Ontrade Progress Issue #33

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Knowing the industry

Bartenders are at the forefront of the industry so who better to talk to about drink trends? pages 06 - 09...

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

Find out more at egginfo.co.uk

ISSUE 33 / Editor’s Letter

Hello

Contributors

Jon Wallsgrove John-Gaunt & Partners

Derek Maher Crystaltech

With Dry January nearly over I can tell you that every day is a struggle, but at least I’m doing it for a good cause and my liver is getting some much-needed down time. An unexpected by-product of not drinking though has been the ability to taste a myriad of non-alcoholic beverages, specifically beers. I am constantly impressed by the ingenuity of our industry to cater to everyone, and I have had the pleasure of sampling some of the best we have to offer.

As the new decade is here, so are a wealth of brilliant features for your enjoyment. With the latest CGA stats revealing that cocktails are becoming part of Britain’s fastest-growing drink’s sectors (with 10.3 million consumers enjoying them when they go out), we chat to bartenders up and down the country to explore how the industry can capitalise on this fast-growing trends (page 8).

The PUB Trends Report 2020 was published this month, unveiling some astounding trends, and confirming others. For example, while it is well-known veganism is on the rise, we didn’t know to what extent, the report confirms that 36 per cent of customers would rather order the healthy option on the menu.

Unsurprisingly however, gin and tonic was named the most popular spirit and mixer for a second year running, proving the nation’s love for the beverage is here to stay. Read the report on page 26.

As usual, we have a fantastic array of commentators, who dive into some of the industry’s most interesting topics. This month, Jon Wallsgrove, of John Gaunt & Partners, discusses how readers can be making money this spring on page 42.

Bob Pease Brewers Association

Moreover, regular commentator, Bob Pease, CEO/President of the Brewers Association, talks all about the blend between US and UK craft beer culture (page 41).

Thanks for joining us for another issue of Ontrade Progress - we have some great things lined up this year, and we can’t wait to share it with you. Until next time…

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 Account Manager Phil O’Regan Account Manager Nathan Hill Subscriptions Anna Stevens

www.bwmediagroupltd.co.uk

Online Manager Danny Allen Lead Designer Richard Day

In partnership with:

Accounts Natalie Taylor

contents

ISSUE 33 / Contents

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ISSUE 33 / Contents

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Knowing the industry

Valentine’s Day

Spirit Cartel

The top bartenders in London are at the forefront of recognising drinks trends and creating them.

It’s that special time of year for many couples. So where did it start and what can you do to make it special.

We caught up with David Hood to talk the IWSC award, his journey, the team and embarrassing moments.

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Essential bit of kit

Six Nations, One Opportunity…

See you at the PUB20

Glasswashers are probably the most essential piece of equipment at the back of bar and kitchen.

The Six Nation’s... time to attract the hordes of sports fans into pubs and bars across the country.

Low and no, healthy food options, demand for vegan dishes and pub experiences on the menu for 2020.

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Giving in to demand

Charity launch a scan-tastic partnership

What’s your number?

It’s no secret that consumers are demanding more alternatives to meat when eating out.

Kegstar, the smart keg rental and collection business, are delighted to announce a new partnership.

A family-run business based in Canterbury, Kent importing awardwinning rum from Grenada.

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Gilt free

February’s Premier League Fixtures

Pork Scratchings. The classic bar snack with a twist. Vegan Pig is making headlines with their new snack.

Sky Sports has confirmed its latest batch of live Premier League games.

Have you got story to share, why not send it to us to spread the word?

Send it to: editor@ontradeprogress.com

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ISSUE 33 / Interview

INTERVIEWS

Knowing the industry The top bartenders in London are at the forefront of recognising drinks trends and creating them.

Whether they are responding to consumer demands, concocting innovative cocktails with new ingredients or creating an experience – they are at the cutting edge of the drinks industry.

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The latest CGA stats reveal that 10.3 million consumers enjoy cocktails when they go out, making this one of Britain’s fastest growing drinks categories within spirits. This has in turn boosted sales through Britain’s pubs, bars and restaurants by 10% over the past 12 months.

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ISSUE 33 / Interview

Oskar Kinberg Oskar Kinberg, bar manager at Michelin-star restaurant Hide, argues that sustainability is high on the agenda for bartenders as issues such as climate change hit people’s consciousness.

“I am seeing a few vodkas trying to make a comeback with some new flavoured vodkas, which are more botanical-led, which is bridging the gap,” he argues.

“If you have a bar and restaurant there is a lot more communication between bar and kitchen as well. Rather than throwing away something we are seeing if we can make something with it.”

Consumer demands are also driving drink choices with the Highball growing in popularity, Kinberg reveals.

This fits in with the trend of people consuming less alcohol as it allows them to drink a more diluted drink over a longer period.

This sustainability trend is also driving many bartenders to take a more holistic approach with sourcing local produce and changing their menus to fit with the seasons.

Kinberg says: “It does not make sense to import lower quality berries from Spain or Italy rather than getting them when they are the best locally.”

He admits that there seems to be no sign of gin slowing down. However, the bartenders’ former favourite – vodka – is making a revival.

Kinberg also highlights the growing trend in people wanting interesting non-alcoholic cocktails with brands such as Aecorn Aperitifs helping to fulfil this demand.

“We have also got a non-alcoholic pairing and a tasting menu which is a bit more exciting than just having sparkling water,” he adds.

But whatever the alcoholic content of the drink flavour must come first and London bartenders need to be less “self-indulgent’, he argues.

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ISSUE 33 / Interview

Andy Kerr Andy Kerr, creative director at The Umbrella Project, which runs both The Sun Tavern and Discount Suit Company, agrees that sustainability is a common trend.

“People are also more socially responsible and socially aware too. This is reflected in the way people order and what bartenders are offering,” he says.

“Low ABV cocktails is an obvious trend due to people being much more conscious of what and when they drink. Also sustainable and low waste cocktails are popular drink trends.”

He says longer cocktails and Highballs, which use less but better quality ingredients, are popular due to the demand for lower ABV options.

“At The Sun Tavern and Discount Suit Company we have seen such a demand for non or low alcoholic drinks we now offer a non-alcohol option on the majority of our house cocktails,” he says.

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Camille Vidal Camille Vidal, founder of mindful drinking brand La Maison Wellness, agrees that London bartenders are now recognising the importance of offering more interesting nonalcoholic drinks.

