CLH Digital - Issue #101

Issue 101

All COVID-19 Travel Restrictions Removed from Today (March 18) www.CLHNews.co.uk

All remaining restrictions on international travel for all passengers have been removed from today, ahead of the Easter holiday, bringing good news for the hospitality and tourism sector.

All COVID-19 related travel restrictions will be lifted, including the passenger locator form (PLF) for arrivals into the U.K. as well as all tests for passengers who do not qualify as vaccinated. This change, therefore, removes the need for unvacci-

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CLHNews

nated passengers to take a pre-departure test and a Day 2 post arrival test.

This step, the government says, reflects the decisions taken by the government, as set out in the Living with COVID plan, and the success of the UK’s vaccine and booster rollout, with 86% of the population having received a second dose and 67% of the population with a booster or third dose.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 101

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL At a recent seminar I managed to speak with one of the country’s high-profile industry organisation’s spokesperson.

I did express my, for want of a better word, “disappointment” at the public’s lack of support for calls to reduce costs in the industry. After all, when prices go up, they foot the bill. Therefore I was delighted to report as our lead story last week that a survey has been conducted which revealed that the public overwhelming support VAT remaining at 12.5%.

EDITOR

Peter Adams

That came as no surprise whatsoever, of course. What has come as a pleasant surprise is that a parliamentary inquiry also supported the call for hospitality VAT to remain at 12.5%. I have to admit that an official inquiry agreeing with what we all knew already is rather a shock.

Calls to the government by the hospitality and licensed on trade for cuts in VAT (and other taxes) is rather like coals to Newcastle, and were greeted with a “they would say that wouldn't they?” attitude.

However, when a parliamentary inquiry supports the calls then I am hoping that is what we call a “game changer”.

In the report (see our full story on page 5) Simon Jupp MP (East Devon), Chair of the Hospitality and Tourism APPG, said: “Having sought views across the industry, it’s clear that keeping the reduced rate of VAT will help the hospitality and tourism industry get back on its feet after an exceptionally difficult two years. It’s really important to support the industry to help showcase the best of the UK”.

The UK will, of course, get back on its feet. Not only that, the country is now an attractive tourist destination after we have, as our lead story reveals, ditched all Covid restriction rules.

We are one of the first countries in the world to do this. That alone makes the UK more attractive as a destination, but having a reduced VAT level would also help and put us on equal footing with other European countries, that have long seen reduced levels of VAT in hospitality and tourism.

It boosts the domestic market too, and with other countries maintaining restrictions, particularly for families (see our lead story for more details) the hospitality and tourism sector could enjoy a wonderfully busy summer.

All it needs is a bit of common sense from the Chancellor, who surely, by now, must begin to see the merits in freezing the current level of VAT for the industry.

Being something of an eternal optimist I am hoping in the Spring budget that he may at least extend the lower level of VAT for hospitality and tourism until the end of this year.

I was rather alarmed to see the report that cask beer is under threat. A story on page

9 states that whilst overall beer sales across the whole market in 2021 were down 14.2% on 2019 pre-pandemic figures, (which I have to say isn't as bad as expected) it is considerably worse for small independent breweries, who saw production levels drop by an average of 40% in 2020 and 16% in 2021 when compared to 2019.

Cask beer was sadly a casualty of the pandemic, as when pubs close small independent breweries lose the only place they can sell traditional cask beer.

I am not a huge cask ale drinker but I have my favourites. However, I have many friends who are “old school” cask ale drinkers. I am pretty confident they would be devastated to see the demise of cask ale.

It doesn't seem that long ago that I was reporting how important cask ale is to the ontrade. “Drinkers of real ale are a “lifeline” for Britain’s hard-pressed pubs sector, according to a new study”. However, that study was in 2015, and the report revealed that: “with demand for cask-conditioned ale on the increase, as part of a growing interest in “natural” food and drink, real ale’s share of the total beer market is projected to reach 20% by the year 2020.”

Unfortunately the pandemic put paid to that projection.

Yet another reason for the Chancellor to keep VAT for the industry at 12.5% In 2002 Mr Brown, then Chancellor of the Exchequer, gave small brewers a massive helping hand, without which they wouldn’t have been competitive in a very competitive beer/brewing market. He introduced a progressive beer duty that cut taxes 50% on the first 5,000 hectolitres (500,000 litres) produced every year, with the important stipulation that it was ONLY for breweries producing less than 30,000 hectolitres (3,000,000 litres) total per year.

This, I remember reporting, saved small breweries about £45 per barrel! With barrels sold retail at around £150, this meant Gordon Brown was giving the sector an enormous boost. It meant that small brewers could keep prices somewhat low, keeping their beer price-competitive with larger breweries.

Earlier this year we reported that Gordon Brown and Sadiq Khan were included in a prestigious award list produced by the Campaign for Real Ale (CAMRA), which recognises people who have made a significant contribution to the beer and pub industry during its half a century of campaigning.

So, Mr Brown’s progressive tax cut is still remembered 20 years later! I would suggest that if the Chancellor wants to be similarly positively remembered by the sector in 2042 KEEP VAT AT 12.5%.

With the stroke of a pen, Gordon Brown significantly helped level the playing field for UK brewers, and laid the foundations for the beer revolution some years later.

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

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All COVID-19 Travel Restrictions Removed from Today (March 18) Issue 101

( CONTINUED FROM FRONT COVER)

OVERSEAS COVID RULES

Transport Secretary Grant Shapps said: “The UK is leading the world in removing all remaining COVID-19 travel restrictions, and today’s announcement is a testament to the hard work everyone in this country has put in place to roll out the vaccine and protect each other.”

However, while the rules have been lifted for inbound travellers to the UK, many popular destinations still have Covid-related requirements, including rules affecting children, which may prove to be a double bonus UK hospitality and tourist sector.

“I said we wouldn’t keep travel measures in place for any longer than necessary, which we’re delivering on today – providing more welcome news and greater freedom for travellers ahead of the Easter holidays.”

The lifting of restrictions makes the United Kingdom an attractive tourist destination, and restrictions in other countries may deter UK visitors, particularly families, from taking foreign holidays opting for a stress Staycation .

“I look forward to continuing to work with the travel sector and partners around the world to keep international travel moving.”

The pandemic has had a devastating effect on UK tourism. The number of visitors traveling to the UK fell in 2020 by 73%, going from 40.86 million in 2019 to 11.1 million in 2020.

Tourist spending also decreased from a record high of £28.45 billion in 2019 to only £6.2 billion in 2020, a decrease of 78% .In the second quarter of 2021, the UK received 277,000 visitors, representing a small increase from the first quarter, but was still 97% lower than the same period in 2019.

Julia Simpson, President & CEO of the World Travel & Tourism council said: “Other countries ditched Passenger Locator forms weeks ago, but it is good news the UK Government has now scrapped all travel restrictions for coming to the UK. “If we are to compete on a world stage we need to be ‘open for business’’ and not ask people to fill in lengthy forms.”

Kate Nicholls, chief executive of UKHospitality, which represents UK tourism businesses, said the removal of restrictions would give “a real boost to consumer confidence” and “a clear signal that Britain is open to international visitors”. But she warned that “the big problem is the uncertain situation in Ukraine” with the war impacting both “fragile” business confidence and costs.

The lifting of the final travel requirements was “the beginning of the end, not the end in itself”, Nicholls added, with long-suffering travel businesses in need of ongoing government support.

According to NHS figures, there are 1.5 million children aged 12 to 17 in England who have had two doses of Covid vaccine, however there are almost 4 million in that age group, meaning 2.4 million would need a negative Covid test to enter countries such as Spain, Turkey and America, furthermore, these destinations have pre-departure testing rules in place that affect children aged 12 and above who have not had double vaccination.

For those considering holidaying in Greece families children aged five and over who are not fully vaccinated to take a negative PCR test within 72 hours before their arrival, or a lateral flow test no more than 24 hours before arriving.

In Italy, unvaccinated children aged 6 and over must take a PCR test within 72 hours, or a lateral flow test within 48 hours.

Spain currently stipulates that unvaccinated children aged 12 to 17 take a PCR test within 72 hours before their holiday starts. France allows this age group to take a lateral flow test within 48 hours before arriving, although there are reports that the Spanish government considering removing restrictions before Easter.

In the United States, all children aged two and over must take a Covid test within one day prior to arrival, with unvaccinated children required to take a second test three to five days.

£22 BILLION STAYCATION BOOM IN 2021 In 2020, UK residents made a total of 23.8 million visits abroad, 74% lower than the previous year. On these visits, travellers from the UK

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spend £13.8 billion, down 78% from 2019, however, overseas restrictions will have a beneficial effect UK tourist industry. Last year an unprecedented demand for a UK staycation brought in an estimated £22 billion boost to domestic tourism.

With foreign holidays off the agenda in 2021, the UK public have “rediscovered the beauty of their own country”, leading to breaks in Britain estimated to increase by 74% for this year.

Julian Troup, head of the Hotels team at global commercial real estate firm Colliers. “In 2021 we saw hotel occupancy levels in cities outside of London, particularly in rural and coastal areas, perform extremely well.

There is a real belief amongst operators that the UK staycation will continue at least until the end of 2023. Many customers are still uncertain about the prospect of overseas travel, coupled with the fact that they’ve had enjoyable experience in places they have never visited in the UK before.

“While it is likely that overseas travel will return to a certain extent, some surveys suggest that consumers are considering both a domestic and international break in the next year.”

TOP UK STAYCATION LOCATIONS: Cornwall Lancashire Lake District Yorkshire Wales Dorset Hampshire Devon Essex East Anglia & Lincolnshire

What Does The Restaurant Rebound Mean For Food Waste?

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CLH DIGITAL

Issue 101

half of businesses surveyed admitted to throwing more food away than they did pre-pandemic, with teams struggling to forecast daily demand and changes in consumer consumption habits.

With overheads tight and profitability key to safeguarding the future of the sector, savvy restauranteurs should be looking at effective ways to cut unnecessary costs. This is where managing food waste comes in – reducing operational expenses while improving your establishment’s reputation in one fell swoop.

ZERO WASTE TO LANDFILL? According to insight from New Food Waste Horizons, a pioneering research report analysing the UK’s progress towards zero food waste to landfill, the hospitality and food services industry wastes more than £3 billion per annum by needlessly throwing away perfectly edible produce.

Philip Simpson, commercial director at ReFood, discusses the latest hospitality sector growth projections and explains why businesses should consider food waste recycling as a simple – yet effective – tactic to help streamline overheads, improve profitability and protect the planet.

According to insight published by Lumina Intelligence, the UK hospitality sector is set to recover to 94% of its 2019 value in 2022. Despite an outlet decline in of 2.8% in 2021 (a loss of 817 sites nationwide), the market grew by 25.9% year-on-year, with further growth of 59.4% (£6.6bn) projected before the end of 2022.

With COVID-19 restrictions relaxed, the UK’s top ten branded restaurants are expected to collectively attract sales in excess of £3bn in 2022 (exceeding 2019 turnover) as the sector continues to bounce-back from a hugely challenging 24-months.

