Ontrade Progress Issue #29

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Trick or Treat Thinking about the next unBOOlievable thing...

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ISSUE 29 / Editor’s Letter

Hello Contributors

Bob Pease Brewers Association

Kate Nicholls UKHospitality

Drinkaware Independent alcohol advice, information and tools

Another successful summer has flown by and we were blessed with weather that my would-be-meteorologist father described as “hot, but not too hot”. As a result, people were out in their droves enjoying the sunshine in beer gardens, bars and restaurants across the country. Despite worries about Brexit, Britain is adopting a ‘business as usual mentality’ which means we have lots of exciting news to shout about in this issue.

As ever, hospitality is often at the forefront of innovation and this month we interview James Hill, founder of Food.Social. The taxi industry has Uber, hotels have Airbnb and we can’t wait to see how Food.Social is going to revolutionise our industry in the same vein. Hill’s platform hopes to bring hosts and guests together to enjoy a variety of different dining experience, such as cookery classes, supper clubs, foodie events, walking food tours and dinner parties.

Quick, smart and easy-to-use, Food.Social is an industry disruptor you can read more about on page 20.

With Fresher’s Week nearly over, we look forward to the next big event in the hospitality calendar; Halloween. This spooky holiday sees Brits spend approximately £400 million on the Americanised festival each year – with more and more people choosing to spend that money enjoying a night at a restaurant, bar or club. On page 6, we examine how you can be maximising your Halloween earning potential.

As usual, we have an array of insightful contributors to discuss latest news and personal opinions, as well as our classic features.

Enjoy our latest issue and see you next month!

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

Lead Designer Richard Day

contents

ISSUE 29 / Contents

www.ontradeprogress.com 4

www.ontradeprogress.com

ISSUE 29 / Contents

06

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12

Hospitality Ghouls

Stability for London’s pubs

Drinkaware: Peer Pressure Drinking

With Halloween fast approaching, we discuss how you can incorporate the scary holiday in your venue.

The number of pubs in London remained stable between 2017 and 2018.

Drinkaware research lifts lid on peer pressure around drinking.

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18

20

Streaming the Future?

Making the Cut

Food.Social: Food First

Stonegate Pubs is offering the income streaming service to every one of its 12,500 hourly paid employees.

Pub group cuts 10,000 water bottles with Mr Fitz Aqua Spritz.

Food.Social, the revolutionary website and app that brings foodies together has launched in London this autumn.

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Tech News: Fourth

Influencer Marketing

PubAid

Fourth, is seeking restaurants operators to take part in the FWBT programme.

Fat Media talk to us about social media influencers and how they are shaping marketing trends.

Pubs contribute an estimated £40 million to grassroots sport as rich heritage remains strong.

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Design Trends

What’s On

GO IN’s Managing Director and Art Director, outlines the key trends for hospitality furniture in 2019.

Find out what events and shows are on in the coming months.

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 29 / Halloween is Coming

SEASONAL

Hospitality Ghouls

With Halloween fast approaching, we discuss how you can incorporate the scary holiday in your venue.

Food Pumpkin carving, apple bobbing and getting all dressed up may sound like a particularly Americanised version of Halloween, but with every passing year more Brits than ever are opting in to celebrate the pagan festival. A report last year revealed the UK spent more than £419 million on Halloween celebrations in 2018 alone; including decorations, costumes, and importantly, going out. This was already a five per cent increase on the year before, when the UK spent £400 million in 2017. With such promising statistics revealing an increase in Halloween hospitality spending; Ontrade Progress discusses how you can be attracting customers to your venue.

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Last year, Burger King partook in a stunt which saw the global fast food chain release a ‘nightmare burger’ in the USA. While customers did spookily feel like the green-buned burger caused a scary dream or two, the gimmick itself was enough to see customers flock to the chain across America. While gimmicks can be ‘hit or miss’; the general spirit of a Halloween food promotion is one to be thought about.

Often a food offering of this nature doesn’t need to involve much more than a dash of green or red food colouring, for example, a ‘bloody milkshake’ would only require a dash of colour to attract customers. In this respect, it may be best to offer a Halloween specials menu for the week around the holiday (which falls mid-week this year) including an adapted version of your current menu so the kitchen isn’t overwhelmed with adapting to new dishes; and neither is your wallet. www.ontradeprogress.com

ISSUE 29 / Halloween is Coming

Drinks Halloween is one of the most popular times of years for groups to go out drinking in bars and clubs across the country. With these customers wanting to embrace the Halloween spirit; offering an array of literal spirits and spooky cocktails would be an excellent way to encourage them to visit your venue.

For bars that pride themselves on offering something different around Halloween, incentivise your bar staff to come up with the spookiest and tastiest cocktail; choose a select few and then offer these as special drinks the week revolving Halloween. For example, you can spice up a Bloody Mary with a floating edible eye, design a scary spiderweb to drape over a Pornstar Martini, or turn a White Russian black with a dash of coke. Of course, these are variations of loved classics; inventing something entirely new could also be a huge draw to customers looking to indulge in the classic American holiday.

