CLH Digital - Issue #106

Issue 106

Pub and Bar Market to Recover to 99% of its Pre-Pandemic 2019 Value in 2022 www.CLHNews.co.uk

The UK pub and bar market is expected to see the bulk of its market recovery in 2022, reaching a value of £22.6bn, 99% of its 2019 market value, according to the latest data from the Lumina Intelligence Operator Data Index.

This follows a hampered recovery in 2021 due to continued trading restrictions and strong risk aversion among consumers.

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The managed, branded and franchised segment will, the report says, lead market recovery, with turnover growth of +55.2% in 2022. Strong innovation and modest physical expansion, as well as events including the Queen’s Jubilee and FIFA World Cup will help boost the market.

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CLH DIGITAL

Issue 106

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Good news on our front page story, that the pub and bar market is set to recover to 99% of its pre-pandemic levels. This, together with a report earlier in the year which revealed that the restaurant sector is due to recover to 94% of its pre-pandemic levels, is positive news for the hospitality sector.

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

You think of what is going on with our economy inflation soaring, supplier difficulties, the fallout over Covid still hanging over the country. The fact that both sectors are recovering is once again a testament to the sector and its resilience.

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Another report we are pleased to see is one from Barclaycard (see page 5) which revealed that pub, bar and nightclub sales were 74.0 per cent up compared to the Easter Bank Holiday weekend in 2019. Restaurants were 35.2 per cent up compared to the Easter Bank Holiday weekend in 2019, and also 116.2 per cent up compared to the Easter Bank Holiday weekend in 2021.

FAX: 01202 552666 sales@catererlicensee.com

EDITOR

Peter Adams

Being based here in Bournemouth, a south coast tourist destination, we had the opportunity to see Easter weekend in action first-hand!

Fortunately, we had a glorious sunny 4 days, blue skies and quite warm weather. So, I made a part of my break to have a look around the town’s bars, restaurants and cafes to see first-hand how the sector was recovering.

I’m delighted to say Bournemouth was booming (and still is this week, in fact). It’s difficult to say if these were just daytrippers, nevertheless all the pubs, bars and restaurants I looked in on were packed. It reminded me of the Chancellor’s EAT Out to Help Out scheme and you could not get a table a table for “love nor money”.

I certainly hope this is a taste of things to come. The sector desperately needs a wonderfully busy summer, packed bars and restaurants and tills ringing.

I class myself as one of the “Staycationers”. Like most of the public I used to look forward to and enjoy an overseas holiday every year. I had weekend breaks here, but my summer holiday was always overseas.

The thought of queuing up at an airport, and all the Covid “vaccine passport” nonsense that goes with it, has put me off completely, as has the possibility of getting somewhere only to find restrictions put in place and there is a mad scramble to get back.

No thanks! I think I will enjoy what the wonderful UK has to offer this year. I'm looking forward to it too!

Another positive story which brings a little cheer to the sector was the one that appears on page 11, which reveals that over 5,000 young people across the UK have secured work in hospitality, thanks to the UK industry charity Springboard.

www.CLHNews.co.uk @CLHNews As we know the sector is going through a torrid time regarding staff recruitment. We printed an article in February which revealed that there were an estimated 400,000 hospitality vacancies, which is double (up 102%) the level before the pandemic.

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EDITOR

I did explain, here in my editor’s viewpoint a couple of weeks back when we were in London for the Hotel, Restaurant and Catering Show (HRC), just how bad we found the staffing crisis in bars and restaurants in London.

Peter Adams

Every place we visited was struggling. Some businesses had reduced hours, kitchens had closed early, and when it came to drinks we simply “doubled up” our orders since it was taking so long to get served.

David Bartlett Guy Stephenson

I’m not blaming anybody. I worked in frontline operations for a long time and I know the impact staff shortages can have on service.

So it is refreshing to see an initiative bringing young people into the sector.

I have always believed it is a great sector for young people. It provides an opportunity for people from any background to get employment at a grassroots level, gaining experience and confidence and also provides a wonderful opportunity for career progression.

SALES EXECUTIVES

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox Published Publishedbyby

I always found it a great industry to travel and meet new people. Many of whom, I’m delighted to say, I am still in touch with.

Once again congratulations to Springboard.

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Pub and Bar Market to Recover to 99% of its Pre-Pandemic 2019 Value in 2022 Issue 106

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Delivery share of occasions peaked at 56% yet the channel continues to account for almost one in three branded restaurant occasions.

Consumers eat out in independent restaurants less frequently than branded restaurants, but when they do, they spend more. Average spend per person per visit for independent restaurants is £25.14, versus £21.59 for branded restaurants.

Looking at the channel overall, from a turnover perspective, Cookhouse & Pub, Simmons, Dirty Martini and Nicholson’s are set to see the fastest growth within the market.

Cookhouse & Pub is expected to lead turnover growth in 2022.

RESTAURANT MARKET TO RECOVER 94% OF 2019 VALUE Earlier this year and other report, the Lumina Intelligence UK Restaurant Market Report 2021/22, revealed that the UK restaurant market is set to recover to 94% of its 2019 value in 2022.

The report indicates that the UK restaurant market grew +25.9% or +£2.3 billion in 2021 to a total value of £11.2bn. Coronavirus restrictions in the first half of the year, including no dine-in trade until early April and outdoor only trade until late May, hampered recovery in the first six months of the year.

In 2022, the report predicts year-on-year growth of +59.4% or £6.6bn to a value of £17.8bn. Outlet decline in the market is expected to ease to -2.1% in 2022, impacted by continued decline in the independent segment.

In contrast to the entire restaurant market, the top 10 branded restaurants by turnover are expected achieve sales of £3 billion in 2022, exceeding 2019 turnover. Leading branded restaurants are also forecast to add a net +56 sites in 2022, a +1.5% increase.

Restaurant penetration was +69% higher in December 2021 than in December 2020, peaking in September

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with one in ten consumers having a restaurant occasion each week.

Restaurant penetration fell towards the end of 2021 with the spread of Omicron impacting consumer risk aversion.

Strong turnover growth among the top ten pub and bar brands is expected in 2022, as brands hardest hit by coronavirus restrictions recover sales.

Of the top 10 brands by turnover, Ember Inns, Toby Carvery and Beefeater are expected to see the fastest growth in 2022.

Commenting on the findings, Senior Insight Manager at Lumina Intelligence, Katherine Prowse, said: “Despite the rising cost of living, we are expecting the UK pub and bar market to make a significant recovery in 2022, almost reaching its 2019 pre-pandemic market value. Large nationwide events such as the World Cup and Queen’s Jubilee will provide a much needed boost to the sector. We expect wet-led brands to make a strong recovery, particularly as city centre footfall recovers.

However, it will be experience-led operators that lead recovery in 2022. Brands that offer casual but experiential settings that capitalise on sporting events and offer drink masterclasses.

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UK RESTAURANT MARKET TO BE WORTH £18.3BN IN 2025 The UK restaurant market is forecast to see a compound annual growth rate (CAGR) of +1.0% from 2022F-25F, to see the market recover to £18.3bn.

Restaurant outlet decline is expected to slow from 2022F-25F to a CAGR of -1.5%, up from -4.0% in 2019-22F. Blonnie Whist, Insight Director at Lumina Intelligence said, “Unrestricted trading throughout 2022 is forecast to underpin recovery in turnover across the market. Falling case numbers will boost virus conscious consumer confidence in socialising out of home. However, despite most wanting to move on from pandemic, it is the pandemic-led trends that will continue to provide the biggest growth opportunities. Demand for delivery shows no sign of waning, menus are set to remain streamlined to manage rising costs, digital ordering and payment solutions will increase speed and satisfactions and outdoor dining will be a key development opportunity.”

“Operators will have to be savvy, with costs rising impacting both consumer and operator spend. Increases in NLW, utility costs, VAT, the end of the rent mortarium and the introduction of mandatory calorie labelling on menus will all increase expenses for suppliers and operators. Increases in bills and National Insurance are expected to see consumers tighten purse strings. Restaurants will be in direct competition with pubs, QSR, delivery and grocery channels for spend.”

Find out more about Lumina Intelligence’s UK Restaurant Market Report 2021/22 at https://store.lumina-intelligence.com/product/uk-restaurant-market-report-2021-22/ Find out more about Lumina Intelligence’s Operator Data Index at https://www.lumina-intelligence.com/product/operator-data-index/

Why the UK Hospitality Sector is Still Struggling with Staff Shortages 4

CLH DIGITAL

Issue 106

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The average wage growth in the UK is not keeping up with the sharply rising cost of living, leaving workers facing the biggest annual fall in living standards since records began in the 1950s.

Staff shortage, Brexit, pandemic, HGV driver crisis and skyrocketing inflation are some huge headwinds that the UK hospitality sector faced over the last two years and each of these has had a significant impact on the operations of the hospitality businesses. Even though all the Covid restrictions have been eased, many businesses are still closed or operating fewer hours due to rising staff shortages. In an attempt to attract workers and retain existing staff, employers are hiking bonuses, but the sector is yet to show any progress as such.

SHARE OF EU WORKERS FALLS In the last two years, the pandemic and Brexit together have created many hurdles for the hospitality sector in the UK, as the share of workers from the European Union (EU) has fallen to its lowest level since 2019. The hotels, restaurants, and pubs are now struggling to afford pay hikes for domestic workers as they are still recovering from the impact of the pandemic.

Further, recruiting workers with no experience and adapting to their needs has put more responsibility on experienced employees. The overall number of workers in the sector has fallen by 12% since the start of the pandemic. According to the government data, around 1.3 million EU workers left during the pandemic, and almost 100,000 EU citizens had left accommodation and food services in the two years to June 2021.

Hospitality sector analysis company Fourth said that the percentage of EU workers in the UK hospitality

sector has fallen to 28% from 42% before the pandemic. The number of British employees working in hospitality venues has risen to 55% from 46%.

At present, the UK hospitality sector is facing immense pressure to pay off pandemic-related debts, with soaring energy, food, and wage costs as various government support programmes and bankruptcy protection have ended in April.

HURDLES AND CHALLENGES Hospitality businesses in the UK have already warned of the rise in prices for customers due to soaring costs and a hike in VAT charges from 12.5% to 20%. The VAT cut was introduced by the Boris Johnson government to help the sector deal with the impact of the pandemic. The rate was partially restored to 12.5% in October 2021 and was scheduled to return to 20% from 1 April.

According to trade body UKHospitality, the sector will soon be hit with soaring inflation. The businesses are reportedly facing a year-on-year hike of 19% in labour costs, 95% in energy bills, 14% on drinks, and 17% in food prices, leaving them with no choice but to pass on price rises to the customers.

From April 2022, the National Minimum Wage and National Living Wage have also seen a rise, giving about 2.5 million workers an annual pay rise of around £1,000 a year. This has put an added strain on the business owners as labour costs will further rise.

CLOSING THOUGHTS At present, the UK hospitality sector is trying hard to recover from slumps without much support from the UK government despite challenges such as immense inflationary pressure and rising bills. Soaring food, energy, and other costs along with rising debt and low revenue may not allow the businesses to go for hikes in wages to attract new workers and retain existing staff.

The soaring energy bills are forcing hospitality firms to raise prices, cut operating hours, and reduce gas and electricity usage. However, it will make the sector incompetent in comparison to other nations, with dampening demand and a heavy debt burden. Going ahead, the sector has to review its traditional hiring process with proper advertising of vacancies, a better working environment and of course, some possible incentives to attract talent.

Margot Henderson OBE To Open The Three Horseshoes In Somerset This November, chef Margot Henderson will open her very first pub with lodgings, The Three Horseshoes, in Somerset. Found in the countryside village of Batcombe, set between the medieval church and the village hall, the 17th century inn has been lovingly restored, where food will be heartfelt, wholesome and celebrate the very best produce from local farmers.

In summer months, the pub will throw open its doors onto their beautiful walled gardens, created by local Batcombe resident and designer, Libby Russell. Wooden tables will sit amongst the fruit trees, beds of cutting flowers and vegetables, for sunshine-filled lunches and long summer evenings.

Patrons and their dogs will be welcomed into the cosy bar, replete with wooden beams, flagstone floors, antique benches and a roaring inglenook fireplace, a meeting place for locals, walkers, and travelers alike. There will be a succinct wine list, and plenty of local ales alongside Margot’s bar snacks of Crisp pigs skin; Smoked cod’s roe, Potted pork; and Veal mince on toast.

Designed by Frances Penn, each of the five charming bedrooms will overlook the sloping village rooftops, onto the rolling countryside of the valley.

There will be enormous comfortable beds, the softest linens, freestanding bathtubs for a long soak, and rain-showers, all finished with an eclectic mix of antiques and art. Guests will be eased into the day each morning with Margot’s ‘Full Somerset’ breakfast of bacon and eggs, pastries, and fresh bread.

The Dining room, with its beamed ceiling, open fires, and simple tables and chairs will be the backdrop to Margot’s robust British cooking, championing local greats including the family-run smokery, Brown and Forest; Swaledale; Westcombe Dairy and Feltham’s Farm. Long lunches with friends and family will begin with dishes like Devilled crab & focaccia; Green bean, roast shallot & anchovy; or Wetscoombe ricotta nudi with sage & butter.

Hearty mains will list Chicken & tarragon pie; Grilled brill, fennel, chard & green sauce; or Lemon sole & gribiche, all finished with puddings to include Plum and Somerset apple crumble; Custard tarts; and local cheeses with cob nuts.

Originally from New Zealand, Margot Henderson OBE is one of Britain’s most respected and acclaimed chefs. After training in her home country, Margot moved to London and started working at The French House in Soho, where she met her husband, Fergus Henderson, founder of St John.

She later opened Rochelle Canteen on Arnold Circus, with Melanie Arnold, and published her first book ‘You’re All Invited’.

The Three Horseshoes will open in Batcombe, Somerset in November 2022.

SMART FLOW Partners With The Harbour Hotel Group For A Nationwide Rollout To Reduce Their Water Consumption Harbour Hotels is on a mission to reduce their water footprint and improve water sustainability after selecting SMART FLOW to install its water monitoring technology nationwide.

As Hospitality organizations begin to feel the pain of skyrocketing water and energy costs, companies are now starting to invest in water saving technologies not only for a return on investment and sustainability, but to future proof their organizations.

Harbour Hotels have multiple properties, each perfectly positioned in some of the UK's most iconic, desirable destinations, feature luxurious bedrooms, excellent inhouse restaurants, high-quality spas and first-class event facilities. It's no wonder the UK’s most exciting and talked-about emerging hotel brand has long relied on cutting-edge technologies to participate in the ecological transition and achieve their sustainability objectives. In this context, the group has appointed SMART FLOW to improve water management and drive sustainability goals.

Dave Hogan the CEO of SMART FLOW notes that “ Our water technology is now empowering companies to take total control of all their water usage and water costs in real time. Our client base is growing stronger with the addition of many brand names like Harbour Hotels. “

Harbour Hotels will have 24/7 real time access to verified information for their portfolio’s water consumption. The technology developed by SMART FLOW will thus enable the group to pursue its sustainability targets concerning water consumption and energy costs.

Gary Hall, Chief Financial Officer, Harbour Hotels, added “More and more, we are taking sustainable-driven decisions and actions as part of our commitment to reduce our environmental impact which meant it was extremely important to find a solution like SMART FLOW which improves water, energy, sustainability and overall water management at Harbour Hotels.”

Call +44 203 3688131 or visit www.mysmartflow.uk for further details.

Hospitality Wins as Sunshine Spreads Spending Cheer Across the UK Issue 106

Data from Barclaycard Payments, reveals that the first Easter Bank Holiday Weekend without Covid-19 restrictions since 2019 boosted sales across a number of sectors, in particular hospitality as Brits enjoyed days out and made the most of the sunny weather.

The UK businesses benefitting from an uplift in spending include:

PUBS, BARS AND NIGHT CLUBS • 74.0 per cent up, compared to the Easter Bank Holiday weekend in 2019*

RESTAURANTS • 35.2 per cent, compared to the Easter Bank Holiday weekend in 2019* • 116.2 per cent up, compared to the Easter Bank Holiday weekend in 2021**

FAST FOOD • 25 per cent up, compared to the Easter Bank Holiday weekend in 2019* • 35.3 per cent up, compared to the Easter Bank Holiday weekend in 2021**

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Harshna Cayley, Head of Online Payments, Barclaycard Payments said: “The sunny weather combined with the first restriction free Easter Weekend since 2019 lifted the spirits of Brits as they enjoyed days out and took supported businesses as they return to normal operations across the UK. Our data shows that many experience–led businesses alongside food and drink retailers received a significant boost in trade, which will no doubt be welcome news against the wider backdrop of concerns around the cost of living. As many Brits get back to work, businesses will be hopeful that the recent spell of warmer weather returns in time for the next Bank Holiday in early May”. *Comparison refers to 20-23 April, 2019. The large growth in card spending recorded at pubs, bars and clubs can also be attributed in part to the rising popularity of Chip & PIN and contactless payments over cash payments – a long-term trend which accelerated during the pandemic. **Comparison refers to 2-5 April 2021. N.B. Covid-19 restrictions impacted the operations of some businesses i.e. only able to seat customers outdoors. Businesses such as zoos were closed during this time period, therefore no comparisons are available.

Heineken’s Brewing Good Cheer Campaign Celebrates the Joy of Togetherness Research carried out on behalf of HEINEKEN’s Brewing Good Cheer campaign reveals that eight out of ten people believe socialising is important to their wellbeing. Two thirds of Brits are also back enjoying going out, in spite of three quarters believing they have got out of the habit of socialising as a result of Covid.

To celebrate the joy of togetherness and to encourage the 30% who say they’re still not confident about going out, the Brewing Good Cheer campaign is subsidising get togethers for good causes around the country at 140 of its Just Add Talent managed operator pubs.

Says James Crampton, Corporate Affairs Director HEINEKEN UK: “Social interaction is vital for mental health. Whilst many pubs are experiencing increased trade on the back of pent-up demand following the restrictions of the last two years, it’s important not to forget the 30% who still feel apprehensive about socialising.

“Pubs have a vital role to play in helping communities to stay

connected. They are the hubs of local life and provide safe, welcoming environments for people to come together. We hope this campaign will encourage everyone to get out more including those less confident and to join in the upcoming Platinum Jubilee celebrations. It’s a historic once-in-a-lifetime occasion and a great opportunity for people to meet up and make lasting memories.”

As part of the Brewing Good Cheer campaign, Maria Dillon of The Blacksmiths Arms in Branston, near Burton, hosted a family party to add to the free activities run by the LoveInspire Foundation, a charity which aims to eradicate poverty in the area with crisis prevention services for families and individuals.

Says Maria: “I saw first-hand how many people suffered feelings of isolation due to the pandemic over the last two years. The lockdowns and restrictions may be over, but a lot of people are still finding life difficult. The Blacksmiths Arms is a focal point of the community, and we want to do all we can to spread some happiness.”

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Issue 106

Creating a Positive Safety and Health Culture: The Importance of Workplace Training ASSURANCE

When it comes to training, many understand this to be the act of teaching a particular skill, quality or trait, however in reality it’s about much more than this.

28 April marks World Day for Safety and Health at Work, an international campaign promoting safe, healthy and decent work around the globe. Supporting the day’s mission to inspire a strong safety and health culture within organisations, the Chartered Institute of Environmental Health (CIEH) explains how training your staff not only demonstrates your commitment as an employer, but also helps to empower staff to actively participate in actions to improve safety.

As an employer you have a duty of care and it’s your job to protect your employees’ health, safety, and welfare. A strong safety and health culture is one in which the right to a safe and healthy working environment is valued and promoted by both management and workers. A positive safety and health culture is built on inclusion, through the meaningful involvement of all parties in the ongoing improvement of safety and health at work. In a workplace with a strong safety and health culture, workers feel comfortable raising concerns about possible risks or hazards in the workplace and management is proactive in collaborating with workers to find appropriate, effective and sustainable solutions. This requires open communication and dialogue built on trust and mutual respect.