However, while the resurgence of restaurants continues to grow at an unprecedented rate, so too does the sector’s hidden food waste mountain. Indeed, according to recent research, restaurants have reported a sharp rise in food waste volumes in the wake of the pandemic. Nearly

But while a significant drain on profits, the environmental implications of this behaviour are even more concerning. In fact, research shows that food waste left to decompose in landfill releases greenhouse gases considered 21 times more damaging than carbon dioxide.

In terms of a carbon footprint, food waste emits 3.3 billion tons of carbon-dioxide equivalent every year — roughly 7% of our entire global emissions. What’s more, if food waste were a country, it would be the third biggest polluter in the world after China and the United States of America.

So, what can restaurants do to prevent the negative environmental implications of landfill and reduce escalating disposal costs? While not the silver bullet solution, food waste recycling provides a cost effective and environmentally-friendly solution.

AN ENVIRONMENTAL ALTERNATIVE Harnessing anaerobic digestion (AD), the food waste recycling process sees food broken down – in the absence of oxygen – on a mass scale.

The resulting biogas, released during the natural degradation of food waste, is captured and can either be combusted to generate renewable heat and electricity, or upgraded and injected directly into the national

gas grid.

Providing feedstock remains consistent, this provides a reliable source of low-carbon, decentralised energy for householders nationwide. Even the remaining digestate can be used as a sustainable biofertiliser to help aid crop growth; effectively closing the food supply chain. Nothing is wasted.

Alongside preventing valuable resources from ending up in landfill, adopting food waste recycling collections can save hospitality businesses up to 53% on their waste management bills. With no landfill tax payable, disposal costs noticeably fall.

At ReFood, we operate three state-of-the-art anaerobic digestion facilities in Widnes, Doncaster and Dagenham. Every year, we collect more than 400,000 tonnes of food waste and create enough power to run 55,000 homes nationwide in result.

Our fleet collects food waste from businesses nationwide – at a frequency to suit their precise needs – either in bulk or individual bins. We even provide customers with a ‘bin swap’ service, which sees full bins collected and substituted with clean, sanitised replacements. This allows food waste bins to be hygienically used in kitchen environments and means waste can be separated at source.

Switching to food waste recycling provides restaurants with a low-cost, hassle-free, sustainable solution to manage their unavoidable waste.

While at ReFood we believe that zero food waste would be the perfect solution, in practice this is rarely achievable. Businesses should always follow the food waste hierarchy – reducing waste when they can, redistributing what’s possible, sending the remainder to be used as animal feed and recycling what can’t be eaten.

General waste is expensive and environmentally-damaging. Fortunately, an alternative solution is easily accessible, simple to implement and won’t break the bank. As hospitality businesses continue to recover from the ongoing impact of the COVID-19 pandemic, food waste recycling should top the list as an effective tactic to help streamline overheads, improve profitability and protect the planet.

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Parliamentary Inquiry Recommends VAT for Hospitality and Tourism Stays at 12.5% Issue 101

Writing in the Inquiry into the Retention of the 12.5% Rate of VAT report, Kate Nicholls, Chief Executive of UKHospitality, which provides Secretariat services to the Hospitality and Tourism APPG, said: “The hospitality and tourism industry has been the hardest hit by the COVID-19 pandemic. However, with the right support, it can play a crucial role in the country’s economic recovery and help rebuild people’s wellbeing after they have had to live under social restrictions for the past two years.

“Hospitality and tourism is a major economic sector, because its businesses are community hubs that bring everyone together, across the entire nation. This will remain true as we learn to live with COVID.

Vice Chair, Alison Thewliss MP (Glasgow), added: “This report has been helpful in consolidating the evidence around what industry leaders have been telling us for some time – that a move away from the 12.5% VAT would put the brakes on investment and growth. Without continuation of this rate, many businesses and cultural institutions will be put at risk, at what is already a perilous time for recovery. The UK Government must pay attention to the thorough research provided by this report and take the steps needed to protect

A UKHospitality member survey cited as part of the inquiry showed that nine in 10 businesses believed retention of 12.5% VAT was crucial to their recovery; while other figures published in the report show that all but one region of the UK employs more than 650,000 people in hospitality and receives over £3.5bn in tourism expenditure from visitors, with domestic tourism redistributing £25bn per annum from urban to rural and seaside economies – ‘the largest form of non-governmental redistribution of wealth in the UK’ – making hospitality and tourism ‘key economic drivers in every region of the country’.

In its conclusion, the inquiry report states: “The evidence submitted to the APPG…strongly supports the case for retaining the current 12.5% rate of VAT to support the industry in playing a key role in the UK’s economic recovery and the Government’s wider agenda, such as Net Zero and levelling-up.”

The inquiry examined seven areas in which 12.5% VAT would benefit the sector: • support the viability of businesses – help businesses recover financially after being the hardest hit sector by the pandemic and allow them to operate on a

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“Having sought views across the industry, it’s clear that keeping the reduced rate of VAT will help the hospitality and tourism industry get back on its feet after an exceptionally difficult two years. It’s really important to support the industry to help showcase the best of the UK”.

the industry.”

DISHWASHERS • GLASSWASHERS • REFRIGERATION

The All Party Parliamentary Group (APPG) for Hospitality and Tourism, concluded that VAT should not return to 20% this April, citing UKHospitality data revealing that the lower rate would bring benefits including jobs, international competitiveness and social wellbeing.

Simon Jupp MP (East Devon), Chair of the Hospitality and Tourism APPG, said in the report:

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more secure footing • improve the rate of employment – enable businesses to employ more people and make vacancies more attractive (e.g. higher wages) • positive impact on Treasury revenue – the tax cut would stimulate further economic activity • support regional growth – could lead to regional investment across and within the UK’s home nations • improve international competitiveness – makes the UK a more attractive holidaying location for domestic and international visitors through reduced prices and reinvestment in business offerings • ease cost of living pressure – could reduce the cost of living and limit inflation through lower prices and avoiding price increases • improve social wellbeing – businesses would be able to contribute more to their communities through the 12.5% rate by reinvesting in their offerings and engaging in social responsibility action (e.g. becoming more sustainable).

The report also stated: “Across every area, the inquiry found a substantial case for retaining the current 12.5% rate of VAT and, thus, the APPG recommends this policy remains in place beyond March.”

An inquiry by a group of influential MPs has recommended that VAT for the hospitality and tourism sectors stays at 12.5% beyond March.

“However, for businesses to provide the best possible service, they need to return to financial strength. We welcome this report from the APPG on Hospitality and Tourism, which highlights the importance of keeping VAT at 12.5% to achieve this.”

CLH DIGITAL

Managing Cash Flow Issues In Your Business 6

CLH DIGITAL

Issue 101

By Gary Hemming CeMAP CeFA CeRGI CSP of ABC Finance Ltd (www.abcfinance.co.uk)

If you’re struggling with debt and have equity in your commercial property, refinancing your commercial mortgage can be a smart move.

Businesses in the hospitality trade can borrow a maximum of 75% of their property value, so if you’re in need of a cash injection and have more than 25% equity in your property, consider remortgaging.

The big advantage of commercial mortgages is that they can be taken over longer terms than most other types of finance, often up to 25 years. This allows you to reduce your repayments, by spreading them over a longer period. In addition to this, commercial mortgage rates are usually lower than those offered on unsecured loans such as business loans and overdrafts.

The simplest way to approach commercial remortgages is either through your own bank (although they might not offer the best deal), or through a fee-free commercial mortgage broker.

As we move toward the end of the pandemic and into a cost of living crisis, many businesses are struggling financially. While you’re not alone in this, it is only you who can turn things around for your business.

In this guide, we will be breaking down the options available to you, from reducing your debt repayments to looking at how you could get a cash injection to provide that crucial buffer.

REFINANCING YOUR COMMERCIAL PROPERTY

REFINANCING BUSINESS LOANS IF YOU DON’T OWN YOUR BUSINESS PREMISES If you’re struggling with your finance repayments, but don’t own your business premises, there are still options available. The simplest way is to look at alternatives is either through your own bank or online. Business loans are no longer the domain on your own bank exclusively, there are now many online business loan lenders who offer great deals.

Reviewing your options can lead to big savings on your interest costs, or on your monthly payments if you’re able to extend your term.

If you’re a homeowner, but don’t own your business premises, you may be eligible for a secured business loan. These loans are usually offered on a second charge basis, behind your existing mortgage and allow you to raise money against the equity in your home.

As the loan is secured, you’re likely to benefit from much lower interest rates than would be the case with unsecured loans. Secured business loans can usually be offered up to a maximum of 70% of your property value.

IF YOU’RE STRUGGLING TO REFINANCE AND ARE FACING CASH FLOW DIFFICULTIES If you’ve tried the above options and can’t find a solution, or have already fallen behind with payments, making it difficult to refinance, the key is communication with your existing lenders. Whilst lenders will eventually expect payment regardless of your communication skills, you will be given a lot more time if you work with your lender.

Some lenders may even be willing to renegotiate the terms of your agreement, or give you a payment break to steady the ship. If you’re proactive in dealing with your problems and letting your lender know exactly where you stand, they will usually be flexible in return.

Remember, you’re not the first borrower who has fallen behind with payments and although it’s not ideal, most lenders will be sympathetic as long as you’re honest with them.

Hospitality Leaders Unite to Launch Lunch4Ukraine to Provide Support for Ukrainian Crisis A collective of hospitality industry representatives have launched Lunch4Ukraine in order to raise £100,000 for people affected by displacement and conflict in Ukraine and highlight the Homes for Ukraine humanitarian visa pathway.

Hosted and organised by JW Marriott Grosvenor House London on 5 April with the support of UKHospitality, The Master Innholders, The Caterer, Gold Key Media, Custard Communications, Hospitality Action and the Institute of Hospitality, Lunch4Ukraine aims to raise £100,000 for the Disasters Emergency Committee (DEC) Ukraine appeal.

Stuart Bowery MI, multi property general manager, JW Marriott Grosvenor House London said: “The resilience of our industry over the past two years has demonstrated what we can achieve when we work together towards assisting a common cause. We wanted to bring our industry together to make a difference to the people of Ukraine facing an uncertain future. UKHospitality is already working with the Government to coordinate offers of support and this lunch will serve as a catalyst to turn

our focus to the ways in which our industry can provide funds, homes and jobs towards our neighbours in Ukraine as they face a time of immense crisis.”

In addition to the lunch an online auction will be held until 8 April 2022 promoting prizes from across the hospitality industry.

All funds raised at Lunch4Ukraine will be donated to the Disasters Emergency Committee (DEC), which are operating in Ukraine and neighbouring countries meeting the needs of all refugees and displaced people. With 4 million people expected to be displaced by the Ukrainian crisis, the money raised will provide direct aid to those who need it most.

