CLH Digital - Issue #123

Issue 123

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Surging Energy Costs, “Existential Emergency” Warn Hospitality Leaders

As operating costs continue to surge, several of the UK’s leading hospitality bodies have signed an open letter calling on the Government to urgently intervene.

The letter was addressed to Prime Minister Boris Johnson, Chancellor Nadhim Zahawi and Business Secretary Kwasi Kwarteng and signed by representatives from UK Hospitality, the British Beer and Pub Association, Night Time Industries Association, the British Institute of Innkeeping and the Music Venue Trust, and

highlights, “rocketing energy prices becoming a matter of existential emergency.”

With hospitality operators facing average annual bill increases in the region of at least 300%, businesses and jobs in the sector are at grave risk, and the letter sets out the urgent need for the Government and the Conservative leadership contenders to outline a comprehensive support package for the sector.

(CONTINUED ON PAGE 3...)

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Issue 123

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Again we lead with a stark warning to the government of the crisis facing the hospitality and licensed on trade.

This is not only confined to this sector, we also publish to the residential and nursing care sector (www.thecareruk.com) which is experiencing its own difficulties.

However, there are startling similarities as the sector is struggling to recruit and retain staff, is experiencing horrendous energy increases, and is chronically underfunded.

temporarily.

Disappointingly he has now gone rather silent on that, and while both candidates are “duking it out” in the hustings, there is no chatter from the sidelines from any MPs calling for specific tax cuts.

The hospitality sector experiences all of the above Almost 1000 licensed with the exception perhaps of being underfunded, which premises closed in the I would change to “overtaxed”.

EDITOR 2nd quarter of this year.

Like many of our readers we are a SME business, and I The report which have been involved in other businesses before and manappears on page 19 Is aged businesses in the hospitality sector on behalf of not thankfully all doom and gloom. There were the same amount of new openings, but “pubco’s”, so I have a reasonable knowledge of this is in spite of the current economic climate and certainly not due to any assistance economics. from the government.

Furthermore, it is a personal passion of mine. A subject I have studied intensely, enjoy I have spent a good chunk of my adult working career in either frontline hospitality contentious online debate, and have listened in to many online seminars from some of the operations or publishing to the hospitality sector, and I really do have mixed feelings past and present great economic minds of our time. regarding the future. As I look at my office window here in Bournemouth town centre One quote by a great American economist Thomas Sowell has stuck in my mind for now I can see a fantastic new bar which is open this week in an old Post Office building, many years. “It is hard to imagine a more stupid or more dangerous way of making deciand I have seen signs go up for a new independent pizza/bar opening opposite the new sions than by putting those decisions in the hands of people who pay no price for being bar. wrong”.

If I looked to the left of our office windows the prestigious Ivy chain of Another more recent quote applies to the issues we face today, inflation. This is how restaurants/brasseries are heavily investing in Bournemouth will be opening a new outlet one of the world greatest economist described inflation: “One of the biggest taxes is one soon. that is not even called a tax — inflation. When the government spends money that it creThe optimism is there. Operators are certainly prepared to take a gamble and invest. ates, it is transferring part of the value of your money to themselves.”

Just imagine how prosperous and profitable the sector would be, how much revenue it And herein lies the problem. The entire economy/public is overtaxed and the hospitality would raise, how many staff it would employ if the government saw common sense and and licensed on trade is particularly overtaxed. gave the sector some tax breaks.

Peter Adams

I have seen nothing from either candidate which remotely touches on how they intend to get U.K.’s third largest employer back on track.

I have heard candidates say that they intend to reduce taxation, particularly candidate Liz Truss. But the devil is in the detail. Which taxes are going to be cut?

Steve Barclay said weeks ago before becoming Health Secretary that we should cut VAT

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Surging Energy Costs, “Existential Emergency” Warn Hospitality Leaders Issue 123

(...CONTINUED FROM FRONT COVER) The letter comes just one year after the government launched its hospitality recovery strategy, which envisaged pubs and restaurants helping to reinvigorate local economies, however, only one in three hospitality businesses are reporting a profit, according to a recent survey by the British Beer and Pub Association (BBPA). Energy bill increases of up to 150% are the main reason for declining turnover and almost 50% have had to reduce opening hours to avoid closure.

EXTRA COSTS OF UP TO £60,000 BY THE END OF THE YEAR In July a report revealed that the number of pubs in England and Wales had fallen to the lowest level on record, with 7,000 having closed since 2012. There are fears that the impact of the energy crisis will be worse than impact Covid lockdown had, with some venues predicting extra costs of up to £60,000 by the end of the year.

Furthermore, there is growing concern among businesses that the long-term effects will have an even greater impact on a sector still recovering from lockdowns and supply chain challenges.

Nine in 10 business owners said they did not expect energy prices to return to last year's levels within the next 12 months.

In response, 83 per cent said they had either previously cut staff to tackle the rising prices, or were considering making redundancies, or reducing staff hours to cope.

closure and possible failure, leading to thousands of job losses; so it’s now or never for Government help and support if this vital sector is to survive the extraordinary threats pushing much of it to the very brink of existence.”

VENUES FIGHTING FOR SURVIVAL Mark Davyd, CEO of Music Venue Trust said: “After two incredibly difficult years where venues have had to fight for simple survival, it would be an extraordinary outcome to see them closed and permanently lost because of an energy market that is completely out of control and not fit for purpose. The Government must act to create a genuinely functioning market for energy services that can deliver supply at a reasonable cost or step in to create an affordable supply for businesses”.

Michael Kill, CEO NTIA said: “The Government cannot continue to understate the escalating crisis within the energy sector, the contraction of energy suppliers is compromising the free markets primary purpose of generating competitive rates and service levels. Limited competition has resulted in energy tariffs that are already unsustainable, and without the Government’s intervention, businesses who have survived the pandemic, supported by public funding, will face further uncertainty, and in many cases, permanent closure.”

“DROWNING UNDER THE WEIGHT OF RISING COSTS”

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Rising energy bills are putting pubs in real jeopardy.

Sudden, extreme price hikes are already forcing publicans to make tough choices, from reducing opening hours to cutting options on their menus.

We are experiencing a perfect storm that is not only shrinking but eradicating profitability margins. We urgently need an energy price cap for small businesses before extortionate bills cripple pubs and we lose them forever in communities across the country.”

Steve Alton, CEO of the British Institute of Innkeeping said: “The majority of our members are single site operators, running small, independent businesses at the heart of their communities. Without urgent action from Government, these vital spaces for social connection, supporting local jobs, supply chains and community groups, will drown under the weight of the rising cost of doing business. In many cases, the impact on their businesses is now worse than that of the pandemic, which has already left them with average debts of £40k per pub. The stark reality of the challenges now facing them cannot be underestimated. Government must act now to ensure we don’t lose these essential local community hubs forever.”

Kate Nicholls, Chief Executive of UK Hospitality said: “Hundreds of hospitality businesses across the country are staring into an abyss of

Brian Perkins, President, Budweiser Brewing Group UK&I said: “Like many businesses across the brewing and hospitality sectors, we are fac-

“URGENTLY NEED A PRICE CAP”

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ing severe economic headwinds. Today’s ONS figures highlight the need for further Government support and clarity on plans to ease these pressures. Beer brings significant value to the UK economy as well as providing employment opportunities, but we are facing challenges in the form of commodity prices and beer tax.

To continue driving forward our shared prosperity and producing the UK’s most sustainable beers, we are asking Government to look ahead.

Businesses need ample time to structure policies and schemes for the longer-term, as well as incentives to invest in sustainability – to help protect our industry, our people and our planet.”

Neil Manhas, General Manager, UK and Chief Financial Officer, Europe, Pizza Hut UK & Europe said: “Surging energy prices, rising food costs, and geopolitical uncertainty continue to hammer the UK economy. And as we hit double-digit inflation, today’s figures are just another stark reminder of how this is impacting business as usual. For hospitality, the pressure is even higher. With an endemic labour shortage crisis, supply chain disruption, and skyrocketing price rises across food, fuel, and utility supply chains – inflation is impairing the industry’s road to recovery.

We know the key to resolving our economic difficulties is achieving growth, and hospitality is instrumental to this. Yet, amid such a backdrop, our industry needs to hear from our next prime minister about how they plan to tackle the cost-of-living crisis and prioritise business protection. For our sector, this includes lowering VAT for hospitality back to 12.5%, so businesses like ours can continue to deliver on our promise to generate jobs and look after our communities.”

Viv Watts, cofounder of a small UK business, AGO Hotels and international property investor said: “Figures out today showing UK inflation has hit 10.1% is more unwelcome news for the hospitality industry. This increase comes at the same time as rising energy costs, tightening of cashflow and a challenging labour market. Up until now, to maintain competitive pricing, businesses have absorbed inflationary pressures rather than increase their prices for consumers. However, as costs are escalating faster than they have in three decades, businesses will now have no option other than to pass these on. Now more than ever the sector needs a reduction in VAT, that many have called for, this will allow relief and will help to balance some of the pressures.”

Location, Location, Location: How to Find the Best Property for Your Restaurant Expansion 4

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By Julian Reilly Property & Franchise Development Director at Creams Café (www.creamscafe.com) According to the Local Data Company, overall vacancy rates in Great Britain were at 14.1% in the first quarter of 20221. The pandemic has exacerbated the structural issues which have been impacting the retail real estate sector over the past few years.

Rental leases were changed between landlords and their tenants and the government’s ban on forfeiture leases meant that the range of property available remained limited. More recently, landlords have been more receptive to negotiation, however the current cost-ofliving crisis means there are plenty of challenges facing those searching for premises to open a new business.

It's all about being able to recognise when a property is valued fairly advises Julian Reilly, Property & Franchise Development Director at international dessert parlour franchise Creams Cafe.

His tips on sourcing and negotiating premises for your expansion will provide more options to you.

PRIME VS AFFORDABLE Prime location… that’s always been a buzz word in property. Of course, we want the best location for our new business, but how do we justify the balance of price with the benefits the location offers? One of the best ways to maximise your profit potential through your location is to be methodical about evaluating these benefits. Moving down the road and out of your prime radius could significantly reduce your occupancy costs, whilst enabling you to still have similar trade access, as well as a comparable community and customer demographic. Analyse local market data alongside key performance indicators of other successful locations to find that perfect balance. Remember, balance is key as whilst a property may be less expensive, a poor location is virtually impossible to turn around, even with the best team!

One aspect you should not compromise on is the condition of the premises. Landlords can sometimes try to push the cost of any repairs and work that needs to be done onto the new tenant. With a cheaper location might come more features that need fixing, so keep an eye on those and don’t inherit the previous tenant’s failure to repair. Ask for a schedule of conditions - a full breakdown of the state of the premises - from the landlord. It is also worth finding out if the unit is proposed for a Full Repairing and Insuring (FRI) lease. These types of leases are common in the commercial property lettings market and will mean that you, as the tenant, are responsible for all costs of repair and insurance. If an FRI lease is proposed, ask for a schedule of conditions which will limit your liability for any damages.

DON’T LET AMBITION BE YOUR DOWNFALL If you are planning on launching multiple locations, avoid expanding too fast, both in terms of number of properties and geographical area. Whilst it is tempting to have as many locations within your portfolio as possible, each location must thrive and stand alone as a profitable entity. Ensure you are mindful about each property you invest in and that it will benefit you, the reputation of your brand and the surrounding community.

Launching, or investing in, a business that requires a bricks-and-mortar presence tends to bring with it more considerations than if you are starting from a home office. Whether it is a restaurant or a hair salon, choose a premises that will work for your business as it grows. You will be tied into your property for a minimum term and there is nothing worse than bursting at the seams with two years left on a lease. Similarly, don’t overextend yourself just because you fall in love with a space larger than you realistically need.

COMMUNITY DEMOGRAPHICS So, once you’ve found your perfect balance between location and price, what else should you consider?

Pivotal to creating a return on investment is whether your location can maximise opportunities for trade during busy periods. It is important to consider how popular the area is during different times of the day and

with whom, so your business is open and staffed appropriately. Don’t just rely on your personal knowledge of the area, you must research the local market data to effectively plan. You’ll be able to use this to predict times of the day or week you expect to welcome in different groups of the community. You’ll be able to operate efficiently and therefore gain a great reputation locally because your business is ready for fluctuations in customer numbers. For instance, at Creams, we use market data prior to our first opening weeks of a restaurant and following that the data from our EPOS system makes it easy to amend and monitor stock orders accordingly.

THE CHANGING FACE OF THE HIGH STREET Othman Shoukat, Managing Director of Creams Cafe since 2020 has valuable insight into the changing dynamic of property locations. Coming from an investment banking background, he completed his master’s degree in real estate at the University of Cambridge with a specialism in retail real estate.

“Retail property usage has been leaning towards leisure, recreational and socially led sectors due to evolving consumer behaviours and structural shifts. In particular, consumers seek a holistic customer experience placing greater importance on intangible touchpoints. Certain sectors have also been disrupted by e-commerce channels, compounding the usage shift. This is evident in how the UK retail high street landscape has changed over the last decade. This has had broader implications for entrepreneurs searching for premises and certainly impacts our planning for Creams locations,” says Othman.

Consumers expect engaging and enhanced experiences, greater choice and personalised participation in their retail journey. It is now crucial to ensure that the property you invest in can function in a versatile manner. This means the precursor to location strategy must be placing the right brand, with the appropriate value proposition, underpinned by a strong financial model into the right location. Without these prerequisites any location will ultimately be defunct.

QUESTIONS TO ASK WHEN VIEWING A PROPERTY • Who is the landlord? This is a major influence on how you progress negotiations for the premises. Getting a gauge on the landlord’s outlook will help you decipher whether a negotiation is likely.

• How long has the property been on the market and what other interest is there in the unit? Again, this points to room for negotiation.

• What known restrictions currently exist? This will help you decide whether the property is suitable to host your business.

• How much are the energy bills? Do your research and ensure you check the meter readings at the property to compare to other units.

• What is the turnaround time for acquiring the property? This will give you a rough timeline on how soon it will be until you can launch your business.

There is a plethora of locations that have attributes suitable for a range of brick-and-mortar businesses all over the UK, it is just a matter of finding the right property for you. Utilise your connections and business partnerships to pool your knowledge to secure the foundations of your business.

Iconic Five-star Kensington Hotel Completes Major Redesign The Royal Garden Hotel’s redesign project spans its roster of 177 rooms and suites overlooking Kensington Palace Gardens and the London skyline, delivering an important upgrade to coincide with the resurgence of travel bookings in 2022. Finished to an excellent standard, the redesigned rooms reflect the hotel’s reputation for a modern and luxurious style, providing a tailored luxury experience for visitors from around the world.

The Royal Garden Hotel, part of the Goodwood Group, is pleased to announce the first phase of its extensive redesign programme, with its upgraded rooms welcoming an influx of summer customers. Known for its prime location, friendly and relaxed atmosphere and outstanding service, the hotel’s renovation marks an important landmark in its starstudded history.

At the heart of Kensington’s vibrant hospitality scene, the Royal Garden Hotel, which opened its doors again in April, occupies one of the most exciting locations in London. Overlooking Hyde Park and Kensington Gardens and within easy reach of popular attractions such as Kensington Palace, Royal Albert Hall and South Kensington’s Museum quarter, the hotel sits at the heart of one of the capital’s most visited areas.

This new chapter in the hotel’s history builds on its extensive history and its heritage as a home away from home for celebrities, sports stars, and artists from all over the world. The Royal Garden Hotel has also hosted a variety of historically notable events, including the official reception for the triumphant England team following the 1966 World Cup, which until this month’s Lionesses win was the last time England had won a major international football tournament. The hotel opened under the Royal Garden brand in 1965, after the original 1800s building, used throughout the 1900s as part of the war effort by the Woman’s Royal Voluntary Service, was redeveloped.

Following the comprehensive upgrade to its facilities, the Royal

Garden Hotel is on course to open its new ground floor restaurant, Origin Kensington in September, which will serve high-end cuisine prepared with excellent British produce at peak seasonal times. This brand-new offering will add to its highly successful Asian restaurant Min Jiang, a mainstay in London’s culinary landscape.

Oliver Bateman, General Manager at Royal Garden Hotel, commented: “We are thrilled to have completed the first phase of the Royal Garden Hotel’s renovation programme. Our incredible location overlooking Hyde Park and Kensington Garden and acclaimed Min Jiang restaurant has long been a draw for visitors and our investment into the renovation will further reinforce the Royal Garden Hotel’s reputation as a Kensington institution. We are looking forward to the completion of the final phase of refurbishment, including the much-anticipated opening of our new restaurant, Origin Kensington, in September.”