Whatever the vision or operation of your business, one thing will always remain, the importance of training. As an institution promoting standards in the training and education of environmental health professionals, and providing workplace training products for industry, it will come as no surprise for CIEH to be highlighting this, however beyond just the legal ramifications for non-compliance, organisations must recognise the role of training in driving better, as well as safer business.

COMPLIANCE

A well-trained workforce not only benefits your organisation but can provide customers with the assurances they need. When eating out or ordering food, we as consumers often rely on a well- trained and informed workforce to keep us safe. This is particularly the case where allergens are concerned. Adequately trained staff can make the lives of allergenic customers easier whereas untrained staff can have fatal consequences.

UPSKILLING Training is more than a nicety, it’s an obligation. As an employer you have a legal responsibility to provide adequate training that contributes towards safer operations. The Health and Safety at Work Act 1974 for example requires you to provide information, instruction, training and supervision as is necessary to ensure, so far as is reasonably practicable, the health and safety of your employees.

To create and enhance a positive safety and health culture, health and safety training and information should be provided to all workers so that they can actively participate in actions to improve safety. Workers should learn from insight and intuition rather than incidents Failure to comply with the necessary requirements can have serious consequences for both organisations and individuals, including not just exposure to health and safety risks, but fines and even imprisonment.

SAFETY The provision of adequate training will support the delivery of safe operations, creating an environment where employees feel comfortable to work without risk of injury.

In providing a safe working environment, inspiring confidence across the workforce, not only will work be carried out more efficiently and productively with less disruption, but employees will feel more confident in performing their role.

As well as providing compliance, safety and assurance, the provision of training can serve as a key indicator to employees that an organisation is committed to investing in its people and their development.

With training courses varying in levels, from introductory to advanced courses, it is important to consider training frequencies not just for new employees, but for those that can continue developing.

Health and safety issues can lead to major disruptions within the workforce, whether through injuries, operational challenges, or even government-enforced sanctions. It is therefore advised that clear training and development plans are established to ensure that employees maintain and continue to develop their understanding of hazards, risks and controls.

Having been protecting the public, supporting professionals and influencing environmental health policy since 1883, CIEH continues to encourage organisations to invest in training, whether through its own tailor-made workplace and health and safety courses or through accredited providers.

In doing so not only will your organisation ensure its compliance with the law, but the protection of your people, your customers and your reputation.

For further information and advice visit www.cieh.org

Red Lion Ranked in Top Three Restaurants in Surrey The Red Lion, a community village pub, restaurant and garden in the heart of Chobham, has been ranked in the top three restaurants in Surrey on OpenTable, following hundreds of reviews by customers.

In charge of the pub are popular licensees, Sandy Masson and Gary Tallent, who are backed by owners Admiral Taverns, the UK’s leading community pub group who has 1,600 pubs across the country.

This latest accolade builds on an impressive record, with the pub previously winning the OpenTable Diner’s Choice Award for three years running and TripAdvisor’s Diner’s choice Award for the previous two years. The Red Lion was also crowned the Admiral Taverns Pub of the Year at the Great British Pub Awards last year.

Licensees Garry Tallent and his partner Sandy Masson took over the Red Lion in July 2019, following an extensive £250,000 refurbishment which saw the popular venue transformed into an independent restaurant and pub, with a beautiful outside dining area.

Commenting on the recognition, licensee Sandy Masson said: “We are thrilled to be recognised as one of the top three restaurants in Surrey, which is a testament to the hard work of our whole team and I’d like to

thank them for their efforts.

All our food is locally sourced, and we’re proud of our extensive vegetable garden which provides seasonal produce for our dishes. A special mention must go to our Head Chef, Jack Winsall, who is incredibly passionate about providing the people of Surrey with delicious food and has been fantastic since stepping up as Head Chef a couple of years ago.”

Both OpenTable and TripAdvisor awards are calculated on the quality and quantity of the millions of reviews, opinions and rating collected from customers, which is true testament of the fantastic offer the Red Lion provides.

Mick Sheridan, Business Development Manager at Admiral Taverns commented: “Garry and Sandy have done a brilliant job at the Red Lion and this latest achievement will certainly not be their last. Their food offering is inventive and very high-quality, and their passion for the pub is infectious. They both bring a wealth of experience and I’m proud of everything they’ve created at the Red Lion.”

The licensees are also through to the quarter finals of the BII Licensee of the Year Award, which is an impressive achievement already with over 300 nominations.

Craft Guild Opens Vote for Culinary Hero Award The Craft Guild of Chefs has revealed the five nominees for the 2022 Culinary Hero Award with the winner being decided by industry colleagues.

The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our industry. The awards ceremony is taking place on 9 June at Magazine London.

The Craft Guild of Chef Awards Culinary Hero Award is voted for by the organisations members and other industry colleagues. Nominations were sought for chefs from any part of the hospitality and catering industry for a specific achievement or for commitment over many years, the criteria for nomination were: • Have a proven track record

• Be a highly professional craftsperson • Demonstrate true passion for food • Show clear examples of excellence and achievement in their field The finalists include:

• Nicole Pisani, co-founder and executive chef - Chefs in Schools: Nicole Pisani is a chef who’s worked at Yotam Ottolenghi’s NOPI as head chef and Anna Hansen’s The Modern Pantry. Nicole works on food education programmes in the School of Food in Hackney.

• David Hearn, chef manager - Compass Group ESS: Throughout the pandemic David gave up his spare time to Eyemouth Response Team three or four days a week by preparing and cooking up to 300 meals a day plus helping with delivery to the elderly, children, quarantined, shielding and people that had come on financial difficulties due to the pandemic.

• Gary Kilminster & Robin Dudley, business development manager & business development chef - Essential Cuisine: Before the pandemic, Robin and Gary delivered a variety of lessons to eight colleges around the South West ranging from interactive demonstrations where the chefs would demo a dish using a range of ingredients, and then catering students would cook their own creations using the same ingredients, to a full kitchen takeover where they would write a lunch menu and the students would create this under the instruction of paying customers in their training restaurants.

• NHS Chefs Academy: Throughout 2019 and 2020, the NHS Supply chain culinary team engaged with stakeholders in the industry to better understand the needs of NHS catering teams. During these sessions they first tabled the idea of a ‘Chef Academy’ which they brought to life during 2020.

• Derek Wright, catering services manager - Blackpool Council: During the first Covid-19 lockdown, Derek and his team provided over 600,000 meals to Blackpool’s schoolchildren and the most vulnerable of adults from an emergency distribution centre which he mobilised in less than 24 hours. This also prevented his wholesaler supplier from having to furlough staff.

For more information on the nominated finalists and to cast your vote, visit https://cgcawards.co.uk/5/culinary-hero-award-vote (voting closes on 29 April 2022).

Recruitment and Retention Challenges Remain Major Concern for Hospitality Leaders Issue 106

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Staffing issues continue to set back hospitality’s recovery from COVID-19, according to new research from CGA and Fourth’s Business Leaders’ Survey.

The Business Leaders’ Survey also highlights the impact of increases in the National Minimum Wage and National Living Wage from April. Two thirds (67%) of leaders say this is a key challenge in 2022.

The poll of sector leaders shows intense competition for team members. Three in five (59%) say they will recruit at a greater rate than usual this year, a jump of 13 percentage points since the last confidence survey in December.

Sebastien Sepierre, managing director – EMEA, Fourth, said: “Recruitment continues to be a major challenge for the sector as it builds back after an extremely challenging two-year period. When it comes to labour, it’s more important than ever that sector businesses are continuing to plan ahead, helping them to accurately manage demand and ensure they have the optimum number of staff across each and every shift. Technology can play a key role in helping businesses do this, and also ensures they can hire, train, engage and retain workers, providing smart solutions to manage consumer demand accurately in these testing times.”

However, nearly one in ten (9%) roles remain vacant and open for applications—though this marks a drop from the figure of 14% in late 2021. Only half (52%) of leaders say they feel confident about their recruitment and retention in the next 12 months.

Staff shortages are leading business leaders to sharpen their HR strategies in a variety of ways. Nearly four in five (77%) say they have offered better pay to try to retain staff, increasing their levels by an average of 11%.

High numbers are meanwhile stepping up levels of communication with staff (85%), creating more learning opportunities (82%) and focusing on staff wellbeing and mental health (72%).

Phil Tate, CGA Group CEO, said: “Our survey highlights the level of concern that the scramble for staff is causing across hospitality. While there are some signs of improvement in the first quarter of 2022, major shortages and severe upward pressure on pay are likely to continue throughout the year. On top of other rising costs, supply issues, the end of VAT relief and fragile consumer confidence, it is yet another challenge to the recovery of the sector, which needs and deserves sustained support from government.”

Brewing and Pub industry Invited to Calculate their Carbon with New Bespoke Tool To mark #WorldEarthDay and following the publication of the industry’s roadmap to net zero, the BBPA and Zero Carbon Forum have today launched the Brewing Carbon Calculator and Toolkit, developed alongside a Hospitality Calculator in collaboration with UKHospitality and powered by Sky. The toolkit enables brewers and hospitality operators to calculate their carbon footprint and identify achievable key actions to reduce emissions. To support the accuracy of footprint calculations and easy-to-use actions, operators can choose from the groupings of pubs, hotels, restaurants, QSR, brewers, contract catering, nightclubs and visitor attractions .

Forum CEO and Founder, Mark Chapman said: “We want to support operators to quickly identify the actions they can take to help solve the climate crises,” says, “Accurately measuring and understanding your current carbon footprint is critical to starting a meaningful plan to cut carbon and costs. Our new calculator and toolkit shows operators how to take action on reducing emissions in their own business and supply chain rather than offsetting. It is based on the roadmap findings, learnings of all forum members and input from our carbon experts.”

Emma McClarkin, CEO of BBPA said: “Britain’s brewing and pub sector are amongst the oldest and most revered around the world. We are committed to maintaining this reputation and it is now more important than ever for us to brew world class beer and operate in an innovative and sustainable way. We are excited to support this calculator and toolkit which will help our breweries and pubs deliver our carbon zero future as part of the wider, green recovery.”

Kate Nicholls, CEO of UKHospitality said: “As a sector, we are fully committed to decarbonisation and are delighted to have played our part in developing the calculator and toolkit. We will be promoting this to our membership and the wider industry, so that businesses are supported to make positive changes to the way they operate.

Hospitality is at the forefront of the race to net zero.”

Damian Saunders, Managing Director of Sky Business said: “At Sky, we’re going net zero carbon by 2030, because the world can’t wait. To get there, we believe that is the responsibility of all of us to make a commitment, which is why we’re delighted to have supported the development of the Hospitality & Brewing Carbon Calculator and Toolkit to help the hospitality sector get to net zero together at pace and help our customers kickstart their journey to #GoZero too”.

Production and consumption of food accounts for around 35% of total UK emissions, so the sector has recognised its responsibility to act and to make the fastest possible impact. This includes exacting change in supply chains, too. The carbon calculator and toolkit enables operators of all sizes across the industry to be part of the movement to net zero together at pace.

The toolkit and calculator can be accessed for brewers and pubs through the BBPA and through UKH for pubs, hotels, restaurants, QSR, nightclubs, contract catering and visitor attractions. It will also be available on Sky’s customer portal, MySkySports.com.

For more information on how the pub and brewing industry is working towards Net Zero visit www.brewinggreen.org

Site Numbers Down Slightly in First Quarter as Cost Pressures Threaten Fragile Businesses Issue 106

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Taking the contraction during the first quarter of 2022 into account, the total GB licensed market has 9,200 fewer sites than it did at the start of the pandemic (March 2020), a net decline of 8% of all sites.

Britain’s number of licensed premises contracted in the first quarter of 2022, the latest Market Recovery Monitor from CGA and AlixPartners reveals.

It indicates that Britain had just under 106,000 licensed premises at the end of March 2022—0.9% short of the number of premises recorded for the final quarter of 2021. While this small decrease does represent a slowdown in the rate of closures since the start of the pandemic, sharp rises in energy, food and labour prices, the end to VAT relief, and the expiration of the moratorium on landlord action means many fragile hospitality businesses remain at risk of closure in the months ahead.

The research from CGA and AlixPartners reveals contrasting patterns of openings and closures across the industry. The last two years in hospitality have shown a sharp divide in trends between independent and managed operators. While there is evidence that this divergence is narrowing, conditions remain harder for smaller businesses without the financial reserves of some bigger pub, bar, restaurant and hotel groups.

In the first quarter of 2022, the independent sector saw a net decline of 1.0% of venues when compared to the previous quarter’s figures. This was fractionally ahead of the managed world, which saw a 1.3% net decline in the first quarter of the year. However, on a two-year measure since the start of the pandemic in 2020, independents’ total site numbers are 8.7% down—a much steeper drop than the 4.8% decline in the managed sector. The inflationary pressures that are currently besieging hospitality could exacerbate this trend.

Some market segments are also faring worse than others in the current climate. For example, nightclubs suffered a significant net decline of 1.7% between the first quarter of 2022 and the final quarter of 2021, while drink-led community pubs saw numbers trimmed by 1.5% over the same period. In contrast, channels including bars and casual dining restaurants have grown, albeit modestly.

Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “Two years on from the start of the pandemic, our Market Recovery Monitor confirms the remarkable resilience of many hospitality businesses. Consumer demand and investor confidence remain strong, and it has been encouraging to see a stream of new entrants into the market in early 2022. But while they have kept numbers of licensed premises nearly flat on the surface, there is a lot of turmoil going on underneath. Heavy inflationary pressures and staffing and supply issues are making conditions extremely difficult, and we can expect to see a steady flow of both closures and new openings as the year goes on.”

Graeme Smith, a managing director at AlixPartners, said: “While it is encouraging to see a smaller decline in sites than we have in past quarters – and robust performances from some within the industry – the sector is still 9,200 sites lighter than when we entered the pandemic two years ago. Now, the significant additional cost pressures could lead to even greater churn, impacting independents, sub-scale businesses, and those with lessthan-compelling consumer propositions and weaker brands in particular.

“The moratorium on landlord action also ended at the end of March and, as this expires, it may lead to more closures as landlords seek foreclosure due to unpaid rent. During this extremely challenging time, many businesses will be revisiting liquidity forecasts that may have become out-of-date and reassessing the validity of any capex and new site roll-out plans. Maintaining stability of supply will also be critical, as will be the careful consideration, testing and implementation of strategic pricing options.”

Northants Pub Receives National Policing Award for Safety Northamptonshire’s The Warren pub has become one of the first in the county to receive a National Policing Award for Safety.

“Any initiatives and measures that can help people to feel safer, more confident, and reassured is to be welcomed. As the Commissioner, I am committed to doing everything practical I can to achieve this, in particular for women and girls. I would urge other venues to follow The Warren’s lead and sign up to this scheme.”

The Warren, part of the Hungry Horse group, achieved this accolade after successfully taking part in a pioneering, police-led initiative to improve the safety and security of its premises for the benefit of staff, customers, and local communities.

Licensing SAVI was developed at the request of the Home Office by Police Crime Prevention Initiatives (Police CPI), which works alongside the Police Service to deter and reduce crime. As well as provide safer and more secure venues for managers, staff, customers, and local communities, it also seeks to reduce demand on Police Forces, NHS Ambulance Services and Accident & Emergency Departments.

Mark Morgan, Business Manager, Licensing SAVI, said: “I’m really happy that The Warren has become accredited and scored 5 stars – it’s great to see them taking safety, security and vulnerability so seriously and from an LSAVI perspective, it’s great to see that the self-assessment displays its versatility and works for and recognises the efforts of food-based family venues.

Well done to Callum and the team – great effort and worthy achievement.”

Callum King, General Manager of The Warren, said: “The safety of our staff and customers is paramount, so I am delighted to be one of the first pubs in Northamptonshire to receive a National Policing Award for Safety. Schemes like the Licensing Security & Vulnerability Initiative are vital in making sure our pubs are a safe and welcoming environment for all.”

Stephen Mold, the Northamptonshire Police, Fire and Crime Commissioner, commented: “I want to see as many licensed premises as possible take the Licensing SAVI assessment, so it is great to see that The Warren is one of the first to take this step and demonstrate to its customers how seriously it takes their safety.

A YouGov survey of 5,050 adults aged 18-45 in England and Wales commissioned by Police CPI in Autumn 2021, found that 79% of adults agreed with the statement that ‘recent publicity around the safety of women and girls has made it more important for licensed premises to improve their safety procedures’.

The research also found that support for improved safety in venues is greatest among women – with 83% of women wanting improved safety in nightclubs compared to 75% of men; and 81% of women wanting safer bars and pubs compared to 70% of men.

Northamptonshire Police Licensing Team Leader Sergeant Simon Moreton added: “I’m pleased that we are able to work together to bring the LSAVI programme to Northamptonshire and help venues improve their safety and security, keeping their customers and their staff safe. It’s really encouraging to see the first venues gain their star accreditation and I hope more will join the scheme and show their customers that they have measures in place to ensure safety.”

Bidfood Announces Sad Passing of Commercial Director Andrew Roberts Andrew Roberts commercial director at Bidfood has sadly passed away.

tions, and in 2018 was appointed to Bidfood’s Senior Leadership Team, where he remained until the present day.

Andrew Selley, CEO of Bidcorp UK said, “It is with deepest regret that we announce the incredibly sad and untimely passing of our colleague and dear friend, Andrew Roberts, who passed away of natural causes over the Easter weekend.

His passion and determination radiated through his work and his teams. He revolutionised the way we now work with our suppliers, which every year is validated by the Advantage Group Survey drawn from supplier feedback. The survey consistently positions Bidfood as a leading and trusted wholesaler, with fantastic feedback across the board on how we communicate, value and work in partnership with our supplier partners. Andrew was instrumental in this.

Fiercely loyal, incredibly kind and immensely supportive are just some of the many ways those who knew and loved Andrew described him.

Andrew committed nearly 30 years to the UK foodservice industry, having joined Booker Cash & Carry in 1994 where he assumed the role of Buying Controller before being seconded to Booker Foodservice to head up the buying team.

In 1999 when Booker Foodservice was sold to Bidvest (renamed 3663 First for Foodservice shortly after), Andrew was brought on board to start building from scratch a buying department. Alongside the directorate at the time, Andrew built and developed the commercial arm of the business to become the incredibly successful team it is today and so it wasn’t a surprise that he was promoted to Director of Buying within just a few years of joining 3663.

Andrew leaves a lasting legacy through his creation of Bidfood’s incredibly successful customer loyalty programme, Safari, as well as Legends, a sales incentive scheme supporting Bidfood’s key suppliers to drive volume and distribution.

He continued to impress over the years, winning several accolades, most notably the Chairman’s award across the entire Bidvest Group in 2009. In 2015 Andrew progressed to the role of Commercial Director overseeing the Buying, Campaign and Activation, Studio and Events func-

He was a larger than life character, well-loved and respected across the industry and amongst his peers. He will forever be famous for his compelling presentations and captivating storytelling which made the events he was involved in so enjoyable, inspiring and memorable!

Andrew leaves a huge hole in our Bidfood family and we will all miss him dearly. Gone too soon, he will never be forgotten. Rest in peace, Andrew.”

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Issue 106

Stella Artois Launches “Stella Please” Nationally, Promoting Kindness And Respect Towards Hospitality Staff Stella Artois, a proud part of Budweiser Brewing Group, has announced the national launch of “Stella Please.” Over the coming months, every time someone says “please” when ordering a pint of the nation's favourite Stella Artois[1], we will say “thank you” and donate 10p up to the value of £150,000 to Hospitality Action. This is the latest campaign designed to help rebuild On-Trade business and encourage kindness and respect towards hospitality staff following the pandemic.

