CLH Digital - Issue #100

Issue 100

Public Support 12.5% Vat for Hospitality and Want Government to Support Sector’s Recovery www.CLHNews.co.uk

Just one in five (17%) say VAT should return to 20% in April , a new study by YouGov commissioned by UKHospitality, has revealed. The same research shows that the public also believes that the Government has a central role to play in the economic recovery of the hospitality sector.

The representative study revealed the extent of the cost crunch with a colossal 92% of respondents saying their cost of living has gone up since before the pandemic, with two thirds of those adults (67%) saying they are cutting back on meals out as a result.

CLHNews

CLHNews

It revealed strong support amongst the public for VAT to remain at its current rate of 12.5% beyond April, a move that will help restrain rampant inflation, which is expected to peak at over 7% in the Spring. Excluding those who didn’t give a view, only 21% believe the Government should stick with its current plan to increase VAT in April for hospitality, with nearly half (49%) wanting the reduced rate to be retained long-term and 30% want an extension to the reduced rate.

(CONTINUED ON PAGE 3...)

2

CLH Digital

Issue 100

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL A few years back, (probably five), I was at a trade show where a publican from the West Country very kindly took the time to visit our stand and compliment our publication, which he said he found very useful. OK so far! He then said “however”, and I braced myself for what was coming next, to which he added “you are always banging on about VAT, and let’s be honest it’s never going to change”.

EDITOR

Peter Adams

He was right in one respect, I do tend to go on about it, but as our front page story reveals I’m not the only one!

The prospect of returning to a 20% rate in 6 weeks time is extremely concerning. It comes as no surprise whatsoever that the public back a permanent reduction to the rate of VAT. Ultimately they are the ones who pay the price.

The astounding disappointment is that not only this Chancellor, but also former chancellors, have refused to even consider the call. This current rate of 12.5% (climbing up from 5% in 2020 to 12.5% in October 2021) only came about as a result of the pandemic. Had there been no pandemic there would have been no VAT cut.

As our lead story shows keeping VAT at 12.5% would create more jobs, lead to additional revenue and give the government a return on its investment in less than 5 years.

But, (well, to my mind anyway) equally importantly, is the feelgood factor it brings to the country. Lord knows we all need a boost in morale! The world currently seems to lurch from one crisis to another, and nothing takes the mind off things better than good old British hospitality!

We also had a couple of reports highlighting how the sector is returning to growth. A report by Barclaycard reveals that consumer spending grew almost 14% with hospitality being the main benefactor, and a report by the CBI revealed that the service sector again grew 12% in January and 13% in February, with hospitality being the major winner.

All very good indicators, and the icing on the cake would be the Chancellor

announcing a freeze in hospitality VAT to at least the end of the year!

I am sure you like me can only watch in despair the current events in Eastern Europe. Any difficulty we have here pale into complete insignificance compared to the plight of those in Ukraine.

Situations such as this demonstrate how bighearted, compassionate and generous the hospitality sector can be. We are already getting stories from pubs restaurants and organisations doing their bit to help raise funds or assist in sending aid, and we here are delighted to publicise them, so please do send through any news stories, any fundraising events that you are undertaking we will make sure they get out there!

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

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES

We are at the Hotel Restaurant and Catering show (HRC) later this month March 21-23, this is the premier event! 1,500 food, drink and hospitality suppliers in 5 sections at London’s Excel.

David Bartlett Guy Stephenson

We have enjoyed some great industry feedback at the two recent regional events so please do pay us a visit at the HRC show, always good to meet and listen to views from people at the very “coalface” in hospitality!

Matthew Noades

Visit www.hrc.co.uk for details or see our feature in this issue.

Once again I would ask the favour - we are trying to maximise our advertisers reach as much as possible, without them would not be possible to run CLH NEWS, so please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at www.catererlicensee.com

“Never make an excuse for going to the pub, save it for leaving.”― BENNY BELLAMACINA

PRODUCTION & DESIGN PRODUCTION & WEB ADMIN Charlene Fox Published Publishedbyby

Public Support 12.5% Vat for Hospitality and Want Government to Support Sector’s Recovery Issue 100

(CONTINUED FROM FRONT COVER) An increase in VAT will only further fuel inflation across the nation, which is why hospitality leaders are urging Government to hold the 12.5% VAT rate levied on food, accommodation and tourism - and not raise it to 20% after the March Budget.

Maintaining the current rate will enable hospitality businesses to recover and rebuild following the pandemic, amid a crisis of heavy debt and soaring costs. It will support operators to manage what is being described as the industry’s unfolding ‘cliff edge’ in April when, alongside the VAT rise, employment costs are set to increase, higher business rates kick in, and the rent debt enforcement moratorium ends.

The UK already has one of the highest rates of tax for food and accommodation Europe. In France and Spain, the VAT rate is set at just 10%, and in Germany and Belgium, just 7% and 6% respectively. Keeping VAT in the UK at 12.5%, while still considerably higher than in competitive markets, would ensure the UK becomes a more affordable desirable destination for foreign and domestic tourists.

UKHospitality CEO Kate Nicholls said: “After two extremely challenging years and, with the unfolding costof-living crisis, there is now a very strong case for the Government to use the next Budget to deliver the vital support that these surviving and indebted businesses need, to protect jobs and defend the current fragile recovery.

“Holding VAT at 12.5% will provide vital support for thousands of small, local, community businesses. It will protect jobs at a pivotal moment for the recovery.

“This research shows that our guests are feeling the pinch and that is hugely concerning for an industry and its workforce that are reliant on discretionary spending. Extending the existing VAT rate of 12.5% will help hospitality operators to hold down their prices, secure jobs and will help keep a lid on inflation.”

CLH DIGITAL

3

• Nearly three-quarters (72%) of the public think the Government has a responsibility to ensure that hospitality businesses recover from the impact of the coronavirus pandemic.

LETTER TO CHANCELLOR The public’s support for a 12.5% hospitality vat rate follows a letter sent to the chancellor by more than 250 business leaders from hospitality and leisure in February urging the Government to keep VAT at 12.5% beyond March 2022. They called on the Treasury to maintain the current level to enable many fragile businesses to continue their recovery, to protect jobs, and to help stave off higher inflation in the economy.

Signatories to the letter included business leaders from: Apex Hotels, BaxterStory, Bourne Leisure, Big Table Group, Caffe Nero, Center Parcs, Côte, Fuller’s, Greene King, Hilton, IHG Hotels and Resorts, JD Wetherspoon, Loungers, Marston’s, Mitchells & Butlers, Moto Hospitality, Nobu, Parkdean Resorts, Pho, Pizza Express, Pizza Hut, Punch Pubs, Revolution, Rekom, The Restaurant Group, The Savoy Hotel Group, Wagamama and Young’s, plus many more.

LEVELLING UP UK REGIONS Further support for a permanent rate of 12.5% came from a joint study by Tourism Alliance ,UKHospitality, the, the British Beer & Pub Association, and the Association of Leading Visitor Attractions, revealing the massive benefits if the current VAT rate is retained.

The report found that a permanent rate of 12.5% would bring VAT on hospitality and attractions in line with the European average (at 20% it is nearly double) and set off a virtuous cycle of industry investment and growth, helping ‘level up’ UK regions.

Headline results from the study included:

The research by YouGov, which was carried out in February 2022, found:

• Creating 286,850 jobs over 10 years

• 79% of people who gave a view do not believe that VAT should return to 20% in April.

• Generating £7.7bn of additional turnover over 10 years

• 67% of people are cutting back on going out for meals as a result of the cost-of-living crisis.

• Delivering £4.6bn in net present value of fiscal gains to HM Treasury over 10 years

• 92% have seen an increase in their cost of living since the pandemic.

• Returning a positive gain on the Government’s investment in less than five years.

4

CLH DIGITAL

Issue 100

Soaring Wheat Price Could Hurt UK Hospitality Sector

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The last two years have been very challenging for the hospitality sector as it was among the hardest hit during the pandemic. The industry was slowly moving back to normalcy despite not so encouraging demand, but the escalating geopolitical tension between Russia and Ukraine has changed the scenario altogether. The crisis has increased the concern over supply chain disruption and surge in food, energy, and commodity prices, which may slow down the recovery of the hospitality sector with a decrease in consumer discretionary spending.

The rising prices of fertilizer are adding pressure on UK farmers and forcing them to cope with the price rises by buying less fertilizer than usual, which may lead to lower production and supply of wheat. The country imports 40% of its fertilizer, and its largest exporter is none other than Russia. The increasing prices of fertilizer are expected to be passed to consumers, and that could be reflected in the price rise for other goods as well.

FOOD PRICES EXPECTED TO RISE FURTHER

BUSINESSES START HEDGING AGAINST WHEAT PRICE RISE

Food prices had already surged due to pandemic and resultant supply chain crisis, but the knock-on effects of the escalating dispute between Russia and Ukraine have been felt across the world as it has caused hair-rising spikes in prices of oil and gas, metals, and food, especially wheat.

Wheat is one of the most important food staples, and its prices have been making new record highs every day as Russia and Ukraine together account for around 30% of global wheat exports. However, the UK produces nearly twothirds of its own wheat consumption, but global disruption in the supply chain will have an impact on all markets as much of the wheat growth relies on fertilizer. The prices of fertilizer are no exception as it is already heading towards £1,000 per tonne, up from £650 last week.

The rising food prices could come as bad news for the UK hospitality and supermarket sector as well as for shoppers. Experts are expecting pressure on UK food price inflation to sustain over a longer period and believe the further rise in prices of food ranging from meat, eggs, fruit, vegetables, and bread over the coming months.

As the war continues, buyers are scrambling for wheat, corn, and sunflowers, fearing a crunch. The markets are in short supply and these commodities have limited import options with new crop availability towards the end of the year for many countries.

The prevailing situation has started worrying UK’s businesses who have started to hedge against the further price rise of wheat. Domino’s pizza franchisee that sources wheat from the UK and Germany has hedged against soaring wheat prices as it expects more rise in cost this year on supply concerns.

INDUSTRY AND GOVERNMENT NEED TO COME TOGETHER Leading trade body, UKHospitality had recently revealed that it is working with the UK government to offer aid and support to those businesses affected by the geopolitical tension between Russia and Ukraine and is urging to make pavement licences permanent to boost hospitality sector recovery as over the past two years outdoor drinking and dining areas have become popular. The government would also need to intervene and see how the impact of wheat price rise can be lessened so that hospitality is not on the receiving end.

Nightclub Reopens As Sports Bar Following Transformational £370,000 Refurbishment A former nightclub in Dartford reopened on 4th March as The Dartford Sports Bar, following a combined investment of almost £400,000 from Admiral Taverns, and licensees, Chris Michaelas and April Reeves. The transformational investment has enabled the pub to undergo an extensive renovation, featuring facilities which will offer customers a unique and immersive experience.

Owned by UK community pub group, Admiral Taverns, the pub will be run by licensees Chris and April, who want to create a vibrant social hub for the community.

Licensee, Chris Michaelas, commented: “Taking on a new venue at the start of the pandemic has definitely been a challenge but it has been worth every minute! I’m so glad we were patient and that we held out because The Dartford Sport Bar couldn’t be more perfect for us. We’ve worked so hard on creating and perfecting this space and it has been a pleasure introducing it to the locals. We do what we do because we love giving people a good time and I cannot wait to see what the

future holds for us and The Dartford Sports Bar.” The extensive renovation has seen a complete re-model of the interior and exterior of the pub. The spacious interior is split into two zones, a quieter restaurant area for those who like a peaceful dining experience and a booth area, containing private televisions which can be personalised to the customer’s choice of station. One of which even has a playstation installed for customers to enjoy. Every screen has access to the top sporting channels including Sky Sports and BT Sports. There is also a pool table, a dartboard, a dance floor and a DJ. Business Development Manager, Paul Gornall, said: “Chris and April have transformed The Dartford Sports Bar and created something so special.

Their passion and love for the industry is infectious and the bar is a perfect example of our work with a licensee to put their vision into practice.”

BBPA Predicts Bumper Weekend with 24.5 million Pints to be Sold as Six Nations Returns

Issue 100

CLH DIGITAL

5

IDEAL FOR SMALL BISTRO, START UP SITES, OR ANYONE THAT WANTS TO GET INTO COFFEE!

This boost in beer sales coincides with a recent increase in consumer confidence following the ending of all restrictions that was announced last month.

The Guinness Six Nations Rugby Championship fixtures this weekend include Wales v France on Friday, as well as England v Ireland and Italy v Scotland on Saturday.

All games will be available on BBC and ITV, meaning the Great British pub is set to be the place to watch the championship, driving extra sales for pubs compared to a usual weekend at this time of year.

The British Beer and Pub Association (BBPA) has estimated 24.5 million pints could be sold in UK pubs during the Guinness Six Nations Rugby Championship this weekend, providing the sector with £100 million and giving HMRC a windfall of £28 million from beer duty and VAT. Using the BBPA’s beer sales volume survey alongside data from CGA, based on the fixtures this weekend and potential tournament outcomes, the trade body estimates that UK pubs could receive a boost in sales of an additional 2.6 million pints compared to a March weekend with no Six Nations fixtures.

Emma McClarkin, a passionate rugby supporter and Chief Executive of the British Beer & Pub Association, commented: “There’s something quite special about watching live sport on the television in a pub full of atmosphere with friends and family, so it’s great to see consumer confidence on the rise and so many rugby fans planning to watch the Six Nations at their local.

“With an exciting set of round four fixtures coming up this weekend, the return of the Six Nations will be a welcome boost to our sector as we expect 24.5 million pints to be sold.”

India Cottage To Support Ukraine with Holi Event the same family for over 40 years. It is steeped in culture and history and we think it is so important to embrace that. I’m so proud to be part of such an authentic, Indian restaurant and I’m really excited to invite guests to join us when we celebrate things like Holi and enjoy a true taste of India.”

A family-run restaurant in Ringwood is inviting diners to join a Holi celebration with a difference.

India Cottage will be donating 50% of the profits from meals during the Festival of Colours (17th and 18th March) to supporting victims of the war in Ukraine. The money raised will be given to Help from Bournemouth to Ukraine, a local volunteer group transporting vital supplies to refugees in need in the Ukraine and surrounding countries.

India Cottage, run by owner Sadeq Mannan, known as Shad, is a much-loved historic restaurant in the New Forest, which recently celebrated its 40th birthday. The eatery has taken on some fresh faces to compliment its rich heritage and help guide the next 40 years, such as Sarah Choudhury, a multiaward-winning chef and Indian Food expert hailed as the ‘Curry Queen’.

CLH News

Call our Sales Team direct on

01202 552333

Sarah continues: “To us, Holi is a celebration of new life, welcoming the warmth of spring replacing the cold of winter and celebrating the triumph of good over evil. So, it only felt right as we celebrate, we’re also part of that triumph and support those in dire need of our help right now. We’ve all been so impacted by the devastating scenes we’re seeing in the Ukraine and at the same time, we’ve been really inspired by all the stories of people doing such incredible good where they can, like the wonderful team behind Help From Bournemouth to Ukraine who have collected so many donations, they’ve taken over a whole warehouse in Castlepoint! We want to do what we can to make a difference too.”

• MICROWAVES • EXTRACTION CANOPIES •

RECONDITIONED & SECOND USER CATERING EQUIPMENT EKE EQUIPMENT LIMITED • 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

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

COOKERS • ICE MACHINES • FRYERS • SLICERS

To advertise in

DISHWASHERS • GLASSWASHERS • REFRIGERATION

Sarah comments: “India Cottage has been run by

This year’s celebration is about joining people together in more ways than one, as the India Cottage team are donating half of the profits made on the two days Holi takes place over to those in need in the Ukraine. The organisers are also encouraging guests at the restaurants on those days to embrace the bright colours associated with Holi and dress in blue and yellow, the colours of the Ukrainian flag, as a special tribute.

AT LAST, A PROFESSIONAL ESPRESSO MACHINE THAT IS SMALL ENOUGH TO FIT ANYWHERE! ✓ Small Enough To Fit Any Budget ✓ Supplied With Both Single And Double Group Head ✓ Plumbed Or Hand Fed ✓ Full Staff Training Given When Our Engineer Installs Equipment

✓ First 500 Drinks FOC! *

JUST £1.95 +VAT PER DAY RENT

PERFECT HIGH CLASS PROFESSIONAL COFFEE EVERY TIME

FOR MORE DETAILS PHONE

0800 44 44 43 *Offer subject to Terms & Conditions.

JUST A FEW MORE MACHINES IN OUR RANGE

6

CLH DIGITAL

Issue 100

The Challenge of Reducing Waste In A Catering Environment According to WRAP, worldwide we waste a staggering 1.3 billion tonnes of food globally each year, which equates to one third of all food produced for human consumption. One of the UN Sustainable Development goals is to halve global food waste by 2030. In Europe alone, up to 20% of all produced food is wasted. By eliminating household and catering food waste in Europe and the Americas would add 10% to the world's food supply. This is at a time when we are faced with the challenge of feeding a growing population, and with food inflation at record highs. Whilst wastage in low-income countries tend to be postharvest waste, in developed countries, consumer and foodservice waste is highest.

WRAP’s Food Waste Action Week 2022 ,7 March – 13 March aims to raise awareness of the environmental consequences of wasting our food, and to inspire actions that help to reduce this waste, providing a major opportunity to make food more sustainable and economically efficient.

As food procurement experts, allmanhall manage the whole food supply chain, and are acutely aware of the need to reduce waste through supply chain activity and catering operations.Through practical advice and support, allmanhall is committed to helping its clients make food cost savings and have a positive impact when it comes to sustainability, both of which can be achieved by reducing waste. With knowledge gleamed from hands on experience, Hayden Hibbert, Director of Client Relations, outlines some achievable actions that can be implemented to help reduce this food waste at this critical time.

storage then make sure they are clearly label with allergens, date information and a product description. Keeping stock organised makes it much easier to keep track on what you have and what needs using. It also helps reduce the chance of unlabelled containers from simply being thrown away either in error or because you don't know what's in them.

• Keep a stock inventory - to prevent waste you should always know exactly which foods you have in stock. This means keeping a detailed list of the foods in all of your storage areas including their use by or best before dates.

This list should easily accessible so you can refer to it as needed.

• Ensure deliveries match orders – make sure you only accept exactly what you ordered, and that the product is well within its use by date. And that it is of good quality.

This is especially relevant when it comes to perishable products. There is always a temptation to stock up, just in case of delivery issues in the food supply chain and in times of uncertainty.

• Store food correctly – are you confident that all food is being stored at the correct temperature? And that fridges and freezers are operating at the correct temperatures? Rotate stock appropriately, especially your perishable items.

• Avoid overbuying stock – make sure you only purchase what you need.

• Label food correctly – if food is decanted into different containers for

• Portion Control – Make sure you portion specification matches the requirement of your diner. It is estimated that over a quarter of customers leave food on their plate at the end of their meal. This waste is avoidable and will also help your food spend budget.

• Don’t overextend your menu – keep it simple! This produces a number of benefits from cost management to waste management. The bigger and more extensive your menu the more stock you need to hold. This heightens the risk of unnecessary waste.

As well as reducing food waste, these suggestions can help manage food budgets and achieve food cost savings. Your profits and the planet will both benefit.

Historic Community Pub Reopens Following £370,000 Investment Historic community pub, The Hollybush, in Salt near Stafford, reopened on March 1st following a combined investment of £370,000 from leading community pub company, Admiral Taverns, and brand-new licensees, Ben Knowles and Neil Washington.

Working together with Admiral Taverns, the talented licensees have breathed a new lease of life into the pub following its forced closure in 2020 due to the pandemic. In December 2021 the new licensees, Ben and Neil, took the country pub over with a view to restoring it to its former glory.

The transformational joint investment has enabled Ben and Neil to give the historic pub an extensive interior and external refurbishment.

Described as a ‘chocolate-box’ venue, The Hollybush dates back to 1620 and is one of the oldest pubs in England. Whilst the licensees were keen to

refresh the pub’s aesthetic and atmosphere, they felt strongly about retaining the Hollybush’s unique features.

Licensee Ben Knowles, commented: “During Covid-19 I was extremely saddened to see this once vibrant country pub closed. I was determined to reopen it and bring it back to its former glory. We’ve invested heavily in the building and we’re working hard to make it the quintessential British country pub. I look forward to welcoming both new and old customers back to this wonderful and historic venue.”

Business Development Manager, Jody said: “We’re delighted that Ben and Neil have taken over The Hollybush! It’s a fantastic site that has so much potential and we’re confident that it will thrive under their management and support. I’m very pleased to have them onboard and I look forward to seeing the pub being re-introduced to the local community.”

Only Hospitality Can Deliver Jobs, Growth and Investment, Select Committee Told Issue 100

Hospitality is the only industry in a position to deliver post-pandemic jobs, growth and investment at speed, leading trade body UKHospitality has told a government select committee.

Yesterday’s (8 March) hearing was also told that keeping VAT at 12.5% for hospitality and tourism is vital if the UK is to remain competitive versus international rivals, attract visitors from abroad and encourage Britons to go out and spend.

Speaking at a Department for Culture, Media and Sport (DCMS) inquiry, UKHospitality Chief Executive Kate Nicholls said: “There is no other industry that will generate jobs, growth and investment at pace across the UK and deliver levelling up in practice.”

She was addressing a DCMS select committee inquiry called Promoting Britain Abroad, looking at how the tourism industry can be supported in its post-Covid recovery, how it can promote British ‘soft power’, and how effective the Government has been in its pandemic support for the sector.

Contributing to an answer about how uncompetitive Britain is when it comes to price, Kate Nicholls suggested that retaining VAT at 12.5% is an effective way of improving the UK’s competitiveness.

