CLH Digital - Issue #126

Issue 126

Hospitality Sector Pays Tribute to Her Majesty Queen Elizabeth II www.CLHNews.co.uk

CLHNews

CLHNews

CLHNews

Heartfelt tributes from across the hospitality sector continue to pour in following the death of Her Majesty Queen Elizabeth II at Balmoral yesterday. (September 8).

royal household staff and representatives, together with troops committed to ceremonial duties - from now until seven days after the Queen's funeral, the date of which will be confirmed in due course, Buckingham Palace said.

Queen Elizabeth II was Britain’s longest reigning monarch, and the first to celebrate a Platinum Jubilee, having been on the throne for 70 years.

As tributes flood in from around the world, acknowledging the Queen's steadfast commitment to serving her country and the Commonwealth, books of condolences are being placed in town halls and large screens set up in major city centres for people to follow rolling news coverage.

A period of national mourning has now officially begun across the country and will continue until the day of the Queen's state funeral, the government has said.

A period of royal mourning will be observed, by members of the Royal Family,

(CONTINUED ON PAGE 3...)

2

CLH DIGITAL

Issue 126

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Like the entire nation we here at CLH News are deeply saddened at the death of her Majesty Queen Elizabeth II. We are privileged to be able to lead with some wonderful heartfelt tributes from sector leaders and figures, paying tribute to Her Majesty’s glorious dedicated 70 year reign.

The Queen had reigned throughout my entire life, and like the rest of the country it is almost impossible to imagine our country without her.

EDITOR

Peter Adams

That said, we now welcome King Charles III, who I understand will travel to London to meet the Prime Minister and prepare for a national address tonight (Friday the 9th).

Out of all the tributes I have read and we have received I think our new Prime Minister summed it up very well when she said the Queen had been "the rock on which modern Britain was built".

Adding "Britain is the great country it is today because of her."

the opposite in fact. If ever the nation’s hospitality sector and pubs were needed by the community it is now. Pubs are one of Britain’s venerable institutions, and to my mind, heralded as the best place for respects to be paid while raising a glass in honour of the Queen’s magnificent 70 year reign.

I was disappointed at our new Prime Minister Liz Truss’s proposals to support the sector struggling not only with energy but a multitude of other issues. Ms. Liz Truss revealed a six-month programme of support for businesses struggling to pay their energy bills and under threat of closure, unveiling a scheme for businesses and non-domestic users will prevent businesses, particularly the hospitality sector from facing rises in their energy bills of as much as 600pc.

After the initial six-month scheme, targeted support will be provided to the most vulnerable businesses, such as restaurants and pubs. This will be reviewed after three months.

I very much hope it is not a case of too little too late! Businesses are in exactly the same boat as domestic users, and should be supported for at least as long.

Furthermore Ms. Truss, unless she has spent the last few years in a cave on Mars, will be well aware of the industry’s ongoing battle with over taxation, in particular VAT. This was yet another opportunity to show bold and decisive leadership, cut VAT to at least 12.5%, and keep the cut until at least Christmas 2023.

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

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

The question at the moment is whether to remain open or closed? At the time of writing, I understand that there is no obligation for venues to close over the next 10 days, with the final decision down to individual businesses.

Figures from UKHospitality reveal that one in 5 businesses will go under if they do not receive support.

EDITOR

Official guidance from the Government states: "There is no obligation on organisations to suspend business during the National Mourning period.

Welcome though this support is, it is like putting a sticking plaster over a broken leg, i.e. a short-term bailout to help with energy costs is simply not enough.

SALES EXECUTIVES

The Prime Minister needs to sit down industry leaders and thrash out a long-term sus"Depending on the nature and location of their business and the tone of planned events, some businesses may wish to consider closing or postponing events, especially on the day tainable plan. That said, I think it might be time for one of my letters to our new of the State Funeral, however this is at the discretion of individual businesses."

Chancellor Kwasi Kwarteng. I didn’t get much relief when I wrote to former Chancellor Rishi Sunak and that was while the sector was experiencing a variety of issues they were And, while some may to choose to shut as a mark of respect, most across the UK are, nothing compared to the issues of today - which, as stated above, need bold decisive from what I can see in media reports, expected to operate as normal. action!

I understand that on the Isle of Man all pubs will be closed for 24 hours from this morning (September 9, 2022), until their standard opening times on the next day.

The British Beer & Pub Association have issued a statement which is included in our lead article that: "In the coming days we will work with our nation's pubs and brewers to pay respect in communities across the country."

Personally, and it is only my “10 penneth”, I think it would be a mistake to close. Quite

Once again I would ask the favour - we are trying to maximise our advertisers reach as much as possible, without them would not be possible to run CLH NEWS, so please do follow us on Twitter, Facebook and our newly created Instagram, and encourage as many people you know in the trade to subscribe to our digital issue.

Further details can be seen at www.catererlicensee.com

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

Peter Adams David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Hospitality Sector Pays Tribute to Her Majesty Queen Elizabeth II Issue 126

(CONTINUED FROM FRONT COVER) PATRON OF THE LICENSED VICTUALLERS’ SCHOOL Her Majesty the Queen was a much loved and valued patron of the LVS family of schools for 70 years, having become patron of Licensed Victuallers’ School in 1952 when she ascended to the throne. The LVS family of schools have been honoured to have Her Majesty the Queen as their figurehead.

The Charity and its schools have an historic and strong relationship with the Royal family going back over 180 years. The Licensed Trade Charity, or Society of Licensed Victuallers as it was then, was granted a Royal Charter in 1836, with King William IV becoming the first royal patron of the Licensed Victuallers’ School. The royal connection has continued ever since, with the late Prince Philip patron of the Licensed Trade Charity and Her Majesty the Queen patron of the Charity’s LVS Schools (formerly known as Licensed Victuallers School) since she ascended to the throne in 1952.

Her Majesty the Queen and His Royal Highness, The Duke of Edinburgh visited the Licensed Victuallers School then in Slough, in 1978 to mark the 175th anniversary of its foundation. The Queen visited again in 1994 after the school had moved to its current site in Ascot and unveiled a commemorative plaque to mark the occasion which has pride of place in the school reception.

Chief Executive of the Licensed Trade Charity, James Brewster said, “Our whole Licensed Trade Charity community is saddened by the loss of Her Majesty the Queen. We are proud to have held royal patronage

for over 180 years. Our thoughts are with Her Majesty’s family and friends.”

LVS Ascot Principal, Christine Cunniffe, representing all three LVS Schools said: “It has been a privilege to enjoy the patronage of The Queen for the past 70 years and we look forward to continuing to deliver the best possible independent education to our students with the support and patronage of the Royal Family”.

The flags at the Charity offices and LVS Ascot School, outside the Sussex Centre of LVS Hassocks and on the chapel roof at LVS Oxford are being flown at half mast, as a mark of respect.

DEVASTATING LOSS TO THE NATION Kate Nicholls, CEO of UKHospitality, said: “The passing of HM The Queen is a devastating loss to the nation. My prayers are with her family at this terribly sad time. She has touched the lives of millions during her reign and her leadership, service and sense of duty will remain an inspiration.”

Emma McClarkin, chief executive of the British Beer & Pub Association, said: “Along with the nation and the world, we are deeply saddened to hear of the passing of Her Majesty Queen Elizabeth II. Her reign and duty to the country has been extraordinary and on behalf of our members, we would like to pass on our condolences to the royal family. In the coming days and weeks, we will be working with our nation’s pubs and brewers to pay our respects in communities across the country.”

The Institute of Hospitality said: “The Institute of Hospitality is sorry to hear of the passing of Her Royal Highness Queen Elizabeth II. Our thoughts are with her family, and the country, at this time.”

GRATEFUL FOR THE 70 YEARS OF PUBLIC SERVICE Wetherspoon took to its website to send its condolences to the Royal Family, using a black banner to pay their respects: "J D Wetherspoon extends its sincere condolences to the Royal Family on the death of Her Majesty The Queen. The company is grateful for the 70 years of public service which the Queen gave to the people of the United Kingdom and the Commonwealth, to whom she dedicated her life." They wrote.

CLH DIGITAL

3

In a statement posted to social media, Pride of Britain Hotels wrote: “Our profound sadness at the passing of Her Majesty The Queen, and sympathies with our royal family and the entire nation.

“Her Majesty has been an enduring symbol of stability for us across the UK and the commonwealth for over 70 years. We salute her long life of service.”

Pride of Britain also announced they would postpone a planned latesummer party at The Goring next week, out of respect.

The Goring, often believed of as The Queen’s favourite hotel, wrote on its official Instagram page: “The directors and staff of The Goring express their great sadness at the news of the death of Her Majesty The Queen.

Our beloved monarch will be sorely missed by her family, the nation and The Commonwealth.

“We all offer our sincere condolences and heartfelt sympathies as we join with people around the world in mourning her loss.”

Julia Simpson, WTTC President & CEO, said: “WTTC, its Members, and the global Travel & Tourism community are deeply saddened to hear of the death of Queen Elizabeth II. “The Queen has been the most incredible force for good. She won the hearts and respect of people and nations around the world.

“Our sincere condolences to the Royal Family and our heartfelt tribute to Her Majesty the Queen for a lifetime of devotion and dedicated service.”

BEER CUT TO 1952 PRICES An East Lancashire pub today (September 9) cut the price of beer in tribute, the Entwistle Hotel, cut the price of a pint to 6p from between 10 am and 11am today, reflecting the average price of a pint in 1952, the year The Queen succeeded the throne.

Speaking to the Lancashire Telegraph, the Entwistle said: “In honour of Her Majesty the Queen and her passing yesterday we have decided to sell all pints for 6p which was the price when Elizabeth ascended the throne in 1952.

“We are a community local, and we want to let our loyal customers celebrate her life with a pint and toast her majesty for 6p.”

How To Keep Your Business Afloat During The Hospitality Staff Crisis 4

CLH DIGITAL

Issue 126

By James Evans, commentator for Snapshot Staffing (https://snapshotstaffing.com), a UK-based staffing agency.

