CLH Digital - Issue #110

Page 1

Issue 110

www.CLHNews.co.uk

CLHNews

CLHNews

Pubs Set for Bumper Bank Holiday Weekend with £105m Boost Expected

With just two weeks to go until the extra-long Platinum Jubilee Bank Holiday weekend, pubs and brewers are preparing for a bumper event, with an estimated 90million pints expected to be sold resulting in a £105million boost for the trade, with an estimated 7.5million meals served. With opening hours extended until 1am across the Jubilee weekend and an extra day off on top of the regular end of May bank holiday, pubs are hoping for record bank holiday sales, which will see a £29million pay back into the economy

in duty and VAT. In addition to extended opening hours, several other initiatives are expected to boost sales and get people to their local to celebrate Her Majesty, with many brewers creating special celebratory beers to mark the occasion and many getting involved in hosting jubilee lunches and community street parties.

(CONTINUED ON PAGE 3...)


2

CLH DIGITAL

Issue 110

Editor's Viewpoint

Welcome to the latest issue of CLH Digital I am old enough to remember a great and funny comedian named Frankie Howerd, who often used to say “Nay, Nay… Thrice Times Nay”.

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

That was my immediate thought when I saw the call for an “online sales tax” (see page 7).

EDITOR

Peter Adams

I have my “libertarian hat” on now. The country pays enough in taxes! Tax Freedom Day, the day in which the average worker stops working for the government and keeps what he or she earns, fell on May 31 last year and may be later still in 2022!

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

According to the Adam Smith institute, in 2021, we worked 150 days just to pay our tax bill. From May 31st onwards, we were working for ourselves.

www.CLHNews.co.uk @CLHNews

Tax Freedom Day is now later than at any time since 1995 (as far as the best quality data goes back). High taxes, they say, discourage work, investment, and economic growth.

CLHNews

So I have to disagree. with the call for an online sale tax, although I do see the rationale. Business rates, as the article points out, remain one of the biggest barriers to recovery for operators looking to rebuild following the pandemic, and the current system results in the hospitality industry overpaying by £2.4bn each year – an overpayment of 300% relafactor for the public, and as all indications have often confirmed, people will spend more tive to its turnover. money which will result in more raised in taxes. It is that which needs addressing. The government needs to proactively seek to reduce I note that Wetherspoon chairman Tim Martin has called for a cut in VAT for food that disparity, not burden the country with even more taxes. Particularly given the current served in pubs and restaurants to help curtail the current level of inflation. (See page 11). squeeze on household finances. And he has a point. Supermarkets are coining it in with their dine out meal specials, Fantastic news to see the forecasts of a £105 million boost for the on trade sector celewhich are VAT free, while the hospitality and on trade sector has to add a further 20%. brating the Queen’s Platinum Jubilee. This disparity is an utter nonsense, the playing field has to be levelled. I wouldn't expect I did say “hats off” to the government last month when they announced the bank holithe Chancellor to abolish VAT in pubs bars and restaurants, but he could meet halfway day and announced extended opening times for pubs, bars and clubs. and reduce it back down to 10% or 12.5% to give the sector a fighting chance in these According to reports an extra 90 million pints,and 7.5 million meals will be served, difficult trading times. resulting in a £29million boost to the treasury coffers in duty and VAT. Don't forget to visit our website to download free posters you can print off to celeThe optimist in me suspects these figures may well be exceeded, and while the governbrate your events for the Queen's Platinum Jubilee. They can be found at:– ment deserves praise for the bank holiday and extended hours, it could have gone an awful www.catererlicensee.com/posters-for-special-events lot further, which would have resulted in even more revenue for the treasury coffers. Once again I would ask the favour - we are trying to maximise our advertisers reach I said a couple of weeks back that I did write to the Treasury Department/Chancellor as much as possible, without them would not be possible to run CLH NEWS, so please suggesting a hospitality VAT cut for the Jubilee. In my letter I said reducing it back down do follow us on Twitter, and encourage as many people you know in the trade to subto 5% or 12.5%, as he did during the pandemic, would add to the celebrations, a feel good scribe to our digital issue. Further details can be seen at www.catererlicensee.com

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox Published Publishedbyby

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

Can't wait to read the next CLH News? Visit our website

www.catererlicensee.com

Sign up to receive our weekly digital edition and bi-weekly newsletter with all the latest news delivered directly to your email!

catererlicensee.com/ signup

@CLHNews

www.facebook.com/catererlicensee


Pubs Set for Bumper Bank Holiday Weekend with £105m Boost Expected Issue 110

(CONTINUED FROM FRONT COVER) Several brewers from across the country will also be brewing a special ‘Thank Brew’ to raise money for good causes, an easy drinking 3.5% Pale Ale as well as a low alcohol version, which will be served at a selection of different pubs across the UK. Jason Smith, a publican who runs the White Swan in Otley, West Yorkshire will be hosting a special Jubilee BBQ, he said: “We are really looking forward to the Jubilee celebrations bringing our community together and are proud that our pub will be at the heart of that. “We took a knock over the past two years, and Christmas restrictions were a real blow to our business, but this will be an opportunity to bounce back, so we’re keeping fingers crossed for nice weather as well to lift spirits and celebrations even more!”

permanent and turned into a ‘Thank Holiday’, to recognise her Majesty’s extraordinary service year on year. Chief Executive of the British Beer & Pub Association, Emma McClarkin said: “The Platinum Jubilee weekend is set to be a joyous occasion for the whole country, and pubs are looking forward to leading celebrations in their communities across the country. Pubs have always been a place for people to come together and it’s at special times like this that really shines through. “Whether it’s toasting a special brew for Her Majesty the Queen or joining a Jubilee BBQ at your local, we hope people will celebrate at the pub and show their support for two great British institutions.”

“THANK HOLIDAY”

Last month the government announced that pubs bars and clubs could stay open late to mark the Queen's Platinum Jubilee bank holiday, in a statement, Home Secretary Priti Patel said: “For 70 years her majesty the Queen has served the UK and the Commonwealth with the utmost dignity, steadfastness and resolve.

To extend the jubilation even further, the British Beer and Pub Association has joined with other leading trade organisations, and the Together Coalition to call for the extended bank holiday to be made

“The Platinum Jubilee is a truly historic national occasion, which will see families, friends and communities across the country come together to celebrate this unprecedented landmark in a remarkable reign.

Pub Creates Carvery Fit for a Queen The Bramley Farm team in Altrincham, part of the dining and carvery brand Farmhouse Inns, has unveiled a royal throne fit for a British queen and made from classic carvery ingredients.

CLH DIGITAL

3

“Over the extended bank holiday weekend, we will be able to raise a glass to toast her majesty’s incredible service to our country, while also providing a boost to the hospitality industry after a challenging couple of years.”

DIFFERENT RULES APPLY TO DIFFERENT AREAS OF THE UK In England and Wales, opening hours for pubs and bars will be extended over the four-day bank holiday weekend. This extension will see hours lengthened from 11pm to 1am on Thursday 2 June, Friday 3 June and Saturday 4 June. Normal hours will resume on Sunday 5 June. In Scotland, only pubs and bars in Glasgow will be permitted to pour drinks later than usual, with all licensed premises, with the exception of off-sales and casinos, being granted an additional hours’ opening time. Edinburgh will not be offering the same extension, however, and updates on local authority decisions are yet to be confirmed. To date, Northern Ireland has not said it will extend opening hours over the Jubilee weekend.

The carvery throne was created by renowned food artist Nathan Wyburn, who uses a range of non-traditional items such as household goods and foodstuffs to create stunning works of art, such as a portrait of HRH Prince Charles and the Duchess of Cornwall back in 2018. Now, the unique carvery throne forms the first of many Jubilee themed celebrations for Farmhouse Inns, which is known for its outstanding carvery and cake offering, as sites across the UK will be decorated for the four-day bank holiday weekend.

The throne, consisting of Yorkshire puddings, roast potatoes and vegetables, was commissioned by Bramley Farm General Managers Juilanne Martin and Donna Piling, as they were keen to share their passion for the upcoming Platinum Jubilee celebrations with their customers in true Farmhouse Inns style.

Julianne Martin, General Manager at Bramley Farm, said: “We’re all so excited about the Platinum Jubilee, and this incredible throne perfectly combines our love of all things royal with Farmhouse Inns’ best-in-class carvery.

What’s more, ahead of the Jubilee in June, Farmhouse Inns Bramley Farm is temporarily rebranding to Ma’amhouse Inns until the celebrations are over, with a brand-new royal banner added to the exterior of the pub.

“The Jubilee may be a couple of weeks away, but that’s not stopped my team kicking things off early and allowing customers raise a glass (or fork!) to Her Majesty at Bramley Farm.”


How Government’s Ban On Exclusivity Clauses Can Help Hospitality 4

CLH DIGITAL

Issue 110

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The government recently proposed that the lowest-paid workers in the country will get the flexibility to boost their income through extra work. The proposal is to expand the ban on exclusivity clauses, which earlier were restricting staff from working for different employers to contracts where the guaranteed weekly income was equal to or less than the Lower Earnings Limit (£123 per week for 2022/23).

per the requirement and prevailing circumstances. The government has also said that the move will help remove unnecessary red tape and allow workers to keep more of their earnings.

As per the government estimates, around 1.5 million lowpaid workers, earning equal to or less than £123 a week will get the most out of the widening, with choice over where and when they want to work as per their personal situations. It will also provide the option of working various short-hour contracts.

HOSPITALITY INDUSTRY AND ITS STRUGGLE WITH STAFF SHORTAGE

BENEFITS OF THE BAN ON THE WIDENING OF EXCLUSIVITY CLAUSES It is not only hospitality, but all the industries facing the recruitment struggles at present are likely to benefit from the reform. It will provide the workers with an opportunity to top up their income if they want to. Also, they will have the flexibility to adjust to their day-to-day personal considerations. For businesses, the ban on the widening of the exclusivity clause is going to expand the talent pool, with many applying now who were earlier excluded and were stuck with one employer. It will help hospitality to fill vacant positions early and give the confidence to create jobs as

GOVERNMENT’S OTHER SUPPORT FOR WORKERS The government has been doing its bit to support the workers struggling with the cost of living crisis and had earlier announced the largest ever increase in the National Living Wage to £9.50 per hour, which resulted in an extra around £1,000 a year for almost 2.5 million full-time workers from April 2022. The government has also cut taxes for the workers on Universal Credit that put an additional £1,000 back in workers’ pockets. There has been an unprecedented rise in the worker shortages in the UK hospitality industry due to Brexit, and covid, which has exacerbated their existing struggles to remain afloat. Still, many have been forced to close temporarily to ensure the survival of their businesses. A recent ONS report has highlighted that there were around 164,000 hospitality vacancies between January and March 2022 in the UK. Hotel, pub, and restaurant businesses are not getting people despite offering incentives and lucrative bonuses. It has been a big concern as many young people were unwilling to go into the industry, especially at a time when the pent-up demand has led the restaurants and hotels to run at high occupancy.

FINAL THOUGHTS The government’s decision of including those earning less than £123 a week in the reform is indeed going to help industries like hospitality and retail. The legislation for the reforms will be laid before Parliament later this year but before that, hospitality would also have to do some internal reforms, it has been pointed out that the prevailing culture in hospitality is one of the major reasons for the rise in staffing shortages, like very long working-hours and low wages, which has been driving people away from taking a job in hospitality. New workers joining the hospitality industry would have to be tackled carefully so that the government reforms do not go against the industry.

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 OnTrade 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/.

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.


