CLH Digital - Issue #114

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Issue 114

UK Eating Out Market is Set to Value £95.2 Billion in 2022 www.CLHNews.co.uk

The hospitality and licensed on trade sector are set to reach a value £95.2 billion in 2022, an increase 4% versus its 2019 value, meaning that inflation is outpacing market growth, according to the new Lumina Intelligence UK Eating Out Market Report 2022. At a value of £68.7bn, hotels, pubs and restaurants are the largest segment of the UK eating out market, but is also set to see the slowest recovery, with continued outlet decline and dampened consumer confidence impacting footfall in

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the segment. Compared to 2019, retail, travel and leisure is set to be the best performing segment of the UK eating out market, growing at +9.1% against its 2019 value. In comparison, hotels, pubs and restaurants are set for growth of +2.8% versus 2019 and contract catering growth of +3.4%.

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CLH DIGITAL

Issue 114

Editor's Viewpoint

Welcome to the latest issue of CLH Digital I hope you are all enjoying the wonderful weather and that it is drawing in punters! We here at CLH News have just returned from a tradeshow in Bristol. It marked the first time I have ever “sampled” the hospitality and nightlife in Bristol, and it won’t be my last!

EDITOR

Peter Adams

A wonderfully vibrant city, with a great selection of bars and restaurants. I did note, however, how difficult some establishments were finding it for

staff. The first “port of call” was a popular gastropub, which was packed in the early evening. They had two members of staff behind the bar, which for some reason (and I assume to help out in the kitchen) went down to one.

graduates leave the sector within the first three years, never to return. We will, over the coming weeks, be contacting some industry observers and professionals to give advice guidance and best practice on recruitment, training and staff retention, so please do watch out for future issues. I don’t know the “ins and outs” of what happened here in Bournemouth with a new beach bar, but suffice to say the owner packed up and left just as the season was getting underway. Earlier this month I highlighted how Bournemouth was embracing the continental culture with “pop-up” bars and restaurants on its beachfront - one was a Greek themed restaurant which took a couple of weeks to put up, and I spoke to the owner on the day he opened. He told me that they were granted a licence from April to October and if things were successful could then extend it to a five year term. However, this week he stripped the bar/restaurant down in less than three hours and left Bournemouth citing obstacles put in place by the council.

I had dealings with Bournemouth’s council 30 years ago when I had my bar and can remember how difficult it was It was impossible to get served and very reluctantly we left then. As I say, I don’t know the council version of events, but and went somewhere else. It was absolutely no reflection on the operator of the Greek themed restaurant highlighted some of the ludicrous obstacles. Posting on social media he the establishment or the staff - they were working their socks off, and I was half tempted to offer my services (I spent said: "After weeks of trying to compromise, we had no choice but to close. Not being able to accept group bookmany years in frontline operations and I know my way around a pub bar and kitchen very well I am pleased to say)! ings, turning away 70 per cent of walk ups who just wanted a drink and being constantly inspected, made our time on Most of the places we visited were just about managing. Yes, Bournemouth Beach a real challenge both financially and service was a little slow at times, but having “walked the emotionally as a team. We're just so disappointed. But as a walk” I had nothing but sympathy for the operators and small business we’d rather pay the balance and cut our losses admiration for those who are working. than stay and lose money.” This is a crisis that seriously needs addressing. Talking to felAllegedly the rules included: low exhibitors yesterday (June 15) quite a few were telling a “No hens, stags and groups allowed as it encourages excessimilar story, but also expressing concern that people (particsive drinking. ularly younger workers in the hospitality and licensed on trade) will simply throw in the towel if they have to work at “No alcoholic drinks without food. Only two drinks per such a blistering pace. person. We will simply burn them out. I remember over 20 years “Food must be ordered first before drinks. Food must be ago reproducing an article which saw one third of hospitality ordered at the table.

“And no loud music or DJs.” I went there several times. It was a great family place with huge potential. I did find the rules utterly ludicrous, and so did staff who were struggling to explain them to customers who also found them quite ridiculous. With Staycations high on people’s holidaying agenda I remember thinking when it opened it was exactly what the south coast needed - a continental feel - and if the comments regarding the restrictions are true then who on earth would attempt in the future to open up a similar business? According to VisitEngland’s Easter Trip-Tracker survey, 7.4 million Brits took an overnight holiday trip in the UK for the Easter weekend, bringing an estimated £1.8 billion boost to the economy. This was, I understand, on par with the pre-COVID TripTracker figures for Easter 2019, which were the highest since this survey began and a significant increase on 2018 when 4.8 million Brits were planning an overnight holiday trip for the long weekend. In 2017, the figure was 6.6 million. To my mind Staycation isn’t a poor option that we are forced to accept, it is a wonderful opportunity to showcase just what the United Kingdom has to offer, and no matter what it is and no matter where it is, hospitality is central to those offerings. Given that the sector provides so much employment opportunity for people from any background, employment flexibility full or part-time, the opportunity for training, development and advancement, the huge contribution it makes to the economy, and one thing that I look back on the most how much fun it is, then the last thing needed is local authority obstacles. Quite the opposite – there should be as much support as possible, and not only from local authorities, but also from the government, which should really be looking to set aside some funds to enhance training and development. Once again I would ask the favour - we are trying to maximise our advertisers reach as much as possible, without them would not be possible to run CLH NEWS, so please do follow us on Twitter, Facebook and our newly created Instagram, and encourage as many people you know in the trade to subscribe to our digital issue. Further details can be seen at www.catererlicensee.com

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.

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UK Eating Out Market is Set to Value £95.2 Billion in 2022 Issue 114

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UK EATING OUT MARKET TO BE WORTH £102.8BN IN 2025

CONSUMERS BECOMING MORE PRICE-LED

The eating out market is forecast to total £102.8 billion in 2025, representing a compound annual growth rate (CAGR) of +2.6% from 2022F-2025F.

There has been a 2-percentage point increase in consumers being price-led, amid decade-high inflation and the rising cost of living in the UK. 72% of consumers align with price-led values, meaning that operators across the market will need to emphasise value for money credentials through promotions, loyalty schemes and good quality products and services.

However, between December 2021 and May 2022, these increases have been modest. Penetration rose by +3%, visit frequency remained flat at 1.5 times per week and spend grew just +2% to £10.79 per visit.

LUNCH SEES BIGGEST INCREASE IN DAY PART SHARE Lunch occasions have seen the biggest increase in day-part share in 12WE 15/05/22, compared to the same period last year (+3.3ppts). This growth has been at the expense of dinner occasions which have declined by 4.4ppts, as consumers opted for daytime occasions including lunch, snack and drink-only occasions. This is driven by more workers being back in offices and seeking quick, affordable and on the go solutions.

INCREASE IN OCCASIONS INCLUDING BOTH FOOD AND DRINK Occasions that include both food and drink have dominated the eating/drinking out market in 12WE 15/05/22, up by +1ppt versus 12WE 20/02/22. Drink-only occasions have also increased in the period by +0.6ppts, showcasing the opportunity for operators to offer a greater range of meal deal pairings including drinks to prompt consumers to purchase food alongside a drink. Over the same period, alcoholic drinks are increasing share of occasions by +1ppt, driven by sporting events

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and consumers opting for more pubs visits. Beer consumption has increased by +2ppts, driven by the warmer weather and sporting events. San Miguel has grown its share by +2ppts, with consumers opting for more premium beers, highlighting an opportunity to drive spend through premium occasions.

Outlet growth is expected to be positive from 2022, at a compound annual growth rate (CAGR) of +0.5% from 2022F-2025F, up from the 0.5% from 2019-2022F. Low ticket channels including coffee shops, sandwich & bakery and fast food are gaining outlet share of the market post pandemic.

The proportion of consumers eating out has seen a boost of +23% and visit frequency has increased by +15% over the 12 weeks ending 15/05/22, compared to the same period last year when dine-in was restricted to outdoor-only. Average spend has grown by +12%, compared to last May period when occasions heavily relied on delivery and quick service channels.

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Inflation is forecast to sit between 2.5% and 2.0% from 2023-2025, meaning there will be little volume growth in the market to 2025. There is a £5.7bn size of the prize for the top 10 sub channels from 2022F-2025F. Managed, branded and franchised pubs are set to lead in absolute value growth.

TOP 10 UK EATING OUT BRANDS TO GROW +17.1% IN 2022 The top 10 UK eating out brands are set to be worth £15.2bn in 2022, with McDonald’s the biggest in the market. Brands including KFC, Greggs and Domino’s are expected to see turnover recovery from 2019 upwards of +20.0%. As a group, the top UK eating out brands command a market share of 15.9% – a decline of -1.3ppts versus 2019. Commenting on the findings, Senior Insight Manager at Lumina Intelligence, Katie Prowse, said: “Operators across the UK eating out market will be buoyed by the end of the pandemic and the impact of a year’s trading without restrictions. However, the reality will not live up to expectations, as operators face rising costs, staff shortages and squeezed household incomes. We are already seeing the impact of these in the data, with spend growth and penetration both slowing. Operators face a significant challenge managing costs, as well as attracting footfall.” “Despite the challenges, there will be opportunities. This £5.7bn opportunity between 2022-25 shows the size of the prize for brands. Delivery, premiumisation and digitisation all continue to be key trends shaping the future of eating and drinking out. Delivery continues to grow its share of the total eating out market.”


Train Strikes To Prove Counterintuitive For Recovery of Hospitality 4

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Issue 114

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) There have been repeated warnings that commuters will face serious travel chaos next week due to the largest rail strike in more than 30 years. RMT (Rail, Maritime, and Transport) union at Network Rail and 13 train operators will go on strike. The train operating companies are expected to ask people to avoid all travel on Tuesday, Thursday, and Saturday (21, 23, and 25 June) as services will be drastically reduced.

The industry is concerned as the strikes have fallen at a time when various sporting and music events, like, the cricket Test match between England and New Zealand, British Athletics Championships, concerts in Hyde Park featuring Elton John and the Rolling Stones, Glastonbury Festival, and Armed Forces Day are taking place. These events were expected to draw a huge crowd as many of them are being organised without Covid restrictions for the first time since the onset of the pandemic.

HOSPITALITY SECTOR TO BE DEEPLY IMPACTED

Transportation plays a crucial role in the growth of the hospitality and tourism industry. In fact, rails have been credited for laying the foundation for the modern tourism industry. However, it has also been said that the lack of quality transportation modes in the travel and tourism industry is a major reason to demotivate tourists from travelling.

While the strike is going to present a major disruption for passengers, it will have a serious repercussion on the hospitality business as well. The industry is still finding it difficult to recover after the pandemic and struggling to survive. Trains are considered essential across the country for safe travel, and disruption in their functioning will impact the businesses with people avoiding venturing out. It will not only discourage domestic tourists but international visitors as well. Different industry bodies, including hospitality, live music venues, theatres, and museums, have already termed the development counterintuitive when the situation is already grim for their businesses. The rail network plays a crucial role in the night-time economy of these businesses, and it has been estimated that 81 per cent of London theatregoers and an almost similar number of hospitality customers rely on the rail network.

IMPORTANCE OF TRANSPORTATION FOR HOSPITALITY

FINAL THOUGHTS Rail strikes are sure to jeopardise hospitality sector recovery, and the industry struggling with the rising inflation may see a further decline in consumer confidence. It is widely known that transportation, whether through roads, highways, railways, ports, or airports, helps increase the number of tourists. Hence, any disruption that could adversely impact the businesses concerned needs to be avoided. Talks are still going on, and hopes are alive that further discussions could see the strike called off, preventing major chaos as the aviation went through during the Platinum Jubilee weekend celebrations. RMT has come up with new proposals to convince railway workers to accept a deal. However, any disruption which impacts normal life and businesses needs to be avoided. The government will have to come up with guidelines so that the vital industry like hospitality does not get impacted as its knock-on effect will be easily visible on the wider UK economy, as said by the industry body UKHospitality.

Over £5,000 Raised for Macmillan Cancer Support at ‘Greene King Carling Cup’ Football Tournament Attended by Trade Greene King Pub Partners and Carling have raised £5,040 for Macmillan Cancer Support by hosting a ‘Greene King Carling Cup’ football tournament. The Greene King Carling Cup was hosted at The Bell Inn in Panfield near Braintree, a Greene King Pub Partners pub run by Graham Bedford, which features a full-size football pitch. In total,10 teams took part in the tournament, ranging from Greene King and Carling members of staff to Greene King Pub Partners licensees and suppliers. After 7 matches, a team comprising of staff from Diageo lifted the ‘Greene King Carling Cup’ in a thrilling final. The tournament was made possible thanks to sponsorship from Carling, who provided a bar along with football kits, pitch boards, a mural and even gazebos and stadia seating to make the ‘Greene King Carling Cup’ final experience just like a professional football cup final. Coca Cola also kindly supported the day by providing complimentary soft drinks for all the players and volunteers involved in the tournament. To round the day of football off, a charity auction was also held at the end of the tournament to top up the amount fundraised for Macmillan Cancer Support. All of the money raised will help the charity continue to do whatever it takes to provide vital care and support for people living with cancer. Earlier this year, Greene King Pub Partners – the leased, tenanted and franchise division of Greene King –

announced a new initiative called ‘Partners Powering Change’. Partners Powering Change enables Greene King’s Partners to get involved in causes including raising money for Greene King corporate charity partner Macmillan Cancer Support. James Pearson, Business Development Manager for Greene King Pub Partners – who organised the tournament – said: “We’ve had a great day hosting a really fun football tournament, but more importantly we have raised over £5,000 for Macmillan Cancer Support. Thank you so much to the team at Carling and Graham at The Bell Inn for helping make the Greene King Carling Cup possible.” Wayne Shurvinton, Managing Director for Greene King Pub Partners, said: “Pubs are a force for good and the Greene King Carling Cup football tournament shows just that. I am proud to have teamed with our Partner Graham and Carling to raise funds for the great work Macmillan Cancer Support do and look forward to making this an annual event in the calendar.” Laura Wedd, Brand Manager for Carling, said: “Thanks to James at Greene King and Graham at the Bell for letting us be involved in supporting such fantastic fundraising. Carling are proud to support Greene King’s charity partners and it was great bringing back the famous Carling Cup for this special event.”

Why Three Banners and Not Just One?

Printed banners are the perfect choice for a good-sized advertisement with a low investment. If you compare the cost of a banner against other alternatives such as digital display or even a directory listing, it’s a ‘no brainer’ with HFE doing three 8ft x 3ft banners for just £108 (or £90+vat) delivered! Just imagine how many people you can reach for little over 100 quid! Do I really need three? I hear you ask – we’ll answer this shortly. Research tells us that the average consumer needs to view an advert at least 7-8 times before it'll really starts to do its job – this figure is an average taken across all media such as web and online media through to poster and digital display marketing. However, the great new is - with banners, they work much quicker and can get attention and even a result in as little as 1 view! And this is why banners are so popular. We’re not claiming every banner with make a sale to every person who sees it, but the likelihood is that if your banners are well designed and put in place where your desired audience can easily see them, then the chances are they will outperform most other types of advertising on a

cost per result basis.

We also know that printed banners generate the most success from day 1 to day 14 of being displayed. After 14 days, they’ll continue to work but at a lesser rate – people notice new banners much more than the ones they’ve seen several times before. So, to maintain the peak level of interest in your promotion we suggest rotating your banners to keep them fresh and therefore three is far better than one. With three nicely designed banners you can rotate over a 6 week cycle meaning you get maximum impact and get instant results for just £108 delivered. HFE have been designing banners since 1996 and have a wealth of experience. Visit HFE Signs for further products such as Printed Signs, Roller Banners, Pavement Signs and much more. Printed Banners are available across the UK with the majority of the UK in their next working day delivery area. Visit www.hfe-signs.co.uk


Issue 114

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Hospitality Staffing Shortages Reach Record High

- Despite Creating Nearly One in Three of All New UK Jobs in the Last Year Wages have also increased across the board as businesses scramble to both recruit and retain talent, according to UK Hospitality’s Next Challenge, a new study from Barclays Corporate Banking. The research shows more than nine in 10 (94%) of business surveyed are struggling to recruit personnel, with vacancies for cleaning (20%), front-of-house (18%) and delivery staff (16%) causing the most issues.

Hospitality sector staff shortages are at a record high, despite thousands of jobs being created in the sector over the past year, according to latest ONS labour market figures published this week. Figures released by the ONS show that the hospitality sector is experiencing 83% more vacancies across the sector compared to March-May 2019 (the most recent comparable period). At the same time, the sector has created nearly 300,000 new jobs over the last 12 months, equal to one-in-three of all new jobs.