Lunch4Ukraine will be taking place in The Great Room at JW Marriott Grosvenor House London on 5 April 2022 at 12:30pm, with a three-course lunch created by chefs Nigel Boschetti and Richard Corrigan to be served at 1pm.

Buy your tickets: https://www.eventbrite.co.uk/e/lunch4ukraine-tickets-293769050137

BBPA Calls for Support for Pubs and Brewers Ahead of Spring Statement The British Beer and Pub Association (BBPA) has written to the Chancellor ahead of the expected Spring Statement next week calling for long-term support for the sector to ensure a strong and sustainable recovery. The letter urges the Government to: • Mitigate the energy cost crisis through the extension of the energy price cap to small businesses and supply to joint residential and commercial premises.

• Extend the lower VAT rate for food and drinks sold in pubs and the wider hospitality sector with a view to making this permanent.

• Ensure ADR proposals are in force by no later than February 2023, with an increase in the lower-strength threshold for beer from 3.4% to 3.5% abv and a container size of 20 litres or above for the draught beer reduction.

• Reduce the disproportionate burden on hospitality businesses through either a permanent specific sector multiplier or a high streets relief, bring forward an Online Sales Tax to offset the cost of pubs’ rates and provide for a fairer business tax regime for the digital age.

As the sector emerges from the pandemic it continues to face major headwinds that jeopardise its recovery. With the energy crisis causing regular 150%+ rises in pub energy bills, wiping out any hope of a return to profitability in the near future, and a return to the 20% VAT rate set to prove extremely damaging to the sector.

A new study by Oxford Economics has calculated that despite the significant Government investment in the sector during Covid, over eight hundred pubs

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With the right support the sector has a pivotal role to play as the UK recovers from the pandemic and moves forward with levelling up and regenerating towns and high streets.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Our sector can deliver jobs and additional economic value in every part of the UK. We are at the heart of communities fostering social cohesion as we reconnect and recover. This is why we are calling on the Government to heed the calls of our Long Live the Local campaign and support the sector during this energy crisis.

“Pre-covid our businesses were already operating under tight margins due to the disproportionate tax burden that we face. As we come out of the pandemic it is crucial this is redressed to ensure business not only survives, but indeed returns to sustainable growth which will in turn support the Levelling Up and High Streets agendas.”

This increase will come at a time when UK consumers are facing their own soaring bills. The report shows that 70% of people are now concerned about their long-term finances and more than half (55%) are more worried about their personal finances than they were a year ago. A large majority (85%) are expecting prices in pubs and restaurants to rise this year, which will inevitably result in a drop in footfall and revenue for the sector at a critical time.

UKHospitality Chief Executive, Kate Nicholls, said:

Two years on, and those businesses that have survived are now facing a tsunami of soaring costs. In addition to rocketing energy prices, for example, operators are facing a 19% rise in labour costs; a 17% hike in food prices and a 14% growth in drink prices. While many are trying to absorb as much as

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As key financial support measures are now withdrawn, trading levels have still not returned to prepandemic levels, costs are rising sharply, and confidence among many pub goers remains fragile, which is why the BBPA is calling for action from the Government.

they can, operators are expecting to have to pass on an 11% increase in prices to consumers.

Following the pandemic, the industry has lost nearly a tenth of its licensed premises, with the worst hit sectors being casual dining chains and nightclubs losing 17% of venues, and restaurants, losing 10% between March 2020 and now. In order to survive numerous lockdowns and ever-changing trading regulations businesses in the sector have had to deplete cash reserves and take on heavy debt.

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closed their doors for good during this time. Many profitable brewing businesses have also been lost and for those that remain debt levels have spiralled, and the future is very uncertain.

Hospitality Can be Part of the Solution to the Cost of Living Crisis, New Report Finds

The 10th issue of Future Shock – Hospitality in 2022 – compiled in partnership between leading industry body UKHospitality and sector data and insight specialists CGA, highlights the vulnerable state of the UK’s pubs, bars, restaurants and nightclubs. It also demonstrates, however, how the industry can play its part in solving the cost of living crisis.

Issue 101

“Our analysis shows that the sector will likely be contributing 1.7 percentage points to the national rate of CPI and that the biggest contributing factor will be the planned increase in VAT from 12.5% to 20% this April. This will compound all the other cost increases, and further squeeze businesses. With positive action from Government, however, such as keeping VAT at 12.5%, the sector can be part of the solution to the cost of living crisis.”

Karl Chessell, director – hospitality operators and Food, EMEA said: “Just over two years on from the start of the pandemic, we can finally look to the future with positivity. The latest report reinforces the feeling of cautious optimism. Trading for managed groups is edging back towards pre-COVID levels. Consumers and business leaders are recovering their confidence and site openings are heading in the right direction.

Hospitality businesses now face a variety of new challenges and threats which come at the worst possible time for businesses, and they need sustained help from government. Hospitality is ideally placed to power the UK’s economic recovery.”

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Issue 101

The Impact of the Pandemic on Accessibility in Hospitality

By Robin Sheppard, President of Bespoke Hotels (www.bespokehotels.com) and co-founder of the Blue Badge Access Awards (www.bluebadgeaccessawards.com) and safer to stay at home.

This is what many disabled people experience on a daily basis – but it doesn’t have to be that way.

My mission is to make the hotel experience more joyful and inclusive for both disabled and non-disabled guests, designing and creating a place of beauty and practicality for everyone to enjoy.

We should capitalise on this moment to enact fundamental and positive change in the hospitality sector. Whether these changes are to the hotel design, the décor, or the branding – we need to build momentum on this topic and strive to gain equality for all.

I became very aware of inaccessible spaces following a battle with Guillain-Barre Syndrome, a debilitating illness that interrupted my life in December 2004. It completely paralysed me from the neck down, taking almost two years of relentless physiotherapy for me to regain mobility.

As we cautiously venture into a post-pandemic era, we can finally reflect on the impact the unprecedented COVID-19 crisis has had on sectors and individuals around the world – but most notably, on that of the disabled community.

There is no doubt that the pandemic has highlighted the pre-existing inequalities in the UK. In November 2020, statistics from the ONS revealed that disabled people accounted for 59% of COVID-19 deaths.

From this, it’s evident that more needs to be done to critically understand inequalities on the grounds of disability.

We believe the time is now to innovate change.

The recent national lockdowns have given non-disabled people an extraordinary insight into how it feels to have their freedoms restricted every hour of every day. A frightening, invisible danger has opened people’s eyes to what it is like to have to meticulously research and plan every trip, rely on other people, and sometimes decide that it is simpler

Following this experience, I have striven to promote accessibility within the tourism and hospitality industries, launching the Blue Badge Access Awards in April 2016, alongside RIBA and the Design Council, with the aim of turning hotel bedrooms and public areas into ‘less-functional and hospitalised’ spaces.

Through these outlets, I have been conveying to hotels, restaurants, bars and other hospitality and visitor venues that their facilities are inadequate, not just for wheelchair users, but for people with invisible disabilities – from limited eyesight through the range of spectrum disorders. It’s not just that facilities lack in practicality, but style, vision, and the joie de vivre that says, ‘you’re equal – you deserve to enjoy this place as much as everyone’.

To achieve this equality, I am calling for a change in the perception of accessible rooms in hotels – venturing away from clinical, hospitalised spaces and coining the term ‘liberty’ to replace the word ‘accessible’, to promote the rooms in a more positive, celebratory light.

At Bespoke Hotels, we launched Hotel Brooklyn in February 2018, comprising 20 accessible bedrooms which we branded ‘Liberty’ rooms.

We wanted to deviate from the typical accessible room offered, which will elicit an apologetic, ‘this is all we’ve got left’ from the receptionist and a request for a discount from able-bodied guests.

Our ‘Brooklynised’ spin on inclusive and accessible accommodation provides guests with a king-size bed and all the freedom they need.

Comprising items such as a complimentary cocktail voucher, a digital flatscreen TV with Freeview and a Brooklyn library, the Liberty rooms we offer double as suites and family rooms, and are widely regarded as an upgrade.

As traditional thinking around accessibility and disability has been about mitigating rather than celebrating, it was fundamental that we change our Brooklyn hotel's accessible room names and interior to reflect this – and we encourage others to do the same.

We hope hoteliers can be inspired by, and improve upon the template used at Hotel Brooklyn and innovate their own accessible spaces and rooms for guests. By doing so, not only does it create a more inclusive, equal experience – but when encouraging hotels to take the ‘celebrate, don’t mitigate’ route, occupancy and revenue naturally go up.

Subsequently, hoteliers get to increase their share of the £12billion accessible tourism market in England.

It is crucial to note that we cannot champion accessibility alone – we need the help of everyone to make these changes, no matter how big or small they may be. After all, this is not a disability issue – this is an opportunity to showcase how we can enable individual human beings to occupy space irrespective of their differences.

To summarise, in the words of Barack Obama: “Change will not come if we wait for some other person or some other time” – and the time for change is now.

Robin Sheppard is the president of Bespoke Hotels and co-founder of the Blue Badge Access Awards. Founded in 2016, the awards are a global initiative bringing together a competition designed to reward design, as well as empathy and emotional intelligence.

Charitable Plea from Hospitality Boss A leading figure in Bristol’s hospitality industry is appealing for help as he prepares to spend a day in jail – all in aid of charity.

Raphael Herzog, Chair of the Bristol Hoteliers Association, is being locked up next week and needs charitable colleagues, friends, family, business partners and customers to help bail him out.

Bail for the BHA boss has been set at a minimum of £999 – all of which will be donated to Children’s Hospice South West.

Jail & Bail Bristol 2022 is a fund-raising initiative being run by the charity, whereby nominated supporters are arrested, charged with their crimes and placed on trial.

If found guilty of what the charity describes as their ‘wicked and entirely fictional crimes’ which, it says, they inevitably will be, they will be taken into custody, photographed, and banished to the cells, only to be released if they can raise the required ‘bail’.

Raphael will be one of a dozen defendants who will find themselves facing a ‘no nonsense’ judge in what used to be Bridewell Police Station in the city centre on Friday 25 March.

Children’s Hospice South West had been chosen as this year’s charity to benefit from the BHA’s annual Night Of The Stars Awards event, a glittering gala which took place last month and which raised more than £1,200 for the charity through a raffle.

He said: “During the night of stars event, I found myself agreeing to take part in jail and bail, so I will be spending a day in prison on 25 March, unless my kind colleagues and friends and business partners in Bristol club together to release the bail to let me out.”

Raphael has been accused of failing to admit he is a workaholic, something he will almost certainly be found guilty of considering how hard he has worked during the pandemic, campaigning for government support for the hospitality industry and championing his industry’s cause.

He added: “It’s a pleasure and a privilege to be able to help a charity which does provides such vital and valuable support to families in and around our city.

“But I do need to get back to the day job, there are other bars that need my attention, so I hope people will be generous and raise the bail needed to secure my release – and at the same time, help a wonderful charity.”