These donations were made possible through continued work with Hospitality Action. They are one of the first grant-making charities in the UK to react to the pandemic, and quickly deployed a range of emergency measures including financial assistance, outreach and increased mental health service provision. As the situation evolves in 2022, they continue to adapt their offering and provide innovative, timely and practical ways to support the industry.

Pubs, bars, and restaurants in the UK have been some of the hardest hit industries over the last two years, with 10,000 venues closed permanently and billions lost in takings. Action is needed now more than ever before with 77% of hospitality workers concerned about job security resulting in nearly 1-in-3 of hospitality workers exploring opportunities in other industries or return to education[2]. Stella Artois aims to support and empower staff to stay and continue to serve as the beating hearts of the industry.

“In our 185th year of supporting the industry, we’re happy to again be working with Stella Artois to provide three hundred £500 food and fuel vouchers to hospitality families who continue to be the industry’s lifeline,” shares Jeremy Gibson, Marketing Director of Hospitality Action.

“Since the start of the pandemic, we’ve granted £2.5 million to more than 7,500 different hospitality households and we will continue to do so as long as relief is needed.”

“We understand, in addition to the devastation of the pandemic, publicans are facing ongoing concerns with the rising cost of goods and challenges finding staff. ‘Stella Please’ is our way to support our On-Trade partners,” says Jean-David Thumelaire, On-Trade Sales Director. “With Stella Artois being the number one lager brand of choice for UK consumers, we recognise the demand for the beer and want to use it to help spread kindness and assistance for our On-Trade family.”

The campaign follows a series of Budweiser Brewing Group efforts to

support the On-Trade, since Covid-19 shut the industry in March 2020.

Throughout this period, the brand launched “Save Pub Life,” an initiative to encourage communities to purchase gift cards to support their local pubs after the Covid closure, raising a total of £1.5 million for local pubs. In 2021, Stella Artois promoted “Stella Tips,” a campaign to provide bar staff with much-needed financial support over the period of closure, donating £500,000 to staff.

Join us in saying, “Stella Please,” at participating pubs and share your experience on social by tagging #StellaPlease, @StellaArtois and @HospitalityAction. Participating pubs will be eligible to win a variety of prizes including: JDW vouchers, high street vouchers, Stella Artois stock, Premier League football tickets, and more. For additional information and to sign up to receive a #StellaPlease kit, please visit: www.savepublife.com/brand-activations/stella-please and https://stella-please.hospitalityaction.org.uk/.

Hospitality and Brewing Industries Unite to Cut Carbon

by Launching New Carbon Calculator and Toolkit Following the publication in November last year of the industry’s roadmap to net zero, the Zero Carbon Forum has launched the Hospitality & Brewing Carbon Calculator and Toolkit (see links reference below) developed in collaboration with UKHospitality, BBPA, and powered by Sky. The toolkit enables hospitality operators and brewers to calculate their carbon footprint and identify achievable key actions to reduce emissions. To support the accuracy of footprint calculations and easy-to-use actions, operators can choose from the groupings of pubs, hotels, restaurants, QSR, brewers, contract catering, nightclubs and visitor attractions .

Forum CEO and Founder, Mark Chapman said: “We want to support operators to quickly identify the actions they can take to help solve the climate crises,” says, “Accurately measuring and understanding your current carbon footprint is critical to starting a meaningful plan to cut carbon and costs. Our new calculator and toolkit shows operators how to take action on reducing emissions in their own business and supply chain rather than offsetting. It is based on the roadmap findings, learnings of all forum members and input from our carbon experts.”

Kate Nicholls, CEO of UKHospitality said: “As a sector, we are fully committed to decarbonisation and are delighted to have played our part in developing the calculator and toolkit. We will be promoting this to our membership and the wider industry, so that businesses are supported to make positive changes to the way they operate. Hospitality is at the forefront of the race to net zero.”

Emma McClarkin, CEO of BBPA said: “Britain’s brewing and pub sector are amongst the oldest and most revered around the world. We are committed to maintaining this reputation and it is now more important than ever for us to

brew world class beer and operate in an innovative and sustainable way. We are excited to support this calculator and toolkit which will help our breweries and pubs deliver our carbon zero future as part of the wider, green recovery.”

Damian Saunders, Managing Director of Sky Business said: “At Sky, we’re going net zero carbon by 2030, because the world can’t wait. To get there, we believe that is the responsibility of all of us to make a commitment, which is why we’re delighted to have supported the development of the Hospitality & Brewing Carbon Calculator and Toolkit to help the hospitality sector get to net zero together at pace and help our customers kickstart their journey to #GoZero too”.

Production and consumption of food accounts for around 35% of total UK emissions, so the sector has recognised its responsibility to act and to make the fastest possible impact. This includes exacting change in supply chains, too. The carbon calculator and toolkit enables operators of all sizes across the industry to be part of the movement to net zero together at pace.

The toolkit and calculator can be accessed for brewers and pubs through the BBPA and through UKH for pubs, hotels, restaurants, QSR, nightclubs, contract catering and visitor attractions. It will also be available on Sky’s customer portal, MySkySports.com.

Zero Carbon Forum members will also promote the toolkit and calculator to their franchisees and tenants.

Links to access the Hospitality & Brewing Carbon Calculator and Toolkit: https://www.ukhospitality.org.uk/page/UKHCarboncalculator https://brewinggreen.org/net-zero-toolkit-calculator

Greene King Pub Partners Launches Eighth Hive Pubs Site Following £340,000 Investment Greene King Pub Partners has launched its eighth Hive Pubs site.

The Norfolk Terrier in Thetford, Norfolk has been transformed into a Hive Pub following a £340,000 investment and will be run by new franchisee Louise Burden, who previously operated The Green Dragon in Thetford.

The Norfolk Terrier, which had previously been closed for more than two and a half years, 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.

as a franchisee was the natural next step for me. Greene King have provided me with a fully invested and revamped pub with a proven concept, plus I get a guaranteed franchise fee on top of the usual share of turnover as well as other bonus opportunities.”

Wayne Shurvinton, Managing Director for Greene King Pub Partners, said: “Following our £340,000 investment, The Norfolk Terrier has reopened as a Hive Pub. The pub looks truly brilliant and has a bright future ahead of it.

Louise Burden, franchisee for The Norfolk Terrier, said:

This is our eighth Hive Pub opening in quick succession and we have more

“Having run a franchise pub with a different operator, taking on a Hive Pub

in the pipeline to come.”

New Rules to Make Fake Reviews Illegal Issue 106

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Reforms to shield the public from rip-offs and boost competition have been announced by the government.

‘killer acquisitions’ where big businesses snap up prospective rivals before they can launch new services or products.

Plans include making it clearly illegal to pay someone to write or host a fake review, so people are not cheated by bogus ratings, and clearer rules for businesses to make it easier for consumers to opt out of subscriptions so they are not stuck paying for things they no longer want.

The government is giving the CMA greater powers to sanction companies refusing to comply with investigations and remedies.

Penalties worth up to 1% of a business’ annual worldwide turnover can be imposed for non-compliance with the CMA’s investigative measures, and up to 5% of annual turnover for non-compliance with remedies. Additional daily penalties can be applied if non-compliance continues.

Consumer Minister Paul Scully said: "We’re making sure consumer protections keep pace with a modern, digitised economy.

The average UK household spends around £900 each year influenced by online reviews and spends £60 on unwanted subscriptions. The new measures will apply in England, Scotland and Wales. Consumer protection is devolved in Northern Ireland.

Illegal anticompetitive conduct will be tackled through new measures including strengthening the CMA’s evidence-gathering powers and ensuring competition law protects UK consumers from anticompetitive conduct wherever it is carried out, such as companies colluding to bump up prices. Government is also increasing the ability for the CMA to fine businesses abusing their market position, even in smaller markets, by reducing the minimum turnover threshold for immunity from financial penalties from £50 million to £20 million.

On mergers, to reduce bureaucracy and keep the burden on smaller businesses to a minimum, government will exclude mergers between small businesses – where each party’s UK turnover is less than £10 million – from the CMA’s merger control altogether. The government is also improving the CMA’s ability to review

UKHospitality Chief Executive, Kate Nicholls, said: “We welcome these moves, which will help create a more level playing field for both businesses and consumers. In particular, we recognise that enhanced powers for the Competition and Markets Authority (CMA) will help stamp out the practice of fake reviews, which do irreparable damage to businesses. We therefore believe it is imperative that online review platforms be required to act and remove malicious and false reviews where appropriate.

“As ever, the devil will be in the detail and so we will be actively engaging in the consultation process in order that consumers are safeguarded without placing any further unnecessary burdens on businesses. We need also be satisfied that the new CMA powers will not unfairly punish businesses and, as 70% of hospitality businesses are SMEs, that a clear right of appeal is put in place that is accessible to operators big and small.

“Fairness for both businesses and consumers, particularly when it comes to offering refunds, will be crucial and any new measures must also be made in the context of a sector facing an onslaught of challenges after a difficult two years. Soaring costs, chronic staff shortages and plunging consumer confidence continue to affect the sector, which needs ongoing support if it is to play its full role in the UK’s recovery.”

More than 5,000 young people across the UK have secured work in hospitality thanks to the UK industry charity Springboard.

The impressive milestone means that the charity, which aims to help 10,000 young people secure jobs in hospitality before the end of 2022, is halfway to achieving its ambitious mission.

Launched to help the industry rebuild from the ongoing impacts of the pandemic, ‘Springboard to 2022’ is the industry solution to tackling hospitality, leisure, and tourism’s long-term staffing crisis. The team supports leading industry businesses by ensuring they have access to a skilled and engaged talent pipeline ready for the industry.

Springboard supports young people into jobs in the hospitality industry via its employability training programmes that includes one-to-one mentoring, soft skills and employability development (confidence, work attitude, CV building, interview practice, time management), practical industry and hard skills training including food safety and customer service, as well as access to work experience placements. Chris Gamm, CEO of Springboard, said: “Over the last 18 months, we have worked with our partners to provide employers with talented, motivated and engaged members of staff. With 5,000 young people now in employment and working with project partners Savoy Educational Trust, Barclays, BaxterStorey, Diageo and Trusthouse Charitable Foundation, we're delighted with what 'Springboard to 2022' has already achieved. With the sector's recovery ongoing, and plenty of talent still to be nurtured, we will continue doing everything we can to attract more young people to careers in the hospitality industry.”

time. They taught us how to lay out our CV, what to expect in an interview, and how to prepare and structure our answers. I learned to always be early and the importance of body language and tone. I learned that the customer is always right, and how to take criticism and improve from mistakes rather than be defeated by them.

“That course was the best thing that ever happened to me. I got a job as a dishwasher, then I worked in the kitchens and prepared lunches for the players at Wimbledon. Now I have a new job working between the bar, the kitchen and front of house at the O2 Arena. My manager told me my customer service has improved a lot and that I’m an enthusiastic, hard worker. I am excited to be working here at such an iconic venue. I’ve got my mojo back. I am one billion per cent more confident than I was before I found Springboard.”

Devonte Tulloch

The news comes after the hospitality charity announced reaching its 100,000 users milestone for its CareerScope platform, which was launched in September 2020, supported by leading names in the industry, including Raymond Blanc, Michel Roux Jr, and Clare Smyth. Eighteen months on, the platform has been used by more than 120,000 people looking to kickstart a hospitality career.

“The first thing Springboard gave me was a routine and a reason to get up in the morning,” said Devonte (pictured) as part of the Skill Up Step Up campaign to upskill young unemployed Londoners. “I would set my alarm for 5.30am because I had to commute from south London and I started going to bed at a normal time. I l felt productive for the first

An industry first, CareerScope is a partnership between five organisations: Springboard, Hospitality Action, UK Hospitality, the Institute of Hospitality, and the Savoy Educational Trust. Its objectives are to promote careers in hospitality, attract talent to the industry and support those whose jobs were affected during the Covid pandemic.

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Issue 106

CLH DIGITAL

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1.8 Million People Say ‘I Do’ to Pub Weddings as the Hospitality Industry Gears Up for Busy Season With wedding season fast approaching, new research* from hospitality job board, Caterer.com reveals that laid-back wedding receptions are on the up, with 1.8 million people opting for a pub wedding. Londoners are most likely to choose to go casual, with 72% of guests saying they are attending more laid-back wedding receptions in 2022.

pandemic has really made us re-evaluate what we want from our wedding.

We want it to be as relaxed as possible; asking friends and family to travel to a country club just doesn’t feel right. Our local pub is the obvious choice for our reception. We love the food, we love the people and they always offer great service. We’ve also not been locked into costly and complicated contracts which is a plus.”

After two incredibly difficult years for the hospitality industry, the rise in laid-back weddings in pubs and restaurants are great news for a sector preparing for a busy year. The survey shows that 3.3m people are currently planning their wedding, and two fifths (40%) of people say they have been invited to more weddings in 2022 than ever before. For many, the wait is finally over too, with two thirds (64%) of wedding guests attending ceremonies this year that had been delayed due to the pandemic.

The research suggests couples will spend £18k on average on hospitality elements of their wedding, including venue and catering. People getting married in London are looking to splurge the most on the big day, with the average couple spending over £28k.

Kathy Dyball, Director at Caterer.com commented: “From choosing the perfect venue to finding the right caterers, hospitality plays a vital role in bringing people together on such special occasions. Pubs are becoming a popular venue for ceremonies and receptions, with couples choosing their trusted local to host family and friends on their big day.

With over two thirds (68%) of people attending ceremonies in the UK, , the research reveals the top wedding hotspots for 2022:

In preparation for the promised busy season, hospitality businesses are looking to recruit, with Caterer.com data showing a 432% increase in wedding related jobs in Q1 this year, in comparison to Q1 2021.

1. London (19%)

Hospitality staff have a huge impact on guests’ overall experience at a wedding, with over half (56%) of respondents saying the best ceremonies they have attended have had excellent service. Additionally, over a third (38%) of people have said that the food is their favourite aspect of a wedding.

3. West Midlands (12%)

2. North West (16%)

“Our research demonstrates just how valuable hospitality is to newlyweds and it’s great to see they contribute to the success of someone’s big day. It’s vital for hospitality businesses to attract and retain the right talent offering excellent service and helping to contribute to making a memorable day for couples and their loved ones. With more and more people looking to get married in the UK this year, it would be fantastic to see the sector experience a much-needed boost.”

Tessa Stewart, weddings events manager at The Bell pub in Ticehurst, East Sussex said: “We are seeing a lot of demand for more relaxed weddings, but people are certainly not compromising on style. We have more than 80 weddings booked so far for this year and after lockdowns, people definitely want an absolute focus on family and friends.”

4. South East (11%) 5. Yorkshire & Humberside (10%) Grace Wilson and Thom Pickering from South London, have recently booked their wedding in their local pub in Dulwich. Grace comments: “The

For more information on wedding vacancies within the hospitality industry visit www.caterer.com

The Burnt Chef Project Gets Hospitality Professionals Active Across The Globe In Moving For Mental Health Fundraiser

WEDDING HOTSPOTS

The Burnt Chef Project has launched a global active challenge, which aims to get hospitality professionals from around the world exercising and creating healthy habits by focusing on exercise. The fundraising initiative will run from Monday 9th May - Sunday 22nd May 2022, coinciding with Mental Health Awareness Week and will see hospitality teams of up to five people per team compete against each other to climb the highest virtual mountain by achieving the most active minutes.

Teaming up with virtual challenge hosts - Magic Mountain, the fundraiser looks to get international teams competing with each other to connect and inspire a sense of community within the workplace whilst benefiting participants' mental health through exercise.

Studies show that exercise can treat mild to moderate depression as effectively as antidepressant medication. A recent study by the Harvard T.H. Chan School of Public Health found that running for 15 minutes a day or walking for an hour reduces the risk of major depression by 26%.

In addition to relieving depression symptoms, research also shows that maintaining an exercise schedule can prevent relapse.

The challenge entry fee is £20/ person with all monies raised goes towards The Burnt Chef Projects ongoing development of a free-to-access bank of ten modules designed to support catering & hospitality students in building personal coping mechanisms and resilience skill sets as well as funding new modules for the internationally available Burnt Chef Academy app.

Kris Hall, Founder of The Burnt Chef project said “People who exercise regularly tend to do so because it

gives them an enormous sense of wellbeing. They feel more energetic throughout the day, sleep better at night, have sharper memories, and feel more relaxed and positive about themselves and their lives. And it’s also a powerful medicine for many common mental health challenges. Regular exercise can have a profoundly positive impact on depression, anxiety, and ADHD. It relieves stress, improves memory, helps you sleep better, and boosts your overall mood. And you don’t have to be a fitness fanatic to reap the benefits. Research indicates that modest amounts of exercise can make a real difference. No matter your age or fitness level, you can learn to use exercise as a powerful tool to deal with mental health problems, improve your energy and outlook, and get more out of life. What better time to start implementing healthy habits to benefit our mental health than Mental Health Awareness week. Our two week challenge is designed to get people committed to exercise by showing them it doesn't have to be intense gym sessions every day - just getting active is enough to boost your mood”.

Magic Mountain’s CEO, Katy Brown, said “We are absolutely thrilled to partner with The Burnt Chef Project.

Our team movement challenges are designed to make movement fun, and in doing so, support our physical, mental and social wellbeing. We give everyone the motivation they need to step away from their screen, take a break from work and move in any way that works for them. It’s not about being an athlete, running marathons or climbing literal mountains. It’s about doing a walking meeting rather than a Zoom, cycling to the shops instead of driving or booking that yoga class you’ve been wanting to try. Most importantly, any movement counts - whoever you are and however you like to move. Magic Mountain is for everyone, regardless of age, ability or fitness level. You don’t need any kind of fitness tracker to take part (though it does sync with them seamlessly), you just need to join a team and get moving as much, or as little, as you like.”

For further details about the fundraiser and information on sign up, head to www.theburntchefproject.com/moveformentalhealth

Panasonic and Regal Microwaves Formalise Supply Partnership Global brand Panasonic and Regale Microwaves of Gosport announce a new distribution agreement, formalising Regale as Panasonic’s sole supply partner for its range of commercial microwaves and speed ovens.

Jared Greenhalgh, European Sales Manager, Panasonic; “Our key focus is to continue to grow relationships with our customers and the future growth of our business will be supported by nurturing our distribution network.

“Our recent partnership with ENSE has confirmed this commitment and with that in mind, we are delighted to announce that our long-standing affiliation with Regale Microwaves has now been extended to that of Supply Partner. This means that now, any operator will be able to purchase a Panasonic oven from their preferred supplier, either via our direct distribution network or through a distributor supplied by Regale, who will be offering an unrivalled service to any distributor who

doesn’t have an account with us directly, making it easier to procure Panasonic microwaves.”

Iain Phillips, Deputy Managing Director, Regale Microwaves; “Winning new business is tough enough; ordering the stock and having it delivered when you want it should be the easy part, but global supply setbacks are presenting challenges across the board.

Normally, Regale would hold ample stock of the entire Panasonic range but one of the advantages for the operator of this new partnership is that we will be running forecasts directly with the Panasonic factory ordering system ensuring enough stock to satisfy demand; all orders received by 2pm will be dispatched that day, on a next working day service, with free delivery too.”

To find out more about Panasonic’s range of commercial microwave ovens, email commercial.ovens@eu.panasonic.com or go to panasonic.co.uk/pro-cooking

How to Guide Teams Through Disruption 14

CLH DIGITAL

Issue 106

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

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

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

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

simple steps:

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

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

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

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

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

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

Greene King Pledges to Be Net Zero by 2040 Greene King is today pledging to become carbon net zero by 2040.

friendly choices and reducing our own carbon footprint. By submitting our nearterm target to SBTi for validation we are making the public commitment to take

The company has committed to set near-term emissions targets in line with climate science with Science Based Targets initiative, reducing absolute Scope 1, 2 and 3 greenhouse gas (GHG) emissions by 50% by 2030 from 2019 base year.

action. It matters to our customers, our communities and our employees.