Almost a fifth (16%) of bars and restaurants are finding it difficult to hire waiting staff, and nearly half of gyms and leisure centres (42%) cannot find fitness instructors. In response, new incentives have included permanent flexible working arrangements (by 23% of businesses) and increases in staff welfare budgets and bonuses (both 22%). Almost one in five employers (19%) have staff wages, with senior managers getting an average increase of 7.7%, delivery riders 7.5%, housekeeping staff 7.4%, bar staff 7.3%, finance staff 7.3% and kitchen staff 6.9%. Another concern is rising costs, with businesses reporting average transport bills spiking by more than 38% year-on-year, and

The figures highlight how, despite an improving post-pandemic performance, sector recovery is being thwarted by a shortage of staff. According to the new figures, hospitality presently has 174,000 jobs available, a record high, in a climate where those out of work and wanting a job have fallen by about 130,000 over the same period. UKHospitality CEO, Kate Nicholls, said: “These figures show that the hospitality industry continues to return to growth and is attracting new people into the workforce. However, high vacancy rates are impeding our ability to trade. This is particularly concerning as we enter the summer, a key trading period for much of the sector. “Last month UKHospitality launched its Workforce Strategy in order to tackle this and we have set out a coherent plan to solve some of the issues, including working with colleges and universities to attract students into work this summer and demonstrating how flexible working will provide opportunities for carers – but we need Government support. “The points-based system needs to be tweaked to make it easier for seasonal and lower skilled workers to enter the workforce and the apprenticeship levy should be freed-up to help us attract the workforce we need to recover and grow.”

utility bills by 37%. All of which looks set to stifle the growth the majority remain confident of experiencing in 2022, says the report. More than three quarters (77%) of operators surveyed are confident of growth this year and predicted an average 30.5% uplift in revenue compared with pre-pandemic levels. This equates to a £36bn rise in annual turnover over 2019, and a £54bn increase on 2021. The report went on to say that profit margins are now at 41.3% on average, compared to 39.1% pre-pandemic, with caravan parks enjoying the biggest rise in profitability, from 37.1% in 2019 to 48.0%. The report also found support for offering employment to Ukrainian refugees is particularly high in Northern Ireland, where 88% plan to hire them, as well as in the east of England (87%) and Scotland (86%).

Campaigners Demand Help with Energy Bills to Save the Great British Local Pubs goers and beer drinkers in Northamptonshire are asking a local MP to fight for help for local pubs so they can meet the soaring cost of energy bills – which are putting local pubs under threat of permanent closure. Chairman of Northamptonshire CAMRA Bernie Peal has written to Daventry MP and Government Chief Whip Chris Heaton-Harris to ask him to lobby for a support package for pubs. The plea comes after the licensee of the Live and Let Live in Harpole, Miranda Richardson, cited soaring energy prices as the reason she would be ending her tenancy in August.

In the letter, Northants CAMRA Chairman Bernie Peal said: “As a local consumer group, Northamptonshire CAMRA is worried about the ability of patrons to support local pubs through this tough time. “We know that pubs are hard hit by the cost-of-business crisis, but consumers have the cost-of-living crisis too. We will continue to support our locals where possible, but they also need support from the Government with rising costs and energy bills.” Nik Antona, CAMRA National Chairman added: “I fully support our Northants members in raising the issue of sky-

rocketing energy bills for pubs. Not being able to go to the pub during periods of pandemic restrictions has made many of us realise just how valuable our community locals are as a part of our social fabric – bringing people together and tackling loneliness and social isolation. “It would be a national scandal if pubs that have survived the pandemic are forced to close for good because they can’t cope with sky high energy bills. “That’s why we are asking local MPs and the Government to offer some support to local pub businesses so they can continue to survive and thrive at the heart of our local communities.”


How Can the Hospitality Industry Maintain the Staycation Boom? 6

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by Karim Malak, CEO of easyHotel (www.easyhotel.com)

Data shows that 83% of those who took a staycation in 2021 hope to do so again in 2022, and we saw this happen in April when 7.4 million Britons took an Easter break. Super-budget hotels provide a great way to maintain the UK staycation boom by providing families and other travellers an affordable option when budgets are under pressure. During summer 2020, we saw Covid restrictions ease but with many countries worldwide still under restrictions - including England’s two closest neighbours - residents flocked to the once-neglected beauty spots for much-needed staycation breaks. The benefits that staycations provided the country with were remarkable, not just for the tourism industry, but for our environment and saving consumers money. The explosion of domestic bookings led to a 64% growth in overnight tourism spending, compared to 2020, which equated to a £16bn injection into the UK tourism industry. People were also able to travel in a much more sustainable and cost-effective way, spending less money on long-distance flights. Maintaining this momentum is key for the industry and affordable hotel stays will help entice customers to stay in the UK, especially given the wave of new struggles this year which decrease consumers’ ability to spend on extras like travel. Inflation rates are the highest in 30 years and the average price of groceries, fuel and energy are set to increase throughout the next 12 months. Hoteliers need to meet the changing needs of the customer by offering affordable accommodation in the super budget sector. Travellers they need to consider fall into three categories:

THE BUDGET-CONSCIOUS TRAVELLER Hoteliers will need to think about offers to entice customers during the economic downturn and budget hotels are well placed to do this. A survey in October 2021 found that 71% of consumers with a household income under £15,500 said they would take fewer holidays if these became more expensive . More than ever, hotels will need to appeal to lower-budget households with affordable prices at a time when international holidays may be off the cards. The ability to provide special deals for events and milestones from Jubilee to Christmas will be paramount in the success of this.

THE ENVIRONMENTALLY FOCUSED TRAVELLER Environmentally focused travellers will be key to maintaining the staycation boom, as 58% of travellers are thinking more about sustainability since the pandemic and 68% aren’t planning to fly domestically or internationally on their next trip. Guests are looking for hotels which factor the environment into every aspect, from their operations to their construction, to using recycled material to build their beds. Budget hotels are tailored to this as they focus on minimalistic design and output, as well as being well-located across the UK to entice the domestic traveller. Domestic tourism in general is great for the hospitality industry.

THE BUDGET-DISCERNING TRAVELLER The need to make up for lost experiences during lockdown has led to travellers becoming more discerning of what they spend their money on. More than just a place to rest their heads, people want to spend their time and money on meaningful experiences when budgets are under pressure. Budget hotels can offer an affordably option for the consumer with deliver on this well-connected hotels close to the attractions, restaurants and culture that cities have to offer, but at a reasonable cost which enables guests to spend their moneymaking memories. When considering staycation momentum this year, hoteliers need to think about how best to appeal to their audiences and cater to their needs as well as their own. Thinking about the budget-conscious, the environmentally focused and the budget-discerning will be vital for making sure everyone has the opportunity to not only afford a holiday, but to have an exciting and experiential one.

Historic England Relists Remarkable Devon Pub the mid-1960s but the brick fireplace is inter-war and one of the old hop shoots survives. Between the cellar and the malthouse is a brick-built furnace that provided hot air for the malting operations.

The Bridge Inn in Topsham, Devon has been relisted by the Department for Digital, Culture, Media and Sport (DCMS) on the advice of Historic England. Run by the same family since 1897 with a history dating back to at least the 18th century, it retains many of its historic features.

PROTECTING HISTORIC PUBS AND THEIR INTERIORS

The entrance to the Bridge Inn leads to a panelled corridor, on the left of which is the tap room, with fixed seating and rare historic advertising in the glazing above the door for Kennaway’s Scotch whisky.

Eleven pubs across England plus a pair of cast-iron lamps have been listed, upgraded or relisted as part of this project to protect historic pubs and their interiors. The list of pubs was put forward by the Campaign for Real Ale (CAMRA) Pub Heritage Group, as part of an on-going collaboration between Historic England and CAMRA.

A little further on is the back of an old settle or freestanding bench seat, glazed at the top, forming a snug. It features a large stone fireplace, a salt cupboard and a hatch to a parlour through which drinks are fetched from the ground-floor ‘cellar’.

Relisting essentially involves updating and adding to listing descriptions of buildings or sites on the National Heritage List, some of which were written 30 years ago.

The parlour area is a private space in which customers may be invited to sit. Only a few other pubs in the country are thought to have similar rooms where customers can sit in a space behind a working serving area.

Although the term ‘public house’ can be traced back to the 1600s, the ‘pub’ as a distinct building type emerged in the mid-1800s. It brought together and developed three earlier types of building – the inn, tavern and alehouse.

At the rear, the malt-house room is only used for functions or as an overflow when the pub is busy. The bar counter here was installed in

Duncan Wilson, Chief Executive, Historic England said: “At a time when many historic pubs in England are susceptible to

change or at risk of closure, we are pleased to celebrate pubs that have kept their remarkable interiors. These rare interiors help tell the fascinating story of pubs over the centuries and how they reflected society.” Paul Ainsworth, Chairman of CAMRA’s Pub Heritage Group said: “Times are tough for all pubs at the moment, including those with important historic interiors. The more protection they can receive, the better. We have been working with Historic England to identify pubs that deserve to be listed, upgraded or have their list descriptions enhanced so that people can truly appreciate why they are special.” Heritage Minister Nigel Huddleston said: “Our historic pubs are national institutions that have sat at the heart of local communities for generations, bringing people together and shining a light on our shared past. These listings recognise and celebrate the importance of the local pub to people across the country and will make sure their legacy endures for many years to come.”

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THE COFFEE BUSINESS IS PERSONAL

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Take this opportunity to make new connections, strengthen existing relationships and network with your fellow industry peers. Register today for free and join thousands of coffee professionals at the essential buying, networking and educational event for the industry at https://tinyurl.com/2p8dfnzj


Beer is BACK! But Pubs Still Need Support to Keep Pouring Almost 450m more pints were sold in the first quarter of 2022 compared to 2021 thanks to the ending of all COVID restrictions in pubs, new data from the British Beer & Pub Association shows.

Brewers and pubs endured a torrid time over the course of successive COVID lockdowns and despite the increase in sales compared to last year, are still struggling to keep their heads above water in the midst of a cost of living crisis and have not returned to the same profitability of 2019. Beer Day Britain is a chance for pubgoers to support their local. Chief Executive of the British Beer & Pub

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WHETHER YOU WANT A TRADITIONAL BARISTA MACHINE OR A BEAN TO CUP WITH FRESH MILK

Caffè Bellissimo CAN PROVIDE THE PERFECT SOLUTION

1,565,300,000 pints of beer were sold in the UK from January to March 2022, a 40% increase on the year before thanks to the ending of all restrictions in pubs on 19 July 2021, but still down 4% on 2019 trading, the last year before the pandemic. The data came just in time for Beer Day Britain (15 June), an annual national day celebrating the nation’s favourite drink, and a time when people across the country are encouraged to raise a toast and #CheersToBeer at 7pm.

Issue 114

Association Emma McClarkin said: “It is brilliant to see that sales of beer are on the up again after a tough two years for pubs and brewers, this data clearly shows that a beer at the local is something many of us missed during the pandemic. “However, even as sales start to rise again, our industry is facing enormous pressures with costs rising, supply chain issues and a staffing crisis, so this Beer Day Britain we hope people will take a trip to their local pub and raise a toast to the nation’s favourite drink.”

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Bank Lending to Hospitality SMEs Falls by £1.4bn Following the End of Coronavirus Loan Schemes Issue 114

Outstanding bank lending to small businesses in the hospitality sector has fallen by more than £ 1.4billion since the end of CBILS and BBLS loans schemes, dropping to £14.61 billion in April 2022, down from £16.08 billion in March 2021*, says Hazlewoods, Chartered Accountants and Business Advisers. With the cost of living crisis eating into consumers’ discretionary spending, banks have been less willing to lend to pubs, bars, restaurants and hotels given their perceived higher risk of default. Some lenders have reduced their lending to the leisure sector following two years that have weakened it significantly through the combined effects of spiralling inflation and repeated closures through lockdown. Rebecca Copping, Associate Partner at Hazlewoods says: “Banks are really starting to back away from lending to hospitality businesses. Without financial support from lenders, some pubs, restaurants and hotels are really going to struggle.” “With a cost of living crisis weakening consumer spending, securing bank lending at viable rates is no easy task for hospitality businesses at the moment.” Hazlewoods points out that there was also a drop in bank lending to the retail industry of 4.6% in the past 12 months following the end of the Government-supported lending schemes, from £22.1 billion to £21.1 bil-

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lion. The sector has also seen sales weaken substantially, with a 1.4% rise in sales in April 2022 compared to the previous month**. Overall bank lending to SMEs fell 3.9%, from £216 billion in March 2021 to £207.5 billion in April 2022, with bank reluctance to lend making it tougher for businesses to secure finance. Hazlewoods says that the Government’s new Recovery Loan Scheme (RLS) is markedly less generous than the CBILS and BBLS schemes it replaced, meaning banks are less keen to lend to SMEs through it. Under RLS the Government no longer pays the first 12 months interest on behalf of businesses, nor the lender’s fees, while interest rates for borrowers have also risen. Under the RLS the Government guarantee to a lender is only 80% of the amount loaned to a business, making them significantly higher-risk for banks to write than under the 100% Government-guaranteed CBILS and BBLS schemes. Adds Rebecca: “The Recovery Loans Scheme that has replaced CBILS and BBLS is much less attractive for banks – that has impacted the level of risk they are willing to take.” “SMEs planning for the end of their CBILS and BBLS loan terms may find that they struggle to refinance their debts at rates that work for them.”

Visit Essex Launches New Food and Drink Campaign

The county’s tourism body, Visit Essex, is launching a campaign to firmly place Essex on the gastro map. Highlighting the county’s boom in Essex wine and vineyards, ahead of English Wine Week (18-25 June), movers and shakers in the industry met at Great Bardfield Vineyard, near Braintree, on 16 June to mark the industry’s recent successes. Vineyards in Essex have expanded at phenomenal rates in recent years, and the East Anglia region now provides at least 10% of English wine in Great Britain. However, the majority of wines are grown in Essex (at least 50 vineyards), an area famed for its dry sunny climes and a shared geology with the champagne region of Northern France, which is helping Essex vineyards produce award-winning wines. Areas such as the Crouch Valley and places west of Colchester to Saffron Walden haven proven excellent locations for quality vines. Latest figures2 reveal that Essex is the secondlargest producer of the Bacchus grape (45 hectares), fourth-largest producer of Pinot Noir (104 hectares) and fifth for Chardonnay (68 hectares).

Councillor Mark Durham, Chairman of Visit Essex, is championing the campaign to place Essex on the gastro map. He said: “Essex is predominantly a rural county, home to the finest food and farm shops, top eateries, such as the Michelin-starred Galvin Brothers’ Galvin Green Man, and of course we’re home to TipTree Jam and their acres of strawberry farms, as well as our world-renowned oysters. We’re now also home to over 50 vineyards, which are providing some of the finest English wines, fast becoming the ‘still wine capital’ of the UK.” He added: “Our vineyards are also opening their doors and becoming big business within the tourism market too. From wine tastings to events in the vines, as well as glamping retreats and luxury accommodation, they’re a wonderful asset and major attraction for people to visit Essex.” To discover more, visit https://www.visitessex.com/food-and-drink


Energy Costs For UK Hotels Have Doubled In Four Years 10

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Energy costs for the UK hotels sector in 2022 have doubled in four years, according to the RSM Hotels Tracker. The data, compiled and produced by Hotstats and analysed by RSM UK, shows the cost of utilities (water inclusive) peaking at £8.03 per room in February 2022, and although falling slightly to £7.21 in March and £7.25 in April, this is still a significant uptick of 49 per cent when compared to pre-pandemic levels and nearly twice the cost in 2018. Occupancy rates of UK hotels saw a marginal increase from 60.4 per cent in March to 62.8 per cent in April and have been increasing consistently since the Omicron-related dip in January. Scotland and Wales saw 9 per cent and 7.3 per cent jumps in occupancy, respectively, however, UK occupancy still sits behind pre-pandemic levels of 77.7 per cent, largely due to reduced international and business travel and depressed figures in London offsetting the national average. Average daily rates (ADR) in UK hotels dipped from £128.78 in March to £122.55 in April, but surpassed pre-pandemic prices of £110.58 in the same period in 2019. Revenue per available room remained flat this month at £77.01 in April – but is nearly £9 lower than April 2019 rates.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘With energy costs for the hotels sector reaching record highs combined with other inflationary pressures, the fear is that the worst is still yet to come. VAT rate relief also came to an end in March, which may explain why average daily rates in April have dipped, suggesting that hoteliers are absorbing the VAT increase and additional costs themselves, but this can only last for so long. ‘Hotel businesses may have to eventually pass on the myriad of increased costs to consumers, which will undoubtably be a difficult route to take given that consumer confidence has reached a 40-year low due to the cost of living crisis. Unfortunately, future bookings may take a hit as a result. ‘There are hopes for a busy summer period as international and business travellers return to the UK combined with a staycation boost if price inflation leads to more consumers holidaying in the UK. Although this will be positive news for the UK staycation market, accommodation prices are also increasing and so, this may not be a cheaper alternative in the end. ‘What is clear is that hoteliers are facing a number of headwinds whilst trying to gear up – it will be interesting to see how they overcome these challenges, but for now, the outlook for the sector looks uncertain.’

New Report from WTTC Analyses Critical Factors for Hotel Investment Post Pandemic Julia Simpson, WTTC President & CEO, said:

The World Travel & Tourism Council (WTTC) publishes ‘Critical Factors to Attract Hotel Investment’, a new report highlighting the importance of attracting capital investment to enable the Travel & Tourism sector’s full growth potential post COVID-19, following a 25% drop in 2020.

“Hotel investment is absolutely key for the recovery and growth of the Travel & Tourism sector. Destinations must have a clear commitment and take a holistic approach to become resilient and competitive.

The report, launched at the Sustainability and Investment Summit in San Juan, Puerto Rico, looks at key enabling factors for hotel investment, and success stories of destinations that have employed such factors and shown strong growth in investment.

“As we recover from the pandemic and we build back better, investments not only need to benefit destinations economically, but more importantly, socially and environmentally.”

In 2020, when international travel came to an almost standstill, the Travel & Tourism sector saw 62 million job losses and its GDP contribution halved, representing a painful loss of nearly USD 4.9 trillion.

