Ontrade Progress Issue #28

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Tackle our wasteful ways ...see more on page 08

Owners, Operators & Licensees providing an irreplaceable resource of up-to-date industry news, insight and business-building solutions.

ISSUE 28 / Editor’s Letter

Hello Contributors

As we publish our last issue of summer, I can’t help but think about what a successful season it has been. With nature in full bloom, the industry has grown too - with customers flocking in their thousands to frequent restaurants, bars and clubs up and down the country. More people are embracing ‘staycations’ than ever before, meaning the warm weather has brought people to establishments across the English Riviera.

Bob Pease Brewers Association

This issue, we keep a firm eye on the future. With September meaning students coming to a city near you, we discuss ways you can attract this tricky consumer to your venue and consider the best ways on maximising your ROI over Freshers (page 12).

Kate Nicholls UKHospitality

When we think of the future (or at least, the future in the long term), we can’t help but feel concerned for the planet. With wildlife dwindling and pollution on the rise in most major cities, industry is trying to curb the trend by introducing sustainable alternatives that tackle waste and use resources responsibly.

Leading this industry trend is Bruce Bratley, founder and CEO of First Mile, the sustainable recycling company, who discusses how the hospitality sector can be doing more to save the planet on page 8.

With our editorial team out and about this summer, we’ve visited some great establishments, including Little Ships, the Ramsgate restaurant. We chat to the head chef, Craig Mather, about food safety on page 20.

Cask Marque The Independent Award For Pubs Serving Great Quality Cask Ale

So strap in, sit down and enjoy our final summer issue of Ontrade Progress.

See you in the Autumn…

Mya Medina Editor-in-Chief Ontrade Progress magazine

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About us Ontrade Progress takes a detailed look at everything that is needed to run a pub, club, bar or restaurant successfully including interior design, security, seasonal food and drink trends, technology and training & recruitment. This is all brought together by the latest industry news, big name interviews and round-table events with senior industry professionals.

Printed and distributed monthly, Ontrade Progress is the essential community for owners, operators, and licensees in the hospitality sector looking to keep abreast of news and articles to assist in progressing their businesses.

Our team

Published by:

Director Ryan Bunce Editor Mya Medina Editor Jon Hardy Account Manager Phil O’Regan Subscriptions Dan Allen

www.bwmediagroupltd.co.uk

Designer Richard Day

contents

ISSUE 28 / Contents

www.ontradeprogress.com 4

www.ontradeprogress.com

ISSUE 28 / Contents

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Green Monkey celebrates major milestone

Easy sustainability wins for the hospitality sector

Keeping Fresh

The first carbonated CBD infused soft drink is celebrating a major milestone by becoming as natural as possible.

First Mile tells us about the the buzz around sustainability shows no sign of slowing down.

Ontrade Progress examines how you can heighten student footfall come the new academic year.

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Getting the right Dishwasher…

Safe Eggs ‘n’ Soldiers

The answer to reducing your cooking oil costs

CrystalTech talks to us about how finding the right dishwasher is a key part of any venue.

Taking a trip back time visiting the Little Ships restaurant and we find out about the war on Salmonella.

FriPura talk to Ontrade Progress about restaurants cooking oil options and their costs.

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Online Games spicing up Social Media

Sky Sports releases football fixtures

Cask Marque’s Cask Trouble Shooting Guide

Fat Media give their top tips on how to make yor social media abit more playful.

Sky Sports has announced its Premier League Fixtures for August and September.

Handy guide to how to keep your Cask beer fresh... Cut them out to keep your staff up to date.

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A Beer Festival to try before you die!

UKHospitality: Skills Challenge

What’s On

Brewers Association, talks about the role beer festivals play in the craft brewing community.

The unfortunate truth about hospitality is that it has a reputation problem when it comes to careers.

Find out whats going on in the Hospitality sector during August and September.

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ISSUE 28 / Key News

Green Monkey celebrates major milestone by returning to nature Green Monkey, the first carbonated CBD (cannabinoid oil), infused soft drink is celebrating a major milestone by becoming as natural as possible.

The 250ml canned drink, which launched in November 2018, has reached 1 million cans produced and to mark the occasion they have rejigged the formula to remove chemicals and colourings that were first introduced at the company’s inception.

The wellbeing brand, who have garnered much publicity and press since their launch, have removed chemicals such as aspartame and brilliant blue and replaced them with natural colourings and sugars in order to stay closer to their wellbeing ethos.

Although aspartame and brilliant blue are legal and used in many soft drinks throughout the world, Green Monkey’s CEO, Serge Davies, commented on the change in ingredients and the reasons behind the shift.

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To coincide with the milestone, Green Monkey have also signed larger retailers such as SPAR and Bargain Booze up to sell the product in the UK and they are already distributing their cans across Europe with a distributor in The Netherlands the latest country to sign a deal that will allow them to sell Green Monkey.

The UK market for CBD products is already set to be worth over £1 billion this year and according to the Cannabis Trade Association, the number of users is doubling every year (current estimate of 250k users) with some forecasts predicting the global market could reach £17.5 billion ($22 billion) in the next 5 years (Brightfield 2018).

www.ontradeprogress.com

ISSUE 28 / Sustainability

ENVIRONMENT

Easy sustainability wins for the hospitality sector The buzz around sustainability shows no sign of slowing down, and rightly so – we can all do more to tackle our wasteful ways and make the most of our resources, protecting our planet and all that inhabit it. Speaking about the topic, Bruce Bratley, founder and CEO of leading recycling company, First Mile, outlines his suggested quick wins for the hospitality sector.

Ditch the nonrecyclable disposables We live in a world where singleuse goods are abundant, especially when it comes to food and drinks packaging. Disposable items made from non-recyclable materials, e.g. polystyrene and styrofoam trays, plates and cups, either work their way into landfill, significantly contributing to greenhouse gas emissions, or end up in our oceans where they can destroy marine life.

Either invest in reusable items, or make sure that your disposables can be recycled.

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Tackle food waste Figures from environmental charity, WRAP, suggest that the typical catering business throws away between five and 20 per cent of all of the food it cooks and serves.

Indeed, of the 10.2m tonnes of total food waste in the UK, one million tonnes – nearly ten per cent of this total - originates from hospitality and food services. There’s a clear need for businesses to prevent food waste in the first place, safeguarding not only the planet, but also their profits.

But, for unavoidable items, engaging a food waste recycling service will make sure that your waste doesn’t end up in landfill, where it releases methane which is 23 times more dangerous to the planet than carbon dioxide.

Instead, recycle your food waste where it can produce renewable energy via anaerobic digestion.

www.ontradeprogress.com

ISSUE 28 / Sustainability

Realise your good intentions

Be canny about coffee

Closing the KeyKeg loop

The best of intentions will only ever have an impact if they’re realised in practice. As an example, many businesses are increasingly spurning styrofoam, plastic and plastic-coated paper packaging in favour of their so-called greener compostable counterparts.

Did you know that waste coffee grounds can be recycled? Your coffee waste could be diverted from landfill and transformed into biofuels that cut greenhouse emissions. The heat output of coffee logs is 20 per cent greater than that of kiln-dried wood, and the burn rate 18 per cent slower, making for a longer-lasting fuel.