Nick Mackenzie, chief executive, says: “The climate crisis is the responsibility of every one of us and the greatest challenge of our time. I’m proud of the commitment we’re undertaking today, helping customers to make more environmentally

port from all of our stakeholders and in close cross-sector collaboration, we will

“We are under no illusions this will be a monumental challenge. With full suprise to the challenge.”

RBH Celebrates Positive Q1 Guest Satisfaction Scores Across Hotel Portfolio

RBH hotels have revealed a positive Q1 for guest experience across its portfolio of 45+ UK hotels, despite staff shortages continuing to impact the wider hospitality industry.

The biggest influences on hotels’ Global Review Index (GRI) for Q1 have been staff, experience and cleanliness – of which the latter has understandably seen the most significant rise in mentions since the pandemic.

An analysis of the entire portfolio’s guest reviews between January and March 2022 suggest that customer expectations are higher than ever.

Millennials in particular are seeking an all-encompassing experience, not just a hotel room. Hotels have therefore had to work harder than ever to exceed the expectations of their guests.

RBH reports an 88.4% positive score for staff references across the board, an increase on the previous quarter, which, given the staffing challenges the industry continues to face, is a promising indication of the industry’s stabilisation.

With an overall GRI of 84.1% for the quarter, the RBH portfolio is unbeaten for a hospitality management

company of its size in the UK, and consistently above the third-party management company average of 80.4% for the same period. All scoring between 90 and 95%, the top performing RBH hotels this year based on comments relating to service level have been the Aloft Aberdeen TECA, Indigo Cardiff, Hilton Aberdeen TECA and the recently opened Gantry London – Curio Collection

by Hilton and Westin London City. Holiday Inn Express properties have seen the greatest increase in scores overall compared to previous performance.

Commenting on RBH hotels’ guest feedback, Operations Director, Louisa Green said: “It’s very clear that leisure guest expectations across the hospitality sector have increased since the easing of restrictions. Following a period of consumers making exceptions for service standards while the world navigated the new challenges of the pandemic, guests are now feeling the pinch point of rising costs while also wanting to celebrate missed occasions.

“With that in mind, we’re particularly encouraged to see such positive scores for staffing and service levels in relation to the industry averages. It’s rewarding to see the major investment in additional staff training and support paying off through the satisfaction of guests, which is largely how hotel success is monitored.”

‘Blame Gloria’ Bristol Opening

Nightcap, the owner of The Cocktail Club, the Adventure Bar Group and the Barrio Familia group of bars, has announced a further opening in Bristol for the Adventure Bar Group – under its Blame Gloria brand.

The latest Blame Gloria opening will be located at 22 Small Street, Bristol, BS1 1DW and covers an area of approximately 8,000 square feet. The site has a 2:00 am license and an unrestricted capacity of 350. The venue will open later this year.

This will be the first new opening for the Blame Gloria brand outside of London, where it operates successfully in both Covent Garden and Clapham, and is the second new site opening for Adventure Bar Group in the last week following the announcement of the opening of a Tonight Josephine in Hanover Street, Liverpool.

Nightcap now has three sites across two of its brands in Bristol and it takes the total number of sites

within its estate to 33, with an additional 23 premises under offer or in legal negotiations across the UK for all of Nightcap’s brands.

Sarah Willingham, Chief Executive Officer of Nightcap, commented:“After another successful site opening of The Cocktail Club in Corn Street back in November of last year, we are excited to start trading a new Blame Gloria in an equally amazing site with underground arches which works so well for the flower themed branding.

“This is our first Blame Gloria outside of London as we seek to share a brand Londoners have enjoyed in Covent Garden for years with its well-known brunches and late night partying.

“Since adding the Adventure Bar Group to the Nightcap group back in May 2021, the business has performed very well and we are now starting to see the significant efforts invested in readying their brands for nationwide roll-out, as we announce the second, of several new sites, in just the last week.”

How to Manage Energy Costs and Demonstrate Green Credentials 16

CLH DIGITAL

Issue 106

By Kerry Maisey, Head of Smart Metering at SSE Energy Solutions (www.sseenergysolutions.co.uk)

As caterers and hospitality providers navigate the continuing impact of the pandemic, many face increasing overheads and tighter budgets. The rise in wholesale gas and electricity prices has also brought the cost of energy into focus. In the catering industry, energy typically accounts for 4-6% of operating costs, according to the Carbon Trust, so any energy savings made can have a big impact on the bottom line.

TAKE ADVANTAGE OF SMART TECHNOLOGY I would encourage any hospitality business to make a smart meter installation their priority, even amid current pressures.

Upgrading your meter comes at no additional cost and with minimal disruption to your business. The installation usually takes less than one hour, and your power supply will only need to be switched off for around 15 to 20 minutes.

installing motion sensors for lights, improving insulation and advising staff about turning equipment off when not in use.

SHOW CUSTOMERS YOUR GREEN CREDENTIALS While the pandemic has had many negative economic impacts, it has accelerated consumer behaviour in addressing the climate emergency. As well as helping control costs, a smart meter is a way of future-proofing your business as the UK works towards net zero. The urgent need to cut emissions will see our heating and transport shift away from sources such as gas and towards electricity, which in turn will mean increased demand on our power grids. And with an increasing proportion of power coming from renewables, flexibility will be essential for when the sun doesn't shine or the wind doesn't blow.

Smart meters will be a crucial tool in enabling businesses to see when the cheapest and greenest time is to consume power. Increasingly, many companies are looking at generating their own power, for example through solar panels, or storing energy with batteries. With a smart meter, you will have the information to empower your commercial decisions for investing in these technologies.

While many hospitality premises were required to close for periods of time during the pandemic, suppliers relied on estimated readings for billing purposes. Unfortunately, these estimates are not always very accurate under such unprecedented conditions and could lead to you over or underpaying for your energy use. However, with a smart meter, your energy readings are sent directly to your supplier, so you can be confident that you'll only be charged for the energy you've used when you use it.

According to a recent SEC Newgate report, two fifths of UK consumers said they had avoided a company's products or services because they disagreed with the business's environmental, social and governance practices. So, any business that can demonstrate green credentials will have a competitive edge over its rivals. A commitment to keep energy use as efficient as possible is a statement to customers and employees that you are serious about the issue.

You can also link your smart meter to free energy management software and analyse your energy usage across various time periods, from every half-hour to across a year. With this insight, you can identify patterns and emerging trends. You will also be able to spot areas to implement energy efficiency measures, such as

I appreciate it has been a tough time of late for caterers and the hospitality industry. A lot of uncertainty remains but installing a smart meter is a positive step to helping you manage costs and demonstrate your green credentials. It's an easy step to take with clear benefits for your business.

Team Members at The Sack of Potatoes Celebrating Combined 60 Years of Service in Hospitality Sheila Khagan and Vicki Phillips from The Sack of Potatoes, Birmingham are both celebrating 30 years of service in the hospitality industry in April and May respectively.

Vicki and Sheila began working together in 1992 at The Gosta Green in Birmingham and have been at The Sack of Potatoes for the last 15 years. The pair have formed a wonderful friendship in their time working together, with their friendship continuing outside the pub, going on holidays together. They have created some amazing memories along the way and have both made relationships with all the customers they have served over the years.

Vicki Phillips, General Manager of The Sack of Potatoes, said: “I cannot believe how quick the last 30 years have gone. I have enjoyed every minute of

it, this is a brilliant milestone to have achieved and it is amazing to be able to share it with Sheila. There have been some amazing memories that have been made, it is hard to pick a favourite. I would have to say meeting fellow colleagues and customers over time has been a highlight, it has been lovely getting to know everyone so well and seeing the same faces come back into the pub.

“I am privileged to have been able to work with Sheila for the last 30 years, she is a really great friend of mine and I hope to have many more years of service and memories with her. Sheila is a true asset to The Sack of Potatoes and is loved by both the staff and customers. She does so much for myself, the pub and everyone else, I just want to say a huge thank you.”

Stonegate Group Announces Fundraising Partnership with the Motor Neurone Disease Association and MND Scotland

Stonegate Group has announced a corporate fundraising partnership with the Motor Neurone Disease (MND) Association and MND Scotland, working with the two charities across England, Wales and Scotland.

Stonegate’s teams will be coming up with imaginative and creative ways of raising money for the charities as well as encouraging customers to get involved. This partnership runs across the national Stonegate estate, including its pubs, bars, venues and head office support teams. The money raised will help fund the vital work and support the charities provides for those living with MND, and their family, friends and carers.

Simon Longbottom, CEO of Stonegate Group, said: “Our pubs, bars and venues all play a huge part in the communities they operate in, and are brilliant at bringing individuals together for great causes. I am excited to see how creative our teams get in the planning of all the various fundraising initiatives during this partnership.

There are many synergies between our company and MND Association, especially its regionality. We are delighted that our teams in Scotland will be working directly with MND Scotland, just as in England and Wales, which means they are able to make further direct impact in their local communities.

“The work and support that the MND Association and MND Scotland provide is incredible and we are privileged to be able to help them and do our part in raising awareness of this cause.”

The MND Association focuses improving access to care and providing information and support for people living with or affected by MND in England, Wales and Northern Ireland, and MND Scotland does the same for

those living in Scotland. Both charities fund and promote research that leads to new understanding and treatments and brings a cure closer.

They campaign and raise awareness so the needs of people with MND across the UK are recognised and addressed by wider society. People with MND, their families and carers are at the heart of everything they do.

Sally Light, Chief Executive of the Motor Neurone Disease Association, said: “We are absolutely delighted to have been chosen as charity partner for Stonegate Group, along with our close colleagues at MND Scotland. MND is a devastating disease that currently has no cure or effective treatment – we are working tirelessly to change that through funding and promoting cutting-edge MND research. Alongside supporting people living with MND, their families and carers, we also fund the co-ordination of care through our 22 MND care centres and networks across England, Wales and Northern Ireland. The fundraising taking place this year through this partnership will directly help us to keep pushing for vital treatments and a cure. I am incredibly excited to see what we can achieve together.”

Rachel Maitland, Chief Executive of MND Scotland, said: “We are thrilled to be working with Stonegate Group and our friends at the MND Association. MND Scotland is only able to provide life-changing support to people living with MND right now, and fund ground-breaking research to discover meaningful treatments and a cure, because of incredible supporters like Stonegate Group. Your support will make a real difference to people in Scotland, who are currently affected by this heart-breaking disease, and will drive forward our search for a cure. Together, we will beat MND.”

Managing Cash Flow Issues In Your Business 18

CLH DIGITAL

Issue 106

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.

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.

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.

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.

REFINANCING YOUR COMMERCIAL PROPERTY

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

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.

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.

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.

Travel & Tourism Sector Expected to Create Nearly 126 Million New Jobs Within the Next Decade to reach pre-pandemic levels by next year.

The World Travel & Tourism Council’s latest Economic Impact Report (EIR) reveals the Travel & Tourism sector is expected to create nearly 126 million new jobs within the next decade.

“The recovery in 2021 was slower than expected due in part to the impact of the Omicron variant but mainly due to an uncoordinated approach by governments who rejected the advice of the World Health Organization, which maintained that closing borders would not stop the spread of the virus but would only serve to damage economies and livelihoods.”

The bullish forecast from the World Travel & Tourism Council (WTTC), which represents the global Travel & Tourism private sector, also shows the sector will be a driving force of the global economic recovery, creating one in three of all new jobs.

Looking back a year, WTTC’s latest EIR report also revealed that 2021 saw the beginning of the recovery for the global Travel & Tourism sector.

The announcement was made today by Julia Simpson, President & CEO of the World Travel & Tourism Council, in her opening speech at its prestigious Global Summit in the Philippines.

Its contribution to GDP climbed an impressive 21.7% year on year, to reach more than US$5.8 trillion.

The prediction was delivered in the capital, Manila, before more than 1,000 delegates from across the global Travel & Tourism sector, including CEOs, business leaders, government ministers, travel experts and the international media.

Before the pandemic, the Travel & Tourism sector’s contribution to GDP was 10.3% (U.S. $9.6 trillion) in 2019, falling to 5.3% (nearly U.S. $4.8 trillion) in 2020 when the pandemic was at its height, which represented a staggering 50% loss.

The EIR report shows Travel & Tourism’s GDP is forecasted to grow at an average rate of 5.8% annually between 2022-2032, outstripping the 2.7% growth rate for global economy, to reach US$ 14.6 trillion (11.3% of the total global economy).

And in additional grounds for optimism, the report also shows global Travel & Tourism GDP could reach pre-pandemic levels by 2023 – just 0.1% below 2019 levels. The sector’s contribution to GDP is expected to grow a massive 43.7% to almost US$ 8.4 trillion by the end of 2022, amounting to 8.5% of the total global economic GDP – just 13.3% behind 2019 levels.

This will be matched by a boost in Travel & Tourism employment, which is expected to approach 2019 levels in 2023, only 2.7% below.

Julia Simpson, WTTC President & CEO, said: “Over the next decade Travel & Tourism will create 126 million new jobs worldwide. In fact, one in three of every new job created will be related to our sector.

“Looking to this year and the next, WTTC forecast a brighter future with both GDP and employment set

The sector saw a recovery of more than 18 million global Travel & Tourism jobs, representing a positive 6.7% rise in 2021.

The sector’s contribution to the global economy and employment would have been higher if it weren’t for the impact of the Omicron variant, which led to the recovery faltering around the world, with many countries reinstating severe travel restrictions.

The WTTC 2022 EIR report also shows Travel & Tourism GDP is forecast to leap ahead by an average annual rate of 5.8% over the next decade.

This compares to the more modest 2.7% average annual growth rate for the global economy during the same period.

Global Travel & Tourism employment is expected to grow in 2022 by 3.5%, making up 9.1% of the global job market, lagging behind 2019 levels by 10%.

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.

• 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?

• Tell us more about your interCustomers just love jukeboxes, many of times Licensee tell us how the active digital jukeboxes. How do jukebox keeps their customers in their venue longer which increases wet they affect customer experisales. ence?

The app has been an amazing addition to our jukeboxes. NSM’S Alex 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.

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

Why Catering For Customers With Accessibility Needs Is Key In The Hospitality Sector 20

CLH DIGITAL

Issue 106

By Jonathan Hassell, founder and CEO at Hassell Inclusion (www.hassellinclusion.com) Like many sectors, the hospitality industry has seen a huge increase in the use of digital technologies over the past two years. They touch every part of a customer’s journey, from searching for a potential venue, to activating special offers via social media, perusing an online menu, booking a table via a website or ordering via an app or QR code.

This move to digital shows no sign of slowing down. In its latest 2022 trends report, OpenTable found that 43% of the consumers it surveyed said they would even welcome more advanced technologies such as voice ordering, virtual reality and sophisticated chatbots.

However, there is a danger that many businesses could be missing out on a huge number of customers if they haven’t made their digital platforms accessible.

More than one in five potential UK consumers have a disability, and, according to research from The Purple Pound, restaurants, pubs and clubs could be losing up to £163 million a month if they are not addressing accessibility.

Providing a warm welcome to customers is paramount in the hospitality industry, and yet so many of their potential patrons with accessibility requirements are being left out in the cold. So, how can businesses in the sector turn this ‘invisible’ 20% into a loyal 20%? Quite simply, by making sure their digital communications and services are accessible to everyone.

AN END-TO-END ACCESSIBILITY APPROACH Being great at digital accessibility isn’t just about having a good website, it’s about the whole user journey, from your marketing to your digital platforms to your in-venue experience. This requires a strategic approach to ensure that accessibility is ‘baked in’ to your processes rather than having to retro-fix elements of your services that simply don’t cater for those with specific needs.

To be truly accessible, you will need to go beyond Web Content Accessibility Guidelines (WCAG) compliance. You need to think about accessibility across all your digital channels.

In our experience, there are several potential weak spots in customer-facing industries such as hospitality: 1. Good design is accessible design – Your choice of colours, fonts and imagery could be key to winning or losing customers. For example, people with a range of visual impairments struggle with low contrast text, and those on the autistic spectrum may be put off with too many images, so it’s best to use white space to let things breathe.

Similarly, be careful in your choice of fonts - handwriting fonts may look fantastic but can be difficult for many people to read, so use them for branding not essential information. Another benefit of accessible design is that it can improve your SEO if you use closed captions on videos, and clear and simple headings.

2. Be socially accessible – Social media is a key channel for many in the industry to promote their business and there are several things you can do to make sure your social activity is accessible. For example, hashtags are a great way to get noticed, but make sure you use CamelCase capitalisation in them i.e #HashTags, so screen readers don’t try and read them out as one word. And make sure you include alt-text with your images.

3. Check your third-party providers meet accessibility standards – Many businesses in the sector use thirdparty suppliers to manage online bookings or payments. Even though you don’t control them, you should be aware of whether the suppliers’ services are accessible. For example, if an ‘iframe’ is used to present a date-picker or payment confirmation dialogue without the right coding, a blind person using a screen-reader might not be able to book or pay. So, it’s worth doing an inventory of what can and can’t be controlled, to build a picture of what you can and can’t influence and change supplier to a more accessible one if you can.

4. Don’t overlook PDFs – PDFs are often used for things such as menus, booking confirmations, terms and conditions, coupons and vouchers. To make sure they are accessible, start with using the authoring tool’s accessibility functions (in Word, Google Docs, PowerPoint or InDesign), and then test documents with Adobe Acrobat when they are converted to PDF.

EFFECTING LASTING CHANGE In 2019, we turned our attentions to creating the international standard for digital accessibility – ISO 300711. We did this because we wanted to effect real change and provide a clear framework to help companies ensure their accessibility approach is robust, sustainable and effective.

Since then, we have developed the Digital Accessibility Maturity Scorecard. This free tool provides a review of your organisation around nine key areas of digital accessibility linked to the Standard, helping you identify gaps and providing guidance on where and how to best make improvements.

For those businesses looking to stay ahead of the competition, benchmarking your current performance in digital accessibility is certainly the best place to start to build a loyal following among customers who right now are being overlooked.

Heineken Report Sales Increase but Warns of Price Rises Heineken delivered first-quarter beer sales ahead of expectations as people returned to pubs, bars and restaurants across Europe. Beer volumes rose 5.2 per cent on an organic basis. Analysts expected them to increase 4.6 per cent.

almost tripling.

The group said net revenues jumped by 24.9% to 5.7 billion euros (£4.7 billion) for the three months to March, as it was boosted by higher pricing.

However the brewing giant has warned of rising beer prices. Chief executive Dolf van den Brink warned of “more macro-economic uncertainty” and “significant additional inflationary headwinds” in the months ahead and indicated the company may raise prices further.

The company said revenues also benefited from a 5.7% increase in volumes.

Mr Van den Brink added: “We had a solid start to the year, in line with our expectations, especially benefitting from strong channel mix from the partial ontrade recovery of Europe and assertive pricing across all regions.”Heineken has previously said it expects an impairment of €400m following its retreat from Russia amid the war in Ukraine.

Net revenue rose 24.9% to €5.8bn, resulting in net profit for the quarter of €417m, more than double the figure from a year earlier.

Heineken shares rose 3.2% on the news:

The beermaker in February flagged that it was facing the worst inflation in a decade.

The increase in Europe was 11.5%, driven by a steady loosening of coronavirus restrictions, with Heineken’s beer sales in bars and restaurants there

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

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With rising food prices expected to continue for some time, a vital approach for caterers managing food costs is to become as efficient as possible. One area where efficiencies can be made is within the supply chain. Rachael Venditti, Business Development Manager at allmanhall (www.allmanhall.co.uk), looks at practical steps to manage and minimise the impact of food inflation as rising costs seep through the supply chain.

It is well reported that global food prices have reached a ten year high, with current inflation figures reaffirming that prices are being pushed by a combination of global factors throughout the entire supply chain. With food inflation expected to peak at 8% this Spring, and suppliers look to pass on their rising costs, this is a significant and real challenge for all caterers.

