CLH News #206 November 2017

THE LEADING PUBLICATION FOR THE INDEPENDENT HOSPITALITY SECTOR

RETURN TO PROFIT Let us help you put your business back into profit We work “hands-on’ with you, in your business to:

1.

2.

3.

4.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational and Staff Issues Increase the Profit from your Business

We will tailor a package that is realistic and practical for your business

Please call David Hunter of The Bowden Group for an informal chat about how we can HELP YOU

07831 407984 or

01628 487613

HOTELS, RESTAURANTS, PUBS & CATERING

Products and Services

Festive Ordering

www.catererlicensee.com

November 2017

Issue 206

Hospitality Technology

Design and Refit

Property and Professional

Pages 26 - 30

Pages 31 - 35

Pages 36 - 38

British Pubs Are Put At Risk

By Chancellor’s Five Year Plan To Penalise Alcohol Pages 20 - 21

Pages 22 - 25

INDUSTRY BODIES are calling on the government to instigate pre-and post-budget measures to support the hospitality sector. The Association of Licensed Multiple Retailers said that the eating and drinking out sector is a major asset to the UK economy and has the ability to drive further growth but could face barriers to said growth without decisive targeted support from the government. The Wine and Spirit Trade Association and the Association of Licensed Multiple Retailers (ALMR) have teamed up to warn that more British pubs will be under threat of closure if the Chancellor fails to scrap his punitive 5 year plan to raise alcohol duty.

Wine and spirit sales in UK pubs account for 36% of alcohol sold across the bar, worth almost £6 billion to pubs in the 12 months to September.

Landlords across the country, however, had to pay huge duty bills, totalling £843 million on wine and spirits alone, into the Treasury coffers. This is the equivalent of almost £17,000 per pub.

The ALMR has therefore called upon the Government to immediate, short-term support by: • Undertaking a much-needed and long overdue reform of the business rates system • A freeze, or at least a cap, in the multiplier for April

2018 • Increasing pub-specific relief to £5,000 per annum and broadening it to include the wider eating and drinking out sector • Freeze Alcohol Duty excise rates • Committing to be led by the Low Pay Commission’s recommendations when determining minimum wage rates.

And securing the long-term health of the sector by: • Securing a future immigration policy that recognises the eating and drinking out sector’s workforce • Working with businesses in the sector to produce a postBrexit tax and regulatory regime that promotes growth and allows the sector to compete globally.

In March this year, the Chancellor increased duty by inflation at 3.9%, which added 30p to an average priced bottle of spirits, 8p to a bottle of still wine and 10p to sparkling wine. The Chancellor of the Exchequer, Philip Hammond, increased alcohol duties, lifting a freeze on beer and spirits duties which had been imposed in 2015, resulting in duty on beer, cider, wine and spirits increasing by RPI inflation (currently 3.9%), effectively ending a freeze that had protected beer and spirits from further duty increases. A freeze on wine had already been lifted by the chancellor in the Spring statement last year.

The WSTA and ALMR are both calling on Government to do more to support the historic British pub following a spate of pub closures. On average, 21 pubs are closing each week across the UK, and further rises in duty rates will only increase pressure on landlords across Britain.

The wider on trade is becoming ever more dependent on wine and spirits, with sales of those categories accounting for 46.2% of new openings in the last two years compared to just 39% of closures.

New research by CGA Strategy on behalf of WSTA shows that, on average, 4 new spirit brands were added to the back bar since 2013, meaning that there are now an average of 36 spirit brands behind the bar.

Anyone who has expanded their range of spirits has

seen a 10.6% increase in value sales, versus those who decreased their range, who saw declining sales of 1.7%.

Thanks to the Prosecco boom, sparkling wine has seen a meteoric rise in sales in our pubs. Latest figures show that sparkling wine sales in pubs have gone up from 3m bottles sold in 12 months to Sept 2013, worth £45 million, to 9.5m bottles sold in the same period to September 2017, worth £204 million.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association said: “The Chancellor is in danger of missing a huge trick, he could also show his support for the wider UK hospitality sector.

“He needs to change tack because the pain will not end there, with established government policy being to inflict repeated duty hikes throughout the rest of this Parliament.

“Wine and spirits duty accounts for more than a third of annual pub sales. We are calling on Philip Hammond to help save our British pubs by freezing duty, allowing them to reinvest and stay in business.

“We know that previous decisions to freeze alcohol duty have brought in more revenue for the Treasury coffers, not less. So a duty freeze makes sense for everyone – from the Chancellor, to pub and bar owners, and consumers. With the last rise having come just eight months ago, freezing duty is the least Philip Hammond can do!”

Kate Nicholls, Chief Executive of the Association of Licensed Multiple Retailers, added: "Pubs in every region of the UK are facing a perfect storm of rising costs and softening consumer demand.

Uncertainty and barriers to growth and investment are being exacerbated by the instability being created by Brexit and many venues are looking for positive action from the Government to provide support.

"An increase in duty rates is only going to pile on more costs which pubs cannot continue to absorb prices will start to rise and threaten consumer demand even further.

RETURN TO PROFIT

Let us help you put your business back into profit...

PROFIT TURNAROUND

MAXIMISING PROFITABILITY

If you have a Restaurant / Hotel / Pub business that is not profitable, and you want it turned around, call David Hunter on 07831 407984 to discuss this. We have a very impressive 30-year track record of profit turnaround, and David is the very best person to help you to turn your business around.

If your business IS profitable, but you need it to be MORE Profitable, David Hunter can do this for you. David will ‘’benchmark’’ your business against the current market, and will tell you what SHOULD and CAN be achieved by that particular and individual business. David will work with you and your Team to deliver that essential improvement in Profitability.

We will tailor a package that is realistic… and practical, for you…

Please call David Hunter of The Bowden Group about how we can HELP you…

07831 407984 or 01628 487613

HOTELS, RESTAURANTS, PUBS & CATERING

www.guysimmonds.co.uk

LEADING NATIONAL LICENSED PROPERTY AGENTS

ATTENTION VENDORS LOOKING TO SELL OR LEASE?

Guy Simmonds have purchasers URGENTLY seeking Freehold and Leasehold licensed property.

• NO SALE - NO COMMISSION • FREE DISCREET VALUATION

Tel: 01332 865112

or email: sales@guysimmonds.co.uk

2

Caterer, Licensee & Hotelier

Editor's Viewpoint

November 2017

WELCOME TO the November issue of CLH News.

Once again, I would take this opportunity to welcome any new readers to our publication, and as previously explained we are free to trade publication! We have in recent months extended our readership to reach more independent hospitality businesses. We hope you’ll find us a one-stop publication with news, views products and services which we are sure will help you in the day-to-day runEDITOR ning of your business. We would ask just one thing of you!

When responding to our advertisers we would be most grateful if you could kindly mention that you saw the product or service in CLH News, even if you are buying online! Please mention us to our advertisers!

As you receive this the Chancellor will be delivering his budget a couple of days later. High on the agenda for the hospitality industry is the ludicrous levels of tax we here in Britain pay in particular compared to our EU counterparts.

We have been a long campaigner calling to reduce the high levels of tax, a quick look at the info graphic on page 19 shows you how much beer tax we pay compared to France Germany and Spain. The margins are massive. According to the BBPA beer sales in quarter three dropped by almost 4%. A staggering 35 million fewer pints of beer sold between July and September in pubs bars and restaurants compared to the same period last year. We had quite a good summer if anything they should have increased by 4% not dropped.

Readers may recall an article we published earlier in the year again comparing alcohol duty here to other countries in the EU. To remind you we pay more alcohol duty here in the UK than Spain, Germany, France, Italy, and Poland put together. The 5.5 million people living in Essex pay more alcohol duty the 82 million people living in Germany.

That is how utterly and ludicrously unfair our alcohol taxes are. Compounding the falling sales are supermarkets who can heavily discount alcohol and make revenue up in other products.

Another article in this month’s issue from “Drinkers Voice” attacks the Welsh Parliament’s decision to introduce minimum pricing calling alcohol taxes “a cash cow”. I could not have put it better The entire hospitality industry is overtaxed. Other EU countries see the value in hospitality and have reduced VAT on accommodation, attractions and restaurant food. There are, rather surprisingly to know, a limited number of areas where EU rules allow governments to implement a reduced rate of VAT. In the case of tourism the United Kingdom is one of only four countries not to take advantage of a reduced rate.

This means that British families or international visitors choosing a British holiday would pay almost three times as much VAT compared to a German break, and twice as much as one in Italy, France and Spain.

Naturally, many UK regions depending heavily on tourism suffer a significant competitive disadvantage against EU states, and even more astounding, research using HM Treasury modelling showed a possible increase in UK GDP by up to £4 billion each year, if the cut tourism VAT in line with other European countries.

In fact, all studies point to an increase in revenue, the creation of more jobs, and increased growth, and almost no risk whatsoever if we were to reduce levels of VAT. All lobbying so far has fallen on deaf ears, and to make matters even worse some parts of the country are looking to add to the burden of high hospitality taxation with the introduction of a “accommodation/bed tax” The infographic on page 19 is also available to download via our website and print as a poster - we here at CLH News are urging the independent sector to get behind the campaigns against alcohol tax and VAT and hospitality on an ongoing basis not just at budget time.

Please, please consider lobbying your MP, enough really is enough, any further increases will have a devastating effect on an industry struggling with high taxation at the moment.

Peter Adams

PUBLISHED BY RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

TELEPHONE:

01202 552333 FAX: 01202 552666 EMAIL:

sales@catererlicensee.com

WEBSITE: www.catererlicensee.com

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

November 2017

Caterer, Licensee & Hotelier

3

Pubs To Benefit From Campaign Promoting Great Walking Trails Waxy O’Connor’s Wins Irish Pub Of The Year In The UK

The campaign is being funded thanks to a successful bid for £1 million from Visit England’s £40 million Discover England Fund – matched by £200,000 from the private sector - by tourist board Marketing Peak District & Derbyshire.

The British Beer & Pub Association and Stay in a Pub/Cask Marque are working in partnership with Marketing Peak District and Derbyshire to help support the scheme.

Challenging, yet comfortable experiences combining the best of the country’s coastal and rural landscapes with cosy pubs, locally-brewed beers, fine local food and quality accommodation are to be developed for walkers in Germany, The Netherlands, France and the USA. BBPA Chief Executive Brigid Simmonds comments: “We are delighted to be working with this initiative, and it is great to see it recognising the vital role pubs play in rural tourism in Britain. There are hundreds of great pubs on Britain’s walking trails with many now also offering fantastic accommodation. This campaign will really bring this to the attention of overseas tourist markets.

Paul Nunny, Stay in a Pub, comments: “According to Visit England one of the top three ‘must dos’ listed by inbound tourists is to visit an English Pub. Using this funding from Visit England to promote pubs and pub accommodation is an open invitation

they are likely to accept.

“On the new website promoting the Great National Walks we will link to the Stay In A Pub website so tourists can book accommodation online. Already 15 per cent of enquiries on the website are from abroad. Cask Marque will also create ale trails on each walk, building on the success of the World’s Biggest Ale Trail which now has 30,000 followers.

This campaign will be a big win for the industry.”

Henley brewer and pub operator Brakspear has made its Pub Trails available as an app and published trails for a further 10 pubs. The circular walks, which start and finish at a pub, are now linked to a total of 19 pubs across Brakspear’s Oxfordshire and Berkshire heartland.

Nineteen Brakspear pubs now have three Pub Trails linked to them, offering walkers a choice of distance and difficulty level. Response from the many walkers who have already enjoyed the existing trails has been positive and Brakspear is aiming to create Pub Trails for as many pubs in its estate as possible.

Brakspear chief executive Tom Davies said, “Many of our pubs are located in beautiful spots and our customers like to explore the surrounding countryside, particularly in autumn when the weather is generally perfect for a good walk followed by a warming pint or bite to eat.

“Launching the Pub Trails as an app extends their reach, particularly to younger walkers. This is a great example of new technology enhancing the experience of a centuries-old tradition of the British pub and country walking, and we’re delighted to be offering it to Brakspear customers through our partnership with ViewRanger.”

Have Yourself A Very Brexit Christmas

It’s good news for British producers, as research from purchasing company Beacon has found that half of UK diners would now be willing to pay more for food with a British provenance, with a quarter of those surveyed willing to pay up to 25% more for homegrown produce. In fact, “Made in Britain” was voted the most popular dining trend in a survey of 2,000 respondents, beating plant based eating and Latin American influence.

Paul Connelly, Beacon MD, commented: “Our research shows a trend of British patriotism among diners, with this evident in recent data from the UK Office for National Statistics as well, and we see this influencing buying as we approach Christmas. Not only this, but with rising costs for imported goods and the amount of quality British products available, it is no wonder people are preferring to buy closer to home.”

The trend towards Made in Britain is being bolstered by

economic and environmental factors, which are having an impact on the price and availability of international produce.

Wine lovers this Christmas are likely to see price increases from producers in Australia, New Zealand, France, US, Chile and Argentina who have all been impacted by lower yields or consecutive years of poorer harvests.

Seasonal produce is also being impacted with avian flu outbreaks preventing breeding of turkeys and stock supplies being depleted as a result, with chick hatching shown to be 15% down on last year. Salmon too is likely to see a higher price increase than normal at this time of year due to a strong Norwegian Kroner and the weaker purchasing power of the pound.

Connelly added: “When looking at the current market, we predict many outlets opting to put British food and drink on the menu this Christmas, to minimise import costs and tap into the Made in Britain trend which diners are signalling they would pay extra for.”

The post-Brexit trend towards British produce comes alongside the announcement that Brits are happier since the Brexit vote, following data on personal well-being revealed by the UK Office for National Statistics, highlighting a post Brexit ‘glow’.

The Glendola Leisure venue, named after a famous 18th Century candle maker from Dublin, and with locations in London, Manchester, and Glasgow, enjoyed a hugely successful night as they picked up four awards in total: Alexander Salussolia, Managing Director of Glendola Leisure, expressed his pride at being

recognised. “These awards are a real opportunity to shine a light on the very best operators in Irish Hospitality from around the world, whilst recognising the best products, service, and individuals responsible for ensuring that the delivery of these is second to none.”

Salussolia continues, “Waxy O’Connor’s is an iconic business that was actually the pioneer of the Superpubs in the mid 90’s and has led the way ever since, delivering the best of Irish hospitality for over 22 years. when you’re inside, you’ve got the warmth, the welcome, and the music and that’s all you need.”

Vegan Lifestyle Winning Hearts and Minds Across Britain WHAT WAS once regarded as a fringe movement viewed by the wider public with varying degrees of suspicion, veganism is now winning British hearts and minds in ever greater numbers.

According to new research to mark the start of World Vegan Month, more than half of UK adults are now adopting vegan-buying behaviours and Britain is more vegan-friendly than ever before.

One in five (19 per cent) cut down on the amount of meat they buy and the same number check if their toiletries are tested on animals, and nearly one in eight (13 per cent) now choose meat or dairy free options from the menu when eating out.

Around half of those surveyed (51 per cent) said they welcomed the rise in vegan foods available in shops, cafes and restaurants, with almost one in 10 (9 per cent) saying they would like to see an even greater choice of vegan food options on offer.

A third thought there should be better education in schools to teach about the impact of animal farming on the

Do you need permanent staff?

Anglo Continental Placements LTD Hospitality & Catering Recruitment Specialists Est. 1993

We can help your business find the quality staff it needs.

• We supply independent & branded chain hotels, restaurants & pubs • All levels of Live-in / Live-out Front & Back of House staff • Reasonable rates with a professional & friendly service admin@acplacements.com | 01273 776660 www.acplacements.com

environment, 26 per cent said prisons, schools and hospitals should provide a vegan option by law and 9 per cent think there should be a tax on animal based products.

Half of those surveyed said they know someone who is vegan and a fifth said they would consider becoming a vegan themselves.

Far from feeling threatened by an individual’s decision to give up eating meat or dairy, 43 per cent said they respected them for their stance and nearly a quarter (24 per cent) said they admired them.

But many remain to be convinced with nearly half (46 per cent) saying they would never consider becoming a vegan, even if they knew they would lose weight, improve their health and have a genuine impact on animal welfare.

For those who have embraced veganism though, there’s a feeling that the revolution has only just begun.

This month The Vegan Society commemorated World Vegan Month 2017 with the launch of a brand new app, VNutrition, which has been developed with the support of its in-house dietitian, and will focus on helping vegans hit their nutritional goals.

• MICROWAVES • EXTRACTION CANOPIES •

RECONDITIONED & SECOND USER CATERING EQUIPMENT EDWARDS, KING & EDWARDS • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

COOKERS • ICE MACHINES • FRYERS • SLICERS •

A Brexit British Christmas could be on the menu this December, and British producers could be reaping the benefits. This comes as the result of higher prices for imported foods and drinks popular at Christmas, combined with a new trend for homegrown produce.

WAXY O’CONNORS has won the ‘Irish Pub of the Year in the UK’ award at the prestigious Irish Pubs Global Awards hosted by the Irish Pubs Global Federation in Dublin last month.

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

HUNDREDS OF pubs on and near Britain’s great national trails stand to benefit from a new tourism promotion. Seven ‘Great Walks of England’ will be showcased in a new campaign worth more than £1.2 million targeting key overseas markets.

TOASTERS • STAINLESS STEEL SINKS & TABLING

WANT A SIMPLE EASY COFFEE MAKER? HERE IT IS!

Makes 4 drinks at the same time with just the press of a button.

Automatic milk frother. Just place jug of milk under steam arm press a button, it will do the rest!

FANTASTIC CHRISTMAS OFFER FREE STARTER KIT of Cappuccino Cups, Espresso Cups, Latte Glasses and stylish Take Away Cups, First 1000 drinks Free of Charge, Free Frothing Jug, Free Milk Thermometer.

PERFECT ITALIAN STYLE COFFEE Cappuccino - Espresso - Latte - Americano and much more

CALL

0800 44 44 43

and have a chat about this amazing system

4

Caterer, Licensee & Hotelier

November 2017

Survive Or Die – The Dos And Don’ts Of Rebranding In Search Of The Ultimate Dining Experience Hospitality Businesses

THE UK’S leading hospitality event, Hotelympia, is on a mission to uncover what

By Philip Harrison, President and Managing Director of Harrison constitutes the ultimate dining experience.

Show organiser Fresh Montgomery has partthing just for them. For example, more people are eating THE WORLD moves on nered with SquareMeal, the market-leading out as they want experiences and to socialise with friends quickly, particularly in independent restaurant guide, to launch a surand family, equally more people than ever are eating out the hospitality sector. For for fuel – as a hospitality enterprise, your brand should vey that delves into the minds of modern dinexample, in 2015, the reflect these aspirations, so you can continue attracting cus- ers. The results, set to be unveiled in a unique appetite for burgers was tomers and remain relevant. experiential installation at the show, will highgrowing with restaurants 3. Do consider all customer touchpoints – Branding light 2018’s emerging consumer trends and clamouring for a bite of should seep through all areas of a business that a coninfluence key buying decisions. the Artisan bun, today it sumer encounters. For example, offering a quality menu From lighting preferences, furniture and tableware, right appears the burger bubmeans nothing if your customers are sat on chairs that are through to music, menu style, unitoo low, in a dark room with mismatched or disconnected ble could soon burst as forms and technology, the survey will interiors, being served by unfriendly staff. Examine the conchains, such as Byron, leave no stone unturned and has sumer’s journey – from the moment they open the door, scale back. As trends and consumer needs been designed to gain a true insight walk to their table, and even visit the toilets, and ensure evolve, we recommend restaurants, bars, and into what the modern-day consumer your branding carries through – from the design, the menu, wants and expects from their dining hotels assess their brand and whether it customer service, and even recruitment and training. experience. Not only will show visimeets market needs annually. Every two 4. Do mature with your customers – Consumers don’t tors be able to claim their free copy years, businesses should make changes, howevalways remain loyal to one brand and can be unpredictable. of the report at the show, er small, to remain relevant, for example Growing with your current customer base can add to your Hotelympia is working with propertybusiness’ competitive edge and help it to endure. A good updating products and services. based design, project management

Businesses operating in the hospitality sector need to be constantly alert to shifts in the market and respond quickly.

The industry is extremely competitive – the hospitality sector contributes over £140bn to the UK Gross Domestic Product (GDP), while British households spend approximately £45.10 on restaurants and hotels per week. To survive, restaurants, bars, and hotels need strong branding that has the stamina, flexibility, and creative flair to stand out, remain relevant, and take advantage of growth in the hospitality sector – this is going to become more challenging as change accelerates.

Rebranding vs brand evolution Rebranding is a marketing strategy usually used in response to long-term substantial changes in consumer habits to create a fresh identity in consumers’ minds and key business stakeholders, including investors, suppliers, and employees.

Brand evolution is usually about smaller changes through incremental innovations that reflect evolving market conditions, and changing customer needs – for example, updating your menu so it is line with food and drink trends.

Having recently rebranded Harrison to reflect its new direction and business strategy, we’ve provided our top tips on the dos and don’ts of rebranding and brand evolution: 1. Do build a strong foundation – You should always remain true to what your business stands for, and update your branding around these core values. However, company codes should not be buzzwords, but principles you follow and reminders about why your business was born, what it offers, and what makes it stand out. Starbucks, for example, is a global phenomenon yet remains anchored to creating a warm culture where everyone is welcome. Your core values should be constant but flexible within certain brand guardrails, so your business can grow and adapt to market conditions whist staying true to its essence.

2. Do look at customer aspirations – When refreshing your business, look at how your consumers see the world and how can you best meet these visions, creating some-

example of this, is the changing demand of millennials, the generation born between 1981 and 1997. This demographic has experienced a more sophisticated range of food service concepts, with emphasis on authenticity, quality, healthier choices, and greater food credibility, and will likely continue to demand these values as they grow into a family market.

If your business doesn’t meet their changing needs, you’re in danger of appearing unattractive to the next generation of young families.

5. Don’t use unnecessary technology – While the digital revolution has evolved business’ relationships with consumers, customer service front of house remains critical. For some hospitality businesses the interaction between the server and guest is part of the whole experience, and for these brands, technology can have its limitations and could in fact alienate your customers.

6. Don’t forget about your employees – The key to any company surviving is employing talented individuals, who can provide a fresh outlook and inject innovation. When rebranding you should also appeal to current and future employees, emphasising who you are, the direction the business is heading in and its future prospects.

7. Don’t rebrand for the sake of it – When reviewing your brand, ask yourself whether it is still relevant and fits the market and consumer’s needs. Don’t follow your competition and copy what they are doing, this can confuse consumers and create a brand identity crisis.

Eating, drinking out, short break hotel visits are increasingly becoming part of everyday life, not just for special occasions, which is fuelling growth across the hospitality sector. To navigate changing consumer mindsets, your business’ branding needs to be evolve with them, while remaining loyal to its core values so it endures. By evaluating your brand every year and making incremental changes every two years, it signals to customers and stakeholders that your business is moving forward as well as communicating both visually and verbally the right information to stand out from its competitors.

and development company, LXA (Wagamama, BXR Gym, Grand Hyatt) to bring the results to life in a standalone installation – the first of a number of interactive, experiencebased attractions promised by the revitalised show (March 5-8, ExCeL London).

Those that want to have their say in defining The Ultimate Dining Experience should visit: www.hotelympia.com/ultimate-dining-experience everyone who completes the survey will be automatically entered into a prize draw to win an exclusive Dine and Stay experience at Hertfordshire’s renowned The Grove.

Ross Carter, Portfolio Director, Hotelympia says: “In creating this survey we are determined to provide show visitors with an understanding of what consumers really expect from a dining experience. Hotelympia is dedicated to driving thought leadership within the industry, using trends and real world insight for the benefit of our visitors. This experience-led installation is just one of a number of new initiatives set for the show floor.

I urge people to have their say on defining the Ultimate Dining Experience today!”

Royal Badge Manufacturer Secures £1.2million Investment From Frontier Development Capital A Nottingham-based manufacturer of bespoke name tags and badges has received a £1.2million investment from Frontier Development Capital (FDC). The deal will see the business pursue further expansion plans, including welcoming new director Ian Bradbeer FCMA to the existing management team.

Established in 1992, Badgemaster produces around 250,000-300,000 badges each month for more than 30,000 customers, with approximately 5million people wearing its badges every day. The business has delivered products for clients including Harrods, Selfridges, Waitrose, John Lewis, Boots, Nandos, Thorntons, Virgin Atlantic, O2, Centre Parcs, Costa, Easy Jet and Premier Inn. In 2006, the firm was awarded the Royal Warrant for its work supplying badges to the staff of the Royal Households, achieving worldwide recognition.

John Bancroft MBE, Managing Director at Badgemaster, said: “Badgemaster is built on strong customer loyalty and a track record for delivering quality badges at competitive prices. Being able to provide our clients with an extensive range of products with a focus on customer service and quality has helped us to achieve continuous year-on-year growth. With this new investment from FDC, we can plan and prepare for the next exciting chapter in Badgemaster’s story.

We want to ensure that the business

continues to improve, evolve with technology, invest in our staff and establish an even stronger management team to take the business forward in the years to come”.

John Bancroft MBE founded Badgemaster with his wife Vicky in 1992, with the couple working from a portacabin.

The pair have grown the business each year, with the firm now employing a 88-strong team at its manufacturing facility in Newstead, Nottinghamshire. John was awarded an MBE in 2013 for his services to business.

Graham Mold, Senior Investment Director Frontier Development Capital, said: “Badgemaster is a hugely successful family run family business built on strong foundations and values. Their ability to act as a one stop shop for all types of product is a major differentiator, and their focus on quality and customer service is second to none. We are delighted to be involved in the next phase of the Badgemaster growth story.”

Paul Bevan of Mazars, who advised on the deal, said: ‘John and Vicky have worked tirelessly over the last 25 years to establish a wonderful business and it has been a pleasure helping to secure this latest round of funding, which will allow them to develop the business further. Excellent support from FDC.” Freeths and Nelsons provided legal advice for FDC and Badgemaster respectively.

Telephone - 01623 723112 Website - www.badgemaster.co.uk

November 2017

Caterer, Licensee & Hotelier

5

Leisure Consumers Continue to Cut Back on Spending Tough September Trading Hits Restaurant, Pub and Bar Groups CONSUMERS CONTINUED to cut back on their leisure spending in the third quarter of 2017, according to the latest findings from the Leisure Consumer Q3 2017 report by Deloitte. The quarterly survey of 3,000 UK adults found that almost every leisure category has seen a decline in spending since Q3 2016, indicating that consumers are more cautious compared to last year.

The sub-sectors that have seen the largest year-on-year decline include eating out (down eight percentage points), culture and entertainment and in home leisure (both down six percentage points), and drinking out in pubs, cafes and restaurants (down five percentage points).

Holiday spending has also seen a decline in the last year, with spending on short breaks (four nights or less) having fallen by three percentage points, with longer breaks down by two percentage points since Q3 2016. Spending on attending live sports events remained flat year-on-year, and was the only leisure category not to see a fall in spending.

Simon Oaten, partner for hospitality and leisure at Deloitte, comments: “The combination of rising inflation and lower wage growth is stretching disposable incomes and causing consumers to rethink their expenditure. It is no surprise that we are seeing UK consumers tightening their belts.”

Squeeze on spending ahead of the New Year Spending intentions for the next three months have also seen a year-on-year decline across the majority of leisure categories. In particular, eating and drinking out has seen spending intentions fall by four percentage points, while spending on culture and entertainment, including museums, theatre and cinema trips, is expected to fall by five percentage points in the next three months, despite encompassing the busy half term and Christmas period for the sector.

Oaten adds: “Significantly, consumers are becoming savvier

and are making deliberate choices about their spending. They are identifying habitual leisure activities, such as buying a daily coffee or dining out at a restaurant, and are making more conscious efforts to reduce spending, perhaps by buying a coffee every other day, or by making cheaper menu selections.”

Millennials feeling the pinch but generation gap narrows According to the Leisure Consumer Q3 2017 report, younger consumers – those aged 18-34– appear to be feeling the effects of rising inflation and lower disposable income more than any other age group.

As a result, millennials are planning to spend less across the majority of leisure categories over the next three months compared to spending intentions at the same time last year, including eating out (down seven percentage points) and culture and entertainment (down six percentage points).

On a quarterly basis, expected spending has risen for more discretionary activities, such as holiday breaks (up three percentage points) and attending live sport events (up four percentage points), indicating that younger consumers are shifting their spending in order to pay for ‘must do’ leisure activities.