According to the innovative report, the key enabling factors for hotel investment include governance and rule of law, a key enabler for investors, as it determines how easily and successfully a business operates, physical infrastructure, air and ground connectivity, and workforce.

According to the paper, capital investment in the sector also fell substantially during the height of the pandemic, from nearly USD 1.1 trillion in 2019, to only USD 805 billion in 2020, representing an almost 25% drop. Investment in the sector continued to decline last year with a further 6.9% decline to USD 750 billion.

The report analysed a number of popular destinations which benefitted from implementing these elements. For instance, the Netherlands provides an enabling environment for foreign investment with less restrictive regulations and strict laws to penalise corruption.

The report does however provide grounds for optimism as it forecast a strong growth in Travel & Tourism investment over the next decade. However, the global tourism body warns that to achieve this, governments around the world must create a favourable enabling environment.

Physical infrastructure, air and ground connectivity is also crucial to investment as well-connected hubs support wider regional development and provide access to lesser-known destinations that offer tourism opportunities.

In addition to political stability and liquidity, considered essential for investment, a clear, open, and consistent government action and support, favourable tax incentives, and safety and security, amongst others, remain prerequisites to attract hotel investments.

The paper also highlights the importance of re-skilling and up-skilling the workforce. Leading the way in this area is Portugal, which focussed on strategies to help reskill the sector, such as the Tourism Training Talent (TTT) programme, committed to improving the quality of tourism’s training services.

Majisign Joins Forces with the 2022 British Street Food Awards The street food market has consistently grown faster than the total fast-food market with supermarkets also introducing ‘street food’ ranges and restaurant chefs launching food trucks. The Street Food Awards is a great series of live events in the summer taking place all over the UK and Europe and for the first time in America as they launch Street Foods USA. Visitors will be able to sample the very best from the street food finalists whilst they cook to win your vote and the vote of the expert judging panel made up of Michelin-star Chefs and Food Writers. This year Majisign Ltd are delighted to once again be making all the trophies, certificates, banners, and clipboards to celebrate the street food champion winners of the 2022 British Street Food Awards. This year too

our street food winners trophies include the European Street Food Awards and the initiation of the USA Street Food Awards. Our mission continues to be passionate about working with wood in a sustainable way whilst striving to take measures to reduce our environmental impact. And even though our A-boards might appear a bit old school, they’ve proven time and again to increase footfall! We just get it! Working closely with the founder, award-winning food journalist and consultant Richard Johnson, we are proud to be a part of championing the world’s new food heroes and the Michelin stars of tomorrow.” Visit www.majisign.co.uk and www.britishstreetfood.co.uk

Deadline Extended for the Independent Hotel Show Awards 2022 The deadline for the 10th annual Independent Hotel Show Awards, which include the Independent Hotelier Award and the GM of the Future Award, in partnership with The Master Innholders, has been extended to Monday 20 June. The awards are free to enter, and the winners will be announced during a ceremony and drinks reception to celebrate the 2022 finalists on day one of the Independent Hotel Show, taking place at Olympia London on 4-5 October. The Independent Hotelier Award is presented to an individual, couple or business partners who have made a significant contribution to the independent hotel sector. An independently spirited pioneer, recognised for excellence, with a reputation for pushing boundaries and creating exceptional guest experiences. Above all, the winner is someone committed to the development of their team, the success of their establishment and the industry at large. The GM of the Future Award is presented to an individual who shows promise to fulfil the role of a Hotel GM (or equivalent) in the future. Individuals from an independently spirited hotel in the UK will be recognised for their personal and professional development in the hotel industry, their ‘extra mile’ attitude and commitment to becoming a future leader to inspire others. Plus, the winner will get a complimentary ticket to the Hotel Leadership Conference in 2023. Independent Hotel Show Event Manager Glenn Wallace commented: “The Independent Hotel Show Awards are a fantastic opportunity to

celebrate the individuals who are leading the way in the independent hotel sector, inspiring teams and embodying what makes these businesses so unique. We’ve had some fantastic entries so far – the judges will have their work cut out!” The judges for the Independent Hotelier Award include: • Richard Fraiman, Chief Executive, The Good Hotel Guide • Simon Numphud , Managing Director, AA Media • Andrew Henning, General Manager, Grosvenor House Suites • Brenda Collin, Executive Vice President of Europe, Preferred Hotels & Resorts

• Charlotte Evans, Publishing Director, Condé Nast Johansens • David Noble, Managing Director Hospitality and Leisure, James Hallam Insurance • Fiona Duncan, Travel Writer, Sunday Telegraph • Peter Hancock, Conference & Awards Host • Jane Pendlebury, CEO, HOSPA (The Hospitality Professionals Association) • Joanne Taylor-Stagg, General Manager at The Athenaeum Hotel and Residences • Paula Ellis, Group General Manager, Retreats Group Ltd • Susan d’Arcy, Hotels, Luxury Travel and Wellness Editor, The Times and The Sunday Times • Zoe Monk, Senior Editor, Boutique Hotelier Following the awards judging day, the shortlist will open to a public industry vote. Peter Hancock commented: “You’re still in time to nominate someone amazing (perhaps it’s yourself) for the prestigious Independent Hotelier award, which will be presented at this year’s Independent Hotel Show. I can think of several worthy candidates, but they will need our votes!” Enter the Independent Hotelier Award, or nominate a colleague, here. Enter the GM of the Future Award, or nominate a colleague, here. Entrants for GM of the Future must be 35 or younger and can be working in any role except GM in the hotel industry.


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UKHospitality Welcomes Government Food Strategy The launch of the first ever Government Food Strategy whitepaper has been warmly received by trade body, UKHospitality, describing this tragedy as “timely and welcome”. CE O, Ka te Nicholls, sa id: “With pressures on food supply chains mounting due to war in Ukraine, the publication of the Government’s Food Strategy White Paper today is both timely and welcome. It rightly recognises the importance of the entire food chain to UK communities and economy. “It is particularly heartening to see the importance of sustainability highlighted in the report, as this is a key focus for the industry and aligns with UKHospitality’s wider sustainability drive. We will be responding in due course to the consultation on mandatory food waste reporting for larger businesses to ensure the regime is workable for hospitality operators. “As a sector we already provide healthy options and a wide range of choice for our customers and will be engaging with the Government on proposed streamlining of targets and that information to consumers reflects current operational practice in the sector. Hospitality businesses serves food in many diverse and innovative ways, and any new targets or requirements need to reflect this. We will also be responding to the

consultation on public sector food and catering policy, which is of particular importance to food service businesses. “In addition, the report’s focus on food education in schools is something we particularly welcome. This is a powerful tool to help shift behaviours to healthier choices and will hopefully also act as a bridge to bring a new generation of workers into the hospitality business. We look forward to working alongside the Government and stakeholders via the Food and Drink Sector Council to achieve the mutual goals set out in the strategy.” his strategy will help ensure we deliver our ambition for a prosperous agri-food sector, and that healthier and more sustainable diets can be achieved by all. The announcement follows the government-commissioned independent review of the food system, the “National Food Strategy” led by Henry Dimbleby and builds on existing work across government and the actions already being taken forward by industry and other key actors.

The objectives for this strategy, the government says are to deliver: • a prosperous agri-food and seafood sector that ensures a secure food supply in an unpredictable world and contributes to the levelling up agenda through good quality jobs around the country • a sustainable, nature positive, affordable food system that provides choice and access to high quality products that support healthier and home-grown diets for all • trade that provides export opportunities and consumer choice through imports, without compromising our regulatory standards for food, whether produced domestically or imported

Commenting on the findings, Leon Thompson, Executive Director for UKHospitality Scotland said: “The report from the Auditor General highlights a considerable underspend in the allocation of Covid support funds. The funds spent by the Scottish Government provided a lifeline to businesses, but the challenges for hospitality continue. With increased energy bills, of up to and in some instances exceeding 200 per cent, rising supply costs and customers already scaling back on discretionary spend, now is the time to consider how it can allocate this underspend to support businesses.

A report from Audit Scotland examining the impact of the Covid crisis on public spending states: “The Scottish Government has allocated £15.5 billion to its Covid 19 response in 2020/21 and 2021/22. So far, it has reported estimated actual

“An obvious way for the Scottish Government to help would be to extend business rate relief for the remainder of this financial year. Ministers should also look at ways to support businesses manage their uncapped energy bills. Our sector remains in a fragile state. If the Scottish Government has unspent business support funds then they must be used to help businesses through these new challenges.”

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Issue 114

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Managed Groups’ Like-for-Like Sales Flat in May as Cost Crisis Deepens Like-for-like sales at Britain’s leading managed restaurant, pub and bar groups in May were just 0.1% ahead of the pre-COVID-19 levels of 2019, the latest Coffer CGA Business Tracker reveals. The result from May’s Tracker—produced by CGA by NielsenIQ in partnership with The Coffer Group and RSM UK—follows like-for-like growth of between 2% and 4% from February to April. However, given high levels of inflation since 2019, sales are significantly behind pre-pandemic levels in real terms. Comparisons are affected by the absence of the traditional late May Bank Holiday in 2022, after it was moved to June for the Queen’s Platinum Jubilee. This weakened trading against May 2019, which included two Bank Holiday Mondays. Nevertheless, given high levels of inflation over the last three years, sales clearly remain significantly behind pre-pandemic levels in real terms. Restaurants recorded growth of 2% in May, while pubs were 1% down and bars were flat, the Tracker shows. Trading in London improved in May, with like-for-like sales flat within the M25 as more workers and tourists returned to the capital. Sales outside the M25, which were well ahead of London for the first four months of the year, were also flat—a sign of a tightening squeeze on consumers’ spending in many regions. The Tracker also highlights operators’ current reliance on delivery for sales growth. Dine-in only sales across all managed groups were 3% lower than in May 2019, while the CGA & Slerp Hospitality at Home Tracker— based on a different cohort of businesses—has shown that delivery sales have been four times higher than

pre-COVID-19 levels in recent months. Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “Managed restaurants, pubs and bars have shown impressive resilience since the start of the pandemic, and their appeal remains strong. However, rising costs in many areas are clearly tightening the squeeze on both operators’ profit margins and consumers’ discretionary spending. These all highlight that a number of challenges are likely to remain for the rest of 2022.” Mark Sheehan, managing director at Coffer Corporate Leisure, said: “May like-for-likes were flat which with rising costs is a negative. June however should see a bounce with the jubilee and warmer weather and operators are optimistic for strong sales across the summer. The focus though is on staffing and rising costs. The issues with recruitment remain a critical problem for the hospitality sector.” Paul Newman, head of leisure and hospitality at RSM UK, said: “It’s great to see London coming back to life with sales finally returning to a level not seen since the start of the pandemic, although the ability of operators to take advantage of this increased demand continues to be curtailed by significant staff shortages. With inbound travel corridors now fully open and the Jubilee weekend providing a showcase for pageantry in all its glory, operators will hope that these results finally herald the start of a sustained recovery led by international tourists helping to offset subdued domestic demand.”

Free Event Helps Publicans Develop Creative Spaces in their Pub Creative Lives has developed an ideas-packed event to help publicans across England welcome creativity into their pub, taking place on 28 June from 9:30 am – 11:00 am. With the support of both CAMRA and Pub is the Hub, this virtual event is free to attend and will showcase fantastic examples and case studies of pubs hosting local creative groups. Participants will discover how welcoming creative groups could help to: • Reinvigorate your pub following the pandemic • Further establish your pub as the hub of the community • Help to expand your customer base • Create a buzz in your pub during traditionally quieter times There will be opportunities to hear from both publicans and creative groups, ask questions and explore case studies of existing pub/group partnerships across England. In addition, all attendees will receive an introduction to a Welcoming Creativity Toolkit, which is being designed specifically for publicans to provide ideas and resources to suit pubs of all sizes and situations. CAMRA’s National Director Nik Antona said: “As CAMRA celebrates a ‘Summer of Pub’ we have seen some amazing examples of

pubs that go above and beyond to meet the needs of their community. We’ve captured hundreds of events and activities on our Summer of Pub map, allowing consumers to find events near them – whether they be open mic nights, art evenings or a simple pub quiz. “We’d love for even more pubs to take part, and this event is a fantastic way for publicans to learn how. Make sure to join this free event to discover how to tap into your local community.” Robin Simpson, Chief Executive of Creative Lives said: “We know that many local creative groups struggle to find suitable venues in which to meet. Creative Lives is excited to be working with Pub is The Hub and CAMRA to promote pubs as local hubs for creativity at the heart of their communities. We are holding an online event on Tuesday 28 June to bring publicans together across England to explore how their pubs could make the most of welcoming local creative groups. The event will offer varied case study examples of pubs as creative hubs, as well as a Q&A opportunity. All attendees will receive a Welcoming Creativity Toolkit for publicans.” To register for this free event, visit https://www.eventbrite.co.uk/e/welcoming-creative-groups-into-your-pub-tickets-348010206897 To find pubs running events through CAMRA’s Summer of Pub campaign or to register your own event, visit: https://summerofpub.camra.org.uk/

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The How To Guide: Design Hotel Schemes and Choose Furniture with Sustainability In Mind 14

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Erin Johnson, design manager at Morgan (www.morganfurniture.co.uk), shares her insights into how hotel designers can proactively reduce waste and reuse old furniture to create a more circular industry. As the climate crisis accelerates, it is my view that if we don’t collectively take responsibility for the environment, then we don’t have a right to create. This means that sustainability must be at the core of everything we do: from the materials we source, to ensuring we only consume what is vitally necessary. We must find new ways to reuse products, by rejuvenating, refinishing and reupholstering. In the hospitality industry, value for money is a huge swing factor when it comes to specifying materials and furniture for venues. Now, talk of sustainability is mounting globally, and there is an undeniable pressure on brands to make more eco-conscious decisions at every opportunity to reduce their impact on the planet. In terms of furniture design, this more urgent need to create real and measureable change has developed a focus on reuse and recycling of existing furniture items. In my opinion, this is a fantastic step in the right direction. It opens a wealth of opportunity for furniture manufacturers, like us, to help clients reduce their carbon footprint and demonstrate how our frames provide longevity, and with the ability to reupholster and refinish, a new product is born. But how do you do this? Designers should start by looking for factors including material type, quantity and source. At Morgan we’ve found that working closely with both our supply chain and production team enables the best result for all interested parties.

MAKE ONCE, MAKE WELL At Morgan our approach is to ‘make once, make well,’ which stems from our belief in ‘Right First Time’, a Lean manufacturing principle which strives to minimise waste. This principle involves a culture of continuous

improvement, with an overarching aim to better ourselves, our processes and our thinking. It is a firm part of our organisation’s values and can be applied throughout the business. Along with eliminating waste through defects, Lean encourages minimal resource to be lost through other means, including overprocessing, overproduction and waiting.

AS GOOD AS NEW We recently demonstrated just how easy this is to achieve, during Clerkenwell Design Week. In a special exhibition, we featured the journey of four Pastille dining chairs from the Players’ Lounge at AELTC, Wimbledon through the reupholstery process. The project’s aim was to demonstrate just how effective reupholstery is in extending furniture’s lifespan. These chairs are now ready for many more Championships to come.

multiple sources and increased use of terrazzo have also become popular design features. A lot of people don’t realise it’s usually made of recycled materials. These are options that offer significant design flexibility, from the colours used, to the chip sizing and composition. This rethinking of materials will be strongly influenced by the plastic packaging tax which came into effect on April 1st 2022. Now manufacturers will be charged a 30% fee if they can’t prove they have at least 30% recycled content in their plastics. There are many ways hotel designers can embark on making the spaces they create more eco-conscious. The key is to put the time into researching the product you’re specifying, asking, does it meet the criteria and will it be robust enough to withstand the test of time? Most importantly, can it be recycled or rejuvenated for many years to come?

WASTE INNOVATION This level of intent to become more sustainable demands innovation. We have been looking to increase our use of recycled materials and now offer our tabletop options in recycled materials. During our research we found high quality surfaces made of commonplace plastic items including yogurt pots, cosmetic bottles, electrical cabling etc. The supplier we opted for is a UK manufacturer, and uses waste produced in this country, providing a great example of circularity. It also offers the benefit of keeping transportation mileage and carbon down. Designers can take reuse one step further and opt for a bespoke option taking waste from an old building or demolition and repurposing it, bringing a new item back into the project with a second life. The result is a striking, abstract surface. Different plastics allow for a broad choice of colour motifs, as well as the option to add further visual interest with flecks of foil, from yogurt pot lids. Quite apart from being a versatile, 100% recycled and 100% recyclable material, it can be a great conversation starter! Recycled plastics from

Greene King Pub Partners Hits Milestone of 10 Hive Pubs Greene King Pub Partners has launched its tenth Hive Pub. The Albert Tavern in South Norwood, London, has been transformed into a Hive Pub following a £100,000 investment. The new Hive Pub will be run by franchisee Tammy Hardy. The Albert Tavern has been transformed with a complete refresh of the pub throughout creating a more modern look and feel with new lighting, furniture, decorations and flooring inside in line with the Hive Pubs brand and concept. As a Hive Pub, sport will be a key part of the offer at The Albert Tavern and so the pub has Sky Sports and

Set For The Futuria, with Calor As the UK’s hospitality businesses prepare for the busy summer months ahead, many are now looking at the ways they can operate more sustainably and, by doing so, reduce their carbon emissions in the process. However, the demands of the nation’s hospitality businesses, from pubs and hotels through to restaurants, need a reliable fuel source which can also support their bespoke business requirements.

