at sales@singa.pro www.singa.pro The Kings Deli World Cup Advert Jun18.pdf

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world cup essentials

Keeping the party

going Singa, the world’s most modern and digital karaoke system, is getting the party started and keeping it going for customers this summer.

W

ith the 2018 World Cup only around the corner, hospitality professionals are looking for ways to get customers in their venue and keep the football fever going. There’s no better way to get an infectious atmosphere than with Singa, the Spotify of the karaoke world, which can be employed by any venue to bring people together. You can sing along to football chants, enjoy pre and post-game karaoke, and make your venue memorable by employing the latest entertainment technology.

Singa’s potential for hospitality professionals to grow footfall to their venue this World Cup season is simply huge. With karaoke’s popularity growing across the UK, venues are rushing to offer the entertainment experience as part of their appeal. With Singa, you can get the karaoke without the huge expenditure; all a venue needs is the Singa system, which is controlled by customers, and sometimes a DJ/host leading to greater participation.

The technology does the hard work so the

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host can focus on the overall experience.

If you’re worried about complicated technology, you shouldn’t be. Singa provides you an iPad 5th Gen 128gb (worth £550) – it being easy-to-use, sleek and modern. Through this iPad, everything is controlled, including queue management, song selection and advertising. Moreover, the Singa app encourages customers to control which song they sing directly from their own mobile device, so everyone can be involved in the action.

“As Singa continues to grow in popularity, with over 50,000 people already having the app installed on their mobile devices, they can search for their nearest Singa Pro venue,” explains Risto Makelainen, CCO of Singa. “Consumers looking for a night out can search for their nearest Singa venue and queue their song choice remotely and those in the venue no longer need to make a request, they can simply download the app and request a song without even having to leave their seat.”

Singa already has 25,000 tracks in its library, with everything from 60s classics, rock and roll to hip hop and pop. The

company adds tracks all the time and its comprehensive list continues to grow.

Chanting and cheering On the benefits Singa offers, especially in the approach to the 2018 World Cup, Makelainen is clear. He says: “Karaoke is a fun and enjoyable activity that plays perfectly into the tribal effect ‘chant’ football has in the UK. The venue could set the songs and take control of the type of songs played, for example, ‘We are the Champions’, either at half-time, prior or post game.

“Karaoke can encourage those who watch football to stay longer after the game, maintaining an atmosphere long after the final whistle. Moreover, dedicated World Cup playlists and song choices are set-up and ready to go, all in Singa.”

With more than 300 venues across Europe, Singa is widely accepted by the hospitality market. Since its introduction to the UK in early 2018, there have been several successful installations and the company’s outreach continues to grow.

For more information on how you can introduce Singa to your venue, visit www.singa.com call 07597 692 007 or email info@singa.com

TemporarY Catering Facilities During Refurbishment

The Beer Line Cleaning Professionals since 2006

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment

Clear Brew provides a fully managed regular dedicated beer line cleaning service. Cleaning both keg and cask lines maintaining dispense quality on a regular repeat 3 weeky cycle.

We are so confident in our cleaning method that we seek no contract and we provide your initial clean and full cellar check FREE of charge! l

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We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens,Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email: sales@mk-hire.co.uk or call us on 0345 812 0800 or visit our website: www.mk-hire.co.uk

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All items while stocks last. *FREE UK Mainland Delivery on Orders Over £75. ontradeprogress.com

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AT… YOUR SERVICE

making

sense of things

wine, beer and spirits education and training available from different sources but too often the training, education and development of the key practical sensory skills has been a major missing link. The Aroma Academy has addressed this crucial missing link via a series of selflearn Sensory Kits, Training Programmes and Competency Systems allowing professionals to progress to whatever level they require – in a way and at a pace that suits them best.

“The Sensory Training is therefore complementary to other wine, beer and spirits education and training that is available.”

Staying connected Aroma Academy provides a Sensory Standards Kit to accompany the online content, which participators of the programme are encouraged to engage with throughout their course.

Aroma Academy has launched an online E-Learning version of its Foundation Sensory Training – bringing training to hospitality professionals across the UK.

A

roma Academy, the sensory specialist, has launched an online E-Learning version of its Foundation Sensory Training – aimed at food and drink professionals. Anyone from distillers, wine producers, brewers, sensory panel members, sales and marketing staff, sommeliers, bar tenders and retail distributors can benefit from the innovative programme.

The original programme is delivered via classroom training only, where industry professionals and enthusiasts test and develop their senses face-to-face.