By contrast, it appears that those aged 55 and older have been less affected by cost pressures, but they intend to cut back on future leisure spending across a number of categories including habitual spending and, significantly, holidays.

Oaten concludes: “The well documented combination of rising inflation and minimal real wage growth has certainly impacted younger leisure consumers more than any other age group. As a result, millennials are reprioritising their leisure spending towards big ticket items, such as holidays and live sports. However, the fact that older consumers are no longer able to protect their leisure spending is a sign of a tipping point. It is likely that bars, restaurants and cafes will be feeling the effects of consumers’ self-imposed austerity measures.”

£100 Million Boost For British Beer Thanks To New Export Strategy

A NEW strategy to drive exports of the British beer, the UK’s third biggest food and drink export, by £100m over the next five years was launched by the British Beer & Pub Association (BBPA).

The launched at Fuller’s Griffin Brewery in Chiswick, is part of the Government’s International Action Plan for food and drink to help create opportunities for UK exporters.

Export boosting measures now being put in place by the BBPA and Britain’s brewers, include.

• A major new ‘export hub’ on a new BBPA website, to bring together British brewers and potential buyers overseas • A new ‘best practice guide’, to ensure a top-quality British pint can be delivered to beer lovers, everywhere in the world, with guidance and intelligence for brewers on how to navigate their way through export markets • Working with Government on key markets identified by brewers, to build a future programme of inward/outward missions and present, with Government support, the uniquely British Beer offer at trade shows throughout the world.

• Liaising closely with the Government, in setting priorities for free trade agreements, breaking down trade barriers, frictionless

trade with the EU, and an agenda of regulatory reform Food Minister George Eustice said: “British beer is one of our food sector’s greatest success stories – with nearly £600 million worth exported to countries as far afield as Japan and New Zealand.

“This is the first sector-specific strategy to launch since our ambitious export plan last year – testament to the hard work of the British Beer and Pub Association – and will put us in a strong position to boost international trade when we leave the EU.” BBPA Chief Executive Brigid Simmonds comments: “Today, we are launching an ambitious strategy for British beer exports from 2017 to 2022. Beer exports were worth £583 million in 2016, third on the list of food exports from the UK. Our brewers produce thousands of fine beers, many in styles unique to Britain.

“With the right strategy in place, there are real opportunities for growth. This builds on work already done, through the Government’s own food and drink strategy, and shows that through working together and sharing best practice, we can boost British beer exports and overcome existing barriers to trade.”

BRITAIN’S MANAGED pubs, bars and restaurants saw like-for-like sales decline 0.9% in September as the public appeared to pull back on spending on eating and drinking out, latest figures from the Coffer Peach Business Tracker reveal.

Restaurants in London were worst hit, suffering a 3.2% fall in collective like-for-like sales compared to September last year.

Across the sector, trading was generally better outside the M25, down just 0.7%, compared to a fall of 1.6% in the capital.

“The negative September numbers follow on from generally flat trading across the summer – August was ahead just 0.2%, with London again feeling the pinch more – and will do little to help already fragile business confidence among operators,” said Peter Martin, vice president of CGA, the business insight consultancy that produces the Tracker, in partnership with Coffer Group and RSM. CGA’s latest Business Confidence Survey, published earlier this month, showed that while 66% of bosses in the sector were optimistic about prospects for their own company, only a third (34%) were upbeat about prospects for the market as a whole, down from 43% in May. “Rising costs around property, tax, people and raw materials have increased pressure on margins already this year in what is an ever competitive market. Faltering sales will only add to sector concerns,” added Martin.

“Interestingly, these weaker eating-out numbers come in a month when retail sales grew, fuelled in part by higher food prices in supermarkets, which may have helped dampened

out-of-home eating.

“We have also seen the British Tourism Authority announce record numbers of foreign visitors and an increase in ‘staycations’. However, these do not seem to have helped London, where domestic tourism appears to be down,” Martin observed.

“Both pubs and restaurants had a tough September, but it is worth noting that pubs and bars in London traded relatively better, down just 0.5%, while restaurants away from the capital actually saw like-for-likes grow marginally last month, up 0.2%.”

Total sales growth in September among the 38 companies in the Tracker cohort was 2.6%, compared to the same month last year, reflecting the continuing if much more subdued effect of new openings. Underlying like-for-like growth for the sector, for the 12 months to the end of September, was running at 1.2%, with total sales over the 12 months up 4.1%.

“The one positive point is that consumers are still going out to eat and drink, and although sales are sluggish and hard won at least they are not suffering the way other parts of the economy are, such as car sales,” Martin added.

Trevor Watson, executive director at Davis Coffer Lyons, said: “These figure show that the industry is under cumulative pressure not just from the headwinds of increased costs, but also from weakening consumer confidence. The property market for good sites is proving to be resilient at present, however, there is no doubt that the months ahead will be a testing time for weaker operators particularly those in high cost locations. We expect to see an increase in availability of sites generally during the autumn.”

Punch Crowns the Black Bull Champions of Darts Competition

OCTOBER SAW, UK pub company, Punch hold its 14th annual darts competition final at the famous Blackpool Winter Gardens for the fifth year in a row. A record 800 teams registered to take part in the 2017 competition and the final saw the best 34 come head-tohead in a nail-biting weekend of darts.

The winning team, from the Black Bull in Blaydon-onTyne, was awarded £2,500 and a darts exhibition for their pub, as well as a once in a lifetime opportunity to play on stage at a 2017 Professional Darts Corporation (PDC) event. Runners up, from the Red Lion in Bradford were awarded £1,200 and a darts exhibition for their pub.

The event also saw 156 singles compete against each other. Louise Stockings, reigning champion of the ladies competition was able to hold onto her title for the second year in a row, while Brian Dawson of the Ash Inn came out on top in the men’s competition. Additionally, Publicans were able to compete in the ‘Licencee’s Challenge’ which saw Bob Ward from the Red Lion in Bradford win a darts exhibition for his pub.

Stephen Martin, category manager at Punch, comments: “Every year we are so pleased with how well

the darts competition is received with Punch Publicans and customers up and down the country. We love offering initiatives and events that our Publicans can get involved in and the darts final in Blackpool this weekend has been great fun.

We want to congratulate the winners, as well as all those that made it to the final.”

EXTRACTOR FACTOR

Our specialist specialist service service means means we we can can assist assist with: with: Our • Kitchen Extraction Systems • Kitchen Extraction Systems Kitchen and and Extraction Extraction Cleaning Cleaning •• Kitchen Canopies and and Hoods Hoods •• Ductwork Ductwork Manufacturing Manufacturing •• Canopies Air Conditioning Conditioning Systems Systems •• Air Gas Interlock Interlock Systems Systems •• Gas

To arrange your free quotation call:

Tel 01273 492488 Mob 07860 274243

6

Caterer, Licensee & Hotelier

November 2017

It’s Not Marketing That Costs ALMR Calls for Action Following Money – It’s Empty Tables Parliamentary Pub Debate I HAVE been asked many times over the years, ‘What makes a successful restaurant? writes George Shaw.

Oh, ‘That’s simple,” I reply. “Two things. A good product. And letting people know.”

Easy to say. Incredibly difficult to achieve. Especially the former.

I recently visited the excellent ‘Knights of the Raj’ exhibition by Mohammed Ali in Birmingham. It charts the history of the city’s first curry restaurants. Of the future it warns: ‘In order to survive, the industry needs a rethink. Some restaurateurs have begun to embrace change; refinements to the menu, décor, marketing strategy and service standards all help us win back custom.’

I’ve been asked to launch many restaurants. And turn around even more. More still are those where I’ve been brought in to advised a business that has cost hundreds of thousands of pounds to open – but then told that there is nothing left for marketing.

This is unique to the restaurant trade. Most other businesses start with the marketing: assessing the potential, studying the competition, observing footfall, market segmentation, customer research, analysing trends and the rest of it.

The situation is particularly prevalent with Bangladeshiowned restaurants, which tend to use family money to raise capital - rather than borrow from a bank. It’s model which offers many benefits. But also certain disadvantages.

Because no case has to be made to a cynical bank manager, rarely is a business plan produced. There’s no strictly critical outside opinion to point of potential weaknesses and threats to the concept.

Marketing has never been cheaper than it is today.

Technology advances has meant the mechanics of traditional print production, has seen costs slashed in absolute terms over the past 30 years. The opportunities afforded by electronic marketing are even greater With minimal outlay, many successful restaurants are communicating with thousands of existing, and potential new, customers – at the click of a button.

Once set up, marketing communications through an electronic database or social media, is virtually free.

Yet on a weekly basis, I am told by owners presiding over empty covers, “I don’t understand new technology.”

No. No one does until they learn. It’s like learning to cook, ride a bike, drive a car or swim. These are things we have to be taught or learn by trial and error. Usually a combination of the two.

Much of this “new technology”, has been around for over a quarter of a century.

Running a Twitter account is so easy, even Donald Trump can do it. He’s in his 70s. And nowhere near as clever as he likes to think.

The number of independent restaurants who don’t have their own functioning website, with data capture and regular updates, astounds me. Equally astonishing is those which don’t answer customers’ email enquiries or tables bookings.

It’s not unknown for some to misspell ‘curry’, get their telephone number wrong or forget to include their address.

Too many of those that do engage in marketing , do it to give away their profit margin; with discounts, 2-for-1 offers and freebies.

Worse still are those who spend money promoting events, like Mother’s and Valentine’s Days, when they will be turning away customers in any case.

Marketing should be about increasing profits. Upselling standard offerings, encouraging trade at quiet times and slow days, promoting special events, gourmet nights, charity fundraisers, exciting new dishes, innovative menus and more.

The launch of a new opening is crucial. You only get one chance to get it right. Open with a bang with the right offering and you’ll stay busy. Your return on the investment will be achieved very much quicker than opening with a whimper. If it ever is. Investing a pound before you launch, is worth £5 spent trying to boost a sluggish start.

Journalists love writing about an exciting new opening. A half empty restaurant, that has been open for 3 months, holds less appeal.

Equally damaging can be opening on a weekend, with new staff in an unfamiliar environment, to a restaurant full of paying, dissatisfied customers. A non-profit making midweek soft launch, with a limited menu and just enough VIPs, local journalists, opinion formers and key target customers, will pay handsome dividends in the short-term.

Nothing makes a table more desirable, than being told a restaurant I fully booked.

Ideally, marketing a new restaurant should begin at least 3-months before you open. Even building delays can help intensify the eager anticipation of a ‘new kid in town.’

I help one restaurant owner open 10 restaurants in 4 years. He then sold less than a third of his business for more than £6 million. Over lunch one Monday in his near full restaurant (with every other eatery on the high street almost empty), he told a journalist, “We can’t afford not open with a bang. It’s not marketing that costs money – it’s empty tables.”

George Shaw is CEO of restaurant marketing consultancy Avocado Media www.AvocadoMedia.co.uk

The Dishwasher Man Commercial Dish & Glasswasher Solutions

Dishwashers Glasswashers Ice Machines Fryers Tea Urns Ovens Microwaves Tel: 07801 328 376 Email: dave_tdm@yahoo.co.uk

THE ALMR has welcomed a parliamentary debate on taxation in the beer and pub sector but called on the Government to follow up its verbal support for the sector with meaningful action.

In a Westminster Hall debate secured by Mike Wood MP, Chairman of the All Party Parliamentary Beer Group, MPs from across the political spectrum championed the interests of eating and drinking out, with business rates and beer duty the two main issues under the microscope.

ALMR Chief Executive, Kate Nicholls, commented on the debate, saying: “The debate showed that there is proper recognition in Parliament of the importance of the eating

and drinking out sector to the UK’s economic and social well-being, as well as being key to our national heritage.

“Pleasingly, it was also clear that our efforts to highlight shared industry concerns are being heard, at least on the backbenches, from where there was unanimity in support of our key asks. Now we desperately need that translated into actions from the front benches.

“The Chancellor’s Spring Budget showed that he is aware of the value of our industry, too, so a good next step would be to increase and extension of business reliefs for eating and drinking out businesses in his Budget in three weeks’ time, and to announce a thorough review of the whole business rates system.”

Top Food Trends Set to Be The Most Popular In 2018

A RECENT food and drink report carried out

by Waitrose has revealed that diners are more willing to dine out alone with over 75% of those surveyed stating that eating without a partner is socially acceptable .

The report also revealed current food trends for 2018.

According to the report 2017 saw a big demand for foods such as blueberries, carbs, herbs, turmeric, brunch, dark green veg, peanut butter and juniper berries.

Waitrose predicts that we may all get a little more adventurous next year. Here are the supermarket’s predicted food trends for 2018…

1. Indian street food “Forget heavy sauces and chicken tikka masala, this trend is about smoked, grilled or seared delicacies, such as scallops in pickled ginger,” the Waitrose report said. “Food trucks selling puris stuffed with zingy vegetables and drizzled in chutney could become a common sight.”

So get ready to add spiced burgers and lamb keema tacos to your shopping list.

2. Four meals According to the report, many of

us are starting to add a smaller, fourth meal into our daily eating routine. This is about adapting our meals to our busy lives, rather than just being a bit greedy.

So whether it’s between lunch and dinner or a lighter mid-morning meal, 2018 will be seeing a lot more of this.

3. Plant proteins With growing numbers of vegans and vegetarians, Waitrose predicts that more and more people will become part-time vegetarians – or flexitarians. Research suggests that more than a third of the UK population consider themselves as part-time vegetarians.

This means more people will want to exchange meat proteins with plant proteins, such as pulses, seeds, soy, shoots, grains, and algae.

4. Japanese ‘dude’ food This trend mixes “the hearty ‘dude food’ of the southern United States with the unctuous, rich and surprising flavours of after-hours Tokyo,” Waitrose writes.

Some examples of this type of food are yakitori skewered chicken or deep-fried tofu in broth. The heavier dishes will replace lighter Japanese favourites.

November 2017

Government Gambling Response A ‘Missed Opportunity’ THE AMOUNT of money people can spend on fixed-odds betting terminals, could be slashed following the launch of a 12-week government consultation, and could see the maximum stake for fixed-odds betting terminals drop to as little as £2.

The proposals include the Government’s preference to retain the current stakes and prizes for the category C and D amusement machines that are allowed in pubs, and to retain the automatic allocation of two machines per pub.

Chief Executive of the Association of Licensed Multiple Retailers Kate Nicholls, said: “These proposals, if implemented, would miss a much-needed opportunity to assist pubs at a time of an unprecedentedly tough trading environment.

Amusement machines can be the lifeline for pub operators, who are facing so many rising costs such as business rates, beer duty and employment costs.

“Pub customers are able to gamble much larger stakes on their phones, so we believe it would be prefer-

Caterer, Licensee & Hotelier

able that such activity is more visible and therefore better regulated.

“We’re also disappointed to see the Government has not taken on board our suggestion to increase the automatic entitlement from two machines to four. This straightforward move would have unlocked a potential revenue stream for pubs without undermining social responsibility work being done by venues.

“We will be discussing with our members how social responsibility measures may be developed and implemented to persuade the Government to reconsider these proposals.”

BBPA Chief Executive Brigid Simmonds said: “It is disappointing that the DCMS is not proposing an increase in either stakes or prizes for pub machines, as we had proposed.

“As today’s report does recognise our evidence on the important role that machines play in pubs, this should be backed up with modest increases in stake and prize levels.

“Proportionate increases would keep machines as low-stake entertainment, whilst remaining attractive for pubgoers, so that they can continue to provide this valuable income stream for pubs.

“We will certainly be making this point in response to this latest consultation.”

Pub Campaigner Meets with Labour Leader Pubco campaigner Chris Wright, of the Pub Advisory Service met with Labour leader Jeremy Corbyn in his constituency (Islington North) earlier this month to discuss concerns surrounding the Pubs Code.

Right and Corbyn met with licensee Tony Cullen from the North Nineteen steak and ale house in Islington who currently has market-rent only (MRO) case which is going through Pubs Code Adjudicator (PCA).

Wright and Cullen expressed concerns to Jeremy Corbyn that they believed the PCA was not performing as intended and highlighted concerns regarding leadership.

Speaking to CLH News Chris Wright said that “Mr Corbyn was distressed to hear that the new pubs code (15 months old) hasn’t been enacted properly when we met up and could see exactly why when we showed him evidence that the current

head of the PCA office Mr Paul Newby had been asked to stand down multiple times because of his clear conflict and bias. Clearly the government is in dire trouble over the reforms having delayed the introduction they then forced an unsuitable man onto unwilling tenants who warned the Government at the time not to do it.

The business ministers Greg Clark and Margot James MP have ignored tenants and continue to treat pubs as second class.”

Wright said that Jeremy Corbyn has promised to look into the problems highlighted at the PCA office, and expressed concern regarding planning and business rates generally. Adding that”it was a wonderfully fast, intense, wide ranging conversation about pubs.

He absolutely gets the whole pub community thing, the charity money pubs raise, and that they help people and the whole social element” “He seemed to understand the issues facing tied tenants, and said that he would be willing to help” write added

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

7

8

Caterer, Licensee & Hotelier

November 2017

Over 90% of Customers Served with “Dirty Cutlery Alcohol Taxes are a Cash Cow for Government, Say Public & Crockery” Says Survey A SURVEY undertaken by British warewashing brand, Classeq, has shown that over 97% of consumers said they would be put off by eating or drinking out of home in an establishment where they are served with dirty or cloudy glasses and crockery.

And, a staggering 94% of those surveyed said they had been on the receiving end of dirty crockery or glasses in a restaurant, hotel, or café. Over 70% of consumers said they would not return to that establishment, and would have concerns over hygiene and general cleanliness.

According to the survey undertaken at the Restaurant Show by British-brand, the message is very simple:

Operators aren’t currently paying enough attention to their warewashing to ensure that all glasses and crockery are scrupulously clean, every day, every wash – and that’s regardless of peak footfall and volumes.

Adam Lenton, Marketing Manager for Classeq emphasises the importance of establishments getting to grips with their warewashing provision and more importantly understanding how to get the best results from it. He says: “You don’t get a second chance to create a good impression – get it wrong and customers won’t be back.

“Squeaky clean crockery and glasses are a must at any time of year, but now with Christmas just around the corner, the pressure will be even greater – the need for quick, efficient warewashing equipment is paramount.

Nut Allergy Death : Restaurateurs Appeal Fails

A RESTAURANT owner who was jailed after a customer died from an allergic reaction to a takeaway curry dish has failed in a bid to have his conviction overturned.

Paul Wilson, 38, suffered a severe anaphylactic shock in 2014 after eating a takeaway containing peanuts from the Indian Garden in North Yorkshire.

The court of appeal heard how owner Zaman was found guilty in a landmark trial in May last year at Teesside Crown Court of the manslaughter and six charges of contravening various food safety requirements.

He denied responsibility but the court had heard how he had cut corners by substituting almond powder and using cheaper ingredients containing peanuts.

But the Court of Appeal in London ruled his conviction was safe and also rejected a bid by Zaman, of Aylesham Court, to have his sentence cut.

Lawyers argued the jury was misdirected during the judge’s summing up of the case.

However, dismissing the appeal, Lord Justice Hickinbottom, who sat with Mr Justice Openshaw and Judge

Fuelling Business Success

IN THE energy-intensive catering and hotel trade – where heating, hot water and cooking demands are high – finding the right energy solution from a supplier that offers affordability, reliability and excellent service is crucial.

Leading UK energy supplier Flogas Britain ticks these boxes. It specialises in providing tailored liquefied petroleum gas (LPG) and mains gas solutions to off-grid and on-grid businesses owners – whether you run an urban hotel or a rural gastropub.

LPG: The cleaner, greener off-grid fuel If your off-grid business runs on a tradi-

Michael Topolski QC , said: “The case against Zaman was powerful. We consider it to have been overwhelming.

“We are in no doubt that the conviction was and is safe.”

He said the father-of-four was responsible for negligent behaviour that “persisted over months”.

“In our view, his negligence in this case was not just gross, his behaviour, driven by money, was appalling.”

Mr Wilson, a bar manager, from Helperby, had specifically informed staff at the eatery in Easingwold that his meal must not contain any nuts, and the court heard that his allergy was so severe it could be triggered by him being in close proximity to a peanut.

Zaman had cut corners by using cheaper ingredients containing peanuts and he tried to save money because his business had debts of £300,000.

A week before Mr Wilson’s death, trading standards warned staff at the restaurant they had to tell customers their meals contained peanuts after a different customer suffered an allergic reaction at another of Zaman’s restaurants.

Zaman was found guilty of manslaughter by gross negligence and six food safety offences, but was cleared of a charge of perverting the course of justice. tional fuel like oil, switching to LPG will deliver significant cost and carbon savings. Not only is LPG cleaner and more cost-effective than oil, but it’s incredibly versatile too. It can be used for everything from space heating, hot water and cooking, to fuelling barbecues and patio heaters, heating swimming pools and even powering golf buggies.

Mains gas: A highly competitive choice For hotels, pubs and restaurants on mains gas, Flogas offers a compelling alternative to the Big Six energy suppliers. With highly competitive, fixed tariffs, transparent billing and your own dedicated account manager, the company prides itself on saving business customers as much as 30% on bills, as well as taking the hassle out of their energy supply.

For more information, visit www.flogas.co.uk/business or call 0800 028 3802.

• NEW RESEARCH by Drinkers’ Voice highlights that just 1 in 10 of us believe that increased taxes on alcohol go towards helping people who misuse alcohol

• In a poll of nearly 1700 people, respondents overwhelmingly believe that taxes do not go towards improving public health services.

• Only 8% agreed that an increase in taxes was more about raising money to improve public health.

• Two thirds of people felt tax increases was more about raising money for government.

• With taxes on alcohol increasing over recent years, tax now makes up 77% of the cost of a shop bought bottle of spirits, and 56% of the cost of a bottle of wine.

This news comes after the Welsh government announced this week its intention to further increase the price of alcohol by introducing minimum unit pricing on alcoholic drinks in Wales. The government believe that this will reduce alcohol misuse, while critics believe it is an attack on low income earners.

Byron Davies, Chair of the alcohol consumer organisation, Drinkers’ Voice, and former Member of Parliament for Gower, says: ‘The transparent attacks made by so-called health cam-

paigners who are trying to portray drinking as the new smoking has encouraged successive governments to drive up taxes on alcohol. The UK government currently receives as much as £10.7bn a year in alcohol duty, and it is shameful that the Welsh government is now looking to increase the costs of a drink for consumers even more so.

The majority of us who do drink, do so responsibly, and it is clear that simply pricing low income earners out of drinking does little to help the few who do abuse alcohol. A blanket approach which seeks to make alcohol less accessible to everyone is not the answer – what is needed is targeted support for those who are grappling with a drink problem.’

John O’Connell, Chief Executive of Taxpayers’ Alliance, adds: “The British public are not fools and they know that higher taxes on drinks are imposed simply to boost Treasury coffers. People who work hard all day and relax with a drink in the evening are seen as little more than cash cows by bureaucrats desperately scrambling around for taxpayers’ money to fritter away. The government must stop pandering to the nanny statists in the public health lobby, and instead show they are on the side of the consumer by cutting alcohol duty.”

The Government’s Autumn Budget will set out whether it will increase, cut or freeze taxes on alcohol in November.

Essex Village Pub Celebrates Becoming Community-Owned WITH HELP from the More than a Pub Programme worth £3.6m, funded by the Department for Communities and Local Government and Power to Change, a muchloved pub in the heart of the Essex countryside is set to mark its official opening by hosting an event on 11 November following a campaign by locals to save it.

The Kings Head in Pebmarsh was put up for sale by the owners who retired in September 2016, meaning the pub ceased trading. As the only remaining pub in the village, this news hit the local community hard. A number of locals soon rallied together and set up the Friends of the Kings Head group with the objective of re-opening the Kings Head as a community-owned pub.

Within just three months, the local community had pledged £300,000 to turn The Kings Head into a community-owned pub. Shares were available at £50 each.

The Friends of the Kings Head Pebmarsh completed purchase of the pub in June 2017 as a communityowned pub, securing the long term future of the pub as a key community asset for Pebmarsh and local communities. The Kings Head has plans to extend its community offering to include a café and a shop selling essential items.

The pub has had essential repairs and the fully spruced–up pub re-opened earlier in October for drinks and a couple of weeks later for food.

John Flack of Pebmarsh Community Pub Ltd, said “We have realised our dream of purchasing the Kings Head on behalf of the Community, with nearly 400 Shareholders who really care about saving this prized community asset. Our shareholders are in the majority from our local communities, but we have also attracted investment from around the world, mainly from people who have fond memories of their time spent and friends made in Pebmarsh. We hope to see as many shareholders as possible at our Grand Opening Party, and we have also made contact with many of our previous landlords at the Kings Head going as far back as the 1960s who we hope will also attend.”

Nicole Hamilton, Head of Frontline at Plunkett Foundation, said: “We’re thrilled to see the community taking ownership of The King’s Head in Pebmarsh. This will enable them to put their full plans in place and provide an important social space giving the community a sense of place and identity. We wish them every success.”

Jenny Sansom from Power To Change said: “There is amazing community spirit on display here. By making sure pubs host groups and charitable events, people are keeping their local pub open and offering much more than a good pint.”

Discounting Damages Productivity in Hospitality Industry GLOBAL SOFTWARE provider Fourth has revealed that productivity across the UK hospitality industry has fallen, with the key measure of sales per labour hour sitting at £34.01 – a 62p reduction since May 2017 – dropping as low as £30.65, when analysing the restaurant sector alone.

The headline number, mined from Fourth Analytics data on the hourly pay of thousands of hospitality workers, is blended across the hotel, restaurant, QSR and pub sectors.

The analysis also reveals that wages as a percentage of sales have risen 0.9% over the same period.

The figures have been impacted by heavy discounting across the restaurant and casual dining sectors, with many groups pursuing aggressive discounting policies in the UK over the past four-to-six weeks. This is reflected by statistics published in The Telegraph reporting a rise of 20-30% in discounting over the past year alone.

Furthermore, cost pressures from decreasing productivity have been exacerbated by continued, but steady, wage-cost inflation, with the average hourly wage in the hospitality industry now sitting at £8.28, a rise of 2% since May 2017, which is 3% above the Government’s target of reaching £8.05 by April 2018.

Commenting on the figures, Mike Shipley, Analytics & Insight Solutions Director at Fourth, said: “Our figures show that a domino effect of aggressive discounting in the hospitality industry, particularly the restaurant sector, has taken a heavy toll on productivity as brands compete for custom in a very competitive market place.

“Compounding the issue, the latest figures from the Coffer Peach Tracker, show that managed pubs, bars and restaurants like-for-like sales were down 0.9% in September.

This trend is indicative of the wider hospitality industry, with significant cost headwinds taking their toll as operators battle to maintain and build sales.

“Discounting is a quick fix to this complex situation and with Brexit looming on the horizon, it’s imperative that operators scrutinize all aspects of their operation to under-

November 2017

Caterer, Licensee & Hotelier

9

stand where they can cut costs, such as smarter scheduling software and renegotiating procurement deals in line with the market.

“As with all adversity, there is a silver lining and, ultimately, the businesses who successfully navigate this period, streamline their business models and increase efficiency of labour and procurement, will be well placed for growth when the market reverts.”

Regional pay gap The regional pay gap has remained the same at 13p in line with May 2017 (and for most of 2016), with areas inside the M25 paid £8.35 on average and areas outside paid £8.22.

Gender pay gap The gender pay gap, which favoured women by 2p in December 2016, before reverting in favour of men in May 2017, has stabilised, now sitting at 14p in favour of men.

This is driven by the male bias of workers in the kitchen and back-of-house roles, which are typically paid a higher hourly rate, versus a female bias in the front-of-house roles, where workers have the opportunity to top up their daily hourly rate through customer tips.

Mike added: “Our demographic analysis shows that male non-British workers continue to make up the majority of back-of-house workers and chefs in the industry, and with continued pressure on skill shortages in this area since the Brexit vote, the hourly rate for men has started to increase, due to the continuing squeeze on supply.

“In context with this, female workers continue to make up the majority of front-of-house workers, where tips and gratuities form a key part of remuneration, and when taking this into consideration the overall rates of pay become more aligned.”

Others statistics • U21s in the hospitality industry are currently paid on average £7.23– £1.63 more than the NMW for their age group.