There are many ways to make your business an appealing place to work, such as increasing employee pay. This is a great way to maintain and attract talent for your business but also incentivises productivity, rewarding employees for doing the right thing. Implementing an incentive program will allow you to design ways to reward behaviours you want to encourage in your business.

Hospitality has seen trouble ever since COVID-19 hit, with a staffing shortage running rampant across all sectors. The record shortage is costing the hospitality industry £21bn in lost revenue. ONS figures are showing the hospitality sector has 174,000 available jobs which are 83% higher than in March-May 2019.

It is important to understand how your business can attract and retain staff to mitigate the damage caused by the shortage. Luckily our experts at SnapshotStaffing have outlined some tips outlining how to advertise job vacancies effectively, maintain staff retention, and more.

Promoting teamwork within your workplace will not only increase productivity but will allow your business to be more flexible. This is particularly effective with the current hospitality staff shortage by reducing tension within your business.

ADVERTISE EFFECTIVELY

EMPLOYEE SUGGESTIONS

Getting your business's brand out to the correct people is essential.

Utilising social media is an excellent platform to get your name out there. With social media, you can create hundreds of like-minded individuals within your own industry. We recommend you start by creating a Twitter and Facebook account.

Getting ideas from the people who work for about their work can provide invaluable information. Asking your staff about how they think the business can improve and how they can do their job more effectively will generate a work culture that encourages innovation.

Facebook is a great way to meet new people and gain high-quality leads directly from your profile. This is a great way to find talent within the hospitality sector. Posting consistently on Twitter is a great way to build an online presence. This is where being in the hospitality industry has perks. Create videos, and pictures and post them on your page, editing them to seem appealing to your target audience.

Show viewers what your business environment is like and what your business values are. Social media is particularly useful for businesses in the hospitality industry as you can easily post potential job roles. When advertising a job it is important to give in detail what the role will entail.

HIRE WITH THE LONG TERM IN MIND To counter the shortage in hospitality staff it is important to hire staff that will stick around long term. The most effective way to prevent staff shortages in the future is to hire staff with longevity in mind. This in turn will save you time and money as training staff up only for them to eventually leave can cause a major hindrance to your business.

A good way to do this is when choosing between candidates pick the one that is likely to integrate into your working environment and will get along with customers, even if this comes at a cost to experience.

Asking about how they work and handle themselves in certain situations is a great way to build a picture of what kind of person they are and how they will fit into your operation. Finally, if all else fails we advise going with your gut. After all, you are best equipped to identify which candidates will work best for you and your business.

ENHANCING THE WORKING ENVIRONMENT AND ESTABLISHING A GOOD REPUTATION With staff shortages surfacing you need to find ways for your business to get ahead of the competition. To do this try and develop a healthy working environment. This, in turn, will make people want to join your company as you have a good reputation.

Perhaps your employees can offer a fresh perspective on how to overcome the hospitality staff shortage. Not only will you get some brilliant ideas but your team will feel empowered by their employer listening to what they have to say.

IMPLENTATION OF TRAINING SCHEMES Creating a structured and comprehensive training procedure is essential to building a workforce of effective, like-minded individuals. Providing staff with all the appropriate learning tools and resources so they can understand the work environment and how to do their job.

Creating a positive learning atmosphere will improve employee retention as you are providing them with an outlet for thorough learning. Nowadays training can be conducted remotely, but if you’d prefer face-to-face that is also effective. However, we recommend using apprenticeships to train staff.

Apprenticeships are an excellent gateway for hospitality newcomers who are looking to break into the industry, providing them with networking opportunities, industry experience, and a good understanding of how the industry operates.

For hospitality businesses, creating your own apprenticeship scheme can increase employee retention and motivation, giving you access to trained staff and pushing more sceptical newcomers into the industry.

Likewise, providing work experience placements and internships for young people can also encourage new talent and drive recruitment.

ENCOURAGE STAFF REFERRALS With high staff retention, a good reputation and working environment, and excellent training courses your team will be dying to refer you to friends in the hospitality industry. All these factors are likely to boost staff referrals saving you time and money that would otherwise be spent advertising the job vacancy. Utilising your employee's associates is the perfect way to find lots of talent in a short amount of time.

Although the current staffing landscape may seem bleak, we are confident you can thrive if you follow our tips to help your business overcome the hospitality staff shortage.

New Opening: Phil Howard Set to Launch Pasta Bar OTTO in November

Following the success of London-based pasta delivery company OTTO, Michelinstarred chef Phil Howard and business partner Julian Dyer (Pots & Co) are set to open their first bricks and mortar site in early November. Having initially debuted as an online delivery service in May 2021, OTTO will celebrate Phil’s career long love of pasta with its simple ingredient-led dishes with a chic, all-day pasta bar located in Piccadilly.

Phil’s love of pasta will shine through in the OTTO menu offering delicious, authentic pasta dishes flanked by simple, freshly prepared snacks, starters and desserts. The 74-cover site will be stylish and casual with the focal point of the pasta bar an open central kitchen where the pasta magic is visible for all to see. The

light-filled space will have a neutral colour palette – think stone-coloured walls, oversized rattan light shades, touches of olive-green mosaic tiles and wooden features – which will come together to evoke a warm and comfortable Italian trattoria.

Phil comments: “It would be fair to say that I have spent my career to date cooking a certain kind of ingredient at a certain kind of price point. I’ve loved it all, and continue to do so, but it is exciting however to have a project that can be delivered without compromise, at a price point that is wholly accessible to all. The fact that pasta is the medium is the icing on the cake and with the fantastic team we have in place the goal is simple – to bring pleasure to fellow Londoners by sharing authentic pasta dishes in a relaxed fun environment.”

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 126

CLH DIGITAL

5

Business Energy Bills to be Capped to Stem Wave of Closures

New Prime Minister Liz Truss has revealed a six-month programme of support for businesses struggling to pay their energy bills and under threat of closure.

the end of the price freeze to receive it – without urgent details who and how it will be targeted, many hospitality biz will be forced to take difficult decisions.

The scheme for businesses and non-domestic users will prevent businesses, particularly the hospitality sector from facing rises in their energy bills of as much as 600pc.

“We look forward to working closely with the new business secretary on plans to support hospitality recovery to give businesses headroom to survive, return to growth and positive contribution in so many local communities.”

Ministers have not yet provided a figure of how much the support will be worth, but said it will be “equivalent” to what is being provided to consumers.

After the initial six-month scheme, targeted support will be provided to the most vulnerable businesses, such as restaurants and pubs. This will be reviewed after three months.

Ms Truss said the business secretary will work with businesses on a review to determine where this will be targeted to ensure those “most in need” get support. She said the review would be completed within three months.

UKHospitality chief executive Kate Nicholls tweeted that it was a “positive plan” to start tackling price rises but said businesses could not wait for three months to find out if further support was available.

Nicholls wrote: “Positive plan to start tackling cost of doing business and energy crisis. Really welcome recognition of need for immediate action on commercial energy bills and further support needed to industries like hospitality most at risk – VAT and rate relief quick and effective cash injection.

“But, businesses cannot wait for three months to find out what support is planned nor can they wait until

Steve Alton, CEO of the British Institute of Innkeeping (BII) commented: “We have left Government in no doubt about the crushing impact of energy costs on our members’ pub businesses and we are pleased that this has been specifically recognised in today’s announcement. Beyond the impact of energy, pubs across the nation have seen their long hoped for recovery stopped in its tracks by chronic staff shortages, repaying pandemic specific debts, a crippling rise in the cost of doing business through inflationary rises and a squeeze on consumer spending, with many pubs already loss making.

“Escalating energy costs have rendered long-standing essential local businesses simply unviable. We await the detail on how this price guarantee will be applied for our nations’ pubs and the impact that this will have on their survival. Today’s announcement looks to tackle the specific energy issue and we look forward to again working closely with Government to urgently deliver the wider package of investment that will be needed to allow our members to trade through these exceptional challenges and be at the heart of growth in our economy.”

Earlier today almost 300 hospitality companies wrote to the government calling for more support including a cut in VAT and a freeze in business rates.

1 in 5 Hospitality Businesses Won’t Survive Without Support

300 hospitality CEOs have signed a letter asking the Chancellor to urgently deliver a package of support to help the sector as it cost increases of 238% New figures from leading hospitality body, UKHospitality, lay bare the sector’s struggle to survive, with one in five businesses saying they will not survive the current crisis. Three in five operators admitted they are no longer profitable.

The figures emerged from a recent survey of operators in the sector, which showed that, on top of energy price rises, the cost of living crisis will cost an anticipated £25bn loss in trade, likely to result in a 15% drop in employment. This is equivalent to 383,000 jobs across the UK. The survey showed average energy price increases for the hospitality sector of 238%, with more than 70% of businesses seeing bills more than double, and nearly 30% hit with rises of over 300%.

The increases mean average energy costs as a percentage of turnover have jumped from 5% in 2019 to 18% today. This makes energy bills now the second largest cost (up from fifth) to businesses, a greater proportion of turnover than rent and rates combined.

As a result, hospitality businesses are having to take drastic action. Three-quarters are being forced to hike prices, more than six in 10 are reducing staff hours, four in 10 are reducing headcount, and half are cutting trading hours.

Following the results of the survey, nearly 300 leading UK Hospitality businesses put their names to an open letter asking new Chancellor, Kwasi Kwarteng, for “a plan that cuts business costs, stimulates demand

and tackles inflation.”

Just Eat, Marriott International, Mitchells & Butlers, Pizza Hut UK, Caffè Nero and Merlin Entertainments are among the signatories, alongside dozens of smaller pubs, bars, restaurants and hotels in England, Scotland and Wales.

The letter proposes a five-point plan of action through to April 2023, with a review in early 2023: 1. A 10% headline VAT rate for hospitality 2. A business rates holiday for all hospitality premises, with no caps applied 3. Deferral of all environmental levies 4. Reinstatement of a generous HMRC Time to Pay scheme 5. Reintroduction of a trade credit insurance scheme for energy UKHospitality CEO, Kate Nicholls, said: “The hospitality sector is critical to our national economic and social recovery and with support will be well placed to drive growth, generate jobs and invest in local communities. To achieve this however, the new Government needs to act quickly to address the soaring energy costs that are strangling the sector.

