CLH Digital - Issue #125

Issue 125

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Leadership Candidates Receive “Urgent Warning”Act Now to Prevent Closures and Job Losses

As the current energy crisis mounts business leaders from across the brewing and pub industry have signed an open letter to the Government and leadership candidates warning small businesses will close and jobs will be lost if immediate action isn’t taken on energy bills for businesses The letter, signed by six business leaders warns that pub and brewing businesses across the UK are at risk of closure due to out of control energy bills, with upwards of 300% price hikes reported.

Chief Executives of regional and family brewing and pub businesses to international companies came together to raise alarm of the ‘real and serious irre-

versible’ damage the energy crisis will cause if the Government does not implement an urgent support package that effectively caps the price of energy for businesses.

It is an issue impacting the entirety of the industry’s supply chain, with major CO2 producer, CF Industries announcing it will be ceasing production of what is a critical component in beer production and dispense in pubs, citing market conditions as a key decision driver.

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Issue 125

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Within the next 72 hours we will have a new Prime Minister!

PUBLISHED BY

And whilst it is not a “dead cert”, I strongly suspect our next Prime Minister will be Liz Truss.

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

Ms. Truss has vowed “no new taxes” and is, according to media reports, “mulling over” a reduction in VAT.

EDITOR

As is always the case a doomsayer was straight out of the traps to criticise this proposed policy. “Cutting VAT would “benefit higher income” households and would only lower inflation until the temporary measure was reversed, when the measure would “clearly increase [inflation]” he said.

TELEPHONE:

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bodies, and we discussed this topic, and I made the point how disappointing it is that the I do have an answer for that, but Michael Gove did far wider public don’t get involved enough and support calls for a reduction in hospitality better than I ever could, when he said: “I think the peoVAT. ple of this country have had enough of experts with It is not just the trade that benefits - they benefit too. Everybody uses hospitality, organisations with acronyms saying that they know what whether that pot of tea and a jam donut, to a meal out, drinks with friends or a romantic is best and getting it consistently wrong.” weekend break. We would all be winners!

That said, I did check out this ‘expert’ who appears never to have had a job outside of I have often said, imagine how successful the industry would be if it wasn’t so highly civil service, no experience, or track record whatsoever in the private sector. taxed.

Which I think tells its own story.

A report in this issue reveals that the foodservice sector is set to search by almost 15% So, Liz, if you do become PM, you will most certainly have to hit the ground running. between now and 2026, saying that foodservice profit sector to grow at a compound Our front page story, and comments from other experts further inside this issue confirm annual growth rate (CAGR) of 14.9% from GBP50.5 billion ($69.6 billion) in 2021 to that the sector is facing a crisis like no other in history.

GBP100.9 billion ($152.6 billion) in 2026, revealing that ‘pub, club & bar’ was the largest All operators state that this current energy crisis is worse than being closed down dur- foodservice profit sector channel in the UK in 2021 with a value share of 23%. The chaning the pandemic. nel is projected to grow significantly at a CAGR of 24.9% during 2021-26, reflecting the We had some really good feedback from our printed issue, which went out last month, country’s strong culture of socializing over alcoholic drinks.

Peter Adams

in particular from a wonderful pub with rooms in Cumbria.

A “strong culture of socialising over alcoholic drinks”, well not to mention food as well, The proprietor there explained how successful then Chancellor Rishi Sunak’s Eat Out To the British do like our food.

Help Out scheme was for them. “Here in Cumbria we were absolutely smashed (when This projected growth however is in real danger of being totally stifled unless our we could trade) and for the first time in years if not ever, the kitchen started making a incoming Prime Minister takes action! Immediate action! decent profit, so much so that we were subsequently able to undertake some long overOnce again I would ask the favour - we are trying to maximise our advertisers reach as due renovations and repairs… all because of the temporary lower rate of VAT on rooms much as possible, without them would not be possible to run CLH NEWS, so please do and food.” follow us on Twitter, Facebook and our newly created Instagram, and encourage as many I suspect every operator in the country could make the same point. people you know in the trade to subscribe to our digital issue.

At a seminar earlier this year I met with one of the hospitality sector’s leading trade

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Leadership Candidates Receive “Urgent Warning”Act Now to Prevent Closures and Job Losses Issue 125

(...CONTINUED FROM FRONT COVER)

and meaningful intervention comes soon.”

The call from business leaders follows the consumer energy price cap announcement at the end of last week which set raised the limit at which consumer energy bills will be capped.

SWIFT INTERVENTION NEEDED

JOBS LOST WITHOUT RELIEF Representatives from J.W Lees, Greene King, Admiral Taverns, St Austell Brewery, Drake and Morgan and Carlsberg Marstons, who make up the Board of the British Beer and Pub Association noted that whilst action on consumer energy prices was ‘essential’, without relief for businesses many jobs and livelihoods would be lost in the coming months.

William Lees Jones, Managing Director of JW Lees said: “We have publicans who are experiencing 300% + increases in energy costs and some energy companies are refusing to even quote for supply.

“In some instances, tenants are giving us notice since their businesses do not stack up with energy at these costs. These are not just pubs but people’s homes and the hearts of the communities that they sit in.

Government needs to extend the energy cap to business as well as households.”

Nick Mackenzie, chief executive of Greene King, said: “The huge rise in energy bills is hitting the UK’s pubs hard – just as the sector was starting to recover from the pandemic. Up and down the country our tenants and free trade customers are receiving untenably high bills, with one reporting a rise of £33,000 a year for energy.

“While the Government has introduced measures to help households cope with this spike in prices, businesses are having to face this alone, and it is only going to get worse come the autumn. Without immediate government intervention to support the sector, we could face the prospect of pubs being unable to pay their bills, jobs being lost and beloved locals across the country forced to close their doors, meaning all the good work done to keep pubs open during the pandemic could be wasted.”

PUBS PLAY CRITICAL ROLE IN COMMUNITIES Kevin Georgel, Chief Executive, St Austell Brewery said: “Having survived the unprecedented challenges arising from the pandemic, pubs and breweries are once again faced with an existential threat because of circumstances beyond their control. The cost of energy threatens to cause mass business failure and the loss of thousands of pubs across the country.

“As an example, one of our tenants – whose current gas contract is ending next week – was quoted yesterday with a 417% increase on what he currently pays for a one-year fixed price deal. It’s unsustainable for publicans to run their businesses in this climate and increases of this scale will more than wipe out the entire profits of the business.

“We are now hugely concerned on behalf of our licensees, who are paying extortionate fees for their energy, and many remain in unsustainable out of contract rates. Some are finding it impossible to find an energy supplier that is willing to provide a contract for a pub. This situation is reflected in our own business where the cost of energy, wider inflation, and reduced trade levels are creating the perfect storm.

“Pubs bring people together and play a critical role in their community and British beer is part of our rich heritage. The market is failing our sector and we need an energy price cap for hospitality before this crisis forces our licensees to close their pubs.

“The government rightly stepped up and helped our sector during the pandemic. This investment in the survival and long-term recovery of the British pub and brewing sector is now at serious risk, unless some urgent

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Jillian MacLean MBE, Founder & CEO of Drake & Morgan, said: “The impact of surging energy bills is placing a further strain on our sector, and this, coupled with disposable income pressures is incredibly damaging to our industry. Once again, we find ourselves back in a position of uncertainty, faced with unprecedented challenges, and urgently need our government to step in with a solution.

“Swift intervention and an urgent price cap on energy like households is needed to ensure the survival of businesses and the retention of thousands of jobs.”

Paul Davies, Chief Executive Officer, CarlsbergMarstons said: “The UK’s brewing industry is facing a crisis far graver than that which we faced during the Covid lockdowns of the past few years. We have seen surging commodity prices and a doubling in the cost of malt, as well as C02, gas and energy costs nearly tripling since 2019.

“On top of all this, our industry has felt the impact of an over 50% rise in aluminium costs for cans, plus rising labour costs. Without immediate, direct Government support, many of the UK’s craft and cask ale breweries will have no choice but to close for good. We are going to lose in one winter, generations of iconic beer brands.”

IMPOSSIBLE TO TRADE PROFITABLY Chris Jowsey, Chief Executive, Admiral Taverns said: “The impact of energy price rises on community pubs is truly frightening. One of our licensees reluctantly gave notice to leave his pub, after the cost of electricity increased by 450%, making it impossible to trade profitably. Let’s not forget that for most licensees, the pub is not just their business but also their family home.

“I raised this issue with Minister’s over 6 months ago, but the government has failed to act. A small business price cap is essential if we want to retain local pubs and the jobs and support they provide to their communities across the UK.” Emma McClarkin, Chief Executive, British Beer and Pub Association said: “This rise in energy costs will cause more damage to our industry than the pandemic did if nothing is done in the next few weeks, consumers will now be thinking even more carefully about where they spend their money. There are pubs that weathered the storm of the past two years that now face closure because of rocketing energy bills for both them and their customers.

“If we lose them, we not only lose businesses and the jobs that go with them, but also the beating heart of communities across the country where people gather in times of need. We need an energy cap for businesses before it’s too late.”

CANNOT CONTROL GLOBAL FACTORS A government spokesperson said: “No government can control the global factors pushing up the price of energy and other business costs but we will continue to support the hospitality sector in navigating the months ahead.

“That includes providing a 50% business rates relief for businesses across the UK, freezing alcohol duty rates on beer, cider, wine and spirits and reducing employer national insurance."

Read the full letter at https://tinyurl.com/ya7e87k2

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Issue 125

Managing Energy Costs for Hospitality and Hotels

By Korosh Farazad - Entrepreneur, Investor, Author and Speaker - Founder of the Farazad Group (www.farazadgroup.com) How can operators secure favourable contracts, manage costs effectively, maintain comfortable surroundings and control costs?

With soaring bills and energy prices hitting the roof, many operators are seeing a 300% increase in their running costs. Within the hospitality industry, there are a multitude of ways that hotels can reduce their energy consumption and in return, reduce running costs.

These steps are crucial in order to stay profitable without having to hike up the price per room which could have a knock on effect on revenue streams.

AUTOMATE THE LIGHTING AND APPLIANCE Invest in lighting that can adapt and change in real-time based on your energy needs related to occupancy and typical patterns. For example keep all the lights on in the hallway during peak hours which usually occur in the afternoon and early evening hours. But in the quieter period, hotels can keep every other light on instead. Using motion sensors, light switches in storage rooms and back of house will reduce lighting usage, as well as getting an energy management system installed to turn air conditioning off in empty guest rooms.

INSTALL SMART WATER MANAGEMENT Saving on water is also key to reducing costs. Do this by regularly monitoring toilets for issues (such as leaky faucets and wasteful running) and have any problems repaired straightaway by a maintenance team. For example, do irrigation systems for the hotel grounds and gardens use treated water? Do irrigation systems for the hotel grounds and gardens have timing devices fitted to minimise operating times or have a procedure to follow for manual watering?

OPTIMISE HVAC SYSTEM

• Suggestion for optimal room temperature ranges • Provide guests tips for water saving and educate them about how they can make a positive contribution to local conservation efforts

STAFF TRAINING Your staff are the residents in the hotel. They know the area very well. Encourage the team to come up with ideas on how the hotel could reduce energy use. Staff training such as how to reduce energy, water and waste, for example water saving practices. Train, empower and educate the team to understand the local environmental sustainability issues and the pressures on local utilities during peak season.

Showing staff that they are supporting making their local area more sustainable, through reducing the usage of energy, will encourage them to support your eco-friendly approach. Hotels can train their housekeeping staff on energy maintenance. Efficient cleaning techniques reduce chemical and water costs. For example one less toilet flush every time a room in a 250 rooms can reduce energy consumption significantly

WASTE MANAGEMENT Reporting on the amount of food wasted can help hotels make better decisions on purchasing, prepping, storing, menu engineering and portion sizing. This means it’s important to streamline F&B to reduce waste.

Make sure the staff do not over prepare the food and make sure recyclable items such as cardboard, plastic, glass, metals, food waste etc. are collected separately.

CONSIDERING RENEWABLE SOURCES OF ENERGY Solar Panel Technology - With today’s innovative and advanced technology, one of the best sources of energy comes from the sun. If the hotel has a solar panel installed on the rooftop, it could significantly reduce the hotel's energy consumption. There is a large initial investment, however the savings over the years will combat this and result in not only lower bills, but also a greener output. Wind, bio, gas and other non-fossil fuel sources of energy can also be captured on site and used.

Using smart climate control to get the optimal temperature range in guest rooms, common areas, back of house etc. This should be done in conjunction with minimising the number of appliances and lights in use unnecessarily. When it is time to renew the ageing electrical equipment, upgrade the HVAC system for greater efficiency as new technology can help you cut the total energy costs.

ENERGY-EFFICIENT

Hotels that leverage technology to save on their energy costs ultimately will be more profitable and better able to adapt to the ever-changing technological landscape

MONITORING AND REPORTING

EDUCATE AND PROMOTE THE SUSTAINABILITY TO YOUR GUESTS By providing information and encourage guests to follow energy saving practices, hotels can save money by: • Advising them to reuse towels • Creating a bed Linen changing program • Reminding them to turn off lights and air conditioning

This seems obvious, however, switching to energy-efficient lightbulbs (LED) can cut costs drastically. Hotels can also consider outsourcing laundry to an eco-friendly third-party vendor or even setting specific hours of operation for F&B can lower energy costs.

At the end of the day it is always important to analyse your cost expense and billing trends in detail.

Determine when the most energy is used during the day. This way you can examine which processes consume the greatest amount of energy and where the biggest savings can be made.

Also, predictive monitoring enables engineers to predict maintenance needs based on system usage, prevent system failures and reduce the costs of operating a faulty system. Rather than waiting for a component to break down before being replaced or repaired. Equipment serviced regularly to ensure it is functioning efficiently. Monitoring is now a core requirement for a number of Environmental Standards.

FA Cup Winner Urges Grassroots Clubs to ‘Team Up’ with Local Pubs Greene King has made over 400 of their pubs available to grassroots teams – as they look to offer the ultimate ‘pubhouse’ experience. Grassroots teams across the country are being invited to use their local pubs as clubhouses, in an effort to boost grassroots involvement and encourage clubs to apply for Greene King IPA’s Proud To Pitch In funding.

Greene King IPA’s Proud To Pitch In scheme has seen the pub company and brewer give hundreds of thousands of pounds in grants to grassroots sports clubs, and what’s more, they aim to give away £1 million in funding before the end of 2023.

Greene King data revealed 72% of Brits believe grassroots sports garner a sense of community spirit, with 4 in 5 further believing grassroots sports are one of the best ways to meet new people.

As such, teams that are without clubhouse facilities, or who need a place to socialise post game, are being encouraged to approach their local, and use it as communal space.

FA Cup winner, and England legend, David James has announced his support for the campaign, encouraging grassroots clubs can find their nearest participating Greene King ‘pubhouse’ via the Proud To Pitch In Pub Finder and select the pub as part of their funding nomination.

The scheme, which is available throughout the UK, sees Greene King donating 10p from every pint of Greene King IPA and 50p from every 4x500ml can pack sold* to support the scheme which sees grants awarded to clubs of up to £3,000.

Supporting over 8,000 beneficiaries to date and funding over 80 projects, the Greene King IPA Proud To Pitch In scheme is available for all grassroots sports clubs in the UK with participants aged 18 and over.

So far, Greene King IPA Proud to Pitch In has donated £208K to grassroots sports clubs across the UK. Football star David James urges sports teams to find their ‘pubhouse’: “Grassroots sports and activities are a great way to stay mentally and physically fit, socialise, and make friends.

“Unfortunately, many clubs across the nation are really suffering from a lack of funding – which means poor equipment, shabby kits, and a lack of facilities. This is a real problem.