To find out more about the event, and donate towards Raphael’s bail, visit: www.chsw.org.uk/event/jail-bail-bristol-2022

Scammers Targeting Self Assessment Customers, HMRC Warns HM Revenue and Customs (HMRC) is warning Self Assessment customers to be on their guard following the Self Assessment deadline after more than 570,000 scams were reported to HMRC in the last year.

At this time of year, Self Assessment customers are at increased risk of falling victim to scams, even if they don’t mention Self Assessment. They can be taken in by scam texts, emails or calls either offering a ‘refund’ or demanding unpaid tax, thinking that they are genuine HMRC communications referring to their Self Assessment return. In the 12 months to January 2022, nearly 220,000 scams reported to HMRC offered bogus tax rebates.

Criminals target unsuspecting Self Assessment customers to try and steal money or personal information. They use phone calls, texts and emails to try and dupe citizens, and often mimic government messages to make them appear authentic. In January 2022, phone scams rose to 3,995 compared to 425 reported in April 2020.

Myrtle Lloyd, HMRC’s Director General for Customer Services, said: “If someone contacts you saying they’re from HMRC, wanting you to transfer money or give personal information, be on your guard.

“Never let yourself be rushed, and if you’re in any doubt then check our ‘HMRC scams’ advice on GOV.UK.” HMRC gave customers an extra month to submit a completed tax return and if customers filed by 28 February 2022, they would avoid a late filing penalty. More than 11.3 million customers filed their Self

Assessment tax return by 28 February, with more than 1 million of those taking advantage of the extra time by filing in February.

Customers have until 1 April to pay their outstanding tax bill or set up a Time to Pay arrangement to avoid receiving a late payment penalty. Interest has been applied to all outstanding balances since 1 February.

Customers can now make Self Assessment payments quickly and securely through the HMRC app. Customers choosing to make secure Self Assessment payments through the HMRC app can either connect to their bank to make their payments or pay by Direct Debit, personal debit card or corporate/commercial credit/debit card.

A full list of the payment methods customers can use to pay their Self Assessment tax bill is available on GOV.UK. Customers can report suspicious phone calls using a form on GOV.UK. Customers can also forward suspicious emails claiming to be from HMRC to phishing@hmrc.gov.uk and texts to 60599.

HMRC is also reminding Self Assessment customers to double check websites and online forms before using them to complete their 2020/21 tax return. People can be taken in by misleading websites designed to make them pay for help in submitting tax returns or charging to connect them to HMRC phone lines. Customers who are in any doubt about whether a website is genuine should visit GOV.UK for more information about Self Assessment and use the free signposted tax return forms.

Report Shows Cask Beer Sales “Under Serious Threat” Issue 101

“This shows the growing emphasis consumers place on the provenance of the beers they buy, and this is a trend that has certainly been accelerated by the pandemic. Consumers are increasingly seeking out smaller artisan producers and expect their products to be available at retail.” Caroline Nodder, Editor of the SIBA Craft Beer Report

The SIBA Craft Beer Report 2022, produced by the Society of Independent Brewers, contains in-depth analysis of the UK’s independent craft brewers, as well as industry insight and consumer polling to be the most authoritative report on the state of UK craft beer in 2022.

That figure rises to more than 8 in 10 (81%) among the women surveyed, showing that provenance is of even more importance to female consumers – a part of the market small independent brewers continue to attract.

The report found that whilst overall beer sales across the whole market in 2021 were down 14.2% on 2019 pre-pandemic figures, the picture was much worse for small independent breweries, who saw production levels drop by an average of 40% in 2020 and 16% in 2021 when compared to 2019.

According to the report cask beer now makes up just 46% of small brewers production, compared to 67% in 2019 – a huge 21% drop over the last two years. On the flipside a third of SIBA member breweries launched a webshop during the pandemic, and 40% now have a bricks and mortar shop.

However the report did also find a consumer thirst for craft beer in their local pub, with three quarters (75%) of beer drinkers surveyed in 2022 saying they thought it was important that their local pub offered a

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range of craft beers from small breweries.

A new report shows the seismic shift in the UK Brewing industry over the last two years, with traditional cask beer under serious threat as consumers order more online and drink more at home.

“Cask beer was sadly a casualty of the pandemic, as when pubs close small independent breweries lose the only place they can sell traditional cask beer. Because of this we have seen a huge wave of breweries creating webshops and on-site brewery shops, and many putting their beer into bottles and cans for the first time.” James Calder, SIBA Chief Executive.

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Consumers also continue to hold the view that genuine craft beer should be hand-crafted by a small independent brewery, with 50% saying the producer should be small and 48% that it should be independent. Only 3% believe craft can be made by a big global brewer.

It’s a sentiment that goes both ways, with 90% of SIBA Members saying their relationship with their community is important (up 7% on 2020) to them.

“It is clear that over the last two years people across the UK have sought out local producers – whether that means supporting their local butcher, baker or brewer. More and more people are discovering the amazing range of beers now being brewed locally and increasingly hold the view that a craft beer should be made by a small independent brewery. Hopefully as the industry begins to get back up to full steam we will see more pubs ands retailers stocking the independent craft beers consumers have discovered over the last two years.” James Calder, SIBA Chief Executive.

Curry Leader Warns VAT Hike ‘Final Nail’ for Restaurants Yawar Khan, Chairman of the Asian Catering Federation (ACF) that represents 35,000 restaurants in the UK, has warned Chancellor Rishi Sunak that the proposed return to 20 percent VAT level in his Budget on 1st April will be the “final nail in the coffin” of many hospitality businesses.

Faced with rising: wages, food inflation, utility bills, petrol prices, employers’ National Insurance costs and interest rates, combined with the squeezed wallets of hard-hit customers, the VAT increase will push many more restaurants out of business.

Khan says that around half of his Federation’s members fear that they will not be in business in 12 months’ time, if the VAT rise goes ahead and other costs remain high.

“Year after year we lobby politicians about the severe and unique problems faced by the catering industry – they listen, nod sympathetically, saying they will do what they can – but nothing happens,” said Yawar Khan.

Many ACF members feel that because they are mostly small, independent businesses

and cannot make large donations to the Conservative Party, their problems are ignored by a government which favours the billionaire donors who make significant contributions.

With so many boarded up shops on the nation’s high streets, as retail trade has migrated to the internet, restaurants are viewed as the one sector which is capable of preventing our town and city centres from becoming “ghost towns”.

The turnover of many small independent takeaway operators does not reach the £85,000 VAT registration threshold, so they are unable to claim back VAT on inputs.

“When campaigning to leave the EU, Prime Minister Boris Johnson promised that once free to do so after Brexit, he would cut VAT on energy prices – we call on him to keep that promise,” added Khan.

The ACF is urging its members to support the #VATsEnough campaign being led by UK Hospitality www.ukhospitality.org.uk

Issue 101

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Deliveries and Takeaways Double Pre-COVID-19 Levels in February, But Growth Slows Britain’s managed restaurant and pub groups’ delivery and takeaway sales continue to run at more than twice the level seen before COVID19, the CGA & Slerp Hospitality at Home Tracker reveals—but trading has dipped from the peaks of early 2021.

The latest edition of the Tracker shows that groups’ combined delivery and takeaway sales in February were 131% higher than in February 2019.

Growth has been powered by delivery orders, which were nearly four times higher than three years ago. Eat-at-home sales accounted for around 26 pence in every pound spent with managed restaurant and pub groups in February 2022.

However, February’s sales were 17% lower than in February 2021, when national lockdowns were in place and restaurants, pubs and bars were closed. The removal of COVID-19 restrictions has led some consumers to eat out this year instead of ordering in as they did in early 2021.

Karl Chessell, CGA’s director - hospitality operators and food, EMEA, said: “As restrictions end and restaurants and pubs recover their eatingout sales, it’s not surprising to see a drop in deliveries and takeaways from the heights of last year’s lockdown. However, the ordering-in habits that consumers have established during the last two years are not going to disappear. People have grown accustomed to the convenience of hospitality at home, and this is now an established part of their repertoire of eating occasions, allowing them to enjoy their favourite food both in restaurant and at home.”

Slerp founder JP Then said: “What we’re seeing, almost a year on from the end of the last lockdown, is the normalisation of takeaway and delivery levels. The hospitality sector has forever changed, the brands that not only survive, but thrive are those who are able to bring their brand to their customers, wherever they are. And those that do this via direct selling vs relying on marketplaces will ultimately see more profitable results.”

The Most Intelligent Wine Event In The World The 2022 hybrid edition of the London Wine Fair will celebrate both the return to Olympia after a two-year hiatus, as well as The Fair’s 40th live show - a significant milestone for what is the UK’s longest running annual drinks trade event. The live event will take place on 7th to 9th June, with the digital event running over 20th and 21st June.

The London Wine Fair is set to be the most intelligent wine event in the world. Taking place both digitally and in person, the 2022 Fair will give exhibitors access to a larger trade audience and will allow visitors unable to travel to either London or the UK, access to the exhibitors, their wines, and the show’s content. The digital element will also extend the reach of the show beyond the three physical days as access to digital stands and content will also be available for three months.

The live London Wine Fair will comprise the familiar, key elements of the show; the Trading Floor will host UK agents, international brands and generic

bodies; Esoterica will return to the gallery level, with around 100 boutique importers expected to take part; Drinks Britannia will be a celebration of British Drinks, spanning wines, spirits, beers and ciders; Wines Unearthed will feature wineries looking to export to the UK for the first time; and The Discovery Zone will host products and services championing innovation within the drinks industry at large. Non-alcoholic and low alcohol products will be given a dedicated platform for the first time, to reflect the burgeoning Low and No sector.

Content will be a key part of the 2022 hybrid event, with both the digital and live elements both hosting a programme of seminars, masterclasses and industry briefings.

Visit the London Wine Fair website to find out more: www.londonwinefair.com

How AI Can Support The Hospitality Industry In Its Post-Pandemic Recovery 12

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Issue 101

By Sebastian Glock, Senior Technology Evangelist at Cognigy (www.cognigy.com) The hospitality sector has transformed over the past two years in response to the ongoing restrictions, pressures, and complications presented by the global pandemic. Better, faster, more compassionate customer service - or the lack of it - has separated viable companies from those which crumbled under the strain.

From hotels to caterers and everything in between, the hospitality industry must continually evolve its approach to remain customer-centric while streamlining workflows, reducing costs, improving performance, and exploring new possibilities for customer interactions and loyalty.

TECHNOLOGY FOR 24X7 HOSPITALITY COMMUNICATIONS Modern communications technology creates an enhanced customer experience 24x7, helping to reduce the backlog of calls or chat requests coming into the contact centre of a large hotel chain or the desk phone of a local caterer. This can be accomplished with any of the following: • Self-service options that can divert routine inquiries and direct customers to the desired answer via automation.

• Intelligent chatbots and virtual agents that can discern customer needs and provide answers that can be found in account or booking information.

• Conversational AI which can provide a front line of communication across voice and all digital channels that either resolves the customer’s query or swiftly directs it (and all relevant information) to the appropriate customer service representative (CSR).