Business Wait On £750 MILLION In Tax Rebates as Recession Looms

The number of outstanding business rates Challenges continues to rise in England as firms wait on an estimated £750 million in tax rebates with experts today calling on the Chancellor, Nadhim Zahawi, to immediately intervene to speed up settlement.

The Valuation Office Agency, an Executive Agency of HM Revenue & Customs, say that they resolved just 2,830 Challenges between 1st April and 30th June 2022 with that figure plummeting 28% from the 3,950 that they settled during the previous quarter but also admit 4,240 new cases were received as numbers continue to rise and the situation deteriorates.

Under a 3-stage process ‘Check, Challenge, Appeal’ (CCA), introduced back in 2017, the ‘Challenge’ stage is where businesses can make a formal challenge against their property valuation which is used to calculate rates bills which are then paid to Councils.

More than half of all Challenges are ultimately agreed leading to rebates going back many years often back to the 2017/18 financial year. Despite business rates being revalued next year and firms receiving new property assessments later this year, nearly 12,000 Challenge cases still await determination by the VOA with the real estate adviser Altus Group estimating that their resolution is likely to lead to tax rebates of around £750 million.

Robert Hayton, UK President of Altus Group, said

the Chancellor must immediately intervene setting stringent targets for clearance by the end of the year adding “there is a cost-of-doing-business crisis, insolvencies are on the rise, yet firms are being denied a vital cash injection as their rates Challenges are kicked down the road.”

Issue 123

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Issue 123

Coffee Consumption Set to Grow Despite Industry Challenges

By Andrew Martin, Group Head of Business Development at Finlays (www.finlays.net), a global supplier of tea, coffee and botanicals.

Despite myriad challenges, coffee consumption remains high and value is forecast to grow at +2% CAGR between 2021-25. The coffee industry has always been resilient, having weathered the storm of the last credit crunch in 2008, and rebounding strongly after COVID. That’s not to say brands, retailers and operators won’t have to make difficult choices over the coming months to defend against rising prices. Those who are successful will do so by focusing on what the consumer wants, and while many consumers may be seeking more value-driven options, many more will see coffee as an affordable treat they are happy to splash out for.

This is particularly true for differentiated, premium options that can be enjoyed at home and on-the-go.

For example, at Finlays, we’re seeing a huge swing towards RTD coffee which is forecast to have a CAGR of +4% between 2021 and 2025 . The rising star within that trend is cold brew which now accounts for 22% of RTD coffee launches in Europe and is expected to reach a category value of €90mn in Europe by 2025 .

POST-PANDEMIC: Much of the decline in coffee will be attributable to less time spent at home after the lockdowns. But with many Brits working from home there’s still plenty of opportunity for coffee breaks. How can suppliers make the most of it?

When it comes to making the most of consumers working remotely, the answer lies in bringing the magic of the coffee shop into the home. Since the pandemic we’ve seen a surge in demand for larger pack sizes of up to a kilogram, with one in ten European consumers now buying bigger packs or buying more frequently post-

pandemic .

Another way to help consumers achieve a coffee shop experience at home is by offering new and innovative products and formats. During COVID, consumers got used to being their own barista and are now much more comfortable experimenting at home, whether that’s with premium coffee, new brewing methods, or new and on-trend coffee products such as cold brew.

It’s also worth bearing in mind that when consumers are working remotely, that doesn’t mean they’re at home all day. They might have popped out to the gym or be enjoying an al fresco coffee in the park. Offering coffee products that tap into these occasions is a way of earning a higher share of overall consumer spend on coffee, particularly among experience-hungry Gen Z. In fact, 40% of Gen Z consumers prefer their coffee in chilled ready-to-drink formats .

ADDENDUM: MORE ABOUT COLD BREW COFFEE Cold brew delivers a premium, sensorial experience that can help brand owners tap into the next wave of coffee. Unlike other coffee extracts, cold brew is made by gently steeping coffee in ambient or cold water for extended periods of time to extract the superior flavours from the grounds, without using heat or pressure.

The slow, gentle process creates a smooth, barista quality, rich flavour that is perceived to be up to 67% less acidic than traditional hot brew and iced coffee . Its complex flavour profile and natural smoothness also means it offers a rich sensory experience without adding much else to it. When pairing cold brew with milk, sugar or flavours, a little goes a long way.

Cold brew is also driving innovation in natural energy drinks, which have benefitted from triple-digit growth in recent years . This comes as consumers increasingly gravitate towards more natural alternatives to traditional choices, most of which contain synthetic caffeine. Cold brew coffee is an ideal alternative as it is naturally high in caffeine, contains zero added sugar, and is low in calories.

Local Community Pub Uses Newly Refurbished Garden to Host Charity Barbeque The Eagle, a traditional community pub in Gosport, will be hosting a charity family fun day on Saturday 20th August in its newly refurbished outdoor garden, to raise money for mental health charity, Chasing the Stigma. The day will include a performance from a popular local comedian, as well a raffle prize draw and barbeque.

Signs, Quarter and Forge Design, Pub Stuff, Molson Coors, HUK, BBG, Coco-Cola and our very own, Chris Jowsey. Emma and the team have done a tremendous job since taking over and have always supported local businesses, so it’s a real pleasure to see them supporting the Eagle in return.”

Owners of the pub, Admiral Taverns announced Chasing the Stigma as its charity partner earlier this year. Licensee at the Eagle, Emma Pickering, has chosen to support the charity which aims to normalise mental health and ensure it is easy for everyone to find support when they need it.

To help raise money for charity, the pub has lined up an amazing raffle, including a one-night stay in Bournemouth up for grabs, Portsmouth and Southampton Football tickets and a “Party Night in” pack, filled with beer and snacks. All proceeds from the event will be donated to Chasing the Stigma, which will help it to continue its training services and ensure that its Hub of Hope remains free. The Hub of Hope is an app that helps everyone find the most relevant and readily available support near them, when they need it.

The £90,000 refurbishment saw a complete exterior and interior redecoration, including new outside accessories and a new bar for residents to enjoy. The pub has been heavily supported by the local community, with many local businesses offering their assistance for the event, supplying items such as flower baskets and outdoor furniture.

Phil Hoddinott, Property Manager at Admiral Taverns, commented: “Emma is community-obsessed and the generous support she’s received from the locals demonstrate how much they value her pulling it all together. A special thank you goes to PHS Greenleaf, Rogers Group, SR

Emma Pickering, licensee at The Eagle, commented: “Paul and I have been so grateful for the support from the community since we took over the pub – it’s been amazing. The refurbishment is outstanding and will ensure it attracts more customers to the pub all year round, Admiral has done a tremendous job as always. Saturday should be a fantastic day, supporting a truly great cause and I hope to see as many local faces as possible.”

Ten Chefs Going for Gold in National Chef of the Year 50th Anniversary Final Fifty years after the first ever National Chef of the Year was crowned, ten chefs have been given the opportunity to take this prestigious culinary title in the event’s golden anniversary. After being whittled down to 40 semi-finalists, the chefs have been creating an amuse bouche style signature dish that reflects their own favourite style of cooking or cuisine to try and get one of these sought-after spots. The dishes were presented to the judges via video where chefs explained their thinking behind the dish and why it was important to them.

The top ten has been confirmed by this year’s Chair of Judges, Kenny Atkinson.

• Cleverson Cordeiro, head chef, Adam Handling Limited / Frog by Adam Handling, London • Ben Drake, head chef, The Elephant Restaurant, Devon • Iain Gourlay, head chef, Cringletie House Hotel, Scottish Borders • Ashok Kumar, head chef, Atul Kochhar’s Hospitality Group, Petts Wood • Ben Murphy, head chef, Launceston Place Restaurant, London • April Lily Partridge, sous chef, The Ledbury, London • Matthew Smith, head chef, Inver Restaurant & Rooms, Argyll & Bute • Adam Smith, head chef, Gravetye Manor, West Sussex • Gary Townsend, head chef, One Devonshire Gardens, Glasgow • Grahame Wickham, head chef, The Royal Military Academy, Sandhurst In the cook-off at Le Cordon Bleu next month, the chefs will serve up their three-course menu from the initial entry stage, taking into account any seasonal tweaks. The starter may be a fish, seafood or vegetarian dish worthy of this special anniversary and judges will focus on the sourcing, provenance and sustainability of the ingredients used. For the main course, chefs should use British or Irish venison and incorporate more than one element whether offal, a secondary cut or prime cut. The dessert brief was left wide open and is simply a warm or cold dessert for a grand finale which provides balance to the menu and has a clear wow factor.

Chair of Judges, Kenny Atkinson said:

“Since taking over as Chair, I’ve made it clear I wanted to see chefs pushing boundaries and so I gave them the opportunity to really showcase their creativity with my brief. I’ve loved seeing the huge variety in dishes, especially in the main courses and it’s been fantastic to see the different ways chefs interpreted this sustainable dish and how they have ensured the starter and dessert created a balanced menu. The video stage was also fantastic to watch as I really felt that I got to know so much more about each chef and why they created the dishes they did. It is going to be an incredible final and if the food tastes as good as it looks, it’s going to be a very tough year for us judges.”

Before the final, the chefs will enjoy a mentor experience at Royal Ascot on Tuesday 6th September where they will come together with Young National Chef of the Year finalists and sponsors for a full day of culinary inspiration. The final will take place at Le Cordon Bleu London on 19th September with the winner being revealed at a VIP event at The Berkeley, the same evening.

Vice-President of the Craft Guild of Chefs and food innovation & sustainability director, Sodexo UK and Ireland, David Mulcahy commented: “We have ten very strong chefs in the final; some have made it to this stage before and for others it is their first time. The judges have been blown away at each stage of the competition and I’ve got a feeling that’s going to be the same in the final. The video entries we’ve just judged were incredible and exceeded all our expectations; it allowed us to really understand the chefs’ ways of thinking and some of the videos were very moving.

Our judging is extremely rigorous, and we’ve used different judges at each stage which has allowed us to find ten outstanding candidates, one of whom will walk away the winner in our golden anniversary year.”

BBPA Calls for “Summit” with Leadership Candidates to Save Hospitality Issue 123

The BBPA has written to Conservative Party leadership hopefuls Liz Truss and Rishi Sunak to insist they convene a summit with business leaders to save pubs and other hospitality venues from closure should they become Prime Minister.

In the face of rising energy bills, staff shortages and a cost-of-living crisis, the trade association has written to both candidates to call for a roundtable business leaders to be convened ‘at the earliest opportunity’ to ensure there is a plan for tackling the cost of doing business and a long-term strategy in place for hospitality.

The letter comes shortly after leaders from across hospitality and the night-time industries, including the British Beer and Pub Association, called on Government to take immediate action on rising energy bills by introducing an energy cap for small businesses.

Thanking both candidates for the support provided by the Government to the pub and brewing industry throughout the pandemic, the letter highlights how the next few months are likely to be more critical for the industry than periods of closures throughout 2020 and 2021.

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Chief Executive of the British Beer and Pub Association, Emma McClarkin said:

“Our sector hangs in the balance, rising energy bills are crippling pubs across the country with only one in three turning a profit and that figure only likely to worsen as winter approaches. The situation is dire, what we are experiencing now is arguably worse than the pandemic because we are receiving absolutely no relief on out-of-control energy costs.

“We need urgent action from the Government to save businesses and jobs in communities across the country, but we also need a longterm plan to ensure the health of the hospitality sector so it can continue to support the economic and social fabric of our country.”

Earlier this summer the BBPA wrote to all candidates in the Conservative Leadership contest with a mini manifesto for brewing and pubs, outlining key asks of any new Prime Minister to ensure a thriving industry.

Read the full letter at https://beerandpub.com/wpcontent/uploads/2022/08/BBPA-letter-to-candidates_15-August.pdf

National Hospitality Day Returns this September with New Charity Partner Only A Pavement Away, the hospitality sector charity aiding prison leavers, veterans and those facing homelessness back into employment, has joined four other industry leading charities doing exceptional work in the sector, as a partner for this year’s National Hospitality Day. After the success of the inaugural National Hospitality Day last September, Only A Pavement Away has come on board to make this nationwide fundraising event, and celebration of the on-trade, the biggest yet.

National Hospitality Day will kick off on Friday September 16th, with even more businesses, from tea shops to nightclubs, pubs to pop-ups, taking part. To showcase the diverse and amazing UK hospitality scene in all its glory, every cafe, hotel, restaurant and staff canteen involved this year will be doing something to delight their customers, recognise their teams and raise money for five industry charities in need of vital funds; Only A Pavement Away, The Drinks Trust, Hospitality Action, Licensed Trade Charity and The Springboard Charity, meaning that guests will be helping people in crisis, from the industry and beyond as they enjoy the places they love.

Money raised from National Hospitality Day activity will provide much needed resources for Only A Pavement Away to aid prison leavers, veterans and those facing homelessness back into employment, in the

hospitality sector.

Greg Mangham, CEO Only A Pavement Away, added, “We are really proud to be a part of National Hospitality Day. At Only A Pavement Away we believe that hospitality isn’t in the community, it IS the community and can do so much to help those people facing tough times. A great industry that offers so much to so many.”

Jeremy Gibson Marketing Director, Hospitality Action who founded National Hospitality Day said, “We’re delighted to welcome Only A Pavement Away as a partner charity to National Hospitality Day. They’ll be joining Hospitality Action, The Drinks Trust, The Licensed Trade Charity and The Springboard Charity. We’re all deeply passionate about our industry and committed to supporting those who work within it through these difficult times.”

To find out more and to get your business involved go to https://www.nationalhospitalityday.org.uk/ or contact Hospitality Action at info@nationalhospitalityday.org.uk.

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Issue 123

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Football and Fine Weather Result in Winning Drinks Sales A winning combination of the Euros final, the return of the Premier League and good comparative weather contributed to On Premise drinks sales defying current pressures in the latest week. As a result, they helped contribute to the best average value growth since the Jubilee weekend two months ago.

CGA by NielsenIQ’s Drinks Recovery Tracker shows average sales by value in managed venues in the seven days to Saturday (6 August) were +4% ahead of the same week in 2019.

However, with inflation still running significantly higher, there needs to be more positive weeks like this for the remainder of the summer to ensure businesses can fight back against rising costs and mounting debts.

Five of the seven days were in 2022-on-2019 growth: Sunday (up 10%) kicked off the week in style, courtesy of England’s Euro victory.

Monday (up 6%), Tuesday (up 4%) and Wednesday (up 8%) delivered continued solid results. Thursday (-0.5%) and Friday (-0.6%) dipped in to flat performance as the weather

turned cooler. But Saturday (+6%,) rounded the week off satisfactorily, with the return of six Premier League fixtures, two of which were televised, and also an earlier than usual start to the 2022-23 season.

On a category basis, cider prevailed in the warmer summer climate, with +12% growth vs 3YA. In addition, spirits (+10%), beer (+5%) and soft drinks (+5%) also saw decent growth. Wine again remained at the back of the pack (-11%).

An exciting week on the football pitch has helped to deliver a great start for drinks sales in On Premise in August,” says Jonathan Jones, CGA by NielsenIQ’s managing director, UK and Ireland. “And with temperatures forecasted to soar, the appetite of casual consumers, holiday makers and day trippers will hopefully deliver strong August results. This will hopefully provide a welcome relief amidst the headwinds that operators and suppliers are increasingly facing, in terms of inflation, rising costs, and ongoing supply chain issues and staffing challenges.”

Trading Expectations Remain Downbeat Across Grocery & Eating Out Over half of leaders across eating out and grocery retail are anticipating deteriorating trading conditions over the next 12 months with the cost of living crisis highlighted as the number one reason across both markets. This compares to 2021 figures of 34% for grocery retail and 15% from eating out who thought the market would deteriorate this year.

Inflation, labour shortages, rising costs as well as availability and supply chain challenges were also cited as reasons for a deterioration in market conditions across the next 12 months.

83% of eating out leaders said they have had to increase their prices as a direct impact of increasing living costs on your business compounded by 33% of leaders saying there has been a decrease in consumer footfall.

Two thirds highlight staff challenges showing the necessity for action Attracting and recruiting staff is a challenge for 68% of grocery businesses, increasing to 80% for eating out businesses. When asked why these challenges are being experienced, over a third of responses noted the fallout of European workers from Brexit, 31% noted the nature of pay across the sectors and 27% of responses highlighted the impact of the coronavirus pandemic causing workers to re-evaluate job priorities and move to different sectors.