Attracting customers When it comes to Halloween, it can seem like the competition to attract customers to your venue is endless.

With every bar or club offering something different; how do you work to stand out from the crowd?

One way to do this is through decorations; you immediately have the one up over another potential offer if you embrace the Halloween spirit. It doesn’t have to be costly either; bulk spiderwebs on Amazon are offered for approximately £9.99, and you can shop for several inexpensive items to dress up your venue, such as plastic spiders, eyes and skulls. Moreover, the decorating doesn’t need to be for the venue alone and can extend to your staff – consider asking them to dress up too.

Or if this may restrict their serving, perhaps a witch’s hat or small mask of some sort would help embrace the spirit of Halloween.

As usual, customers are looking for the best value for money – in cities like London, for example, when nights out are particularly expensive, rather than jacking up the price, offering deals could see swathes of customers visit your venue. A version of a Halloween Happy Hour, which could last later than 7 or 8pm could prove hugely popular; enough to initially attract customers to your venue and then encourage them to stay past the evening discount.

Lastly, consider how you can create an immersive Halloween experience for your customers. You don’t need to have a huge budget to bring a lot of the holiday to your space. Even simply changing your usual playlist and introducing some Halloween classics is enough. Why not have a costume competition – announcing the winner at the end of the night to encourage the groups to stay? Or DIY a Halloween spinning wheel offering different discounts or even free drinks? Throwing your imagination and enthusiasm into this spooky holiday will encourage customers to have as much fun as you!

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ISSUE 29 / London Pub Stability

RESEARCH

New figures show year of stability for London’s pubs The number of pubs in London remained stable between 2017 and 2018 after falling by more than a quarter since 2001, new research by City Hall has shown.

The figures, published Saturday, August 24 by the Mayor of London, Sadiq Khan, identified 3,540 pubs in the capital in March 2018 – an increase of 10 pubs from 20171.

A total of 11 boroughs saw an increase in pubs, with numbers staying the same in nine boroughs, but falling in 13 boroughs.

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The boroughs to see an increase were Brent, Bromley, Croydon, Hackney, Harrow, Islington, Lambeth, Lewisham, Tower Hamlets, Wandsworth and Westminster.

The encouraging figures come after the Mayor revealed last month that the number of grassroots music venues in the capital has risen in the last year and the number of LGBTQ+ venues remained stable for a second year running, following a decade of decline for both.

www.ontradeprogress.com

ISSUE 29 / London Pub Stability

The traditional London pub has long been a part of everyday life in the capital and research shows that, despite ongoing pressures, they remain a key part of life in the city.

According to a City Hall survey, 74 per cent of Londoners think that they are important for the London’s cultural heritage, with 45 per cent visiting a pub at least once a month2. The main reasons for a visit are to socialise with friends (68 per cent) and eat (27 per cent). Pubs are also an important attraction for tourists, with previous research showing that 54 per cent of international visitors visited one during their stay in the capital3.

The mayor is doing everything within his powers to support the pub trade and London’s cultural venues.

This includes tough new planning rules to protect venues in his draft London Plan – including protecting beer gardens and ensuring new developments are soundproofed – and establishing a world-first Culture at Risk Office to help support pubs at risk of closure. Sadiq has also called on the Government to review its valuation policy for pubs following large rises in business rates and ensure these crucial community hubs are supported.

As with the rest of the UK, London has seen a decline in pub numbers for decades, with the number of small pubs in London falling by more than half between 2001 and 2018.

However, these new figures show signs of improvement as the number of both small and large pubs in the capital have increased very slightly between 2017 and 2018. There are now more large pubs in the capital than there were in 2001.

Employment across the pub sector has also remained stable between 2017 and 2018 at 46,000. However, despite recent improvements, a large proportion of jobs in London pubs continue to be paid below the London Living Wage.

74 per cent of Londoners think pubs are important for the capital’s cultural heritage

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ISSUE 29 / London Pub Stability

“London pubs have been a key part of our capital’s heritage for generations, helping to unite Londoners and acting as a vital hub in the community. Sadly their numbers have been falling for decades, which is why I’ve been doing all I can to support the trade and turn this tide of closures. I’m encouraged by these results, but with pressure from rates, rent and development, it’s crucial that the Government and local authorities give them their full support too.”

The Mayor of London, Sadiq Khan

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Hannah Wright, of The Leytonstone Tavern, said: “After being empty for four years, and saved at the last minute by a community asset order, we were anxious but incredibly proud to give the neighbourhood back its pub. The area is close to our hearts, so seeing everyone pile through the doors on opening night was both reassuring and gratifying.