KeyKegs are an increasingly popular option for the supply of a multitude of the hospitality sector’s tipples. The lightweight nature of the containers means that they’re ideal for transporting and storing drinks, both at static venues and at events. But, many end up in landfill, despite the fact that they can easily be recycled.

As an example, we collect, crush and bale them before they’re taken to KeyKeg’s facility where they’re turned back into shiny new KeyKegs, with each one containing at least 30 per cent recycled material.

However, placed in the wrong bin, compostable and biodegradable packaging does more environmental harm than good. Put it in your general waste and it won’t be recycled, and adding it to your food waste won’t work either - the rate of decomposition is vastly different.

Putting them in with your mixed recycling is also not an option they’ll clog up the machines and contaminate the recycling.

While we’re on the subject of coffee, don’t forget to recycle your coffee cups. In the UK, we use seven million disposable coffee cups every day, less than one per cent of which are recycled. Coffee cups look like paper, but a thin plastic liner holds their liquid contents – these two elements can be separated to make supermarket shopping bags and notebooks.

To tackle this, First Mile now provides a specific compostable packaging recycling service, sending it to a special UK-based plant where it’s transformed into a nutrient-rich fertiliser.

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ISSUE 28 / Sustainability

Don’t forget the basics

Reaping the benefits

It’s often easy to overlook the basic everyday items. Take cooking oil for example, it can be converted into bio-diesel which is organic, carbonneutral and cheaper than fossil-fuel diesel. Glass is another material that’s often taken for granted. It’s widely collected and infinitely recyclable, and recycling just one glass bottle will power a 100-watt light bulb for almost an hour. Aluminium is all around us, from drinks and food cans to catering foil, and recycling it takes 95 per cent less energy and generates 95 per cent less greenhouse gases than producing it from raw materials.

Gone are the days when effective waste management and recycling were a “nice to have” – these now need to be firmly embedded into companies’ operations. While the main benefit of green thinking is undoubtedly the positive effect on our environment, there are other advantages.

Contamination caution Putting rubbish in the wrong bins is the biggest cause of waste not getting recycled, and the hospitality industry is one of the worst culprits.

As an example, putting food in with mixed recycling will likely render everything in that sack un-recyclable.

We offer training sessions and workshops for our customers, making it really easy for everyone to get it right first time.

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The public’s appetite for sustainability shows no signs of slowing down, creating an increasing expectation that businesses do all they can to be the greenest they can be. Those businesses demonstrably taking positive action can expect to be held in higher regard by their customers, stakeholders and the public than their less-conscious rivals.

Financial gains are also another incentive – hospitality businesses that streamline their waste can reap significant cost benefits, especially around food waste.

Bruce Bratley Founder and CEO of First Mile

Better profits, environmental benefits and increased popularity…. what’s not to love about loving our planet?

www.ontradeprogress.com

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ISSUE 28 / Preparing for Freshers

FRESHERS

Keeping Fresh

As Freshers’ Week looms, Ontrade Progress examines how you can heighten student footfall come the new academic year.

Get connected Freshers’ Week means big business, and not exclusively for the capital; as students from across the UK transition from secondary school to university, towns and cities across the country prepare for an influx of new students. This Freshers’ footfall can mean heightened revenue for every establishment, such as bars, restaurants and clubs – so how can you stand out in a crowd and attract these vital customers to your venue?

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There are two approaches to getting the word out about your venue; the former, while seeming slightly archaic in the modern age, involves getting out and about on a university campus with flyers. There are both benefits and disadvantages to flyering; firstly, you can interact with students, selling your bar or club brand, and students also have a physical reminder of you to takeaway. Unfortunately, flyering can be costly and with several other venues having the same idea – your flyer might get lost in the pile.

However, not to sound too outof-date ourselves, but kids these days do prefer technology and are environmentally-focused – meaning the best way to get noticed may be through partnering with local or national apps. For example, the university student union group may have a website or app that you can advertise on. Many freshers look to these institutions for guidance in the first few weeks of their university experience – so you can decipher whether it seems like you’ll get more traction, and hence profit, through the website over flyering. www.ontradeprogress.com

ISSUE 28 / Preparing for Freshers

Your offers

Keep ‘em coming

With so many bars, restaurants and clubs looking to attract freshers in these vital first few weeks of university – you need to provide intriguing and competitive offers.

It’s no longer enough to provide a standardised off-peak ‘happy hour’ model, but rather attract students with innovation. Perhaps you could offer 2-for-1 on a bespoke cocktail that reflects your brand or the student experience. Incentivise students to pick you with innovative and competitive offers that stand out from other venues.

When students find a venue they like, they tend to revisit it. Most university courses last between three to five years, which can mean a huge ROI if they’re impressed with your venue. This means that splashing out and investing in your venue during Freshers could reap substantial rewards over time. Think about giving the venue a new lick of paint over the first week of September (after the August rush and before the new students arrive) so your venue looks great for visitors.

Moreover, investment doesn’t need to stop at just redoing the look and feel of a venue. Invest in innovation – by coming up with fun and interesting entertainment for your establishment, the student populace of your city will keep coming back for more. This can involve a loyalty scheme, meaning every return visit can benefit them in some way.

Lastly, consider the student psyche; Freshers will make their strongest university friendships within the first three weeks, so build an environment that encourages them to bond. As fewer millennials prefer drinking than ever before, create engaging and interactive activities that focus on friendship-building. The happier the memories created in your venue, the more likely students are to return.

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ISSUE 28 / Low and No

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Drinkaware: Making better choices Prevention green paper response: targeted behaviour-change approach is essential to tackle alcohol harm.

Yesterday’s green paper showed a strong focus on prevention across all areas of government policy, and a focus on empowering people and communities. Drinkaware’s mission is to help people make better choices about their drinking, and - with our evidencebased research, unique insights and tools - we will continue to support government and people across the UK to arm them with advice and facts against harmful drinking.

But could the paper have been more ambitious in making an impact where it matters?

Drinkaware’s research tells us that 15% of all UK adults fall into a ‘high risk’ category of drinking while 27% fall into an ‘increasing risk’ category (taking into account their frequency of drinking, typical units and frequency of binge drinking), and people who drink more than the Chief Medical Officer’s low-risk drinking guidelines aren’t aware of the impact drinking will have on their long-term health.

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We are pleased to see the recommitment within the green paper to interventions, such as the alcohol assessment in NHS health checks and alcohol care teams in hospitals with the highest rates of alcohol dependence or alcohol related admissions. However, despite overall declines in drinking prevalence and levels of harmful consumption, there has not yet been a decrease in alcohol-related hospital admissions or alcohol-specific deaths. In fact, a recent NHS study noted an increase in alcohol-specific deaths in England.

More needs to be done to target and support those people who drink harmful amounts of alcohol and the green paper unfortunately lacks specific measures to do this. As such, our concern is whether real impact can be achieved to reduce health harms as a result of risky drinking.

Drinkaware will continue to invest in campaigns, such as Drink Free Days, that specifically target harmful drinkers to help them cut down in order to help reduce alcohol harm.