APPROACH TO FOOD PURCHASING Now is the ideal time to work out what approach to your catering purchasing will bring you the maximum benefit. This will very much depend on your volumes, your delivery values, delivery frequencies and the number of suppliers you use.

These are the different approaches: • Tender: Most impactful when carried out in advance of inflation, tendering allows you to measure suppliers against each other based on your given criteria.

• Operating dual supply: Can be very effective as it creates a sense of competition amongst your suppliers.

• Consolidating your suppliers: Where you have multiple suppliers, your delivery value is low, and your delivery frequency is high, reducing your suppliers is an effective way to reduce cost.

When looking at suppliers, the best approach involves considering various factors such as product specifications, prices, their service levels, contractual terms and how robust they are. The latter helps with risk management. It’s also important to evaluate suppliers regarding how they may support any systems and accreditations.

UNDERTAKING RANGE MANAGEMENT To reduce unnecessary costs and ensure you have the right product range for quality and nutritious menus, reviewing buying lists will ensure you have just the products needed to operate your service effectively. It will also help increase volume on key lines, support stock control and drive consistency.

Reducing the ‘tail’ is a key part of this activity. The ‘tail’ is typically a high number of products with low volumes which tend to have been accumulated over time. These are generally loaded with margin by your supplier, whereas your high volume lines generally have a lower margin.

Adjusting your purchase of high spend categories, eliminating any product duplications, and using a more cost-effective pack sizes is a quick way to make savings. This is a great example of where thought needs to be given to the operational impact associated with a change, and its possible unintended consequences. For example, by moving to a more costeffective pack size this could have the negative result of an increase in wastage.

Branded products are more expensive than own brands, so a shift away from well-known names could save costs.

Understand which of your products are stable and which are volatile when it comes to price movement. Stable products are typically negotiated annually, such as canned tomatoes and solid pack apples. Volatile products fluctuate more frequently, such as butter and bacon.

Before making any switches, consider the false savings that could result. For example, there could be a reduced yield from switching to a different product, or more of a new product might be required to achieve the same flavour. Understand the false economies and do try to sample products from your supplier where a big change is being made to an important product.

REDUCE COST TO SERVE The final area to consider when optimising your supply chain is reducing your cost to serve. This is the cost for a supplier to make a delivery, and is linked to pricing. This can be reduced by reducing the number of deliveries each week, increasing the value of each delivery and reducing the need for your supplier to split cases.

Split cases cost more than a full case due to the labour costs associated with picking the split case and an increase in cost for the supplier due to potential product damage and stock loss. Any benefits of reducing splits needs to be balanced with any potential increase in wastage in your kitchen as a result of ordering larger quantities of a product. You may find some suppliers are restricting the availability of ambient and

non-food split product lines, but this will help to speed up picking times and help vehicle dispatch times, thus helping to meet delivery expectations.

You may also like to consider ways to increase your delivery value to counter-balance the cost to serve, such as adding non-food orders to your food order.

Forward planning and communication are crucial when it comes to placing orders or liaising with suppliers over stock shortages and alternatives. It is advised that to reduce the risk of inconvenience, orders are placed with as much advanced notice as possible with suppliers – a minimum of day 1 for day 3 ordering wherever feasible, for the time being.

These longer lead times will reduce disappointment and help ensure orders are booked before any temporary cut offs are imposed by suppliers.

PROCUREMENT PROVIDER Another alternative is to outsource to a procurement provider, who will have a case and resolution handling service, and a helpdesk who can contact suppliers on your behalf. They will manage suppliers, undergo analysis and insight updates throughout the year on food pricing and will monitor these price fluctuations, negotiating and mitigating price increases on your behalf as much as possible.

By allocating these tasks to team members and ensuring they have the capacity to do the work along with other operational requirements, pressures can be eased. In conclusion, making changes within the supply chain may help reduce food costs, but it is important to also check there is no negative impact on operations from making any changes.

Managers Celebrate 20 years at The Varsity, Coventry

General Managers of The Varsity, Coventry, located by the University of Warwick are celebrating 20 years at the pub this month.

Rachel and Sean Finnegan are General Managers of The Varsity in Coventry and are celebrating 20 years at the pub this month. They started their journey at The Varsity in 2002 and have developed the pub into a welcoming space for guests from all walks of life. The pub is a real community hub, whether it be for drinking, a bite to eat or even board games which offer a bit of competitive fun amongst friends, there is something to get everyone together.

Rachel Finnegan, joint General Manager of The Varsity, said: “This is a wonderful milestone that Sean and I have achieved, I am very proud of how far we

and The Varsity have come. The last 20 years have flown by, but they have been amazing. We have made so many memories in the pub that it is hard to pick a favourite. We have been lucky to meet so many lovely people over the years, it is so nice to see the same faces coming back again and again.”

Having been at the pub for two decades, Rachel and Sean have met hundreds of people and made lovely relationships with their customers and pub team.

Rachel and Sean are delighted to have been able to support others in their team to develop and progress within the industry as well as maintain contact with those who graduated and perused different careers.

Sean Finnegan, joint General Manager of The Varsity, added: “Myself and Rachel are very proud to have

reached 20 years at The Varsity. The pub feels like a home to us, we are as much a part of The Varsity as The Varsity is a part of us. It has been a joy to support individuals in their career progression and see them succeed. We love being able to share our passion for cask ale and great food with our customers, who are always giving our team compliments.”

Helen Charlesworth, Managing Director of Stonegate Group said: “Congratulations to Rachel and Sean on this amazing milestone. It is great to see how the business has grown and developed over the last 20 years. We would like to thank Rachel and Sean for all their continued hard work, it is great to work with them both, and we want to wish them all the best for the future.”

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/

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Food Safety

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. 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: “As we emerge from the pandemic it’s clear that consumer 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 and failure.”

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.

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 download at https://www.foodalert.com/consumer-report-hygiene-matters/

How Label Printers Keep Food Safety Standards High and Compliant Aaron Hopkinson, product and solutions manager for labelling at Brother UK, explains how technology is helping caterers and hospitality businesses to keep food safety standards high, while allowing kitchens to comply with new legislation.

Brother has delivered tailored solutions for the food service and hospitality sectors for many years. Our label printers make it easy to create labels for compliant allergen content, ingredients, barcodes, branding, pricing and expiry dates quickly and accurately, using thermal print technology without the need for inks or toners.

In October of 2021, the UK government changed the law surrounding how food allergens need to be labelled in certain instances for customers, meaning many caterers have had to adapt the way they do business.

More kitchens are adopting labelling technology like our TD range following the introduction of Natasha’s Law. But it’s true that they have a broader role to play in food safety.

Natasha’s Law requires that pre-packaged for direct sale (PPDS) food be clearly labelled with information on all potential allergens present and made to stand out so a customer can tell at a glance what they’re about to eat. Businesses that fail to comply risk a £5,000 fine, alongside the reputational damage that a serious allergen incident could create.

Portable label printers like the ones offered in Brother’s TD line of printers offer hyper-fast connectivity through a wireless platform without any extra clutter around the machine - perfect for food prep environments.

In research we conducted in 2020, around 90% of businesses were still handwriting 'day-dot' labels as part of their stock rotation. This involves manually recording open dates and discard dates on colour-coded labels, with each colour denoting a day of the week to signal when it must be used by. It’s a process prone to human error, where an efficient labelling solution can reduce the likeliness of mistakes involved with monitoring food and keeping consumers safe.

We’ve partnered with Nutritics, providing third party software to enhance user interfaces, making use of Nutritics database of more than 750,000 ingredients to manage recipe and menu information – helping staff to easily manage stock rotation and day-dot labelling.

Learn more about how labelling technology can be used to boost food safety standards here: https://www.brother.co.uk/business-solutions/mobile-print-and-label/food-labelling

Making every kWh count Our customers are faced with rising operational costs, particularly those in highly energy intensive industries that carry industrial refrigeration requirements.

will experience fluctuations in refrigeration use in line with their food and drink delivery schedules.

A typical commercial refrigerator uses around 70kWh a day, which for catering companies amounts to approximately 40% of the electricity typically consumed across all key appliances. It is easy to see just how much financial pressure is facing these businesses when the price of what is already their biggest overhead is growing exponentially.

There are some simple steps firms can take to boost energy efficiency performance in and around these flux periods. Let’s start by looking at times when demand for refrigeration is low. Here, a common example in recent times would be catering operations in buildings where occupation is lower than usual in light of increased home working.

These firms, like many others, are facing a huge problem. They are confronted with a dilemma of pursuing efficiencies to remain competitive and secure customers or passing on higher costs to clients which could result in losses in business.

Here, catering staff should re-evaluate their stock and delivery patterns to avoid unnecessarily full fridges, a move which will also cut down on waste and prevent food from spoiling. In some cases, refrigeration units may be able to be switched off entirely.

While efficiencies in many cases unfortunately translate into job losses and redundancies, it also means becoming savvier when it comes to energy consumption. Many are already headed down that path for sustainability purposes, but now energy efficiency has become an imperative simply in order to survive.

At the other end of the scale, there are times when demand for refrigeration spikes. These can include workers returning to offices, hospitals experiencing influxes of patients during winter months, and schools when pupils return from holiday periods – situations where overfilling fridges becomes a realistic possibility.

MANAGING PERIODS OF HIGH AND LOW DEMAND

Overfilled fridges consume more energy. To counter against this strain, caterers should utilise technological devices to measure and record temperature readings on a regular basis – we recommend at least every few hours.

A key area where efficiencies can be made is how firms deal with fluctuations in demand for refrigeration space.

Caterers often operate through periods of high and low refrigeration usage. For instance, schools and universities will store far less food during holiday periods, while event caterers will also encounter busy and quieter periods throughout the year depending on their bookings – think festive season spikes versus quiet months such as January. Other companies, meanwhile,

This, in line with keeping an inventory of what produce needs what amount of refrigeration, should help to limit cases where critical limits are reached. What’s more, by monitoring air and core temperature, caterers will also be able to utilise early alert systems which will prompt them to take action before problems arise.

Visit www.thermometer.co.uk for further details.

CIDER- “A CORE FAVOURITE”!

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this is evident in the success we’ve seen with cocktails since the sector reopened. There is a greater emphasis on sustainability and local/UK produce in the post Covid market, so the local nature of cider and sustainable credentials of home-grown ingredients should be communicated to consumers.”

PRE-PANDEMIC SNAPSHOT-OF THE TOP 10 CIDER CONSUMING COUNTRIES: 1.

2.

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5.

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The winter will be short, the summer long, The autumn amber-hued, sunny and hot, Tasting of cider and of scuppernong."

ELINOR WYLIE

CIDER SALES SET TO SOAR AS SUMMER APPROACHES It will come as no surprise that the appeal of cider is broader than ever and is probably the drink sector’s fastest moving category. Keeping up with trends in cider can sometimes prove to be a challenge even for the most experienced of operators, particularly since these past two years have been rather tumultuous to say the least to the hospitality and on-trade.

which as any operator will testify, played a pivotal role in helping hospitality businesses survive during the past 2 years.

John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK says “Fuelled by the importance of outdoor space – 53% of people said they would be more likely to visit a pub with a beer garden, increasing to 67% among 25 to 34-year-olds – cider should absolutely have its day in the sun. Enjoying a crisp pint of apple cider or an over-ice flavoured cider in a pub garden will be a huge pull for customers returning to the on-trade.”

Cider has played a major role so far this year in driving sales in pubs bars and restaurants, not only with mainstream ciders, but also with the rise of fruit ciders and the increasing popularity of premium and craft ciders.

Overall, cider is worth £2.32 billion (an increase of 11%) and in Cider an total UK purchased almost 667 d is now w Perr y million litres of cider in 2021. In o 2.32 billi rth the on trade 1.153 billion was on to the spent on cider.

on trade

Playing an enormous part in driving sales in the on-trade, the choice of cider available now is astonishingly varied. From mainstream apple ciders to the fruit ranges and the increasingly popular premium and craft ciders.

According to the Westons Cider Report consumers continue to elevate their draft cider choice but share is moving from mainstream to premium brands. Prior to the pandemic mainstream category enjoyed 53.6% share of the total draft apple category however by January this year this had dropped to 52.2%. What is interesting is that crafted ciders are emerging as a strong category in the on trade with a vibrant mix of keg, back in the box, packaged, apple and fruit format.

All, the report says, underpinned with authenticity, provenance, quality ingredients and craftsmanship.

OUTDOOR SPACES Strong sales in cider are traditionally driven by good weather and sports events, with warmer weather and the prospect of another booming “staycation” season, we may see “standing room only” in beer gardens,

• • • • • • • •

A sociable get-together Special celebration Family occasion Drink after work Out on the pull/chatting up Having a laugh Bonding with others Spending some me time

FIRST FOR THE CIDER INDUSTRY A first for the cider industry, the unique Thatchers Fusion Font embraces world leading innovation and pioneering technology to bring the choice of three infused premium fruit flavoured ciders to the bar in one single font. Dispensed to offer customers the perfect pint of Thatchers Cider, the 3 in 1 Fusion Font brings craft and innovation together for great tasting, premium infused cider.

So, with spring here and summer approaching, now is a good time for operators to focus on their cider offer.

Furthermore, a GGA strategy study revealed that one sixth of on trade guests consume cider, generating an average annual revenue of up to £16,000 per pub which is more than red, white and rosé wines combined.

LOOKING BACK TO PRE-PANDEMIC STUDIES THE NUMBER ONE CIDER DRINKING OCCASIONS AND MOTIVATIONS INCLUDED:

With tap space becoming increasingly competitive, Thatchers Cider has unveiled its new 3 in 1 Fusion Font, now available to on-trade operators.

The good news is that on-premises drinks sales are, according to CGA’s latest Drinks Recovery Tracker currently hovering just below pre-pandemic levels, consumer confidence has risen to its highest level since pre-Covid, and surprisingly older age groups it would appear of gaining the most in confidence.

According to Weston Cider’s 2022 cider report 70% of average consumers in Britain currently feel very or quite confident about visiting pubs bars and restaurants, and the 55+ age group the number was 63%, in the 35-54 age group percent and in the 18-2 for group it was 74%.

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A Lumina intelligence pub market report in 2021 also highlighted the importance of outdoor spaces, identifying outdoor space as a major driver for the sector.

Thatchers Cloudy Lemon is one of the three ciders to feature on the Fusion Font, making its appearance in the on-trade for the first time. It is accompanied by Thatchers Dark Berry, and a new flavour, Thatchers Blood Orange.

Prior to lockdown, the Thatchers Fusion Font was trialled in selected managed houses across the South West with Cloudy Lemon and Dark Berry flavours.

Rob Sandall, Thatchers On-Trade Director says, “This is an amazing innovation that brings together the biggest flavour trends in food and drink to the bar in one font – including Thatchers Cloudy Lemon which has taken the off-trade by storm since its launch in spring 2020. There it has grown to become the No 4 fruit cider brand in a short space of time, and now we’re delighted to be bringing it to the on-trade for the first time on draught.

“The Fusion Font also includes a brand new flavour, Thatchers Blood Orange, which is being launched into the take home trade this spring.”

Rob offers this insight to operators: “With half of all fruit cider in the on-trade sold on draught, this pioneering technology with Fusion Font opens up brand new theatre to the bar, allowing operators to tap into fresh opportunities and offer drinkers exciting experiences, such as cider cocktails.

“Customers will love the sensory experience of the Fusion Font, as the aroma of the freshly mixed infusion hits the glass.

“Meeting consumer expectations at the bar in an engaging way is so important. Three flavours in one font, from one keg and through one cooled line, brings with it a significant reduction in the need for glass bottles, resulting in less packaging waste, meaning when your customers choose a cider from Thatchers Fusion Font, they are making a sustainable choice.”

Currently 126 million litres of cider are served in the on-trade each year. 93 million litres are served as draught, and 39% is fruit cider. The Thatchers Fusion Font gives operators the chance to tap into this Draft important market, serving three represe cider nt new fruit flavoured ciders with of all c s 74% id the confidence they all come sold in er th with the quality of the Thatchers on trad e e name.

“We believe this ground-breaking development will transform how cider is enjoyed, revolutionising the category,” concludes Rob.

Rob Sandall on trade director of Thatchers adds: ”It’s no secret that outdoor space played a huge role for pubs post lockdown and, despite the easing of restrictions it’s clear this trend is here to say. Cider has a reputation for being a drink for warmer weather, but it also has strong links to sport and social events all year round. Presenting a great opportunity not only to drive footfall but also increase spend as customers treat themselves more to premium choices”

FOOD PAIRING

SUSTAINABILITY AND HOME GROWN INGREDIENTS Chris Stirling, client director at CGA says, “It’s been clear the last 2 years have left some indelible marks on the trade. One strong trend that has been sped up is the use of technology and digitalisation in venues. 46% of consumers in CGA's July 2021 Pulse stated that they would prefer to use technology to book, order and pay. A second important trend is localisation, as 70% of consumers are planning to work from home more, combined with 80% of consumers initially planning to visit venues within 20 minutes of travelling. This will give urban and neighbourhood pubs opportunities to capitalise on those after work social occasions.

“For cider, like a lot of categories, re-engaging with their customers will be crucial. We know the importance of the on trade in driving trial and creating brand loyalty, so looking to provide consumers with a premium experience with your brand will be important, as

One font, one line, three ciders.

With one font dispensing three ciders, from one keg and through one line, the 3 in 1 Fusion Font uses less cellar and bar space than three separate lines, meaning lower maintenance, less space and more choice.

“This is world leading innovation – a first for Thatchers and a first for the industry. We’re introducing a unique dispense system that will add to consumer experience at the bar,” says Martin Thatcher, fourth generation at the independent Somerset cider maker.

At the point of pour, the Thatchers Fusion Font infuses a micro measure of the selected fruit flavour into a pint of Thatchers premium apple cider, creating one of three freshly mixed ciders. As the cider is being dispensed through the Fusion Font it delivers a unique sensory experience of flavour and aroma.

Drinkers get the same expertly crafted apple cider, with a freshly-mixed infusion hitting the glass as one.

Almost 40% of cider sales in the on trade with food, and while the majority of cider sales are wet led occasions there is a massive opportunity for food pairing and having cider with meals. Jennie Dorsey, the Cider Association‘s pairing philosophy spokesperson, says that the only truly important part of pairing is to remember that if you like it, it works! “With that being said, there cannot really be rules on what will automatically pair well. Both food and beverages will have many nuances that can ultimately make an undesirable pairing,” she says. “But don’t be scared, there are guidelines that will help point you in the right direction, and then there is the fun part of trying them out!”

There are no rules when it comes to choosing which cider to go with a meal, but it can be useful to use these 3 guiding principles: 1. CUT: Use a cider that cleanses the palate, or helps to cut through richness 2. CONTRAST: Use a cider that provides an entirely different sensation to that offered by the food to create a balanced spectrum of flavours 3. COMPLEMENT: Use a cider that accentuates similar flavours in the food to bring them to the fore

(CONTINUED ON PAGE 28...)

CIDER- “A CORE FAVOURITE”!

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SHEPPY'S EMBRACE SUSTAINABILITY

4%. Made with traditional Somerset Redstreak apples, the cider is crisp and light with a notably refreshing fruity flavour that Sheppy’s is famed for.

Lower ABV innovations are more important than ever to maintain volume growth and keep drinkers interested in cider, which is why Sheppy’s wanted its Redstreak to sit at 4% ABV. The lower ABV makes it perfect for long lazy days in the sun and for enjoying at festivals and summer social occasions.