Managed Groups’ Like-for-Sales Up 2% in April, but Cost Pressures Stunt Growth Issue 110

Britain’s leading managed restaurant, pub and bar groups recorded likefor-like sales growth of 2% in April 2022, the latest Coffer CGA Business Tracker reveals. The comparison with April 2019 means the Tracker—produced by CGA in partnership with The Coffer Group and RSM—is in growth for the third month in a row, following increases of 3% and 4% in February and March. However, with compound inflation since early 2019 far exceeding 2%, managed groups’ real-terms sales are still below pre-COVID-19 levels. Restaurants performed the strongest of the Tracker’s three sectors in April, with like-for-like sales growth of 5% from April 2019. Bars were close behind at 4% while pubs were exactly flat. Continuing the pattern seen since hospitality reopened after lockdown one year ago, trading in London lagged well behind the rest of the country in April. The Coffer CGA Business Tracker shows managed groups’ like-for-like sales inside the M25 were down by 2% on 2019 while regions beyond the M25 recorded growth of 3%. Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “A third successive month of like-for-like sales growth shows managed restaurants, pubs and bars continue to build back after a very tough two years. However, any modest rises at the moment are being swallowed up by high inflation, and the

CLH DIGITAL

5

Tracker’s dip from March to April suggests soaring prices might be starting to squeeze consumers’ spending. The worst of COVID-19 may be behind us now, but cost issues are going to put intense pressure on margins for the foreseeable future.” David Coffer, chairman at Coffer Corporate Leisure, said: “The major challenges for Hospitality are yet to come. Pressure to repay commercial banking debt and statutory debt including rates, NIC, PAYE and VAT will be unsurmountable for many businesses, many of whom may disappear. Our Sector and indeed many others are in desperate need of further Governmental support. The allure of London is being severely weakened by cost of visits and traffic access. Hopefully an increasing tourist population will alleviate some of the problem.” Paul Newman, head of leisure and hospitality at RSM, said: “Whilst operators might ordinarily welcome an increase in like-for-like sales, much of this is being driven by menu price rises and therefore masks some early signs of falling demand resulting from the cost of living crisis. As more customers are forced to cut back on discretionary spending, the industry faces a double whammy of lower income and higher costs. Innovative operators with a forensic eye for cost control will be working hard to protect profit margins and we remain confident in the sector’s resilience after two years of unprecedented disruption.”

National KP Day – Let’s Get Tweeting for Hospitality Action Is your kitchen porter amazing? June 22 is National KP Day and once again Winterhalter is celebrating by raising funds for Hospitality Action. For every picture of a KP that’s posted on Twitter or Instagram on the day, the company will donate £2.50 to the charity, up to a maximum of £500.

Hospitality Action provides vital support for people who work, or have worked, in the UK’s hospitality industry and who find themselves in crisis. They provide emergency grants for those in need, support for retired workers and education for catering students at the start of their career.

“KP Day is about having fun while raising the profile of hardworking KPs across the UK,” says Stephen Kinkead, managing director of Winterhalter UK. “In past years we’ve had some great pics that have raised a smile and in turn they’ve raised much needed cash for Hospitality Action.”

Everyone in the foodservice industry can join the KP Day fun, from hotels to schools to pubs to restaurants – anywhere where there’s a KP! To take part, simply share a picture of your kitchen porters on Twitter or Instagram with the hashtag #kpday. As well as adding to the Hospitality Action funds, each photo of a kitchen porter will also be uploaded to the KP gallery at KPoftheYear.com.

Mark Lewis, chief executive of Hospitality Action, says his team is “hugely” grateful to be chosen as the nominated charity for National KP Day. “Thanks to supporters like our friends at Winterhalter, we’re able to transform the lives of many hospitality people who have fallen on hard times.”

For more information on Hospitality Action visit www.hospitalityaction.org.uk Winterhalter is also currently searching for the KP of the Year 2022. To find out more and nominate your KP, visit www.kpoftheyear.com

THE ONLY SMART WATER METER PLATFORM TO GUARANTEE YOU 30% SAVINGS ON YOUR COMMERCIAL WATER COSTS

SMART FLOW AI water meter empowers verifiable data to clients. 24/7 real time access to verify water usage and eliminate water wastage by 30%

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


How Hotels Can Help Their Communities In The Race To Net Zero 6

CLH DIGITAL

Issue 110

By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com)

ingredients, can dramatically reduce the carbon emissions associated with delivering these goods. And in the case of Burgh Island, it provides guests with a distinct taste of our own corner of South Devon.

At Burgh Island, for instance, our new staff accommodation will be built using timber-frame housing set behind dry stone earth shelter walls, blending in with the existing environment – which includes both the natural environs of the island and the art deco style of the existing hotel. With future-proof facilities in a familiar setting, Burgh’s Island sustainable development plans have even been vetted by building performance expert Doug King, who is currently compiling a report on the project.

Moreover, local partners are also preferential because of their richer understanding of the local area. This was the basis on which Burgh Island partnered with Jonathan Rhind Architects and Avalon Planning & Heritage, both based in the South West, to deliver a development project that will retain the hotel’s unique identity while future-proofing its facilities with sustainability front of mind. Their knowledge of Burgh Island has helped ensure that these plans represent the best possible solution for the hotel and its environs.

ENCOURAGE ENERGY EFFICIENCY

ADOPT A “FABRIC FIRST” APPROACH

With hotels alone accounting for roughly 1% of global carbon emissions, the hospitality industry has a huge role to play in the fight against climate change. Businesses operating in this sector should therefore do their utmost to work alongside their communities in pursuit of their sustainability goals. Meeting net zero ambitions will be no mean feat, but there are several steps that hospitality businesses can take to support local sustainability efforts. Partnerships with other professionals will be key, as will ecofriendly approaches to renovation. Similarly, new building work must minimise its environmental impact, while energy efficient operations will also be imperative.

WORK WITH LOCAL PROFESSIONALS Partnering with other businesses based in the local area is better for the environment as well as the local economy. Sourcing products from within a 30-mile radius, which Burgh Island does for 80% of its kitchen

Energy efficiency of building materials should also be a central consideration for hospitality businesses looking to improve their sustainability credentials through new development work. A “fabric first” approach, for instance, dictates that any materials used in construction work must have an energy efficiency rating above regulatory standards. Developing hotels, particularly historic ones, in this way is a genuine means of future-proofing their operations. We have already seen the warning signs in the CRE sector, where increasing numbers of offices have become unusable because rules around acceptable energy efficiency ratings have changed. For hoteliers too, doing the bare minimum is a little more than short-term solution, as standards will only become more stringent as the race to net zero intensifies.

BUILD ECO-FRIENDLY ACCOMMODATION Expansion and development are important tools to help hotels adapt and thrive, but new builds must minimise their impact on the environment, both during and after construction. This therefore means that any development work, once completed, should not disrupt the visual landscape whose beauty is such a key selling-point for many hotels.

Fitting today’s sustainability concerns into a setting preserved from yesteryear is, for historic hotels, a particularly vexing issue, but one that hoteliers simply must face when investing in their future. Thankfully, there are multiple ways of optimising energy efficiency that do not disrupt the status quo of a building’s beloved historical features. New innovations are increasingly designed not to impinge on the oldfashioned design features that give many hotels their character. Runaround coil heat exchangers, for instance, use excess heat generated in the kitchen to keep dining areas warm, while traditional oil heating systems can be future-proofed to increase options for further energy efficient modification. Then there is of course vehicle charging points, to encourage the use of electric cars, Steps such as these can help uphold a hotel’s long-term vision without compromising on its long-held aesthetic quality.

CUT CARBON EMISSIONS Hotels and other hospitality businesses should do all they can to improve their sustainability credentials, particularly when undergoing development work designed to prepare them for the next generation of operations. This is what we have tried to do at Burgh Island, although ultimately each hotel must find their own solution. There is no one-sizefits-all approach, but when it comes to climate change, all businesses should play their part to achieve our shared goals.

Eat, Drink, Stay, Enjoy! UKHospitality Cymru Urges Welsh Public to Back Local Businesses

The Secretary of State for Wales, Rt Hon Simon Hart MP, and UKHospitality Cymru, launched Wales Tourism Week earlier this week and urged the public to back local businesses and visit Wales’ hospitality venues throughout the holiday season. “After two hard years, the sector desperately needs the custom and support from the people of Wales,” said Mr Hart, who attended a UKHospitality Cymru working breakfast with Cardiff hoteliers to launch Wales Tourism Week. “These businesses are still struggling to recover and every pound spent in their venues will help to keep them open and protect local jobs.” Mr. Hart met with General Managers from Cardiff’s hotel sector at a UKHospitality Cymru Business Breakfast held at the Marriott Hotel, Mill Lane, Cardiff, to discuss the industry’s recovery plans, the current costs crisis and recruitment and skills issues.

“Hospitality is the backbone of our economy, our communities and our social life and culture in every part of Wales and I’ve heard today how so many businesses are operating on very fine margins at the moment. So let’s get behind them!” said Mr. Hart. David Chapman, Executive Director of UKHospitality Cymru, thanked Mr. Hart for his support. “Times are still incredibly hard all over but our Wales Tourism Week message is “let’s get through this together”. We have great places to stay, eat and drink in Wales, so please choose Welsh hospitality. With your help, our local businesses can then build back to recovery, employ more local people and increase spend with local suppliers,” he said. Wales Tourism Week 2022 runs from May 16-22.

Looking for Answers To The Ever-Increasing Prices Of Electricity BeerTech’ s SmartCellar Provides Some Good Answers To Reducing Cellar Cooling Costs The BeerTech SmartCellar is a retrofit device which is connected to the main cellar cooler system. The Smartcellar can then control it to offer savings of around £1,200 a year, while still maintaining the beer in the keg at the correct storage temperature. BeerTech have now installed this system into over 1,000 sites in the UK with many major brewers, pub companies, individual tenants and freehold sites over the past five years. Given the ongoing rises in electricity costs, this seems a more than interesting product. Beertech’ s SmartCellar will actually record the exact savings made at each site independently, as well as the reduction in carbon footprint. A free App. is simply downloaded to a phone, input with the cooler size on site, and the price paid per Kw. This then allows the device to measure the savings made at each premises individually. When next connected by Bluetooth, the phone will retrieve these savings and generate a report, which is

automatically stored on the phone, but is also sent by e-mail from within the App. for storing and saving. The system will also reduce Carbon emissions by around 1.5 – 2 tonnes per site per year. The carbon offset generated by the device is also worked out by the App., included in the report, and sent to the email address. BeerTech’s Smartcellar offers a payback period of around half that normally considered to be a good investment, with every penny saved counted by the device itself! www.beertechuk.com/smartcellar


UKHospitality Calls for UK Online Sales Tax Issue 110

In its response to the Government’s consultation on the introduction to an online sales tax, UKHospitality says that due consideration must be given to property-based industries such as hospitality. The trade body’s submission also calls for such a tax to be ear-marked to provide a targeted reduction to business rates for high street businesses. Business rates remain one of the biggest barriers to recovery for operators looking to rebuild following the pandemic, and the current system results in the hospitality industry overpaying by £2.4bn each year - an overpayment of 300% relative to its turnover. An online sales tax must involve exemptions for services that are ordered online but involve delivery from a physical presence that delivers that service in person, for example hotel bookings and restaurant deliveries, so as to avoid a stealth ‘double-taxation’. While UKHospitality says an online tax should also be based on revenue through relevant online sales, it also

CLH DIGITAL

7

specifies that the system must be designed with an allowance below which no tax is levied. It also calls for rates reductions to be achieved via a reduced multiplier for all relevant businesses and not focused solely on smaller businesses, as this is done through the Small Business Rate Relief. UKHospitality Chief Executive, Kate Nicholls, said: “We are calling for an online sales tax to be introduced in the UK to cut business rates for high-street venues and deliver economic regeneration across the UK. “The basis for an online sales tax must not stifle innovation and the development of online business models but must support our British high streets. This is why Government must ensure that an online sales tax avoids double taxation for businesses that deliver product on-premise, such as pubs, restaurants and hotels. “The taxation system has lagged way behind the changes to the modern economy and while we have long known that business rates is arcane and outdated, there is also an absence of an equitable system of justifiably bringing the digital economy into taxation.”