• The wage rate for U21’s has been consistently tracking the increases to the wage rate for O25’s since the introduction of the NLW rather than the lower U21 minimum wage rate, indicating that wage rate parity is becoming increasingly common.

Casual Dining Chains “Have Got A Lot On Their Plate In 2018

FIERCE COMPETITION, rising inflation and the potential erosion of consumer confidence will make it tougher for rated European highyield casual dining restaurants to defend margins while maintaining or growing sales in the next 12-18 months, says Moody’s Investors Service in a report.

PizzaExpress, Wagamama and Stonegate Pub Company were among the businesses listed by Moody’s to be in for a difficult 2018.

“While more people are eating out and casual dining chains are winning market share from independent restaurants, operating conditions will be tough into 2018 as intense competition, rising inflation and the potential for Brexit to knock consumer confidence in the UK will make it tricky for the sector to both maintain margins and grow sales,” says Emmanuel Savoye, Assistant Vice President — Analyst at Moody’s.

Moody’s expects continued pressure on margins for all companies due to competition and, for UK companies, the

annual increase in the minimum living wage that started in April 2016. Pizza Express’ margins remain the highest although they have narrowed in the past 12 months because of cost inflation. BK France’s margin has improved thanks to a good performance by the newly opened and rebranded BK restaurants.

Stonegate and BK France have the highest leverage.

Stonegate’s leverage increased because of a dividend recapitalisation at the beginning of the year. Moody’s expects that BK France’s leverage will improve as it completes its conversion plan and opens new restaurants.

Retained cash flow generation is adequate across the sector. However, Moody’s expects limited free cash flow (FCF) generation because companies continue to invest in new restaurant openings.

Because spending to expand is discretionary, it could be scaled back to improve liquidity if needed. However, overall liquidity is sufficient for most issuers, with no maturities due in the next 18 months. Cash balances are generally good, companies have access to revolving credit facilities, and benefit from positive retained cash flow generation.

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained.

All material is assumed copyright free unless otherwise advised.

Pubs Bearing The “Brunt” As Court Cases for Unlicensed Streaming Rises LEGAL BATTLES against music piracy and the illegal streaming of top-flight Premier League football is dominating cases in the high court, according to analysis of High Court cases by RPC. The leading claimants in the High Court last year were: 1. PPL (formerly known as Phonographic Performance Limited) – a major UK licensing body – brought 106 cases to the High Court.

2. The Football Association – 39 cases.

3. Performing Right Society Limited – 27 cases RPC says that the number of claims made by the Football Association has increased over the last few years, driven in part by a number of cases against pubs and restaurant businesses. In 2013, just five cases were brought to the High Court by the Football Association.

The high number of cases brought by the Football Association could be part of the effort to counter the losses caused by viewers streaming matches illegally. Viewing figures for Premier League games fell last season through some subscription services, with illegal streaming services likely to have played a part in the drop.

BT and Sky, which both broadcast domestic football in the UK, were also in the Top 10, with eight and six cases respectively.

The UK’s football governing body has focussed its clampdown on owners of pubs and bars that are either not paying a full license fee or using illegal streaming services themselves.

Pub owners can infringe copyright by, for example, using an individual licence fee to show games rather than a specifically priced ‘business’ package, or using illegal streaming services. Pubs are also easier to pursue and establish copyright infringement cases against than individuals.

Ciara Cullen, Partner adds: “The Football Association is

tackling illegal streaming and underpayment of licensing fees with a robust litigation strategy – and pubs are feeling the brunt of the challenge.”

“Broadcasting companies which own the rights to certain games, no doubt want football’s governing bodies to do a good job at protecting against unlicensed coverage in order to protect their valuable assets.”

“Part of the Football Association strategy will often be to target pubs without a licence for infringing copyright.”

Music companies take the lion’s share of High Court claimants The music industry has cracked down on nightclubs, pubs and restaurants that play music without paying the appropriate royalties to do so, according to RPC. Claims against nightclub, pub and restaurant companies accounted for 23% of the 106 High Court cases brought by PPL. Music companies, which have experienced a fall in revenues as streaming music replaces physical sales, have had to adopt this aggressive stance in order to recoup some of the income lost to piracy.

RPC adds that the value owed to companies through licensing bodies such as PPL and Performing Right Society by organisations they deem have not paid the proper royalties for music performed on the premises, can be substantial.

Ciara adds: “Legal action can be an effective way for music companies and their representatives to recoup some of the money lost from reduced sales from the digitalisation of music content.”

“Pubs, restaurants and nightclubs can be easier to pursue for potential copyright infringement than other culprits such as illegal file sharing websites that tend to be based offshore.”

“Not only do the considerable damages make the process of going to court worth it for record labels or performers, but they can also help to act as a deterrent for other offenders.”

58% Of Customer Loyalty Accounts Are Inactive, And This Number Is Rising 58% OF customers who have signed up to loyalty schemes do not utilise their accounts at all, and this number is rising year-on-year, according to Matilda Dorotic, Professor of Marketing at BI Norwegian Business School.

Despite the number of customers joining loyalty programs increasing annually, the difficulty of earning points, irrelevance of rewards and poor company interaction mean that over half of these customers do not use their services at all.

The research reviewed loyalty programs of companies from various industries, including fast-moving consumer goods (FMCG) and airlines.

Dorotic says ‘Ineffective loyalty programs are failing to engage with customers and understand their needs, with many falling into the trap of believing that once a customer

joins a loyalty program, their job is done. However, businesses must constantly engage with their customers, offering new and relevant rewards to them, in order to create value.’

Loyalty programs that only offer discounts are often unsuccessful in building relationships with customers, or retaining them.

Dorotic says ‘Loyalty programs must be used as a tool for businesses to collect information about their customers, and not as a sales promotion. In the long run, organisations actually lose an average of 4% in sales by offering discounted prices, as it encourages customers to shop for the best deals, rather than building brand loyalty. However, schemes that give people the option to choose the rewards they can receive, as well as understanding what customers value, are more likely to boost the activity of loyalty program members, which in turn will increase sales.’

November 2017

Caterer, Licensee & Hotelier

11

12

Caterer, Licensee & Hotelier

November 2017

Rising Costs Prove Challenge to UK Hotels Consumers Increasingly Opt For Premium Drinks, Says CGA Report SOME INVESTORS could become increasingly wary of hotel assets as RevPAR plateaus amid predictions of labour shortages and increasing costs, according to Hotel Bulletin Q3 2017 published by HVS, AlixPartners, STR and AM:PM. The Bulletin reports that in Q3 2017 average growth in RevPAR (rooms revenue per available room) at 5% was the lowest level since Q1 2016, although the long-term outlook for UK hotels remains firmly positive.

While these results outpace UK GDP growth, which has averaged below 1% in the same period, the impact of a lower growth environment, global political uncertainty and an increasing threat of terror is taking its toll on performance across hotels in the 12 UK cities the Bulletin polls.

Belfast and Edinburgh bucked the trend, with 11% RevPAR growth, benefiting from an increasing number of tourists taking advantage of a weaker pound. London recorded a 2% increase in RevPAR, despite a drop in occupancy, while Aberdeen recorded its eleventh consecutive quarter fall, albeit at the lower rate of 1%.

Transaction values in Q3 totalled £1.6bn, bolstered by the sale of Grosvenor House for a reported £550m, the highest single transaction since 2014. Total transaction values reached £1bn in Q3, partly attributable to investors keen to

complete transactions before the impact of Brexit are felt.

While forecasts expect year-end RevPAR to show an overall increase of 4.5%, key issues for the sector are controlling costs, most notably that of labour, and the sourcing of staff due to the declining net migration and the UK’s expanding hotel supply.

However, the Bulletin points out that UK hotels rank in the top three for gross operating profit per available room (GOPPAR), reflecting a GOP margin percentage of 43.9% ahead of those in the US, China, France, Spain, and Germany, and behind only Singapore and the United Arab Emirates.

Said HVS chairman Russell Kett: “The UK hotel industry has faced a stream of headwinds in recent years, including rising costs, supply growth, terrorist attacks, and the evolution of third-party distribution and sharing economies.

However, the five-year trend suggests that hotel operators will continue to adapt and innovate to drive continued growth and profitability, and thereby value.

“It is unlikely that investor interest will ever wane substantially for hotels in London, although it might start to taper off in the provinces. Performance continues to grow, albeit at a slower rate, and even though profitability may be adversely affected through rising operating costs hotels still remain very profitable, particularly when operators are talented, diligent and nimble.”

Punch Trials Food Support Across Its Leased and Tenanted Estate AS PART of its ongoing commitment to help Publicans grow their businesses, Punch has developed three new menus, categorised by pub and customer type, to maximise food sales. For the first time ever, these menus will be made available to the pub company’s tenanted and leased estate, as well as its Retail Division. Currently being trialled in six pubs, the full launch is planned for spring 2018.

The menus have been created as a result of in-depth consumer insight, Publican feedback, wider market information and the latest food trends. To further support Publicans with their food offer, Punch will carefully select menu ingredients from a wide range of national and regional suppliers.

Punch is committed to working with its Publicans to create a food offer that is right for their pub. A ‘Village Pub and Kitchen’ menu has been designed for destination pubs that regularly welcome new customers, ‘Pub Classics’ will be available for those that suit more traditional British pub dishes and ‘Our Local’ will offer on-trend dishes for pubs with a more discerning customer base.

The Punch Buying Club team have also joined forces with the food team at Punch to bring a series of blogs to inspire Publicans looking to create or enhance their food offer.

The articles look at what goes into creating a successful pub menu, sourcing the food and developing the dishes, as well as learning how

food is priced and what goes into designing and marketing a new menu. The food blogs are available for Punch Publicans on the Buying Club website and the food team has already received several enquiries from Publicans wanting support in creating a new food menu.

Paul McIver, Punch Publican, commented: “As soon as we heard about Punch providing food support to leased and tenanted, we were keen to act as a trial pub. We have two tenanted pubs, as well as a pub in the Retail Division, and when we assessed the success of our Retail pub and the turnover it brings in, we thought it was a no-brainer to use a menu developed by the Punch team.

“The level of support we get from this is of great value; the Punch team has looked at our demographic and guided us to the menu that best suits each pub. The quality of food sourced gives our tenanted houses a more professional feel and the wide range of food on the menu means we have something to suit all ages. We have really high levels of return custom – so it’s safe to say the new menus are working!”

Andrew Jobes, head of food at Punch, commented: “It is important for us to ensure we are offering not only our managed pubs support with seasonal menus, but also our leased and tenanted Publicans. Pub food is unique to the British market and we are aware that customers are looking for high quality food with some innovation. We really hope we have managed to achieve this with these menus!

INCREASING NUMBERS of British consumers are choosing premium drinks when they go out, new research from CGA reveals—leading to a surge in sales of craft and luxury spirits and beers.

The ‘Going Premium’ report shows that more than two in five (43%) consumers now choose high-quality drinks or say they are likely to upgrade to one when drinking out of home.

The figure rises to more than half (54%) among 18 to 34 yearolds, suggesting that young adults are driving the shift towards premium drinks brands.

CGA’s analysis of the trend reveals an increase in sales of spirits that are classified as ‘super-premium’, with volumes up by nearly 12% in the year to June 2017. Small-batch, artisanstyle spirits, especially gins, have hugely increased their appeal recently—and demand for premium mixers to drink with them is rising too. A similar trend is apparent in beer, where craft volumes increased by 14.5% in the year to June.

CGA’s research emphasises the huge value of premium drinkers to pub, bar and restaurant operators. Consumers who drink premium brands tend to spend much more on eating and drinking out than their non-premium counterparts, averaging £116 and £92 a month respectively. The ‘Going Premium’ report suggests key steps operators can take to capitalise on the fast-moving trend, including by sharpening focus on range, price point and serving style.

Phil Tate, CGA’s chief executive said: “The shift towards premium brands has been one of the most fascinating trends in drinking-out in recent years. This report casts new light on the factors behind premiumisation and its consequences, and has some vital insights into the soaring appeal of luxury brands in particular. Operators will need to stay right on top of drinking trends like these if they are to generate spend and loyalty in this ultra-competitive market.”

The ‘Going Premium’ report, including more exclusive data and expert insights from CGA, can be downloaded for free at www.cga.co.uk/all-reports/going-premium-six-key-trends.

Applications Open For VisitEngland Awards For Excellence 2018

CELEBRATING THE best of English tourism, applications are now open for the VisitEngland 2018 Awards for Excellence.

Now in its 29th year, the awards laud the very finest in English tourism, promoting best practice and raising the bar in customer service.

VisitEngland Director Andrew Stokes said: “These awards honour tourism businesses and individuals who continuously champion excellence in customer service, ensuring visitors have the most rewarding and memorable experiences. From cosy cottages on the coast to traditional village pubs and from local visitor information providers to expert tour guides, the awards shine a light on the outstanding tourism products available throughout England.”

The 15 core award categories range from ‘Hotel of the Year’ to ‘Small Visitor Attraction of the Year’, from ‘Dog

Cotton Is King

THERE’S A growing desire for higher quality linen and cotton products throughout the Hotel industry. King of Cotton is keen to meet that demand.

Among the latest arrivals at King of Cotton is the Superior towelling range, exclusive to King of Cotton, available in superb range of colours including silver, honey and charcoal.

Manufactured in Portugal with a superior weight of 700grams per square metre from the finest 100% cotton long staple yarn. One of the best towels money can buy. It’s soft, fluffy and very absorbent. Another range of towels that have been popular for a while is the 650gsm natural combed cotton towel in

Friendly Business Provider of the Year’ to ‘Tourism Pub of the Year’. This year, there are also three extra award categories: the New Tourism Business Award, Innovation in Tourism Award and Inbound Tourism Award.

The VisitEngland Awards for Excellence are run by VisitEngland, in partnership with destination management organisations and other recognised awards organisers across the country.

Applications for the 2018 awards are open until 5 January 2018, with finalists named in March. The winners will be announced at an afternoon tea awards ceremony on 23 April 2018 at the Bath Assembly Rooms.

Last year there were 67 finalists, who enjoyed High Tea at the Hilton Waldorf in London.

For more information about the 2018 VisitEngland Awards for Excellence and to apply: www.visitenglandawards.org

pure white. Being a combed cotton means all the impurities are removed, that’s up to 24% of what would remain in an ordinary towel. Unsurprisingly they have a very thick, soft pile, they are also very robust and can withstand heavy washing.

Historically King of Cotton has championed quality materials with minimal styling, concentrating on classic white with pure quality being the order of the day. The Hotel Superior 400 thread sateen bed linen continues the tradition as part of the extensive hotel range. Used by 5-star Hoteliers because of its easy-care finish, exceptional lustre and ability to wash extremely well, maintaining its superb feel for years to come.

As a trade supplier King of Cotton’s prices are highly competitive, anyone in the business of hospitality can register as a trade customer and enjoy additional discounts.

Telephone 0208 332 7999 Email sales@kingofcotton.co.uk Website http://www.kingofcotton.co.uk See the advert on page 15 for details.

November 2017

Sharp Drop In Pub Beer Sales Adds To Urgent Calls For A Beer Tax Rethink SALES OF BEER in Britain’s pubs suffered a worrying, 3.6 per cent drop in the third quarter, the worst Q3 performance for five years.

The news has prompted urgent calls for a halt to yet more beer tax rises in the Budget on 22nd November. The figures are released today in the Quarterly ‘Beer Barometer’, from the British Beer & Pub Association.

The 3.6 per cent drop in on-trade sales from July to September, represents an astonishing 35 million fewer pints sold in Britain’s pubs, bars and restaurants. when compared with the same period in 2016. Beer sales have been hit by a substantial, 3.9 per cent tax rise in the March Budget, yet the Chancellor plans yet another increase in his second Budget, in November.

Coupled with pressure from sky-high business rates, the

Caterer, Licensee & Hotelier

move would see many more pubs closing, says Brigid Simmonds Chief Executive of the British Beer & Pub Association, who is instead calling for a one penny cut in duty in the Budget: Brigid Simmonds comments: “When the Government was cutting or freezing beer duty from 2013-15, sales of British beer stabilised, after years of steep decline. With sales down this quarter, following the Budget tax hike, urgent action from the Chancellor is needed.

“Beer has had a 39 per cent tax rise in the past decade.

With tax rates 14 times higher than in Germany, these levels are unsustainable.

“We need fair taxes for British beer, so that brewers and pub operators can invest in thriving pubs, and take advantage of new opportunities to export more beer around the world as we leave the EU.”

Industry Mourns the Passing Of Antonio Carluccio

TRIBUTES HAVE been paid following the death of chef and restaurateur Antonio Carluccio, who has passed way at the age of 80. A statement from Carluccio’s agent said: “It is with great sadness that we announce that Commendatore Antonio Carluccio OBE sadly passed away this morning.”

Carluccio opened his first UK restaurant in 1981, the Neal Street restaurant in London’s Covent Garden.

The Italian chef and restaurateur was highly respected in the industry, and worked more than 50 years in foodservice where his culinary skills crossed over into numerous recipe books and TV appearances, particularly in the BBC series, Two Greedy Italians.

In 1999, he opened his first ‘Carluccio’s Caffe’ in London which in the 18 years since has expanded into a chain of 80 restaurants across the UK,

Is Your Business GDPR Ready?

Virtual College can provide quality GDPR learning resources and effective compliance training to organisations of any size.

Employees will become fully aware of the relevant laws, regulations and policies that apply to them and will be able to pinpoint the ones most likely to affect them directly within their job roles. Our courses and resources will equip your workers with the necessary

Ireland and Middle East.

Paying tribute on Instagram Jamie Oliver said :“He was such a charismatic charming don of all things Italian. Always hanging out the front door of the restaurant with a big fat Cigar a glass of something splendid and his amazing fuzzy white hair…. he was an amazing food ambassador that will be sorely missed,” wrote.

Brian Turner also paid tribute “sad to hear the loss of a wonderful friend today. I will miss you, thanks for your wonderful sense of humour” Carluccio’s former colleague and co-star on Two Greedy Italians, Gennaro Contaldo, posted: “I am so so sad at the loss of my dear friend Antonio. Over the years, we had good times, bad times, we cried, we laughed, we argued, we joked.

“Will miss him so much – our chats, our arguments and banter. He was like my big brother. RIP Antonio.” knowledge and skills, giving them the ability to recognise potential problems before they arise.

We provide various learning solutions including off-the-shelf course packages as well as bespoke solutions. Virtual College offers GDPR and compliance training on a wide range of topics ranging from GDPR, workplace discrimination and harassment as well as introductory and refresher training. To help your business meet all the necessary mandatory training requirements and criteria, Virtual College has also produced some free resources.

To find out more visit: www.virtual-college.co.uk/gdpr or see the advert on page 9.

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

13

14

Caterer, Licensee & Hotelier

November 2017

BBPA Welcomes Tough Approach From Tim Martin-Wetherspoon Ready to Leave EU Now! DCLG Over Rate Reliefs For Pubs

BBPA Chief Executive Brigid Simmonds has welcomed the tough approach from DCLG in naming councils that are failing to distribute much-needed business rates relief to local pubs and other small businesses.

The DCLG initiative is a response to many local authorities not making enough progress in distributing business rates reliefs announced in the Budget in March. The BBPA has also produced a template letter, freely available via www.beerandpub.com, for pubs to send to local councils to make sure they are receiving the reliefs to which they are entitled.

At the Spring Budget, the Chancellor announced a £435 million package of support for business ratepayers over the next four years, following the 2017 business rate revaluation. The package of support comprises three schemes, one of which is specifically aimed at pubs, after a vocal campaign from the BBPA and other bodies on the issue: • A scheme to cap the annual bill increase for any ratepayer losing small business rate relief or rural rate relief because of the revaluation • A £300 million fund for local authorities to distribute over four years to help hard-pressed businesses facing higher business rates bills; this of course could include pubs.

• A £1,000 discount to pubs with a rateable value of less than £100,000 The list, which appears on the DCLG website and will be updated regularly, shows that whilst 156 local authorities out

of 312 have indeed begun rebilling for all three schemes, the same number, 156 have not done so for all three. A total of 88 have indicated they have rebilled for only one scheme, and three local authorities, Hertsmere, Sheffield, and West Lancashire, have not indicated they have rebilled for the pubspecific scheme.

BBPA Chief Executive, Brigid Simmonds comments: “Given the reports we have been receiving about delays, I really welcome the Government stepping up of efforts to ensure that much-needed rates relief is reaching pubs and other small businesses most in need, as the Government intended. I hope also, that pubs will make use of the letter we have produced today, to help them claim their reliefs.

“Delays from local councils are inexcusable. If some councils can get their rates relief fully up-and-running, all should be able to do the same. For those that have begun rebilling, the process of getting the reliefs to pubs needs to be sorted out as quickly as possible.”

The BBPA, which welcomed the announcement of pub specific rate relief in the Budget, is calling for the £1,000 relief to be extended in future years, and to be raised fivefold, to £5,000 per year.

The association is also calling for comprehensive business rates reform, as its own research shows that pubs pay 2.8 per cent of the total business rates bill, despite generating just 0.4 per cent of business turnover.

20% of UK Restaurants Risk Insolvency

20% OF UK restaurants face insolvency due to trough trading conditions, according to a survey from accountancy firm Moore Stephens, warns that increased staff and food costs were putting a strain on operators.

Moore Stephens’ research showed that a up to 15,000 restaurants are faced with the possibility of going under due rising labour costs and an escalation of food prices thanks to a weakened pound.

Over half of all food is imported, with 75% coming from the EU, and, following the Brexit vote imports have become increasingly costly for restaurateurs with sterling more than 10 per cent weaker against both the Euro and US dollar.

Furthermore, an increase in business rates will affect 42 per cent of restaurants in London, accountants Moore Stephens said.

Staffing costs, with the National Living Wage also increasing to £7.50 an hour in April, up from £6.70 in 2015, is set to rise to at least £9 an hour by 2020, putting further pressure on operators.

Insolvency Service data shows that the number of restaurants entering insolvency has increased by 13% in 2016/17 to 1,544 from 1,363 in 2015/16.

Jeremy Willmont, partner at Moore Stephens, said: “The restaurant sector is one of the most competitive for a business to survive in at the best of times and current market

conditions make it even tougher.

“Restaurants have been particularly impacted by rising costs linked to the weak pound, and will continue to face difficult decisions over how much of their increased costs they try to pass on to consumers.

“The increase in the number of insolvencies in the last year is indicative of how difficult the market conditions are now. Finances can be uncertain in the restaurant sector, but this is beyond the norm.

“In such a competitive market, restaurants need to be wary of building up losses and debt now in the hope of future profits, as the industry looks to be facing a prolonged period of tough trading conditions.

The Association of Licensed Multiple Retailers (ALMR) said the eating and drinking out sector is facing a £213m tax hike through increases in rates and duty.

“This research acutely demonstrates the unique pressures that eating and drinking out businesses are currently facing.

With Brexit on the horizon, next month’s Budget is absolutely crucial for the sector as cost pressures are rising at a time of maximum uncertainty for employers,” said ALMR chief executive Kate Nicholls.

She continued: “The government has the power to provide support for these businesses that will ease pressure, provide stability and help them unlock even greater potential.”

JD WETHERSPOON chairman Tim Martin has said the pub company is ready to leave the European Union now with “almost no preparation required”.

Following the release of its first quarter trading update, chairman, Tim Martin , said that statements predicting a bleak future for the foodservice industry and a rise in food costs unless a deal was struck with the EU were “untrue”.

He said: “A key issue for investors and the public is the impact of Brexit on the economy. In this connection, statements have been made by some senior PLC directors and trade organisations which are factually incorrect and highly misleading. Unsurprisingly, the misinformation has been adopted by many among the media, investors and the public, as if it were true.

“For example the chairman of Sainsbury’s, David Tyler, was recently quoted in the Sunday Times in an article headed “Sainsbury’s warns of ‘no deal’ Brexit cost”. The clear implication of the chairman’s words and the conclusion of the article were that a deal with the EU was necessary to avoid higher food prices.

“In fact, that is completely untrue. The lowest food prices can be obtained by the UK, without the need for the agreement or consent of any third party, by avoiding a ‘transitional deal’, which would keep EU tariffs in place, and leaving the EU in March 2019. This would enable the UK to scrap EU food tariffs, as permitted under World Trade Organisation rules, on food imported from outside the EU. Under WTO rules, tariffs would not then be charged on imports from the

EU either.

“Wetherspoon calculates that this approach would reduce the average cost of a meal by about 3.5 pence and the cost of a drink by 0.5 pence.

“Another example relates to an article in the Evening Standard in which the chairman of Whitbread, Richard Baker, on behalf of the BRC, and the head of the CBI, Carolyn Fairbairn, create a similarly misleading impression.

“This sort of misinformation has also resulted in articles such as the one in the Guardian and the Financial Times (Appendix 4) in which the writers wrongly assume that reversion to WTO rules, on leaving the EU without a deal, would axiomatically result in the imposition of tariffs. It is not true, for example, as the Financial Times states, that tariffs of “13% on salmon, 14% on wine, 40% on cheese and 59% on beef….must apply to all countries outside the customs union, unless a free-trade agreement is in place.”

“The misinformation from directors and trade organisations seems to be designed to support the view that staying in the EU for an additional two years is necessary to avoid a ‘cliff edge’. There is no cliff edge. Wetherspoon, for example, is ready now to leave the EU, since almost no preparation is required – as is almost certainly the case for Sainsbury’s and Whitbread, and the vast majority of companies.

“Although it is only a short period, the Company has had a positive start to the year. Sales have continued at a slightly higher-than-expected level since we last reported on 15 September. Costs, as many pub and restaurant companies have indicated, have been significantly higher than last year, and further increases are expected in areas including labour, business rates, utilities and sugar taxes.

“We will provide updates as we progress through the current financial year, but we currently anticipate a trading outcome for the current financial year in line with our expectations.”

Last Chance to Enter Aviko’s Great British Breakfast Competition THERE’S NOT long left to enter Aviko’s competition to find the UK’s most exciting breakfast. The Great British Breakfast Competition closes on 30th November 2017, with the chance to win a £500 cash prize, as well as one month’s supply of Aviko Hash Browns and Aviko Hash Brown Bites.

Chefs, caterers and operators all have the chance for their dish to be crowned victorious simply by visiting www.greatbritishbreakfast.co.uk and sharing – in no more than 50 words – what it is that makes their breakfast great before midnight on 30th November 2017.

Mohammed Essa, General Manager UK and Ireland, Aviko, explains: “Having crowned the 25 Boutique B&B as last year’s winner, we’re really looking forward to seeing what new innovations chefs have on their menus. We want to showcase and reward those operators that are taking their menus to the next level, whether that’s with

unique presentation ideas or interesting flavour combinations. The closing date is almost upon us so this is the last chance to enter our Great British Breakfast Competition to be in with a chance to win!”

The 25 Boutique B&B’s winning Full English Breakfast featured bacon and sausages from a local butcher, twice cooked field mushrooms, a Devon free-range egg, oven-baked tomato topped with a drizzle of olive oil, delicious hash browns and a square dish filled with baked beans.

To inspire chefs looking to enter this year, Aviko has developed a selection of new recipes using the golden hash browns and hash brown bites including Spanish Baked Eggs and Chorizo, a Breakfast Bruschetta with a twist, American pancakes with hash brown, bacon and sausage, as well as a breakfast pizza.

Mohammed continues: "We’re here to support operators and chefs, so as well as demos to watch, visitors can also download our 2017 Great British Breakfast Recipe Book for free at www.greatbritishbreakfast.co.uk.”

Can't wait a month to read CLH News?

Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ signup

@CLHNews

www.facebook.com/catererlicensee

What Makes the Perfect Table?

WITH TWO thirds of us saying we’ve asked to change tables in a restaurant, OpenTable has revealed what makes the perfect table (and it’s all about how close we are to other people).

With two thirds of diners (66%) admitting they have requested to be seated on a different table and one in 10 going as far as to claim that they do this almost every time they visit a restaurant, OpenTable, the world’s leading online restaurant booking platform, has conducted research into what exactly makes the ‘best seat in the house’.Booking platform OpenTable, has conducted research into what exactly makes the ‘best seat in the house’.

Two thirds (61%) of diners revealed that the table being near the window makes for the perfect dining experience, two in five claimed a tablecloth is a musthave and a table overlooking the whole restaurant was said to be important by more than a quarter (26%).

Additional OpenTable research found that restaurateurs and diners alike are also fans of rustic wooden tables above all other styles (38%). UK diners prefer their dining experiences to have as calming an ambience as possible with over half (57%) saying that a restaurant with a sea view is the ideal location.