“Very often in the hospitality industry bartenders create the trends. For the first time it is the consumer that is driving this movement,” she says.

Vidal, who has been in the hospitality industry for over 15 years, with many as a bartender at the Experimental Cocktail Club in London, says that bartenders are taking up the challenge of making non-alcoholic cocktails, despite not having the “backbone of the alcohol.”

She works with mindful drinking group Club Soda and currently there are five bars in London that are all serving La Maison Wellness cocktails including Redemption Bar, Fugitive Motel, London Cocktail Club, 108 Brasserie and Genuine Liquorette.

She advises bartenders to experiment with flavours and new products.

“One of the reasons us bartenders love what we do is because we are creating an experience,” she says.

“Take up the challenge and play with different flavours and try these amazing non-alcoholic spirits.”

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ISSUE 33 / Interview

Salvatore Megna Salvatore Megna, head bartender at The American Bar at The Stafford, argues that customers are still committed to the classic cocktails.

“Twists on classic cocktails is a trend I have noticed this past year. Clients are still very loyal to classic cocktails, but are much more open to experimenting with the inclusion of different spirits e.g. Mezcal Negroni or Rum Espresso Martini,” he says.

Andrei Marcu Meanwhile, Coupette bar manager Andrei Marcu argues that frozen drinks are popular but says that bartenders need to respond quickly to rapidly changing trends.

“We get huge demands on our worldwide known Champagne Pina Colada and Apples. A big factor in people choosing a certain type of drink from long to short, boozy to light is the time of the year,” he says.

“From season to season different drinks and ingredients requests vary. This is one of the reasons we are launching a new menu every season.”

While he agrees that lower ABV drinks is “definitely a thing” he predicts that creamy drinks will make a big comeback in 2020.

“Especially the good old classics Pink Squirrel and Golden Cadillac,” he argues.

He also advises bartenders to keep learning and creating.

“Give your guests an experience not just a service. They might not remember your name but they will remember ‘that bartender that made them feel great on that certain night’,” he advises.

One trend that has become more obvious is consumers being ‘more decisive’ in their choices by asking for specific cocktail rather than being guided by the bartender.

“It is our job to educate the clients on some of the fantastic new spirits that are coming onto the market and show them how they can transform their favourite drinks, without losing what they love about them,” he says.

Trends such as sustainability, health, mindful drinking and experimentation are influencing the top London bartenders. And it looks like 2020 could bring even more innovation to the sector.

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Music is essential energy, it’s commercial oxygen!

Music amplifies everything it touches and brings it to life. That’s why introducing it could be highly beneficial to your business and could help your organisation fulfil its potential.

Turn a cocktail into a karaoke, a club into a concert or a bar into a dance floor!

Playing music could make your business seem more relatable, help to enhance the atmosphere for your customers and make the experience with your company more memorable. It could create an environment that people enjoy, define your brand and help to distinguish you from your competition.

Not only this, but music could boost your staff morale, improve concentration and productivity and help to make employees feel more engaged, driving collaboration with colleagues and their interaction with your customers.

So let’s turn it up and put the essential energy of music at the heart of your business!

Turn a bar into a dance floor

Turn it up!

Discover how TheMusicLicence is helping businesses find their mojo.

0800 0868 803 Quote ‘On Trade Progress’

pplprs.co.uk/themusiclicence

ISSUE 33 / Valentine’s Day

Valentine’s Day The holiday of love is a special time of year for many couples.

We discuss the origins of the event and why this day might be more important than you think if you don’t serve food.

Sex, sacrifice and spirits St. Valentine’s Day is named for a Christian martyr and dates back to the 5th century, but has origins in the Roman holiday Lupercalia which is estimated to be an annual affair that would have taken place in around 600bc. Lupercalia was a bloody, violet and sexual festival awash with animal sacrifice and random matchmaking.

The Romans believed that the festival warded off evil spirits in addition to promoting fertility. Fast forward a few centuries and like all holidays it’s evolved into something else. Instead of sacrifices of goats, dogs and other animals, February 14th is now commonly known for the cards, flowers, gifts and experiences that people spoil their ‘valentine’ with.

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Dry no more Valentine’s Day will be the first big night out of the year for some. The public will have started to move away from Dry January and the self-imposed spending sanctions after what was likely an expensive Christmas and holiday season. Because of this, standing out as a venue on Valentine’s Day is key to attracting customers to your venue; and getting footfall through the door.

Research from CGA in February 2019 suggested that bars and pubs are potentially missing out on extra wet sales. They found that only 7% of non-food venues ran Valentine’s Day specific drink offers, as opposed to 50% of food-led venues.

With a lot of people coming off the back of Dry January some extra marketing around the event is certainly something to be considered.

Maybe you can achieve extra footfall with reduced drink prices, a premium Valentine’s Day cocktail menu or a traffic light party with corresponding shots for the student crowd. Every venue is different and it’ll depend on your typical clientele.

Early February we’ll be putting out some Valentine’s Day cocktail suggestions on our website as well as sending these out via email. So keep an eye out!

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ISSUE 33 / Valentine’s Day

Mutton dressed as lamb While a menu compiled of oysters and champagne is known as a classic, to others it may be seen as outdated.

Adapting your menu to go toe-to-toe with the premium types of venues that typically offer those delights won’t necessarily get you the customers you’re looking for. If you don’t want to create a whole new menu for just one or two days of the year, you could adapt what you currently have on offer to make it more Valentine friendly.

Aesthetically pleasing instagrammable food will be a priority for some. Pizza Express has had success in the past with their famous dough balls, simply by crafting them in a heart shape.

Morrisons audaciously sold a heartshaped steak for Valentine’s Day last year dubbed ‘the sweetheart steak’ which shows there’s a market out there to capitalise on. I think I’d personally shudder at the thought, for me heartshaped meat is a no-no, but each to their own! I’m not saying serve everything heart-shaped, but you get the idea.

Whatever you decide, ensure that the kitchen goes the extra distance to make your offerings not only look but also taste special.

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ISSUE 33 / Premium mixers

DRINKS

Mr Fitz Aqua Spritz adds premium mixer varieties Dispensed soft drinks specialist Mr Fitz Aqua Spritz is throwing a lifeline to operators struggling with packed bottle fridges and overflowing recycling bins, with the launch of four premium mixer varieties.