For us, a pub is more than just a place where you serve drinks. It’s a sanctuary for the whole community, existing to help people create real human connections and feel a sense of worth. And it needs to serve it’s locals. That means putting on events for our Little Taverner’s, hosting weddings and all the way through to botanical workshops – as well as never forgetting the glorious, simple act of a good pint and chat with the bar staff.”

Don O’Rourke, CEO for Cityglen, said: “Launching a new pub in South East London’s budding area Gipsy Hill is an exciting and fantastic opportunity for us.

We want The Great Southern to be a hub and meeting place for the local community.”

www.ontradeprogress.com

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ISSUE 29 / Low and No

DRINKAWARE

Rounds encourage one in three to drink more than intended Drinkaware research lifts lid on peer pressure around drinking.

A third (35%) of drinkers in the UK drink more than they intended because they were encouraged by others, reveals a new study by independent alcohol education charity, Drinkaware.

The research, published in Drinkaware’s annual monitor of more than 2,000 adults, unveils a culture of peer pressure around drinking. More than a third (35%) of drinkers say that pressure to drink is common in their age group - rising to 60% in the 1824 age group - and 57% would like it to be less prevalent.

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More than one in three (37%) UK adults who drink alcohol report drinking more than they planned because they were in a round, a third (34%) drank more because they did not want to be impolite and refuse a drink, while 29% said they wanted to keep up with others.

Some drinkers employ tactics to resist the pressure to drink, such as nursing their drink to avoid having another (37%), while 11% say they actively seek friends who drink little or no alcohol.

For those who do drink more than they intended, it’s friends and co-workers who are most likely to be influential, with 60% of people claiming their friends have encouraged them to drink more than intended and 43% of people in work saying there is too much pressure to drink when socialising with work colleagues. Thirteen percent of men who drink are influenced to drink more by their boss or a superior, compared to 8% of women.

www.ontradeprogress.com

ISSUE 29 / Low and No

A significant proportion of adults are contributing to the culture of pressure; one in five (21%) adults who drink admitted to having encouraged someone to drink more alcohol after they said they didn’t want to. A similar number had given someone an alcoholic drink or topped up their glass without asking first (19%).

Drinkaware Chief Executive, Elaine Hindal, says: “Our research lifts the lid on a culture of peer pressure in this country. It speaks volumes that over half the adult population say they would like there to be less pressure to drink.

“And it seems from our new research that being polite, not wanting to confront a situation and feeling the need to keep up could be preventing many of us from standing up to that pressure.”

While the number of people who drink at least once a year has decreased year-on-year (81% of UK adults compared with 84% in 2018), the results show pressure to drink could be fueling binge drinking. Of those polled, 46% of people who binge drink* reported drinking more than intended because they’ve been encouraged by others, compared to 35% among other drinkers.

Hindal added: “Pressure to drink in the majority of cases isn’t malicious, it may not even be conscious. Most people just want the people they’re with to have a good time. But regularly drinking alcohol above recommended levels can significantly increase the risk of developing a range of health conditions.”

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ISSUE 29 / Low and No

Helping customers to control their drinking Licensees and their teams can play an important part in reducing the alcohol harms that can arise when people are pressured into drinking more than intended. Drinkaware recommends that pubs and bars put in place some simple measures to help customers in their venue to control their drinking and resist peer pressure to consume more than intended.

These could include: offering an interesting range of low and no alcohol drinks; selecting house wines at the lower end of the ABV scale, and offering them in 125ml serves, and serving food for the same hours as drink is served.

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It’s also helpful to have team members who are able to spot the signs of someone who is drinking more than they should, perhaps because of peer pressure. Drinkaware’s Alcohol Vulnerability Awareness e-learning course helps staff to understand what vulnerability means and gives practical advice on how to support them.

For more information: elearning@drinkaware.co.uk.

Finally, if you suspect a customer is buying alcohol for someone who is already drunk - or who is drunk themselves - then selling them a drink is against the law. Drinkaware and the British Beer & Pub Association have produced two posters to help communicate this to customers - ‘Can’t Get Served’ and ‘Mate’s in a State’, which can both be downloaded free of charge from the Drinkaware website.

*The NHS states in the UK, binge drinking is drinking more than eight units of alcohol in a single session for men and six units in a single session for women. All figures, unless otherwise stated, are from YouGov Plc. Total sample size was 2145 adults. Fieldwork was undertaken between 11th - 12th July 2019. The survey was carried out online. The figures have been weighted and are representative of all UK adults (aged 18+).

www.ontradeprogress.com

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ISSUE 29 / Income Streaming

TECHNOLOGY

Is Income Streaming the Future?

The pub group behind Be At One, Slug and Lettuce, and Walkabout has signed up to income streaming app Wagestream so their staff can access pay when they need it.

Stonegate Pubs is offering the income streaming service to every one of its 12,500 hourly paid employees across nearly 772 UK pubs and bars nationwide.