“We have just experienced a summer of sport like no other – with the commonwealth games in Birmingham, and, of course, the amazing Lionesses winning the Euros and inspiring the nation!

“So, now is the time for real change. We need to ensure people and communities are getting involved in sports – and have the correct facilities.

“Greene King’s ‘pubhouse’ initiative ensures clubs have a social hub, to meet up and socialise after a game or training.

“This will ensure people continue to enjoy grassroots sports, and hopefully many more will get involved!”

Will Hemmings, marketing director for Brewing & Brands at Greene King adds: “We want to encourage teams from across the country to find their nearest ‘pubhouse’, and also to apply for Greene King IPA’s Proud To Pitch In funding.

“We see our pubs as community hubs – so it makes sense to invite local teams and clubs inside!

“This isn’t a one-off campaign, it’s a continuous pledge from us at Greene King to ensure grassroots sports can flourish not just in local communities, but right across the UK.”

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 or see the advert on the facing page.

To register to attend The Showman’s Show 2022 please click https://tinyurl.com/pjyxkkds

Issue 125

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The Calm Before the Storm – Record Results for UK Hotels in July but Will it Be Enough?

UK hotels enjoyed higher occupancy rates, daily rates and gross operating profits in July, but there are fears this record-breaking summer won’t be enough to insulate the sector from a difficult end to the year, according to the RSM Hotels Tracker.

The data, compiled and produced by Hotstats and analysed by RSM UK shows that occupancy rates of UK hotels are on the uptick, reaching 77.1% in July compared to 73.7% in June.

Despite significant improvements since the beginning of the year, they continue to trail behind pre-pandemic rates of 86.3% in July 2019.

However, UK hoteliers made the most of summer demand and charged premium prices in July, with average daily rates (ADR) of occupied rooms skyrocketing to £267.73 in London and £165.99 in the UK. This is a stark contrast to pre-pandemic rates of £209.92 in London and £138.38 in the UK during July 2019.

Revenue per available room of UK hotels also increased by £12 to £127.90 in July, whilst rising £24 to £205.63 in the London market. Gross operating profits of UK hotels were 44.9% in July, up slightly from 43.3% in June.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘It’s been another strong month for the UK hotels sector, and hoteliers are taking full advantage of the current demand from tourists which should spill into August. Many will be capitalising on high room rates in a bid to make up for anticipated losses during the quieter autumn and winter months, but there are concerns it might not be enough to see them through the tough trading period when demand falls after the buoyant sum-

mer season.

‘It feels like the calm before the storm, because hotels can pass on additional costs to customers, but the real pain is likely to surface once that demand starts to slip away. The impending rise in energy costs and the cost of living crisis which is reducing consumer spending will undoubtably erode hotel revenues and profit margins. Hoteliers will find it difficult to attract customers if they continue charging the high room rates they’ve been enjoying in the peak season.

‘For some, particularly those who rely on tourists, it could mean closing their doors during quieter periods, as witnessed in the restaurant sector.

However, hoteliers do not have the same flexibility to limit their opening hours and may feel stuck between a rock and a hard place as energy costs soar and occupancy falls.’

Thomas Pugh, economist at RSM UK, added: ‘The outlook for consumer spending in general is bleak. Surging energy prices mean inflation will probably hit around 13% in October and peak at a whopping 15% in January. As energy bills suck up more of consumers’ income it will inevitably leave significantly less to be spent on discretionary goods and services, such as hotel stays.

‘However, those households in the lower half of the income distribution will be hit hardest, as they spend a larger proportion of their income on energy and have fewer savings to fall back on. Indeed, these households are likely to cut back sharply on luxury goods and services. On the flip side, hotels which cater to higher income households may not find that demand drops off by as much as would be expected, given the huge hit to households’ disposable incomes.’

Norfolk Pub Opens Community Space in Support of Locals The White Swan in Gressenhall, Norfolk, has opened a community space called The Stables to help support people living locally.

An outbuilding has been refurbished to home the multifunctional space, which can be used as a community café, pop-up cinema, meeting room for local groups with the aim to serve takeaway food in the near future. The new facility aims to appeal to all age groups allowing them to socialise in a relaxed environment.

The Stables 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.

The White Swan is owned by the local community who purchased the pub in 2019. Over 6,000 volunteer hours were put into the pub which reopened in May 2022.

It was recognised very quickly that there was a need for a multifunctional space as the nearest market town is four miles away and there is little public transport from the village.

Alex Begg, chairperson of the Gressenhall Community Enterprise, said: “This new space will help bring people together. It means we will be able to host more groups such as Knit and Natter and have space for meetings. It will also play a key role in keeping people in the village connected to help combat social isolation.”

Daniel Pratt, managing director of White Swan Gressenhall Ltd, that runs the pub on behalf of the community group, said: “As the business grows and develops its customer base over the next few months we are excited to start using The Stables for more community led events. Pubs are vital to local communities like Gressenhall and we have enjoyed being part of the journey to get The White Swan open again, even if our contribution of running the day to day, pales into insignificance of that of the community over the last few years.”

Pub is The Hub regional advisor Terry Stork said: “The White Swan is at the heart of this village offering a place for people to get together. It is a great example of a pub supporting people in the local community.”

Tackling Sexual Harrassment Will Unlock Recovery Of Nighttime Economy 6

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By Shout-Up! – a training programme aiming to eliminate sexual harassment in the night-time economy (www.shoutup.org) risk unwittingly paying a penalty, losing valuable custom and potentially having their reputation damaged beyond repair.

A crucial step in encouraging the revival of the UK’s nighttime economy following the pandemic is ensuring the safety of everyone involved whether it be those behind the bar, contractors working within venues, or simply people enjoying a night out.

SUPPORTING STAFF MATTERS As well as protecting customers and patrons, having effective policies around sexual harassment also empowers staff to swiftly handle any issues as they arise, without saddling them with the additional pressure of having to make decisions based on instinct.

Following the first lockdown, venues across the country had to quickly adapt to become COVID-secure, utilising screens, social distancing signage and contactless technology to ensure they could open their doors back up as quickly and safely as possible. Bars, pubs and clubs all recognised that effective processes had to be implemented to protect their people and their business.

Bars and nightclubs often have a high proportion of staff under the age of 25, with more Gen Z than ever joining the hospitality workforce. It is unfair and potentially dangerous for managers to expect younger inexperienced employees to tackle situations that could rapidly escalate into serious violence without the proper training and support.

In order to bounce back as a sector, the hospitality industry has to make the safety of its patrons and staff a long-term priority. To do that, it has to identify the biggest risks to safety and address them effectively.

EPIDEMIC OF HARASSMENT Unfortunately, it is a fact that sexual harassment is a significant problem - with 72% of the UK population experiencing harassment in their lifetime. Recent cases such as the murder of Sarah Everard have brought the subject of sexual violence into the public eye, but it’s certainly not a new issue.

The UK is famously a nation of drinkers, and as nighttime venues here nearly always serve alcohol, the problem of harassment and violence can be exacerbated through lowered inhibitions and changes in judgement.

Regardless of personal views on the subject of sexual harassment and violence, the statistics show that the issue is real and widespread and that nighttime venues are higher risk spaces. So it makes sense that providing venues with tailored training around sexual harassment is just as vital as addressing other health and safety issues within the nighttime economy.

THE COST OF SAFETY Venues may be reluctant to introduce training and procedures around sexual harassment as they feel it could be too costly, particularly at a time when bills are rising ever higher.

Tokyo's Molly Mearns at work with her Shout Up! t-shirt on (Image by Dawn McNamara Photography)

However, it can’t be underestimated how much feeling safe means to patrons and customers. Studies have shown that customers in the nighttime economy are more likely to spend more money in environments where they feel safe.

It is well documented that people share negative experiences with businesses far more than positive ones, so if venues fail to protect people, it is guaranteed that word will spread, and maybe further than you think.

Social media now enables customers to share their experiences online, being seen by potentially millions of people. Through the sharing of negative experiences, a venue can quickly become widely known as a place to avoid and be boycotted by previously loyal patrons. In some cases local, regional and national press can even become involved, running news stories and generating the sort of media attention that every venue dreads.

By not ensuring their spaces are free from sexual harassment, venues

With a robust sexual harassment policy, staff members can refer to procedures when needed - without being dragged into a moral debate about what constitutes sexual harassment - and can confidently manage and escalate situations without worrying about whether they’re doing the right or wrong thing.

A HEALTH AND SAFETY ISSUE Effective policies around sexual harassment are not just a way for venues to manage difficult situations and protect staff and patrons, they have the power to make whole communities feel safer, ultimately helping to breathe new life into the nighttime economy and the wider hospitality industry.

Creating procedures specifically for sexual harassment is a must. ShoutUp! aims to eliminate sexual harassment in the night-time economy by delivering online and in-person training to venue staff at all levels, supporting venues to implement their own procedures and providing officially recognised certification.

By addressing sexual harassment as a health and safety issue and putting measures in place to deal with it effectively, venues can futureproof themselves as well as contribute to a shift towards a better nightlife experience for all.

CAMRA Seeks Out the Best-Looking Pubs in the UK

The Campaign for Real Ale is on the hunt for the very best examples of pub design for its prestigious Pub Design Awards, held in conjunction with Historic England.

The competition recognises the highest standards of architecture in the refurbishment and conservation of existing pubs as well as in the construction of new ones. They are judged by a panel of experts in design and conservation.

Past winners include the Boleyn Tavern, a former East End gin palace built in 1899, Wells & Co’s new flagship state-of-the-art Brewpoint (pictured) and the famous King’s Arms in Dorchester – to name a few.

Pubs can enter the award across five categories: • New Build – which assesses newly built pubs, that can reflect the past or be completely modern • Conversion to Pub Use – for outstanding conversions of buildings which were built for other purposes • Refurbishment – which ranges from a complete gutting and replacement to enhancing the design of what was originally in the pub

• Historic England Conservation – sponsored by HE, this award is given for work which conserves what is good in the pub to ensure its future for generations • Community Local – reserved for outstanding refurbished streetcorner locals Work should have been completed between 1st July 2021 and 30th June 2022.

Andrew Davison, Chair of CAMRA’s Pub Design Award says:

“The Pub Design Awards are a fantastic opportunity for pubs to showcase their outstanding achievements in redesigning their space for future generations to come. They represent excellence in design and innovation and make for some of the best-looking pubs across the UK.” The competition is free to enter and closes on 13 November.

To enter, please visit: https://camra.org.uk/pubs-and-clubs/awards/pub-design-awards/

Registration Now Open for The Big Hospitality Expo 2022 The Big Hospitality Expo, sponsored by Uber Eats, opens its doors for the first time this September (Olympia London, 26th – 28th), and is set to establish itself as a mecca for restaurateurs and chefs, casual dining operators as well as pub, bar and street food operators.

Inheriting a 30-year legacy from The Restaurant Show – which is set to remain a key sector of the revised event – the expo will champion the outstanding products, people, insight and innovation of the food and drink industry.

With a hotbed of movers and shakers including Uber Eats, OrderPay, me&u, Fentimans, Open Table, Deliverect, Mr Yum and Reputation already signed up to exhibit and hundreds of new product launches expected, the show will offer visitors an exclusive insight into the future of the hospitality industry.

Kate Nicholls, CEO, UK Hospitality, says: “It’s really important for operators to take time out of their business to come to the show, you get to see all the new products and a lot of innovation going on.”

Julie Adlington, Exhibitions Marketing Director adds, “Between staffing issues, inflation and the cost of the living crisis, our sector continues to face challenges. But by building on the fantastic heritage of The Restaurant Show

and combining the expertise of BigHospitality, The Morning Advertiser, MCA, Lumina Intelligence and the World’s 50 Best, The Big Hospitality Expo is in a unique position to help the industry tackle these communal problems, share expertise and look to a prosperous future.”

The Big Hospitality Expo runs from 26th -28th September at Olympia London, and exhibitors at the show will cover the whole hospitality spectrum, from food and drink through to technology and furniture. Plus, with Low2NoBev, Catering Equipment Expo and Hostech running alongside, it will provide visitors with the tools, ideas and networking opportunities they need to build their restaurant, foodservice or hospitality business.

To find out more and register for your free badge visit www.bighospitalityexpo.co.uk

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Just Half of Britain’s 10 Biggest Cities in Growth, as Sales Momentum Slows Out-of-home food and drink sales are in growth in just half of Britain’s ten biggest city centres, new research from CGA and Wireless Social shows, as new challenges facing the sector begin to take their toll.

The joint ‘Top Cities’ report combines CGA’s sales data with device log-in data from Wireless Social, the leading connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s ten most populous cities over the four weeks to 30 July 2022.

While sales are flat in the latest period of measurement, in light of inflation they are falling below in real terms as the hospitality sector builds back whilst facing new challenges. Sales across the top five cities in the vibrancy rankings for July (3rd July – 30th July, 2022) were between 0.2% to 6.2% higher than in the corresponding four-week period in 2019, however for the first time since the January edition of the Top Cities Vibrancy Report, the data shows five cities in total experiencing negative sales versus the same time period in 2019.

Glasgow once again takes the number one spot on the list of most vibrant cities, primarily driven by sales performance – however with inflation at nearly 11%, it will be difficult for this to constitute growth in real terms, which is the case for each city in the Top Cities Vibrancy report. The latest report also saw last month’s top city of Leicester drop to 5th place, with Birmingham demonstrating a performance closer to its higher rankings seen in February and April as it climbed from 5th place to 2nd place in the latest period. Meanwhile Bristol has continued

to rank highly, driven by increased log-ins in the latest four weeks which has contributed to its overall vibrancy ranking position of 3rd.

ly bleak autumn and winter. Support for our sector is desperately needed, and it’s needed now.”

London’s vibrancy was once again towards the bottom of the list, however during this period this was mainly driven by a negative sales performance (-7% versus 2019), rather than guest log-ins. With the Capital seeing an influx of tourists over its peak period, this is likely why London has instead seen a spike in log-ins.

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

CGA client director Chris Jeffrey said: “Following its performance in the first half of the year, it’s no surprise to see Glasgow back on top and it’s promising to see Birmingham climb back into second position. However, it’s clear that despite the sales growth seen across some cities, the sector is still facing substantial challenges in the form of inflation, rising costs, staffing shortages and supply chain issues. With half of the cities on the vibrancy ranking report seeing negative sales versus 2019 for the first time since P01 and cost of living concerns beginning to impact consumer spending, it looks likely that challenging trading conditions will continue to affect the sector.”

Julian Ross, founder and CEO of Wireless Social, said: “While it’s encouraging to see growth in some parts of the country, the economic climate continues to be extremely concerning for hospitality businesses. The cost-of-living and energy crises rage on, with seemingly no clear objectives or support measures in place or even on the table – without this intervention, the industry is heading for an extreme-

BRITAIN’S 10 BIGGEST CITIES, ranked by vibrancy Rankings for the four weeks to 30 July 2022. Numbers in brackets indicate position for the previous four weeks to 2 July 2022.

1 Glasgow (6) 2 Birmingham (5) 3 Bristol (3) 4 Manchester (7) 5 Leicester (1) 6 Edinburgh (2) 7 Liverpool (8) 8 Sheffield (9) 9 London (9) 10 Leeds (4)

Pubs will Fail in Months Without Urgent Government Support for Crushing Energy Costs The British Institute of Innkeeping (BII) has revealed the results of a flash survey of members on the devastating impact of the rise in energy bills.

With only 1 in 4 members currently in a fixed price contract secured before the recent price rises, the majority are facing huge uncertainty as they try to secure long term contracts for their energy needs.

90% of respondents who have been quoted for new contracts are seeing their prices at least double from the price they are paying now, and nearly 2 in 3 of those are seeing price rises of over 300%, with 1 in 2 of those being quoted at 400% or more.