Calor Futuria Liquid Gas can do both INTRODUCING CALOR FUTURIA LIQUID GAS Calor Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials. From providing an instant and controllable flame, needed to create mouth-watering meals, to offering the versatility for central heating and hot water requirements right through to even heating swimming pools, Futuria Liquid Gas is the fuel source hospitality business can trust. Available in a 100% blend, Futuria Liquid Gas can reduce CO2

BT Sport subscriptions to show all the major sporting events. Aimed at those with experience of running a pub, the Hive Pub franchise agreement gives licensees a ready to trade pub within a proven branded concept for just £5,000 ingoing cost. Franchisees get a minimum guaranteed income of £20,000 plus additional income based on performance such as share of turnover and other bonus opportunities including profit share. Wayne Shurvinton, Managing Director for Greene King Pub Partners, said: “It is fantastic to reach the milestone of our tenth Hive Pub opening with our £100,000 investment in The Albert Tavern. We are really pleased with the success of our Hive Pubs so far and look forward to opening even more in the coming weeks and months.” emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%1 compared to conventional LPG. For businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Certification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, our hospitality customers while also highlighting the amount of CO2 saved.

STORAGE SOLUTIONS FOR EVERYONE Hospitality businesses keen to maximise outdoor spaces for al-fresco dining over the summer (and even winter months) can often be deterred by the installation of unsightly storage tanks. At Calor, our above and below ground storage options mean we can either discreetly install a storage tank in a quiet corner or completely out of sight underground. For pubs and bars currently using LPG through a different supplier, Calor can work with you to make the switch to Futuria Liquid Gas with minimal disruption. Also, as Futuria Liquid Gas is chemically identical to LPG, there is no need to change any existing LPG products such as LPG boilers.

THE FUTURE WITH CALOR As part of its commitment to offer its customers 100% sustainable energy solutions by 2040, Calor is taking steps to encourage all of its hospitality customers to make the switch to Futuria Liquid Gas – helping to support pubs and bars across the UK deliver on their sustainability goals for today and tomorrow. To find out how Calor can help you reach sustainability targets, visit www.calor.co.uk/business-energy/solution-for/hospitality/hotels





Are You Missing Out On Event-Led Sales? 18

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ing the trip.

But how do you make sure that your online travel business is top of the list for places to book the whole travel package when planning to attend an event or experience? As with so many ‘simple observations’ in life, achieving this is more complex than it might at first seem and that’s what puts many off. But the rewards are there and at Vibe we have many years of experience in successfully helping our clients use events to sell travel. Whether you want to sell travel for a Champion’s League football match, consumer conventions, major concerts, or even festivals, we have consolidated our knowledge down into the following recommendations. Only focus on events you have actual entrance tickets available to sell. This is very important, as the tickets are your ‘honey pot’. The minute you send someone away to another site to source the actual tickets they never come back.

Selling travel for concert-goers and sports event attendees shouldn’t be like moving heaven and earth says Simon Goddard from Vibe (www.vibe.travel) – and now is the perfect moment to take advantage of the recovery of public events When asked by journalists why he robbed banks the infamous bankrobber Willie Sutton responded “because that’s where the money is”. Likewise, too much time and money is wasted in travel trying to persuade people to visit places they don’t want to go to. Many of them already have made their mind up anyway and this is particularly the case for those travelling to a destination to experience an event such as a concert or sports match. There’s no need to move heaven and earth, why not just give them what they want? Like Willie, you should go where the money is. There’s never been a better moment to do this as pop stars finally restart the world tour schedule and with major sporting events – including the upcoming football World Cup in Qatar – reactivated for massive crowds with minimal COVID restrictions.

Which events should you sell? Smaller and more obscure events are often richer pickings for these types of campaigns. Just type in ‘Formula One weekend trip’ into Google and you ll see. Perhaps consider literary festivals on aristocratic estates, come-back concerts for old rock bands at venues with comfy seating, cookery courses in Tuscany with famous chefs, or lower league football or motor racing events? At the beginning of the booking flow keep the concept of what you are offering super simple and concrete: ultimately it is just a package to attend X event. By making it a package to do event X and Y and Z, you could make your offering ‘confused’ and ultimately put people off. Give the traveller total flexibility on the options they pick, they might not need a flight but value a hotel, or vice-versa. Don’t just stop at offering a flight and hotel, consider selling extras like the airport transfer or even insurance. Not only are these extra commissions for you, often the commissions are nearly as high as the flight or hotel. Ensure the traveller has the flexibility to amend the travel dates to either arrive early or stay on after the event. A lot of people want to take advantage of being in a city to explore it and take their time – but if you can’t offer them flexible dates they may want to go elsewhere. Consider too that they might want to stay in more than one hotel dur-

When sourcing the accommodation always explore options with your existing supplier partners first, for example taking advantage of allocations or a special deal just for the event. As with so much in digital marketing, the lead price is what gets you traffic and keeps people moving through the booking process. So offer the cheapest options for the tickets and all the other elements, allowing people to upgrade as they go through the booking flow. When marketing and selling the package really drive home, hard, the message that this really is a ‘complete package’: a one-off, one-stop affair. Video is a great way to sell anything but in particular travel. You need to make the most of it here by showing the potential traveller exactly what attending this event – and all the services you ll offer to get them there and back – is going to be like. Most people wanting to attend the event will start the process with an online search. Use SEO to drive them to a tailored event specific landing page, but make sure to use the right key-word combinations and parameters in your PPC campaigns, for instance cutting out those who are based in or near to the destination already. But don’t forget about your mailing lists and social media followers when promoting these packages, existing customers either might already be considering the event or could possibly be tempted to attend once they see your deals. Event-led packages are perfect fodder for ‘The Socials’. When it comes to the post-sale follow-up marketing / sales opportunities, then consider cross-selling them other activities or events that they can enjoy once in that destination, be that a bus tour or gastronomy experience or whatever the main local attractions are. On that note, in the post-sale process also explore the chance to sell ‘merch’ for the event in the booking flow too. Branded t-shirts, backstage passes, match programs, whatever – as long as it comes with a commission and the traveller would consider it relevant. But just like point number one, make sure you have the merch available to see – no sending people off to other sites!

OMNE Signs Up Top Hospitality Consultant Leading strategic and creative agency OMNE is broadening its expertise spectrum by signing up top hospitality consultant Charli Garner.

Joining the award-winning OMNE team as Director of Hospitality, Charli has a wealth of expertise in the sector, formerly leading GAB Consultancy, experts in local marketing, PR and sales for the hospitality and leisure industry, with clients such as Pizza Express, Planet Organic and Mitchells and Butlers. OMNE is the strategic and creative partner to the world’s best food, beverage and hospitality brands, including McCain, Marston’s, Arla Foods and

Pizza: A Story As Old As Thyme Mission Mars, known for their Mancunian music venues Albert Hall, Albert’s Schloss, and their northern pizza brand Rudy’s, began their southern expansion by opening their first Rudy’s in London’s Soho last year. The first hurdle to their new venture; their fame hadn’t quite reached the south… yet. So, in order to get their name on the streets of London, they did what anyone would do: Give away 10,000 free pizzas. Here’s how they did it. Step 1: Speak to the people. Wireless Social, a WiFi super-power, helped Rudy’s use Facebook’s ‘look-alike’ advertisement service in order to find new, potential Sohonian customers, based on their Manchester database. Step 2: Fill the bucket. Targeted ads reached potential Rudy’s lovers and offered the opportunity to grab a free pizza. These suitors were sent to an Airship form, so they could fill in their details to then be added to an Airship holding group, waiting to be contacted about their free pizza. Step 3: Release the pizza. 7,000 names were quickly gathered - meaning it was time to rock. Airship drip

Bidfood.

Said Charli: “I am delighted to be joining OMNE, boosting their hospitality offering and working alongside such a strong team of proven experts.” OMNE Managing Director Chris Davies said: ”We warmly welcome Charli on board. Developing our services to operators and hospitality brands is an important part in the next phase of the agency’s development.” Michael Gividen, OMNE CEO stated: “Charli is a great hire for the agency, not least as her expertise in the operator space will create important, valuable insights for our existing manufacturer clients that supply the market.”

fed 7,000 ‘Release the Pizza’ emails over 7 hours, including a link to a ResDiary booking form inside. ResDiary, the booking platform, effortlessly facilitated booking across the opening 6 weeks. Within the first two hours of emails, 6,040 pizzas had been claimed with the first 3 days of trade being fully booked within 17 minutes. It went so well that Rudy’s decided to give away an additional 3,400 pizzas. Airship, Wireless Social and ResDiary created a flawless ecosystem that brought this project to life. Now, Rudy’s in Soho is livelier than ever and has truly made a mark on the capital. How do we know? Following the ‘Pizza for All’ campaign, the attendees were contacted and asked to leave a review through Feed It Back. The response was so positive that Rudy’s is now no. 26 on TripAdvisor for London Pizzerias. Book a demo at www.airship.co.uk

Revolution Bars Sees 2022 Earnings “Ahead of Expectations” Revolution Bars Group PLC has said earnings for the year will top expectations due to the continued strong performance across the group and a bumper jubilee bank holiday. The owner of the Revolution and Revolucion de Cuba brands added although the group is not immune to “inflationary headwinds”, it plans to complete another 18 refurbishments in next financial year. In a trading update today, Revolution said said it is confident of delivering adjusted EBITDA slightly ahead of the top end of market expectations, which currently stands at £10.0mln. The company stated: “We are pleased to report continued strong performance across the

group, particularly from our refurbished bars, and continued guest enjoyment in all of our brands. While not being immune to the widely reported inflationary headwinds in the UK, we continue to manage and control costs tightly wherever possible. Following positive trading over the Jubilee bank holiday, the board is confident of delivering adjusted Ebitda after rental charges (on an IAS 17 basis) slightly ahead of the top end of market expectations, which currently stands at £10m. Our refurbishment programme has continued at pace and we have completed 16 refurbishments in FY22, 14 in Revolution bars and two in Revolucion de Cuba bars. We expect to complete a further three refurbishments in FY22, taking us to our planned target of 19 refurbishments, with a further 18 planned in the next financial year. The

refurbished bars are trading well and we are confident in achieving our two-year payback target. Further to the strong trading reported above, we are pleased to confirm we have agreed terms on two new leasehold bars in Exeter and in Preston, which are the group’s first new sites since 2018. Both new bars will trade under the Revolution brand and are expected to open in June 2022. Our two new brands, Playhouse and Founders & Co, have proved to be exciting additions to the group therefore adding additional optionality within the estate. Looking forward, we have an exciting pipeline of future sites and we expect to open a further six bars in FY23. The group intends to publish its annual results for the financial year ended 2 July 2022 on 18 October 2022.”



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Airport Chaos Leaves Thousands of Brits Stranded Abroad perception of exclusively catering to the A-List and the elite, the industry is opening up to a wider critical mass, and the appetite for Brits to travel privately remains insatiable. The new landmark study from private jet hailing app, TailHail, revealed that 43% of Brits’ bucket lists include flying on a private jet. Shedding a light on the aspirations of the nation’s most desired modes of transport, the research has further revealed that nearly 13% (6,603,000) of Brits explicitly state they rank the ability to fly in premium style as a sign of great success in life and professionally, and strive to do so regularly.

In a week of aviation carnage, James Moon, Chief Aviation Officer of aviation tech start-up - TailHail (www.tailhail.com) - discusses the need for increased technology throughout the sector to address the turbulent year of travel ahead. The four-day platinum jubilee weekend has seen tens of thousands of British travellers stranded at airports across Europe after close to 200 flight cancellations over the weekend – ruining what is the first holiday abroad for many Brits since the advent of Covid-induced restrictions in early 2020. Now, new research from the private-jet hailing app TailHail, has found that 9.6 million Brits would be willing to fly private in order to escape the chaos seen at airports. While the private aviation industry has long been restricted by the

Commercial aviation has failed to invoke a sense of certainty for many, bringing huge opportunity for the private aviation sector. According to the Robb Report, private aviation is set to increase by a staggering 50% in 2022, while Argus predicts another record year for private flights as 2021 saw a 54% increase on 2020. For thousands of new customers, a seed of reliability has been planted and will continue to sprout for years to come, the return to long lines, countless hours spent in terminals and security points will be a hard pill to swallow for new private jet travellers. TailHail has sought out to explore how Brits feel about the prospect of using alternative forms of travel, finding that over 17 million Brits expressed their dream of one day flying privately, with 34% of Brits citing that extended periods of time spent in airport terminals as a motivator for travelling via private jet.

Key Stats: • 34% (14,024,000) of Brits would fly more frequently if they could arrive at the airport only 30 minutes before their flight • 50% (21,923,000) of Brits feel less inclined to travel on commercial airlines due to the health and safety concerns given the number of people in airports and on board flights

• 25% (9,611,000) of Brits are willing to share the cost of a private jet with friends and family to avoid long queues or potential cancellations • 43% (17,340,000) of Brits include travelling on a private jet as one their bucket list items but believe it’s too expensive to become a reality • 13% (6,603,000) of Brits rank the ability to fly in premium style as a sign of great success in life and professionally, and strive to do so regularly James Moon, Chief Aviation Officer of TailHail, comments on the different challenges the UK travel sector faces: “The aviation sector is facing challenging times - an array of factors such as Brexit, COVID and the Ukraine crisis has led to severe staff shortages and an impact on oil prices which has caused flight prices to soar. This alongside a surge in demand has left the UK travel sector scrambling. “The UK travel sector has failed countless Brits travelling abroad for the first time after a 2-year hiatus riddled with COVID restrictions as thousands have been affected by cancellations and delays, this trend will persist throughout the year as hiring airport and airline staff is a long process for a demanding job. “Brits that had to travel home or abroad for an emergency were stuck without having an alternative to resort to, this is where TailHail will use technology to revolutionise the travel sector. “We saw a market opportunity to use technology to lift the curtain on what has always been an exclusive service, for those who are willing to spend more to avoid long queues and uncertainty. Through our platform and unique algorithm users will be able to see a wide range of aircraft readily available, by creating automation on the booking process, users will have access to numerous flight options including empty leg flights which can reduce the cost of flying by up to 40%”

UKHospitality Invests in Shaping the Hospitality Skills Agenda with New Appointment The move is a substantial commitment from the trade body, as it positions skills policy development at the heart of its work. This new role will be critical to the delivery of their recently launched hospitality workforce strategy: fixing the crisis, which is a brilliant framework for collaborative action to address five key workforce challenges. As the trade body representing the whole hospitality sector, this provides an opportunity for even greater employer involvement in creating the optimum route to a skilled workforce. The role will cover skills in secondary, further and higher education – with a renewed focus on apprenticeships and other in-work training. UKHospitality will continue to work with industry partners, training providers and educational institutions to provide the perfect pathway for people of all ages to realise their ambitions to join and grow in hospitality. It will focus on short-term challenges but also look to fix the pathway into, and upwards, in hospitality for the long-term. Kate Nicholls, CEO, UKHospitality said:

“Hospitality is facing a workforce crisis. We are determined to tackle this for the fantastic businesses in the sector and to provide fulfilling jobs that boost social mobility. I am delighted to welcome Sandra and her wealth of knowledge and experience to the team to drive this forward. This appointment allows us to look at the short-term opportunities to tackle our current labour crisis but also to ensure there is a pipeline of talent that ensures we have great people joining hospitality and experiencing the opportunities we can provide.” Sandra Kelly, Skills Director, UKHospitality commented: “Joining UKHospitality is a fantastic move for me and allows me to deliver on my passion – providing hospitality employees with the skills they need to succeed. I am thrilled to be able to bring a focus on skills policy development to UKHospitality and ensure the voice of our employer membership is central to setting this skills agenda with a united voice into Government.” Sandra was previously the UK Director at People 1st International

and has had nearly 30 years of operational and strategic experience across the hospitality sector. UKHospitality will continue to work with People 1st International as the licensed Sector Skills Council for the industry, which will play a critical role in taking forward the skills measure outlined as one of five strands in the hospitality workforce strategy. Jane Rexworthy, Executive Director, People 1st International comments: “We congratulate Sandra on her new role and it’s fantastic to see this additional investment and recognition of skills as a critical part of the workforce agenda. The work People 1st International undertakes globally to identify skills needs, future proof occupational and apprenticeship standards and develop employer-led solutions means our expertise can underpin much of the delivery of the future framework for skills, which we look forward to developing in partnership with UKHospitality.”

East Anglian Hospitality Group Acquires Iconic Norfolk Venue

Chestnut has announced the acquisition of The Wiveton Bell in North Norfolk.

The iconic pub, situated a few miles inland from the coastline, has been one of the area’s leading food destinations for over 10 years, offering Michelin rated Bib Gourmand dining and AA 4-star accommodation in relaxed welcoming surroundings. “We are absolutely delighted to have acquired one of Norfolk’s bestloved dining pubs,” said Philip Turner, Founder and Managing Director of Chestnut. “We’ve made no secret of the fact that we believe that North Norfolk is one of the region’s leading tourism destinations and have brought a number of new locations into the Chestnut fold recently. However, with such a fantastic established reputation and loyal customer base, the addition of The Wiveton Bell really puts Chestnut on the map in the area. “This acquisition is great news for Chestnut and great news for peo-

ple who already love the pub, as we don’t plan on changing a winning formula. Our model has always been about acquiring new properties in popular destinations, bringing in new investment and allowing the quality of the Chestnut experience to shine through the passion and expertise our people bring. We are confident this formula will enable the pub to maintain and grow its already outstanding reputation. “In the last 24-months we’ve been very focused on Norfolk as an area for growth and see the potential to offer outstanding hospitality to the local community and visitors alike. With this latest addition we now have five locations along the coastline, stretching from Holt to Wells, and hope our investments continue to enhance the tourism offer in the area, employment opportunities and support the communities we operate in.” For more information about Chestnut across the region visit www.chestnutgroup.co.uk.