She said lowering VAT for hospitality and tourism during the pandemic had prompted ‘an immediate uptick in demand’, warned that raising it ‘will significantly hurt the sector’, and said that ‘the more it costs people

CLH DIGITAL

to go out the less they will do it, the less they have to spend, and the slower the economic recovery’.

Her select committee contribution comes as UKHospitality intensifies its #VATsEnough campaign ahead of the Chancellor’s Spring Statement on 23 March. #VATs Enough, which has the backing of leading hospitality operators, urges the Government to maintain VAT at 12.5%, and warns that a return to 20% in April could be the final financial straw for many hospitality businesses already struggling to get back on their feet after twoyears of devastating losses.

Record Number of Female Finalists Announced in National Chef Competition for Schools Almost 70% of finalists in a national competition to find the UK’s most talented young chef are female, suggesting that more young women are being inspired to seek careers in the culinary sector.

Hosted by the UK hospitality charity, Springboard, the competition is supported by the likes of Clare Smyth and Tom Kerridge, the former being the first and only British woman to win three Michelin stars.

The regional heats for the Springboard FutureChef competition took place last month, identifying 12 of the most up-and-coming young chefs from across the UK and Ireland. The finalists will now battle it out to be crowned champion in the national final being held in London on Monday 14 March 2022.

Aiming to find the UK and Ireland’s next generation of culinary talent, Springboard’s FutureChef is a school-based programme that supports the development of life skills while inspiring young people to pursue an exciting career within the world of hospitality.

Discussing her success, Diana Marin, 15, West Midlands regional winner and one of the eight female finalists, said: “Until I joined this competition, I didn’t realise that it was my passion to cook. It has opened a new path to my future and inspired me to follow a dream I never knew I had.”

7

Jodie Cochrane, 18-year-old winner of FutureChef 2020, also shared her experience: “After winning Springboard’s FutureChef competition, I’ve been able to pursue my dream job as a professional chef. I’m so grateful to have been given this platform to showcase my passion for hospitality, learn from experienced chefs, and develop my own skills. Ultimately, this experience has given me the confidence and ability to secure a fantastic apprenticeship programme at the very start of my career.”

Celebrating Springboard’s recent diversity win, leading female chefs have considered the perceived challenges faced by women running kitchens – a sector that continues to be dominated by men.

Discussing how the sector can accelerate gender-parity, Michelin star chef Clare Smyth, said: “The important thing is having visible representation. It’s not something that occurred to me when I was younger, I just wanted to work with the best chefs in the profession and there were almost no women at the top in those days — it was mainly men, so all my mentors were men. I try to make sure that I mentor my team. It’s important to do what we can to keep this generation in the profession so they can make it all the way to the top, as that will help change things.”

The ultimate coffee experience, for you and your customers

Crafted by Michelin-starred chef, our coffees are as distinctive as your business.

Request a free tasting pack and discover how we can help your business deliver the ultimate coffee experience.

Contact hello@artisancoffeeco.com or Scan Here

VAT Considerations For Catering And Hospitality Operators Seeking To Terminate Leases Early 8

CLH DIGITAL

Issue 100

By Adam Cutler, director in Crowe’s VAT and Customs Duty Services team (www.crowe.co.uk)

Changes to the way we live and work have meant some commercial premises are no longer viable locations for catering and hospitality operators. Terminating leases early can result in various payments and HMRC’s views on the VAT treatment of these has been unclear.

Crowe’s Adam Cutler welcomes HMRC’s recent confirmations in this complex area.

Even with the introduction of the temporary VAT rate for the hospitality sector, the food and accommodation business has been one of

the hardest hit by the pandemic. While the remaining COVID-19 restrictions are finally easing across the UK, it is clear that the impact of the last two years is leading many businesses to reconsider their operating locations. Where these are now no longer viable, operators may be looking to terminate their leases early and this brings some potential complexity in relation to VAT. In September 2020, HMRC revised its policy in respect of the VAT treatment of early termination payments. Following representations, these changes were withdrawn and reconsidered, leading to a period of unwelcome uncertainty. In February 2022, HMRC confirmed its new approach, which must be applied from April 2022.

For most tenants, early termination of a lease will involve making a ‘surrender’ payment to the landlord, or if the landlord wishes to terminate the lease early they may pay the tenant a ‘reverse surrender’. As payments for supplies of interest in land, these are exempt from VAT unless the party being paid has opted to tax the property.

HMRC now views nearly all payments for early termination as further consideration for services for VAT purposes, even if the payment is described as damages or compensation. So, if you are also terminating equipment leases at the same time, VAT will be due on these charges.

HMRC now accepts that dilapidations (a payment the tenant agrees to pay if the property is not returned in the same condition as it was provided to them at the end of a property lease) will normally be outside the scope of VAT as it is in effect a damages or compensation charge.

Alternatively, a lease may be assigned to another party or the property sub-let. These have different VAT treatments, so it is important to consider the implications of both.

Assignment: 1.

A payment to a new tenant to take on the lease is not cona. sidered a supply of land and will be standard rated.

A payment from the new tenant to the existing tenant is a b. supply of land by the existing tenant and will be exempt from VAT unless an option to tax is in place.

Subletting: the rent will be exempt for VAT unless an option 2. to tax is in place. If opted, the rent will be subject to VAT at the standard rate.

The payment to the landlord to assign or sub-let is a supply of land by the landlord, so will be subject to the standard rate of VAT if the landlord has opted to tax the building.

Operators receiving a payment to surrender, assign or sub-let their lease will find themselves providing VAT-exempt services if they do not opt to tax the property. While this may be welcome by the other party, it may restrict the operator’s VAT recovery.

While there may be an understandable desire for landlords and operators to terminate leases quickly, in our experience VAT is not often considered; or, if it is, it is only done so when it is too late. These transactions are often high value and typically businesses are not familiar with the complex VAT property rules, so taking advice early can avoid expensive and unexpected issues arising later on.

Grocery Store and Coffee Shop Opens at Nottinghamshire Pub to Help Granby Community

A new grocery store and coffee shop at the Marquis of Granby in Granby, Nottinghamshire, is proving a popular lifeline for local residents.

baker Cakesmiths.

Sara said: “It has been such a challenging time for local people and the village store and coffee shop is proving to be such a lifeline. It is great to see members of the community come together for a coffee or tea and to socialise at the weekends.”

The pub is owned by wife and husband team Sara Barton and Sean McArdle, who also run the Brewster’s Brewery at Grantham, and is run by manager Adam Purcell.

She added: “We have had such great support and positive feedback from local residents to the shop. The brilliant thing is that we also have lots of customers coming into the shop from the neighbouring villages who are also without any local shop.”

The store and coffee shop were opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

Pub is The Hub regional advisor Nigel Williams said: “Both the grocery store and coffee shop are much needed in this area which has very limited local amenities. The village store has been great in helping to support those living locally and the coffee shop is really key in proving an opportunity for local people to connect and socialise.”

The Dragon Street Store and Coffee Shop were opened to support people living in Granby and the surrounding villages as it is a 9-mile round trip to the nearest supermarket and transport links are limited in the area.

The shop, which opens during the pub hours in the week of 4pm to 9pm and 10am to 10pm at weekends, offers a range of essentials such as bread, milk, cheese as well as its own Brewster’s Brewery beers. The

coffee shop currently opens at weekends between 10am to4pm offering coffee from local roaster 200 Degrees and cakes from Bristol-based

He added: “The pub is proving to be a hub for the local area and not just the village of Granby.”

Greene King Pub Partners Launches Interactive Toolkit to Help Licensees Grow their Businesses Greene King Pub Partners has launched a new interactive toolkit to help its licensees grow their businesses.

Called ‘Pub Power’, the digital interactive toolkit has been designed to give Greene King Pub Partners licensees quick and easy access to a range of support materials and guidelines, as well as business generating ideas and tops tips that can help drive footfall and spend per head in pubs.

licensees with downloadable assets to use in their businesses such as a profit and loss modelling tool, an energy self-assessment checklist and licensing checklists and materials.

Pub Power has been designed to work in conjunction with the support the Greene King Pub Partners Business Development Managers (BDMs) and training team already provide their licensees. The toolkit therefore includes a comprehensive action and support plan that BDMs and licensees can work on together to grow a pub business with the support of the training team.

Chris Wright, Marketing & Commercial Director for Greene King Pub Partners, said: “Pub Power is an innovative new platform to help our partners grow their businesses and develop an unrivalled pub experience. It has been designed to facilitate and support the great work our operations team already does with our partners.

Using the Pub Power toolkit, Greene King Pub Partners licensees complete a self-analysis questionnaire on a range of metrics including financial fitness, customer experience, events and marketing. Based on their answers they are then signposted through the interactive toolkit to relevant materials and advice to help them improve their businesses across a range of areas.

“The depth and breadth of support we are providing our partners through Pub Power is unmatched. From HR and financials to marketing and social media, it really is a one-stop shop for everything a licensee needs to run a thriving pub business.

The comprehensive toolkit features guidance and advice ranging from HR and financials to developing a Unique Selling Point for a licensee’s pub supported by marketing, communications and events. It also provides

“Combining Pub Power with the expertise and experience of our Business Development Managers and training team, we believe we will provide our licensees with the best support in the industry.”

Just One Fifth of Hospitality Businesses Currently Know Where their Food Waste is Coming From Issue 100

A joint survey of leading hospitality operators, representing more than 2,300 sites, reveals that only one fifth of sector businesses are currently tracking whether their food waste comes from preparation, spoilage or plate waste.

The survey, conducted by Fourth, the leading global software provider for the hospitality, retail and leisure industries, and the Sustainable Restaurant Association (SRA), looks to assess how the industry is coping with the food waste challenge – which costs the sector £3.2bn per year, with 1 million tonnes of food wasted.

This is an alarming stat given that the recently passed Environment Act, set to come into force in 2023, stipulates that all food waste must be segregated from general waste and collected separately.

Furthermore, with conditions that cover the mandatory reporting of food waste expected to go out for parliamentary consultation later this year, the survey reveals that only 55% of businesses are currently reporting their food waste.

The survey of leading operators also reveals that: •

90% of operators have food waste monitoring practises in place

•

45% are conducting regular food waste audits on site

•

Only 10% are using technology to monitor their food waste output

•

60% of businesses provide staff with some form of training on food waste reduction

CLH DIGITAL

9

While many businesses have made progress in this area, The Waste and Resources Action Programme (WRAP) reports that food waste rose by 19.3% between 2011-2018, from 920,000 to 1.1m tonnes. In the last couple of years, the sector has faced further challenges around reducing wastage with the pandemic leading to uncertainty around quantities required, staffing and trading restrictions.

Sebastien Sepierre, Managing Director – EMEA, Fourth, said: “There are only benefits to reducing waste, both commercially and environmentally, yet our research with the SRA suggests that hospitality businesses have yet to fully embrace the role of technology in this challenge.

Evidence shows that businesses that employ smart measuring systems typically reduce their waste by 15%, emphasising the vital role that technology can play in promoting better waste management, safeguarding both profits and the planet.

“Cloud-based technology enables owners and managers to monitor all stock within the business and order in a timely fashion to help keep waste down. Inputting wastage also allows them to keep a close eye – and therefore work to reduce – what is going to waste before and after service.

“After two extremely challenging years, and with further financial obstacles in the form of inflation, energy bill and VAT rises around the corner, getting to grips with waste is now more important than ever.”

Juliane Caillouette-Noble, Managing Director, the SRA, said:

• 80% can’t say precisely what proportion of their waste is from preparation, spoilage or plate waste – while 20% are currently separating their waste into these more detailed streams

“The results of our survey show that hospitality is taking important steps to reduce food waste but that more needs to be done for the benefit of both businesses and the environment.

The issue of food waste presents a huge challenge commercially and environmentally for the hospitality sector, but it is also an opportunity. Of the £20,000 that food waste costs each hospitality venue on average every year, up to 75% of that is avoidable.

“The challenge has grown over the past two years with the pandemic resulting in fluctuating demand and unexpected closures leading to vast volumes of wasted food. High staff turnover in the same period means much of the training on the issue will have been lost.

Fast Food Restaurants Face More Challenges than Other Sectors to Withdraw Operations in Russia Following calls from international brands to pull out of Russia due to its invasion of Ukraine; Ramsey Baghdadi, Consumer Analyst at GlobalData, a leading data and analytics company, offers his view: “McDonald’s and other fast food outlets are under pressure to withdraw from the Russian market however, this is easier said than done for the fast food industry.

Russia represents approximately 0.7% of the global fast food restaurant’s value in 2020. Such a small proportion of value generation in Russia tells us that fears of losing sales is not the main factor at play here.

“The challenge that foodservice providers have is the very nature of their business model. Fast food chains such as McDonald’s and KFC often have complicated agreements with their outlets, as a large proportion of them are franchises and are not enterprises. So, it becomes a much more challenging negotiation to completely stop operations compared to other industries.

“However, as 72%* of consumer purchases are driven by a brand’s ethics or support shown toward a social cause, it becomes difficult for these companies to balance consumer expectations and their operational needs, putting pressure on international fast food restaurants.”

February Saw Rising Expectations for Sector Growth – CBI Growth Indicator Issue 100

Private sector growth remained steady in the three months to February (+13% from +12% in January), following a significant easing in the previous two months, according to the CBI’s latest Growth Indicator.

Growth was largely driven by an improvement across the consumer services sector, in particular the hospitality sector which returned to growth (+10% from -23%), and manufacturing output, which saw a faster rise than the previous month (+26% from +14%). This was offset by an easing across the distribution sector (+24% from +38%) and business & professional services, where activity was broadly flat (+3% from +9%).

The pace of growth across the private sector was expected to quicken in the three months ahead (+24%) – marking the first time since May 2021 that expectations were materially stronger than reported growth.

Manufacturers, business & professional services and consumer services firms expected to see a quickening in growth over the next three months, while the distribution sector was set to keep pace with results seen over the quarter to February.

The CBI Growth Indicator is a composite measure of activity, based on responses to CBI surveys. In total, 479 firms responded between 26 January and 15 February 2022.

CLH DIGITAL

11

Alpesh Paleja, CBI Lead Economist, said: “While growth overall was steady in the quarter to February, it’s encouraging that some sectors saw a faster pick-up in activity – notably manufacturing and consumer services. The strengthening in expectations likely reflected fading Omicron concerns at the time, and final Covid restrictions being lifted, with the hardest-hit businesses benefitting from an uptick in mobility and confidence.

“However, the conflict in Ukraine has cast a shadow over business confidence. The subsequent rise in global commodity prices and supply chain pressures will have an impact across the economy, at a time when businesses are already grappling with significant challenges, such as raw material shortages and other rising costs.”

With the Spring Statement just around the corner, the CBI has urged the Chancellor to ‘Go for Growth’ by targeting a 2.5% growth rate – adding around £100bn to the UK economy.

Read the CBI’s proposals to power productivity and spur innovation, investment, and energy efficiency, as well as access to critically in-demand skills here: https://www.cbi.org.uk/media-centre/articles/chancellor-sspring-statement-must-be-the-time-to-act-or-economy-will-drift-back-to-low-growth-cbi-chief/

Boparan Restaurant Group to Introduce Service Robots Boparan Restaurant Group (BRG), has announced the implementation of two service robots.

The robots are being trialled at BRG’s latest restaurant – Slim Chickens in Guildford which opened last week (3 March).

Using cutting edge artificial intelligence (AI), the service robots can deliver hot chicken up to 4mph via laser guided accuracy, providing the restaurant team with more time to focus on engaging with and serving customers.

Programmed to be fully automated, the robots enhance the dining experience and can engage with guests through spoken conversation, take orders and deliver dishes, both to tables and for collection - they will even purr if you touch them! Infrared cameras, laser radars and sensors to ensure smooth transitions, navigation and obstacle avoidance.

Marking the latest step in BRG’s wider investment strategy focussing on innovation and optimisation, the robots will be rolled out across BRG’s estate of over 100 restaurants nationwide if the trial proves successful.

Nick Smith, Commercial Director of BRG, comments: “We are committed to evolving the guest experience whilst supporting our teams in delivering the quality food and hospitality that Slim Chickens and BRG are famous for. The robots, along with our kiosks, app and table ordering, are the next stage in our digital journey. We don’t plan to replace our team with robots, they are here to support them and make their jobs easier.

How to Guide Teams Through Disruption 12

CLH DIGITAL

Issue 100

Top 20 HR Most Influential Thinker, thought leader and founder of Engage Leadership David Liddle reveals his practical guide for leaders facing team conflict (www.engageleadership.com) Working in hospitality has always been one of the most physically demanding sectors. It’s said that over a third spend between eight and ten hours completely upright, causing physical pain. But with mounting pressures of lockdowns and Brexit visa requirements, the industry has greatly suffered too. A report from Caterer.com stated that ¾ of London’s hospitality workers hailed from the EU pre-Brexit – most of which were forced to leave the industry. Upright working directly impacted mental wellbeing of staff, now exacerbated by immense staffing shortages. Our famed and favoured pubs, restaurants and cafes simply couldn’t cope over Christmas.

What happens when we’re under massive strain like this? Much of the time, we fight. As mental health deteriorates and exhaustion kicks in, we’re far more likely to find ourselves in conflict with colleagues or even customers. With fractured teams, misaligned behaviours and rising disputes the running theme of the working day, how can our leaders handle the heat?

It all boils down to effective management. With the right toolkit, those in charge have the power to build bonds, repair damage and boost productivity. In short, it’s about courageous, competent and confident leadership. And as we surge back into our prized pubs with the end of Plan B firmly underway, it’s more important than ever to bounce back with strong, resilient and united teams.

THE LEADERSHIP TOOLKIT It’s well known in the business world that role modelling positive behaviours will trickle down the pack. A Gallup poll proves that 70% of team engagement is determined solely by the manager at hand. When situations turn sour, it’s the time for leaders to truly lead by example. Diffusing tense situations can be successful in five

simple steps:

START CONVERSATIONS Prioritise guiding colleagues through crisis and conflict by facilitating empowered, confident and well-structured conversations. Be curious, questioning and constructive whilst always listening actively to the discussion.

COMMUNICATE THE VISION Make sure to clearly define and communicate your company vision with staff, aligning employee values and behaviours to reflect this. This will create a strong team purpose that staff can fall back on.

HAVE COMPASSION Showing resilience and agility can be a great support to struggling staff, particularly those that may be mentally and physically drained.

UNDERSTAND YOUR TEAM Account for differing personality types, demonstrating flexible leadership styles. At times, it may make sense to be more autocratic, and sometimes it will be necessary to let your team take the wheel.

BE THE CHANGE When the going gets tough, focus on reinforcing those standards that you’ve so clearly defined and communicated. It helps to remind your co-workers of team culture, especially when they’re feeling the pressure.

Improving employee experience through confident, competent and courageous leadership is of utmost importance to any thoughtful manager. In a direct customer-facing environment like hospitality, it’s even more vital as healthy and harmonious teams will in turn enhance customer experience. Bounce back from circumstances out of your hands – Brexit, Plan B, burnout – by managing what is under your control well.

Chef Tom Aikens Joins the Hospitality Sector to Pedal for Pubs

Chef Tom Aikens and a host of hospitality heavyweights worked up a sweat at Strand Palace in London, as they kicked-off a 4,891km virtual cycle from London to Jordan in the Middle East, in support of the UK pub, bar and licensed trade sector.

be encountering some very difficult conditions and tricky terrain, and raise even more money for two charities that support those in our sector who are facing tough times, says Tom Aikens, Michelin-starred chef and restauranteur, of the virtual ride.

The virtual ride has been organised to support the 26 hospitality professionals who will be embarking on an epic, 335km real-time ride across the mountains and desert of Jordan in the Middle East, from 1015 March, to raise critical funds for two ground-breaking charities; Only A Pavement Away and Licensed Trade Charity. These intrepid individuals have raised nearly £230,000 to date, in what is one of the biggest fundraising initiatives ever seen in the industry to help some of the people most affected by the pandemic.

Paul Hannaford, Goods Receiver at The Ivy Asia, continues: “I’m not really a cyclist, but I wanted to show my appreciation for the great work that charities such as Only A Pavement Away and Licensed Trade Charity are providing for people like me who were homeless or living in precarious conditions. They helped me to get a job in and get back on my feet, and so this morning, I’ve clocked up 10km towards the target and I’m really proud of my results both on and off the bike! Good luck to all the riders embarking on a challenge this week.”

Rooted in hospitality, both charities stage phenomenal interventions for people facing homelessness, joblessness, health issues and financial hardship. They have been fundamental in helping those who have faced personal crisis – and could still lose everything as a result of the pandemic – get back on their feet.

be Kate Nicholls, CEO, UK Hospitality, Emma McClarkin, CEO, British Beer and Pub Association, and Steve Alton, CEO, British Innkeeping Institute.

“The last two years have had an unprecedented effect on mental health and financial stability, said Jim Brewster, CEO, Licensed Trade Charity.

Pedalling furiously alongside Aikens at Strand Palace this morning, was Paul Hannaford, Goods Receiver at The Ivy Asia, who found a career in the hospitality sector through the work of Only A Pavement Away, Dolores Panetier, Senior Relationship Manager at Only A Pavement Away, who will be taking on the tricky of Jordan later on in the week, Greg Mangham, Founder, Only A Pavement Away, Jim Brewster, CEO, Licensed Trade Charity and Benjamin Chapman, Cluster Commercial Director, Strand Palace, who together kicked off the cycle.

At the same time, hundreds of workers in pubs, bars, restaurants, breweries and offices across the country have formed teams to begin their own virtual bike ride and contribute to the total 4,891km target, either on a static bike in the workplace, or outdoors. Workplace teams from Punch Pubs, Barclays Payments, Wadworths Brewery, Incipio, Mitchells & Butlers, Banwell House, HIT Training, Bums on Seats and ABInBev are pedalling round the clock over the next week to hit the distance target and raise crucial funds.