“We are encouraged by talk of energy price freezes for families and businesses but this won’t be enough to save hundreds of businesses and thousands of jobs in the sector. The package of five measures we are asking for will help us guarantee jobs and wages, to ensure that businesses stay afloat, and to preserve and grow our communities across the UK.”

6

CLH DIGITAL

Issue 126

Small Firms Set Out Energy Asks for New PM As Majority Left Out in the Cold in Previous Regime, New Report Finds The Out in the Cold report finds that the overwhelming majority (96%) of small firms flag concerns about rising energy bills. Concern is spread broadly across the economy, with 71 per cent of small firms across all sectors reporting they are very or extremely concerned.

Those in accommodation and food (68%), wholesale and retail (45%) and manufacturing (43%) report they are extremely concerned.

Compared to last year, nearly two-thirds of small firms (63%) say they are paying more for electricity and gas this year, with two in five (39%) seeing double, triple or even higher increases in their bills, despite many having yet to renew their energy contracts.

The majority of small firms (72%) in Scotland – higher than UK average – say their energy costs have increased over the past year. Of them, almost half (49%) have seen their bills doubled or more. Close to twothirds (65%) of small firms in Wales have seen similar increases.

Within the English regions, the East Midlands has the highest proportion of small firms with two-fold or more increases in their energy bills (67%), followed by London (65%) and East Anglia (64%).

The soaring energy bills are forcing nearly half (45%) of small firms to raise prices. Two-fifths have taken steps to reduce energy consumption although options are limited. Nearly a quarter (24%) have cancelled or scaled down plans for investing in or expanding their business.

In light of the findings, FSB is urging the UK Government, alongside devolved administrations as appropriate, to provide direct support with their energy bills to small businesses.

We set out a mixed policy package of fiscal and regulatory measures, including: • Expand the scope of the price cap, which currently only protects domestic customers, to include sole traders and microbusinesses (0-9 employees) and small businesses (10-49 employees). Microbusinesses need consumer protection in the same way that individuals do. They are more akin to domestic customers when deciding on their energy provider, including lacking in expertise in purchasing energy to having poor bargaining power.

Including microbusinesses in the price cap will provide an urgently needed cap on soaring energy prices for the smallest businesses.

• Reduce Business Rates to help small firms adapt to the energy price increases. This would help reduce the impact of price rises, especially as these are typically paid monthly. Due to many small firms being in receipt of the retail rates discount or SBRR, and the scale of price rises, this measure would need to be accompanied

by other measures to provide support to those firms.

• Provide direct cash support to small and micro businesses to help with energy bills. To support small firms during the pandemic, the government provided £3,000 vouchers to around 700,000 businesses who were eligible for Small Business Rate Relief or Rural Rate Relief. We propose a similar intervention here, which would be focused mainly on helping small firms who received small business rates relief or otherwise do not benefit – or benefit sufficiently – from tax reduction mechanisms.

• Cut taxes temporarily on energy for one year initially, with the possibility of extending the measure if global prices remain high. The government could implement a temporary VAT reduction on business energy and/or fuel bills, either by lowering the 20% and 5% rates, or by increasing the energy usage threshold at which the lower 5% VAT rate applies. A VAT reduction would deliver cashflow benefits to those businesses which can reclaim VAT costs, reduce costs for firms which are not VAT-registered, and lower bills for domestic consumers. The UK should clarify whether this reduction could apply to Northern Ireland businesses, and if not, we want to see similar measures in place for the devolved nation.

• Issue £5,000 vouchers for businesses to spend on qualifying energy saving-products and services under a ‘Help to Green’ initiative. This would be similar to vouchers issued via the ‘Help to Grow Digital’ scheme. The voucher could, for example, be used to fund an audit to measure a firm’s energy consumption with relevant advice on how to reduce energy consumption, or to enable firms to replace equipment and materials to become more energy efficient.

• Commit to not disconnecting businesses from energy supply that are currently unable to pay for their energy bills this winter, and not asking for disproportionate upfront payments. We would like to see energy companies make this commitment and work with individual small business customers. We suggest offering bespoke finance plans and hardship funds for this winter that will enable firms to continue trading.

• Encourage consumers to shop locally and to support their local businesses. Small businesses are at the heart of communities, offering employment opportunities and valuable services. However, the burden of rising energy costs and competition from larger companies, are putting small businesses across the country under immense pressure. FSB is calling on consumers to continue to shop locally and do all they can to support local businesses.

FSB National Chair Martin McTague said: “From the hair dressing business facing a six-fold increase in their energy costs to the sports bar who needs to pay £103,000 more for electricity and gas a year, we’ve seen countless examples of small businesses struggling with energy bills to the point where owners stop paying themselves wages or even close their doors over the summer. Small businesses themselves are doing all they can to cut their energy use and cut costs, but it won’t be enough to save many this winter without further help.

“These small businesses are the ones that managed to get through the unprecedented pandemic often with government help. We can’t leave them behind in this energy crisis as millions of jobs, livelihoods and communities depend upon them.

“The cheapest energy is the energy we don’t use. With small firms wanting to go further on energy efficiency and micro-generation, but constrained by a lack of capital and unclear returns on investment, now is the ideal time for Government to introduce Help to Green vouchers.

“As the new Prime Minister and Chancellor prepare their full package of emergency plans, we urge them to take forward our proposals and deliver bold and big action that matches the scale of this lingering crisis before we head to a possible recession in autumn.

“To make the matter worse, some big energy companies ask small firms for a large sum of upfront payment, out of fear that they could go bust because of unaffordable bills, or they’ll refuse to supply their small business customers.

“We would like to see energy companies commit to not disconnecting their small business customers due to inability to pay this winter, and not asking for disproportionate upfront payments, which piles further cashflow pressure onto businesses, many of which are already in debt. If necessary, the Government could step in and provide a limited guarantee to these suppliers, so they won’t need large deposits.

“We also encourage consumers to support small firms. Many people will be tempted by large corporates wrapping cost of living marketing around their products and services, but this is the time when your local small business needs you the most.”

“With our research indicating the existential threat facing 5.5 million of small businesses in the UK along with 16 million jobs within them, we don’t have the luxury to wait any longer. We stand ready to work with the Government to stop this cost of doing business crisis spiralling further.”

Worcestershire Pub Hoping to Smash “Nigel Gatehering” World Record

A Worcestershire pub is aiming to smash its own world record for the largest gathering of individuals called Nigel, in a bid to restore a name that is in danger of becoming extinct.

name that has been on the decline since 1965. However, I’m hoping that as a result of our joyful efforts we will start to see a few more baby Nigels over the coming years!”

The latest data from the Office for National Statistics revealed that during 2016 and 2020, there were no babies named Nigel, prompting landlord Nigel Smith, of The Fleece Inn in Bretforton, to host the first Nigel Night in 2019.

Pub landlord Nigel Smith with, you guessed it, a fellow Nigel at the 2019 This year’s event also comes with a twist as they are on the hunt for Nigel’s with a particular skillset.

The event drew in 434 Nigel’s and now, two years on, Mr Smith is looking to go one better by attracting more than 1,000 Nigel’s to the pub on September 24.

Mr Smith added: “Just as you thought finding Nigels wasn’t hard enough, I am also looking to recruit a team of Morris dancers called Nigel to perform on the evening, so if you fit the criteria then please get in touch with me.

Mr Smith, 59, said: “We’re already on track to beat our 2019 world record as more than 500 people have booked their place for the evening, which is unbelievable given that we haven’t been proactively promoting it for a while, and shows there is plenty of fight in Nigel yet.

“Anyone is of course welcome to join in our celebrations – we’ve also had a number of Nigellas attending to strengthen our numbers!”

“Our first Nigel Night seems to have left a bit of a legacy though, as since then we have had nearly one thousand Nigels sign ‘the book of Nigel’ which we have behind the bar.

“I’ve researched the name Nigel, and apparently it is associated with darkness, which is perhaps why it is a

This year’s Nigel Night will run from 2:30pm until 11:30pm within The Fleece Inn pub, and nearby barn, marquee and orchard.

All Nigels attending will get a Nigel badge and free pint on proof of their name, with non-Nigels also welcome.

Funds are also being raised for the British Heart Foundation, with hopes of raising around £3,000.

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

Should the Sector Close as the Nation Mourns the Death of Queen Elizabeth II? Issue 126

CLH DIGITAL

7

As the nation mourns the death of our longest serving monarch speculation is mounting as to whether the hospitality sector pubs in particular should remain open or closed.

planned events, some businesses may wish to consider closing or postponing events, especially on the day of the State Funeral, however this is at the discretion of individual businesses."

Planning and preparation for the death of her Majesty has been in place since the 1960s, named Operation London Bridge, and includes a 10-day official period of mourning, beginning today followed by a state funeral, a minute of silence and Prince Charles’ coronation as king.

If a pub would like to close its doors as a mark of respect at any point or allow time off for staff it is down to the owner.

The Queen’s funeral is expected to take place nine days after her death ending with a national day of mourning.

When it comes to remaining open or closed, it is down to each individual business to decide whether they want to adjust their opening hours, or close entirely.

Official guidance from the Government states: "There is no obligation on organisations to suspend business during the National Mourning period.

"Depending on the nature and location of their business and the tone of

Since the Isle of Man is considered a British Crown dependency, pubs across the island have according to reports closed for 24 hours from today, Friday 9 September until Saturday 10 September However, given that Pubs are considered to be one of Britain’s venerable institutions, they are being hailed among the British public as the best place for respects to be paid while raising a glass in honour of the Queen’s 70 year reign.

The British Beer & Pub Association (BBPA) said: “In the coming days we will work with our nation’s pubs and brewers to pay respect in communities across the country.”

Proper Pubs Across the Uk Raise £35,000 for Mental Health Charity in Under One Month!

Proper Pubs, the community wet-led division of Admiral Taverns has raised an impressive total of £35,000 for Chasing the Stigma, a national mental health charity which aims to normalise mental health and provide support for everyone when they need it.