In addition to these unsustainable rises, 1 in 3 of those trying to secure a contract have not been able to do so, leaving them having to

pay even higher variable rates, with no certainty for their futures.

The impact of these crippling price rises means that 1 in 2 businesses will now be loss making, and a massive 1 in 3 of those businesses will fail in the next 3 months.

Steve Alton, BII CEO said: “We have been sharing the data from our members with officials and Ministers in Government for many months now, leaving them in no doubt of the impact of increasing pressures of cost of business inflation and specifically the escalating energy crisis.

“The effect of these unprecedented energy price rises on our nations’ pubs has now reached a critical level. Behind these stark headlines, the reality for individual operators running essential businesses connecting people at the heart of their communities is simply devastating.

“This is not just about business failure and the loss of livelihoods for our members, it is the loss of jobs in local communities, homes for families and the vital lifeline that pubs provide for those facing isolation and loneliness in villages, towns and cities across the UK. “The demand from consumers to return to our pubs after the central

role they played in supporting their communities in the pandemic, has proven how vital it is for us all to reconnect with friends and family.

“If Government does not act rapidly to support these small businesses that not only do so much for their communities, but also provide vital business to local suppliers and brewers as well as significant tax revenues into the Treasury, they will be lost, in some cases forever.

“We are calling on Government to provide a meaningful cap for business energy, as well as grant support for our essential, safe spaces for all across the UK. We are also calling for at least a 50% reduction in business rates for 23/24, as well as a significant cut in duty for draught beer and cider of at least 20% on containers of 20l or more, to allow them to begin to recover their businesses.

“These measures alongside a reduced rate of VAT, encouraging consumers to continue to visit pubs during this cost-of-living crisis will be essential to ensure their survival.

“Without support, the alternative is simply unthinkable. The impact on the economy will be enormous, but the long-term damage to our unique heritage and the social fabric of our nation will be devastating.”

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UK Foodservice Profit Sector Sales Will Surge by 14.9%, Driven by Easing COVID-19 Restrictions, says GlobalData The UK Government’s strong macroeconomic policies and grants to help businesses, which were severely impacted by COVID-19, will help the country’s foodservice profit sector to grow at a compound annual growth rate (CAGR) of 14.9% from GBP50.5 billion ($69.6 billion) in 2021 to GBP100.9 billion ($152.6 billion) in 2026, predicts GlobalData, a leading data and analytics company.

GlobalData’s latest report, “United Kingdom (UK) Foodservice Market Size and Trends by Profit and Cost Sector Channels, Consumers, Locations, Key Players, and Forecast, 2021-2026,” reveals that ‘pub, club & bar’ was the largest foodservice profit sector channel in the UK in 2021 with a value share of 23%. The channel is projected to grow significantly at a CAGR of 24.9% during 2021-26, reflecting the country’s strong culture of socializing over alcoholic drinks.

Quick-service restaurant (QSR) was the second-largest channel, mostly preferred for its convenience, quick and affordable options, and quality. The channel is projected to grow at a CAGR of 7.8% during 2021-26.

Srimoyee Nath, Consumer Analyst at GlobalData, comments:

“A drastic drop in the purchasing power of consumers and restrictions on operations of on-premise channels played a key role in the decline of sales across different profit sector channels during the pandemic. However, with restrictions being lifted and life returning to normalcy, the foodservice sector will revive, especially visible through channels that were most affected.”

The travel channel, which showcased the worst performance during 2016-21 due to stringent lockdown restrictions through most of 2020 and 2021, is anticipated to record the fastest growth at a CAGR of 27.2% during the forecast period. The resumption of tourism activities will provide the primary thrust towards the growth of the channel. Concurrently, all profit sector channels are projected to register growth through 2026.

GlobalData forecasts all foodservice profit sector channels to experience outlet and transaction growth during the forecast period. Chain operators will grow at a higher rate compared to independent operators across restaurant channels.

Nath concludes: “New formats such as cloud kitchens will continue to succeed as convenience will be a key driver in purchase decisions in the coming years.”

Delivery and Takeaway Sales Double Pre-COVID Levels but Drop Year-on-Year Restaurant and pub groups’ delivery and takeaway sales have fallen since COVID restrictions ended, the latest CGA Hospitality at Home Tracker reveals—but they remain well ahead of pre-pandemic levels.

Combined sales in July 2022 were 19% down on July 2021, when the delivery and takeaway sector was inflated by lingering trading restrictions and consumers’ hesitations about going out. It is the ninth month in a row that the Tracker has recorded a year-onyear decline.

However, sales are still running at more than twice the level seen before the pandemic. Groups recorded combined delivery and takeaway growth of 112% in July 2022 compared to July 2019, when they were operating as normal. Delivery sales were up by 265%, while takeaway and click-and-collect sales achieved more modest growth of 46%. This reflects an ongoing shift in buying

habits, with more consumers embracing the ease of online orders via third-party platforms and opting for door-to-door delivery from outlet to consumer.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “July’s hot weather prompted many consumers to head out to pubs and restaurants—especially those with outdoor areas—rather than ordering food in. As we move further away from COVID restrictions we can expect year-on-year delivery and takeaway sales to drop further below the peaks of lockdowns. However, demand remains high, and our latest Tracker data is a reminder of the seismic shift towards deliveries in the last three years. All restaurant and pub operators now need a multi-faceted approach to ensure they continue to capitalise on opportunities in the at-home channel without cannibalising on-site sales.”

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Contract Catering Sales Down on 2019 Levels in Second Quarter as Cost Pressures Mount Sales in the contract catering sector remain below pre-COVID-19 levels, though slow but steady growth is being seen, new research from CGA by NielsenIQ and Bidfood’s Contract Catering Tracker reveals.

year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.

The latest edition of the Tracker demonstrates that April to June 2022 sales were 56% up on the second quarter of 2021, when lockdown restrictions remained in place for the majority of the period.

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

However, sales are 11.5% below the second quarter of 2019. The deficit reflects the extent to which contract catering venues have been lost during and since COVID-19. The Tracker denotes that there are now 1,116 fewer units for caterers to serve than there was this time three years ago, as inflation and rising costs are impacting spending. In addition, it’s indicative of lower footfall at venues, despite an almost complete easing of consumer hesitancy.

There are causes for optimism that consumer confidence is returning. Comparison with 2019 data shows three-year sales at -11.5% in the second quarter of 2022. This marks a steady upward trajectory from -20% in the first quarter of 2022 and -26% in the fourth quarter of 2021.

CGA’s Contract Catering Tracker aggregates sales from leading operators to provide quarterly reports with

Discover the Future of Plant-Based It’s undeniable, what once was considered ‘fringe’ is now well and truly mainstream. The demand for plant-based food options has skyrocketed since 2017, and the category is continuing to experience strong year on year growth. With more businesses offering plant-based options, the competition is fiercer than ever, and an easy way to stand out is to offer a wide range of innovative products on shelves and menus.

Plant Based World Expo Europe is the only 100% plant based B2B trade show to bring together buyers and suppliers from across foodservice, hospitality, retail, and public sector catering. Returning to Olympia London on November 30th - December 1st, 2022, it’s a one-stop solution for keeping your business competitive in one of the fastest growing food categories.

With so many new plant-based products being launched, how do you decide

“Despite a complete return to the ‘new normal’, the Tracker shows that the contract catering sector continues to lag behind. Recent working from home and hybrid working models are a contributory factor, alongside inflation concerns that are causing businesses and consumers to tighten their belts. But there’s progressively been less loss of units and sales in three consecutive quarters now, indicating a slow but steady return of confidence in the sector.”

Debra Morrell, business development controller for B&I at Bidfood, said: “Despite the contract catering market continuing to be badly impacted by the changing behaviours of people as a result of COVID-19, it’s great to see positive signs that businesses are recovering over time. The market has shown relentless adaptability through solutions via innovation to deal with the numerous challenges faced, showing just how strong the contract catering market is across the board.”

which ones suit your business? Instead of juggling samples, tastings and emails, the show is your chance to meet with 200+ plant-based suppliers under one roof. You can speak with the right contacts, taste the products, and access all the information you need to make your decisions.

Alongside the expo is a world-class conference programmed for buyers and chefs eager to learn more. The educational sessions are designed to support the buying journey, providing top-line insights into the next trends, opportunities and challenges that will affect your business in the coming months. They will be led by world class speakers, from the biggest chains and foodservice giants to some of the world’s largest food manufacturers and thought leaders.

Trade professionals can register to attend for free on the website at www.plantbasedworldeurope.com Follow @plantbasedworldeurope and #PBWE on Twitter and Instagram for ongoing conversations and updates about the plant-based market.

See the advert on the facing page for details.

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High streets and the hospitality sector receive a welcome boost in an extension to the temporary measures

By Simon Barry, Associate Director, Boyer (part of Leaders Romans Group) - www.lrg.co.uk Following an exceptional summer weather and with the post-pandemic trend for alfresco dining very much maintained, the demand for outdoor seating has been of significance importance to the continued recovery of high streets across the country, and to the hospitality sector specifically.

The importance of the external pavement seating to the recovery of the high street was highlighted in this year’s Queen’s Speech. The new Levelling Up and Regeneration Bill, published in May, proposed that the existing temporary measures on pavement licensing are made permanent.

Due to the pandemic, a temporary pavement licensing regime was put in place for England via the Business and Planning Act 2020. The temporary pavement licence required content from the local planning authority, following a fast-tracked application, at a reduced cost.

While it is encouraging to see that the Government is intending to make the changes permanent, this will not be confirmed until the Bill is enacted, thought to be in early 2023. However, the recent confirmation of the extension to the temporary licence under the Business and Planning Act 2020 (Pavement Licences) (Coronavirus) (Amendment) Regulations 2022 is a positive.

Until recently, this temporary measure had an expiry date of the 30 September 2022, beyond which the temporary licence would no longer be valid. If businesses wanted to extend their use of pavement furniture beyond the end of September 2022, they would have needed to reapply under Part 7A of the Highways Act 1980 or equivalent provisions in any Local Act.

Prior to the new Act the temporary measures remain in place until 30 September 2023.

Within Wales, pavement licenses are provided in a combination of Memorandum of Agreements which, like England, seeks to streamline the process and have a consultation period of 28 days or via the more traditional Part 7A of the Highways Act 1980.

So there will be no requirement to bring chairs and tables inside on 1 October as we had feared prior to this announcement (though the regulations do not automatically extend licences that have already been granted under the current provisions, so businesses will need to apply for a new licence if they wish to have one in place during the extended period).

Fortunately, following a recent announcement, that temporary measure has been extended by a further year.

It is hoped that by the time the new extension expires, a new Levelling Up and Regeneration Act will have made these allowances permanent.

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.

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.

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

For more information please see https://www.youngrisottochef.com or see the advert on page 11.

Marsham Court Hotel Bournemouth Becomes First UK Hotel to Install Changing Places Toilet Research undertaken for Muscular Dystrophy UK by Research Institute for Disabled Consumers (RiDC) shows that people would like to see them installed at tourist hotspots and attractions, such as public parks, seaside resorts, museums and shopping centres, giving them the freedom and confidence to travel further afield and enjoy recreational activities.

Marsham Court Hotel, Bournemouth has become the first hotel in the UK to install a Changing Places toilet.

Following the successful expressions of interest from 191 local authorities in round one, 500 new Changing Places toilets are being installed, which will increase the number of registered toilets in England to over 1,800.

Katrina O’Leary of Need2Change, a Changing Places campaign in Kent, said:

However, there are still many local authorities with limited to no Changing Places toilet provision. By concentrating this second round of funding on these areas, the Changing Places Consortium, the group of organisations spearheading this campaign, hopes to see at least one Changing Places toilet in every local authority by the end of this programme.

“It’s so exciting to see the launch of round 2 of funding for Changing Places toilets in England, meaning more local authorities can apply for a share of the DLUHC funding.

“We’re asking all eligible local authorities; please take advantage of this funding and any training opportunities. Changing Places toilets are a tangible demonstration that you care about people – and whatever your strategic priorities, showing that you want to include your wider

Muscular Dystrophy UK has campaigned tirelessly for increased Changing Places toilet provision across the UK and is delighted that more local authorities are able to benefit from this funding.

As co-chairs of the Changing Places Consortium, the charity will be providing specialist expertise and support to any local authorities awarded funding, including staff training and guidance, and dedicating Changing Places Officers to provide advice with the installation and registration process.

Changing Places toilets are specifically designed and equipped for people with significant disabilities. They are larger than standard accessible toilets and include specialist equipment such as hoists, curtains, adult-sized changing benches, and space for carers.

These toilets give people the freedom and confidence to enjoy daily activities. In the absence of these facilities, people living with disabilities are facing restrictions to their social life, dehydration and infection – caused by limiting what they drink – and the indignity of sitting in soiled clothing or being changed by their carer on a dirty floor.

community is so important.”

Robert Burley, Director of Campaigns, Care and Support at Muscular Dystrophy UK, said: “We’re really pleased that local authorities now have the opportunity to apply for a share of the remaining funding from DLUHC. We look forward to continuing our work on the programme, supporting DLUHC and all local authorities that receive funding, because Changing Places toilets make a real difference, opening up the world to those who depend on them.”

Local authorities have until 30 September 2022 to submit their expressions of interest and opt in to receive funding. For more information and to submit expressions of interest, they can visit www.gov.uk/government/publications/changing-places-toilets-programme-round-2-prospectus

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Mates in Mind Calls on Companies to Start the Conversation About Mental Health this World Suicide Prevention Day understands your struggles, reach out to a manager or someone you trust if you are struggling, you are not a failure, there is always a solution”.

September 10 marks World Suicide Prevention Day (WSPD) 2022, an annual awareness day created to establish worldwide commitment and action on suicide prevention. With over 6,221 suicides registered in the UK in 2020 alone and it is vital we as a society open up this conversation.

Research suggests that open and honest communication about mental ill-health supports steps towards suicide prevention, because these important conversations have the power to increase awareness and understanding, remind people they are not alone and help break the stigma which can be a barrier for those seeking help. In light of this, we are encouraging workplaces across the UK to use this opportunity to begin those vital discussions around mental health in an industry that is in need of change.

UK hospitality owners have long been facing a mental health crisis but research earlier this year revealed that the pandemic and subsequent staff shortages has only fuelled the fire, according to Flipdish.

Commenting on the research Kris Hall, Founder of The Burnt Chef Project said: “High levels of stress and mental illness have been affecting our industry long before COVID-19, but this research demonstrates how brutal these past two years have been for hospitality owners. We find our sector in the middle of a severe resource crisis, with mass shortages worldwide as visitor numbers peak, yet staffing numbers continue to drop. Our own studies at The Burnt Chef Project echo these findings from Flipdish and have shown that work-life balance ranks highest as to why people do not want to return to what once was the third largest sector in the world.

Furthermore, a report by events and teambuilding company Wildgoose revealed that one in five UK employees working in hospitality are worried that raising mental health concerns could negatively impact their position within the company.

Commenting on the report Sheila Gaughan, Director of Gr8NiteOut, says: “Hospitality can often be a very stressful industry to work in. But if you add the pandemic, the closures, the massive debt most businesses are carrying, the job losses and the rising costs, you’ll find that many of us are dealing with mental health issues caused by this additional stress.

Our situations will remain unchanged for a long time to come and our mental health will be affected. We need to ensure that our staff and ourselves get the help and support we need before we burn out.

Hospitality has lost so many good people, so we owe it to those who remain to look after them, physically and mentally.

Mates in Mind believe breaking the silence and stigma surrounding mental ill-health is a crucial step towards providing a safe and healthy workplace environment, which can play a vital role in suicide prevention.

Michelle Wiles, Patron of Mates in Mind says: “This Suicide Prevention Day, it’s important to reiterate that early intervention is key regarding reducing the suicide rate. It’s vital that individuals who are struggling with their mental health feel they are able to talk about how they are feeling and seek support before reaching that crisis point.