While the location of a table is the main factor affecting UK diners’ experiences, modern décor

(36%), fresh flowers and plants (33%) also contribute to the perfect restaurant ambience.

Additional OpenTable research found that the perfect number of fellow diners is up to ten, with two thirds (67%) of the nation saying this was the ideal number.

Shying away from the trend for communal tables, almost half of Brits (44%) claim they do not enjoy dining with strangers on a long table.

OpenTable’s survey of restaurateurs revealed that cramped seating is the most frequent reason diners give when asking to move tables, closely followed by being seated next to a draughty door. One third (36%) say customers ask to move because of a noisy table being too close. In fact, 4 in 5 (84%) Brits prefer a small, intimate atmosphere to a bustling one, and half (49%) say, if possible, their perfect distance from the next table would be around 4-5 feet.

Adrian Valeriano, Vice President, Europe, OpenTable, comments, “The table you sit at is quite literally the centerpiece of any dining experience. From rustic wooden benches to marble table tops and communal eating arrangements, we all know what we like and more importantly, don’t like! Whether you prefer the window seat or a tucked away booth, our advice to diners is always to be honest with the restaurant team, let them know which table you’d like to be seated at from the outset to make the most of your experience!”

Arla Foods Launches “Arla Pro”- Its New Foodservice Division THE GOOD and the great of the UK foodservice industry met last month at London’s Dinerarma, a global Street food market for the launch of Arla Foods New foodservice division Arla Pro. Between now and 2020 Arla, a global dairy cooperative owned by 12,000 dairy farmers, 2500 of whom are British, is targeting growth of over £100 million in its out-of-home operation with that growth coming from an increasing market share with wholesalers, end-users and the manufacturing sector.

At the Dinerama launch Arla showcased its Arla Pro range which includes well-known brands such as Lurpak, Anchor, and Castello.

Jonathan Dixon, vice president of Arla Pro said; “the Arla Pro range of brands, products and solutions combines the best of natural dairy with foodservice expertise and innovation. With operators and consumers demanding greater

knowledge and traceability of where their food comes from, we strongly believe that combining fantastic natural dairy products with the fact that we are a farmer owned business is a winning combination”.

Jonathan added “we have spent the last few months working with some great operators and the craft guild of chefs to test the functionality and performance of our products and the feedback has been fantastic. Dairy plays such an important part of British menus that chefs need to trust that the products are consistent every time and deliver on taste and quality. Whilst staying great value for money”.

The event was hosted by BBC Saturday Kitchen’s Matt Tebbutt, together with a number of chefs that Arla Pro have been working closely with including Dave wall from the Sun Unruly Pig in Hampshire and John Calaton from Staith House in North Shields, all of whom have been impressed with the businesses farmer owned credentials.

Is Your Business HACCP Compliant?

GOOD FOOD hygiene is as important now as ever, especially in an ever increasing litigious society. The consequences of non-hygienic food practises can be devastating, both financially and for public relations.

To help businesses meet HACCP and the strict hygiene standards demanded today, Hillbrush, who specialise in manufacturing hygienic cleaning tools for the hotel, restaurant and catering industry, have produced a range of cleaning products that are manufactured using quality materials in a way that will meet anyone’s budget.

Their new Foodservice range offers the following key features and benefits:

• Colour coded to support workplace segregation and reduce the risk of cross contamination • Available in 5 colours • Lightweight yet durable construction • Made using FDA/EU food contact approved materials •Specifically designed to meet the needs of hotel, restaurant and catering establishments • Own branding available, subject to minimum order stipulations • Affordable, Brandable, Compliant.

For more information: Visit our website at hillbrush.com/foodservice, call us on +44 (0)17 4786 0494 or email us at info@hillbrush.com or see the advert on page 17.

Nextday Catering Add Rational Cooking Live to Their New Showroom and Shop In Scotland

ONE OF the UK’s fastest growing Catering Equipment Suppliers Nextday Catering Equipment have launched a live cooking kitchen in their showroom where customer can go along and use their equipment on show.

Customers can enjoy live demonstrations by Rational, Robot Coupe, Gram and Hoshizaki who have already been onsite and welcomed the public on opening day. The showroom and shop has Equipment, Crockery, Glassware, Clothing and Table Top accessories that can be seen and taken away on the day.

Rational, Robot Coupe and Gram Will Be on Site on the 22nd Of November from 10.30am Onwards to welcome anyone interested on going along to their event. There will also be Free Chef Gift Pack for the First Ten People who turn up on the day.

Why Choose Nextday Catering Equipment – Nextday Catering aim to become the best retailer of catering equipment in the UK. They aim to be the shortest

and quickest link between customer and manufacturer and thus to offer the best Catering Equipment at the lowest cost.

Range and Availability – NDC Offer the largest amount of Catering Equipment anywhere online with over 37000 items on show.

Leasing – NDC Have Teamed up with Oakfield Leasing who have been in the forefront of catering equipment finance for over 20 years. This ensures that customers receive the best possible finance deals anywhere in the UK Stock Holding – NDC hold stock and a lot of it, they are only one of a handful of suppliers in the UK who hold big brand names like Rational, Lincat and Blue Seal and who can honestly say they have it in stock.

Delivery – NDC Offer Next Day Delivery on many big brand names and can even offer unpack and positioning.

Service – NDC Give customer a flexible and personal approach and make clear commitments to them – which they then deliver.

See the advert on page 12 for special Christmas offers.

November 2017

Caterer, Licensee & Hotelier

15

16

Caterer, Licensee & Hotelier

November 2017

ALMR Demands Commitment to EU Nationals EU & UK Wine & Spirits Producers Call for

THE GOVERNMENT must make clear commitments to current EEA residents and establish a progressive immigration system that promotes growth that allows hospitality businesses to grow, according to the ALMR, the trade body representing the sector with the second highest number of EEA workers in the UK.

In its submission to the Migration Advisory Committee’s call for evidence on EEA migration and future immigration policy, the ALMR has warned that, unless a streamlined and straightforward policy is put in place after Brexit, then growth in the UK’s eating and drinking out businesses will be jeopardised.

The ALMR has drawn attention to the valuable work being carried out by non-UK workers in eating and drinking out venues and called on the Government to provide support for these employees and their employers by guaranteeing a bespoke migration system for non-graduate EU workers acknowledging specific sectors and staff shortages, clarity on any transition period and assurances that the system will be convenient, transparent and affordable.

ALMR Chief Executive Kate Nicholls said: “There are around 150,000 EEA workers in the UK’s eating and drinking out sector, making a huge contribution and helping businesses grow. Our sector has the second highest number of EEA workers and the fifth highest by proportion. If we do not have a streamlined immigration system in place, then the growth that these employees have helped drive will be severely undermined.

“This does not come at the expense of the domestic workforce. Investment that is boosted by non-UK workers is, in many cases, re-invested in venues in terms of further employment and training for UK workers. There is a wider contribution being made that sees venues and employees in every region benefit.

“EEA migration has helped invigorate the eating and drinking out sector; businesses which have helped to revitalise high streets and drive employment in every region of the UK. A clear policy and commitment to these workers needs to be established right away provide certainty for employers and to secure the long-term stability and viability of the sector.”

An Early Adoption Of Transitional Rules

THE EUROPEAN spirit drink and wine industries have sent a joint position paper to the Brexit negotiators raising the five priority issues of the producers to minimize disruption of trade flows and stressing the need for a transitional period.

The European spirit drink and wine industries are iconic and economically vital sectors; rooted in culture and tradition but also modern and highly innovative.

There are large, well-established and balanced wine and spirit drink trade flows between the EU and UK, with €2.3bn of UK wine and spirits products going to the EU27 every year, and €2.9bn of European wine and spirits travelling the other way.

“We produce high-quality products – including PDO/PGI wines and GI spirit drinks – that support hundreds of thousands of jobs, investment, and significant bilateral trade between the EU27 and the UK. Our sectors depend on the

free movement of goods and benefit from the freedom to move people and capital across the EU” said Jean-Marie Barillère, President of CEEV who added “continuity and legal protection for wines and spirits in the UK and EU27 must be secured and this should include early and mutual recognition of PDO/PGI wines and GI spirit drinks”.

“The core conditions for the continued success of our sector are the approval of a framework for the future relationship; and the transitional rules that would ensure trade continues with minimum disruption after the UK’s exit from the EU” said Joep Stassen, President of spiritsEUROPE. “We have detailed in our joint position paper the key areas on which we want the Brexit negotiators to focus. Priorities for us are early agreement on transition in order to guarantee the maintenance of the EU rules relevant to wine and spirits while a longer term agreement is struck between the EU and UK on our future trading relationship, and the continued application of existing EU FTAs”, said Karen Betts, Chief Executive of SWA.

Estrella Damm Brings Joan Roca, the World’s Welcome as Kingston Turns Away from Late Night Levy Top Chef, to Scotland

THE BEER of Barcelona, Estrella Damm, has brought the world’s top chef and its own legendary “Gastronomic Experience” for the first time to Scotland.

This continues Estrella Damm’s championing of the world of gastronomy and of beer’s place as a beverage of choice across such a multiplicity of foods and dishes.

Estrella Damm’s close supporter, Joan Roca, Chef/Proprietor of El Celler de Can Roca in Girona, Spain, showcased his gastronomic delights to over a hundred of Scotland’s top chefs, restaurateurs and food experts at Colstoun House by Edinburgh.

Chef Roca is known for linking traditional cuisine with avant-garde techniques. In 2013 and 2015, his restaurant El Celler de Can Roca was voted No.1 in The World's 50 Best Restaurants, and in 2016 his chef-peers named him winner of the Chefs’ Choice Award.

This is the first time that Estrella Damm’s “Gastronomic Experience” has come to Scotland.

The event has been inspired by its Gastronomy Congresses, a concept invented by Estrella Damm to bring together many of the world’s best chefs to experience demonstrations and discussions around food. They have previously taken place in Miami, Lisbon, Melbourne and London.

Chef Roca was joined at Colstoun House by his sous chef Ignasi Baucells and showcased a range of inspired dishes, using an array of exciting ingredients, the majority sourced in Scotland. These included:

• Langoustine with sagebrush, vanilla oil and toasted butter; • Sardines with aromas of Amontillado sherry; • Green coconut and Scottish ‘calamari’ • Royal grouse in an Estrella Damm sauce • Whisky Beef Fillet • Oysters Albariño To this day, Estrella Damm is brewed in Barcelona using the original 1876 recipe and 100% local Mediterranean ingredients: barley malt, rice and hops. The quality of its ingredients is of the utmost importance, all of them chosen, and transformed for brewing, to ensure the true, pure Mediterranean taste of Estrella Damm – a great partner for Chef Roca’s dishes.

James Heath, Estrella Damm’s Regional Manager for Scotland and Northern Ireland comments: “The Scottish food scene is thriving, with so many hypercreative chefs using the fresh produce from their local sea and land to amazing effect. So, we were very excited to bring our “Gastronomic Experience” to Scotland. “ These events are a one-of-a-kind experience for top people from the food industry. This was the first time we have organised such an event here and it was inspiring to see the incredible produce that is available locally. Scotland is a very important market for us as high-end gastronomy is thriving with more and more top end restaurants being recognised in Scotland.”

For more details about Estrella Damm, please visit the brand’s Facebook page, “Estrella Damm UK”, or follow it on Twitter @EstrellaDammUK.

THE BBPA has welcomed the decision last night, by the Licensing Committee of the Royal Borough of Kingston upon Thames in Greater London, to reject launching a consultation on the introduction of a Late Night Levy in the borough.

BBPA Chief Executive Brigid Simmonds comments: “I welcome Kingston’s decision not to move towards a Late Night Levy. This is the second time this approach has been rejected by the council, which has recognised that with fewer licensed venues, there would be even less potential revenue from a levy, which acts as an additional, unwelcome tax on vital local businesses.

“Pubs in London, in particular, are struggling with sky-high

increases in business rates, and high duty on beer.

“Further developing a partnership approach, with the police, local authorities and business, working closely together to tackle any issues in the local night-time economy, is definitely the best way forward.”

Kate Nicholls, CEO of the ALMR, the leading voice for the UK’s eating and drinking out sector, comments: “Kingston Council has acted with pragmatism and common sense by dismissing a possible late-night levy in the area.

It is a measure that would have only increased burdens on hard-pressed businesses and led to further closures without having an appreciable effect on any perceived areas of alcoholrelated disorder. Other councils considering the measure would do well to follow Kingston’s example and avoid introducing a discredited measure that harms businesses.”

Minister Urges Hospitality Leaders to Snap Up Untapped Disabled Talent

Minister for Disabled People Penny Mordaunt MP urged hospitality leaders to tap in to the huge pool of talent amongst people with disabilities at a lunch at which young people with learning disabilities showcased their food preparation and service skills at a special lunch laid on for prospective hospitality industry employers.

The showcase was supported by businesses that support disadvantaged young people into work in hospitality and was also backed by top chefs Brian Turner and Cyrus Todiwala OBE. Disability Minister Penny Mordaunt, MP backed the initiative in a speech at the London event on 31 October.

Penny Mordaunt, Minister for Disabled People, Health and Work, said: “Disabled people make up almost a fifth of the

working age population, and it’s crucial that the hospitality industry is not missing out on the skills, talents and personal qualities they can bring to the workplace.

“Today’s event goes to show that there is a huge pool of talent out there, and I urge all employers across the industry and beyond to help ensure the opportunity is there for everyone to reach their full potential.”

The showcase lunch enabled hospitality employers to experience the untapped talent the industry badly needs; a sector that is predicted to create more than 500,000 jobs in the next 5 years. Workers with learning disabilities form a readily available employment group as one of the many hurdles they face is a far higher than typical unemployment rate – it stands at just 5.8% for paid work. They also thrive on an established routine, and jobs in hospitality often entail this.

18

Caterer, Licensee & Hotelier

November 2017

Business Rates – BBPA Welcomes Tough Approach From DCLG Over Rate Reliefs For Pubs BBPA Chief Executive Brigid Simmonds has welcomed the tough approach from DCLG in naming councils that are failing to distribute much-needed business rates relief to local pubs and other small businesses.

The DCLG initiative is a response to many local authorities not making enough progress in distributing business rates reliefs announced in the Budget in March. The BBPA has also produced a template letter, freely available via www.beerandpub.com, for pubs to send to local councils to make sure they are receiving the reliefs to which they are entitled.

At the Spring Budget, the Chancellor announced a £435 million package of support for business ratepayers over the next four years, following the 2017 business rate revaluation.

The package of support comprises three schemes, one of which is specifically aimed at pubs, after a vocal campaign from the BBPA and other bodies on the issue: • A scheme to cap the annual bill increase for any ratepayer losing small business rate relief or rural rate relief because of the revaluation • A £300 million fund for local authorities to distribute over four years to help hard-pressed businesses facing higher business rates bills; this of course could include pubs.

• A £1,000 discount to pubs with a rateable value of less than £100,000 The list, which appears on the DCLG website and will be

updated regularly, shows that whilst 156 local authorities out of 312 have indeed begun rebilling for all three schemes, the same number, 156 have not done so for all three. A total of 88 have indicated they have rebilled for only one scheme, and three local authorities, Hertsmere, Sheffield, and West Lancashire, have not indicated they have rebilled for the pubspecific scheme.

BBPA Chief Executive, Brigid Simmonds comments: “Given the reports we have been receiving about delays, I really welcome the Government stepping up of efforts to ensure that much-needed rates relief is reaching pubs and other small businesses most in need, as the Government intended. I hope also, that pubs will make use of the letter we have produced today, to help them claim their reliefs.

“Delays from local councils are inexcusable. If some councils can get their rates relief fully up-and-running, all should be able to do the same. For those that have begun rebilling, the process of getting the reliefs to pubs needs to be sorted out as quickly as possible.”

The BBPA, which welcomed the announcement of pub specific rate relief in the Budget, is calling for the £1,000 relief to be extended in future years, and to be raised fivefold, to £5,000 per year.

The association is also calling for comprehensive business rates reform, as its own research shows that pubs pay 2.8 per cent of the total business rates bill, despite generating just 0.4 per cent of business turnover.

Sheffield Local Set to Become Community-Owned

WITH HELP from the More than a Pub Programme worth £3.6m, funded by the Department for Communities and Local Government and Power to Change, a muchloved pub in the heart of a Sheffield suburb is now under community ownership following a 12-month long campaign by locals to save it.

The Gardeners Rest at Neepsend looked set to be put on the open market after the owners, Eddy Munnelly and Pat Wilson, announced their intention to sell up for a quieter life on a narrow boat. When pub regulars heard of this news, they formed a working committee to investigate the prospect of community purchase.

Since then, a determined group of locals set up a Community Benefit Society, The Gardeners Rest Community Society Ltd, and rose over £236,000 through a community share offer. More than 400 people invested between £100 and £5,000 to become Society members – and democratic owners – of the pub.

The group has received advice on community engagement and setting up a cooperative, including a £50,000 grant, from the More Than A Pub: The Community Pub Business Support programme, a two-year project delivered by Plunkett Foundation

and established to help support community ownership of pubs in England. The Gardeners Rest will become the eighth community-owned pub to complete after receiving this support.

Mark Powell, a driving force behind The Gardeners Rest Community Society Ltd, said: “We are delighted with the support that we have received and proud that more than 400 people have invested in the opportunity to preserve our unique, riverside local. We will do our best to provide good ale, fine art, live music and a first class friendly service.

Everyone will be welcome at The Gardeners Rest.”

Nicole Hamilton, Head of Frontline at Plunkett Foundation, said: “We’re thrilled to see the community finally taking ownership of The Gardeners Rest after running it as leasehold since April. This will enable the Gardeners Rest Community Society Ltd to put their full plans in place and provide an important social space giving the community a sense of place and identity.

We wish them every success.”

Community Pubs Minister Jake Berry said: “Our Great British Pubs are the heart of many communities, providing thousands of jobs and boosting our economy by £21billion per year. I hope the residents of Neepsend will celebrate their success with a pint at The Gardeners Rest after securing its future through the More Than a Pub programme.”

UK Facing ‘Greatest Threat to Integrity of Food Supply Since WWII’ THE UK is facing the greatest threat to the integrity of its food supply since World War II according to one of the country’s leading food security experts.

Professor Chris Elliott, who was appointed by the government to investigate the horsemeat scandal in 2013 that saw up to 50,000 horses disappear from across Europe, has warned that a combination of factors such as Brexit and global warming mean the country’s food supply is potentially less secure than at any point in the last 70 years.

Speaking at a conference of food industry experts the professor warned that: • The UK is not yet prepared for the many challenges that Brexit will pose to the safe supply and production of food. Compromises on food safety standards is a real and immediate threat • Lack of action on global warming is leading to the increase in incidences of disease and drought that have already devastated some of the food commodities we have come to rely on • Increased price pressure on food suppliers continues to increase the risk for food fraud as farmers and producers struggle to meet the lower prices demanded by retailers The professor, who is the founder of the Institute for Global

Food Security at Queen’s University Belfast, issued the warning at the Food Fraud, Culture and Modern Catering Processes conference in Doncaster on 26 September 2017, hosted by Highfield Qualifications, one of the UK’s leading exam boards.

Professor Elliott said, ‘As a country we need to seriously begin considering how we ‘future proof’ the integrity of our food supply in the face of the challenges coming in the next few years. To understand what we are eating, where it comes from and how it was produced are of fundamental importance to regaining trust. To reconnect with our food system should be considered a national imperative’.

He added, ‘We have made good progress on the issue of food fraud since the publication of the Elliott Review into the Integrity and Assurance of Food Supply Networks in 2014.

However, although food fraud remains a priority to those of us concerned with the integrity of our food supply, we need to be versatile and responsive in how we deal with other – potentially greater – challenges to come, especially around Brexit and global warming’.

The Elliott Review into the Integrity and Assurance of Food Supply Networks – Final Report: A National Food Crime Prevention Framework can be found at https://goo.gl/f1nsgq

Breakfast Report Shows Caterers Route To ‘Eggs-Tra’ Profit EGGS ARE the favourite breakfast choice of consumers when eating out, with 63% choosing them, but caterers are failing to capitalise on the sales opportunity according to a new research report from British Lion eggs.

The British Lion eggs ‘Wake up to eggs: a report into making the most of breakfast’ shows caterers that there is a clear opportunity for them to review their breakfast menus to satisfy consumer demand for more egg-based options out of home, with traditional dishes particularly popular.

Research by Kantar on behalf of the British Egg Industry Council showed that in home consumption of eggs at breakfast was being driven by consumers looking for healthier, more natural options. This trend is reflected in out of home consumption too, with breakfast visits involving eggs or egg-based dishes on the rise (MCA Eating Out Panel Q1 2017 vs Q1 2016). There is still significant room for additional growth and research shows many caterers are failing to capitalise on the opportunity (MCA Breakfast/Brunch market analysis November 2016).

Andrew Joret, British Egg Industry Council Chairman, said: “In recent years, there has been much media speculation about the demise of traditional breakfasts. However, as this report shows, there is a significant rising demand for breakfast and brunch out of home, with breakfast seeing the strongest growth for share of visits across all day parts.”

The report highlights strong demand for the availability of traditional egg-based breakfast options when eating out, with 42% of consumers saying that a Full English (with eggs) is the favourite choice. Egg-based menu options also make up 3 of

the top 5 most popular breakfast when eating out.

Favourite breakfasts when eating out:

• Full English 42% • Bacon butty 8% • Eggs benedict 4.5% • Pain au chocolat 4.5% • Scrambled eggs and salmon 4% The most popular places to enjoy breakfast out of home • 46% café • 27% hotel • 28% fast food place • 20% restaurant • 13% pub The top frustrations when eating out of home are: • 29% – Time between ordering and receiving food • 29% – Cold food • 28% – price/value • 27% – Poor quality/not as expected • 25% – bad service Joret concludes: “Rising consumer demand for breakfast overall, combined with a consumer desire to see more egg dishes on menus, make eggs a highly profitable option. There is a clear opportunity for caterers to review menus to make the most of the opportunity.

“Eggs can also offer a solution for some of the key consumer frustrations – slow service, lack of value and poor quality – as they are quick and easy to prepare to a consistent standard, great value and have strong health credentials. Eggs are playing an increasingly important role across the foodservice sector, throughout the day, and it’s only a matter of time before their potential is more widely recognised by caterers.”

Can't wait a month to read CLH News?

Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ signup

@CLHNews

www.facebook.com/catererlicensee

help cut beer tax!

• beer tax has increased by 39% in the past 10 years • take a look at the infographic above to see how much our beer is tax, compared to Spain, France and germany

Join the campaign to cut beer tax bbpa chief executive brigid Simmonds comments: “Let’s encourage beer drinkers to write to their MP voicing their concern about yet another, planned tax rise in the Budget on 22nd November.”

John o’connell, chief executive of the taxpayers’ alliance, adds: “UK beer duty is already three times the EU average. We’ve already had a four per cent rise this year, and with current economic uncertainty, pubs, their workforce, and their customers simply can’t afford another tax increase.”

iS on boarD. are You?

#cutbeertax Support the campaign

cutbeertax.co.uk

pubs can obtain their own, free pack of #cutbeertax beer mats from the bbpa by contacting adam beazley via abeazley@beerandpub.com

20

Caterer, Licensee & Hotelier

November 2017

Products and Services

High Accuracy Therma 20 Thermometer Ringtons Beverages for Business Product Launch: Coffee Bags

THE THERMA 20 thermistor thermometer has been specifically designed for use in the catering and food production industries with HACCP, due diligence and health and safety procedures in mind. The ergonomic case includes 'Biomaster' additive which reduces bacterial growth.

The Therma 20 displays temperature over the range of -39.9 to 149.9 °C with a high system accuracy of ±0.4 °C. This hand held thermometer can be used in low ambient working temperatures down to -20 °C, which meets the requirements of the European Standard EN13485 for tem-

perature monitoring of quick frozen foods.

The low battery consumption electronics are powered by three AAA batteries, giving the instrument exceptional battery life of a minimum of five years. The auto power-off facility turns the Therma 20 thermometer off after ten minutes.

Each Therma 20 incorporates a Lumberg connector, allowing a wide range of interchangeable probes to be used for a specific purpose. The thermometer is priced at £67 excluding probe, carriage and VAT. For further information visit www.etiltd.com or contact the ETI sales office on 01903 202151 or see the advert on page 3.

The Real Secret Of Happiness Is Clean Sheets!

According to a survey commissioned by BUPA in 2015, top of the list of things that makes us feel great is sleeping in a freshly made bed.

The key to perfect linen is all in the wash and finish and Italian manufacturer Grandimpianti offer a range of intelligent laundry equipment that offers superb results time after time.

The Washer Extractor GWH Series is well suited to the hotelier and caterer with machine sizes from 8 to 28 kg and up to 999 wash programs. Eco- friendly and

with easy loading and unloading the machine also reaches high spin speeds.

The Grandimpianti washers and dryers are compatible with the Aquawave wet cleaning and Caretex Pro laundry liquids available from Alex Reid, perfectly complimenting each other to provide optimum wash results.

Alex Reid carry a selection of Grandimpianti washers, dryers and ironers and offer machine training, installation and servicing as well as laundry consumables. Leasing options are also available. www.alexreid.co.uk

Ringtons Beverages for Business has launched a brand-new product aimed at making fresh coffee preparation easier – Coffee Bags.

In a similar way to single envelope tea bags, Ringtons’ individually wrapped coffee bags include fresh coffee which is prepared by adding freshly boiled water and leaving it for 3-4 minutes to brew.

Designed for convenience, simple preparation and quality, Ringtons coffee bags include superior Arabica and Robusta coffee which offers a strength 6, full-bodied coffee with bold and rich notes of dark chocolate and roasted hazelnuts.

The individually foil wrapped coffee bags have been designed to retain freshness and make the product convenient for self-service, catering and hotel environments. The coffee bag itself is made from biodegradable bio-web.

John Broad from Ringtons Beverages for Business said: “Feedback from our customers particularly in self-service or hotel environments is that their customers find cafetieres are too messy and time consuming to use, while instant coffee doesn’t offer the desired quality, so coffee bags fea-

turing fresh ground coffee, which are simply brewed in boiling water for 3-5 minutes are the perfect solution in this environment.

“Tea bags became more readily available in the UK in the 1970s and today make up 96% of UK tea consumption, and we think coffee bags are also going to have a significant impact on the coffee market in the right environment. We have invested significantly in our coffee roasting facility and our coffee business grew 48% in a 5 year period, so it’s a great time for us to be launching our first coffee bag and we hope in-time to introduce several more blends in this format.”

More than 30 years after it launched, Ringtons Beverages for Business division is stronger than ever – thousands of customers from every business arena are supported by Ringtons and the division offer everything from tea and coffee made in its own UK factory, to traditional andstate-of-the art coffee equipment, barista training, café design and a private label packing service.

Telephone - 0800 052 2440 Website - www.ringtons.co.uk

Cotton Waffle Bathrobes from King of Cotton ACTIPH – The First Alkaline Ionised Water in UK in Three Stunning Colours as Well as White

ACTIPH Water is the first alkaline ionised bottled water launched into the UK market.

Focussing on ‘balance’ and ‘hydration’, ACTIPH undertakes a uniquely tailored 3 stage process of purifying spring water, adding electrolytes and supercharging by ionisation.

This unique method creates a highly alkaline, antioxidant water designed for those who want to live an active lifestyle. With an alkalinity level of pH9.5+, ACTIPH has the highest alkaline level available on the market.

With bottled water sales overtaking sales of colas for the first time ever in the UK this year,

water is the fastest growing beverage category and the fastest sub-segment of water is functional water growing at 27.6% (IRI, 52 w/e 21.05.17). The on-trade can capitalise on this trend by being early adopters and selling ACTIPH as the first to enter this new category.

Appealing to a broad consumer audience, this new water category enables stockists to boost their existing drinks offering across the bottled water, health, sports and energy drinks categories.

ACTIPH Water is available in 600ml and 1 litre bottle sizes and has an RRP of £1.39 and £1.99, respectively.

Visit www.actiphwater.com for further information or to enquire about stocking.

So Hot Right Now - HotmixPro Gastro HotmixPro Gastro is the industrial strength ‘Thermal Blender’ every commercial kitchen has been waiting for.

Beautifully engineered in Italy, the 2 litre heavy usage mixing bowl sits within a fully insulated stainless steel body and operates exactly to programme.