As part of its fundraising efforts, each pub has hosted different charity events throughout August, including barbeques, quiz nights, and live music events. Team members also took to the streets of Chester for the charity walk, starting at Admiral Taverns’ Head Office, passing the famous Chester racecourse, continuing down the city walls towards the canal, before returning to Head Office.

All proceeds from the events will be donated to Chasing the Stigma, which will help it continue its impressive charity work, training services and ensure that its Hub of Hope remains free. The Hub of Hope is an app that helps everyone find the most relevant and readily available support near them,when they need it.

The team also aim to create an environment of understanding through its Ambassador of Hope training which has been developed so that organisations can commit to embedding positive mental health actions via training, activities, online resources and direct communication and support with the Chasing the Stigma team.

Admiral Taverns, the UK’s leading community pub group, who own 1,600 pubs across the UK, announced Chasing the Stigma as its charity partner earlier this year, supporting CEO, Jake Mills and his team in their journey to normalise mental health.

Jake Mills, Founder & CEO at Chasing the Stigma, commented: “We’re absolutely blown away with the Proper Pubs team at Admiral Taverns for making the time to get together to raise awareness in what Chasing the Stigma does. Every penny they’ve raised and every conversation they have about mental wellbeing, supports the work we do to further eradicate the stigma of mental health. Thank you.”

FREE FREE MICROSAVE CAVITY LINERS WORTH £79.00 WITH EITHER THE NE-1843 OR THE NE-1853 MICROWAVE

PANASONIC NE1843

PANASONIC NE1853

1800 WATT MANUAL CONTROL

1800 WATT TOUCH CONTROL

IN STOCK NOW!

IN STOCK OCTOBER 2022

JOIN US ON STAND CK330 COMMERCIAL KITCHEN EXHIBITION, EXCEL LONDON, 14-15 SEPT 2022

FREE FREE PANASONIC NE1027 1000 WATT OUTPUT

MANUAL CONTROL

WITH THE

WITH THE

MERRYCHEF CONNEX 12

PANASONIC SCV-2

HI SPEED COMBI OVENS DEMONSTRATIONS AVAILABLE AT THE EXHIBITION

ALL OFFERS ONLY WHILST FREE STOCKS LAST EXCLUDING CONTRACT CUSTOMERS

Issue 126

CLH DIGITAL

9

Energy Price Pledge Must be a Lifeline for Small Businesses Small firms will be reassured by the Prime Minister’s announcement, but will need detail in order to plan for winter Responding to the announcement by the Prime Minister of support for small businesses to ease the energy cost crisis, National Chair of the Federation of Small Businesses (FSB) Martin McTague said: “It’s a huge relief for millions of small businesses to hear confirmation they will be part of the Government’s plans to help on energy. Many have been pushed to the brink by crippling energy bills, and so it is welcome that help is on the way.

“The toxic combination of uncapped energy hikes, high taxes, inflation and negative growth have become an existential threat for many.

“FSB is proud to have played our part in championing small businesses’ plight and pitching in ideas to the new team in power, and so we have contributed to today’s intervention.

“Constricting the scale of energy bills for small businesses is unprecedented; we now have a high-level commitment in principle to help businesses get through the winter intact. Done right, this will be a lifeline – protecting jobs, communities and future economic recovery.

“However, the announcement is very high-level and sparse on detail so we will be working with the new Government to clarify what happens next. Small businesses’ instant reaction is that this is not enough information, yet, for them to plan.”

“This must not result in a cliff-edge after six months, with the withdrawal of support to all but ‘vulnerable’ targeted industries, sectors or types of business. The definition of who falls in and out of that support will need to be looked at carefully at the three-month review.

The statement appears to leave a number of questions unanswered, including:

“Our work on vulnerability of small businesses to energy costs has

• What will be the fixed unit prices (and standing charges) from October 1?

revealed huge bills causing damage in virtually any sector that uses ener-

• What practically will now change – will energy retailers suspend high quotes and contract offers and recalculate from October 1?

of ‘vulnerable industries’ will need to be broad, realistic and fair.

gy in any meaningful way, just like most households. Any future definition

• Will those who have accepted hugely increased bills in recent weeks be able to renegotiate to bring their bills down to reasonable levels?

• As a small business normally gets quoted for at least 12 months, does that new quote include 6 months at a low rate and 6 months at a high uncapped rate? How does the energy retailer know who to quote extra support to, for the 2nd six-month period?

Martin McTague added:

“The Government should also make good on its commitment for comprehensive help for all small businesses affected. If any have energy circumstances such that, in practice, they turn out not be covered by the measures announced today, the Government must keep an open mind and ensure policy decisions do not create another group of disenfranchised or excluded small businesses without support, just like it did on income support during COVID.”

Fish and Chips Still Britain’s Most-Wanted Pub Meal as Appetite for Premium Versions Grows

Fish and chips remains Britain’s favourite pub and bar meal, new research from CGA by NielsenIQ reveals—and there is plenty of headroom for growth at the premium end of the market.

A survey for CGA’s exclusive new ‘Food Insights 22’ report shows that more than a quarter (28%) of consumers pick fish and chips as one of their three top dishes when eating out in pubs and bars. This puts it ahead of other perennial favourites like carveries and roasts (24%), steak (22%), pizza (21%) and beef burgers (17%) on the report’s rundown of consumers’ most-wanted pub and bar meals.

While fish and chips has been a classic dish for decades, CGA’s in-depth report into out-of-home food trends flags significant opportunities to increase sales even further. It indicates that half (48%) of consumers would be willing to try a premium fish and chip restaurant or shop, while three in five (60%) say they are likely to pay more for a better quality version of the dish. Diners are also interested in exploring new variations on the meal, and more than a quarter say they would consider ordering options like tuna (29%), lobster (27%) and crab (27%) if they saw them on a fish and chip shop’s menu.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “Britain’s consumers have never had such a wide choice of options when eating out, so it’s fascinating to see the appetite for fish and chips is undimmed. Even in very mature parts of the eating-out market like this, it’s encouraging to see there is still so much potential to grow sales, especially by helping people trade up to new alternatives and making fish and chip shops destinations in their own right. With spending on eating out under mounting pressure, tempting consumers with exciting twists on popular favourites like fish and chips will be a crucial tactic in the months ahead.”

CGA’s ‘Food Insights 22’ report offers a wide range of actionable data and expert analysis on many areas of out-of-home eating, to help suppliers and operators respond to the latest developments in consumers’ habits. It explores topics including emerging food trends, global cuisines, new menu options and the needs of consumers with dietary requirements. The full report is available to purchase now.

SLTA Warns Current Crisis Facing Hospitality Industry is ‘Worse than the Pandemic’ Issue 126

CLH DIGITAL

11

The SLTA (Scottish Licensed Trade Association) has warned that hospitality businesses already struggling amid the cost-of-living crisis coupled with spiralling energy and utilities bills cannot absorb any further cost pressures, describing the current situation as “worse than the pandemic”.

“This is why both the Scottish and UK governments need to work out how to help the hospitality sector which hasn’t yet recovered from the pandemic and continues to incur extra costs in finding staff who left the industry during the pandemic and because of Brexit. The current situation, for many businesses, is worse than the pandemic.”

Despite welcoming new Prime Minister Liz Truss’s announcement to cap average household energy bills at £2,500 a year from October for two years and pledging a six-month package for businesses providing “equivalent support”, SLTA managing director Colin Wilkinson warned: “Sadly the damage is already done.

Responding to Ms Truss’s declaration that further support will be targeted at “vulnerable industries” after the initial six-month support period, Mr Wilkinson added: “We await full details on this in due course.”

“Today’s announcement has not gone into enough detail on what ‘equivalent support’ will mean and does not help businesses already planning to close or reduce their opening hours over the winter period.

Meanwhile, he expressed concern that the Scottish Government is to introduce legislation granting local authorities the power to tax tourists. Mr Wilkinson said: “This is absolutely the wrong time to be pushing this through – a time when many businesses are already on the brink and talking about closing down over the winter.

“This should have been a priority for Westminster months ago when experts were ringing alarm bells and warning of the juggernaut that was on its way. All help is, of course, welcome but Liz Truss is only really giving us a sticking plaster to fix a broken leg.

“The Local Visitor Levy should not go ahead and we believe that imposing additional costs on visitors to Scotland will have a negative impact on hospitality businesses and potentially damage our nation’s reputation as a welcoming tourist and visitor destination.”

“Hospitality businesses also urgently need a reduction in VAT and rates reduced or frozen. We eagerly await the Chancellor’s fiscal statement later this month, but suggestions of a cut in corporation tax will only help those businesses making a profit – the rate of inflation is at its highest level for years with the Bank of England warning that it will continue on an upward trajectory.

Mr Wilkinson also expressed dismay over the Scottish Government’s determination to implement a deposit return scheme (DRS) next summer, pointing to the widely-held concerns surrounding the complexity of the scheme and questions around the secure storage of containers and glass breakages.

“We’ve all read the reports this week that pubs could have to increase the cost of a pint to £15 or even £20 to survive over the winter – that’s untenable for both businesses and operators.

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

“Both the DRS and Local Visitor Levy should not be priorities when businesses are throwing so much time and effort into dealing with current and much more pressing issues,” he said, responding to both announcements in the Programme for Government outlines by First Minister Nicola Sturgeon earlier this week.” 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.

12

CLH DIGITAL

Issue 126

“Small Changes Will Bring In Significantly More Vegan Business” Says Charity Chief Executive NEW GUIDANCE DEMYSTIFIES HOSPITALITY FOR VEGANS AND VEGETARIANS

honey’ variety. But this may render it unsuitable for a growing number of guests with religious or ethical objections.

You’re sure to have seen positive news about the rise of meat-free diets.

Google reports that searches for ‘vegan food near me’ rose by more than 5,000 percent in 2021. Supermarkets, online stores and most catering suppliers are now havens for plant-based foods and both the ingredients and cooking possibilities are endless.

“Luckily, there are many vegan-friendly alternatives available – as VfL’s new guide shows.”

Most people understand that vegans will exclude all animal products from their diet. However, often people overlook that vegetarianism and veganism is a lifestyle, not just a diet.