INCREASING SALES Sheppy’s is passionate about being environmentally friendly and ensures that the entire production process from orchard to bottle has sustainability front of mind. Alongside the sustainable initiatives on the Sheppy’s farm, which sees tree cuttings turned into flooring for the children’s playground, and pumice used for cattle feed, the cidermaker’s bag in a box format is of particular note. Made of 75% corrugated cardboard, the bag in a box packaging is fully recyclable and biodegradable and requires little water and energy to create. Set be a hero product as the UK heads towards the summer months, the often overlooked bag in a box format will likely be a popular choice at social gatherings this year thanks to its ability to serve large gatherings who may be congregating post-pandemic. As well as being a sustainable packaging option, bag in the box cider has the added benefit of being cost effective and keeping the cider fresher for longer. Sheppy’s offers both cider with fruit and more traditional ciders as part of its bag in box range, appealing to all drinkers across the sector.

SUMMER CIDER SALES SET TO SOAR Coinciding with the start of summer and the inevitable increase of fruit cider sales, Sheppy’s awardwinning Redstreak cider is a good option for those who enjoy something slightly sweeter but don’t want to go down the fruit cider route. Redstreak is a medium-sweet single variety cider with a modest ABV of

As one of the strongest performing categories the market is there, so now is the time to take a look on what you stock and how you promote it.

• A well-stocked bar has at least four to five different ales on, maybe three varieties of gin and rum and a well-stocked and varied bottle fridge, so make sure your offering a good selection of ciders, Apple and fruit, carbonated, still, sweet, dry, or a combination of the two in between.

• Cider also has a benefit compared to ales in that almost all companies will have bag in box versions of their range which means they can be placed behind or under the bar without having to commit to a dedicated line or having to replace one of your existing best sellers.

• Advertise and promote your ciders, obtain point of sale literature from your cider supplier, beer(cider) mats, bar runners and posters, A boards, portable bars which pay for themselves after a short period of time.

• To satisfy the growing demand for health-conscious consumers and those limiting their alcohol consumption consider stocking low and alcohol free ciders which are now increasingly available.

www.thatcherscider.co.uk www.sheppyscider.com

Heating Solutions

Prepping To Decarbonise most cost-effective answer to reducing energy consumption, reducing CO₂ and lowering long-term operational costs. The high-temperature demands of commercial hot water systems do however curtail the current generation of heat pumps as a singular response, with existing, poorly insulated buildings further reducing efficiencies. For this reason, you will need to consider more complex hybrid systems, or if on gas, look to solar thermal as a practical way to reduce energy use and decarbonise a building.

The government’s recently published Heat & Buildings Strategy aims to start guiding commercial operations towards reducing energy use by at least 20% by the end of this decade as the first step toward achieving net zero by 2050. Whether in new buildings or replacing existing ageing systems, new low-carbon heating sources will help provide substantial savings on energy bills as the industry recovers from the disruption caused by COVID-19 and also create more hygienic and safe working environments.

Currently, the government favours air source heat pump (ASHP) based applications as the simplest and

Faced with varied building stock and fluctuating user demands from showers, washbasins and kitchens, as well as complex space heating demands, applications will vary dramatically across each bespoke case, making decisions on decarbonisation all the more complex and difficult without specialist support. Consulting with Adveco’s expert sales and engineering staff can help you truly understand your needs, limitations, and the options best suited to your bespoke situation.

Talk to us about heat pumps, solar thermal and electric or gas water heating and get your decarbonisation plan on track. www.adveco.co

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Phone - +44 1280 826 600

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The Source Roadshow Preview

Bringing the Best of the South West to Bristol’s Food & Drink Buyers This June

On Thursday 16th of June, the Source Roadshow will be bringing 150 exhibitors to Bristol's Ashton Gate Stadium, for one day only.

Hale Events has been organising food and drink trade shows in the South West for 15 years. Their Source food and drink trade show, which takes place each February in Exeter, has been running successfully for over 15 years, and this is the first time they are bringing it to Bristol.

“Bristol has a thriving independent food sector, with a focus on local, organic and ethical produce, so it’s perfect for us to connect more regional producers to. We want to help Bristol buyers try, taste and test even more of the best produce that the South West has to offer.” Mike Anderson, Managing Director. Hale Events.

“Trade shows offer a unique marketing medium in today’s digital world. Their face-to-face nature enables long-term trusting relationships to be built. They are engaging and in a market like food and drink, events like this are a great way to compare the competition.”

If you are buying food and drink, to reflect the everchanging needs of your customers, there is nothing quite like a face-to-face event for you to test, touch and taste and add value to your offering. Keep up with the latest developments and spot fresh opportunities.

Discover remarkable local products with fascinating provenance stories to tell and spend valuable time with passionate producers and knowledgeable suppliers face-

South West Labels

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

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.

The labelling gun market can be complicated. Many products are known by

to-face. Compare different flavours and textures, build relationships with new partners, catch up with colleagues, clients, and friends, as well as get a feel for the latest trends.

John Sheaves, Taste of the West’s Chief Executive said: “Taste of the West is absolutely delighted to support the new Source Roadshow in Bristol, being one of the key cities and therefore markets for high quality food and drink, in the Southwest. This is a truly exciting venture that takes quality, high integrity products right into the heart of Bristol, where producers will be able to share their knowledge and expertise with buyers from the city. For us having the Source trade show skills and expertise behind the venture provides us with great confidence”.

Alongside the exhibitors, the organisers are creating a Feature Space to allow visitors to relax and kick back in between checking out the latest food, drink, and business services on offer from the exhibitors. Bristol Robotics Laboratory will be showcasing one of their robots in the Feature Space too.

The Source Roadshow takes place on Thursday 16th June, from 10.00am to 6.00pm at Ashton Gate Stadium, Bristol. Visiting this show is free for trade buyers, who can register now, at bristol.thesourcetradeshow.co.uk.

Information about exhibiting at this show is available from James Curtis, or Paul Thomas on 01934 733433 or by emailing stands@hale-events.com. 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 us on stand B18 to view our products.

Bar Snacks

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for “Everyone I know is lookinagck” solace, hoMpeAIRaAnKdAaLMtaAstNy sn

- “Tapping into Consumer Cravings”

When it comes to satisfying customers in pubs and bars, competition is fierce and continues to grow! Post pandemic the message to operators is: “Tempt them back and persuade them to stay!”

It is therefore crucial for operators to always be on the lookout for ways to update their products and services accordingly and meet customers’ growing and changing demands.

Snacks provide a lucrative opportunity to increase sales and profit.

According to research from NPD group, out-of-home snacking pre- pandemic increased by 11% with pubs seeing the strongest growth with spend on snacks increasing by 28%.

A further pre-pandemic report by Kantar World Panel revealed that the value of sales for crisps, snacks and nuts in UK pubs and bars totalled over £24 million and with increasing 6% year-on-year.

So, what defines a snack? Not a difficult one, a snack is “a treat between meals”, something to curb your hunger, or even replace a meal if necessary. However, you see it, for most people snacking is a daily habit. And in many cases, one that is indulged several times a day, driving a huge demand for products to satisfy this insatiable consumer need, and want better place for a snack than a pub or bar!

Critical opportunity

Bagged snacks represent a critical opportunity for pubs and bars to drive their sales, says Matt Collins, Trading Director at KP Snacks “Increasing spend and tempting customers on drinks-only visits to trade up.

With social calendars filling up and several major sporting events coming up this year, there will be plenty of opportunities for pubs and bars to capitalise on snack sales.!

“52% of customers purchase snacks on impulse and pubs and bars can turn these impulse opportunities into incremental sales by stocking a range of best-selling snacks that are recognisable and trusted. Ensuring a core range is available and, importantly, visible to consumers is key to making the most of this opportunity.”

Pubs and bars can give themselves the best possible opportunity to maximise snacks sales by following a few simple tips, say Matt: Credibility: Stock a range of best-seller snacks and NPD to meet all your customer needs Consumers will be be looking for something new - from ‘hunger fill’ to ‘treat’ to ‘better for you’ Availability: Ensure your range is always available to purchase Visibility: Position your snacks with high visibility - 37% of customers purchase snacks because they noticed them while at the bar!

For decades, bar patrons have grown accustomed to snacking on traditional favourites such as salty nuts, crisps or pork scratching’s, as snack when they order drinks at the bar, however, in recent years compassions between some pubs and restaurants has become a “distinction without a difference”, with many operators of traditionally drinks-focused venues turning their hand to food. And so, it begs the question is there still a place for traditional bar snacks?

A Perspectus Global survey a year ago reveal that pork scratchings were still U.K.’s favourite pub snack dry roasted and salted peanuts ready salted and salt and vinegar crisps all in the top 5.

The “trendier” snacks trailed considerably, with olives coming in at 13 and was wasabi peas coming in at number 20.

Alcohol of course has a way of arousing our hunger pangs and also arousing flavours on the palate and making those delicate little snacks taste that little bit better whether you are drinking a mainstream or premium beer, a crisp chilled wine or a gin and tonic, snacks and alcohol complement each other exceptionally well.

Insight from KP Snacks revealed that the bagged snacks market outperformed other impulse categories including confectionary, soft drinks and biscuits, clearly demonstrating that operators have the opportunity to capitalise on demand and boost profits.

Advertisers Choice!

KP SNACKS portfolio is extensive. Tyrrells is an award winning hand cooked English crisp brand, while KP Nuts is the UK’s number one nut brand with 5 packs sold every minute in bars . Hula Hoops is ideal for a family audience, whilst popchips and POM-BEAR are brilliantly placed to capitalise on healthy snacking trends.

With five packs sold every minute in pubs and bars, KP Nuts is the UK’s number one nut brand . The KP Nuts portfolio includes a broad range of exciting flavours that cater to all tastes and occasions. KP Honey Roast peanuts compliment cream and red ales, bringing a delicious sweetness and subtle salt flavour. Meanwhile, KP Salted Peanuts create a perfect balance when matched with the malt character of a pale ale. Our KP Spicy Chili Peanuts make a thrilling combination with IPAs as the bitterness of an IPA acts as a cleanser for the lingering heat of these tasty nuts.

Our snack brand Tyrrells pairs exquisitely with a variety of beers and ciders to make a visit to a pub or bar feel like a more premium experience. As we welcome Spring, cider can be a more refreshing choice of drink. Our Tyrrells Mature Cheddar & Chive are the perfect pair for a dry cider for a full and rich taste experience. For a more dynamic combination, our Tyrrells Sweet Chilli and Red Pepper crisps can be paired with sweeter ciders based on dessert apples which cut through spice and savoury flavours for a delectable contrast.

KP Snacks has also invested in providing simple and relevant advice via its ‘Behind the Bar’ platform which offers category support and guidance to get snack sales moving for all types of outlets. This includes support and advice on what to stock, point of sale materials, and merchandising recommendations. Pubs and bars who want help getting snacks sales moving can contact KP Snacks at thebar@kpsnacks.com.

You will be pleased to hear the answer is a resounding YES, more than ever!

A Snacking Occasion Consumer Report by Technomic, again pre-pandemic, revealed that nearly half of consumers eat snacks between meals and as meal replacements. Customer dining habits have changed in considerably from the standard 3 meals a day routine. Today’s consumer has an on-the-go lifestyle and seeks out pubs and bars that fit in with that lifestyle. As consumers choose to eat between meals and want smaller portions of food, pubs and bars that provide this will stand out from the competition.

snacks over the last year. We know staff shortages have been an increasing problem in the hospitality sector since the pandemic with kitchens closing or offering limited opening times, which has led to an increase in the demand for easy to eat, bagged snacks across pubs and bars. All good landlords know how to please the customers and will have a good selection of ready snacks for every drink and every occasion. And simple ready to eat snacks work well! Bar snacks are quick, convenient and increase profits, keeping the customers content and encourage more drink sales. We are now seeing something of a renaissance for traditional snacks in the on trade sector with pork scratchings in particular”!

Generating Sales-Boosting Dwell Time “Conserving cash and maximising sales have never been more important to the on-trade! Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it’, explains Matt Smith, Marketing Director for Tayto Group Ltd

Quick, tasty and convenient bar snacks are an easy temptation, a great way to increase profits, feeling hungry customers encouraging more drink sales, and often a talking point.

“Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference. By not offering a range of premium snacks, pubs could be leaving money on the table as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack. All it takes is for staff to ask “Do you want some snacks with your drinks?”

“Snacks also have the potential to increase sales of drinks. Pork scratchings are a great example. The perfect partner to cider, wine, and especially premium beers and lagers, their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on.” Matt added.

Limited Service Leads to Increased Demand

Robert Parkin, Founder of Robert’s Dorset, comments: “We’ve seen a real increase in demand for our bagged

ROBERTS OF DORSET offer fully recyclable bags for our Proper Pork Crackling which currently comes in two sizes, across all 11 flavours.

We also have four different offerings across our nuts range, Delicious Cashews, Yummy Peanuts, Keto Mixed Nuts, and 50 / 50 combinations, across 13 flavours. These are packaged in handy pouches, which are perfect for a multitude of businesses. Our Proper Pork Crackling is allergen free and keto friendly, and our Nuts are gluten free and vegan. For those looking for a sweeter option, make sure to check out our 16 flavours of Fabulous Fudge which is 100% British. Within the next month or so we’re launching something new which will be a huge gamechanger for so many great reasons, but more news on that later! (See page 3 for details.)

Pub consumers look for brands they can trust and it’s important to stock proven sellers! TAYTO has a range of award-winning snacks to suit every pub: – Mr. Porky Original Scratchings – the No 1 brand6 from the most recognised name in scratchings and a Great Taste award-winning scratching – Midland Snacks Traditional Scratchings – the No. 2 brand6 and our best-selling pubcard – is also a Great Taste award-winning hand cooked scratchings using a recipe that has stood the test of time – Mr. Porky Crispy Strips - a lighter bite, akin to crispy bacon rind, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner – REAL Hand Cooked Crisps – premium, award-winning, hospitality exclusive crisps with strong flavours and characterful packaging which really stands out and drives sales – Animal Adventures – vegetarian, gluten-free, no added nasties, animal-shaped fun snacks that kids love!

Given that snack sales increase by up to 80% when they are more visible, Tayto provides pubfocused solutions such as eyecatching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at realcrisps.com/POS

thebar@kpsnacks.com www.realcrisps.com www.robertsdorset.com

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Cleaning and Hygiene

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

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What To Consider When Upgrading Washroom Dispensers There’s an old rule of thumb that if a restaurant toilet is clean, then it’s a safe bet that the kitchen will be too. Unfortunately the opposite is also true – if the restaurant operator won’t make the effort to keep floors and fixtures clean, how can diners trust that kitchen surfaces and cookware are hygienic?

So which areas should operators focus on in order to provide greater protection and improve user experience?

SOAP DISPENSERS Manual soap dispensers are often subject to heavyhanded usage, with levers repeatedly pumped with excessive force – particularly when product is running low.

For subsequent users, attempting to operate a broken or malfunctioning soap dispenser provides a frustrating, negative experience. This is why managers should ensure systems are robust enough to withstand heavy use and not choose to install poor-quality dispensers based on their low price.

PAPER DISPENSERS For washroom users, being confronted by an empty hand towel or toilet paper dispenser may be frustrating, inconvenient or even embarrassing, so it’s essential that these remain well stocked at all times. Double-roll toilet paper dispensers can help achieve this, while a simple viewing window allows product level to be easily monitored.

TOUCHLESS SYSTEMS Moving away from manual dispensers and upgrading to automatic, touch-free systems means users’ hands do not need to contact any part of the unit, providing protection and reassurance while improving infection control.

The majority of touchless systems operate on batteries, with the drawback that regular service visits are required to ensure systems do not run out of power and be left out of service. However, mains-powered systems are now entering the market, which removes this common problem and ensures soap or sanitizer is available on demand.

Visit www.seko.com for details.

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.

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.

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

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.

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.

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

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/airtreatment/air-scrubber/39uv/

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

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Cleaning and Hygiene Introducing A Sustainable Cleaning Regime At Cedar Court Four-star luxury hotel group Cedar Court has sites located across Yorkshire. At the beginning of the pandemic the group’s managing director, Wayne Topley, was looking to find new solutions to protect customers and staff against COVID-19, while also improving the cleaning regime for over 500 bedrooms and reducing environmental impact. Topley approached Spectrum Cleaning Solutions to find out what could be done.

Jo Thompson, Spectrum’s MD, introduced Cedar to the sustainable range of Toucan Eco products, which produce an effective disinfectant cleaner from tap water, normal salt and electrochemical activation. She explained: “Toucan Eco removes the need for the majority of your synthetical cleaning chemicals, along with the plastic bottles these solutions are supplied in, replacing them with a powerful, safe and non-toxic solution that’s certified to EN 14476 and EN 16777 for viruses and EN 1276 and EN 13697 for bacteria.

“It’s been great to provide the cleaning teams at Cedar Court with such an effective solution as Toucan Eco. During the early stages of the pandemic, when

surface sanitisers were in short supply, Cedar Court’s investment really paid dividends, especially as they didn’t need to rely on a stretched supply chain – they could simply make their own disinfectant cleaner on-site and on demand.”

The hotel group installed one of two models, Toucan Eco Active or Toucan Eco Active Plus, at each site depending on individual site requirements. Toucan Eco Active makes 10 litres in 15 minutes, while Toucan Eco Active Plus comes with spray bottle and hose dispensing system and takes 45 minutes to make 20 litres from the spray dispenser and 30 litres from the hose dispenser.

Wayne Topley said: “I truly believe Toucan Eco is the future of eco-friendly cleaning. It’s so simple to use, effective and it’s led by science – it really is a new way of working. Over the last 12 months our cleaning chemical costs have reduced by 75% and the initial investment has already been returned. More importantly though, I know my teams are using a safe and effective sustainable product in all areas of the business.”

For more information visit www.toucaneco.co.uk

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

Chef's Buyer's Guide 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 fur-

ther 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.

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

Chef's Buyer's Guide

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Lancashire Supplier Brings Edible Print to the Food Service Market 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 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 See the advert on page 39.

Riso Gallo - Sensationally Sustainable! Plant Purity from Glebe Farm Foods

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork!

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build

ethical houses.

Rice by-products are even used by Mogu in a range of designer furniture production.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources. www.risogallo.co.uk

We’ve all seen a significant increase in demand for plantbased dietary alternatives – and now every good business wants to ensure they can offer a variety of options to suit every need.

Milk alternatives have made a big splash everywhere recently – with oat, almond, rice, pea, hemp, soya, coconut, and potato all being options to traditional dairy. Out of these, oat is widely seen as the most popular in the UK, having overtaken soya in the last few years.

Oats are a natural superfood, rich in vitamins, minerals, and soluble fibre. They are also naturally gluten free – but only when they are completely pure. Most commercial oats are processed in facilities that also process wheat, barley, and rye. This opens them up to cross-contamination, making them unsuitable for consumers who suffer with gluten allergies and intolerances (such as Coeliacs). However, all Glebe Farm Foods oats are milled on a dedicated gluten free farm.

This then ensures 100% complete oat purity and no cross-contamination.

Glebe Farm Foods is the leading gluten-free oat grower and manufacturer in Europe – with all oats being grown right here in the UK on an independent family-run Cambridgeshire farm. So, all the oats that go into making their PureOaty oat milk (as well as their porridge oats, oat flour and cereals) have far fewer miles to travel from farm to fork or seed to shelf. Their farm also utilises solar panels and biomass generators for renewable energy, and they have won awards for their excellence in sustainable business practice.

Buying local produce, supporting British farmers, and choosing the companies who care about their carbon footprint are all effective ways to showcase the ethics of your own business – and reflect what modern consumers are looking for. Good choice, good taste, good values!

Visit www.glebefarmfoods.co.uk for details.

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Chef's 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

Denhay Direct

The West Country is renowned for making the finest produce, and Denhay certainly enhance that reputation. They have been crafting bacon for almost 30 years, developing the Denhay method and their own special cure. Conceived at Denhay Farms, founded by the Streatfeilds and the Hoods in the Devon Hills 70 years ago, pig farming and bacon was initially a byproduct of the dairy farm and sold only to local outlets. From these small beginnings, the excellence of their hand dry cured produce has resulted in Denhay bacon being available across the UK in multiple retail outlets such as Waitrose, Sainsbury’s, Ocado and now Amazon Fresh.