“We welcome the emphasis on local action and are pleased the paper recognises prevention represents value for money. Drinkaware will look to play a role through positive partnership at a community level to reduce alcohol harm. Our own experience of working within communities is showing the importance of health interventions in non-clinical settings. For example, our partnership with Derby County Football Club’s Community Trust saw us working with their health and wellbeing initiatives, which monitored a decrease in participants drinking at increasing risk levels over a 12-month programme.”

We are pleased to see pledges in relation to low and no alcohol drinks.

In 2018’s Drinkaware Monitor, a third (34%) of drinkers reported drinking or having drunk a lower strength alcoholic beverage to moderate their alcohol consumption - a significant jump from 2017 (25%). Over half (54%) of the drinkers surveyed expressed an openness to trying lower strength drinks as a means of moderation. www.ontradeprogress.com

ISSUE 28 / Low and No

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UK Launch Announced for Krombacher Pils Alkoholfrei 0,0% With the demand for low and no alcohol beers on the increase in the UK, Germany’s leading premium beer brand Krombacher has launched its world renowned Pils in an Alkoholfrei 0,0% format.

A natural thirst-quencher, nutritious and an ideal alternative to fullstrength beers and soft drinks, Krombacher Pils Alkoholfrei 0,0% is available in 33cl bottles in cases of 24 through the brand’s UK importers Morgenrot and Oakham Ales.

Krombacher Pils Alkoholfrei 0,0% is multi-occasional and as well as being isotonic, it carries less than 90 calories per 33cl serve. Perfect for those giving up or cutting down, sportsmen and women, designated drivers or just as a healthier alternative to a sugarladen soft drink.

As well as a targeted social media campaign and an advertising campaign, the launch is being supported with a wide range of tastings within the on-trade and participation in the Mindful Drinking Festival at Smithfield Market, London, on July 20th and at Imbibe Live, Olympia, London, over the 1st and 2nd of July.

Krombacher is a proudly independent, family-run brewery, which is a market leader in the low and no sector in Germany due to its innovative, fullbodied and taste-rich beers.

The beers are produced using the same quality ingredients and in the same tradition of the brewery’s fullstrength beers with state-of-the-art technology and a special two-step process ensuring maximum flavour and nutrients are retained.

Krombacher Pils Alkoholfrei 0,0% - a natural thirst quencher with fine malt sweetness and zero alcohol. With the first taste it satisfies with its fresh hop aromas and its finish proves that this is a true Krombacher – clean, crisp and full-flavoured.

Stephan Kofler, Krombacher’s UK & Italy Sales & Marketing Director, said: “We have been at the forefront of the low/no alcohol trend in the UK since 2013 with our low alcohol Pils and Weizen becoming firm favourites in the On-trade. With consumers demanding more choice and quality when it comes to low/no drinks, we’re delighted to now add to our range with the addition of the Pils Alkoholfrei 0,0%.

For consumers looking for zero alcohol but a full flavoured Pils, it provides absolute clarity, real taste and I honestly don’t think there is a better option.”

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ISSUE 28 / In the Mix

Old Forester launch Single Barrel Bourbon in the UK Answering the demand from on-trade enthusiasts for a single barrel expression that is truly one-of-a-kind, Old Forester, America’s first bottled bourbon and the only bourbon sold continuously before, during and after prohibition by the same family, will introduce its Single Barrel in the UK this autumn.

Eight bartenders representing accounts in London, Manchester, Leeds and Edinburgh crossed the pond earlier this year and hand selected the first ever single barrel bottled for the UK with Old Forester Master Taster Jackie Zykan.

Old Forester Single Barrel will be available at Cottonopolis, Smokestack, Science & Industry, Swift, Hoot the Redeemer, All Star Lanes, Royal Institution and specialist offtrade retailers.

The Old Forester Single Barrel programme unlocks the possibility for the trade to offer their customers a unique bourbon they won’t get anywhere else. This exclusive opportunity will see accounts and individuals select their own single barrel as they’re guided through an expert tasting of three rich, robust barrels of Old Forester.

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Each barrel is aged between four and five years and selected from a variety of locations within the barrel house to allow for maximum diversity of flavour, offering something to suit every palette. From floral and sweet, to the bold and spicy – their commonality is the much-loved core flavour of Old Forester.

Commenting on the Single Barrel programme, Campbell Brown, president of Old Forester and greatgreat grandson of founder George Garvin Brown explains; “Old Forester has been around for 150 years and has a rich and varied history. We’re excited to extend this unique offering to our friends across the pond, what we consider, one of our finest exports.”

www.ontradeprogress.com

ISSUE 28 / In the Mix

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Fentimans Tropical Soda, made for bartenders

New bottle and brand platform for NO.3

The Fernet-Branca Barback Games return

Fentimans, the botanically brewed drinks maker, is adding a fun new mixer to its award winning range.

Tropical Soda, made specifically for the rum market was developed by the Fentimans Botanical Collective, a group of top bartenders from leading cocktail bars across Europe.

On Monday 1st July, No.3 – the London Dry Gin – unveiled a new, sophisticated expression of its bottle, as part of a wider campaign rooted in The Art of Perfection.

The Fernet-Branca Barback Games return to London this September.

The radiantly sweet, tropical pineapple flavour is perfectly balanced with a subtle spicy, savoury cardamom note. The result is a dynamic drink with a refreshing taste, best served as the ‘Tropical Sailor’, Sailor Jerry, Fentimans Tropical Soda and a squeeze of lime. The new pineapple mixer is a fresh approach to a category that is bursting with ginger and cola derivatives.

Tropical Soda will be available at Laki Kane from July and to order from September in 125ml glass bottles.

Designed by Stranger & Stranger, the new hexagonal bottle shape reflects each of the six botanicals in the No.3 recipe, and the turquoise colour signifies the refreshing taste delivered by the perfect balance of juniper, citrus and spice. The name and iconic key remain front and centre, proudly reflective of Berry Bros. & Rudd, the brand creator’s home at No.3 St James’s Street for over 320 years, and personal promise from No.3 that the gin is of exquisite quality.

The clean, crisp, new look for No.3 is accompanied by the introduction of a new brand platform entitled The Art of Perfection – inspired by the distilling artisans behind No.3, who combine passion and precision to create the World’s Best Gin. The new No.3 bottle will be featured at selected accounts, including Artesian, Coral Room, The Savoy and Berry Bros. & Rudd in September, before national release in October.

To support the new release across on- and off-trade, there will be an above the line advertising campaign spanning print, digital and out of home media.

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Eight teams of finalists will be chosen, with travel and accommodation paid for, and a minimum of four teams from outside of London competing on the night. The games test the skills and endurance of competitors with a series of physical challenges, as well as their knowledge and passion for classic Italian digestif Fernet-Branca.

Any bar stocking Fernet-Branca or another Fratelli Branca brand can enter a team, made up of one competitor and one coach. A competitor must work in a role that includes barback duties. To narrow down the entries, teams are being asked to sum up; “What does the industry mean to you?”

Entries for competitors are open from 15th July to 31st August, with the finalists announced on 8th September.