With a speed range from 0 -12,500rpm blending, small and large amounts, to just the right texture, has never been safer or easier.

Producing specific mixtures at the desired temperature, 0°-190°, could not be more precise.

There is no end to creative possibilities, from the simple to the sublime, all at a touch of one finger.

The integrated memory SD card not only

stores numerous extremely useful recipes, but will also allow users to memorise their own unique creations to be repeated whenever and wherever required.

Last, but not least, any part that comes into contact with food can easily be cleaned in the dishwasher!

Barbel’s legendary customer support ensures second to none servicing back up at all times.

HotmixPro Gastro is an essential support for every hard-working chef and certainly pays for itself.

Can YOU afford to be without?

For full details on all available models, please contact us today. E: info@barbel.net, T: +44 (0)1629 705110, www.barbel.net or see the advert on page 2.

‘Something Else’: Utensil Washer At The Professional Kitchen Is Fast And Efficient

THE PROFESSIONAL Kitchen is a new idea in catering: a central production unit that specialises in supplying healthy, nutritional meals to nursery schools. Operating from its purpose-built facility near Basildon, it is already supplying 1,000 meals a day and is looking to expand to 2,500 or more. All of which creates a huge amount of dirty pots, pans and utensils.

To cope with the cleaning, The Professional Kitchen has installed one of Winterhalter’s new UF Utensil Washers.

PHCC handled the project. “They told us during the design process that arguably the utensil washer is the most important piece of kit we would buy – if it stops, the whole kitchen stops,” says The Professional Kitchen’s managing director Jonathan Player.

The UF is a dedicated utensil washer that is both fast and effective. Amongst its new features are VarioPower technology, which allows the wash pressure to be individually adjusted, depending on the items being washed and the degree of soiling; a special wash arm design, which gives more power and coverage; and customised washing programmes.

Together they ensure every item is thoroughly cleaned.

Other new features of the UF machines include redesigned foldable doors giving staff clear access to the interior of the machine, making it much easier to load and to clean.

In a busy CPU speed is essential. The UF can wash up to 64 racks per hour, depending on the wash programme. “It needs to keep up the pace – the UF’s wash cycle is really fast,” says Jonathan. “Things come in, get washed, get dried, get out again – it keeps

the kitchen flowing. We’re really pleased with it.”

Winterhalter is the only catering equipment manufacturer to offer a carbon footprint label, which is verified by The Carbon Trust. It means buyers can easily see exactly how energy efficient their warewasher will be, and how much it will cost to run. Winterhalter’s UF Series is equipped with a power-saving standby mode, which ensures that no unnecessary costs are incurred when the machine is idle. An energysaving function manages the boiler temperature so that, during the subsequent wash cycle, the machine is able to reheat the boiler to the target temperature quickly.

Given the volume of food prep at The Professional Kitchen it’s no surprise that the utensil washer they have chosen is the biggest in Winterhalter’s UF range, the UF-XL. Its customer-specific software means it can be tailored to the individual site’s washing requirements – for example, a programme’s parameters, such as water pressure, temperature and time, can be adjusted to suit anticipated levels of soiling.

The high pressure wash system not only ensures a more hygienic wash, but also prevents wash arm jets getting blocked. The sophisticated wash water filter system maximises the ‘life’ of wash water, and minimises consumption, whilst constantly monitoring quality, and replenishing as necessary, to ensure the best results. The cold water prerinse, which is initiated at the touch of a button, prevents residues getting baked on and stuck by warm water. Touchscreen controls make operation simple – even for staff who have limited English – while the foldable door makes access easy. The UF-XL accepts racks of 1305 x 672mm.

For more on The Professional Kitchen visit www.theprofessionalnurserykitchen.co.uk For more on PHCC visit www.phcclimited.co.uk

KING OF COTTON’S new Superior Spa waffle robes are made in Portugal from premium quality waffle weave to the highest of standards. Strong and hard wearing with a weight of 300 grams per square meter these hardy bathrobes enjoy a machine wash and tumble dry.

The Kimono style bath robes are available in a range of sizes from Small to XX-Large in White, Petrol blue, Sage and Smoke. Prices start at just: £22.46

King of Cotton has a large range of hotel quality bathrobes including the Ritz- Carlton pure cotton bathrobe as supplied to one of the world’s most prestigious hotel chains. There’s also the fabulous Zero-Twist 450gsm cotton exclusive bathrobe range, made using a unique spinning process that results in an untwisted yarn. This material is ultra light, has a super soft sensual feel and is incredibly absorbent, available in White, Cream and Slate.

For further information visit King of Cotton at www.kingofcotton.com or see the advert on page 15.

Blizzard Presents Eye-Catching Stainless Steel Upright Bottle Coolers To The Market

PENTLAND WHOLESALE Limited, the leading importer and supplier of commercial refrigeration and catering equipment, is pleased to launch two new upright models to its bottle cooler portfolio.

The range is robustly built with stainless steel exterior and a stylish mirrored stainless steel interior. With brilliant LED lighting down both sides (double door model BAR20SS also has LED across the top), the bottle coolers not only enhance the display of drinks inside, but also add to the quality appearance in any modern bars and pubs.

The range is feature packed includ-

ing double glazed doors to minimise heat transfer, 5 adjustable chrome shelves to accommodate different sizes of bottles, replaceable door gaskets, 4 adjustable legs and fitted locks. Internal temperature is maintained between three and 10 degrees Celcius. Single door model BAR10SS comes with 260 litre capacity to hold 324 bottles* while double door model BAR20SS comes with 417 litre capacity to hold 492 bottles”. (*based on 275ml bottle) They are now in stock ready for quick delivery. Pentland Wholesale is also running a special introductory offer until end of the year. For further details, please contact our friendly sales team on 01254 614444. www.pentlandwholesale.co.uk or see the advert on page 13.

Hoshizaki Announce New Leasing Deal With A Cool 12-Month, 0% Finance And Cash Back Incentive INVESTING IN commercial catering equipment can often be one of the biggest capital outlays for a catering establishment, especially during the set-up and launch of a new business concept. Recognising the fine balance between purchasing quality equipment and the availability of the required funding, Hoshizaki has launched an sensational 12-month, interest free leasing and cashback offer, available on a range of Gram appliances.

Designed to help businesses spread the cost of investing in quality refrigeration and freezer units, the new 0% finance, leasing offer is available on Gram products including those in the award-winning Superior Plus range, as well as the Eco Plus, Twin cabinets and Gastronorm counter ranges. On top of the ability to spread the cost of the purchase, Hoshizaki is also offering up to a maximum of £150 in cashback, depending on the model, paid directly back to the business.

Simon Frost, Director of Sales and Chain Accounts at Hoshizaki UK, discusses the new interest free leasing offer, adding: “We’re all too aware of the substaintal investment many operators

need to make when purchasing commercial catering equipment, whether for an initial setup or for an upgrade from a businesss’ existing appliances. It’s as a result of this that we have launched our new 12-month, 0% finance leasing offer, across many of the highest spec models in our Gram portfolio. Allowing businesses to purchase top of the range refrigeration equipment, while spreading the cost of the investment, delivers a significant cashflow advantage to many. And as if the deal wasn’t good enough on it’s own, we’re also contributing up to a further £150 cashback, paid directly back to the business, depending on the model purchased.”

This leasing offer is available to operators and is based on a 12-mont contract, subject to approval and credit checks, undertaken by a third-party leasing partner. The offer is only available on Gram products and excludes those in the Compact, Standard Plus, Snowflake GII and chest freezer range. Those interested in the new Hoshizaki 0% finance and cashback leasing offer should contact Hoshizaki directly, by emailing sales@hoshizaki.uk or by calling 01322 616 900.

For more information on the Hoshizaki leasing offer or to find out more about the products in the range, please see www.gram-commercial.com or call Hoshizaki UK 01322 616 900.

Products and Services

November 2017

Caterer, Licensee & Hotelier

22

Ben Bartlett Launches New Book; Carry on BBQing Classeq Boosts British Jobs With New Purpose-Built Factory BRITISH CHEF, Ben Bartlett has launched his new book, Carry on BBQing, which is now available on Amazon.

Carry on BBQing is a brilliant, well-written publication that will amuse and inspire all those BBQ parties you never tried before. It makes a number of important contributions to the history of barbecue and also delivers great and healthy recipes for all seasons and ethnicities.

The book covers BBQ styles in many countries including America, South Africa and Australia, how to BBQ at Christmas and New Year, delicious Seafood and fabulous Cocktails, finding romance at a BBQ and amusing tips throughout.

A barbecue is more than just a meal. It is an occasion and an experience that constantly leaves people with good memories.

About Ben Bartlett:

Bristol born Ben Bartlett is an acclaimed chef and was the first ever winner of Britain’s Best BBQer title awarded by the British BBQ Association. He started his catering training in Bournemouth, studying 7061 and 7062 Food Skills and got his first job at Forte’s Restaurant on the seafront as a commis chef. Over the course of his career, he has worked at Masaccio’s Restaurant in Italy and at Cantina Del Ponte in London.

Ben Bartlett has also written the acclaimed Haynes BBQ Owners’ Grilling Manual and regularly judges International contests around the world for the World BBQ Association. He has appeared on numerous TV programmes, including Good Morning America, This Morning and Ready Steady Cook, and is regarded as one of the world’s best barbecue cooks.

For more information, kindly visit: www.bbqben.com

Don't Let Cold Winter Days Put A Damper on Business MANY RESTAURANTS have outdoor patios and other uncovered dining areas that are nearly unusable when it’s cold outside.

Restaurateurs discover a substantial increase in business when they provide a comfortable atmosphere for customers to enjoy their meals outdoors.

Losing that business no longer has to be an option.

Space-Ray has over 60 years of field experience and exposure to a variety of outdoor heating applications, offering a diverse line of radiant gas-fired and electric heating systems for restaurant facilities, fully outdoor or partially covered

dining, patios, drive-through and other large open areas.

Radiant heat warms people and objects directly in the same way as the sun. Space-Ray radiant heaters are designed to withstand outdoor environmental conditions – many are IP55 weather proof so they remain in top working condition regardless of weather conditions.

Based in Ipswich, Suffolk, Space-ray has been serving the UK and European markets since 1964. For more information: Phone: 01473830551, Fax: 01473832055 or E-mail: info@spaceray.co.uk. SpaceRay’s line of outdoor heaters can be found on the web at http://outdoorheating.spaceray.co.uk.

See advert page 2

The Ice Guide Part 4: Scale Ice – In A World Of Its Own

ICE IS ICE is ice, right? Wrong. Here’s the low down on SCALE ICE from Hubbard, the ice experts.

Scale ice is the coldest type of ice, because it is very dry, having just 2% residual water content. Many scale ice machines use salt water, which is one of several reasons scale ice is not appropriate for popping into your average G&T or Scotch on the rocks. Scale ice is used in industrial situations, for example, in the fishing industry. It’s even used on trawlers in the high seas, to store fish catches. Marine grade scale ice machines need to be tough enough to survive extreme conditions – which calls for a Scotsman!

Scale ice is made up of irregular fragments of ice with a variable thickness that can be adjusted between 1 and 2mm. Other uses include fish and seafood display, transport of perishable goods such as vegetables, and dough temperature control. Because it moulds to any shape and melts at a slow, regular rate it’s ideal for keeping food at maximum freshness.

Scotsman scale ice machines use

either a horizontal or a vertical evaporating drum to make the ice. There’s a choice of integral or split models, the latter being designed to be attached to a remote or central condensing unit. Production rates vary from 426 up to 5,000kg a day.

Want to learn more? Check out Hubbard Systems’ Guide to Ice in the downloads area at scotsman-ice.co.uk Scale ice is one of eight different ice types produced by Scotsman ice machines, each of which has a distinct application. They are gourmet ice cubes, aka supercubes, dice ice cubes, superdice ice cubes, flake ice, superflake ice, cubelet ice, nugget ice, and scale ice. They are all covered in Hubbard’s Guide to Ice. Hubbard Systems is the UK distributor for the market-leading Scotsman range, which is available via dealers nationwide. For more information on the full range of Scotsman ice machines, and details of local stockists, freephone Hubbard Systems on 0800 616559, call 01473 350045 email sales@hubbardsystems.co.uk or visit www.scotsman-ice.co.uk

BB Foodservice Launches Margin-Boosting Premium Coffee Range To Challenge Market Leaders BB FOODSERVICE (the delivered wholesale arm of Bestway Wholesale) has launched a new range of quality coffees and beans that, at current prices, offers caterers a minimum saving per pack of between 11%–27% compared to the leading own-label coffee brand.

The new Essentially Café range includes: ·Fairtrade Original Ground – made from Arabica and Robusta beans sourced from Brazil, India, and East Africa · Fairtrade Original Filter – made from Arabica and Robusta beans sourced from Brazil, India, and East Africa · Italian Espresso Beans – made from Arabica and Robusta beans sourced from Brazil, India, and Central America (Highly commended by Foodservice Quality Food Awards)

· And Gourmet Espresso Beans – made from Arabica beans sourced from Brazil, Central America, East Africa, and Columbia The coffees come in a variety of formats – from 65g filter sachets for percolators to 1kg pack of ground coffee and beans for cafetieres and bean to cup machines, for higher footfall premises.

Essentially Café is the latest extension of Bestway Wholesale’s award-winning Essentially Catering own label range which offers caterers fantastic value on over 300 ambient, chilled, fresh, frozen and professional cleaning products.

The new range is available now in all Bestway and Batleys depots, and can be ordered for delivery online at www.bbfoodservice.co.uk or by phoning the BB Contact Centre on 01738 646666.

Refrigeration Special: Slim… Slimmer… Williams Jade J300 WILLIAMS HAS expanded its ‘Small Kitchen’ range of slimline refrigeration with the launch of the Jade J300 – with a footprint of just 595mm by 684mm, it’s the company’s slimmest-ever upright cabinet.

As operators go for smaller and smaller kitchens, the demand for compact fridges is increasing rapidly.

However, compact doesn’t mean inferior: chefs still need the quality that can cope with pressure, lots of door openings and ambient temperatures up to 43°C. That’s why Williams continues to base its compact fridges around the flagship Jade model.

The J300 features all the characteristics that chefs love about Williams Jade cabinets: a tough construction, with stainless steel exterior and interior base; 80mm thick, high performance insulation (with low GWP and zero ODP); an enhanced internal airflow design that provides constant temperature throughout the cabinet;

and the energy-saving CoolSmart electronic controller.

Despite its ultra-slim footprint, the J300 has a storage capacity of just over 335 litres. Its bottom-mounted refrigeration makes it ideal for kitchens with low ceilings, since there’s plenty of room for heat from the system to dissipate, as well as giving easy access for servicing and maintenance.

The J300 joins the recently launched J400 and J500 models, collectively they offer a choice of compact refrigeration that will help operators and kitchen designers maximise available storage space.

The J300 is available in both chilled (1 to 4°C) and freezer (-18 to -21°C) versions. List prices start from £2,013.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

BRITISH-MADE, warewashing brand Classeq, has committed to a long-term manufacturing future in Britain, and opened its new specially designed factory in Stafford today (Wednesday 18th October).

To celebrate the opening, Classeq’s Technical Director, Gary Jones cycled all the way from Stafford to Meckenbeuren on Lake Constance in Germany, to deliver the factory’s door key to Classeq’s international headquarters – an epic 1,400 kilometres which took 11 days – where he presented the key to Jürgen and Ralph Winterhalter, amidst enthusiastic cheers from the company’s employees who all turned out to welcome him.

Since starting production in the UK in 1977 – marking 40 years of successful trading – Classeq has grown its foothold strongly across foodservice markets supplying, pubs, restaurants, hotels, cafes, and catering operators with an innovative range of warewashers for crockery and glasses.

Its machines are backed by a reputation for excellence and reliability, and are renowned for quality, speed

Walworth Appliances

ESTABLISHED IN 1989, Walworth Appliances has sold domestic & commercial appliances across the UK and beyond. From warehousing & distribution with plenty of expert knowledge we have successfully grown over almost 3 decades.

Achieving this by understanding our customers’ needs in the different trade sectors that they operate in, with our commercial partners requiring high quality affordable refrigeration, laundry and cooking equipment.

We, in turn, rely on our manufacturing partners to supply us goods that are up to our exacting

and simplicity, enjoying features normally associated with a much higher price tag.

Producing over 15,000 warewashers each year, and now with capacity for long-term growth, the company employs over 50 people in the UK with around 40 jobs being created locally in Stafford. The new site has a show room facility where customers can see and experience the products first hand, including Classeq’s new and acclaimed, undercounter DUO range which was launched early in 2017.

Commenting on the investment into the UK and opening of the new facility, Managing Director David Smithson says: “This is an incredibly exciting move in Classeq’s growth, and underpins our 100% commitment to our manufacturing future in the UK. “We are delighted to be opening the doors of our new manufacturing facility today and supporting the local jobs market and community here in Stafford.

“In a category where the majority of white goods are manufactured overseas – we are proud to be investing in Britain and demonstrating that we can produce high quality machines that offer great value for money, and remain highly competitive in today’s market”. standards. We once again enter the New Year with Vestfrost as our premier cooling brand, offering sturdy, effective refrigeration with long guarantees meaning it will continue to be a firm favourite with our customers, and we stock their entire range available for rapid delivery. Our Whirlpool commercial laundry offering continues to grow and the feedback from our customers on the new Atlantis range of commercial top loaders with matching dryers has been excellent. We find these being used in small hotels, B&B’s, agricultural premises and schools to name a few, again, cost effective solutions for our customers.

Visit our website www.walworthappliances.co.uk to view our full range of commercial products for your business needs, or call 01264 367 708 to speak with one of our expert sales advisors. Alternatively see the advert on page 8.

Luxury Resort Upgrades Laundry Stoke by Nayland is run by a family with strong customer service values, who believe that every guest should be made to feel welcome, valued and important. The team are constantly striving to achieve the highest standard of service by listening to guests and working to ensure they deliver the best possible experience.

Increasing capacity and control At a spa hotel, the quality of laundry and high volumes of towels and towelling are an important element in the whole customer experience. The luxury resort realised that its existing laundry was no longer able to cope with the increased quantities of spa towels and hotel laundry it needed to process daily.

Housekeeping Manager Steve Miles looked to Girbau for a more efficient solution.

Girbau’s laundry consultants worked with the resort’s housekeeping team to identify shortfall areas in the existing laundry before recommending an upgrade capable of meeting capacity, quality and energy efficiency requirements.

After meticulous planning the expert Girbau installation team fitted the laundry with a combination of three robust HS-6023

(25kg capacity) INTELI washers and three energy efficient ED 660 gas dryers.

The new washers have helped to transform laundry operation as Steve Miles confirms: “We are very happy with the quality of the machines and the effective combination of INTELI washers and chemicals. We can now process 15-16 loads per day of towels from the leisure side of the business in 45 minute cycles, slightly longer for spa towels. We also process six to eight loads per day of hotel linen, including napkins from the restaurant.”

The Girbau ED660 gas dryers benefit from a 37kg capacity drum and many energy saving features including cabinet insulation and a double-glazed door that prevent heat escaping into the laundry room. The advanced Humidity Control feature senses when clothes are dry and automatically activates the cool down process, maximising energy efficiency and assuring the highest levels of textile care.

Stoke by Nayland chose Girbau UK for: • Consultative on premise laundry guidance and advice • Fast washing and drying cycles • Energy efficient machines • Flexible INTELI programming • Girbau equipment reliability and long life Telephone - 01462 427780 Web - www. Girbau.co.uk

Whittlebury Hall Hotel & Spa Chooses Hygiena’s Food Safety Testing Systems To Verify Cleanliness Hygiena’s high-performance food safety monitoring solutions have been selected by the award-winning Whittlebury Hall Hotel & Spa to verify cleanliness across its catering facilities.

The 4-star establishment uses Hygiena’s EnSURE™ Monitoring System and SuperSnap™ high-sensitivity ATP surface tests systems to achieve and maintain the highest standards of hygiene and infection control, including in its two AA Rosette restaurant. SuperSnap is a highly sensitive device capable of detecting extremely low levels of adenosine triphosphate (ATP), and generating accurate and repeatable results in the EnSURE luminometer within just 15 seconds. Using the combined power of SuperSnap and EnSURE, the Whittlebury Hall Hotel & Spa ensures effective allergen and cross-contamination prevention without the need for expert knowledge or additional testing equipment.

Demonstrating superior resistance to concentrated sanitisers and harsh environments, the allin-one SuperSnap, used in combination with EnSURE, is a hundred times more sensitive than similar models available on the market. Results can be generated in seconds, enabling the team at the Whittlebury Hall Hotel & Spa to identify risks and issues in real time and immediately implement corrective measures. In addition, SuperSnap and EnSURE offer optimal simplicity for effortless use by experts and novices alike. SuperSnap is a

simple swab, snap and squeeze system, while EnSURE has been designed for convenient, single-hand use. Ease of use comes without compromising durability, with EnSURE featuring a rugged outer shell and splash-proof keypad, and SuperSnap exhibiting a 15-months shelf life at refrigerated temperatures and four weeks at room temperature.

“Since using Hygiena’s ATP monitoring systems, awareness of the effectiveness of our cleaning procedures has greatly improved among team members, and the chances of contamination have been reduced,” says Craig Rose, Estate Executive Chef at Whittlebury Hall Hotel & Spa. “Hygiena’s rapid and easy-to-use testing equipment has encouraged our kitchen personnel to keep improving and be responsible for their test results. Ultimately, the systems ensure that all food served to our guests and team members is safe across the entire estate.”

Hygiena offers a comprehensive range of products to help businesses in the hospitality industry verify cleanliness in guest rooms, kitchens, water systems and spa facilities. The products are used across many applications, including food inspections following a successful trial in Olympic and Commonwealth games. Using the systems, companies measure and optimise cleaning procedures, improve staff awareness, commitment and productivity, and ensure compliance with cleaning protocols whilst generating objective evidence of due diligence.

Reader enquiries - Tel: 01923 818821 or visit www.hygiena.com

22

Caterer, Licensee & Hotelier

November 2017

Festive Ordering

How To Make Sure Your Festive Menu Sparkles

How Can The Independent Sector Of The Hospitality Industry, Capitalise On The Festive Season In Sales Of Cognac

By Gareth Ogden, Partner at haysmacintyre COGNAC IS a wine spirit which offers a WITH THE party season looming, many restaurants, hotels and cafes will be looking to make the most of the increase in trade and group bookings, and will consider adding a festive twist to their current offerings. Whether that be through a temporary fixed price menu or introducing a number of themed and profitable dishes in amongst their regular offerings, there are four key factors to consider to make sure the festive season works for your business and grows the bottom line.

1. Do the maths. Traditional fixed price Christmas menus are associated with classic options such as roast turkey with trimmings, followed by Christmas pudding and mince pies. However, when considering a festive menu, it is worth evaluating your existing dishes. Even if these need tweaking slightly, to be more in keeping with typical Christmas cuisine, making the most of your most popular and profitable current offerings is a great way to keep costs down. An analysis of your POS data, together with the detailed costings, will highlight which dishes may work well.

To identify your profitable dishes, start by considering your average gross margins. However, if these dishes involve higher labour and purchase costs, and preparation time, make sure you take this into consideration.

2. Maintain water-tight service. Whilst there is an inclination to offer a diverse range of festive options, beware of the damage that diluting a fixed price menu might do to profits. December is undoubtedly a time when customers want to indulge, but slow service with overly complex dishes should be avoided at all costs, particularly at such a busy time of year. Limiting the number of the more intricate and time consuming main courses, whilst offering a wider range of familiar and simplistic starters and desserts, will maintain the impression of customer choice.

3. Find the right price. An affective pricing strategy has

the potential to maximise covers throughout the busy Christmas period as well as ensuring demand is maintained moving into quieter periods. A premium menu for December’s Friday and Saturday nights can be simplified and discounted to factor in the quieter Monday to Wednesday lunchtimes. Additionally whilst an extensive menu, adorned with complex dishes and expensive ingredients may spark interest, if the price goes beyond the market average but fails to inspire customers, your festive menu could prove to be extremely costly.

4. Showcase your premium. Set menus that temporarily sit alongside and imitate the à la carte are sometimes perceived as a cheaper, less attractive option for customers looking for a fine dining experience. Instead, these should be marketed as a premium offering – particularly if you are planning it with the celebration of Christmas Day and New Year’s Eve in mind. Many Michelin starred establishments offer set tasting menus that are a showcase of the chef’s ability – your festive menu should be approached in the same way. Offering a “complementary” glass of Champagne or Prosecco will embellish the menu and reinforce the feeling of luxury and indulgence associated with the party period. These extra touches add an incentive to party goers faced with a vast array of options in the competitive festive market.

December is a notoriously hectic month for the hospitality sector, but with some clever planning and preparation you can ensure all runs smoothly and that the season is enjoyable, as well as profitable, for your business.

unique drinking experience as part of a cosmopolitan lifestyle. The latest figures from the BNIC (Bureau National Interprofessionnel du Cognac), show that there has been an increase in exports across all markets, with an +9.3% in volume and +13.5% in value.

There is an opportunity for Cognac to shine in the ontrade, especially over the festive season. Over Christmas consumers are often more open to new flavours and experiences, as they celebrate with friends, family and colleagues. A season for giving and generosity, customers are looking for a unique experience and, with this in mind, those in the hospitality industry can make festive recommendations that invite customers to try something new, such as Cognac, to suit the occasion.

Synonymous with quality and artisanal production methods, Cognac is a must stock for the festive season and we recommend that hotels, caterers and bars increase the diversity in styles they have available. From rich and aromatic, to floral or fruity, there is a Cognac to suit all moments and palates. Having a good variety of styles available allows bartenders to surprise and educate consumers. A VS served straight from the freezer or mixed in a cocktail or a VSOP served with tonic or ginger ale can help consumers to discover and share something new during the Christmas period. An XO Cognac is a timeless way to bring the evening to a close as a digestif with friends.

For those hotels and caterers offering food, Cognac can be paired with bar snacks to offer interesting flavour combinations and to highlight particular flavours within the Cognac.

Prosciutto ham can be served with VS (either frozen or room temperature), while Roquefort can be enjoyed with a rich XO. Creative cocktail pairings with simple bar snacks can also add a sense of occasion to a drink – perfect for the festive season.

The BNIC has specially created a range of cocktails which work perfectly for the festive season An aromatic and versatile spirit – one of the original spirits found in printed cocktail recipes – Cognac can be paired with a wide range of flavour profiles to create cocktails to suit all tastes. For the festive season, cocktails that draw out the orange flavours from the spirit are popular with consumers – such as the Brandy Crusta. The Cognac Alexander, served with grated nutmeg, is an elegant classic cocktail that will complete any festive menu.

BRANDY CRUSTA #cognaccocktails Ingredients Cognac // 50ml Orange Curaçao// 10ml Maraschino liqueur // 2 dashes Angostura bitter // 2 dashes Fresh lemon juice// 10ml Long spiral of lemon peel // 1 Method Prepare the glass by Photo © BNIC - Konoisseur crusting the rim with fine caster sugar. To do this moisten the rim with lemon juice and dip it into a saucer filled with sugar.

Put all of the ingredients into a shaker filled with ice, shake, then strain into the prepared glass.

Garnish with a long spiral of lemon inside the rim of the glass.

COGNAC ALEXANDER #cognaccocktails Ingredients VS or VSOP Cognac // 30ml Dark cacao cream // 20ml Single cream // 20ml Grated nutmeg Ice cubes // 4-6 Method Place the ice cubes in a shaker and add all of the ingredients.

Close the shaker and shake well.

Strain into a glass using a cocktail strainer and sprinkle grated nutmeg on top.

Photo © BNIC - Konoisseur

Tasty Christmas Recipes from The Vegan Society WITH THE rapid rise in veganism in the UK over the past decade, pub owners and caterers across the board are increasingly having to cater for vegans and a lot of others demanding more vegan food options, CLH News contacted the Vegan Society who have provided some delicious Christmas recipes!!

RED CABBAGE AND ORANGE SALAD WITH DATE AND OLIVE CIGARS Serves 6-8 For the ‘cigars’ (makes 8): Filo pastry (4 sheets) Rapeseed oil 20 black olives, stoned 3 dates, stoned ½ tsp smoked paprika 50g/1 ½ oz shelled pistachios For the salad: 1 small red cabbage 1-2 orange(s) 100g/3 ½ oz pistachios For the salad dressing: 2 tsp wholegrain mustard 3 tsp sherry vinegar 3 tsp olive oil salt & pepper to taste For the ‘cigars’: 1. Preheat the oven to 180C/350F/Gas Mark 4. Line a baking tray with non-stick baking parchment.