Also showing their support and adding km to the bank this week will

“We want to mirror the efforts of the cyclists out in Jordan who will

“We’ve seen huge growth in the number of people contacting us for help, especially for the mental wellbeing support we offer, which is why we’re so thankful to everyone who has ‘got behind the bar’ to pedal for our pubs.”

Greg Mangham, CEO and founder of Only A Pavement Away, concludes: “We really appreciate the effort that our sector colleagues and partners such as the Strand Palace have put in to help us to raise much needed funds to provide information, support and employment opportunities for people facing difficult times.”

To donate, please go to www.justgiving.com/campaign/pedallingforpubs2020

Lakeland Dairies’ Reimagine Colcannon Chef Competition, Offers Winner £1000 Amazon Gift Card Prize Steeped in Irish heritage, Lakeland Dairies is a 100% farmer-owned and managed Irish Dairy Co-Operative. With St Patrick’s Day on the 17 of March, March has become the month of Lakeland Dairies’ annual Celebrate Green campaign.

Lakeland Dairies Real Dairy Whipping Cream, Pure Irish Butter or Millac Gold Double for a deliciously creamy finish.

Jean Cattanach, marketing Controller at Lakeland Dairies says: “March is such an exciting time for Lakeland Dairies, it’s the month of Celebrate Green when we shine a spotlight on our farming excellence and Irish provenance.”

The campaign embraces the Irish Co-Operative’s excellence in dairy farming, the lush green grass and high-quality milk from its family farms, alongside a heritage in creating professional dairy products, all carefully designed to deliver extraordinary taste and fantastic functional performance.

To celebrate, they are inspiring the whole industry, from hotel to hospital chefs, to celebrate their Irish Dairy, by entering their Colcannon Competition. Judged by Lakeland Dairies and the Craft Guild of Chefs, the competition encourages chefs to create a modern twist on Colcannon. One lucky chef will win an amazing £1000 amazon gift card.

“We can’t wait to see the amazing Colcannon dishes the fantastically skilled chefs across the country will create.”

Irish dish*. Colcannon is traditionally an Irish potato-based side dish, made with fluffy mashed potato, deliciously creamy Irish butter and cream, with fresh cabbage.

The competition runs through the month of March when chefs can submit their entry including a photograph and description of the dish via Lakeland Dairies’ website for a chance to win. Entries will be judged for their creativity and visual appearance.

To support the competition, Lakeland Dairies have created an inspiring ‘Reimagining Colcannon’ Guide which presents many exciting and innovative ideas alongside lots of fresh approaches to the dish.

75% of chefs* said they usually make a special dinner to celebrate St Patrick’s day, and in the same survey, voted Colcannon as chef’s favourite

To make a modern twist on the dish, chefs are being encouraged to explore Lakeland Dairies range of high-quality professional products;

With a proud heritage of excellence in dairy farming, Lakeland Dairies is a 100% farmer-owned and managed Irish dairy co-operative, whose products are made from high-quality milk from the lush green pastures of its 3,200 family farms.

Claim your free Reimaging Colcannon Guide and enter here: https://bit.ly/3uBbShR Website:

www.lakelanddairies.com/foodservice

Facebook: @lakelanddairiesfoodservice Twitter:

@lakelandFS *Survey of 1200 chefs, 2021

14

CLH DIGITAL

Issue 100

After A Troublesome Few Years In The Hospitality Sector, What Else Can Go Wrong?

16

CLH DIGITAL

Issue 100

Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industry and is a member of P&G Professional's Expert Advisory Council.

It never rains, but it pours. It seems that the pandemic was just the start of the mother of all storms.

The pandemic is still with us, and whilst we should applaud the success of the vaccine roll-out in the UK, we are not home and dry. Let’s not forget that the vital Christmas party market didn’t happen last year, and the many businesses that rely on a good December to carry them through to spring are counting the cost of a market that fizzled when it should have sparkled.

There is more mileage in anticipating what this year will bring than lamenting what might have been. It seems we can assume a steady recovery in the domestic economy. Whilst COVID and its variants will be with us for years we must now ‘learn to live with it’ and that means getting on with life at last.

Unfortunately, some of our important international markets are not yet ready to return, and the business travel sector – vital to many hospitality businesses from hoteliers to contract caterers and restaurateurs – is lagging behind. And so we face another year of challenges. Nobody will be surprised at that, will they?

We try to believe that over time all markets will recover, and when they do our businesses will happily return to ‘normal’. However, this is simply not the case.

While we were focussing on the pandemic, there were seismic changes in other areas that will potentially impact us when the virus is just a distant memory.

If only the problems with our supply chain were our biggest problem.

When we were all focussed on COVID, it was understandable that navigating the new world we were living in meant a different focus of attention. We were getting our heads around Furlough, mothballing our businesses and watching the cash flow out. Meanwhile on the left field, The Brexit deal was agreed just when many of our staff and colleagues from different countries chose to go home. Who can blame them? The problem is they don’t seem to be able to return, or even don’t want to. Either way, a vital source of workers that we’ve relied on for decades suddenly just isn’t there anymore.

Who also knew that our other go-to labour resource, the under 25’s – whether students, young people who went abroad for a year, or people awaiting career inspiration – would dry up at the same time. We cannot blame Brexit; this is a generational thing – businesses across northern Europe are seeing the same phenomena.

For Gen Z, hospitality is uncool.

Staff shortages mean payroll rises present challenges for hard pressed businesses. This alongside the issue of inflation makes stock and produce price rises a major issue for hospitality businesses.

Retention is the new maxim. Mitigate staff shortages by retaining who you have. That means, in real terms, making yours a business that people want to belong in. Training and upskilling are key tactics. The good news is that they result in increased productivity, which eases the burden of pay rate rises, reduces the impact of staff shortages and hopefully improves job satisfaction.

In this new post-pandemic age, cleanliness and hygiene are extremely important in our daily lives. Ensuring your work environment is as germ-free as possible can certainly be a useful tool to help retain your workforce. It is undoubtedly in the interest of hotels and restaurants to provide a safe and clean environment for the security of both clients and staff.

First out of the trap is the supply chain. Our suppliers suffered every bit as much as we did. Their markets dried up overnight, they were left with perishable stock they could not shift, and they had to restructure or else. Many of them don’t have the appetite or the resources to ramp up again – they’ve developed a new business model and might well stick with it. Others, still fully committed to their hospitality clients, are suffering in other ways. Some have found that key suppliers have moved on or folded. Others have found that satisfying newly discovered markets has meant that there are shortages. The net result is price inflation that is hitting hospitality at a time when hiking selling prices is a step too far.

P&G Professional has recognised this and stepped up to the plate for our Industry. Its brands such as Flash Professional and Fairy Professional are well known, trusted and highly effective. What’s more, using them correctly requires only simple training – after all, our staff use them in their own homes every day.

Businesses are looking to change menus both to save cost and also to work with what supplies can be relied on. There is renewed interest in locally sourced foods in many businesses. At the same time, our suppliers are working hard to mitigate both the problems and the price rises. A solution is in the interest of both client and supplier.

The link between job satisfaction and customer satisfaction is not hard to make. Hospitality will, of course, survive. Processes will change, but then they always have done. We will rely on trusted suppliers whose products will continue to support the industry and we’ll find new ways of delivering our service with the staff we have.

P&G Professional has also launched the CleanPLUS Experience as a stamp of approval to reassure clients that your premises are safe. You can use the same scheme to reassure not just guests and customers but your staff and job applicants that you understand their concerns and have addressed them.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

SPECIAL SHOW OFFER

£19.90 Per Week over 3 Years or Cash Deal £2465 + VAT Free Installation.

Rats Return To Restaurants: Rentokil Pest Control Sees Surge In Commercial Rodent Enquiries 18

CLH DIGITAL

Issue 100

and fearful creatures become more confident as they were not being disturbed by regular human activity and noise. Now, with regular business activity gradually returning, and with potentially more people now eating out, food waste is naturally on the rise and this could increase the number of rodents and other pests looking for an easy meal. For offices, restaurants, bars and cafes, it is time to take note and mitigate against the risk of reputational and financial damage that a rodent infestation can bring.

New data released by Rentokil Pest Control highlights the growing problem of pests facing recently reopened hospitality businesses.

Comparing the number of commercial enquiries received from businesses looking to deal with rats, mice and other rodents during the lockdown in January 2021 to January 2022, the company has seen an 82% year-on-year increase.

Central London and the South East of England have developed into the biggest hotspots for rodent activity, with a 91.4% year-on-year rise, closely followed by the North West, North Wales and Midlands at 86.4%. Businesses in the North East and East Midlands have submitted 79% more enquiries in January this year than in 2021, while London’s Home Counties and East Anglia, together with the South West/Mid Wales have both seen year-on-year spikes of over 50% (77.8% and 58.6% respectively).

In response to the surge in rodent numbers in commercial premises, Rentokil Pest Control is encouraging businesses to keep an eye out for the telltale signs of pest activity in their hotels, restaurants and bars.

Following an unseasonably warm January - with a mean temperature 0.8°C above the 1991-2020 long-term average* - it is not just the public flocking back to hospitality businesses, putting their reputations, properties and bottom lines at risk.

Paul Blackhurst, Head of Technical Academy at Rentokil Pest Control said: “Rodents are a key public health concern, which can cause consider-

“A few simple things to look out for are nests, droppings, gnawing and rub marks in and around a premises - if any of these are spotted, then pest control experts should be called in to deal with the problem sustainably and efficiently. Pest specialists can use tools and technology to monitor and safely eliminate any rodent activity, helping to ensure that businesses can make the most of the increased trade this year.”

able damage to both a business’ premises and reputation. With the busy Easter period fast approaching, it is imperative that businesses across the country address the rise we have seen in rodent activity, and make sure they are aware of the early signs that indicate a potential rodent infestation.

"The periods of lockdowns and restrictions faced by hospitality venues over the past two years have led to a change in rodent behaviour. The lack of footfall in certain areas of towns and cities saw these nocturnal

WTTB – Print Ordering Made Easy…

To take liberties with a popular phrase, “no business is an island.”

To succeed there are so many other factors to take into consideration, which is why it’s important to ensure that you have reliable, cost effective and professional suppliers in your corner.

WTTB is one such ally, so much so that we don’t see ourselves as service to your business but rather an extension of it.

Our print on demand and up-to-the-minute technology means that we can provide everything you need for your offline marketing – from banners to flyers to signage and all points in between.

Through our state-of-the-art site you can manage your print requirements

seamlessly and easily, with a fast turn around time. And although we’re a digital service, we’re there every step of the way to give you our support or answer any queries.

Our products are suitable for an endless range of sectors and particularly for hospitality.

From information packs to menus, from promotional materials to vouchers and loyalty cards – we’re about producing everything your business needs to keep your existing customers happy and to help you win new ones.

We have a long and strong track record in helping boost our customers’ bottom line with endless solutions to help you get your business noticed and keep it front of mind.

Rentokil Pest Control has also seen a linear growth in flea activity in people’s homes after the last year, with a 73% rise in the number of residential enquiries. The company believes that this ‘jump’ in the number of fleas could be down to the much-publicised increase in the number of lockdown pets over the last 12 months.

The company’s latest data has also revealed the top five pests enquiries across both commercial and residential premises in 2021. ‘Mice, rats and rodents’ top the list in both settings, while birds account for the second highest number of pest enquiries for businesses, and wasps and bees in homes.

Print is an essential tool for any successful business so find out what we can do for you by visiting www.wherethetradebuys.co.uk

Manchester Hoteliers Association Members Unite To Support Hospitality Sustainability Pledge In Manchester 20

CLH DIGITAL

Issue 100

Manchester Hoteliers Association (MHA) have launched their sustainability strategic initiative marking a move to reduce the industry’s carbon footprint across Manchester.

Numerous hotels including Dakota Hotel, The Lowry Hotel and The Park Inn have signed up to be a part of the ‘Clean the World’ initiative and committed to recycling leftover soap from hotel rooms. Following on from extensive research, it was found that many hotels in Manchester throw away hundreds if not thousands of soap bars and plastic bottles daily which eventually end up in landfill.

The ‘Clean the World’ initiative allows bars and bottles of soap to be collected from hotels and shipped into a warehouse where they are sanitised, re-packaged and sent to charities across the globe to people in need. Plastic bottles are collected, recycled, and brought back into production. As a result, Clean the World is able to prevent millions of poor hygiene-related illnesses each year.

Several hotels across the region have also committed to using renewable energy sources such as wind, water and thermal energy in their hotels with the aim to eventually use no fossil fuels at all.

In line with the Mayor of Greater Manchester’s Pledge to reduce the use of plastic straws in the hospitality industry, members have also supported this by providing paper alternatives reducing the use of plastic in their hotels. 70 hotels across the city are supporting this ini-

Manchester Hoteliers’ Association said: “We are delighted that so many hotels in the city have committed to working together to reduce Manchester’s carbon footprint.

“We at the MHA are starting to have conversations with data management companies to delve deeper into the carbon footprint numbers of the city, assess the current footprint and position of the city and move forward by setting targets and goals to encourage all hotels to follow our lead. We are confident others will get behind the initiative in the coming months and work together in reducing Manchester’s carbon footprint as a whole.”

The MHA has a 50-strong membership made up of general managers of hotels throughout the region. Its key objectives are being a strong voice for the hotel community, and continually improving the offering for visitors spending time in the city.

They have spearheaded a number of campaigns since launch working with a number of charities including the NHS frontline staff and vulnerable members of the community.

The MHA Ball, a firm fixture in the calendar is scheduled to take place on 1st April at The Vermillion in Manchester and will also be raising money for several charities For more information on The Manchester Hoteliers Association, please visit: www.manchester-hotels.org.uk

tiative. Hotels are also involved in reducing food waste in their hotels by holding less buffet style events and have introduced clever menu planning to ensure a substantial reduction in the amount of food being thrown away over the course of the year.

Adrian Ellis, General Manager of the Lowry Hotel and Chairman of

Industry Trends and New Products in the Spotlight as HRC Prepares to Return Hotel, Restaurant & Catering (HRC) is set to return to ExCeL London on 21-23 March with a showcase of the most important hospitality trends and exciting new products to emerge over the past two years.

The show’s Vision Stage will also welcome leading designers and architects such as Alon Baranowitz and Irene Kronenberg to discuss the very latest trends and challenges in this sector.

“Since the last edition of HRC in March 2020 we’ve seen a huge amount of innovation and creativity in the world of hospitality and foodservice” comments Event Manager Ronda Annesley. “This year’s event will be a not-to-be-missed reunion for the industry and a chance to discover all the trends, opportunities and products to grow your business in the years to come.”

HRC will see the return of International Salon Culinaire for its 120th edition. This year’s competition has over 100 live and static challenges and displays, showcasing some of the UK’s best chefs. The first live edition of the competition since 2020 has introduced new categories including The Apprentice Challenge and Pub Chef of the Year.

CELEBRATING CULINARY EXCELLENCE

The event will also welcome back The Staff Canteen Live, which will see 12 chefs, plus a chef they see as ‘one to watch’, recreate their favourite dishes and share their experience and insights with the live audience.

HOSPITALITY TECH TO REVOLUTIONISE THE INDUSTRY The past two years have seen a huge rate of adoption of hospitality technology, both from business owners and customers. Both HRC’s Hospitality Tech section and the content on the show’s Tech X stage will reflect the evolution of this part of the industry.

On the Tech X stage, brands including Honest Burger, Popeyes, Wahaca, Yummy Pubs and more will be discussing how hospitality businesses can best harness technology to increase profits and improve customer experience.

Dub Lee, Culture Systems Architect at Honest Burger and speaker at HRC 2022, comments: “Our customers and team members are now using technology in almost every aspect of their lives and have come to expect a level of convenience and tech savviness with the businesses they interact with. As the workforce gets younger modern, consumer grade tech will be essential to engage our teams.”

TACKLING THE INDUSTRY’S STAFFING SHORTAGES Staffing challenges are top of the agenda in the world of hospitality and HRC 2022 is addressing the issue directly on the Vision Stage, designed by Harp Design and curated by EXP101. A key session is ‘Tackling the industry’s staffing shortages’ on 21 March, where EXP101 Co-Founder Kieron Bailey will be joined by Chris Gamm, CEO of Springboard, Mark McCulloch, Founder of Hospitality Rising & Supersonic Marketing, Abi Dunn, Founder of Sixty Eight People and Kate Nicholls OBE, CEO of UKHospitality.

Day Three (23 March), John Mason, Co-Founder of Sideways will be joined by Leanne Tester, Learning & Development Manager at Pizza Pilgrims, Preeya Parker, Head of People at Grind and Avi Collins, Head of People at Tapas Revolution, will discuss what it takes to develop a new generation of hospitality workers.

HRC will once again be partnering with Hospitality Jobs UK for a conference dedicated to the issue of recruitment and retention, entitled ‘Hospitality’s Talent Conundrum.

Hospitality Jobs UK Founder Dawn Bowstead commented: “We will be offering innovative solutions for hospitality businesses to attract and retain candidates. Expect leading industry figures discussing their journeys, their solutions and the successes they’ve had with attracting talented employees. We will also be sharing government incentives, apprenticeship opportunities and how industry charities are supporting the sector.”

The line-up for 2022 includes Tom Booton, Head Chef, The Grill at The Dorchester, Sally Abé, Consultant Chef, The Pem, Gareth Ward, Chef Proprietor at the two-Michelin-starred Ynyshir and celebrity chef Tom Kerridge.

TOASTING THE PUB SECTOR New for 2022, HRC will be joining forces with The Pub Show to bring a whole new offering to bar owners and publicans attending the event. This year’s show will see the addition of popular feature The Taproom featuring breweries Anspach & Hobday, Big Smoke Brew Co, Brouwerij Haacht, Full Circle Bew Co, Old Street Brewery and Siren Craft Brew.

SHOWCASING HIGH-END DESIGN SOLUTIONS

There will also be a number of sessions on the Vision Stage dedicated to the pub & bar sector including ‘The return of the pub’, a must-see discussion kicking off Day One of the show and featuring Katy Moses, Founder & Managing Director of KAM, Steven Alton, CEO of the British Institute of Innkeeping, Louise MacLean, Business Development Director at Signature Pubs, Anthony Pender, Co-Founder of Yummy Pubs and James Nye, Managing Director of Anglian Country Inns.

Interior design has never been more important for welcoming customers back into hospitality, and HRC’s newly rebranded Design & Décor section reflects the importance of a strong brand and atmosphere in a hospitality or foodservice environment.

HRC 2022 will take place alongside IFE, International Food & Drink Event, IFE Manufacturing and The London Produce Show, creating the UK’s biggest gathering of food, drink and hospitality professionals. View the full seminar programme, and register to attend, at hrc.co.uk.

Beat the Blues by Bringing in the Jazz!

Whether you own a pub, bar, café or restaurant it’s important your business reflects the positive atmosphere you want your customers to experience.

That’s why playing music, particularly upbeat songs and other well-known tracks, could help to create an upbeat, happy environment and potentially relieve stress for your staff. It could help to provide an added burst of energy throughout the day and improve concentration and focus, especially during long hours and repetitive tasks.

Playing music that suits a style or a certain occasion, in your venue, could help to create the right feel, whilst distinguishing your brand and helping to make it stand out. It could also help to promote customer loyalty and ensure the experience is both unique and memorable for customers.

You may want to create a lively environment during the evenings as opposed

See the feature on pages 30-33.

to perhaps a more relaxed and calming space during the day, or how you might want to reflect a certain theme at events or other occasions. Whatever the situation, the right music can help to create a unique and appealing space and can even influence consumer behaviour.

Music can be an important part of day-to-day life for many people, particularly during their leisure time, which is why something could seem lacking without it in a hospitality environment.

For more information on the benefits of music and TheMusicLicence contact us today on 0800 0868 803 | pplprs.co.uk/get-themusiclicence/

22

CLH DIGITAL

Issue 100

VisitEastbourne Launches UK’s First Destination Gift Voucher Platform A new gift voucher scheme offering a range of experiences, places to stay and activities to do in Eastbourne has been launched in time for Mother’s Day.

riences are taken with the businesses receiving the gift voucher money in advance so it is good for their cashflow too.

“The gift voucher shop is also a great way to increase the reach of vouchers that local businesses already offer. With a ‘Buy Gift Voucher’ button on every page of VisitEastbourne, there are literally thousands of opportunities for the gift vouchers to be discovered by users planning a trip or day out.”

The VisitEastbourne Gift Voucher Scheme is an online platform where organisations can reap the income benefits of selling gift vouchers directly to the public.

VisitEastbourne is working with the Eastbourne Hospitality Association and Clockwork Marketing’s Gift Voucher Brilliance platform, and is the first destination to benefit from the year-round revenue opportunity.

Eastbourne Borough Council Lead Cabinet Member for Tourism & Culture, Cllr Margaret Bannister said, “This new scheme enables us to raise the profile of Eastbourne and broaden our appeal to attract new visitors with a range of inspiring things to do in our wonderful town and the surrounding area.

With the growth of the experience economy and the desire for reconnection after lockdown, the platform enables Eastbourne’s hotels, attractions, pubs, restaurants and other businesses to drive extra revenue.

Among the vouchers available on the website www.visiteastbourne.com/giftvouchers - are hotel stays, afternoon teas, meals out and beauty treatments, as well as gifts from Eastbourne such as a wine and cheeseboard hamper.

Vouchers for activities are also available including guided tours on ebikes across the South Downs, minibus tours, a doggy afternoon tea and walking wine tasting tours across the Sussex countryside. Prices for vouchers start at £25.