Three tonic waters, along with a ginger-based dark spirits mixer, are being added to the choice of concentrates in the Mr Fitz Aqua Spritz range. Each of the four new flavours - Aromatic Tonic; Mediterranean Tonic; Indian Citrus Tonic; and Ginger Beer, Orange & Nutmeg – is made with premium ingredients to an exclusive recipe formulated to mix perfectly with spirits.

Served using pure filtered sparkling mains water from the brand’s distinctive bar-top fount, the mixers boost both profitability and sustainability for hospitality businesses by eliminating the need for single serve glass bottles.

Each bottle of concentrate can be used to serve 20 or more spirit-andmixer drinks or cocktails, removing many thousands of bottles annually from a venue’s recycling costs.

Mark Fenton, head of brand for Mr Fitz Aqua Spritz, said: “The addition of premium mixers to our existing range of soft drink concentrates makes the business and environmental case for operators to switch to dispense even more compelling. The boom in sales of spirits and cocktails over recent years means pubs, bars, hotels and restaurants now send millions of single use mixer bottles to recycling every year, which has implications for both costs and sustainability.

“The Mr Fitz Aqua Spritz system is backed by the proven dispense expertise of Brewfitt. By switching dispense to pure filtered still and sparkling water, soft drinks and now mixers, operators can achieve marketleading GPs, as well as removing singleuse glass bottles from the supply chain.”

The new mixer range will be available to try at Pub 20, taking place at Olympia London on 4th - 5th February.

Brewfitt and Mr Fitz Aqua Spritz will be on stand C65 at the show.

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You bring the romance, we’ll bring the roses

See what we’re up to this Valentine’s Day at spiritcartel.com

ISSUE 33 / Interview

INTERVIEW

Spirit Cartel

The distributor backed by Berkmann Wines recently won the 2019 IWSC award for best spirits distributor. We caught up with David Hood to talk the award, his journey, the team and embarrassing moments.

Okay, for those who don’t know you. Let’s start with your role at Spirit Cartel and your background…

I am the General Manager at Spirit Cartel but focus on sales, brand recruitment/management and working with our team at Berkmann Wine Cellars.

I have been in the drinks industry for over 20 years. I got my start in Wine.

Managed 10 years at Matthew Clark before a couple with a brewer.

Eventually moving into Spirits with Proximo and finally four years ago I had the opportunity to lead the team at Spirit Cartel. To be honest I jumped at the chance given the brand portfolio and Berkmann structure.

Your clever branding portrays you as the bad guys of the industry. Are any of you as dangerous as you seem?

Charles ‘Consigliere’ Mashall said in 2016 that your appointment is another weapon to the Spirit Cartel arsenal. What changes have you made since you joined?

I would love to tell you that we came out of the blocks racing, but getting the team and portfolio right has taken time and I believe it’s these two areas that show our strengths the best.

For the team we brought in specialists like Adam Peters-Ennis and our portfolio now includes even more world class brands; we now proudly represent Bobby’s Gin, Koch Mezcal, Cantinero Tequila, Westwood American Single Malt Whiskey, James E Pepper Rye Whisky and Luksusowa Vodka which all support Mancino Vermouth and Four Roses Bourbon (amongst others) that we already carried.

Haha, of course we are, just wait for us to make you an offer you can’t refuse…

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ISSUE 33 / Interview

Tell me more about the team behind Spirit Cartel?

How do you decide which drink brands to work with?

We really are an eclectic group that have come together with a shared vision. For example, Chantal Serrano our Prestige Manager for London was a Sommelier in some swanky London restaurants and then a wine educator before joining us, her French and Mexican heritage means she doesn’t mess around but has a relaxed style, this blended with a very curious (verging on nosey) approach to brands has meant that Chantal really sells from the heart.

She’s built a great relationship with the best bars and bartenders in London.

Haha! The million dollar question. Well we only work with brands we believe in. They have to sit with the best in class currently available in their category and we need to share a vision for growth.

Benji Emare-Purslow is a bar consultant and was initially our UK Four Roses Brand Ambassador, he now carries that title and has his own account base. We always rely on Benji for drink creation and his ability to keep it real.

If we have a gap in our portfolio and all the above works out then we will look at a partnership.

So really it’s a balance of authenticity/ provenance and the brand investing behind us to ensure we can activate their products in market.

We never charge for representation and ask brand owners to put all support into customers and not us.

The final wheel in our cart really was Jane Bulankina joining us to drive our marketing and manage our brands.

Jane has created great momentum for us with creative activations like the secret Bourbon tasting we did for Four Roses (although that’s all I can tell you about that event, it was a real secret) as well as getting us up to speed with Social Media.

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ISSUE 33 / Interview

I’ve heard you’re able to do a lot more to help venues than people actually know about?

We can obviously provide the usual financial support that bars require.

We believe it’s our flexibility in offering personalised activations that shows our strengths best, we utilise the experience and skill levels within the team to support venues with events such as Hip Hop Karaoke or Perfume blending sessions, which are designed to match the specific Spirit we are driving.

Our ability to lead venues with insights into growth categories also creates some interesting discussions and I believe this consultative approach to support really allows us to demonstrate to customer that we can do the commercials but offer relevant and high value support others don’t.

I think the perception of small/medium sized agencies is that we don’t have the same level of support as the big companies, we challenge that by demonstrating that we have a depth that they aspire to and often copy.

Cartels are known for their expansive distribution networks. How does yours compare?

Our (not so underground) network is very strong, we benefit from utilising the Berkmann Wine Cellars distribution network, this means we utilise LCB for bonded stock, have stocked depots in London and York, 7 cross-dock depots around the country and 30 delivery vans on the road every single day.

Which gives us the ability to deliver small drops to every part of the UK every week. I don’t think any other agency can match our ability to deliver stock to individual outlets where required.

This is supported by a customer care team that manage all orders for us very efficiently and rapidly. This is managed by our dedicated holesale Manager Ernie Lee-Smith.

For our brands that’s a really strong incentive and removes some of the classic distribution blocks for route to market.

The IWSC Trophy. Who did you have to hold to ransom for that!? Seriously though congratulations. Why do you think you won?

Unusually for us we didn’t have to make any “offers” for this award, thanks for the congratulations.