Vegans, and often vegetarians, avoid any products that are derived from animals or tested on animals in the production process. This includes cosmetics, clothing, cleaning products and even medication.

The Hilton Hotel in London famously launched the world’s first completely vegan hotel suite in 2019. Here, materials such as feathers and leather have been replaced with innovative new vegan alternatives, with the hotel even providing cruelty-free toiletries and a vegan minibar.

Amanda Woodvine, CEO of care charity Vegetarian for Life (VfL), said: “With National Vegetarian Month, World Vegan Month – and even Veganuary – just around the corner, now is a chance to reflect on how well prepared your organisation would be for an influx of vegans or vegetarians. Consider items such as liquid soap, for example. Many heads of hospitality wouldn’t give a second thought to an item like this being a ‘milk &

Key statistics • 1 in 3 Brits have stopped or reduced their meat consumption.

• Since February 2020, the number of vegans in the UK has grown by 40%.

• Older people (65 to 79 years) are leading the way. They are twice as likely to have reduced their meat consumption as 18- to 24-year-olds.

• An estimated 14% of vegans and vegetarians in Great Britain are aged 65 or over.

• Around 10% of the total UK population may have special requirements because of the beliefs that they hold.

Although originally written for those with caring responsibilities, Veg*nism: More than just a diet is useful for all hospitality workers. The guide covers little often discussed issues such as how to find vegan products – from toiletries through to cleaning products, alcohol, and even furniture and bedding.

The guide will help readers identify hidden animal products, explaining what to consider when providing hospitality for a veg*n, ensuring that they can provide exceptional customer service for all.

Download your free copy via the Vegetarian for Life website (https://vegetarianforlife.org.uk) or call the charity on 0161 257 0887.

Industry Pledge to Help Operators Save Costs in Crisis sands of pubs face closure without urgent government support to soften the blow from soaring energy bills. It is expected that Liz Truss, the new UK Prime Minister will make an announcement on what the government will do to help the population in the coming week.

In a bid to help hospitality in a time of crisis due to increasing energy costs, the not for profit Zero Carbon Forum is offering free energy saving guidance from its Save While You Sleep initiative to help enable operators to reduce their power usage overnight to cut costs and carbon.

Mark Chapman, forum founder of Zero Carbon Forum said:

The programme was officially launched in July following member trials, which have realised energy savings per outlet worth £6,000 per annum (at 2021 market rates). It works by combining energy and carbon analytics with operational training and ongoing coaching. Existing energy smart meter data is run through Zero Carbon Services’ proprietary intelligence platform, to identify energy wastage every day and night.

As UK consumers are having to make forced changes to the way they consume energy by cutting down on usage, the forum’s Save While You Sleep initiative provides operators with advice and guidance on implementing simple but impactful processes to save on energy, via a two -stage ‘10-minute’ shutdown process.

The industry is in crisis. UK Hospitality estimates that 10,000 business could shut permanently in the coming 18 months. While bosses of companies owning almost half of the UK’s 47,000 pubs said that thou-

“We look forward to seeing what Government intervention is provided to support our sector, but we want to provide all our knowledge and insight to try to help every operator in the industry during this crisis. By sharing the data and analysis gleaned from our members’ overnight energy usage made into a range of accessible resources, including engagement training and checklists, operators can engage their teams quickly to reduce energy waste and save on costs and carbon.”

The resources available will include collateral for operators to freely access, download and share with their teams. They include posters and energy checklists for General and Area Managers.

To access the resources/ collateral please visit: https://savewhileyousleep.world/

BBPA Responds to PM’s Energy Announcement Responding to the Prime Minister’s announcement on energy bills for businesses, Emma McClarkin Chief Executive of the British Beer and Pub Association said: “By committing to an energy price cap for businesses today the PM has shown she understands just how critical the energy crisis has become for our breweries and pubs, and just how important pubs and brewers are to their communities. Whilst we still need detail on the level of the cap, this intervention will hopefully help thousands of business owners to breathe a little easier over energy bills in the coming winter months.

“This announcement will avert the immediate threat of the energy crisis for businesses, but we need clarity and assurance for the long-term so our brewers and pubs can plan effectively and thrive at their heart of their communities long into the future. The cost of doing business is still a very real threat for many but we are encouraged by the direction this Government is going in. Now we need to hear more on business rates, VAT and keeping beer duty low.”

Greene King Launches New Maternity Leave Policy Greene King, has launched its new maternity leave policy. Alongside the policy, a new package of wrap around support will be introduced, designed to support women before they go on maternity leave as well as help make the transition back into work easier for mums returning after having a child.

The new policy now entitles salaried team members to 26 weeks full pay, plus 13 weeks statutory maternity pay and hourly team members to 13 weeks full pay, 13 weeks half pay, plus 13 weeks statutory maternity pay, making it one of the most competitive policies in the industry. This will help support those on maternity leave at a time when the real impact of cost-ofliving crisis is starting to take hold for many families.

Greene Sky, the company’s women employee-led inclusion group, has played an integral role in influencing a change and in the design and development of the new policy. By conducting listening groups with team members across all parts of the business, the group raised concerns around the support available and the impact to careers that going on maternity leave can have for some women and to understand what women in the business need to help them continue their career aspirations at Greene King.

Andrew Bush, chief people and transformation officer at Greene King, said: “Our research showed that in 2020 only 53% of women returned to work for us following maternity leave. This stark figure showed us it was clear we needed to update our policy so women feel supported to be able to confidently choose the right time to start a family and for them to feel they can return to work at the right time for them, without feeling financially pressured to return.

“We’re continuing our journey of Everyday Inclusion, where we want to demonstrate that every person’s contribution is valued, and the new maternity leave policy and support package is a huge step forward and is now one of the strongest policies in the marketplace.”

Rachel Pescod, head of strategy at Greene King, said: “Greene King’s new maternity policy will allow me to spend the important early months with my new baby and return to work at the right time for me and my family. It takes some financial stress away amidst a wider cost of living crisis and it makes me proud to work for a company that cares for its team members.”

14

CLH DIGITAL

Issue 126

The Magic Of Mocktails For Modern Businesses With the news that pubs and bars are struggling to stay open in 2022, Heavenly Desserts (www.heavenlydesserts.co.uk) managing director Yousif Aslam explains why brands need to embrace the power of premium mocktail offerings.

With big brands leading the way in sector innovation, consumers now expect bold flavours and high-quality ingredients in their mocktails, that go beyond sugarysweet copies of the classics.

The low and non-alcoholic lifestyle is having a meteoric rise.

Pressures around rising costs of living, health concerns and a greater range of non-alcoholic options have led to a general decline in alcohol consumption, particularly amongst younger generations in the UK. The stigma of not drinking being ‘boring’ is long gone, with creative, sophisticated mocktails standing up to their boozy competitors.

Premium offerings are the order of the day. Rather than a drink that has had a key ingredient removed, producers need to think of their mocktails as something new, that doesn’t ask the consumer to compromise on taste. Inventive recipes, unique flavour combinations and fun food pairings are all ways in which brands can enhance their non-alcoholic offerings.

Dubbed ‘generation sensible’ by researchers, a recent study by UK charity Drinkaware found that over a quarter of Gen Z is now teetotal. The trend even extends beyond that age range, with more people than ever taking part in Dry January in 2022, with many people carrying on their sober lifestyles into the rest of the year.

After a rise in people drinking more frequently during the pandemic, many have since been looking to reset and re-evaluate their lifestyles. As a result, the alcohol and hospitality sectors have been forced to rethink how they cater to this shift in consumer trends.

Many big brands are creating non-alcoholic versions of firm favourites in response to the surge in demand.

Mainstream brands like Guinness, Heineken and BrewDog have all released twin non-alcoholic versions of their leading brews. Non-alcoholic beer is currently the fastest growing drinks segment in the UK, with drinks market analysts IWSR forecasting it will grow to three times the size by 2023.

Non-alcoholic products also present a commercial way for companies to meet their environmental, social and governance targets (ESG) and to tackle issues around responsible drinking.

It’s not just direct alcohol alternatives that are booming - specialist teas and coffees, kombuchas and health drinks are all rising in popularity. Gen Z leads the way in bringing these drinks to the mainstream through platforms like Instagram and TikTok – such as dalgona coffee, bubble tea, hot chocolate bombs and whipped lemonade.

Consumers are seeking indulgent, ‘instagrammable’ drinks as well as healthy, low-sugar options and customisable ingredient swaps to cater for dietary needs such as vegan and gluten-free.

It’s clear that as the social opportunities and drinks options for teetotallers expand, so does the potential for transformation in the sector. Brands hoping to make an impact in this high growth space need to employ imaginative marketing to set them apart from competitors.

Ultimately, it’s no longer simply enough to offer a token non-alcoholic option as an after-thought on a menu.

To stay ahead of the curve, brands need to offer a range of eye-catching soft options for a new generation of consumers with moderation on their minds.

1000s of Drinkers Demand Energy Bill Help to Save Nation’s Locals as Long-term Pub Closures Double Rees-Mogg, detailing examples of licensees across the UK struggling with bills or choosing to close their business altogether in the face of skyrocketing energy costs.

1000s of drinkers demand energy bill help to save nation’s locals as long-term pub closures double CAMRA members across the UK are contacting their local MPs to demand urgent help to save beloved pubs and breweries from permanent closure.

Commenting, CAMRA Chairman Nik Antona said: “CAMRA’s pub closure figures show that in the first six months of this year the number of long-term pub closures has doubled from the latter half of 2021. We fear that this rate is set to go through the roof unless pubs get the urgent help that they need to deal with the energy bills crisis.

Beer drinkers and pub goers across the country are being mobilised in their thousands to contact their local MPs, pushing for Government action on energy bills to stop beloved local pubs and breweries having to close for good.

The consumer group which has around 160,000 members across the UK says that the number of long-term and permanent pub closures is set to grow unless the new Government uses tomorrow’s announcement on energy to tackle the crisis facing the licensed trade.

The plea from CAMRA members and supporters comes as the consumer group publishes new statistics today showing that the number of long-term pub closures – where the business has failed, or the future of the pub is uncertain – has doubled in the first half of this year from the second half of 2021.