The new voucher scheme has been made possible through partnership working, utilising EHA funding from the Additional Restricted Grant, which provided local councils with grant funding to support businesses that have been severely impacted by coronavirus restrictions during the pandemic.

Eastbourne Hospitality Association Secretary Yvette Cowderoy said,

“More and more people are preferring to buy vouchers as gifts rather than material goods and what better way than to show off everything that Eastbourne has to offer and support its local businesses than the destination gift voucher scheme. There are lots of vouchers offering potential visitors a variety of options of charming and new places to stay, vibrant events and exciting things to do.

“We are immensely proud and delighted with this collaboration between ourselves at the Eastbourne Hospitality Association with VisitEastbourne and Clockwork Marketing. The aim is to offer local businesses in Eastbourne additional opportunities to sell their experiences online, giving visitors and businesses more flexibility in when these expe-

“Importantly it offers a new and year-round revenue scheme with unlimited venues, unlimited voucher types and unlimited offers for visitors. People can search by experience, venue and occasion to attract more visitors with varied interests. This offer is a safe secure and streamlined way to sell experiences. It really is a great way to show off all that Eastbourne has to offer for visitors and residents alike.”

Clare Bushby, Managing Director of Clockwork Marketing, said, “As we emerge from over two years of major disruption in the hospitality sector, we are delighted to help destination management organisations such as VisitEastbourne to quickly and easily expand their offering and capture the interest of more tourists.

“We are confident that the cash flow opportunity from the Gift Voucher Brilliance for DMOs will help rebuild a healthy stable tourism industry locally and nationally.”

Play Facilities Attract Customers and Encourage Repeat Visitors HAGS offer the opportunity for children to explore and be imaginative through the world of play. With a huge range of playground equipment, the creative opportunities are unlimited and provide play areas for children of all ages and abilities. HAGS playground equipment can keep children entertained for hours with a variety of inclusive features. Each playground HAGS makes is designed specifically to suit the needs of each individual client and to suit the needs of your customers.

By installing a play area in your restaurant, customers will stay longer and spend more as they enjoy spending time with each other. Play areas allow everyone to be happy, as the kids can go and interact with each other, and adults can relax whilst knowing that their children are entertaining themselves through play and exercise in a safe space. Relaxed families will spend

hours at your restaurants, especially knowing that their kids are enjoying themselves and having a good time.

As we approach the Easter holidays, most families will be looking to set off on a mini holiday or go out to family dinners where they can spend time together, as well as have time for themselves. Having a playground area set up on your business allows the kids to have some fun whilst the adults enjoy the scenery and ambience of your restaurant. After having a wonderful and relaxed experience at your business, a HAGS playground is guaranteed to keep those customers coming back!

For further information Tel: 0845 2601655, E-mail: sales@hags.co.uk or visit www.hags.co.uk or see the advert on page 4.

Microsave - Every Commercial Microwave Should Have It! In most hospitality businesses the commercial microwave oven has become a useful tool.

In most kitchens the interior (cavity) of microwaves can suffer from splashes and spills which means that food particles can be left on the ceiling plate, base plate, sides, back, base and lens light cover which, unfortunately, if not cleaned off can start to deteriorate the cavity causing burning and damage which intern can cause break downs of parts not included in the manufacturer’s warranty.

researching and developing the now sought after Microsave® Cavity Liner. The Microsave protects the entire of the microwave’s oven cavity – the ceiling plate – the base plate and lens light cover! All the operator has to do is take the Microsave Liner out, wash quickly in the pot wash, dry and replace and that is the microwave oven interior clean, hygienic and protecting the parts in the matter of two or three minutes – saving hundreds of pounds in repairs yet costing less than one engineer service call!

This is where the invention by Regale Microwave Ovens in Hampshire comes in! The directors of the company saw the problems and spent over two years

For special offers see the advert on page 31 or visit Regale on Stand P344 at HRC.

Cornwall Scale & Equipment Ltd Visit us on Stand F20

Tel : 0333 577 0108 Mobile : 07770677123 Email : info@cornwallscalesltd.co.uk www.cornwallcashregisters.co.uk

S E E U S S TA N D G 2 2

Applications Open to Become a Master Innholder 24

CLH DIGITAL

Issue 100

Senior hoteliers are encouraged to apply to become members of the Master Innholders to help champion the development and education of the next generation in hospitality.

The Master Innholders is a prestigious force within the hotel sector and is recognised as a standard bearer for the hospitality industry. The organisation is committed to promoting education and development within the hotel sector through programmes including the Master Innholders Aspiring Leaders Diploma, the Innholders Scholarship, the Hotel Leadership Conference, MIDAS and their mentoring scheme.

Applications are sought from recognised leaders in hotel management from both the independent and group sectors, whether as a successful general manager, managing director, chief executive or proprietor. Applicants must also demonstrate a minimum experience of five years in significant hotel general management during their career to date, as a general manager or senior hotel

manager of larger hotels of standing.

Applicants must be based in the UK and are likely to be members of the Institute of Hospitality, or other professional bodies. They are also expected to be making a significant contribution to the work of industry organisations and/or industry training and education initiatives at local, regional or national level.

Chairman of the Master Innholders David Morgan-Hewitt FIH MI said: “On behalf of the Master Innholders, we are excited to invite new members to our organisation to continue the fantastic work we have been doing to support the wider hospitality industry, particularly through a challenging few years. I would personally encourage any senior hotelier who is passionate about the future of hospitality to consider applying.”

Applications close on 23 March 2022. Apply now using the application form on the Master Innholders website: https://masterinnholders.co.uk/master-innholders/

Welsh Chefs Serve Up St David’s Day Treats at 10 Downing Street A team of Welsh chefs served up the true taste of Wales at a St David’s Day reception hosted by Welsh Secretary Simon Hart at 10 Downing Street.

Seven representatives of the Culinary Association of Wales (CAW) travelled to London to prepare savoury and sweet canapes for 150 VIP guests from business, culture and entertainment.

Louise Davies, manager and Charlotte Latham, all of Chartists 1770 at The Trewythen Hotel, Llanidloes.

Despite being delayed by a road closure central London, Mr Bates said everything went smoothly inside 10 Downing Street for the reception.

The reception was organised by Secretary of State for Wales Simon Hart, MP for Carmarthen West and South Pembrokeshire, as part of Wales Week in London.

“Everything went like clockwork and we had some really great feedback about the canapes,” he added. “The guests loved the shepherd’s pie and Welsh rarebit and Secretary of State for Wales thanked us for contributing towards a great celebration of St David’s Day. We used as many Welsh products as possible.

The team was led by Michael Bates, executive head chef and included Evangelos Tzortzis, executive sous chef, Dave Roberts, sous chef at Rafters Restaurant 2010 Clubhouse and Adam Beck, food and beverage director, all from the Celtic Manor Resort, Newport and Nick Davies, head chef, Joanna

“This was fourth St David’s Day reception I have worked on at 10 Downing Street and I was delighted for the team members who were excited to be representing Wales for the first time. It was a lovely event which we all enjoyed.”

FEA Warns of Continuing Price Increases and Equipment Delays Foodservice equipment prices will continue to rise for the foreseeable future, and the new equipment will take longer to arrive. Those are the stark warnings of FEA (Foodservice Equipment Association) in the face of what it is calling a ‘perfect storm of challenges.’

“Recent media coverage of the dramatic rise in the price for nickel have underlined the problems,” says Keith warren, chief executive of FEA. “Stainless steel prices had already risen by between 17 and 33% recently.

The price is going to rise further with the dramatic increases in the cost of the alloys used in stainless steel for foodservice appliances, such as nickel and molybdenum. The cost of nickel rose from $25,000 a tonne to $100,000 a tonne in just two days! Meanwhile energy and employment costs are increasing, along with inflation. And while the availability of components is more stable and is improving, they are still on extended order times.

“Sadly, these are global issues – there is nowhere else to go to get equipment.”

Alongside price pressures and component delays, manufacturers and importers are having to deal with staff shortages and the complications of Brexit.

FEA advises against purchasing equipment that’s not up to spec simply

because it’s available. “It won’t meet the need and, in a short time, it’ll need replacing,” says Warren. “Worst case scenario, an under-specced appliance could compromise safety of staff and customers.”

So what’s the answer? FEA says it’s more imperative than ever that new equipment orders are placed as quickly as possible and that they look after the equipment they already have, in order to maximise its service life and ensure it is running as efficiently as possible. The two elements to that are staff training, so that appliances are maintained day-to-day, and regular servicing by qualified engineers.

Most suppliers and manufacturers will offer staff training, and many have online resources, such as ‘how to’ videos, that staff can easily access to learn about specific maintenance and cleaning tasks. To find a reliable service company FEA says it’s important to use a certified organisation, such as a member of the FEA Accredited Service Provider Scheme.

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk

ETM Group Praises Workwear And Washroom Services Supplier, Elis, For Support During The Pandemic London bar, pub and restaurant group, ETM, has praised its workwear, linen, washroom and mats services supplier, Elis, for its support during the pandemic.

Elis began providing services to ETM Group during the pandemic in 2020 and supported ETM with a flexible approach to the service roll-out and with a rental model that meant there were no large up-front costs. The Elis team supplied items to the venues when they were able to re-open, scaling up and down as necessary and working in partnership with ETM during this challenging time.

ETM Chief Financial Officer, Landen Prescott-Brann, says: “Elis won the tender to supply a suite of services, as part of our plan to simplify and consolidate suppliers across the business. They won the tender on value for money, efficiency and their passion for the business, and they run their services efficiently and professionally. Prior to appointing Elis, I used to be made aware of problems with the services, especially washroom, but now I don’t hear of any problems, which is a real credit to Elis.”

Elis is providing ETM Group with over 12,500 laundered workwear and linen items a week. It supplies its workwear and linens on a cost-effective rental basis, so there are no up-front purchasing costs. There is also flexibility to make additions, reductions, and

free size exchanges to reduce costs when employees change.

For organisations of all sizes, Elis collects used workwear, professionally launders and maintains it, and returns the clean workwear to an agreed schedule, ensuring that sufficient workwear is available, and that those wearing it are comfortable and look the part.

Elis is also providing a range of washroom products and services to meet each venue’s requirements. The service, including regular scheduled service visits to each venue, is run by the local Elis site, with regular communication from the local account manager.

Elis is the first laundry and textile services company in the UK to state its intent to attain Net Zero carbon emissions by 2045. This major commitment is the next step on a journey to reduce its emissions, which started over ten years ago and which has been certified over several years by The Carbon Trust. This goal is aligned with the United Kingdom government’s ambition to be carbon neutral by 2050.

For further information see uk.Elis.com or call free on 0808 1698265.

CAMRA Revamps Accreditation Scheme to Include More Great Beers 26

CLH DIGITAL

Issue 100

The Campaign for Real Ale (CAMRA) relaunches its ‘Real Ale in a Bottle’ accreditation scheme, with a new name and a bold new look.

“Live beer in all its formats is a varied and delightful product. One to Try aims to make exploring live beer styles in bottles or cans easier for everyone.

One to Try will help consumers discover the very best beers available in bottles and cans, an invaluable tool in the fast-growing bottle and canned beer market, which has been fuelled in part by brewer’s need to adapt during the pandemic.

“When CAMRA was founded, there were only five real ales available in so-called ‘small pack,’ but bottle and can conditioned beers have come a long way since then. Today, there are hundreds of bottled and canned live beers for consumers to enjoy and we want to support and celebrate the brewers who make them.

The One to Try accreditation will take a fresh approach to supporting and promoting brewers and their products, while helping consumers explore everything that “live” beer has to offer with confidence.

“Look out for the One to Try logo, enjoy these fresh, living products, and find some new favourites while supporting UK breweries!”

“Live” beer is any beer that adheres to the principle of continuing to condition in a final container to improve the flavour and character of the beer.

Moor Beer, the first brewery to have a can conditioned beer accredited under Real Ale in a Bottle scheme, is just one of the many breweries who have already moved their accreditation to One to Try ahead of its public launch.

CAMRA will work directly with brewers to accredit their beers through a self-certification process, with no costs involved. Any brewer of live beer is invited to sign up to the One to Try scheme, from innovative startups to familiar favourites.

A range of exciting new resources to help consumers learn more about live beers will also be made available, including a directory of accredited beers, and videos and articles to dive deeper into beer styles, brewing processes, bottles and canning.

Commenting on the launch, Gillian Hough, CAMRA’s Real Ale, Cider and Perry Campaigns Director said:

Justin Hawke, owner and head brewer at Moor Beer, said: “I’ve been a CAMRA member and volunteer for 25 years and moved to Britain for my love of real ale and pubs. Everything we brew is 100% naturally conditioned, and it is still one of my personal and professional life achievements to have been the first to be accredited for brewing real ale in a can. It’s a real point of difference achieved through an incredible amount of extra cost and work, but we firmly believe that you taste the difference with our Live Beer.”

More information, including details of how brewers can join the scheme, can be found at www.camra.org.uk/ott

South West Multiple Operator Takes on Star Lease business has got off to a flying start. Our plan is to have a portfolio of 12 freehold and leasehold pubs in the South West in the next two years as there are some great opportunities and given the right environment people are keen to get out and enjoy themselves.”

South West pub operator TQ2 Limited has taken on a Star Pubs & Bars lease for The Fountain, Okehampton. Together they are undertaking a joint £220,000 refurbishment of the pub with a view to creating the best family friendly pub in town.

Run by Claire Brierley and Anne Tallon, TQ2 Limited was formed just before the pandemic. The business is named after the postcode of their first site, which was The Old Conservative Club in Torquay. Having built up the business they have since sold it. The Fountain brings their estate to six pubs, three of which are on substantive leases. They are also currently in the process of buying a freehold pub in Bideford.

Andy Spry, Star Pubs & Bars Business Development Manager said: “We’re delighted that a Claire and Anne have added The Fountain to their portfolio. They’ve got a great track record of adding value to pubs and that’s all with the backdrop of the pandemic. The Fountain will be the only premium local in the area, which together with some great letting rooms will broaden its appeal and give it a new lease of life. Their vision for premium community locals is spot on and just what Okehampton residents want. It looks set to be a real success.”

Says Claire: “Anne and I have complementary skills. She has a background in accountancy and HR and I have over 20 years’ experience working in the pub trade. In spite of lockdowns and restrictions, our

Registration Now Open For Europe’s Leading Natural And Organic Business Event Natural & Organic Products Europe has announced that visitor registration is now open for 2022. After a two year wait, Europe’s leading trade show for natural, organic and sustainable products will reunite the industry once again on 3-4 April at ExCeL London.

For over 25 years, Natural & Organic Products has played an integral part in making the natural and organic sector what is it today. Due to unprecedented times, the show has had to close its doors to many visiting buyers, who say it’s “the place” they source new contacts for their businesses. The return edition is perfectly timed because it will feature new and exciting ‘start-ups’ – some that have emerged through the pandemic, plus new innovations from established brands who have been adapting and evolving. The show will also provide expert insights about current challenges and future opportunities for the industry.

• Natural Living • Vegan “If you own a health store or work in the industry, this is the essential show to attend. It is the only place that you can meet your suppliers, other retailers and trade associations and find out about new products and trends in one place over two days. It can be hard taking time out of your business, but you will save time in the long run by dedicating time to the show. You will have fun, try lots of new foods and end up exhausted but it is all very much worth it,” says Joanne Hill, founder of Amaranth Wellbeing.

VISITOR REGISTRATION NOW OPEN

The show brings together 700 exhibitors across five exciting sections:

Natural & Organic Products Europe will return to ExCeL London on Sunday 3rd and Monday the 4th of April 2022. To register for a free trade ticket, please visit www.naturalproducts.co.uk or see the advert on the back cover.

• Natural Food • Natural Health • Natural Beauty & Spa

Increase Profit with CardsSafe The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab.

quick and easy win.

Increasing profit and reducing walk-outs, CardsSafe offers a multitude of benefits to its customers. No wonder that over 5000 major brands and independents in the UK trust CardsSafe.

“Average spend is up and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.”

Timothy, Young’s Bar manager

CardsSafe works with the hospitality industry to assist with bar tabs which undoubtedly help to increase profits. Young’s pubs, Hilton Hotels, and many independent and chain restaurants and pubs have been using CardsSafe for many years. The system helps them increase the bottom line by reducing charge backs and walkouts, while fighting card fraud at the same time.

CardsSafe is affordable and pays for itself. Each unit, which contains ten card drawers, can be hired for just £9.99 per month. Each hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time. The question is, can you afford not to consider CardsSafe as a part of your business?

Many businesses are relying on CardsSafe to create the opportunity to upsell by retaining cards and encouraging their customers to order more. As Phil Dixon, a former advisor to the BII, explains, “If you want to increase spend, you must retain cards.” A simple solution, and one that could be a

Sign up to CardsSafe here - https://cardssafe.com/account/createaccount Or call 0845 500 1040

28

CLH DIGITAL

Products and Services

Issue 100

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels.

We’re here for retail, industrial and manufacturing businesses.

We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

Monster Mesh Monster Mesh is a leading events and construction branding company, specialising in supplying large format printed products.

We specialise in large format full colour and dye sublimation printing for weather resistance, strength and durability. Our top-quality products match the service you should expect, and we supply direct to brand owners, event management, construction, and signage companies.

We can provide a range of custom designed and printed products for HERAS fence covers, PVC and

The labelling gun market can be complicated. Many products are known by different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Visit www.southwestlabels.co.uk ACM Hoarding panels, PVC and mesh banners, and large scale scaffold wraps. We have been in operation for 4 years now, continually growing year on year thanks to both new and return clients.

At Monster Mesh we agree that your brand needs to generate the right impact. Getting an eye-catching design is the most important when displaying your banner amongst others, so at Monster Mesh we offer a complete in-house design service. Most of the time this is a free service where our team of designers will take your logo and a brief sample of text to create your individual design. Throughout our years of experience in large format design, we have learnt several ways to produce the impression you desire.

We take pride in our leading customer service, one of our Biggest selling points. Each client is given a direct contact to liaise with and we also offer a free design service to all our customers regardless of their size.

We work with large and small construction companies across the UK and into Europe, many UK councils and government bodies as well as directly and indirectly with events and events management companies.

The majority of our products include free delivery and typical lead times are just 7 working days, with some products available through our 5-day express service.

To find out more, please visit www.monster-mesh.co.uk.

Cornwall Scale & Equipment Ltd

Established in 1975, Cornwall Scale & Equipment Ltd are now one of the largest Suppliers of Cash Registers and Electronic Scales in the South West Of England, as well as shipping world-wide.

models including Sam4s, Casio, Pi Electronique, Aster and much more.

Whether you are looking for a basic low cost Cash Register or a fully integrated, EPOS solution for retail or hospitality environments, we are always happy to help.

• • • • •

Supplying and maintaining cash registers and scales throughout the south west of England. All makes and

Duchy Cash Systems Supplying Cornwall and Devon, Duchy Cash Systems is a provider of premium EPOS solutions for the hospitality sector - pubs, restaurants, hotels and nightclubs. Each system is tailored to suit the customer's needs, focussing on speed/ease of use and durability. Our touchscreen EPOS terminals offer a host of time and labour saving features, helping your staff work more effi-

Full training and support on any make and model of Cash register, 24 hours a day, 7 days a week.

Cash Register Rolls and Ink Rollers/Ribbons Pricing guns and labels • Money Counting Scales Money Sorters • Forge Note Detectors Monitor lines • Stock control Software Paging Systems Visit www.cornwallcashregisters.co.uk

ciently.

Optional back office, stock control software features total stock management, enhanced security features, time and cost saving tools.

Duchy Cash Systems provide the comprehensive after sales package that only a local company can really offer: 24 hour telephone support, remote diagnostics & assistance, and a fast callout response.

Chadds Foodsmiths Visit www.duchycashsystems.com

for great food and great service. From the big brand products to working with local artisan suppliers we have something for everyone. Why not join us on 5 April for our Food Expo at the Royal Cornwall Showground and come and meet our suppliers.

Chadds Foodsmiths, the leading Cornish foodservice wholesaler distributes all your catering requirements.

Whether you're a restaurant, hotel, pub, cafe, coffee shop, take-away, farm shop, visitor attraction, care home, school or anyone else that procures food - we are the company for you.

We offer an extensive range of food categories from frozen, ice cream, dairy, meats, fruit and vegetables to grocery, drinks, non foods and janitorial supplies - ‘the one stop shop for caterers’.

Our range will appeal to all those who have a passion

Chadds Foodsmiths are members of the Sterling Supergroup, this allows us to benefit from the group purchasing power when negotiating deals with suppliers; we can then pass these savings on to our customers. It also enables Sterling own label produce to be available. The own label range has significantly developed over recent years and continues to help us offer a good value product to our customers.

For more details call our telesales 01288 353964 for a representative to visit www.chaddsfoodsmiths.co.uk

Food Waste Dryer Slashes Waste Disposal Costs The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners up to 80% in food waste disposal costs. With macerators and disposal units banned in Scotland, Wales and Northern Ireland, it’s only a matter of time before they’re illegal in England too. And putting smelly food waste in wheelie bins is a health hazard attracting vermin and pests, particularly in warm weather.

The Eco-Smart Food Waste Dryer is already in hotels, hospitals and restaurants solving these problems. Each unit extracts the water from food waste overnight, leaving a dry powder, only 20% of it’s former weight and volume. The result is an 80% saving in disposal costs, no smelly wheelie

bins and no blocked drains.

There are seven models from 20kg to 350kg daily capacity so even small premises can benefit from the technology as the smallest unit is about the size of a small fridge. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “This really is the future of food waste disposal. The dry powder is collected for recycling so no food waste goes to landfill. Not to mention the substantial savings from disposal” said David Boyd from Eco-Smart.