With contactless service becoming the preferred option for many guests, now is the ideal time to improve

contact centre agility and functionality by implementing conversational AI and automation. These technologies cut down on customer wait times and relieve CSRs from the burden of high volumes of repetitive enquiries, allowing them to focus on more complex and satisfying tasks.

KEY AREAS FOR HOSPITALITY COMMUNICATIONS IMPROVEMENT As clients, keen to get back out there, line up to book hotels, organise weddings, and arrange car rentals and lodging, the number of customer queries inevitably rises and so, too, does the number of related issues.

Weddings may be rescheduled, hotels may be overbooked, or reservations incorrectly entered, and the last thing a customer wants is to be stranded with little or no avenue for prompt communication.

Conversational Al and automation make it easier for customers to get the information they need, 24x7 and in multiple languages, without trying fruitlessly to get through on an overloaded customer service line or waiting on hold while minutes tick by. Conversational AI-powered virtual agent chatbots can be utilised to respond instantly to customers and provide critical, up-to-date information on demand.

• DataArt notes that 30% of hospitality businesses use artificial intelligence to augment at least one of their primary sales processes.

• Cision reports that 37% of consumers say they would actually prefer to interact with an intelligent chatbot for travel/hotel bookings.

• Booking.com revealed that 29% of global travellers say they would be comfortable letting a computer/AI help them plan their next trip.

Al won’t ever take over contact centres entirely or the warmth of checking into a hotel with a knowledgeable member of front desk staff, but conversational AI will be used to power customer interactions, even those which ultimately need the human touch to fully resolve. It is the way forward to delivering a self-service environment that also keeps customers loyal and coming back for more.

The State of Hospitality 2022 Insight Report Published by Sommet Education Industry leaders from around the world have contributed to The State of Hospitality 2022 insight report, published by Sommet Education, world-leading education group specialising in hospitality management and the culinary arts.

The report, which uncovers the latest employment, skills and talent management issues within the global hospitality sector, features in-depth perspectives from hotel management, high gastronomy, luxury, travel, tourism and other experts from international organisations and from France, India, Portugal, Spain, Switzerland and UK.

Executives from Accor, Alain Ducasse Group, European Travel Commission, HOSPA – The Hospitality Professionals Association, HVS, Lartisien Group, L.E.K Consulting, Relais & Château, The Leela Palaces, Hotels and Resorts, United Nations World Tourism Organization, and World Travel & Tourism Council have all produced their visions on: • Employment and skills shortages in the hospitality industry (including in specific roles).

• Initiatives in place to address these gaps.

• Emerging talent areas that are needed.

• Challenges around ethical recruitment, diversity and inclusion within the workforce.

• The role of, and need from, education and training providers to support these issues.

• What can be done by government, and other industry/sector bodies, to help organisations attract, develop and retain

talent.

The report also includes analysis of contextual economic and financial data around industry growth, resilience, investment and emerging jobs.

Writing in The State of Hospitality 2022, Sommet Education CEO Benoît-Etienne Domenget, said: “Hospitality is more than a business. It is a community of contemporary nomads sharing the same curiosity for travel, an openness to different cultures, the attention to detail, the willingness to welcome and please others. Having spent the last 20 years in that industry, I’ve had the opportunity to experience how much people make a difference. People in our industry are more than a key success factor, they are the very heart of our DNA. Hospitality is a land of opportunities, and education is a key to seize them.”

Also contributing to the report, Jane Pendlebury, CEO of HOSPA, added: “Within continental Europe, hospitality is often regarded as a ‘noble’ profession and something to be proud of – but UK attitudes tend to see it as a stop gap, a short-term option. With many EU workers having returned home, or simply looking elsewhere for work, we’ve been left with a shortfall. Not only this, good candidates are now spoilt for choice and can command premium salaries.

“Brexit, the pandemic and the overall industry image are all causes, creating an unfortunate cocktail of challenges to overcome, and we are very much aware of the issues and trying to do what we can to assuage them wherever possible. Within HOSPA’s specialisms, we are seeing opportunities in finance, revenue management and technology in particular, but practically every area is in need of an influx of talent. It is an excellent time for anyone to join the industry as the need is very much there.”

The State of Hospitality 2022 insight report, published by Sommet Education, is available to download at https://tinyurl.com/2p86fpyj

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

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Issue 101

New Travel Rules A Boon For Hospitality, But More Needs To Be Done 16

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Issue 101

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)

The government has finally taken cognizance of the plea of the hospitality industry ahead of Ester. All remaining international travel restrictions for travellers to the country will be removed from 18 March (Friday). Now mandatory passenger locator forms and tests for unvaccinated arrivals would not be required for travellers to the UK. Also, by the end of the month, all the quarantine hotels that were kept on standby will be fully stood down.

The plight of the hospitality industry has become an ending saga with complex public health measures coming into the picture to curb the spread of the virus. While the majority of the restrictions imposed were removed by mid of July last year, the fresh outbreaks of mutant variants of the Coronavirus ensured that the hospitality industry continued to follow different restrictions that severely impacted the

business.

Just ahead of Christmas last year, the government had to take several precautionary measures, including the reintroducing legal requirement to wear a face-covering in the majority of public indoor venues. Those Plan B measures washed all the hopes of the hospitality industry. Many hospitality venues had to put a lid on their expansion plans, while others who already had gone for expansion and business restructuring suffered huge losses.

THE GOVERNMENT NEEDS TO STICK TO THE ASSURANCE

WHAT IS MORE, EXPECTED FROM THE GOVERNMENT NOW? With all the restrictions removed, the sector will expect some support that could help it be a vital organ of economic development, jobs growth and investment. The long-pending demand of keeping VAT rates at 12.5 per cent needs to be taken into consideration, then only the faltering industry can remain competitive. Removal of travel restrictions can only be aided by the lower VAT; competitive prices will attract visitors from abroad.

The government, while removing all the restrictions from travel has said that travel would be least impacted in case of a new variant emergence. As per the government data, 86 per cent of the country’s population has received a second dose, while 67 per cent of them have received a booster dose, and it was the remarkable success of the vaccination programme that the UK is able to remove all restrictions.

Many hospitality businesses are still struggling to sustain the wrath of pandemic and, in that scenario, returning to the 20 per cent VAT era would only add to their sufferings. It could be equally detrimental for the government as inflation is already at a record high, and people are struggling with the cost-of-living crisis. VAT is levied on food, accommodation, and tourism, and it will have a direct impact on the cost of living if the increased rates are passed on to the consumers.

However, there has been an increase in the number of corona cases in the last some time. Hospitality continues to remain at a vulnerable place with government regulations targeted to the services-oriented sector such as hospitality. The government will have to ensure that any negative response to the sector is taken care of with appropriate measures to support and revive the industry.

Hospitality is a powerful vehicle for economic growth and one of the few industries that can help the economy be on track underpinning many economic activities. Now, full normalcy can be expected with travellers not being overburdened with the forms and testing requirements.

Hospitality should be encouraged to be a companion in economic revival without burdening with limiting measures like an increase in VAT rates.

Food & Drink Inflation Doubles in One Month, as Cost Pressures Continue to Rise The CGA Prestige Foodservice Price Index has reported a sharp acceleration of price increases during January with year-on-year inflation of food and drink running at +7.9%, more than twice the rate in December.

For the first time since its inception in 2016, every category in the index showed a month-on-month increase, with food rising +4.4% across the board, compared with a month earlier.

The exclusive report notes that these unusually high levels of inflation were recorded before the Russian invasion of Ukraine, which is anticipated to prompt further price rises across a number of food categories including wheat, sunflower oil, barley, corn, potatoes and rice. Sanctions on Russia are likely to cause rises in oil and gas prices, driving food and drink inflation even higher.

Notable category movements month-on-month in January include oil and fats (+7.9%), milk, cheese and eggs (+6.8%), mineral water, soft drinks and juice (+2.9%) and fish (+2.6%).

Shaun Allen, Prestige Purchasing CEO commented: “Even before the Russian invasion of Ukraine we were predicting high levels of inflation during the first half of 2022. A protracted conflict, coupled with long-term sanctions on Russia’s economy might well raise inflation to levels not seen for a generation. Operators can no longer take supply stability for granted and should take action to optimise their supply.”

While the impact of COVID-19 on prices has begun to recede, the rising cost of energy, petrol and diesel now dominate. In Britain, Brexit policy has stifled the labour market leading to shortages of product and higher wage costs for food and drink.

James Ashurst, client director at CGA, said: “Hospitality was starting to make a robust recovery from the effects of the pandemic and following a tough winter period. These inflation figures pose further challenges to businesses which are already squeezed by rising costs and pressure on supply chains.”

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

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Insolvencies Double as Cash Crunch “Starts to Bite” & Landlord Restrictions Lifted 18

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Issue 101

Insolvency figures released for February 2022 by the Government’s Insolvency Service showed corporate insolvencies more than doubled compared to the same month last year (1515 in February 2022 and 685 in February 2021). They were 13% higher than the number registered two years previously (pre-pandemic; 1346 in February 2020).

In February 2022 there were 1,329 Creditors’ Voluntary Liquidations (CVLs), more than double the number in February 2021, and 40% higher than in February 2020. Numbers for other types of company insolvencies, such as compulsory liquidations, remained lower than before the pandemic, although there were more than twice as many compulsory liquidations and almost double the number of administrations in February 2022 compared to February 2021.

DIFFICULT MONTHS AHEAD AS PRESSURE ON BUSINESSES GROWS Leading restructuring and insolvency professional, Oliver Collinge from PKF GM said: “The large rise in corporate insolvency numbers is not surprising. Many distressed businesses have managed to keep afloat by making use of the high level of government support available. However, as businesses have now started to repay BBLS and CBILS loans as well as deferred HMRC liabilities, pressure on cash is growing and we may continue to see the

overall number of business failures increase.

Higher inflation, volatility due to the ongoing conflict in Ukraine, staff shortages, increasing energy prices, supply chain challenges and the need to repay Covid incurred debt, are all likely to lead to increased numbers of insolvencies during 2022.

LANDLORD RESTRICTIONS LIFTED THIS MONTH The restrictions on Landlords’ abilities to forfeit leases and take action to recover unpaid rent are partially lifted at the end of March, and this will create further difficulties for some businesses. When these protections are removed, tenants and landlords will be forced to have difficult conversations that in some cases could result in the closure of a business.

Oliver Collinge added:

A MESSAGE TO COMPANY DIRECTORS Oliver Collinge added: “There are plenty of proactive things you can do now to build resilience into your business for the post-Covid economy; don’t leave it too late. Having a restructuring professional guide you through the process can be invaluable in getting the best outcome and will also help you understand and mitigate your risk as a director.”

“The biggest increase is in Creditors’ Voluntary Liquidations (CVLs),

“For those businesses that are struggling, now may be the time to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during Covid? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short term cash impact of this.”

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.

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

“Whilst the Covid loans, support packages and interventions staved off many business closures, their removal is now exposing businesses already under severe cash flow and working capital pressures. It’s critical businesses act early and seek advice if they are struggling now, or think cash flow may be squeezed in coming months. The earlier they act, the more options they’ll have to secure the long-term survival of the business.