The 2019 London competition takes place at Village Underground, Shoreditch, London from 7pm – 12pm on 29th September. The winning team will spend three nights in Berlin, with the European final taking place during Bar Convent, which runs from 7th to 9th October.

www.ontradeprogress.com

ISSUE 28 / In the Kitchen

Getting the Right Dishwasher‌ Warewashers are an integral part of any commercial kitchen and an important factor in choosing the right warewashing machine is gaining an understanding of the true requirements of your business / operation to ensure the most energy efficient machine is chosen.

Does it require a dedicated dish or glasswasher or a machine capable of both? How many glasses/dishes/ utensils will need to be washed per day? Are there concentrated periods of business with high wash volumes in a short period with extended periods where the machine will be idle? One of the latest technologies in warewashing are machines with heat recovery systems making them more efficient and economical.

Purchasing the right equipment for the size of throughput can make a big difference to the efficiency of a kitchen operation. The volume of throughput should determine the size of a machine from either a pass-through machine or large rack conveyor machine for high volume sites. Other factors for consideration are the location of energy supplies and having a suitable water and power supply available so that the warewasher recovers quickly for the next cycle.

In a managed site where more control is required, it is recommended to go for a higher specification machine that delivers more consistent results through the ability to ensure continuous rinse pressure, constant temperature and chemical dosage. Less expensive and lower spec machines could be used for tenanted sites where continuity isn’t a major factor, but will still deliver excellent wash results.

Other factors that should be considered when purchasing a new glass or dishwasher are; their location within the kitchen, water type for the area, expected frequency of use and the type of menu the catering business offers, as certain food and drink residues need specialist machine programmes to get properly clean. The correct set up of a machine will result in its optimum operational efficiency.

Kitchen space should be a consideration as too often, the space for cleaning is an afterthought and little or no space is provided for the stacking of dirties and cleaned products. Adequate prewash facilities should always be considered at design stage to avoid the warewasher being used as a waste disposal system.

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ISSUE 28 / On the Plate

FOOD SAFETY

Safe Eggs ‘n’ Soldiers Runny eggs are now safe for all, as long as they are Lion. We have been working with chefs and venues across the country to help spread the word. Recently, we chose to visit Little Ships restaurant in Ramsgate, Kent.

A restaurant themed around the Dunkirk rescue which saw allied soldiers brought back to safety. During our visit, we learned about the unique history behind the venue, what food safety means to Head Chef, Craig Mather and why using British Lion eggs in his cooking is of utmost importance.

One of the reasons this venue stood out to us is because of the interesting historical elements that owner James has seamlessly incorporated into the interior design of the restaurant, as well as the fact that most of their produce is locally sourced from within 30 miles of the restaurant, an area which includes both Kent and the Pas de Calais! Both of these factors have contributed to the restaurant’s success and we wanted to see this first hand and delve deeper into the concept behind the venue which suitably ties in with our safety theme.

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www.ontradeprogress.com

ISSUE 28 / On the Plate

About the venue The restaurant opened its doors in summer 2018 and has quickly become an integral part of Ramsgate’s restaurant offering. With stunning views of the harbour, the name of the restaurant pays tribute to the hundreds of ‘little ships’ that left from Ramsgate and other ports on the South Coast of England in the last weeks of May 1940 to rescue over 300,000 British and allied servicemen from the beaches of Dunkirk and bring them back to safety. In fact, opposite the venue, sits one of the last surviving ‘little ships’, the Sundowner. The owner of the Sundowner Charles Lightoller’s actions inspired the character of Mr Dawson in Christopher Nolan’s 2017 film, Dunkirk.

During our time at Little Ships, Craig showed us around and explained the rather unique décor to us. On display are pictures, books and photographs of the evacuation, including a uniform worn by James’ grandfather who was safely rescued from Dunkirk himself on 30th May 1940. The display also features medals that James discovered in the pocket of the uniform before having it dry cleaned to be put on display. This gives the venue a personal and intimate feel, almost taking visitors on a journey through time and allowing them to experience a key moment in history whilst providing customers with classic and timeless dishes.

The restaurant’s menu has something for everyone and the family friendly atmosphere has definitely solidified the venue’s success. Interestingly, Little Ships are the only restaurant in the UK to offer famous Northern French artisan beer and cheeses such as the White Blanche de Wissant Beer, the unique Dome de Wissant and also the Camembert du Boulonnais. Once again, adding to the uniqueness and popularity of the venue.

As part of the purpose of our visit was to talk about food safety and British Lion eggs, we decided to go for the Homemade Scotch Egg with Bacon Jam (which Craig tells us is one of the most popular dishes on the menu!) and the Eggs Benedict.

Both dishes went down a treat and after this we sat down with Craig to chat about him, the inspiration behind some of the dishes on the menu and how he ensures food safety measures are always met in his kitchen.

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ISSUE 28 / On the Plate

© Sheradon Dublin Photography

INTERVIEW

World War Salmonella

Whilst the story of Dunkirk is unmatched in bravery and heroics, some comparisons can be drawn with the British Lion egg scheme which has rather silently saved thousands of people a year from food borne illness and likely even saved people from death.

Salmonella. It’s a word that strikes fear into any chef, restauranteur or patron. Put simply, it’s food poisoning.

The last thing anyone operating a venue would want to risk a chance of bestowing on their customers.

The salmonella outbreak in the United States last month, July 2019, which left near 1000 people hospitalised and caused two deaths has once again drawn attention to salmonella.

With regular salmonella outbreaks occurring across the world on a regular basis and eggs often being at blame, it may be surprising to know that any egg containing the British Lion symbol is virtually guaranteed to be free of salmonella.

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It was even announced in 2017 that pregnant women, children and the elderly can now enjoy runny eggs with no risk to their health , as long as they are Lion marked. Whilst this doesn’t guarantee the United Kingdom is salmonella free, the scheme has effectively eradicated salmonella in Lion eggs.

What is salmonella?

How is it spread?

Salmonella can be found in a variety of animal produce. Cross contamination is a problem so it’s important that you adhere to strict food safety practices and use food sources you know you can trust, such as eggs that are tagged with the British Lion stamp.

Salmonella is a bacteria that is a common cause of food borne illness.

Both humans and animals both harbour salmonella bacteria in their gut. However, stomach acid and ‘good’ bacteria typically destroy this before it has a chance to infect us. www.ontradeprogress.com

ISSUE 28 / On the Plate

What made you want to become a chef?

As a child I cooked regularly with my grandmother. Then from the age of 13, all I wanted to do was be a chef.

I had a real passion for it. I learnt at Thanet College and also spent five years teaching there.

What are your views on food safety?

Health & safety is our absolute number one priority. It really does not matter how good someone can cook, if you cannot comply with food safety then you should not be selling food to paying customers.

This is why we choose to use British Lion eggs, because customer safety is paramount.

Why do you recommend using British Lion eggs?

British Lion eggs have strict guidelines to help prevent salmonella and vaccinate all hens against it. It would be silly for anyone, whether a home cook or a professional chef to use anything other than British Lion certified eggs. We use a local Kent Free Range egg producer which is British Lion stamped. With the British Lion tracker, you can trace your eggs to see where they’re from.

Scotch egg Our scotch eggs with bacon jam, rocket & pickled red cabbage are one of our most popular dishes. Perfect as brunch item, light lunch or a starter. It showcases a soft boiled free range local egg encased with sausagemeat flavoured with wholegrain mustard and herbs, then breadcrumbed in panko breadcrumbs.