For more information and a brochure go to www.foodwastedryer.co.uk or call 01522 692888

Raise the Bar of Your In-Venue Entertainment with NSM's Hottest Jukeboxes Leeds Based Jukebox Manufacturer NSM Music has a rich heritage of pioneering jukeboxes using the state of the art technologies for over 70 years, for customers across 5 continents.

Whether it’s licensed music content, Video’s or the latest technological hardware, NSM Music prides itself as a one stop shop music solution with fantastic technical support and after sales.

• Tell us more about your interactive digital jukeboxes.

How do they affect customer experience?

It’s no fluke that NSM has been manufacturing jukeboxes for over 70 years. All NSM products have been developed off the back of customer and operator feedback, We believe we have something for everyone, for example;

• All our jukeboxes have the option to be an audio or audio/video jukebox and can be changed at a press of a button.

• On Screen Visual Advertising • Contactless payments.

• Online connection gives customers the use of both NSM Apps, daily music updates, the Official Big Top 40 and access to our entire music library.

A key area when developing our jukeboxes user interface is to make it simple and easy to use, this way the customer doesn’t get frustrated and walk away and instead feels comfortable and takes pleasure from interacting with the jukebox.

• How has ‘NSMMusic App’ affected business? Any increase in attendance and/or footfall?

Customers just love jukeboxes, many of times Licensee tell us how the jukebox keeps their customers in their venue longer which increases wet sales.

The app has been an amazing addition to our jukeboxes. NSM’S Alex Kirby explains, the “NSMMusic” App is for customers to browse the jukebox, buy credits and make selections, all without having to leave their seat, It’s certainly a great facility for shy customers.

Customer simply download the app from the Google or App Store, create an account, then your all set. Once logged in you can buy credits via Google Pay, Apple Pay, PayPal, Debit Card or Credit Card.

We have also a second app called “Co-Pilot”, Co-Pilot is an app which

was developed so operators can manage their jukeboxes remotely, for example; Operators or location staff can use Co-Pilot on their phones to pause, reject, change the volume up and down or even reboot the jukebox.

They can also use the app to create and schedule adverts by choosing from one thousands of our predefined templates and adding their own text, they can even create ads by using their own photos from their phone.

Other Co-Pilot uses are as follows; • Check Jukebox Internet Connections – know which devices are in an error state, haven’t connected to the NSM network recently, or need to be tended to immediately • Access Location Details and Controls – view and manage all jukeboxes including money collections.

• Receive Jukebox Notifications – get alerts for power downs, overheating & door opens Over the next few years we will continue to develop this powerful tool and add many new exciting features including Back Ground Music Control. www.nsmmusic.com Tel: +44 0113 2713 708 Email: info@nsmmusic.com

Products and Services

Issue 100

CLH DIGITAL

29

Old Jamaica, The UK’s Number One Ginger Beer Brand

Old Jamaica, the UK’s number one ginger beer brand, has the perfect range of soft drinks to appeal to all those who like to mix it up. All of our drinks pair perfectly with gin, vodka, rum and whisky; in fact almost any spirit you can think of, there’s an Old Jamaica product that can pair perfectly with it!

From Old Jamaica Ginger Beer – with Regular, Light and Extra Fiery to choose from – through to our recent launch of our Ginger Ale, as well as a Rhubarb & Ginger Ale, we are the OG’s of ginger beer and the only brand that uses authentic Jamaican root ginger across our range.

In addition to ginger beers, Old Jamaica has a range of Sodas too. Our Tropical Soda joined the family in 2021, with Grape Soda, Cream Soda and Pineapple Soda continuing to delight consumer tastebuds across the country!

All of the products in the Old Jamaica portfolio deliver a bold and unique flavour, meeting the increasing needs of UK consumers, as one in four consumers already mix Old Jamaica with alcohol.

Terri Cooper, senior commercial manager at Old Jamaica, said: “We’re excited to see Old Jamaica continue to be the UK’s no.1 ginger beer brand and consistently tap into consumers' growing demand for quality, versatile, flavoursome mixers that pair perfectly with a variety of spirits and are suitable for all occasions.”

A wide-ranging communications strategy will support the brand throughout 2022 and aims to broaden Old Jamaica’s brand appeal, increase awareness, and position the brand as the authentic alternative to the ‘norm’ within the soft drinks category.

Visit www.refresco.com or www.oldjamaicagingerbeer.com for details.

Isn’t It Time You Stocked One of Robert’s Dorset - Handmade in Britain the FASTEST GROWING Rums?

We are a family business based in Bath serving the UK, we make Award Winning drinks using quality Caribbean Rum with traditional techniques and only the best natural ingredients.

Caramel, Coconut, 40% Black Pearl Spiced, Golden Rum, Pineapple Spiced Rum

In 2021 over 65,000 bottles of Beckford’s Rum were sold to consumers across the UK, this year we will be attending over 100 consumer events.

Isn’t it time you stocked one of the UKs best selling rums?

We sell to pubs, hotels, cocktail bars & farm shops Order your taste samples today sales@craftywolf.com or 07961471474 or visit www.craftywolf.co.uk for further information or see the advert on page 9.

Is TEAPY T-4-1 The Future Of Tea Service?

Perfect brewing conditions, a proven 40% saving in staff time compared to teapot service, and a unique “aroma burst”, make TEAPY T-4-1 an obvious choice for any foodservice operation. Mosaic Hospitality have over five years experience of TEAPY T-4-1 used with tea bags at The Stables Kitchen, Bramall Hall. According to director Kirsten Inverarity, “I immediately saw its advantages for busy operations like ours.” Not far away, at MarJoe’s speciality tea and coffee shop, tea aficionado Lawrence Turner serves only loose leaf teas, offering a choice between TEAPY T-4-1 and teapot service. “The majority of our customers choose TEAPY T-4-1 and we prefer serving with it, providing the best possible tea with the least possible effort”.

TEAPY T-4-1 is the clear preference of serving staff, a complete tea service safely carried in one hand, or more servings

on one tray, fewer pieces to dishwash, and easy to store ready for the next use, saving up to 70% shelf space.

The latest TEAPY designs include no less than three inventions, two already patented and one patent-pending, that enable these breakthrough benefits in serving and enjoying tea and other infusions. TEAPY T-4-1 is also used for hot chocolate, mulled wine and coffee bags.

Serial inventor Roland Hill’s one-way vision inventions are used on bus and retail window advertisements worldwide, including Pret, Eat, Costa and Starbucks. They have won three Queen’s Awards for Enterprise, two for Innovation and one for International Trade. He believes TEAPY T-4-1 will be just as successful, “All TEAPYs are made in the UK, of either Eastman Tritan copolyester or bone china, each providing the perfect tea experience.”

Visit www.teapy.co.uk, www.contravision.com or see the advert on page 6.

Robert’s Dorset is a family owned and operated company and we know the value of our stockist.

All orders are made to order giving you the freshest product available.

One area we differ from everyone else is each box we send out. We don’t insist on each box being a single flavour. We tailor every box to exactly what you require.

We offer 11 flavours of Proper Pork Crackling so if you only want 8, that’s exactly what we will send you.

Our minimum order is just 1 box with carriage or £150 with carriage paid.

We specialise in 3 core products, Pork Crackling, Nuts and fudge but we offer both reusable and recyclable

packaging in both.

In today's market place we try to tick as many boxes as possible to make us a one stop for the snack requirements.

Allegan Free, Keto, Vegan, Gluten Free, Low Carbohydrate, No Cholesterol, High Protein.

All of our products are British sourced with the exception of our nuts but hopefully in time, who knows.

For own online catalogue with visuals & prices please email trade@sct-sct.com or give one of the team a call 01202875280.

If you have an online store we are happy to send you visuals to ad to your website. Those with store we will provide full POS free of Charge.

Isle of Wight Distillery - Free Your Spirit Rooted in the natural landscape of a unique island, we are the Isle of Wight’s first and only distillery. Our founders Xavier and Conrad and our small team distil spirits shaped by our stunning surroundings and the unique character of our island. Doing things differently, minimising waste, using ethically sourced and often local, foraged ingredients to craft a range of smooth, complex spirits.

Our signature spirit Mermaid Gin delivers a smooth yet complex blend of fresh organic lemon zest and peppery grains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire - a refreshing and invigorating serve. Mermaid’s name was inspired by

its lead botanical rock samphire, known locally as ‘mermaid’s kiss’. This aromatic succulent clings to the cliffs surrounding the island and marks the high tide line on its majestic beaches.

Alongside Mermaid Gin, we produce subtly sweet, naturally flavoured Mermaid Pink Gin, infused with fresh Island strawberries grown in the rich and fertile microclimate of the Arreton valley and Mermaid Salt Vodka (a favourite with mixologists), using salt harvested from the flood tide off the island’s southern coast.

Mermaid is naturally vegan and gluten-free.

Our spirit range also includes HMS Victory-branded Navy Strength Barrel-aged Gin and Rum, which incorporates real oak from the famous warship,.

We blend traditional methods with contemporary techniques, hand-crafting our spirits in small batches and slow distilling before cutting with local spring water and bottling on the island. The result is an awardwinning range of spirits with a contemporary style, layered complexity and signature smooth delivery.

Contact: +44 (0)1983 613653 or Web: www.isleofwightdistillery.com

We Promise To Make Coffee Keeping Food Hot? We Have All The Answers Moments Unforgettable First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true?

Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth.

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com

Your customers choose you because they want to create great memories. Whether enjoyed first thing in the morning or last thing after supper, Artisan Coffee will transport your customers somewhere truly magical - and all they need to do to get there is to walk through your doors.

Our indulgent blends have been created and perfected by some of the best in the biz. From a Michelin twostarred chef to a team of the world’s best Q graders (the coffee industry’s equivalent to a sommelier), the leading minds - and palates - in the industry are behind our original and characterful blends.

This is no ordinary coffee. When it comes to flavour, we’re changing the game. We use cutting-edge science and innovative technology to stay ahead of the flavourtrain. Our six distinctive characterful blends have been crafted to thrill everyone from the casual caffeine con-

sumer to the consummate coffee connoisseur. Who knew coffee could taste so good?

We didn’t start with a mission to change the way you drink coffee; we started with a mission to greatly improve it. From giving you the power to choose how you brew - our coffee is available as pods, whole bean, coffee bags or ground so you can tailor it to suit your needs - to ensuring that flavour and freshness are maintained cup after cup. Our unique packaging keeps your coffee at its flavourful best.

No subtle note is lost, just cup after cup of perfection.

With us, you’re in good company. Like the coffees we craft, we’re constantly evolving, improving and seeking perfection. The only challenge your customers will face is how to stop at just one cup.

Visit www.artisancoffeeco.com or contact sales@artisancoffeeco.com for more information.

SPECIAL CLH OFFER GET 10% OFF LIST PRICE DURING MARCH 2022

BY QUOTING ‘CLH10’ Telephone 01329 285518 for full details

HRC Show Preview Exclusive Ranges Showcases New Zep - Leading in Cleaning and Addition to Menu System Portfolio at HRC Maintenance Since 1937

32

CLH DIGITAL

Issue 100

Exclusive Ranges will be showcasing Celsius Black at HRC, the newest generation of induction cookers to be introduced to the Menu System portfolio of innovative cooking solutions for the professional chef.

Trevor Burke, Managing Director, Exclusive Ranges; “We’re already supplying highend, bespoke cooking suites from Menu System but Celsius Black sets them apart in the market, raises the bar for induction cookers from mid or low level manufacturers and positions Celsius Black from Menu System as the benchmark for those considering induction.

Launching at HRC is an exciting time for us as it is a great platform for our industry.”

With superior connectivity and the very latest in induction technology, Celsius Black from Menu System will be a gamechanger for chefs, offering unparalleled connectivity, energy management and serviceability, as well as ultra-precision and control over cooking temperatures.

Exclusive Ranges can be found on stand number P249.

The show is open 21st – 23rd March at ExCeL, London.

To find out more about the Exclusive Ranges service and its full product portfolio, call 01707 361770, email sales@exclusiveranges.co.uk or go to www.exclusiveranges.co.uk

From the bedrooms to the kitchen, the pool to the gym, from the restaurant to the laundry Zep is a valid partner for all the needs of every facility.

Zep is the global manufacturer and supplier of chemical cleaning products.

Zep aims to make the planet safer, cleaner and more productive by delivering superior and differentiated solutions, service and technical expertise.

Zep offers a wide variety of high performing chemical solutions to help with all your cleaning, disinfecting and maintenance needs; helping you save time, helping you save on costs, and helping you to reduce risk – all without compromising on standards.

Zep will be at the Hotel, Restaurant, Catering (HRC) exhibition between 21st – 23rd March, Excel London.

Come and talk solids and solutions with us at Stand P161. www.zep.co.uk

Disposable Straws Created by Nature Frogut Straws produces natural disposable drinking straws made from wild grass (Lepironia articulata) growing in the Mekong Delta. The straws are produced in Long An province in Vietnam in the production plant established together with our Vietnamese partner Natufarm. The grass is hand-picked by the local farmers living in wetlands so that improves their livelihoods. On the other hand, growing Lepironia grass helps maintaining wetlands in their natural state. Therefore this is a great example of integrating ecosystem conservation and poverty reduction in the wetlands.

The straws are stored in Gdansk/Poland, and from there we distribute them to any place in Europe.

Frogut supplies both wholesale market (250 or 500

pcs carton dispensers) and retail market (50 and 100 pcs boxes). The straws come in three lengths and can be individually wrapped in tissue paper. In the production we follow strict hygiene rules, as a result of which we obtained the German LFGB (food contact) certificate, issued by TÜV Rheinland.

Our grass straws are an ecological and sustainable alternative to paper straws. They do not soften, keep their shape and stiffness in both hot and cold drinks. They are ideal for water, carbonated drinks, juices and alcoholic beverages. They remain hygienic and functional even after years of storage.

For further information visit us on Stand F368, see www.frogut-bio.pl or see the advert on the facing page.

34

CLH DIGITAL

Issue 100

Chefs' Buyer's Guide

Invest Northern Ireland as Great Taste, the Quality Food Awards and most recently the Scottish Retail Food and Drink Awards. Key to this success is our unique blend of tradition and innovation. Invest NI’s Pure, Natural, Quality strapline summarises the goodness of Northern Ireland’s produce, which emanates from our rich pastures and sustainably managed farms. High quality local ingredients ensure guaranteed provenance and short supply chains, giving full confidence in food security and traceability.

Northern Ireland is well known for the quality of its beef, dairy and bakery products. In each of these sectors, suppliers are melding established production techniques with the latest technology, enabling them to access opportunities in the growing plant-based and free-from sectors.

Finnebrogue is at once a leading supplier of sausages, nitrate-free bacon and plantbased meat alternatives, operating from several discrete production facilities. In the bakery sector, traditional craft soda farls and wheaten breads sit alongside glutenfree and vegan options from Stone Bakery and Graham’s.

Food and drink is a vital and growing industry in Northern Ireland. In terms of turnover, employment and cultural significance, this £5bn sector continues to extend its reach in GB and in international markets. Whilst 50% of turnover comes from our top 10 companies, family-owned businesses remain prominent, resulting in an industry that is flexible, authentic and straightforward in its dealings.

A diverse range of food and drink brands from producers of all shapes and sizes brings warmth and personality to the sector. Northern Ireland’s produce has proven award-winning status, the result of many years of success in schemes such

Invest NI’s dedicated food business development team supports local companies to develop their business with customers in GB and beyond. Visit our website or contact us directly to learn how our worldclass food and drink can help grow your business. www.buynifood.com

HOTMIXPRO EASY : The EASY way to MIX and BLEND, HOT or COLD. Having introduced the Thermal Mixing concept to the UK many years ago, the Barbel brand has been recognised and highly regarded throughout the professional kitchen world ever since.

Before being added to the Barbel range every product will have been thoroughly ‘tried & tested’ and approved.

HotMixPro Easy is manufactured by Vitaeco S.r.l., the world-famous manufacturer of many high-quality products such as the unrivalled HotMixPro thermal blender range, Sanozone, Giaz

and more.

HotMixPro Easy fits into every professional kitchen and is also particularly suitable for hospitals and care home areas, where absolute hygiene and self-sterilisation is mandatory, The Barbel team always provide prompt professional advice and reliable back up service.

For full details, see the advert adjacent and visit www.barbel.net

36

CLH DIGITAL

Issue 100

Chefs' Buyer's Guide

Fly the Flag this June to Celebrate the Queen’s Platinum Jubilee, Urges Chevler

Chevler, the UK’s leading manufacturer of baking cases and a major player in the bespoke printed greaseproof sheet market, is urging bakers, coffee shops, retailers, and foodservice operators not to miss out on the opportunities offered by what it is describing as a truly momentous event and unprecedented anniversary – the Queen’s Platinum Jubilee.

“As the country is now rapidly coming out covid of restrictions and with the four-day bank holiday in early June in order to celebrate Her Majesty’s 70th year on the throne approaching we hope that bakers, cake makers, coffee shop owners and retailers will get into the spirit of the event and seize the opportunities the fourday bank holiday offers,” explained Chevler’s director of sales and marketing Garry Parker.

“That’s why we have we have been forced by popular demand to reintroduce two of our specially designed baking cases which feature the Union flag. This means it is not too late for cupcake makers to take advantage of the growing excitement and build on the red, white and blue theme I know many are planning.”

The cases are available in the ever-popular 51mm x 38mm size and in quantities as low as 360 giving every

business, whatever its size, the chance to participate.

Chevler is unique in that its printing and converting is carried out in-house. “We do not rely on stock shipped from abroad or depend on outside printers or converters, explained Mr. Parker. “This means it is a truly British manufactured product. And we only use water-based, odour-less food safe inks. We have responded to our customers’ requests in order that they can be as innovative as they like this summer and take full advantage of the opportunities the snack cake market will offer.”

To also help tap into the excitement the company is offering a food-safe, printed natural greaseproof sheet featuring the Union flag marketed under the company’s Gourmet Food Wrap brand.

The 255mm x 406mm sheet with its rich luxurious feel has numerous potential uses and applications in the retailing, presentation and serving of both cold and, because of its excellent thermal properties, hot food.

These range from a simple sandwich, panini or burger wrap to, a liner for wire baskets and stainless-steel buckets, a place mat, or it can be simply put on a wooden board or slate on which sizzling or cold food can be placed.

Mr Parker stressed: “It is very important to remember that we print on natural greaseproof paper which does not have any chemical treatments or coatings. It acquires its greaseproof properties during the pulping process. Its fibres become so tightly entwined that the spaces between them are smaller than a grease molecule. It is therefore recyclable and a sustainable option for your business.”

They are available in individual packs of 500 sheets within boxes of 2000.

For further information visit www.chevler.co.uk or call 01844 344231.

Katana Saya is the Universal Knife Brand of our Times, Encompassing the Very Best of our Different Cultures and Traditions The Katana was the prized sword of the Samurai with its extra sharp blade fashioned from folded steel. The blades of our knives are similarly crafted from 67 layers of Japanese VG-10 Damascus Steel.

The comprehensive collection evolves from its Eastern traditions to Western culinary classics.

Comprised of 16 essential knives and additional accessories including whetstones, sharpening steels & carving sets, Katana Saya offers all that any chef could need.

For Japanese traditionalists, we present the traditional Japanese style knives with traditional Wooden Saya, to match the knife handles. For those of a more Westernised nature, we have adapted the series to represent all the popular Western style blades and provide a more modern and practical storage and safety solution, with a real leather sheath.

Furthermore, each of our Katana Saya Knives comes complete with a durable wooden presentation case. Whilst offering additional protection, the case provides the perfect gift for someone in your life who loves to cook!

The handles of our Katana Saya knives offer a further choice. They are all crafted from the finest wooden material in the traditional chestnut shape to give a safe grip and perfect balance. You may choose either the traditional dark Pakkawood handles, or the light Olive Wood handle alternative.

So… Old, New, East, West, you choose whatever’s best for You! Our knives are available through selected stockists.

For more information, and to view the complete collection you can visit our partner Knives From Japan at their website www.knivesfromjapan.co.uk or pay a visit to our showroom, SANTOKU at 100 Great Portland Street, London.

Can't wait to read the next CLH News?

Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter and weekly digital editions with all the latest news delivered directly to your email!

www.catererlicensee.com/signup

38

CLH DIGITAL

Issue 100

Chefs' Buyer's Guide

It's Time To Get Real

LittlePod’s responsibly-sourced product range includes our innovative, easy-to-use natural vanilla paste Are you squeezed for time? Why not try our quality and organic vanilla Vanilla Bean Paste in a tube. pods, as well as our It has been specially created to provide top-quality extracts of vanilla, vanilla in an easy and versatile form, with no wastage and coffee and chocoless flavour bake-off. Each tube has a two-year shelf life late. These ingrediand contains the equivalent of 20 pods, seeds and all. ents not only Put it in coffee, porridge, smoothies and ice cream, rub support each other in the rainforest, but it into meats like duck and pork, use it in your cakes and bakes, or as a marinade for fish! Sweet and savoury are also perfect alike, LittlePod products are gluten free, suitable for veg- flavour partners in the kitchen. ans and kosher certified.

Visit www.littlepod.co.uk

GLOBAL Knives Need Little Introduction in the Culinary World

The Komin Yamada design has become a true icon. Hand crafted in Japan for over 35 years using the best raw materials available.

Like the samurai swords before them, each knife is carefully weighted to ensure perfect feel and balance in the hand.

In 2021 Global knives was awarded The Icon Award at the prestigious Excellence in Housewares Awards, solidifying Global’s truly iconic status.