Companies are responded to this for example Young’s launching a new internal platform to enable staff to choose their own hours and attract new employees and Rick Stein Restaurants launching a flexible careers

scheme.

Squeeze on household budgets and value consciousness are two of the most important long-term trends to impact the markets 50% named squeeze on household budgets and 41% said value consciousness as the most important long-term consumer trends up from 15% and 12% in 2021.

When broken down, between eating out and retail the top 3 trends for grocery retail were more financial-focused trends including squeeze on household budgets, value consciousness and changing behaviour of younger consumers. Conversely for eating out, ethical consumerism was the number 1 factor, followed by value consciousness and then healthier eating.

Companies that are aligned with consumers and drive innovation are most admired across the industry Established suppliers and retailers are admired for their innovation and pricing strategy. Aldi, Coca-Cola and Tesco were all highlighted as brands that industry leaders admitted in retail alongside Warburtons, Arla and Lindt.

Within eating out, leading operators that were most admired were those that delivered consistency to consumers whilst innovating for example Wagamama, Nandos and McDonalds. There was also a recognition for smaller brands for their clear proposition and employee wellbeing with companies such as Peach Pubs, Megan’s and Oakman Inns.

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Safety Is A Key Concern For Retail and Hospitality Staff Which Could Lead To Further Recruitment Crisis • 27% of hospitality and retail workers worry about their safety at least once every week • 75% of hospitality and retail workers are concerned about facing aggression from customers • 42% of hospitality and retail staff say they have received verbal or physical abuse from a member of the public • One in four people do not want to take a role that involves face-to-face contact with the public, with 62% citing safety concerns among the reasons for that General workforce safety concerns • 25% of health and care employees worry about their safety at least once every week • 22% of former lone workers and frontline staff said safety concerns was among the reasons they chose to leave their job • 57% of employers underestimate the level of concern in their staff • 57% of employees are concerned about facing aggression from the public A landmark study into perceptions of personal safety at work found 6.8 million workers worry about their safety each week, while the majority of employers underestimate the level of concern.

The research also highlighted safety challenges are particularly prevalent across the retail and hospitality sectors with 75% of employees worrying about facing aggression from customers while at work.

The study, conducted on behalf of employee safety experts Peoplesafe (https://peoplesafe.co.uk), found that one in five of all employees worry about their safety at least once a week and that negative experiences involving safety issues can often contribute to decisions to leave their jobs.

Policy makers and businesses across the UK are facing a recruitment and retention challenge in front line roles. Although the study found that many businesses want to do more to protect their employees, many struggle to know how they can help.

The new report, published today by Peoplesafe, explores this issue of workplace safety and presents solu-

tions for how employers and Government can work together to address these challenges.

The report recommends that in order to better protect employees, regulators must give clearer guidance and Government should work with all parties to set out a standard of protection that employees can easily understand and access.

Lower cost security measures now exist and can be better tailored to a wider array of employees. The most effective are personal safety alarms that provide a strong level of protection, can support the prevention of incidents, and critically manage issues. Where CCTV systems may cost thousands of pounds, some personal safety alarms are now the price of a cup of coffee for near instant access to the police.

There is a clear, tangible benefit to recruitment and perceptions of roles if prospective employees are offered technology, and in particular, personal safety solutions.

Naz Dossa, Chief Executive of Peoplesafe commented “Britain’s workforce is our most valuable asset, and it has faced up to considerable challenges throughout the pandemic while continuing to deliver fantastic services.

Despite this, we are facing a cross-industry problem that few have come to terms with. It’s clear that safety concerns are real for millions of employees in all types of roles, and that employers underestimate their concerns, and feel it is hard to know what they can do to protect their employees.

We need to shift the dial on the importance of employee personal safety. By supporting businesses to act in the best way possible, and by giving employees greater peace of mind through recognised standards, we can make a genuine difference. We’re calling on employers and government to work together to achieve a step change in how workers are being protected.”

A Visit to The Showman’s Show 2022 is a Must For Anyone Within Hospitality The Showman’s Show will return to Newbury Showground on the 19th - 20th October 2022 with hundreds of exhibitors showcasing thousands of products and services. The show delivers practical solutions, handy hints and inspiration in abundance.

For anyone working within the catering and hospitality sector it presents an excellent opportunity to meet new suppliers and discover the latest innovations and technologies.

Exhibitors include state-of-the-art temporary structures perfect for adding additional areas to existing venues or corporate hospitality facilities; caterers, bespoke concessions and catering equipment; the latest sound and lighting solutions; furniture hire companies; theming, visual spectaculars and finishing touches to name but a few.

Visitors can expect to meet companies launching new products, alongside showcases and demonstrations of existing solutions. It’s also a great melting pot for ideas, with the chance to talk to the experts in their field face to face and interact with products and services in a live environment which is really useful for making purchasing decisions.

A visit to The Showman’s Show is an absolute must for anyone involved in events and hospitality.

You can find more details about the show and exhibitors by visiting www.showmansshow.co.uk To register to attend The Showman’s Show 2022 please click https://eventdata.uk/Forms/Form.aspx?FormRef=ShoA2Visitor

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Rising Costs Hit Margins and Menu Prices as Hospitality’s Supply Issues Continue Sebastien Sepierre, managing director – EMEA, Fourth, said:

Hospitality businesses face a damaging combination of mounting costs and supply problems, CGA and Fourth’s new Business Confidence Survey reveals.

“The hospitality industry has had a torrid time over the last two and a half years, and the ongoing supply chain disruption is the latest challenge that businesses have had to contend with. Recent data published by Fourth indicates that average overall costs are up 10% on 2019, and that the average gross profit margin has fallen from 78% to 74% in the last 12 months.

The exclusive survey of industry leaders shows more than two in three (71%) have seen significant increases in energy costs, while six in 10 (60%) have experienced significant food and drink price inflation.

“Leaning on the support of technology and smart solutions is one of the primary ways sector businesses can manage this ongoing crisis.

Whether it’s directly comparing suppliers and costs, replenishing inventories, adjusting ingredients in menu items, or simply uncovering what you need and when – smart tech can ease what is continuing to be an extremely tough time for our industry.”

Businesses are also dealing with shortages of key food and drink items, the survey shows. Eight in 10 (81%) have experienced reduced product lines, while more than half have seen products not turning up (62%) or delayed (51%).

With costs of labour and other inputs also squeezing margins, hospitality businesses are being forced to pass on some rises to consumers. Leaders say they have raised menu prices by an average of 9% in the last year, and they plan to raise them by a further 6% in the next 12 months.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said:

Despite the rising costs, hospitality leaders remain focused on making their businesses more sustainable. Half (49%) plan to introduce measures to reduce their carbon footprints, with priorities including reducing energy use or switching to renewable sources, consolidating deliveries, working with greener suppliers, reducing waste and adding more plant-based food to menus.

“The double whammy of cost and availability issues is piling huge pressure on operators’ margins. Combined with the growing cost-of-living crisis for consumers, it means trading conditions will be very tough over the remainder of 2022. Hospitality’s long-term future is bright, but for now leaders will have to find the right balance between absorbing soaring costs and passing them on to guests. The huge supply challenges also highlight the need for urgent and sustained government support for the sector.”

Nominations open as CAMRA celebrates its “Summer of Pub” campaign, aimed to encourage pub-going and celebrate the first summer without restrictions.

Pubs are encouraged to share events they may be running throughout the summer on CAMRA’s dedicated map at summerofpub.camra.org.uk Paul Ainsworth, Chair of CAMRA’s Pub Campaigns Group says: “Pubs continue to close at an alarming rate, facing rising prices, skyrocketing energy bills and a dip in consumer spending._However, those rates of closure would be much higher without the huge number of campaigners around the country who are willing to pull out all the stops to save their local.

CAMRA is looking for the next winner of its prestigious Pub Saving Award, which recognises people who have come together to save a pub that would have otherwise been demolished or converted to another use.

The award aims to secure publicity for pub-saving campaigns and encourage others to get involved in saving their local. Last year, the Stoke Ferry

“The Pub Saving Award aims to showcase the fantastic achievements of these community groups around the country and inspire others to fight to save their local pub from closure.”

The award can be made to any group which has carried out campaigning activity to save a pub from closure over the last 12 months. To enter the competition simply visit: https://camra.org.uk/pubs-and-clubs/awards/pub-savingaward/ before 14 November with your story.

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Public are Spending Less at Pubs, Clubs and Bars 12

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responsible for the dip, and indicate that further decline is on the horizon. In addition to more than half of those surveyed spending less at pubs, clubs and bars, two-thirds said that they would cut back on eating out.

As the cost of living crisis continues to hit people’s wallets, the British public is spending less on food and drink despite the summer holidays, according to a report from Barclaycard.

The consumer confidence survey, relating to spending between 25 June and 26 July this year, asked 2,000 people about where they were spending, contrasting it with the results of the equivalent survey from July 2021.

Off-trade may also experience a similar drop as consumers prioritise essentials in their weekly shop. 52% said that they are currently cutting down on luxuries and one-off treats for themselves.

Meanwhile, the data also shows nine in 10 (91 per cent) are concerned about rising inflation, surging household bills and higher food prices, while confidence in the future of the UK economy remains low at 26 per cent.

The eating and drinking category was up 9.0 per cent year-on-year, yet it saw a slight decline (-1.5 per cent) compared to the previous month. The month-on-month drop is partly a reflection of how well the sector performed in June, owing to the Queen’s Platinum Jubilee weekend. However, demand has also been falling due to the cost-ofliving squeeze; almost three in 10 (29 per cent) Brits say they plan to spend less on social plans and days out this summer, with 67 per cent of this group cutting back on eating out at restaurants, and 55 per cent spending less at pubs, bars and nightclubs.

José Carvalho, Head of Consumer Products at Barclaycard, said: “July saw Brits get into the swing of summer by prioritising nonessential spending on staycations, new clothes and beauty products, while the heatwave gave an extra boost to the electronics sector, as

Travel agents and airlines also continued to see year-on-year growth (204.0 per cent and 112.7 per cent respectively), however both categories were down month-on-month (-3.8 per cent and -3.0 per cent). This is likely due to the ongoing disruption across the aviation sector, as well as the 20 per cent of Brits who are choosing not to summer holiday abroad this year, and the 16 per cent instead opting to take a break in the UK. The popularity of staycations is driving spend in the hotels, resorts & accommodation category, which grew 1.9 per cent compared to June. ut questions from the survey signified a reduction in consumer spending power due to inflation was also

consumers bought gadgets to keep cool.

However, inflation continues to have a noticeable impact, with price rises forcing shoppers to spend more on essential everyday items such as fuel, butter and milk, and to cut back on some discretionary experiences such as meals and drinks out, and holidays abroad.”

“We know that this is a really challenging time for many consumers, so it is reassuring to see that more Brits are feeling confident about their household finances and ability to live within their means each month.

This shows that, faced with difficult circumstances, many are finding ways to budget and manage their finances successfully, to cope with ongoing inflationary pressures.

Black Diamond Pub Company Opens Third Pub in Twelve Months vided by a local family-run butcher less than ten miles from the pub.

The wine list for the pub has been produced in partnership with a Bedfordshire based wine merchant.

The Three Tuns is Black Diamond Pub Company’s third pub. Its other pubs are The French Horn in Steppingley, Bedfordshire and The Crooked Billet in Newton Longville near Milton Keynes. All three pubs are operated in partnership with Greene King Pub Partners and have a large focus on the local communities they serve as the village pub and local social hub. In recognition of this, the Black Diamond Pub Company has been shortlisted for the Best New Business Category at the Luton & Bedfordshire SME Business Awards 2022. The Winner will be announced in September.

MattHenman, founder of the Black Diamond Pub Company, said: “As Black Diamond Pub Company, a high-end and food-led pub company operating village pubs, has taken on its third pub with Greene King Pub Partners – The Three Tuns in Biddenham, Bedfordshire.

Ahead of its reopening, The Three Tuns has been transformed with a joint investment from pub owner Greene King Pub Partners and the Black Diamond Pub Company in excess of £300,000 As part of the transformation, The Three Tuns has received a full refurbishment inside featuring a completely redesigned bar creating a new space for eating and drinking, as well as all new furniture including fixed seating. Outside, the pub has new signage, decorations and sail coverings over its rear garden.

The kitchen of the pub has also been refurbished to serve the Black Diamond Pub Company’s high-end food offer, which uses locally sourced produce from Bedfordshire as well as well as products from quality suppliers located further afield. All the pub’s meat will be pro-

a growing pub business, I am delighted to have opened our next pub in partnership with Greene King – The Three Tuns in Biddenham.

“We have built a strong relationship with Greene King Pub Partners through difficult trading times, and when the opportunity came up to take on The Three Tuns, we jumped at it. The pub has everything we look for – local village pub setting with the space and features needed to implement our high-end, food-led offer.”

Wayne Shurvinton, Managing Director for Greene King Pub Partners, said:“We are all about supporting our partners to grow and develop their businesses and our partnership with Matt and the team at The Black Diamond Pub Company is a perfect example of it. I look forward to seeing The Three Tuns go from strength-to-strength as The Black Diamond Pub Company’s third pub with us.”

Andrew Fairlie Scholarship Seeks Aspiring Chefs in Scotland Hospitality Industry Trust (HIT) Scotland has announced that the Andrew Fairlie Scholarship is again seeking applications from aspiring chefs working in Scotland.

Eligible applicants can find out more information by visiting https://hitscotland.co.uk/scholarships Positioned as the ultimate scholarship that any aspiring chef in Scotland could receive, the Andrew Fairlie Scholarship is a fantastic opportunity for any chef looking to grow their knowledge and gain experience within renowned establishments.

Sponsored by HIT Scotland and The Gleneagles Hotel, and supported by Restaurant Andrew Fairlie and Perth College UHI, the Andrew Fairlie Scholarship is now in its 3rd year. The scholarship launched in 2019, with the late Andrew Fairlie spearheading the initiative in partnership with HIT Scotland – an industry charity he was closely associated with.

The recipient will gain industry-wide recognition as an Andrew Fairlie Scholar and experience once-in-a-lifetime opportunities to continue their culinary education, such as a practical stage at 2 Michelin star Restaurant Andrew Fairlie at Gleneagles, and 3-star restaurant Core by Clare Smyth in London.

Last year, two scholarships were awarded to Josh Wilkinson and Amy Stephenson.

The judges include some of the country’s finest chefs, who all knew Andrew Fairlie well. Joining Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, is fellow 2 Michelin starred chef Tom Kerridge, Masterchef winner and National Chef of Scotland, Gary McLean, Lorna McNee, 1 star Head Chef at Cail Bruich, and Andrew’s former mentor Keith Podmore.

Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, said:

“I’m delighted that we are starting the search for another Andrew Fairlie scholar, and I’m looking forward to seeing what Scotland’s future stars have to offer this year.

“I’m excited to see what the applicants design as their dish to be cooked if they make the Final skills test. We’ve put some conditions on what that should include, but we want the chefs to use their knowledge and creativity to come up with something to showcase their personality, and impress us.

“The Andrew Fairlie Scholarship is a fantastic opportunity for chefs that want to push themselves to be the best they can be, to learn from and be inspired by other talented chefs, and to continue their personal development in this industry that we love.”

To apply, potential candidates will complete an online application exploring their thoughts on why they’d like to win this scholarship, their hopes for their future career as a chef, and who in the industry has recently inspired them. They will have to show their knowledge and creativity by creating a dish to be cooked and served on Finals Day in November, using their choice of wild furred Scottish game in season, with 2 garnishes (1 must include fruit), accompanied by a poivrade sauce. From this, up to 6 chefs will be chosen to take part in the Grand Final in November.

The finalists will take part in a skills test at Perth College UHI which will focus on their skills, knowledge, and creativity, with the winner showing the right mix of personality and professionalism to be named an Andrew Fairlie Scholar. Eligible applicants can find out more information by visiting https://hitscotland.co.uk/scholarships

200 Breweries Opened in the UK Last Year as Craft Beer Boom Enters Second Decade Issue 123

Another 200 new breweries opened in the UK last year, meaning that there are now 2,426 breweries in operation across the UK, shows a new study by UHY Hacker Young, the national accountancy group.

The craft beer industry in the UK has taken off over the past decade with a surge in new independent breweries. Demand from consumers for premium, artisan drinks has led to more entrepreneurs starting their own craft beer businesses. These often aim to follow in the footsteps of brewers like BrewDog and Beavertown that now register tens of millions of pounds per year in sales.