Chef is Cutting Short his Honeymoon to Cook for Wales in Abu Dhabi Final

National Chef of Wales 2020 winner Sam Griffiths plans to cut short his honeymoon - with his prospective wife’s blessing - to represent Wales at a prestigious competition to find the world’s best chef. Sam has been encouraged by his fiancée Bryony Holmes, whom he is to wed on May 23, to compete in Global Chefs Challenge Final at the Worldchefs Congress and Expo in Abu Dhabi from May 30 to June 2.

He flies out to the Middle East five days after the wedding and competes against chefs from 19 countries on June 1. He will be representing the Culinary Association of Wales. “Bryony actually told me that I would regret it for the rest of my life if I didn’t do the competition,” said Sam, senior sous chef at the Chester Grosvenor in Chester, where he has worked for six years. “It’s a big competition and there will be a lot of pressure, but I have been asked to represent Wales and I am going to give it 100 per cent. I am a proud Welshman and this is the type of competition you hope to do when you become a chef. “I am looking forward to competing against chefs from different cultures,” added Sam

who celebrates his 28th birthday in Abu Dhabi. “I have done as much preparation as I can and I am happy with my dishes, which are packed with flavour.”

A couple of the dishes are variations of his winning menu from the National Chef of Wales competition, which he won in 2020. The Global Chefs Challenge finalists must include certain ingredients in the four dishes. He will have five hours to prepare and cook 12 of each dish, which must be identical. Sam, who lives in Saltney, will be assisted by David Palmer, who is originally from Hawarden but now works as a chef de partie at The Clove Club, London. The Culinary Association of Wales’ newly appointed culinary director Graham Tinsley, MBE, executive chef at sous chef at Carden Park Hotel and Spa, near Chester, will support both Sam and Harry Paynter-Roberts, 24, who cooks for Wales in the Global Young Chefs Challenge finalist, in Abu Dhabi. Harry, form Gronant, near Prestatyn, is a sous chef at Carden Park Hotel and Spa, and will be competing against seven of the world’s best young chefs.



Resilient UK Tourism and Recreation Sector Braces For Weaker Consumer Demand Issue 110

Tourism and recreation businesses continued to benefit from the relaxation of Covid-19 restrictions in April, according to the first Lloyds Bank UK Sector Tracker.

CLH DIGITAL

9

tor to post a record 72.9 on the Tracker’s Prices Charged Index. The gap between the Tracker’s Input Price and Prices Charged indices narrowed to 18.5 points (vs. 18.8 in March), suggesting that margin pressures eased slightly. However, the difference remained more than twice the prepandemic average, underlining a continued squeeze on profitability.

The sector – which includes pubs, hotels, restaurants, and leisure facilities – posted its third consecutive month of output growth, with firms recording the second fastest rate of growth (65.0) of all 14 UK sectors monitored by the Tracker in April. However, there were early indications that inflation has started to erode purchasing power and dampen consumer demand, threatening the outlook for the sector.

Annabel Finlay, Managing Director and Head of Food, Drink & Leisure, Lloyds Bank Commercial Banking, said:“UK firms have continued to benefit from consumers, at home and overseas, looking to travel and embrace leisure activities again after so many months living under Covid-19 restrictions.

The sector’s pace of output growth slowed month-on-month as firms reported a moderation in new business activity for the second month in a row (56.6 in April vs. 63.6 in March and 64.5 in February).

“However, there are early indications that consumer confidence is waning – a factor that could lead to more conservative spending, and future falls in demand. If inflationary pressures remain, many businesses face a dilemma.

The UK Sector Tracker is an evolution of the Lloyds Bank UK Recovery Tracker. It uses PMI data from S&P Global to shed light on current trends in the UK economy. A reading above 50 on the Tracker indicates expansion, while a reading below 50 indicates contraction.

“As this month’s data show, the sector is battling elevated cost inflation, with firms, understandably, adjusting the prices charged to customers to help rebuild margins. How much they can do so without further negatively impacting demand will be a key consideration going forward.

RECORD PRICE RISES AMID SURGING COST INFLATION

“Ultimately, future demand will depend on the degree to which consumers consider travel and leisure spending as core or discretionary. It’s possible that we will witness divergences in demand trends across the economy, as those who have accrued ‘excess’ savings continue to spend, while those with lower incomes exercise greater caution. Firms may need to be agile in response to potential changes in the spending behaviours of their customer bases.”

Tourism and leisure firms reported an unprecedented rise in input costs in April, driven by higher transportation, material, energy and salary expenditure. The sector registered 91.4 on the Tracker’s Input Price Index – the sharpest rate of cost inflation in 24 years of the Tracker’s underlying data.

“Apocalyptic’ Rise in Food Prices Warns Bank of England Against this backdrop, nearly two-thirds (63%) of firms raised prices charged to customers, leading the sec-

The Governor of the Bank of England has warned “apocalyptic” food price increases, citing the war in Ukraine as a major cause.

“And then, the one which I might sound rather apocalyptic about, is food.

On the impact of Brexit, he said there has been no evidence to change the Bank’s view that Brexit will be bad for the UK’s trade.

Andrew Bailey said he felt “helpless” as he defended the bank of England’s monetary policy despite the country being hammered by soaring inflation.

“Two things the Ukrainian finance minister said is that there is food in store but they can’t get it out.

“We have built into our view of the future that there is a negative impact,” he said.

Mr Bailey told MPs at the Treasury Select Committee on Monday that UK consumer demand will be impacted by current inflation, which is the highest in 30 years, and this is expected to cause higher unemployment.

“While he was optimistic about crop planting, as a major supplier of wheat and cooking oil, he said we have no way of shipping it out and that is getting worse.

Matthew Percival, CBI Director for People and Skills, said: “Despite a slowdown in growth this March, the UK’s labour market remains red hot with record vacancies and job-to-job moves.

“It is a major worry for this country and a major worry for the developing world.”

The Office for National statistics recorded inflation at 7% in March and later this week is expected to unveil over 8% inflation for last month.

Mr Bailey also warned that unemployment is set to increase as inflation bites.

He said: the potential for further food price inflation was a “major worry” for the central bank.

He said: prices would eventually be brought down by a “shock” to real incomes which “will have an effect on domestic demand, and it will dampen activity”.

“Ukraine and Russia is the big risk in a way,” he told the Treasury select committee. “One is the risk of a further energy price shock, which would come from the cutting off of gas and distillates, such as products like diesel.

“I’m afraid it looks like it will increase unemployment,” he added. He said the Bank of England is facing its biggest challenge to its monetary policy framework in 25 years.

“Firms are struggling under the weight of persistent labour shortages, rising energy prices and soaring inflation which is adding to the cost of doing business. Workers are also struggling, with inflation already 1.2% higher than pay and rising. “Urgent action is needed to help alleviate the pressure facing businesses and communities across the UK. Putting pounds into the pockets of people facing hardship and stimulating business investment are two actions the government can take now that will help us to emerge from this crisis.”

Cider Makers Call for Change

As part of its biannual Cider Month celebration the Campaign for Real Ale (CAMRA) has joined forces with makers of real cider and perry from across the UK to call for tax reforms that will support high-quality cider. The consumer rights group has created an open letter urging the Treasury to increase the minimum juice content of cider – the amount of fresh juice a drink needs to contain to be classed as cider – in order to support makers of high-quality ciders and perries. Current tax rules only require cider to contain 35% juice, meaning drinks topped up with more water or concentrates than freshly pressed juice can be counted as cider for tax purposes, a situation which the Campaign thinks is misleading to consumers. As strong support grows across the real cider industry, more producers are being encouraged to sign, with the letter due to be delivered at the end of May. Commenting on the campaign, Hiranthi Cook, Founder and Cider Maker of Cidentro Cider House said: “As a new, small cider maker based in

Leicestershire producing cider from English apples, using 100% pressed juice, not from concentrate, I’m all for the government increasing the minimum juice content for cider in the UK to at least 50%. Furthermore, I would like to see the government introducing a separate category for ciders made using over 90% pressed juice content and not from concentrate which I believe would go a long way in informing consumers of the quality of the cider they are choosing to buy and differentiate the qualities of ciders on the market.” CAMRA’s Real Ale, Cider and Perry Campaigns Director Gillian Hough added: “CAMRA are campaigning for a lasting change to give consumers confidence that when they buy a product marketed as cider it contains at least 50% fresh pressed juice. We welcome the Government’s decision to expand cider’s ‘farmgate exemption’ into a small producers scheme and are asking that they step forward to support the makers of high quality, high juice ciders and perries by increasing the minimum juice content for duty purposes.”



Food and Drink Menus Get Bigger and Prices Rise +2.5% in Q1 2022 Issue 110

CLH DIGITAL

11

According to data from Lumina Intelligence’s Menu Tracker, menus across the UK eating and drinking our market have grown in size and average prices have increased between February and April 2022.

Menus across restaurants, pubs & bars, QSR and sandwich & coffee shops have an average of 132 food and drink items, up +1.8% from February to April 2022.

FOOD PRICES ON MENUS INCREASE +2.5% SINCE FEBRUARY On average, the price of a dish on operator menus is £6.97, +2.5% since February 2022. Coffee & sandwich shop prices have increased by +4.8% from February to April 2022, the largest rise across the market versus chain restaurants (+2.2%), pubs and bars (+3.1%) and QSR (-0.3%).

Pubs and bars have the largest offering across both food and drink menus (219 items on average), with large offerings of spirits, wines and burgers, up +1.4% versus February 2022. Item counts in chain restaurants have increased +5.6% to 123 and QSR +4.3% to 79. In contrast, item counts in sandwich & coffee shops has declined -2.3% to 107.

Mains and sides are seeing the largest amount of inflation at +7.1% and +7.7%, respectively. The average cost of a chain restaurant main has increased by +£1.34 (+12.0%) from February-April 2022, as operators focus increases on the most commonly purchased courses.

Growth is being driven by drinks, as operators expand ranges to tempt consumers into purchasing drinks to boost average spend. Pubs & bars have on average 127 drink items on menus, up +0.8% from February to April 2022

DRINK PRICES ON MENUS INCREASE +1.9% SINCE FEBRUARY

Commenting on the findings, Senior Insight Manager at Lumina Intelligence, Katherine Prowse, said: “Price increases are being driven by food menus overall. Operators are passing price rises on as a result of the inflation surrounding food costs from the war in Ukraine, spike in cost of fuel and supply shortages. With inflation expected to continue to rise, operators face a significant challenge around managing costs and attracting footfall, as consumers monitor their expenses as the cost of living continues to increase. Using our data, we will keeping a very close eye on this trend.”

The price of drinks on menus has risen by +1.9% from February to April 2022, with coffee & sandwich shops implementing the largest rises.

Alcoholic drinks in pubs & bars rose in price by +2.4% in the period.

SIZE OF OPERATOR MENUS INCREASE +1.8%

Find out more about Lumina Intelligence’s Menu Tracker at www.lumina-intelligence.com/product/menu-tracker

Wetherspoon founder and chairman Tim Martin has called on the government to reduce the level of VAT in respect of food served in pubs, restaurants and cafes – to help curb inflation. Mr Martin said: “The government’s decision to return VAT to 20 per cent in April has affected the entire hospitality industry and is a contributory factor in the rise in inflation. “It does not make economic sense that food bought in pubs, restaurants and cafes attracts VAT of 20 per cent, when food is

VAT-free in supermarkets.