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ISSUE 28 / In the Kitchen

COOKING

FriPura – the answer to reducing your cooking oil costs All styles of cuisine have their staple elements, pasta for Italian, burgers or hotdogs for American food joints and what kind of self-respecting Chinese wouldn’t offer prawn crackers?

But across all quick service restaurants (QSR), there is one ubiquitous element: chips.

But how can this be reduced?

The ever-present chip has been a constant for the QSR trade meaning most, if not all, restaurants, takeaways and quick serve establishments employ the use of a deep fat fryer. With a fryer comes expenses, the two main ones being electricity and cooking oil. Fryers need to be filled with oil in order to cook food, the process requires the fryer heating oil up 375oF (190oC). During the cooking process triglycerides in both the oil and the food being

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cooked break down through processes such as oxidation, hydrolysis and polymerisation. The remaining byproducts of these reactions act as surfactants which ultimately reduce the surface tension of the oil.

The lower the surface tension the more oil is absorbed by food being cooked, decreasing quality of the food – soggy partly burnt chips for example. It is recommended oil be changed after 5 to 7 days of use. As such it can be a costly resource and with fryers being used almost constantly throughout a service shift, it is understandable cooking oil costs can quickly become a large expenditure.

Simple, by introducing a FriPura tablet to your fryer when you change your oil. The ceramic tablet housed in an envelope is placed in a metal box.

This box is positioned at the bottom of a fryer and left there for the remainder of the oil’s working life.

The tablet works in such a way the oil maintains a higher surface tension for longer, meaning less surfactants form over the same period of time.

Tests conducted by Bibra Toxicology Advice & Consulting and Campden BRI showed no difference between oil after 4 days of use without a tablet and oil after 8 days with a tablet. As a result, users of the tablet have found their fryer oil consumption has been reduced by over 50%, a massive saving which is reflected in their cooking oil spending.

www.ontradeprogress.com

ISSUE 28 / In the Kitchen

Not just cost saving, but calorie reduction too!

Furthermore, food cooked in fryers containing a Fripura tablet benefit from a 23% reduction in calories. This occurs due to the lack of surfactants, as previously mentioned. Food being fried can be thought of as a watersoaked sponge, due to the amount of water stored within them. Naturally, water and oil generally do not mix well due to the difference in surface tension and density (hencewhy oil floats). When food is dropped into the hot fryer oil the water rapidly escapes in the form of steam, with new oil having a high surface tension the energy flow from the oil and the food being cooked is greatly reduced. As such, the food is only in contact with the oil for about 10% of the frying time due to the steam being released, meaning food is more boiled than fried.

As the oil gets older the food spends more time in contact with the oil meaning during the cooking process more oil, and any impurities present in it, are absorbed by the food. As FriPura prolongs the “cleanliness” of the oil, food is crispier and not soggy and benefits from the previously mentioned 23% calorie reduction.

But that’s not all!

Alongside this calorific curtailment, acrylamides also see a reduction too.

Acrylamides are organic compounds which are produced when high starch foods are fried, baked, roasted, grilled or toasted at a temperature above 350oF (175oC). Fripura’s tablets reduce the rate of heat flow into the food being fried (as they reduce the concentration of surfactants that promote oil/food contact) and thus reduce the build-up of acrylamides.

In 2017, the EU passed new legislation requiring kitchens to ensure acrylamide levels in the food they serve are “As low as reasonably achievable”. However, with the link between cancer and acrylamides in humans being confirmed by a study published in December 2017 there is potential for further standards surrounding acrylamide reduction on the horizon. Independent laboratory tests show that using FriPura tablets can result in an 11% reduction in acrylamide levels for food cooked in fryers, resulting in an easily attainable decline.

Where do I get them?

Ultimately, the FriPura tablet is a simple to use product which saves on your budget whilst also saving chef’s time. In addition to the nutritional benefits, the tablets help to reduce oil consumption, thus decreasing the need for large orders, producing further savings. To begin cutting costs and improving the nutritional value and healthiness of your fried food, contact your local Alliance branch.

With 13 depots across the UK and Ireland, coupled with a 120-vehicle strong fleet, Alliance offer a value for money service built on over 20 years of experience and expertise.

For more information on FriPura please contact Alliance either by number (0844 499 4300) or email: response@allaincenational.co.uk.

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ISSUE 28 / Get Equipped

1

2

3

Grande Cuisine offers a solution to limited space

Five new glassware ranges from Libbey

Taylor UK launches the La Cimbali M34 range

The MARENO Star 110 series from Grande Cuisine provides the ideal solution to creating a central cooking island that makes it simple to work on two fronts where space is limited.

Here are some great new glassware collections for summer. All new ranges are manufactured by Libbey, using a heat treated process or they carry the Company’s Safedge® Rim guarantee. These glasses make great replacement options for some recently discontinued Durobor collections.

In all cases, the new lines are price matched to the Durobor originals they replace. Here they are:

Taylor UK has added a touch of tradition to its beverage machine range with the introduction of the La Cimbali M34. Coupling a chic, classic automotive aesthetic with energy efficiency and market leading technology.

Based on the original MARENO range, the Star 110 has been updated and aesthetically redesigned, while technical improvements have increased its power output by 40%, creating a workspace that is not only goodlooking, ergonomic, and comfortable to use, but also extremely efficient.

The all-important 110cm wide central block is designed to optimise work organisation with centrally positioned cooking zones, passthrough ovens and bases so that several chefs can work together in harmony. The variety of the range, plus its modular flexibility, allows the Star 110 to offer made-to-measure solutions, with appliances aligned either side by side, or back- to-back, to suit any operation.

Gas ranges in the Star 110 range are equipped with high-yield (over 60%) open burners providing rapid power and cooking, ensuring fuel savings of between 20% and 30% a year when compared to more traditional style burners. The Mareno Star 110 offers over 70 different modules giving multiple configuration and layout options that can be tailored to each client’s requirement.

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• Divergence is a new collection of Rocks, Hi-Ball and Beverage glasses. It has been introduced to replace the Durobor Gem range.

• The Speakeasy Sling is an elegant, footed sling glasses, ideal for those Singapore slings and very useful for beer service.

• Libbey’s Envy is a sturdy straight sided glass with a heavy base. It is available in six styles – Rocks, Old Fashioned, DOF, Hi-Ball, Beverage and Cooler.

• Vibe has a unique look, tapering from a thick wide base to a narrow rim.

• The Footed NoLo has a low foot for stability and is heat treated to increase resistance to thermal and mechanical shock.

There are two espresso models in the M34 range, the twin headed DT2, and the triple group head DT3. Central to the quality of the coffee they produce is the Perfect Grinding System (PGS), which ensures that standards never drop.

With the grinder-doser connected to the machine by Bluetooth, there is constant control of the coffeedispensing parameters.

This makes it possible to monitor extraction and delivery of coffee grind, and remotely adjust the grinder-doser where necessary, making manual corrections a thing of the past.

Both models are equipped with four dosing selections and a continuous delivery option.

You can read more about the new ranges and more on the Artis website.

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It starts with a following...