2. Place the filling ingredients into the bowl of a food processor and process to a paste. Divide into 8 portions.

3. Take a sheet of filo pastry and lay it on a clean work surface.

4. Brush sheet with oil, top with another sheet and then cut into 4 rectangles.

5. Brush with oil again. Take a portion of the filling and form it into a line along a long edge of the pastry. Roll up tightly and place on prepared baking tray. Brush with oil.

6. Repeat to make 8 ‘cigars’. Bake for 15-20 minutes until crisp and golden, transfer to rack to cool.

For the salad: 1. Shred the cabbage finely – allow 50g per person. Place in a large bowl.

2. Mix the dressing ingredients in a small bowl, then pour onto the cabbage and mix thoroughly.

3. Cut the rind and pith off the orange(s) and slice into rounds – allow one or two per person.

4. Preheat a ridged griddle pan. Place the orange slices on the hot pan and allow to sit until caramelised in stripes.

5. Chop the pistachios roughly.

Assemble the dish by piling the cabbage onto each plate, sprinkling with chopped pistachios, and adding a slice of orange, a ‘cigar’ or two and a grind of black pepper.

CRANBERRY CHEESECAKE For the base: 250g/ 8 ½ oz vegan digestive biscuits 100g/3 ½ oz vegan margarine 1 tsp ground cinnamon For the filling: 100g/ 3 ½ oz dried cranberries Liquid for soaking (see method) 450g/1 lb unflavoured vegan cream cheese 200g/7oz unflavoured vegan yoghurt 1 tbsp cornflour 2 tbsp golden syrup To decorate: Holly leaves Fresh pomegranate kernels 1. Preheat the oven to 180C/350F/Gas Mark 4. Grease the base and sides of a 23cm/9 inch, loose-based tart tin.

2. Place the cranberries in a small bowl and cover with soaking liquid of your choice – perhaps vegan red wine or brandy, fruit juice or an alcohol-free fruit punch. Leave to soak for up to an hour until required.

For the base: 1. Put the biscuits into a plastic bag and bash with a rolling pin until they resemble breadcrumbs.

2. Melt the margarine in a saucepan, then take off the heat and stir in the biscuit crumbs and cinnamon.

3. Mix thoroughly, then press the mixture into the base of the prepared tin and press down with the back of a spoon. Bake on a baking tray for 10 minutes.

For the filling: 1. Put the vegan cream cheese, vegan yoghurt, cornflour and golden syrup into a large bowl and mix well. Drain the cranberries and gently stir into the mixture.

2. Spoon the filling over the biscuit base, smooth it with the back of a spoon and return to the oven for 30-35 minutes until golden and just set.

3. Allow to cool in the tin, then remove from tin onto a serving plate and chill until ready to serve. Decorate with holly leaves (not for eating!) and fresh pomegranate kernels.

Peeks are Crackers!

CHRISTMAS WILL go with a BANG this year because Peeks the party people have their biggest cracker range ever!

Millions will be sent to pubs, hotels and restaurants as well as clubs, societies, families and ex-pat Brits celebrating Christmas abroad.

They come in every colour and to suit every budget with a variety of goodies inside, including toys, trivia questions, paper crowns and of course the dreadful jokes!

Nick Peek, MD of Peeks, said: “Having supplied crackers for decades we know

Festive Ordering exactly what people want to accompany their Christmas dinner.

“From the budget end to the luxury market we can supply everyone either in bulk or in smaller cracker packs.

“We will be responsible for millions of explosions this Christmas and it’s something we take very seriously.”

As well as crackers Peeks has everything else for the yuletide festivities including decorations, trees, fairy lights and much more besides.

Everything is available from Peeks’ huge party store in Christchurch, Dorset, its mail order catalogues and its website: Peeks.co.uk So make a meal of it this Christmas and make sure you’re crackers - like Peeks!

For sales call 01202 489489 or visit www.peeks.co.uk or see ad page 5.

With Festive Flavours Flowing, Lyme Bay Winery Has Christmas All Wrapped Up AS THE frost takes hold and the yuletide yearning for festive spices sets in, Lyme Bay Winery’s seasonal Country Wines can bring a warming dose of Christmas cheer to even the coldest of winter nights. Inspired by the most indulgent of Christmas desserts, Lyme Bay’s Christmas Pudding Wine is the newest addition to the fold, a glorious and ground-breaking homage to the flaming favourite and a tantalising tipple as the days pass between Stir-up Sunday and Christmas Day. For those with a taste for the traditional, Lyme Bay’s award-winning Mulled Wine is also on-hand for surprise guests or family members returning after the long trip home and will have them thawed out in minutes. A balanced blend of dam-

son and elderberry, with delicate notes of festive spices, this sweet treat could warm the heart of even the sourest of Scrooges, and simply needs heating in a saucepan, along with an optional glug of brandy.

Celebrating the finest natural flavours, picked from hedgerows, trees, bushes and beyond, Lyme Bay’s Country Wines are a voyage through the rolling hills and winding lanes that surround the Devon-based winery. This trip for the taste buds has now been distilled into a Miniature Wines Gift Box, featuring the winemakers’ selection of Elderberry, Elderflower, Blackberry, Ginger & Sloe Country Wines; a tempting taste of Devon, sat beneath the Christmas tree.

Lyme Bay Winery’s full range of Country Wines are available from independent retailers, including delis, farm shops, butchers and grocery stores across the UK, as well as from the Lyme Bay Winery shop and online at www.lymebaywinery.co.uk

Props4shows - Prepare To Be Inspired

Props4shows is a family run business, selling one of the UK’s largest and most extensive ranges of all things prop for any event or display purpose.

Our range includes fake foods, artificial foliage, replica animals and birds, seasonal and themed props among many more.

Combining with our next day delivery service on thousands of in stock products, we usually have something to suit any display or prop requirement, making us a one stop prop shop available to all. We particularly specialise in replica foods, offering a beautifully realistic and extensive range of breads, cakes, meats, fruits, vegetables and all things sumptuous.

Perfect for creating timeless food arrangements in open kitchens and entertaining areas. With this in mind we have enjoyed working closely with many well known hotel, restaurant and bar chains, helping them achieve a very unique and stylish feel to their establishments. If you have an upcoming event or are looking for inspiration for a display you have in mind, have a browse on our web shop and order online, or if you need help to conceptualise your idea, our friendly sales team are just a phone call away. Large quantities of items can also usually be sourced, as well as special order items.

Tel: 03333 440078 Email: sales@props4shows.com See the advert on page 39 for details.

Happy Christmas and Best Wishes for the New Year

www.newtonsapplfizzics.com newtonsapplfizzics@gmail.com | 0208 241 5779

November 2017

Caterer, Licensee & Hotelier

23

New Dessert Range Responds To Rise In Free-From Diets

BIDFOOD HAS launched Better 4 Me, a new dessert range that caters for the health-conscious consumer and the increasing demand for vegan and free-from food options.

The consumer trend for alternative diets is on the up. In fact, an estimated 542,000 people in the UK are now following a vegan diet, and the trend for free-from is continuing to grow (54% of the population bought a free-from product in the first three months of 2017).

Better 4 Me features a selection of desserts under 300 calories (per portion), a range of vegan tarts and a gluten free Chocolate & Olive Oil Cake, to satisfy diners who want to make healthy lifestyle choices but don’t want to miss out on an occasional treat.

Offering the indulgence you would expect from a premium dessert, but without the high calorie count, highlights from the less than 300 calorie range include Lemon & Raspberry Ginger Crunch, Chocolate & Berry Truffle Torte and Chocolate Orange Mousse Cake.

The tempting Better 4 Me selection also includes Vegan Coconut & Chocolate Tart, Vegan

Apple & Plum Tart and a decadent Chocolate & Olive Oil Cake with naturally gluten free almonds. The addition of olive oil gives it a deliciously soft texture, making it a great option for all customers – coeliac or not.

Rachel Cook, Category Manager at Bidfood says: “All too often we hear about operators missing out on potential ‘pudding profits’ as they’re not tailoring their menus to meet the changing needs of consumers.

“Over the past few years we’ve seen a surge in demand for ‘healthier’ and free-from dessert options. Consumers are increasingly aware of their health and their food choices, but at the same time they don’t want to miss out on an occasional treat.

“The Better 4 Me dessert range answers this need. It offers consumers an indulgent treat but with the added benefit of being inclusive for all, regardless of lifestyle choice.”

The Better 4 Me Dessert range from Bidfood is available now from www.bidfood.co.uk or by calling 01494 555 900. All desserts in the range are available frozen and in pre-cut portions.

See the advert on the back cover for further details.

A Refreshing Option This Christmas With Newton’s appl fizzics Newton’s appl fizzics is a curiously refreshing blend of apple juice and sparkling water.

It is all natural with no added sugar or sweeteners – and contains about 40% less sugar than apple juice on its own.

It comes in a 330ml single serve glass bottle and an elegant and table-friendly 750ml glass bottle for sharing, which looks very at home with wine or mineral water.

This large bottle also comes in a lovely new flavour – apple + raspberry. Delicious.

Increasingly popular as a natural alternative to juice or sugary soft drinks, it’s a great choice for the growing number of adults looking for a serious alternative to alcohol.

All the fun and none of the hangover.

Newton’s appl fizzics Chill and enjoy!

For more information, or to place an order, please contact us via the website (www.newtonsapplfizzics.com), email us on newtonsapplfizzics@gmail.com, or call us on 0208 241 5779 or see the advert on page 13.

Festive Hotel Branding with a Bang by Simply Crackers What does a bottle of perfume, earphones, a set of speakers and a bottle of vodka have in common? They’re all products included as gifts in bespoke Christmas crackers for companies across the UK and Europe by Simply Crackers.

Perfect for festive parties, corporate events and weddings, crackers can be made to a company’s own design and branding requirements and include any gift of their choice. Gifts can include high quality chocolates, jewellery and pens as well as an organisation’s own

products such as money off coupons, vouchers, trial size products or branded gifts such as keyrings, USB and magnets.

Geine Pressendo, managing director of Simply Crackers, explains: “Crackers are a fun, interactive and unique way to showcase a brand and reward customers or staff, especially over the festive season. Organisations can tailor the process at every step, working with our team from design of artwork through to order details and the final delivery of crackers.”

For more details visit www.simplycrackers.co.uk

24

Caterer, Licensee & Hotelier

November 2017

Festive Ordering

Mermaid Gin Lands Major New Retail Opportunity ISLE OF Wight Distillery’s Mermaid Gin is now available to purchase from World Duty Free, one of the largest retailers. The Island’s very own gin has a dedicated display and is available to buy in Southampton and Bournemouth Airports.

The new retail agreement was officially launched this week at Southampton Airport with the help of a real life mermaid and is already proving to be one of the airport’s bestselling local spirits. WDF joins a growing list of Mermaid outlets including Fullers, Coop, and English Heritage to name just a few

Isle of Wight Distillery offers award winning Mermaid and HMS Victory Navy Strength Gins, with signature botanicals including fresh Island picked Rock Samphire and Boadicea Hops, also grown on the Island. The gins are smooth and rounded with hints of peppery citrus, redolent of the seaside and Island life. Rock Sea Vodka offers a hint of Sea Salt reminding you of walks along the seashore.

Available nationwide through major distributors or direct from the Distillery. Call us for details or to arrange a tour of our Distillery Visitor centre on the Island.

For more information on Mermaid Gin and the Isle of Wight Distillery, please visit isleofwightdistillery.com or call on 01983 613653

Joe Delucci’s - Award Winning Gelato

MADE WITH love the Italian way, our range of over 30 flavours contains only carefully sourced natural ingredients, whole fresh fruits and no artificial colours, flavours or preservatives.

Typically lower in fat (using milk, not cream) and incorporating less air than regular ice cream meaning more deluccious gelato per scoop, the effect is soft on your taste buds and leaves an intensive, long-lasting, clean taste.

The range is all vegetarian* and includes non-dairy, gluten-free, fat-free and vegan flavours.

BRC accredited, Joe Delucci’s is the discerning choice for many leading chefs and is

stocked by restaurants, hotels, gastro pubs, dessert parlours, garden centres and cafes through their nationwide wholesale food distributors. It is served in all Nando’s restaurants and sold as 500ml tubs in Tesco.

For both scooping and impulse operations, Joe Delucci’s offer a great start-up service with freezer options and POS items to help you in your launch. Joe Delucci’s is available in 5 litre Napolis, 2.5 litre tubs, 500ml pots and, recently launched, 120ml theatre tubs in their five top-selling flavours – Vanilla, Chocolate, Strawberry, Coconut and Mango.

For further information please contact 0844 557 1818, email sales@joedeluccis.com or visit www.joedeluccis.com *Parmesan not vegetarian

*NEW* Unique Pop-Up Box Complete Gift Kits and Giant Gable Boxes Gift Kits Designed in-house, these brilliant Pop-Up Box Kits and Giant Gable Box Kits come in 4 festive designs, including Christmas Characters, Merry Christmas band, Red with Gold Reindeer and Tartan.

Each box comes flat, ready to open with all the accessories you

need, such as a cellophane bag, pull bow, matching gift tag and two sheets of tissue paper and come on a header card with a hang tag. The Christmas designs are also available on our quality gift trays – and these are available in kit form, too!

In stock and ready to ship.

Contact CandiGifts for details on 01502 501681 or visit www.candigifts.co.uk

Now A New Range Of Oil Candles That Mimic Wax, But Only In Good Ways!

WE HAVE just launched our exciting range of Wax Replica Oil Candles which are oil candles that look just like wax, but because there is no wax there is no mess and no waste!

They look fantastic, never turn to a mushy waxy mess and need virtually no maintenance. So you can have a real flame with none of the down sides.

But here's the really good news. You will save so much money on these, compared with wax ones that they are as good as FREE! Here's the maths....

Average price of a 50 hour wax pillar

candle is £2. If you light your candles for 5 hours a night they will last ten nights. If you have ten tables, that's £20 for ten nights which equals £730 a year.

Compare this with the new nylon oil candles. To buy 10 of the 70mm x 70 mm candles will cost £249.50. They burn 20ml of oil a night, or 200ml for 10 candles. That's 73 litres a year which costs £201.50 That's a total of just £451. That's a saving of £279 in the first year, including buying the candles!

Go to our website for more details on these and the rest of our range at www.clearcraft-catering.co.uk or call us on 01279 731621

Cold Weather?

On Yer Bike!

Innovative Thinking Sees Ice Cream Bike Become Mobile Soup Kitchen as Festive Season Takes Hold AS THE festive season approaches, The Real Soup Co. has been working with an entrepreneurial Winchester businesswoman, helping her swap summertime ice cream sales for profitable soup.

Elaine Shanahan and husband, Terry, have held market pitches in Winchester high street for the past seven years, selling ice creams from traditional ‘stop-me-and-buy-one’ tricycles. But when the British weather takes a turn, profits can go the same way. This time around Elaine decided that her seasonal business wouldn’t have to close down as soon as summer ebbed away, considering both corn

on the cob and pizza as hot and filling solutions, before finally hitting on the idea of soup.

Elaine and Terry set about sampling different brands before hitting upon The Real Soup Co.’s range of fresh flavours.

“I have to say their soup was far superior to anything else we tasted,” added Elaine, “so we ran with it, commissioned a soup unit to be built on the bike and the results have been brilliant – people absolutely love the soup, and the different flavours we are able to offer from day to day.”

For more information about The Real Soup Co. please contact 01495 301999 or visit www.therealsoupcompany.com

Accolade Wines Expand Jack Rabbit Portfolio With New Premium Prosecco THE UK’S number one wine company, Accolade Wines, has announced the addition of a new prosecco to the number one on-trade brand in the UK., Jack Rabbit.

The new Jack Rabbit Prosecco DOC offers a premium option from the UK's best-selling on trade wine brand. The popularity and demand for prosecco in the UK continues to grow and it is now the drink of choice for everyday celebrations. By working with grape growers across Northern Italy, Accolade Wines has produced a high quality, premium prosecco perfect for any occasion.

To further gain consumer interest and drive ontrade sales, the new product features premium packaging including embossed foil and glitter to give a ‘sparkle’ effect on the label and neck.

The launch will be supported with mailshots to

8,000 members of the Jack Rabbit Wine Club and it will also coincide with generous promotions over the Christmas period.

Laurence Hinton, Jack Rabbit Brand Manager, commented ‘“We are excited to launch our Jack Rabbit Prosecco DOC into the UK on-trade channel and believe that we will see it excel within the Jack Rabbit portfolio.

“We are confident that this prosecco will appeal to the increasing demand for quality, branded prosecco that is currently driving growth in the on-trade”.

Jack Rabbit Prosecco DOC will be available in the on-trade from November 6th and will be stocked by various on-trade wholesalers as well as Coors, Carlsberg, Marstons, Heineken, Punch and Matthew Clark in Scotland.

Visit www.accolade-wines.com for further details.

Festive Ordering

It Pays To Look After Food Safety At Christmas THE RUN up to Christmas and New Year brings the punters to the pubs, providing a long-expected and welcome boost to drink and food sales before the lull of January. Owners and managers will be hoping for a repeat of December 2016, when hospitality spending rose by 7.3% compared with November, according to Visa’s UK Consumer Spending Index. What’s more, December can also pave way for an even more profitable year ahead: with more people visiting the venue, businesses have a valuable opportunity to turn these one-off visitors into repeat customers.

Providing everything goes to plan… Here David Davies, Managing Director of Checkit, looks at why food safety should be under the spotlight this season.

In order to capitalise on the demand and optimise profitability, staff can be stretched to the limit, which may mean compromising on quality, hygiene and health and safety.

This can be an issue especially for many smaller businesses that lack the corporate support larger chains rely on to enforce standards. Faced with the challenges of planning and managing the busy season, food safety and hygiene can easily slip off the radar: under increased pressure, kitchen staff may forget tasks or put off filling in the food safety records until the end of the shift or bar staff might priori-

tise serving customers over daily cleaning tasks, compromising compliance.

This presents a real risk to the future of the business. In 2015, a customer died and 33 others fell ill after eating Christmas lunch in a pub, which was later found to have falsified food safety records relating to the way the turkey meat was cooked. As a result, the manager and chef received prison sentences and the pub chain was fined £1.5 million. While this is thankfully an extreme example, it is clear to see how devastating the consequences of food safety failures can be, regardless of the size of the business.

Research by Checkit revealed that 75 percent of consumers would never visit a venue that had been implicated in a food safety incident. It is easy to calculate what losing three quarters of potential customers would do to the profitability of any business.

Even if no incidents occur, lapses in standards are not ignored by customers. Over 60 percent of diners would not return to a restaurant if the premises were dirty. Yet with staff rushed off their feet catering for large parties, often supported by seasonal part-time workers with little or no hygiene training, it can be a challenge to ensure that the essential compliance checks and cleaning tasks are performed on schedule. With managers often just as busy, possible problems might not be uncovered until it is already too late to correct the issue.

So how can managers ensure that all the boxes are ticked during the Christmas rush? When it comes to compliance, knowledge is power. Managers need to have complete visibility over all critical compliance tasks to be able to identify potential issues and take immediate action, before customers or staff are put at risk.

Unfortunately many pubs still manage critical food safety and cleaning tasks using paper-based hygiene records, which provide poor visibility over the status of the jobs carried out. Replacing paper records with a digital real-

The Perfect Cup of Coffee from Jura Products MANY OF US associate coffee with the mornings and breakfast. No one can deny the pleasure of a freshly brewed coffee, or the convenience of satisfying your caffeine craving on a moment’s notice.

The WE8 by JURA is complete with a total of up to 12 specialities – with a maximum output of 40 per day – sleek aesthetics, one

touch-operation and the exceptional Pulse Extraction Process (P.E.P.©) which optimises extraction time for a supreme serve.

From creamy cappuccinos to silky flat whites, the WE8 offers the ultimate technology for coffee lovers and foodies to experience out-of-home.

Reader Enquiries: uk.jura.com Contact sales@uk.jura.com or see the advert below for further details.

time food safety management system will give businesses the visibility needed to optimise compliance and enable quick reactions to possible issues.

During busy periods, real-time food safety management systems provide invaluable support to the manager. A digital system schedules all the necessary food safety and temperature checks on to a handheld device, which then prompts staff to perform them when they are due. This ensures that staff are reminded to complete the tasks on

Glassjacks Ltd Glassjacks are pleased to announce a new range of products and an improved website (www.glassjacks.co.uk).

Customers can now purchase a full range of beautiful catering quality glassware (Genware) and glassjacks together.

From elegant wine glasses and champagne flutes to tumblers, beer glasses, shot glasses, carafes and water jugs. This full range of glassware complements our comprehensive range of glassware storage boxes (glass-

schedule, and with no cumbersome paperwork to fill in, are able to get quickly back to their core duties. The ability to view the compliance status of multiple sites, in real

November 2017

Caterer, Licensee & Hotelier

25

time, in the cloud-based control centre eliminates the time otherwise spent trawling through compliance paperwork.

As Christmas Day falls on a Monday this year, the weekend ahead looks set to be hectic, providing pubs a great opportunity to maximise last minute food and drink sales.

With the help of real-time food safety management systems, such as Checkit, businesses of all sizes can reduce the stress of the season and focus on capitalising on the Christmas feel-good factor. jacks).

If it’s just glassware storage boxes (glassjacks) you are looking for there is a new feature on our website, the “Glass Measurement Guide” where you simply insert your glass height and width to be directed straight to the glassjack you require.

Our additional new products include compartment glass racks, dishwasher racks, barware and plastic glassware.

Glassjacks Ltd have supplied products for over 5 years to thousands of delighted customers; from catering hire companies; race courses; hotels; bars; restaurants; golf courses; glass manufacturers; catering wholesale suppliers, event companies and many more.

For your glassware storage box and glassware requirements please take a look at our new website www.glassjacks.co.uk.

26

Caterer, Licensee & Hotelier

November 2017

Hospitality Technology

“Talking Tech”- EPoS Systems and Solutions A RECENT FEATURE we did here at CLH News concluded that the oven was considered the heart of the kitchen! Following on from that, it would be fair to say that a good electronic point of sale (EPoS) system is at the heart of any successful hospitality business. Point-of-sale/payment technology is developing rapidly - long gone are the days of hand written bills, written in triplicate with the top copy going to the till area, and then waiting staff rushing into the kitchen to pin it to a wall for the chefs!

Put very simply customers, whether they are staying eating or drinking in any hospitality establishment now have far higher levels of expectation when it comes to speed/efficiency. This gives your staff more time to focus on serving more people.

Speed and efficiency is only one advantage, CLH News spoke with Peter Moore, CEO at Lolly (www.itslolly.com) who says; "In today's hospitality environment, people want to be served as quickly and efficiently as possible. Having the right point of sale (EPoS) system is vitally important - to help support speed of service, but also to attract customers, and to keep them coming back.

"Integration now plays an important role - technology providers are creating seamless offerings at the PoS, which includes reporting, CRM, loyalty, supplier management and finance. It’s about managing multiple applications on one platform - in order to help hospitality providers offer the best service in what has become a hugely competitive market."

Here are some top tips when it comes to EPoS technology and creating financial success within the hospitality environment: • FINANCIAL ACCURACY An EPoS system will reduce the likelihood of customers being either under or overcharged, which can have an impact on the overall bottom line.

• 3/ STOCK MANAGEMENT Businesses - of any size - should have the ability to tap into a powerful back office that automatically takes care of stock inventory, wastage and profit and loss down to an individual ingredient. This should all happen in realtime, so stock can be replenished with no interruption to service, maximising takings and profits. This will also help the hospitality provider to understand wastage trends.

• 4/ ACCOUNTABILITY Hospitality providers need a system that

can help them to actively monitor staff activity, for example: to gauge which member of staff is performing well. Or, conversely, to identify unusual patters or trends, such as a high number of void transactions.

tablets also enables the use of powerful hardware cost-effectively. By integrating an iPad, a Cloud-based POS system can simply run via app, which providers can support and update remotely. The software runs in a way that is very intuitive to users, and the hardware looks pretty cool to customers too.

• 5/ REAL TIME REPORTING Having the ability to see the peak selling times of the day, as well as the daily and annual profit margins, means the hospitality specialist can see what is really going on in their business, and therefore adapt accordingly Furthermore, according to research by CGA and Zonal Retail Data Systems’ GO Technology report hotels are missing out on valuable food and beverage [F&B] sales by not offering customers an incentive at the time of booking.

A recent GO Technology report, which polled 5,000 GB adults, reveals that 54% of leisure customers and 45% of business users cite price as a barrier to dine at a hotel’s on-site restaurant. However, 50% and 43% respectively would consider making a reservation if they were offered an incentive at the time of booking.

A further 45% of 18 to 34 year olds would also be more likely to order room service from the restaurant if they could use their smartphone, with the figure rising to 62% for those that are likely to dine onsite for lunch. This is in line with a growing trend in the general hospitality sector, whereby 67% of consumers said they would spend more and buy more drinks if they could order from their mobile device.

The GO Technology research also reveals that people staying for leisure prefer a more independent approach, with 52% staying with an independent hotel operator compared to 25% for business customers.

Rhys Swinburn, managing director of hotel management system, High Level Software, part of the Zonal Group, said: “Our research indicates that consumers prefer a more personal approach when it comes choosing where to stay, giving hoteliers a real opportunity to capitalise on this captive market. As the squeeze on margins continue to tighten, it’s vital that hoteliers maximise every revenue stream, with F&B being an obvious opportunity.

“Hoteliers need to think how they can pitch themselves against high street operations and incentivise guests to stay for lunch, dinner or even enjoy a drink before heading out. Giving guests the chance to reserve a table, coupled with an offer at the point of booking their stay is likely to have a positive impact on trade.

“This is where technology can play a key role in encouraging hotel guests to extend their dwell time in the bar and restaurant. The potential to integrate PMS with EPoS can take things to a whole new level, giving hoteliers further

UNDERSTANDING YOUR CUSTOMER Until recently online businesses have had an advantage over offline competitors, with the ability to use data to understand who is spending what and when, and which promos work best.

Now even small independent businesses can capture and use data effectively via POS technology. They can use this to send highly targeted offers to customers and run loyalty schemes, and to identify seasonal trends in customer behaviour. insight into their customers’ behaviour and, therefore, how best to communicate with them in the future. Also, the growth in using our mobile devices to access offers, order and pay for food and drink is something that hoteliers need to tap in to. It’s a strong opportunity to drive additional revenue streams that hoteliers can’t afford to ignore.”

CGA Director, Jamie Campbell, said: “It’s clear that consumers still see price as a barrier to visiting an on-site hotel restaurant. To combat this, hotels must consider themselves part of the high street offering and use technology to engage and improve consumer perceptions. Making the path to purchase easier, or improving value perceptions through mobile ordering and relevant incentives is a key place to start.”

Oliver Rowbory of The Good Till Co. describes the new trends that every bar, pub, cafe and hotel must keep up with In many ways, hospitality is one of the most traditional industries in the UK, but it is actually one that is in constant evolution. As with almost everything else today, the way bars, restaurants and hotels operate has been transformed by the rise of the internet and the development of ever more sophisticated hardware and software.

So, with the multitude of options for customer service and marketing now open to a hospitality business, what are the key technological developments you should be aware of to ensure the success of your venue?

PROVIDING FREE WI-FI FOR CUSTOMERS A recent study showed 90% of people in the UK now class broadband as ‘essential’. Despite the ever improving 3G and 4G network, many people still look to a bar or coffee shop as somewhere they can connect to the internet. While many outlets still charge for the privilege, the number of venues offering free Wi-Fi access has now made it the expected standard.

ADOPTING A CLOUD-BASED POS SYSTEM A Cloud-based POS system can not only work quicker and more flexibly than a traditional one, but can also be supported at a lower cost. The mainstream adoption of smart devices like

SWAPPING LOYALTY FOR CONVENIENCE Make the customer experience as hassle-free as possible.

Contactless payment systems and the emergence of mobile payment options have shifted customer expectations. If you’re limiting people to the cash they have in their pocket, you’re likely to miss out on the up-sell or lose them altogether. Taking convenience a step further, apps can allow customers to order ahead and cut out queues – although new now, this may soon feel like an essential service.