So far, 63% of Stonegate Pubs’ hourly employees have enrolled to Wagestream, with 6,000 employees having made at least one transfer.

The company embarked on the partnership because of income streaming’s growing role in recruitment and retention of staff, with as many benefits for employers as employees.

Wagestream — in partnership with Fourth — allows staff to draw down, or ‘income stream’, a percentage of their earned wages any day of the month for a flat £1.75 fee. There are no loans involved and therefore no interest is charged.

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This reduces financial stress and helps to prevent employees having to turn to high-cost credit providers and payday lenders when they face unexpected expenses and need to bridge their way to payday.

The Wagestream app will also help Stonegate employees build better financial health as it provides budgeting advice, such as how to understand payslips, and offers financial welfare support in conjunction with The Money Charity and the Money Advice Service.

Employers from across the private and public sphere who use Wagestream — including Rentokil Initial, Hackney Council and Roadchef — have identified a number of CSR and HR advantages to the service.

For those firms who offer shift work, a key immediate benefit is that it becomes easier to fill rotas, because income streaming restores the direct connection between work and pay. In fact, Wagestream data shows that workers enrolled in the service choose to work 22% more hours on average.

Stonegate Pubs was founded in 2010 by private equity firm TDR Capital, after it purchased 333 pubs from Mitchells & Butlers.

Since then, the business has grown dramatically and now boasts 772 pubs and bars across the UK.

www.ontradeprogress.com

ISSUE 29 / Income Streaming

Wagestream Peter Briffett, CEO and Co-Founder of Wagestream, commented: “Wagestream fits hand in glove with the pub sector and the way businesses in this sector employ staff.

“That’s because it’s common for pubs to have difficulty filling shifts, particularly at late notice. However, we know from experience that this ceases to be a problem once staff know they can access pay for those shifts straight away.

“Wagestream provides a golden incentive to workers to alleviate this problem, while both the employer and employee start to see additional hours as mutually beneficial.

“We’ve even found that staff start asking for more shifts at firms who were previously struggling to fill them, such is the power of re-establishing an instantaneous link between work and wages.”

“Our employees have had an overwhelmingly positive reaction to the introduction of this service.

“Getting early access to money you have already earned, that is to all intents and purposes yours, seems so simple but this is a real revolution in pay that is already making it easier to recruit and retain staff.”

Tim Painter, HR Director for Stonegate Pubs, added:

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ISSUE 29 / Low and No

Making the Cut

Pub group cuts 10,000 water bottles with Mr Fitz Aqua Spritz.

Award winning gastropub group Whiting & Hammond is on course to remove 10,000 single use water bottles from its supply chain this year, following the installation of the Mr Fitz Aqua Spritz dispense system across its eight sites.

In each pub, the distinctive Mr Fitz Aqua Spritz bar-top font serves sparkling and still pure filtered mains water, replacing 75cl single use water bottles. Having initially installed the system to provide a premium non-alcoholic drink solution, Whiting & Hammond soon realised the added environmental and economic benefits of switching to dispensed water served in re-usable stoppered bottles.

Paul Worman, Operations Director for Whiting & Hammond, said: “We’re on course to dispense and sell at least 10,000 bottles of water by the end of the year, which means switching to Mr Fitz Aqua Spritz equates to eliminating close to 900 cases of 75cl water bottles from transport, delivery and storage across our sites.

A premium non-alcoholic drinks range is increasingly important to our customers, and we’d been looking for something innovative and different to 18

deliver that,” added Worman. “There was simply nothing available to match the Mr Fitz Aqua Spritz solution for flavour, variety and profit delivery.”

The bespoke system, supplied by dispense specialist Brewfitt, is connected to the mains water supply.

The system comes with premium branded glassware and exclusive drinks recipes. The combination of cost-effective dispense and premium serves can deliver a category-leading GP of 85% on soft drinks, and close to 100% on still and sparkling water.

Mark Fenton, head of brand for Mr Fitz Aqua Spritz, said: “As an ‘early adopter’ of the system, we’re delighted that Whiting & Hammond are seeing such clear benefits to both their sustainability profile, and to their bottom line.

“The environmental impact of bottled water is an issue of increasing concern, while more consumers than ever are looking for appealing and engaging non-alcoholic drinks. The Mr Fitz Aqua Spritz system addresses both issues for operators of restaurants, pubs, bars, hotels and the full range of hospitality businesses.”

www.ontradeprogress.com

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ISSUE 29 / Business insight

INSIGHT

Food First

Food.Social, the revolutionary website and app that brings foodies together has launched in London this autumn, we chat to James Hill, its founder, about his journey and the future of the company.