Education on how to spot the signs that someone could be suffering from poor mental health and having the confidence to “start the conversation” is vital to breaking down the barriers that prevent individuals from reaching out to the available support. Mates in Mind helps everyone to understand their roles and responsibilities when it comes to mental wellbeing and importantly, their approach enables individuals to understand how, when and where they can get support.

No one should be afraid to ask or tell someone that they are struggling. Please do know that you can talk and there is someone there that

Sarah Meek, Managing Director of Mates in Mind says: “Opening up an honest conversation about mental health in the workplace continues to be the most immediate and effective starting point. We cannot underestimate this important first step – helping to provide clear language, create general awareness and supporting people to recognise that everyone has mental health which can vary depending on circumstances and life stresses. We cannot underestimate the impact that work related stress can have too and how a discussion with the line manager can often help and is not to be seen as a weakness or failure to cope.

Our experience in supporting over 650 organisations has shown us that the work we do at Mates in Mind can make a meaningful difference to the wellbeing of an organisation and its people. This awareness day provides an opportunity for workplaces and sites across the country to get involved, look out for your mates, and start a conversation which could in turn save a life”.

To support these conversations, Mates in Mind are launching our Suicide Prevention Day hub for Employers, with resources and information to support these vital discussions for organisations and individuals alike.

Visit www.matesinmind.org

Advisor at North Wales Tourism is Appointed to Support the Hospitality, Travel and Leisure Sectors “I am honoured to have been asked to take on the role of Advisor.

Having worked in senior hospitality sector roles across the country, I now get the opportunity to use all of my experience and knowledge of the hospitality business in North Wales, which has also been my home for over 15 years.”

North Wales Tourism has appointed Yvonne Jackson as an advisor to support the challenges that Hospitality, Travel and Leisure sectors might face post-pandemic and beyond. This aims to build and maintain a prosperous and sustainable tourism industry in North Wales.

Yvonne is Condor Hotels CEO and a ‘hands-on’ business consultant specialising in the Hotel and Leisure Industry. During her thirty-year career, Yvonne has held significant senior roles within Hospitality across the UK, including the prestigious Q Hotels, Hilton Hotels and DeVere Hotels.

“We have seen some real challenges in North Wales during the past couple of years, but I can already see that we are on the upward trajectory. With the right direction and experience, there is no stopping us from making continuous improvements for tourism, which has already seen a boom under the current economy - we just need to keep that momentum moving.

The last few years have seen the Hospitality, Travel and Leisure industry on its knees across the UK due to covid. This was shortly followed by the removal of lockdown and re-opening of travelling overseas. This presented some opportunity for hotels benefiting from ongoing "staycations", namely coastal and tourism-led venues. However, the postcovid demand in some locations has not yet quite returned to its pre-covid levels.

Yvonne has pointed out that things may not be as damaging as it seems, saying: “There are so many opportunities waiting to be taken, and there are so many positives to look at. Including the scheme offering government-backed loans to small businesses has been extended for two more years; Coastal and Leisure destination hotels have seen a huge boost in bookings - which we assume has been driven by the hot

weather and the chaos we have seen at the airports and ferry ports.”

Having previously worked with North Wales Tourism on workshops assisting independent hospitality owners through the pandemic, Yvonne is keen to continue supporting local businesses. She is already working with various hotels across North Wales.

Talking about her appointment as an Advisor, she goes on to say:

Christopher Frost, who is the Chair for North Wales Tourism, has said: “It is a great pleasure to welcome Yvonne Jackson to be an adviser to the NWTB following her nomination at the AGM earlier in the year; Yvonne will bring a wealth of experience in the hotel and leisure industry working with businesses large and small, and we look forward to her input to continue to promote our wonderful region through our marketing arm Go North Wales.

North Wales Tourism is the backbone of the industry here in North Wales, and we have worked hard supporting our members through very challenging times; I’m sure Yvonne will be a great help in addressing the industry's challenges as we recover from the pandemic.”

‘Rice Up Your Life!’ - The Rice Association Supports the Foodservice Industry this National Rice Week National Rice Week is returning for its fifth year this September (12th – 18th), with a multichannel consumer campaign that sets out to raise the profile of the UK rice sector.

Led by The Rice Association, with support from relevant influencers, the campaign will invite the nation to ‘Rice Up Your Life’ and highlight all the great things rice has to offer from its versatility and convenience as a recipe ingredient, to its proven nutritional and health benefits. The 2022 National Rice Week campaign will engage with our audience on social channels, and support this with media outreach. Content will range from inspirational recipe and serving ideas to myth busting facts and nutritional information.

Jon Calland, Chair of The Rice Association says, “We’re delighted to be celebrating Rice Week 2022 because rice is of course, such a crucial ingredient for many of the global cuisines, foods and flavours that consumers enjoy when dining out. That’s why this year we’re highlighting not just the many benefits, but the excitement of rice, to consumers via our media and social media activity. We hope that this will help encourage people to support their local venue or takeaway during National Rice Week and make this the biggest

National Rice Week yet.”

HOW COMPANIES CAN MAKE THE MOST OF NATIONAL RICE WEEK • Feature National Rice Week in promotional campaigns and marketing activity – use the logo (available from The Rice Association) to highlight the campaign on material such as menus and posters • Use National Rice Week to launch new products or menu items or to run a special offer • Hold tastings, promotions or competitions • Share content online across websites and social media channels using #NationalRiceWeek and #RiceUpYourLife • Encourage staff to talk about the week and recommend new rice-based dishes to diners For further information visit www.riceassociation.org.uk/national-rice-week-join-in

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Is Crypto a Journey the Tourism Industry Should Offer?

Our sector exists to get people from A to B and provide everything they need in between. But there’s one very popular journey many around the world are taking right now that the travel industry doesn’t seem to be paying attention to: crypto.

Mexican Pesos or New Zealand Dollars you’d find a way to make that work. Looking to the future though it would appear that the metaverse is going to be an ecosystem where crypto is the standard payment format, so hoteliers should keep that in mind too.”

In fairness there’s a lot more crypto related activity in travel than you might initially believe. Expedia has over 700,000 hotels available for booking via Bitcoin (and 30 other cryptocurrencies) and Pavilion Hotels and Resorts – an APAC headquartered chain with hotels around the world – started accepting payments in 40 different cryptocurrencies in July this year.

Fabian Gonzalez, Founder of Forward_MAD – a luxury tourism event happening in Madrid between 5-7 October – comments:

Meanwhile in the aviation space Air Baltic started accepting payments way back in 2014 and Spanish airline Vueling most recently announced plans to start accepting crypto from 2023 too. Even Bitcoin cash machines are proving popular too, having initially appeared in petrol stations and malls in the US they are now coming to major airports in Spain too.

Clearly these are outliers though. So is the travel industry really on the edge of a crypto revolution? Should you travel business be exploring this? And what do you need to consider when it comes to the technology and risks?

We interviewed several experts from leading travel technology companies to hear their views.

James Montague, Senior Director Security & Integrations from hospitality technology leader Shiji Group comments: “We’ve had one or two hotel groups ask about this for sure. But once we explained the complications of actually allowing guests to pay with crypto there was no further interest, particularly as a payment method for in-present payments. That’s because most hotels are still struggling even to take a credit card payment over the internet – instead capturing your details but then charging you with the physical card on arrival. Even PayPal, AmazonPay or other alternative payment methods is a stretch for most. The whole deposit process too, when you check-in to hold your card for say the mini-bar or damages, would also be quite difficult as there’s no way to do that currently with crypto – you’d pay a deposit, but then by the time the refund comes the value of that crypto could be different. For all these reasons, and many more believe me, in the coming years we don’t see this as being a big thing with the exception of perhaps a very small number of hotels.”

Matthew Chapman, Co-Founder and CTO of travel booking technology provider Vibe comments: “There are some travel companies – and many consumer businesses in general – that are now starting to accept crypto yes. But you need to understand that in almost all cases they are using some kind of interme-

diary platform to handle the payment such as Coinbase or BitPay. In other words, they’re adding crypto as they might add any other non major currency they don’t currently accept or operate in, just like they might add South Korean Won or Singapore Dollars – and almost certainly they’re immediately converting that cryptocurrency into 'fiat currency' (the normal, real world, non digital money we all know and love, in order to avoid any exchange rate volatility risks). If you’re thinking about this consider that all these payment platforms charge suppliers a small fee and of course there are the implementation resources required to do this. There are also tax implications in some jurisdictions, making extra accounting record necessary. Basically you’ve got to ask yourself, does accepting crypto leave better off net? Right now it probably doesn’t, but that might change in time.”

Alex Barros, Chief Marketing and Innovation Officer from Beonprice, the revenue management & total profitability platform for the hospitality sector, adds: “There’s a lot of questions that hoteliers might be worried about here.

For a start, with thousands of cryptocurrencies out there, hoteliers would have to continually review which ones they want to accept and which not. Also they might be worried that they would need to have their prices continually fluctuating to keep up with the latest exchange rate valuation. In both cases the answer is that there are companies with tools out there that can handle this and most other technical or risk related questions a hotelier might understandably have. The question is at what cost? And what about the technology and internal resources you need to throw at the problem? Ultimately though it comes down to demand, if your customers all suddenly wanted to start paying in

Get Snacking Sorted Q&A with Matt Smith, Marketing Director for Tayto Group Ltd (www.taytogroup.com) (owners of market-leading Mr. Porky and Midland Snacks scratchings, REAL hospitality-exclusive premium hand cooked crisps and Golden Wonder family favourite Animal Adventures).

WHAT ARE THE LATEST TRENDS IN BAR SNACKS AND WHAT ARE CONSUMERS LOOKING FOR AS THE PERFECT PARTNER TO THEIR DRINKS? We recently asked consumers what appeals to them the most, when looking for a snack to accompany an alcoholic drink1, and they said: -

Good crunch and texture Premium quality Strong flavour A bigger bag to share with others A brand that you wouldn’t eat every day It’s important to cover a large range of ages and dietary requirements with your snacks offering. Pubgoers are more and more conscious about what they – and their families – eat. 4 in 10 Brits regularly shop the free-from fixture2, buying local and Britishmade are key purchase drivers for food3 and the flexitarian diet is set to be the No. 1 diet in 2022 (more popular than calorie counting) 3.

Nearly 3 in 10 pub-goers want to see pubs offer a better range4, so here’s a short list of the most popular snack types and flavours: • Pork scratchings – an especially popular accompaniment to a lager, beer or cider drink. Midland Scratchings are traditional hand cooked scratchings and the ultimate pub snack! Mr. Porky is the the UK’s No1 pork snack.

The Nation’s favourite includes a range of textures and bite sizes to tempt and tantalise!

• Hand cooked crisps - particularly favoured by Gin drinkers. The staple favourites of Sea Salt and Sea Salt & Cider Vinegar are must-stock flavours, alongside Cheese

& Onion (of course!) 1. To widen appeal, consider hot and meaty flavours for younger male clientele and flavours like Sweet Chilli too 1. These flavours, not usually eaten at home, offer something familiar but different - a less traditional alternative. 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. And our new improved mouth-wateringly meaty Roast Ox flavour has just won a Great Taste 2002 Award!

• Family favourites - Golden Wonder Animal Adventures are lightly salted animal-shaped fun snacks, they are gluten free and have no artificial colours or preservatives.

IS THERE A NO. 1 BAR SNACK? Scratchings really are the ULTIMATE PUB SNACK! They topped the list when 2,000 pub-goers were asked to name their favourite pub snack.5 This comes as no surprise as 94% of pork snacks are consumed with a drink6. The combination of a pint and scratchings has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching!

Premium crisps are another essential bar snack, given a consumer survey showed that 82% of pubgoers eat them4. As a partner to a gin & tonic, hand cooked crisps are the top snack - preferred five times more than nuts and premium crisps1. Offering hand cooked crisps are that bit more special than everyday (flat) crisps and consumers are willing to pay up to 30% more for premium, over standard snacks7 - a treat for both customer and licensee!

CAN OFFERING BAR SNACKS AFFECT REVENUE? Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. 80% of people don’t regularly buy a snack with a drink - and the main reason for not doing so is “I just didn’t think about it”8.

We also know that seeing is believing - and visibili-

“The luxury tourism sector is consistently first in providing guests with what they want. Firstly because they have a service mentality, of course, but secondly because money is less of an issue for their audience so they don’t have to get the economics right: there will always be guests willing to pay. So when it comes to crypto if there’s even the smallest of demand then luxury hotels will be quick to find a way to accept payment – not least as there are many services out there now that turn crypto in fiat (or real world money!) instantly and with no risk. Right now it would seem that any demand is really miniscule, but there’s indications that this is growing amongst affluent travellers. Having said that, to date, I have not seen any blockchain-based project that solves a real problem for travel industry providers more efficiently than other existing technologies. My take is that the hotels that are currently accepting crypto are doing this more as a marketing & PR exercise than anything else – and quite a successful one given that some achieve much free publicity by doing so. This is a topic that we ll be exploring during our conference as we know that many attendees have questions and doubts about this.”

Alice Ferrari, Founder and CEO of airline API technology provider Kyte adds: “There’s over a trillion dollars invested right now in crypto. That’s an economy the size of a well-developed small nation and many of those investors are regular people. As crypto is a very easy asset to liquidate many of those investors are tempted to use their crypto funds to pay for big ticket, one-off items like a holiday. So why not make that purchasing decision easier for them by allowing them to pay directly in crypto?

Nonetheless right now this isn’t a hugely demanded payment method clearly. But that is potentially going to change as stable coins – crypto coins whose value is pegged to real-world currencies like the dollar or euro – become ever more popular. Perhaps now could be the moment to get ahead of the trend? Regardless of your views on this there is one other important point to be considered about crypto and travel: the blockchain technology behind it is soon going to be used to power all kinds of travel experiences, in particular loyalty and points programs as they become – perhaps totally unbeknownst to the user – NFTs based on blockchain. We’re just at the beginning of things really, so many massive opportunities we can’t even imagine for travel are likely to come about indirectly as a result of crypto.”

ty can improve snack sales by 80%9.

Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference.” explains Matt Smith, Marketing Director for Tayto Group Ltd, owners of the UK’s top pork snacks brands – Mr. Porky and Midland Snacks – as well as the award-winning hospitalityexclusive REAL Hand Cooked Crisps.

By not offering a range of premium snacks, pubs could be leaving money on the bar as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack8. All it takes is for staff to ask, “Would you like a snack with your drinks?”

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

WHAT DO YOUR BRANDS OFFER TO THE HOSPITALITY INDUSTRY? Pub consumers look for brands they can trust and it’s important to stock proven sellers!

Tayto has a range of award-winning snacks to suit every pub: – Mr. Porky Original Scratchings – the No 1 brand10 from the most recognised name in scratchings and a Great Taste award-winning scratching – Midland Snacks Traditional Scratchings – the No. 2 brand10 and our best-selling pubcard – is also a Great Taste award-winning hand cooked scratching using a recipe that has stood the test of time – Mr. Porky Crispy Strips - a lighter bite, akin to crispy bacon rinds, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner – REAL Hand Cooked Crisps – premium, award-winning, hospitality-exclusive brand. 100% vegetarian, no added MSG and 100% gluten free - with strong flavours and characterful packaging which really stands out and drives sales.

– Golden Wonder Animal Adventures – vegetarian, glutenfree, no added nasties, animal-shaped fun snacks that kids love!

Given that snack sales increase by up to 80% when

they are more visible9, Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at realcrisps.com/POS Snacks offer a simple route to incremental sales - if customers are prompted to buy them with their drinks. Thankfully there are a few simple tips for venues to achieve this: – Stock a range of proven, premium snacks that have been developed for the licensed sector o Award-winning pork scratching pubcards from Midland Snacks and Mr. Porky o Premium REAL Hand Cooked Crisps - which are exclusive to the hospitality sector – Get your team to prompt purchase o ‘Would you like some crisps or pork scratchings with your drinks?’ is all it takes!