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

where directors have chosen to place their business into an insolvency process. In part this may be because creditors can now take enforcement action, forcing directors to take pre-emptive action. There is also significant anecdotal evidence that many of these liquidations involve small companies which had taken out Bounce Back Loans and are now unable to repay them.”

20

CLH DIGITAL

Issue 101

80% Of Consumers Want Some Form of Personalisation From The Restaurants, Pubs and Bars They Visit venues offer a personalised touch at every stage of the customer journey.

Figures from leading hospitality tech company, Zonal and industry data and insight firm, CGA reveal that the majority of consumers (80%) are interested in some form of personalisation when visiting pubs, bars and restaurants.

“From offering customers discounts on their favourite drink to delighting them with personal touches in venue such as balloons on their birthday, there are numerous ways for businesses to further enhance the great customer experiences the industry is always striving to deliver.

Zonal’s most recent GO Tech report in partnership with Airship shows that while financial incentives such as personalised discounts and deals are popular, there are other previously untapped opportunities for hospitality businesses to drive sales and repeat visits through personalisation. The research also highlights both a generation and a gender gap when it comes to what consumers want from personalisation and the data they are willing to share to get it.

“There is perhaps a lack of awareness currently around what a personalised experience could look like and a wariness around sharing data. However, our research shows that through clear communication and by offering the right incentives, venues can overcome this and create bespoke experiences that drive sales and encourage loyal and engaged consumers.”

Across all consumers, the top five most wanted forms of personalisation are: Discounts and deals - A third (33%) expect tailored discounts and deals as a matter of course, and nearly half (45%) think they would be nice to have Loyalty schemes – Well over a quarter (29%) are interested in a loyalty scheme with rewards that are personalised to their habits and preferences Updates - 29% of consumers expect to receive updates about things like the status and timing of their orders, and a further 46% would welcome them

number soars to 46%. There is also a clear gender divide - in general, women are more likely to engage with nearly every aspect of personalisation than men and are more inclined to share the data that makes it possible for venues to action these personalised experiences. The data shows women over-indexing on discounts, promotions, loyalty schemes, food and drink recommendations and celebrations of special occasions.

VIP perks - One in six (17%) consumers would like the ability to sit at a favourite table without having to ask, and some would appreciate celebratory details like balloons on a birthday (14%).

Understanding the pieces of data that different consumer groups are willing and unwilling to share is crucial for operators looking to tap into the opportunity of personalisation. For example, the research suggests that nearly half of people (47%) are prepared to tell venues about their favourite drinks, and many will supply generic information like birthday (42%) and gender (39%). However, there is more reluctance about sharing more personal information home addresses (11%) and parental status (11%).

When it comes to the level of personalisation that consumers look for, age and gender are important factors to consider. In fact, only 9% of those aged 18 to 24 say they have no interest in personalised experiences which is a drastic change to people aged 65 or over where the

Commenting on the findings, Alison Vasey, Group Product Director, Zonal, said: “At its very heart, hospitality is about providing a personal and bespoke experience for every individual consumer. Traditionally this has been done face-to-face and in-venue, but now technology can help

Recommendations - Around a fifth of consumers now expect to receive tailored recommendations (20%), or to be presented with personalised menus that incorporate their favourite dishes and drinks (19%). Another 44% and 43% of consumers respectively regard these as nice-to-have

Karl Chessell, CGA Director - Hospitality Operators and Food, EMEA, adds: “As we emerge from COVID, it’s clear that consumer behaviour has changed in some fundamental ways. As they establish new habits in restaurants, pubs and bars, people expect their brands to treat them as individuals rather than numbers. It means that personalisation is increasingly not just a nice surprise—it’s an expected part of a hospitality visit.

“Value is going to be important to the post-COVID consumer, especially at a time when disposable income is squeezed. But as our GO Technology research makes plain, good personalisation goes beyond money: it’s about the creation of memorable experiences that show people they are valued. It will be a powerful driver of loyalty and recommendation in 2022 and beyond, and the brands that can deliver it best will have a huge head start on the competition.”

Dan Brookman, CEO, Airship & Toggle, commented: “Now is the time more than ever to get to know your customer. Personalisation, context of purchase and customer lifetime value are key drivers not only for marketing, but for overall growth. Taking ALL your customers on a journey that represents your brand, that interacts across all the physical and digital touchpoints will deliver engagement. Be clear in your message, concise in your value exchange and keep it simple for your teams!”

Businesses Can Now Register for “Homes for Ukraine’ Scheme Co-Director of Reset Communities and Refugees, Kate Brown said:

UK businesses can now record their interest in supporting Ukrainians fleeing the war through the government’s new Homes for Ukraine scheme.

The Secretary of State for Levelling Up, Housing and Communities, Michael Gove, on 14 March 2022 has launched a webpage for sponsors to record their interest, ahead of Phase One of the scheme opening for applications today.

"We warmly welcome the introduction of a way in which communities in the UK can open their doors to welcome those who so urgently need help. We have seen that, when communities come together to welcome those seeking sanctuary, they can make a huge impact, transforming the lives of so many whilst offering safety to those who need it."

The Homes for Ukraine scheme will allow individuals, charities, community groups and businesses in the UK to bring Ukrainians to safety – including those with no family ties to the UK.

Individual sponsors will be asked to provide homes or a spare room rent-free for as long as they are able, with a minimum stay of 6 months. In return, they will receive £350 per month.

Phase One of the scheme will allow sponsors in the UK to nominate a named Ukrainian or a named Ukrainian family to stay with them in their home or in a separate property.

Those who have a named Ukrainian they wish to sponsor should contact them directly and prepare to fill in a visa application, with the application launching on Friday 18 March.

Secretary of State for Levelling Up, Housing and Communities Michael Gove said:

Charities, faith groups and local community organisations are also helping to facilitate connections between individuals, for potential sponsors who do not have a named contact.

"The courage shown by the Ukrainian people in the face of devastation caused by the invasion of their great country is nothing short of remarkable.

"The United Kingdom has a long and proud history of helping others in their hour of need and our new Homes for Ukraine scheme offers a lifeline to those who have been forced to flee.

"I’m asking people across our country who can provide a home for Ukrainians to consider being sponsors."

Local Government Association Chairman, Cllr James Jamieson said: "The humanitarian crisis caused by the Ukraine invasion is heartbreaking. Councils are ready to help new arrivals from Ukraine settle in the UK and to support communities who wish to offer assistance to those fleeing the devastating conflict.

Ukrainians arriving in the UK under this scheme will be granted 3 years leave to remain, with entitlement to work, and access benefits and public services.

"Councils will be central in helping families settle into their communities and access public services, including schools, public health and other support, including access to trauma counselling."

For more information or to record interest visit the Homes for Ukraine webpage at https://homesforukraine.campaign.gov.uk/.

Sponsors will be kept updated on the scheme.

Applicants will be vetted and will undergo security checks.

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

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 101

Hygiene Demands by Consumers Serve as Wake-Up Call Blake Gladman, Strategy & Insights Director at KAM said: “COVID-19 has catapulted hygiene to the top of consumers’ minds. It’s now an absolutely key consideration when deciding which venues to visit and where to avoid. This heightened awareness means that consumers are more ‘ratings aware’ and also incredibly unforgiving when standards fall; if a venue falls short of a customer’s hygiene expectations just once they risk losing that customer for good. This research shows that there is now no room for error. Venues simply will not prosper if they fail to get the fundamentals right and meet the increased expectations of consumers on food hygiene and cleanliness.”

Hospitality operators who fail to maintain high food hygiene standards and cleanliness post-Covid have been warned they risk their businesses as consumers are less likely to give them a second chance.

The ‘one-strike and you’re out’ wake-up call follows new research from Food Alert and KAM Media into how people’s attitudes have changed since COVID-19 when deciding where to go out for a drink or meal or order food for delivery.

In their survey nearly two in three consumers agreed that hospitality hygiene standards had become more important since the pandemic and 69% wanted to see hand sanitising stations become a permanent feature.

More than half also wanted hospitality venues to continue to have extreme hygiene measures evident, displayed, and transparent.

The top five considerations for choosing a venue were ranked as food quality, prices, cleanliness of venue, range of food and the Food Hygiene Rating (FHR). The FHR was third in importance when choosing a restaurant for a food delivery.

Food Hygiene Ratings should be visible in venues, said respondents, with 4 being the minimum standard that was considered acceptable, but with newly opened venues the majority expected a rating of 5. Some 49% of consumers had a ‘one strike and you’re out’ policy when it came to bad hygiene standards.

Consumers wrongly believed that venues were inspected for food hygiene standards every six weeks on average, yet the reality is that even annual inspections are being delayed.

Food Alert operations director Mike Williams said: “It’s clear that con-

It was particularly relevant to the 18-34 year-old age group where they were 42% more likely to check Food Hygiene Ratings when visiting a hospitality venue than those in the 34-plus category. They were 84% more likely to check FHRs when ordering for delivery than those over 34 and they expected hospitality venues to be inspected more than twice as frequently as older consumers. sumer hygiene awareness has heightened and shows no sign of waning.

Those venues that can prove they operate the highest levels of hygiene and food safety will be the ones to win trust and enjoy strong relationships with their customers and build sustainable businesses going forward.

“Our research shows that FHRs are decision makers – or breakers – for consumers and getting the scores on the door can be the difference between business success or failure. Operators don’t have to do it alone. External consultants, such as Food Alert, can help businesses nail a 5 star rating on opening and beyond.”

With this generation more likely to be ‘rating aware’ across various channels, from customer reviews to rating specific dishes, it gave venues an opportunity to use positive FHR scores to drive footfall. When ordering online, from Deliveroo and Just Eat for example, the FHR was more likely to be used as a sorting factor for venues above range of food and drink, delivery times and images of the food.

The independent research commissioned by Food Alert has been published in a white paper, Hygiene Matters – one strike and you’re out, available to download at www.foodalert.com/consumer-report-hygiene-matters/

Greene King’s Releasing Potential Scheme Helps 100 Prison Leavers Find Employment

Greene King has announced that its social mobility scheme, Releasing Potential, has helped 100 prison leavers to find employment.

would prejudge me. I had already written myself off, thinking no-one would be willing to give me a second chance.

First launched in 2019, the scheme is designed to give prison leavers a chance to start over with a sustainable career in hospitality. Releasing Potential gives those on ROTL (release on temporary licence) and TTG (Through the Gate – having completed their term in custody) the opportunity to join Greene King in a series of roles directly upon release.

“I welcomed the offer of a kitchen role by Greene King, I had no hospitality experience but was keen and eager to learn, valuing not only the job offer but the opportunity to turn my life around.

“The positive impact of my employment with Greene King has been that I have learned new skills and currently working towards a Level 2 Kitchen apprenticeship. I have also positively reconnected with family and adjusted back into society.”