The concept If growing up in a metropolis like London has taught me anything, it’s to subvert the expectations of everything I’ve come to know. First, the iconic London Black Taxi and the smaller minicab industry seemed to be quickly overshadowed by an international company which took the world by storm (Uber). Next, the very way we travel began to be revolutionised by sharing with others; indeed, much of my experiences abroad now see me stay with friendly and open-minded hosts through Airbnb. And now, the hospitality market must make way for the up-and-coming Food.Social – a ground-breaking new platform that will change the industry as we know it.

Food.Social is a website that hopes to bring hosts and guests together to enjoy a variety of different dining experience, such as cookery classes, supper clubs, foodie events, walking food tours and dinner parties.

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Food.Social, founded by James Hill in 2018, hopes to bring people with a love of food together. Hill explains: “Food.Social is a revolutionary new platform dedicated to offering unique foodie experiences. Hosts and guests connect via the Food.Social app or website to enjoy a huge array of different food experiences together.

We’ve created a destination for like-minded foodies, for restaurant owners, for aspiring chefs with pop ups and for culinary schools to come together, connect and select or offer unusual dining experiences, living room supper clubs, cookery classes, haute cuisine dinners, intimate meals and exclusive dinner parties. People love food, people want to be social, people live to experience. This is what Food.Social is bringing to the table.

“When people visit different towns or communities, we want them to automatically think of us as soon as their tummies start rumbling.”

www.ontradeprogress.com

ISSUE 29 / Business insight

Delectable beginnings Food.Social launched in London this Autumn after an initial pilot in Milan last year. The company has continued to expand and hopes to do so into the rest of the UK dining market.

But Hill’s concept had humble origins, he explains: “I have been fortunate enough to travel the globe and one of my favourite things to do when travelling is to connect with people in order to find the best places to dine. Often these are hidden gems or home-cooked meals created by local residents, who may not have a restaurant but have the culinary skill to whip up a delicious dish.

“I noticed that I wasn’t alone in seeking out unusual or exclusive experiences, things that are a little off the beaten track. People love to eat and meet new people. So, I thought what better than to create a platform which would bring people together for wonderful culinary adventures. That’s how Food.

Social was born.”

Food.Social App Download at the Apple AppStore and Google play.

Hill describes himself as a typical “foodie”, but also an entrepreneur.

Prior to founding Food.Social, he spent two decades in the travel media business; setting up LUXOS Magazines (a series of luxury travel guides which are distributed in four and five-star hotels around the world).

He also launched the ‘BeIn’ City guide, as well as building a Japanese publishing company. His keen eye has seen him move from one successful project to another and Food.Social is no different.

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ISSUE 29 / Business insight

The goal

The future

Hill describes Food.Social as a “disruptor”, and in a similar vein to the way Airbnb and Uber challenged our perceptions of the hotel and taxi market respectively, Hill hopes his venture will do the same with hospitality.

Once Food.Social becomes established in London, Hill sees the rest of the world as his oyster. There are some exciting milestones for the company ahead already, with major collaborations with chefs and restaurants soon to be announced.

Moreover, Hill already has his sight set on heading across the pond, with a potential to launch in the US soon.

He adds: “My hope is that it will completely revolutionise the way we dine out and offer dining experiences.

I like to think we are refreshing the way people think about eating out: like-minded individuals can come together and break bread in unusual surroundings.

“Our members may have culinary qualifications but are unable to afford to open up a bricks and mortar restaurant. Through Food.

Social they can host events in their homes (providing they have the correct certification in place) or test dishes, products on a more organic audience.

“For the industry this will act as a disruptor because essentially we will be creating a network of restaurants.

In fact, we’ll be creating the world’s biggest restaurant chain, but without actually owning any restaurants!”

Hill concludes:

“We want to challenge palates with unusual cuisines and thrill our members with different experiences.

“So, the future of Food.Social – global domination, lots of exciting experiences, opportunities to connect people and plenty of good food!”

For more information, visit the Food.Social website at https://food.social.

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www.ontradeprogress.com

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“If you’re preparing street food, I think it’s important that dishes don’t look too dissimilar regardless of catering for varying types of dietary or allergen requirements. As chefs, we want to show that we believe in providing clients and customers looking for meat free the same consideration as other dietary requirements without having to compromise on quality, taste and style.”

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ISSUE 29 / Forth

TECH NEWS

Fourth to sponsor ten operators in SRA Food Waste Bad Taste programme Fourth, the leading software provider to the hospitality industry, is seeking ten restaurant operators to take part in the Sustainable Restaurant Association’s six-week Food Waste Bad Taste (FWBT) programme.

The cohort of Fourth-sponsored operators will nominate one or a handful of sites depending on the size of the estate, to spend six-weeks on the programme. An operatornominated BOH/FOH project manager will receive full support to prep one or more kitchens for measuring the real food wasted at every stage, then set a realistic target and implement an easy-tofollow plan to meet it and reduce the overall amount of food wasted.

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Previous participants include Farmacy Kitchen, Hawksmoor, River Cottage Kitchen, OXO and Bread & Honey.