– Put your snacks where customers can see them o Pubcards behind the bar o A full range of crisps on the bar or visible on the back wall o Bar runners and coasters are great eye-catching prompts SOURCES: 1.Craft Gin Club Members Survey | March 2021 2.Harris Interactive | 2017 3.Bray Leino Food and Drink Report | 2021 4.Norstat | Consumer Usage | March 2019 5.Perspectus Global Poll | March 2021 6.Norstat | June 22 7.CGA Strategy Research | 2016/2017 8.Norstat | Nov 20 9.HIM! Foodservice 2016 10. IRI Market Advantage | IRI All Outlets GB | Pork Snacks | Value to 52 w/e 15-Jan-22.

Three Ways Businesses Can Reduce the Impacts of Inflation 18

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plans in case inflation is here to stay for the foreseeable future.

The London-based lender recommends businesses focus on three key aspects of operation, first and foremost looking at cost cutting where possible – by cancelling any non-essential subscriptions or services, finding different suppliers and moving further towards remote working.

Secondly, by considering automation and digital solutions, helping to reduce errors and increase efficiency while streamlining processes. Then thirdly, by turning to alternative means of funding, with the caveat that more money can help significantly to keep a business thriving but it must be invested wisely.

Current inflation rates in the UK are set to hit consumers and businesses hard during the autumn and winter months, with rising costs – including energy prices – a concern for many SMEs.

Head of Finance at 365 Business Finance, Adam Brown, comments, “While costs can be eliminated, and pricing can be adjusted to help increase revenue, it may be that your small business needs a significant cash injection in order to continue operating. However, in times of inflation, many traditional finance options are simply too slow to be of any assistance. They might also have repayment terms that could leave your SME in a worse financial situation than they were originally.

According to market-leading funder 365 Business Finance (www.365businessfinance.co.uk), it is entirely possible to guide a company through tough economic times without feeling too much of an impact, keeping in mind that inflation is an entirely external force. As such, SMEs are urged to make long-term adjustments to their business

“Less traditional forms of funding can be a more suitable alternative for small businesses dealing with the effects of inflation. One of the key benefits of revenue-based financing is the freedom it gives your business.

Spending doesn’t need to be limited to a particular project or department; you can invest in anything from marketing to sales and logistics.”

In Adam Brown’s full interview that was recently published online, he gives his expert view – as an experienced chartered accountant and financial analyst – on the current state of the economy and how businesses can beat the worst effects of inflation: How does inflation affect small business? | 365 Business Finance.

North East Hotelier’s Association: We’re Back, And Back For Good lence within the industry, against all the odds. Their aim is to seek out the best people, those that have gone the extra mile in providing exceptional service.

After a two-year break, because of the Covid pandemic, one of the hardest-hit industries, a hospitality organisation, is coming back fighting and proving that they may have been down, but they’re definitely not beat!

Anna Wadcock, General Manager of the Maldron Hotel and Sarah Harrison, General Manager of the Marriott Metrocentre at NEHA said:

North East Hotelier’s Association (NEHA), which was established over thirty years ago is an organisation which offers support, guidance, and camaraderie with hoteliers as well as businesses associated and servicing this industry.

“It’s so good to be back after the most stressful two years that our industry has ever seen. Our staff have coped remarkably well and fought against adversity in a way that only people in the service industry could understand. We’re grateful to all our members and sponsors who have supported us over the years and this years Excellence Awards Ball promises to be a great evening for everyone.”

Believed to be one of the biggest of its kind in England, NEHA currently has 45 of the best-known hotels in the region and are the voice of the hospitality sector. Their aim is to speak out, influence and challenge the decisions made on behalf of their industry and have their voices heard. NEHA strives to make the lives of hoteliers an easier one and address some of the obstacles that often arise.

The contribution that hospitality industry has on the economy is enormous in the region, with over 4500 bedrooms and a spend of £70M on goods and services. The hotel revenue alone exceeds £200M, with an economic footprint estimated at £616M.

The organisation celebrates the success of the industry with the Excellence Awards and recognises the most deserving every year at a black-tie ball, this year taking place on Sunday October 2nd at The Grand Hotel, Gosforth Park, where it is expected that over 370 guests will be in attendance and will be treated to a three-course meal and a live band.

Anna concluded: “In an industry that employs in excess of 3,400 staff and influence in the region of 11,400 jobs, we hope that more hoteliers will consider joining NEHA, in order to get their voices heard.”

Collaborating with key sponsors from the region, the ball highlights the individuals / categories with awards given to the best, and recognising the excel-

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The ONE Thing Businesses Need To Know About the Deposit Return Scheme 20

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Biffa’s DRS expert Carla Brian warns UK businesses selling drinks to prepare for the upcoming schemes across the country (www.biffa.co.uk) WHAT IS THE DEPOSIT RETURN SCHEME (DRS)?

scope materials. Encouragingly – despite recycling bins still in situ at the airport – Biffa RVMs resulted in over 2,000 containers being collected.

Scotland is the first of the UK’s devolved nations to implement a Deposit Return Scheme (DRS) after its success abroad.

If this approach was adopted at go live this would mean that all retailers would be able to apply for the proximity exemption and the airport would become the host return point for the site.

A Deposit Return Scheme encourages consumers to recycle drinks containers, such as bottles and cans. The DRS in Scotland aims to ensure that at least 90% of drinks containers are captured and prevented from becoming waste.

HOW WILL THE DRS AFFECT HOSPITALITY? For businesses selling drinks containers or on-site consumption only, the DRS does operate slightly differently – also known as closed loop hospitality return points.

It’s a fundamental part of the country’s mission to tackle climate change and create a circular economy (whereby a product is continually recovered and endlessly recycled). Circularity Scotland - the scheme administrator – secured an £18m investment in May of 2022 from the Scottish National Investment Bank and Bank of Scotland to set up the DRS, before announcing leading waste management company Biffa as the official logistics provider in July – with the company investing £80m in the project.

From 16 August 2023, all drinks producers and any business selling single-use drinks containers in Scotland are required to take part in the Deposit Return Scheme.

cate themselves on how the scheme will affect their business and plan for the scheme now, as registration for producers with Circularity Scotland will open in less than three months.

Businesses will need to charge a refundable deposit of 20p on all drinks containers sold in Scotland, to be refunded to consumers upon return. This will apply to all single-use PET plastic, aluminium, steel or glass drinks containers ranging in size from 50ml up to 3l containers.

There are expected to be around 30,000 return points in Scotland of which consumers can return their drinks containers back to get their 20 pence deposit return. Return points will consist of any shop and hospitality venue in Scotland which operates as a return point operator.

HOW DOES THE DEPOSIT RETURN SCHEME WORK?

According to Biffa’s DRS Commercial Lead, Carla Brian, who has led on the Deposit Return Scheme from Biffa, there is ONE critical detail that all businesses must be aware of before the scheme takes place in August 2023: “If your business sells a single-use drinks container, this legislation change affects you and your business as part of the Deposit Return Scheme – it’s not optional, and businesses of all sizes are affected.”

It’s not just applicable to Scottish businesses either; any business importing and selling containers on the Scottish market must take part.

England and other UK nations are also expected to announce consultation on their plans in due course.

So, while the DRS might feel a long way off, business owners must edu-

Any business that sells a single-use drinks container will be charging the refundable 20p deposit, which is levied at the point of sale and passed on to the consumer. The consumer will then be able to return the container to any operating return point in Scotland.

All retailers must operate as a take-back point, whether operating either as a manual return or using a reverse vending machine, but an RVM is not essential. Operating as a manual take-back point means that retailers will need to accept containers from consumers over the counter, before returning the 20p deposit to the consumer.

There are exemptions which are available to businesses. These are: • Proximity exemption – if you are within 400m of another return point • Environmental health exemption – where premises are not suitable • Voluntary return point Biffa has been working with businesses in preparation for DRS go live in 2023, one of which is a trial at Glasgow Airport. The company launched a trial in November 2021 where return points were placed throughout the airport within close proximity of retailers selling in-

Hospitality businesses can choose whether to pass the deposit on to consumers – If deposits are passed onto consumers, then businesses will need to operate as an open return point. However, many are looking to not pass the deposit on and operate as a closed loop hospitality site where drinks containers are consumed on site and stored for collection

by Biffa.

WHAT ARE THE IMPLICATIONS FOR RETAIL? High street retailers won’t be the only ones to be affected by the scheme. Online retailers must also operate a take-back service direct from the location that delivery takes place – Biffa is supporting existing customers who to operate and facilitate the service on their behalf, and can offer the same for other businesses.

DRS Commercial Lead Carla Brian from Biffa anticipates (and applauds) the advantages but advises planning now: “The Deposit Return Scheme offers a unique opportunity to revolutionise the way we recycle in the UK. Businesses will see themselves hitting sustainability goals that were previously unachievable with a large increase in the amount of their products entering the circular economy.

“We could see a shift in consumers’ purchase habits as we become more aware of the number of single-use containers being used every day, encouraging the Scottish public to buy larger containers rather than multiple smaller ones, reducing our single-use plastic, glass and metal consumption.

“Now is the perfect time for businesses to begin their preparation; the scheme launches in under one year’s time. Registering for updates from Circularity Scotland is the most important step businesses can take right now.”

Spiralling Costs Force BrewDog to Close Six Pubs

Scottish brewery and pub chain BrewDog is preparing to close six pubs in the UK amid rising costs and energy bills. The company has said there has been “no prospect of any help from a clueless government.”

The pub chain plans to close the Hop and Anchor in Aberdeen, Smithfield Market Arms in London and Hop Hub in Motherwell, Scotland, and also include the BrewDog bars at Dalston and Old Street in East London, as well as in Peterhead in Scotland.

James Watt, founder and chief executive of the company, said in a LinkedIn post that the hospitality sector faces “sheer ‘rabbit in the headlights’ paralysis of this zombie government” as rocketing costs threaten the future of many pubs, restaurants and bars.

He said it was “heart-breaking” to lose the six pubs but added:

Get Great Wines to Tell Your Story

“Reality in the hospitality space is starting to bite and bite hard.

And the government needs to get a grip, now.

If nothing happens, the UK looks set to lose half of its pubs and bars and all the millions of jobs these locations provide, as well as the vital role they play in local communities.”

A spokesman for the company said staff at the affected pubs had been redeployed in other venues, and no jobs would be lost.

This comes just a day after industry bosses warned that thousands of pubs and restaurants could go bust in the coming months.

Trade group UKHospitality called on the Government for urgent support through a package of measures lasting until March next year, including VAT cuts, to avoid “tens of thousands of job losses”.

“Your wine merchant has extensive knowledge as to which wine regions are offering the best value right now, which wine varietals are on-trend with consumers and which wines are similar to these ‘super varietals’ but could offer better value. For example, the very Heather Scott is Senior Business Manager at Lanchester Wines (www.lanchesterwines.co.uk) poor 2021 harvest of Marlborough Sauvignon Blanc caused prices to skyrocket. Because of our great supplier relationships, we had “Great wines tell a story. But, more importantly, great advance warning and were able to quickly develop a South African wines tell your story.

Sauvignon Blanc called Moloko Bay which has a similar flavour profile to Marlborough, and which has proved a success with con“Creating a wine list that reflects your venue and elevates sumers. your offering with food pairings can be vital at a time when we’re all feeling a squeeze on spending.

“This ability to adapt will be vital while we continue to navigate supply chain uncertainty (across the board, not just wine) and ship“The key to success is working closely with your wine ping issues. However, this can be somewhat negated by offering of a merchant – and indeed all your suppliers - to identify how fluid wine list, with manager’s specials and exclusive offers. Again, to maintain an optimum offering while maximising value, both for your customers and yourself. Look for a wine mer- your wine merchant can provide staff wine training to equip your chant, such as Lanchester Wines, who can provide an exten- team with the skills and knowledge required to provide your customers with unparalleled wine service.” sive wine range including high quality bottled and boutique bulk wines from all corners of the world. We work directly For more information on Lanchester Wines, please visit with some of the leading wine producers to make sure www.lanchesterwines.co.uk we’re always offering highest quality wine at the best price.

UK Restaurants Welcome a Bank Holiday Boost in Trade as Brits Enjoy the End of Summer 22

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Data from Barclaycard Payments shows that during the Summer Bank Holiday (27-29 August), UK restaurants benefited from an 8.32 per cent increase in transactions as Brits dined out and enjoyed spending time with friends and family.

socialise and spend money to dine out with friends and family.

“This boost in trade will be welcome news for restaurateurs as they continue to recover from the disruption of the pandemic whilst grappling with the wider eco-

Harshna Cayley, Head of Online Payments, Barclaycard Payments said: “The sunshine across much of the UK this weekend saw Brits make the most of the Summer Bank Holiday by supporting restaurants nationwide. Despite concerns about the rising cost-of-living and inflation, our data shows Brits are still keen to

nomic challenges and uncertainty ahead. They will no doubt remain hopeful that Brits continue to show their support as we head towards the festive season, traditionally the most lucrative period of the year.”

Guild of Beer Writers Annual Competition Extended to 12 September based on votes cast by Guild members.

The Guild of Beer Writers is extending the deadline for its annual awards to 12 September, giving writers, bloggers, filmmakers and other communicators extra time to submit. Entrants who submit their work from the past year stand to join the winners’ podium in November, and take a share of the highest-ever prize fund of £18,500.

This year’s categories are:

There are a record 16 categories this year including new awards for communication about diversity and cider.

For details of all award criteria and how to enter, visit https://www.beerguild.co.uk/awards/.

All entries will be judged on how well they further the Guild’s mission “to extend public knowledge and appreciation of beer and pubs”. Judging is carried out by a panel of writers, communicators and industry experts chaired by Pete Brown, current Beer Writer of the Year, comprising: Mitch Adams, Beer Sommelier and beer buyer at Euroboozer; Molly Davis, head of communications at the BII; Claire Dodd, travel and drinks writer; Matt Eley, communications consultant and former editor of Inapub magazine; Fergus Fitzgerald, production director at Adnams; Kelly McCarthy CBII, licensee of the Old Sun Inn in Yorkshire; John Mitchinson, co-founder of crowfunding publishers Unbound; Ned Palmer, cheesemonger and author and Michelle Perrett, industry journalist and communications expert.

The Guild will publish a shortlist for all categories in November, and winners and runners up for each will be unveiled at the Awards Dinner on 23rd November. One category winner will go on to win the overall Beer Writer of the Year Award and the Guild also will also name its Brewer of the Year, sponsored by SIBA,

• • • • • • • • •

• Best Commissioned Beer Writing, sponsored by Greene King • Best Beer Communicator, Regional Media, sponsored by Adnams • Best Book about Beer or Pubs, sponsored by HEINEKEN • Best Audio Beer Communication, sponsored by Asahi UK • Best Video Beer Communication, sponsored by St Austell Brewery • Best Communication about No and Low Alcohol Beer, sponsored by Budweiser Brewing Group UK&I • Best Communication about Sustainability in Beer and Pubs, sponsored by Carlsberg Marston’s Brewing Company Best Communication about Beer and Travel, sponsored by VISITFLANDERS Best Communication about Pubs, sponsored by Shepherd Neame Best Newcomer to Beer Communication, sponsored by Fuller, Smith & Turner Best Citizen Beer Communicator, sponsored by Krombacher NEW: Guild Award for Best Communication About Diversity in Beer NEW: Best Communication About Cider Best Beer Business Communication Best Self-Published Beer Writing Best Corporate Beer Communication

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.

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.”

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

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

The International Drink Expo is Returning in October 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 new-found inspiration and top tips from industry experts so that YOU can transform your business.