“The argument is even more valid now as the increase in VAT from 12 per cent back to 20 per cent in April has been one of the factors in the increased rate of inflation. “The government should reduce VAT from the current 20 per cent in the hospitality industry and as well as benefitting businesses and customers, it will, I believe help in lowering inflation in the months to come.”

• MICROWAVES • EXTRACTION CANOPIES •

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

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

COOKERS • ICE MACHINES • FRYERS • SLICERS

Tim Martin Calls on Government to Cut VAT

DISHWASHERS • GLASSWASHERS • REFRIGERATION

Increases are currently focused on the non-alcoholic drinks category, with operators capitalising on seasonal events including Easter and the beginning of Spring by launching more expensive drink ranges.


Regale are proud to be... THE UK SUPPLY PARTNER FOR PANASONIC COMMERCIAL MICROWAVES

Huge stock held of the entire range* FREE next working day delivery** Knowledgeable staff always happy to give advice Panasonic marketing content for your website *Some models currently unavailable from the manufacturer. **UK Mainland exc Scottish Highlands & Islands. Orders received by 2PM.

MICROSAVE CAVITY LINERS FOR ALL SUITABLE PANASONIC MODELS


Warm Weekend Lifts Drinks Sales 3% Above Pre-COVID-19 Levels Issue 110

On Premise drinks sales finished last week just ahead of pre-pandemic comparatives last week, CGA’s latest Drinks Recovery Tracker shows.

CLH DIGITAL

13

26% on Thursday, thanks in large part to football fans packing out pubs for Rangers’ match against RB Leipzig in the Europa League. With Rangers and Liverpool now in the Europa and Champion’s League finals, more footballlinked boosts can be expected in the next few weeks.

It indicates that average sales by value in managed pubs, bars and restaurants in the seven days to last Saturday (7 May) were 3% up on the same week in 2019. It is the third best result of the year so far, and the third week in a row that the Tracker has been just ahead of three years ago. However, high compound inflation since 2019 means sales are still behind pre-COVID-19 levels in real terms.

Category-wise, spirits (up 14%), beer (up 2%), cider (up 2%) and soft drinks (up 3%) were all in growth, but the wine category (down 11%) continued its struggles in 2022. “Three consecutive weeks of growth are a positive sign for the On Premise for the rest of 2022,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “With more good weather forecast and the Bank Holiday and Queen’s Jubilee weekends looming, we can be optimistic that momentum will build. However, with rising costs squeezing both consumers’ spending and operators’ margins, there are some big challenges as well as opportunities ahead.”

After a mixed start to the week, sales bounced back as temperatures rose towards the weekend. Trading was 8% up on the same day in 2019 on Wednesday (4 May), 19% up on Thursday (5 May) and 7% up on Saturday (7 May). Scotland was a particularly bright spot in the On Premise, with 3% growth making it the best week of the year so far. Trading there rocketed

Dutton Arms to Host 24-Hour Charity Event Targeting £5,000 The Dutton Arms, a traditional community pub in Manchester, will be hosting a 24-hour charity fundraiser this weekend to raise money for the Cystic Fibrosis Trust and Crohn’s and Colitis UK. 12 local residents will be aiming to raise over £5,000 by playing pool and darts, from 6am on Saturday 21st May through to 6am on Sunday 22nd May. The marathon event will see the group challenged by several customers, as well as local leagues. The pub will also be hosting games throughout the day, including £1 play station tournaments and stock throwing, where each individual will be on the receiving end of water sponges. All money raised will be split between the two important charities.

A darts board signed by leading stars, Michael Van Gerwen, James Wade, Rob Cross and Daryl Gurney will be up for grabs through a blind auction. Local businesses have also donated prizes including a Manchester United hamper, Lancashire Cricket tickets and a Breakout voucher, all to be included in a raffle prize draw.

condition. Colin Openshaw, leading the fundraiser event, commented: “What a day we have planned for two great causes close to our hearts, it is ok having these ideas but if you don’t have the people around you to pull it off then things like this wouldn’t take off. Donna and the 12 challengers have been fantastic in their efforts to make this event happen, especially Donna, anything we’ve asked for she’s accommodated as well as getting the fundraising going before we even started. From selling raffle tickets down at the pub as well as a pennies for pints idea, she really is a credit to the community and we can’t thank her enough” At the helm of the pub, is local operator, Donna Roberts who joined the Dutton Arms in December last year, and has already become a very popular figure in town. The Dutton Arms is owned by UK’s leading community pub group, Admiral Taverns and forms part of its Operator Managed platform, Proper Pubs. Donna Roberts, Operator at the Dutton Arms, commented: “It’s a privilege to be hosting such a fantastic event for two amazing and very important charities. Since taking over the pub, I have been overwhelmed by the constant support and I wish Colin and the team good luck for the event. I can’t wait to see as many locals down to support as possible.” Throughout the day, around 250 people are expected to take part.

Cystic Fibrosis Trust works to make a daily difference to the lives of those with the condition and the people who care for them. Cystic fibrosis is a life-shortening genetic condition - only half live to celebrate their 40th birthday.

Becky Whitlock-Torr, Business Development Manager at Admiral Taverns, commented: “Donna has been second to none since taking over the Dutton Arms – everything she does is for the community. She has already hosted some amazing charity events and I wish her and the team every success for this weekend.”

Crohn’s Disease and Ulcerative Colitis are two main forms of Inflammatory Bowel Disease which are lifelong diseases of the gut. Crohn’s and Colitis UK provide support and advocacy for people affected by the

The Dutton Arms hosts regular events, including Karaoke evenings, bingo and comedy nights, and will also be hosting a big jubilee weekend garden party with live music, a BBQ and a bouncy castle.

One-in-six Students Have Had Their Drink Spiked, According to Stint Survey The third edition of Stint’s The Student Sentiment Tracker, a survey of more than 1,000 students across the UK, has revealed the shocking reality of drink spiking, and calls on operators to do more to prevent it from happening. The previous edition of the survey, carried out in December, at what many felt was the peak of the ‘spiking epidemic’, found that close to two-thirds of students had boycotted nightclubs due to spiking in the past, and 80% said they were worried about spiking, or knew somebody who was. The latest piece of research suggests that despite a decline in media attention, spiking concerns are still rife amongst the student population. In alarming findings, almost one in six students (16%) say they have been spiked at a nightlife venue, which roughly equates to 425,000 students across the UK1. Worries over spiking have also remained high, with 82% of students reporting that they were concerned about spiking when going out for drinks with friends, and a massive 86% of students of the opinion that venues are not doing enough to reduce the risk of spiking.

MENTAL HEALTH SUFFERS AS A RESULT With concerns surrounding job prospects, finances and safety, and the wider context of the global economic climate and war in Europe, it is perhaps no surprise that anxiety levels of many students are worryingly high. Stint’s survey reveals that the mental health of more than three quarters of students (77%) was adversely affected during the pandemic, and only 31% of students think that their university offers adequate mental health support. In a response which should act as a wake-up call to many universities in the UK, 34% of students said that, based on their university experience to date, they would choose to go to a different university if they were applying again.

CONCERNS OVER LONG-TERM JOB PROSPECTS As well as increased concerns over safety, results from the tracker also show that student confidence in getting a job after graduating has fallen since the end of last year. The survey reveals that only 46% of students feel optimistic about their post-university job prospects. These concerning findings mark a sharp decline since the release of the previous tracker in December, where 55% of students reported feeling confident about finding a job after university.

NO LONG-TERM CONFIDENCE IN FINANCIAL PROSPECTS This pessimism over prospects is also reflected in how students view their earning potential. When asked if they believe they will be financially better off than their parents, only 32% agreed, compared with 44% in our last survey in December. This could be reflective of the struggles that students are currently facing, having been heavily impacted by the cost-of-living crisis whilst also facing anxiety over the freezing of the student finance repayment threshold in April2, coupled with long-standing concerns about difficulties getting onto the property ladder.

Commenting on the findings of The Student Sentiment Tracker, Sam Schlagman, CEO of Stint, said: “The pandemic robbed students of a typical university experience, as well as opportunities for internships and work experience, so it’s not surprising to see that students are worried about their job prospects. However, we’ve also seen students’ resilience over the last two years. They’ve found different ways to stand out in a competitive jobs market, like using Stint to develop essential transferable skills. Stint is a way for them to build work experience – with no CV or prior experience required – and work in a range of fast-moving environments, while earning the extra income they need to make most out of what’s left of their student lives. “Hospitality is a great sector to gain all sorts of life and work experiences, and we’re proud to be able to help more than 125,000 students access these roles and prepare themselves for life after university.”


5 Ways To Attract And Retain Cleaning Staff 14

CLH DIGITAL

Issue 110

By Rachael Kiss, Marketing Manager at Alliance Online (www.allianceonline.co.uk) SHOW THEM YOUR APPRECIATION

Cleaning services have been in more demand than ever recently. One reason for this is that, as lockdown restrictions have eased and society has opened up, workplaces have been prioritising cleaning services more for the safety of their staff. In fact, the number of people searching for "office cleaners near me" has risen by a staggering 85% year on year (FMJ).

To keep your employees happy and motivated, it's important to show them how much you appreciate everything they do for you. After all, they are the backbone of your company and deserve praise for all the hard work they do. So, make sure to celebrate them when they've had a particularly challenging job and regularly remind them of how happy you are to have them as part of the team.

If you run a cleaning company, you'll no doubt be feeling the pressure of this demand, and you may even be looking for a few extra pairs of hands. But what exactly is the best way to search for cleaning staff? And how do you keep your current staff happy and fulfilled in their career? To help your business thrive and keep your old and new staff motivated, hospitality and cleaning product supplier Alliance Online are here to share their top tips for attracting and retaining cleaning employees.

As well as telling them how much you appreciate their work, make sure to show them too by rewarding them after great work performances. These rewards can vary from small tokens like a gift voucher, to big gestures for recognising major accomplishments, like some extra holiday days, a pay rise, or even a promotion. To show you truly care, you may even want to give staff rewards based on their personal preferences. For example, if they're a big foodie, you can treat them with a voucher for a meal for two at their favourite restaurant.

LOOK IN THE RIGHT PLACES One of the most important things to consider when looking for new cleaning staff is where to put the adverts for the job. There are so many different places and platforms to advertise on, so don't stick to just the one. It's a good idea to post an advert on at least one of the most popular job sites, such as Indeed or TotalJobs. But make sure to check out other advertising options too. For example, you could try posting the job on your social media. Not only will this advertise the role to a large sample of people, but it will reach followers who already have some interest and knowledge of your company. Another great option is to contact people directly to ask them to apply. Browse LinkedIn to find people with experience in cleaning work and send them a message to ask them if they'd be interested in applying for the role. Getting in touch with a potential employee directly will show them that you see them as a great candidate with an impressive career history, so this may give them the confidence boost they need to apply for the job. And don't forget the power of a simple sign in the window to get the attention of passers by. It may sound old fashioned, but it will likely attract more people than you may realise.

MAKE IT CLEAR THAT YOUR BUSINESS IS INCLUSIVE Although you know that your business won't discriminate against any candidates, many people are put off applying for cleaning roles as they feel the position isn't for them. This is because there isn't much diversity in the sector. In fact, cleaning roles are dominated by women, with female workers making up 74% of the global cleaning workforce (International Labour Organization). On top of this, many older candidates may be put off applying for the role as they believe they'll be discriminated against based on their age.