The recent changes we have made have seen us getting greater support from our direct customers, the more they talk about us the more understanding the market has about us.

This seemed to be very important with this award where we were able to demonstrate growth based on working through our complete portfolio and not just from one or two key brands, the judges could see we had brought in new brands that have seeded well into the market and that we have activated these partnerships into our customers to create a virtuous relationship for all parties.

That and we have a safe full of compromising photos ...obviously.

We also do everything ourselves, no external agencies, just our team of specialists.

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ISSUE 33 / Interview

I heard from an informant that you once owned a pub yourself.

Is my source reliable?

I did, The Staunton Arms near Nottingham, I had it for 4 years. A couple of friends and I bought an old pub that hadn’t been open for 18 months in a village with 14 houses and then sat back waiting for the masses to find us. Thankfully they did and kept coming. I love the pub and the experience was very positive all round, it’s as scary as everyone tells you and really helped me understand owners when talking to them on a deeper level.

Do you have any fun facts that our readers might find interesting?

My Dad’s name is Robin Hood, so my youth was sound tracked by kids singing “Robin Hood, Robin Hood riding through the glen…” as I rode around, my two boys however love that Grandad is Robin Hood and think it’s pretty cool.

I also had a pet pig once (I can’t tell you her name, as it wasn’t very PC) and the most embarrassing moment in my life was asking Cricket legend Chris Broad “Do you play any sport?” when I first met him, only made worse by replying “oh, you are that Chris……..”.

Lastly I’d just like to say that there is a family of elves living in Adam’s amazing beard.

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ISSUE 33 / Equipment

EQUIPMENT

Essential bit of kit

Glasswashers are probably the most essential piece of equipment at the back of bar and kitchen and so installing and using them properly is vital. Poorly maintained machines can spread germs as well as not cleaning efficiently and the resulting dirty glasses can cause flat beer/poor head retention and unsightly marks on glasses which can lead to a customer’s perception of a lack of hygiene and potentially loss of custom!

Purchasing the right equipment for the size of throughput of a bar or restaurant can make a big difference to the efficiency of a back bar and kitchen operation. Maximising the use of space within a design/ layout is really important in terms of warewashing equipment. There are a number of factors to be considered such as – size of machine; volume of throughput which would determine the size of machine from either an undercounter (for back bar) pass-through machine or large rack conveyor machine for high volume. 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.

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“The positioning of a warewashing machine is an important decision, as getting it right can improve the efficiency of the wash system. It will also increase future repair costs and the potential disruption if the engineers cannot gain easy access. Kitchen space required for warewashing should be proportional to the volume of catering being provided. 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 warewashing being used as a waste disposal system,” says Derek Maher, MD of warewashing maintenance specialist, Crystaltech.

Another consideration is water quality and Crystaltech has exclusively developed a reverse osmosis (RO) system which pushes purified water

through the wash cycle, which requires fewer chemicals at lower temperatures to deliver perfect results and can reduce the need for cleaning chemicals by 70%, making it a much more energy efficient proposition. It also removes the need to hand polish glassware post wash, therefore saving valuable staff time and potentially transferring germs with cleaning cloths.

Crystaltech recently helped a Northamptonshire restaurant to fix issues with water residues left on their glasses post wash, resulting in staff having to spend a great deal of time polishing the glassware after it had come out of the machine. It was really important for the restaurant to achieve a crystal clean finish on the glasses, not only for customer perception, but the glasses are part of a visual display feature above the bar.

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ISSUE 33 / Equipment

The Crystaltech engineer solved the problem by ensuring the machine was set up correctly (and giving it a mini service) as well as switching to more suitable cleaning chemicals which delivered better results and enabled the wash temperature to be lowered, making the machine more efficient.

Correct installation of equipment is also extremely important and Derek advises that the installation and maintenance of a warewashing machine should only be undertaken by qualified engineers. Any installation company should use a company that is SSiP approved and its engineers should hold the relevant industry standard qualifications.

To get in touch with the team at Crystaltech call 0370 350 2424 or email info@crystaltech.co.uk and visit www.crystaltech.co.uk

Perfect Wash Results Time After Time with Crystaltech…

Crystaltech Services UK Ltd is the country’s only nationwide specialist commercial glass & dishwasher repair and installation operation.

Crystaltech engineers are on call 24/7 to get your operations running smoothly and offer:

• • • • •

Installation and repair of all makes and models of machines Fast response time Over 60, DBS certified engineers nationwide 40,000 parts stocked On-site bacterial tests with immediate results

With over 38 years’ experience and regarded as one of the leading experts in the warewashing industry, Derek Maher, Managing Director of Crystaltech: “We pride ourselves on a high first time fix rate and we can save operators valuable time and money through making machines work more efficiently. With the right combination of a reverse osmosis system and the right level of cleaning chemicals, our team can get glasses and tableware crystal clear and clean and able to be taken straight from washer to table with no additional polishing.”

Call our team on:

0370 350 2424

Email:

info@crystaltech.co.uk www.crystaltech.co.uk

Website:

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ISSUE 33 / Sports

SPORTS

Six Nations, One Opportunity…

This year’s Six Nations Championship kicks off on 1st February, marking the end of Dry January and attracting hordes of sports fans into pubs and bars across the country. Since 2013, the global rugby fan base has increased by 24% and a whopping 4.8million consumers visited the ontrade specifically for the Six Nations last year.

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41% of consumers drink alcohol every time or almost every time they attend a domestic rugby match, while 51% do so for international matches. With these consumers identifying quality of serve, drinks range and live sport as key elements for having a good experience in an outlet, it’s important to create a strong all-round offering to drive them into staying longer and spending more. Read on for tips to capitalise on the Six Nations from Jerry Shedden, Category & Trade Marketing Director at HEINEKEN UK.

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ISSUE 33 / Sports

Tackle your drinks range and encourage trade up • Premiumise. Despite 76% of consumers looking for value for money, rugby fans are 22% more likely to upgrade their drink and spend £40 more during the Six Nations than on any average drinking occasion. Tempt them into trading up to more premium drinks, such as Birra Moretti, Amstel or Old Mout – but don’t forget that classic beer and cider brands like Foster’s, Strongbow and John Smith’s still have their place on the bar, making up more than half of the total on trade volume.

• Think beyond beer. While beer and, in particular, stout are synonymous with rugby fans, 53% of consumers drink wine (especially red) in the ontrade during the Six Nations, and Champagne also proves popular.