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 industryleading 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!

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

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From Cash To Card To “Just Walk Out” Technology: New Report Uncovers How Payment Methods Are Rapidly Changing The latest GO Technology report from hospitality tech provider Zonal and specialist data and insight firm CGA by NielsenIQ, shows how the balance of payment methods has tipped decisively from cash to card. The survey, commissioned in partnership with digital payments leader, PayPal, found that 71% of people no longer frequently pay with cash when in hospitality venues and 69% of UK consumers now withdraw cash less than once a week.

Card payments are in danger themselves, however, with mobile methods and wearable tech growing in popularity. Nearly a quarter (24%) of consumers say that when in hospitality venues they now frequently use digital wallets – like Apple or Google Pay – and nearly one in seven (13%) consumers say they use a device – such as a smart watch – every or most times, rising to 25% of 18to 34-year-olds.

Furthermore, a significant number of people are interested in newer technologies such as ‘pay-with-your-face’ recognition software, which a third (34%) of people said they find appealing. Close behind are options like digital IDs (33%), ‘invisible’ payments or just walk-out technology (31%), such as Amazon’s ‘Amazon Fresh’ stores, and microchips under the skin (29%).

While recent reports have suggested cash may have a mini revival as people look to manage their money as the cost-of-living soars[1], the research decisively shows that hospitality operators will need to ensure they are staying up-to-date with the latest payment technologies if they want to remain ahead of the competition.

Olivia FitzGerald, Chief Marketing and Sales Officer, Zonal, said: “There has certainly been a behaviour-shift in hospitality, with more people switching to digital forms of payment, such as apps, mobiles and wearables.

Whilst cash remains an option for some, the overwhelming use of digital payment combined with a growing

interest in futuristic and ‘invisible’ payment methods shows that attitudes have changed hugely. The move towards a cashless society was accelerated by the pandemic, but our research shows that the shift is here to stay and we’ve reached a tipping point where venues will miss out on business if they can't keep up.”

Karl Chessell, CGA Director - Hospitality Operators and Food, EMEA, commented: “It’s clear from this research that while cash remains an important part of people’s lives, it is steadily being replaced by card and device-led payments.

COVID triggered a major shift to contactless methods for safety, and many consumers will be taking those habits into the future. The need for hygiene also prompted some operators to create cash-free venues, and they too are unlikely to revert to pre-COVID models.”

“Payment is a crucial stage of anyone’s journey through a restaurant, pub or bar. Guests who find it quick and easy will leave with good impressions, but those who find it frustrating might never come back. Whether using cash, card, phone or watch, it’s important that venues deliver the flexibility, speed and convenience to meet demands. All operators will need to keep a close eye on changing preferences and payment innovations in the months and years ahead.”

Vincent Belloc, Vice President & Managing Director at PayPal UK said: “This research highlights that whilst traditional forms of payment remain prevalent in hospitality, the pandemic has accelerated the shift towards digital with contactless payments and Order & Pay adoption set to grow further. This trend aligns to the demand of consumers to have the simplest and smoothest payment experience when eating or drinking out, with security being an ever-growing concern as digital adoption expands.”

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.

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.

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.

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.

THE FUTURIA IS HERE 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

Plant-Based Food Alliance UK Backs Legal Action Against Food Strategy The Plant-based Food Alliance UK has today given its full support to legal action launched by the food NGO Feedback against the UK Government for its failure to include meat and dairy reduction targets in the Food Strategy White Paper.

The White Paper was published in June and failed to include any targets for reducing meat and dairy despite the Government’s chief adviser on the strategy, Henry Dimbleby, recommending a 30% reduction in meat consumption by 2030.

Further, the Government’s own Climate Change Committee has repeatedly urged the Government to include time-bound targets on meat reduction, but they remain absent from the White Paper.

“We fully support the legal action by Feedback against the Government”s Food Strategy White Paper,” Marisa Heath, Alliance CEO, said.

Alliance Acquisition of Payne Bros UK Alliance is delighted to announce that Payne Bros Romford will become part of the Alliance group of companies.

Alliance is one of the leading wholesalers and distributors to the hospitality sector and has enjoyed considerable recognition for outstanding service and expertise. Alliance operates throughout the UK and Ireland, offering more than 30,000 products to its customers across the varied sectors operated within.

Payne Bros is a long-standing wholesaler and distributor to hospitality, specialising in catering, bar supplies and hygiene ranges.

Started in London originally in 1876 and moved to Romford to purpose built premises in 1976 exactly 100 years after it was founded, shortly after

“The Government has ignored its climate advisors and produced a document that is not fit for purpose in the 21st Century. Emissions from the meat and dairy industry must be urgently curbed in order for the UK to stand a chance to meet its climate ambitions and avoid climate breakdown.

“Even scientists are starting to take civil disobedience actions because they feel their scientific evidence is ignored while the urgency to act is ever greater by the minute. Who would have thought scientists would become activists just a few years ago?” Heath added.

The Feedback campaign is being handled by law firm Leigh Day law which filed the case at the High Court on August 23rd.

The Department for Environment, Food and Rural Affairs (Defra), which oversees the White Paper, must now submit its response to the review claim to the High Court in summary. opening their Northern Warrington depot. This family business has enjoyed success as a service focussed supplier, with long standing relationships with its many customers throughout their long history in the Hospitality industry.

David Elder, Alliance Managing Director said: “Bringing Payne Bros in the Alliance family is an opportunity to further enhance Payne Bros service and product offering.

This acquisition continues our growth plans in the UK and Ireland, and we will look to integrate Payne Bros business into our existing UK Regional and National network.”

Payne Bros owner and Chief Executive, David Payne commented, “as we looked to plan the future growth of our business, we identified Alliance as a company with similar values to ours, and one which mirrors our customer focussed approach. We are delighted to be coming part of the Alliance family” “it will be a seamless journey for our customers and we look forward to being able to offer additional ranges and service initiatives in the future”

Consumer Priorities Have Changed Since EOTHO Discount Scheme, Analysis Reveals 26

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This month marks two years since Rishi Sunak launched the Eat Out to Help Out scheme, aimed at getting people into restaurants during the pandemic. While the scheme had a profoundly positive impact on restaurants during its most difficult time, it acted as a short-term solution to a long-term question – how to keep guests coming back to restaurants. Now, new research by SevenRooms indicates that two years on, Brits’ preferences are vastly different. Analysis reveals that value for money is eighth on the priority list for consumers, indicating that restaurants need to offer much more than a discount.

With record numbers of restaurants now making losses amid the cost of living crisis, the hospitality sector is under increasing pressure to attract customers. The ‘Quest for Five Stars’ study from the guest experience and retention platform for the hospitality industry, looks at what makes the top restaurants in the UK so successful, based on one of the

most important indicators for the quality of a restaurant – guest reviews.

SevenRooms identified the most common themes mentioned in online reviews of the 2022 National Restaurant Awards’ Top 50, and the quality of food came out on top – mentioned in more than three in four reviews.

TOP 8 MOST-MENTIONED TOPICS IN REVIEWS OF UK’S TOP RESTAURANTS 1. Quality of food (76%) 2. Great service (45%) 3. Friendly staff (34%) 4. Restaurant atmosphere (23%) 5. Knowledgeable staff (16%) 6. Special or extra touches (9%) 7. Presentation of food (8%) 8. Value for money (7%) The research reveals that consumers also prioritise great service (45%), friendly staff (34%), restaurant atmosphere (23%), and knowledgeable staff (16%). Almost 1 in 10 (9%) specifically mentioned special or extra touches, such as birthday cards, a complimentary drink, or a tour of the kitchen being the reason for a great experience.

Restaurants need to ensure they are resilient in the face of rising bills and diners feeling the financial pinch. Solely offering value for money is no longer enough. With meals out increasingly becoming a luxury, these findings reveal the perfect recipe for getting a five star rating.

Danilo Mangano, Managing Director, International at SevenRooms, comments: “Eat Out to Help Out had a significant impact on restaurants during the pandemic – bookings were off the charts in August 2020, bringing in much-needed revenue during a challenging period. Today, however, we’re in a different time. Given that most consumers have fewer pounds in their pockets, they are looking for the whole experience to be memorable and feel worth it. For the majority of British diners, experience is everything.

Restaurants have a real opportunity this summer to make a more profound impact on their diners. With restaurant reviews crucial for operators, attention must be paid to what diners pick up on and enjoy. This summer provides a chance to wow guests with all the things our research identified as being most important in reviews – standout food, friendly and knowledgeable service, and the little touches that make people feel special. This will, in turn, lead to deeper loyalty and a boost in revenue – making those coveted 5 star reviews all the more likely.”

Patisserie Valerie Set to Close Nine Sites merged in 2020, although they continue to operate under their respective brands.

Patisserie Valerie, which is backed by Irish private equity firm Causeway Capital, is to close nine sites that the company feels will “not recover sufficiently” following the pandemic.

The business said it, like many other operators in the hospitality sector, has faced a period of ‘unprecedented challenges’ in recent times, including temporary closures due to the pandemic. Despite this, many of its patisseries ‘have now recovered well, thanks to the hard work of our teams and the loyal support of customers’ but there are a handful that it feels will not recover sufficiently.

It is to close stores in Belfast Donegal Square, Belfast Castle Lane, Belfast Forestside, Victoria Station, Windsor, Dundee, Glasgow Central, Eastbourne and Exeter.

There will be approximately 95 patisseries and cafes in operation following the closures, the majority of which will be Bakers + Baristas sites. Patisserie Valerie and Bakers + Baristas were

Patisserie Valerie will also continue to operate its direct to consumer online nationwide cake delivery service and national wholesale partnership with Sainsbury’s.

After the closures, the group’s VP Retail Limited subsidiary will cease to trade. Patisserie Valerie is being advised on this matter by chartered accountants, James Cowper Kreston and the closures will not affect any of the rest of the group’s business which will continue as usual, it said.

“Whilst closing stores is never an easy decision to take, we are confident this is the right thing to do to ensure the group is in a stronger position to continue investing and delivering the high quality experience our customers rightly expect in these challenging times,” said CEO James Fleming.

Price Increases and Co2 Shortages - Why Switching To Beer Line Cleaning Systems Can Save Publicans A Fortune

By Jeff Singer, Beer Piper (www.beerpiper.co.uk)

“Extreme price increases have seen hospitality industry costs soar for energy, stock and fuel, but one price hike that has left brewers and landlords reeling is the 350% increase in the cost of Co2.

“With more price increases in the pipeline possibly as many as three in the next 12 months due to another shortage of Co2 brewers and landlords are looking for ways to save money and eliminate or reduce the amount of Co2 they use for manual beer line cleans.

“Manual beer line cleans use approximately half a medium bottle of Co2 per week. After mixing the chemicals themselves, exposing themselves to hazardous ingredients, the majority of publicans use Co2 to push the mixed chemicals out of their pressurised bottles into the lines to clean them. This is usually done out of hours and the mixture requires at least 20 minutes to soak to ensure a good clean.

“With a medium cylinder of Co2 costing around £35, and prices rising all the time, switching to a different method to clean beer lines has never been more appealing. What’s more, many suppliers have had to limit the amount of Co2 sold to each customer because of global shortages.

“Beer Piper’s high tech beer line cleaning systems do not require the use of Co2 to function, as they contain built-in pumps that push the chemicals through the lines. Soak time is reduced to an average of just five minutes, meaning cleans can be done at any time, and there is no need to be exposed to dangerous chemicals, as the machine mixes the line cleaner with water internally to the exact dilution ratio every time.

“What’s more, the latest BP4 system utilises a “beer save” function that allows landlords and craft tap room

managers to actually sell the beer in the lines during the clean process. According to our own data, the average British pub wastes 20 pints a week due to inefficient and manual beer line cleaning - and now that the average price of a pint is £3.95 in the UK (CGA data), with some pubs in London charging as much as £8.00, this can add up to a saving of between £300 - £600 a month for the British boozer. Add that to the savings made on the Co2 cylinders and it becomes a no-brainer to install a beer line cleaning system.

“Crucially for punters, using Beer Piper systems to clean your beer lines also means that all of your keg and cask conditioned pints are always pulled to perfection, boosting customer satisfaction and encouraging returning custom.

“With Brits tightening their purse strings, serving high quality drinks is more critical than ever. As well as wanting value for money, customers will also want a good experience when parting with their money and spending in the hospitality sector. Saving money behind the scenes is a good way to ensure that your customers still benefit from the same great service.

“After a tumultuous two years, to be hit by rising costs across the board as well as rising VAT is resulting in a grim situation for many landlords and pub owners. As a firm based at the heart of the hospitality sector, we are calling on the government to step in where they can to reduce VAT and also take action against the rising energy bills which are hitting the industry very hard.”

Visit www.beerpiper.co.uk or see the advert on page 2.

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.

Chef's Buyer's Guide

Easy Cook for an Easy Life With National Rice Week approaching what better time to explore the many benefits of increasing your use of the amazing grain in your food offering; few ingredients in a chef's pantry provide more interesting textures or more versatility and profit potential than rice.

Did you know that rice is the most popular grain on the planet and the primary dietary staple for more than half the world’s population? Despite the soaring inflation of food, US grown rice remains one of the most cost-effective ingredients in the food service pantry. US rice is very high quality and an ideal option when seeking to diversify your menu offering whilst crucially increasing your profit-per-plate margins; from Thai, Indian, Brazilian, Salvadoran, Chinese, Spanish, Turkish cuisines and beyond. With rice on your menu, you can take your patrons around the world.

Rice is an economical choice for chefs and operators as commodity prices continue to increase. The ongoing Ukraine conflict has resulted in a global shortage of wheat resulting in huge price increases of bread and pasta, whilst the cost of potatoes has also risen significantly.

Rice dishes are always popular, are ideal for diners seeking gluten free dishes and work exceptionally well when trying to maximise profits, particularly if using the grain as the main ingredient on the plate, adding smaller amounts of higher cost ingredients.

Our top tips to keep your profit margins healthy: 1) Increase Vegetarian Choices. Rice lends itself perfectly to plant based and vegetarian menu options.

2) Rice is a fantastic tool in achieving a full-looking plate to help adjust portions as the price of costly proteins continue to sky rocket.

3) Embrace World Foods – customers increasingly want to try new and unusual dishes – so look to the Caribbean, Africa and Asian to create low cost, high-margin rice-based meals.

4) Cut down on waste by repurposing leftovers, prepped ingredients from a previous service can be utilised to create dishes like fried rice and stirfrys.

Tropical Sun USA Rice is: •

A free from food with no GMOs • Contains 15 essential vitamins and minerals • One cup has 23% of your daily recommended folic acid • Gluten free Tropical Sun USA Easy Cook Rice is cultivated in the southern American states of Arkansas, California, Louisiana, Mississippi, Missouri and Texas. Tropical Sun USA Easy Cook Rice is steamed before milling. This process allows the rice to harden therefore making it less sticky, so the grains remain separate when cooking.

As a result, this helps the rice to retain much more of its nutritional content, which is normally lost during cooking.

Tropical Sun USA Rice is available in catering size packs of 5kg, 10kg, 20kg and 40kg from Wanis International Foods, either from their huge wholesale cash and carry in East London or for nationwide delivery.

For more information, please visit www.wanis.com; email sales@wanis.com or call 0208 988 1100

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

Chef's Buyer's Guide

Issue 125

CLH DIGITAL

Fylde Fresh and Fabulous Based in the heart of the Fylde countryside Fylde Fresh and Fabulous Ltd are a well-established family run business with over 30 years of history growing and processing potatoes. We are passionate about what we do.

We grow, harvest, store, process and deliver fresh chips and potato products under the Triple F brand to customers the length and breadth of the country. We operate 24 hours a day 365 days a year.

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.