HELPING STAFF WORK SMARTER Managing staff is a challenge that can now be aided by a smart POS system. With the right data points you can look at whether you’re getting the ratio of staff to activity correct at different times. You can also dig deeper to see how staff are working, your best salesperson, your sales vs wage cost or even spot opportunities to develop staff. Genuine human interaction is scarcer than ever before and therefore more valuable – so it pays to use data and technology to enable your team to work smart and feel engaged.

BEING FINANCIALLY SAVVY Data and technology can be your best friend when it comes to understanding cash flow trends within your business. It can help you identify a problem before it hits, which is a potential life-saver. In fact, the integration of accountancy software like Xero and Exact with your POS is so proven to increase efficiencies that even HMRC VAT inspectors are now recommending it.

Picking the right solution for your business may at first seem a little daunting, there is no doubt working with a “stateof-the-art” EPOS system will bring all of the benefits (and many more) described above, and will most certainly provide a high return on investment.

That said, you have to get what is right for you to take advice, talk to the experts make sure they have a full understanding, knowledge of your business, and what you want an EPOS system to do for you!

Gr8niteout can make Gr8niteout Can Make it a Gr8 Christmas it a Gr8 Christmas!

Gr8niteout is a free App download that your customers friends and family can use to send drinks or a meal. With Christmas nearly upon us, a time for parties and enjoying the odd tipple or two, this app really comes into its own.

Gr8niteout is a free App download that your customers friends and family can use to send drinks or a meal.

With Christmas nearly upon us, a time for parties and enjoying the odd tipple or two, this app really comes into its own.

The pub credit can be purchased from anywhere in the world and spent in your bar. Your customers simply takes their app to the bar and you redeem the credit, its just like cash.

The money is in your account before a drink is poured or meal is served!

All of the above is FREE! I know what you are thinking because I get asked it

The pub credit can be purchased from anywhere in the world and spent in your bar. Your customers simply takes their app to the bar and you redeem the credit, its just like cash.

The money is in your account before a drink is poured or meal is served!

Gr8niteout is a mobile advertisement for your bar, a tool you can use to entice new customers through your door.

Gr8niteout also gives you data capture. You can access details of every credit that is bought for your customers, you can create a data base of all the mobile phone numbers and the important dates, birthdays anniversaries etc This means you can really target your advertising, next year on their birthday offer a free birthday drink or 20% off their anniversary meal.

We also give you a free profile page, access to two buying groups, one for drinks which not only will beat any price you currently get but which will also qualify you for up to 33% off your Sky Sport bill and with the prices Sky charge that alone is a lot of money!

The second group is for cartering/pub equipment, if we cant sell it cheaper than anywhere else online then we don’t list it!

Finally Pubs Protecting Pubs, with the police budget but to the bone its time we started looking after ourselves.

CCTV stills can be uploaded and shared with other licensees all over the country.

This is not trying to replace Pub watch of which I am a huge fan, its just another way of protecting ourselves.

You can also buy or sell secondhand pub/catering items, we cant alway afford to buy new.

All of the above is FREE! I know what you are thinking because I get asked it all the time, what is the catch, nothing is ever free. This is! All the money goes to you, I charge 60p to the person buying the drink and thats it. We are already paying too much, too much tax, too much vat, too much business rates, too much everything!

You are all busy people and I know some of you do not have the time to add you pubs to the Gr8niteout website which is why we will do it for you! Simply send me an email sheilagaughan@gr8niteout.com and I will do the rest.

If you have any questions please contact me at sheilagaughan@gr8niteout.com or phone 07939924133 or visit www.gr8niteout.com

Table Tracker Basic Self-Install Released for Just £2795.00 all the time, what is the catch, nothing is ever free. This is! All the money goes to you, I charge 60p to the person buying the drink and thats it.

You are all busy people and I know some of you do not have the time to add you pubs to the Gr8niteout website which is why we will do it for you!

Contact sheilagaughan@gr8niteout.com or phone 07939924133 or visit www.gr8niteout.com

LRS UK has developed a sub-version of the Table Tracker system, the world’s best and most accurate table tracking solution. Until recently, the only real option was table tracker pro but that while exceptionally good usually carries a high cost.

Now LRS UK has released table tracker basic self-install, a low-cost solution that can change how all fast-casual and pizzeria restaurants work forever. Being able to increase efficiencies, reduce wait times and importantly increase table turns is critical in today’s economic climate and table tracker solutions can make that happen.

When a customer has ordered, the staff hand a ‘tracker’ unit to the customer. The customer chooses a table and place the tracker on the table. Immediately the tracker system knows EXACTLY where the customer is seated. As soon as the food is ready, the runner will take the food to the exact table and then ‘clear’ the tracker off

the system with a provided device they keep in their pocket it’s that easy. The time is pin point accurate.

But there is much more to table tracker than just knowing where customers are seated. Each and every step can be collected either on the tracker system, or with internet connectivity on LRS servers. The data can be freely downloaded and analysed on or off line. This gives management a major advantage of getting key metrics that they can use to either change the operation of the business procedures or to use to make informed decisions about resources or even kitchen equipment.

Table Tracker basic ‘self-install is available at just £2795.00 plus VAT and LRS UK will be showing table tracker basic self-install at the restaurant live show at Excel in London on the 26th and 27th September along with other brand-new innovations for fast casual restaurants.

More info is available at WWW.LRSUK.CO.UK/TTBASIC.HTM or call 01782 537000.

C.C.R Systems Ltd CCR SYSTEMS have been supplying, installing and maintaining Retail and Hospitality EPOS systems for over 34 years.

We are an ISO-9001 registered company with a diamond award for customer satisfaction. Our Powersuite software package that includes Total Control Premier/Stock, Instant Loyalty and Drilldown

The WiFi is Down...

HOW OFTEN do you hear this in your business, whether it’s from a guest, an employee, or even something you experience yourself? How do you know if it is down? It could just be part of the network, a single access point, or the main Internet connection. When issues arise, how long does it take for the IT team or your service provider to locate the root cause? All the time this is happening, your WiFi users are

Hospitality Technology is the ideal package for all types of Hospitality & Retail outlets.

Our hardware is a choice of top of the range touch screen terminals from selected quality manufacturers. The ORDERMAN Restaurant table ordering system is without doubt the best of it's kind, utilising the latest Oderman 7 hand held terminal and Kitchen Monitors or printers. Have a look at our web site on 'ccrsystems.co.uk' and view the ORDERMAN video.

We also cater for the client that needs a low cost system that easily compares with the box shifters. Please contact GEORGE GUNNERY on 0151-644 8296 for a quotation for your establishment, or email to: epos@ccrsystems.co.uk

having a bad experience.

WiFi Assure monitors the network from a user’s point of view. Our sensors instantly detect when a fault occurs and alerts the network manager detailing the exact problem.

Our reporting dashboard provides clear insights into how the entire WiFi network is performing, showing statistics about the quality of the user experience, highlighting any issues.

Security is a concern for many WiFi networks, particularly Man in the Middle attacks, where a rogue access point is introduced to the network with the intention of stealing data from unsuspecting users. WiFi Assure detects when an unexpected device is present, quickly alerting you that your network is compromised.

Contact WiFi Assure to find out more at www.wifiassure.com

November 2017

Caterer, Licensee & Hotelier

29

wi-Q Technologies: 2017, A Year In Review MOBILE ORDERING is the buzzword on everyone’s lips, and 2017 was a pivotal year for wi-Q Technologies. Not only was it the year that Mi-Room, an online ordering solution for hotel guest services was launched, but it was also the year that wi-Q Technologies successfully entered the UAE market.

The iconic Dubai resort, The Atlantis, The Palm, introduced wi-Q, a queue-busting, online ordering solution, to its pool and beach areas. The resort’s guests can now instantly order refreshments to their sun lounger via the Internet browser on their own mobile device – without downloading an app. The solution even allows guests to charge the bill to their room. It has revolutionised the guest experience in these outdoor areas and in October 2017, the solution won Atlantis, The Palm and wi-Q Technologies the Best Use of Technology Award at the Middle East Hospitality Awards.

Demand for cloud-based mobile ordering in the UK has experienced rapid growth in 2017. Hospitality businesses are starting to realise the impact mobile ordering can have on customer experience, operations, and business revenue. As the wi-Q Technologies predicted, use of apps is declining as operators move towards the many benefits of cloud-based mobile ordering solutions, one of which is the ability to benefit from leading technology without prohibitive capital expenditure.

For 2018, wi-Q Technologies has several exciting projects on its roadmap. Both of the company’s cloud-based, online ordering solutions, Mi-Room and wi-Q, include the ability to integrate and support additional emerging technologies and third party applications. 2018 looks set to be the year that the hospitality industry truly embraces new technology to transform the guest experience and unlock new revenue streams.

Additionally, hospitality businesses are looking at solutions that can integrate with existing EPoS, PMS, services and payment gateways. In 2017 alone, wi-Q Technologies announced partnerships and integrations with global industry leaders including Oracle Hospitality, Worldpay, PayPal and Media Carrier.

So how does the future look? wi-Q Technologies is currently working on integrating voice recognition technology into wi-Q and Mi-Room, allowing customers to simply speak their order. Founder, Graham Cornhill said, “Conversational commerce is going to revolutionise the way customers and guests interact with hospitality businesses. It doesn’t get much simpler, or more emotive, than simply speaking your order. There are a lot of exciting technologies and integrations we are exploring with partners and venues, and this kind of long-term technology partner relationship is the foundation of wi-Q Technologies.”

See the adert on page 27 or call 0203 637 2808 or email info@wi-q.com

Revolutionary EPOS Software Transforms Cloud-based EPOS Gives Restaurants Local Businesses Across The UK

A Competitive Advantage

AN INNOVATIVE cloud-based electronic point of sale (EPOS) system is giving restaurateurs a complete view of their business – wherever they are.

Silver from NFS Technology Group is a unique and mature product - a leading EPOS system used by 45,000 businesses all over the world.

Luis De Souza, Chief Executive of NFS Technology Group, said: “We’ve introduced Silver to respond to a growing need from restaurants for easy online access to the realtime data that gives you a competitive edge.

“Silver is simple to use on an iPad and gives you all the features you need to boost sales and improve efficiency.

“We’ve designed it with flexibility in

mind, and scalability, so Silver works whether you’re an independent operator or a multi-site group. And because it’s cloud-based you can keep an eye on your business performance wherever you are.”

Silver has an easy-to-use interface that means staff are up and running on it in hours. It provides marketing and loyalty-promoting capabilities and advanced business intelligence so restaurant owners can drill down on sales data in detail.

“Silver provides immediate ROI because it’s available at an affordable monthly cost that includes integrated loyalty, email marketing and inventory control – all backed by our 24/7 live customer support team,” said Luis.

For further information, call 01992 514555 or visit www.nfstechgroup.com

“WHEN I first started working here we had the old-school Casio tills that printed little square receipts!” remembers Holly, restaurant manager at the popular Kingsbridge Inn in Gorseinon.

“You had to type in how much each individual item was into the till, and you couldn’t keep track of who was serving, let alone the stock. Now we have these amazing tills with handhelds which are brilliant. They help us order the stock we actually need and work out who is selling what. We also have this great loyalty card system we use with regulars – which has hugely increased our sales.”

Holly is talking about Newbridge software. The company supplies independent pubs, hotels and restaurants like the Kingsbridge Inn with

the most comprehensive EPOS solution ever built. It’s tailored to each business and comes complete with 24/7 support. It’s easy to use and helps businesses to save time, money, and work more strategically and securely.

Ceri and Pete of the Brynmill coffee house in the lively student area of Swansea agree that Newbridge software has helped transform their business.

“The back office services are great. We can track everything through itemised, weekly, daily or even hourly reports.

It’s also helped us regulate and manage the stock.

“There’s a lot more support, too. Nothing seems too much of a problem. It’s 24 hours a day - whenever we need it we phone up and they just help.”

Find out more today: www.newbridgesoftware.co.uk or see the advert on the facing page.

30

Caterer, Licensee & Hotelier

November 2017

Hospitality Technology

myVectron Reporting-App: Real-Time Reports Wherever You Are At Any Time!

AS WELL as a standard 5 year warranty on Vectron POS Terminals, POS Touch 12 & POS Touch 15 now comes a further tool to add value to their product offering. myVectron reporting app enables you to check the most important sales data of

your business online at any time, compare to historic data and react immediately to any developments within the business.

Comparisons of single location (or) multi location is easily possible with myVectron.

For further information call 07792 996525 / 0203 608 1860 or visit www.vectron-systems.com/en

Wireless Temperature Monitoring Made Easy

THE CONSTANT requirement to perform manual checks on all cold storage units is something all catering establishments are burdened with. Taking a reading from every fridge and freezer, is to say the very least, tedious. It may be a tried and trusted method, however its accuracy and reliability is somewhat questionable.

With the current process, incorrect temperatures are only discovered after they have oc-curred, when it’s too late! Checks are often missed or forgotten altogether for a variety of reasons.

Our solution is a fully automated temperature monitoring solution, purpose built for the cold chain, allowing any employee to log, store and access live and historical temperature records from any web enabled device, anywhere in the world.

Here at Logicall Wireless Solutions we believe above all else, the consistency, quality and safety of perishable food products is para-

mount. As food safety becomes a more prominent issue and food regulations become ever stricter, we feel it is necessary to drive change in the catering industry.

This past year alone we’ve helped numerous companies to fully automate their tempera-ture monitoring process resulting in money saved, revenue added and productivity in-creased. Just ask Griff.

“The Logicall Honeycomb Solution is something that has saved us time, stress and stock on numerous occasions. Being alerted to any refrigeration issues before they become a problem is a real win for any restaurant business”.

Griff Holland – Friska Food So why wait? Contact Logicall today and get your very own 24/7 temperature monitoring system, perfect for a catering establishment with a clear view on food safety.

See the advert on page 39 or contact: Website: www.log-i-call.com Email: info@og-i-call.com Phone: 01672 569374

3R Brings You The Ultimate Edge in Simple Payment Management 3R state-of-the-art point-of-sale till systems and handheld devices are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your costs whilst maximizing profits, they are excellent for both multi-sites and single-site businesses.

To advertise in the Caterer, Licensee & Hotelier Tel 01202 552333

3R have an excellent reputation for customer service providing personal access to assist with customer’s queries for fast and efficient deployment; as well as providing a personal service to assist customers with their growth and development.

Built on over 16 years of experience, 3R EPoS’ reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your requirements. 3R hold the

advantages of providing customers with: speed of service, better staff productivity, cost control, stock control, visibility and reduced shrinkage. Newsround delivery, shelf edge labels, mix and match offers and operator tracking/control features also available.

Alongside comprehensive account reporting, an increase in profits can be realised immediately.

3R EPoS Till Systems coupled with our robust, easy to use handheld hardware, the results are uniquely tailored solutions that meet your needs. With complimentary installation and training provided, you can simply plug in the till and use it immediately with over 40,000 products preinstalled.

Telephone- 01992 574 650 Email- info@3rtelecom.co.uk Web- www.3rtelecom.co.uk Or see the advert on page 7.

Design and Refit

November 2017

Caterer, Licensee & Hotelier

31

Fire Doors Save Lives, Can Yours? - Fire Door Inspection Services from Lorient LORIENT, LEADING designer and manufacturer of high-performance door sealing systems offers a range of Testing & Technical Services that include fire door inspections and consultancy. With almost 40 years’ experience, Lorient is respected throughout the industry for its technical expertise; and plays an active role in helping to shape standards and best practice.

A fire door acts just as any other door in normal service, in a fire it takes on a critical role – to save lives and protect property. It does this by holding back the spread of fire and smoke through a building for a designated period, giving time

Café Culture - Pavement Profit

WE ARE an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For

for building occupants to escape. In 2006, the Regulatory Reform (Fire Safety) Order 2005 came into force in England and Wales; transferring the responsibility for Fire Safety from the fire authorities to whoever has day-to-day control of building premises – this is known as the ‘Responsible Person’. This person must take steps to reduce the risk from fire; consider how to contain a fire should one break out and ensure people can escape safely. They also need to be able to identify a Competent Person i.e. knowledgeable, qualified professional who can undertake preventative and protective measures, such as Fire Door Inspections, if they’re not confident to do so. Compliance with the RRO is a legal requirement. Failure to comply with RRO is a criminal offence and can lead to prosecution, large fines and even imprisonment.

Every year lives are lost unnecessarily because fire doors have been wrongly specified, fitted or maintained. It is the duty of the ‘Responsible Person’ to ensure that all passive and active fire protection is under a sustained, suitable and sufficient programme of inspection and maintenance to ensure that they will perform as intended in the event of a fire.

anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement.

If we can help you do drop a line to sales@cafeculture.biz

New Bedroom Furniture Made From Reclaimed Hardwood Is A Dream Ticket For Jamaica Inn

AN EVOCATIVE new range of bedroom furniture, ‘Loft’ supplied by Barton Reed & Co of Holsworthy, Devon, has been installed in fifteen brand new bedrooms over the border in Cornwall, at Jamaica Inn, Bodmin.

David Moore, Managing Director of Barton Reed & Co., knew that Loft would be a winner. His company buys handmade furniture from manufacturers throughout Europe and one or two selected suppliers from farther afield.

David says; "Over the decades we have installed thousands of ranges of hotel furniture, so I know a good product when I see it. Jamaica Inn is the first hotel we’ve supplied with Loft. I’m very happy with the outcome and I think these tasteful new bedrooms have set a high standard for West Country hotels in 2018."

Allen Jackson, Director of Jamaica Inn spotted the Loft range online. His discovery was made perfect when

he realised that it was stocked locally by Barton Reed & Co. "We love it and more importantly, so do our guests. It feels as solid as it looks - when you shut a drawer you get that quality sound. We’ve even had people ask us where they can buy it as they want it back in their bedrooms at home. Feedback like that makes us know we made the right choice.”

Sammy Wheeler, Allen’s PA and overseer of the refit logistics explains; "We always buy locally when we can as we think it works best for everyone. The service we received from Barton Reed & Co was exceptional. David understood that we wouldn’t want all the furniture on site and he thoughtfully arranged to warehouse it and deliver on a call-off basis.

That helped us fit the rooms more efficiently as we weren’t having to constantly shift furniture. I think that’s the sort of service you get from local companies that understand their customers properly."

For further information 01409 271189, email: info@bartonreed.co.uk or visit www.bartonreed.co.uk

Lorient offers a professional and expert fire door inspection service; with certificated Fire Door Inspectors that are fully qualified under the Fire Door Inspection Scheme (FDIS); and have been assessed by Exova Warringtonfire, an independent third party. Certificated to carry out the inspection of building’s fire doors and prepare a detailed survey; and report on the condition and function of the fire doors on premises; providing peace-of-mind.

For further information about Lorient’s Fire Door Inspection Services please contact 01626 834252 or email testing@lorientuk.com.

32

Caterer, Licensee & Hotelier

November 2017

Design and Refit ILF Chairs - Contract Seating ILF HAVE been supplying top quality indoor and outdoor chairs and tables for over the past 25 years to the hospitality market. We offer a wide selection of products to suit all tastes and as importantly budgets!

We pride ourselves outstanding personal service with the motto ‘ No job is ever too big or too small – it’s customer satisfaction that counts’.

In this demanding Health & Safety led market place we guarantee that all our fabrics and fillings meet the exacting BS5852 Crib 5 fire regulations.

The majority of our products are available in a choice of frame colours and we can offer an extensive choice of fabrics including real Leather and Faux Leather. In addition, we also able to offer a full service on bench seating and reupholstery.

Delivery times are generally 4 weeks from order, but we can also offer a “fast track” service for certain products.

Why not contact us at sales@ilfchairs.com or on 01293 783783 and find out how we can help you fulfil your seating and table needs.

Your Outdoor Space Can Make You Money WITH ONE of our great canopies you can turn outdoor space into somewhere usable no matter the weather.

The choice is vast – marqueestyle with a clear roof (very funky) or a lightweight retractable. Highend rotating louver roof or fixed polycarbonate. Jumbo umbrella or garden gazebo. It is entirely up to you what you choose, however we will help with advice and options to make sure you make the most of your structure and your space.

Woodman Chairs WOODMAN CHAIRS is a long established, dedicated chair manufacturer and wholesaler who make most of their own chairs. We offer a wide and varied choice of solid oak and beech chair and table styles – both modern and contemporary – with many finish and seat options. Included in our range is an exciting choice of sturdy bar stools and bar tables.

To advertise in the Caterer, Licensee & Hotelier Tel 01202 552333

The fact that we make gives us greater control and flexibility. It also enables us to offer bespoke chair and chair frame or component production to end customers or other suppliers and manufacturers looking for their own design or

In addition to the structure there are options for the roof and the walls – solid, retractable, clear, opaque and more.

Then there are the lights, speakers and heating!

For more help and information visit our website or give us a call. We are specialists in shade and shelter and we are ready to help.

New for 2017, we have a new logo and new office – but the same great service.

To get in touch, call 0844 561 7679 or email sales@outsidestructures.co.uk seeking to create a unique range or theme, again in both oak and beech, raw or finished.

Always keen to innovate, Woodman are constantly introducing new styles and have recently added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options.

Here is a simple decision that won’t require a Referendum! If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs.

For further details call 01884 841789, visit www.woodmanchairs.co.uk or email sales@woodmanchairs.co.uk

Design and Refit

November 2017

Caterer, Licensee & Hotelier

HotelContractBeds - Premium Quality At Affordable Prices WE’RE ONE of the leading suppliers of contract approved beds and mattresses within the UK. Manufactured by ourselves, we pride ourselves on high quality whilst also providing comfortable low trade prices.

While of course we offer all the standard UK sizes for beds and mattresses, we also provide an affordable bespoke service that will enable you to get the exact bed, mattress or sofa bed required for your establishment.

We work on a no minimum order value policy, meaning you may order as much, or as little as you need. This

Racking Solutions HERE AT Racking Solutions, we specialise in all types of racking and shelving for a huge variety of uses. We are a friendly family run business who really goes the extra mile for our customers. We pride ourselves on offering superb quality products at exceptionally competitive prices. Whether you’re looking to fit out Pubs, Hotels, Restaurants, Kitchens, Cafés, and thousands more we really do

Allen Pavitt Contracts

ALLEN PAVITT Contracts is Europe's leading manufacturer and supplier of hospitality products. Our designs include the very latest style in banqueting and conference furniture currently leading the way for comfort and ease of use.

All of our products are manufactured in the UK and include dance floors, folding tables, stages, conference chairs and tables. These are all guaranteed to perform in the most testing conditions within the busiest venues.

We are particularly proud of our modern locking portable dance floor system with 21st century technology replacing high mainte-

enables us to supply the big hotel chains, while also providing top quality to the smaller and independent hotels.

Delivery is free of charge for all mainland UK orders with an estimated time of 3-5 working days. And what’s more, you can be assured that every contract bed manufactured and supplied via HotelContractBeds - including our memory foam mattresses, sofa beds, zip and link beds and divan sets - complies with BS5852 and Crib 5, ensuring that they pass stringent fire safety inspections. Call our friendly sales team on 01234 834693 or visit our website www.hotelcontractbeds.co.uk

Tel: 01404 890290 sales@allenpavitt.com Complete Table system for Banqueting

Folding Tables Nylon Flock Plain Timber Laminate

have the right priced solution and quality product just for you.

We offer a 5 year no quibble Guarantee on everything we sell if you’re not happy for any reason we will give you a replacement or full refund. We offer a next day delivery service everywhere in mainland UK and 2-3 day delivery everywhere in Europe. Our products really are second to none we over engineer everything we sell compared to many of our competitors’. You won’t be disappointed in our racking and it is very easy to assemble.

Give our friendly sales team a ring were here to help.

See the advert on page 7 for details or call 01977 555007 or visit www.rackingsolutions.co.uk nance products!

To assemble simply push together and the locking floor is ready to use and will not come apart. Hard wearing laminate surface ensuring service free lifetime use.

To compliment our exhaustive range of standard products, we also build bespoke items for other areas such as theatres and concert venues.

Compatible with our other UK suppliers such as Burgess, our furniture provides the very highest standards of reliability, giving every confidence to the discerning hotelier. Other products within the range include table cloths, skirting, valances, chair covers and conference cloths. These are made to fit our chairs and tables plus those of other manufacturers. We would be delighted to discuss your requirements, and provide free noobligation quotes call us now on 01404 890290 and visit www.allenpavitt.com

Conference Cloth Table Skirting

Wheeling Folding Stage one man operation

Conference Tables Portable Dance Floor Easy clean no polishing Locks together will not come apart All Manufactured in the UK at one premises Allen Pavitt Contracts

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

33

34

Caterer, Licensee & Hotelier

November 2017

Design and Refit

Pro Auction Valuers & Auctioneers

PRO AUCTION Limited are one of the leading specialist valuers & auctioneers. Providing a comprehensive range of services to ensure that the full value of surplus or redundant assets are realised, to maximum value, be that by a private treaty, tender or auction.

Auctions are conducted on a regular basis, throughout Europe in the Hospitality, Catering & Leisure sectors. We provide valuation and sale advice on all classes of industrial and commercial business assets.

Auction sales are conducted both on site and webcast through

our world-wide bidding platform.

Pro Auction runs both traditional and online auctions throughout Europe, using the latest auction platforms and software, developed to meet the demands and needs of both the seller and purchaser. The company provides expert advice to insolvency practitioners, corporate recovery specialists and turnaround professionals. It is widely acknowledged as a leading provider of machinery and business asset advice – from initial valuation to exit strategy planning and implementation – helping clients through the whole process.

Contact Pro Auction Limited on 01761 414000 or email info@proauction.ltd.uk

Hippychick Bed Protectors

HIPPYCHICK BED Protectors are high quality, discreet, breathable and 100% waterproof – something so practical rarely feels so luxurious and they truly have to be seen to be believed! The protectors are available in both tencel and cotton, with a wide range of sizes in fitted and flat sheet designs.

To advertise in

CLH News call our advertising sales department on

01202 552333

For those of you who aren’t aware, tencel is a naturally hygienic fibre made from 100% biodegradable, sustainable wood pulp cellulose. It is as cool as linen,

soft as silk and even more absorbent than cotton. Tencel’s unique moisture absorbent capacity draws away moisture and helps keep the bed cool, and without moisture the growth of bacteria is inhibited preventing unwanted mould and mites. Hippychick’s Bed Protectors take a much needed, but also much maligned product and transforms it into a comfortable, soft, undetectable piece of bedding. They are soft, breathable, absorbent and waterproof – a great natural alternative to sweaty plastic undersheets.

To see the full range please visit www.hippychick.com/protectors

Temporary Catering Facilities During Refurbishment MOBILE KITCHENS Ltd specialises in the hire facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Wareor sale of temporary catering facilities and washing Units, Dry Store Units, Cold Rooms, Restaurant foodservice equipment.

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

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

The elements that make up our temporary kitchen and restaurant

Units, etc - or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email: sales@mobilekitchensltd.co.uk, call us on 0845 812 0800, or visit our website: www.mk-hire.co.uk

Temporary Catering Facilities During Refurbishment Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

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

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

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

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

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

Design and Refit

November 2017

Caterer, Licensee & Hotelier

35

Refurbishment- A Renovation Can Make All the Difference (and Needn’t Cost the Earth) WITH SUMMER upon us, if you haven’t already given your place a bit of a spruce up there still time. According to reports (reported in this edition) the multi outlet-casual dining sector shows no signs of slowing down. And of course, newly opened businesses are “brand spanking new”, and can make surrounding businesses look a little tired.

Reports have also stated that following the general election “austerity, after eight years is over”, and one of the harsh lessons of any recession is that businesses who keep investing, albeit carefully, will reap the rewards. We often say that here at CLHNews with respect to advertising, businesses that continue to advertise during a recession invariably reap the benefit post-recession.

There is no doubt that for the independent sector competition is fierce, the march of the multi outlet groups has been relentless, so, for many independent hospitality businesses whether you’re a pub, hotel or restaurant, a makeover may make the difference between success and failure. There is no doubt that the revo-

lution in the U.K.’s leisure habits is forcing businesses to adapt or suffer the consequences, namely, which use sales and ultimate closure.

Furthermore, particularly at this stage of the year a refurbishment doesn’t have to cost the earth, or cause massive upheaval, and demonstrates to both customers and staff your commitment to the business. Many hospitality businesses have transformed their premises with budgets that barely reach double figures.

The golden rule? Apportion capital carefully monitor expenditure, and to get involved in the entire process.