There are no restrictions on operator size or type that can apply, or whether they are a Fourth customer.

All the participants viewed FWBT as the launch point they needed to get to grips with food waste in a simple, creative and teamfocussed way to effect measurable, manageable changes.

FWBT has for many been the first time they have assessed, measured and monitored their food waste and has proved not just an eye-opener but a genuine lever of change.

www.ontradeprogress.com

ISSUE 29 / Forth

Catherine Marshall, Communications Director at Fourth, said: “We’re long standing supporters of the industry we serve. We know there’s no one silver bullet for tackling food waste; it’s complex and challenging and fundamentally requires behavioural change. But it’s worth it – morally, environmentally, financially and not least to meet the demands of customers. They are increasingly demanding greater transparency from the operators regarding their sustainability credentials”.

One of the participants, Aine Mulligan at Farmacy Kitchen said: “FWBT was a really worthwhile project for us. We were supported every step of the way, literally taken by the hand through each week.

“It was so insightful to see exactly how much food waste we were really producing. The online community was a great help to bounce ideas and concerns off other participating operators. “We have started to see reductions in our Prep waste. The campaign gave us the tools and resources to kick start us into action.

We are proud to have taken part and excited to see more progress in the future.”

The initiative forms one element of a wider Fourth campaign to tackle food waste. It will be holding a Footprint Forum event in November, as well as engaging with WRAP and SRA on an ongoing basis.

The Government’s food surplus and waste champion, Ben Elliot, branded the UK’s food waste production as a ‘national disgrace’ at the Food Waste: Bad Taste launch event in May. Considering, food waste is estimated to cost the restaurant sector over £682 million a year, it is clearly a pressing challenge the industry needs to tackle.

Applicants will be accepted onto the Fourth cohort of the Food Waste: Bad Taste programme on a first come, first-served basis. The deadline for entries is 18 October 2019, to be put forward for consideration please visit: https://thesra.formstack. com/forms/foodwaste_sign_ up_fourth

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ISSUE 29 / Shout about it!

TOP TIPS

Influencer Marketing What is a social media influencer and how are they shaping marketing trends?

Social influencers are essentially anyone who has a good level of engaged followers on social media and the power to influence opinion or purchasing behaviour. The key is they are trusted by their followers as offering authentic opinions on issues.

That is vital to the whole phenomenon of influencer marketing and in fact there has been a backlash against some influencers who aren’t declaring support from advertisers or creating staged posts.

The trend for authentic reviews means brands are working more with micro-influencers who have small but engaged audiences who trust what they say. Companies themselves are also following the trend for being authentic in the way they portray their own products and services, sharing photos which are less polished and more “real” or video using only natural lighting.

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Instagram as an influencer channel is also particularly growing, however, it’s crucial companies collaborate with relevant, authentic influencers who are transparent.

How do venue owners connect with influencers and how can they ensure they choose a reputable individual/s?

How can an influencer potentially be used to promote/raise awareness of a venue to potential customers?

This is the challenging part, and we would recommend working with a marketing agency who are experienced at running influencer activity, as it can be difficult to both reach out but in particular, to find the right bloggers and influencers.

There are multiple ways an influencer can promote your brand and offering, everything from blog reviews, posts, videos, sharing personalised discount codes with their followers which can be trackable, or even doing an Instagram takeover for your venue.

Often influencers can want financial support of some kind and you need to be sure what you are investing in, are they genuine influencers?

For example, some people might have a big following but could have used “engagement bots” to increase their followers and they can be hard to spot for the untrained eye.

Agencies like ourselves have the tools and knowledge to help guide brands through the process and avoid “fake” influencers.

www.ontradeprogress.com

ISSUE 29 / Shout about it!

Larger influencers and some microinfluencers will require payment in addition to any free gifts so again, this should be considered on a case by case basis.

What should venues offer to influencers and what should be exchanged for promotion?

Coverage should be negotiated depending on the influencer’s size, for example Micro-influencers may be happy to accept a voucher in exchange for a blog review or some social posts.

Another idea is to consider an influencer launch party – invite a group of local micro-influencers to experience your venue, receive discounts on drinks or meals, all in exchange for social coverage.

We’d also recommend a small amount of time each day is spent interacting with brands and influencers who post on social about brands you stock, to help build relationships with influencers and increase your own following.

How can hospitality brands capitalise on their existing supplier brand’s online content?

That content can be used to provide posts for your own social channels, but it’s also important to add value to the content you are putting out, such as offering promotions on back of content you a sharing or simply commenting on the content you are re-posting, e.g. Read @influencer’s fabulous review.

For any help with influencer marketing, Fat Media can offer anything from a little advice, to a fullymanaged campaign. Find out more about us or get in touch at www.fatmedia.co.uk

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.

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

ISSUE 29 / PubAid

REPORT

Pubs and Grassroots Sport: the Perfect Match Pubs contribute an estimated £40 million to grassroots sport as rich heritage remains strong.