UHY Hacker Young says that the growth in brewery startups has started to slow as the craft beer market becomes increasingly competitive. Growth in the number of breweries, while still impressive at 9.1% in 2021/22*, fell for the third consecutive year (see graph below), having stood at 17.7% in 2018/19.

Some major craft beer brands have gained significant market share after being acquired by brewing majors.

This has allowed them to benefit from the large distribution networks of their parent companies and has

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made it more difficult for smaller brands to gain a foothold in the market.

Camden Town Brewery was bought by AB InBev 2015, while in 2021 Heineken took control of Brixton Brewery after initially investing in the business in 2017.

Greenwich-based Meantime has been owned by Asahi Group since 2016.

James Simmonds, Partner at UHY Hacker Young, says: “It is remarkable that Britain’s craft beer boom is entering its second decade and is still registering significant growth in startups.”

“The attraction of starting a craft brewery still remains for many. However, the challenge of making a success of a startup in the sector is now greater than it was.”

“Some UK brewers that were startups only a few years ago are now major players worldwide. They now have access to distribution in both the on and off trade that younger brewers cannot yet match. Startups can still grow quickly through local and online sales if they have the right product and branding, however.”

CIEH Calls on Truss and Sunak to Commit to Protecting Environmental Health The Chartered Institute of Environmental Health (CIEH) has written to both Liz Truss MP and Rishi Sunak MP calling on them to commit to supporting environmental health if they are successful in the leadership contest for the Conservative and Unionist Party.

with resource and recruitment, and calling on the candidates to acknowledge the important role environmental health plays in keeping our communities safe, and to commit to maintaining the profession as a strong and invaluable resource.

Ms Truss and Mr Sunak are down to the final two in the contest to become the next Leader of the Conservative Party, and the UK’s next Prime Minister, following the resignation of Boris Johnson MP last month.

The winner will be chosen by members of the Conservative Party, with the victor being announced on 5th September 2022.

Dr Phil James, CIEH Chief Executive, said: “Environmental health is a vital resource that needs protecting.

In a letter to both candidates, CIEH set out the vital function played by Environmental Health Professionals (EHPs) throughout the Covid-19 pandemic, along with their integral role in protecting and promoting food safety, housing standards, public health, and our natural environment.

Environmental health is an invaluable early intervention resource. By protecting public health, EHPs play a vital role in preventing serious illness in our communities and reducing pressure on our NHS. The letter also makes clear the looming workforce crisis gripping the profession, noting serious issues

From promoting food safety and protecting housing standards, to improving public health and enhancing our natural environment, our members work tirelessly to keep our communities safe.

Their essential role in supporting efforts to combat Covid-19 only made the need to maintain this resource all the more clear.

However, the profession is in trouble. Workforce and funding issues are threatening to erode the capabilities of EHPs, potentially creating a cascade of negative impacts across our communities.

We are calling on both Ms Truss and Mr Sunak to acknowledge the work our members undertake and to commit to ensuring the profession is both sustainable and affective.”

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How to manage operations in heat waves and cold snaps

4. Consider your distribution strategy.

As the UK battles record temperatures, many climatologists believe extreme weather will become the future norm. The foodservice and hospitality sector is one industry which is directly impacted by conditions outside. So how will businesses need to evolve to meet changing demand as the mercury rises and falls?

The proliferation of direct-to-consumer apps can enable even the smallest business to trade online and reach a wider audience. The pandemic has also encouraged many smaller traders to consider their own online ordering and pick-up/ delivery operations. Investment in a secure online ordering portal (on your own site or via a third-party) can provide a valuable revenue stream when adverse weather impacts footfall.

Here are five top tips to help hospitality and foodservice businesses mitigate the business risks of a changing climate:

1. Use data to identity trends and forecast future demand spikes and troughs

5. Look after your staff Staff can often make the difference between a positive and a negative hospitality experience. So, be aware of worker wellbeing and look after your staff rota with plenty of scheduled breaks, water provision and regular health checks on all, especially those who may be most at risk from extreme heat - the elderly, pregnant or those with underlying health conditions.

Businesses need demand analytics, not just weather forecasts, to understand and address drivers of sales volatility. It is likely that, in extreme heat, customers’ menu choices will differ from those in more benign conditions. Lighter meals, more cold foods and non-alcoholic drinks will be more popular in peak summer, for example. Equally, when the temperature drops, or rain is falling, consumer behaviours and menu choices will change in-line with the conditions.

2. Consider seasonal menus As the weather changes, so do consumer tastes. But supply chains may also become more robust (and cost-effective) if your menu adapts to seasonal availability. Ingredient costs, especially if locally sourced, will fluctuate with the natural growing or rearing cycle. Carefully monitoring your input costs through cashflow management software such as Agicap (https://agicap.com/en/sector/restaurants/) can enable you to adjust your procurement or pricing strategy to mitigate seasonal cost increases from

your suppliers.

3. Invest in equipment With the right equipment, you can make outside areas more suitable to covers all year round. Heating and coverage can keep your gardens and covered patio spaces commercially viable throughout rain and cold.

The same is true of internal dining, where air conditioning or open facades can be a welcome relief from scorching temperatures outside.

Adapting your operations and embracing change will result in a more effective and efficient business; one that is better equipped for today and the future. This will equate to a better customer experience and have a positive impact on your bottom line.

If you would like to secure funding to invest in the future operations of your restaurant, hotel or catering business, you may consider a business loan. To get a free no-obligation quote, and find out more about our innovative business loan, contact Capify on 08001510980 or visit www.Capify.co.uk

Stonegate Group’s Solihull Office Raise Over £1,700 for Motor Neurone Disease Association Stonegate Group’s Office in Solihull has raised over £1,700 for the Motor Neurone Disease (MND) Association, on a day of dedicated fundraising.

The whole team got involved in a range of activities which included a raffle with a number of prizes. Each of the design team created a limited edition print each for the occasion that were sold to help raise funds, whilst out in the car park the B2B Strategy team washed cars for donations.

Tim Painter, HR Director of Stonegate Group, said: “I’m extremely proud of the whole team who put in a great effort in this latest fundraising push, utilising their skills to raise funds and awareness of MND. It was brilliant to see members of the team rolling up their sleeves and getting stuck in washing cars. Everyone involved had a great time.”

The day of fundraising is part of Stonegate Group’s ongoing corporate fundraising partnership with the MND Association and MND Scotland, announced earlier this year. Since the announcement Stonegate has raised almost £70,000 for the charities with creative initiatives thought up by

its staff in pubs, bars, venues and head office support teams.

The MND Association focuses on improving access to care and providing information and support for people living with or affected by MND in England, Wales and Northern Ireland, and MND Scotland does the same for those living in Scotland. Both charities fund and promote research that leads to new understanding and treatments and brings a cure closer. They campaign and raise awareness so the needs of people with MND across the UK are recognised and addressed by wider society. People with MND, their families and carers are at the heart of everything they do.

Ian Gardner, Head of Development at the Motor Neurone Disease Association, said: “We are very grateful for the latest contribution made by the Stonegate Group’s team in Solihull. There is currently no cure or effective treatment for MND, and donations like these will enable us to continue all-important MND research for treatments and a cure for this devastating disease. Continued fundraising activities through this partnership with Stonegate will make such a difference to the lives of people living with MND, their families and carers.”

Half of Hospitality Leaders Expect Increased Profits in 2022, Despite Lingering Financial Challenges Half of leisure and hospitality businesses expect to increase revenue (58%) and profits (52%) in 2022, according to a new survey of 250 UK-based industry leaders.

The survey, conducted by international business payments firm, Equals Money, found that despite two-thirds (66%) having a positive outlook on business performance this year, a similar number (65%) view the current economic environment as a major challenge.

Business costs on the rise

• Rising interest rates (19%) • Supply chain issues (19%) Combating financial pressure Most leisure and hospitality companies (95%) are currently taking measures to address financial challenges.

The top five measures are: • Adjusting customer service level agreements (27%)

Most anticipate the current cost-of-living crisis to intensify, listing decreased customer demand (44%), a diminishing workforce (36%), and failing to meet growth targets (32%) among the expected consequences.

• Outsourcing key financial processes (24%)

Over half (58%) expect their overall costs to increase further this year, with raw materials (25%) topping the list of cost increases. Just over a third of leisure and hospitality leaders report that both Covid (40%) and Brexit (34%) have contributed to a rise in their overall business costs.

• Using specialist accountancy services (22%)

Cashflow concerns The continued impact of the economic disruption on the leisure and hospitality sector makes cashflow a top concern, with 98% of industry leaders reporting they are currently dealing with the issue.

Over two-thirds (64%) have either already pivoted or are currently considering pivoting their business model to combat financial pressure, while a quarter (26%) are worried they may need to close their business.

The most common causes of cashflow problems for hospitality and leisure firms are: • Rising energy prices (22%) • Lower customer demand (22%) • Late payments from customers or suppliers (19%)

• Relocating to another country (24%) • Implementing new financial technology (22%) Simon England, Managing Director at Equals Money, says: “The survey findings reflect on the major financial obstacles UK businesses are facing – in a world disrupted by seismic macroeconomic events like Covid-19, Brexit, and the cost-of-living crisis. However, it’s encouraging to see that leisure and hospitality businesses are maintaining a positive outlook.

“These events are driving up costs for businesses across all areas – and leaders must have solutions in place to ensure maximum financial control, visibility, and security to maintain a healthy cashflow. Many businesses are yet to adopt specialised financial technologies and solutions, which could be the difference between success and struggle in the months ahead.

“Having the right tools in place to manage payments, expenses, budgets, payroll, as well as reinvesting in the finance function as a whole, will be vital for managing cashflow in the coming months. With a proactive approach, leisure and hospitality business leaders can build resilience, get ahead of the competition, and ultimately overcome adversity to maintain a positive outlook throughout the rest of 2022.”

How To Harness The Power Of The Community To Generate Business

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Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industry and is a member of P&G Professional's Expert Advisory Council (www.pgpro.co.uk) Last month, the whole of the UK was limbering up for the Platinum Jubilee celebrations and it’s no surprise that every consumer-facing business was hoping for a boost on that unique occasion. The degree of creativity is quite remarkable and nowhere more so than in the pub sector.

For centuries pubs have been at the heart of their community, in recent times many have worked harder than ever to leverage that position to attract a loyal client base. For them, a national celebration was too good a chance to miss.

I see pubs arranging garden parties during the day for families, special menus, free ‘Platinum Trifle’ desserts. Pubs are often open from breakfast through the day, serving different sectors of the community as the day unfolds. Nobody ever said running a pub was easy – they deserve to do well.

When I think of pubs as the ‘heart of their community’ my mind roams a little. Of course we think of their neighbours, maybe a five mile catchment delivering the lion’s share of their trade, and that’s right. But these days they can have another, larger community online, using social media platforms to remain visible and engaged, with a view to both long-term familiarity and spontaneous response.

I have seen at firsthand how effective smart social media activity can be. A young entrepreneur opened a bar in a residential suburb of London. His key market was mums during the day dropping in for coffees or snacks and young professionals in the evenings. He had an impressively large following online, and was savvy in how he used it – often enough to remain engaged, but not so often that over-exposure would be counterproductive. On hot days a special happy hour would be pushed out to his contacts’ inbox at just the time when thoughts were turning to an end of the day drink. Cocktail masterclasses worked well, as did ‘bring a buddy’ specials. So in our digital world, ‘community’ has a whole new meaning.

There is one other thing we need to think about nowadays. Whichever community we think about, they all have one thing in common. Nobody is immune from the challenges presented by global unrest and runaway inflation. Factor in the wage inflation caused by a labour shortage and you’d think nothing else can go wrong… then there’s the energy crisis with bills spiralling out of control.

It’s not all about new tech. Consumers see their local pub as a beating heart of the community, evidenced by recent research commissioned by P&G Professional, which revealed that six in 10 UK adults have a go-to local, with half believing pubs bring people together. Pubs with private rooms can offer them to clubs and societies generating income, loyalty and goodwill that translates into further business. This sounds simple, but of course it’s all done for nothing unless the basics of great hospitality remain front and centre of the business – whether it’s a pub, restaurant, hotel or B&B.

It’s never been easy to run a hospitality business. The flip side of that is that in every job description the most important objective is to make people happy – I can’t think of a more rewarding career. The camaraderie with colleagues, the engagement with guests combine to make the challenges, the hours and the never ending search for improvement worthwhile.

We are told the recession will be short and sharp. let’s hope they are right. In the meantime, while it seems that the pent up demand for hospitality and quality leisure experiences remains strong, it’s a brave business that takes customers for granted at times like this.

The basics of great hospitality are as old as time itself. A warm welcome, good food and drink well presented in a pleasant, clean environment is always the winning formula. In our post-Covid world, cleanliness and hygiene are more important than ever, and as consumer confidence returns, so too have their high expectations.

Last but not least let’s revert back to the word ‘community’. To be part of a community is a strong human need, to support and engage with a community is a privilege and a responsibility. That’s why P&G Professional launched its #CommunityOnTap Awards in search of Britain’s best pub, celebrating those who have found creative ways to increase footfall, bring communities together and ultimately, run a thriving business in these trying times.

In fact, according to research commissioned by P&G Professional, appropriate cleaning standards are a key factor in choosing which pub to visit, with consumers listing cleanliness as a top priority, along with good food. A competent cleaning regime using trusted products is expected and every business ignores this at its peril.

A business that becomes part of a community has a safety net – support a community and the community will support you. Over time as the community grows, so does your client base. Regular patrons can be your greatest advocate and your strongest critic – often at the same time. Word of mouth is a powerful force.

Finalists Revealed for Prestigious Young National Chef of the Year Final ate an egg starter which includes at least three or more of the following Future 50 foods; pumpkin, heritage root vegetables, watercress, beans, pulses, cereals or grains.

The Craft Guild of Chefs has announced the ten chefs who will be competing for the title of Young National Chef of the Year (YNCOTY).

Throughout the day, the finalists have been receiving their official and exclusive YNCOTY branded jacket from Continental Chef Supplies (CCS) and a box of goodies from Churchill to confirm their place.

Three chefs were automatically seeded straight to the final after impressing at national qualifying industry events. This includes Charlie Knight, chef de partie at the House of Commons who won the British Culinary Federation Chef of the Year; George Baldwin-Edie, development chef for Marks and Spencer who was the Highest Achiever at the Graduate Awards and Scott Pepper, demi chef de partie at Boodles who won the Academy of Culinary Arts Awards of Excellence.

Impressing the judges with their semi-final menus and taking one of the remaining seven spots for this year are: • Fraser Cameron, senior sous chef, The Globe Inn, Scotland • Mae Dionio, chef de partie, Le Manoir aux Quat’Saisons, Oxford • Theo Hadjitofi, chef de partie, De Banke Group, West Midlands • Liam Rogers, sous chef, Gleneagles, Auchterarder • Jamaar Semper-House, junior sous chef, The Manor Hotel, Chippenham • Joshua Singer, senior CDP, Scotts of Mayfair, Caprice Holdings, London • Nicole Watt, ABCS, Royal Navy Embassy, Admiralty House, Portsmouth In the final which will take place at Le Cordon Bleu London on the 19th of September, the chefs will cre-

For the main course, the chefs have been asked to create a Provencal inspired dish using a choice of Norwegian haddock or cod fillet. The finalists will then serve up a modern interpretation of a classic puff pastry dessert using a homemade puff pastry.

Chair of judges for this competition and executive chef at Northcote, Lisa Goodwin-Allen said: “Whilst looking through all the menus with my fellow judges, we could really see how seriously these chefs are taking the competition. It’s a title every young chef is hungry for, and I love how they have thrown themselves into the brief I set and each one has added their own personal style to it. I can’t wait to meet the finalists at the mentor day at Ascot racecourse where I’ll be doing a demo and sharing lots of advice to help them go that one step further and take the title.”

Organiser of Young National Chef of the Year and food innovation & sustainability director, Sodexo UK and Ireland, David Mulcahy added: “With the industry still facing so many challenges in attracting young talent it’s vital we continue to celebrate and champion young chefs. I want to thank not only the young chefs who have taken the time to create their menus but also their senior chefs who have given them time away from their day job to work on dishes and practise. It’s so important that across the UK we create inspiring kitchens that attract ambitious and talented young chefs. With such an impressive line-up, we’re in for an exciting final once again.”

Delivering A Sustainable Future For Catering Businesses The UK’s ambitious net zero carbon target has brought into focus the need to make carbon savings. As energy-intensive operations, for hospitality businesses the drive towards sustainability and reducing carbon emissions also needs to factor in the careful balance of customer experience and efficiency.