It is this iconic status along with unfailing quality that has drawn the attention and trust of some of the world’s most renowned and exceptional chefs. Global have established a long-standing relationship with the legendary Roux family as a key supporter of the prestigious Roux Scholarship since its inception in 1984.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Michel Roux Jr’s signature range has been popular amongst professional chefs and keen amateur cooks

alike. Personally curated from the GLOBAL classic collection and stamped with the Michel Roux Jr signature, emblemizing the relationship between Roux and Global.

Here we offer a selection of three carefully selected knife sets ideal for chefs. Whether you choose the 3 Piece, 6 Piece or 9 Piece there really is the perfect tool for any kitchen task.

This tremendous offer is only available for a limited time, so do not hesitate in taking the chance to own one of these fabulous knife sets.

This offer is available online exclusively through our partner website, Knives From Japan - www.knivesfromjapan.co.uk but you can also visit us in our London showroom, SANTOKU at 100 Great Portland Street.

Chefs' Buyer's Guide

Issue 100

CLH DIGITAL

39

Lancashire Supplier Brings Edible Print to the Food Service Market Food Service from Eat My Logo Launches Established UK based bakery business Eat My Logo has set its sights on the UK foodservice industry after high demand for their products in 2021. The company specialises in bespoke fully finished cake, biscuit and chocolate products, all printed with company branding or themed images.

The award-winning business has supplied bespoke products to UK businesses big and small since 2014. Work has now been carried out with some key catering and hospitality businesses to bring new and exciting options to market.

There has been demand for bakery treats decorated with a company logo or themed image for several years, with catering businesses looking to offer their clients unique products for celebrations, staff engagement, awareness days, and events.

The businesses core range includes frosted cupcakes, biscuits, brownies along with more unique options such as cake jars and cake pops. Also available is a range of printed toppers, for use by chefs on their own creations. As part of their launch, the business has developed a website and brochures for industry professionals from chefs to buyers and business owners.

Business Development Manager Daniel Clarke commented that ‘having spoken to dozens of catering and

Total Produce

Total Produce has become one of the UK's largest and most accomplished fresh produce providers, with an extensive network of depot operations throughout the UK, reaching from Cornwall to Edinburgh.

Total Produce sources and distributes an extensive range of fresh produce across all major categories including fruits, vegetables and salad - extending from the more familiar to the truly exotic. Total Produce also supply an extensive range of dry goods and dairy.

Serving the retail, wholesale and food service sectors, Total Produce UK is a complete fresh produce solution provider, offering a comprehen-

hospitality businesses we know that time, staff and resources can be a limitation at times, so we’re offering an easy way to provide themed or logo branded solutions at the right price for end-clients. Offering themed or branded solutions can make all the difference to your client’s event, awareness day, celebration or reward’, and could enhance your proposition and generate additional revenues.’

Eat My Logo is an innovative supplier of sweet treats, decorated with a themed image or company Logos.

Established in 2014, we work with catering and hospitality businesses to offer their clients unique products for celebrations, staff engagement, events and conferences. We specialise in irresistible cakes, biscuits and chocolates.

Contact: Eat My Logo Limited Phone: 01772 273137 Email: catering@eatmylogo.co.uk Website: www.eatmylogo.catering

sive menu of services to our customers, ranging from simple service provision to an independent grocer to complete category management for major multiples.

Continually striving to offer the highest quality fresh produce along with the best possible service, Total Produce offers national distribution through our fleet of 200 temperature controlled vehicles. Through our unrivalled infrastructure of depots nationwide, we are uniquely positioned to deliver value to both national and independent customers - supplying both locally grown and globally sourced produce from the finest producers across Total Produce's extensive supply base.

A strong, vibrant and accomplished business, Total Produce UK is part of the worldwide Total Produce group.

Telephone: (01208) 77911 Fax: (01208) 261400 Answerphone: (01208) 261407 Email: bodminsales@totalproduce.com Website: www.totalproduce.com

Wholesale Fruit & Vegetable Importers

2-5 Callywith Gate Industrial Estate Launceston Road, Bodmin, Cornwall, PL31 2RQ Suppliers of quality fresh produce and dry goods to the wholesale, retail and catering trade throughout Devon & Cornwall.

DAILY DELIVERIES LARGEST RANGE OF EXOTIC FRUITS IN THE SOUTHWEST 24 HOUR ANSWERPHONE SERVICE QUALITY PRODUCE ON THE MOVE WHEN YOU NEED IT, WHERE YOU NEED IT!

Telephone: (01208) 77911 Fax: (01208) 261400 Answerphone: (01208) 261407 Email: bodminsales@totalproduce.com Website: www.totalproduce.com

40

CLH DIGITAL

Issue 100

Hygiene and Infection Control

Pioneering Axiene Hygienic Door Handles Glana Ltd has developed the Axiene VH01 Clean Touch system to improve hygiene when multiple people touch the same surface. Axiene provides continuous active disinfection on the touch surface to reduce infection transmission risk.

The pioneering level of hygiene protection continually kills more than 99.999% of bacteria, including coronavirus, norovirus, MRSA and E-coli.

Unlike shot-per-use dispensers, the innovative design means that Axiene disinfectant lasts longer and so, in addition to improved protection, Axiene also reduces costs.

hand hygiene and infection risk reduction.

Broad spectrum protection is provided by the bespoke and certified Axiene fluid, a formulation approved by the WHO for hand sanitation in the fight against coronavirus. Being water-based, Axiene fluid safely provides ongoing active disinfection on the handle surface and a lingering disinfection on the hands.

Axiene VH01 is based on a standard pull-handle size, is straightforward to fit, can replace existing pull handles and as Axiene requires only simple maintenance, can easily be looked after by existing staff.

Independent lab results from trials at a university, an office complex, a primary school and several care homes consistently demonstrated that Axiene significantly surpasses international food & healthcare sector legislation for surface cleanliness. Results show that normal manual cleaning of a door handle can lead to bacteria growth of 24,000 times that found on the Axiene handle.

As Axiene fluid lasts longer than existing gel dispensers this offers a more sustainable hygiene solution with reduced waste and reduced fluid use and so Axiene makes good hygiene, economic and environmental sense for businesses looking to protect their staff or customers.

Continual protection and very low surface contamination makes Axiene a world leading product in offering user protection, improved

For further information and contact details please see www.axiene.com or email info@axiene.com

Infection Control - Why Rotowash?

Rotowash, one of the pioneers in the design and production of compact floor cleaning machines, was established in 1981 to distribute high quality industrial floor cleaning equipment, manufactured to BSI and similar International Standards by the Rotowash factory. We have a significant presence in both the private and public sectors with many businesses entrusting their cleaning regimes to Rotowash equipment.

In some establishments just the “appearance” of cleanliness can be sufficient, but cleaning is paramount and needs to be consistent and effective to ensure the possibility of infection is eradicated, or at least significantly reduced. The Rotowash system works exceptionally well on textured surfaces, such as safety flooring, tiles and carpets, and carries many endorsements from leading flooring manufacturers. The small footprint allows easy storage and the requirement to have only one machine to efficiently clean both hard flooring and carpeted floors reduces costs to labour, downtime, training, mainte-

nance and of course machine investment. Recognising the importance of infection control, we are also able to provide a full range of colour coded brushes that helps eliminate any fears of cross-contamination, enabling you to safely use the same machine throughout your facilities.

All our machines are extremely portable, easy to operate and clean after use and use up to 90% less water and chemical than other.

On-site training is available free for the life of the machine, and our own service engineers are available to carry out on-site maintenance across the UK. 020 884 74545 cleanfloors@rotowash.com www.rotowash.com

• • • • •

Infection Control Why Rotowash?

Cleans both carpets and hard floors Lightweight and dries as it cleans Easy to use with free operator training National support with on-site service Colour coded brushes helping to reduce cross contamination • Uses up to 90% less water & chemical • Made in Austria • 3 year warranty 020 884 74545

cleanfloors@rotowash.com ROTOWASH LTD

The Wireless Factory | Fleming Way | Isleworth | Middlesex | TW7 6DB

www.rotowash.com

Hygiene and Infection Control

Issue 100

CLH DIGITAL

41

OptiClean Rapidly Reduces Levels of Virus-sized Airborne Particles Carrier's OptiClean™ air cleaner for hotels, restaurants and pubs is proven to rapidly reduce levels of ultra-fine, virus-sized particles in the air.

OptiClean uses a highly effective High Efficiency Particulate Air (HEPA) filter, which operates with an efficiency rating of up to 99.995% at the most penetrating particle size.

Research carried out by the Building Research Establishment (BRE) demonstrated that OptiClean cuts levels of airborne particles in the critical size range (up to 1 m diameter), covering viruses and virus-containing droplets, by around two thirds in just 30 minutes.

To broaden protection, OptiClean comes with optional internal UV-C lamps to target pathogens on surfaces within the unit and activated charcoal filters to reduce odours and absorb Volatile Organic Compounds (VOCs).

The results also show OptiClean is as effective when located in the corner of a room as at the centre.

The unit is easy and quick to deploy, with smooth-running castors enabling it to be moved rapidly to areas requiring treatment.

Matthew Maleki, the company’s air quality specialist, said: "These independent findings demonstrate that OptiClean effectively targets ultrafine virus-sized airborne particles and can be installed in hospitality settings as part of a risk reduction strategy.”

OptiClean is part of Carrier's Healthy Buildings Programme, a suite of advanced solutions to help deliver healthy, safe, efficient and productive indoor environments.

In the US, where OptiClean was introduced first, the device was named one of TIME Magazine’s 100 Best Inventions of 2020. In the UK it was selected as Air Conditioning Innovation of the Year in the Cooling Industry Awards.

Matthew Maleki said: “Good air quality is as important as safe drinking water. With people now returning to pubs and restaurants, OptiClean offers owners and managers a practical and visible means of reassuring customers and staff and supporting premises."

For more details: www.carrier.com/commercial/en/uk/products/air-treatment/air-scrubber/39uv/ OptiClean can be used in hotels, pubs, restaurants, offices and classrooms to reduce risks from airborne pathogens. Pictured is an OptiClean unit protecting players and staff in the changing rooms of Sale Sharks Rugby Club.

Hospital-Grade Air Purification Made Portable Rensair is a specialist in portable air purification, protecting and enhancing lives

through clean air.

Our patented technology, which combines H13 HEPA filtration with germicidal UVC light, was originally developed to meet the strict standards of Scandinavian hospitals and is now trusted across all sectors. It is independently validated by scientific research laboratories, including Eurofins, Norconsult, and Oslo University Hospital.

Rensair air purification units destroy a minimum of 99.97% of airborne viruses, including coronavirus, and meet all the standards recommended by the UK SAGE committee. A powerful fan ensures effective air circulation, cleaning up to 560m3 of air per hour.

In a test to determine Rensair’s performance in reducing the concentration of MS2 bioaerosols as a proxy for SARS-CoV-2, a particle reduction rate of 99.99% was recorded in 30 minutes (Danish Technological Institute, March 2021).

We collaborate with clients to develop the optimum indoor air quality for meeting

building requirements, as well as government recommendations for mitigating the risks of Covid transmission. We take into account floor plans, existing HVAC systems, occupancy rates and noise tolerance, before recommending a tailor-made solution based on our portable, modular units.

Rensair has been included in Newsweek’s list of Best Infection Prevention Products 2021. To make the list, a selection committee evaluated the product against several criteria: effectiveness; safety; successful real-world implementation; the quality of research studies demonstrating the product's effectiveness; and the stability of the company (to support future implementations).

Rensair’s mission is to provide clean air for every space and to help the hospitality industry get back on its feet after the pandemic. contact@rensair.com +44 (0)20 3973 8927 www.rensair.com

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

42

CLH DIGITAL

Issue 100

Hygiene and Infection Control

FarUVC Could Really be the Magic Bullet in the Hospitality Industry Far-UV is a new and innovative light technology that kills all viruses, bacteria and moulds in seconds, including Coronavirus. Far-UV actively decontaminates occupied areas while people are present and going about their day, reducing the ongoing viral load. The technology protects against future variants, deactivating all viruses and bacteria.

By Nick Falco, Product and Technical Director at Mechline Developments:

The Far-UVC 222nm wavelength is harmless to humans, but lethal to bacteria and viruses.

FAR-UV comes as a safe alternative to other wavelengths of UV light, as it has now been proven that it can be used in indoor, occupied spaces safely, with no damage to human skin or eyes. Far-UV solutions are proven to be lethal to bacteria and viruses within seconds of the lamp activation.

The technology is by far the most advanced pandemic management technology on the market, and is beginning to be used on a global scale as standard. Far-UVC provides the equivalent of three thousand air changes an hour and is far more effective than air filtration devices and fogging.

Our products have now been used by a wellknown UK coffee chain, dental practices, retail stores, and across various healthcare environments.

Wherever there is demand for a bacteria and

pathogen free environments Far-UVC is the most effective solution.

Rebecca Elliot, Marketing Manager of Scoffs Group said “One of the great features of this technology is that after it’s installed, unlike other covid related precautions such as mask wearing and sanitisation, there's no further action required. It’s just discreetly doing it’s job.”

Systems are quickly deployable, and are installed as light fittings or as portable devices such as a hand held Wand (light saver) or walk through gateway.

Or contact us: 01225 825997 Email: Philip.emsley@uec-energy.co.uk www.far-uvc-systems.com

Can't wait to read the next CLH News?

Visit our website

Mechline - Covering All Your Clean Air Needs

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter and weekly digital editions with all the latest news delivered directly to your email!

www.catererlicensee.com/signup

In the colder winter months, hospitality operators face the challenge of controlling the spread of Coronavirus, improving indoor air quality and maintaining hygiene standards especially as leaving doors and windows open to facilitate the flow of fresh air is not always feasible or desirable when it comes to customer comfort and sustainability.

The good news for operators is that a recent independent laboratory trial conducted by Campden BRI confirmed that HyGenikx, the wall-mounted air and surface sanitisation system from Mechline is effective at removing airborne Coronaviruses, including SARSCoV-2 which causes Covid-19. The results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate. * These results back up the real-life experience of our customers including Cyrus Todiwala OBE DL, owner of Café Spice Namasté who said: “HyGenikx has proven what it can do for us – keeping the air and surfaces clean, pure and fresh and controlling odours. I would not hesitate to recommend HyGenikx to other foodservice or hospitality businesses.”

James Wilson, Managing Director at healthy fast food and casual dining chain, Kauai UK commented: “In our Edinburgh restaurant we have four HyGenikx units front of house, two in the kitchen and one in

each toilet, to help protect all areas, staff and customers, and so far, our staff have reported no viral illnesses. Our air is permanently cleansed, and, without question, HyGenikx has helped us maintain a healthy work environment.”

The HyGenikx range quietly and efficiently eradicates bacteria, viruses and microbes on contact — providing 24/7 hygiene and safety protection.

HyGenikx also neutralises odours and is proven to extend the shelf-life of perishable food on average by 58%, and up to 150% for certain produce. ** There are Hygenikx models to suit every business from restaurants to bars, hotels, care homes and offices - with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas. *For more information on the HyGenikx testing at Campden BRI visit: https://info.mechline.com/hygenikx-testing **For more information on the ALS fresh food shelf life study visit: https://www.mechline.com/wpcontent/uploads/2020/03/HyGenikx-Success-Story_-Testing_-SHELF-LIFE.pdf

For further information visit: www.mechline.com/hgx or see the advert on page 42

Hospitality Technology Run A Leaner, More The Next Generation Hotel Booking Platform Turn Lookers Efficient Finance System into Bookers with Style 44

CLH DIGITAL

Issue 100

Organisations within the hospitality sector, from conference venues to independent restaurant chains, all share the same challenge of consolidating financial data.

With complex revenue streams and often disparate systems, it can be difficult to see where your business is heading.

Travel during the pandemic has changed, with guests now increasingly likely to directly book via a hotel’s website. Consequently, an advanced booking engine that boasts seamless integration with your hotel website is key to boosting direct bookings.

We understand that changing financial systems can often fill teams with fear, but that need not be that case. Xledger is here to streamline, digitise and automate your finances, helping you run a leaner more efficient business.

Xledger is a leading provider of cloud-based finance software, empowering more than 10,000 businesses across 60 countries worldwide. As a true cloud solution, you have access to financial data anywhere on any device – all you need is an internet connection.

With one, live version of your data across all entities, Xledger’s powerful system allows you to drill-down into your finances and cross-check reports, enabling indepth insight and a 360-degree overview at the click of a button.

Effortless configuration allows custom integrations with your existing systems, giving you more time to focus on value-added activity for your business.

Next generation hotel booking engines are more than just the source of direct reservations. They act as a comprehensive and easy-to-use platform that’s tailored to fit hoteliers' needs, helping properties to stand out within a highly competitive market by delivering a brand experience that guests will remember.

Xledger automates more functions than any other provider. With built-in OCR, costly and risky data entry errors are eliminated. Consolidated reports can be created in seconds rather than weeks. Plus, a host of other benefits from on-the-go expenses to GL posting, and fully automated digital workflows and purchase-to-pay process.

If your organisation is facing any of these issues, don’t hesitate to contact Xledger’s Business Development Manager, Phil Chalmers on: phil.chalmers@xledger.co.uk or call 07425 638 718.

Can't wait to read the next CLH News?

Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter and weekly digital editions with all the latest news delivered directly to your email!

www.catererlicensee.com/signup

It’s all about results - supercharge your direct bookings and stand out online If you run a premium leisure hotel or resort, you will need a premium booking solution that’s been designed for your unique needs. The right solution will help you know your guests better thanks to powerful, data-driven insights, which enable you to provide the best possible online guest journey.

For guests, it’s all about clear navigation and easy access to relevant information in a minimum number of steps. A powerful booking platform maximises the potential of (up)selling offers, enabling hoteliers to achieve the greatest possible increase in sales per room.

To help defend against third-party online providers, the right booking platform will allow you to offer unique incentives to book directly, such as tailored packages. Advanced database segmentation lets you create personalised communications, tailored offers, newsletters and/or campaigns that are aligned to individual guest’s preferences. By creating specific landing pages that can use sophisticated offers or

upsell ‘experiences’ or even suggest more flexible payment plans, hoteliers can offer a value-added experience to those booking directly, helping to foster long-term relationships.

Premium booking platforms such as Profitroom’s Booking Engine 360 deliver real added value for both hoteliers and their guests by offering vouchers, alternative suggestions for dates in case of no availability and attractive discounts for direct bookers. Ultimately, it’s about tangible results, which is why Profitroom’s award-winning Customer Success team works with our clients every day to use all the data that’s coming in to drive conversions, improve performance and boost revenue.

The Profitroom Booking Engine 360 is a prime example of a solution that offers all these advanced features, having been developed exclusively with leisure hotels and resorts in mind.

For more information visit www.profitroom.com or scan our QR code for a personal consultancy.

46

CLH DIGITAL

Issue 100

Hospitality Technology

Leading Restaurant Technology Provider See 20% Uplift in Business A leading restaurant technology company has paid tribute to the resilience of the UK hospitality industry as it records a 20% uplift in business.

NFS Technology, suppliers of the popular Aloha and Cloud POS restaurant management systems, say the restaurant sector led the way in innovative thinking and creativity when dealing with the challenges of 2021.

CEO Luis De Souza said: “The restaurant industry has proved itself to be incredibly resourceful, and we were delighted to see many longstanding NFS clients not only weathering the storm, but also opening new branches and expanding their business.

“They include Brewdog, who continue their rapid growth, Dishoom, who were recently ranked the best hospitality company to work for, and Big Easy, which has grown to five restaurants across London. Other existing clients such as Hawksmoor, Gaucho and Tomahawk expanded their operations. Among the new NFS clients is the fast-growing brand Doner Shack, with locations from Leeds to Glasgow.”

“We saw many prestigious new brands coming on board with NFS during this time,” said Luis. “We feel this is a testament to the forwardthinking nature of restaurateurs, who fully grasp the benefits of restaurant management technology and understand how it can help them gain a competitive advantage.”

As restaurant groups and standalone businesses sought all options to make their operations more efficient, NFS Technology saw demand for restaurant management technology grew across all sectors – quick service, casual and fine dining – with quick service growing fastest.

In the competitive conditions of 2022 and beyond, Luis De Souza says operators are strongly focused on providing an enhanced, more convenient customer experience. They are also seeking to provide better working conditions that support staff wellbeing and promote talent retention.

“We’ve seen a step change in consumer behaviour and requirements, and both operators and technology providers are responding well,” he said. “I believe the future is very bright.”

Video https://www.nfs-hospitality.com/videos/ discover-the-restaurant-management-technologytoolkit-you-need-to-succeed/ www.nfs-hospitality.com

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

New Labour Scheduling Tool To Juggle Student’s Working Hours Across the country, many towns or cities depend on a level of student labour across a number of sectors, particularly hospitality. As operators gear up to welcome new and returning student employees in September, workforce management specialists Bizimply are launching new features designed to help businesses make the most of these valuable team members.

Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas.

Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers.

Bizimply CEO Conor Shaw said: “So many of our

HOP Software

As experienced hoteliers, we have hands-on experience in the hospitality industry. We understand the daily challenges and the pain points. That's why we created Hop and continue to develop the intuitive tools you require to free yourself of the daily hassles, which allows you to get on with what you do best.

You look after your guests, we’ll do the rest.

Our cloud-based and responsive all-in-one Property Management System and range of contactless tools including a commission free booking engine and range of contactless tools empowers hoteliers to manage their properties, teams, and daily operations more efficiently and cost-effectively.

Our experienced UK-based customer service and technical teams are here to support you 24/7 for total peace of mind.