Pubs across the country are providing a lifeline for grassroots sport, worth an estimated £40 million a year in financial and in kind support, according to new research published today.

Lisa Wainwright, CEO of the Sport and Recreation Alliance added: “Funding at a grassroots level is one of the biggest concerns for sport and recreation clubs across the country.

This first-of-its-kind research was undertaken for PubAid, the organisation that promotes the good work done by pubs across the UK, and supported by the British Beer & Pub Association (BBPA) and the Sport and Recreation Alliance.

“Looking at innovative, engaging ways to connect with the local community is an excellent way of making clubs financially stable and, in turn, allowing them to support a local industry.

Sports Minister Nigel Adams said: “Pubs play an important role in supporting local sports clubs. They act as sponsors, fundraisers and meeting places, saving teams significant sums every year.

“This survey highlights the strong relationship between pubs and sports clubs, and is a clear indication of the importance of local, community support.”

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“We’re delighted to see such a vast range of sport and recreation activities benefiting from these relationships.”

Des O’Flanagan, co-founder of PubAid, said: “We were expecting the research to show a strong connection between grassroots sport and pubs, but the scale of the support, both in financial terms and in the sheer number of sports sponsored by their local, was staggering.

“The support – either in money or in kind – equates to an average annual donation from each pub of £1,025.

For many grassroots clubs struggling to stay afloat, that kind of help plugs the funding gap and enables thousands of people across the country to play the sport they love, with huge benefits to their physical and mental wellbeing.”

Brigid Simmonds, Chief Executive of the British Beer and Pub Association, said: “The PubAid report showcases the vital role pubs play in helping grassroots sports teams to compete across the UK and to encourage sports participation and physical activity which is so vital to our health and wellbeing.

“From sponsorships, through to free meals and venue hire, it is clear that many community sports teams simply wouldn’t get by without the help of their local pub. For pubs, helping a local sports team is a great way of giving back to the community they serve.” www.ontradeprogress.com

ISSUE 29 / PubAid

Getting involved: tips for licensees • Think carefully about which sports you’d like to support: for your sponsorship to be successful, choose a sport that is popular in your local community. What sports do your regulars play or follow?

• When you are ready to approach a sports team about offering support, make sure you approach someone who is in a position to make decisions for the club, such as a chair or treasurer.

• Research the local sports teams in your area. Create a list of those you would like to offer support to, and think about what this support will include before you approach a team. Will it be direct financial support, or in kind, or a combination of both?

• Remember the value of in-kind support: if you’re offering a free buffet after home games, make sure the sports club realises how much that will save them in room hire and refreshment costs.

• Be clear to the sports club about what you expect from them in return for your support. Do you get sponsorship rights? Are you expecting them to drink in your pub after matches and training?

Being clear up-front saves confusion down the line and leads to a better partnership for pub and sports team.

Download the full report at: www.pubaid.com

Top 5 sports supported by pubs • Football 40% • Pub games (e.g. darts/pool) 30%

• Cricket 16% • Rugby Union 10% • Rugby League 4%

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ISSUE 29 / Furniture Trends

TRENDS

Furniture Design Trends Maurus Reisenthel, GO IN’s Managing Director and Art Director, outlines the key trends for hospitality furniture in 2019.

Two clear trends have emerged in the design of hospitality furniture.

First, the joy of mixing materials and shapes. These include wood combined with plastic, metal with upholstery and even metal with wood; but also expansive shapes and areas with filigree elements. The second trend is the continuing enthusiasm for various retro designs.

Within these trends, new items of furniture are created and developed with a dose of extravagance, but also with a respect for what is familiar and well-proven. Despite the familiarity, there can be plenty of surprises through the interruption of fixed ideas and schemes.

For example, GO IN’s Segon chair stands out thanks to the design of its seat, which curves upwards towards the sides. It’s beautifully upholstered in artificial leather and comes in cognac, vintage green or dark grey, with a frame made of black, powder-coated steel. It’s a perfect hospitality chair.

Retro ‘reloaded’ is a very strong trend.

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The chairs and stools offer mainly large seat and back surfaces, which are combined with slim, sometimes filigree metal racks made of round tube. The look is refined through the use of impressively moulded veneer surfaces. Wood as a natural and versatile material is and remains a major theme of furniture designers.

Even with armchairs for lounge or bar areas, the retro trend prevails.

New models combine the comfort of Grandma’s wingback chair with modern shapes. With wooden bases, particularly in ash, these fit very well with the popular Scandinavian Hygge trend. Furthermore, these comfortable, chairs, including the Cleon, can be individually ‘dressed’ to suit any ambience thanks to the extensive GO IN fabric concept – all in line with the slogan ‘many ways to be unique.

www.ontradeprogress.com

ISSUE 29 / Furniture Trends

Going indoors Following last summer’s scorching temperatures and long, warm evenings, UK hospitality operators will be looking to make the most of this year’s outdoor season by investing in furniture that gives customers the ultimate alfresco experience. This year, wide woven straps, roughened surfaces with a natural feel, bright colours, Mediterranean patterns and traditional weave furniture with a twist will be on-trend for the coming year.