KP Snacks Market Leading Brands to Feature in Electrifying Cricket Competition this Summer

With summer on the way, families are looking forward to sporting entertainment and activities. As the Official Team Partner of The Hundred – a 100 ball cricket competition – KP Snacks is encouraging pubs to support the exciting tournament. Last year, The Hundred captured a broadcast audience of 16million and this year's tournament, featuring on Sky Sports and the BBC, looks to build on this success. The partnership features KP Snacks’ leading brands including popchips, Butterkist, POM-BEAR, Tyrrells, KP Nuts, Hula Hoops, McCoy’s, and Skips, across the team shirts of eight men’s and women’s teams competing in the fast paced tournament. Hula Hoops, McCoy’s and Tyrrells ranges feature engaging cricket-themed designs to

further promote the partnership. From tasty nuts, perfect when paired with a cold beer, to premium crisps, KP Snacks has a popular and recognised portfolio to help bars drive sales.As the number one supplier of Bagged Snacks , KP Snacks portfolio is perfectly placed to help pubs trade up drinks only visits while customers enjoy televised cricket. Matt Collins, Trading Director at KP Snacks, says, “KP Snacks’ portfolio is extensive, with something for everyone. An exciting summer of sport, available for consumers to watch while enjoying a drink and a snack is the perfect pairing for pubs.”



Scotland’s Alcohol Minimum Pricing Policy “Failure” 22

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The Scottish government’s flagship minimum alcohol pricing plan has been labelled a failure after it failed to change the drinking habits of those suffering from the worst effects of alcoholism.

“The report also notes some predictable unintended consequences, including heavy drinkers cutting down their spending on food and borrowing more money. As the authors note, ‘reducing alcohol consumption was a last resort’.

Public Health Scotland (PHS) reported minimum unit pricing (MUP) led to some people cutting back on food and energy.

“These findings are all the more powerful coming from academics who had previously supported minimum pricing. The Scottish Government will try to put a brave face on it, but there is now little doubt that minimum pricing has been a failed experiment that has cost Scottish consumers £270 million.”

All licensed premises in Scotland have had to charge a minimum of 50p per unit of alcohol since MUP was introduced in May 2018. The Scottish government said it would review the final evaluation report from PHS before drawing conclusions. It was introduced in an attempt to reduce alcohol-related harms, including death, crime and unemployment, by raising the price of the cheap, off-trade alcohol purchased in supermarkets and off-licences. HoweverChristopher Snowdon, head of lifestyle economics at free-market think tank the Institute of Economic Affairs, said the report should be the “final nail in the coffin” for the policy. He said: “This policy was portrayed as being carefully targeted at harmful drinkers and yet this official evaluation has found no evidence that harmful drinkers have reduced their alcohol consumption or experienced any health benefits. Instead, as critics of minimum pricing warned, many of them have switched from cider to spirits – vodka, in particular – with some family members reporting increased levels of intoxication and violence.

Professor John Holmes, who led the research, said previous studies had shown minimum pricing had reduced alcohol sales but this one showed “that people with alcohol dependence responded to MUP in very different ways”. Helen Chung Patterson, PHS public health intelligence adviser, said people who drank at harmful levels were a “diverse group with complex needs” who could have multiple health and social problems. “They are therefore unlikely to respond to MUP in one single or simple way,” she said. “Many are likely to drink low-cost high-strength alcohol affected by MUP and are at greatest risk from their alcohol consumption. “This population therefore have the potential to benefit the most from MUP but may also continue to experience harms.”

VisitEngland Awards Puts Tourism Industry Winners Centre Stage VisitEngland has announced the winners of its annual Awards for Excellence 2022, celebrating the best of the country’s tourism industry.

Period Drama’ and the film locations used in these shows, in recognition of its valuable role in boosting domestic and inbound tourism to England.

The 19 Gold Award winners were announced at an evening ceremony on 8 June hosted by broadcaster and author Clare Balding at the Library of Birmingham, in categories ranging from New Tourism Business of the Year to the Ethical, Responsible and Sustainable Tourism Award from the Resilience and Innovation Award to the Unsung Hero Award.

The Tourism Superstar Award, run with the Daily Mirror, was awarded to George Finlay of Matlock Farm Park following a public vote and competition earlier this year. The Travel Content Award, recognising the media’s important contribution in championing domestic tourism, was won by Ben Lerwill of National Geographic Traveller with his story ‘Pirates and prehistory on Devon’s southeast coast’.

Gold, Silver and Bronze winners were selected from hundreds of tourism businesses across England including hotels, self-catering accommodation, B&Bs, glamping operators, attractions, restaurants, pubs and museums. The prestigious VisitEngland Awards for Excellence, running for more than 30 years, celebrate and champion innovation, quality and best practice across the industry recognising businesses and individuals who raise the bar of England’s tourism offer. Tourism Minister Nigel Huddleston said: “Our superb tourism businesses offer something for everyone and the sector is one we can be proud of. It is fantastic to see so many hardworking businesses of all sizes recognised for their gold-standard contribution to English tourism and I congratulate all the winners.” VisitEngland Advisory Board Chair Nick de Bois CBE said: “It is wonderful to see the Awards event back in-person, giving us the opportunity to come together, celebrate and congratulate the best-ofthe-best across England’s world-class tourism industry.

“From an accessible and inclusive sailing school to a family run rural glamping site and an immersive living museum, these awards highlight the outstanding quality, the innovation and the customer service excellence across our industry. All these businesses are winners in every sense. “Millions of jobs and local economies depend on tourism and this year’s awards also highlight the dedication of tourism businesses as they rebuild, championing best practice and providing visitors with first-class experiences.” Winners were announced in the Awards’ 15 ‘core’ categories as well as for four special awards, including ‘Outstanding Contribution to Tourism Award’, ‘Travel Content Award’, ‘TXGB Trailblazer Award’ and the ‘Tourism Superstar Award’. The Outstanding Contribution to Tourism Award went to ‘The English

The TXGB Trail Blazer Award went to the Rugby League World Cup 2021, in recognition of the event’s success in driving inbound bookings through the business-to-business platform, also benefitting the domestic market. The Caravan and Motorhome Club was the headline sponsor of this year’s Awards, also sponsoring the ‘Experience of the Year’ category. Barclays sponsored the ‘Accessible & Inclusive Tourism Award’ and Sykes Holiday Cottages the ‘Self-Catering Accommodation of the Year’ category. The Family Holiday Charity was the chosen charity for this year’s Awards event. Tourism is one of England’s largest and most valuable industries, supporting hundreds of thousands of businesses, employing about 2.6 million people and, in 2019, generating £76 billion in domestic visitor spending. View here to see all of VisitEngland Awards for Excellence 2022 Winners: www.visitengland.com/visit-england-awards-2022-winners

The World’s No.1 Selling Rum Tanduay Signs UK Distribution Deal With Emporia Brands Tanduay Rum, made in the heart of the Philippines, is a multiple award-winning spirit that carries with it the true heritage and culture of East Asia. Tanduay is the best-selling rum brand for 4 consecutive year and now Emporia Brands are bringing its 160+ years of experience in rum making, distilling and aging direct to all major wholesalers within the UK as of April 2022. “The U.K. is one of the most exciting markets that Tanduay will be starting this year. We are fortunate to have found in Emporia Brands a like-minded company to help us in furthering our international business,” said Tanduay Executive Vice President Kyle Tan, who leads the company’s international expansion. Emporia Brands is an award-winning premium spirits importer, distributor and innovator. The family-owned business has won the International Wine & Spirit Competition (IWSC) Spirits Importer of the Year three times.

A Summer of Sport Whether it’s organising sweepstakes, setting up the big screen, or stocking up on extra drinks for the bar, preparing your venue for a summer of sport is no doubt well underway.

From writing up your specials boards to working out your rotas, you have probably already thought about most things, but have you also thought about making sure you are correctly licensed to show each event – including the music used as part of the broadcasts? It can be a little confusing, which is why have put together a quick guide to help you stay ahead of the game this summer.

a TV licence will be required to show sports to your customers. However, tv programming uses more music than people often realise, such as in the opening and closing titles, highlights and featured sequences, as well as the advertisements during commercial

“We’re very excited to welcome Tanduay into our portfolio of premium spirits and to share with our customers, for the first time, the liquids coming from the number one rum producer globally,” said Jack Rackham, Managing Director of Emporia Brands. He continues, “the quality of Tanduay rums at such a competitive price point, will provide a solid foundation to build longlasting rum relationships with key retailers and rum advocates throughout the market.” In celebration of Tanduay’s official UK launch there will be Regional Trade Events across different cities (Edinburgh, Manchester, Birmingham and London) with a focus on Filipino culture and community. The events will be in collaboration with Filipino DJs, restaurants and local communities from the surrounding areas. Visit www.emporiabrands.com for further information breaks. You’ll therefore usually need TheMusicLicence from PPL PRS Ltd if you’re using the television for showing sports and other programming in public. A TV licence allows you to receive the broadcast signal to the television within your business. However, it does not give you permission to play or perform the music within the broadcast. Under the Copyright, Designs and Patents Act 1988, permission is needed from the relevant copyright holders – those people who create music – in order to play or perform music in public. TheMusicLicence gives you that permission, for virtually all commercially released music available. So, this summer, make sure you are correctly licensed to entertain and immerse your customers, from the qualifiers to the closing ceremonies. For more information on the benefits of music and TheMusicLicence contact us today on 0800 0868 803 | www.pplprs.co.uk/get-themusiclicence/



Non-Refundable Hotel Rates and Advance Bookings are Returning 24

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Spencer Hanlon, Head of Travel at Nium, a payments technology provider helping OTAs, airlines and hotels with B2B payments, adds:

But is this because travellers are becoming more confident they can fulfill their journeys? Or are hoteliers just getting better at marketing non-refundable rooms for advanced booking? Data and anecdotal evidence from a range of companies in the accommodation distribution eco-system shows that perhaps both are true – but that there are some challenges, including on the technical side.

“We are now seeing the lowest levels of cancellations since COVID started. There were months in 2021 when that rate went over 40%, but this year it has been steadily declining and is now at just 1.74% – that is comparable to 2019.

Rikin Wu, Founder and CEO of DidaTravel, a global bedbank with over 23,000 B2B clients such as travel agents and tour operators buying hotel accommodation, comments:

“Let’s keep in mind that cancellations aren’t just a problem for a hotel because they don’t get paid or have to find another guest at short notice. In fact the whole refunding and updating their inventory challenge is a back-office pain that one-way-or-another costs them money and reduces certainty.

“We are seeing two very important trends emerge this year that might have seen unthinkable until only recently: firstly, non-refundable rates are making a come-back and secondly travellers are starting to book further in advance again. “In the January to May 2019 period non-refundable was making up around 59% of our sales but that fell to just 26% in 2021. This year so far we’re seeing that figure at 32% and expect to see it steadily grow. “Meanwhile advanced bookings in the 8-30 and 30+ days range in the January to April 2019 period were around 32% and 23% respectively, falling to just 10% and 2% in 2021. This year during those dates we’re seeing those figures back up to 14% and 7% respectively, with 20% and 7% in May – so still well below 2019, but massively up on last year. “All of this is a strong reflection of the desire to travel from consumers and their confidence that they can fulfill a journey, based on conversations with our B2B buying clients such as travel agents and tour operators. “But to a smaller extent credit must go to hoteliers for putting together compelling deals and pricing to entice the traveller back again – they are keen to see non-refundable rates return to pre-COVID levels and are we are seeing them pushing hard for this in our conversations with them.” Ernesto Sigg, founder and partner at Fitbooktravel, a consultancy specialized in the hotel accommodation distribution space, adds that: “Evidently there has always been demand on the hotelier side to return to non-refundable rates ASAP, but from the B2B distribution side of things – the bedbanks, wholesalers, business to agent platforms, re-

sellers, channel managers and connectivity tech suppliers that make up the whole ecosystem of how the vast majority of hotel rooms are sold – there is a certain level of reluctance to do this. “Why? Firstly as many still have unresolved disputes as to who will foot the bill for the 2020 no-shows on non-refundable rates – the OTAs and tour operators are claiming force majeure. So they don’t want to risk getting back into further disputes and potential liabilities, taking on that risk is definitely not in their model really. “But from a tech perspective there’s also some challenges too. Switching off non-refundable wasn’t so easy, but they eventually worked out how to do it. Two years of software patches, upgrades, mergers and acquisitions resulting in transferring to new systems, integrations of new partners, new CIOs and so on later…well switching this back on isn’t so easy. “Slowly but surely though non-refundable is creeping back as buyers such as travel agents and OTAs are open to that conversation again, but not least as hoteliers are pushing for it very hard. Generally speaking we’re seeing this crop up more and more in conversations with people asking us ‘how do I get the mix right and not miss out?’.”

“So it’s no surprise really that now stability in cancellations has returned many want to go back to a model they’d been using for decades and they are finding ways to incentivize travellers to nonrefundable rates via great deals and prices. We are likely to see more of this assuming there’s not more volatility from COVID or anything else rocking consumer desire to travel.” Fabian Gonzalez, the founder and organizer of Forward_MAD, a luxury tourism conference that takes place in Madrid each year, comments that: “Luxury hoteliers everywhere are definitely starting to push nonrefundable rates again via deals and promotions as they would like to see the percentage return to pre-COVID levels – not least as in the luxury space travellers really can change plans quickly, leaving full-booked hotels suddenly fully empty for no apparent reason. “The challenge these days is to minimize the impact of free cancellation policies 24h prior to arrival. This is going to be a difficult challenge however as such luxury travellers have become used to refundable / pay on arrival rates and generally speaking as used to ‘pay on demand’ services for everything nowadays, including for transport. “We will see an increase in ABS (Attribute Based Selling) strategies, and a mixture of pricing and exclusivity incentives is probably the way to go, for example there’s only one ‘Presidential Suite’ and if you don’t guarantee the hotel you ll pay, they can’t guarantee you ll get it! This is going to be a hot topic on the agenda at our upcoming conference for sure.”

KP of the Year: The Competition Heats Up If your KP is a star performer or a kitchen ninja, nominate them!

Isn’t it time your KPs got a bit of recognition for all their hard work? The warewashing gurus at Winterhalter are searching for the 2022 Kitchen Porter of the Year and are looking to encourage as many entries as possible. “The huge affection that chefs, managers and colleagues feel for their KPs is evident from the entries that flood in every year,” says Stephen Kinkead, managing director of Winterhalter UK. “And you should see the winners’ faces light up when they find out about the award! It’s such a pleasure to be involved in this event.” The first KP of the Year was awarded way back in 2013, to Bartek Malek of the Jumeirah Carlton Tower Hotel in Knightsbridge, whose executive chef, Simon Young, described him as “the star performer of our team.” The latest winner, in 2019, was Davie Fleetham of BaxterStorey at RBS in Edinburgh, who said, “To be recognised like this is

amazing.” In 2016 the winner, Mick Dunn of Rubens at the Palace, was described by his nominator as ‘a kitchen ninja’. Mick said, “It’s a privilege and an honour to be voted for in such a prestigious event.” Closing date for entries is 29th July. The awards will be judged by a panel of top foodservice industry names. To enter your KP, simply visit kpoftheyear.com, click on the ‘nominate’ button and fill in the short form. The 2022 KP of the Year will receive the prestigious trophy, £1,000 cash and a celebratory meal for family and friends at a restaurant in their area. Plus, their working life gets easier, since the winner’s kitchen gets a brand new Winterhalter warewasher! Two runners up receive cash prizes and every entrant is a winner, since they all receive an exclusive KP of the Year apron in a presentation tin. To find out more visit www.kpoftheyear.com.

Smeg Foodservice UK is Thrilled to Announce the Launch of its New ALFA43 Electronic Oven Range Smeg convection ovens represent the perfect solution for modern catering services, coffee shops, bakeries and supermarkets that require a compact oven with peak performance. Perfect for baking and reheating, from pastries and morning goods to sausage rolls and lunchtime pasties, it is the ideal compact solution for busy catering venues. The ALFA43 electronic oven range offers rapid and uniformed heat distribution for maximum speed and even baking. Features include a dual speed fan with humidification, multi-step cooking and the ALFA43XE1HDS model has a USB port for the upload and downloading of recipes via an app. The fast heat up and temperature recovery systems lower energy consumption and maintain stable

cooking temperatures and the ovens’ large, triple-glazed door, with a middle glass to help keep external temperature low in accordance with regulation and help minimise heat loss. The Smeg electronic convection ovens are made with a full stainless-steel external construction and an enamelled internal cavity. The ovens capacity allows for 2/3 GN or 4 trays at 435 x 320mm. With outside dimensions of (W x D x H) 602 x 584 x 537mm, the ALFA43 ovens are compact and perfect for smaller kitchens whilst still maintaining top functionality and performance. Email foodservice@smeguk.com for further information.