In the last half of 2021, 254 pubs were recorded as ‘long term closed’, at a rate of 9.8 per week, but in the first half of 2022 this had increased to 485, or a rate of 18.7 per week.

CAMRA has also written to the new Secretary of State for Business, Energy and Industrial Strategy, Jacob

“With pubs and breweries facing increases in their energy bills of up to 500% they need urgent support from the new Prime Minister. Otherwise, they face an impossible choice of passing on costs to customers resulting in a £15 or £20 pint – or closing their doors for good.

“That’s why CAMRA is asking all of its members and supporters to contact their local MP and keep up the pressure on the new Prime Minister for urgent action to save the UK’s world-renowned pubs and breweries. Anyone can join in by going to www.camra.org.uk/budget2022 “It is encouraging to see reports of an announcement on energy this week. This must provide support quickly to the licensed trade and should also be followed by changes to duty charged on beer and cider served in pubs, clubs and taprooms, a cut in VAT for food and alcohol served in pubs, and changes to the unfair business rates system.”

‘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

16

CLH DIGITAL

Issue 126

MPs to Debate Future of Small Breweries

Last year the Treasury set out ambitious changes to the alcohol duty system and SBR which many independent brewers have already factored into their business plans. Final details were expected to be announced in the Summer, but have now been pushed back to at least the autumn, leaving brewers in limbo and putting the delivery of these changes at risk. This includes a new Draught Duty rate offers a duty discount on beer sold in pubs and offers a gamechanger for the sector.

MPs have debated the future for small breweries as a tax system that defined the modern craft beer industry in the UK comes to its end and the sector comes under increasing pressure from the energy crisis.

Twenty years ago, the Government introduced Small Breweries’ Relief (SBR) – a scheme that was a result of pressure by the Society of Independent Brewers (SIBA). It allows smaller brewers to pay a proportionate amount of beer duty to the Treasury. Since its introduction SBR has led to a huge growth in the number of British craft breweries and is the reason we have such a diverse range of beers to choose from today.

Ahead of the Parliamentary debate and in recognition of SBR’s 20 year milestone, a very special one-off collaboration beer is being brewed today at Five Points Brewing Co in London with brewers and supporters who have been instrumental in its introduction. The beer itself will feature all-British grown malt and carefully selected hops, the names of which form the letters SBR: Sovereign, Bullion and Relentless (the latter of which is a brand-new experimental British hop).

However, two decades later small brewers face uncertainty about the future of SBR and the tax system which has been under review by the Government. Brewers are also facing an energy and cost of living crisis putting their businesses under severe strain.

The debate to be held in Parliament today titled Impact of Small Brewers Relief on independent brewers is being led by Owen Thompson MP who will challenge the Government on the future of SBR as well as the wider cost of living issues threatening the sector.

Small independent brewers were badly hit by the pandemic which say a 40% reduction in production with around 160 active brewers closing. They are now facing an energy crisis with bills increasing 400% as well as price increases of CO2, kegs and hops. Around 60 small brewers have already closed this year with more on the brink.

SIBA is calling for urgent action on energy and support for the sector including an energy cap for businesses but also grants and incentives to move to green energy.

Roy Allkin, Chairman of the Society of Independent Brewers (SIBA) said: “Small Breweries’ Relief has shaped the UK’s craft beer sector allowing small and independent brewers to set up and compete against the Global brewers that continue to dominate the industry.”

“It’s a privilege to join the founders of SBR to brew a special beer but this comes at a fragile time for the sector that is facing spikes in energy prices and shortages which are putting businesses at risk. We also face an uncertain future as the Government continues to review SBR without any certainty. I hope that the Government will finally provide the clarity and support we needs and finally tell us in the debate tonight what they plan to do.”

Chef Tom Kerridge Launches £15 Lunch Menu in Wake of Cost-of-Living Chef Tom Kerridge is launching a £15 lunch menu at his Bull & Bear restaurant in Manchester to give people an opportunity to dine out during the cost of living crisis without spending too much money.

The chef, who admits the offering will make him ‘no money at all’, is launching the special menu at three of his restaurants nationwide from today (September 5) including the Michelin-starred The Coach in Marlow and Kerridge’s Bar & Grill in London.

Kerridge started a similar initiative during the 2008 financial crisis when “people were very worried about the money in their pockets”. The chef said he launched a one choice lunch menu “that made absolutely no money but filled the pub with noise, excitement and laughter”.

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-

In 2022, he hopes to have the same impact. Kerridge said: “The aim is to get the excitement and buzz back into restaurants without guests having the fear of spending too much money. A taste of the good times at a fraction of the price.

So, it is time to bring back the ‘too good to be true’ offer. We are very excited to launch a set lunch £15 menu. Yes, that is right, £15 for two courses (a third course can be enjoyed for an additional £7.50), running across three of our sites. Kerridge’s Bar & Grill in the heart of London at The Corinthia, the one Michelin starred The Coach in Marlow, and the beautiful Bull & Bear in Manchester.” 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.

Foodservice Prices Rise Again in July Despite Easing in Commodity Markets

18

CLH DIGITAL

Issue 126

ers and growers, but the risk of reduced yields is now high. The European Drought Observatory has meanwhile reported that nearly half of Europe is under warning conditions, leading to forecasts that summer crop yields may be 16% below average—which will push up the cost of the UK’s food imports.

The foodservice sector continues to face high levels of inflation despite relief in some commodities, the latest edition of the CGA Prestige Foodservice Price Index shows.

Prices in all 10 categories of the Index recorded upward year-onyear movement, with two experiencing inflation of more than 20%.

Nine categories saw a month-on-month increase as well, with prices in two—dairy and oils & fats climbing by around 4% from June.

Overall, food prices increased by 1.6% over the month, and year-onyear inflation stayed in double digits for the sixth month in a row.

Prestige Purchasing CEO Shaun Allen said: “Whilst welcome news it’s too early to say whether the July easing in food commodity markets will continue. Instability continues to be the dominant feature of food and drink markets, and we predict that this will continue into 2023, with inflation increasing further this year before it falls. With so many other pressures it would be easy for operators to take the eye off the ball of managing supply prices, which in this market could be very costly.”

The sharp increases come despite a drop in food commodity markets. The FAO Food Price Index, which tracks monthly changes in the global prices of a basket of food commodities, fell by 8.6% during July, as markets were encouraged by the resumption of grain exports through the Black Sea, better-than-expected crop harvests and the start of a global economic slowdown.

However, while the drop in commodity prices is welcome, various uncertainties—especially around weather conditions—mean conditions are likely to remain extremely volatile. With 10 of the Environment Agency’s 14 areas now officially in drought, the National Drought Group has agreed a range of measures to support farm-

James Ashurst, client director at CGA by NielsenIQ, said: “July was another tough month across the foodservice sector, and any relief in price inflation seems likely to be temporary. Drought conditions are a particular worry as we look towards the remainder of 2022, and with consumers’ spending also under mounting pressure, conditions are going to remain tough for many months to come.

Soaring Energy Costs are Hard for Hospitality to ‘Bear’, MP Told Vale of Glamorgan MP Alun Cairns tried his hand at three hotel jobs during a fact-finding visit to The Bear Hotel, and learned of the acute problems that energy prices are creating for hospitality.

we all try and help them as much as possible to survive in yet more very challenging times for the sector.”

The Bear, in Cowbridge, near Cardiff, is part of the Town and Country Collective group of hotels and restaurants.

During his visit, Cairns undertook the tasks of some of the staff at the hotel, to help promote the wide variety of work and career opportunities on offer. He pulled a pint, helped executive chef Tom Bowsher plate up a menu special, and sat in on a management meeting.

Directors Julian and Freddie Hitchcock told Mr Cairns how soaring energy bills, on top of other rising costs, are hitting the group ‘very hard’.

Mr Cairns said he would pass on the concerns of the businesses to the Treasury, and said the hospitality industry was vital to the future economic growth of the Vale of Glamorgan: “This industry is a main driver of the economy in towns and villages across the Vale and Wales, so it’s vital

“A career in hospitality offers a job for life, transferable skills and rapid promotion and I hope more people of all ages will give it a try and find their niche,” he said.

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

There Is No Planet B DISHWASHERS • GLASSWASHERS • REFRIGERATION

RECONDITIONED & SECOND USER CATERING EQUIPMENT EKE EQUIPMENT LIMITED

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

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

COOKERS • ICE MACHINES • FRYERS • SLICERS

At BioPak, creating sustainable packaging that puts the planet first is at the heart of what we do. Single-use packaging can be unavoidable, but we can • MICROWAVES • EXTRACTION CANOPIES • help reduce the negative impact on the environment.

As well as being manufactured in an eco-friendly way, and commercially compostable and recyclable, BioPak single-use packaging has a host of other benefits, like guiltfree convenience. It also saves the water and energy required to sanitise reusables, and eliminates the need for cleaning labour.

There is no planet B. That’s why it’s our mission to produce the most sustainable, environmen-

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

So what’s in it for you?

YOUR OWN ACCOUNT MANAGER At BioPak, our account managers are fully dedicated to our customers. They’ll be there every step of the way, right from when you get in touch. They can advise you on the best packaging solutions for you, and generally just be a helping hand whenever you need them.

You’ll have access to our free samples service, and our enquiry lines are open from 8:00am - 5:30pm.

NEVER RUN OUT OF STOCK We mean it when we say you’ll never run out of stock. Our warehouse is full to the brim of our standard stock, so give us a ring whenever you need anything. We also offer next-day delivery services, so it’ll be with you in a flash.

COMPOST CONNECT INITIATIVE Composting is the perfect organic recycling solution for food scraps and food contaminated packaging for the foodservice industry.

That’s why we’ve created Compost Connect - taking the trouble out of composting. Ask us for more information.

MARKET LEADERS Our market-leading products are used by some of the world’s leading food and drink businesses and are unrivalled for their durability, quality and end-user experience.

MARKETING SUPPORT Work with our in-house creative and digital marketers to produce campaigns and collateral that clearly conveys the positive difference you are making. From brochures to social media assets, we’ve got you covered.