Catering businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Certification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, our hospitality customers, while also highlighting the amount of CO2 saved.

Despite being one of the most carbon intensive fuel sources, oil-fuelled boilers are still commonly found in off-grid catering outlets. Switching to from oil to LPG can immediately cut CO₂ emissions by up to 17.8%1 compared to oil and is ideal for rural businesses where electricity is simply not viable due to the processes needed or simply because of limited supply to the location.

THE FUTURIA IS HERE

CALOR FUTURIA LIQUID GAS From providing an instant and controllable flame needed to create mouthwatering meals, to offering the versatility for heating and hot water requirements, Calor Futuria Liquid Gas is the fuel source catering businesses can trust.

Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials. Currently available to catering businesses with a Calor bulk tank installed, Futuria Liquid Gas comes in a 100% blend, and can reduce CO₂ emissions by up to 86%2 (kgCO2e/kWh) when compared to using heating oil and up to 80%3 compared to conventional LPG.

Futuria was introduced this year as the new naming convention for Calor’s sustainable fuels portfolio, a key step in Calor’s journey to becoming a more sustainable business. Calor is on a mission to become a 100% renewable energy provider by 2040 and we are taking our customers on that journey with us.

To further support this, we’ve recently launched Futuria DME fuel, also known as rDME or Renewable DME (Dimethyl-Ether), a sustainable and low carbon fuel produced from renewable and recycled carbon. It can reduce greenhouse gas emissions by up to 85% compared to diesel and heating oil4.

We are currently working to demonstrate the use of Futuria DME across our off-grid customer base with a view to scale-up Futuria DME production in the coming years, to meet our sustainability goals and help our customers meet theirs.

To join the Futuria of off-grid energy visit www.calor.co.uk

Tickets Available for Prostate Cancer Charity Night 18

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Issue 123

In 2018 the hospitality and entertainment industry in Bournemouth lost one of its most popular and well liked figures. Ian Goode was only 66 years old when he sadly lost his battle with Prostate cancer.

Originally a Bluecoat and a very talented drummer, Ian began his career at the once popular holiday camp company Ladbrokes, quickly working his way up the ranks due to his personality and natural talent. It was here he also met his wife Irene, who he remained married to for 41 years until his passing.

Throughout the years Ian remained a key figure in the industry, especially on the south coast where he & Irene, along with their 2 children called home.

Due to Ian’s way of doing things, he was involved in many big projects and jobs including the once extremely popular Manchester Hotel & Bournemouth Pier. Ian made and remained close friends with famous faces including Ed ‘Stewpot’ Stewart, Harry Redknapp, Luther Blissett, Freddie Starr, Debra Stevenson and also helped start the career of one of Britain’s favourite actresses, Claire Sweeney.

After receiving the news of his battle with Cancer in 2015, Ian was determined to raise money and awareness, something that he did for many charities & causes throughout his life - and began planning to stage the first ever Prostrate Cancer Awareness Evening at Keywest, Bournemouth Pier.

This continued in years that followed and even within Ian’s last few weeks, aided by his daughter Carly, Ian was pivotal in the planning of the evening and still wanted to raise as much money as possible.

Carly has since continued Ian’s legacy by continuing to run the event and is therefore planning for its return this October.

The evening will be held at Hoburne Park, Christchurch and alongside a fantastic line up including Motown group The Soul Collective, International Comedian Jeff Stevenson & BGT Finalist Tony Rudd, will also be his son Ross as host.

Carly & her family are determined to keep Ian’s name carried on in all that he did and remain so proud of all the support they continue to receive.

Limited Tickets for the event are still available via Carly at carlygoode@hotmail.com or call 07429 523313 can be bought per tables of 10.

UK Consumer Confidence Hits a New Record Low of -44 in August UK consumer confidence has hit a record low after inflation hit double digits (10.1%) for the first time since 1982.

The Overall Index Score decreased three points in August to -44. All five measures were down in comparison to the July 22nd announcement.

GfK’s Consumer Confidence Index showed a decrease of three points in August to -44, the lowest since records began in 1974.

The index measuring changes in personal finances over the last 12 months fell two points to -25; this is 25 points worse than August 2021.

Joe Staton, Client Strategy Director, GfK says: “The Overall Index Score dropped three points in August to -44, the lowest since records began in 1974. All measures fell, reflecting acute concerns as the cost-of-living soars. A sense of exasperation about the UK’s economy is the biggest driver of these findings.

The forecast for personal finances over the next 12 months has decreased five points to -31; this is 42 points lower than this time last year.

“Our sub-measure on the general economy over the past year has decreased month-on-month since December 2021 – that’s eight months in a row. A similar consistent sharp decline since December 2021 is evident in how consumers see the economy a year ahead and this month’s score of -60 sets a new record.

“These findings point to a sense of capitulation, of financial events moving far beyond the control of ordinary people. With headline after headline revealing record inflation eroding household buying power, the strain on the personal finances of many in the UK is alarming. Just making ends meet has become a nightmare and the crisis of confidence will only worsen with the darkening days of autumn and the colder months of winter.”

The measure for the general economic situation of the country during the last 12 months is down two points at -68; this is 26 points lower than in August 2021.

Expectations for the general economic situation over the coming 12 months have deteriorated with a three-point drop to -60; this is 54 points lower than August 2021.

The Major Purchase Index decreased by four points in August to -38; this is 35 points lower than this month last year.

The Savings Index is up five points this month at +18; this is seven points lower than this time last year.

One in Seven Pubs and Restaurants Lost in The City of London Since COVID-19 The City of London (the capital’s Square Mile district) has seen a net decline of one in seven (14%) licensed premises since March 2020, the new Market Recovery Monitor from CGA by NielsenIQ and AlixPartners reveals.

The exclusive tracker of pubs, bars, restaurants and other licensed premises reveals how closures have been particularly high in parts of central London that are dependent on office workers and both foreign and domestic tourism.

The 14% decline in The City is a steeper decline than London as a whole, which saw a 10.5% decline between March 2020 and June 2022. The northern and eastern regions of London now have 8.0% and 9.1% fewer licensed premises than they did in March 2020—and in some boroughs, like Haringey and Barking & Dagenham, the net change is less than 5%.

In these areas, people who previously commuted into central London instead worked at home during the lockdowns of 2020 and 2021, shifting to a new hybrid working culture, and increasingly used their local pubs, bars and restaurants rather than travelling further afield.

The venue losses in The City are also greater than in most provincial city-centres, highlighting the particular challenges central London has experienced. Nearly all other major city-centres have seen less severe net declines than The City since COVID-19, including Manchester (-4.5%), Edinburgh (-5.3%), Glasgow (-10.0%) and Liverpool (-1.3%). Only Birmingham’s (-14.0%) city-centre has seen as many closures as The City of London.

Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “The City of London’s hospitality market was hit harder than most city-centres by COVID-19, with lockdowns and restrictions limiting commuting and tourism initially.

However, shifts in working patterns are going to be permanent for many, and this has led to a sustained impact on the centre of the capital. Many venues have closed their doors over this period, and it is uncertain if they will open again. It is not all doom and gloom with other parts of London proving more resilient but now more than ever it is important to get a hyperlocal understanding of each area and the local demand.”

Graeme Smith, AlixPartners’ managing director, said: “This latest study graphically illustrates how hybrid working has impacted business districts in some of our key larger cities – most notably in the City of London. The fundamental change in how and where many of us work is clearly a significant cultural shift; a legacy of the pandemic that has inevitably impacted restaurant and pub numbers in these areas.

“This shock is tempered by the fact that some UK cities – those that perhaps have a more diverse mix of business, leisure and residential demand – have not seen anything like the same impact. Given the catastrophic events of the past two years, numbers have held up well. Ultimately, this is as much about the changing nature and location of demand, and the eating and drinking out market will inevitably adjust to these shifts, in the longer term.”

Worlds no.3 Vodka Brand Appoints UK Distributor MASPEX, the Leading Polish food group have announced the appointment of Paragon Brands as the distribution partner for their ubrówka premium vodka Brand. Maspex acquired ubrówka as part of the purchase of the CEDC Business from Roust Corporation (who acquired the brand in 2013) in February 2022 - returning the brand to full Polish ownership and severing all ties to Russia. ubrówka is the no.3 vodka brand in the world by Volume (in 2021) and the worlds no.1 Polish Vodka Brand, sold in over 130 countries, with a history dating back over 500 years. Zubrowka Bison Grass is typically served in the iconic ‘Apple-Zu’ cocktail made with cloudy apple juice.

Chris Jones, MD of Paragon Brands, commented ‘we are honored to have been chosen by Maspex to represent this iconic global brand within the UK, where the vodka category is currently in strong

growth as consumers switch out of the declining Gin category and seek out premium vodka brands with heritage and a point of difference’.

Marcin wiatło & Aleksandra Zygmunt, country managers at Maspex and Members of the Board of Directors at Maspex UK Ltd commented: We are very happy to be working with Paragon brands representing the ubrówka porfolio in the UK, they bring a wealth of industry experience and reach for ubrówka and we look forward to growing the brand together in the UK. For more information about the Zubrowka range or Paragon Brands, visit www.paragonbrands.co.uk. +44 (0)161 390 0019

Issue 123

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Tied Pub Landlords Should Be Given 'Guest Beer Right' and compete more effectively with nearby free houses.” Said Roy Allkin, SIBA Chairman.

The Society of Independent Brewers (SIBA) has today called on Government to introduce a new “Guest Beer right” which would allow every pub to serve at least one beer from a small local brewery.

The Government is currently carrying out its second statutory review on the operation of the Pubs Code and the performance of the Pubs Code Adjudicator with the consultation closing today. The Code came into force in 2016 with the aim of regulating the relationship between pub companies and their tied pub tenants.

Currently thousands of landlords across the UK are tied into contracts which force them to purchase all of their beer and many other drinks from a single big brewery or pub company. Not only would a right to buy a Guest Beer help pubs attract more business, but it would improve consumer choice and help local brewers who have been hit hard over recent years.

The Society of Independent Brewers (SIBA) represents more than 700 small and independent brewers across the UK, and their call on Government to give pub tenants a right to stock a local beer of their choice mirrors what is already set to be introduced in Scotland under its own Pubs Code expected in 2023.

“Pub goers want to see more beer from small breweries sold in pubs and the review of the Pubs Code provides the opportunity for the Government to give tied pub tenants in England and Wales the same right to offer a guest beer as is being introduced in Scotland.

“Pub tenants should have the freedom to purchase a beer from a local small brewery which would expand consumer choice and allow tenants to meet their customers’ expectations

A SIBA/YouGov poll earlier in the year found that three quarters of drinkers believe it is important that local pubs offer a range of craft beer from small breweries.

Hospitality Numbers Stable in Second Quarter but Costs Crisis Threatens Recovery

Britain’s licensed sector has stabilised in the second quarter of 2022, the latest Market Recovery Monitor from CGA by NielsenIQ and AlixPartners reveals.

The report reveals that there were just under 106,000 licensed premises at the end of June 2022—almost exactly the same number as in both June 2021 and March 2022. CGA’s research recorded nearly 1,000 closures over the second quarter of 2022, as some operators found trading unsustainable—but virtually the same number of new openings as other businesses swiftly took their place.

However, the Market Recovery Monitor suggests more net closures are possible in the second half of 2022 as cost pressures mount for both businesses and consumers. Sharp rises in food and energy prices, labour shortages, supply chain issues and high consumer inflation are all likely to threaten many venues that have been left fragile by two years of COVID-related challenges.

The research from CGA and AlixPartners also highlights key contrasts in fortunes in the licensed sector. They include a stronger performance for managed operators, whose sites have increased by 1.8% in the last 12 months, than for independents, where numbers dipped 0.4%. The

casual dining, bar and bar restaurant segments all grew in the last year, while the number of restaurants fell by 1.2% in the same period.

The new report has a special focus on London, which has been slower than other cities to recover from COVID but has been in fractional growth over the last 12 months. Analysis reveals a robust performance in northern and eastern parts of the capital, where many businesses have benefited from the growing number of residents working from home. However, parts of central London have suffered from a shortfall of office workers—including the City, which now has 14% fewer sites than in March 2020.

Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “These numbers are a welcome indicator of stability in hospitality, and proof that operators have built back well from the turmoil of COVID. But this solid recovery is now under severe threat from a powerful combination of inflationary pressures and other challenges, and we are likely to see a lot more churn of openings and closures over the second half of 2022. Hospitality’s long-term outlook remains very positive, but it is clear that many businesses have a bumpy road ahead.”

Graeme Smith, AlixPartners’ managing director, said: “In the context of the past two years and the shock of Covid, the stability of overall numbers (of hospitality venues) revealed in this latest study is very welcome.

“Clearly, after the challenges of the pandemic, the industry is still in recovery mode and adjusting to various challenges, such as clear shifts in demand, brought about by some significant changes to the operating landscape. This is graphically illustrated with the impact evolved working patterns and indeed the work-from-home culture has visibly had on bar and restaurant numbers in business districts, such as the City of London.

“While the fundamental, longer-term outlook for the sector is strong, there are clearly some near-term challenges and it is highly likely a higher degree of volatility will return. Many businesses are experiencing a significant step change in their cost base, and with the Bank of England forecasting recession, consumer discretionary spending will likely come under further pressure, too. For the sector, this inevitably means more closures and more churn, but significant market share opportunities for the best businesses and brands.”

Fair Tipping Policies Can Help Drive Customer Footfall 20

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By Katy Moses, MD, KAM (https://kam-media.co.uk)

three quarters (74%) of them claiming that they were never told the reasons for this.

It should be a warning sign, and a wakeup call to the hospitality industry that staff are questioning the amount of noncash tips they are receiving. It suggests a clear lack of transparency and trust in the processes which are currently in place.

Furthermore, 1 in 3 staff said they also see tips held back for reasons such as to cover the cost of breakages, to cover tax, to go towards basic staff salaries and to go towards staff uniforms. It’s clear that some businesses are using non-cash tips and service charges as a way to fund basic staff remuneration rather than in addition to their base. The majority of customers agree that it’s unfair that a business can keep a percentage of non-cash tips for any reason.

Unless you've been living under a rock for the last couple of years, you will have noticed that there is an employment crisis in the hospitality industry. We all know that retention is better than replacement- and that competition for GREAT team members is fierce. Our recent research, in partnership with TipJar, shows the surprisingly significant role which fair and transparent tipping can play in attracting both employee and actually also customers.

is a key driver of venue choice.

Effort and contribution should equal reward. There shouldn’t be any mystery around how non-cash tips get distributed amongst staff members. A lack of transparency can create a lack of trust. A lack of trust can impact on both staff happiness and staff productivity. It can ultimately end up in a situation whereby tips, which should be a motivator, end up as a demotivator to staff performance.

In fact, providing fairer tips could also improve footfall for businesses with 1 in 2 customers being more likely to visit a venue if they knew ‘non-cash’ tips were being shared fairly. This rises to as high as 63% for Gen Z and 60% for Millennial customers.

I recently chatted to James Brown, founder of TipJar, about some of the implications of this research and he stressed how the modern employee wants transparency and fairness (that goes for the modern customer too by the way!) He thinks the industry doesn’t have a problem with tipping, but a problem with transparency which is influencing where people are choosing to work and whether employees are choosing to stay. (You can watch the chat in full here at https://tinyurl.com/2w2cr69r)

As a nation, tipping may not be as embedded in our culture as the US, but Brits do believe it has a rightful place within UK hospitality. The research showed that only 1 in 10 UK consumers are against the concept of tipping, with the vast majority actively supporting the act of rewarding staff for a job well done.

The survey of 500 customers and 250 hospitality staff showed however a concerning lack of trust in contactless tipping in the hospitality industry with the majority of staff (84%) worrying they are not getting their fair share of credit/debit card tips and service charges. In addition, their concerns are likely exacerbated through experiencing malpractice with findings revealing two thirds (66%) of staff say they have knowingly had tips held back or had deductions taken from their tips, with almost

The industry needs to ask itself: "Are we doing the right thing by our team?" "Are we doing that in a transparent way?" AND- it may sound mercenary, but- "Are we telling our customers that we're doing the right thing?"

There is a clear need, in the current climate, to make a career in hospitality an attractive proposition. We know the influence that high skilled and highly motivated staff can have on the customer experience. Great service is a key factor that differentiates a night out from a night in and

The research has shown strong sentiments that a fairer, more transparent tipping process will not only alleviate feelings of mistrust but improve satisfaction and retention for staff and can also drive footfall from customers too.