When it comes to the latest hospitality news, Ontrade Progress is a one stop shop. Follow us on Facebook, Twitter and Instragram for more info.

www.ontradeprogress.com e: mail@ontradeprogress.com t: +44 (0) 1843 621 002

On Tech HEADLINE

Fourth Joins Forces with HotSchedules Fourth, provider of the only integrated hospitality workforce management and cost-control operations platform and HotSchedules, provider of the leading workforce and inventory management solutions for the restaurant industry, today announced they merged business operations in an agreement backed

by Marlin Equity Partners and Insight Venture Partners.

Together, the merged company now represents the world’s largest and only provider of end-to-end restaurant and hospitality management solutions for customers across the globe and of all sizes— from a single location or franchisee restaurant to a global restaurant or hotel chain.

The combined company’s complete software-as-service (SaaS) solution suite including: scheduling, time & attendance, applicant tracking, training, inventory management / procurement, HR / benefits and payroll services now serves customers in 120,000 locations worldwide and is supported by a dedicated, unified team across offices in the US, UK, Bulgaria, China, Australia and UAE.

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Temporary Catering Facilities During Refurbishment 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.

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

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 or visit our website:

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ISSUE 28 / Shout about it!

TOP TIPS

How Online Games can spice up your Social Media Ever get that sneaking feeling that all your creative marketing ideas have been used a million times before? Well, maybe getting a bit more playful is the answer.

The huge churn rate of digital content means it’s harder than ever to create that ‘thumb-stop’ moment, and garner even a few seconds of a person’s attention as they scan their social feeds. Games can help cut through this noise, by offering people more of a reason to interact with you.

So, if you’re looking for a bit of inspiration, here are seven game concepts to try out:

1. A luck-based game.

Chance games such as ‘Wheel of Fortune’ or slot machines are irresistible, especially when combined with prizes and incentives. Give your customers the opportunity to try a few times per day, you’ll get them coming back for more. Hallmark Hotels used a slot machine game to great effect this year, boosting bookings for the traditionally quiet period after Christmas.

2. A real-world or virtual challenge.

Dare your audience to do something fun (think the ice bucket or the no make-up selfie challenge), reward them for completing it, and invite them to share their results. Make it timelimited to add extra difficulty.

3. A puzzle.

Puzzles appeal to our competitive and problem-solving instincts.

Visual puzzle games such as Spot the Difference work especially well on social media.

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4. A personality test.

Quizzes like ‘find out your perfect party venue’ or ‘which cocktail are you’ are still crowd-pleasers on Buzzfeed, and can be easily adapted to suit different subject areas. They are the perfect fit for that ‘one minute of distraction’ that we all seek (whether it’s at the bus stop, or in your lunch break).

5. A test your knowledge quiz.

A subtle way to communicate your own expertise – building trust with your customers. This tactic can be used to educate people about a product, or subject (good for charities). Incentivise with a prize draw for those who get all the questions right.

You can take it one step further by creating a leaderboard, and running the quiz as a series.

Questions could even be hyperrelevant, tapping into trending topics and the news agenda.

www.ontradeprogress.com

ISSUE 28 / Shout about it!

6. A virtual treasure hunt.

A great way to encourage people to explore and engage with your online media, such as website and social channels. Challenge participants to find clues that lead to the discovery of the buried ‘treasure’ or ‘Easter egg’. Honda’s #CivicLiveChallenge, used this concept with great results, offering the winner their new Honda Civic to drive for a year.

7. A game of skill, such as ‘guess the image’.

With a little more skill required than the other types of games listed here, you are appealing again to your audience’s desire to test their abilities, knowledge and skills in a fun way. Show a very small section of a picture and see if they can guess what the whole picture shows.

Creating online games to use in your social media is easier than you think. Here at Fat Media we are partnered with a leading game platform, which enables us to create bespoke, branded games for even modest budgets. Give us a call on 01179 712 499 or email info@fatmedia.co.uk to find out more.

We are a national, award-winning full-service digital marketing agency.

Fat Media is all about the people - us and you. We build successful long-term relationships with our clients here in the North West and throughout the UK. We’re digital marketing experts and we love every minute of it.

WEBSITE DESIGN

DIGITAL MARKETING

BRANDING & STRATEGY

TECHNOLOGY & HOSTING

Get in touch, the kettle is always on. info@fatmedia.co.uk www.fatmedia.co.uk Lancaster Office: 01524 548948

ISSUE 28 / Let me entertain you

SPORTS

Sky Sports releases August and September fixtures Sky Sports has announced its Premier League Fixtures for August and September.

The latest set of fixtures create even more money-making opportunities for Sky Sports customers with a number of head-to-heads featuring the top six. Highlights include Manchester City vs Spurs on Saturday 17th August, Liverpool vs Arsenal on Saturday 24th August, a North London derby on Sunday 1st September at the Emirates and Chelsea vs Liverpool on 22nd September.

The start of season marks the start of a new deal which sees Sky Sports remain the home of the Premier League, with 128 exclusively live games. And with the first pick every matchday weekend, licensees can rely on Sky Sports to bring their customers the biggest head to heads throughout the season.

Plus, Sky Sports matches are at the best times for pubs, including Saturday 5.30pm tea time matches, the brandnew Saturday 7.45pm kick off, Super Sunday double header, Monday Night Football and Friday Night Football.

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David Rey, Managing Director of Sky Business said: “The long-awaited return of the Premier League will not disappoint with a number of standout games throughout August and September that your customers won’t want to miss. Last season’s top six will all feature, with some huge clashes including holders Manchester City against Spurs and Champions League winners, Liverpool against Arsenal. It will be also be fascinating to see Frank Lampard’s return to Stamford Bridge but this time as a manager. Wolves, Villa and Sheffield United all make a return to the top flight and will be in action in front of the Sky Sports cameras. What a line-up!”

www.ontradeprogress.com

ISSUE 28 / Let me entertain you

THE FIXTURES 2019 Saturday 17th August Sunday 18th August Sunday 18th August Monday 19th August Friday 23rd August Saturday 24th August Sunday 25th August Sunday 25th August Saturday 31st August Sunday 1st September Sunday 1st September Saturday 14th September Sunday 15th September Sunday 15th September Monday 16th September Friday 20th September Saturday 21st September Sunday 22nd September Sunday 22nd September Saturday 28th September Sunday 29th September Monday 30th September

Manchester City vs Tottenham Hotspur Sheffield United vs Crystal Palace Chelsea vs Leicester Wolves vs Manchester United Aston Villa vs Everton Liverpool vs Arsenal Bournemouth vs Manchester City Tottenham Hotspur vs Newcastle Burnley vs Liverpool Everton vs Wolves Arsenal vs Tottenham Norwich vs Manchester City Bournemouth vs Everton Watford vs Arsenal Aston Villa vs West Ham Southampton vs Bournemouth Newcastle vs Brighton West Ham Utd vs Manchester Utd Chelsea vs Liverpool Leicester vs Newcastle Everton vs Manchester City Manchester United vs Arsenal

This year Sky Sports brings customers more football, with 138 games exclusively live from the EFL – including the Sky Bet Championship, League 1 and League 2 – SPFL and Euro 2020 Qualifiers.