Our sole mission is to support

hospitality customers rely to some extent on students and it’s a relationship that brings benefits to employer and employees. Managing a team where some members are unavailable for certain shifts and not able to work for months at a time, was clearly making staff rota creation more time-consuming than it needed to be.

The Unavailability feature allows managers – or the team members themselves, via their employee portal – to mark students as unavailable for work around their weekly lectures, eg every Monday and Thursday mornings. A second Deactivate/Reactivate feature makes it easier for operators to manage students’ longer-terms unavailability, eg returning home for the holidays.

Visit Bizimply at www.bizimply.com our clients by developing technology that frees management and staff from daily hassles. All we want is to make your life easier.

We strive to simplify your problems and believe our clients deserve an easier life. We achieve this by delivering a straightforward and affordable all-in-one service that covers all the bases.

With a team full of knowledge and hospitality expertise, we are experienced, skilled and passionate about creating solutions at affordable prices. We are reliable and honest, when we say we'll deliver, we will.

We are proud to say that Hop now operates globally, is trusted by hoteliers around the world and that we are an integral part of our clients' day-to-day business.

Whether you are a B&B, guest house, an independent hotel or a group, if you sell rooms, Hop has a solution to run your property more cost-effectively whilst delivering an enriched guest experience.

Book a free and no-obligation demo at www.hopsoftware.com

Outdoor Spaces

Swinging With The Sausage Man Bavarian style swing grills are really hot right now. A practical way of cooking large quantities of sausage and steak quickly, it’s no wonder that these awesome grills have fast become Christmas Market and event favourites the world over.

SCHWENKER GRILLS It’s rumoured that this distinctive fire pit style grill originated in South America, before being popularised in Southern Germany – where the worder “Schwenker” originates – and then spreading around the world. The person grilling on a Schwenker grill may also be referred to as a Schwenker, or a Schwenkermeister.

COMMERCIAL CHOICE Mark Coles, Key Account Manager with The Sausage Man, spent some time visiting Xmas events across the UK this winter and reports: “Bavarian Swing Grills are fast becoming the weapon of choice for our commercial customers. They’re open sided, so the people get a great look at the products and cooking process. The cooking smell circulates fantastically across the site, so it’s great at attracting people to your stall. The firepit also keeps your cooking team nice and warm in the winter weather,

which is always welcome in temperatures like we’ve been having lately!”

VERSATILE GERMAN SAUSAGE FOR EVERY OCCASION No matter what type of cooking method you use in your outdoor space, The Sausage Man has the products for you. You don’t need a Swinging Schwenker Grill to prepare Sausage Man products, but you can certainly use one.

Jorg Braese, Managing Director of The Sausage Man, had this to say: “Our sausages are extremely versatile.

We’ve cooked them in pans, microwaves, ovens, grills, hot dog machines, hot water, deep fryers, barbeques and steamers. Each preparation adds and highlights different flavours. There’s no wrong answer, as the results are always great!”

Find out more and set up your Commercial account now with The Sausage Man. You can also save 10% on your first order over £125 when you set up your account online at wholesale.sausageman.co.uk. Be sure to enter code CATER10 at checkout to secure your saving before the end of March 2022.

Utilise Your Outdoor Spaces with Indigo Awnings

At Indigo Awnings, the UK’s market leader in external shading, we offer we offer commercial grade shading products and provide expert advice, unrivalled customer and after-sales service.

With today’s trend in alfresco socialising and dining, we can offer you made to measure shading that will enhance the beauty, and accessibility, of your business – with the added bonus of instant leasing options and monthly payments to suit you Custom branded products by Indigo Awnings provide efficient weather protection, create extra outdoor space, and drive revenue by making it easier for customers to find your business.

We have a wide range of commercial grade retractable awnings, giant parasols and fixed roof structures that will enhance any outdoor area and thus the comfort of your guests.

Crafted from the highest-quality materials, all our

products are fully customisable and built to your required specification. Frames can be powder coated in a range of RAL colours, with a huge selection of fabric shades and patterns to choose from, all of which can be printed with your branding.

With the addition of quality infra-red heating and LED lighting you can create a whole new dining experience for customers to enjoy all year round, consequently, a healthy return on investment – simply creating “money from fresh air”, regardless of the weather!

Backed up by a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible.

Contact our friendly Indigo Awnings team on 01352 740164 or at www.indigoawnings.co.uk

Issue 100

CLH DIGITAL

47

48

CLH DIGITAL

Issue 100

Outdoor Spaces

LeisureBench are Expanding Their Range for 2022 LeisureBench Limited, one of the UK’s leading suppliers and installers of commercial quality outdoor furniture has announced exciting new additions that will be available soon to their already extensive range, for 2022.

The Company has built its reputation on outdoor products offering excellent value for money, with many years experience in meeting the needs of the hotel, pub and hospitality sectors and are heavily investing in manufacturing and finishes.

OUTDOOR FURNITURE Wooden round and A Frame picnic tables, in a number of styles and sizes, brings style, comfort and practicality to your outside space, as do their teak and pine range of benches.

The classy collection of Rattan dining sets, chairs and sofas will add a touch of luxury, comfort and elegance.

Teak, Hardwood, metal furniture, table tops and bases, gazebos, outdoor buildings, parasols and planters etc. can all be viewed in a range of styles on the LeisureBench website.

The list is endless. The Company is also able to offer a bespoke service, including planters, to create furniture to match your own specifications.

INDOOR FURNITURE LeisureBench are expanding their range of indoor specific tables and chairs for the commercial sector in 2022. Look out for new ranges that will be available soon.

RECYCLED PLASTIC FURNITURE LeisureBench has put in place a substantial ongoing investment to manufacture their own environmentally friendly furniture in their own factory, using 100% UK recycled plastic materials, that will be available in late Spring 2022.

The range will include benches and a wide variety of picnic tables in both ‘A’ Frame and 8- seat square designs in a choice of colours. They will all be hardwearing, easy to maintain, and a strong powder coated underframe will guarantee them for a minimum of 15 years.

There will also be stylish recycled plastic planters available. Register your interest now.

LeisureBench are also increasing their stockholding of all products for 2022 to enable a fast delivery from their 50,000 sq.ft. of on-site warehousing space. Bulk discounts are available.

Website:www.leisurebench.co.uk E: sales@leisurebench.co.uk Tel: 01949 862920

Café Culture - Pavement Profit

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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 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

50

CLH DIGITAL

Issue 100

Commercial Kitchen Fit-Out See us at

HRC 21 - 2 3 M arch ExCeL Lo nd o n

Space Saving Solutions Without Compromising On Performance

By Tim Charlton, managing director of Euro Catering Equipment, UK distributor for Giorik.

What are the latest and greatest features chefs should look out for when it comes to this equipment?

Space is one of the biggest limitations in any pub kitchen, as operators try to strike the right balance between maximising space for paying customers whilst providing enough room back of house to serve them.

Whether it’s a historic building or a new-build, ask any pub chef and they’ll tell you they’d like more space in the kitchen.

Of course, space constraints don’t just pose logistical challenges for staff, they also impact what equipment can be installed. That’s why slimline ovens are proving increasingly popular and manufacturers are working incredibly hard to deliver the same performance from a T smaller footprint.

Giorik offers a number of slimline models across its Kore and Movair combi oven ranges, including a choice of ten countertop Kore ovens (6 or 10 x 1/1gn) which

EAIS - The Ideal Solution EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

are just 520mm wide and can be stacked two high to get the most capacity from the smallest footprint.

Unique to Giorik, a gas slimline model is also available in both 6 and 10 x 1/1gn format, as well as models with an internal boiler.

Or for complete flexibility, the Movair MTE523W from Giorik is a 13amp countertop 5 x 2/3gn model universally popular in pub kitchens because it can be plugged in anywhere. And still just 637mm wide.

The most important thing with any slimline model is that they don’t compromise on performance or functionality. All of Giorik’s slimline combi ovens are fitted with touchscreen programmable controls, an automatic wash system, multi-level shelf timers and a core probe – for maximum performance from a minimum footprint in smaller kitchen spaces.

Visit www.euro-catering.co.uk/shop/brands/giorik or www.giorik.com/en/home.html

Follow this up with a huge range of trolleys and transportation system you will find all that’s needed to support all types of commercial catering applications. We are proud of our ability to hold vast stocks of racking and trolleys, allowing us to accommodate urgent next day delivery requests if required.

In addition to standard products one of our strengths is our flexibility. Our on-site in-house manufacturing facility allows us to offer bespoke items to our customers. Therefore if our standard product doesn’t quite tick your box our engineers and designers will work closely with a client to ensure the correct bespoke solution is offered.

We offer 16 different As well as supply only we can also offer an efficient types of racking to choose and economical installation service with our highly from including chrome, nylon, stainless steel solid, per- experienced and qualified teams of fitters. forated & wire as well as lift-out systems. All of these For more information visitInstallation our websiteSystems – East please Anglian Ltd are available in wide range of sizes which will helpEAIS to Ltd @EAISUK www.eais.co maximise every area of a busy commercial kitchen.

Commercial Kitchen Fit-Out

Issue 100

CLH DIGITAL

51

FFD - Commercial Refrigeration & Catering Equipment The FFD Group are the UK's premier suppliers of commercial refrigeration, commercial catering equipment and grease management solutions for the hospitality and foodservice industry. Comprising of FFD Commercial Refrigeration, FFD Catering Equipment and FFD Grease Management Solutions we have successfully helped businesses the length and breadth of the country to find the perfect piece of commercial equipment to take their operations forward.

Also offering equipment to educational, health and correctional facilities, the wide product range, competitive prices and excellent customer service guarantees total customer satisfaction.

With comprehensive product knowledge and years of experience in the industry, the team are trained to listen to individual business requirements and pair customers with the most suitable solution. Offering a wide range of equipment from leading commercial manufacturers including Foster, True, Adande, Lincat, Blue Seal and Rational, there are plenty of choices.

New Premises, New Websites…

Fry More For Less with OilChef The foodservice and hospitality industry have suffered greatly since the shutdowns started in 2019.

Since then, there have been gradual re-openings of hotels, bars, restaurants, and takeaways.

However, the cost of food has risen greatly.

One food group – cooking oil – has more than doubled in price and is set to rise even further. Some of the reasons are weather related which has reduced crop yield and other reasons are economic. Supply chains have been hit with rising costs of fuel, distribution, and labour. In addition to this, farmers are being offered a higher price for their crop seeds to make biofuel instead of edible oil and this impacts supply.

How can the food service and hospitality industry protect against these risings costs? One way is to make the cooking oil last longer. In fact, the awardwinning accessory for deep fryers, is doing just that.

The OiLChef device is a catalytic convertor for deep fryers!

The FFD Group have recently relocated to new premises with increased office space and warehousing facilities to ensure that they are well placed to expand in the future. With a trio of new websites having also launched complete with a new design, improved navigation and a 3 in 1 approach, customers can access commercial refrigeration, commercial catering equipment and grease management all from a single place. Providing a fully rounded, one stop shop for the foodservice and hospitality sector, convenience is guaranteed alongside quality products and exceptional customer service.

Whether looking for commercial bottle coolers, catering refrigeration, multidecks, serve overs, prep counters or cold rooms plus much more, FFD Commercial Refrigeration can meet and exceed all demands. For a full range of catering equipment including commercial combination ovens, commercial fryers, oven ranges, sous vide machines, glass washers, commercial dishwashers and all of the essential cooking equipment and utensils, FFD Catering Equipment have also got you covered.

Tel: 01455 815200 or www.fridgefreezerdirect.co.uk; 01455 815215 or www.247cateringsupplies.co.uk or email: sales@ffdgroup.co.uk

It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most importantly of all the carcinogenic acrylamides in frying oil.

The OiLChef device is not a filter, it is not a chemical, it adds nothing to the oil, it takes nothing out of the oil, it is an inorganic device that helps you keep your oil alive for longer.

A simple 3 second self-installation which is virtually maintenance free, and only needs replacing every 3 years. OiLChef is a dream come true for professional kitchens that operate deep fryers. OiLChef is in thousands of deep fryers around the World and comes with a full 3-year warranty and saves you up to 50% on oil purchases every month. Check them out at www.OiLChef.com Contact their CEO direct: sean.farry@oilchef.com

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

52

CLH DIGITAL

Issue 100

Commercial Kitchen Fit-Out

Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since.

We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none.

We can offer you a no obligation quote now, so contact us for more information.

CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and The Southwest. We undertake

repairs and servicing to ALL, types, makes and models of commercial catering equipment.

A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires…

We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire.

Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk

Temporary Catering Facilities For Events NEW DrainMinor C (Combi Oven Pump) from Pump Technology Ltd. Launched at HRC & Kitchen Refurbishments The standard specification of our smallest Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, upright fridge, hot cupboard, single bowl sink unit with integral

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

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economic solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right 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 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.

hand wash basin, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged and clients can effectively specify their preferred layout.

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

So if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

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

The DrainMinor C Combi oven waste pump can be seen in operation at the Hotel Restaurant Catering, HRC Exhibition 21-23 March 2022 ExCel London on Stand P621 which we are sharing with Combi Oven servicing experts R-Tec Services & Innovation Ltd, (previously known as Rational Technical services UK Ltd.)

Combi Oven cleaning cycles require hot wastewater to be pumped away if gravity drainage is not available.

The New DrainMinor C Combi Oven waste water drainage Pump has been developed specifically for this demanding application and offers users excellent reliability and ease of operation.

The compact wastewater collecting tank with low level inlet height, which can be decided onsite to suit the discharge run from the Combi Oven, is fitted with a Specialist Submersible pump. It features a rigid external float arm with large triangular float. This robust design ensures accurate and reliable automatic stop/start of the pump even when the hot wastewater is greasy. It can also cope with food debris or

turbulence within the collecting tank.

A Silicon Carbide mechanical shaft seal, oil chamber and inboard shaft seal ring protects the motor within the submersible pump. This arrangement is an engineered solution for leak and ingress protection of the motor windings when pumping hot wastewater with diluted cleaning chemicals and food waste debris. It ensures considerably longer product life and operating reliability over submersible pumps fitted with standard diaphragm shaft seals.

Pump Technology Ltd., established 1992, is a specialist wastewater pump and pumping system provider.

The company’s DrainMinor, DrainMajor and DrainKing wastewater pump systems are renowned as robust and reliable commercial kitchen drainage solutions. For all kitchen wastewater pumping requirements call the technical team to discuss an application. They will be able to select a proven wastewater pumping system for you.

Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers.

We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CEMCO for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

www.cemcoltd.co.uk

Commercial Kitchen Fit-Out

Issue 100

CLH DIGITAL

53

Commercial Kitchen Design Advice from Alliance Online

Designing a kitchen for your home is stressful enough so scale that up to a commercial size then the task can seem over facing. Between the associated costs and need to get the design and execution of installation right it can appear very daunting, so allow Alliance Online to offer a few tips to help make the process a little easier:

1. Opt for Professional Help: If you a redesigning a commercial kitchen whether it be a restaurant, school, care home or elsewhere always consult a commercial kitchen specialist. A professional will already be aware of common issues that arise and also design with HACCP regulations compliance in mind.

2. Efficiency and Flow: As much as professionals will consider industry standard design, you know how you and your staff occupy your current workspace. In a commercial kitchen you want to minimise the distance your staff have to travel whilst carrying food so ensuring your kitchen is designed with a flow that follows the natural cooking order is best practice.

3. Know Your Regulations: Your designer of choice should be fully aware of all industry rules and regulations but make sure you read up on them yourselves.

The HACCP rules are not the only ones you need to consider, an emergency eye wash station should be in situ along with walk-way widths being wide enough to allow for paramedic access. Also check where all your utility inlets are as these will influence your placement options.

At Alliance Online we have over 20 years of supplying the hospitality, healthcare and public sectors with non-food catering equipment which includes capital equipment and commercial kitchen design. Our capital equipment specialists have superior industry knowledge and understanding and are more than happy to answer your queries.

To discuss your commercial kitchen whether it be a new design, or upgrading your equipment please contact Alliance on 01270 252 333 or email us at hello@allianceonline.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

A Fresh Take on Grease Filters

In a busy food operation, you probably don’t even think about your grease filters, they’re just there building up dirt, fat, oil and grease; but when was the last time you had your kitchen grease filters cleaned? Not only are they the first part of your extraction system, they are also a legal requirement in the prevention of fire and compliance with health and safety. There are many other benefits to having clean filters, such as improved kitchen cleanliness and reduced levels of carbon dioxide, to ensure top air quality for your staff.

You may not be surprised to hear that 57% of kitchen fires in restaurants result from issues with cooking equip-

ment; that’s why it’s important to identify the exclusions of your insurance policy because many insurers demand regular deep cleaning of filters which, let’s face it, is inconvenient and time-consuming. If you do suffer a kitchen fire and can’t evidence that you’ve been having your filters correctly and thoroughly cleaned on a regular basis, your insurer may reject your claim.

The answer? Our professional cleaning service means your dirty filters are exchanged with clean ones in minutes, as part of our package we provide a free set of standard sized filters for your kitchen, prolonging the life of your own. Our service also evidences due diligence to your insurer and fire safety officer, as we provide an online client portal where you can download full service history and certification.

We do Just Filters, so let us keep your kitchen running and compliant.

01279 420289 | justfilters.co.uk | info@justfilters.co.uk

54

CLH DIGITAL

Issue 100

Design and Refit

Barton Reed & Co Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds.

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve.

We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppli-

ers to give you the best furniture available with a service that goes above and beyond our customers’ expectations.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help.

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk

Stylish Luxury Gazebos From White Pavilion Hi, I'm Tim Burdekin, and I've designed and built the White Pavilion Garden Gazebo to be your perfect, all-weather gazebo for all the seasons.

I designed the White Pavilion Garden Gazebo range to be combined with a variety of lighting, heating, coloured canopies and side screen options to help create the perfect gazebo for your outdoor space, garden, patio or hot tub area. They're 100% waterproof and designed to withstand the very worst the British weather can throw at them. And they're guaranteed to survive 100 Mph Winds - see 100 Mph Windproof.

Our stylish hospitality gazebos Generate More Income from your outdoor space. Keeping your customers comfortable outdoors, the more time they will spend with you…. which means more money they will spend with you.

A White Pavilion Gazebo gives 100% Waterproof Protection...100 Mph Windproof Guaranteed...100%

Sun Protection......and comes with a 5 Year Guarantee - Your gazebo choice doesn't get better than this.

If you have any questions at all, feel free to get in touch. Give our team a call - 01653 695 285 or visit www.whitepaviliongazebos.co.uk We're here to help you get the very best from your outdoors.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Southern Contracts is one of the UK’s leading suppliers of industrial laundry, catering and commercial cleaning equipment.

Working with care homes, hotels, restaurants, holiday parks, cruise lines, marine companies and local authorities, the NHS, the MoD as well as schools and colleges, we are a third generation family run business, founded in 1964.

Today we are proud to boast global clients to whom we deliver and maintain the very latest products and service, being ever mindful of sustainability and keeping our carbon footprints down.

We understand the importance of minimal disruption to our clients and cover all aspects of installation to customer training and ongoing maintenance service and repair.

For more information regarding our services for : • Laundry equipment • Kitchen appliances • Commercial cleaning equipment

Contact us now on 03301 222888 www.southerncontracts.co.uk Follow us on : Facebook, Twitter, LinkedIn

Design and Refit

Issue 100

CLH DIGITAL

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs Caterquip Ventilation Ltd is proud to be celebrating their 22nd Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline, CHAS and B&ES, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Give Yourself a Fresh New Look with Mayfair Furniture

Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like

to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

55

56

CLH DIGITAL

Issue 100

Design and Refit

Just Artificial - Plants • Trees • Flowers Established in 2004, Just Artificial have many years’ experience as one of the UK’s leading suppliers of high quality artificial plants, trees, silk flowers and related accessories, which we offer at competitive prices.

Artificial Plants & Trees for Businesses

At Just Artificial, we work with interior designers, decorators, set dressers, architects and more to set your premises apart from the rest. Our artificial plants, flowers, and trees are highly realistic to look and touch, as well as being durable and attractive.

We have a range of fantastic options which will set your space apart from the rest, allowing you to create an indoor Eden. Our products are highly realistic, durable, and designed with particular care and attention by our master craftsmen, all of whom are experts in their field.

Our range is always growing, supporting current modern trends as well as traditional needs, for indoor and outdoor use, tailored to complement any business.

We offer a complete product range including silk flowers, floral

arrangements, artificial plants, trees (even palm trees), topiary, exotics, plant and tree displays, hedges, fruit, hanging baskets, ivy garlands and other foliage, synthetic lawn grass and astroturf, planters, pot pourri, organza ribbon, decorative butterflies, essential oils, oasis foam, metal wall art, and Christmas supplies.

Whatever your choice, we have the design experience and the tools to make your space stand out.

Whatever the case, we have the perfect solution for your décor – one which will transform your space into something extraordinary.

Contact (01524) 858888, sales@justartificial.co.uk or visit www.justartificial.co.uk

Hybrid Heating For The Modern Property Our master craftsmen construct our hand made bespoke Artifical Trees with painstaking care and attention to detail, to create an exceptionally 'real' Artificial Tree. We can offer bespoke solutions to suit the needs of your space, business and tastes.

UV Outdoor and Fire Retardant ranges available.

(01524) 858888 sales@justartificial.co.uk www.justartificial.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

EHC offer a comprehensive Range of Electric Products that are all controlled by the well-established DSR Technology Control System.

It enables you to select a Hybrid Heating Solution from the range for the various rooms within your property to suit your design style and budget – the choice is yours.