Use wine displays or chalkboards to showcase your offering, place more premium red wines at eye-level on the back bar and encourage staff to make recommendations.

• Don’t forget the moderators.

Signpost your no and low options, such as Heineken 0.0 – the number one no and low alcohol brand in volume and value and still the fastest growing – for any fans keen to soak up the atmosphere, but without the alcohol. BLADE is the first-ever dispense solution that allows consumers to engage in nonalcoholic draught beer – a lucrative investment given 93% of consumers prefer draught to bottled beer.

Pubs stocking Heineken 0.0 in both packaged format and on BLADE showed an 82% uplift in sales, when compared to those serving just packaged.

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ISSUE 33 / Sports

Timing is everything From Johnny Sexton’s last-second drop goal in 2018, snatching Ireland a 15-13 win against France, to Elliot Daly’s 75th minute try in 2017, sadly breaking Welsh hearts but securing the ultimate win for England, timing is indeed everything.

• Maximise weekend sales.

Last year, rate of sale increased by 3.7% over the weekends when matches were showing, with Six Nations’ fans most likely to visit the on-trade for drink-led occasions on Saturdays. Beer drove a volume uplift of 5.3% - boosted by stout, yet lager had the highest proportion of drinkers (69.1%), followed by ale (21.1%), reinforcing the important role of mainstream brands like Foster’s and John Smith’s. With an average total value uplift of 1.6% at the weekend, operators could see an extra £1,405 in the till over the championship!

Beyond the drinks • Boost footfall and retain customers.

On-trade visits over-index later in the day with 80% of consumers visiting early evening (5-8pm), coinciding not only with match time but with the ‘after-match’ occasion. Sports fans arrive up to 2.5 hours before kick-off and tend to stay at the pub afterwards – no matter what the result, so there’s an opportunity to boost sales beyond those 80 minutes of play. Consider implementing ‘burger and drink’ style food promotions, multi-buys or cross-category deals to increase weight of purchase.

• Capitalise on key matches.

Outlets see the highest uplift when home nations play each other at the weekend. Thanks to the England vs. Wales match in 2019, rate of sale increased by 45% versus an average weekend.

Familiarise yourself with the fixtures and plan accordingly!

• A strong all-round offering.

Unsurprisingly, 51% of consumers are looking for a great atmosphere during a Six Nations weekend, an increase of 12% on an average non-match weekend. It’s important to consider your allround offering. Consider setting up several screens with plenty of seating, a pre-booking service so punters can guarantee a good spot and half time food and drink deals or pre-orders, to provide a great experience that will drive engagement and repeat purchase.

In fact, more than one third of rugby fans say they would be willing to pay a deposit of £16+ per head to pre-book a table and guarantee a good seat for the match.

• Visibility. In 2019, HEINEKEN UK Star Pubs & Bars receiving Six Nations visibility kits sold an additional 102 serves over the two-month period – half of which were beer – versus those without the kits. The extra visibility meant stout and keg ale (both featured on the kits) saw a 6.6% and 4.5% uplift in volume sales respectively in those outlets. Make sure to shout about the fact that you are showing the matches – both outside and inside your pub – before and during the match to drive footfall and sales.

Why not encourage your staff to wear rugby shirts too?

As Wales enters the tournament as defending champions, could this be another year for a Grand Slam? Here’s hoping it’s a home nation victory!

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www.ontradeprogress.com

ISSUE 33 / Beer

CRAFT BEER

American Craft Beer activities in the UK

Bob Pease, CEO/President of the Brewers Association the notfor-profit trade association representing small and independent American craft brewers, on what’s in store this month.

There are now more than 8,000 craft breweries operating in America, a record number for the United States, with many more in planning. A proportion of these breweries are active in the UK and we’re looking forward to another year of exciting new launches and groundbreaking innovation, kicking things off with the following activities for American craft beer….

Dr J Nikol Jackson-Beckham, Brewers Association Diversity Ambassador, will make her debut appearance in the UK with the keynote speech at Cloudwater’s Friends, Family and Beer Festival, 21-22th February in

Manchester. In the States, her role is to visit state guilds and the craft brewing community talking about best practices for diversifying both customer and staff bases.

At the Brewers Association we believe craft beer is for everyone and continue to be proactive in advancing diversity and inclusion. Keynoting the Industry Expo of Friends, Family and Beer Festival will be Dr J’s first speech in the UK. Later in February, the Brewers Association Export Development Programme will be conducting a series of Masterclass tastings at the BrewLDN Festival, London 27-29th February comprising a range of high quality, innovative and full-flavoured American

craft beers presented by our American craft beer Ambassador for Europe, Lotte Peplow and those American craft brewers who have travelled over for the Show. (Timings: 8.00-8.45pm on Friday 28th and 1.30-2.15pm on Saturday 29th February).

The UK is an important trading partner for American craft brewers and represents the second largest export market (after Canada) with 16.6% of all exports.

Finally, don’t forget to apply for early bird registration for the Craft Brewers Conference® (CBC) in San Antonio, Texas, 19-22nd April 2020 before it closes on 6th February 2020.

For more infomation and registration details here: www.craftbrewersconference.com

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ISSUE 33 / PUB20

EXHIBITION

See you at the pub PUB20

Low and no, healthy food options, demand for vegan dishes and pub experiences on the menu for 2020.

Healthy Trends Here to Stay as The PUB Trends Report 2020 Findings Revealed Dry January could last all year for some as over half (52%) of pub goers would consider drinking a ‘low or no’ version of their typical alcoholic tipple, according to The PUB Trends Report 2020, in partnership with Arla Pro. Of over 1,500 pub customers polled for the research, a quarter said they were drinking less alcohol than they were 12 months ago, the report, available exclusively to visitors attending PUB20, the only dedicated show for the UK Pub industry, discovered. This is despite the fact that pub visits are on the rise with 60% of respondents visiting a pub at least once a week, and more than one in ten respondents (12%) visiting a pub more than four times a week.