WHAT WE OFFER

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. For all the readers of Caterer Licensee Hotelier Magazine we are offering a 10% discount off any purchase of either FFF chips or 20mm chunky chips online. Simply add discount code CLHM001 when purchasing any of these two products from our website

We provide national coverage, delivering our fresh

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

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

29

Spirits, Mixers and Cocktails Cocktails Defying Cost of Living Impact 30

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Issue 125

seen cocktails listing branded spirits on menus when visiting bars and/or restaurants in the past 3 months, and 44% have subsequently ordered these cocktails.

The post-lockdown return to market has seen a growth in demand for premium serves amongst treat-seeking consumers. But, the price of cocktails is rising, against a broader market backdrop of growing inflation and a cost-of-living crisis.

As a result, consumers are increasingly focusing on price and value. And their price-consciousness highlights a renewed onus on pricing and promotional mechanics for the category.

CGA by NielsenIQ’s survey of 1,000 nationally representative GB On Trade cocktail drinkers revealed that 19% of GB consumers drink cocktails out of home. Out of 9 million cocktail drinkers, 67% are very likely or quite likely to pay more for a higher quality cocktail, (+7pp vs Q1 2021).

Many consumers are undecided on the cocktail they will choose before visiting. But, the most important factors when choosing a cocktail are – 1. flavour(s) 2. ingredients 3. is already tried and tested 4. on promotion 5. price compared to other cocktails The cost challenges currently facing bars, pubs and nightclubs mean that costs are being squeezed, and some price rises will have to be passed on.

These cost expectations have grown across the On Premise, with consumers expecting sharp increases to prices on each drink in restaurants (+£1.18) and nightclubs (+£1.51) vs Q1 2021. This includes significant increases in expected price points for cocktail serves, with inflated prices especially in the nightclub sector.

“VALUE FOR EXPERIENCE” Despite cost of living increases, consumers are still planning to prioritise

food and drink spend, but they are increasingly “value led”. For a significant proportion of consumers, this means “value for experience”, for example – is the price worth paying for? Value is considered to be more important than price, however value doesn’t necessarily mean cheaper, but can be considered synonymous with quality. To this end, high-quality, premium cocktails that are part of a memorable experience will keep visitors coming back.

Price is also important to consumers, even if it’s not the most important factor in choosing a cocktail – with 56% of consumers purchasing this drink type on promotion every time or almost every time they go out for cocktails (+8pp vs Q1 2021). In addition, non-cocktail drinkers are 32% more likely to be tempted by an offer to change to the category.

Phillip Montgomery, director of client services – UK & Ireland, said: “Many consumers are alleviating the rising cost of cocktails by focusing more on the availability of deals and promotions, as they assess the value outlets are offering. So, offering cocktails at great value is important for operators and suppliers hoping to appeal to a much broader consumer base, rather than just competing for consumers who actively seek high quality cocktails.”

BRANDED SPIRITS The latest CGA Consumer Impact report shows that in the past month 2 in 5 consumers have visited the On Premise 3 or more times and 56% of consumers’ last trip to the On Premise was within the past week. Visitation levels remain positively steady compared to the previous month, however 38% of consumers have been out for a drink-led visit, up +2pp compared to July; likely driven by consumers wanting to make the most of patio season and the warmer weather.

Significantly, the report reveals that almost 3 in 5 cocktail drinkers have

Flavourful Fun Fast Frozen Cocktails We’ve all been there. Queuing at the bar for up to 30 minutes as the bartender uses their mixology skills to make a huge order of complex cocktails from scratch.

You don’t want this for your thirsty customers.

With an Absolute Frozen Cocktail Machine, you can forget never ending queues. It takes upto 1 minute per cocktail! To make them, you add alcohol, neutral slush then flavoured syrup to the cup. All in under 1 minute. It’s really that simple.

The possibilities are endless. There’s no ‘order 2 of the same cocktail’ catch in a 2-4-1 deal because of the slow process. Your customers can order lots of cocktails in one round without holding up the queue.

Your whole menu can be made with just one Absolute Frozen Cocktail Machine thanks to the neutral base syrup in the bowls. Our extensive range of syrups cater to everyone’s tastes, from fruity flavours like strawberry, to sweet flavours like pink lemonade and sour like sour cherry.

Among consumers who have ordered cocktails including branded spirits in the past 3 months, 2 in 5 have done so every time/almost every time they have visited the On Premise – highlighting the influence this brand exposure has when positioned as a key ingredient in a preferred cocktail type.

There is still significant room for growth in this area for brands to entice consumers to try a branded spirit in a cocktail, by optimising this crucial part of the consumers’ path to purchase – 52% of consumers order cocktails with branded sprits only occasionally when visiting bars and/or restaurants.

Typically, when ordering spirits, 43% of spirits drinkers order by specific brand, while just over a third (33%) order the category generally, and 24% do so depending on the situation. This presents suppliers with the opportunity to engage loyal brand consumers, and to drive consumers to trial brands when presented in a range of cocktail serves.

Matthew Crompton, regional director – North America, said “Casual dining chains continue to be the most visited venue type in the On Premise, with over half of consumers visiting the channel in the past 3 months.

Working effectively with target outlets to get branding and branded descriptions on menus can help boost visibility further to influence cocktail choice. It’s important for suppliers to consider the effectiveness of branded and non-branded options when building On Premise strategies with operators and independents.” Steady Level of Consumer Visits On Premise satisfaction remains high across the board, particularly around quality of service. The research also suggests operators and suppliers can expect steady levels of consumer visits to bars and restaurants in the upcoming month, and new opportunities to entice target consumers to repeat purchase and trial brands.

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Not only are you serving a lot quicker, these fun drinks will have them coming back for more. Once they’ve tried one of your frozen cocktails, they’ll be returning again and again to try the whole menu. Plus, you can sell frozen cocktails for a significant markup so profiting from each cup is inevitable!

We’ve put together a CLH readers promotion; a package worth 2,000 drinks for FREE! Within this, you get high-quality Absolute Slush/Cocktail Syrups (choose from the standard package or opt for whatever flavours you’d like), glassware and P.O.S material, including menus and an A board to promote your fantastic drinks. With this package you can earn profits of £10,400 as your only cost is the alcohol, based on 1 x 25ml shot per cup. After this Lease or purchase an Absolute Frozen Cocktail Machine from us at Absolute Drinks. We supply and install the equipment, provide service throughout and sell stock and supplies!

Get in touch for a free quote or appointment with a rep – 01942 607 634, sales@absolutedrinks.net

Spirits, Mixers and Cocktails

Cocktails Defying Cost of Living Impact (CONTINUED FROM PREVIOUS PAGE) “Being able to truly understand the nuances of consumer preferences, need states and motivations to influence effective decision-making is key to success. On Premise occasions are important to consumers, and suppliers and operators need to be able to cater to the needs and expectations during visits,” said Matt Crompton.

WHAT ARE THE UK’S FAVOURITE COCKTAILS? Well, earlier this year on trend online retailer IWOOT conducted an analysis to see what are the top cocktails of 2022.

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To determine the rankings, the team looked at the previous 12-months of Google Search Data and calculated the monthly average for each cocktail. These average totals were then stacked up against one another to determine the winning beverage.

The UK’s most popular cocktails • • • • •

Porn Star Martini (108k Monthly Google Searches) Espresso Martini (92k Monthly Google Searches) Piña Colada (71k Monthly Google Searches) Cosmopolitan (66k Monthly Google Searches) Mojito (57k Monthly Google Searches)

‘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 this page for details.

Bottleproof Cocktails – Allowing All Venues To Serve Quality Cocktails 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 hospitality business. I think the fact that our cocktails are an on-trade 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…..

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

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Sovereign - Bringing Imagination Into Play

With decades of experience in the play industry, Sovereign pride themselves on the quality and longevity of their outdoor play equipment. Perfect for busy, family-friendly establishments, Sovereign’s flagship range of timber towers have infinite play value are a great addition to any outdoor area.

We think you’ll love: Popular for a reason, the Captain Mannering (named after a pub local to Sovereign’s Essex headquarters) incorporates four tower units to give extra space and capacity to satisfy older and more active children. It provides a challenging play environment which will inspire endless possibilities for imaginative play. A truly impressive addition to any play area.

The Republican Bench and Table Set is designed with commercial areas in mind. Built with our robust planed

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!

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

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

and pressure treated timber, this set is perfect for high traffic areas and a great edition to beer gardens and outdoor seating areas.

Ideal for smaller areas, the Foxtail features a slide, rock climber and a fireman’s pole to keep children entertained for hours!

The Thumper is a truly impressive addition to any play area, this tower incorporates many of the features seen in other models, with the addition of a further deck area that allows extra space and capacity to satisfy older and more active children.

With a 20 year warranty on all timber products, 25 year warranty on all metal products and the option for Sovereign Compliance inspection and maintenance packages, Sovereign equipment will bring joy to children and families for years to come.

Find us at www.sovereignplayequipment.co.uk side and a couple of gastronorms on the other, to deskill 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.

Outdoor Leisure

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Bolsius Professional Helps Operators to Unlock Revenue in their Outdoor Spaces 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.

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

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

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

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

Monster Mesh

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

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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

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

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

Sounds too good to be true?

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

The Sausage Man A prolonged hot weather spell has resulted in a bumper season for outdoor entertaining across the UK. Not only do we celebrate World Funfair Month this September, it’s also time for Oktoberfest – the world’s largest beer festival and travelling funfair, originally held annually in Munich, Bavaria, Germany, running from midSeptember to around the first Sunday in October. The Munich Oktoberfest sees more than six million international and national visitors attend the event, but the celebration has spread worldwide such is its popularity.

Famed for its steins of beer and abundance of sausages, or wurst, Oktoberfest events are growing in popularity throughout the UK. British Art Historian, Neil MacGregor states ‘every (German) region has its wurst and it’s claimed that there are 1,200 of them.’

Although The Sausage Man don’t stock all 1,200 of Germany’s sausage varieties, they certainly stock a lot!

As the go-to specialists in German sausages, charcuterie and a choice selection of other German food goods, including beers and spirits, The Sausage Man are well placed to provide all your alfresco dining and event needs.

Charles Coleman, Sales Director at The Sausage Man “Hot Dogs are a well proven food offer as they appeal to all ages, are simple to serve and easy to eat, requiring no real kitchen support. We supply to many festival caterers such as Glastonbury, Latitude and Wilderness, beer gardens, pubs, along with a host of foodservice caterers and have enjoyed growing custom and increased interest as we find authentic German sausages are in demand all year round, not only at Oktoberfest or Christmas markets.

“Handheld options at outdoor events make perfect sense for the situation, as operators are catering for high volumes in a short space of time, easy to use, quick serve products that deliver great cooking performance and taste every time are a real benefit. Using premium

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

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

quality, authentic products will result in repeat custom and increased profit.

“Customers want to be assured of the quality of their food choice – push the best features of your product through interesting, eye-catching menu descriptions, if you are using award winning products shout about it; social media is the fastest route for your message. We’re delighted that four of our German sausages have recently been awarded 1 Star Great Taste Awards – this will further enhance our offering, generating consumer confidence and interest in our product.

“We offer a diverse range, something to suit all tastes, in a variety of sizes. Our selection of Bratwurst and Frankfurters are particular crowd pleasers, but we also cater for vegan and vegetarian diets with our hugely popular, satisfying meat alternatives; Vegan Bratwursts and Hot Dogs.”

As the perfect accompaniment to a refreshing Engel German Craft Beer, a selection of Bratwurst is offered including the richly spiced Cumberland Style Bratwurst with a hot mustard kick, weighing in at 110g, 18cm and with a natural casing that gently snaps and a delicious blend of pork and herb filling, The Sausage Man’s Bratwurst XXL 25cm sausages are repeat crowd pleasers. To satisfy the sausage connoisseurs, choose from the range of Gourmet Bratwurst, three premium options are available, all 100g: Black Angus & Pork, Wagyu Beef & Bacon or Iberico Pork.

For those following a vegan or vegetarian diet, try the tasty Vegan Bratwurst or Hot Dog, both 100g and 20cms comprising of a juicy blend of seitan, spices and seasonings.

Providing operators with a quick and easy menu choice, all sausages are fully cooked, ready to eat, and are simple to reheat using the grill or basic kitchen appliances. The sausage range is supplied chilled or frozen, benefiting from a long shelf life. Apart from the vegan sausage options, all other sausages are gluten-free.

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

Outdoor Leisure Make First Impressions Count with Major Plants 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.

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

Please get in touch!

0800 111 4014 – info@majorplants.co.uk

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

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.

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.

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’’ Solsueño is vegan, gluten free and uses only natural ingredients, plus is packaged in an eco-friendly can format.

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

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

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Products and Services

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.

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 the advert on page 13 for further information or visit www.weetabixfoodservice.co.uk

Better Beer, Better Business A Compostable Straw That Does

Operating in over 3000 venues nationwide, Clear Brew are the beer line cleaning professionals that you can rely on to help reduce waste, save money and time, and improve the quality of the draught products you serve your customers.

At Clear Brew, we understand that recent challenges such as staff shortages and inflation can add pressure to a business. We are pleased to be able to help over 3000 licenced premises across the country by providing a fully managed, regular beer line cleaning service.

Our experienced technicians maintain dispense quality across both keg and cask lines on an extended frequency.

During each visit, your local technician will carry out a full line clean and cellar check to ensure your products and equipment are kept in top condition. Our labour inclusive system comprises of a specialised water fed mixing unit, that uses no electricity or propellant gas, combined with inhibitor technology and market leading chemicals. This results in a service that is guaranteed to save your venue money, reduce your waste and improve the quality of your draught products.

INTRODUCING OUR NEW CELLAR REPORTING APP Our service now includes our new cellar reporting app, paired with our fully managed beer line cleaning service this adds real value to any operator in todays licenced sector. The app has been designed to provide our customers with information related to their cellar and bar on each and every clean. Customers are able to view the ullage, water, labour, and chemical savings they are making on each clean, they will see that standards are being maintained within the cellar and all associated equipment is being cleaned and checked and any possible

concerns have been highlighted.

The Clear Brew service combined with the cellar reporting app allows our customers to be confident that their beer, bar, and cellar are being well maintained and managed.

OUR GUARANTEES 1. Guaranteed to reduce ullage, improve your carbon footprint and save you money. 2.

Guaranteed to improve beer dispense quality, protecting yields and sales. 3. Guaranteed to relieve the stress associated with organising staff. 4. Guaranteed to provide professional, fully trained operators. 5. Guaranteed to carry out the first clean FREE of charge and provide a service without any contracts or upfront costs.

‘Great service, always on time and great value for money. Would recommend to any venue big or small.

Saves a lot of time and energy when we are all busy.’

Lloyd Price, Proprietor.

START A CONVERSATION WITH CLEAR BREW TODAY We are so confident in our cleaning method that we don’t request a contract and provide an initial survey and clean completely FREE of charge. During this first visit we will measure your ullage and produce a full quotation that will clearly show how much you can save.

BII members’ exclusive offer: 10% off your beer line cleaning for the first 12 months.

(QUOTE REF BII10) 01209 219889 freeclean@clearbrew.co.uk www.clearbrew.co.uk See the advert on page 9.

Not Go Soggy in Your Drink?

Agave Fibre Straws are a new 100% plant based compostable straw. Made entirely from natural fibres of the Agave plant, a biproduct left over as a waste material when making Tequila.

Manufactured sustainability in Mexico, they are naturally biodegradable and compostable at end of life.

They are also vegan friendly and gluten free.

Agave straws break down naturally in as little as 12 months, but unlike paper they do not disintegrate or go soggy when submerged in drinks. Instead, they provide a similar drinking experience to plastic. This makes them the perfect choice for bars & restaurants serving high-end cocktails or smoothies, delivering a much-improved drinking experience for your customers.