All DSR Controlled Heaters are manually operated using the “easy to use” Controller located on the Heater. They also have WiFi capability that can be activated when you purchase the optional DSR Smart Gateway which will allow you to control your Heaters Anytime, Anywhere 24/7 up to a maximum of 30 Heaters per gateway using our free bespoke APP. The DSR Control APP has many features designed to enhance your comfort levels and provide essential

information regarding your heating system. There is also an optional Power Meter Clamp available for Load Shedding Control.

The DSR range of heaters are ideal for the likes of Bars, Restaurants or Hotels as the DSR control system allows for each heater to be controlled remotely from a smart phone or controlled centrally from a PC at a hotel reception. This level of control helps keep running costs to a minimum and removes the inconvenience of staff members going from room to room to adjust heating temperature when customers check in or out.

For further information or a free Brochure contact 01698 820533 or visit www.electric-heatingcompany.co.uk

Design and Refit Fast and Fresh Facelift Options for Hotels, Pubs & Restaurants Create a new look and feel to your dining space without the expense of a full refurb In the wake of the pandemic, budgets are tight and the idea of a full refit and refurbishment could be one expense too far for many restaurateurs.

However there are a number of ways to give any premises a facelift by creating a more luxurious and fresh feel to the restaurant space, and enhancing the allround customer experience, without breaking the bank.

The simplest and quickest way to do this is of course to add tablecloths to a dining room. Raj Ruia, Director at Richard Haworth explains: “Tablecloths create an instantly more classic look, and can hide old, tired-looking tables in a matter of seconds.

“The tablecloth look is synonymous with the expectation of a luxurious dining experience, and can absolutely make an impactful first-impression. This can be a dealbreaker when it comes to attracting walk-in customers who may not have a reservation, but have spotted that glimpse of finery through the window.

“However, if tablecloths are too much of a conventional choice for your restaurant, small touches such as linen napkins, can be enough of a change to freshen things up.

They can inject a splash of colour to restaurant interiors, whilst communicating that sustainability is something you care about as a restaurant-operator.”

Richard Haworth’s popular Amalfi table linen range is regularly used in high profile restaurants across the country, including P&O Cruises, The Goring and The Clove Club. Available in 27 colourways to suit every season and interior style, the Richard Haworth

Amalfi range is made from revolutionary cotton soft fabrics to ensure ultimate durability, providing a more sustainable solution to paper towels and other one-use options.

Raj explained: “Today’s customers are extremely savvy and educated when it comes to understanding the impact that one-use products can have on the environment. Diners are increasingly making considered choices in all aspects of their lives and that includes where and how they dine out.

Whether that’s understanding where their food has been sourced and the carbon footprint of the furniture and interiors inside the restaurants they frequent, they want to know they are supporting businesses with ethics.

“Our stain-release fabric technology means lower temperature washes, with less rinsing and chemicals required, resulting in a more environmentally-friendly and durable product for you and your guests.”

Personalisation of table linens and staff uniforms is another way to create a new, professional look in a restaurant, and this is a truly cost-effective way to elevate your all round interior appeal. Front and back of house staff with matching aprons instantly feel more ready for a busy service and look in-keeping with the restaurant, especially when selecting a colour that compliments the restaurant’s overall interior design scheme.

“Chefwear becomes truly unique when embroidered with staff names or a restaurant logo. This gives customers a fantastic impression, since your apparel is an extension of the work you do in the kitchen,” added Raj. For further information call 0845 337 7732 or visit www.richardhaworth.co.uk

Issue 100

CLH DIGITAL

57

58

CLH DIGITAL

Issue 100

Design and Refit Carbon Savings with Adveco FUSION Hybrid Hot Water Systems Commercial hot water specialist, Adveco, introduces the FUSION FPH-S range of low carbon, all-electric, packaged hybrid hot water systems. Designed to meet the daily needs of restaurants, cafés, public houses and other small to medium sized business, FUSION harnesses Adveco’s FPi32 air source heat pump (ASHP), a high-pressure ATSH calorifier with electric immersion, controls, and metering. Packaged together this provides a reliable, high-temperature, sustainable and cost-effective system for new build and refurbishment projects.

“For organisations with small to medium basin and sink led hot water demands and a desire to embrace a more sustainable business model, the FUSION FPH-S range provides a single, easy to accommodate, highly effective response,” says Bill Sinclair, technical director, Adveco. “By choosing one of these packaged hybrid

water systems you gain optimum efficiencies, lower your carbon emissions and can be assured building regulations are being met for your commercial project.”

FUSION is available in 16 pre-specified variants with 6 or 10 kW preheat and 9 or 12 kW electric top-up which support continuous capacity hot water demands from 257-377 litres/hour. The physical design, dedicated controls, and integrated metering ensure the ASHP preheat, and immersion work seamlessly to deliver the highest operational efficiencies. This enables FUSION’s heat pump to supply 50°C for system preheat and offset much of the electric immersion top-up in the calorifier to deliver up to 53% carbon emission savings when compared to an identical direct electric only system. When compared to an equivalent gasonly system carbon savings of 50% can be demonstrated. www.adveco.co

Upgrade Your Chairs with Trent Furniture’s New Reupholstery Service of the amount needed to buy new chairs, prolonging the life of the chairs you Trent’s team of expert upholsterers, who already own is a more eco-conscious choice work on many of the new chairs we supply, too. What’s more, the process couldn’t be are now able to provide that service for simpler – all you need to do is email a photo older chairs that require a facelift or need to of the chair stating how many you need be recovered to fit in with a new décor reupholstered for a competitive quote. scheme. With a choice of hundreds of conTo find out more about how Trent’s tract-grade fabrics to choose from, you are reupholstery service can give your chairs a sure to find the perfect choice for your new lease of life in 2022, please call us on venue.

0116 2864 911 or fill in our contact form at Not only does reupholstery cost a fraction www.trentfurniture.co.uk

If the metal or wooden chairs in your hospitality setting are looking tatty but the frames are still robust, there’s no need to throw them away. You can easily extend their lifespan and have them looking as good as new again with Trent’s new reupholstery service.

MST Auctioneers MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as

well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons.

We also hold regular Auctions ”On Site” and "On Line" See the advert on this page for further details.

Design and Refit

Issue 100

CLH DIGITAL

Having Successfully Launched the ILF Chairs New Comprehensive Website, ILF Have Now Added Further Stock Product Colours www.ilfchairs.com

email: terry.kirk@ilfchairs.com

Their new online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. They have also now added a range of stock chairs and barstools.

Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be sup-

plied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Craftsigns - Signmakers and Signwriters Craftsigns Ltd has been established for over 40 years and specialise in signage for the brewing industry as well as national food chains and retail in general.

We offer a nationwide survey & installation service alongside design & consultation for any requirement.

All our signage is manufactured in-house by our experienced, skilled workforce who pride themselves on innovation & quality.

We endeavour to bring to our design & manufacture a fresh approach to achieve maximum impact combining modern & traditional methods to enhance and optimise your visual presence.

Craftsigns Ltd offer a range of disciplines from tradi-

tional signwriting direct to brickwork, pictorial swing signs, traditional signwriting & gilding to glass along with the latest CNC technology to produce modern signage. From three dimensional lettering to large totem signs all fitted with various options of LED illumination in material ranging from aluminium to stainless steel and also copper, brass and bronze with a choice of aged and patination finishes.

We also manufacture menu cases to order in freestanding, wall mounted & lectern formats in various finishes to accompany your signage & display installation. We also manufacture, to your bespoke design planters & barrier systems, awnings and point of sale terminals.

Visit www.craftsigns.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Craftsigns Ltd has been established for over 40 years and specialise in signage for the brewing industry as well as national food chains and retail in general.

We offer a nationwide survey & installation service alongside design & consultation for any requirement.

All our signage is manufactured in-house by our experienced, skilled workforce who pride themselves on innovation & quality.

We endeavour to bring to our design & manufacture a fresh approach to achieve maximum impact combining modern & traditional methods to enhance and optimise your visual presence.

WWW.CRAFTSIGNS.CO.UK

59

60

CLH DIGITAL

Property and Professional

Issue 100

What to Consider When Facing Insolvency

By John Bell, Director of licensed Insolvency Practitioners Clarke Bell, which he founded in 1994. (www.clarkebell.com) The food and beverage service sector is going through a turbulent time due to a combination of factors including staff shortages, increasing costs of supplies and the restrictions which were caused by Covid-19 and drastically reduced their customer numbers.

A lot of companies will have been supported by the government schemes, such as furlough and Bounce Back Loans, but with those withdrawn some companies are struggling.

Many businesses are now experiencing cashflow and debt problems to the extent that they are now insolvent – and unable to pay staff wages and other bills. For an owner of a company in that situation, they should now review their options…and doing nothing should not be the option to take.

John Bell is founder and senior partner at licensed insolvency practitioners Clarke Bell and here he considers the options for a company faced with insolvency and spells out the steps to take next.

LIQUIDATING AN INSOLVENT COMPANY A company is insolvent if it is no longer sustainable and can’t cover its daily costs, bills or debts.

There are two tests to determine whether a company in insolvent: • The balance sheet test: this measures whether a company’s liabilities are greater than its assets. If this is the case, the company can be classified as insol-

vent. be sold in order to pay back creditors. The court will • The cash-flow test: this looks at whether a company appoint a licensed Insolvency Practitioner to liquidate the can pay its bills and debts when they are owed. Again, company.

Following a liquidation, an Insolvency Practitioner will if your company cannot, it can be deemed insolvent. conduct an investigation into the company to decide WHAT IS LIQUIDATION? whether directors were guilty of wrongful or fraudulent Liquidating a company refers to the process under trading. which a company is closed. This is a procedure that must WHAT OPTIONS DO YOU HAVE? be carried out by a licensed Insolvency Practitioner.

If you fail to act quickly, the winding-up petition will go There are two paths open to an insolvent company ahead and your company will be forced to close via comgoing into liquidation, compulsory liquidation and pulsory liquidation, the most serious of form of insolvent Creditors’ Voluntary Liquidation. liquidation.

COMPULSORY LIQUIDATION If you act quickly there are ways to stop the winding-up One form of insolvent liquidation is compulsory liquida- petition. tion. This is when a company is forced to close by its One of these options is a Creditors’ Voluntary creditors who are unable to recover the debts they are Liquidation (CVL), another type of insolvent liquidation in owed. the UK. In this case, the creditors can issue a statutory payment Creditors’ Voluntary Liquidation demand notice, giving a company 21 days to pay back the Although a CVL occurs when a company is insolvent, amount.

Alternatively, creditors can go directly to the courts to unlike compulsory liquidation it is a completely voluntary form of liquidation. issue a winding-up petition by using a pre-winding up So, why choose voluntary liquidation? demand letter (as opposed to a formal statutory demand) to evidence inability to pay, and then proceed There are many benefits for both directors and crediwith the petition if the debt is not disputed. tors using a CVL. WHAT IS A WINDING-UP PETITION? This is a good option for businesses that believe they A winding-up petition asks for a company to be closed, no longer have a sustainable future and the best option meaning its assets will be sold to raise the funds to cover will be to close their doors. This is a way for company debts. directors to take control of the situation and act before Once the winding-up petition has been issued, the com- things get any worse. pany’s bank account may be frozen. Any other creditors By opting for Creditors’ Voluntary Liquidation, a busiwill also have the opportunity to join in on the windingness can avoid being forced into compulsory liquidation. up petition.

As it is a voluntary process, directors who want to put It then usually takes about one month after the windtheir company into Creditors’ Voluntary Liquidation are ing-up petition has been issued for the court to decide free to choose which Insolvency Practitioner they whether the company should be wound up. appoint.

If it is decided that your company will be forced to With this option, the director can close the company close, it will enter into liquidation, meaning its assets will

and always has the option to open another business in the future if they wish. What’s more, their personal finances won’t be impacted.

In a CVL, the Insolvency Practitioner will still conduct an investigation into the company to ensure that the directors were not guilty of wrongful or fraudulent trading.

Company Voluntary Agreement Another option available to a company which is insolvent is a Company Voluntary Agreement (CVA). This is a procedure which enables the company to continue to trade and pay back its creditors through a formal proposal over a period of time - typically five years.

A CVA needs to be approved by 75% (by debt value) of the company’s creditors who cast a vote in the process.

Once agreed, a schedule of payments will be arranged with your insolvency practitioner setting out the timetable and amounts for the debts to be re-paid.

According to the statistics provided by The Insolvency Service, CVAs are entered into far less frequently than CVLs. In 2021 there were 115 CVAs compared to 12,668 CVLs. CVAs tend to be popular with companies who have a lot of leasehold premises – as they can lead to a reduced rent. However, they are often seen as merely delaying the inevitable and just providing some breathing space. This has been demonstrated by the number of companies who have entered into a CVA and then went on to go into administration or liquidation.

PICKING THE BEST OPTION FOR YOUR COMPANY Covid-19 has wreaked havoc on the economy, but those directors who take steps to face up to their financial difficulties and seek professional advice can avoid sleepless nights and make plans for the future.

The hospitality sector is likely to enjoy a revival as the restrictions caused by Covid eventually get lifted and life returns to normal. However, a lot of companies will be stuck with historic debts that will hold back their recovery.

An Insolvency Practitioner will be able to work with you and your accountant (if applicable) to determine the best option for you to take – including the options for re-starting your business.

We’re Here To Support Your Hospitality Business W! NE

PRICE: £495,000

W! NE

PRICE: £620,000

• Quintessential 17th Century Village Inn in the Heart of Bridford • Substantial Open Plan Character Main Bar/Dining Room, Full Equipped Commercial Kitchen & Extensive Back of House Space • Village Shop, Landscaped Outside Trading Areas & Large Car Park • Attractive Three Bedroom Owners Accommodation • Turnover in the Region of £300,00 ex VAT Per Annum with Strong Net Profit

BRIDFORD, DEVON

FREEHOLD

REF: 4156

FREEHOLD

REF: 4184

• Well Established & Successful Restaurant in the Heart of Dartmouth • Dining Area with Spectacular Panoramic Window with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale

DARTMOUTH, DEVON

PRICE: £150,000

W! NE

PRICE: £795,000

TORQUAY, DEVON

PRICE: £18,000

LEASEHOLD

REF: 4008

• Beautifully Renovated & Refurbished Seafront Holiday Letting Property • Designed to be used as a Large Holiday Letting House/Airbnb/ Private Guest House • Sea Views and Less than a Minute's Walk to Preston & Paignton Beaches • 10 Superior En-Suite Letting Rooms including Disabled Room with Wet Room • Gross Internal Area 3,401 sq ft (316 sq m)

PAIGNTON, DEVON

FREEHOLD

REF: 4165

LEASEHOLD

REF: 4050

BOVEY TRACEY, DEVON

HATCH BEAUCHAMP, SOMERSET

• A Substantial, Completely Refurbished 18th Century Coaching Inn • 2 Spacious, Character Trading Areas (54+ covers) • 5 Superior En-Suite Letting Rooms & Very Well Presented 3 Bed Private Accommodation • Outside Courtyard Trading Area, Car Park & Skittle Alley • Stunning Property and Business, Must be Seen

• Fish & Chip Takeaway in Prominent Location • Within Residential & Commercial Area of Torre • Well Equipped Plus Ancillary Areas • Currently Closed - Huge Potential to Grow & Develop Business • 10 Year Lease From September 2020 with Repairing & Insuring Obligations – Rent £10,000 PA

PRICE: £695,000

W! NE

• Superb Café/Restaurant Located at the ‘Gateway to Dartmoor’ • Benefitting from Spacious Residential Accommodation • Well Maintained Garden Seating Area & Large Customer Car Park • Operated Under Management with Owners Overseeing • Internal Seating for 85, External Seating for 80+

FREEHOLD

REF: 4078

• Stunning Country Inn Situated on the Edge of Dartmoor National Park • Situated in the Affluent & Pretty Village of Chardstock • Main Bar, Locals Bar, Snug and Games Room • Restaurant, Commercial Kitchen, Trade Gardens and Car Park • 4 En-Suite Letting Rooms in Separate Detached Annexe & 3 Bed Owners Accommodation

CHARDSTOCK, DEVON

PRICE: GUIDE RENT OF £35,000 PA (FREE OF TIE) - NIL PREMIUM REF: 2435

W! NE

• Stunning Seafront Property with Views Over the Coastline • Spacious First Floor Glazed Trading Space (up to circa 70 covers) • Lower Ground Floor with Potential to be Reconfigured • Possibility to Add Outside Trading Areas (By way of Separate Negotiation) • Proposals to be Submitted by 2pm, Wednesday 16th March 2022

TEIGNMOUTH, DEVON

PRICE: TO LET BY INFORMAL TENDER

REF: 4163

For almost 15 years, Capify has worked closely with the hospitality sector, providing them with much-needed funding when some of the more traditional routes for financing have been closed to them. Now is no different as we have a £40m fund to help your business recover as the economy opens up again.

A Capify business loan is easy to apply for and can be approved and paid out in as little as 24 hours. Our business loan's flexibility means that you can use it for any business purpose, such as; • managing short-term cash flow issues • purchasing extra food and drink • hiring additional staff • purchasing new catering equipment Capify's lending criteria will consider the challenges of the past year. Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your busi-

ness has the potential to deliver solid and sustained growth.

If you'd like to find out how much finance you qualify for to help you continue your post-Covid recovery, visit www.capify.co.uk/hospitality-fund. You'll be taken to Capify's website, where you can get a no-obligation quote within minutes. You'll also be able to find out more information about the business loan and the unique and straightforward repayments.

To find out more see the advert on page 10, visit www.capify.co.uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

Are You Struggling to RUN PROFITABLY Your Business?

If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years.

David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL. Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance.

The GOOD NEWS is that David has now made this service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you.

So … instead of just getting our own well-established, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).

You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance.

There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going.

Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. …

If your business is struggling with financial or operational challenges, then get in touch today.

MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: www.bowdengroup.co.uk

Property and Professional

Issue 100

CLH DIGITAL

61

Straight Forward Insolvency Advice from Oury Clark We know that the last couple of years have been tough, especially in the hospitality sector. Not to worry, our Insolvency Practitioners are here to help advise and guide you if your business is struggling.

Oury Clark has been helping people since 1935 and our Insolvency Practitioners have over 20 years of experience in both Personal and Corporate Insolvency. We are a family run professional firm that provides the highest professional standards to all our clients.

If your business is in financial difficulty it is important to take advice well in advance to avoid any wrong doing as a director. At Oury Clark we will hold your hand from

the beginning to the end of the Insolvency process, whether it’s you or your company. We will explain clearly the best insolvency scenario/option that’s applicable to you depending on your circumstances. We will ease your stress and deal with your creditors directly on your behalf. We will not load you with jargon, but will explain matters in plain language.

Insolvency could be the right thing to do if your business is struggling. You can bury your old debts and make a new start.

So, don’t lose sleep over threatening creditors. At Oury Clark we are more than happy to assist and make your life simpler.

If you require advice and support on any sort of formal insolvency procedure we are only a telephone call away. Please ring us on 01753 551111 and ask to speak to Kalani or anyone in the Oury Clark Insolvency team.

Kalani.Gunawardana@ouryclark.com

Help Is At Hand For Businesses Devastated by the Covid–19 Virus

The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand.

Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery.

Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another business.

Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally.

Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out.

Email mvhwiddows@aol.com

T H E W E S T C O U N T RY S P E C I A L I S T S

EAST DEVON COAST

DARTMOOR VILLAGE

CORNISH COASTAL TOWN

Desirable 10 Bedroom Guest House

Stunning & Renowned Quintessential Village Inn 5 Letting Bedrooms Stylish Character Bar & Dining Areas (92+) Attractive Beer Gardens (60+) Sought After Idyllic Dartmoor Village

Character Licensed Cafe & Bistro 36 Seats Inside and 48 Seats Outside

FH £1,200,000

LH £135,000

2 Bed Chalet & Owner’s Accom.

Prominent & Visible Trading Position Trading On a Bed & Breakfast Only Basis Impressive Levels of Trade

LH £95,000

6011

4812

Trading 7 Months Of The Year Only Strong Profits With Low Overheads Potential to Increase Trade Levels

2134

SOMERSET VILLAGE

SOMERSET VILLAGE

DEVON COASTAL TOWN

Exceptional High Turnover Free of Tie Inn

Substantial & Deceptively Spacious Inn

Quality Delicatessen & Coffee Shop

Bar & Dining Areas (140)

Main Bar (35+), Restaurants (50)

Equipped To Extremely High Standards

Trade Gardens & Patio Ares (64)

4 Quality Ensuite Letting Bedrooms

Prominent Town Centre Trading Position

6 Double Bed (2 Ensuite) Owners Accom.

3 Bed Owner’s Accom. & Sep. Flat

Unique & Profitable Business

Sought After Free of Tie Leasehold

Strong Trade & Profits

Alfresco Seating For 24 Customers

LH £150,000

4815

FH £597,000

4811

LH £89,950

2131

DARTMOOR DEVON

DEVON VILLAGE

EAST DEVON COAST

Day Time Only Café & Restaurant

Character Detached Village Inn

Award-Winning Tearoom & Restaurant

Excellent Reputation With Potential

Interconnecting Bar & Dining Areas (66+)

38 Covers & Commercial Kitchens

30 Covers & Commercial Kitchen

3 Letting Bedrooms (2 With Hot Tubs)

3 Bed Owner's Accom. & Roof Terrace

2 Bedroom Owner's Accommodation

2/3 Double Bedroom Owner’s Accomm.

Sought After East Devon Coastal Town

Quality Business In Sought After Town

Completely Refurbished

Garage, Parking & Close To Beach

LH £89,950

2133

FH £395,000

PLUS VAT

THINKING OF SELLING? CALL FOR A FREE VALUATION

4816

LH £89,950

2129

01392 201262 www.stonesmith.co.uk