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



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New Study Reveals Europe’s Safest Countries to Go on Holiday in 2022 A new study has revealed that Switzerland is the safest European country to travel to this Summer.

Portugal ranks tenth for healthcare quality after Germany (754).

The research, conducted by Forbes Advisor, analysed metrics such as the quality of bathing waters, the quality of healthcare and the rate of thefts and homicides and merged the results in a final safety score, to find out the safest holiday destinations in 2022.

AUSTRIA

SWITZERLAND According to the findings, Switzerland is the safest country to visit this year, with a Safety Score of 88.3. Switzerland has the best quality of healthcare out of all the 29 European countries analysed in the research (893 out of 1000 according to the Euro Health Consumer Index), followed by Netherlands (883) and Denmark (885). Besides, the country ranks sixth in the ranking for the best quality of bathing waters, with 93% of bathing waters in the country being excellent quality, following Cyprus (100%), Austria and Greece (98%) Malta (97%) and Croatia (96%), based on data from the European Environment Agency. The study also considered pollution levels, based on measurements of atmospheric particulate matter that have a diameter of less than 2.5 micrometers (PM2.5) from IQAir. Switzerland’s average PM2.5 concentration of 10.8 means it has the tenth cleanest air in the list, while the rate of homicides according to Eurostat is low compared to other countries, at 5.7 per million, amounting to 50 homicides in 2019.

SLOVENIA Registering one of the lowest homicide rates, amounting to 4.8 per million, Slovenia is the second safest country to travel to according to the findings, with a Safety Score of 82.3. With average pollution levels (13.3 PM2.5), and healthcare quality (678), the country’s bathing waters also perform well, with 85% rated as excellent. If you’re looking for a place to explore or a solo trip, this could be the right place for you.

PORTUGAL With a Safety Score of 82.1, Portugal is the third safest country to visit this Summer. Ranking seventh for excellent quality of waters (93%) with Switzerland and Germany, Portugal is fourth for quality of air, with one of the lowest air pollution rates (7.1 PM2.5), after Finland (5.5 PM2.5), Estonia (5.9 PM2.5), and Sweden (6.6 PM2.5).

With a total index score of 81.4, Austria is the fourth safest country to travel to in 2022. The country has one of the highest percentages of excellent bathing waters out of all the countries analysed (98%), second only to Cyprus (100%) and ranks seventh for quality of healthcare (799 according to Health Consumer Index), following Sweden (800) and Finland (839). The number of homicides is also low compared to other countries, amounting to 8.2 per million people.

GERMANY With a final Safety Score of 81.2, Germany is the fifth safest country to visit in 2022. The country’s percentage of excellent bathing water amounts to 93%, making it mainly safe for swimmers and tourists. Eighth for best air quality (with a pollution level of 10.6 PM2.5), and a low number of homicides per milli most of the other country safety record twice than ours 81 compared to 44 Switzerland 88 got your down on (6.9), Germany is the ideal destinations for all sort of travellers. A spokesperson for Forbes Advisor comments on the findings: “Safety can be a decisive factor when people are considering where to spend their holidays, and these figures show there are considerable differences across Europe when measuring factors such as the quality of bathing waters or the levels of theft. “These numbers shed a light on the importance of travel insurance when moving around different countries. Being covered by travel insurance means you can receive financial compensation for losses as well as covering medical expenses in the country you are visiting, making the experience as smooth and calm as possible.”

Marston’s Gains Access to a New Generation of Talent with Placed

Marston’s, the heritage brewery business which operates over 1,500 pubs and Inns nationally and employs over 12,000 staff, has partnered with mobile recruitment platform Placed to attract and retain talent better across all of its UK sites.

CVs and advertising vacancies in windows have fast become an ineffective and obsolete means of applying for jobs and searching for candidates. Research shows behavioural changes in how job opportunities are now sought: 66% of those aged 25 to 34, 65% of those aged 35 to 44, and 64% of those aged 45 to 54 use mobile phones to search and apply for jobs. The hospitality sector remains the largest employer of young people, yet few organisations are attuned to these behavioural shifts; 75% of Millennials for example found their last position directly through a social media platform. With further recruitment challenges within the hospitality sector exacerbated by the ongoing pandemic, Marston’s aims to use technology and data-driven recruitment solutions over agencies and traditional job boards to attract talent within a competitive marketplace, gain access to a larger pool of quality applicants and recruit effectively and efficiently – saving more time and money than any other recruitment method.

Alice Barriball, Director of Resourcing, Marston’s commented: “Optimising our hiring process by recruiting candidates more accurately and swiftly remains crucial given that we’re one of the UK’s largest employers in the hospitality sector. For the first time, we are able to use technology effectively to target and attract the right people; we have a centralised platform for streamlining all the unwieldy administration that comes with recruiting, and we’re able to build awareness of our brand to prospects, showcasing all the important aspects that make us a great business in which to work. We need to adopt a more modern, innovative way of recruiting in order to grow and strengthen our workforce. With this partnership, we now have the right tools at our disposal to do this effectively.”

Jennifer Johansson, CEO and founder of Placed app commented: “Industries with a high churn rate, such as hospitality, are caught up in a perpetual cycle of recruitment and training. Recent figures estimate that job vacancies in the hospitality sector are up 700% (ONS, 2022). An element of this retention problem lies in recruiting the wrong candidate whose career aspirations or values may not align with that of the employer. Using technology to match compatible candidates with compatible employers ensures that positions are filled with people who are a better cultural fit for companies. This saves a huge amount of

time and money on the recruitment process. We want to help businesses like Marston’s attract and retain talent right, thus increasing engagement and longevity of careers right from the onset.”

Placed was founded in 2017 by Johansson after working in the hospitality industry. Here, she perceived a disconnect between industries suffering high labour churn and the new generation of job seekers. The platform and app ensures the right candidates are matched to the most suitable employer in terms of location, type of job, culture and company ethos. Employers are able to create a compelling company profile showcasing work culture using videos from employees, testimonials and real team photos that captures the company’s personality and team spirit. For more information, visit www.placed-app.com

ELIS Provides Sustainable Alternative For Workwear, Linen and Laundry With businesses looking for ways to improve their sustainability, catering workwear, linen and laundry services provider, Elis UK, explains how its circular economy approach can help. Elis was the first company in its sector to announce its target of net zero emissions by 2045 and is one of only twelve companies selected to join the NHS Net Zero International Leadership Group. It uses a circular economy model to provide its customers with a more sustainable solution. Elis supplies workwear and linen on a rental basis, collecting used items and delivering laundered garments and linen on a schedule to meet the needs of the customer. In its circular economy approach, customers’ items are maintained, repaired, reused and redeployed in order to optimise their lifespan. Elis’s expertise and processes in its highly efficient industrial laundries help to minimize water, energy and cleaning product consumption to reduce the impact on the environment. The use of workwear maintained by Elis, rather than at home or using a traditional laundry, reduces CO2 emissions by up to 37% and water consumption by 48% (Source: EY). Based on the circular economy, Elis’s services increasingly enable customers to reduce their emissions.

Comments Elis UK marketing and customer experience manager, Paul Swift: “The circular economy is specifically designed to eliminate waste and pollution, circulating and sharing products and materials and regenerating nature. The Elis circular economy model, primarily through reducing the consumption of natural resources and keeping products in use, is a sustainable solution that addresses environmental issues. In 2021, the Group’s CO2 emissions per kg of delivered, laundered textiles were 19% lower than in 2010, which is testament to the efforts made over many years. Our mission is to make our customers’ lives easier and contribute to their success through a sustainable, responsible process.” As part of its commitment to net zero carbon emissions, Elis is undertaking a number of major initiatives, which will help to ensure that its customers receive services that leave an ever-smaller environmental footprint. These include continuing to improve the energy efficiency in its operations; constantly improving the vehicle fleet and delivery routes; optimising the product lifespan, optimising the choice of materials and expanding reuse and recycling of textiles. In three years, Elis UK has already reduced its CO2 emissions by 33% and its consumption of water per kilo of laundered linen by 23%. Elis UK has been certified over many years by the Carbon Trust for reductions in CO2 emissions and water usage.” For further information see uk.Elis.com or call free on 0808 1698265.



Hubbard Advice On Keeping Your Ice Machine Clean 28

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As summer gets into high gear the ice experts at Hubbard Systems highlight the importance of keeping your ice machine safe and hygienic with a schedule of regular preventative maintenance.

· The scoop itself should be only stored in a tub of sanitiser between uses, not left on top of the machine or in the ice storage bin. · As well as this they should ensure that it is never contaminated by foreign bodies like bottle tops or labels. If glass enters the storage bin it’s vital that it is emptied and cleaned thoroughly.

Ice machines continually process water, which means they are at risk of becoming contaminated if not cleaned and maintained. High quality ice machines like the range from Scotsman include design features that help to keep them operating at peak efficiency. However, it is vital to institute a schedule of maintenance and cleaning on a daily, weekly and monthly basis as well as regular visits from trained service engineers.

LOOKING AFTER ULTRAVIOLET SANITISING SYSTEMS Ultraviolet sanitation systems have become increasingly common in ice machines since the pandemic. They provide an extra level of security by using the natural power of UV light to destroy viruses and bacteria, preventing the growth of mould, mildew, slime, and stopping odours

Ensuring staff are trained in how to use and maintain your ice machine is the foundation of maintaining ice hygiene. Regular training and refresher sessions should be scheduled to make sure staff knowledge remains fresh.

The XSafe system is one of the key safety features fitted as standard on the Scotsman range of ice machines. Unlike many other UV systems it is capable of working throughout the machine, even in a storage bin filled with ice.

ICE MACHINE MAINTENANCE TIPS · The ice storage bin should be fully emptied and cleaned every couple of months. This will ensure that ice is kept in perfect condition until needed.. · The water filter cartridge should be replaced at least once a year, although depending on local water quality and usage levels this might need to be more frequent. · After cleaning either the storage bin or changing the filter, the fresh water system should be flushed through before use to remove any residual contaminants. · While a good quality water filter will dramatically reduce the build up of scale on the evaporator, if you have very hard water it may still occur. Removing scale from the evaporator will keep the ice being made as pure as possible. This is usually a job for the service engineer. · Check the evaporator for build up at the same time as you clean the storage bin. Ice with scale can look milky or cloudy. · The air filters can often be overlooked in maintenance schedules, but should be cleaned regularly to guarantee the machine’s cooling capacity is working at optimum efficiency.

ICE HANDLING TIPS · Correct handling technique is vital so ice reaches customers in peak hygienic condition. Make sure ice never gets touched with bare hands and is only removed with a scoop.

Over time the effectiveness of the UV lightbulb reduces, and as the XSafe system runs constantly Hubbard Systems recommends getting it changed every 12 months. This will ensure the bulb and the XSafe system is always working at its full potential. Arranging for a qualified engineer to regularly service your ice machine can take a lot of the guesswork out of these regular maintenance tasks. The dealer or retailer who supplied the machine should be able to help, either by providing service themselves or by recommending a third party. If in doubt, Hubbard System’s sister company HTG Service can provide service for the full Scotsman range and most popular makes of ice machine. For specialist advice on looking after your ice machine, contact the ice experts at Hubbard Systems on 01473 350000. There are also a variety of specialist cleaning and maintenance guides which can be found in the downloads section at Scotsman-ice.co.uk. Hubbard Systems is the UK distributor for the market-leading Scotsman range of icemakers and the Friulinox range of refrigeration products, which are available via dealers nationwide. Hubbard Systems is part of HTG Trading Ltd. For more information and details of local stockists, call Hubbard Systems on 01473 350045, email sales@hubbardsystems.co.uk or visit www.scotsman-ice.co.uk

Liberation Group Acquires Two Sites From OHH Pub Company Jonathan Lawson, CEO, Liberation Group says: “We are delighted to welcome these fantastic pubs to the Butcombe side of the family. These two new sites are a great fit for us, both geographically and operationally and they offer an exciting opportunity for us to deliver our award-winning food, drink and hospitality experience to locals and visitors alike.” The acquisition is in line with Butcombe Pubs & Inns’ longer-term strategy to expand its presence throughout the West Country via the acquisition of high quality, predominantly freehold pubs capable of supporting a premium, food-led offering with accommodation.

Liberation Group’s UK Butcombe Pubs & Inns business can announce the acquisition of two sites from OHH Pub Company. The Northey Arms in Box, Wiltshire and The Rising Sun in Backwell, North Somerset joined the Butcombe estate of pubs and inns in the south west on Thursday 26th May 2022.

Jonathan Lawson continues: “We look forward to welcoming the teams on board and working closely with them to implement our ambitious plans. Thanks to OHH Company, headed up by Mark Warburton, they’re both well established and popular local pubs with excellent reputations.” Butcombe Pubs & Inns will incorporate the acquired sites, and associ-

ated employees, into its existing portfolio and intends to invest substantial capital into both of the businesses to support future growth.

Mechline’s 5 Star FOGS Solution at The Landmark “Obviously the most important thing for us is that any FOGS system is compliant with regulations, meets industry standards and ensures we maintain the highest possible hygiene levels. We were also looking for something with a proven track record, that is efficient, cost-effective, long lasting and odour free! We were clear that any FOGS solution must also be easy to maintain and require minimal input from staff. After the design team reviewed available options, they agreed to proceed with Mechline’s proposed FOGS system which consisted of BioCeptor, GreasePak and Food Waste Strainers.”

The five-star Landmark Hotel opened its doors in 1899 and for the last 123 years has provided an oasis of luxury in central London - welcoming guests into their iconic Winter Garden, an eight-story courtyard covered by a glass roof. The Winter Garden Restaurant is just one of many dining areas in the Landmark which includes The Mirror Bar, Great Central Bar, Garden Terrace, plus private dining in the Empire Room, Grand Ballroom and Tower Suite – all of which are served by the main kitchen and its 62 strong brigade. Following a six-month refurbishment programme, the Landmark recently reopened its kitchen after a complete transformation of the layout, operations, facilities and equipment. The refurbishment was led by Executive Chef, Gary Klaner who worked closely with project managers Berkeley Projects. Gary’s objective was simple – a new kitchen with quality equipment to optimise efficiency, so his brigade could continue to achieve the exemplary culinary standards The Landmark is renowned for. A key consideration for Gary was the installation of a complete system to manage the Fats, Oils, Grease and Starches (FOGS) - a natural by-product of the foodservice industry which is strictly regulated. Gary shared what his priorities were when reviewing various FOGS management options:

Mechline’s BioCeptor system combines the power of GreasePak’s BBA approved, biological treatment solution and its naturally occurring, non-pathogenic bacteria, with the FOG Intercept and Treatment unit (F.I.T). The result is that drains are kept clear and free-flowing as FOGS are permanently degraded into smaller compounds so they cannot reform or solidify – providing the level of FOGS management performance Gary required. In addition, Mechline’s easy-to-use Food Waste Strainer, with its innovative basket design, helps to prevent food waste sediment getting into drains in the first place - and when used with the BioCeptor system can prolong intervals between servicing in comparison to a standalone grease trap. Oliver Tuff, Project Director at Berkeley Projects, commented: “After the complexity of striping out the existing facilities and the installa-

tion of a completely new kitchen Mechline’s products were very easy to fit and the products themselves are very flexible. For example, the BioCeptors have universal fittings, which makes plumbing incredibly simple. There are no electrics to consider, which makes connection and placement much easier. After the products were installed the Mechline’s service team were a great help with the commissioning and helping with staff training programmes. In terms of costs, the systems represented great value to the client.” Six months on, Gary Klaner has been delighted with the decision to use Mechline’s products in their new kitchen as he explains: “The greatest compliment is that we don’t really have to be involved in any day-to-day process. The Mechline FOGS systems are in, working, and being well maintained. Our involvement is absolutely minimal. They’re discreet and just work efficiently in the background. I can’t praise Mechline’s service team enough; they were very attentive and had great engagement with the on-site team. It’s great to just have an odour free kitchen and clear drains!” Oliver concluded, “We’ve had great feedback from the team around Mechline’s whole end-toend service. We already recommend Mechline FOGS solutions with every confidence and will continue to do so with future clients.” Mechline’s experienced team are available to advise on the best solution to suit your requirements and can be contacted on 01908 261511 or via email on info@mechline.com


Heating Solutions Cutting The Costs Of Being More Sustainable For restaurants, cafes & bars, provision of hot water with its regular peaks in demand is a business critical resource. But servicing high temperature water demands, throughout the day consumes almost 20% of the total energy used by the business which has ramifications in terms of cost and generation of carbon emissions. To counter emissions and rising energy costs, attention is turning to the installation of air source heat pumps (ASHP) rather than traditional gas-based water heaters. Under the right circumstances, such as new builds with a high level of insulation, ASHPs represent an efficient way to significantly reduce energy demands and carbon emissions. However, commercial hot water (DHW) applications using ASHP are going to be complex and, compared to gas-fired alternatives, are going to have higher up-front costs. Through a combination of ASHP and an electric water heater however, Adveco can address many of the complexities associated with integrating ASHP into new

buildings. A typical three heat pump specified system can be reduced to two immediately through the addition of an electric water heater which is used to top up the preheat supplied by the heat pumps. This combination enables systems to be sized down by as much as half, delivering immediate capital savings. A 50 kW electric boiler can, for example, cost less than a tenth of the price of an equivalent 50kW heat pump and you immediately reduce the physical size of the system and the embodied carbon. Additionally, the system provides built-in redundancy should there ever be a failure. Balancing a hybrid electric system is key to ensuring efficient operation, and Adveco specialises in creating bespoke applications and controls to assure water heating remains consistent, whilst reducing energy demands and building emissions. www.adveco.co

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Issue 114

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Bar Snacks

30

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Issue 114

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?