Readers can access the full research whitepaper– A Fair Share- at https://tinyurl.com/yuh4u768

The International Drink Expo is Returning in October

The International Drink Expo makes its much-anticipated return to London’s ExCeL on 19th & 20th October, forming THE ultimate event to help you boost your profits, build your brand and grow your business.

The event will give 3,000 industry-defining leaders access to 200 exhibitors and their plethora of innovative products, ideas and strategies and inspirational seminars. Panel debates are an integral part of the show as you can hear from industry professionals discussing important topics and issues that will help you stay above the curve and your competitors! The Innovation Awards are also a chance to see the most creative ideas, products and services that could inspire you and your business!

The UK’s only event dedicated to maximising your drink sales is also running alongside 5 other industry-leading events collectively forming #FES22, THE biggest business growth event dedicated to the world of food & drink. A FREE ticket will grant you access to all 6 events - see

this is an opportunity to broaden your understanding of the industry and this will allow you to expand profits across all sectors!

The International Drink Expo is the place you want to be to find innovative ways to stand out from your competitors, boost sales and find the hottest ideas to attract new customers. The International Drink Expo aligns your ideas and products with the strategies and connections to execute them into profitable action. You will definitely be going home with newfound inspiration and top tips from industry experts so that YOU can transform your business.

Whether you’re an independent establishment or a large chain, we can’t wait to see you all there under one roof for THE drink's event of the year, are you ready to maximise your drinks sales?

So what are you waiting for?

Save the 19th & 20th October in your calendar and secure your free ticket now at https://bit.ly/3QUsn15

Panasonic Helps Riverford Butchery Lower its Carbon Footprint Riverford Organic Farm was looking to increase sustainability in refrigeration at its new butchery in Devon. Installer, Neil McCourt of Keep it Cool, sought the advice of refrigeration specialist, Mervin Chumun at Hawco Ltd, and together specified four 10HP Panasonic Coldchain Refrigeration units to provide the best solution for the Riverford Butchery’s requirements.

Neil McCourt of Keep it Cool, “The main challenge was to keep the rest of the butchery running whilst the expansion was happening. Panasonic cold chain technology was specified because of Panasonic’s sustainable and environmental credentials. I know the company invests in research is leading the way in this area.”

Riverford Organic Farm deliver to over 80,000 homes across the UK. Nigel Bower, Facilities and Property Manager at Riverford commented, “We are looking to make significant in-roads by 2030 to drive down our carbon footprint, especially within our refrigeration requirements.”

Having reviewed several options, the Panasonic (R744) Cold chain units proved the best option for Riverford. Nigel explains: “We chose the Panasonic units as the best natural refrigeration solution, it offers the

best stability and the environmental credentials, along with delivering a low energy usage and fitted with what we wanted to achieve. Energy usage is going down and the system is so far performing as we expected to achieve what we wanted to keep a stable environment and reduce our costs - so all good.”

Mervin Chumun, Senior Technical Engineer at Hawco, further added, “The Panasonic cold chain units dramatically lowered the running costs, alternatives on the market are more expensive – CO2 is currently one tenth of the price per kilo. The Panasonic range does high and low temperatures – competitors aren’t currently able to offer this. In addition, Panasonic offer a five-year warranty on the compressor and two years on parts – all other competitors only offer 12 months.”

To find out more about the range https://www.aircon.panasonic.eu/GB_en/ For more information on all involved: www.Hawco.co.uk. www.keepitcoolsouthwest.co.uk/

www.Riverford.co.uk

Hospitality Sector Called Upon To Protect National Water Supplies 24

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UK hospitality businesses are being urged to play their part in the battle against needless water wastage following the imposition of drought measures by two of the UK’s largest water companies.

Measures being advised include switching from flushing urinals to waterless urinals, saving hundreds of thousands of litres of water per year in hospitality businesses with more than one urinal.

Research undertaken by Smarti Environmental, the UK's leading waterless urinal provider, shows that there are currently around 3.5 million water-supplied urinals in the UK, which collectively waste 217 billion litres of water each year; a volume of water exceeding that contained within the UK’s largest reservoir.

Southern Water became the first water supplier to issue drought restrictions, which came into place on 5th August in Hampshire, with South East Water following suit, announcing a ban on hosepipe and sprinkler use beginning on 12th August in Kent and Sussex.

South East Water has said it had “no choice” but to impose water restrictions to protect customer supplies and the environment, while Southern Water has said the restrictions are necessary to “urgently reduce” demand on the River Test and River Itchen.

These restrictions arrive following England’s driest July on record since 1935, and come amid increased demand for water, which has “broken all previous records” according to South East Water. With the forecast for August and September predicted to be similar to July for South East regions, the imposing threat of water shortages could be here to stay, making water saving measures more critical than ever.

Smarti Environmental, which enables existing flushing urinals to go waterless in just a day, is calling on the hospitality sector to urgently review its use of flushing urinals to combat the effects of increasingly common droughts and water shortages.

Kimberley Hill, Business Development Manager at Smarti Environmental, commented: “Hospitality businesses have a key part to play in reducing the demand on our water supplies, and one of the simplest and most cost-effective steps is to switch to waterless urinals. This not only saves 100,000 litres of water per urinal, per year, it also cuts related costs by more than half, and CO2 by 105kg per urinal. To put that into perspective, if all urinals in the UK went waterless, that would be the equivalent of removing 100,000 diesel cars from the road, saving billions of litres of water which is being unnecessarily wasted.”

Smarti Environmental’s waterless urinals are used both by private and public sector organisations including the NHS. Its retro-fit, waterless one-way valves trap and prevent all odours from drains, and also stop the spread of viruses through the absence of airborne aerosol germs created by flushing urinals. Made from fully recyclable materials, they fit 98% of standard urinals with no need to change urinal bowls, reduce the annual running cost of a typical three bay urinal by between £630 and £1,230 a year, and use enzyme technology that makes urine PH-neutral, cutting energy required during sewerage treatment.

Visit https://smartilimited.com/ for more information or call 01392 311 202 for a no obligation washroom survey and quote.

Riso Gallo’s Fantastic Young Risotto Chef Competition is Now Open for Entries for 2023!

Now in it’s 6th year, the competition has gone from strength to strength and is a fixture on the culinary calendar for many. Open to young chefs aged 17-23 from UK and Ireland, either already in our wonderful profession or still in education, the competition offers the opportunity to win a 3 day culinary stage at the esteemed Michelin starred Il Luogo aimo in Milan and see at first hand the Gallo rice mill.

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations. Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork - something which align well with our

choice, for the 2nd year, to hold our final at the Tottenham Hotspur Stadium, itself reknowned for its green credentials.

In addition to the competitive element the competition is known for its fun, excitement and sheer enjoyment in the cooking, and chefs at the top of their game from around the country willingly give up their time to judge the young chefs’ work and offer, in many cases, ongoing support and encouragement long after the last spoon has been served at the Final. With heats around the UK and Ireland, scheduled for January & February culminating in the stellar final in early April the whole thing is a celebration of all things rice and risotto and is just a joy to take part in.

For more information please see https://www.youngrisottochef.com

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

Use Soft Drink Sugar Levy To Ensure Lasting Commonwealth Games Legacy 26

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The Local Government Association (LGA) is calling for money raised from the soft drinks industry levy to be reinvested in council-run initiatives to boost physical activity and find the sporting champions of the future.

The levy, designed to reduce consumption of sugary drinks, has raised around £1.2 billion since its introduction. However, it is no longer ringfenced to be spent on efforts to tackle obesity and physical inactivity despite a commitment from the Government to use the levy to fund “programmes to encourage physical activity and balanced diets.”

A recent study suggests that only 45 per cent of primary school aged children have one hour a day worth of physical activity, with data collected by councils also revealing rates of childhood obesity are still above their pre pandemic levels.

Councils already run a number of initiatives to tackle obesity, including delivering the National Child Measurement Programme, and are uniquely placed to run weight management initiatives in local communities.

However, earlier this year the Government cut funding for locally commissioned adult weight management programmes, meaning a number of councils have to cancel vital support programmes to help people lose weight in their communities.

By reinstating this funding and devolving sugar levy funds, the Government can ensure councils can continue to provide vital services such as tackling childhood obesity and encouraging greater physical activity in their local areas.

Cllr David Fothergill, Chairman of the LGA’s Community Wellbeing Board, said: “The whole country has been incredibly proud of the achievements of our Lionesses and Commonwealth Games champions, many of whom started their journeys into elite sport at council run sports facilities.

“If we are to capitalise and ensure a lasting legacy from these successes, we’ve got to get as many children active as we can.

“The sugar levy has been used as one of many tools to tackle growing levels of obesity across the country.

However, it is concerning that it is increasingly unclear how the revenue generated from this is spent.

“It is vitally important that money raised through the levy is reinvested in physical activity programmes in local communities and other support to tackle childhood obesity.”

Cllr Gerald Vernon-Jackson, Chair of the Local Government Association’s Culture, Tourism and Sport Board, said: “Sporting events like the Commonwealth Games are fantastic at influencing international perceptions of the UK and marketing the UK to international visitors. But we must ensure that participation boosts fuelled by events like these are not short lived.

“Councils provide the majority of public swimming pools and leisure facilities, which are now under increased pressure as a result of rising energy costs. Urgent intervention is needed to prevent council-run leisure facilities from closing under cost-of-living pressures. Coupled with long-term investment in public sport alongside major UK sporting events, this will help to inspire people to be more active for generations to come.”

New Community Café at Norfolk Pub Helps Connect Locals, Tackle Food Poverty and Rural Isolation The Blue Bell in Stoke Ferry, Norfolk, has opened a community café to provide a place for locals to meet up, socialise and help combat loneliness.

The pub, which reopened in June, after being purchased by over 400 members of the community in June 2021, has opened the café to provide an accessible, safe space for people living in the local area to get together to tackle loneliness and isolation.

A key focus of the pub is to offer support to address the inequalities of physical and mental health and poor access to healthy foods in the area.

The community café, which has been named the Pub Café, was opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

With new café manager Chloe Gibson at the helm of the café it will offer a range of homemade cakes and teas and coffees.

The café hosts a range of organisations with the local walking group, cyclists and Cribbage Club using the facilities. With many elderly people living in the area Elderly Persons Lunches are held once a week offering

wholesome meals at discounted prices. There are plans for this to be extended to twice a week.

The pub has also launched a new fruit and veg market in its garden where people can donate and buy locally grown surplus produce.

Jim McNeill, spokesman of the Stoke Ferry Community Enterprise, said: “The organising committee and volunteers have worked tirelessly to buy, renovate and, reopen the Blue Bell as a community pub and café at the heart of its local community.”

He added: “We work closely with the parish council on initiatives around helping to reduce poverty and are actively collaborating with other community groups to maximise our social impact.”

Pub is The Hub regional advisor Terry Stork said: “The pub’s committee should feel proud of the vision and hard work they have put into getting the doors of the Blue Bell reopened. The services the pub is offering is of great benefit to locals.

“This community café will be really key in helping local people to connect, particularly after the pandemic lockdowns which caused many elderly people in the area to experience feelings of loneliness.”

Hubbard Advice On Keeping Your Ice Machine Clean 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

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Heating Solutions

Gas Water Heating & Sustainability If you are wrestling with meeting calls to be more environmentally aware as a business, then it is worth understanding that a limitation on new gas grid connections for heating systems becomes effective this year.

However, this mandate does not apply to already connected buildings. For the time being, if a hospitality business uses gas and is intending to refurbish premises then it can upgrade to new condensing gas-fired appliances until 2035 without fear of breaching new buildings regulations. This provides a safety net while assessing new low carbon technology options prior to the 2035 deadline.

Opting for a heat pump based all-electric hot water system is going to considerably reduce emissions, but comes with additional capital costs, despite the government’s boiler replacement scheme which is open to small businesses. For those ‘on gas’ it is well worth considering the implementation of solar thermal preheat for gas-fired systems if you wanted to make sus-

tainability commitments with proven and genuinely renewable technology.

But with so many companies already using gas, and aware of the cost implications that come with system replacements, Adveco has developed two new ranges of direct-fired condensing water heaters – the AD and the ADplus for instantaneous demands. Both ranges provide a compact, floorstanding design that is easy to introduce into an existing plant room. High efficiency translates into 30% savings in fuel consumption, making it more cost-effective, while reducing emissions. Both AD and ADplus exhibit ultra-low NOX and CO emissions.

So long as there is an existing gas connection, the AD & ADplus can help bridge towards the next generation of more cost-effective sustainable technologies, such as hydrogen in the gas grid. 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

Chef's Buyer's Guide

Issue 123

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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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

We’ve Got A New Website!

What Do You Think?

Its official, we have done it! Our new website fresh from the oven as it were – we think it has turned out rather splendidly. Truth be told, this has been some time in the making. But the best things come to those who wait.

It will give us fresh impetus and the means to add more LittlePodders to our growing family. It will help us to showcase our products and support vanilla farmers in the Equatorial regions. It will enable us to underline our most important message: that if you choose to use real vanilla, you will make a difference to our world.

Some of our personal highlights include the hummingbird that buzzes around our beautiful homepage and all our delicious new recipes from our chef ambassador, and Master Chef of Great Britain – The Peter Gorton Collection . We would like to know what YOU think, so please, pop the kettle on, have a good look around and do get in touch and share your thoughts. Make sure you continue to join us on Instagram (follow @little_pod and use our hashtag #CampaignForRealVanilla).

Visit www.littlepod.co.uk

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

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

What is The Club?

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

What are the benefits?

Lower Costs – Rapidly accessed savings that drive benefit straight to your bottom line.

Professionally negotiated and carefully managed, our team puts you ahead of the market.

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

Supply Chain Control – We work with you, to

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

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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.

How to Cut Water Use, Bills and CO2 in One Simple Step Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on every three urinals operated, simply by switching to waterless technology.

These findings have been released by Smarti Environmental, the UK’s leading waterless urinal business, following one of the driest and hottest summers in living memory, leading to water shortages, and drought measures across the UK. The savings are possible with the installation of Smarti Environmental’s eco-friendly waterless Vortex triple seal valve (TSV), which has been designed to cut urinal running bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals.

Ending the need for water, the eco-friendly, retro-fit Vortex valve typically saves 100,000 litres of clean water and 105kg CO2 per urinal, per year. It also prevents airborne infections caused by flushing urinals, which have 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 fits 98% of all urinals, which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solution on the market.

Utilising an eco-friendly bio-block enzyme ring and integrated bio-tablet that breaks down uric acid and bio

Bottleproof Cocktails have been supplying their premium range of pre-made bottled cocktails exclusively to the hospitality trade since 2016. Customers include hotels, theatres, restaurants, pubs and events venues across the UK. Why choose Bottleproof? Well, they have a range of over 25 cocktails including 0% cocktails and they only supply the on-trade. Plus they have received a list of awards as long as your arm from IWSC, Spirits Business and LSC. Their cocktails are, as Charlie Anderson, co-owner of Bottleproof says “created to replicate the perfect bar serve. They are all full abv and we only use premium ingredients and branded spirits just as a top bar would. We don’t add any preservatives, flavourings or colourings so they really are the real deal with no synthetic tastes” Bottleproof cocktails are now served in some of the UK’s best hotels, pubs and restaurants and the reason, other than the taste, says Mark Thompson, co-owner, who heads up sales, is ”they can be served in less than 30 seconds, require no training (other than how to use a cocktail shaker) and allow venues far greater stock control. Both Charlie and I have either worked in or supplied the ontrade for over 20 years and we understand the hospi-

tality business. I think the fact that our cocktails are an ontrade exclusive is really appealing to our customers.

Also, the post lockdown staffing difficulties have seen many venues really struggle with staffing and serving cocktails with un-trained staff has been a real issue.

Bottleproof’s cocktails have provided a solution” In addition to their range of cocktails, Bottleproof also make many bespoke cocktails for customers, including a cocktail designed specifically for hotel rooms that requires no ice and no shaking! With a range of 0% cocktails as well, Bottleproof really can allow trade venues a full and balanced cocktail list.

And Eco-friendly Paper bottles options…..

As to the future, Charlie says, “we are really working on improving and encouraging sustainability and from August 2022, we will be the first cocktail company to make some of our cocktails available in environmentally friendly paper bottles. These ground-breaking paper bottles are 94% more recyclable than glass and reduce the carbon footprint by up to 6 times. Plus they significantly reduce the commercial waste collection costs of venues compared to bottles” Bottleproof Cocktails are available either direct or through selected trade wholesalers.