With innovative designs and specially processed surfaces, popular outdoor classics will be seen in a new light.

The new Melara chair from GO IN shouts fun, sun and blue skies - the ideal summer hospitality combination.

The powder-coated aluminium frame comes in a rattan look and is available with a blue and white diamondpatterned weave or in a bright blue monotone design. The Melara chair instantly adds flair to dreary pavements and simple terraces.

For more relaxed outdoor seating and lounging areas, matching chairs and sofas are available. These give an opportunity to be creative and bold with any additional furnishings that are provided. Cushions can be supplied in matching or contrasting colours and patterns. And on cooler evenings, why not offer blankets to keep guests warm and encourage them to linger for longer.

All these new products and design classics, as well as furnishing ideas and innovative solutions for various catering concepts, are available in the latest GO IN catalogue.

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ISSUE 29 / Experts Opinion

How Beer Enhances Food Bob Pease, CEO/president of the Brewers Association, the not-for-profit trade association representing small and independent American craft brewers, looks at how beer can enhance food.

“As many pub chefs will appreciate beer has a wide flavour spectrum and the ability to enhance almost any cuisine. From pub grub to high end dining, beer can transform a dish into something special that offers a unique dining experience.

In the U.S. we take beer and food pairings to a whole new level with our culinary and craft beer experience, PAIRED (part of the Great American Beer Festival, 3-5 October, Denver, Colorado), which unites independent American craft brewers and acclaimed chefs in celebrating the endless possibilities of pairing beer with food. Attendees meet the Michelin starred and James Beard Award winning chefs and today’s most creative brewers while food is being plated and beer poured in front of them.

This year, PAIRED will showcase 29 chefs designing mouthwatering delicacies paired with 48 exclusive beers to push the palate and demonstrate how beer and food can enhance each other. A few tickets are still available from www. greatamericanbeerfestival.com/tickets 32

The Brewers Association publishes a wealth of FREE, educational resources to help publicans, chefs and caterers understand and appreciate American craft beer and pairing with food. The recently expanded and updated Beer & Food Course is perfect for training your staff or educating yourself and includes: • Pairing craft beer with food (including specific sections on cheese, charcuterie and chocolate).

• Tips and tricks for designing a great beer dinner.

• Strategies for translating your beer knowledge into language consumers can understand.

• Practical beer knowledge, from brewing history to beer styles and flavour profiles.

• How to store, cellar and serve beer properly.

• Instructor guide and final exam.

• Several additional resources, all available as FREE downloads.

The digital version of the course is free to download, or printed copies are available. See: www.CraftBeer.com/Culinary for full details. www.ontradeprogress.com

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ISSUE 29 / Experts Opinion

Voice for Hospitality

No matter what’s happening in government, UKHospitality continues to look out for their members.

The wheels of government are moving particularly quickly at the moment. As I write this, there is serious talk in the press and on social media about a vote of no confidence in Boris Johnson’s Government, deselection of rebel Tory MPs and the whispers of a General Election.

By the time you read this, we will have had a hastily rearranged Spending Review that was expected in October but brought forward by one month. As we approach the due date for Brexit, the landscape of politics in this country is becoming increasingly cluttered.

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This makes it trickier to act as an effective voice for hospitality – and more important than ever that we continue to represent our members and the whole sector at the heart of government.

One issue that has sadly been an ever-present is business rates. For many venues, rates bills are a serious barrier to growth and investment and an unfair burden, irrespective of any political turmoil that may or may not be unfolding. As we approach the Autumn and the Budget Statement, we have renewed our efforts to secure the full-scale review of the system that businesses need. We teamed up with other trade bodies representing high street businesses to call for a conclusion to the Treasury Committee’s inquiry.

In the run-up to the 2017 Budget Statement, the ALMR, one of UKH’s predecessor bodies, successfully built up substantial momentum on the issue.

We secured vital reliefs for pubs but fell short of our ultimate goal of long-term reform. This year, we will be renewing our efforts to bring about meaningful reform of a system that no longer reflects the realities of 21st Century businesses. We won’t be sparing our efforts to get reform - our joint call for a conclusion to the Inquiry is only the beginning.

www.ontradeprogress.com

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What’s On Upcoming Events...

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This November is a busy one for Ontrade Progress as we extend our media partnerships with more events and shows.

So look out for the magazine or members of the Ontrade Progress team.

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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!

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Restaurant & Bar Design Show ExCeL, London

26-27 November

International Drink Expo For more details about the events please visit our website:

ExCeL, London

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