Potential applicants are selected from both recent prison leavers and those still carrying out their sentence, and specialist training and support is given until they are released. If a successful work trial and job interview is completed, the applicant is immediately offered a relevant role at Greene King.

Currently, those in the process of completing a prison sentence face immense challenges when re-joining society. Upon release, prison leavers receive a discharge grant of just £76. In many instances, once travel back to their former hometown or city is paid for, as well as basic amenities, this leaves many with almost no funds whatsoever to restart their lives.

In the first year of the scheme, 28 prison leavers joined the business and Greene King now has a relationship with over 35 different prisons across the UK. Applicants can join Greene King in a number of roles, including Back of House (BOH) jobs such as working in the kitchen, Front of House (FOH) roles, such as serving, or Hotel Housekeeping positions, working to clean and prepare rooms.

As well as providing an employment scheme post release, Releasing Potential also helps applicants ready themselves for work while carrying out their sentence. Working with several partners and charities such as the New Futures Network, the Ministry of Justice, NOVUS, Only A Pavement Away and the Recruitment Junction, Greene King offers support, training and resources that are tailored to each applicant’s individual needs and helps them to prepare for life outside of custody.

Andrew Bush, chief people officer at Greene King, said: “We under-

stand that everyone has a past, but regardless of background we want to help people build a successful future in the hospitality industry.

“We recognise the importance of social mobility and our role in supporting it. Releasing Potential isn’t just a one-off drive to help prison leavers, it’s a key focus for our business that will continue to grow and expand, supporting those in the prison system on their journey to a successful rehabilitation. We’re pleased that 100 prison leavers have already joined the Greene King family and look forward to welcoming many more successful applicants in the coming months.”

One current employee, who wishes to remain unnamed, said: “I joined Greene King Releasing Potential prison leaver scheme, whilst in custody and I was anxious and nervous about what I was going to do after my release, how people would react to an ex-offender and how people

Greg Mangham, Founder & CEO of Only A Pavement Away, said: “The work Greene King is doing is really making a difference. Our data shows that out of 70,000 prison leavers released each year, just 15% are in P45 employment one month after release.

“In total, re-offending costs the taxpayer £18 billion each year and to make things even more challenging for prison leavers, 50% of employers currently reject someone if they have a criminal record. So getting a job is crucially important and we know that a prison leaver who has a steady job is 87% less likely to re-offend.”

In 2020, Greene King won ‘Leadership of the Year’ at the UK social mobility awards, thanks in part to the Releasing Potential scheme, and in 2021 it scored three top awards for recruitment at the Tiara talent awards.

Celebrity Chefs Raise over £70k for the DEC’s Ukraine Humanitarian Six of the UK’s most well respected and recognisable chefs have raised over £70k through a charity dinner and auction in aid of the DEC’s Ukraine Humanitarian Appeal.

The money we raised on the night will support refugees fleeing from Ukraine who are facing unimaginable hardship, and will go towards providing much needed food, water and medical assistance.”

The event ‘Five for Ukraine’ saw the award-winning chefs joining forces lay on a sumptuous five-course banquet at Barboun, Shoreditch. The money raised from ticket sales, alongside funds raised via an online auction, will go towards providing critical food, water and medical assistance to refugees fleeing the crisis.

Alongside the fundraising dinner, an online auction offered a range of prizes including: a two night stay at Nathan Outlaw’s new guesthouse, including meals at both of his restaurants; two tickets to Robin Gill’s critically acclaimed Bloodshot Supper Club; overnight stay for four plus dinner at the 5* Limewood Hotel; membership for two at Quo Vadis private members club; dinner and stay at the 5* Stafford Hotel.

Taking part in the one-off special event were Nieves Barragan (Sabor), Lisa Allen (Northcote), Tom Kerridge (Kerridge’s Bar & Grill), Angela Hartnett OBE (Murano), Neil Borthwick (The French House), and Ed Wilson (Brawn) -bios in notes to editors.

Commenting on why she decided to take part, Angela Hartnett said: “It is impossible to witness the harrowing images on TV and not be moved to want to do try and do something. It has been incredibly heart-warming to see how the British public have rallied in support of Ukraine, and, like a lot of people, we just wanted to do our bit.

“I think it is fair to say that one thing chefs do very well is cook, and because many of us have been fundraising with Action Against Hunger for many years, we know that we can apply these skills to help raise much needed funds.

Another well-known restaurant which is getting behind the DEC appeal is Hawksmoor. Will Beckett and Huw Gott, the founders of the restaurant chain, have been long term supporters of Action Against Hunger, a DEC member agency, and have raised more than £1.5 million for the charity to date.

In order to support the DEC’s Ukraine Humanitarian appeal, Hawksmoor donated a percentage from the sales of their incredibly popular ambassador dessert and their Shaky Pete’s Ginger Brew cocktail. All the money raised through purchases of these items was then match funded by the restaurant. Alongside this ongoing fundraising effort, the restaurant has also donated £10,000 to the appeal.

24

CLH DIGITAL

Issue 101

Why the Best-of-Breed Hotel Tech Stack is Here to Stay

By Tanya Stallard, SHR (www.shr.global), and Paul Griffiths, Infor Hospitality (www.infor.com) But, if there’s one silver lining that has come out of COVID, it’s that hotel tech providers understand what we need to do better. We’re taking the onus off of the hoteliers and embracing the responsibility of making sure their systems are speaking fluently to one another. We only succeed if they succeed.

2. INTEGRATIONS ARE TIGHTER The integration between a PMS and a central reservations system (CRS) is critical because the reservation system has connectivity to all the other distribution channels. Proper integrations ensure that hoteliers can build rates in the PMS and have them automatically flow immediately to the CRS, which then publishes them across all channels. Critical to this strategy is ensuring what the customer sees on your website translates over into the booking engine, so that when they hit the booking engine they're not all of a sudden seeing different things.

Integration is critical, especially if you want to have a strong book-direct strategy. Guest comments and payment details, as well as data on any add-on services booked – all of that needs to be shared across systems, otherwise you risk losing the guest with friction at check-in. Having a really strong PMS integration into your CRS and with your booking engine is key.

3. DATA FLOWS MORE FREELY

The theory behind one partner providing a single solution for all of your hotel operating needs – inventory management, accounting, check-in, pricing, marketing, distribution, sales RFPs – sounds ideal. One bill, one point of contact for service, one central storage centre for guest and transactional data.

But, as it’s been tested time and time again, we know challenges for one single provider to meet all the needs of a hotel operation are just too great to overcome. What ends up happening with each new “hotel in a box” is that the solution is really good at one or two functions but falls short in all the rest.

Thankfully, hotel systems providers that serve a specific role in the greater tech ecosystem have finally come to understand the appeal of a single provider and geared their businesses to act more like them. The movement to open application programming interfaces (APIs) and share data that was once siloed are first steps in the right direction. While, as an industry, we’re not fully there yet, we’re moving to a point where integrations are happening seamlessly behind the scenes, with no finger-pointing or unnecessary toll on the hotelier. And simpler, cloud-based integrations are driving down what ultimately matters most – cost.

When chosen properly, your carefully cultivated tech stack made up of deeply integrated systems will act as if it’s one single platform, yet each part will provide best-in-class functionality. The most critical integration in a best-of-breed tech stack is with the property management system (PMS), as this acts as the main hub in connecting much of the back-of-house and front-of-house applications. Below are the key factors to consider when building a well-integrated tech stack.

1. SOLUTIONS PROVIDERS HAVE SHIFTED FOCUS TO THE CUSTOMER We all know the horror stories from the past about technology vendors that wouldn’t work together for the benefit of servicing their clients, and some of these legacy providers are still out there, but for the most part that environment has changed. Now, most providers take advantage of their strengths to work closely with specialists in other areas to in the end offer a better solution to the client.

As suppliers, we’re more choosy about our partners. While we integrate with hundreds of providers, we prefer to work with partners that share the same values: excellent customer service and dedicated team support.

We try to solve things without involving the client, that way the client doesn’t feel like they need to deal with two different points of contact.

We accept that partners in the past haven't worked together for the benefit of the hotelier, and that they’ve often been playing “support table tennis” – going back and forth with blame rather than solving the problem.

Part of what’s driving a new focus around integrations is the fact that hoteliers today are understanding more and more about the guest journey. To optimise the booking process all the way through to check-out, systems can serve data that improve the experience each step of the way. We’re understanding more about the guest journey from the very beginning, in the planning session, when the guest is just interacting with the website or through the call centre application. Knowing the right profile of the guest and their total spend on previous stays is important in knowing how to present the correct offer.

Many look at data as the new king, but in fact data is the new soil required to nurture the relationships hoteliers have with their guests. Integrations are required to share many data points to provide the hotelier with a holistic view of their guest. This is driving new valuable recognition and replacing the traditional pointsbased loyalty systems, which have less and less value to the guest. When looking to improve the guest journey, having your CRS and Booking Engine truly integrated with your customer relationship management (CRM) tool and Recognition Programme – and adding an integration with the PMS with no loss of data – allows you to provide truly unique experiences.

It’s important for the PMS to ingest booking data from partner applications rather than forcing staff to look in multiple systems instead of focusing on the guest. A CRM and booking engine will gather guest data prearrival, but then it’s up to the PMS to present that information to hotel staff.

4. MORE SYSTEMS DOESN’T MEAN MORE WORK Part of the appeal of an all-in-one solution is time savings, but we’re confident that choosing best-in-class providers that are each focused on automating as much as the process as possible will make you most efficient. We understand there's a staffing crisis and our focus has shifted to saving you as much time and helping you operate as efficiently as possible. Maybe automating part of your distribution or pricing processes can help you eliminate a position that you can’t fill.

When we talk with clients, we find it’s taking them about 90 minutes per day to manage their systems. We want to get rid of the barriers that technology is introducing due to the fact that systems aren’t speaking with each other.

5. SPECIALISATION IS A GOOD THING A “best of breed” approach means you’re choosing to work with partners that have proven to be excellent in their field, providing best-in-class functionality. These providers understand they don’t have the resources to develop, support and evolve solutions across the entire tech stack, rather they choose to do a few things really well.

Greene King Launches Sixth Hive Pubs Site Following £260,000 Makeover Greene King Pub Partners has launched its sixth Hive Pubs site.

The Peacock in Boughton, Chester has been transformed into a Hive Pub following a £260,000 makeover and will be run by new franchisee Peter Boardman.

Hive Pubs is the new franchise pub concept from Greene King Pub Partners.

The Peacock has been transformed with a complete refresh throughout in line with the Hive Pubs brand and concept to create a modern look and feel with community at its heart.

Peter Boardman, franchisee for The Peacock, said: “As a Hive Pubs franchisee, I

have been able to open a new pub business without the risk or large investment usually needed. The ready-to-go proven concept Hive Pubs delivers allows me to focus on running and growing my pub business.”

Andy Wearn, Business Development Manager at Greene King Pub Partners said: “We’re really pleased with the transformation of The Peacock to a Hive Pub following our £260,000 makeover. The pub now represents everything Hive Pubs is about – community and delivering the best local pub experience.