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The emergence of the premium soft drink category, in demand for a third (31%) of those polled, reflects consumer desire for variety as they continue to drink out but cut back on alcohol content. With as many as 14% saying they were buying more low and no drinks and almost a quarter of respondents (23%) claiming alcoholic content was an important consideration when deciding what to drink at the bar, beating brand recognition that came in at 19%, this premium soft drink category presents a real growth opportunity for the trade.

www.ontradeprogress.com

ISSUE 33 / PUB20

On the food front, 36% of customers wanted healthy dishes made with fewer calories, additives and less processing. The results also revealed a growing demand for broader menu choices: • 24% favoured options for diners struggling with allergens or food intolerances.

• 21% desired vegetarian dishes.

• 12% believed there should be vegan options.

Outside of these trends the report also studied the drinks most popular with punters in 2020 and found: • Gin and tonic was named the most popular spirit and mixer for the second year on the trot for 80% respondents, but this figure fell from 91% the previous year suggesting that thirst for the tipple may have peaked.

• ‘Beer or ale’ was crowned the beverage of choice by 45% of respondents – up 20% from last year’s survey, but the ‘spirit and mixer’ category fell out of favour.

Only 26% voted for it, down from 53% the year before. Wine was up at 17%, as was cider slightly to five per cent.

• Craft cider topped the list of most enjoyable ciders with 41% of the vote replacing last year’s fruit cider winner. ‘Mainstream cider’ held firm at 32% but fruit cider nose-dived to 14%. Last year all three were evenly matched.

• Prosecco (69%) proved three times as popular as Champagne (23%), while Cava – which took home 20% of the fizz vote last year – received no love at all with 0%.

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ISSUE 33 / PUB20

Of course, we all know a pub visit is about more than the food and drink on offer, what you do while you’re there matters too. The report found that despite a ‘traditional country pub’ still being the favourite kind of watering hole to visit, the kind of entertainment people like to find when they get there was more varied.

Entertainment was popular with nearly all respondents, with 9 in 10 approving of organised events taking place in pubs. Seasonal events like St Patrick’s Day celebrations still pull in the crowds with 20% of respondents attending these events, charity and community events did well at 17% and craft events like sewing and knitting pulled in a surprising 11% of the vote.

For the first time this year’s report asked punters what they looked for in a publican too, with ‘friendly’ topping the bill for almost a third of respondents (32%). This was followed by a desire for good drinks knowledge for a fifth of those questioned (20%). Almost one in ten (7%) were looking for a good listener and five percent wanted a publican who could keep secrets.

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Jenna Hodgson-Silke, marketing manager of report sponsors, Arla Pro, commented: “We know there is a demand for food and drink to meet a wide range of tastes and dietary requirements and this report really highlights the fact that these trends are here to stay and to grow. We’re looking forward to working with our industry partners to help them make the most of these new trends.”

The PUB Trends Report 2020, in partnership with Arla Pro, is available free to all attendees at PUB20, 4th-5th February at Olympia London. To keep up-to-date with the latest news and information, visit thepubshow.co.uk, or follow @PubShowUK on Twitter, Facebook or Instagram.

www.ontradeprogress.com

delicious meat-free burgers VEGAN FRIENDLY

HIGH IN PROTEIN

GLUTEN & GMO FREE

Whether it’s a meat-free fry up, a juicy burger stack or a comforting bowl of bangers and mash, our delicious plant-based mince, burgers, sausages and new meatballs are perfect for every meal occasion!

to find out more visit meatlessfarm.com or email foodservice@meatlessfarm.com

ISSUE 33 / PUB20

MEAT FREE

Giving in to demand It’s no secret that consumers are demanding more alternatives to meat when eating out.

In fact, research from Meatless Farm, the British plant-based supplier to the foodservice market, shows that 54% of British consumers are increasing the amount of plant-based food they’re eating this year alone. Further statistics show that vegans and vegetarians will make up one quarter of the UK’s population, and flexitarians 50%, in the next half decade.1 This is being driven by a surge towards a healthier lifestyle, animal welfare concerns and sustainability, with 65% of British consumers planning to consume less meat in 2020 for animal welfare reasons and 52% in order to benefit their health.2 There has been a dramatic increase in demand for vegetarian and vegan options, driven by the growth of the ‘flexitarian’ consumer.

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Meatless Farm’s Account Controller, Sarah-Jane Virr, advises operators not to be afraid to innovate and develop plant-based dishes: “We know that 39% of consumers would be likely to go to a restaurant if they knew it was introducing new plant-based menu options.3 There’s a tendency for people to think that eating plant-based or vegan is all about being stringently healthy, mainly lettuce leaves and quinoa, when actually there’s real opportunity to create familiar, delicious food. It’s also important that operators remember that the vegan/veggie friend in a group will most likely dictate where the group dines depending on the menu options available, by having a menu that caters to all groups operators can really drive sales and footfall to their venues.’’

Further research from the company reveals that 20% of consumers say they would be more likely to visit a restaurant if it promoted its plantbased dishes.4 www.ontradeprogress.com

ISSUE 33 / PUB20

Out of home is a huge market and will play an integral role in helping to make the changes needed to the global food system and ultimately to the environment. As we go through 2020, vegan and veggie options will start to become hygiene factors for consumers. For pub and restaurant operators this provides a ripe opportunity to create meat-free menu options that deliver to the plant-based demand yet simultaneously cater for those who would like meat-like options if they choose to cut down or go vegan/veggie. Virr highlights: “For operators this doesn’t necessarily mean re-inventing the whole menu, this could be anything from creating a new dish to simply offering plant-based versions of your best-selling meat dishes, such as lasagne, or familiar pub classics, like bangers and mash.’’5 Virr continues: “Our experts and chefs spent two years developing products that deliver on the cook, look, taste and health factors – the biggest barriers to people going meat-free. Plant-based consumers are becoming increasingly discerning and it’s important that operators can deliver a variety of quality plant-based menu options. This was one of the key drivers for us whilst in the development stage – we wanted our products to be seen as a quality protein source, where chefs can have the freedom to create anything from innovative dishes to everyday family favourites and they’re not restricted by strong product flavours. There’s so much opportunity for chefs to create a variety of meat-free dishes that they can put their own stamp on. Our range is also competitively priced against its meat counterparts, offering operators a credible plant-based offer which delivers on taste, texture and margin.”