It's a good idea to show that your workplace is diverse and inclusive to attract candidates from all walks of life. Make it clear on your website that your company values diversity to show potential employees that everyone is welcome to apply for the role. You could also put blind recruitment in place, which involves removing a candidate's identifying factors from their application, including their name, age, gender, and school and university names. By doing this, you will eliminate the possibility of unconscious bias and make sure that you select the best person for the job based on skills and experience.

ASK FOR YOUR EMPLOYEE'S OPINIONS One of the main things that employees want from the company they work for is for their opinions to be heard and respected. In fact, a survey has found that workers who are highly engaged are three times more likely to feel heard by the business in comparison to highly disengaged workers (Forbes). The same survey also discovered that 74% of employees interviewed believed they were better at their jobs when they felt their company truly listened to them. The good news is that engagement strategies are incredibly easy to implement, and listening to staff can even help the company's management team too by giving them fresh perspectives on matters. One way to make employees feel heard is to have monthly company-wide meetings to discuss how the business is doing. You can use this as an opportunity to ask employees what can be done to improve the business and make their lives easier. Of course, not everyone will feel comfortable speaking up in a meeting, so it's also worth having an anonymous suggestion box for employees to use as often as they see fit.

PROVIDE THEM WITH THE BEST TOOLS FOR THE JOB Even the most talented and hardworking employees will struggle to complete their tasks without the best equipment, so make sure stock the highest quality tools and cleaning supplies. As well as making their work easier, they'll be able to do a much better job if they're provided with the best tools. Anyone who works in the cleaning industry will know how important it is to be protected from the chemicals in cleaning products, so make sure to stock plenty of top-quality protective gear too. Provide staff with goggles, rubber gloves, aprons, and masks to wear when dealing with strong chemicals. And, to keep everyone on the job safe, provide them with the appropriate health and safety signs too. "All of us want life to go back to normal as much as possible, and we all know that the best way to do this is to keep our living and working spaces clean and hygienic. Cleaners had one of the most important jobs around, but there's now even more demand for these hard workers. So, to keep up with the demand, cleaning businesses need to think about not just attracting new staff but keeping their existing workers happy and motivated too. "A great way to make both prospective new employees and old staff members feel welcome in your business is by creating an inclusive and diverse workplace. And if you ever get stuck for ideas on how to make your business more inclusive, why not go straight to the staff and ask them directly? They'd love to feel heard and play a part in the decision making, and they'll likely have some great ideas to implement too."

Portman Group Updates Alcohol Labelling Guidelines The Portman Group, the alcohol social responsibility body and alcohol marketing self-regulator, today has updated its Alcohol Labelling Guidelines providing best practice guidance to alcohol producers. The Guidance sets the minimum recommended best practice elements for product labelling, which includes the provision of unit information, a pregnancy message or symbol, and a direction to Drinkaware. This update also now includes the recommendation to include the Chief Medical Officers’ Low Risk Drinking Guidelines 2016. This builds on the commitment made by Portman Group members in 2019 to include the CMO guidance on their labelling. The previous edition was published in 2017 in collaboration with the British Beer and Pub Association, National Association of Cider Makers, Scotch Whisky Association, and the Wine and Spirit Trade Association. The updated guidance is now also formally supported by the Society of Independent Brewers, ensuring that there is a more explicit consideration of the role of smaller producers in sharing public health information. The Guidance builds on over a decade of success in improving access to information, resulting in more than 99% of products containing a pregnancy warning message or logo, 94% demonstrating unit content, 93% displaying a Drinkaware or responsibility message, and almost four in five (79%) carrying the latest UK Chief Medical Officer low risk drinking guidelines (Portman Group, Market Review, September 2021 – research of June/July 2021). Producers looking to implement the guidance are encouraged to use the Portman Group’s free Advisory Service, which offers confidential support to producers in developing their marketing.

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.

OUR PRODUCTS We offer an extremely diverse range of equipment that includes fruit machines, digital gaming machines, digital jukeboxes, pool tables, quiz

In response to the updated guidance, Matt Lambert, CEO of the Portman Group said: “The Portman Group continues to set industry standards effectively, responsively, and at no cost to the public purse. We are proud of the huge progress made by the industry which already widely commits to responsible alcohol labelling. This updated guidance will further enhance adherence, and we hope will help small producers continue to market their products responsibly.” This comes as Drinkaware, the independent UK alcohol education charity, lowers its licensing price for smaller producers and re-sellers. Drinkaware want to reach as many people at the risk of harmful drinking through having a strong message across most producers and re-sellers of alcohol to the public. From midJune any organisation with an annual turnover from alcohol sales of £2.5m (inc duty, exc VAT) or less can apply to use Drinkaware’s protected IP via www.drinkaware.co.uk. The cost of the agreement will be £50 + VAT per annum, with the aim to support widespread take up across industry’s smaller producers and operators. Adam Jones, Business Development & Partnerships Director at Drinkaware said: “We hope that by making the Drinkaware logo license fee more accessible and cost effective for smaller producers and re-sellers we can reach as many people as possible who are at risk of harmful drinking. We also think this is an important step in recognising the change in the profile of the drinks industry which has seen a huge number of smaller producers and sellers emerge over recent years.”

machines, lottery machines and amusement machines. In addition, we also offer a variety of ancillary equipment to help support 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 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 page 11.



95% of School Leavers are Not Considering a Career in Hospitality 16

CLH DIGITAL

Issue 110

their employment packages.”

With hospitality businesses facing talent shortages alongside increased demand and higher customer expectation, employers are focused on attracting the next generation of skilled workers. However new research from specialist recruitment solutions partner, Caterer.com, reveals that 95% of school leavers are not currently considering a career in the sector.

BREAKING THE BARRIERS TO ENTRY TO THE HOSPITALITY INDUSTRY Caterer.com’s campaign in partnership with Youth Employment UK and Choose Hospitality will showcase an ongoing series of videos, featuring real-world interviews with hospitality workers and leading chefs, in schools across the country. These will act as educational career guides and will showcase to both pupils and parents the world-leading brands and progressive opportunities that the industry can offer from entry level up.

The research highlights the challenges facing pub, restaurant, hotel owners and caterers as they strive to boost the sector’s image following a sharp drop in available talent, particularly from outside the UK. Whilst Caterer.com data shows a jump in salaries and a record number of roles offering more than £50,000 a year, the research also shows that a lack of information on potential career opportunities has led to misconceptions about the sector with over half (55%) of school leavers viewing hospitality jobs as just a temporary fix and 44% believing that the sector does not offer career progression. As part of a range of industry initiatives to tackle the problem, Caterer.com has partnered with Youth Employment UK and Choose Hospitality to launch a campaign that will provide school leavers with advice and real-world interviews showcasing the breadth of roles through a range of engaging content.

PARENTS AND THE CURRICULUM DISCOURAGING SCHOOL LEAVERS The research shows that parents have the biggest influence on career choices of school leavers, however just one in five (23%) would encourage their child to pursue a career in the hospitality sector as they believe it offers low pay, has anti-social working hours and there is a poor earning potential. Most parents would prefer their child to explore a career in industries such as engineering, law, management, or finance. Furthermore, many young people feel that they have not been properly informed about hospitality jobs at school and 61% feel the removal of food technology from the national curriculum has undermined a career in the sector. Any presence of hospitality within the curriculum has historically focused solely on kitchen-based roles, which fails to inform students about the vast breadth of roles and opportunities within the sector.

POSITIVE SIGNS BUT A LONG WAY TO GO Despite negative parental influence and only five percent planning to have a career in hospitality, the research shows over half (56%) of school leavers agree that the sector is an attractive career option. Some of the biggest draws are the opportunity to learn new skills (30%), flexible

hours (28%), wanting to work with the public (24%), variety (21%) and having the opportunity to travel (17%). Of those that were not interested in a career in the sector the top factors that would encourage them to reconsider were better pay (37%), good working hours (28%), better earning potential (26%), good career opportunities (23%), and if it was a less stressful career (20%). Kathy Dyball, Director at Caterer.com said: “In an industry wide effort to attract and retain talent, many hospitality employers have taken great steps to improve pay, offer comprehensive benefit packages and flexible working hours. As an industry, we are also taking action to address the misconceptions of the sector, promote the long-term development opportunities and ensure we have a healthy pipeline of entry level talent to move the sector forward. To do this, it’s crucial we reach young people as they make critical decisions about their careers. At Caterer.com we have teamed up with Youth Employment UK and Choose Hospitality to create a series of videos showing real-life ‘hospitality heroes’ in action, which will be used as an educational resource in schools around the UK. “We also know parents play a big role in their child’s career choices, however sadly our research shows that many parents wouldn’t encourage their children to pursue a role in hospitality. Their views on the sector are based on outdated experiences of past generations, and are not a true reflection of how the industry currently operates. These misconceptions need to be continually challenged. Our research shows positive signs upon which industry employers can continue to build upon this in

Carlito Carroll, Commis Chef Apprentice at Nobu Hotel London Portman Square, is one of the stars of the Hospitality Heroes series. Carlito commented: “I was studying a variety of courses in school and looking at jobs in engineering when one day I sat down and decided to do something I loved – cooking. It brings me so much joy so I decided to find an apprenticeship course because it would allow me to earn whilst I work and learn!! I really get excited about coming into Nobu Hotel London Portman Square - cooking, seeing people happy once they eat my food and sharing the same passion as my colleagues.” James Wingerath, Director at Youth Employment UK said: "Young people have told us that they are not aware of the amazing opportunities available to them. The Hospitality Heroes videos and supporting guidance are a great resource to inform young people about the many job roles available in the sector and how to access them." Claire Bosi, Editor at Choose Hospitality, added: “We created the Choose Hospitality initiative to inspire and educate people on the vast range of opportunities across the sector. We work with many industry ambassadors to share their experiences and demonstrate just how exciting and rewarding a career in hospitality can be. After all, who’s better placed to showcase how great the industry is, than people in the industry.” More than 19,000 new entry level hospitality roles are currently available on Caterer.com, having increased by 71% over the last two years. Entry level talent can try their hand at the industry with a variety of roles across the country, such as Commis chef roles, catering staff roles and waiter jobs. There are also numerous ‘earn-while-you-learn’ pathways into the industry through colleges and apprenticeships that provide practical training and skills development at the start of a career. For more information on vacancies within the hospitality industry visit www.caterer.com.

Bristol’s NEW Food & Drink Trade Show Is Helping Hospitality Action As part of the new Source Roadshow, now only four weeks away, Hale Events, the show organisers, have introduced a Feature Space focussed on supporting the great work that Hospitality Action do.

sumer. On top of that, the artwork Ollie creates will end up on a limited run, and magnum, of GinJar's gin, which will also be auctioned off. Ollie will be completing his work live at the show, in the Feature Space.

Hospitality Action is the national charity that offers help, advice, and support whenever times get tough for staff in the hospitality industry, to help get them back on their feet and enjoying the job again, or to prepare them for the next phase of their lives. It's fair to say that a lot of staff have been finding things tough lately!

The show is full of tasters and samples and the Feature Space is no different. To help you chill out while you're enjoying all this, there will be a DJ creating some background sounds for you to enjoy. And it’s all for a good cause!

Hale Events have commissioned Bristol artist Ollie Gillard of Gage Graphics to create a large one-off piece of work, that will be auctioned off later in the year, to raise funds for Hospitality Action. It will be a fun representation of the journey our food and drink takes from producer to con-

To find out what else there is to discover, come along to the show, on Thursday 16th June at Ashton Gate Stadium, Bristol. You can register for your free trade entry badge at bristol.thesourcetradeshow.co.uk or call 01934 733456.