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Denhay Direct has recently been created to supply the catering industry’s need for high quality product and already has many clients, Le Manoir aux Quat’Saisons among them.

All Denhay’s bacon is created using the best outdoor bred pork, raised to high welfare standards at RSPCA approved farms. Their expert curers hand rub each loin and belly to carefully apply the cure and then allow them to slowly mature drawing out the bacon’s exquisite taste.

Longtime holders of a Royal Warrant and winners of over 100 awards for taste and quality, Denhay bacon has been a consistent winner of Great Taste Awards and recently won Gold for Taste of the West.

The Denhay Direct range includes smoked and unsmoked variants of back and streaky bacon including a special thin cut Smoked Streaky, all available in multiples of 1kg packs. The ordering is simply done online or by phone and delivery is quick and reliable. As Chris Lamper, Denhay Direct’s Foodservice and Wholesale Account Manager, says “Today’s consumers are becoming more and more discerning. The hospitality sector in particular needs good quality product with quick and reliable service. When it comes to bacon, we can provide both.”

Visit direct.denhay.co.uk or see the advert below for details.

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Good Food Express Ltd Good Food Express Limited is a multi award winning Company based in the heart of Yorkshire producing Sausages, Burgers, Meatballs, High Welfare Chorizo and Salamis, and a range of Meat Free products under our Herbivore brand.

With over 40 years combined experience within the meat industry, our handson Directors have built up a reputation for producing top quality and innovative products for the UK and Export markets.

Our key brands include The British Premium Sausage Company, The Bath Pig & Herbivore.

The British Premium Sausage Company is the Sausage and Burger manufacturing division of GFE, producing multi award winning Sausages, Burgers and Meatballs.

With the Bath Pig we believe that we can deliver

British charcuterie that’s tastier, more sophisticated and at similar price to those imported from lower welfare European suppliers.

Herbivore dining options include our plant-based burgers, meatless balls, meatless sausage non-meat and hot-dogs are a fantastic alternative to their meat-based cousins.

They look like meat, cook like meat and have the texture of meat, but are entirely meat-free. It means you can enjoy a classic burger, hot dog or bangers ‘n’ mash experience while remaining strictly herbivore.

Good Food Express Limited is a multi award winning Company based in the heart of Yorkshire producing Sausages, Burgers, Meatballs, High Welfare Chorizo and Salamis, and a range of Meat Free products under our Herbivore brand.

For further information and to order see the websites at www.britishpremiumsausages.co.uk, www.thebathpig.com and www.herbivore.co

GLOBAL Knives Need Little Introduction 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.

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.

www.britishpremiumsausages.co.uk www.thebathpig.com www.herbivore.co

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Diageo Provides £2.4m To Transform Pubs and Bars Outdoor Sports Gardens Diageo, maker of GUINNESS, is offering the opportunity for pubs, restaurants and bars to transform their outdoor sports areas through the latest phase of the Raising the Bar £30m initiative. The programme launched in 2020 and has supported over 30,000 outlets over the last two years.

Diageo is providing £2.4m to help provide safe and comfortable outdoors spaces to outlets who have struggled to host guests outdoors over the past 18 months. Outlets can apply for the scheme on Diageo One now.

With sporting focused venues in GB recovering behind the rest of the market, the latest support from Raising the Bar will offer successful outlets a variety of options to maximise their outdoor spaces, including stretch tents/awning, timber cladded walls, standalone bars, outdoor seating, external lighting and more.

Catharina von Franck, Commercial Director, On Trade, comments: “Prepandemic, 54% of consumers in GB watched live sports in the on trade and we anticipate a growing demand for these in-venue sporting moments once more. The Raising the Bar team continue to look at ways to support the on trade and we look forward to seeing how we can help transform those outdoor sporting spaces not only to help businesses, but also to create amazing experiences for consumers.”

To apply for support, licensees simply need to fill out a questionnaire on www.diageo-one.com by the 30th April 2022. Successful outlets will be selected by a non-commercial board from Diageo and will hear from the Raising the Bar team in May, with installations taking place across May and June. The criteria for outlets to apply is split into four stages; outlet details for validation, understanding size and scale of the venue, assessing the need of venue for support and assessing outlet viability for install. Outlets will also have the opportunity to elaborate within the questionnaire how the pandemic has affected their ability to showcase live sports in their venue.

Since launching in 2020, Raising the Bar has invested £30m in targeted support and has worked with 30,000 outlets in GB to provide 1million litres of hand sanitiser, 15,000 PPE kits, 600 mobile bars, 150,000 parasols and over 30,000 hand sanitiser dispenser stations. To help bars, pubs and restaurants operate safely and securely, Diageo also offers free access to digital training and practical support through Diageo One. For further information on receiving support, operators can head to www.diageo-one.com or reach out to their Diageo representative

Cinders ‘Classic’ Barbecue Continues To Exceed Customers’ Expectations The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years.

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up

barbecue if great weather arrives.

Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

Discover more at www.cindersbarbecues.co.uk or call 01524 262900.

SPECIAL OFFER Buy 11 get 1 FREE!

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Make Sure You're Ready for National BBQ Week foods made from premium ingredients is here to stay, and the lure of global cuisines has been steadily building – especially as travel has been off the cards for some time. We have become a nation of foodies with a keen curiosity for new flavours, and our younger, digitally driven, generation have embraced better food offerings, showing interest for regional specialities that not only taste good, but are also produced with care and preferably instagrammable too!”

National BBQ Week is set to take place over 4th – 10th July this year, figures from the event website show that ‘the overall BBQ and alfresco eating and entertaining market in 2020 was worth just over £1.7 billion’ and ‘24% of us Brits now have BBQ’s during the Spring, with a record 11 million BBQ’s being held over the 2020 Easter holidays during Covid lockdown and a further 5% claiming to BBQ all year-round.’

Working closely with customers to ensure their needs are met exactly and providing reliable and prompt delivery, The Sausage Man prides itself on supplying the very best produce; a choice selection of premium meats and sausages are imported weekly from award-winning butchers across Germany to ensure optimum quality.

Sausages are a well-loved BBQ choice, and a barbecue wouldn’t be complete without the tantalising aroma of sizzling sausages over the coals!

The Sausage Man offers perfect outdoor entertaining food options and is famed for its varied range of gourmet German sausages and comprehensive selection of complementary goods from bakery, sauces, sides and accessories to complete the barbecue offer.

Charles Coleman, Sales Director at The Sausage Man says, “Industry research has revealed sausages have soared in sales and are a favourite choice.”

Research from Mintel* shows ‘sales of processed meat products, including processed poultry and red meat main meal components have skyrocketed by 18% during 2020 and are estimated to be worth £3.7 billion.

Breakfast and barbecue favourites, bacon (+18%), sausages (+20%) and burgers (+26%), all benefited from the rise in scratch cooking and a shift towards eating at home’.

Charles adds, “Consumer desire for artisan quality

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 ACM Hoarding panels, PVC and mesh banners, and large scale scaffold wraps. We have been in operation

Choose from favourites such as Bratwurst, Frankfurter or Halal Turkey, alongside a Gourmet collection featuring Wagyu Beef, Iberico Pork and Black Angus for the true sausage connoisseur.

For the ultimate in convenience all sausages and meats are pre-cooked, delivered frozen, and are quick to serve. Apart from the vegan sausage options, all other sausages are gluten-free. *Mintel ‘Temporary Slowdown In Meat Reduction Trend As Processed Meat Sales Boom’ Jan 2021

To find out more about our products visit https://wholesale.sausageman.co.uk

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 inhouse 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.

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.

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.

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

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

As we approach the Easter holidays, most families will be looking to set off on a mini holiday or go out to family dinners where they can spend time togeth-

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!

For further information Tel: 0845 2601655, E-mail: sales@hags.co.uk or visit www.hags.co.uk

Add A Taste of Sunshine to Your Barbecues level of heat, suitable for most palates, so the complex flavours don’t get lost or hidden by the chilli.

Tasty, handcrafted and made in small batches in the UK using fresh ingredients only our highly versatile sauce is great for using as an ingredient for marinading etc. but also straight out the bottle as a dipping or pouring sauce. It’s a perfect accompaniment for any barbecued or grilled food.

"Sun on a Beach” sauce from Spirit of Aloha 65 is just the thing to add that tropical, spicy, summer flavour to any meal. Inspired by and using many of the same all-natural ingredients as Spirit of Aloha 65’s tropical spirit, our sauce is made from roasted pineapples, ginger, and a handful of other tropical spices including scotch bonnet chilli to give it a comfortable

Vegan, gluten-free and all-natural, Aloha 65 “Sun on a Beach” must be tried.

Try something out of the blue.

For more information or a sample bottle please contact aloha@aloha65.com

Awning for Large Areas THE “PERGOLA STRETCH” OFFERS ALL-ROUND WEATHER PROTECTION cover in similar fashion to a roof festoon. LED light provides beautiful lighting in the evening and radiant heaters guarantee a cozy atmosphere. The light and heat options can be controlled individually in multiunit systems. In order to be able to sit dry under the awning, waterproof and highly flame-retardant fabrics are used. It is also possible to combine the awning with vertical or side awnings for privacy and wind protection. 200 words

photo: markilux.

For further information, please visit: www.markilux-project.com

Manufacturer markilux has brought another “pergola awning” onto the market. A “stretch” version. The toothed belt-driven operating system makes it possible to offer even larger sizes. The use of waterproof fabrics protects reliably against rain as well.

The “pergola stretch” from markilux offers suitable protection against both sun and rain. The hospitality sector in particular benefits from this as the system creates an area in the open air where guests can sit at almost any time of the day or year. The awning also impresses with its dimensions: Up to 175 square meters can be covered by this astonishing awning model.

Transverse profiles, which move up and down the lateral guide tracks, extend and retract the awning

photo: markilux.

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Outdoor Leisure 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, allweather 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.

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.

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 -

Café Culture - Pavement Profit We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For 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

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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

Geodesic Domes We have been custom-designing temporary and permanent structures including geodesic domes for more than 30 years but it is apparent that these flexible, portable buildings in particular are really gaining momentum right now, at a time when businesses in all areas are becoming more eco-conscious.

These unique spaces we create are flexible and just as suitable for warehousing or agricultural applications as they are for greenhouses, corporate events, festivals, glamping and even residential homes. Aesthetically, they have the wow factor and their shape makes them incredibly lightweight but this masks a considerable strength and durability that can withstand even the most severe weather conditions.

Quick to deploy, the range of anchoring options means we can install them almost any-

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where and the fabric covers can be easily changed so are fit for purpose at a trade fair one week and hosting a music festival concert the next.

Available in spans ranging from 5m to 37m, our geodesic domes can be fully branded with graphics and/or logos printed onto the fabric cover and come with bespoke options on windows, doors, exposed framework, interconnecting zips, as well as heating and cooling systems. The low surface-to-volume area means that up to 30% less energy is required to heat and cool the interior. Their shape ensures they insulate efficiently, promote better air circulation and keep temperatures even throughout the structure. It’s no wonder their popularity is on the rise.

However, aside from the eco credentials, there’s no question that whatever the domes are being used and re-used for, they always look impressive and deliver a memorable experience.

For a site visit or quick quote: call us on 01380 830 697, email sales@coprisystems.com or visit www.coprisystems.com

New Ranges from LeisureBench LeisureBench Limited is one of the UK’s leading suppliers and installers of commercial quality outdoor furniture.

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.

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 is available now!

The range includes 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.

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

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lnvicta Catering Repair Ltd lnvicta Catering Repair Ltd is an established Company, based in Canterbury. We have been repairing catering equipment for over 25 years in the South East.

Our quality engineers have an established record of 'first fixing' on all types of catering equipment.

We also supply & install all makes of catering equipment and can offer a design service, if required.

lnvicta also offer an Annual Service Contract Package which includes an annual Gas Certification Check, Service of the Equipment and no Call out Charges - Please contact the office for further details.

Areas covered- Kent & Essex Contact - 01227 454775 Paul@invict.co.uk or invictaaccounts@googlemail.com

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!

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

Invicta Catering Equipment and Repair Ltd. Supply, Design, Install & Service Equipment for Modern Commercial Kitchens Annual Service Contract Package Available The Professional Services Team at Invicta Catering Repair Ltd is focused on creating a "customer first" environment for our clients, offering innovative solutions, a flexible work ethic able to react to and prevent issues, provide cost effective answers for every catering concept.

Since 1993, our growth has been steady and strategic, with the sole focus of "Growing and changing our business model and solutions approach to meet all of our clients demands.

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Commercial Kitchen Fit-Out

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest R TECH Innovation and Services Ltd. (previously known as Rational Technical Services UK Ltd.) demonstrated its Combi Oven equipment to commercial kitchen operators at the recent HRC ExCel London Exhibition. On the stand was a working demo of a Rational Combi Oven and the New DrainMajor C (Combi Oven Pump) manufactured by partner Pump Technology Ltd. This proved a focal point for Combi Oven manufactures, installers, maintenance engineers and users alike. Potential users were shown a number of significant advantages that this combi oven drainage pump offered.

Very noticeable when viewing the exhibition demonstration tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing. Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi

Ovens. The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle.

often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated.

It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations everywhere.

See the advert on the previous page for more details.

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

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

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

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

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

Products and Services For High Quality Restaurant Pads in a Range Of Never Compromise on Quality Issue 106

Different Options, Put Your Trust in Pukka Pads

of sizes, Pukka Pads has you covered for all your order taking needs. Choose from single-part, duplicate or triplicate pads, all numbered to help you accurately keep track of your covers. The handy thick card back covers make these pads perfect for taking orders on the go without having to rely on a surface for support, making them ideal for use in a restaurant, café, bar, pub or kitchen! Plus, you can benefit from minimum order quantities as low as 1 pack of 5 pads when you purchase through Pukka Pads as well as discounts for ordering in bulk.

Visit pukkastationery.com today to shop our huge range of business supplies and take 15% off your order with the code ‘OFFICE15’. Or get in touch with our friendly sales team on 01202 339960 or info@pukka-pads.co.uk for more information!

With 7 different styles to choose from and a range

See the advert on page 7 for details.

Restock Your Bar Essentials This Spring It’s spring and across the nation pubs and bars are starting to clean and prepare their beer gardens and outdoor areas ahead of the returning summer climate.

Whilst performing this annual task, now is a great time to take stock of your barware before the summer season begins. Here, at Alliance Online we aim to highlight the various areas you may want to upgrade and what options are available to you.

BAR FRIDGES One of the most overlooked of all the large bar equipment is your bar fridge and it may be getting tired and not working as well. The first thing we’d recommend is cleaning your bar fridge and continuing to do so weekly. Regarding your Spring stock take, the first area you want to inspect closely is the seals surrounding the doors. Broken seals can cause heat to escape from the main cavity meaning your fridge then needs to use more electricity to maintain its internal temperature. With rising electricity costs, it is within businesses best interest to check the state of bar fridges as they could end up costing you more.

selves. Are they robust and sharpened as any fault in the blades could cause problems mid-shift which could present problems at a less than favourable time. It is also worth checking the motors which spin the blades ensuring they are free of debris and free from any blockages. Always instil in your staff after use practices like cleaning and washing of the device to prolong the service life of the equipment. When looking for new options Hamilton Beach have become a staple within the industry.

GLASSWARE

Following on from fridges we come to mixers and blenders. The first aspect you will want to review is the blades them-

Staying with cocktails, the design of your glass can accentuate the drinking experience. So, why not review your more specialised ranges of stemware to opt for a more unique style? Martini, margarita, gin goblets, hurricane and coupe glasses all have iconic shapes but can all benefit from a touch of individuality. One such range we’d recommend to create stunning showstopping drinks is the Hayworth range from Utopia.

See the advert on page 8 for details.

With costs rising from every angle, it’s never been more important to scrutinise overheads. However, compromising on quality is never an option – your reputation depends on it.

Lanchester Wines is one of the UK’s leading suppliers of quality wines and spirits to the trade, successfully operating and innovating across every element of the UK wine trade. We supply a wide range of quality and premium wines to the on-trade with customers including pubs, clubs, bars and hotel chains.

Our extensive wine collection includes high quality wines from all corners of the world and we work directly with some of the leading wine producers across the globe to make sure we’re always offering the best quality wine at the best price.

What’s more, we are a sustainable wine business and continue to invest heavily in the generation of renewable energy at our County Durham headquarters. We believe being carbon neutral is just the beginning, which is why we make a conscious effort to ensure all of our operations are as environmentally friendly as possible.

We’re a family owned business and we believe in always

going above-and-beyond for our customers, which is why we offer a range of additional services: • Our team of designers and wine experts can help strengthen your brand by creating your own label wines.

Ideal as a house wine, each bottle is created bespoke using your colours and logos • We can work with you to create your own bespoke wine lists, tailored to suit your individual business needs, industry and customer base. Select the wines your customers want to complement your food menu • Do your staff need more training? We offer staff wine training to equip your team with the skills and knowledge required to provide your customers with unparalleled wine service For further information, please call 01207 52 1234 or email sales@lanchesterwines.co.uk and we’ll put you in touch with a Lanchester Wines business manager in your area.

Visit www.lanchesterwines.co.uk or see the advert on page 15.

The Henley Distillery is one of the newest and most exciting distilleries in the UK. Based from a restored threshing barn just outside Henley-on-Thames, the Distillery was established last summer by Jacob Wilson, one of the youngest Master Distillers in the country. A few months later Wilson launched his Henley Gin brand and among other plaudits, he has just taken home the award for Best London Dry Gin in England at the World Gin Awards for his Classic Dry. Despite his young age, 27, Wilson’s CV is impressive and now as one of only a handful of distilleries in the UK owned and run by a Master Distiller, he is showcasing leading edge, contemporary spirit innovation rooted firmly in traditional, artisan methods.

HENLEY GIN Wilson’s small batch, hand-crafted Henley Gins are available in three expressions: Henley Gin, Classic Dry, the Best London Dry Gin in England and GOLD medal winner at The Spirits Business Gin Masters is a contemporary twist on a London Dry. A signature sipping gin, it builds on the familiar juniper foundation with citrus flavours of orange peel, lime leaves and lemongrass. Warmth flickers from the bold Szechuan peppercorns before mellowing with the rich notes of cardamom and vanilla-like tonka beans to create a smooth, refined

balance.

Henley Gin, Rhubarb & Orange, a MASTER medal winner at The Spirits Business Gin Masters, is deceptive in blushing pink. This fruity, single-shot, artisan gin has been layered with fresh hand-peeled orange zest and tart English rhubarb to create an elegant and refreshing gin.

Henley Gin, Oriental Spiced offers a complex blend of rich spices inspired by the Silk Road, combining long pepper and cubeb with fiery ginger and a hint of lemon zest.

For more information visit www.thehenleydistillery.co.uk, or to place an order please call Alan Wilson or Jacob Wilson on 07511208490.

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

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Best London Dry Gin In England and Other Award-Winning Gins From Henley Gin

Now is a perfect time to take stock of your glassware. Firstly, go through and check if you need to replenish any of your glasses.

Despite commercial glassware’s durability breakages still occur and whilst we are still not quite in the Spring to Summer socialising period it’s good to place orders for any replacements you may require.

Whilst doing this process you can also review your current glassware and decide whether you want to replace any ranges you have with more modern or themed glasses in line with more recent trends. With Should you consider completely replacing your bar rum and rum based cocktails beginning to boom tiki fridge we’d recommend models from Sterling or glasses are great for serving such drinks due to their Blizzard. Both are well known within the catering indus- more fun and outlandish style. Equally, decorative crystry, specifically for tal cut hiball tumblers are always a favourite for their range of serving cocktail drinks as they highlight the vibrant refrigerators. colours.

MIXERS AND STICK BLENDERS

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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. or see the advert on page 17.

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Issue 106

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.