“The plant-based market is expected to grow from a $14 billion industry to $140 billion in the next decade6 and we strongly believe this industry is here to stay; the category’s YOY growth, rise in flexitarians and the UN’s climate change report, looking at health and environmental impact, are all testament to this.”

https://www.vegansociety.com/news/media/statistics 2 3 4 5OnePoll Survey, 2000 UK adults, Dec 18 6Barclays, 2019

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ISSUE 33 / PUB20

The Drinks Industry Charity launch a scantastic partnership Kegstar, the smart keg rental and collection business, are delighted to announce a partnership that aims to “do two lots of good” across the UK and Ireland.

Their one-way steel keg and cask solution uses unique scanning technology at the heart of its operation to help producers keep track of what they use and reduce the risk of keg and cask losses.

They’re now turning those scans into a charitable donation to support current and former employees of the drinks industry who are most in need.

The initiative was launched in November 2019 with Kegstar donating 1p to The Benovolent for every empty keg and cask scanned for collection. Christian Barden, who started Kegstar’s operation in Europe less than four years and is now wanting to take the brand truly global said: “We collect over 15,000 of our kegs from thousands of venues every week now and we love talking to all of them via phone, social media, email and events to arrange collections, but it’d be great to convert all of that into a donation that supports colleagues when they need it most.”

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He goes on to say: “There’s a bunch of us at Kegstar that have been in the drinks industry for many years and I’m certainly very grateful for everything it’s given me. Adversity can hit anyone, any time, in many ways so this is a great opportunity to contribute to our industry through something that’s both simple and fundamental to how we work.”

If you work in a bar, restaurant, pub, hotel, club and have a Kegstar keg or cask empty and ready to be collected, they’d love to hear from you. The easiest way to arrange collection is to download the free Kegstar app, scan the matrix code on each keg and request collection so that you can “do two lots of good.”

Chris Baker, Partnership Development Manager of The Benevolent is excited to see this project make an impact and said: “We are absolutely delighted to be partnering with a company such as Kegstar, who clearly strives to make a difference to the industry they operate in. The income that this project will generate for us as a charity is invaluable in helping those within our industry suffering hardship and difficulty in their lives and there are many additional benefits for the charity in working with such a well-respected brand in the brewing world. We look forward to a successful partnership between Kegstar and The Benevolent moving forward.” www.ontradeprogress.com

ISSUE 33 / PUB20

What’s your number?

Westerhall Rums UK is a family-run business based in Canterbury, Kent.

We import our award-winning rum from Grenada, The Spice Isle of the West Indies.

The range comprises of five aged rums and two overproof rums that all offer the drinker the real spirit of Grenada in every glass. Steeped in culture and history Westerhall’s story and rum are truly unique.

With such a diverse and delectable range we have something for everyone; our range is tailored to your enjoyment and experience. The waters of Grenada are naturally infused with the spices and flavours of the island such as nutmeg, and during the blending process these are filtered into the rum giving it a distinctively Grenadian spiced-yet-smooth taste and its golden sunset hues.

The result is a range of award-winning, hand-crafted rum like no other.

Rum No.2 – double distilled and aged for two years to achieve a smooth and mellow balance. Perfect in spritz serves and Mojitos

Rum No.5 – silky smooth and effortless to drink. Immensely enjoyable on the rocks and the perfect cocktail rum.

Rum No.7 – Aged for 7 years in new American oak ex-bourbon casks resulting in a dark rum that boasts robust interesting flavours.

Rum No.10 – A 10 year old rum, incredibly smooth and rich in flavours. It has been recognised as an outstanding vintage and is best enjoyed neat or on the rocks.

Westerhall Rums UK will be exhibiting at this years Pub20 show on stand A66 with rum set to become the next big spirit of 2020 make sure you come and pay them a visit to experience the variety of rums on offer to suit every drinker and occasion.

Find out #whatsyournumber www.westerhallrums.co.uk

Rum No.3 – a smooth mixing rum that robusts robust Grenadian flavours.

Perfect with ginger beer and fresh lime.

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www.ontradeprogress.com

ISSUE 33 / PUB20

EXHIBITOR PROFILE

Square One Interiors Based in Britain’s home of metal work The Black Country, Square One Interiors are the specialists in creating bespoke, Rustic Industrial style furniture.

If you’re struggling to find the perfect industrial style furniture for your project this should be your first stop at PUB20. Their in-house design team we can assist with all aspects of interior and exterior design, looking at the intended use of the space and how their furniture can be designed to offer maximum functionality of your environment.

Square One Interiors products are made to order within the UK, which allows them to offer a fully bespoke service. Regardless of the colour, size and style you’re looking for, whether it be interior or exterior furniture for your pub, bar or restaurant such as upholstered seating or a display shelving unit, Square one can provide it.

Part of the company’s ethos is to be environmentally conscious and that’s not just in the materials that they use, but also their manufacturing processes. All materials are purchased locally, either from sustainable or reclaimed sources.

Square One have worked alongside some of the top retailers in the world including Nike, The NEC Group and SKY and are ongoing furniture supplier for men’s fashion brand LUKE1977.

Square One Interiors are official design partners for PUB20 and you can catch them on stand D33 on the event between the 4th-5th of February at the Excel in London.

Drop by and speak to the team to discuss your project.

Visit: www.squareoneinteriors.co.uk for more information.

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www.ontradeprogress.com

one

I n t e r i o r s

ISSUE 33 / PUB20

Gilt free

Gilt. (noun)... A gilt pig is a female under the age of one year.

Generally, the term refers to a pig who has not farrowed, or given birth to a litter.

Pork Scratchings. Perfect for pairing with a pint and considered a pub cliché. However, there’s now a new take on the pork snack, and no, I’m not talking about simply adding a flavouring. Welcome the Vegan Pig – the meat-free alternative to the classic bar snack.

Piggy in the middle

That’s right, meat-free scratchings.

Josh continues: “Vegan Pig captures the taste, the crunch and even those weird soft bits. It’s meaty, it’s filthy, but surprisingly it’s not that bad for you – which was an unexpected bonus.”

The Vegan Pig has kicked up a fuss amongst meat-eaters which was epitomised when they found Piers Morgan waving a packet around angrily on Good Morning Britain during an anti-vegan rant. That coupled with a lot of PR and a successful Kickstarter campaign has generated some buzz around the brand. We spoke with co-founders Josh Pearce and Sean Johnson to find out how this almost ludicrous snack came about.

The scratchings are for those who love eating meat but are trying to eat less of it. On launch, meat-eaters who hadn’t tried the product were outraged, but vegans loved the idea said Sean.