Visit www.biopak.com/uk or see the advert on the facing page.

20

CLH DIGITAL

Issue 126

“Slim Pickings” for Services Industry as Cost Pressures Grow and Optimism Slumps • Average selling price growth also accelerated at a record pace (+31% from +23%), with expectations for similar growth next quarter (+30%).

In the three months to August, cost pressures and average selling prices grew at record rates of growth for the services sector.

Consequently, sentiment about the general business situation for both business & professional services and consumer services have deteriorated sharply.

• Profitability continued to drop in the quarter to August (-11%) at a similar pace to the previous quarter (-12%), with profits expected to decline more quickly over the next quarter (-25%).

• While business volumes were flat for business & professional services, they are expected to fall sharply next quarter, while consumer services are already seeing volumes drop for the first time in a year.

• Nevertheless, employment continued to grow in the quarter to August, but at a slower pace compared to the three months to May (+26% from +33%) with headcount growth over the quarter ahead expected to ease further (+16%).

• Cost pressures appear to have impacted profitability, while investment intentions have deteriorated.

• Firms expect little change in spending on land and buildings (-2%) and vehicles, plant & machinery (-3%) over the year ahead. However, investment is set to continue to increase but to a lesser extent than the previous quarter for training (+21% from +27%) and IT (+18% from +28%).

• Uncertainty about demand/sales was the biggest factor weighing on plans to invest in the services sector.

• Nevertheless, employment in business and professional services continued to grow last quarter, if at a slightly slower pace than the three months to May, while consumer services headcount was unchanged.

• That’s according to the latest CBI Service Sector Survey, based on responses from 199 services firms. The survey was conducted between 26 July and 15 August.

Charlotte Dendy, CBI Head of Economic Surveys, said: “There are slim pickings for those looking for positive signals in the services sector over the last quarter. Just as rising inflation is hurting households and every business sector, the services industry is no different.

“Average selling prices grew at a record pace and profitability in the sector fell once more, with uncertainty over demand the main reason why investment intentions deteriorated. Nevertheless, business & professional services fared somewhat better than consumer services, with employment continuing to grow, as well as investment in training and IT. “Come 5 September, business will be looking to the next Prime Minister to move swiftly and effectively to help shore up confidence. That means supporting vulnerable households and businesses with high energy prices and setting out plans to get the UK economy back on a growth trajectory.”

Business & Professional Services • Sentiment about the general business situation has seen the sharpest decline (-39%) since May 2020 (79%).

• Business volumes were flat (-1%) following growth in the previous quarter (+28%) but are set to fall next quarter (-16%), the weakest expectations since November 2020.

• Cost pressures continue to build (+69% from +64%) witnessing record rates of growth, with growth set to remain strong next quarter (+65%).

• Uncertainty about demand (55%) was the biggest factor weighing on investment.

Consumer Services • Optimism about the general business situation deteriorated at the fastest rate (-64%) since May 2020 (86%).

• Business volumes dropped (-37%) for the first time in over a year, with the pace of decline set to ease slightly next quarter (-29%).

• Costs continued to grow in the three months to August (+88%) at the quickest rate on record, with cost growth expected to ease slightly but remain well above average (+77%) over the next quarter.

• Average selling prices continued to grow (+52%) at the quickest pace since May 2006, with the pace of growth tipped to edge higher over the next three months (+56%).

• Profitability continued to fall in the three months to August (-64%) at the sharpest rate in the last two years, with profits expected to fall further next month, the weakest expectations on record (-84%).

• Employment stagnated over the last quarter (0%) and is expected to decline over the next three months (5%).

• Consumer services firms expect to cut back on spending on IT (-16%, weakest since August 2020) and vehicles, plant & machinery (-31%, weakest since November 2020). Spending on training (+1%) and land and buildings (-3%) is set to remain broadly the same.

• Uncertainty about demand/sales (65%) was the biggest factor weighing on investment, with the highest percentage of firms citing it as a factor since February 2021.

Stonegate Group Hit £100k Milestone in Motor Neurone Disease Association Charity Partnership

Stonegate Group has hit a milestone of £100,000 raised for the Motor Neurone Disease (MND) Association. Fundraising efforts continue as further initiatives, activities and events are planned for throughout September.

They will virtually visit each format of Stonegate Pub, Brand Owner Breweries, various Head offices and even their CEO’s beloved Leeds United at Elland Road Leeds. From Inverness in Scotland all the way down to Penzance in Cornwall, covering 2022 miles.

The £100,000 raised up to this point and the many upcoming fundraising initiatives are part of Stonegate Group’s corporate fundraising partnership with the Motor Neurone Disease (MND) Association and MND Scotland. The partnership announced earlier this year runs across the national Stonegate estate, including its pubs, bars, venues and head office support teams, who will be working with the two charities across England, Wales and Scotland.

From Saturday 24 September until Monday 26 September Craft Union Pubs will be taking part in a fundraising weekend. The weekend will see individual pubs putting on their own events and taking part in activities to raise funds.

Tim Painter, HR Director of Stonegate Group, said: “I’m extremely proud of the whole team who have helped reach this amazing milestone. Each initiative has been a unique and fun-filled experience and I can’t wait to see what else our talented teams come up with to continue raising funds in the future.”

In September there will be four big fundraising drives. Each initiative will be attempted by different parts of the Stonegate team. The Development Division will be taking part in The Million Step Challenge, where they will collectively walk 1,000,000 steps in a day. The challenge is taking place along the Grand Union Canal in Solihull and will see each member of the team walk 18 – 20 miles.

On the 7 September, Greta Kachkouche, Area Manager for Stonegate Group, will be leading a team of 25 General Managers and a few Deputy Managers down the Bedford to Great Barford canoe trail on the river Ouse. They will be paddling for five hours and have set themselves this challenge as they wanted to do a fundraising activity that will be fun as well as contribute to team building.

From Monday 19 September until Friday 23 September 2022 Stonegate Group’s Customer Contact Centre and Logistics will be organising a virtual cycling tour of Stonegate Pubs called the Tour de Stonegate Group.

Get Great Wines to Tell Your Story

On the 30 September, members from the southwest Leased and Tenanted Operations team will be taking part in the Great South West 4 Peaks Challenge. If all the hiking was not enough, they will also be carrying a keg of beer the whole way. They’ll be climbing Brown Willy, High Willhays, Dunkery Beacon and Pen Y Fan with a grand total of almost 2,500 miles.

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

Ian Gardner, Head of Development at the Motor Neurone Disease Association, said: “We are delighted to see that Stonegate Group has hit this amazing milestone. We are extremely grateful for all the fundraising initiatives planned, there is currently no cure or effective treatment for MND, and donations like these will enable us to continue all-important MND research for treatments and a cure for this devastating disease.

Continued fundraising activities through this partnership with Stonegate will make such a difference to the lives of people living with MND, their families and carers.”

“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.

Food You Should NEVER Put In The Fridge, Including Chocolate, Coffee & Cucumbers 22

CLH DIGITAL

Issue 126

By Faye Lord on behalf of KJ Refrigeration (https://kjrefrigeration.co.uk/

There's no doubt dairy and meat should be kept in the fridge, but are you so sure about tomatoes and onions? Storing food correctly will save you money and maximise taste and nutrition. So, get the most out of your ingredients with this helpful guide on keeping food fresher for longer.

Our favourite scrummy citrus fruit is not made for fridge storage. The cold impacts orange's acidity, leaving a bitter, tart taste. So instead, simply place oranges and other citrus fruits in your fruit bowl for the perfect zest.

MELONS

AVOCADOS

Never store whole melons in the fridge. Melons are rich in beta carotene, an essential nutrient for hair, skin and eyes. Studies show that cool temperatures will cut melon's nutrition by half! Keep them at room temperature but refrigerate when sliced to avoid bacteria.

Don't miss out on peak ripeness by storing avocados in the fridge.

Cold temperatures accelerate the ripening process leaving them brown and tasteless. So instead, keep them in your fruit basket to enjoy perfect avocados full of green goodness.

OLIVE OIL

BASIL

The last thing you want is bland, hardened olive oil. So, keep this hearthealthy oil in your kitchen cupboard away from direct sunlight.

This everyday herb is delicious and nutritious. But don’t make the mistake of storing it in the fridge. This causes basil to wilt faster, meaning you'll have to throw it away before enjoying it in a meal. Store basil and all fresh herbs on your kitchen counter for maximum taste and freshness.

KETCHUP

BREAD

with your onions, and never miss out on full flavour.

Bread is one of Britain's most wasted food. According to UK Harvest, one million loaves are binned every day. Play your part in preventing waste by keeping bread out of the fridge. To make bread last longer, keep it in a bread bin to slow the stale!

POTATOES

BELL PEPPERS These sweet vegetables are associated with cool, crisp salads. Yet, putting red, green and yellow peppers in the fridge reduces their crunchy texture. So instead, store them in a bag away from sunlight to keep them tasty.

CUCUMBERS Another summer salad fave, the faithful cucumber, is always stored incorrectly. For fresher, yummier cucumber slices, keep them at room temperature. If you want to keep them in the fridge, always store them in the warmest part to avoid 'chill injury'.

ONIONS This versatile veggie isn’t in the cool section at the supermarket, so why store it in your fridge at home? Cold temperatures cause onions to rot quickly, and they fare much better kept in the pantry.

GARLIC We use garlic for its distinct, delicious flavour. But did you know that refrigeration dramatically impacts taste? So pop your garlic in the pantry

Leave your favourite condiment out of the fridge for a yummier addition to burgers and chips. Tomato sauce is full of preservatives to ensure it stays fresh without the aid of a refrigerator.

BUTTER

Keep spuds out of the refrigerator to avoid high sugar levels when cooking. This affects the taste and can increase the potentially harmful chemical acrylamide when cooking. Potatoes are best left in a bag in your kitchen cupboard for perfect mash, roasties and chips.

TOMATOES If you want super tasty, juicy tomatoes, store them at room temperature. The nutritious compounds in tomatoes are lowered when chilled, so opt for ones with a higher nutritional value to reap the benefits.