With the launch of Aroma Academy’s E-Learning programme, hospitality professionals can learn at their own pace; any place, any time!

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The company recently released a series of fun Aroma Games last year too, aimed at the consumer market; the perfect gift for sensory enthusiasts – which complements the already established Sensory Training Kits.

For all Industry professionals worldwide benefit from the training programme, which seeks to further staff knowledge.

This knowledge ultimately develops them as hospitality professionals and helps them engage more deeply with customers.

“The company offers the opportunity for the development of sensory skills, a key skill for hospitality professionals,” explains Alan Gordon, CEO of Aroma Academy. “This allows them to engage knowledgeably regarding flavour profiles (and potential flavour problems) with customers, fellow staff, peers and suppliers.

“There is a lot of very good general

Market leader Aroma Academy specialises in cutting edge education in comparison to any other marketing offerings. It offers a greater depth and breadth for those wishing to boost their skills, and delves deeper into the science behind the senses.

Gordon elaborates: “The Aroma Academy has sets of Aroma Standards for various drinks categories including wine, whisky, bourbon, gin and rum, and has created bespoke kits and training for many of the leading international drinks companies.

“The Aroma Academy is also recognised as the company which is training key staff in the leading international companies as well as enthusiasts and connoisseurs worldwide.”

For more information on Aroma Academy, visit www.aroma-academy.co.uk, call 01224 961620 or email enquiries@aroma-academy.co.uk Discount Code OTP10 provides a 10% Discount on all online purchases.

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Out... in the open

space On-Trade Progress examines how Surface 360 transformed Ramsgate Wetherspoon and what hospitality professionals can do to transform their venue.

W

ith summer firmly here and the World Cup upon us, venues have been scrambling to ensure their outdoor offering is up to scratch. With pub garden culture being so prevalent in the UK, there is no where customers want to be more than enjoying a cold beverage in the, admittedly fleeting, English sunshine.

There are several ways a venue can transform their outdoor space to improve their offering, whether it’s redesigning their patio area, balcony or roof. Surface 360 offer stand out solutions for all hospitality professionals. The company specialise in exterior flooring solutions, and their products are designed for fast, cost-effective installation over most surfaces, including single ply waterproof membranes, roofing felt and other waterproofing systems.

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out

Working well We catch up with Barry Sheen, the Managing Director of Surface 360, who elaborates on a particularly special venue he previously worked on; Ramsgate Wetherspoon.

“We use a Levato Mono porcelain raised access paving system, timber effect planks Timeless range 400 x 1200 x 20mm and the Levato Height adjustable/slope correcting support system.”

Working around the unique venue’s history and surroundings, Surface 360 provided expert external flooring.

Sheen and his team are used to managing and implementing large installations and working to a tight schedule. With only a three week completion slot, the team worked hard to ensure the job was done.

“Our brief was to supply external flooring that offers low ongoing maintenance, is practical yet smart and in keeping with the surroundings, for example, the beach,” says Sheen.

He says: “This was a large installation, approximately 750m2 so hoisting the material onto the terrace was essential and saved so much time and labour. The works had to be completed in

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Out... in the open

three weeks ready for the launch date so late nights working were a must – and we did it!”

The Surface 360 team had to work around a few setbacks, including working around existing trade and being aware of deliveries coming and going too. Sheen continues: “As with many sites, there are other trades we need to work around – nothing we couldn’t manage though - it’s all part of the process”

Great fit When the work was completed, both Ramsgate Wetherspoon and Surface 360 were happy with the results. Chris Whitbourn, Manager of the venue, remarked on how the surface was very even and done to a very high standard, despite their being chances it could have been slightly bumpy.

He also remarked that the enormity and professionalism of the job implies a very high standard and that “they can take on any job and complete it to an exceptional standard”.

Sheen agrees, he said: “The finished terrace has been admired over and over.

The Timeless range has a ‘decking’ feel about it so is perfect for beside the seaside and will remain so for a very long time – no splinters, algae, stains, no weathering etc. The Levato Mono raised access paving system has meant a really attractive external floor has been laid without compromising the waterproofing below.”

Ramsgate Wetherspoon is already seeing the positive effects from the new decking, with Whitbourn exclaiming that “any sunshine sees the space filled with customers and sometimes without!”

Moreover, the space which now holds 150 tables can accommodate more than 500 customers, who can all enjoy the space at the same time. Even if, perhaps typical of our wonderful country, it does rain over the summer, the surface has been designed to be sturdy and non-slip, even when soaked.