“We’re thinking about getting it on a t-shirt” laughed Sean.

Their mission is to get Vegan Pig into every pub in the UK and they’re attending PUB20 which is a big step towards that. They’re on stand A32 so stop by and give them a try.

They assure us that you won’t be disappointed. (Unless you hate delicious pub snacks in which case you might be).

They’re cleverly using some of the hate they’ve received on social media, for content for their channels, with their favourite being, “generation idiot strikes again.”

Josh said: “Two years ago, we were sat in the pub eating a pack of pork scratchings and joked whether it might be possible to make a vegan version of the dirty, hairy and delicious pork scratching sat in front of us. We were both trying to cut down on the amount of meat we were eating. So we thought, why not give it a go?”

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www.ontradeprogress.com

Piers Morgan

INSTAGRAM USER

THE WORLD'S FIRST VEGAN "POR K" SCRATCH

@VEGANPIGUK

ING

ISSUE 33 / Sport fixtures

SPORTS

February’s Premier League Fixtures Sky Sports has confirmed its latest batch of live Premier League games, with more crunch clashes at the top of the table on the schedule as the title and top-four races gather pace.

The current top six - Liverpool, Leicester, Manchester City, Chelsea, Tottenham and Manchester United - all feature in front of the Sky cameras during February as the competition heats up.

Leaders Liverpool have televised Saturday Night Football trips to Norwich (February 15th) and Watford (February 29th) to look forward to, as well as a Monday Night Football clash with West Ham at Anfield (February 24th).

Will champions Manchester City be able to cut the gap at the top of the table in early 2020? Pep Guardiola’s side travel to Tottenham on Sunday February 2md, and take on their current closest rivals, Leicester, at the King Power Stadium on February 22nd.

Ole Gunnar Solskjaer’s Manchester United kick off February on Sky Sports by hosting Wolves (Saturday February 1st), while Arsenal travel to Burnley on the first Super Sunday of the month

Latest confirmed Premier League games live on Sky: Sat Feb 1st: Man Utd vs Wolves (5.30pm) Sun Feb 2nd: Burnley vs Arsenal (2pm) Sun Feb 2nd: Tottenham vs Man City (4.30pm) Sun Feb 9th: Man City vs West Ham (4.30pm) Sat Feb 15th: Norwich City vs Liverpool (5.30pm) Sun Feb 16th: Aston Villa vs Tottenham (2pm) Sun Feb 16th: Arsenal vs Newcastle (4.30pm) Mon Feb 17th: Chelsea vs Man Utd (8pm) Sat Feb 22nd: Leicester vs Man City (5.30pm) Sun Feb 23rd: Arsenal vs Everton (4.30pm) Mon Feb 24th: Liverpool vs West Ham (8pm) Fri Feb 28th: Norwich vs Leicester (8pm)* Sat Feb 29th: Watford vs Liverpool (5.30pm) Sun Mar 1st: Man City vs Arsenal (2pm)** Sun Mar 1st: Everton vs Man Utd (2pm)** * Subject to Leicester’s possible participation in the EFL Cup final ** Subject to EFL Cup final

The Premier League fixtures will be split across the weekends of February 8/9th and 15/16th as the competition takes its first winter break.

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EASYRACK CELLAR HANDLING EQUIPMENT

InnCellar Equipment Ltd Cask Beer Solutions 4.5 to 11 GALLON AUTOTILT £45.00 9 to 22 GALLON AUTOTILT £54.00 Plus delivery and VAT

Suppliers of Cask/Keg Beer Products include, Cooling (Jackets©, Saddles, Probes, Ice Blankets), Stillage (Tilters, Beer Festival and Cellar Racking) that have all been developed, with the utmost attention to price, quality, and efficiency.

Double racking also available

No Cellar Cooling no worry! With our full range of cooling jackets to cater for casks and kegs. This gives you an easy

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All our products can be complimented by a fully stocked range of ancillary fittings and materials, to achieve the “Perfect Pint”.

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Introducing our new Keg Racking©. Designed for small cellar spaces and the ability to double your stock of 30L or 50L kegs. Built of 30 x 30mm frame, a 5mm metal shelve, a back-bracing bar to stop kegs falling off.

The keg Rack can be put face to face giving you a double depth to rack or joined side by side allowing you to rack more kegs.

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Legal stuff HEADLINE

Plan ahead to make Spring bounce A few weeks into the New Year and, yes, it’s time to start looking ahead to your first big money-making opportunities of 2020: St Patrick’s Day (Tuesday 17 March); Mothers’ Day (Sunday 22 March); and Easter weekend (Friday 10-Monday 13 April).

St Patrick’s Day has become one of the busiest calendar events of the year for pubs and bars; while Mother’s Day and the Easter Bank Holiday weekend are footfall-drivers for operators with food offerings and outdoor events respectively.

Just be sure when you’re planning for some or all of these dates, that you don’t overlook your licensing obligations.

Making a major event out of them – and I’m thinking in particular of St Patrick’s Day – could well require extending your hours, which will mean applying for a Temporary Event Notice (TEN), for which you must give 10 working days’ notice prior to the event. Staying with St Patrick’s Day, and depending on the exact nature of the event you propose, it might be prudent to employ door staff – something that could go down well with your local licensing authority and the police.

Mother’s Day ought to be rather more sedate and pose few licensing issues, but – good Spring weather permitting – the Easter Bank Holiday could see you attracting families and larger groups to your gardens and outdoor spaces.

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If that’s what you have in mind, ensure that your permissions for outside are in place and up-to-date; and give close thought to heath and safety if you’re planning family events – while great fun when organised properly, bouncy castles and barbecues sometimes present unseen dangers.

Jon Wallsgrove is a partner at leading licensing firm John Gaunt & Partners www.john-gaunt.co.uk

www.ontradeprogress.com

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Learn more about our exquisite cocktail range today. info@kolibridrinks.co.uk I 020 3179 3500 kolibridrinks.co.uk

When only the best is good enough

The new GIGA X8

Coffee pleasure – freshly ground, not capsuled 32 speciality coffees can be selected via the 4.3" touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A.®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

Ideal areas of use: Public bars, hotel bars, hotel restaurants, private clubs, private function areas, seminar / conference facilities Recommended maximum daily output: 200 cups JURA – If you love coffee

JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com