“This is our sixth Hive Pub site and we look forward to rolling out more in the coming months and year ahead.”

A Quarter of a Billion Meals Redistributed by FareShare During Pandemic The UK’s biggest charity fighting hunger and food waste, FareShare, has revealed that it redistributed the staggering equivalent of a quarter of a billion meals (250m) throughout the Covid pandemic.

FareShare takes delivery of surplus good-to-eat food, which is unsold or unwanted by the food industry, sorts it in one of its 30 regional warehouses, and passes it onto a network of nearly 10,500 charities and charity groups. These organisations then turn this nutritious food into meals for vulnerable families and individuals.

Between March 23rd, 2020, when national lockdown measures were first announced by the UK government, and 24th February 2022, when legal restrictions relating to Covid-19 ended, FareShare provided 105,000 tonnes of food to people going hungry across the UK. That’s the equivalent of 0.25bn (250m) meals.

This good-to-eat surplus food came from across the food industry as suppliers and retailers faced the uncertainty of foodservice shutdowns, regional lockdowns, changing customer habits and challenging supply chains.

It was the support of Manchester United and England footballer Marcus Rashford at the start of the first lockdown, over FareShare’s campaign to highlight the plight of children dependent on free school meals, that helped catapult the charity into the national limelight.

Lindsay Boswell, FareShare CEO said:

“A quarter of a billion meals is testament to the incredible hard work of every single one of FareShare’s volunteers, members of staff, food partners, donors, business partners and all our supporters, during what was an incredibly challenging time for everyone.

“This milestone was achieved in partnership with the UK voluntary sector, and support from the food industry, asl well as the UK, Scottish and Welsh governments. The charities and community groups who receive our food kept their vital community work on the Covid frontline going, despite facing considerable difficulties and health risks.

“I would like to thank every single individual, food business, funder, volunteer and staff member who helped to support the FareShare network face into the pandemic, when the vulnerable communities who rely on charitable support across the country needed it most.

“But despite the end of Covid restrictions, the demand for our food remains as high as during the pandemic, with that demand exceeding supply.”

Rises in the cost of living thought to be one of the main factors in the continuing high demand for surplus food. Seven million people (including two million children) are said to be in food poverty in the UK. But despite that, two million tonnes of good-to-eat surplus food is wasted across the food industry each year.

FareShare is currently surveying its network of more than 10,500 charities and community groups about the impact of the cost-of-living crisis and will be releasing the findings later this month.

Managed Groups’ Grow Like-for-Like Sales by 3% in February, but Cost Stresses Mount 26

CLH DIGITAL

Issue 101

The lifting of all COVID-19 restrictions helped Britain’s managed restaurant, pub and bar groups to raise sales above pre-pandemic levels in February, according to the latest Coffer CGA Business Tracker—but high inflation continues to make real-terms growth elusive.

The Tracker, produced by CGA in partnership with The Coffer Group and RSM, reveals groups’ like-for-like sales in February were 3% higher than in February 2019. This builds momentum from January, when comparative sales were 1% down, and a very challenging December 2021, when the Omicron variant pushed trading 11% below December 2019.

Restaurants increased like-for-like sales by 9% in February, just outpacing the 7% growth for bars, which benefited from the scrapping of requirements for vaccination passes in late-night venues. Pubs had a tougher month, ending down 1% on the pre-COVID-19 levels of February 2019.

While the growth figures are encouraging, they are depressed by inflationary pressures. Recent editions of the Consumer Prices Index have shown that inflation is running at 5% to 6% over the last 12 months

alone.

Trading is also struggling to recover in London, the Coffer CGA Business Tracker shows. Managed groups’ like-for-like sales inside the M25 in February were 4% below February 2019, compared to growth of 6% beyond the M25.

Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “These figures show managed groups are building momentum after two years of turmoil. Delivery and late-night bars are particularly buoyant at the moment, and underlying demand for hospitality experiences remains strong. However, margins are being tightly squeezed by fast-rising costs, and the cost-of-living crisis is likely to dent consumer spending as the year goes on. Some businesses remain extremely vulnerable, and there’s a powerful case for government support on tax and other issues to help them fuel the UK’s post-COVID-19 economic recovery.”

David Coffer, chairman at The Coffer Group, said: “There were no surprises in the higher level of February like-for-likes compared to 2019. It

seems the market is striving to surge ahead but is held back by external pressures. I am hopeful that the overall trading in all sectors will improve, but I am sure we will all be watching the central London statistics very carefully over the next few months. Hopefully, the return of overseas tourists, which is so sorely missed, will have a marked and positive effect.”

Paul Newman, head of leisure and hospitality at RSM, said: “The return to offices as well as an uptick in sales from Valentine’s Day falling on a Monday – typically the most subdued trading day of the week – gave a welcome boost to the hospitality sector in February. Despite storms Eunice and Franklin, Brits were keen to make the most of their social plans following the easing of restrictions. As the cost of living spirals upwards, operators will be hoping that consumers continue to favour experiences over “things”, especially as the key elements of COVID-19related government support for the sector are set to fall away in April.”

Chancellor Must Take Three Key Steps with Spring Statement, say Campaigners CAMRA, the Campaign for Real Ale has written to Chancellor Rishi Sunak ahead of the Spring fiscal statement, urging Government to support pubs, clubs, brewers, and cider makers in the coming tax year.

The consumer rights organisation has detailed the threats currently faced by the sector and called for three key measures to be put in place to help combat the impact of spiralling business costs: • Expanded Business Rate Relief to both include more businesses and provide a greater level of relief.

• Accelerated implementation of the new preferential duty rate for draught

beer and cider.

• For the current temporary 12.5% VAT rate for some goods and services within the hospitality industry to be made permanent.

With strong public and industry support for these steps, these measures would make a significant contribution to mitigating rising costs and offering on-going support to those in the industry.

Commenting, CAMRA National Chairman, Nik Antona said: “While pubs, clubs, brewers and cider makers have worked incredibly hard to begin recovery from the disruption of the pandemic, the aftershocks of this upheaval are still being felt. The current cost of living crisis, and

looming increases in fixed costs such as Business Rates and VAT, will only compound these issues so it is vital that Government takes the opportunity of the Spring fiscal statement to support the sector.

“These businesses not only represent a key part of the UK economy, they are at also the heart of so many communities. Pubs, clubs, brewers and cider makers face a financial tipping point, and we urge the Chancellor to ensure that Government support does not fall short.”

Read CAMRA's letter to Chancellor Rishi Sunak at https://tinyurl.com/y29japev

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.

The show brings together 700 exhibitors across five exciting sections: • Natural Food • Natural Health • Natural Beauty & Spa

• 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 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.

Big Table Group Unveils New Rouge Concept In Birmingham City Centre The Big Table Group has launched the newly named ‘Rouge’, a brand new concept restaurant in the Bullring, after a £250,000 refurbishment. The newly renovated restaurant is the second site nationwide - and first in the Midlands - to trial a refreshed design concept and French-inspired menu options.

Located on the upper level of the Bullring shopping centre, the 3758 sq.ft. unit has undergone a six-figure renovation to transform it into an ambient location with a more modern, relaxed dining experience for guests to enjoy. What’s more, the 143-person capacity venue boasts a revamped dining space located on its upper level, which will also be available for private hire bookings from 16th March.

Speaking about what Birmingham can expect from the new concept, Steve Worrall - Chief Operating Officer at Rouge - commented: “Having traded as Café Rouge since the grand opening of the Bullring in 2003, we’re delighted to be commencing a new chapter as we re-open the doors to our newest ‘Rouge’ restaurant in Birmingham this week.

“We’re confident that the new concept will offer customers a modern slice of Parisian culture and cuisine

- we are really proud of what we are bringing to the table and to be part of Birmingham’s growing F&B sector!”

Celebrating the best of French cuisine, Executive Chef Bruno Balle has crafted Rouge’s new menu so that guests can enjoy a variety of classic French dishes, reimagined with a fresh twist. From traditional staples including escargot and bouillabaisse - to Rouge’s cult-favourite scallop starter and a variety of vegan-friendly dishes such as the cauliflower steak and jackfruit tagine - the exciting new menu will be delivered by Head Chef Graham Phillips.

Alongside the extensive transformation of the venue, the former Café Rouge restaurant has retained all 26 of its original employees. With longstanding General Manager Thamir Abdul Hameed - who has 14 years of experience within the company – at the helm, the Bullring team are extremely proud to be an integral part of Café Rouge’s first rebrand within the West Midlands. He said, “It’s been a wonderful experience working on this new concept for our restaurant. Guests can expect the same fantastic service with a new, fresher design and a contemporary feel.”

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Issue 101

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 101

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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

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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.

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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

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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.

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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.

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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.

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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

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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 101

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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

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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

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Mechline - Covering All Your Clean Air Needs

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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

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Issue 101

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.

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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.

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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

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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

Energy Solutions

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 gas-only system carbon savings of 50% can be demonstrated. www.adveco.co

AHTIDAIKIN Heat Recovery Solutions • ENERGY PRICING IS AT HISTORICALLY HIGH LEVELS • CHOOSE AHT/DAIKIN AS YOUR STRATEGIC PARTNER • PREPARE FOR THE CHANGING COST OF ENERGY AHT/DAIKIN have leading edge energy saving solutions including fully heat recovered technology.

AHT/DAIKIN provide low GWP, high efficiency products.

The lowest GWP in the market (R290).

Our refrigeration systems can be used to power instore heating.

AHT Cooling Systems (UK) Ltd

Drastically reducing energy usage and providing up to 95% of all heating.

Email - info@aht.at

Phone - +44 1280 826 600

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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.

er, 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!

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 togeth-

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

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.

Country Benches - High Quality Benches Country Benches is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years. The business was started 15 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis.

Country Benches creates high quality benches, picnic benches and garden furniture. We only work with the best quality of wood to bring you the highest standards of benches and garden furniture. Country Benches can create benches to exact specifications as well as offering a large variety of standard design garden furniture. Call Country Benches to see what we can do for you.

SPECIAL OFFER Buy 11 get 1 FREE!

Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers. Country Benches is also pleased to be able to offer you a delivery service for smaller orders with a delivery cost. In addition to this, Country Benches can offer you these prices much cheaper than our competitors.

Our services are great value for money and are of the absolute best quality.

All our products are built to order and delivered within seven days and we also operate a "payment on delivery" basis. So contact us today so that we can build your order to your exact specifications.

For details call 07446 101657 or email countrybenchesltd@aol.com

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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

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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

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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

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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.

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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.

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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

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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

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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

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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

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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

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.

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.

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 quick and easy win.

Increasing profit and reducing walk-outs, CardsSafe

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

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 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?

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

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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

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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

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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

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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.

Upgrade Your Chairs with Trent Furniture’s New Reupholstery Service 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.

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

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Design and Refit

Issue 101

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

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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

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Property and Professional

Issue 101

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

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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

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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

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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

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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