For more details, visit www.bottleproof.co.uk or email info@bottleproof.co.uk

Have Fun in the Sun with Smashed 0% AF Drynks ing delicious alternative to booze. film proteins, the valve not only makes urine PH neutral a world first - but it also prevents costly and damaging back-fill flooding caused by the chemical reaction between urine and water, which leads to uric salt and biofilm build-up that often blocks flushing urinal waste pipes.

With the ability to be fitted in under a day, Smarti’s waterless urinal solutions offer a great way to cut costs, carbon and water use simply, easily and with the minimum of fuss, enabling hospitality businesses to function even during periods of water shortages.

Visit https://smartilimited.com/ or call 01392 311 202 for a no obligation washroom survey and quote.

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-

Bottleproof Cocktails – Allowing All Venues To Serve Quality Cocktails

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.

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

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 quench-

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 step-change 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.

The Sausage Man Wins Multiple Great Taste Awards The Sausage Man has been named among the top food and drink producers globally this year, picking up a total of 10 highly prized Great Taste Awards. Tasted by the experts, four varieties of The Sausage Man’s sausages and two drinks are awarded a Great Taste 1 Star and a further four drinks awarded a Great Taste 2 Star in this year’s quest for the finest food and drink products.

The Sausage Man has been importing authentic German sausages, charcuterie and a host of German food and drink into the UK for over 17 years. All products are carefully selected for the very best in quality, taste and cooking performance. They are the trusted supplier of premium quality German foods across retail and foodservice, with sausages being a speciality – all crafted by traditional German butchers, using time honoured family recipes.

The four winning sausages received a 1 Star Great Taste Award and excellent feedback from the judges: Krakauer Bacon Frankfurter XXL 25cm – “A nicely made sausage. These Frankfurters made us so happy.

The meat was very juicy and the smokiness and saltiness from the bacon were just perfect with a lovely lingering finish.”

Beef Hot Dog 18cm – “We would buy these!

They are delicious. They look good and by golly, they taste good. We enjoyed the little touch of black pepper and thought the seasoning spot on.”

Cheese Frankfurter XXL 25cm – “A savoury moreish sausage. The soft and tasty Emmental filling melts and makes a good contrast when eaten with the firm smoky sausage. The skin has just the right amount of snap, the chunks of Emmental are generous.”

Chilli Beef Giant Frankfurter 28cm – “Innovative concept being all-beef. Visible chilli flakes are running through the sausage. On taste the heat is gentle and builds without overpowering.”

For product information, inspirational recipes and to find your foodservice distributor go to www.wholesale.sausageman.co.uk, email info@sausageman.co.uk or call 01322 867060

Products and Services

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Authentic Spanish Sangria – Now In A Can! Sangria Solsueño, an authentic Spanish sangria, is now available in a 330ml slimline can, bringing a ray of liquid sunshine to the UK market and beyond.

Solsueño is vegan, gluten free and uses only natural ingredients, plus is packaged in an ecofriendly can format.

Crafted in the Denominacion de Origen protected region of Jumilla in Murcia, Spain, Solsueño is a 5% abv, bright red, easy-drinking liquid, and is instantly recognisable as a genuine sangria.

With high awareness levels of sangria amongst UK consumers, and the travel challenges faced in recent years, Solsueño is bringing a much-needed taste of Spain to the UK!

Tim Smith of Solsueño explains, “the advantages of a ready-made liquid are consistency, time saved in preparation and no wastage. Solsueño is ideal for all indoor and outdoor settings, available as a single-serve reflecting modern consumption patterns and in a format which is innovative and convenient. It can, of course, be added to a jug for the sharing experience with ice and fruit’’

To receive a free Solsueño sample pack and back bar display unit, limited to the first 100 requests, visit: https://www.sangria-solsueno.com/free-sample-pack/ Find out more at www.sangria-solsueno.com or get in touch via email info@sangria-solsueno.com

New Additions to the Weetabix Portion Pack Range

By David Bone, Foodservice Channel Manager, Weetabix Catering for the differing needs of consumers at breakfast can be a tricky business. We know that they want taste but are concerned about the healthiness of their breakfast so delivering tasty healthy cereals has always been a focus for us. Weetabix Original is and will always be a low sugar, high fibre cereal. It is low in salt, fat & sugar to aid a balanced diet, fortified with vitamins and iron. It is by definition, HFSS & CQUIN compliant. Our more indulgent products such as Weetabix Chocolate, Chocolate Crispy Minis and our new launch Weetabix Melts also share strong nutritional credentials with the parent brand.

Cereal has a lot of versatility – it’s quick and convenient but can also be personalised with additional toppings and different milks, which taps into the trend for personalised breakfasts. This is a great option for caterers to allow consumers to customise their breakfast cereal, offering variety in the morning. Cereal is also still the number one breakfast product - it offers great value for money, which will be important both to consumers and caterers in the months ahead.

Whether you’re expanding your continental breakfast offering or looking for convenient options to serve, our new portion pack range helps caterers satisfy convenient individual servings, regulate portion control and provide lower volume service.

London Roof Garden Boasts Toilet Block Thanks to Saniflo

The Queen Elizabeth Hall at the iconic Southbank Centre has a stunning roof garden and café overlooking the Thames. Filled with wildflowers and attracting bees and insects from all over London, it is a place to socialise, dine and even work when the weather is fine.

Early in 2022 the team running the venue came to a consensus that the distance of the nearest WC’s was hindering the experience for clients and staff alike; customers had to descend the winding staircase back to the Royal Festival Hall in the main building.

Richard Riley from building contractor, Eleven London, was contracted to construct a wooden toilet block with two separate WC’s and hand basins. With no gravity drainage available in proximity of the new block, a pumping solution was going to be the only way to discharge the waste away to the nearest soil

stack some 40m away.

With input from the Saniflo technical team, including a visit to site to assess the potential run of pipework, a Sanicubic Pro 2 lifting station with twin pumps and a wireless alarm was specified and installed by Richard and his plumber. This powerful unit uses alternate pumps when operating normally, but in the unlikely event of a pump failure can switch to single pump operation in order to provide continuity of operation at all times.

A wireless alarm offers early warning of any issues.

The unit is installed in a cupboard to the rear of the block and provides quiet, efficient operation.

The installation of the roof garden toilet block has proved to be an excellent investment with the whole space enjoying more visitors who stay for longer.

For more positive solutions and inspiration, visit www.saniflo.co.uk

Weetabix Original and Weetabix Chocolate are now available as two-biscuit portion packs in the classic Yellow Box format Weetabix Crispy Minis Chocolate Chip is available in a 40g portion pack. Convenient, easy to prepare, hygienically packaged and portable, Weetabix’s portion packs are ideal for breakfast serving occasions.

Weetabix On the Go breakfast drinks are a great way to offer a convenient way to start the day for customers. Available in deliciously smooth chocolate, vanilla, strawberry, or banana flavours, our Weetabix On the Go range all provide the protein, energy, and fibre of a typical Weetabix cereal with milk. Alpen cereal bars also offer a perfect snacking boost to offer any time of day, offering a high in fibre snack in a range to tasty flavours.

See tbe advert on page 15 for further information.

‘Mix Like An Italian’ With The New Range Of Premium Mixers From Sanpellegrino As cocktail consumption continues to surge and popularity of low and no alcohol serves continue to rise, Sanpellegrino brings its 90 years of drinks experience, natural quality ingredients, exceptional citrus heritage and unique sparkling bubbles to the super premium mixers market with its new range.

Superbly balanced bitter-sweet, crisp and vibrant flavours, presented in beautifully premium glass bottles, the Sanpellegrino mixers range includes Tonica Citrus, Tonica Oakwood, Limonata, Aranciata, and brand-new Ginger Beer and Tastefully Light Tonic.

Since 1932, Sanpellegrino has crafted Italian sparkling drinks with selected and refined ingredients, masterfully mixed by Italians to create authentic, refreshing premium drinks with a distinctive citrus flavour.

The new range aims to bring people together in the Italian way through the traditional aperitivo drinking occasion. The six premium sparkling drinks are made to uplift shared drinking occasions, whether mixing

into a cocktail, elevating a mocktail or serving over ice with a slice; inviting consumers to savour their drinking moments in style.

Michela Tasso, Sanpellegrino UK Brand Manager says: “We can see that early evening consumption from 5 to 8pm – known in Italy as the aperitivo moment - keeps growing and that a strong cocktail offering provides great benefits to outlets; with cocktails accounting for 7% of total venue food and drink sales in 2021, compared to just 4% in 20191. Italian to our core, this ‘aperitivo hour’ is something we have always embraced at SanPellegrino and are delighted that we can now enhance this moment with the launch of our new Italian mixers range. Indeed, for moments to savour, mix like an Italian.”

Available to purchase online and in the on-trade directly from Nestle Waters.

See the advert on page 11.

1 CGA Managed Volume Pool August 2021

A REAL Great Taste 2002 Award Winner!

Tayto Group are delighted to announce they have been awarded a 1-star Great Taste Award for yet another of the delicious flavours in their premium hospitality-exclusive REAL hand cooked crisps range - mouth-wateringly meaty REAL Handcooked Roast Ox. Great Taste - the world’s most coveted food and drink award - is recognised as a stamp of excellence among consumers and retailers alike and celebrates taste above all else.

Winning the much sought-after award for this new and improved recipe, is a real testament to the care and expertise of the REAL hand cooked crisps brand. Judges raved…

"Deep golden fry with super crispy texture. No doubt that these crisps meet the umami cravings with their rich, meaty and yeasty flavour notes. Levels of salt are spot on to lift the earthiness delivered from the potato."

"The potato itself is fabulous and full of integrity. The crisp crunch as you bite in is tremendous texturally spot on. We enjoyed the mix and level of spice - not too overpowering and humming along in the background allowing the potato to sing. Outstanding, moreish and satisfying crisps!”

A proudly British, family-owned company, using British and Irish potatoes, the team at REAL hand

cooked crisps have been applying their potato knowledge and expertise to supply premium crisps to the hospitality sector for over 20 years. The premium REAL Hand Cooked Crisps range is gluten free, with no added MSG, suitable for vegetarians and six flavours are suitable for vegans too. With 82% brand awareness in a recent survey of Craft Gin Club members, they’re proving incredibly popular with the 25-34-year age bracket.

Distinct strong flavours perfectly partner a drink or snack, while sympathetic cooking enables the moreish taste of potato to still come through – ensuring that EVERY flavour of REAL Handcooked crisps delivers great golden crunchy crispy spheres of great taste!

Roast Ox isn’t the first award-winning flavour in the range, which already boasts Great Taste Awards for their delicious Sea Salt, Sweet Chilli, Sea Salt & Malt Vinegar, and Jalapeno Pepper flavours.

As well as this premium hospitality brand, Great Taste Producer - Tayto - have Snacking Sorted.

Their extensive range of snacks including Mr Porky and Midlands Snacks (top two selling pork scratchings brands) and Tayto Craft crisps all Great Taste Award winners!

Coffee and Hot Beverages

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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

Discover Gen Z Recruitment with Placed The Placed app offers a refreshing solution to the frustrating and recurring problem of recruitment in hospitality. The service sector's fast-paced and high churn nature requires employers to look for quality candidates perpetually. Yet, the outdated, time-consuming job boards and ‘staff needed’ signs make this search disjointed and an almost impossible one. Instead, Placed lets technology do the hard work, match-making the employer to the candidate.

This innovative talent attraction platform revolutionises the way employers target, attract and retain staff. AI technology automates recruitment by using an algorithm to match the most compatible candidates to the most compatible employers. This is based upon shared values, expectations, and job title (taking a leaf out of the dating app’s books!)

At just 24, Jennifer Johansson came up with this ingenious solution whilst working in the industry herself. She saw first-hand the difficulties employers had attracting the right talent and set out to simplify the recruitment process. She gained vital backing from some excellent investors such as the Chairman of Burger King and former Chairman of Wagamama, and since then has raised over 3 million in funding.

Placed alters the focus from abstract facts on a CV and lets the candidate’s personality do the talking. After all, skills can always be taught but the people-orientated environment of the service sector makes the search for friendly, engaging, and pas-

sionate people essential. Candidates can build their profiles by completing quizzes to help employers find like-minded people that will suit the role. Likewise, to attract candidates they can browse employer brand pages and discover their attractive core values such as sustainability, diversity, and inclusion. A key consideration for GenZers when applying for a job.

This novel and fresh approach to job-seeking appeals to the mobile-first lifestyle of Gen Z, it makes finding a job an enjoyable and interactive experience. Having CVs be optional makes the application short and sweet; candidates can apply to job posts in minutes, resulting in the average time from post to hire only 9 days!

Not only does it make job-seeking easily accessible but Placed is also striving to rewrite the narrative that hospitality is an unattractive sector to enter. They are exposing all it has to offer and the prosperous doors it can open as a long-term career.

With over 300,000 enthusiastic candidates eager to jump headfirst into the service sector, Placed sees a 70% view-to-apply rate, compared to 10% with job boards. It is attracting thousands of young job seekers looking to kickstart their careers by unveiling its vibrant, sociable, and nurturing culture. It is the modern solution to recruitment that hospitality has been longing for.

Get more insightful tips on how to attract and retain talent by booking a demo with Placed today at https://placed-app.com/employer/

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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Outdoor Leisure

Sovereign Outdoor Play Equipment

For over 20 years, we have built a reputation envied by many of our peers, no project is too big or too small; our focus is the same – to create a much loved outdoor environment not just for play but for learning too. A space that is stimulating and safe for everyone who uses it.

From imaginative and adventurous play, to outdoor furniture, learning facilities and sports playground equipment, Sovereign caters for children and young people of all ages and abilities. Together with construction companies and architects, we work diligently to transform open spaces and dull tarmac areas into exciting and motivating environments for everybody to enjoy.

We have strong links in the leisure industry and, as a member of The British Holiday & Home Parks Association, possess an in-depth understanding of what

visitors find appealing; helping you to boost visitor numbers and secure repeat business.

We offer a wide range of commercial play equipment, suitable for a diversity of establishments from farm parks, holiday parks and private schools to council-owned premises, public houses and hotels. We can advise on compliance issues, as well as offer safety surfacing options and, where possible, a fully bespoke design service.

Our service includes a FREE site consultation to discuss your requirements, timescale and budget. This allows us to understand the local environment to ensure we can meet the needs of your community and the children who will use the area.

Call us on 01702 804200, email info@sovereignplay.com or visit www.sovereignplayequipment.co.uk

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.

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

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 guar-

antee 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.

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Moda, Where Outdoor Furniture Really Means Business

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 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

Add A Taste of Sunshine to Your Barbecues "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 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.

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

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

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

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Outdoor Leisure

Bolsius Professional Helps These Are The Last Gazebos You Ever Need Operators to Unlock Revenue in To Buy. At Least Not For 15 Years Or So their Outdoor Spaces Delivered in July 2010 and still giving our customers a lovely relaxing area providing sun and rain protection.

As consumers flock to pub gardens and restaurant terraces to bask in the sizzling sunshine, Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces.

Combining stunning exteriors, design tips and cost-effective ideas, ‘Investing in outdoor: attract and retain customers to grow revenue’ provides ideas and guidance on creating a compelling multi-sensory outdoor experience for customers.

The premium candle specialist has launched the report in response to changing market dynamics over the past few years. This includes, the government relaxing of pavement dining laws during the pandemic, which allowed restaurants, pubs and bars to serve food alfresco and new legislation plans to make this permanent, representing a valuable opportunity for operators with outdoor spaces.

Consumers are keen to get out and socialise with friends and family, with the frequency of visits for pub-goers expected to return to pre-pandemic levels this year . What’s more, one in four (27%) of these pub goers say that they expect outdoor areas and almost half of UK consumers that go to pubs or restaurants say they would prefer to sit in an outdoor area – even if the weather was ‘just okay’ .

Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius

By investing in your outdoor space and creating a welcoming atmosphere customers want to stay in and revisit again and again, operators are not only able to serve more covers over the summer months, but growth their full offering through additional yearround space.

To support, we’ve pulled together a selection of tips and ideas for operators, from furnishings to foliage and comfort to candles we’re helping them to unlock revenue through expanding into this typically under-utilised area.”