In 2021, the tournament’s first year, The Hundred captured a broadcast audience of 16 million. This year's tournament, which will feature on Sky Sports and the BBC, looks to build on this success. The partnership features KP Snacks’ leading brands including popchips, Butterkist, POM-BEAR, Tyrrells, KP Nuts, Hula Hoops, McCoy’s, and Skips, across the team shirts of eight men’s and women’s teams competing in the fast paced tournament. Hula Hoops, McCoy’s and Tyrrells ranges feature engaging cricket-themed designs to further promote the partnership.

SOMETHING TO SUIT EVERYONE

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

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.

With summer on the way, families are looking forward to sporting entertainment and activities. As the Official Team Partner of The Hundred – an actionpacked 100 ball cricket competition – KP SNACKS is encouraging families to get active this summer and for pubs and bars to support the exciting tournament.

Watching sporting events whilst enjoying a drink and snack is the perfect opportunity for pubs and bars to drive sales and success. Familiar brands that are matched to your customer base are extremely important in driving snacks sales and the KP Snacks portfolio is extensive, offering something for everyone.

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.

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.

KP Snacks - Sport in Pubs & Bars

From tasty nuts, perfect when paired with a cold beer, to premium crisps, KP Snacks has a popular and recognised portfolio to help bars drive sales. As the number one supplier of Bagged Snacks , the KP Snacks portfolio is perfectly placed to trade up drink only visits while customers enjoy a spot of televised cricket this summer.

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.

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”!

FROM TAYTO

TAYTO has a range of award-winning snacks to suit every pub:

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.

– 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 pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at realcrisps.com/POS

“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 snacks over the last year. We know staff shortages have been an increasing problem in the hospitality sector since

thebar@kpsnacks.com www.realcrisps.com



Products and Services Are You Looking To Make Your Menus More Sustainable? Are you looking to make your menus more sustainable? We’re proud to present Grass 95 – a paper that is ecologically responsible without compromising on the print quality! Grass 95 is a new and exclusive grass-based paper from Online Paper. Give your customers a truly authentic experience by printing your menus, flyers and more on this unique paper. Made from 70% FSC wood pulp & 30% grass pulp, Grass 95 is recyclable, compostable and eco-friendly. It has a wonderful look and feel that will add credibility to environmentally conscious restaurants and businesses. With one side of the paper coated for inkjet printers and the reverse optimised for laser printers, Grass 95 is a fully versatile paper that can suit any restaurant

or office setup. Achieve fantastic prints with rich, crisp text and detailed images on any printer. You’re guaranteed to produce high quality results without the large costs and time-restraints of outsourcing your printing, keeping both sustainability and economics at the forefront. Don’t have a printer yet but thinking about bringing one into your business? As suppliers of Canon printers and ink, Online Paper can help get you set up. The team have a wealth of knowledge and can answer any questions on the world of paper and printing whilst finding you the best prices. Call Online Paper on 01892 771245 to discuss your requirements or request a free sample of Grass 95. You can also visit www.onlinepaper.co.uk to explore the whole range of products.

Going Waterless Could Cut Hospitality Sector Urinal Running Costs By More Than Half At The Same Time As Slashing CO2 Hospitality businesses could save over £1,200 on their annual water bills for every three urinals converted to waterless technology, at the same time as slashing CO2. The findings have been released by Smarti Environmental, the UK’s leading waterless urinal business, to coincide with Water Saving Week 2022 . The savings are possible with the installation of its newly launched eco-friendly Vortex triple seal valve (TSV), which has been designed to cut urinal water bills by over half, at the same time as dramatically lowering carbon footprints, eliminating bad urinal smells, blockages and eradicating the spread of infections caused by flushing urinals. The smart-tech, eco-friendly, retro-fit Vortex valve ends the need for water in urinals, saving on average 100,000 litres of clean water and 105kg CO2 per urinal, per year. It also prevents airborne infections caused by spray during flushing, which has been shown to spread 500,000 germs per inch, per flush, landing on skin, surfaces and clothing, spreading viruses including Covid-19, influenza and norovirus. The Vortex TSV, which fits 98% of all urinals, enables businesses to retain their existing urinal bowls while cutting annual running costs by over 50%, compared to conventional water-flush alternatives.

Confirmed as the fastest flowing waterless urinal solution on the market, the fully recyclable, British-manufactured, hygienic one-way multi valve system, traps all odours so that the foul drain smells become a thing of the past. No other waterless urinal technology is as effective. The Vortex valve also accelerates the flow of urine down into the drainpipe, and includes an eco-friendly bio-block enzyme ring and integrated bio-tablet tablet which breaks down uric acid and bio film proteins during use, preventing costly and damaging back-fill flooding and blocked pipes by making the urine PH neutral – a world first! Visit www.smartilimited.com or call 01392 311 202 for a no obligation washroom survey and quote.

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.

When next connected by Bluetooth, the phone will

Most restaurants change their oil either based on colour (when it goes dark/black, using single-use test strips and a simplistic colour chart) or schedule (twice a week – because it has always been done that way). The first approach relies on guesswork and subjectivity, and leaves businesses at risk of acrylamide buildup – a customer-harming, cancer-causing chemical. The second approach unnecessarily discards perfectly usable oil – a costly and unsustainable outcome, given that oil is one of the largest contributors to carbon footprints in commercial kitchens. Fortunately, there’s a third approach, used by the likes of Five Guys, Wasabi, McDonalds, Chopstix, and Whitbread to refine their frying process, conduct ecofriendly practices, and cut their oil usage by half. Interested?

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.

Enter Food Oil Monitors. By providing objective, easy-to-read data, these oil testing devices remove all guesswork when it comes to changing your oil. This means… • Significant reductions in oil usage and costs • Enhanced fried food quality and consistency • Greater sustainable practice • Assured customer safety • No more ongoing cost of test strips • Increased working life of oil amid rising prices Kitchen staff across almost all Whitbread venues now use the Food Oil Monitor for daily checks. Before, oil was changed prematurely, but since implementing Klipspringer’s digital solution nationwide, Whitbread have seen an average reduction in oil usage of around 30%, with some sites reporting savings of up to 52%. Does your restaurant, pub, or hotel kitchen still use a subjective oil monitoring system? Want to modernise your approach and reap the rewards? Click here to view our Food Oil Monitor, or contact our hospitality team: 01473 461 800.

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

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. 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.

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

See the advert on the previous page for more details.

Kitchen Extract Hygiene – A Burning Issue One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork. This must be tackled, not only for the sake of hygiene, but also for fire prevention and compliance.

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.

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.

On Wednesday June 1, for the first time since late March, the global oil price rose above $117 per barrel (£93.47). This fallout will be felt particularly strongly by the UK hospitality sector, where the overspending and misuse of food oil is already a pressing issue.

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest

Looking for Answers To The Ever-Increasing Prices of Electricity - BeerTech’ s SmartCellar Provides Some Good Answers To Reducing Cellar Cooling Costs

Beertech’ s SmartCellar will actually record the exact savings made at each site independently, as well as the reduction in carbon footprint.

Monitoring Device Reduces Oil Usage by Up to 52% in Whitbread

Airborne fat, oil and grease is a natural by-product of even the healthiest diet. Carried in the steam that rises from cooking, grease and oil particles are drawn into the kitchen extract system to be vented away to the outside. As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork. Although the kitchen crew or regular cleaners may be able to clean filters or clean the exterior of the canopy and canopy plenum, cleaning the extract system itself is a specialist task, essential for hygiene, but most importantly fire safety compliance. Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumu-

lated grease deposits can act as fuel, helping to spread the fire. The ductwork itself can also help to spread the fire, acting as a chimney through which smoke and flames can travel, spreading the danger to the other parts of the building. To counter this potential fire risk, operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease. Compliance is also essential to ensure that you don’t compromise your buildings insurance. If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease, many insurers will now refuse to pay out on a claim. Ensuring legal compliance, a reduced risk of fire and greater hygiene in your kitchen are items which should always be on every maintenance menu. www.swiftclean.co.uk


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What To Consider When Upgrading Washroom Dispensers There’s an old rule of thumb that if a restaurant toilet is clean, then it’s a safe bet that the kitchen will be too. Unfortunately the opposite is also true – if the restaurant operator won’t make the effort to keep floors and fixtures clean, how can diners trust that kitchen surfaces and cookware are hygienic? So which areas should operators focus on in order to provide greater protection and improve user experience?

SOAP DISPENSERS Manual soap dispensers are often subject to heavyhanded usage, with levers repeatedly pumped with excessive force – particularly when product is running low. For subsequent users, attempting to operate a broken or malfunctioning soap dispenser provides a frustrating, negative experience. This is why managers should ensure systems are robust enough to withstand heavy use and not choose to install poor-quality dispensers based on their low price.

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

TOUCHLESS SYSTEMS Moving away from manual dispensers and upgrading to automatic, touch-free systems means users’ hands do not need to contact any part of the unit, providing protection and reassurance while improving infection control. The majority of touchless systems operate on batteries, with the drawback that regular service visits are required to ensure systems do not run out of power and be left out of service. However, mains-powered systems are now entering the market, which removes this common problem and ensures soap or sanitizer is available on demand. Visit www.seko.com for details.

Eliminate Odours and Sanitise Rooms 15 minutes is all it takes to remove bacteria, viruses and unpleasant odours from indoor rooms and spaces. Don’t just mask bad smells, permanently eliminate them with the MAG Room Sanitiser. It’s safe, it’s sustainable, it requires no chemicals, plus it’s quicker and 3,000 times more effective than other cleaning methods. Hygienic indoor air quality is seen as an essential part of every business and we all have a responsibility to look after our staff, visitors, guests and clients. Monkeypox, Covid-19 and other airborne viruses will continue to come and go so regular air purification is important as nobody knows what the future holds. As well as sanitising the air and surfaces in a room, MAG’s sanitising machine guarantees to remove odours however strong including smoke, cooking, alcohol, body odour and incontinence. It’s used by care homes, hotels, pubs, restaurants and thousands of businesses in the UK and across the world. How does it work? Ozone is safely created and

destructed within your preferred time frame. Simply wheel the ozone generator into the room that needs sanitising, plug in the machine, start the cycle, leave the room and when you re-enter you will be pleasantly surprised by the extra fresh fragrance. It’s very simple, completely safe and free product demonstrations are available across the UK. Ask about our 5 star feedback and testimonials. Andrew Morgan, Managing Director of Morgan Care shares “Great sales experience with a pre-order demo and very efficient order & delivery service. Would have no hesitation in recommending MAG Ozone”. For more information contact MAG Ozone Ltd on 01353 883025 or sales@magozone.com Did you know the MAG Group also provides commercial washing machines and tumble dryers? Find out more at www.maglaundryequipment.co.uk Visit www.maglaundryequipment.co.uk/ product/ozone-sanitation/mag-ozone-generator

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Chef's Buyer's Guide Macduff - Wild About Shellfish Macduff’s wild-caught Hebridean Langoustines come from the pristine, rich waters of the Outer Hebrides, off the west coast of Scotland, where the warm flowing Gulf Stream meets the cool currents of the Arctic and Greenland Sea. Here, fishing boats depart for short one- to two day trips, ensuring only the freshest langoustines are landed.

At the factory, langoustines are washed, size graded and carefully hand-packed. This state-of-the-art facility is equipped with an Advantec freezer, a high velocity air freezing technology that allows the rapid and efficient freezing of langoustines within 25 minutes or

Whitby Seafoods Founded back in 1985 by Graham Whittle, Whitby Seafoods are a buccaneering, privately owned, family business based in Whitby - a real place with a rich history as a fishing port. Graham founded the business with a quest to create ‘proper’ Scampi, using Langoustine tails responsibly sourced from the waters around the British Isles. This ‘quest for the best’ ethos remains, and we continue to be obsessed with top-notch seafood and remain market leaders in quality. We are the beacon brand for scampi and are the UK’s largest buyer and manufacturer of scampi. Simply put, we sell more scampi than anyone else anywhere else, with a whopping 1 million portions of Whitby Scampi being eaten by discerning seafood lovers each week!

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Being experts in what we do has enabled us to remain as the number 1 brand in foodservice since the company began. Whitby Scampi has become a famous dish in pubs and restaurants throughout the land, grac-

less, locking in freshness. They are then hand-packed by our dedicated team, resulting in rich, vibrantorange langoustines with a firm texture and uniquely sweet delicate flavour. Popular amongst chefs in fine dining restaurants, Macduff’s West Coast Hebridean Langoustines are a true shellfish delicacy.

FOR MORE INFORMATION, CONTACT THE MACDUFF OFFICE NEAREST YOU: Mintlaw Sales Office: +44 (0) 1771 624000, sales@macduffshellfish.co.uk Windsor Sales Office: +44 (0) 1753 858 188, windsorsales@clearwater.ca

ing the very best menus as a signifier of discernment. To bring a touch of the seaside to your establishment, we offer free point of sale items including greaseproof, napkins and swingboards available with the purchase of our flagship Whitby Scampi. Not only is our point of sale wonderfully eye catching, but it’s also a signifier of quality to those looking for something delicious to eat. Our point of sale has been a firm favourite with many of our customers over the last 10 years. Here is what some have had to say: “Whitby branded POS where I am does work- I’m based opposite 1500 caravans so when it’s nice and they are sitting outside with the branded serving items it really does make a difference” “Having Whitby POS has helped promote our scampi sales dramatically. Presentation is key to encourage return business and for positive reviews with images too. The Whitby Scampi POS products help us achieve this.” If you want to hook into our point of sale, give us a call on 01947 606101 or email info@whitby-seafoods.com with proof of purchase to claim.


Chef's Buyer's Guide

Fylde Fresh and Fabulous

We provide national coverage, delivering our fresh potato products direct to your door via a network of distributors across the UK. We offer a number of fresh potato products from fresh chips to whole peel and quarter cuts. Our chilled products take all the hassle out of food preparation. Products can be delivered fresh daily. There’s no waste, prep time, labour cost or mess. All you need is chilled space. We aim to take the stress out of potato preparation. Why not contact us today for a free sample. Just email sales@fyldefreshandfabulous.com and one of our sales team will be in touch directly to deal with your enquiry. Fylde Fresh and Fabulous have now made it even easier to order our chips. FFF chips are now available to buy online from our website www.fyldefreshandfabulous.com. We are offering all Caterer Licensee readers a 10% discount off their first order. Simply quote discount code CLM22 on the website to take advantage of this offer.

POWERED BY POTATOES Fylde Fresh are committed to supporting the environment. We have our very own anaerobic digester which is uses all of the peel-

10 Years of Foodie Flavours

As well as ever popular Raspberry, Vanilla, Caramel and Orange - their extensive range includes a wonderful Rhubarb, Sweet Hazelnut & Chocolate, Passion Fruit, Ginger, Cinnamon, Chilli and many more. All are natural flavourings or extracts, suitable for Vegans &

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WHAT WE OFFER

We are BRC AA accredited and Red Tractor approved, making us a reliable supplier to the foodservice industry.

Taste and aroma are the senses that define and help us recognize the things we love to eat and drink. Foodie Flavours’ professional quality natural flavourings are crafted by experienced flavourists using quality materials sourced from around the world. Consistent taste profiles are a must for food & drink producers and Foodie Flavours products are all manufactured to strict GFSI compliant quality standards.

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ings generated from the potato process. This produces biogas which powers the site and the local community and produces a fertilizer for growing next years spuds.

Based in the heart of the Fylde countryside Fylde Fresh and Fabulous Ltd are a well-established family run business with over 30 years of history growing and processing potatoes. We are passionate about what we do. We grow, harvest, store, process and deliver fresh chips and potato products under the Triple F brand to customers the length and breadth of the country. We operate 24 hours a day 365 days a year.

They set out to bring professional, manufacturing grade natural flavourings to the home and small business market. Ten years on and Foodie Flavours have established their brand bringing high strength flavourings to serious foodies and small businesses across the UK and beyond.

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Vegetarians, Gluten-free, Dairy-free, Egg-free, no added sugar and made in the UK. Loved by Chef’s as great ‘kickers’ for their mouth-watering recipes. Valued by hospitality for their low cost in use and consistent flavour profiles. With sizes available to buy online in 15ml, 200ml, and 1 litre or more - Foodie Flavours give a very flexible advantage to customers. Quick delivery from stock as well as samples and made-to-order flavours round out the service from this innovative company.

Foodie Flavours has built a reputation for quality, strength and friendly advice. Their flavourings are used in cooking, baking, confectionary, desserts, chocolate, fudge, ice cream, cocktails, beers, ciders, spirits, soft drinks, snack bars and much more. Check out their website at www.foodieflavours.com not only for great natural flavourings, but also some great recipes and guides on how to use flavours.

The Club – Food Procurement Made Simple What is The Club? We created The Club as an easy-to use procurement tool to deliver sustainable supply chain savings to a wide variety of businesses who buy food and drink. The Club champions cost reduction, optimises quality and service levels, and simplifies processes to effectively manage your organisation’s developing needs. Think of us as part of your team, without the cost, working in harmony with your business and helping it grow.