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Decking for all Outdoor spaces, especially during the warmer months, are one of the main attractions of any venue. They offer a space for customers to enjoy the sunshine, as well as the fantastic food and drink you have to serve. We’ve asked Sheen what advice he would give to hospitality professionals looking to improve their outdoor space.

“Outdoor spaces can be quite quickly and easily transformed using the Levato Mono porcelain system,” concludes Sheen. “Sometimes without too much

preparation in terms of costly building works. We can often install straight over the existing membrane or old tired slabs. Porcelain paving has so many benefits and offers flexibility, instant transformation and very low on-going maintenance therefore massive over-life savings.”

With venues continuing to make their venue more attractive to consumers, companies such as Surface 360, provide quick, efficient and stunning installations.

Every outdoor space has great potential and with summer upon us, there’s no better time to do up your outdoor space for maximum effect.

LEVATO MONO

Porcelain paver system and coordinating internal tiling The Deck Tile Co’s new website www.surface360.co.uk now has +150 colours and finishes in their Levato Mono 20mm porcelain ranges plus co-ordinating internal tiling – enabling seamless visual transition between internal and external spaces.

20mm porcelain pavers 40x80 45x90 60x60 75x75 80x80 30x120 40x120 60x120 ‘Floating floor’ – installation over single ply membranes Eternal product - zero maintenance required – offering massive over-life savings

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Out... in the open

Space for

everyone

We look at how hospitality venues can transform their outdoor spaces.

F

rom patios to paving, there are so many ways hospitality professionals can utilise the outdoor spaces in their venues. With summer upon us and consumers wanting to balance sunshine with a great food and drink offering, the need to transform outdoor spaces for customers is greater than ever.

No matter what setting or space you have; be it a bar on the beach or a more urban space, every venue has a chance to transform their outdoor spaces to make it more attractive to customers.

At On-Trade Progress we’ve compiled different examples of how you can use those spaces and transform them for maximum footfall.

1) Rooftop bars It used to be the case that to have a rooftop bar, you needed a stunning city view. Rooftop bars are, of course, primarily an urban fascination and for consumers, provide a refuge from the busy streets below. However, we are now inundated with rooftop bars

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across the capital and other major UK cities. And rightly so, these outdoor spaces used to be dead and now, due to their fashionable uptake, every applicable venue has the chance to build on this offering.

So what makes a great rooftop bar?

While views certainly help, there’s a lot to be said for creating an intimate space too. If you don’t have the views to support your rooftop bar, then put together an intimate and attractive space. For this, we recommend spot lighting and low backed chairs, anything that conveys getting away from the ‘hussle and bussle’ of the streets below.

2) Private dining areas One of the most magical experiences about private outdoor dining areas in restaurants is that often consumers don’t know they exist until the waiting staff walks you through the venue and to your table.

You can create wonderfully intimate spaces using simple cover ups. For example, if the space is surrounded

by a high wall, or perhaps the view above isn’t so inviting, you can use a marquee style cover to hide it.

Or, one Turkish restaurant in Kent used wonderful draping fabrics to create an indoor/outdoor sense that totally immersed the party in a true cultural experience.

3) Outdoor drinking spaces If your venue isn’t big enough and you are popular, inevitably, in the summer months you will likely have customers spill over onto the streets.

While this can cause some problems for people looking to walk by, you can encourage your customers to stay close to the venue by implementing a soft barrier system, having overhead sheltering in case it rains or for shade and having warming lights so when it gets cold they want to stay near.

It’s important to remember that every venue is different, and how you choose to transform your venue could be totally different from a competitor. Always think about what the customer would be happiest with though, and you can’t go wrong.

www.sky-linedesign.co.uk Skyline design 119 Parker Drive, Leicester, LE4 0JP T:+44 116 2366726 M: +44 7904 153 903 E: info@sky-linedesign.co.uk

Top quality and unique designs for the world’s best Hotels, restaurants, spas and private residences the world over. Working with the interior design houses across the globe to grace the world’s most outstanding houses and villas. We have one of the largest collections of outdoor designs available with a large finish choice and un matched choice of performance fabrics.

Skyline Design custom and bespoke design service offers its clients professional consultation for residential and commercial projects.

Our experience of more than 30 years as indoor and outdoor furniture manufacturers, along with a work force of more than 1500 people and facilities equipped with state-of-the-art equipment, allowing, Skyline Design to customize each piece following the client’s needs, design, materials and finish.

From the initial project to the last detail, our designers, production, assembly team and our experience in contract and residential projects all over the world is at your disposal to achieve outstanding results.

Out… in the open

GO IN out?