• The old saying is true, you never get a second chance to make a first impression.

How do you look from the outside? Will a lick of paint, new signage, tidied or overhauled garden area, Plant pots and hanging baskets, new outdoor furniture benefit from investment?

• Same goes for the inside, one of the biggest areas of criticism, review sites such as Tripadvisor is “tired” “dated” “in need of refurbishment”. The interior design goes a long way to putting your customers at ease, and, reflects your business’s unique personality. It gives you the opportunity to demonstrate your individuality and for something the multi chains cannot do. Furthermore, as dining habits have changed with businesses open from breakfast through the dinner your business will need to reflect breakfast through to my time transition attracting different types of custom at different times of the day.

• Can you make use of dead space? In particular, outdoor areas (see our alfresco dining feature) your outdoor space is as important as your indoor space, and we have whole feature in this issue on how to capitalise on your outdoor area • Concentrate on the important issues which are in need, in particular revenue gener-

Plumbsa Plumbing - Hospitality Specialists Plumbing

engineers that we proudly say ‘If we can’t fix it nobody can!'

We offer a highly professional service across London and use a team of experienced and qualified plumbers, specializing in hospitality projects. Plumbsa Plumbing & Bathroom Plumbing is the core service that we have been offering for more than 15 years with an established reputation for quality, service, and customer satisfaction.

Bathroom

Heating Pimlico are recommended by the manufacturers as a preferred installers

by Vaillant, Worcester and Ideal with 7 year warranties on most models. We’re so confident in the expertise of our

Contract Furniture Group

CONTRACT FURNITURE Group has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices.

We carry a lot of our range in stock so we can help you to meet your dead-

With over 15 years experience Ali brings an expertise that makes sure you’ll get the perfect bathroom. He will project manage your job, advise you on all aspects of the work and materials, and assist with concept, design and layout.

Large or small John will tailor your bathroom to your budget and provide a comprehensive written estimate and time frame.

See the advert below for further details. lines. We also offer a unique source and supply service; if you send us a picture of an item we will do our up most to supply to you at the best price.

All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics.

For further information, call 0115 965 9030, visit www.contractfurniture.co.uk or email info@contractfurniture.co.uk

ating areas. Whilst it is important for ongoing maintenance, and preventative maintenance, areas which put people seats or heads on pillows are the areas to concentrate on. They are areas which will generate revenue • Take a long hard look at your business and identify and invest in key distinguishing features that give the business character, such as stone walls, wooden floors, engravings, cornices and other forms of art.

• The more comfortable guests/customers are the more likely they are to recommend and return. Comfort matters a lot but doesn’t have to cost a lot. Stools, tables and chairs, crockery and glassware, heating, lighting, beds, mattresses and décor: all form part of the overall customer experience • Toilet areas, unspectacular, though they may be, are vital in enhancing the reputation of a business, or consequently have the opposite effect. Make them memorable for all the right reasons. 53% of adults surveyed would not return to the premises because poor facilities. They absolutely have to be bright, clean and fresh smelling, offering all the amenities people have come to expect.

• Set aside capital on a regular basis for ongoing maintenance and which will help when considering a major refurbishment. Allocate capital carefully to get the best value for money.

• Finally, the most important consideration, consult those in the know! Yes, there will be jobs can be done in-house, but if you want to really wants to keep up and surpass the rise of the corporate chains, consult an expert who can give you professional advice on all aspects of refurbishment, from small changes to an entire refit.

36

Caterer, Licensee & Hotelier

November 2017

Do you need permanent staff?

Anglo Continental Placements LTD Hospitality & Catering Recruitment Specialists Est. 1993

We can help your business find the quality staff it needs.

• We supply independent & branded chain hotels, restaurants & pubs • All levels of Live-in / Live-out Front & Back of House staff • Reasonable rates with a professional & friendly service admin@acplacements.com | 01273 776660 www.acplacements.com

ANDREW GREENWOOD BUSINESS TRANSFER AGENT LOCK-UP FREEHOLD PIZZA TAKE AWAY WITH LOCAL DELIVERIES, AMIDST BUSY PDE, IN AFFLUENT TOWN ON FRINGES OF NEW FOREST, HAMPSHIRE. Run entirely by staff – same hands 26 yrs.

Specialising in home made pizzas with scope for kebabs & burgers.

Eye-catching shop – approx. 556 sq.ft. includes a Y600 oven and stainless steel extraction. Recorded gross weekly takings approx. £2,900. GP 72% (approx. 75% local deliveries). – £167,500 + S.A.V. inc van (Ref. C.3728) *RECENTLY CLOSED* LOCK-UP RESTAURANT & BAR WITH FULL ON-LIC, AMIDST CONSERVATION AREA, WATERSIDE TOWN OF HYTHE, HANTS. Character prop with Grade II listed frontage has inviting ‘olde worlde’ atmosphere. Grnd & 1st floor seating for 56 & pavement seating for 12. Comprehensively equipped catering kitchen. Originally estb. in 1983. T/O was £7,000 pw from opening 6 days with 65% food sales. Recorded T/O £294,198 (ex VAT) for y/e 31 March ‘17 (50 week period). GP £184,726 (62.8%). 15 yr lease from March 2008 at £14,500 p.a.x. – PREMIUM £59,950 furnished & equipped. (Ref.FC.3727) LICENSED THAI RESTAURANT WITH 2 BED FLAT, SOUGHT AFTER 1ST & 2ND FLOOR PREMISES, IN CENTRE OF AFFLUENT MARKET TOWN, HAMPSHIRE. Estab in 1990. Offering authentic Thai cuisine. #1 listing on TripAdvisor. Attractively decorated, air conditioned, 1st floor restaurant seats 60. Well equipped catering kitchen. 2 bed 2nd floor flat and 2 car parking spaces. Retirement sale – same hands 17 yrs. Run under occasional supervision. Open only 6 evenings a week.

T/O £6,500 pw. Recorded T/O £316,460 ex VAT (13.25% take aways). GP £217,419 (68.7%). Offered with a new lease at rental of £26,400 p.a.x. - £140,000 + S.A.V. (Ref. C.3717)

www.andrewgreenwood.com

romsey (01794) 522228

Property and Professional Christmas Planning: Issues To Bear In Mind

By James Daglish, Licensing Law Partner at Goodman Derrick LLP

LICENSING ISSUES One way to make the most of the lucrative Christmas trading period is to stay open a bit later. However, if you do decide to do down this route there may be licensing issues to take into account.

As a starting point, if you want to serve hot food and hot drink after 23:00 hrs, you will need authorisation under the Licensing Act 2003. This would normally either be via a Premises Licence, or a temporary permission, a Temporary Event Notice.

If you already have a Premises Licence then you will need to check that it allows you to trade the hours you are proposing, and whether any restrictions apply. This is particularly the case when it comes to Christmas Day, Boxing Day and New Year’s Eve. For example, some licences but not all will allow you to trade all night on New Year’s Eve. If you are looking at using Temporary Event Notices, then forward planning is important.

There are a number of requirements to bear in mind, but one of the key ones is to note that an ordinary Temporary Event Notice must be submitted at least 10 working days prior to the event in question. However, it is highly advisable not to leave it that late, as an objection by the Police of Environmental Health could result in the matter having to go to a Hearing, which would put the certainty of the event into jeopardy. Better to submit the applications well in advance, and ideally, after having fairly detailed conversations with the Licensing Officer, the Police and Environmental Health.

So called ‘Late Temporary Event Notices’ can be submitted between nine and five working days prior to an event, but if an objection is raised then the event cannot proceed, and there is no hearing or right of appeal.

It is also worth noting that there are maximum numbers of Temporary Event Notices that a premises can have per calendar year, which is 12, subject to a maximum of 21 days. On the latter point, an event that starts before midnight and ends after midnight is counted as

two days. So the key here is not to reach your limit, and then find you haven’t got any left to use for the Christmas period.

EMPLOYMENT ISSUES Many hospitality businesses will know that extra demand over the Christmas period can put considerable strain on existing staff. A common solution will be to take on extra recruits during the festive season. Before making any seasonal hires, business owners should consider carefully potential employment issues that could arise.

Among these considerations should be the employment status of the new recruit – employee, worker or self-employed? Identifying the correct status is essential because this will determine what rights the individual may have. This is not always straightforward but in general, employees and workers must both perform the work personally and are under the employer’s control. However additionally employees are obliged to do the work whenever it is given to them, whereas workers frequently have the ability to refuse and will only paid for work done. In contrast, the self employed essentially operate their own businesses so often have the freedom to decide how, when and who does the work.

A second consideration should be the length and type of contract for the recruit. For obvious reasons, a fixed-term contract is often used so the parties are all clear that it will end on a specific date. Businesses however need to remember that employment law protects a fixed-term employee against less favourable treatment compared to permanent ones.

Therefore, if an employer were to exclude the fixed-term employee from, say, the right to participate in the sharing of the tips and gratuities, this could be unlawful.

The recruitment of students over the festive period is another common remedy for businesses looking to cope with a spike in seasonal demand. Here, businesses need to be aware that there are additional rules when employing students, including for example working time obligations for the under 18s.

The engagement of agency workers is another common solution for responding to seasonal demand. While an individual hired via a third party employment business is not usually deemed to be either an employee or a worker, they still have certain rights. For example, they should be given information about any employment vacancies and access to all collective facilities.

Immediate Access To Working Capital!

AT GOT CAPITAL, we understand that the unexpected happens, like unexpected hefty taxes or maybe you miscalculated how much inventory you need during the holidays. Got Capital is here to help you to get quick and easy funding- that is there the next day. Got Capital offers a form of financing that allows a company to sell a portion of its future sales in exchange for an immediate payment. Therefore, Got Capital is a royalty based investment. There is no personal guarantee or collateral.

A risk-free way of getting funding? sounds amazing doesn’t it? Got Capital is dedicated to get business owners the best and quality customer service while help them receive funding up to £100K. Started by two entrepreneurs trying to create a better space for business owners to get funding quick.

Signing up is fast and easy! Within a day of your application you get approved in just a few hours and the funds are in your business bank account-the same day. Time is an important asset for a company- don’t let it get wasted by waiting at a bank for funding. Try Got Capital today and experience an easy risk free way of receiving funding.

Call us now with offer code CLH! 0800 368 9695 or see the advert on the facing page for details.

The Duke of Wellington, Welbury, North Yorkshire for Sale

restaurant and catering opportunity; with one of the uK’s most magnificent views.

South Caernarvonshire Yacht Club (SCYC) sits on the headland above Abersoch on the outstanding Llyn peninsular within easy reach of Chester, Manchester, Liverpool, the Midlands and the whole of North Wales. Having once primarily just been a summer holiday resort for families, Abersoch has steadily become a place that many aspire to retire to or visit for long weekends throughout the year.

Due to retirement, The Cove restaurant at SCYC has become available for the right person or couple. The restaurant is situated on the top terrace above the members’ bar at the Club with spectacular sea views across the bay and with direct access from the beach or from a car park above the Club.

After many years in the same pair of hands The Cove provides a great opportunity for a quality caterer/chef/operator to make their mark. With low ingoing costs, modest rent, no rates or utility bills and 900 willing members, plus the rest of the village as a potential market, it is extremely low risk and very affordable. This may sound too good to be true but we at the Club want the members to have great food available at reasonable prices and so the relationship needs to be symbiotic and sustainable. if you feel you have the skills, personality and drive to take this on, in the first instance please submit your cV to the commodore, anne munro (email anne@mundarco.com ) by 8th December 2017.

Useful links: www.scyc.co.uk www.abersochlife.com

GUY SIMMONDS are delighted to bring to market The Duke of Wellington, a popular Free of Tie village inn and restaurant is located in the heart of Welbury, a Village and Civil Parish in the Hambleton district of North Yorkshire.

The village is picturesque and hosts many attractive homes set either side of the thoroughfare.

The Market Town of Northallerton is 8 miles to the South. In addition, the popular North Yorkshire Moors National Park and the conurbation of Teesside are both within easy reach.

The property is offered in good condition. The Restaurant is split into 2 distinct areas. The main area (circa 40) has stone floors and a feature fireplace, there is a separate Dining Area popular with private parties (circa 16).

The Lounge Bar (circa 16) has lots of character with its open fireplace, wooden flooring and comfortable seating.

Adjacent to the Lounge Bar is a Snug (circa 24) and Games Room currently housing a pool table.

The trading areas are served by an impressive bar.

The business has 5 well-presented en-suite letting rooms.

The business is serviced by a well equipped catering kitchen The owner’s accommodation is extremely well presented and finished to a high standard. Situated on the 1st floor and briefly comprises: 4 Double Bedrooms, 3 Bathrooms, Living Room and large Kitchen.

Asking Price £35,000 Leasehold/ £650,000 Freehold Desirable 10 Year Free of Tie Lease Advised turnover for y/e 05/17 circa £350,000 (inc vat) on a 50% dry, 35% wet, 15% Accommodation split.

Contact the Sales Agent – Guy Simmonds – on 01332 865112.

The Hospitality Business Mentor from The Bowden Group DAVID HUNTER is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses.

Ensuring the business performs and makes the required profit, is what David does, and he does this by: 1. Setting realistic targets for the business, and creating budgets and forecasts 2. Monitoring Sales, Gross Margins and Labour costs very closely 3. Mentoring the owners and/or managers of the business to help them achieve their objectives Other areas that David advises on include: • Marketing – general and specific (ie promotions etc)

• Human Resources (HR) - including all the legislation, and disciplinary positions.

• Reward and Bonus schemes – always linked to achievement of objectives • Customer Service - including Hospitality skills training Do contact David for an informal chat, or make an appointment to meet with him.

Call David direct on: Mobile 07831 407984 or by email on davidhunter@bowdengroup.co.uk Visit the website at www.bowdengroup.co.uk or the Blogsite at www.hunterbowden.co.uk

The Dartmoor Inn, Lydford, Devon For Sale PROPERTY SPECIALISTS, Stonesmith of Exeter, are delighted to be marketing the sale of The Dartmoor Inn. This substantial character former coaching inn occupies a prominent landmark trading position on the edge of Dartmoor National Park, close to the desirable village of Lydford with the famous Lydford Gorge.

The Dartmoor Inn is presented to an extremely high standard throughout and offers 3 high quality En-Suite Letting Bedrooms, Main Bar (14+), Back Bar Dining Area (18), Restaurant (24), Coffee Lounge

Dining Area (12), Dining Room (12), Garden Room (24), exceptionally well equipped Commercial Catering Kitchen with associated ancillary facilities and Owners Private Accommodation. Externally the property benefits from extensive Car Parking for 40 plus vehicles, 2 stone built Storage Barns, and an attractive Patio Terrace to the rear (20+).

The business is for sale on a freehold basis with an asking price of £625,000. Full property details are available from the website www.stonesmith.co.uk and viewings can arranged by calling 01392 201262

Property and Professional

Terry Osborne Pub, Hotel & Restaurant Insurance Specialists WE AT Terry Osborne Insurance Services are a specialist Insurance Broker in the Hotel, Pub, Guest House and B&B sector offering an impeccable service at a reasonable premium.

realise that their cover has been compromised to lower their premium after a costly claim, which is all too late. At Terry Osborne Insurance Services Limited we aim to ensure that our premiums are not reduced by cutting our coverage and we are continually checking the market to ensure that As a family run business we pride ourselves on our perwe are providing a quality service at sonal service with clients all over the a competitive price.

TERRY TERRY O OSBORNE SBORNE UK we are pleased to offer our For further information contact NSURANCE SERVICES SEER IINSURANCE RV VICES LTD LLTTD expertise and advice. As with everyTERRY OSBORNE Insurance Hotel & RRestaurant PPub, ub, Hotel estaurant thing in life you seem to get what Services Ltd on 01622 745 297, email you pay for! As trade specialists we Insurance Specialist Specialist Insurance terry.osborne@btconnect.com or are keen to offer a competitive preIt would be 1622 7745 45 297 297 visit elephone 001622 Telephone embarrassing not mium without compromising cover A u t h o r i s e d a n d R e g u l a t e d by t h e www.terryosborneinsurance.co.uk to be covered!

Financial Conduct Aut horit y as in too many cases clients only

‘Best Real-Estate Agents’ In France 2017/2018 FOR THE 5th year in succession, Leggett Immobilier were voted ‘Best Real Estate Agency in France’ 2017/2018 at the European Property Awards last week in London, establishing they are the No 1 choice for property transactions across France: the world’s top tourist destination, with around 90 million foreign visitors a year, who in 2014 generated over €45 bn, which is expected to grow to €63.5bn in 2025, from over 109m tourists.

Its many dynamic sectors (ski, business, culture, wine etc) give France a unique appeal. As a result, France has become one of the world’s most dynamic markets for hotel transactions, with a continued rise in overseas investment activity. Leggett

Commercial currently has a €5 billion ‘off-market’ portfolio of individual hotels and hotel portfolios.

Recently listed by the Financial Times as one of the top 10 fastest growing property consultancies in Europe, Leggett offer an aware winning service throughout France which includes: Agency, Development & Investment, Valuations, Marketing, Sale Consultancy … With over 500 Leggett Immobilier agents spread across France, Leggett have a unique opportunity to source commercial property opportunities in all the major centers / regions, including hotels, retail, student accommodation, car parks and offices.

For further information please contact Timothy Austin-Smith Tel: +33 (0)5 53 60 84 88 Email: comprop@leggett.fr www.leggett-commercial.com

To advertise in

CLH News call our advertising sales department on

01202 552333

01622 685261 sales@porterssurveyors.com

Correctly targeted training provides both the company as a whole and the individual with essential knowledge that make the cost and time a worthwhile investment. Well planned and delivered continuing professional development (CPD) is important because it provides benefits to the individual, their profession and the public.

The Chartered Institution of Building Services Engineers (CIBSE) provides a wide range of one-day courses dedicat-

ed to current building standards, regulations and their applications.

Over the last year CIBSE has begun to see an increase in the uptake of their in-house training offering. Cost per delegate is typically lower than public programmed courses as external venue costs are eliminated as the trainer is sent to you.

Training in-house means the trainer can focus on your company’s individual needs using current examples, and therefore have the most effect.

Delegates can then work on existing examples of work which relates directly to their role.

For more information visit www.cibse.org/training or see the advert on page 13.

Caterer, Licensee & Hotelier

6 Clarendon Place, King Street Maidstone, Kent www.porterssurveyors.com

Are You Up To Date with All the Latest Regulations and Standards?

Avoid unnecessary fines and disciplinary action by making sure that you are applying the latest regulations and standards correctly.

A little bit of training goes a long way.

November 2017

2017 Rating Revaluation Have your Business Rates increased?

Porters offer a no reduction no fee rating advice service at competitive rates.

For further information call

01622 685261

37

Caterer, Licensee & Hotelier

38

Property and Professional

November 2017

Harbourside Premises Sold

BETTESWORTHS ARE pleased to report the sale of a well-known building on Victoria Parade, close to the Harbourside. The former Thai Star restaurant is to reborn as Twenty1 Lounge.

NE W

NE W

NE W

T H E W E S T C O U N T RY S P E C I A L I S T S

Twenty1 lounge run will be operated by Anthony Jones who already runs Prestige cocktail Lounge on Torwood Street. The property requires extensive refurbishment and Anthony has a number of great ideas to make this a number one destination on Torquay Harbourside. Building work has recently started Matt Bettesworth commented “It is great to see locals of

DARTMOOR, DEVON

MID DEVON

MID DEVON

Quintessential Thatched Free Of Tie Village Inn Extremely Well Presented Throughout 2/3 Letting Rooms, 1/2 Bed Owners Accom Bar (20), Two Dining Areas (42), Gardens (60) Carpark (18), Commercial Kitchens Strong Levels Of Trade & Profits

Well Regarded Town Centre Restaurant (50) Impressive 3 Bed Accommodation Gardens, Car Parking (6) Well Presented Throughout Superb Home & Business Opportunity

Detached 17th Century Villlage Inn and Restaurant Restored to High Standard Bar, Lounge and Restaurant Areas (67+) Al Fresco Seating Area for 80 Barn/Double Garage. Off-Road Car Parking (10+) 9 Quality En-Suite Letting Bedrooms Stunning Business Opportunity

LH £64,950

FH £475,000/LH £100,000 4752L

2070

EAST DEVON Quality Licensed Restaurant East Devon Coastal Town Centre Main Restaurant (24), Commercial Kitchen Attractive Rent & Low Overheads Genuine Potential to Enhance the Business

LH £69,950

FREE OF TIE LH: £50,000 3831L

2071

NE W

NE W

RE DU CE D

LH £125,000

EXMOOR, SOMERSET Destination Inn with Moorland Views Main Restaurant & Bar Area (50+) Al Fresco Seating (100), Car Park & Gardens Owners 2 Bedroom Private Accommodation 5 En-Suite Letting Rooms Excellent Business with Tremendous Potential

NE W

NORTH DEVON COAST Coastal Restaurant, Bar & Café With Letting Rooms Prime Location With Beach and Sea Views Bar & Restaurant (52+), 6 Letting Rooms (18) Extremely Well Presented & Equipped Business Trading Only 9 Months With Potential For More

1927A

NE W

NE W

FREE OF TIE LH £125,000 4753

WEST DEVON

BRIXHAM, DEVON

Successful Licensed Restaurant & Cafe Bar Situated in Vibrant Town Centre Location Main Restaurant & Bar Area (36) Impressive 3 Bedroom Family Accommodation Profitable Lifestyle Business

Impressive Harbourside Bed & Breakfast Prime Central Location with Stunning Views 8 Letting Bedrooms, Separate Owners Cottage Impressive Levels of Trade from 33 Weeks Rare Lifestyle Business Opportunity

FH £475,000

2072

THINKING OF SELLING? CALL FOR A FREE VALUATION

FH £625,000

5989

01392 201262 www.stonesmith.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

PLUSH, DORSET

• Delightful, Grade II Listed 16th Century Thatched Inn • 3 Character Trade Areas with Total Number of Covers circa 94 • 8 Superior En-suite Letting Rooms • Stunning Beer Garden, Additional Plot with PP and Car Park • A Thriving, Award Winning and Very Profitable Business

PRICE: £995,000

FREEHOLD

REF: 2866

• Charming Village Inn Situated in Desirable and Picturesque Location • Character Main Bar (70 Covers), Purpose Built Function Room (120) • Spacious and Well Appointed 4 Bed Family Accommodation • Very Successful Business, on the Market for the First Time in 17 Years • Turnover Y/E March 2016 £347,296 ex VAT with Very Impressive Net Profit

SILVERTON, DEVON

PRICE: £450,000

E! RIC WP

NE

PRICE: £55,000

W! NE

FREEHOLD

REF: 2571

EXETER, DEVON

• Spanish Style restaurant in sought after residential area • Ground Floor Trade area seating 16 • First floor with seating area for circa 17 • Commercial kitchen • Established strong local trade

LEASEHOLD

REF: 2843

W! NE

PAIGNTON, DEVON

• On the instructions of the TDA • Over 5000 sq ft of Prime Waterfront Real Estate • Restaurant/Bar/Cafe and Retail Space • 2 Schemes: Whole Property or Individual Units • Rental Proposals Invited, subject to Planning

PRICE: PROPSALS INVITED

E! RIC P NEW

PRICE: £25,000

W! NE

PRICE: £49,950

TORQUAY SEAFRONT, DEVON

A Freehold or ‘Free of Tie’ Leasehold Inn has been brought to the market by Leading National Licensed Property Agent Guy Simmonds :- The Woodlands Tavern, Llanvair Discoed, Nr Chepstow, Monmouthshire This substantial, renowned and award winning Freehold Village Inn and Restaurant is situated within the desirable Monmouthshire village of Llanvair Discoed. The village is nestled at the bottom of Gray Hill, about 6 miles west of Chepstow and within a few miles of Celtic Manor Resort.

The property benefits from a

Restaurant (circa 50), Lounge Bar (circa 30) and Function Room (circa 60) all presented to a very high standard.

To complete the property is a Patio Terrace Garden (circa 25), 2 Bedroom Living Accommodation, well equipped Commercial Catering Kitchen and large Car Park.

Asking Price £550,000 (Freehold) or £45,000 (Leasehold). Freehold or New 10 Year Free Of Tie Lease. Last Years Turnover circa £378,841 (incl.). Trade Split 75% food and 25% wet. New 10 Yr Free of Tie Lease Option with Rent of £36k.

Contact the Sales Agent,Guy Simmonds, on 01332 865112.

BUSINESS OF THE MONTH LINCOLNSHIRE £49,995 FREE-OF-TIE LEASEHOLD REF: 8001L

• Licensed Restaurant with Stunning Views Across Brixham Harbour • Well-Equipped Premises Suitable for a number of Catering Uses • First Floor Restaurant Spaciously Seating 44 • Second Floor Trade Area or Owners 2nd Bedroom • Owners Accommodation with Balcony and Kitchenette

BRIXHAM, DEVON

LEASEHOLD

REF: 2068

NR TAUNTON, SOMERSET

• Substantial & Successful Village Inn • Traditional Bar/Restaurant with 50 covers • Skittle Alley, Beer Garden and Large Car Park • Well Appointed 3 Bedroom Owners Accommodation • Turnover Year end March 2016 £295,360 ex VAT

LEASEHOLD

REF: 2967

WELLINGTON, SOMERSET

01803 212021 www.bettesworths.co.uk REF: 3005

comprises: Character Main Bar Area (20+), Two Dining Rooms (42), Commercial Catering Kitchen, 2 En-Suite Letting Bedrooms and well appointed Living Accommodation with Sitting Room, Kitchen/Dining Room and 2 En-Suite Double Bedrooms. Externally, the property benefits from a Customer Car Park for 18 vehicles, Front terrace area (10) and rear Beer Garden and Patio providing outside seating for 60 customers. The Old Thatch Inn is a well presented country village inn and a viewing is strongly recommended to fully appreciate the standards inherent throughout all aspects of this business.

The business is for sale on a free of tie leasehold basis for £125,000. Full property details are available from the website www.stonesmith.co.uk and viewings can arranged by calling 01392 201262

REF 3001

• Smart Licensed Restaurant in Prominent Location • Large Vestibule Residential Accommodation above • Trading to Suit Current Owner with Scope to Increase Opening Hours • Well Equipped Premises • Perfect Turnkey Operation Providing a Great Opportunity

• On instructions from the TDA • 2 Floors of Prime Seafront Property with Sea Views • Restaurant/Bar/Café Operation Adjacent to Abbey Sands • Plans for 2 Schemes Available • Rental Proposals Invited, Subject to Planning

PRICE: PROPOSALS INVITED

STONESMITH ARE delighted to be marketing a fantastic opportunity to purchase the leasehold of The Old Thatch Inn – a quintessential thatched free of tie village inn, extremely well presented throughout with strong levels of trade and profit. The inn is in the attractive Mid Devon village of Cheriton Bishop, a thriving and growing village community on the edge of Dartmoor National Park’s eastern flank, which is only eleven miles from Exeter.

The Woodlands Tavern, Llanvair Discoed, For Sale By Guy Simmonds

EXETER CITY CENTRE

1926A

New Instruction: Quintessential Thatched Free Of Tie Village Inn – Well Presented With Strong Levels Of Trade

This impressive and attractive Grade II Listed inn, is deceptively spacious, and presented to an extremely high standard throughout whilst still retaining many character features. The property briefly

Attractive & Extremely Well Presented Bar & Restaurant Main Restaurant Area (80), Bar Premises (120) Prime City Centre Trading Position Exceptional Levels of Trade & Profits Must be Viewed to be Fully Appreciated

LH £99,950

Torbay purchase a property like this, Anthony’s experience and knowledge will undoubtedly make Twenty1 a popular venue”. Matt went onto say “you only have to look at the great work which he has done with Prestige Cocktail Lounge, which will stand him in very good stead going into a new business venture”.

The new venue is scheduled to open in early 2018.

Pictured Matt Bettesworth of Bettesworths, Anthony Jones of Twenty1 Lounge, James Lofthouse of Bettesworths.

PRICE: £285,000

FREEHOLD

REF 2867

CHARACTERFUL POPULAR AND THRIVING ‘FREE OF TIE’ INN WITH 6 ENSUITE LETTING ROOMS LOCATED IN THE AFFLUENT VILLAGE OF SOUTH WITHAM CLOSE TO THE RUTLAND BORDER

www.guysimmonds.co.uk Tel: 01332 865112 email: sales@guysimmonds.co.uk Also featured on www.pubsforsale.co.uk