What are the benefits? Lower Costs – Rapidly accessed savings that drive benefit straight to your bottom line. Professionally negotiated and carefully managed, our team puts you ahead of the market. Saves Time – We are always working in the background - so you don’t have to - ensuring you don’t overpay for your items. Supply Chain Control – We work with you, to create supply chains that work for you, reducing offgrid purchases, optimising your quality and commercial control. Insight – Our insights and the wealth of data at our

disposal help you make the right decisions for your business. Resources - Access to a team of procurement experts and a dedicated commercial manager to keep you up to date with the marketplace, review dashboards and supplier performance. Flexibility – You are unique, constantly growing and evolving. Regular reviews ensure the solutions in place are appropriate, for now and for the future. Tech – Powerful, efficient online ordering and reporting system, that can be accessed anywhere through your desktop, phone or tablet powered by Fourth. No Cash Outlay – We collect our fixed fee directly from suppliers, so you always know exactly what we earn. Peace of Mind – First class supply chains take time and expertise. Our team of procurement specialists have been creating sustainable supply chains that deliver savings and add value since 1998. Visit www.prestigetheclub.com or see the advert below.


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Diageo Provides £2.4m To Transform Pubs and Bars Outdoor Sports Gardens Diageo, maker of GUINNESS, is offering the opportunity for pubs, restaurants and bars to transform their outdoor sports areas through the latest phase of the Raising the Bar £30m initiative. The programme launched in 2020 and has supported over 30,000 outlets over the last two years. Diageo is providing £2.4m to help provide safe and comfortable outdoors spaces to outlets who have struggled to host guests outdoors over the past 18 months. Outlets can apply for the scheme on Diageo One now. With sporting focused venues in GB recovering behind the rest of the market, the latest support from Raising the Bar will offer successful outlets a variety of options to maximise their outdoor spaces, including stretch tents/awning, timber cladded walls, standalone bars, outdoor seating, external lighting and more. Catharina von Franck, Commercial Director, On Trade, comments: “Prepandemic, 54% of consumers in GB watched live sports in the on trade and we anticipate a growing demand for these in-venue sporting moments once more. The Raising the Bar team continue to look at ways to support the on trade and we look forward to seeing how we can help transform those outdoor sporting spaces not only to help businesses, but also to create amazing experiences for consumers.”

To apply for support, licensees simply need to fill out a questionnaire on www.diageo-one.com by the 30th April 2022. Successful outlets will be selected by a non-commercial board from Diageo and will hear from the Raising the Bar team in May, with installations taking place across May and June. The criteria for outlets to apply is split into four stages; outlet details for validation, understanding size and scale of the venue, assessing the need of venue for support and assessing outlet viability for install. Outlets will also have the opportunity to elaborate within the questionnaire how the pandemic has affected their ability to showcase live sports in their venue. Since launching in 2020, Raising the Bar has invested £30m in targeted support and has worked with 30,000 outlets in GB to provide 1million litres of hand sanitiser, 15,000 PPE kits, 600 mobile bars, 150,000 parasols and over 30,000 hand sanitiser dispenser stations. To help bars, pubs and restaurants operate safely and securely, Diageo also offers free access to digital training and practical support through Diageo One. For further information on receiving support, operators can head to www.diageo-one.com or reach out to their Diageo representative

Cinders ‘Classic’ Barbecue Continues To Exceed Customers’ Expectations The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years. The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up

barbecue if great weather arrives. Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards. The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away. Discover more at www.cindersbarbecues.co.uk or call 01524 262900.

SPECIAL OFFER Buy 11 get 1 FREE!


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The Sausage Man - Authentic German Sausages traditional sit down meal.’ Famed for their vast range of authentic, gourmet sausages, The Sausage Man supplies only the best quality produce to delight any self-respecting foodie. Delight your customers with a variety of popular frankfurters – available in bumper packs of 10, The Sausage Man’s famous 25cm/150g Cheese Käsekrainer Frankfurters offer the perfect blend of beechwood smoked pork frankfurter and creamy Emmental cheese or try the depth and richness of the smoky Krakauer Bacon Frankfurter, beautifully smoked pork with added bacon delivers a wonderful texture and available in 25cm/150g or the generously sized 30cm/200g option. Warmer climes and longer days are here, and a busy outdoor leisure season is taking off. As Covid restrictions have eased, customer confidence is returning, and outdoor events are very much welcome. Food plays an integral part in the outdoor leisure scene, and outdoor catering just wouldn’t be the same without the distinct aroma of sausages fresh from the grill, the scent of beechwood smoked frankfurters permeating the air is enough to get anyone’s tastebuds tingling! Charles Coleman, Sales Director at The Sausage Man says, “The hot dogs and sausages market is reported to grow by $13.03 bn over the next five years, progressing at a CAGR of over 3%.* Hot dogs represent a perfect, practical menu choice for a grab and go offer, a winner with customers; full of flavour and easy to eat on the go, they are also a convenient, speedy and simple to prepare product for operators, providing a good profit margin with the opportunity for add on sales.” Outdoor events provide a big draw for families and especially the younger generation, it’s worth noting what’s in favour with Generation Z, who will ultimately shape the future of the food industry. Sodexo** insights on the food habits of Gen Z reveals ‘alongside the demand for street food options, the trend for snacking shows no signs of abating among young foodies, with 23% of Generation Z saying they prefer quick grab and go meals, bowl food and sharing plates to a

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

For those who like it spicy the 28cm/160g Chilli Beef Giant Frankfurter is studded with chilli flakes, imparting a warming heat without being too overpowering.

To accommodate the sausages Brioche Jumbo Hot Dog Rolls are available along with a range of tasty sauces and sides. For the ultimate convenience and speed of service, all of the above sausages are supplied pre-cooked, frozen and are gluten free. *Research & Markets ‘Global Hot Dogs and Sausages Market 2021-2025’ **Sodexo ‘Understanding the impact of digitally-driven Gen Z on food habits’ 2021

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

for 4 years now, continually growing year on year thanks to both new and return clients. At Monster Mesh we agree that your brand needs to generate the right impact. Getting an eye-catching design is the most important when displaying your banner amongst others, so at Monster Mesh we offer a complete inhouse design service. Most of the time this is a free service where our team of designers will take your logo and a brief sample of text to create your individual design. Throughout our years of experience in large format design, we have learnt several ways to produce the impression you desire. The majority of our products include free delivery and typical lead times are just 7 working days, with some products available through our 5-day express service. To find out more, please visit www.monster-mesh.co.uk.

Country Benches - High Quality Benches Country Benches is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years. The business was started 15 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis. Country Benches creates high quality benches, picnic benches and garden furniture. We only work with the best quality of wood to bring you the highest standards of benches and garden furniture. Country Benches can create benches to exact specifications as well as offering a large variety of standard design garden furniture. Call Country Benches to see what we can do for you. Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers. Country Benches is also pleased to be able to offer you a delivery service for smaller orders with a delivery cost. In addition to this, Country Benches can offer you these prices much cheaper than our competitors.

Our services are great value for money and are of the absolute best quality. All our products are built to order and delivered within seven days and we also operate a "payment on delivery" basis. So contact us today so that we can build your order to your exact specifications. For details call 07446 101657 or email countrybenchesltd@aol.com

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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, all-weather gazebo for all the seasons. I designed the White Pavilion Garden Gazebo range to be combined with a variety of lighting, heating, coloured canopies and side screen options to help create the perfect gazebo for your outdoor space, garden, patio or hot tub area. They're 100% waterproof and designed to withstand the very worst the British weather can throw at them. And they're guaranteed to survive 100 Mph Winds - see 100 Mph Windproof. Our stylish hospitality gazebos Generate More Income from your outdoor space. Keeping your customers comfortable outdoors, the more time they will spend with you…. which means more money they will spend with you. A White Pavilion Gazebo gives 100% Waterproof Protection...100 Mph Windproof Guaranteed...100%

Sun Protection......and comes with a 5 Year Guarantee - Your gazebo choice doesn't get better than this. If you have any questions at all, feel free to get in touch. Give our team a call - 01653 695 285 or visit www.whitepaviliongazebos.co.uk We're here to help you get the very best from your outdoors.

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.

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We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods

receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz


Outdoor Leisure

Issue 114

CLH DIGITAL

A Special Offer from Fenton Timber Fenton Timber was established in the late 1990’s by Jim Miller who sadly passed in 2007, since then the business has continued under the management of Alex Spencer, with Ade Tate overseeing manufacture… who were both staff members from the early days of the business. Fenton’s USP is delivering fully assembled, weather treated “ready to use” Picnic Benches/Tables and associated Garden Furniture to the License Trade, Schools and the Leisure Industry… all year round. Along with the License Trade, as COVID lockdown closed all of our customers, Fenton had a rollercoaster ride over 2020/2021, with no customers, then material shortages, then the roadmap out… but were still able to provide furniture to every customer we promised, by the advised times we promised. The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transport and staff… but that we also guarantee

our goods and operate all year round. It might sound strange selling garden furniture during the winter! Aside from customers whom might have outdoor functions, Guy Fawkes/bonfire night… Christmas etc.. there are also unfortunate times whereby customers have been flooded and suffered losses, and we are there to assist getting them back up on their feet. As readers of the Caterer & Licensee – you can also take advantage of our current offer – 20% off RRP on Supreme and Octagonal Tables (while stocks last)… so call us free on 0800 085 6447.

New Ranges from LeisureBench LeisureBench Limited is one of the UK’s leading suppliers and installers of commercial quality outdoor furniture. The Company has built its reputation on outdoor products offering excellent value for money, with many years experience in meeting the needs of the hotel, pub and hospitality sectors and are heavily investing in manufacturing and finishes.

OUTDOOR FURNITURE Wooden round and A Frame picnic tables, in a number of styles and sizes, brings style, comfort and practicality to your outside space, as do their teak and pine range of benches. The classy collection of Rattan dining sets, chairs and sofas will add a touch of luxury, comfort and elegance. Teak, Hardwood, metal furniture, table tops and bases,

gazebos, outdoor buildings, parasols and planters etc. can all be viewed in a range of styles on the LeisureBench website.

RECYCLED PLASTIC FURNITURE LeisureBench has put in place a substantial ongoing investment to manufacture their own environmentally friendly furniture in their own factory, using 100% UK recycled plastic materials, that is available now! The range includes benches and a wide variety of picnic tables in both ‘A’ Frame and 8- seat square designs in a choice of colours. They will all be hardwearing, easy to maintain, and a strong powder coated underframe will guarantee them for a minimum of 15 years. Website:www.leisurebench.co.uk E: sales@leisurebench.co.uk Tel: 01949 862920

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Design and Refit

Issue 114

Top Engraver Supports Hospitality ILF Chairs - Seating with Wider Appeal Sector with Swift Service for Etched & Printed Table Numbers & QR Discs www.ilfchairs.com

email: terry.kirk@ilfchairs.com

Their new online website offers both indoor and outdoor seating and table solutions.

apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. Although no longer a legal requirement to order remotely, this is something which the government is still actively encouraging and can improve table service through the reduction of queues.

One of the UK’s most professional & technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry. The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved & printed table numbers and discs. The numbers and discs enable customers to link to

In addition to their engraved products, Brunel Engraving has teamed up with a number of UK based Mobile Ordering Platforms to develop full colour labels, these are supplied alongside each companies developed app and are suitable for internal and external environments. “Working alongside App Developers and introducing the full colour range of products has really exceeded our expectations, the demand for our products has significantly increased despite the relaxing of Covid restrictions and are displayed all over the UK” said Tom Pycock, Sales Director of Brunel Engraving.

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

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.

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.

In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: 01275 871720

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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.

Beautiful Art Pieces. Quality Materials. Original Designs.

“Our investment in additional equipment and software has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price”.

Emal: info@brunelengraving.co.uk

same product style.

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


Design and Refit

Issue 114

CLH DIGITAL

Demand for Hospitality Furniture Outstrips Supply for Many in the Industry The ever increasing need to differentiate and refresh hospitality interiors has led to shortages of outdoor furniture and extended lead times on anything made to order. All sizes of business from local pubs to large hotel chains are feeling the pinch, and having to pay a premium for any available models they can find that fit their concept. These are challenging times for suppliers too, as managing director of the market leading Contract Furniture Group, Richard Bellamy, confirms: “Timber, fabrics, plastics, transport – you name a cost and it’s gone through the roof. Our margins have always been thin, so trying to find ways to keep our prices down is tough – especially when our customers rely on us being the most cost-effective supplier around. “We’ve seen demand skyrocket in the last couple of years, while many of our competitors have struggled to keep up. The market consolidation has seen us grow, but also limited buyers’ options – which has subsequently put

further pressure on supply chains and the cycle continues. Luckily for us we work exclusively with a number of European manufacturers, so our lead times have not been as badly affected as others. We’re seeing some pretty big players having to quote over fourteen weeks to get bespoke upholstered seating, which is just far too long for most people. I’m not saying we can return to the three or four weeks we used to work to, but happily we’re nowhere near those kinds of delays.” With the summer upon us and the need for outdoor furniture imminent, it seems inevitable that there will be a clammer for different ways to kit out new spaces or replace damaged items. Forward planning for furnishings has never been so business critical for the hospitality industry. Thankfully there are still contract furniture suppliers out there agile enough to deliver when the unexpected occurs and we need solutions fast. See www.contractfurniture.co.uk or the advert on this page.

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

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Design and Refit

Issue 114

Second Clearance Showroom

On-trend products available to you six days a week! If you are someone that loves a bargain, take a trip down to our second outlet showroom in Clacton, to get inspired for your next interior project. Up to 80% off on popular styles and fabulous home décor pieces. With new lines, added every week and available to you whilst stock lasts; discover popular ranges like the Sylvia velvet kitchen stool (£70), and its eyecatching silhouette – helping to elevate your kitchen island to the next level. Or consider the Malmros dining chair in black (£57), with its padded faux leather seat and curved Scandi style - it’s easy to see why this is the first choice for customers looking to revamp their dining table. However, if you are someone that is simply after soft furnishings and home accessories, our Clacton second outlet has that covered too. Add a funky element to your living room with our collection of rugs, coat hangers and more. Or create that high-end, ambient feel in your dining space with our lighting range - from pendants and floor lamps to table and wall lights.

Whether you’re into Industrial, Mid Century, Scandinavian or Contemporary styles, the Clacton second clearance showroom is open 6 days a week and offers ontrend pieces - from chairs and stools to lighting, sofas, and tables it’s simple to design a life you love with Cult! *Please note: The products in our Clacton showroom are largely discounted as they may be a customer return, ex-display model, refurbished or have visible marks (i.e small dent or scratch). However, all are complete and in good condition but cannot be sold as new. Want to take a look? Visit our outlet: Unit 1 Brunel Road Gorse Lane Industrial Estate Clacton on Sea Essex CO15 4QW Opening times: Monday - Friday: 8:30am - 5pm Saturday: 10am - 3pm Or call us: 01255879896

Get The Ultimate In Hard-Wearing Style with Fully Upholstered Dining Chairs

Wood, metal or faux leather are often the go-to choices for hardwearing contract furniture. However, fully upholstered dining chairs can be as durable as they are stylish and comfortable in your hospitality setting. Trent Furniture’s ever-popular Sorrento Chair is available in a choice of fabrics, including the muted tones of Autumn, an attractive tartan-inspired check. With its solid hardwood frame, Crib 5 upholstery and FR ‘Non-Sag’ foam, this easyto-clean chair creates a warm and welcoming atmosphere for diners, while being able to withstand the rigours of a busy pub or restaurant setting. Another great option for creating an elegant dining

space is the Abbruzzo Chair, which is also available in a great choice of fabrics. With its scroll top back and dark wood legs, this contract grade chair will allow diners to enjoy meals in comfort for many years to come. The contract grade quality your venue needs is surprisingly cost-effective, with the Sorrento range starting from just £43.90 and Abbruzzo available from only £53.90. To find out more about Trent Furniture’s fantastic range of fully upholstered dining chairs please call 0116 2989 854 or fill in the enquiry form at www.trentfurniture.co.uk

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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 114

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

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Issue 114

Property and Professional

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.

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.

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.

ment 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.

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.”

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

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


Property and Professional

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed. meticulously costed out and priced correctly, every dish on your menu … both Food and Drinks? Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

MANAGING PEOPLE

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business. David will also be on hand to give you extra (and this can be without any extra charge) support through our Sprowts4Mentoring system, to analyse, every single week, your business performance figures … giving you weekly analysis and concise reports, with appropriate guidance, to optimise your business’s Sales, Profitability and Staff Management.

PROFITABILITY & OPERATIONS Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business. And YES … Covid19 changed a lot of things. We need to learn from those things! Right now we are experiencing massive increases in the cost of the raw materials that we buy … both Food and Drink. We will take that fully into consideration. When was the last time that you fully and

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development. We have a very good record in helping Hospitality business owners to implement processes that improve how they manage their people, which in turn benefits the owners as well as the Team Members themselves. We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive, pleasant and ‘’retaining’’ working environment.

MARKETING We will help you build a workable, planned Marketing Strategy. We don’t do fancy, posh or expensive … we just recommend what our experience says will actually work for your business. It’s no longer enough to rely on word-of-mouth and repeat business. You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing customers. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’. If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

Help Is At Hand For Businesses Devastated by the Covid–19 Virus The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand. Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery. Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another business.

Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally. Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out. Email mvhwiddows@aol.com

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Issue 114

CLH DIGITAL

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