Mr Jan Dammis of hospitality furniture supplier GO IN looks at the latest trends in outdoor furniture.

What design trends do you expect to be popular when it comes to al fresco areas in the licensed trade this year?

Outside is definitely ‘in’. Alfresco dining and outdoor restaurants have been booming right across Europe.

Carefully designed terraces get people flocking in and are an excellent source of revenue. Choosing the correct outdoor furniture and creating an attractive outside space which fits your overall concept is the key to success.

Outdoor spaces are more than just a ‘must have’ add-on; they should be designed to complement the visual style of the rest of the restaurant or bar.

In order to maximise the potential of outdoor spaces and to attract different groups of guests, it’s often helpful to divide terraces into zones. Groups of tables and chairs stand in the centre as a place for table service and dining. These can be combined with bar tables and stools for a quick coffee or snack. Then there are lounge areas

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where guests can enjoy a relaxing cocktail.

What essential pieces of outdoor furniture do operators need ahead of the summer months and why? What is the merit in having a great outdoor area?

For 2018 GO IN has expanded its already wide outdoor range, to include both classic and design-led furniture, with many new trendsetters. For example, the outdoor lounge furniture Tuxum really catches the eye. The beautifully shaped sofa and chairs in a simple ‘Scandi style’ stand out thanks to their light look and mix of technical outdoor fabric, aluminium and wood effect. These are perfect for the cocktail areas of outside terraces.

New chairs, including the Elias, exude a feeling of lightness and summertime. The retro-style chair has small proportions and comes in simple white, as well as popular brick red and olive green. It’s available with a closed or perforated backrest. The frame is made of powder-coated steel; the comfortable seat shell is polypropylene. Comfortable, stackable and lightweight, the Elias is a practical all-rounder, sure to be loved by guests and staff alike.

Out… in the open

Top tips for successful outdoor areas

Tip 1. First impressions are everything, so make your outdoor area is a good or even better representation of your indoor style.

Tip 2. Offer comfort, style and quality.

Make cost savings by buying from the right supplier, rather than compromising standards.

Tip 3. Go for flexible arrangements so

that changes can be made quickly and easily. For example, go for small tables, which can be arranged individually or used together for larger groups.

Whatever you’re planning, look at what you’re trying to achieve and make sure you spend your money in the right places - where it will make the most impact.

Mostly this will mean the visible things - table-tops, chairs and bench seating rather than posh table bases which may well be hidden when in use. Go for the best quality you can afford - the furniture needs to look just as good in two or three years as it does on the day it’s delivered, otherwise your next refurbishment will come sooner than expected.

Tip 4. Make small but significant

gestures towards additional comfort.

For example, offer seat cushions and warm blankets for chillier evenings.

Tip 5. Make sure the furniture is robust, easy to maintain and well looked after to make sure it stays looking good.

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Out… in the open

Tansun serves up reliable heating solutions ahead of wimbledon

When it comes to heating outdoor seating areas, there are some key factors to consider. While conventional electric radiators remain by far the most popular form of heating for internal areas, they are less efficient outdoors. Radiators need to be pre-heated which can dramatically increase energy consumption and as the heat is carried by convection, they are particularly vulnerable to heat loss resulting from free movement of air which also reduces their efficiency. Whilst gas burners are much better suited to the outdoor environment, they can also be prone to the same problem of heat loss.

Radiant infrared heaters require no preheating and experience minimum heat loss. As a result, radiant infrared heaters can offer an exceptional 96% efficiency compared to other heating methods.

In recent years, Tansun has recognised the continued rise in the popularity of stylish outdoor eating areas, with more and more mid to high-end restaurants looking to benefit from the demand for outdoor elegance and luxury.

F

or the first two weeks of July this year, The Championships Wimbledon, the oldest tennis tournament in the world, will be back on the UK’s TV screens and tennis fans will be looking for places to watch the matches. With millions of people across the country tuning in over the fortnight, many restaurants and bars will be looking for a reliable heating solution to enhance their outdoor areas.

Tansun’s infrared heaters provide optimum comfort and warmth all year round and are ideal even in the summer months when evenings become chilly.

Infrared heating is an ideal solution for such scenarios as for customers one of the big attractions during sporting seasons is being able to sit outside under a heater that provides a natural heat similar to that of the sun.

For restaurants with outdoor seating areas and rooftop terraces that are planning to show the tennis matches, creating an exclusive outdoor dining experience that is filled with character is

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as important as having the right menu.

One of the attractions of the Tansun infrared heaters is that they come with a range of options that enable them to blend in effortlessly, providing optimum heating without intruding on the character and feel of the space.

As well as being naturally compact and low glare, all units are also available in all RAL colours, meaning they will always blend in with their surroundings. Given the flexible mounting options, it is easy to discreetly fit Tansun heaters even in the trickiest of places.

Tansun infrared heaters also allow restaurants and bars to maximise their seating capacity, which is especially important during high profile events.

Whilst gas burners are a popular alternative to infrared heaters, one of the biggest disadvantages is the amount of floor space they require. Opting for infrared heaters allows you to make the most of floor space and with the ability to hang and mount the heaters they are suitable for all premises.

All of Tansun’s products are made in the UK and are designed using premium components. The company has been established for 35 years and pioneered the concept of infrared electric heaters alongside Philips technology. Tansun has the largest range of commercial, industrial and domestic infrared heaters in the world, providing maintenancefree, safe and healthy shortwave heaters for many different types of heating applications.

Tansun heaters are available with a full range of energy-saving controllers which further enhance the efficiency of the products.

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what's on

EVENT PLANNER Whether you're looking to sample the latest products, achieve a new qualification or find some new suppliers to help improve your business, On-Trade Progress provides you with a selection of events that you simply cannot miss over the next few months.

27-28 JUN

THE MEETINGS SHOW OLYMPIA, LONDON

The Meetings Show is designed by meeting planners, for meeting planners and productivity is at the forefront of everything we do. In an industry that thrives on face-to-face interaction, The Meetings Show offers an opportunity to sourcelearn and network with those that will make a real difference to your business under a single roof. www.themeetingsshow.com

aug

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Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

Bellavita

IMBIBE LIVE

Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

Whether you're interested in wine, spirits, beer, cider, soft drinks or the full spectrum of drinks, if you source, buy or serve drinks within the drinks industry, Imbibe Live is the must-attend show for you. This year's programme has been curated by leading industry figures and ambassadors across each drinks category, as well as Imbibe Magazine's award-winning team. www.live.imbibe.com

great british beer festival Olympia, london

Bellavita Bellavita Business Design Centre,

A paradise for beer lovers, CAMRA’s Great British Beer Festival is an event not to be missed with hundreds of beers available to suit all tastes. Imagine taking a trip around all the very best pubs, not only in Britain but across Europe and the United States. Hosting over 900-real ales, craft beers, ciders and perries.

We will also have a selection of popular wine and gin for you to sample as well! www.gbbf.org.uk

Bellavita Expo London is the UK's biggest trade Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and event promoting the finest Italian food and beverages to thousands of buyers (restaurant beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as owners, chefs, retail buyers and hoteliers) as well as educational content including the latest well as educational content including the latest trends, masterclasses with Michelin-starred trends, masterclasses with Michelin-starred Chefs, seminars and debates.

Chefs, seminars and debates. www.bellavita.com www.bellavita.com

Business Design Centre, London

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OLYMPIA, London

Business London Design Centre, London

2 3 JUl

C A L E N D AR 2-4 sept

speciality & fine food fair OLYMPIA, LONDON The Speciality & Fine Food Fair provides an unrivalled opportunity for independent retailers, delicatessens, chefs, hoteliers, restaurateurs, importers, distributors & wholesalers to meet over 700 producers & suppliers of Artisan food and drink, see all 50 Great Taste awards finalists displayed under one roof and explore 200 new products in the discovery zone. www.specialityandfinefoodfairs.co.uk

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

the restaurant show

1 3 oct

OLYMPIA, LONDON

The Restaurant Show is a unique trade event Featuring areas such as Bar & Pub and Catering Equipment Expo. There are over 450 exhibitors supplying everything you need for your business from food and drink through to EPOS and furniture. The Restaurant Show is designed to provide you with the tools, ideas and networking opportunities you need to build your restaurant, foodservice or hospitality business. www.therestaurantshow.co.uk

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

decorex international syon park, london

A series of thought leadership sessions aim to inspire, inform and ignite debate, and there’s ample opportunity to connect with truly inspirational people. See beauty in all its forms at an edited exhibition of concepts, products and trends from brands and creatives that represent the pinnacle of design. www.decorex.com

16 19 sept

Bellavita

Business Design Centre, London Bellavita Expo London is the UK's biggest trade event promoting the finest Italian food and beverages to thousands of buyers (restaurant owners, chefs, retail buyers and hoteliers) as well as educational content including the latest trends, masterclasses with Michelin-starred Chefs, seminars and debates. www.bellavita.com

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