Marston's Announces Interim Results

Pub operator Marston's who operate 1,482 pubs has announced its interim results reporting revenue of £369.7m for the first half of its financial year, with an underlying loss before tax of £7.5m. In its interim results for the 26 weeks ended 2 April 2022, a period which included disrupted trading due to the Omicron variant of Covid-19, the group overall saw a return to more normalised trading. Like-for-like sales were 97% of 2019, despite restrictions over Christmas, and the business said the Brains pub estate was performing well despite the longevity of restrictions in Wales.

The group said it had clear plans to reposition the pub estate into a simplified structure to generate strong returns, with 10 conversions completed in the first half of the year, and eight planned for the second half. Chief executive Andrew Andrea said: "We are pleased that since restrictions lifted trading has largely normalised enabling us to return to profitable trading, as well as focusing - and making considerable progress - on

our strategic growth plans towards achieving £1b of sales. We remain on track to reduce the group's debt by the end of FY2022. "We continue to evolve our estate to maximise returns and will have transitioned away from the value food segment, our Two for One brand, by the end of September. Investment into our estate through conversions and refurbishments continued in H1, with a further eight projects scheduled in H2, targeting a minimum return of 30%.

"Whilst mindful of the challenges which every hospitality business currently faces, trading remains stable and we look forward to an uninterrupted summer. We are navigating our way through cost increases, mitigating these as much as we can through cost efficiencies and pricing strategies, whilst welcoming customers back without compromise to the best Marston's guest experience." Marston's employs around 12,000 people across an estate of 1,482 managed, franchised and leased pubs. It also has a 40% holding in Carlsberg Marston's Brewing Company.



Supporting Hospitality Customers As The Weather Gets Warmer 18

CLH DIGITAL

Issue 110

With high hopes for a warm and sunny summer, thousands are planning to spend their holidays in the UK which will include enjoying eating, drinking and socialising outside.

As pubs, bars and restaurants make the most of any additional outdoor trading space the summer months open up Adam Jones, business development and partnerships director of alcohol education charity Drinkaware, offers his advice for supporting customers who may be out of sight of the main service areas. Preparing for summer trading sees mowing the grass, pressure-washing paved areas, maintaining umbrellas, lighting, heating and furniture, and creating a summer drinks menu all getting attention in on-trade venues but there is another important factor to consider. We know that keeping customers safe is always a priority for hospitality but, with more customers eating and drinking outdoors in the summer months, it can be harder to spot vulnerable customers or situations. There are a few simple steps that can help staff maintain high levels of awareness both inside and outside.

BE VIGILANT AND AWARE OF ALL CUSTOMERS Spotting and keeping an eye on those who may become vulnerable is a simple, yet effective tool. Such customers might include anyone who could become a victim of aggression, sexual harassment or assault, or those who may experience alcohol poisoning. The number of drinks someone has had is not the only indicator that they may have had too much as alcohol affects us all differently. Training staff to be alert and spotting potential issues before they develop is an important part of any licensed operation. Maintaining a presence outside to look for signs of vulnerability and

ensuring all of the team are confident they know how to deal with, and report, an incident appropriately are all key.

HELP PEOPLE REHYDRATE Alcohol is a diuretic which causes the kidneys to lose extra fluid and we tend to sweat and go the toilet more when we drink. This means customers can become dehydrated, especially if sitting in the sun causes them to sweat more. Making tap water readily available for people to help themselves to, alongside your bottled water offer, can reduce the risk of dehydration, as can displaying prominent reminders for customers. Encouraging staff to proactively offer water is another simple, effective route.

DRINK DRIVING Customers can forget what they have drunk in the heat of the moment and may drink more thinking it will cool them down on a sunny day. But there is no foolproof way of drinking and staying under the driving limit and Drinkaware always advises people not to drink at all if they are driving. Displaying posters, giving verbal reminders and offering advice and access to safe routes home such as local taxi companies all help. Have a good selection of lower strength alcohol and alcohol-free drinks on your menus This growing category has more choice than ever before. Offering a creative range of drinks for people who are looking for alternatives to beer, wine, cider and spirits, and experimenting with a good choice of alcoholfree cocktails that they can enjoy outdoors, are all good additions to the bar and will help customers moderate their alcohol intake. Offering lower strength drinks helps customers reduce their alcohol consumption and also caters to the millions of hospitality customers who choose not to drink. By following some simple steps and providing the right staff training the summer months can be a safe and enjoyable time for all. Details of support services and free vulnerability training from Drinkaware are available at https://www.drinkaware.co.uk/

The Great Street Feast Charity Event is Back This June A gastronome-inspired event held at BAFTA with a live auction in aid of the charity, Freedom from Torture that will take place over Refugee Week. UK-based charity, Freedom from Torture has announced that it’s event, The Great Street Feast will once again return to the prestigious BAFTA 195 Piccadilly on the 22nd June to coincide with Refugee Week (20–26 June). For the first time in two years, the celebrity-hosted evening of gourmet street food and entertainment is back in person, and will celebrate the healing power of food and cooking at the newly refurbished BAFTA Piccadilly. Consisting of three elements: • Evening of fine food & wines from around the world: The event will feature some of London’s finest chefs cooking a first-class menu of gourmet street food live at BAFTA. Supported by Chef Director Paul Merrett (Century Club) along with Anton Manganaro (BAFTA Head Chef), Chaya Maya (Ottolenghi), Cesar Garcia (Iberica), Philip Juma (Juma Kitchen) along with desserts provided by Esra Muslu (Zahter). Significantly, a refugee and torture survivor from Sri Lanka, Nafa, will also be cooking a traditional dish from her home country. Open to the public, tickets are priced at £70pp and includes all food, wine and entertainment. • Celebrity in-conversation talk: Alongside the food, Juliet Stevenson and newscaster Natasha Kaplinsky will also appear as special guests, sharing their memories of food and stories from their careers on stage and screen.

• Auction: Lastly, there will be a gastronome-inspired live auction Hugh Edmeades of Christie’s that will offer a chance to bid on fantastic gifts including event tickets including West End musicals and plays, private dinner parties with participating chefs, a one week stay in a beautiful Paris apartment and many more. Paul Merrett, TV personality and double Michelin-starred chef, commented: “I’ve been helping to run the Great Street Feast for many years now and it’s been wonderful watching it grow. I’m particularly excited to be cooking alongside my friend Nafa at this year’s event, who has come so far since fleeing Sri Lanka and developed into a formidable chef. This event really captures what I love the most about cooking; people coming together to share food, tell stories and build communities.” Juliet Stevenson, actor, commented: “Nafa’s journey from trauma to cooking alongside Michelin starred chefs is an antidote to the hostility stoked by politicians and media towards refugees in recent years. Her healing journey is an inspiring reminder of what people can achieve when refugees are treated with compassion and allowed to heal and thrive in our society. I’ve worked with Freedom from Torture for many years and am always moved to see the way their work touches so many lives. I’m so happy to be a part of the Great Street Feast – and hope to see you there!” Sonya Sceats, Chief Executive at Freedom from Torture, said: “I’m delighted that the Great Street Feast is returning for another year, and am particularly excited that one of our former clients will be showcasing her culinary skills at the event. This event celebrating the flavours of food cultures from around the world is the perfect way to celebrate the huge contribution that refugees have and continue to make to our society.” All proceeds from the Great Street Feast go to Freedom from Torture.

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



20

CLH DIGITAL

Issue 110

How to Maximise Restaurant Revenue This Summer By Danilo Mangano, Managing Director, International at SevenRooms (www.sevenrooms.com) With warmer weather and an extended bank holiday fast approaching, UK restaurants should be preparing for their busiest period yet. In order to take full advantage of this time, it’s important to plan ahead and consider how takings can be maximised. From taking control of guest data to levelling up marketing strategies, there are various steps restaurants can take to ensure that they keep patrons happy and profit margins high this summer.

Implementing automated marketing allows restaurants to market smarter, not harder. Setting up targeted email campaigns with a restaurant marketing automation tool like SevenRooms enables restaurants to reach out to the right customers, at the right time, with the right offer. For example, configuring your platform to send “we miss you” offers to guests one month after they last dined with you can help put your establishment at front-of-mind for customers who are looking to eat out with friends, family or colleagues this summer.

UTILISING GUEST DATA

Integrating guest data into your marketing can help operators coordinate outreach in accordance with guests’ preferences. In the same way, making the most of this data will allow you to target the right audience for your offerings; if you’re planning a summer vegan menu, for example, reach out to guests who have a vegan tag in their guest profiles to let them be the first to reserve tables.

As restaurants prepare to welcome a rush of patrons, it is vital to ensure that operations are running smoothly. Technology and data have an important role to play in this. Understanding and catering to the unique preferences of customers helps forge deeper relationships with guests while boosting customer loyalty. For those wanting to stay ahead of the curve and anticipate diners’ wants and needs, unlocking and utilising guest data is a necessity.

Planning ahead for special events will also encourage guests to gather and celebrate at your restaurant. Inviting couples to celebrate their anniversary with you is an easy way to maximising bookings. Send any diners with an anniversary that month an email a few weeks before the big day to let them know you’re thinking of them, and offering a complimentary champagne toast upon arrival, enticing them back to your establishment. You can also apply this strategy to national events taking place during summer, such as Father’s Day. Whether you’re creating a ticketed, prix-fixe meal to mark the occasion, or developing an entire marketing campaign around the day, promoting it via email and social media is a great way to encourage families to dine and celebrate with you.

Operators should take full advantage of technology to gain better insight into customer preferences. Collecting and leveraging more customer information is essential, and drawing upon your own experiences and interactions is a great place to start. In every establishment, staff have a wealth of knowledge about their regulars, from their favourite items on the menu to how they prefer to be served. Getting to know more customers on that level is possible with the help of technology. For example, using SevenRooms, staff can create a profile for each guest and easily ‘tag’ important information like allergies, wine preferences, or birthdays. Utilising this information can help you develop the best offerings for your guests while leveraging marketing automation to get more guests through your doors during the summer period and into the autumn months. This could include targeting rosé wine drinkers for summer ‘Wine Wednesday’ specials, or shellfish eaters for ‘Oyster Happy Hours’ at your venue. If marketed correctly, operators can benefit from increased sales on a long-term basis.

LEVEL UP YOUR MARKETING STRATEGIES

CONVERT THIRD-PARTY GUESTS TO DIRECT GUESTS In addition to focusing on owned marketing channels, making an active effort to bring guests back directly will increase engagement and loyalty in the long-term. Influence guests to book through your website by explaining the benefits of booking directly with you. Implementing direct delivery can also help you distinguish your brand and drive loyalty with the ability to add surprise and delights into takeaway bags based on a customer’s unique order history with your brand. Plus, don’t forget to create special offers for customers ordering a bank holiday takeaway, like 10% off their next delivery bill, to encourage them to place an order directly through your website next time around. The summer months are a huge opportunity for restaurants to maximise revenue. This busy period should be about more than just opening your doors and welcoming the increase in covers. Taking control of customer data and creating personalised marketing strategies can help build stronger relationship with guests, ensuring that takings are maximised over the summer months and standing you in good stead for the rest of the year.