Design and Refit Mayfair Furniture

patch, 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.

We have storage and removal facilities.

In addition we have forklifts for machinery up to 5 tons.

01733 310 115

We also hold regular Auctions ”On Site” and "On Line"

www.mayfairfurniture.co.uk

sales@mayfairfurniture.co.uk

See the advert on this page.

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.

Increase Profit with CardsSafe We keep in stock a huge variety of items ready for immediate dis-

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

tude of benefits to its customers. No wonder that over 5000 major brands and independents in the UK trust CardsSafe.

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.

“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

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 offers a multi-

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

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

Design and Refit

Issue 106

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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-

The Curtain Cabin Based in Verwood, Dorset, The Curtain Cabin is a well-established curtain making company, specialising in the manufacture and supply of bespoke curtains and soft furnishings including blinds, tracks, poles, sheer curtains and furnishings. The Curtain Cabin produces a range of products for the commercial sector, including furnishings for hotels, village halls, health centres and on projects for local authorities.

The Curtain Cabin has been in operation for over ten years, however, Managing Director, Dawn Moses has been in the soft furnishing industry for over 30 years. The company has built up a strong working relationship with Harbour Hotels, over

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.

the past seven years, having worked on a number of sites within the Harbour Hotels portfolio.

Most recently, The Curtain Cabin has been involved with Harbour Hotel Southampton. Working on this project, The Curtain Cabin carried out site visits to ascertain track, blinds and curtain sizes; advised on best positioning and operation; compiled a pricing and fitting schedule; and manufactured and supplied curtains, sheers, lining & curtain sundry items, blinds and tracks.

The Curtain Cabin also supplied a large area of electric hard wired sheer blinds to the 6th floor (21 blinds in total), as well as electric tracks in the Function Room with nearly 6 metre drops on electric tracks.

For further information please call 01202 813533 or visit www.curtaincabin.co.uk

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Design and Refit Cater For Any Occasion With Stackable Furniture

Issue 106

TVC Leisure WHO ARE WE? TVC Leisure is one of the last remaining independent family owned and family run companies in our industry that is otherwise dominated by national companies and conglomerates. We have specialised in supplying gaming and amusement machines to pubs, social clubs and licenced premises for nearly 40 years.

We operate regionally, supplying customers throughout London and The Home Counties.

port our customers in their day-to-day activities, such as CCTV systems, plasma televisions, projectors, ice machines, glass washers and bottle coolers.

OUR GOLD STANDARD SERVICE

TVC Leisure’s gold standard service is what separates us from the competition, it gives us a competitive edge in our fast-paced industry which is dominated by national companies that fail to service their customers adequately. Examples of our 'Gold Standard Service' include a 2 hour response to technical issues 7 days a week, easily accessible at all times of the day, regular machine rotations and upgrades, routine collection services, ongoing support and regular communication through text messages, weekly emails and monthly newsletters.

WHY CHOOSE TVC LEISURE

OUR PRODUCTS We offer an extremely diverse range of equipment that includes fruit machines, digital gaming machines, digital jukeboxes, pool tables, quiz machines, lottery machines and amusement machines. In addition, we also offer a variety of ancillary equipment to help sup-

We are a family run business that deploy strong family values and culture within our company. We build relationships with our customers, provide a personal service, and offer friendly and helpful advice, we are always looking to exceed expectations and improve. Our approach is unique and unmatched by national companies 01189 121 042 info@tvcleisure.co.uk www.tvcleisure.co.uk See the advert on the facing page for details.

Whether you’re regularly catering for large-scale events or you just need the flexibility to provide different layouts in your club or hospitality space, stackable chairs and tables provide the ultimate in hassle-free versatility.

Available in a wide range of colours and with the option to upholster, Trent’s Bella

Chair is the perfect choice for stacking up to ten high. Based on the famous French Tolix design, this chic chair is synonymous with café culture so is a perfect choice for both indoor and outdoor use. Alternatively, our York Crossback Stacking Chair offers traditional style and sturdy comfort in four

wood finishes and is stackable up to eight high.

For events, our Harrow Stacking Chair, available in a wide choice of fabrics and frame finishes, is the ultimate in affordable banqueting chairs. For a luxurious yet easy to stack banqueting chair, look no further than the Ascot Stacking Chair.

Available in square or rectangular styles, our Light Oak Melamine Stacking Table is the perfect choice when your furniture needs to look good but be easy to move and store compactly.

To find out more about our great range of stackable furniture, please call 0116 2864 911 or fill in our contact form at www.trentfurniture.co.uk/contact-us

How To Maximise Your Property To Provide Unique Guest Facilities A great way to maximise income is to leverage every nook and cranny of your property. Many period properties boast under exploited basements, attics and space under the staircase. Or even adjoining outbuildings. With a little imagination, proper planning and designing, plus the right products, any underutilised space can be converted into additional facilities.

For that cupboard under the stairs, consider a WC for guests to use upon arrival.

For the average cellar and attic, it’s almost always possible to add an en-suite bedroom. And if you have a large basement or loft, there’s always the option of adding a completely self-contained unit complete with a bathroom and a kitchen.

But how, you might ask, when the mains drains are out of reach?

Saniflo can usually help. With the widest range of macerators and pumps on the market that are specifically designed to remove waste water away from multiple appliances through small bore pipework they are often the enabler of such projects given water can’t travel upwards. They can also save the

time, effort and cost associated with digging up – often concrete – floors to lay new pipes.

The first step is to consult your local plumbing merchant or kitchen and bathroom retailer and share your conversion idea. They will be able to advise on the best Saniflo solution for your project. If in any doubt, Saniflo’s highly experienced technical team can provide help and knowhow over the phone. The next step is to work with a plumber to identify the route to the mains drains and the best place for the installation – bearing in mind ways to conceal the units to enhance the rooms aesthetics –in a cupboard, behind a panel or even under the floorboards.

Once the unit has been fitted and connected up, you’re on your way to earn more money from unused spaces.

For more information please visit www.saniflo.co.uk See the advert on the facing page for details.

Design and Refit

Issue 106

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Beautiful Art Pieces. Quality Materials.

Original Designs. allowing you the luxury of selecting from a range of different sizes and endless colour combinations to suit your interior design needs.

AttikoArt prints are each presented in a choice of 3-4 standard colour ways that we have curated and put together for you to browse and easily shop. We closely follow interior design trends and always try and come up with designs and colours to fit with ever-changing interior schemes.

However, if none of our standard colour-ways are quite right you can always contact us for a tweak. We can carefully edit the colours in our designs to produce a bespoke version that's just right for you. We work closely with the public and trade alike in this respect.

AttikoArt is a British mother & daughter designer duo and creator of abstract art prints. Our pieces are all designed in house, and then printed exclusively to order in the UK using a traditional, high-grade giclee printing method. By transferring our original artwork to print, we can produce custom variations for you -

Do you have an upcoming project? Show us your room or interior design plans, and we will work with you to find one or more art pieces to complement your scheme.

If you would like more information or to find out how AttikoArt could help with your current or upcoming project, please email info@attikoart.com

Temporary Catering Facilities

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.

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 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.

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

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Property and Professional

Issue 106

VAT Increase: Have Costs in the H&L Sector Reached Boiling Point?

By Simon Armstrong, senior manager at accountancy firm, Menzies LLP (www.menzies.co.uk) At a time when costs are soaring and many businesses are still in recovery mode as a result of the pandemic, the return of 20 per cent VAT is likely to bring significant financial hardship for many hospitality and leisure (H&L) businesses. To remain viable, it’s vital that they manage costs carefully and keep a close eye on cashflow.

On 1st April, the Government’s temporary reduction in VAT rates, introduced to support one of the sectors hardest hit by the pandemic, came to an end. However, with the financial position of H&L businesses being put under pressure for a number of reasons, the return to 20 per cent VAT (from 12.5 per cent) has come at a challenging time.

Facing a variety of inflationary pressures, which are contributing to rising costs for goods and services, H&L businesses, which may have large premises and restaurant kitchens, are especially vulnerable to rising energy prices.

The impact of inflation and difficulties securing workers are pushing up wage costs, while ongoing supply shortages, including those caused by the Ukraine crisis, are also having a financial impact. According to findings from UK Hospitality, the sector is facing a 95 per cent hike in energy bills, 19 per cent increase in labour costs and 17 per cent increase in food costs.

most out of each cover, while improving efficiency levels.

Businesses may also need to repay Coronavirus Bounce Back Loans, taken out to help them survive the pandemic, while the cost-of-living crisis means that consumers may have less disposable income for activities such as eating out.

Decision makers should also focus on improving cashflow management.

In the short term, this should involve making the most of payment terms with suppliers. For example, this could involve making payments on day 30, if they have 30-day payment terms. Thinking ahead about when rental and staff payments will be due and conducting cashflow predictions will also help them to plan ahead and ensure they’re able to cover any debts. At tough times, it might also be worth taking out short-term loans to get the company through a tough period, for example, securing an overdraft. In recent years, HMRC has shown greater flexibility with regards to agreeing payment plans in order to help businesses catch up with their tax payments, if they’re falling behind.

When it comes to strategies for mitigating the financial impact of the VAT increase, businesses have two main options. On the one hand, they can opt to pass cost increases onto customers by way of higher prices for their goods and services. The alternative is to absorb the VAT rate increase by accepting lower margins, or reducing costs across other areas of the business.

With many consumers already feeling the squeeze, the decision to increase prices is reliant on customer goodwill and driving costs too high could see companies losing market share. Businesses should therefore adopt a big picture approach to cost reduction, considering how to improve the efficiency of the entire organisation. For each line in their profit and loss account, it’s important to consider whether it’s actually contributing to the success of the business and identify areas where they may not be achieving value for money. For example, can they negotiate with suppliers to gain more favourable contracts, achieve economies of scale through their purchasing practices or drive down overheads by installing solar panels or heat pumps, or outsourcing certain activities?

In the long term, techniques such as three-way forecasting, which involves combining data for a business’ profit and loss account, balance sheet and cashflow, can help companies to gain more certainty by assessing the financial impact of a number of different scenarios on their business model. For example, this might be a major recruitment drive or the launch of a new restaurant branch. Ultimately, decision makers should also ask themselves whether the business is viable in the long term, and seek expert support if the answer is no.

With H&L businesses facing a perfect storm of cost-related challenges, the VAT increase could prove the last straw if they don’t take action now.

By investing in a thorough cost reduction drive and implementing effective cashflow planning, businesses stand a better chance of improving their profitability and withstanding current and future challenges.

Restaurants and hotels should also consider ways to optimise their procurement activities and reduce wastage. There is now intelligent software available, providing businesses with enhanced visibility of vital sales data, such as understanding which products are providing the biggest margins.

This can help companies to improve their menu planning and make the

Are You Struggling to RUN PROFITABLY Your Business?

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 If so, our bespoke Hospitality As part of his Mentoring-driven service, David has always provided ‘’free-of- are ALSO at your disposal for advice on areas such as legal advice, saving Mentoring & Consultancy service extra-charge’’ key weekly figures, analysis & reporting so that your finger is money on Utility bills, Marketing and more. OUR BOWDEN GROUP can help. Our Managing Consultant, always on the pulse of your business’s finances and performance.

ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE David Hunter, has been a recognised YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you The GOOD NEWS is that David has now made this service even more Management Consultant specialising in the Hospitality sector for over 30 accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that to get your business going. is ‘’strapped on to’’ our providing those vital weekly figures to you. years.

Without cost or obligation, David will also take a look at your figures and So … instead of just getting our own well-established, tried and tested discuss what could be ACHIEVED … again COMPLETELY F.O.C. …

David’s mission is to provide practical advice, knowledge and expert- and very popular, weekly figures reporting system, you can now access If your business is struggling with financial or operational challenges, then David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and ise that will help your business to get in touch today. reach its full FINANCIAL POTENTIAL. AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).

MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidenOur bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETtially on 07831 407984 or 01628 487613, or message us via our website You get even more than that … David is always available to you at the ING and OPERATIONAL STRATEGY. at: www.bowdengroup.co.uk end of the phone or via Email, and always on-hand when you need advice

T H E W E S T C O U N T RY S P E C I A L I S T S

• 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

EXETER CITY CENTRE

EAST DEVON COAST

DEVON/CORNWALL BORDERS

Established Licensed Café & Coffee Shop

Popular Day Time Café With Parking

Day Time Only, 4 Days a Week

Occupying Prominent Trading Location

Main Café Seating Area (30)

Main Café (30), Kitchen

Al Fresco Seating (12+)

Part Covered Al Fresco Terrace (16)

Profitable With Excellent Reputation

Must Be Viewed

Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bed Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business

LH £35,000

2140

LH £29,995

2138

FH £650,000

SOMERSET VILLAGE

SOMERSET VILLAGE

DEVON COASTAL TOWN

Substantial & Deceptively Spacious Inn

Quality Delicatessen & Coffee Shop

Bar & Dining Areas (140)

Character 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

4815

FH £597,000

4811

LH £89,950

LEASEHOLD

REF: 4008

PRICE ON APPLICATION

PRICE: £45,000

W! NE

2131

PRICE: £525,000

LEASEHOLD

REF: 4232

• A Fabulous Waterfront Inn with Far Reaching Views Over the South Devon Coastline • Large Open Plan Traditional Trading Area, Commercial Kitchen & Ancillaries • Outside Trade Patio Area & Balcony with Coastal Views • 1 Bed Owners Apartment with Sea Views & Secondary Managers Flat • 4 Letting Rooms on the Top Floor - 3 of which have Spectacular Sea Views

DAWLISH, DEVON

FREEHOLD

REF: 4188

PRICE: £299,950

DEVON COUNTRY VILLAGE

SOMERSET COAST

SOMERSET COUNTRY VILLAGE

Beautifully Restored Country Village Inn

Quality Licensed Café & Coffee Shop

Detached Free of Tie Village Inn

8 Quality Ensuite Letting Bedrooms

Daytime Only 5 Days a Week

Stunning High Turnover Freehouse

Lovely Restaurant Areas (65+)

Main Café (35), Fully Equipped

Character Restaurant Areas (84)

Al Fresco Seating Area (76)

Al Fresco Seating (20)

Double Bedroom Owner’s Apart.

Strong Turnover & Profits

Parking For 4 Vehicles

Gardens & Parking

FH £695,000

4817

LH £85,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

2139

LH £45,000

PRICE: £620,000

4819

01392 201262 www.stonesmith.co.uk

FREEHOLD

REF: 4184

BRIXHAM, DEVON

LEASEHOLD

REF: 4225

• Fabulous Freehold Opportunity within Dartmoor National Park • Charming Café/Bistro with Shop Trading Daytimes Only • Superb 2 Bed Self-Contained Accommodation • Huge Potential to Expand on Current Trade • Suitable for a Range of Catering Styles

FREEHOLD

REF: 3408

• Centrally Located Freehold Pub; Currently Closed & Priced to Sell • Main Open Plan Ground Floor Trading Area & Substantial ‘Back of House’ Space • Spacious Two Bedroom Owner’s Accommodation • Covered ‘Beer’ Terrace & Outside Decking over Two Levels • Would Suit Owner Occupier Operator or Alternatively Could Lend Itself to a Number of Alternative Uses (STP)

W! NE

LISKEARD, CORNWALL

PRICE: £195,000 + VAT

FREEHOLD

HATCH BEAUCHAMP, SOMERSET

• Substantial Completely Refurbished 18th Century Coaching Inn • 2 Character Trading Areas with Bar Serveries & Fully Equipped Commercial Kitchen • 5 Superior En-Suite Letting Rooms & Very Well Presented 3 Bed Private Accommodation • Outside Courtyard Trading Area, Car Park & Additional Storage • Skittle Alley/Function Room with Lapsed Planning Permission to Convert Upper Floor

• Superbly Refurbished & Upgraded Home & Income Premises • Turnkey Operation Suitable for a Variety of Catering Uses • Vibrant Ground Floor & 1st Floor Trade Areas with Delightful Trade Garden • Self-Contained Owners 2/3 Bedroom Maisonette • Located on Busy Pedestrianised Shopping Street

MORETONHAMPSTEAD, DEVON

TORQUAY, DEVON

• Successful Fish & Chip Takeaway • Prominent Location Within Densely Populated Area • Majority of Trade Inventory Replaced in 2020 • Potential to Expand Menu Options & Offer Delivery • Genuine Sale Due to Health Reasons

6004

Exceptional High Turnover Free of Tie Inn

LH £150,000

PRICE: £150,000

W! NE

REF: 4239

• Charming Country Pub & Very Successful Business Situated in a Desirable Area • Character Trading Areas which have been Totally Refurbished • Fully Equipped Commercial Kitchen & Professional Back of House Space • Beautifully Appointed 3 Bedroom Owners Flat • Outside Sun Deck, Stunning Beer Garden, Children's Play Area & Car Park

CHIPPENHAM, WILTSHIRE

PRICE: £800,000

FREEHOLD

REF: 4046

Property and Professional

VAT Considerations For Catering and Hospitality Operators Seeking to Terminate Leases Early

By Adam Cutler, director in Crowe’s VAT and Customs Duty Services team (www.crowe.co.uk) Changes to the way we live and work have meant some commercial premises are no longer viable locations for catering and hospitality operators.

Terminating leases early can result in various payments and HMRC’s views on the VAT treatment of these has been unclear.

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

Even with the introduction of the temporary VAT rate for the hospitality sector, the food and accommodation business has been one of the hardest hit by the pandemic. While the remaining COVID-19 restrictions are finally easing across the UK, it is clear that the impact of the last two years is leading many businesses to reconsider their operating locations. Where these are now no longer viable, operators may be looking to terminate their leases early and this brings some potential complexity in relation to VAT. In September 2020, HMRC revised its policy in respect of the VAT treatment of early termination payments.

Following representations, these changes were withdrawn and reconsidered, leading to a period of unwelcome uncertainty. In February 2022, HMRC confirmed its new approach, which must be applied from April 2022.

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

HMRC now views nearly all payments for early termination as further consideration for services for VAT purpos-

es, even if the payment is described as damages or compensation. So, if you are also terminating equipment leases at the same time, VAT will be due on these charges.

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

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

1. Assignment: a. A payment to a new tenant to take on the lease is not considered a supply of land and will be standard rated. b. A payment from the new tenant to the existing tenant is a supply of land by the existing tenant and will be exempt from VAT unless an option to tax is in place.

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

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

Operators receiving a payment to surrender, assign or sub-let their lease will find themselves providing VATexempt services if they do not opt to tax the property.

While this may be welcome by the other party, it may restrict the operator’s VAT recovery.

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

Changes to NICs Will Help to Fill Hospitality Shifts Recent increases in the National Insurance threshold and National Living Wage should help hospitality businesses to fill some of the gaps in their staff rotas, say workforce management specialists Bizimply.

CEO Conor Shaw said: “The changes will largely benefit part-time employees such as students, who will take home more for every shift they work. If that’s enough of an incentive for them to take on additional hours, then it’s a good result for the many hospitality operators who are struggling to fully staff their business.”

Bizimply’s software helps employers to put the new NI and NLW rates in place quickly, so team members who benefit from the changes will see the difference promptly.

Shaw adds: “These changes will be of some help in filling shifts, but they won’t solve the hospitality recruitment crisis. In the medium term, most businesses will be operating with permanent vacancies – which makes it all the more important to have your existing team working at 100% efficiency.

“That doesn’t mean working staff harder – but man-

aging and motivating them, so that they enjoy their job, deliver better customer service and are more likely to stay with you. Simple things like giving team members plenty of notice of shifts, and ensuring they’re promptly paid when they do work extra hours, can a long way to create a happier, more loyal workforce.”

Bizimply’s software helps businesses reduce the amount of time spent creating staff rotas and sorting out payroll. They estimate a time saving of up to six hours a week using their software to draw up rotas, compared to using Excel or similar.

For a free demonstration or more information: www.bizimply.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

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CLH DIGITAL

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