Not only is the experience improved, but unlike other eco-friendly alternatives such as PLA, they do not need any special waste separation or an industrial

process to be recycled. They break down naturally in the presence of oxygen and sunlight, meaning they will disintegrate in landfill or ocean conditions without any negative impacts on the environment.

In Mexico, the relationship between the Agave plant and the people has been long intertwined. Within the region there are hundreds of variations of the plant in different shapes and sizes but in recent years, the plant has been mostly used to produce alcoholic beverages. Introduction of Agave straws to the UK market is the result of a collaboration between Penka & Buzz Catering which aims to continue a long-standing local tradition whilst creating a truly sustainable product that contributes to solving a global environmental issue.

For sales and more information visit us online at www.buzzcateringsupplies.com or see the advert on page 15.

How to Cut Water Use, Bills and Denby Launches 'Kiln' Tableware CO2 in One Simple Step ‘Kiln’ tableware launched this year is a true celebration of British craftsmanship from iconic potters, Denby. Using age old pottery methods, Kiln has a calming colour palette of chalk white and hues of oatmeal and grey with a hand- decorated freckling glaze effect.

Beautifully uncomplicated, Kiln creates a perfect setting to make food look stunning, the new freckling technique is designed to frame food yet is uniquely different on every piece. Kiln’s fully vitrified stoneware includes a new collection of serving bowls and platters in organic asymmetrical forms which make great statement pieces. There are also classic place setting items such as coupe plates, which are known as the ‘Chef’s plate’ as they are great for presenting food, that can be comfortably stacked and withstand use in a busy restaurant. Denby rigorously tests its products to tough industry standards and the pattern performs well against stringent hospitality criteria without looking like standard hospitality

ware. Plate and bowl rims are tested extensively and form part of Denby’s 10-year chip warranty.

Produced from local Derbyshire clay, each piece of Kiln’s artisan pottery is handcrafted by 20 pairs of hands at Denby’s original 200-year-old pottery by craftsmen whose skills have been handed down over generations. Kiln shares Denby’s environmental attributes and is the conscious choice for hospitality venues who prefer to support “Made in England” ceramics. Denby was the first UK pottery to be zero to landfill on process waste and holds ISO14001 which is awarded when sustainability and the care of the environment form an integrated part of the production process.

Kiln has all Denby’s inherent strengths, is freezer and dishwasher safe and can be used in the oven up to a temperature of 250ºC. For more information on Denby for Hospitality, visit www.denbypottery/hospitality or see the advert on page 5.

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

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.

See the advert on page 3 for further details.

Commercial Kitchen Fit-Out Stephens Catering Equipment Stephens Catering Equipment were awarded the contract for the commercial kitchen Fit Out at Clayton Hotel, Bristol. Stephens worked for McAleer & Rushe Construction on the installation of a highly efficient kitchen, servery, and kitchen extract system for the new hotel. The full remit included: Berto’s Cooking Equipment, Rational self-cleaning combination ovens, Foster Refrigeration, Moffat Fabrication, Hobart Warewashing, and the extraction system was completed by Bridge Air. Stephens Catering Equipment (SCE) are the premier catering and food service equipment firm in Ireland and the UK, with 50 years track record of delivering some of the most prestigious landmark projects across the market. Working with a variety of clients from concept, design, build, install and commissioning thereafter to maintain and service the equipment to ensure clients

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objectives are consistently met.

The SCE team are delighted to have played a role in the completion of this impressive project, which saw the Clayton Hotel located in the heart of Bristol open its doors in March 2022. Stephens Catering Equipment has extensive experience across all sectors but is particularly specialised in delivering optimal food service solutions for the hospitality industry. Commenting on the project, Ian Manson, Sales Director of Stephens Catering Equipment said, “We were delighted to design, install, and project manage the Fit Out of the Clayton Hotel, Bristol. We wish them great success in the future.”

We are proud to have designed, supplied & installed catering equipment to Clayton Hotel, Bristol

T: 028 25861711/ 0141 2660031 E: sales@stephens-catering.com

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

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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

www.stephenscateringequipment.com E: sales@stephens-catering.com T: 028 2586 1711 / 01412 660031

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Commercial Kitchen Fit-Out FloorTech - At the Forefront of Flooring Technology

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®

Commercial kitchen floors are constantly being exposed to spillages such as fats, oils, grease, detergents and acids.

Add heavy footfall to mix and you have the potential create an extremely hazardous environment.

By choosing a FloorTech® commercial kitchen floor you are protecting the welfare of your staff by investing in the safest flooring system on the market. Trazcon® has certified slip ratings and has superb upgrade potential for future modifications e.g. increase anti-skid, change colour scheme etc. Our

FloorTech® flooring systems are HACCP certified ensuring that our customers have the most hygienic floor system.

Trazcon® Decór is primarily used in commercial kitchen and food prep areas, mixing baking & rooms, chill rooms, ingredient stores, connecting corridors, gowning rooms and washrooms, thereby creating a safe and fit for purpose working environment.

E: info@floortech.com T: Int 0161 775 2942 W: www.floortech.co.uk

THE ALL NEW - SPH515 Hood Type Dishwasher The latest SPH515 hood type dishwasher from Smeg Foodservice, has a new and patented hood lifting design, making it one of the lightest in the industry and effortless for all operators in any installation.

Fitted with the all-new 3 stage, interlocking water filtration system, the SPH515 ensures excellent wash performance and results. As standard, the machine has a drain pump, break tank and rinse and booster pump – ensuring safe, reliable and consistent results with every wash.

The hood mounted soft touch con-

trols are easily accessible and provide simplicity for understanding and operation of the machine.

For time sensitive sites requiring rapid throughput, there are 7 dedicated wash cycles with the fastest cycle being just one minute. The powerful wash pump delivers a superior wash and due to the machine’s soft start function, it does so without damaging delicate items.

Thanks to the SPH515’s doubleskinned, fully insulated hood there is reduced noise and lower energy consumption.

Visit www.smegfoodservice. co.uk

SUPER CLEAN, PINHOLE FREE, RESIN FLOORS Choose a FloorTech® commercial kitchen floor and protect the welfare of your staff.

Trazcon® has certified slip ratings and has superb upgrade potential for future modifications.

Our FloorTech® flooring systems are HACCP certified ensuring that our customers have the most hygienic floor system.

Unit 6 Thames Trading Centre,Woodrow Way,Irlam,Manchester M44 6BP.

E: jonnyb@floortech.com | T: Int 0161 775 2942 W: www.floortech.co.uk

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Commercial Kitchen Fit-Out

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)

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

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

We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none.

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

CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and The Southwest. We

undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment.

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

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

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

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Design and Refit

Issue 125

The Changing World Of Hospitality Interiors

By Nicola Ball, Associate Interior Designer at KKA (https://kka.studio) The world of hospitality interiors is changing. The pandemic has taught businesses the combination of agility and robust contingency plans have proven priceless.

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

But, with the resurgence of hospitality in full flow - thanks to the summer of Staycation - it’s timely to consider how hospitality briefs have changed during this turbulent period.

When designing interiors for hospitality venues near airports, major

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

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

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

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

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

and partner with local suppliers to offer different dining experiences.

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

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

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

KKAI have found first hand that there is still a demand for short term hospitality, with the associated considerations. However, certain aspects are being reconsidered.

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

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

Catering for Children More Important Than Ever The hospitality industry is ever evolving, and even more so post-covid. Most families are now back to eating out on a regular basis, however, their requisite for restaurants has changed.

Families are seeking clean, reliable, and hygienic facilities to accommodate their youngsters which now plays a huge role when selecting an appropriate dining venue.

Eurobambino – Helo’s bestselling highchair. The Eurobambino is constructed from Rubber Wood and is available in a variety of finishes making it suitable for all decors, ranging from classic wood stains to more vibrant options. Further, the highchair is stackable up to 4 units thanks to its exceptional strength and design, this allows for compact, discreet storage in any location.

As a consequence of changing consumer habits, the demand for such facilities is growing from the hospitality industry. Helo is a leading UK supplier of both commercial highchairs, booster seats and baby changing units. The brand has been trusted to deliver quality, reliable furniture to the hospitality, leisure, and school sectors since 1999. All our products are rigorously tested to ensure they meet current British Standards.

On top of highchairs, Helo also supplies commercial baby changing units. These units are manufactured to the highest quality standards which helps create a safe, versatile, and long-lasting, baby changer. Both our horizontal and vertical units are tested up to 100kg and include dual-purpose, heavy-duty fixings for guaranteed peace of mind.

Helo offers an extensive range of commercial highchairs suited to any environment, ranging from the Eurobambino through to the Simplex Highchair. Many high-street chains purchase the

For more information visit Home - Helo Commercial High Chairs (www.hel-o.co.uk) or give us a call on 01284 772400 or sales@hel-o.co.uk and we’ll do what we can to help.

Mayfair Furniture

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Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted.

01733 310 115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK,

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

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Design and Refit

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

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

From Concept to Fit-Out with CFG A COMPLETE SERVICE The Contract Furniture Group offers pubs, bars, restaurants and hotels an end-to-end fit out service; from theme concepts & interior design, to bespoke joinery and final fitting. Recent projects range from the creation of a new private dining space in an exclusive restaurant, to the complete refurbishment of hundreds of bedrooms & public areas for an international hotel brand. Specialist divisions including customised fabrication, soft furnishings and installation mean the firm is well positioned to plan and execute all types of work on time and on budget.

WELL ESTABLISHED. WELL POSITIONED Formed in the late 1990s, the Contract Furniture Group has consistently grown to become one of the leading trade-only manufacturers and distributors of quality furnishings, fixtures and fittings for the hospitality industry. Its creative team relentlessly tracks the latest trends in interior design for commercial environments; and its sourcing team utilises suppliers around the world to ensure customers can achieve stunning results whatever the level of investment.

DELIVERING ON A GLOBAL SCALE The Contract Furniture Group holds around 30,000 stock items at any given time. As well as the ability to supply on demand, the business prides itself on its capacity to produce tailored and completely bespoke solutions to meet specific client requirements. Highly

skilled upholsterers work on- and off-site to quickly turn classic and contemporary furniture designs into individualised collections to meet brand standards.

Experienced craftsmen create and fit custom-made installations including bars, flooring, fixed seating, lighting, case goods and all other elements of a complete commercial venue fit-out.

With it’s creative and craftsman capabilities, Contract Furniture Group truly sets itself apart from other suppliers. Whether businesses need instant, low-cost replacement items, or unique design-led pieces to really make a venue special, Contract Furniture Group has the experience and expertise to deliver.

For information or to order visit www.contractfurniture.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.

Keep It Cool

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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

As you can see from our photo, we also hire and supply fridge/freezer trailers be it for Glastonbury, weddings, additional space for peak season or emergency use if a cold room fails.

Please feel free to call 01237 423304 and discuss your needs.

Keep it Cool are the South West’s leading Independent Aircon, Refrigeration and Catering company, with almost 20 years of trading with small family concerns to large multi- nationals. We specialise in the very latest Co2 refrigeration systems, giving the highest energy efficiency and lowest environmental impact.

Whilst our Air con team, install market leading air con systems with high energy efficiency heating and cooling to cafes, pubs and large offices. Our catering teams fix, repair appliances and also fit new kitchens from small to large.

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

The South West’s leading Independent Aircon, Refrigeration and Catering company Please feel free to call 01237 423304 and discuss your needs

www.keepitcoolsouthwest.co.uk

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Design and Refit

Issue 125

What can a TROLLEY do for you?

What Can a TROLLEY Do For You? The elegant service trolley is an essential element of high tea.

You could say this popular tradition in the hospitality world isn’t complete without it! Euroservice’s range of trolleys are a perfect complement to this popular service and will add

BOOST YOUR SALES ENHANCE YOUR SERVICE SAVE YOU TIME AND MONEY! Standard or custom-made trolleys with your own choice of:

• COLOUR • SIZE • STYLE at affordable prices!

www.euroservice-uk.com

that touch of class.

Hotels, conference centres, restaurants and coffee shops are sure to find a model to suit their décor. uroservice trolleys range from very traditional designs to more contemporary models.

Any trolley, any size, any colour!

Trolleys are invaluable to good service and with a choice of style and colours to suit your environment, you are sure to find the right trolley for you.

Contact our friendly sales team today and find out how much a trolley can do for you!

Freephone: 0800 917 7943 e: sales@euroservice-uk.com www.euroservice-uk.com

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.

Freephone: 0800 917 7943 e: sales@euroservice-uk.com

The use of a trolley will not only enhance your service but alleviate all too frequent staff shortages to ensure a swift and elegant service.

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

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

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.

Design and Refit

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

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Issue 125

Property and Professional

Extreme Weather and The Hospitality Sector 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. your suppliers.

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

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

The Property Market Within The Hospitality Sector - Do Hotels Profit from Short-Stay Holidays and Is This On the Rise in the UK?

By Korosh Farazad - Entrepreneur, Investor, Author and Speaker - Founder of the Farazad Group (www.koroshfarazad.com)

Hotels are doing well in the current hospitality market. In terms of average daily rate and average occupancy rate the figures have far exceeded pre-covid 2019 figures. We are anticipating for this trend to continue onwards for at least to the next 12-18 months. For example, on one hotel that we are carefully assessing and monitoring, the currentoccupancy is over 100% with the entry category room starting at £140 per night and therefore due to the demand and shortage of supply we had to transfer those guests to nearby hotels. The average daily rate has increased over 100% as well, showing that there is peak demand.

Hotels do make a profit from short-stays, subject to the quality or the category of the hotel (whether it is a five star or four star, etc). A four star hotel doesn’t mean that it is of low quality, it just means that it is of a standard quality. If these types of categories have other revenue streams more focused on food and beverage then they can improve on the revenue on top of the room revenue that they make. Speaking in London, an average person would stay for two nights, so that is roughly anywhere from 27-47% net profit on one room from food & beverage alone.For the rest of the UK, it is subject to the des-

tination you are looking at. If it was one of the major gateway cities across the countries, then a similar theme would follow London with revenue and current demand.

If the quality and standard of the rooms in the hotel meet the guest expectations, the price for that particular room matches the expectations of the consumer as well and therefore has more profitability. Hotels can also change the price of the room depending on the day, similar to the stock market in a way, which is a trend that is happening in the UK but across western European countries as well. For example, the price for a room on a Thursday is likely cheaper than that of a Friday, usually for around 20% and affects those shortterm extended weekends.

We as hotel investors are seeing an improvement in terms of inward investment in the hotel sector. We are also seeing less of a trend in spending a significant capital expenditure on big improvements, but rather on softer capital expenditure. Doing heavy refurbishments are now not as much of an interest for owners/investors as they’re trying to minimise on their expenditures and improvements and maximise the profitabilities. Once they have reached a certain benchmark of returns, then they will close the hotel down to make big improvements and make a higher ADR. Demand for hotels in big cities, like London, will always be there. London for example is a cosmopolitan city and every part of the world wants to come here. It is seen as a high demand destination in terms of food and beverage, diversified concepts and for hotels.

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.

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.

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.

The finance can be used for any business purpose, whether that’s: • Managing short-term cash flow issues

• 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.

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

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.

Property and Professional

Issue 125

CLH DIGITAL

49

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed. with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

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.

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.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so,

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.

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?

We have a very good record in helping Hospitality business owners to implement processes that improve how they manage their people, which in

turn benefits the owners as well as the Team Members themselves.

We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive, pleasant and ‘’retaining’’ working environment.

MARKETING We will help you build a workable, planned Marketing Strategy. We don’t do fancy, posh or expensive … we just recommend what our experience says will actually work for your business.

It’s no longer enough to rely on word-of-mouth and repeat business. You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing customers.

From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

The Westmorland Inn, Bowness-On-Windermere 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

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

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.