Riso Gallo Presents The Gallo Guide 2022: - The Story Of Rice Through the Unpublished Recipes of Great International Chefs UK Contributors include:

In the beautiful setting of Villa Necchi Campiglio, Riso Gallo – the historic Italian rice company owned by the Preve family – launched the XI edition of the Gallo Guide "Not only risotti – from some of the best worldwide restaurants" celebrating the culture of rice through a collection of recipes created by the best chefs from Italy and around the world, including 11 Chefs from the UK. Riso Gallo also announced the winner of their competition for young emerging Italian chefs - Joshua Tongiani, chef at Sadler restaurant in Milan, with his “Risotto with cream of yellow tomatoes, basil, anchovy bread powder and bottarga" – this combined with our very own UK & Ireland Young Risotto Chef of the Year, Elliot Wakefield from the Savoy Grill in London, shows our passion and commitment to the younger generation of chefs. "Not only risotti – by the best restaurants in the world" is the eleventh edition of the Gallo Guide, a historic publication, produced regularly since 1998, talking about the symbol of Italian haute cuisine from Riso Gallo – the ambassador for the culture of rice and risotto throughout the world. The Gallo Guide is, in fact, the story of rice, starting from the North of Italy - from Lomellina, where the historical headquarters of the company is located - covering the whole country, region by region, crossing the borders to all continents, through the rice-based recipes of great international chefs. This year there is an added value – for the first time the Gallo Guide includes "Not only risotti – by the best restaurants in the world". As the title itself suggests, the Guide proposes tasty recipes that go beyond risotto, embracing different rice-based creations. The Gallo Guide is a varied collection, edited by Multiverso Edizioni and curated by Emanuele Preve and Adriano Canever. It includes 118 unpublished recipes that see rice as the undisputed leader and studied by the great chefs of Italian and international cuisine - 69 Italian and 49 restaurants including 11 from the UK made with top quality ingredients combining tradition and innovation. In the preface of the Gallo Guide, edited by Francesco Mutti he reflects on the sense of slowness and the value of time, as the basis of the scrupulous preparation of risotto and rice in all its forms.

• Anton Mosimann – Mosimann’s Club, London • Giorgio Locatelli - Locanda Locatelli, London • Martin Wishart – Restaurant Martin Wishart, Edinburgh • Theo Randall – Theo Randall, London Park Lane Intercontinental, London • Brad Carter – Carter’s of Moseley in Birmingham, Birmingham • Angela Hartnett – Murano, London • Adriano Cavagnini – Bvlgari Hotel & Residences, London ·• Chris & Jeff Galvin – La Chapelle, London • John Williams – The Ritz, London • Danilo Cortellini – The Italian Embassy, London ·• Andrew Pern – The Star Inn at Harome, North Yorkshire Not only risotti, includes innovative and original creations, such as the "Cocoa rice pasta puff pastry, stuffed with Casentino pigeon risotto", by Riccardo Monco and Alessandro della Tommasina, chefs at Enoteca Pinchiorri, and the elaborate dessert "Rice soufflé with rice milk ice cream and dried fruit", by Annamaira Leone and Oreste Corradi, from Locanda Vecchia Pavia "Al Mulino." "The Gallo Guide is a journey that we began 24 years ago, in 1998, with the intention of creating a tool to celebrate the creativity of the culinary art, first and foremost in its maximum form of risotto, rediscovering the most prestigious restaurants on an international level. A journey that has become a tale, through the stories of 118 chefs from all over the world, who have studied new rice-based recipes". – said Emanuele Preve, CEO of Riso Gallo SpA and curator of the eleventh edition of the Gallo Guide – "In Riso Gallo, we believe in the importance of cultivating - grain by grain - the tradition of international cuisine, in a perfect union with the element of innovation. The fundamental ingredients for a rice dish, rich in flavour and culture. This is why we support the launch of the Guide with the Gallo Prize, which has become one of the most eagerly awaited events for young talents in Italian cuisine". The guide will be available via our online shop at www.risogallo.co.uk

Food Waste Dryer Slashes Waste Disposal Costs The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners up to 80% in food waste disposal costs. With macerators and disposal units banned in Scotland, Wales and Northern Ireland, it’s only a matter of time before they’re illegal in England too. And putting smelly food waste in wheelie bins is a health hazard attracting vermin and pests, particularly in warm weather. The Eco-Smart Food Waste Dryer is already in hotels, hospitals and restaurants solving these problems. Each unit extracts the water from food waste overnight, leaving a dry powder, only 20% of it’s former weight and volume. The result is an 80% saving in disposal costs, no smelly wheelie bins and no

blocked drains. There are seven models from 20kg to 350kg daily capacity so even small premises can benefit from the technology as the smallest unit is about the size of a small fridge. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “This really is the future of food waste disposal. The dry powder is collected for recycling so no food waste goes to landfill. Not to mention the substantial savings from disposal” said David Boyd from Eco-Smart. For more information and a brochure go to www.foodwastedryer.co.uk or call 01522 692888



22

CLH DIGITAL

Issue 110

Soaring Costs in Hospitality - A Hotelier's Perspective Comments from Lionel Benjamin, co-founder of AGO Hotels (www.agohotels.co.uk)

ENERGY – SOARING BILLS Q. How can operators secure favourable contracts, and manage costs effectively to maintain comfortable surroundings and control costs? A. “The hospitality industry is currently facing huge costs as a result of growing inflation. When it comes to soaring energy bills, we believe businesses should appoint a specialist broker or advisor to ensure you are achieving the best possible pricing. Not only will this pay dividends in the long run but with growing ancillary charges – aside from the unit cost – expert advice can really add value. This is especially true in the present market, and we’d advise doing this before the upcoming October price review.”

“COSTS CRISIS” IN HOSPITALITY Q. The Chancellor ignored sector and public calls to keep VAT at 12.5% in his Spring Statement, despite Parliamentary committee calls has worked on 25 EU countries who cut VAT as long back as 2010. What

would you say to the suggestions and benefits of implementing a policy here, cutting VAT to at least until December 2023? A. “I have been an advocate for a reduction in VAT for some time. Now more than ever hospitality requires a stimulus package, including a reduction in VAT, to aid in the recovery from the significant impact COVID-19 had on our industry. While the Government has indicated they are planning to take action, there is no time like the present to commence another phase of support for the sector through a comprehensive recovery plan for the next twelve months. “Furthermore, we are currently experiencing a tightening in cashflow. Up until now, to maintain competitive pricing, businesses have absorbed inflationary pressures rather than increase their prices for consumers. However, as costs are escalating faster than they have in three decades, businesses have no option other than to pass these on. Reducing VAT will allow some relief and will help to balance some of the cost of living pressures everyone is faced with.”

New Clinical Trial Offers Hope that “Everyday Foods” Could be Used to Treat People with Food Allergies In contrast, the first “Natasha Clinical Trial” will use “everyday foods” instead of expensive pharmaceuticals for OIT. This could open up potential life-long treatment for hundreds of thousands of people living with allergies, at a fraction of the cost to the NHS.

A new ground-breaking study aims to prove that commonly available peanut and milk products taken under medical supervision can be used as a treatment for people living with food allergies. The three-year oral immunotherapy (OIT) trial will be the first major study funded by The Natasha Allergy Research Foundation, the charity set up by the parents of Natasha Ednan-Laperouse who died aged 15 from a severe food allergic reaction.

The study will recruit a total of 216 people between the ages of three and 23 with food allergy to cow’s milk and aged six and 23 with food allergy to peanut. Following an initial 12 months of desensitisation (carried out according to a standardised protocol under strict medical supervision), participants will be monitored for a further two years in order to report on longer-term safety and cost-effectiveness.

It aims to show that everyday foods containing peanut or milk, which are taken carefully according to a standardised protocol under medical supervision, can be used as an alternative to expensive pharmaceutical drugs to desensitise patients.

The aim is to bring the level of evidence to a point where OIT using commercially available foods could be approved for use in the NHS to treat food-allergic patients most at risk of anaphylaxis.

If successful, participants with persistent food allergy will be enabled to live lives where they no longer have to avoid popular foods which might contain small amounts of allergens due to production, and also be able to eat popular foods like cakes, curries and pizza with their friends.

Natasha’s parents Nadim and Tanya Ednan-Laperouse, who were both awarded OBEs this year for their services to charity and people with allergies, officially announced the trial today.

The £2.2m trial will be funded by a gift to the University of Southampton from The Natasha Allergy Research Foundation. Natasha’s Foundation has received generous donations from its Research Founding Partners and fundraising and donations from Natasha’s Army of supporters.

The trial will be led by researchers at the University of Southampton and University Hospital Southampton NHS Foundation Trust, partnering with Imperial College London (both World Allergy Organisation Centres of Excellence) together with University Hospitals of Leicester NHS Trust, Newcastle University and Sheffield Children’s Hospital.

The Research Founding Partners are a consortium of food businesses: Greggs, Tesco, Just Eat, Co-op, Morrisons, KFC, Bakkavor, Sainsbury’s, Bidfood, Costa Coffee, Elior UK, Burger King®, Pret A Manger, Lidl, Leon, Cooplands, Uber Eats.

In December 2021, NHS England announced the availability of Palforzia – a Nestlé-owned branded immunotherapy treatment for peanut taken daily for at least two years to treat children with peanut allergy.

Tanya said: “We have been determined that Natasha’s death should not be in vain. Following the successful implementation of Natasha’s Law, which has brought new ingredient and allergen labelling, we are delighted to announce the first Natasha Clinical Trial.” Nadim said: “This is a major first step in our mission to make food allergies history. The aim is to save lives and prevent serious hospitalisations by offering lifelong protection against severe allergic reactions to foods. We are delighted that a consortium of food businesses are supporting our work with donations that will help fund this study.

A New Revolution: Iconic Vodka Bar Revamp Their OG Oxford Road Venue With Six-Figure Makeover Few would deny that 1996 was a great year in British pop culture. Brit Pop was at its peak, with Oasis and the Spice Girls dominating the charts, whilst club classics from Faithless and Underworld kept the nation's dancefloors packed. There were also plenty of R&B and hip hop heavy-hitters from across the pond, with the likes of Blackstreet, Fugees and Ginuwine releasing earworms aplenty. It was a great time to be alive. It was also the year the now-iconic vodka bar Revolution launched its first venue, on Oxford Road in Manchester. Fast forward 26 years and the brand is a household name, with bars all over the country’s hottest nightlife spots. The OG bar is set to shut its doors for a few days on the 22nd May as it undergoes an eye-popping makeover. It will then re-open on 28th May with the full relaunch events kicking off on the Jubilee weekend of 3rd and 4th June, with a weekend of themed parties to celebrate the revamp with a throwback to the era in which it was born. The new design will build upon the current exposed brick look with the addition of some eye-catching neon

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.

signs and artwork. There will also be plenty of nods to Revolution’s status as the UK’s premier vodka bar, including a vodka display spanning the brand's creative history. The previously uninspired street view of the venue will now showcase a huge graffiti mural, a new colour scheme, and special effect lighting designed to pop on Oxford Road. Step inside and you’ll be greeted with bold colours and neon signs, making it perfect for an impromptu photo shoot. Jack Pople, Revolution General Manager said: ‘’I can’t wait to get this refurbishment finished so people of Manchester can see what we’re all about here at Oxford Road. We feel very lucky to work in an environment where our team is so tight-knit and cohesive, and it will be amazing when the look and feel of the venue reflect this even more.’ ’From the graffiti mural to the special effects lighting and bold neon signs, the visuals look incredible and help to create the kind of electric atmosphere that guests have come to expect from the brand.’’ 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/



24

CLH DIGITAL

Issue 110

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”!

26

CLH DIGITAL

Issue 110

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. 3. 4. 5. 6. 7. 8. 9. 10.

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%.

United KingdomSouth AfricaUSA Australia Spain Canada Argentina France Ireland Germany

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”! 28

CLH DIGITAL

Issue 110

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

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

AHT/DAIKIN provide low GWP, high efficiency products. The lowest GWP in the market (R290).

Our refrigeration systems can be used to power instore heating.

AHT Cooling Systems (UK) Ltd

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

Email - info@aht.at

Phone - +44 1280 826 600

Issue 110

CLH DIGITAL

29


30

CLH DIGITAL

Issue 110

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

32

CLH DIGITAL

Issue 110

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



34

CLH DIGITAL

Issue 110

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


Cleaning and Hygiene

Issue 110

CLH DIGITAL

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

35


36

CLH DIGITAL

Issue 110

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

Issue 110

CLH DIGITAL

37

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.