Sky Sports also has some of the best sporting events exclusively live, including every F1 race weekend, the ICC Cricket World Cup, The Ashes, all 4 golf Major’s including The Open Championship, and England’s Rugby World Cup warmup matches.

5.30pm kick off 2.00pm kick off 4.30pm kick off 8.00pm kick off 8.00pm kick off 5.30pm kick off 2.00pm kick off 4.30pm kick off 5.30pm kick off 2.00pm kick off 4.30pm kick off 5.30pm kick off 2.00pm kick off 4.30pm kick off 8.00pm kick off 8.00pm kick off 5.30pm kick off 2.00pm kick off 4.30pm kick off 5.30pm kick off 8.00pm kick off 4.30pm kick off

Plus, with a wide range of new and emerging sports live on Sky, including NFL, NBA, Women’s netball, rugby and cricket, Sky Sports continues to bring even more money-making opportunities to help Sky customers drive their business.

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ISSUE 28 / Over a Pint

The unsung heroes of the great British pub John Smith’s has surveyed publicans and pubgoers to discover the staples of the Great British Pub.

John Smith’s has revealed new data showing that removing John Smith’s from the bar can lose your loyal drinkers, ultimately resulting in not only the loss of their John Smith’s volume, but a loss of another 136 pints per week - the equivalent to £25K in sales lost per year. This is due to the loyalty of the classic ale drinker who, when visiting a pub that does not stock classic ale, will not only leave to go to a pub that does, but will also take their friends with them, some of whom may be purchasing drinks other than classic ale.

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In response to this latest insight, John Smith’s has surveyed the nation’s publicans and their punters to reveal the staples of the Great British local which, much like John Smith’s, drive significant value. Most valued by publicans was, of course, a decent pint, however, a television, pool table, and bar snacks also scored highly. For consumers, friendly bar staff, good food and a large beer garden were the key elements making up their perfect pub. Although often taken for granted, these pub classics are considered the cornerstone of the Great British pub by both operators and consumers.

Of the 229 landlords surveyed, 67% were current John Smith’s stockists, with 87% having stocked it for three years or more. Respondents commented that removing John Smith’s from their bar would be “disastrous”, resulting in ‘declining sales’ as they consider there to be “no alternative” given its loyal following and its position as the number one classic ale in the UK. Others also predicted a “loss of custom” both from John Smith’s fans and their wider group of drinkers.

www.ontradeprogress.com

ISSUE 28 / Over a Pint

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Heathwick brings innovation to imported beer market

Heineken: Helping to save the planet one pint at a time!

Global beverage importer, Heathwick is bringing innovation and excitement to the imported craft beer market with the nationwide launch of new Foolproof Brewing Co from Pawtucket, Rhode Island.

Seventy-two million pints of water saved, 10,000 working days gained and 207 tonnes of CO2 (the equivalent required to pour 43m pints) conserved – these are just some of the staggering savings that SmartDispense has accumulated in five years.

Foolproof is a newly emerging East coast American craft brewery that produces limited production seasonal and speciality brews and markets its beers by naming them after experiences or common drinking contexts for which each beer is intended. Heathwick will be tapping into the trend towards more experience-based drinking occasions that offer the consumer something different.

Packaged in the popular 12 oz can format the Foolproof range will be available to the trade at most major craft beer wholesalers from early July.

It will be part of the international bottled beer range at the Great British Beer Festival this August.

Since its launch in 2013, SmartDispense technology has revolutionised the way draught cider and beer is stored and served in pubs and bars across the UK, after every part of the standard system was overhauled to create a ‘smarter dispense’. The unique cooling and insulation in the system from keg to tap keeps cider and beer below three degrees, keeping it cleaner for longer. This allows the SmartDispense Technicians to clean lines four-weekly, as opposed to weekly in standard systems, in turn saving time and water.

Pubs across the UK will now be able to shout about their green credentials with the launch of the Green Pint – a new in-pub campaign that educates and inspires consumers to make conscious choices about the pints they drink. Consumers are becoming increasingly environmentally aware, with 65% of Brits saying they are trying to live more ethically than a year ago, and around half (48%) saying they are loyal to companies whose ethics align with their own, rising to 56% of under-25s. With a focus on environmental credentials, the new campaign will give

SmartDispense pubs a clear point of difference in consumers’ minds.

The Green Pint is an educational awareness-driving campaign, which includes POS (beer mats and social media toolkit) as well as geo-targeted digital advertising. Written from the point of view of the Landlord, the POS expresses how proud they are to serve environmentally friendly and quality pints.

“SmartDispense not only saves you time and effort, it also saves you water and energy. These savings, coupled with colder, more consistent and quality pints leads to happier and more loyal consumers, helping customers sell more pints.

What’s more, consumers can be safe in the knowledge that not only are they enjoying a great drink, they are also helping to save the planet, one pint at a time” In 2018, HEINEKEN launched The Greenpaper, its largest piece of category research ever undertaken which found that the desire to ‘Live Better’ is worth an incremental £58M over three years (by 2021) in the on trade as consumers look to lessen their impact on the environment.

SmartDispense and the launch of the Green Pint represents just one initiative enabling licensees to tap into this booming trend.

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ISSUE 28 / In the Cellar

Cask Marque’s Trouble shooting Guide

1. Fobbing Beer

TOP TIPS

Cask Marque’s Cask Trouble Shooting Guide Most Cask faults can be rectified by checking: Temperature, Hygiene, Stock Control, Time, Equipment, Glassware and Serve...

Q Is the Ale Python Control Unit topped up with water?

A Top it up.

Q Is the cellar too warm (over 13 degrees centigrade)?

A Check the cellar fans are working correctly.

Q Is the Ale Python Unit switched on and set at the correct temperature?

A APCs should be set at 10 degrees.

Q When were the lines last cleaned?

A Keep records of when the lines were cleaned.

Q How are staff dispensing the beer – too fast?

A Retrain the team.

Q Is the correct sparkler attached to the spout?

A Retrain the team.

Q Are the taps and rods scrupulously clean?

A Always leave equipment to air dry after cleaning.

Q Is the cask fully conditioned?

A If not let it vent for a further 24 hours.

Q Are the beer glasses clean and cold?

A Check with a ‘Water Break Test’.

3

1

2

Q Is something going in the glasswash machine which isn’t glass? For example, coffee cups and crockery?

A Wipe the seals and hinges with a white napkin. If pink slime is on the napkin, there are milk residues in the machine.

www.cask-marque.co.uk

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www.ontradeprogress.com

ISSUE 28 / In the Cellar

Cask Marque’s Trouble shooting Guide

Cask Marque’s Trouble shooting Guide

2. Cloudy Beer

3. Flat Beer

Q Has the beer been on sale for longer than 3 days?

A Day dot your beers when they go on sale.

Q Has the beer been on sale for longer than 3 days and lost condition?

A Day dot your beers when they go on sale.

Q Is the cellar too cold (less than 11 degrees) causing a ‘chill haze’ A Call a refrigeration technician.

Q Is the cellar the correct temperature (between 11 and 13 degrees)?

A Check the cellar fans are working correctly.

Q Is the cask nearly empty?

Or has it been knocked?

A Take a sample from the cask itself and use a dipstick to check quantity.

Q When were the lines last cleaned?