Bolsius Professional is a leading candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels. To discover more about their candle range, and to download a copy of the Bolsius Professional guide ‘Investing in outdoor: attract and retain customers to grow revenue’, go to www.bolsius.com/en/professional/inspiration

• 100% Waterproof Self Cleaning Canopy

• 4 Sizes from 2.40m [ 7’ 10” ] x 2.40m [ 7’ 10” ]

• Options - 40 colour choices & side screens

Professional and Member of the Institute of Hospitality said, “Outdoors is most definitely in – and now more than ever. Before, outdoor spaces were a ‘nice to have’ – used almost exclusively when the British summer finally arrived. However, as a result of the pandemic, savvy pubs, bars and restaurant made the most of their outdoor space in recent years, and they are now seen as an opportunity.

• UK’s only 100 Mph Stormproof Guaranteed Gazebo

• 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

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 de-

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

www.whitepaviliongazebos.co.uk/pub-restaurant-hotelhospitality-gazebo See the advert on the facing page for details. skill and make life a little less fraught.

Smaller half sized models also available – www.cindersbarbecues.co.uk Have a great summer and remember, POP-UP for EASIER PROFITS.

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Sample Specialist Sausages at Casual Dining Visiting Casual Dining? Be sure to drop by stand number CD310 to sample the delicious range of gourmet German sausages from The Sausage Man. Specialists in premium quality German sausages, The Sausage Man, will be presenting a variety of bestselling products from its extensive range. Made to authentic, regional German recipes, using the finest cuts of meat sourced from award-winning butchers across Germany, these superior sausages provide caterers with a winning product that ensures consumer satisfaction.

A selection of all-time favourites will be available to sample at the show - choose from traditional Bratwurst, a range of Frankfurters - Krakauer Bacon,

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 generate the right impact. Getting an eye-catching

Vienna Beef, Cheese or Chilli Beef and the ever-popular Pork Hot Dog. Special diets are also catered for; try the tasty Halal Turkey Hot Dog and Vegan Hot Dog whilst visiting the stand.

All sausages can be enjoyed hot or cold as they are fully cooked, as such, caterers benefit from a safe, stable product that is easy to prepare and quick to serve, even with limited catering equipment and the smallest of catering spaces!

For product information, inspirational recipes and to find your foodservice distributor go to www.wholesale.sausageman.co.uk, email info@sausageman.co.uk or call 01322 867060 design is the most important when displaying your banner amongst others, so at Monster Mesh we offer a complete inhouse design service. Most of the time this is a free service where our team of designers will take your logo and a brief sample of text to create your individual design. Throughout our years of experience in large format design, we have learnt several ways to produce the impression you desire.

The majority of our products include free delivery and typical lead times are just 7 working days, with some products available through our 5-day express service.

To find out more, please visit www.monster-mesh.co.uk.

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Top Engraver Supports Hospitality Sector with Swift Service for Etched & 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.

“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

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.

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.

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

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.

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.

Customised and bespoke furniture is also available.

Website: www.brunelengraving.co.uk

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:

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.

“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.

Inclusive Furniture • Make our products both 'accessible & 'inclusive'.

There’s A Great Deal Going On At LeisureBench

• • • • • • •

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

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

Commercial Kitchen Fit-Out

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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,

Cut Bin Collection Costs Large bins of food waste are costly to collect and cause hygiene, health and safety, pest and smell issues.

Regular collection costs are rising but one way to cut these costs and improve hygiene is by switching to onsite food waste processing.

Meiko’s BioMaster range features a hygienic stainlesssteel hopper which can stand alone or be built into tabling.

BioMaster pulverises all typical food waste including oil, grease, liquids, fish skins and flowers. This is then pumped automatically to on-site sealed storage for collection by tanker. Collections could change to being every few months instead of weekly or fortnightly, saving a small fortune.

Meiko BioMaster uses minimal water, is simple and safe to operate, cuts labour and saves floorspace by

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

replacing scrapping bins and wheelies.

BioMaster stops food waste going to landfill and prevents discharge of food residue and fats from plate waste to drains.

EFFICIENCY: BioMaster processes all typical kitchen food waste including oils and fats. The slurry is pumped to storage tanks. Multiple small users such as a high street parade of food retailers or a food court could share BioMaster.

LABOUR: BioMaster inlets prevent double handling. They can be sited in kitchens, prep areas and dishwash, saving labour and improving ergonomics by reducing secondary handling.

SUSTAINABLE DESIGN: There is no need to place BioMaster into a stand-alone location. It can slot into the kitchen. Inlets can be placed within counters or in line with the dishwasher to replace scrapping bins.

For further information see the advert below or visit www.meiko-uk.co.uk

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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.

Cemco (The Catering Equipment Maintenance Company)

Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since.

We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between.

Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none.

Bournemouth, Poole, Dorset and The Southwest. We undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment.

A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires…

We can offer you a no obligation quote now, so contact us for more information.

We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire.

CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills

Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk

specialists in servicing, repairs and maintenance of all Commercial Catering equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers.

We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CemCo for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

www.cemcoltd.co.uk

Design and Refit Make Your Business Stand Out with Mr Wood’s Fossils Refurbishing?

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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

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.

Edinburgh’s famous fossil shop was founded in 1987 by fossil hunter Stan Wood. 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

Benefits of CardsSafe for Your Business

The CardsSafe system is specifically designed to securely retain customer credit and debit cards while the cardholder runs a tab. As a result, staff can securely keep customers’ bank cards while customers enjoy the facilities, allowing the team to up-sell onsite.

The CardsSafe units are wireless, which means they can sit discreetly behind the bar or POS. In addition, the system does not capture data, so it never breaches GDPR.

MAJOR BRANDS TRUST CARDSSAFE Over 5000 brands in the UK use CardsSafe. Young’s pubs, Hilton Hotels, Lord’s cricket ground, and many independent restaurants and bars utilise the system.

Benefits to using CardsSafe in bars, restaurants and pubs:

• Managing customer tabs

• Helping to increase spending, therefore profits • It is a significant deterrent for dine & dash • Offers customers security against credit card fraud • Pays for itself by reducing call-back • No data is captured • Wireless • Customers have peace of mind that their bank cards are kept safely and keep the unique key!

“Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.”

Timothy, Young’s Bar Manager

CARDSSAFE IS AFFORDABLE! Each CardsSafe unit contains ten card drawers that can be hired for just £9.99 per month. In addition, 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 have CardsSafe as a part of your business?

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040

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 First Impressions Count with Major Plants First Impressions Count! Major Plants Limited specializes in providing cost effective, visually striking, hanging baskets rental and maintenance services.

In business over 10 years our company grown through word of mouth via our satisfied and expanding customer base.

We know that busy businesses have enough work to do without trying to remember whether the flowers have been watered, fed, or tidied up. Calling in the experts like Major Plants Limited means that you can get on with your business while we ensure that outside, your plant arrangements and presentation never let you down.

Making sure your business looking good is our business!

Whether you are seeking an alternative quotation to compare with an existing supplier or are looking at external flower arrangements for the first time our flexible agreement and personal service will give you a piece of mind reliable support for your business.

Please get in touch!

0800 111 4014 – info@majorplants.co.uk

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Imaginative and Integrated Interior Design, Vicaima Makes It Real!

Vicaima, as one of the leading European exponents of contemporary joinery solutions, including interiors doors, doorsets, wall panels and associated furniture products, have just introduced a new brand for professionals called Infinity.

Combining their extensive experience within this sector with the latest technological advancements in image realisation, they present a major step forward for the world of interior design, enabling creative vision to be made real, with imaginative design composition that encompasses multiple elements.

No longer constrained by conventional limitations, Infinity provides scope for interior design professionals to think beyond what they thought was possible, towards what they would ideally like to achieve.

Whether creating a theme that brings rhythm and repetition, or a more dramatic and contrasting vision with pronounced statement pieces, Infinity can make it real.

Infinity permits almost endless possibilities when it comes to visual aspect, with choice of colour, tone, pattern and even the perception of texture. This enables interior designers and specifiers complete flexibility when aiming to deliver bespoke project solutions.

However, for those professionals looking for insight from the Vicaima experts in trends and fashions, Infinity’s top three collections offer a myriad of fresh inspiration. Select from either wood, stone or metal for an immersive experience which includes among many others, Spalted Maple, Terrazo Amber and Antique Patina.

Once the design and hues have been chosen, it is then a matter of selecting which joinery elements can be combined to reflect the desired theme. Here Infinity broadens horizons and uniquely permits creators to match and play with individual pieces in a way that has traditionally been limited. Blending integral building elements such as interior door assemblies and decorative wall panels, with more ephemeral components like wardrobes and furniture to achieve the perfect balance.

While flexible aesthetic design is the hallmark of Infinity, it should not be forgotten that as a Vicaima brand, superior quality and performance are integral to all elements. Exceeding industry recognised standards and in the case of doors and doorkits, third party fire accredited to both TRADA and the British Woodworking Federation, all products are environmentally produced and FSC certificated.

Infinity marks a new era in design for interiors, whether in public, commercial or residential applications. Expanding, evolving and elevating both the creative process and eventual project realisation by combining visionary image technology with industry leading joinery manufacture, to achieve outstanding results.

For more information or to request a brochure visit www.vicaimainfinity.com

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.

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.

Design and Refit 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

Second Clearance Showroom

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 eye-catching silhouette – helping to elevate your kitchen island to the next level. Or consider the Malmros dining chair in black (£57), with its padded faux leather seat and curved Scandi style - it’s easy to see why this is the first choice for customers looking to revamp their dining table.

However, if you are someone that is simply after soft furnishings and home accessories, our Clacton second outlet has that covered too. Add a funky element to your living room with our collection of rugs, coat hangers and more. Or create that high-end, ambient feel in your dining space with our lighting range - from

pendants and floor lamps to table and wall lights.

Whether you’re into Industrial, Mid Century, Scandinavian or Contemporary styles, the Clacton second clearance showroom is open 6 days a week and offers ontrend pieces - from chairs and stools to lighting, sofas, and tables - it’s simple to design a life you love with Cult!

*Please note: The products in our Clacton showroom are largely discounted as they may be a customer return, exdisplay 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 Call us: 01255879896

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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

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Design and Refit Make the Most of Summer with Outdoor Furniture High quality contract grade furniture is important in any venue, but none more so than in outdoor seating areas, where it needs to look good while lasting through many unpredictable British summers.

Trent Furniture supply a huge range of outdoor furniture for pubs, cafes and restaurants. A firm favourite is the Monaco Stacking Chair. Available in wood effect, aluminium or a strong woven synthetic wicker finish in natural, black, red or green, this durable and stylish chair looks great in any outdoor setting, can be stacked up to 10 high, and is currently on offer from only £39.90.

Alternatively, the Plaza Chair is a cool and contemporary choice for your outdoor seating.

Hardwearing black synthetic rattan is handwoven over a rust resistant aluminium frame to create a durable chair that pairs effortlessly with the hardened glass-topped Plaza Table.

For beer gardens, nothing beats the traditional picnic bench. Trent Furniture’s new Chunky Picnic Table is available in three sizes, starting at just £145.90. The 4cm thick rustic oak-finished spruce wood with smooth timber slats provides the ultimate in durable comfort.

For more information, please call 0116 298 9842 or fill in our contact form at www.trentfurniture.co.uk/contact-us

New Ranges Launched by ILF www.ilfchairs.com email;terry.kirk@ilfchairs.com With the ongoing success of the ILF Chairs comprehensive website, ILF have now added a stock armchair in 7 different Faux colours plus a 4 colour range stock of Egger laminated table tops in a selection of sizes.

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

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

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. Also included now an extensive range of stock seating, barstools, table bases and table tops.

Most made to order indoor seating and indoor

wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be 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.

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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.

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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.

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

DEVON COUNTRY VILLAGE

DEVON TOWN

DEVON VILLAGE

Set In Around 2 ½ Acres

Licensed Thai Restaurant

Country Village Destination Inn

Well Renowned Country Village Inn

High Street Trading Position

Bar Areas (32+), Dining Room (43)

Restaurant Areas (40+)

4 En-Suite Letting Rooms, 3 Bed Private

Al Fresco Seating For 120+ & Car Park

Commercial Catering Kitchen

Car Park (50) Patio & Beer Garden (50+)

Exceptional Business Opportunity

Impressive Turnkey Opportunity

Character Restaurant Areas (94+)

LH £95,000

4821

LH £15,000

2142

Separate 3 Bed Detached Cottage

FH £695,000

4824

SOMERSET TOWN

DORSET VILLAGE

DARTMOOR, DEVON

Impressive 120 Cover Café/Takeway

Detached Country Inn & Restaurant Award Winning Business Bar/Restaurant (60+), Al Fresco Seating (50+) 3 Ensuite Letting Beds & Owners Apartment Commercial Kitchen, Car Park & Garage

High Quality Licensed 78 Cover Café

Impressive 6 Figure Net Profits Trading Day Time Only Outstanding Catering Business Well Presented & Equipped

FH £625,000

2147

FH £625,000

4822

Substantial Trade Levels & Net Profits Run Under Full Management Spacious Owner’s/Manager’s Apartment Outstanding Business Opportunity

LH £265,000

2144

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 £625,000

4817

LH £39,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

2109

FH £549,950

6009

01392 201262 www.stonesmith.co.uk

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.

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Margate Old Town Hall to be Offered for Lease

Margate is home to a vibrant and expanding creative sector. Its Old Town has become a year-round mecca for art lovers who visit Turner Contemporary and numerous independent galleries as well as the cafés, restaurants and vintage and contemporary shops that surround the cobbled Market Place.

As Margate is served by high-speed trains from London, with a journey time of just 90 minutes, a new generation is now discovering this original seaside escape. We enjoy a year-round demand for high quality serviced accommodation, driven in part by the Dreamland live music programme, the annual Margate Soul Festival and the area’s reputation as a stunning location for film and photoshoots.

The Grade II listed Old Town Hall sits right in the cen-

tre of Margate’s Old Town. Completed in 1898, the magnificent neoclassical structure served as the headquarters of Margate Borough Council and court building until Thanet District Council was formed, moving to larger, purpose-built premises in 1974.Since then, it’s been used as the Mayors Parlour and evidence of this can be seen inside with many a wall adorned with fine portraits and photographs of past Mayors.

Thanet District Council is now looking to let the entire building on a long lease as part of its capitalisation of its property asset register. Sitting as it does, centre stage in Margate Old Town Market Place, surrounded by bars, restaurants, art galleries and quirky independent retailers, it is expected it will attract a high level of interest. The building would suit conversion to a boutique hotel, business centre or retail. The council is open to innovative proposals (subject to the relevant planning) but these must demonstrate a strong sustainable business model and be fully funded.

The property is being offered on a long lease with a guide price of £75,000 pa. Please note that the Margate Museum building does not form part of the lease. Block viewings will be taking place over a six-week period. To book a viewing contact Dave Tappy, Commercial Director at Oakwood Commercial via email: commercial@oakwoodhomes.biz or by calling 01843 222704. Full and final bids must be submitted to Oakwood Commercial in writing or by email by 1200hrs on Tuesday 12 August 2022.

The Westmorland Inn, Bowness-OnWindermere Comes on the Market

The Westmorland Inn is quite simply a brilliant business that is only available as the owners wish to retire.

With a highly rated restaurant & pub for the past 4 years on Trip Advisor, the new owners can be assured of a great business moving forward. With a large lower ground floor restaurant, fully equipped commercial kitchen, bar area with additional mezzanine area and then 8 great en-suite letting rooms. Is this a bar, with a restaurant and letting rooms, a restaurant with a bar and rooms or a B & B with bar and restaurant, we'd suggest all 3.

The restaurant offers good traditional food, the cosy bar has a range of 5 real ales, draft lagers, wines, spirits and a large selection of gins together with everything else one might expect. Each of the 8 letting rooms are en-suite and are neatly presented and furnished.

The business is currently owner operated but managed allowing the new owner to do as little or as much as they like. Also, with opening hours starting at

1pm except Sundays which opens earlier for Sunday lunch there is scope to enhance the business. If the new owner wanted to open and offer breakfast and lunchtime food this would increase both the food and beverage sales within the business as the letting rooms are on a room only rate.

To the rear of the property is an adjoining 3 bedroomed house, for either the owner to live on site or as staff accommodation.

All in all, this huge building amounting to over 6000sq ft or 560m2 needs to be seen to appreciate.

Prominently positioned on Lake Road, just before the Royalty Cinema towards the top of the popular tourist village of Bowness-On-Windermere on the main road leading from Windermere to Bowness.

To book a viewing call 01539 444461 or see the advert on this page for further details.

Catering Partner Needed for Oxford Masonic Hall

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 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.

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

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