38

CLH DIGITAL

Issue 110

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.

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

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.


Chef's Buyer's Guide

Issue 110

CLH DIGITAL

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

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

39


40

CLH DIGITAL

Issue 110

Outdoor Leisure

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!


Outdoor Leisure

Issue 110

CLH DIGITAL

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

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

41



Outdoor Leisure

Issue 110

CLH DIGITAL

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.

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

43


44

CLH DIGITAL

Issue 110

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

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

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-

Outdoor Leisure

Issue 110

CLH DIGITAL

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

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

45



Commercial Kitchen Fit-Out

Issue 110

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.

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

CLH DIGITAL

47


48

CLH DIGITAL

Issue 110

Commercial Kitchen Fit-Out

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest R-TEC Services & Innovation 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 110

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

49

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

CLH DIGITAL

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.

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


50

CLH DIGITAL

Issue 110

Design and Refit

ILF Chairs - Seating with Wider Appeal 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

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

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 supplied 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. 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. 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.

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

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


Design and Refit

Issue 110

CLH DIGITAL

Mayfair Furniture

time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. 01733 310 115 sales@mayfairfurniture.co.uk 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.

www.mayfairfurniture.co.uk

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe. We are not just a supplier; we understand that from

Make Your Business Stand Out with Mr Wood’s Fossils Edinburgh’s famous fossil shop was founded in 1987 by fossil hunter Stan Wood. Matt Dale began as manager before buying the business in 2006. Over the years, the business has forged an international reputation for quality and value, and Matt travels widely to carefully select stock from all over the world. While the shop has a wide-ranging customer base, from the collector to the fascinated tourist, it also helps museums and universities source display specimens and handling collections. Fossils and minerals can be beautiful natural objects, a combination of aesthetic and curiosity factors making for appealing decorative pieces. There’s the age, for one thing. Fifty million year old fish, meteorites as old as the planet – a sense of perspective to accompany

the natural beauty. The iconic spiral shells of ammonites, rich, earthy tones of slabs of fossil wood, or the framed tooth of a giant shark or dinosaur – something a little different and a memorable talking point. These aren’t manufactured products, of course. Every example is a unique individual, and it can be a very subjective appeal, which means it’s always worth taking a closer look and choosing carefully. It can take a while to make your way around the shop, in the city’s historic Grassmarket in the Old Town. If you can’t make it there in person, there’s a website with a good range of the smaller lines to explore, and you can always contact the shop to ask about other possibilities. 0131 220 1344 / www.mrwoodsfossils.co.uk

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

51


52

CLH DIGITAL

Design and Refit

Issue 110

Beautiful Art Pieces. Quality Materials. Original Designs. 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 allowing you the luxury of selecting from a range of

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

Refresh Your Tabletops To Give Your Venue A New Lease Of Life As your tabletops are in constant use, practicality and durability are every bit as important as a stylish look in keeping with your design theme. Trent Furniture’s

recently expanded range of tabletops includes melamine, solid wood, beechwood and a new oak-faced veneer. Contrary to some misconceptions about veneer, this chic tabletop is every bit as hardwearing as our other contract grade finishes. Our great range of tabletops are available with most of our tables, such as our wide selection of Black Pyramid Tables and our Rectangular Bar Table and Square Bar Table. However, because

tabletops tend to get more wear and tear than their bases, our tabletops are available on their own as a costeffective solution to give your tables an easy update. Not only that, they can be cut to size to your exact requirements to any length up to 140cm and stained in a wide range of colours to blend in with your décor scheme seamlessly.

Whether you’re looking for new tables or want to discuss refurbishing your existing tables, call 0116 2864 911 or fill in our contact form at www.trentfurniture.co.uk/contact-us to find out more.

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 110

CLH DIGITAL

How Covid 19 Changed Our Business Castelan Commercial Services are really setting the standards with innovative restoration ideas that are designed to extend the life of your fixed assets.

We caught up with Rob Jackson, from Castelan Commercial Services to ask what have been the key drivers to Castelan’s success in hospitality restoration after Covid.

we found we were really effective at doing the work -

Rob says that, during the pandemic, the Board at Castelan Group made a decision that would push the company to the forefront of the industry and change our service offering permanently. That decision is today paying dividends. When many other companies were closing the doors - in some instances permanently - Castelan made a decision to invest and spend on new machinery and infrastructure in order to implement new services to support our Key Workers and Social Housing clients and, although risky, this decision ensured the survival of the division. Rob says “what company spends in a pandemic?” Castelan did and I have to take my hat off to our Board, they supported our Commercial Division many projects across the UK- helping our hotel clients and working tirelessly together to provide cover in social care with the following services 1) Carpet/hard floor cleaning 2) Upholstery cleaning 3) Bath tub restoration 4) Re-Upholstery service 5) Environmental cleaning “We expanded our cleaning services to include carpet & upholstery cleaning, re-upholstery services, mattress cleaning, bedroom deep cleaning (environmental) and bath tub restoration. Not only did we offer greener, safer cleaning products, but

and being competitive at doing this was a bonus. Rob says, “One thing I’m proud of, and I know the Management and Board are also proud of, is that we didn’t make a single person redundant during the pandemic, we actually expanded, and that’s testament to all who worked through the pandemic. Supporting key workers and social housing projects across the UK to ensure our company survived, we diversified and showed how innovative we are as a company, nothing is too much trouble and our clients know we are there to help”. If you need any assistance with the restoration of your fixed assets or have any questions around restoration ideas, please contact Rob Jackson who will be happy to help. Contact Email: commercial@castelangroup.com M 07787 847 353 or T 0330 024 0433

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

53


54

CLH DIGITAL

Property and Professional

Issue 110

Top Ten Business Insolvency Prevention Tips Dealing with financial distress is often very challenging. The impact can be minimised if early planning and advice is sought. Simon Underwood, Business Recovery Partner at Menzies LLP (www.menzies.co.uk), shares ten essential tips, should you find your business in difficulty.

3. RELIEVE CASHFLOW PRESSURE AND SAVE MONEY

7. EVALUATE BUSINESS AND SUPPLIER CONTRACTS ARE EVALUATED

Cost-cutting measures can aid in the alleviation of cash-flow problems. A company may be forced to make difficult payroll decisions as well as identify ways to cut discretionary spending. A critical examination of fixed costs, such as property expenditures, should also be carried out.

If a company reviews its contracts quickly, it may be able to put itself in a stronger position. Furthermore, it may be able to renegotiate terms and conditions to the benefit of the company.

1. IDENTIFY THE SIGNS OF FINANCIAL DIFFICULTY

If the company is having cash flow problems, it's a good idea to call in any outstanding debts and keep a careful eye on credit limits. Outsourced support to strengthen the cash position and increase operational efficiency in this area may also be beneficial to a business.

When a company is in financial trouble, it usually faces a drop in revenue as well as issues paying creditors, which may be more prominent in some cases than others. In particular, reduced footfall continues to have a direct impact on earnings in hospitality & leisure, and there is often a lag effect in other sectors where there is a backlog of orders to fulfil.

4. PRIORITISE CREDIT MANAGEMENT

5. SEEK SUPPORT AND KEEP INFORMED It is critical for businesses to stay informed about numerous support programmes in order to stay afloat during this challenging time.

2. SEEK PROFESSIONAL ADVICE AND TAKE ACTION IMMEDIATELY

6. CONSIDER OTHER OPTIONS FOR IMPROVING THE BUSINESS' CASH POSITION.

If a company is in financial hardship, it is critical to act swiftly by focusing on cash management and taking actions to improve operational resilience. The sooner a company consults an insolvency practitioner, the better its chances of surviving.

Businesses must discover new strategies to improve their cash position as a result of the pandemic, such as selling surplus assets. Forecasting their cashflow can assist the company in weighing the benefits and drawbacks of taking such action.

Managing Cash Flow Issues In Your Business By Gary Hemming CeMAP CeFA CeRGI CSP of ABC Finance Ltd (www.abcfinance.co.uk) As we move toward the end of the pandemic and into a cost of living crisis, many businesses are struggling financially. While you’re not alone in this, it is only you who can turn things around for your business. In this guide, we will be breaking down the options available to you, from reducing your debt repayments to looking at how you could get a cash injection to provide that crucial buffer. REFINANCING YOUR COMMERCIAL PROPERTY If you’re struggling with debt and have equity in your commercial property, refinancing your commercial

mortgage can be a smart move. Businesses in the hospitality trade can borrow a maximum of 75% of their property value, so if you’re in need of a cash injection and have more than 25% equity in your property, consider remortgaging. The big advantage of commercial mortgages is that they can be taken over longer terms than most other types of finance, often up to 25 years. This allows you to reduce your repayments, by spreading them over a longer period. In addition to this, commercial mortgage rates are usually lower than those offered on unsecured loans such as business loans and overdrafts. The simplest way to approach commercial remortgages is either through your own bank (although they might not offer the best deal), or through a fee-free commercial mortgage broker.

8. MONITOR BUSINESS MANAGEMENT DATA When managing a business amid a crisis, it's critical to be aware and keep the financial status of the company under constant scrutiny. A further drop in turnover, for example, could necessitate more resource modifications.

9. GET IN TOUCH WITH LENDERS Maintaining a two-way communication with lenders is critical since it reduces the danger of them withdrawing assistance. If you're about to give bad news, talk to an insolvency practitioner first so they can help you craft your message and anticipate the lender's reaction.

10. COMMUNICATE WITH CUSTOMERS & SUPPLIERS Open lines of communication between customers and suppliers can aid in the preservation of relationships and the reduction of the risk of supply chain interruption. For further information on Menzies business recovery services, or to discuss your specific circumstances with one of our team, contact advice@menzies.co.uk.

REFINANCING BUSINESS LOANS IF YOU DON’T OWN YOUR BUSINESS PREMISES

If you’re struggling with your finance repayments, but don’t own your business premises, there are still options available. The simplest way is to look at alternatives is either through your own bank or online. Business loans are no longer the domain on your own bank exclusively, there are now many online business loan lenders who offer great deals. Reviewing your options can lead to big savings on your interest costs, or on your monthly payments if you’re able to extend your term. If you’re a homeowner, but don’t own your business premises, you may be eligible for a secured business loan. These loans are usually offered on a second charge basis, behind your existing mortgage and allow you to raise money against the equity in your home. As the loan is secured, you’re likely to benefit from much lower interest rates than would be the case with unsecured loans. Secured business loans can usually be

offered up to a maximum of 70% of your property value. IF YOU’RE STRUGGLING TO REFINANCE AND ARE FACING CASH FLOW DIFFICULTIES If you’ve tried the above options and can’t find a solution, or have already fallen behind with payments, making it difficult to refinance, the key is communication with your existing lenders. Whilst lenders will eventually expect payment regardless of your communication skills, you will be given a lot more time if you work with your lender. Some lenders may even be willing to renegotiate the terms of your agreement, or give you a payment break to steady the ship. If you’re proactive in dealing with your problems and letting your lender know exactly where you stand, they will usually be flexible in return. Remember, you’re not the first borrower who has fallen behind with payments and although it’s not ideal, most lenders will be sympathetic as long as you’re honest with them.

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 Are You Struggling to RUN PROFITABLY Your Business? service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you. So … instead of just getting our own well-established, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location). You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance. If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years. David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL. Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance. The GOOD NEWS is that David has now made this

There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going. Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. … If your business is struggling with financial or operational challenges, then get in touch today. MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: www.bowdengroup.co.uk

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

Issue 110

CLH DIGITAL

55