A Keep records of when the lines were cleaned.

Q Has the cask been over tilted?

A Check the springs on the auto tilts.

Q How are staff dispensing the beer – too slowly?

A Retrain the team.

Q Is the cask being hard pegged overnight?

A Always hard peg beers in between trading hours.

Q Is the vertical extractor valve being turned to ‘off’ overnight?

A Always turn the valve to ‘off’ in between trading sessions.

Q Is the hard peg in the beer when on sale?

A Replace with a soft peg during trading hours.

Q Is the beer past its Best Before date?

A Check the labels.

Q Is the cask fully conditioned?

A If not let it vent for a further 24 hours.

Q Is too much detergent being used in the glasswash machine?

A Reduce the dosage levels.

Q Are the glasses clean and renovated?

A Check with a ‘Water Break Test’.

Q Are glasses free rinsing and scrupulously clean?

A Check with a ‘Water Break Test’.

Q Is something going in the glasswash machine which isn’t glass? For example, coffee cups and crockery?

A Wipe the seals and hinges with a white napkin. If pink slime is on the napkin, there are milk residues in the machine.

Q Are the taps and rods scrupulously clean?

A Always leave equipment to air dry after cleaning. www.cask-marque.co.uk

www.cask-marque.co.uk

If you require any further technical information about your cask ales, contact Cask Marque for impartial advice. Cask Marque’s number is 01206 752212, or visit www.cask-marque.co.uk where you can download some useful information documents.

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ISSUE 28 / Expert’s Opinion

A Beer Festival to try before you die!

Bob Pease, CEO/president of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, talks about the role beer festivals play in the craft brewing community.

“Beer festivals fufil an important role in the craft brewing world by providing a sampling opportunity for beer lovers to trial new beers and a forum for education and learning from the provocative personalities and characters who have helped shape the craft brewing community.

The Brewers Association is proud to sponsor the Great British Beer Festival (GBBF) held in Olympia, London every August, as we have done for the last 15 years, and supply a selection of diverse, innovative, creative and high quality American craft beers for the UK beer drinkers’ enjoyment. In fact, GBBF was the inspiration behind the Brewers Association’s Great American Beer Festival (GABF) held in Denver, Colorado every autumn when our founder, Charlie Papazian, and the late Michael Jackson visited over 40 years ago.

This year, GABF takes place 3rd5th October and will feature approximately 4,000 beers from 800 of the nation’s finest breweries.

It represents the largest collection of U.S. beer ever served in a public tasting event, plus a private competition, and brings together the brewers and diverse beers that make the U.S. the world’s greatest brewing nation. The Guinness Book of Records claims there is no other place on earth where a beer aficionado can find more beer on tap and GABF is listed as one of the top 1,000 places to visit in the U.S. before you die.

Other GABF highlights include PAIRED, a showcase of beer and food pairings that unites craft breweries and acclaimed chefs from across America to celebrate pairing beer with food, the Jameson Caskmates Barrel-Aged Beer Garden featuring beers matured in James Irish Whisky barrels, a ‘Meet the Brewer’ section, the ever popular Silent Disco and much more.

Tickets are now available from: www.greatamericanbeerfestival.com/tickets/publictickets/

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www.ontradeprogress.com

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ISSUE 28 / Expert’s Opinion

Skills Challenge

You will know that an unfortunate truth about hospitality is that it has a reputation problem when it comes to careers.

We are seen as a sector that only provides short-term, part-time, lowskilled jobs for students and youngsters looking to drum up some beer money.

You will also know that the reputation is completely unfair. We provide a wide range of career options at many skills levels across many disciplines in every single region of the country.

Unfortunately, for too many, the message has still not got through and we are seen as an unattractive option.

Tackling the unfair negative perceptions of a career in hospitality is crucial, not just as a means to boost recruitment, but also as an exercise in public relations in the eyes of politicians. We need MPs, Ministers, local authorities and policy-makers at

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every level to understand exactly what we can offer, and the sort of skills regularly being shown by our fantastic team members.

To tackle this, UKHospitality has been inviting Members of Parliament to take part in our ongoing Skills Challenge in venues around the country. MPs spend the day in a pub, bar, restaurant or hotel, meeting the team members and actually trying their own skill first-hand. We have had MPs in venues from Newcastle to Ashford in Kent, and everywhere in between, receiving crash courses in cocktail-making, brewing, pizza making, pint pouring and coffee making. These MPs have been learning that hospitality is by no

means a low-skilled sector. They are, by getting their hands dirty in our venues, understanding that a job in hospitality takes enormous skill.

Hopefully, they are also beginning to learn that it can be lots of fun as well as gaining a greater appreciation for the quality work everyday heroes in hospitality carry out all the time.

We are confident that even more MPs will take up our Skills Challenge over the coming weeks and months and begin to understand the hard work that goes into running a successful hospitality business. They can take that message back to Parliament and their colleagues and we will be that much closer to securing the reputation our sector deserves.

www.ontradeprogress.com

What’s On Upcoming Events...

18 – 19 September

31st August - 4th September

Hotel & Spa Tech Live

Autumn Fair

PRYSM Group is one of the fastest-growing and most progressive exhibition organisers in the world. Based in the heart of Bristol city centre, we’ve spent the last 17 years running 30 of Europe’s leading B2B trade events across the UK.

Autumn Fair is the marketplace of the season for the UK’s home and gift industry.

Diverse, relevant, exciting. With a new home in the Atrium side of the NEC, find more of the products that you love and explore new possibilities in sectors that provide crossover buying opportunities for you and your customers.

ExCeL, London

18 – 19 September

Hospitality Design Show

NEC, Birmingham

ExCeL, London

1 – 3 September

Connecting passionate hospitality professionals with the industry’s leading creatives, the show is FREE to attend, and will showcase all the design solutions, tips and techniques that are transforming the world of hospitality!

Speciality & Fine Food Fair

18 – 19 September

Taking place annually at the easily accessible and iconic Olympia London, the Fair is the centre of excellence for the high-end food and drink world, as well as a chance to learn and be inspired by top retail specialists and industry disruptors.

Venues + Events Live Manchester

Olympia, London

Manchester Central, Manchester

Venues + Events Live attracts hundreds of venues, restaurants, hotels, bars, blank canvas spaces and event suppliers to the show every year. With some of the industry’s best exhibitors and a variety of features including exciting sessions and hands-on masterclasses, Venues + Events Live lets you explore a world filled with unlimited creativity and ideas for planning your next event.

For more details about the events please visit our website:

www.ontradeprogress.com

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1 9 & 2 0 E XC E L ,

@RESTTECHLIVE #RBTL19 #FES19

N OV E M B E R

LONDON

EUROPE’S LEADING EVENT FOR THE TECHNOLOGIES DRIVING THE PROFITS OF RESTAURANTS & BARS REGISTER FOR FREE TICKETS RESTAURANTTECHLIVE.CO.UK | 0117 990 2107

500

SPEAKERS

INNOVATION AWARDS

1-2-1

200

BUSINESS ADVICE

PANEL DEBATES

1000

AND MUCH MORE!

EXHIBITORS

RUNNING ALONGSIDE:

THE INTERNATIONAL DRINK EXPO

AS PART OF: