CLH Digital - Issue #115

Issue 115

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Inflation and Staff Shortages Threaten £36bn Hospitality Growth

The hospitality and leisure sector’s post-pandemic recovery could be severely hampered by the cost-of-living crisis and a widespread lack of staff, a new report has warned.

“UK Hospitality’s Next Challenge”, a study from Barclays Corporate Banking, shows that the release of pent-up consumer demand for socialising, holidays and experiences following the pandemic has given a boost to the sector.

Over three quarters (77%) of hotel and leisure operators are confident of growth this year, and had 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.

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Issue 115

Editor's Viewpoint

Welcome to the latest issue of CLH Digital I would draw your attention to our lead story on the front cover and another story on page 7, both highlighting the devastating impact staff shortages are having on the hospitality sector.

83% more vacancies compared to the months between March and May in 2019.

foreign national care workers and reduce application costs.

This sector to has endured horrendous staffing issues. It The highest shortages are for front of house roles, still does, but being able to recruit from overseas has sigaccording to the survey, with 81% of operators trying to fill nificantly alleviated those issues. this position.

Critics might say healthcare is vital, whereas hospitality as Chefs are the next most sought after, with 76% of opera- a matter of leisure. However, it is the money generated tors looking to fill these roles, followed by kitchen porters from the hospitality sector that helps pay towards our bur(67%) and assistant managers (53%). geoning adult social care bill.

I did comment last week how we found “the So, what is to be done? Calling on “government support” You cannot have a viable and sustainable healthcare secgrassroots impact” of is all well and good, but how would that support manifest tor without money raised by private enterprise. staffing shortages when itself? More money?

The staffing issues and turnover reductions are causing an attending trade shows in EDITOR Well, we have seen how much was wasted during the estimated £5 billion loss in tax for the Exchequer, accordLondon and Bristol earliludicrous lockdowns we had to endure, and we are paying er this month. ing to recent ONS figures, and while “who am I to dispute the price now. So rather than throwing good money after ONS figures”, I suspect that as a conservative guess and it Pubs in particular were bad and the usual platitudes, I would suggest implementable will be much more. desperately struggling for direct policies. staff, and one pub in London also had the added difficulty Recently the government announced its intention, Firstly, the idea of training refugees, with plans to offer of supply chain issues. Bear in mind, this is a popular food through a National Insurance levy, to raise £36 billion but employment to Ukrainian refugees, is a sensible idea. led pub who told us when we entered that they were not over the next 3 years, however, only 5.4 billion has been serving any food that evening, and would not be the followI understand from the report that support is particularly set aside for adult social care during those 3 years which ing evening either, unless they had a delivery. high in Northern Ireland, where 88% plan to hire refugees, has caused a bit of a storm. as well as in the East of England (87%) and Scotland (86%).

The staggering cost is revealed in the stories. £36 billion Imagine the £5 billion loss in revenue due to staff shortloss in turnover due to staffing and supplier (inflation) Another option (and I know this flies in the face of Brexit ages was raised, thanks to an influx of overseas staff and issues predicted by Barclays corporate, and a direct £21 policies), but when we voted to leave the European Union then and allocated to adult social care, it would go a really billion loss in turnover due only to staffing issues predicted we had no idea of the devastating impact Covid would long way some very serious and long-standing issues. by trade body UKHospitality. have on the hospitality sector.

I think it might be time for one of my “outrage letters” to My major concern the impact it will have on existing So, this option, similar to the option implemented in adult the government lobbying to add hospitality workers to the staff. It will simply lead to burnout, and possible mental social care would be to make an exception for hospitality SoL list! health issues. workers and add them to the Shortage of Labour (SoL)

Peter Adams

It is a great pity. As I’ve said before, the sector is a wonderful opportunity to learn new skills. Not only vocational skills, but social skills as well, and also travel, make new friends and have the opportunity for career progression.

list, even if that is only temporary.

In December 2021 the United Kingdom Visas and Immigration announced that care workers will temporarily be added to the Shortage Occupation List, allowing care I am truly concerned that this unsustainable level of work workers, care assistants, and home care workers to qualify and stress will drive people from the sector permanently. for sponsorship and the Health and Care visa. Currently, they are ineligible for the Health and Care visa.

Recent ONS figures have revealed that hospitality sector has a ‘record’ 174,000 jobs available, and is experiencing The change has made it easier for employers to sponsor

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Inflation and Staff Shortages Threaten £36bn Hospitality Growth Issue 115

(CONTINUED FROM FRONT COVER) However, the predicted growth could be stifled by soaring supplier costs and a scramble for talent. Hospitality and leisure businesses report that their transport costs have already spiked by over 38% year-on-year on average, and their utility bills by 37%.

Meanwhile, over nine in 10 (94%) hospitality and leisure businesses are struggling to recruit personnel, with vacancies for cleaning staff (20%), front of house staff (18%), and delivery staff (16%) causing the most issues.

There are particularly acute shortages of cleaners in the East Midlands and the East of England (28%).

STAFFING DIFFICULTIES Almost a fifth (16%) of bars and restaurants are finding it difficult to hire waiting staff.

Recruitment issues also extend to back-of-house and C-suite roles: 17% of operators are having trouble sourcing finance staff and 16% said the same about senior management positions.

In response, H&L operators are establishing new incentives to recruit and retain talent. Permanent flexible working arrangements (23%) are the most popular measure, followed by an increase in staff welfare budgets and the introduction of bonuses (both 22%).

BOOSTING PAY PACKETS Almost one in five employers (19%) have also increased wages given to staff. Senior managers are set to receive the biggest boost to their pay packets, with an average increase of 7.7% - equivalent to £2,014 a year for a full-time worker. Delivery riders and drivers will receive an average increase of 7.5% (£1,616 per year for a full-time worker), followed by housekeeping staff (7.4% / £1,642), bar staff (7.3% / £1,145) and finance staff (7.3% / £1,936). Kitchen staff will receive a 6.9% rise on average, equivalent to a salary bump of £1,196 for a full-timer.

RECRUITING REFUGEES One striking finding of the research is the industry’s plans to offer employment to Ukrainian refugees.

Support is particularly high in Northern Ireland, where 88% plan to hire refugees, as well as in the East of England (87%) and Scotland (86%).

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Barclays’ report also shows that, for the time being at least, the industry’s finances allow for pay rises and other investments. Profit margins are now at 41.3% on average, compared to 39.1% pre-pandemic. Caravan parks have enjoyed the biggest rise in profitability, from 37.1% in 2019 to 48.0% today.

Mike Saul, Head of Hospitality and Leisure at Barclays Corporate Banking, commented: “The hospitality and leisure industry was undoubtedly one of the hardest hit by prolonged periods of lockdown during the pandemic. In the early part of 2022 however, in a society free from restrictions, the sector enjoyed strong sales, leaving many confident about their growth prospects.

“The worsening cost-of-living crisis is now a serious threat to that growth, with the latest Barclaycard Consumer Spending Index showing that restaurants, bars, pubs and clubs have all seen a slight decline in May 2022, compared to the month before.

“Crucially for the industry, our research shows that talent shortages are also a major concern, with businesses in every vertical finding it challenging to fill their vacancies. It means there is now an added imperative for hospitality and leisure firms to find new and novel ways to recruit, reward and retain their staff.”

SUSTAINABLE PRODUCTS Another key result from the research shows that almost a quarter (23%) of hospitality and leisure firms are offering more sustainable products and services than they were before the pandemic, and 32% say that an increased focus on sustainability has been their biggest learning from the past two years. To counter rising costs, 23% of businesses are applying price rises to less sustainable or ethical products.

Other notable findings from the “UK Hospitality’s Next Challenge” report include: • Over a third (34%) of firms have invested in new customer relationship management (CRM) technology to offer a better customer experience, while 32% have started opening earlier.

• Two in five (38%) have started accepting new payment methods, such as Apple Pay and Google Pay and almost half (45%) of restaurants have introduced additional payment terminals, as have 42% of pubs.

• Almost one in three (30%) restaurants continues to diversify by introducing home delivery options, such as meal kits • A quarter (26%) of H&L operators say they are selling more ‘value’ product ranges this year, followed by 23% who say they’re selling more locally sourced produce.

Hospitality’s Move Toward Carbon Net-Zero 4

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Issue 115

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

Everyone will agree that there is an urgent need for climate action. If collective efforts are not made now, we won’t be able to avoid irreversible damage to our planet. Governments are putting all their efforts, and different organisations have been guiding and encouraging us to achieve net-zero carbon targets set for 2050.

Hospitality is one of the sectors that will have to focus on decarbonasation like any other greenhouse gas emitter industry.

As per some industry estimates, the hotel industry alone is accountable for around 2 per cent of the world’s total greenhouse gas emissions. There are more than 700,000 hotels and resorts worldwide, and in the UK, hospitality forms the third largest sector in the economy, so it has a crucial role to play in achieving the net-zero target.

HOSPITALITY INDUSTRY’S NET-ZERO ROADMAP Net-zero basically means balancing by removing enough emissions than what we produce. Last year on 19 October, the Zero Carbon Forum launched the UK’s hospitality roadmap to net zero.

It outlined the current trends as well as the emission hotspots of the sector. The roadmap also included decarbonisation prospects and pragmatic approaches for setting net-zero goals. It has been developed in the background of the latest climate science after going through a broad consultation with forum members and sustainability experts.

The roadmap has set out bold commitments needed for the companies in the sector to achieve net-zero. Its aim is to attain a 90 per cent reduction in operational emissions of 57 – 78 per cent (Scope 1 & 2) and a

decrease in supply chain (Scope 3) emissions by 2040. The action entailed in the roadmap is in sync with limiting global warming to 1.5°C.

HOW CAN HOTELS ACHIEVE THE NET-ZERO TARGET? Keeping in mind the Scope 1, 2, and 3 emissions, milestones to be reached by the target years of 2025, 2030, and 2040, respectively, a new methodology to guide hotels was released by a group of global hospitality, travel, and tourism sector organisations in December last year. The methodology is a culmination of a collaborative process with industry experts. It has been conceptualized by a global sustainable hospitality consultancy, Greenview, in association with other organisations like Tourism Declares a Climate Emergency, Sustainable Hospitality Alliance, Pacific Asia Travel Association (PATA), and World Travel & Tourism Council (WTTC).

The methodology is designed to enable hotels to make reliable and feasible net-zero commitments and aims to provide additional insights into the wider climate change. This also intends to provide a consistent approach to net-zero for hotels which will support the ambitions of covering hotel stay, which is included in Scope 3 Business Travel for companies.

The methodology has been termed as a major steppingstone of innovation that will allow hotels to make realistic and sustainable net-zero commitments and would set limits to measure and report greenhouse gases emissions in a coherent manner.

ROAD AHEAD For hotel operators, sustainably-minded strategies are now going to be standard expectations from customers. And in the coming period it would be the prime requirement to design energy-efficient new buildings and modify the existing ones with green technology.

However, improving the management of the hotel’s carbon emissions may not be difficult and can be done in a cost-effective manner. Owners and operators of the hotels can contain their carbon impression through zero-carbon strategies, and viz-a-viz can also boost their profit through energy savings. The Net Zero Methodology, which sets a standard for a net zero target and establishes certain fixed categories for planning a net-zero path, could be the best approach to follow.

The Frogmill Named UK's Best Pub

Cotswolds pub The Frogmill, part of Brakspear's Honeycomb Houses managed estate, has scooped the top title in the National Pub & Bar awards 2022.

"We work together like a family and take pride in having an eye for detail and looking out for opportunities to add touches that make our guests' experience at The Frogmill memorable rather than just good!"

The pub, set in extensive grounds in the village of Shipton Oliffe outside Cheltenham, dates back to the 16th century. Brakspear acquired the site in 2016.

Tom Davies, chief executive at Brakspear, said: "Everyone at Honeycomb Houses and Brakspear is delighted to have won this award and proud of the sterling work from Simon and his team at the pub, supported by Sophie Johnson, our senior operations manager. It speaks volumes to their talent and dedication that they have maintained the highest standards despite the challenges created by Covid, supply chain issues and staff shortages.

Despite The Frogmill's enviable location and stylish décor, it was their operational standards and customer service that won them the National Pub & Bar of the Year title. Judges praised the flawless operation, attention to detail and genuine hospitality, which stem from the Honeycomb Houses ethos of ‘Our House, Your Home': the team host guests in the way they would treat friends visiting their home, creating a relaxed yet attentive atmosphere for their visit.

Simon Stanbrook, general manager at The Frogmill, said: "I'm completely overwhelmed. This award is for the team — from our housekeeping to kitchen, events and front of house teams, they all work exceptionally hard day in, day out.

"When we reopened The Frogmill in 2016, we said we wanted it to win awards, and it's wonderful to see that ambition realised. It's also good to have recognition that the Honeycomb Houses ethos, which is in place at all nine pubs, is delivering award-winning standards and service."

On the way to collecting the top award, The Frogmill was named the Best Pub in Gloucestershire, as one of 94 County Winners in the National Pub & Bar Awards. It then won the Best Pub in the South West title, as one of 15 regional winners, announced at an awards event in London.

Why Three Banners and Not Just One?

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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.

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Issue 115

Food and Drink Sales in Britain's Cities Back in Growth as Workers and Visitors Return

Out-of-home food and drink sales are in growth in all of Britain’s 10 biggest city centres, new research from CGA by NielsenIQ and Wireless Social shows.

sures squeeze consumers’ spending, we can expect some challenging trading conditions as we move into the second half of 2022.”

The joint ‘Top Cities’ report combines CGA’s sales data with device log-in data from Wireless Social, the leading connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s 10 most populous cities over the four weeks to 4 June 2022.

Julian Ross, founder and CEO of Wireless Social, said: “It’s fantastic to see the sector bouncing back and showing signs of growth. The fact that major hubs, like London, are beginning to pick up is hugely encouraging. Despite this, the industry seemingly can’t catch a break, with the recent industrial action on the railways and the ongoing cost-of-living crisis seriously impacting consumer activity and confidence. It’s vital that communities are supporting hospitality when and where they can, to protect and support the industry in what is continuing to be a hugely challenging period.”

Sales were between 1% and 13% higher than in the corresponding four-week period in 2019 in each city—the first time that all 10 have been in growth since the report began at the start of 2022.

Glasgow tops the list of most vibrant cities, ahead of Bristol and Manchester, while Edinburgh moves up four places to fourth. London, where workers and tourists have been slow to return after COVID-19 restrictions eased, grew its sales for the first time since the start of the pandemic. The capital also saw its best performance for log-ins, climbing from 6th to 4th place for this metric, likely due to the impact of the Jubilee period from Thursday 2 June to Saturday 4 June.

However, log-ins remain well down in all 10 cities compared to 2019, indicating that growth is being driven by higher spend-per-visit rather than footfall.

Cities dropping down the rankings in the latest fourweek period include Birmingham and Liverpool. See below for the full list of cities.

CGA client director Chris Jeffrey said: “Restaurants, pubs and bars have been instrumental in the revival of Britain’s cities since the end of lockdowns, and it is pleasing to see them in growth in all 10 of the biggest centres. The slow but steady recovery of sales in London is particularly encouraging, and we can expect it to continue tracking back towards its pre-COVID19 vibrancy over the summer. However, city-centre footfall clearly remains some way short of the levels of 2019, and high inflation is making it hard for businesses to achieve growth in real terms. As cost pres-

The series of ‘Top Cities: Vibrancy Ranking’ reports is based on a powerful combination of sales data from CGA’s Managed Volume Pool of more than 8,000 pubs, bars and restaurants, and Wireless Social’s guest data gathered from more than one million log-ins. It provides the most accurate assessment yet of the vibrancy of Britain’s key city markets for eating and drinking out.

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY Rankings for the four weeks to 4 June 2022.

Numbers in brackets indicate position for the previous four weeks to 7 May 2022.

1 2 3 4 5 6 7 8 9 10

Glasgow Bristol Manchester Edinburgh Leicester Birmingham Leeds Liverpool London Sheffield

(2) (1) (4) (8) (5) (3) (7) (6) (10) (9)

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Demand for UK Holidays Spikes Following Overseas Cancellation Chaos, Data Reveals 6

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Issue 115

Llandudno - “Llandudno hotels” 22,200 Google searches a month Whitby - “Whitby hotels” 22,200 Google searches a month Bath - “Bath hotels” 22,200 Google searches a month Weymouth - “Weymouth hotels” 14,800 Google searches a month Tenby - “Tenby hotels” 12,100 Google searches a month Hastings - “Hastings hotels” 9,900 Google searches a month Lyme Regis - “Lyme Regis hotels” 6,600 Google searches a month St Andrews - “St Andrews hotels” 6,600 Google searches a month Commenting on the data, Robert Owen, Director of Marketing from Blackpool Pleasure Beach said: “It’s so exciting that the borders have opened, flights are boarding, and inbound and outbound travel can start again.

Data reveals that online demand for “UK holidays” has reached similar levels to that experienced in lockdown, as Brits search for other ways to have a holiday in the wake of the summer holiday cancellation chaos.

Online searches for “UK holiday” are the highest they’ve been since travel restrictions were lifted according to Google trends data, with interest peaking in recent weeks following airport delays and flight cancellations (timeline 1st Jan 2021 – 1st June 2022).

It may be June, but the Great British Summer isn’t off to a flying start.

Brits have experienced a string of airport issues, flight cancellations and unbelievable delays and now it seems that UK holiday makers have had enough.

The airport issues are causing Brits to rethink travel plans, with Google searches for “UK holiday” peaking towards the end of May – when the cancellation chaos reached its peak during half term week.

Demand online is just 6% short of the summer 2020 pandemic levels – when Brits were unable to holiday abroad due to the pandemic travel restrictions.

Google searches for “UK holiday destinations” and “UK holidays” are up 23% YOY and up 14% MOM in May. Thousands of Brits have been left disappointed amid the airport chaos, with long-awaited holidays being cancelled at the last minute and children being left stranded abroad as school starts.

Data suggests that so-called ‘staycations’ weren’t a lockdown fad and

are really here to stay, especially as UK air travel disruption continues.

In light of the findings, Blackpool Pleasure Beach (www.blackpoolpleasurebeach.com) has released data on the most popular UK holiday destinations based on Google data.

The most popular locations for UK holidays in 2022 according to Google search data are: Blackpool - “Blackpool hotels” 60,500 Google searches a month Brighton - “Brighton hotels” 49,500 Google searches a month

“It’s interesting to see, however, that there’s still a demand for UK staycations. Brits have cottoned on to the fact that there’s so much to do here in the UK. Whether you’re visiting the South of France, Barcelona or a UK seaside town, you’ll see much of the same: beaches, amusement parks and lots of family fun.

“It’s such a shame to see so many holiday plans ruined amid the airport chaos, especially after the difficulties presented by the pandemic. It really does go to show how amazing staycations can be – you don’t have to worry about cancelled flights or long delays, you can be in charge of your own travel plans.”

“While it may have taken a worldwide pandemic for Brits to recognise the perks of holidaying in the UK, it’s great to see it’s here to stay.”

Cherished 18th Century Pub to Reopen its Doors A NORTHUMBERLAND pub dating back to the early 1700s is to be given a new lease of life after being acquired by a North East hospitality group.

to our portfolio.

“Over the coming months, we plan to invest significantly in a redevelopment programme that will breathe new life into the site, ensuring it once again is at the heart of the Belsay community while preserving its rich history and we can’t wait to get started.”

The Highlander, a former coaching inn and watering hole of Bonnie Prince Charlie, has been snapped up by the team behind award-winning Northumberland wedding venue, Ellingham Hall.

The venue was marketed by leading North East commercial and residential property agency, Bradley Hall.

The group has put pen to paper on a deal for the Grade II-listed building after it was put on the market by the UK’s largest pub company, Stonegate, at a valuation of £500,000.

Neil Hart, group managing director at Bradley Hall, said: “The Highlander has been at the heart of Belsay’s community for the best part of 300 years so we’re delighted to have been able to work with Anthony and the team to get this deal over the line.

The award-winning firm now plans to breathe new life into the village’s last remaining pub by undergoing a significant refurbishment programme with the aim of officially opening its doors by Easter 2023.

“The team has a track record of lovingly restoring and managing heritage venues and so we have every confidence that they’ll prove a real hit among the local community as they breathe new life into this much-loved venue.”

Speaking about the deal, Anthony Hunter, director at Ellingham Hall, said: “The Highlander is steeped in heritage and we’re thrilled to have added it

Pubs Across the Fuller’s Estate Raise in Excess of £10,000 for Ukraine Fuller, Smith & Turner, the premium pubs and hotels business, is supporting team members raising money for those impacted by the war in Ukraine by matching the amount raised. As a result, a donation of £11,300 has already been made to the DEC Ukraine Humanitarian Appeal, with more to follow. The money has been raised through a range of activities from quizzes to tip donations, in Fuller’s pubs across the estate.

support as we can.

“Our teams are never short of ideas, and it’s been great to see the varied ways they have raised money – and worked with other pubs in their local neighbourhoods – to help this cause. We will continue to support their fundraising efforts although we all hope that the war will come to an end as soon as possible.

Retail Director Fred Turner said:

“As well as raising money, we are delighted to be welcoming some new team members who are from Ukraine and currently staying in the UK – and we hope to welcome many more. The diverse nature of our teams is a real asset to our business – bringing new ideas and forging last lasting friendships.

While I’m upset by the reason for their arrival in the UK, they are welcomed

“We have amazing team members across our pubs and with such a cosmopolitan composition, we know how impacted they have been by the terrible events in Ukraine. We have seen Ukrainian team members return home both to fight and participate in the humanitarian relief programme and we all want to show as much

It’s Back! KP of the Year 2022

WINTERHALTER SEARCHES FOR THE UK’S TOP KITCHEN PORTER The Kitchen Porter of the Year is back in 2022, after a hiatus of two years. Celebrating the vital contribution that KPs make in professional kitchens across the UK, it’s become one of the most popular of the foodservice industry’s awards. Why? Because so many people in hospitality’s top jobs started as KPs. And because there’s not a kitchen in the country that doesn’t rely on them.

behind the awards. “On top of an already tough job, over the past two years kitchen porters have had to show both determination and the flexibility to adapt to major changes in working practices.”

For 2022 nominating a KP for the award is easier than ever, with a short questionnaire that can be found via kpoftheyear.com. Meanwhile the package of prizes is as exciting as ever. Along with the kudos of being KP of the Year, the winner gets an eye catching trophy, £1,000 cash and a slap up dinner for family and friends at a restaurant in their area. Plus, two runners up receive cash prizes. Plus, every single KP that’s nominated gets an exclusive KP of the Year apron in a presentation tin. In addition, the winner’s kitchen gets a brand new Winterhalter warewasher.

Closing date for entries is 29th July. The awards will be judged by a panel of top foodservice industry names.

“I know how hard a KP’s job is, because I’ve done it myself,” says Kinkead. “I’d encourage people from every sector of the industry to nominate their kitchen porters for this award.” In the past KPs from hotels, hospitals, pubs, prisons and schools have all been in the running for the award.

And because, until KP of the Year came along, they didn’t get the recognition they deserve.

“Foodservice is bouncing back from the pandemic, so it’s high time to turn the spotlight on KPs again, and the brilliant work they do” says Stephen Kinkead, managing director of Winterhalter UK, the company

KP of the Year 2019 Davie Fleetham with head chef Jim Jawor at BaxterStory at RBS.

Visit www.kpoftheyear.com for details.

Record Staff Shortages Causing Hospitality to Lose £21bn in Trade Issue 115

Staff shortages in the hospitality industry are reaching critical levels, causing nearly half (45%) of operators to cut trading hours or capacity in order to cope, costing the industry £21bn in lost revenue and causing an estimated £5bn loss in tax for the Exchequer.

The survey also shows that staff shortages are forcing one in three businesses in the sector to close one or more days a week. Recent ONS figures show sector currently has a record 174,000 jobs available and is experiencing 83% more vacancies compared to March-May 2019 (the most recent comparable period).

The joint survey reveals that the highest shortages are for front of house roles, with 81% of those operators with vacancies looking to fill these roles. Chefs are the next most sought after, with 76% of operators with vacancies looking to recruit these positions, followed by kitchen porters (67%), and assistant managers (53%).

In a joint statement, UKHospitality, the British Institute of Innkeeping, and the British Beer and Pub Association, said: “These figures clearly show the danger to the industry and financial loss to the country via taxes posed by

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the current staffing crisis. In short, the recovery of both the sector and the UK economy are being threatened by this workforce shortage.

“Operators have been doing all they can to help solve the issue, from increasing wages, to flexible working.

However, this can only help so much, and the sector must be given targeted support in order to solve the crisis.

“People are at the heart of hospitality, providing the quality customer service and personal experiences that people want. On the other side of the coin, the sector offers jobseekers a wide range of roles and fulfilling careers with great potential for progression. The sector offers opportunities to people of all levels of expertise, experience and backgrounds. A booming hospitality workforce will create fantastic opportunities, drive economic growth and aid regeneration in communities across the UK.” Last month UKHospitality launched its nationwide hospitality workforce strategy to nurture cooperation between industry stakeholders and boost recruitment and training for a new generation of skilled hospitality staff.

Inaugural Pedalling for Pubs Campaign Raises £274k for Two Great Industry Charities This year, fundraising initiative Pedalling for Pubs, powered by KAM, raised a stunning £274k for leading hospitality charities; Licenced Trade Charity and Only a Pavement Away, smashing its fundraising target.

one who donated time or money to the campaign, when we set out, raising this level of funds was unthinkable but it will help The Licensed Trade Charity and Only A Pavement Away do so much good.”

Created in recognition and support of disadvantaged people from around the pub, brewery and wider hospitality sectors, Pedalling for Pubs is a charity bike ride that this March saw 26 riders from the brewing, pub and hospitality sector ride 335km across Jordan, battling desert terrain and riding through hail, rain, strong winds and desert sun.

To celebrate this great fundraising achievement Mike Wood MP, the Chairman of the All-Party Parliamentary Beer Group hosted a cheque presentation event in Portcullis House on Wednesday 22nd June.

As the group rode from the Dead Sea to the Red Sea they were greeted with waves and car horns from the locals. They supported each other throughout the challenge and all 26 riders completed the ride, crossing the finish line in fancy dress to applause and celebration. While the 26 were in Jordan, teams across the UK took part in Pedalling for Pubs UK 2022 collectively riding over 8,000km fundraising as they went.

The challenge has received fantastic support from its sponsors Greene King, Punch Taverns, Fleet Street, Barclaycard Payments, Lucky Saint, caterer.com and Wireless Social. Katy Moses, MD at KAM, and the brains behind the challenge, said: “To see Pedalling for Pubs come together after a few frustrating missed-starts across the pandemic, is so rewarding. The response from the industry has been truly remarkable, it has been a joy to bring together so many hospitality professionals to support two such worthwhile charities, particularly after such a trying 18 months for the industry. I want to thank every-

Greg Mangham, CEO of hospitality charity Only A Pavement Away said: “We’d like to say a huge thank you to Katy for selecting us as one of the two charities and for the 26 industry leaders who embarked on this remarkable challenge. The incredible amount of money raised is a shock but fair reward for the energy and effort everyone involved invested into this campaign, and most importantly will be absolutely critical in helping us support people facing homelessness, prison leavers and veterans into careers within the hospitality industry.”

James Brewster, CEO of the Licensed Trade Charity added: “What an incredible feat – 335km in just four short days to help support countless people in need across the hospitality sector. The money raised will be put towards a number of vital initiatives that we run across the mental wellbeing, housing, health, education and employment support landscapes, and it is a privilege to have been selected to put this money to its best possible use. Thank you, Katy, and thank you to each and every one of the brave riders that took part.”

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Act Now to “Stem the Tide”, Small Firms Urge, as Producer Price Inflation Hits Record-High 22% Issue 115

Responding to the news that the consumer prices index rose 9.1%, to a 40-year high, and producer price inflation rose 22.1%, to a record-high, in the 12 months to May, Federation of Small Businesses (FSB) National Chair Martin McTague said: “The cost of living crisis starts with a cost of doing business crisis.

Policymakers should act now to address rising consumer inflation at root, by taking pressure off the small firms that are doing all they can to absorb higher input, labour and energy costs, but can only absorb so much.

“A fifth of firms cite input costs as their main concern. Similar proportions say they are struggling to source the right goods and services or have experienced supply chain disruption. One in seven are struggling with labour shortages. One in ten are still not fully trading.

“On top of those worries are surging energy bills, travel disruption and the need to service debt, the cost of which is rising.

“As margins are eroded, leaving less and less for firms to invest in

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upskilling and innovation amid labour shortages and net zero targets, the Government must use the tools at its disposal to help stem the tide.

“That means looking at reversing hikes to national insurance contributions, reductions in business rates for small firms, cuts to VAT, especially on energy, and targeted reductions in fuel duty – many businesses, especially in rural areas, have no choice but to use the roads.

“On energy, policymakers should extend the help that’s been issued to households through the council tax system to micro businesses through the rates system.

“Unless action is taken now, surging costs will continue to be reflected in anaemic growth, productivity and investment figures.

“The small business community shrank in size to the tune of 400,000 over lockdowns. If surging costs keep on unaddressed, we’re set to lose hundreds of thousands more.”

Hospitality Industry Launches Resource Hub in United Response to Aid Refugees

The Sustainable Hospitality Alliance, has launched new guidance and resource hub for hotels seeking to support refugees and internally displaced people.

The recent crisis in Ukraine has seen hotels across Europe, from global brands to small independent operators, have been opening their doors to support people fleeing the conflict. Hotels have been providing accommodation to refugees during their journeys, ensuring that their colleagues are financially supported where operations are ceased, providing donations to charities to support their efforts, and finding employment for existing staff who’ve needed to relocate and displaced people needing new jobs.

To further advance the industry’s ability to respond to this, and similar crises, the Sustainable Hospitality Alliance (the Alliance) has been working with its members to gather on-the-ground experience and share these learnings. As a result, they have launched a set of guidance for hotels to support the recruitment of refugees and internally displaced people, as well as providing accommodation and a welcoming experience for people in transit.

In addition, the Alliance has curated a resource hub which aims to provide links to job opportunities for people fleeing conflict, and access to training resources to enable refugees to re-skill themselves for jobs in the industry.

A crucial part of the guidance and trainings for hotels is on ethical recruitment. The Sustainable Hospitality Alliance urges the industry to be aware of the increased risk of exploitation and human trafficking caused by displacement, and recommends every hotel reviews and strengthens their due diligence and protection measures across operations and supply chains.

Glenn Mandziuk, CEO of the Sustainable Hospitality Alliance, said: “Through conversations with our members, we recognised that every hotel was inspired to action by the crisis in Ukraine, and felt an urgent need to show their support and solidarity to colleagues and others

Catering Partner Needed for Oxford Masonic Hall premises, a total of 70+ meetings estimated for the year commencing 2022. Using 2019 as an example of ‘usual’ trading, over 2200 meals were served in this period.

The board considers that 2000 meals per year may be considered a good ‘lower estimate’ of masonic meals required throughout 2022, with the belief that as the impact of Covid-19 reduces this number will increase over the coming years.

The company also actively promotes its facilities for third party useage for social, commercial and charitable purposes and so the total provision of meals is likely to be somewhat higher than this.

Oxford Masonic Hall Company Limited was established in 1943 to provide accommodation for Masonic Lodges meeting locally. In 2016 they acquired their current premises (Cardinal House, in the village of Marsh Baldon, South Oxfordshire). Our provision of accommodation for & services to these lodges enables them to focus more of their time on their charitable activities (nationally, Freemasonry donated over £50m to charitable causes in 2020 and provided over 18 million hours of volunteering time).

These new premises were extensively renovated and updated by the Company and includes a fully-equipped, professional grade kitchen. Use of these premises for the caterer’s other commercial purposes is encouraged, with details to be agreed.

Currently some 20+ Masonic Lodges meet at the

The directors are looking to appoint a new catering contractor to provide services (via the company) to its members and other users of the premises.

We hope that our future catering partner would consider this relationship as a source of secure, repeat business.

If you would like to discuss this request for tender (or our process) in any further detail, please get in touch with: Mr. Tom Boardman-Weston, Director Tom.Boardman-Weston@omhc.org.uk Or Mrs. Tara Buck, Centre Manager Tara.Buck@omhc.org.uk

impacted by the conflict. By sharing their real-life experiences and resources, it enables us to provide guidance and trainings to the wider industry that’s applicable not just to this present crisis, but the ongoing situations that refugees and internally displaced people continue to experience across the globe. We plan for this resource to continue to evolve and develop as we support the industry to deliver net positive hospitality.”

The working group has included the local experience and expertise of the members of the Sustainable Hospitality Alliance, including Accor, Four Seasons, Hilton, IHG Hotels and Resorts, Marriott International and Radisson Hotel Group.

Entrepreneur and CEO Advises On Best Ways To Motivate Staff In Difficult Times 10

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Issue 115

By Korosh Farazad - Entrepreneur, Investor, Author and Speaker - Founder of the Farazad Group (www.farazadgroup.com) Motivation is most usually depleted in times of uncertainty. Uncertainty is the enemy of an organisation - when staff are demotivated, output and energy flops. The past couple of years have been some of the most uncertain for decades and I have had to work hard, in innovative ways, to propel our businesses forward in the face of adversity.

In today’s world, flexitime and hybrid or remote offices are the norm. Gone are the days that a business needs firm hours and a compulsory office - in fact, employees no longer stand for it. Micromanaging and looking over junior shoulders is no longer viable and leaders and managers must look to new means of driving their team.

The first step in uncertainty is to remind your staff that you are ‘one’. As a leader it is important to even yourself out with your subordinates and reassure them that you are a team - if they go, there is no us. There is no business without an ‘us’.

The key to motivating them from here is to incentivise them. Give them responsibility with tasks outside of their usual remits - ones that are helping the business get out of these sticky situations. This makes them feel needed and worthy of their roles, incentivising them to progress forward in a positive manner. To really demonstrate this, promote them. Do this with only one or two people, maximum, but promote them to a higher or more complex role. This immediately shows that the business is not going anywhere and creates a role model for the other staff, motivating the full force.

Now everyone’s in their swing, we have to keep up the momentum. Feeling the team spirit is non-negotiable in boosting morale and encouraging good work ethic. We may

not be together physically but this does not stop us connecting virtually. Create a team WhatsApp chat and communicate regularly throughout the day. When communication is flowing, people are reminded that others are working and no one wants to be left behind.

Group chats are also a great way to maintain a company culture of recognition and appreciation. An employee that feels underappreciated or overlooked will be the first to lose motivation and engagement. When there is a win at work, praise those responsible to the whole group. In the absence of a physical pat on the back in front of their peers, give them a shout out on the virtual group chat and reward them, publicly. Prove to everyone that credit’s given when credit’s due.

It’s also worth noting here that not all milestones celebrated have to be work-related. Commend the birthdays, engagements, marathon runs and more, and send gifts to show this - e-cards or gift boxes through the mail. Recognising personal achievements reminds staff you see them as more than just your employees.

Nevertheless, don’t wave goodbye to real life events entirely. Sporadic team outings are great for lifting spirits and decreasing the risk of burnout. Surprise the team with a lunch out at a sought-after restaurant or a day off when the sun is shining. These fun acts of appreciation keep the work atmosphere light in otherwise dark times.

Welsh Chefs Enjoy the Experience of Competing Against the World’s Best Two Welsh chefs have spoken of the great experience of competing against the world’s best at the Worldchefs Congress and Expo in Abu Dhabi last week.

Harry Paynter-Roberts, 24, sous chef at Carden Park Hotel and Spa, near Chester, finished sixth in the Global Young Chefs Challenge Final while Sam Griffiths, senior sous chef at the Chester Grosvenor in Chester, was 16th in the Global Chefs Challenge Final. They represented the Culinary Association of Wales (CAW) in the finals.

Harry’s Asian inspired warm seafood starter, featuring Sterling White Halibut, was followed by a main course using veal fillet and veal neck and a dessert using chocolate, Dilmah Tea and puree.

Sam served up a starter of Szechuan baked pineapple, chilli, hazelnut and Koppertcress, followed by butter roasted halibut, whey, mussels and nori seaweed. Main course was fillet, neck and sweetbread of veal, black garlic, eryngi mushroom and poached oyster and dessert Bahibe chocolate, clementine, bergamot and Dilmah Italian almond.

Making his international debut, Sam said it had been a great learning experience, admitting that the standard of cooking was much higher than he was expecting. He thanked the CAW for its support.

“The experience was amazing,” added Sam, who was assisted

by David Palmer, chef de partie at The Clove Club, London. “It was truly special to be part of the final and to represent Wales on a global stage.

“The standard was far beyond what I had expected and I was

competing against some seriously talented and regimented chefs.

“Some of the dishes I saw made me wish I’d thought a little more outside the box to make them nearer to the standard of what I was up against. But these experiences are for learning and growing, and I feel and hope I will.”

Harry said he had enjoyed competing in the final and plans to learn from the experience when he competes at the Culinary World Cup in Luxembourg with the Junjor Culinary Team Wales in November.

“I was really pleased with the score I received and totally agreed with what the judges said about my dishes,” he added. “It was great to be representing Wales again and a fantastic learning experience.

“I had good support from everyone around me, learnt a lot from the final and can’t wait for the next competition.”

The CAW’s new culinary director, Graham Tinsley, MBE, executive head chef at Carden Park Hotel and Spa, said both Sam and Harry gained valuable experience from competing against the best chefs in the world.

“Whilst Harry has competed internationally with the Junior Culinary Team Wales in the past, it was Sam’s first time on the global stage and it was an eye opener for him.

It was a great opportunity for both of them to mix with chefs from around the world and to see the standard of dishes presented.

“Harry had really good feedback for the way he worked but a couple of errors with his dishes cost him valuable points and places.

Less than a point separated him from the South African chef in fifth place.”

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

Beautiful Bamboo Baskets Costs are increasing on everything we purchase. As a business owner or manager, you are undoubtedly having to look at ways to offer your customers excellent value for money without compromising on quality. Do you need a way to package your gift baskets but need to consider suitable alternatives to wicker? Do you need something attractive but useful long after the contents have been enjoyed? You should definitely look at bamboo baskets!

Sustainable and eco-friendly are attributes these baskets can boast. Bamboo is a fastgrowing, self-regenerating, low-maintenance, woody plant with naturally flexible fibres

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 making it an ideal material with which to weave baskets. Lightweight yet surprisingly sturdy and durable, they make a wonderful choice and are very cost-effective. Perfect to fill with gifts for the foodie, new parents, or gardener, but still practical for storage and organising for years afterward.

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See the advert on the facing page for further details.

Hotels Urge People To Avoid Airport Misery and Staycation Instead Issue 115

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before the main summer season starts.

Raphael Herzog, Chair of the BHA, said:

Bristol hoteliers are urging holidaymakers to avoid airport misery by sticking to staycations this summer and giving their businesses a postpandemic boost.

“People have waited a long time to take some much-needed holidays after all the frustration and disruption of the lockdown restrictions.

Staff shortages are being blamed for many flights being cancelled, often at short notice, leaving would-be travellers frustrated and disappointed.

“But many families are having their plans ruined because of flight cancellations, which could be avoided if they chose staycations instead.

But the Bristol Hoteliers Association (BHA) says the simple way to avoid disappointment this summer is to stick to staycations.

“Having the extra Bank Holiday for Her Majesty’s Platinum Jubilee, creating a four-day weekend, was very good for most hotels, with high occupancy levels.

After enjoying a bumper Jubilee Bank Holiday weekend, BHA members say they would back calls for a four-day Bank Holiday weekend in June to become a permanent fixture in the calendar.

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“It would be good if we were to get an extra Bank Holiday at the same time of year permanently, providing an early-season boost to trade

“Staycations and weekend breaks offer the perfect post-pandemic getaways and we are now starting to see a good pick-up for the summer months, but would be delighted to welcome more.

“We are pleased to see that occupancy levels are now starting to return to their 2019 pre-pandemic levels, which is very good news, and projections suggest we are set for a strong 2022 and 2023.

“But we can always accommodate more guests and would urge people to think about their travel plans and avoid the risk of delays, disruption and disappointment by booking a staycation.”

BII Licensee of the Year Award 2022…and the Winner is!

The BII Licensee of the Year competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Since January 2022, operators from across the UK have been whittled down from an exceptional field of over 300 entrants to crown the BII Licensee of the Year 2022.

Following a final judging day at Sky Head Quarters on Monday 20th June, where each of the 6 finalists faced 3 panels of industry experts and operators, Amanda and Nick Hemming from the Heron Inn, Malpas, were named as the champions!

Nick and Amanda had been strong competitors from the start, which saw them score highly across all areas including mystery customer visits and web and social media audits, as well as their on-site judging visit from judges Sue Allen and Ashley McCarthy. Their performance on the final judging day sealed the deal for these fantastic operators who have proved they have what it takes to be the best licensees in the UK.

They picked up their winner’s trophy in front of a colleagues and industry friends at this year’s BII Summer Event, hosted on Tuesday 21st June, this year returning to the beautiful HAC Royal Artillery Gardens. Despite disruption with rail and tube strikes, the BII’s determined guests celebrated with the winners in the sunshine, showing again the resilience and tenaci-

ty of people in our vibrant sector.

Damian Saunders, Managing Director of Sky Business said: “A huge congratulations to Amanda and Nick for winning the Licensee of the Year Award in 2022. Sky is delighted to sponsor this award and play a part in recognising the individuals that have achieved so much in the industry, particularly after the incredible challenges they have faced over the last 2 years.”

Steve Alton, Chief Executive of the BII commented: “I’d like to offer a massive congratulations to Nick and Amanda on behalf of myself and the whole team here at the BII, including our fantastic judges. This is the most rigorous and intense competition in our industry, and to win from the largest field of nominations we have ever seen, is truly remarkable. I’d also like to congratulate our other incredible finalists, as getting to the finals of this competition is an incredible achievement in itself. The friendships they have all formed in the last 2 days has been fantastic to see, and we will be sharing more of the best practice from all of our finalists over the coming year.”

The BII would also like to thank everyone who entered this year’s competition, despite the huge challenges they faced during the course of the pandemic. The LOYA competition will return in 2023, launching in January.

BROTHER

Drinks Sales at Level Pegging With Pre-COVID-19 Issue 115

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On Premise drinks sales were back at pre-pandemic patterns in the aftermath of the Jubilee celebrations last week.

ahead of the same week in 2019. Spirits sales were up by 5%, thanks in

CGA by NielsenIQ’s Drinks Recovery Tracker shows average sales by value in managed venues in the seven days to Saturday (11 June) were just 1% behind the same period in 2019. However, with inflation now touching double digits, sales are much further behind in real terms.

drinks were down by 4%, and the wine category had another tough week

Trading on the Sunday of the Jubilee weekend (5 June) was hit by people choosing to mark the occasion at home or at community events, and sales dipped 14% behind the same day three years ago. However, with the weather improving over the course of the week, sales were ahead by 11% on Tuesday (7 June), and by 5% and 3% on Wednesday and Thursday (8 and 9 June). In line with recent trends, Friday sales were down, by 7%.

another sluggish week for drinks sales,” says Jonathan Jones, CGA by

The warm weather made it a good week for cider sales, which were 6%

part to the popularity of summer cocktails. Beer sales were flat, while soft at 17% down.

“After an underwhelming Jubilee weekend for the On Premise, it was NielsenIQ’s managing director, UK and Ireland. “Signs are growing that the cost-of-living crisis is prompting people to reduce their visits to pubs and bars, especially on Fridays, though they continue to make the most of their occasions. Fingers are crossed for a sustained period of warm weather to tempt people out of their homes and kickstart summer sales.”

Celebrated Chefs Paul Ainsworth and Tommy Banks Launch Industry-leading Hospitality Exchange Programme Michelin starred chefs put employee development first, enabling teams to experience the workings of a business very different to their own for one week.

Pioneering the way for personal development in the hospitality industry, Michelin starred chefs and friends Paul Ainsworth (Cornwall) and Tommy Banks (Yorkshire) are delighted to launch the sector’s first exclusive employee exchange programme. The initiative allows people from both teams – whether front of house, back of house, office and/or operational – to swap companies for a week, enabling them to experience first hand the workings of another restaurant group within a very different setting.

The initiative, which launched this month, has seen three successful exchanges take place with a further seven scheduled for 2022. Tommy and Paul chose to work together as the businesses share the same family run feel and passion for the produce of their home counties. At the same time they acknowledge their location and sites are unique enough to allow participants to discover new techniques, suppliers and ways of working.

Modules at the Tommy Banks Group include foraging and preserving, farming and growing, housekeeping

and e-commerce and operations. Down in Cornwall, employees can elect the likes of pastry at Paul Ainsworth at No6, guest relations, front of house at Caffè Rojano or social media. Those taking part can choose to rotate through the business or hone in on one particular restaurant within the organisation, and every visit includes accommodation and extensive supplier visits.

Paul says, “I am so excited to be partnering with the Banks family on this programme. You never stop learning in hospitality but we want to fast track this and give our team a more holistic view of the industry, which comes with experiencing other companies. I am so grateful to have worked all across the UK and I want others to be able to do the same.”

Tommy adds, “Stage programmes are established for chefs but lacking for front of house and other roles. We want to change this and allow anyone within our business the opportunity to be able to join The Ainsworth Collection. We have much to learn from them and there are so many fantastic suppliers to visit in Cornwall.”

The initiative joins the line up of other benefits that both businesses boast, such as team accommodation, health and wellbeing packages, a commitment to work life balance and much more.

Sacha Lord Launches Greater Manchester Hospitality Hour as He Thanks Public for Support Sacha Lord, the Night Time Economy Adviser for Greater Manchester, will launch a Hospitality Hour campaign this summer, starting this weekend.

To thank Mancunians for their support for the sector throughout the past two years, Lord will launch Hospitality Hours in each of the city-region’s ten boroughs over the summer months, where he will provide an hour’s free drinks for punters.

years. As a city region, we suffered tougher restrictions than any other during the pandemic, and now with the difficult economic environment, our operators are once again at the precipice of closure.

The scheme kicks off this Sunday 26th June at the newly opened Adelphi Lads Club in Salford, with the free drinks taking place between 5pm and 6pm.

“It’s about time I bought everyone a pint, and what better way than to launch a summer hospitality hour across our ten boroughs. I’m looking forward to being at each one to personally thank landlords and staff and the punters who have kept our sector going.”

Talking about the scheme, Lord said: “This is all about getting together and thanking the people of Greater Manchester for their support over the past two and a half

The nine remaining Hospitality Hour dates and venues will be announced on Twitter at @Sacha_Lord throughout July and August.

New Chairman for UKHospitality Scotland

A leading figure from Scotland’s hospitality sector has taken on the top role at the country’s biggest hospitality trade body.

Chris Wayne-Wills, CEO of Crerar Hotels – a high quality, privately owned five and four star hotel group in Scotland – takes over as UKHospitality Scotland Chairman from Calum Ross, owner and proprietor of Loch Melfort Hotel in Argyll.

Elected by the UKHospitality Scotland Committee, Chris becomes Chairman at a crucial time for the sector as it moves out from the shadow of Covid and grapples with unprecedented financial pressures and workforce shortages.

our country to guests and visitors. There has never been a more important time for our sector to speak with one voice and I look forward to working to benefit the industry to which I am so passionate and committed.

“My priorities are to push to end the staffing challenges, that so many of our businesses are experiencing, by working to enhance the sector’s reputation as a career of choice; to press for reform of business rates to make them fairer for hospitality; and to continue to argue for the reduction in regulatory and policy burdens.”

Welcoming Chris, Kate Nicholls, CEO of UKHospitality, said: “It is wonderful to see someone of Chris’s pedigree and calibre elected Chairman in Scotland.

Speaking on his appointment Chris said: “I am delighted to have been elected Chairman of UKHospitality Scotland and look forward to playing my part in supporting hospitality move towards recovery. Our businesses are bearing the brunt of the current economic challenges, but collectively we are resilient, innovative and determined to succeed.

“For almost 11 years our previous Chairman Calum Ross worked tirelessly, making the case for our members and sector – in particular providing vital leadership during the pandemic. On behalf of our members and colleagues at UKHospitality I would like to publicly thank Calum for all he has done.

“Working with the Executive Director in Scotland and the team in London, I will help ensure that our members and businesses have their voice heard on the issues that matter. Our sector is one of Scotland’s greatest economic success stories, delivering jobs, enhancing communities and showcasing the very best of

“With Chris now at the helm, we move to securing the recovery for hospitality. Scotland’s sector is crucial to the UK’s hospitality and tourism offer and I am certain that Chris, working with our Executive Director for Scotland, Leon Thompson, will deliver the results our businesses need in order to recover and thrive.”

Hospitality: Is The Welcome As Warm For Whistleblowers?

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Issue 115

By Brian Moore, Operations Director at GSA (www.gsaccreditation.com) and Doctoral Candidate in Law at Middlesex University

The UK has one of the most dynamic and diverse hospitality sectors in the world. It comprises more than 140,000 businesses, employing around 1.8 million people, and generates billions of pounds every year. Pandemic aside, the industry has been successfully built around combining a warm welcome with great service. But behind the scenes, that warmth may not be extended to whistleblowers.

A whistleblower is a worker who reveals information about malpractice within their organisation. In the UK, whistleblowing is covered under the Employment Rights Act 1996 which sets out the legal protections offered to employees who take the often difficult decision to ‘blow the whistle’. Importantly, the legislation makes it clear that whistleblowers who raise concerns about criminal offences, breaches of civil law, health and safety breaches, damage to the environment, miscarriages of justice, or ‘cover ups’ of these serious matters must be protected from retaliation – from both their colleagues and the organisation at large.

Sadly, retaliation against whistleblowers is a regular occurrence and arises to prevent the whistleblower from persisting in raising their concerns or to punish them for their disloyalty in having done so. Retaliation can take many forms – from ‘cold shoulder’ treatment, loss of opportunities, industry ‘black-listing’, threats of violence, through to dismissal.

A RISING TIDE The last 12 months have seen whistleblowing incidents in the UK’s hospitality sector increase by more than 15 percent, according to data from law firm RPC. With incidents on the rise, there is a growing risk to the reputation of the hospitality industry and its ability to retain skilled workers at a time when recruitment is particularly challenging – as well as significant financial risks for businesses engaged in malpractice. Recent highprofile incidents within the industry have seen hotels and catering companies embroiled in damaging media storms too.

That is despite plenty of independent research and case studies highlighting the importance of whistleblowers. One 2020 study in a leading European country involved the participation of 112 hotels and flagged up the importance of securing compliance through formal and informal channels in high-risk environments involving

tourists. A 2019 study of more than 1000 food handlers empirically linked values, standards, and whistleblowing mechanisms.

The research suggests that whistleblowers will make three or four attempts to raise their concerns internally and then will either give up, leave the organisation, or raise their concerns externally to a regulator or similar industry body. Many whistleblowers will experience serious stress and even health issues along the way.

With that in mind, what basic steps should hotels or serviced accommodation providers take to ensure they deliver best practice?

PILLARS OF BEST PRACTICE Firstly, have a clear whistleblowing policy in place for all staff and make it part of the new employee induction process, being sincere in highlighting its importance and helping dispel any negative bias around whistleblowing.

Confidentiality is vital but anonymity usually makes it harder to investigate and this should be explained.

Secondly, undertake regular staff training on how to spot breaches and the steps to report them internally.

Once a disclosure has been made, hotels should operate a prompt investigative process to explore the validity of the claim and, if needed, remedy the situation immediately. For increased transparency, it may be more suitable for an independent body to manage the investigation, but regardless, it is important that the whistleblower is kept up to date at each stage of the process. This will reinforce the important moral and business value placed on whistleblowing and reassure employees that reports are taken seriously.

And finally, all organisations have a legal requirement to ensure the whistleblower is protected from retaliation of any kind. By ensuring there are confidential procedures and additional support on hand during the whole process, employees who take the brave step to report a breach will be protected and feel valued for their courage.

While these basic steps are important, they are not easy. The goal is to ensure staff have confidence that raising concerns about serious matters is important. Protecting people from retaliation is essential. ‘Integrity washing’ will not cut it – businesses have got to mean it and demonstrate it. Many organisations do well, but these are difficult times, and keeping your guests, staff, and reputation safe is more important than ever. Hotels and accommodation providers unsure of how to implement best practice measures should seek the counsel of trusted, independent organisations such as Global Secure Accreditation. If you are a whistleblower and don’t know where to turn, seek advice in confidence.

When it comes to whistleblowing, the most important thing for businesses across the hospitality industry to remember is: hear the message and act upon it; do not shoot the messenger.

UK Government Food Strategy Lacks Direction says CIEH The Chartered Institute of Environmental Health (CIEH) has expressed its dismay by the UK Government’s newly published Food Strategy; it is limited and lacks direction.+ The first strategy of its kind sets out its plan to transform the UK’s food system and ensure it is fit for the future. It follows the independent review of the food system led by food policy advisor Henry Dimbleby, owner of the food outlet Leon, which set out an analysis of the challenges facing the food system.

Mr Dimbleby has criticised the Strategy, claiming that it does not set out a clear vision for the future and cannot be considered a “strategy” due to its limitations. It has also received criticism for neglecting to introduce the recommended salt and sugar tax The Government claims that its food strategy takes on several of the independent review’s recommendations, and will make strides towards improving food security, creating a sustainable food system, and boosting the economy. The food strategy puts a focus on home-grown food, including strengthening supply chains and boosting food production.

Funds of £270 million will be invested in technology to increase productivity and profitability. The Government will consult on ambitions for 50% of public sector food spend to go on food produced locally or certified to a higher standard. A framework will be published next year on how to help farmers grow more food while also meeting legally-binding targets to halt climate change and nature loss.

Ross Matthewman, Head of Policy and Campaigns at CIEH, said: “The UK Government’s Food Strategy falls well short of what we had all been led to believe it would be. Despite noble intentions, the strategy published on 13 June lacked the requisite detail and new measures that would have made it formidable.

It is limited and lacking in direction.

There appears to be no big vision or plan for how to tackle the growing issue of food security in our country, alongside addressing other intrinsically related issues such as the cost of living crisis and public health.

We had hoped for more ambition in the final strategy and are not alone in our dismay at what has been finally presented to us.”

Parkdean Resorts and Calor Join Forces to Reduce Co2 Emissions with Calor Futuria Liquid Gas The UK’s leading holiday park operator, Parkdean Resorts, has announced plans to switch its energy supply to Calor Futuria Liquid Gas (previously bioLPG) through a pioneering partnership with Calor.

Calor has been Parkdean’s main gas fuel supplier for many years, and the companies identified Futuria Liquid Gas as a mutual opportunity to improve the sustainability of Parkdean’s gas supply and reduce CO2 emissions. The partnership will form a key part of both organisations’ sustainability commitments, with Calor’s ambition to become a fossil free business by 2040, and Parkdean’s own commitment to creating a positive environmental impact on nature and resources and reduce its CO2 emissions by 25% by 2025 and net zero by 2040.

Through the partnership, Parkdean Resorts will become the first holiday park company to use Futuria Liquid Gas, a co-product of biodiesel production made from a blend of waste, residues and sustainably sourced materials.

Forming a key part of Parkdean Resorts’ wider work to care for its parks, people and planet, and reduce CO2 emissions, more than 14% of the total LPG supplied by Calor to Parkdean Resorts will be Futuria Liquid Gas by the end of 2022, rising to nearly 25% by the end of 2023.

Parkdean Resorts has made a significant sustainability commitment by agreeing the new partnership with

Calor, which will be a big step on the path to Net Zero.

Jane Bates, Director of Procurement and Sustainability, Parkdean Resorts, said: “We’re doing a lot of work to care for our people, parks and planet and using Futuria Liguid Gas will be a key factor in reducing our CO2 emissions.

It’s important to us that our suppliers can help us deliver our commitments, and we’re delighted to partner with Calor in providing this solution, which will be a big step towards achieving our first milestone of a 25% reduction in CO2 emissions by 2025, and represents a key initiative in our industry-leading strategy to create truly sustainable parks.”

Alastair Lovell, Head of Sustainable Fuels at Calor said: “Calor is delighted to partner with Parkdean and supply Futuria Liquid Gas as a renewable fuel source to their sites.

“Parkdean Resorts is a leader in the leisure industry, creating sustainable staycations for its customers. This partnership demonstrates our shared values as we strive to reduce carbon emissions - and will have a significant impact in achieving our sustainability commitments.”

To find out how Calor can help you reach sustainability targets, visit www.calor.co.uk/business-energy/solution-for/hospitality/hotels

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CLH DIGITAL

Issue 115

Public Will Cut Out Restaurant Visits if Businesses Do Not Adapt to Rising Inflation, says GlobalData for businesses’ long-term survival.

UK restaurants have been warned that the public will “cut out “ restaurant visits if the hospitality sector does not adapt to rising inflation .

“Value positioned businesses, such as Greggs and McDonald’s, will suffer losses if they raise their prices dramatically as living wages take a toll on consumer expenditure. These operators are at a higher risk of backlash from patrons than, say, a premium positioned restaurant due to three main factors: consumer expectations, dining occasions and overall dining experience. Full-service restaurants have a leg up in this regard as their customers are often willing to pay more for a premium experience and special occasions – something that a chain that relies on affordability and convenience when targeting the daily lunchtime rush simply can’t match.

The warning follows news that UK inflation has hit a 40-year high; Ramsey Baghdadi, Consumer Analyst at data and analytics company GlobalData, says: “In response to the rising inflation, many people are being forced to tighten their purses, with GlobalData’s latest survey finding that close to two thirds* of UK consumers are worried about their financial situation.

“Given the rate of inflation, fast-food operators may lose customers to homemade lunches and retail meal deals if they can’t meet consumer expectations, which will put many businesses between a rock and a hard place.”

Restaurant operators are going to suffer more losses unless they introduce regular promotions and discounts or even introduce a range of lower-priced items as these discounts will be necessary

Nusrat Ghani, MP, Calls For More Support For UK Vineyards Nusrat Ghani, MP for Wealden – during English Wine Week – is calling on the Government to offer more support to UK vineyards.

This year the focus for English Wine Week, which is taking place between the 18th and the 26th of June, is inspiring more people to get to know their local vineyards and buy direct from the cellar door.

Currently UK vineyards are not afforded the benefit of cellar door relief which is granted to the British beer industry and under current proposals to review the alcohol duty system, vineyards are also not included in the Small Producers Relief.

Both beer and cider will continue to be taxed at significantly lower rates than wine and spirits, and the proposed Small Producers Relief scheme will only apply for products under 8.5% abv. This threshold means that vineyards and distillers are barred from accessing the scheme and its benefits, leaving wine and spirit SMEs disadvantaged

vineyards are now home to tours, tastings, restaurants and accommodation.

With around 800 vineyards across the country there are plenty of places to explore. UK winemakers now boast a trophy cabinet full or awards and are globally renowned for the quality of their products.

Cellar door or Small Producers Relief would go along way in supporting these burgeoning businesses and encouraging tourists would bring a major boost to rural communities.

Nusrat Ghani MP, APPG Chair, said: “I am enormously proud that Wealden is the home of some of the very best vineyards in the UK and I will always champion our local winemakers, who work incredibly hard all year round to produce their excellent, award-winning products. It’s a crucial time for the wine and spirit industry and I am keen to see Government offer these fantastic British businesses more support. Extending the small producers relief to vineyards as part of the alcohol duty review would allow the industry to invest, innovate and grow.

The industry, which supports thousands of UK jobs, is critical to helping rural communities achieve the Government’s pledge to level up the ‘left behind’ areas in the UK.” Chief Executive of the Wine and Spirit Trade Association, Miles Beale, said:

and dismayed.

On top of this proposed changes will see price rises in 80% of all still wine, 95% of red wine and 100% of fortified wines.

Nusrat, who is co-chair of the All-Party Parliamentary Group (APPG) for Wine and Spirits, wants to see Government do more to help English and Welsh winemakers.

Nusrat has 14 vineyards in her constituency and has long been an avid champion of the English wine sector which has seen a 70% increase in land planted with vines in the last 5 years alone.

A huge amount of money has been invested in turning UK vineyards into popular tourism spots with many

“The Chancellor’s current proposals are particularly damaging for SMEs. Following the huge success of English sparkling wine, we have begun to see an exciting growth in great quality English still wines. However, if the Government’s current proposals for wine tax go ahead this will stifle the growth of the English wine sector and be extremely prohibitive for our talented English wine makers. We very much welcome the reduction in sparkling wine tax, but not the proposed effect on the increase in still wine.

We cannot understand why vineyards have been excluded from the Small Producers Relief scheme. For a small producer the most effective way of getting up and running is through cellar door sales which is an area where Government needs to offer more support.”

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/

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Issue 115

Turning Sunshine into Sales: Budweiser Brewing Group Predicts Huge Outdoor Opportunity For Pubs This Summer With pubs seeing a 64% uplift in beer sales on the Thursday of the Bank Holiday as Brits celebrate the Jubilee together, Budweiser Brewing Group – which brews some of the UK’s best-loved beers including Budweiser, Stella Artois and Corona – reveals how publicans can keep the momentum going to drive footfall and sales this summer.

MAXIMISING OUTDOOR SPACE Outdoor space has always been an asset in summer months, but the pandemic has deepened consumer preference for the pub garden. According to Oxford Partnerships data, June 2021 saw a massive uplift of +25.8pps for pubs with outdoor space, compared to the same period in 2019. Outlets with an outside area also enjoyed a 23 minute longer dwell time than those without last year, with outlets in suburban areas seeing an even greater increase of 27 minutes. And with the Met Office forecasting a high possibility of heatwaves in June, July and August, we can expect the demand for pub gardens to continue.

Those outlets with outdoor spaces are also set to benefit from the summer opportunity around beer. In June 2021 outlets with an outside area sold a third (33%) more draught beer and cider than those without.

On average, this was the equivalent of an additional 1,148 pints for the month – worth an extra £4,053 per outlet. Alfresco consumption also impacts consumers drinking preferences, with some beers overperforming in venues with outside seating.

GETTING YOUR BEER RANGE RIGHT The trend for premiumisation is set to continue this summer, having grown stronger over the last few years. Volume mix for the Premium Category, including Premium & World Lager, Premium 4% and Craft Beers, rose to 47.6% in 2021 from 30.7% in 2018. Now, for the first time ever, the Premium and Superpremium category is the biggest in absolute volume (41%) within the Draft Beer Category, compared to just 27% in 2017, meaning it’s more important than ever for publicans to ensure they have Premium and Super-premium options on their taps.

“Even though the Great British weather was as unpredictable as always over the Jubilee bank holiday, it was great to see many Brits celebrating the occasion with friends in their local,” says Jean-David Thumelaire, On-Trade Director at Budweiser Brewing Group. “The challenge for pubs now will be maintaining momentum. A scorching hot summer provides a great opportunity for those outlets with outdoor space, particularly those in rural areas. However, even pubs without a beer garden can maximise profits with the right range.”

Delivery and Takeaway Sales Dip Year-on-Year After Covid-19 Constraints Ease “After flourishing during the lockdowns of 2020 and 2021, the delivery and takeaway sector has inevitably settled down as consumers go out to eat again. Nevertheless, our Tracker shows the market is more than twice the size it was just three years ago, and it now accounts for a quarter of managed groups’ trading. As the third-party delivery market matures, optimising sales and profits in it without compromising core eat-in business is crucial.”

Delivery and takeaway sales at Britain’s leading managed restaurant and pub groups are falling from the peaks of COVID-19 lockdowns, the CGA by NielsenIQ & Slerp Hospitality at Home Tracker reveals.

The latest edition of the exclusive monitor shows that combined sales in May 2022 were 29% below the level of May 2021. It is the fifth month in a row this year that sales have been below the corresponding period of 2021, when eating and drinking out was heavily restricted and consumers were spending more time at home.

Slerp founder JP Then said: “We are now getting better visibility as to what a post-pandemic new normal looks like and it’s clear that takeaway and delivery are an important aspect of the channel mix, representing a quarter of revenues. Operators are looking closely at the margins and investing into the channels that enable them to operate effectively, and provide consumers with enough bang for their buck. Establishing a direct online ordering channel with a unique proposition remains key to capturing

However, the Hospitality at Home Tracker also shows sales remain well above pre-COVID-19 levels, with growth of 107% in May 2022 compared to May 2019. Delivery sales were 315% higher than three years ago, while takeaway and click-and-collect sales were up by 22%. Combined, they accounted for nearly 25 pence in every pound spent with the managed groups participating in the Tracker in May. Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said:

discretionary consumer spend.”

Star Pubs & Bars Launches New Energy Deal to Support Licensees Star Pubs & Bars has used its buying power to negotiate a new energy supply deal with British Gas for its licensees to help mitigate the energy crisis facing the pub industry.

With many energy companies viewing the hospitality sector as risky, Star licensees have been reporting that they can only get energy supplied by signing up to contracts with premium prices, lengthy terms, high security deposits and hidden extras that add up to 60% to their bills.

Following the collapse of several energy firms, licensees are also concerned about the security of supply from lesser-known operators.

Star Pubs & Bars’ energy scheme – which is run by its energy partner Inspired Energy – is designed to address these issues. Under the programme, Star will bulk and forward buy energy from British Gas on behalf of its pubs at times when the market is lowest to ensure competitive prices. Licensees sign up to a one-year agreement to cushion them against the anticipated surge in energy prices in the autumn, whilst giving them the flexibility to renegotiate their contracts in autumn 2023 when prices are expected to fall. There are no

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

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

additional charges and – subject to approval on a pub-by-pub basis – deposits are not required.

To help licensees track and reduce their energy consumption, participating pubs will have access to an online portal showing how they use energy.

This, combined with Smart Meter installation, improves billing accuracy and reduces the need for estimated bills.

Says Mark MacDonald, Head of Pub Services with Star Pubs & Bars: “Energy is a pub’s second biggest cost after wages, so the current energy issues are a major challenge for the trade. The energy market is complex, and people need expertise to navigate the terms and conditions of the different agreements.

Some of the four- and five-year contracts available look attractive now but could prove very expensive when the market corrects.

“Our aim is to simplify the process of securing a good energy deal for our licensees by creating a transparent agreement built around their best interests. All of our 140 managed-operator Just Add Talent pubs will be on it. By using our managed pubs’ buying power, we’re able to offer great rates and terms to our leased & tenanted licensees, too.” 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 , the KP Snacks portfolio is perfectly placed to trade up drink only visits while customers enjoy a spot of televised cricket this summer.

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.

See the advert on the facing page for more information or visit www.kpsnacks.com

SIGN UP TO RECEIVE OUR NEWSLETTER AND WEEKLY DIGITAL EDITIONS AT WWW.CATERERLICENSEE.COM/SIGNUP

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Issue 115

Restaurants Risk Failing to Attract Gen Zers and Millennials if They Do Not Keep Up with Tech Revolution Over four-fifths (84%) of Generation Z and Millennials (82%) choose to visit a restaurant with self-serve kiosks over and above those restaurants without, according to new research from technology company and former restaurant business, Vita Mojo, in partnership with KAM.* QSRs and fast-food outlets appear to be the perfect place for kiosks, with 74% of respondents saying they are likely or very likely to use them here, higher than supermarkets at 66%.

The number of people preferring self-serve kiosks in fast food outlets rises to as high as 95% amongst Gen Z, 89% amongst those ages 25-34 and 79% among 35-54 year olds.

REASONS FOR THIS INCLUDE: • Access to menus: 63% find it easier to browse the menu on a self-serve kiosk opposed to choosing via a menu board, rising to 77% of Gen Z • Speed of ordering: 83% believe using a self-serve kiosk is quicker than ordering/paying through a member of staff • Ease of selection: 61% find it easier to choose what they want on a self-serve kiosk, rising to 82% of Gen Z and 86% of those aged 25-34 The research follows new data released by the Office for National Statistics, which showed the hospitality industry is experiencing 83% more vacancies across the sector compared with March-May 2019.

Nick Popovici, co-founder of Vita Mojo, says, “With the hospitality industry facing huge labour shortages, self-serve technology is the perfect solution for operators looking to streamline their labour model and free up staff from less transactional tasks.

“Not only do self-serve kiosks have major benefits in terms of increased throughput and labour efficiency, our research shows that kiosks have mass appeal with customers. Gen Zers and Millennials in particular are used to interacting with technology and they like to take their time exploring the menu and browsing new products. Now is the time for restaurants to take the plunge with digital ordering to continue attracting customers through the door and reap the associated business benefits.”

Blake Gladman, KAM’s Strategy & Insight Director, said: “It’s clear that kiosks have a role to play in QSRs both now and in the future. It can often be held against technology that it’s negative to the customer experience, but this research shows that kiosks can actually provide a more relaxed environment for customers to browse, select and pay for their choices at their own pace – without the pressure of having to make a quick decision and without the perceived ‘judgement’ from staff and other customers in the queue. This is more true for the younger generation (Gen Z and Millennials) who find kiosk ordering the more ’natural’ method. Kiosks may remove a human element, but it doesn’t harm, instead it enhances the customer experience.”

Commenting on the fact that 20% of customers aged 55+ said they’d never had a good experience on kiosks (vs. 3% of Gen Zers), Nick says, “It’s all about supporting those who are less tech savvy by making sure kiosks are properly implemented, with a member of staff on hand to ensure they can help customers use the kiosks if needed. This not only takes the nervousness away from those worried about using the tech but also ensures they reap the benefits in terms of speed of order and ease of selection, which is seen as incredibly important by customers.”

Applications Open for Prestigious North East England Tourism Awards Tourism businesses across the North East are being encouraged to enter the North East England Tourism Awards 2023 as applications which opened this week.

As part of this year’s launch a series of videos have been produced with past winners including Kielder Observatory and Colmans Seafood Temple to help promote the benefits of applying and being involved in the awards.

The North East England Tourism Awards (NEETA) celebrate quality, innovation and best practice throughout the region, showcasing the fantastic range of high quality experiences on offer for visitors in the North East.

Sarah Green, chief executive of destination and investment organisation NewcastleGateshead Initiative said:

NEETA 2023 will see businesses compete in 16 categories, including the two new categories introduced at this year’s awards; Unsung Hero and Resilience and Innovation Award as well as the return of the Business Events Venue of the Year award.

The awards, which will celebrate their 20th anniversary in 2023, will see applications judged by a panel of industry experts, with a focus on experiencing the North East tourism industry first-hand.

The launch of the awards follows on from the impressive performance for the region at the VisitEngland Awards for Excellence earlier this month, where Seaham Hall Hotel picked up Gold in the Small Hotel of the Year, Hotel Indigo, Silver in the Large Hotel of the Year, Triple A Food Tours, Silver in the New Tourism Business category and Clive Goodwin, of The Ouseburn Trust, bronze in the Unsung Hero award.

“We’re really excited to be launching The North East England Tourism Awards, especially on the back of a fantastic night for the region at the national VisitEngland Awards earlier this month.

“Businesses will once again be able to showcase their skills, innovation and visitor offer in a range of categories that we hope will attract entries from across the region.

“We strongly encourage all tourism businesses in the North East – accommodation providers, pubs, restaurants and attractions – to submit their free entry for the awards and help us to showcase the best of the North East.”

Applications for the North East England Tourism Awards will close at 5pm on Thursday 22 September 2022 with the award winners being announced in March 2023. More information and to apply can be found at https://tickets.northeasttourismawards.co.uk/apply-now/

Scottish Pub Chain MacMerry 300 Goes into Administration Scottish pub company MacMerry 300, which was was established in 2010, and owns bars across Dundee and Glasgow has gone into administration, with Blair Nimmo and Geoff Jacobs from Interpath Advisory appointed joint liquidators.

"Our immediate priority will be to assist employees with their claims to the Redundancy Payments Office, as well as safeguarding any remaining Company assets and ascertaining from the director the circumstances under which the recent transfer of assets occurred and carrying out appropriate investigations.”

The business has been wound up due to the financial pressures and ensuing losses caused by the covid-19 pandemic, a statement from the liquidators said.

Bryan Simpson, of Unite Hospitality, said to Glasgow Live: "Unite members across Macmerry and Abandon Ship were shocked that their employer may potentially go into liquidation, putting their jobs put at risk.

Mr Nimmo, chief executive of Interpath Advisory and joint liquidator, said: “This is unfortunately a further example of a business within the hospitality and leisure sector being unable to withstand ongoing testing trading conditions, as the re-emergence from Covid-related restrictions continue against a backdrop of accumulated debt.”

Geoff Jacobs, managing director and joint liquidator, said:

"We've since secured assurances from the director that everything that can be done to ensure 'absolutely everyone keeps their positions' is being done.

"Whatever happens to these companies, we are doing everything we can to ensure that every job is retained and that our members' terms and conditions are protected."

However, according to reports the company's sites are not expected to close down after director Phil Donaldson moved Macmerry's assets to a new enterprise and voluntarily wound up the firm.

Food Waste Dryer Slashes Hospitality Food Waste Costs Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationary pressures. Two years of pandemic have hit everyone hard and getting sales back to normal has been a struggle. So where can you cut costs and increase profits without cutting service and putting off customers?

food waste throughout the day and turn it on at night when it’s full. The machine extracts the water from food waste, (typically about 80% of the weight) overnight, leaving a dry powder, only 20% of it’s former weight and volume. The dry powder can go into general waste but it is a fraction of the original wet food waste. Simple and effective.

One answer is in waste disposal and in particular food waste disposal. Waste contractors are paying more for fuel and are passing the cost on to customers like you. You can fight back by reducing the amount of food waste you dispose in general waste. Reduce the wheelie bins and your bills will go down.

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

The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners around 80% in food waste disposal costs. Hotels, restaurants and hospitals have all taken advantage of the easyto-use technology which has been in the UK for over ten years now. The concept is very simple: you load the

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

Cost Of Living Sees Surge In ‘Side Hustles’ 22

CLH News

Issue 115

Food delivery gigs are still proving popular despite the end of lockdown, according to new research from Quotezone.co.uk.

10.6%.

Quotezone.co.uk's research covers fast food delivery drivers on scooters, mopeds, motorbikes and bicycles.

Quotezone.co.uk, which compares fast food delivery courier insurance, says demand for the niche insurance product is up 54% in Q1 of 2022 compared to Q1 2021 – with parttime work accounting for 82% of this demand.

Greg Wilson, Founder of courier insurance comparison website Quotezone.co.uk, comments: "With the cost of living crisis sending many people in search of additional income, the courier boom we witnessed during the pandemic looks set to be a flexible and accessible top up for many households.

The data shows 94% of those taking out fast food cover have a year or less of no-claims bonus, which could suggest many are trying food delivery work for the first time, as it is compulsory to have insurance. The average age of policyholders is 34.

"People just need to be careful and check that they have food courier insurance coverage for their type of vehicle and nature of work. Anyone using a licensed vehicle needs to take out the appropriate insurance or face a £300 fine and 6 penalty points.

A study by Henley Business School supports the findings, showing 1 in 4 UK adults have a ‘side hustle’ – with those aged between 25 and 34 the most popular age band.

Furthermore, two-fifths of the UK workforce and 37% of Generation Y manage a side hustle of their own, this contributes £72 billion a year to the UK's GDP.

“Those who are fast food delivery drivers, will be under pressure to deliver before the food gets cold and will likely drive a moped, scooter, motorbike or bicycle. That style of work can put them at an increased risk on the roads - this is where fast food courier insurance is essential."

The Quotezone.co.uk data also reveals the most popular companies to deliver for are Uber - 37% - Deliveroo - 25.7% and Just Eat - 15%, with independent shops making up

Hotel Mentorship Scheme Successful for Fifth Year Running cessful with fantastic feedback from students and four jobs created. We couldn’t run this scheme without the group of proactive and engaged mentors that guide these students through a real time view of operations at a hotel, so a huge thank you to them.

Launched in September 2018, the innovative Mentor Scheme formed between the Manchester Hoteliers Association (MHA) and Manchester Metropolitan University (MMU) paired 14 undergraduate students with 14 general managers from some of the city’s largest hotels during their final year.

“Our aim is to develop the best possible graduates we can and retain that talent in the industry, and we look forward to September’s students joining the journey at our hospitality venues.”

The mentorship programme led by Adrian Ellis, Chairman of the MHA, and Diane Connelly, Programme Leader at MMU, aims to inspire young individuals to pursue a career within the hospitality sector. Working directly alongside the general managers, it allows students to learn from some of the region’s most experienced hoteliers.

Following a successful 12-month programme the scheme has resulted in ten new jobs and has been hailed a huge success by students and general managers who took part with students celebrating their graduation at Manchester Metropolitan University last week.

To name a few the programme has seen a student join Hotel Brooklyn as a Front Desk Receptionist, a student joining Dakota Hotel as a Food and Beverage Intern, a new recruit at City Suites as Sales Executive as well as another student who worked at the Lowry Hotel heading to Miami to take up a role as Customer Services Manager.

Looking back on the year, MHA Chair Adrian Ellis commented: “This year’s scheme has been incredibly suc-

Hotels that took part in the programme included The Lowry Hotel, Hyatt Hotel, Novotel Manchester, Stay City Apartments, Kimpton Clock Tower Hotel, Dakota Hotel, Hilton Deansgate, Hotel Gotham, Victoria & Albert, Edwardian Manchester, AC Marriott, Holiday Inn Manchester, Hilton Hotel and Native Apartments.

Dianne Connelly, Senior Lecturer at Manchester Metropolitan University said: “The Mentoring Scheme involves MHA industry leaders assisting our IHBM, Manchester Metropolitan University students, in adapting to the culture of the organisation and helping them develop their career opportunities. In this, our fifth year, general managers have created a learning relationship that will assist the mentees in taking ownership of their development, their skills and their knowledge by achieving the career that they value.

Thanks to all GMs, for achieving the success stories and for your ongoing support!”

Visit Essex Puts Essex on Gastro Map with Launch of New Food and Drink Campaign in a row! Whereas Saffron Grange has just picked up three international gongs for their latest vintages ³.

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 second-largest producer of the Bacchus grape (45 hectares), fourth-largest producer of Pinot Noir (104 hectares) and fifth for Chardonnay (68 hectares).

Over the past few years, Essex wines have established themselves on a global stage with prestigious awards, from New Hall Vineyard picking up a Gold Medal at the Independent English Wine Awards for their 50th Anniversary 2018 Chardonnay, to Tuffon Hall receiving a Gold Medal at the same awards for the last two years

In fact, Essex wines have become so renowned, that Wine GB, the national association for the English and Welsh wine industry, aims to put the Bacchus grape forward for its own special wine appellation.

The appellation would see the Eastern region become a legally determined and protected wine region, known for its high-quality vintages.

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.”

Double Accolade For Southern Contracts SOUTHERN Contracts is thrilled to receive not one, but two awards for their performance over the past year.

Electrolux Professional have announced Southern Contracts as their Laundry Partner of the Year 2021 which is awarded to the top selling Partner of commercial laundry appliances across last year.

Southern Contracts have also been awarded Electrolux Professional’s Special Achievement Award for 2021. This is bestowed upon the company with the highest national sales of their food and laundry professional products.

To have been given these two awards is quite amazing when the whole of the country was in lockdown during this period, with hospitality, care homes, schools, cruise ships and holiday venues all closed to the outside world.

Adam Elphinstone, MD of Southern Contracts, said: “We have a very long and special relationship with Electrolux Professional and are proud to work with their products for both provision, installation and servicing. As we continue to emerge from the last couple of years we look forward to an optimistic future and all our clients being able to fully open up their businesses in this bright new world ahead.”

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “Electrolux Professional have dealt with Southern Contracts for over 30 years and during that time they have established themselves as always being one of our leading distributors. We have always found them to be a first class and professional partner.

“I have worked with them personally for over 4 years and can always rely on them to provide the right solution and fantastic after-care for any customer, from a wide variety of sectors, across the Marine environment through to Care Homes, Hotels and Schools.

“Due to their many years of experience, they have a wide breadth of knowledge covering both the laundry and catering environments and although they are a company that can deal in a global marketplace, they still give the first-class friendly care of a family run business for both their remote and local customers.”

For more information about products and services on offer, contact Southern Contract’s expert team of technical staff to provide guidance and advice through every aspect of your purchase and ongoing commitment to service, please telephone 01202 422100 or visit www.southerncontracts.co.uk

Hubbard Advice On Keeping Your Ice Machine Clean 24

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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.

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.

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.

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.

· 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.

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 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.

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

Pubs Regain Share of Dinner Occasions and Drive Higher Spend According to data from Lumina Intelligence’s Eating & Drinking Out Panel, in 12 weeks ending (12WE) 15/05/2022, pubs had a 13.9% share of total dinner occasions across the eating out market – up +1.3ppts vs.

12WE 20/02/2022.

These differences are being driven in part by the changes in number of drinks consumed, with consumers having slightly fewer beers and wines, but enjoying more spirits. Longer term spend increases will inevitably go up due to price inflation.

In the same period, average spend at dinner per consumer was £21.60, and increase of +10% versus the previous period. Spend at dinner is up in the majority of channels, with restaurants seeing an increase of +3% in the latest quarter, however it is pubs that have seen the biggest increase.

BEER STILL DRIVES THE HIGHEST VOLUME

These increases are partially driven by high inflation, but also a rise in consumers trading up on less frequent dinner occasions.

Using Lumina Intelligence’s Eating & Drinking Out Panel, we can see the share of occasions split by alcoholic drink type. Overlaid with Lumina Intelligence Menu Tracker data showing share of menu items split by drinks type, this highlights some interesting data:

SPIRITS DRINKERS PURCHASE MORE AND SPEND MORE On average, consumers purchase between 2-3 alcoholic drinks per eating out occasion, whether it is by itself or with food.

Spirits drinkers drink the most drinks per sitting – on average 2.55 drinks per occasion in the 12WE 15/05/2022. This is followed by 2.54 for beer drinkers and 1.97 for wine drinkers. Versus the previous 12 week period, this is a +4% increase for spirits, -1% decline for beer and -2% decline for wine.

On average, in the 12WE 15/05/2022, alcohol drinkers spend £10.98 on drinks per visit – -3.2% down on the previous 12 weeks (12WE 20/02/2022).

When we analyse this by drink type, we see a decline across both beer and wine, but a +10.1% increase in spend from spirits drinkers:

Wine and spirits represent two thirds of operator drinks menus, but account for a quarter of consumption occasions. In contrast, beer and cider represent 21% of operator drinks menus and account for 68% of total consumption occasions.

Commenting on the findings, Insight Director at Lumina Intelligence, Blonnie Whist, said: “Pubs are bouncing back, despite the challenges the sector is facing. Increased spend and regained dinner share are great signs that for high spend occasions which are a bit more special and discretionary, pubs and bars are going to win out. Spirits are becoming a key opportunity for operators to drive frequency and spend, however this cannot be at the expense of beer, which continues to drive the highest volume.”

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

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.

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Chef's Buyer's Guide

Issue 115

CLH DIGITAL

Fylde Fresh and Fabulous Based in the heart of the Fylde countryside Fylde Fresh and Fabulous Ltd are a wellestablished 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.

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

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

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!

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

WHAT WE OFFER 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.

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. dish in pubs and restaurants throughout the land, gracing 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, call 01947 606101 or email info@whitby-seafoods.com with proof of purchase to claim.

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

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Chef's Buyer's Guide

Issue 115

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 less, locking in freshness. They are then hand-packed by our dedicated team, resulting in rich, vibrant-orange 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

10 Years of Foodie Flavours

The Club – Food Procurement Made Simple create supply chains that work for you, reducing offgrid purchases, optimising your quality and commercial control.

for Vegans & Vegetarians, Glutenfree, Dairy-free, Egg-free, no added sugar and made in the UK.

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.

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.

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

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.

Insight – Our insights and the wealth of data at our disposal help you make the right decisions for your business.

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.

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.

What are the benefits?

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.

Saves Time – We are always working in the background - so you don’t have to - ensuring you don’t overpay for your items.

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.

Supply Chain Control – We work with you, to

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.

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

Coffee and Hot Beverages

Issue 115

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Capitalising on the Growing Coffee Trend With demand for coffee in the UK continuing to grow, the ability to offer a quality coffee product can set a pub/bar or restaurant apart from the rest.

Coffee has long been part of the social scene in the UK. According to Project Café UK 2021, the branded coffee shop sector was worth £3.06bn in revenue last year, with 9,159 outlets in operation.

That means each outlet made more than £327,000, despite the impact of Coronavirus. In 2019, the figure was more than £390,000.

What used to be mainly an after-dinner drink is now something to be enjoyed any time of day and as a social event – “let’s meet for coffee”.

So, post pandemic it’s more important than ever to capitalise on this growing market. The good news is that both coffee and tea continue to see an increase in demand within the pub/bar and restaurant sector, with the Tetley Tea Report revealing that coffee is the third most popular drink in pubs, with tea coming in at sixth.

The report’s findings highlight how coffee and tea have both seen an increase in consumption, largely as a result of breakfast becoming a more critical part of a pub’s offering. Pubco Wetherspoon has long since embraced this market, offering a broad breakfast menu, and pre-pandemic were selling upwards of 50 million hot beverages a year.

As the landscape of British pubs and beer has seen a dramatic change, pubs have looked for and found innovative ways to ensure the market remains current and attractive to consumers, and by opening earlier in the morning pubs have reinvented themselves slightly, giving them more of a coffee shop atmosphere. Britain’s increasingly mobile workforce are often looking for a place outside the home/office to get some work done and setting up in a pub with WiFi can be an enticing idea for some.

Pubs should see this growing demand as an oppor-

tunity to take advantage of a product that will bring in customers at times of the day that traditionally see low demand for alcoholic beverages. The opportunity to offer coffee in the morning and at lunchtime, combined with the low cost of production means that pubs can make the most of a product that should fit perfectly in their environment.

STANDING OUT Selling coffee successfully in a pub environment is only going to be possible if you take the option seriously, and that means well-trained staff, a visually appealing machines, and high-quality coffee.

It means taking pride in your product and creating the right ambience. What coffee shops may have, which pubs often lack, is a bright, light-filled interior.

However, with more pubs introducing comfortable seating and with many having the benefit of attractive gardens and outside seating, there are clearly ways of promoting any pub as a daytime coffee bar.

DIVERSE TASTES Pubs and bars do, however, face continuing challenges when it comes to the diverse tastes of consumers. They now need to cater to the ever-changing alcohol market, as well as those seeking out venues where they have a greater choice of non-alcoholic beverages. It is key for owners to meet consumer demand head-on, as failing to do so will see younger generations turn their back on them.

It is important to constantly assess the market and understand the changing tastes of consumers. While it is difficult to know what the next five years will hold, the statistics indicate that the out-of-home hot beverage market remains growing one. With consumers’ growing desire to stay fit and healthy, the trend only looks set to gather pace.

Ultimately, operators in the hospitality sector that can gauge rising consumer interest and subsequently cater for it will have the best chance of success.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISERS.

Cleaning and Hygiene

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, nonpathogenic 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 installation 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 onsite 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 See the advert on page 33 for details.

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Cleaning and Hygiene

Hospital-Grade Air Purification Made Portable

Rensair is a specialist in portable air purification, protecting and enhancing lives through clean air.

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

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

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

We collaborate with clients to develop the optimum

indoor air quality for meeting building requirements, as well as government recommendations for mitigating the risks of Covid transmission.

We take into account floor plans, existing HVAC systems, occupancy rates and noise tolerance, before recommending a tailor-made solution based on our portable, modular units.

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

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

Eliminate Odours and Sanitise Rooms

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

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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Hospitality Technology

How To Recruit Diverse Candidates Inclusive recruitment is something that all companies should strive for, where employees are selected no matter their sexual orientation, race, age or disability. A diverse team is the key to a fair working environment, and increased creativity and innovation. We’ll take you through some steps to ensure your recruitment process enables you to hire diverse candidates.

1. MAKE YOUR ADS ACCESSIBLE The first step to ensuring diversity and inclusion in recruitment comes when you are designing your job ad. Sometimes job adverts can be unconsciously aimed at a particular age or gender. The Gender Action Portal recognised that adverts that mention desired traits like “dominant” are more likely to appeal to men, whereas traits like “understanding” are more likely to appeal to women.

If you reword your job ads to avoid language stereotypically associated

with one gender, you are more likely to receive applications from men, woman, and non-binary people.

To recruit diverse candidates, you need to make sure that they can be easily seen and read by those with disabilities such as blindness. People who are visually impaired can use a screen reader to read the job description. For these people, it helps to add “alt text” to your images, and to write in short, clear sentences and paragraphs so the screen reader goes at a certain pace that is easy to understand and process.

You can even explicitly specify that you are looking for diverse candidates in your ad, to give those of different backgrounds no doubt that you want to see their application.

2. USE A BLIND SELECTION PROCESS A blind selection strategy allows employers to select the best candidates during the first stage without knowing their sexual orientation, beliefs, ethnicity or disability. They are most effective in the earlier stages of the process as you continue to phone conversations or video calls to gauge their personality.

3. CREATE ADJUSTMENTS DURING THE INTERVIEW AND MAKE THIS KNOWN

Evaluate your interview location:

• Does it have wheelchair access?

• Is it signposted clearly?

• Do the signs and lifts have braille to show floor and room numbers?

• Are there disabled toilets nearby?

Consider all of the factors that could cause someone with a disability to have difficulty.

You can also ask your interviewee in advance if any adjustments need to be made. This will not only create an equal playing field but also provide your potential candidate with comfort. Consider offering a virtual interview to start with if it is harder for your candidate to travel in.

If you’re looking to improve diversity in your workforce, then download the Placed app. Our recruitment app has fairness and equality at its core, and by allowing you to create a brand page you have the power to attract the candidates you want.

Post a job advert, edit your brand page, tell the world who your ideal candidate is, then wait for the applications to come in! Try it today - Visit https://tinyurl.com/2p94jtxz

How Label Printers Keep Food Safety Standards High and Compliant expiry dates quickly and accurately, using thermal print technology without the need for inks or toners.

Aaron Hopkinson, product and solutions manager for labelling at Brother UK, explains how technology is helping Portable label printers like the ones offered in Brother’s TD line of printers offer hyper-fast connectivity caterers and hospitality businesses to keep food safety stan- through a wireless platform without any extra clutter around the machine - perfect for food prep environments. dards high, while allowing kitchens to comply with new legMore kitchens are adopting labelling technology like our TD range following the introduction of Natasha’s Law. islation.

But it’s true that they have a broader role to play in food safety.

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

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

Brother has delivered tailored solutions for the food service and hospitality sectors for many years. Our label printers make it easy to create labels for compliant allergen content, ingredients, barcodes, branding, pricing and

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

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

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

Hospitality’s ‘Soft Power’ Is Key To Weathering Endemic Labour Shortage

By Jennifer Johansson, founder and CEO of Placed App (www.placed-app.com) Another week, another story about the grim outlook for the hospitality sector, beleaguered by labour shortages and restaurant closures. Last month, Westminster City Council announced a £1m scheme to drive recruitment within London’s hospitality and tourism sectors. But are interventions like this substantial enough to address the engrained issues that lie at the heart of hospitality’s recruitment woes?

Covid has seen hospitality businesses struggle more than twice as much as other industries to fill vacancies (ONS, 2021). This is, in part, exacerbated by Brexit but also as a result of negative perceptions regarding jobs in hospitality.

Hybrid working, now widely the norm, is giving people an alternative to the hard slog of shift work demanded by industries such as hospitality and care work. With mental health issues being a particular feature of the pandemic, people desire employment that fosters better work-life balance, more flexibility and more well-being benefits from their employer. Consumers are being choosier in who they shop and work with – particularly in light of how badly some corporations have treated their customers or staff at times of great adversity. Candidates want to work for a socially responsible and caring employer. It is the strength of this ’soft power’ that will determine how well and effectively businesses can attract talent in these turbulent times.

I’ve worked in the hospitality sector since I was 14 and I’ve always been curious about the industry’s UK’s recruitment problem.

It’s a vibrant, sociable, exciting and creative industry in which to work if

you’re a people person. In my native Sweden, if a graduate has ambitions to build a career in hospitality, no one challenges, belittles or judges this desire. They’re not considered to be over-qualified and the sector is not perceived as an unattractive one in which to enter. When it comes to growing professionally in nearly all sectors, one always starts off at the bottom and progression occurs with hard work and experience.

Hospitality is no different in this respect.

Yet the UK hospitality industry’s image ‘problem’ is preventing prospects from considering a longterm career in the sector and has, in some respects, contributed to the industry’s perpetual high-churn rate. When it comes to recruitment, the applicant now has the upper hand. This is not such a bad thing. The wielding of such power may force organisations, including those in high churn sectors, to innovate their propositions to attract personnel that will drive their success. Innovation rarely happens when one operates within their comfort zones. Covid and Brexit have definitely not given the hospitality industry an easy ride.

There has never been a more opportune moment for an industry reset; where businesses in the sector may reappraise how they can draw in talent, not just through policies and operations that show themselves as responsible employers with wellbeing, work life balance and flexibility at the heart of their employee engagement schemes. There also needs to be a wider effort to position hospitality as a rewarding career route

where wait staff et al. can envisage a pathway towards sitting in the highest offices of an organisation one day, give or take the right attitude and training to support them on that journey. And of course businesses need to publicise all the compelling reasons why people should apply to work with them.

Prior to starting my business, back when I was working for a luxury concierge service and talking to managers and owners of hospitality businesses every day, I saw how they were always recruiting for positions. It was hardly modern and completely misattuned to the way Gen Zedders consume information and look for work.

Herein lies a problem to their recruitment strategy that is easily solvable if technology is employed and a more considered effort was made to show how they are appealing employers.

Then there’s the cost of working in hospitality and the unshruggable belief that hospitality jobs pay poorly. Money is king, so the saying goes, and never has this been more apparent in a world where cost of living is rising exponentially.

Yet the pandemic has revealed two things within us: firstly, a greater appreciation for the intangible things in life that money can’t buy and, secondly, an even greater intolerance for businesses and brands who fail to support the community in their greatest time of need. In a new values-driven world, it is the hospitality businesses that are able convey themselves as caring, responsible employers that will win the war for talent.

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Step 3: Release the pizza. 7,000 names were quickly gathered meaning it was time to rock. Airship drip 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.

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-a-like’ 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.

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 or see the advert on the facing page.

Employees Working Longer To Keep Hospitality Afloat Hospitality employees are working around six hours a week longer than before the pandemic to keep pubs, restaurants and bars afloat in the current unprecedented staffing crisis, according to research from workforce management specialist Bizimply.

Average hours worked per week have increased from 19 to 25, with employees in food-led businesses putting in an average of 28 hours while fine dining restaurants are typically asking staff to work 40+ hours a week.

The figures are based on recent user data from hundreds of Bizimply customers in the UK and Ireland, equating to thousands of outlets and tens of thousands of employees, across pubs, bars, restaurants, hotels, cafés and fast food outlets.

Bizimply CEO Conor Shaw said: “Employers are relying on goodwill from staff to work longer hours and keep their doors open to customers. In this competitive labour market, they need to be prepared to reward that

Technology for People’s Sake We’ve taken our knowledge and experience from working with the biggest names in the UK hospitality sector including Pizza Hut Restaurants, TGI Fridays and Bella Italia, to create a suite of customer experience products for small and medium-sized organisations that improves the guest journey. Our solutions are tailored to a hospitality business’s specific requirements, budget and time demands, plus they are scalable and built with future needs in mind. We’ve helped a lot of clients on their digital journey. We understand your business’s needs, which is why we’re a partner, not a supplier.

Adactus is a people-first organisation. Our team is at the heart of our success. Everything we do is centred around people; whether that is how we operate as a business, or ensuring that the team is happy with a clear vision of the role they play in the future growth of the company or the development of our software and product offering. We ensure all products we develop meet people’s needs – from our clients’ needs to their customers’ needs.

commitment with improved pay and conditions, and a better work-life balance.

“Using technology like ours to manage staff rotas and payroll can be a huge help. It frees up managers to spend more time front of house, helping their team members.

“It also allows employers to give their staff earlier notice of their shifts, meaning they can plan their lives better. And, as payroll is automated, staff are paid accurately and promptly for any extra hours they work. The result is a happier, more motivated and loyal workforce.”

Bizimply’s software helps hospitality 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 technology to draw up rotas, compared to using Excel or similar.

For a free demonstration or more information: www.bizimply.com This includes our customer solutions product range – Intelligence, Reservations, Orders.

Customer Intelligence – enables companies to become a customer-centric data-driven business with a CRM system that provides a single view of the customer and intelligent data analytics. Data is collated and organised from all customer touchpoints for a tailored customer experience, improved business development and much more.

Customer Reservations – offers a business-adaptable service to ensure no sale is lost. Many customers want the certainty of a confirmed booking, and businesses are then able to better plan service and offer a more personalised welcome.

Customer Orders – provides a range of restaurant/food service ordering features, including Order at Table, Waiter Service, Kiosk, Click and Collect, Delivery and Drivethru. This product helps businesses improve the consistency and quality of the customer experience offered.

With thousands of hours work gone into creating these products, it is a powerful engine which will help increase sales and improve your customer experience.

To find out more contact us: 01844 269090 adactus.co.uk hello@adactus.co.uk

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Are You Missing Out On Event-Led Sales?

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-

ing the trip.

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!

Pop-Up for Profit!

‘Pop-up’ barbecue means paring back to folding gazebos and collapsible tables, two or three cool boxes with thermometers thrown in and a hand wash within easy walking distance. At all levels of operation, initial costs can be much lower, outdoor areas can still be multi-purpose and storage space is kept to a minimum. Spot the ‘deliberate’ mistake in the cartoon. BIG TIP: HSE don’t like cool boxes sitting on the ground, even with lids!

Whilst Cinders gas barbecues fold flat for easy storage, the popular Classic TG160 model is capable of over 1000 burgers a day at a large event, - which must be the fastest pay-back on equipment ever! Made in Britain and with a two-year warranty for commercial use, the work-horse TG160 will also hum away in the corner of a beer garden with our flat griddle on one side and a couple of gastronorms on the other, to deskill and make life a little less fraught.

www.cindersbarbecues.co.uk Have a great summer and remember, POP-UP for EASIER PROFITS.

Smaller half sized models also available –

ILF Chairs - Seating with Wider Appeal www.ilfchairs.com

email: terry.kirk@ilfchairs.com

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

Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure.

They have also now added a range of stock chairs and barstools.

Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

Outdoor items offer a variety of colours within the same product style.

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

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

See the advert on page 40 for details.

Outdoor Leisure Marmax and South Causey Inn Marmax have been supplying a wide range of high-quality recycled plastic products to the South Causey Inn for over 10 years.

Over the years Marmax have supplied South Causey Inn with numerous outdoor products including: Bistro Planters, Circular tables, Traditional seating, Sloper chairs, Heavy duty picnic benches and Harrogate table and chairs.

In fact, there are very few establishments that are as great an endorsement of Marmax!

The products come with a 25-year manufacturer’s guarantee and despite knowing they can pick up the phone and call Marmax with any issues, they have never done so.

Sustainability is at the core of the South Causey Inn’s ethos and is particularly important to their customers.

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With Marmax products all being made from 100% recycled HDPE plastic, they were the perfect partner to provide sustainable and durable furniture for the inn and its accommodation.

Marmax Products are easy to clean to help stop the spread of germs as well as coming in assorted colours, the now black benches match the black windows and doors. South Causey Inn display the Marmax tags on their products and this has resulted in direct approaches to Marmax from their customers.

Marmax plan to work with the South Causey Inn to develop new products for the hotel and restaurant market.

Interested in working with us too? Contact Marmax using the contact form here: https://marmaxproducts.co.uk/contact/

There’s A Great Deal Going On At LeisureBench LeisureBench Limited is one of the UK’s leading suppliers and installers of commercial quality outdoor furniture, selected from manufacturers worldwide for strength.

Longevity and excellent value for money.

Now is the right time to buy, to take advantage of Summer Special offers on selected products across their extensive range, together with bulk buying incentives.

Up to 15% discounts are currently available on Aframe and round picnic tables, polypropylene chairs, dining sets, made from a range of materials, Rattan furniture and much more.

On top of this, there are different finance options available to help you buy.

If you act quickly, you can grab yourself a bargain.

LeisureBench are now manufacturing their own recycled plastic furniture using 100% UK recycled plastic materials.

The range includes benches and a wide variety of picnic tables in both ‘A’ Frame and 8 seat square designs.

They will all be hard wearing, easy to maintain, and a strong powder coated underframe will guarantee them for 15 years.

Customised and bespoke furniture is also available.

You can see all the latest offers by logging into www.leisurebench.co.uk or emailing their dedicated sales team at sales@leisurebench.co.uk.

Telephone 01949 862920.

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Outdoor Leisure These Are The Last Gazebos You Ever Need To Buy. At Least Not For 15 Years Or So Delivered in July 2010 and still giving our customers a lovely relaxing area providing sun and rain protection.

• UK’s only 100 Mph Stormproof Guaranteed Gazebo • 100% Waterproof Self Cleaning Canopy • 4 Sizes from 2.40m [ 7’ 10” ] x 2.40m [ 7’ 10” ] • Options - 40 colour choices & side screens • 5 Year Guarantee • Designed & Carefully Made in Yorkshire by Us Investing in high quality all weather protection gives you a fabulous rate of return [ paid for in less than 4 weeks ] - prices start at £1,915 ex vat WHITE PAVILION Hospitality Gazebos 01653 695 285

The New Inn, Tresco , Isles of Scilly • Sturdy & Strong - Good for 15+years years of service

www.whitepaviliongazebos.co.uk/pub-restaurant-hotelhospitality-gazebo See the advert on the facing page for details.

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

Sounds too good to be true?

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

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

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

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

sPeCIal oFFer Buy 11 get 1 Free!

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The Sausage Man - Authentic German Sausages Warmer climes and longer days are here, and a busy outdoor leisure season is taking off.

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 traditional sit

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 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

down meal.’

Famed for their vast range of authentic, gourmet sausages, The Sausage Man supplies only the best quality produce to delight any selfrespecting 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.

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 generate the right impact.

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

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.

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Outdoor Leisure

Issue 115

Top Engraver Supports Hospitality Moda, Where Outdoor Furniture Really Sector with Swift Service for Etched & Means Business Printed Table Numbers & QR Discs 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 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.

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.

“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”.

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 Emal: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

Inclusive Furniture Not long ago we noticed that in our local park there was adequate seating for the non-disabled but none for the wheelchair-user, the more we looked the more we saw a complete lack of effort in complying with regulations and laws specifically brought in to counter this ignorance and discrimination.

We decide to act, our plan was: • Make our products both 'accessible & 'inclusive'.

• • • • • • •

Unlocking the potential of your outdoor space can be a seriously good business move. Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence, taking your work outside offers huge attractions. And as the UK’s leading luxury outdoor furniture brand, Moda is ideally placed to help turn your vision into reality. Having started out as a family-run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer service. This has led to a growing demand for their services from an increasingly diverse client base, as a greater variety of commercial sectors have looked to transform their outdoor spaces.

A TAILORED APPROACH With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements.

UNIQUELY MODULAR, UNIQUELY MODA Your outdoor space can change from one day to the next, which is where Moda’s flexible modular systems really come into their own. All of their furniture ranges have a number of modular configurations that

Design furniture with the wheelchair-user in mind Act within both the Disability Act and the Equality Act Provide quality products for non-disabled and disabled alike.

Consider the elderly Make the products affordable Make rental to events an option Use sustainable products where possible We then thought we need to provide picnic benches and outdoor furniture for people who use wheelchairs. There is definitely a need for disabled, easy access outdoor furniture. All made robustly to take the knocks from wheelchairs

can be customised - move them around your business areas, expand your collection, split them up or put them together to complement your changing commercial requirements.

SMART FURNITURE TO DRIVE BUSINESSES FORWARD With their all-weather materials and uncompromising build quality, Moda furniture collections are meticulously engineered to withstand the demands of the modern workplace - and the great British weather.

Every item of luxury outdoor furniture is designed exclusively in-house. This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round. What’s more, Moda’s market leading three-year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages reinforces their commitment to client satisfaction.

Take the first step to maximising the use of your outdoor space. Talk to one of Moda’s Commercial Business Development Managers. Tel: 033 3363 7015, email: commercial@modafurnishings.co.uk or visit www.modafurnishings.co.uk/commercial See the advert on the facing page for details.

and manufactured from sustainable wood from environmentally friendly sources. They also need to make the user feel inclusive.

For many businesses not only is it their legal duty under the discrimination acts people who happen to use wheelchairs also happen to enjoy sitting outside in fine weather, they are also appreciated in public places as well as private homes & gardens and places where care is a first priority Peter Cubbin Inclusivefurniture.com inclusivefurniture@gmail.com https://inclusivefurniture.com

Claire House - The Wirral

At Inclusive Designs we believe in addressing the needs of disabled people as a first choice, not an afterthought.

We manufacture outdoor furniture which is specifically adapted to accommodate wheelchair-users.

This creates a more inclusive environment - no longer stuck at the end of the table!

We make a wide range of models to match your needs as well as matching them with traditional tables.

Our heavy duty wooden picnic benches are suitable and fully treated for long-term outdoor use.

All our stock is manufactured in the UK using red wood from sustainable sources.

We are also the trusted suppliers to the National Trust and many local authorities.

We offer free delivery to all parts of the UK.

lnclusiveFurniture.com

Outdoor Leisure

Issue 115

CLH DIGITAL

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

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

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

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

Try something out of the blue.

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

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.

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

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Issue 115

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.

See the advert on page 7 for details.

Have Fun in the Sun with Smashed 0% AF Drynks

Drynks Unlimited produces Smashed which is Britain’s only 0% beer, lager and cider range.

The summer BBQ season is the perfect time for hospitality venues to offer alcohol free drinks to customers. Our triple gold award-winning duo of 0% British ciders – Apple and Berry - offer refreshment and a quality experience that tastes just as good as an alcoholic cider. They have no added sugar so are much more drinkable than sweeter alcoholic alternatives.

Our Smashed range of 0% beers, lagers and ciders can be enjoyed anytime, anywhere and perfect for summer drynking.

We’ve had great customer feedback on our Smashed drinks at summer events as they offer a thirst quenching delicious alternative to booze.

The hospitality sector is still playing catch on offering ranges of alcohol free drinks which appeal to consumers

Looking for Answers To The Ever-Increasing Prices of Electricity - BeerTech’ s SmartCellar Provides Some Good Answers To Reducing Cellar Cooling Costs The BeerTech SmartCellar is a retrofit device which is connected to the main cellar cooler system. The Smartcellar can then control it to offer savings of around £1,200 a year, while still maintaining the beer in the keg at the correct storage temperature.

BeerTech have now installed this system into over 1,000 sites in the UK with many major brewers, pub companies, individual tenants and freehold sites over the past five years. Given the ongoing rises in electricity costs, this seems a more than interesting product.

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

A free App. is simply downloaded to a phone, input with the cooler size on site, and the price paid per Kw. This then allows the device to measure the savings made at each premises individually.

When next connected by Bluetooth, the phone will retrieve these savings and generate a report, which is

Introducing 8Track: A New UK Made Premium Spiced Rum Upbeat Spirits, a new independent drinks company based in Cornwall, introduced an exciting new spiced rum – with the launch of 8Track.

The refreshing new spiced rum boasts a full flavour, smooth, zestful spirit – balanced with fresh citrus and warm spice – offering a premium, allnatural and high-quality product.

Owing its name to the iconic 20th century eight-track recording kit used by artists ranging from the Beatles to David Bowie, 8Track was born from a shared love of music, togetherness, celebrating good times.

8Track is designed to be enjoyed served straight, on the rocks, with a quality mixer or as the base of a cocktail.

Made from a base of fine Guyanese rum, the bespoke blend is infused with Seville oranges, vanilla, cloves, ginger and cinnamon to create a unique spirit that is already winning many fans. In its first 12 months of trading, 8Track is now served in over 700 bars and pubs and has won several awards, including a Gold at the recent London Spirits Competition.

8Track is showing its commitment to celebrating and supporting independent music by partnering grass-roots music festivals and venues and also by show-casing unsigned music artists in 8Track’s social media and through “8Track Presents” nights at music pubs from Cornwall to London and Manchester.

Striving to do better for the planet, 8Track uses only lightweight recycled glass bottles (which are 100% recy-

clable) and is partnering with paper packaging pioneers, FlexiHex - to offer a sustainable packaging solution that’s plastic free.

Standing out from the crowd, the fun-loving and exciting new rum is presented with a bold and bright label design – encapsulating its ‘good times’ philosophy.

8Track signature serves include:

Back to Black: In a tall glass, squeeze in the juice of half of a fresh lime. Drop two lime wedges into the glass and top with ice cubes. Pour in a double measure of 8Track and pour over cold cola.

Stir with a barspoon and start sipping – with nonchalance.

Twisted Fire Starter: Fill a tall glass with ice and add a measure or two of 8Track.

Pour over ginger beer, stir with a barspoon and garnish with a twist of lime. Feel the heat.

Night Fever: Fill a tall glass with ice cubes, followed by a measure of 8Track. Top-up with Mediterranean tonic and garnish with a slice of fresh orange. Guaranteed to keep you cool, on the hottest of dancefloors.

8Track is available nationwide in the UK through regional and national wholesalers including St. Austell Brewery, www.Masterofmalt.com www.eebria.com Inn-Express and Baby Bottles. 8Track has also recently won a listing with Nectar.

Visit www.8Trackrum.co.uk for details.

who want to flex their drinking. Our insight shows that consumers want to be able to flex their drinking so offering a choice of drinks options makes good business sense.

Our ambition was always to create a range of 0% beer, lagers and ciders which catered for everyone, whatever their tipple of choice.

We use real beer, cider & lager as their base (5.2% ABV) to offer a genuine alternative allowing consumers to enjoy the “taste belief” that you are drinking the real thing.

Alcohol free drinks are a positive purchase showing that you can have fun without drinking alcohol. This stepchange in messaging is vital if we are to grow the total market in the UK in the long term.

For further information visit www.smasheddrynks.com or see the advert on page 7.

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

The Quiz Platform That’s Defeating Cheats and Driving Footfall and Sales In Thousands Of Pubs The concept behind SpeedQuizzing was simple: an easy-to-use digital pub quiz platform and app that eliminates opportunities for players to cheat.

But as the original smartphone quiz, SpeedQuizzing has not just had a resounding impact on defeating the quiz cheats – it’s transformed quiz nights in thousands of pubs and bars across the UK, driving footfall and sales.

Speaking with SpeedQuizzing co-founder Alan Leach, it’s easy to understand why.

“SpeedQuizzing games are designed to be fast-paced, entertaining and hassle-free, both for pub hosts and players alike,” says Leach.

“Games are hosted in each venue via our platform using a laptop, and instead of using a pen and paper, players answer the questions in real-time through our app, which they download for free. There’s no need to keep score as that’s done automatically, and we’ve done our best to eliminate opportunities to cheat too, with our software making it easy to set time limits on how long

teams have to answer each question.”

It's been cited as the saviour of pub quizzing by many publicans, including Mark Pinckney who runs The Deramore Arms in York.

"From taking the faff out of preparing for and hosting quizzes, through to driving some of our biggest crowds of the week, SpeedQuizzing has transformed our pub quiz night.”

Alan is proud of the role SpeedQuizzing plays in helping pubs and bars to thrive, with the company recently launching its first ever national advertising campaign, in partnership with TV’s Paul Sinha, aimed at helping more people to find their nearest smartphone pub quiz through SQFinder.com. It’s the only quiz provider to publicly promote individual events on behalf of pubs and bars, and its giant billboards advertising the site can currently be seen next to some of the UK’s busiest motorways.

For more information, visit www.SpeedQuizzing.com or see the advert on page 2.

Commercial Kitchen Fit-Out

Issue 115

CLH DIGITAL

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.

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.

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated 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

Monitoring Device Reduces Oil Usage by Up to 52% in Whitbread Pubs Overspending and misuse of food oil is a pressing issue in the curren economic environment.

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 build-up – 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 from Klipspringer, used by the likes of Five Guys, Wasabi,

McDonalds, Chopstix, and Whitbread to refine their frying process, conduct eco-friendly practices, and cut their oil usage by half. Interested?

Enter Food Oil Monitors. By providing objective, easyto-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?

Contact our hospitality team: 01473 461 800 or see the advert on the back cover for details.

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

WELBILT www.convotherm.com

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Issue 115

Commercial Kitchen Fit-Out

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.

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

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

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

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

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.

Convotherm maxx pro – High Definition Innovations from Start to Finish The Welbilt brand Convotherm is once again setting new standards in the development of advanced, future-oriented products. Introducing Convotherm maxx pro, a new generation of combi steamers. This premium class device impresses with innovations and technologies such as a 10” TFT HiRes glass touch display with scroll function, automatic cooking and triple glazing of the oven door for improved energy consumption.

THE NEW CONVOTHERM PHILOSOPHY – INTELLIGENTSIMPLICITY From the outset, the Convotherm maxx pro is well thought-out. Innovations that are suitable for daily work in professional kitchens and lead to more efficiency and productivity as well as profitability, can be found throughout the entire device. A further benefit is the ease of use of all hardware, functions and software on all levels of the Convotherm maxx pro. This approach follows the Convotherm philosophy IntelligentSimplicity.

This term unites the combination of intelligence and simplicity in all areas, in other words, solving complex requirements as simply and efficiently as possible, which also positively impacts usage, service and operating costs.

HIGH DEFINITION FOR PRODUCT QUALITY, COOKING PROCESSES AND EFFICIENCY True to the motto IntelligentSimplicity, four Functional Management features developed by Convotherm, support optimal work in the Convotherm maxx pro and thus always ensure the best results: • Climate Management: In the Convotherm maxx pro, the unique, closed system with Natural Smart Climate™, a custom-fit cooking climate can be set for each product to ensure perfect cooking and baking results. In addition, energy efficiency has been improved by up to 10 % compared to the previous product.

• Quality Management: A multitude of innovative functions help cooking and baking professionals to always achieve the best product quality. Smart sensors, particularly well-conceived routing using AirFlow Management as well as an intelligent, customised program-controlled interplay of steam, hot air and time ensure optimum quality for every item to be cooked and baked.

• Production Management: Perfectly matched intelligent functions ensure that operating the Convotherm maxx pro is always simple and clear, even with the most complex processes. These include Press&Go, which guarantees automatic cooking with the touch of a finger, an integrated baking and cook book that can be viewed at the touch of a button, and TrayView, which is helpful for mixed loads on a rolling basis.

• Cleaning Management: The Convotherm maxx pro boasts optimal cleanliness. The fully automatic, multi-stage and environmentally friendly cleaning system is even approved for unattended operation. Since users never have direct contact with the cleaning agent, gloves are not required for use.

What’s more, the innovative HygieniCare package provides extra hygiene in the kitchen.

options with which the Convotherm maxx pro is available: • The smart ConvoSmoke makes the Convotherm maxx pro the perfect smoking oven, suitable for all catering concepts that smoke themselves without requiring additional space in the kitchen. Both hot and cold smoking is easy with ConvoSmoke.

• With ConvoGrill, the new Convotherm maxx pro enables you to achieve perfect grilling results every time without the need for an additional rotary grill. Simply select Press&Go, choose your chosen cooking profile for your grilled foods and the oven will produce consistent, quality results every time. Thanks to ConvoGrill’s patented grease management system which uses a sensor-controlled, intelligent pump system to separate excess grease from other cooking juices, operators can now reduce waste, be more environmentally friendly and save time on their waste management procedures.

• The intuitive ConvoServe makes cooking stress-free. Meals can be prepared in advance and will be ready to serve just as the guests arrive. ConvoServe is particularly suitable for large quantities, buffets, plate banquets or à la carte services. The combination of sophisticated technical functions for the perfect regeneration and finishing of meals with tailormade accessory solutions, make ConvoServe a unique solution that perfectly understands how to make demanding things simple. IntelligentSimplicity at its best.

• The future of cooking and baking is fully automatic, and with the Convotherm maxx pro ConvoSense, it’s already here. With its artificial intelligence and cutting-edge sensor technology, the innovative ConvoSense opens up completely new perspectives in food preparation. Maximum efficiency and reliability can be achieved while at the same time being cost-effective by conserving resources.

THE WHOLE WORLD OF BAKING The Convotherm maxx pro family also includes BAKE, which combines traditional baking knowledge with the modern functions of the combi steamer. Fresh baked goods, snacks and small dishes of the highest quality can be made in the Convotherm maxx pro BAKE. The Rise&Ready fermentation profiles are perfectly designed for producing baked goods, and the multi-level baking function BakePro, guarantees the best rise for small baked goods, with an optimal crumb and shine. Optimised suction panels as well as baking trays and accessories in the baker’s size of the Convotherm maxx pro meet the demanding requirements of the bakery trade.

THE SMART WORLD OF COOKING WITH KITCHENCONNECT®, THE CLOUD-BASED NETWORK SOLUTION With the innovative and future-oriented networking solution from Welbilt, it is possible to keep an overview at all times with the Convotherm maxx pro and kitchenconnect®. Data and information can be accessed in real time from anywhere in the world using the cloud based kitchenconnect®. Processes can be analysed, evaluated or rescheduled, and asset efficiency and menu management can be controlled on the screen.

THE CONVOWORLD: CONVOSMOKE For further information please visit – CONVOGRILL – CONVOSERVE – www.convotherm.com or see the advert on the CONVOSENSE previous page.

The catering industry is diverse; as are the various

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

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CLH DIGITAL

Issue 115

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

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

AHT/DAIKIN provide low GWP, high efficiency products.

The lowest GWP in the market (R290).

Our refrigeration systems can be used to power instore heating.

AHT Cooling Systems (UK) Ltd

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

Email - info@aht.at

Phone - +44 1280 826 600

Scott Willis Designs Scott Willis Designs (SWD) is a new and innovative interior design business which specialises in design, build and fit out of licensed premises. With particular expertise in Audio, Lighting and AV design, its owner and principle, Scott Willis, has nearly 20 years of experience in this sector having worked extensively across the UK and Ireland on commercial and private designs and installations, many of which feature in award winning venues.

In the short time it has been established, SWD has already advised on numerous signature developments and redevelopments.

INTERIOR DESIGN This can range from a simple space plan layout with or without fabric or materials selection, through to the most detailed design package incorporating full workshop drawings. We use the newest and most innovative CAD software and produce complete concept boards, colour studies and detailed proposals for suppli-

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ers, tradesmen & tender returns.

DESIGN, BUILD & FITOUT Exactly as described and more commonly referred to as “Turn Key”. We provide the designs and involve the client at every stage of the process. Ensuring our clients are completely happy with the overall concept is absolutely fundamental to us. We then tender the project to a number of tried and tested contractors, provide you, the client, with an overall fit out package price including project management.

PRO AUDIO, LIGHTING & AV SYSTEMS Having supplied and installed all sizes and scales of PA systems - from the largest nightclub systems, to the smallest, best value domestic systems. We have the experience and expertise to advise you on all the options available and offer some of the best pricing within the industry.

From supplying a flat screen for your Bar, an audio system for your Hotel or a Lighting system for your Nightclub, you’ll be catered for on a 1 to 1 basis.

Visit www.scottwillisdesigns.com for further information.

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

Refurbishing?

Pro Auction is a well established professional firm acting for both corporate & private clients conducting sales throughout the UK and internationally.

our clients work with us because they know we have their best interests in mind.

This trust is built from our shared values and understanding of what is most important to them.

as a result, we serve a diverse clientele across the following sectors: • • • •

Hotel, Leisure and Hospitality.

Manufacturing Industrial Plant and Machinery Retail and Wholesale Stocks Luxury Goods, Prestige & Branded Products

We conduct sales by auction, tender and private treaty, supported by web based marketing and conventional promotional campaigns that reach the buyer quickly efficiently and professionally ensuring each and every sale is a success.

We can assist with the valuation, removal and sale of assets surplus to your requirements.

Contact us for full details: Pro Auction Ltd on 01761 414000

info@proauction.ltd.uk

www.proauction.ltd.uk

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

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• MICROWAVES • EXTRACTION CANOPIES •

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

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

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The Fine Bedding Company

As a fourth generation British business our family of innovators have spent more than 100 years pioneering bedding, better for people, business and the planet.

We have been using trailblazing technology throughout the era’s, from delivering durability for cruise-liner mattresses’ in 1912, to creating our carbon-neutral factory in 2000.

Our united purpose is and has always been, to create and deliver a better night’s sleep for your guests.

Sustainability is the heart of our business and a continuous thread throughout the whole process. From responsible sourcing of eco-friendly materials, our award-winning eco-factory where manufacturing is powered by 100% renewable energy, right down to our 100% recyclable packaging.

Our Vegan Down range is the perfect solution for hote-

liers who want high end luxury without compromising their environmental credentials. This range looks, feels and replicates natural down in a more environmentally friendly way.

The Vegan Down’s design creates a sumptuous down like layer of superfine fibres which are encased in sustainably sourced 100% BCI cotton, the sewn through cassette construction traps air for warmth, volume and breathability, it’s washable, hypoallergenic and the microfibres are manufactured from GRS Certified recycled PET plastic bottles.

Today, our production practices are modelled on the BCorp framework as we work towards certification, demonstrating our unwavering commitment to ethical and environmentally friendly production for a better tomorrow. www.finebeddinghotels.co.uk

Refurbish with Pro Auction Ltd Prevent Dine & Dash with CardsSafe This trust is built from our shared values and understanding of what is most important to them.

Our comprehensive service is based on the needs of our clients. Our expertise in valuing, marketing, and selling surplus assets means our clients can achieve the best prices and end result with minimal effort. Our integrity, expertise and customer-first attitude are the three pillars upon which we continue to grow.

Pro Action pride ourselves on our consultative, problem-solving service and our tradition of exceeding expectation.

Looking to refurbish or sell surplus furniture, fixtures and fittings, from your hotel bar or restaurant ? Pro Auction has a long history of helping both corporate and private clients source and sell valuables across the UK and internationally.

Trust underpins our entire operation and our clients stay with us because they know we keep their best interests front and centre.

For us, the auction process is a journey and one which we take with our clients. Ours is a results-driven service underpinned by solid technology, expert advice and a willingness to turn the first contact to repeat customer to a trusted friend.

Contact us today for a free no obligation appraisal.

Pro Auction Ltd (T) 01761 414000 (E) info@proauction.ltd.uk (W) www.proauction.ltd.uk

The CardsSafe system is designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab, which means it is the ideal deterrent for anyone contemplating walking out of your establishment without paying.

CardsSafe works with the hospitality industry to assist with bar tabs which undoubtedly help to increase profits. Young’s pubs, Hilton Hotels, and many independent and chain restaurants and pubs have been using CardsSafe for many years. The system helps to increase the bottom line by eliminating dine & dash while fighting card fraud simultaneously.

“The CardsSafe system is great for servicing cus-

tomers who enjoy our outside areas.”

Deborah Steel, the Director of the Deers Hut in Liphook in Hampshire.

Increasing profit and reducing walkouts, CardsSafe offers many benefits to its customers. No wonder over 5000 major brands and independents in the UK trust CardsSafe.

CardsSafe virtually eliminates walkouts because it retains bank cards and allows secure tab keeping.

Rather than insisting on advance payment, businesses can keep tabs and up-sell while doing so. CardsSafe technology eliminates the temptation or opportunism.

CardsSafe is affordable and pays for itself. Each unit, which contains ten card drawers, can be hired for just £9.99 per month. Each hire comes with customer service troubleshooting, free replacement keys, and additional units can be added at any time.

The question is, can you afford not to consider CardsSafe as a part of your business?

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

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Castelan Commercial Services Set the Standards 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.

"Our Commercial Division works on many projects across the UK- helping our hotel clients and working tirelessly together to provide cover in social care with the following services -

1) 2) 3) 4) 5)

Carpet/hard floor cleaning Upholstery cleaning Bath tub restoration Re-Upholstery service Environmental cleaning

“During the COVID crisis 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 we found we were really effective at doing the work -and being competitive at doing this was a bonus."

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

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 subse-

quently 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.

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

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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 ‘NonSag’ foam, this easy-to-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

Lifeforms Design Lifeforms Design provide a full range of interior and architectural design services across the hospitality, leisure, retail and commercial industries. Whether big or small, every project is given the same dedication and commitment so as to provide our clients with the desired results.

Our approach is creative and flexible - clients return to us because we take the time to understand them and can realise their vision.

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

Our creative interior designs for bars and restaurants provide spaces that stimulate, invigorate and engage users. With years of experience and projects covering bars, cafés and restaurants, through to bespoke interiors for retail outlets and office spaces, we are the right people for the job. We are able to create inspired design solutions to make your business stand out from the crowd.

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 From concept to completion, being unique isn’t easy in a world dominated by visual influence. Having worked for 20 years creating environments for people to engage with, now more than ever it is important to create something that appeals to all the senses. The rise in social media has created a setting where design makes up people’s everyday life, often to the point of not realising it. Our job is to deliver such design aspirations whilst ensuring the original brief is adhered to.

Experience gained allows us to direct ideas using an understanding of how a unit can feel day to day.

Numbers of covers, quality of materials, furniture, lighting, acoustics are just some of the aspects which need to be considered to ensure the end product does more than look good on an Instagram post, although one should never underestimate how important that is as well!

See the advert on the facing page or visit www.lifeforms-design.com

Design and Refit

The Changing World Of Hospitality Interiors

By Nicola Ball, Associate Interior Designer at KKA (https://kka.studio) The world of hospitality interiors is changing. Heineken announced last week that they would be spending up to £40 million on pub upgrades, in a bid to maintain commercial success in an increasingly competitive and diversifying landscape.

The pandemic has taught businesses the combination of agility and robust contingency plans have proven priceless.

Across the architecture industry we have seen client briefs change at a moment’s notice. Hospitality spaces that were designed for short-term stays were hosting guests for longer periods due to the demands of self-isolation, and thus, weren’t meeting their demands – albeit in the most unprecedented of circumstances. However, we’ve demonstrated the ability to respond with the nimbleness required to adapt when needed.

But, with the resurgence of hospitality in full flow – and a summer of maximum capacity events around the corner – it’s timely to consider how hospitality briefs have changed during this turbulent period.

When designing interiors for hospitality venues near airports, major sporting or music venues, the brief is targeted towards guests staying for a short period. These spaces are perfect for the business professional working away from home, those away on a long weekend, and any others looking for ‘quick-fix’ accommodation that can fulfil their needs.

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The differences between the two styles of venue are deeply considered, and for a venue to change to meet the demands of the other, they must be very flexible.

During the last two years a number of hospitality venues have been faced with this challenge. The Courtyard by Marriot at London City Airport had to deal with this first hand, with KKAI having to alter its interior plans to meet the demands of longer-term guests having to complete isolation periods after international travel, rather than a quick stop-over.

The venue altered its approach to lighting, check-in, food and beverage offering and finishes, in order to quickly meet the demands of its guests.

These venues provide a different experience from longer stay spaces, from the lighting, check-in or food and beverage offering.

Now, with summer round the corner, international travel becoming easier and a full calendar of maximum capacity events taking place, have the considerations of future briefs changed?

Lighting in these spaces is much lower and atmospheric with softer, delicate furnishings that bring an extra layer of comfort to guests. Check-in services are typically automated, coupled with the ability to order convenient room-service, minimising contact with staff so they can get to their workplace, event, or destination more efficiently.

Through delivering the Hilton Garden Inn at Silverstone, KKAI have found first hand that there is still a demand for short term hospitality, with the associated considerations. However, certain aspects are being reconsidered.

When comparing design of longer-term stays, there is a large disparity in guests’ needs.

In longer stay spaces furnishings and finishes have improved durability, meaning they have an extended lifespan and quality doesn’t deteriorate from overuse. Also, lighting is set to ‘task lighting’, meaning it is brighter and replicates everyday life at home, rather than atmospheric lighting that can lead to over-relaxation. As expected, the food and beverage offering is different too. Rather than ‘quick-fix’ meals, guests are offered holistic menus and partner with local suppliers to offer different dining experiences.

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

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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,

Wellness is now at the forefront of every design decision. These spaces need to be inviting for guests who are apprehensive about returning to large crowds again. As such, maximum capacities have been reassessed, with management teams including a certain amount of flex within elaborate contingency plans. Also, finishes – across all spaces – are more durable. Due to increased cleaning, antimicrobial fabrics and materials are favoured.

Although we can be excited about returning to original briefs that made hospitality venues a place of escapism, it is important that operators learn from the experience of the last two years and evolve with it – not doing so could have disastrous implications for the hospitality industry.

Scandinavian or Contemporary styles, the Clacton second clearance showroom is open 6 days a week and offers on-trend 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 See the advert below for further details.

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Property and Professional

Capify - We're Here to Support Your Hospitality Business For almost 15 years, Capify has worked closely with the hospitality sector, providing business owners with much-needed funding. We’ve been there through some difficult times – like the 2008 recession and Covid-19, and have continued to lend even when the banks have said no.

• Purchasing extra food and drink • Hiring additional staff • Purchasing new catering equipment Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth.

We’ve recently conducted a Business Confidence Survey and found that cash flow and cash reserves are key concerns for business owners across the UK. Over half of those who responded also said they lack confidence in their existing banking partners to meet any future borrowing needs.

If you’d like to find out how much finance you qualify for, visit www.capify.co.uk/hospitality-fund

We’re proud to have created an accessible business loan which is both quick and easy to apply for, and, once approved, the funds can be paid out in as little as 24 hours.

You’ll be taken to Capify’s website, where you can get a no-obligation quote within minutes. You’ll also be able to find out more information about the business loan and the unique and straightforward repayments.

The finance can be used for any business purpose, whether that’s:

To find out more visit www.capify.co.uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

• Managing short-term cash flow issues

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

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.

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 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.

PROFITABILITY & OPERATIONS

MANAGING PEOPLE

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.

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.

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

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.

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

W! NE

PRICE: £1,950,000

W! NE

PRICE: £49,950

W! NE

PRICE: £600,000

CHARLTON HORETHORNE, DORSET

• Stunning Country Inn Providing 10 Luxurious Boutique Letting Bedrooms • Character Main Bar, Dining Room, Snug & Restaurant/Function Room • Stunning Terrace, Raised Beer Garden, Outside Kitchen & Large Car Park • Beautiful Detached 2 Bed Owner’s Cottage with Private Lawn, Patio & Deck • Incredibly Successful & WellEstablished Business

FREEHOLD

REF: 4277

• ‘Cottage Style’ Freehouse in South Devon Estuary Village • 2 Character Refurbished Trading Areas with 1 Bedroom Owners Accomm • One Bedroom Letting Studio • Large Outside Trading Area with Sheltered Seating & Farm Shop • A Thriving ‘Free of Tie’ Pub Business held on an Affordable Rent

HATCH BEAUCHAMP, SOMERSET

PRICE: £620,000

REF: 4289

• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings

REF: 4265

PRICE: £525,000

PRICE: £150,000

REF: 4025

REF: 4188

• Well Established & Successful Restaurant in the Heart of Dartmouth • Dining Area with Spectacular Panoramic Window with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale

LEASEHOLD

DEVON COUNTRY VILLAGE

DEVON TOWN

DARTMOOR, DEVON

Licensed Thai Restaurant

Highly Visible Landmark Restaurant

Set In Around 2 ½ Acres

High Street Trading Position

Two Dining/Restaurant Areas 100+

Character Restaurant Areas (94+)

Restaurant Areas (40+)

External Seating 50+ & Car Park

Al Fresco Seating For 120+ & Car Park

Commercial Catering Kitchen

Purpose Built & Equipped

Exceptional Business Opportunity

Impressive Turnkey Opportunity

Significant Turnover & Gross Profit

Well Renowned Country Village Inn

LH £95,000

4821

LH £30,000

2142

LH £150,000

2141

SOUTH HAMS

SOMERSET VILLAGE

DARTMOOR DEVON

Licensed Restaurant/Tea Room/Takeaway

Exceptional High Turnover Free of Tie Inn Bar & Dining Areas (140) Trade Gardens & Patio Ares (64) 6 Double Bedroom (2 Ensuite) Owners Accom.

Sought After Free of Tie Leasehold

Day Time Only Café & Restaurant

Net Profits In Excess Of £100,000 Trading Day Time Only Spacious 4/5 Bed Apart & Parking Outstanding Business Opportunity

LH £125,000

2143

LH £150,000

4815

Excellent Reputation With Much Potential 30 Covers & Commercial Kitchen Self Contained 2 BedOwner's Accom.

Quality Business In Sought After Town

LH £89,950

2133

REF: 4008

• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

TEIGNMOUTH, DEVON

LONG LEASEHOLD

FREEHOLD

DARTMOUTH, DEVON

• Stunning Ground Floor Lock Up Restaurant • Elegant & Informal Fine Dining Restaurant Beautifully Refurbished Throughout • Quietly Trading to Suit Current Owner/Operators • Fully Equipped Commercial Kitchen and Ancillary Spaces • Turnkey Operation Held on a 999 Year Lease

PRICE: £150,000

REF: 4184

TEIGNMOUTH, DEVON

MINEHEAD, SOMERSET

FREEHOLD

FREEHOLD

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

SHALDON, DEVON

LEASEHOLD

• Substantial, Completely Refurbished 18th Century Coaching Inn • 2 Spacious, Character Trading Areas (54+ covers) • 5 Superior En-Suite Letting Rooms & Very Well Presented 3 Bed Private Accomm • Outside Courtyard Trading Area, Car Park & Skittle Alley • Stunning Property and Business, Must be Seen

TORQUAY, DEVON

PRICE: £79,000

LEASEHOLD

REF: 3853

DEVON COUNTRY VILLAGE

EAST DEVON COAST

SOMERSET VILLAGE

Beautifully Restored Country Village Inn

Attractive Licensed Restaurant

Substantial Former Farmhouse

8 Quality Ensuite Letting Bedrooms

Busy Prime Trading Location

Refurbished To High Standard

Lovely Restaurant Areas (65+)

Restaurant Seating 42+

Flexible Business & Home Opportunity

Al Fresco Seating Area (76)

Well Equipped Catering Kitchen

Offering 6 Individual Bedrooms

Strong Turnover & Profits

Deliberately Restricted Opening Hours

Sauna, Hot Tub, Gardens & Private Parking

FH £695,000

4817

LH £39,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

2109

FH £549,950

6009

01392 201262 www.stonesmith.co.uk