BANANAS People assume bananas will last longer when refrigerated, but this is untrue. Bananas are tropical fruits, and their skin cells are easily damaged by the cold. So for optimal ripeness, keep your bananas out of the fridge but away from other fruits and vegetables.

BERRIES Most people store strawberries, blueberries and raspberries in the fridge. They’re not aware that cool temperatures zap them of moisture, leaving them dry and lacking in taste. It’s perfectly fine to leave your berries on the kitchen counter and eat them within three days.

ORANGES

While dairy should always be refrigerated, butter is ok for a week at room temperature. In fact, butter is more enjoyable this way because it spreads easier and has a creamier taste.

HONEY Honey is funny because it can change in an instant. One moment it's smooth and clear, and the next, it's cloudy and crystalised. So make the most of nature's sweetener by keeping it in the pantry.

NUTS Stop storing nuts and seeds in the fridge. You're taking up precious space, and there's no benefit. Place your nuts in an airtight container at room temperature and graze throughout the day.

COFFEE Ground coffee will go stale 2 weeks after opening. This is the case whether you keep it in the fridge or cupboard. Yet, refrigerating coffee massively reduces the aromatic taste, so keep it in an airtight container for a rich, full flavour in every mug.

CHOCOLATE Never refrigerate chocolate unless there's a heatwave and you don't have any air-conditioning. Room temperature chocolate gives a creamier, moreish texture you’ll thoroughly enjoy.

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.

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

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

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

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

24

CLH DIGITAL

Issue 126

Summer Holidays Boost Hospitality and Leisure in August Consumer card spending grew 4.7 per cent year-on-year in August – the smallest uplift since March 2021 – as rising living costs hampered the retail sector. While the summer holidays boosted spending on hospitality and domestic travel, overall card spending declined -1.9 per cent month-on-month, as consumers become more selective with discretionary purchases to ensure they can afford rising household bills.

Data from Barclaycard, reveals that spending on essential items grew 7.2 per cent year-on-year – its highest growth since December 2021 (8.9 per cent). Supermarket shopping saw its largest year-on-year uplift (4.7 per cent) since February 2021, while specialist food and drink stores returned to growth (0.6 per cent) for the first time in eight months. These uplifts are likely due to rising inflation, as well as the relaxing of all Covid restrictions in August last year which led more Brits to dine out in restaurants, rather than at home.

Restaurants and bars, pubs & clubs enjoyed a reprieve in August, rising 6.6 per cent and 8.4 per cent respectively as Brits enjoyed socialising in beer gardens and dined al-fresco to make the most of the sunny weather.

The domestic travel sector also performed strongly, with summer staycations boosting hotels, resorts and accommodation by 4.1 per cent month-on-month. However, international travel has been more heavily impacted by rising costs, with travel agents and airlines declining -5.0 per cent and -2.6 per cent respectively, possibly due to holidaymakers booking breaks earlier in the year and those booking last-minute trips choosing to cut back on getaways abroad.

However, spending at supermarkets and food and drink specialist stores has declined compared to July 2022 (-3.6 per cent and -1.6 per cent respectively), with nearly half of Brits (47 per cent) seeking to obtain more value from, or to reduce the cost of their weekly shop. Of these shoppers, over half (55 per cent) are cutting down on luxuries or one-off treats for themselves, and a similar proportion (53 per cent) is buying budget or own-brand goods over branded items – an increase compared to July’s data (52 per cent and 47 per cent respectively).

As the cost-of-living continues to bite, Brits’ confidence in their ability to spend on non-essential items has fallen to 48 per cent – noticeably lower than July 2022 (54 per cent) and August 2021 (63 per cent). Optimism in the UK economy has also declined to 21 per cent, down from 26 per cent last month and 37 per cent in August 2021; its lowest since August 2020 (19 per cent).

The energy price increase in October is also weighing on consumers’ minds, with 32 per cent planning to cut down on discretionary spending to afford energy bills during the autumn and winter and 21 per cent reporting they can no longer afford small luxuries as a ‘pick-me-up’. Many feel the worst is yet to come, as 82 per cent believe the cost-of-living will continue to rise, while 20 per cent cite increasing costs as having a negative impact on their mental health.

Despite the challenging outlook and ongoing headwinds, 60 per cent of consumers remain confident in their household finances, albeit down on last month’s 66 per cent. This relative stability may be owing to changes many have made to their spending behaviour to offset rising costs (26 per cent) in preparation for the months ahead.

José Carvalho, Head of Consumer Products at Barclaycard, said: “The cost-of-living is clearly leading Brits to cut-back on some nonessential purchases to ensure they can afford the increasing costs of their weekly grocery shop and household utility bills. Yet, despite these inflationary pressures, consumers have still been keen to enjoy the summer weather by eating and drinking out and going on staycations with friends and family.

“However, an energy price rise on the horizon means the majority are understandably very concerned about whether their finances can stretch far enough to afford rising household bills. Many Brits plan to continue cutting back on their discretionary spending during the autumn and winter, while adopting a resourceful approach to saving money in order to weather a challenging period ahead.”

Makala Green, Financial Expert and Author, said: “The current cost-of-living crisis is arguably the biggest squeeze on living standards in decades. While it’s encouraging that many Brits have enjoyed the last of summer by going on staycations and supporting pubs and restaurants, the winter months ahead will place new pressures on personal finances and budgeting.

“It’s going to be incredibly important for those really feeling the pinch to pay extra close attention to their outgoings. A simple but effective way to do this is to start by reviewing and readjusting your monthly budget – at the beginning of each month, write down the cost of your essential expenses like your rent or mortgage and bills, then review all other expenses to ensure you are not overspending or paying for things you no longer need.”

“Hospitality Would Shut Within a Day” Without Commercial Laundries” – as The TSA Asks New PM to Guarantee Support In an open letter to the new Prime Minister, the Textile Services Association (TSA) has called on Liz Truss to urgently consider immediate measures to help the commercial laundry industry as part of the emergency budget to deal with the crisis being caused by rising energy costs.

The commercial laundry sector plays a key role in the UK economy but one that was overlooked during the Covid-19 pandemic by the government and denied assistance because it falls between the definitions of various primary and secondary sectors.

The TSA recently surveyed its members asking them about the kind of changes in energy prices they are seeing. All responding companies reported significant increases, with rises of anything from 300% to 1500% being forecast over the coming months.

“Without laundries, sectors like hospitality, healthcare and many others wouldn’t be able to operate,” says David Stevens, CEO of the TSA. “At the start of the year, energy costs represented 10% of a commercial laundry’s overheads but we are looking at increases of several orders of magnitude of that.”

The TSA is concerned that without decisive action there is a risk of companies going out of business, which could have cascading effects as sectors that rely on laundry services are unable to access them. “The increased costs would have to be passed on to customers, and at that level it would generate inflationary pressures,” says Stevens. “Laundry tends to be a business that works behind the scenes, so most people don’t realise we’re there. Without laundry, hospitality would have to shut down within a day. The healthcare sector would last two days.

The damage that would be caused by not supporting the laundry industry would be catastrophic for the UKPLC as a whole.”

The TSA is calling on the new government to put measures in place that supports the industry as it is an energy intensive user. The proposed measures include rate relief, low interest long term loans, qualification for grants previously denied the industry, along with subsidised energy costs and the introduction of an industrial energy cap.

“We are doing what we can to help our members reduce their costs, but with price increases this large it will make little actual difference,” says David. “We urge the new Prime Minister to take swift action to ensure that laundries aren’t forgotten during this crisis.”

Ordering-in” Now Well-Established Part of Brits Mealtime Routine New research suggests that the phenomenal growth in demand for “ordering in” seen during the pandemic has resulted in long-term changes to consumer dining behaviour, creating a “new normal” where millions of Brits now order take-away and delivery direct from their favourite hospitality brands as part of their regular weekly routine.

The research from KAM, in partnership with e-commerce provider Slerp, found that 22 million Brits now order a take-away or delivery from a restaurant or pub at least once a week. 34% admit to ordering as part of their regular weekday dining and 62% regularly order-in as a “weekend treat.”

Generation Z and young families are ordering-in most frequently.

Katie Jenkins, Marketing Director at KAM: “More like our American neighbours, Brits now take a multi-channel approach to dining, not only eating onpremise but also regularly embracing ‘at-home’ offerings as part of how we feed ourselves and our families. Take-aways and meal delivery is now locked in as an established part of Brits mealtime routine.”

The research found that the majority of online food orders are likely to come from existing customers with 2-in-3 respondents admitting they prefer to order from places that they know and love, with only 30% saying that they actively liked to explore and try new places. 74% of respondents indicate that they order-in to replace cooking at home, not to replace eating out occasions.

“A concern for many hospitality operators has been the impact that take-aways and home delivery might have of their on-premise operations. Will people order delivery to replace dining out? Reassuringly, it seems the answer is no. Offering take-away and delivery is without a doubt enabling venues to feed their customers on more occasions” comments Jenkins.

Despite many consumers still ordering via marketplace apps such as Deliveroo, Just Eat and Uber Eats, 62%

said they’d rather order directly from a restaurant or pub, with 1-in-4 consumers saying they expect to download a restaurant/pub specific app in the future.

And no surprise that the ordering process itself is a key driver of where people are turning for their take-aways and meal deliveries. The online experience will impact physical footfall too with almost half of people (46%) stating that a positive online ordering experience would make them more likely to visit a venue in person.

Loyalty points also have a significant impact on where consumers order: 84% said they’d be more likely to order direct from a restaurant/pub if a loyalty programme was available, and 1/3 stated they’d definitely spend more in order to secure points.

JP Then, Founder, Slerp: “The hospitality sector is facing massive headwinds but there remains opportunity for operators who are listening to customers and embracing an omni-channel approach. The stats don’t lie – d2c combined with loyalty should be part of the proposition as customers want it and they are telling us so.”

A year ago, consumer demand was significant with 9-in-10 consumers saying they wanted the restaurant and pub brands which they’d had in their homes during lockdowns to continue offering ‘at-home’ solutions after Covid restrictions lift. That demand hasn’t waned, with 89% saying they have ordered direct via a hospitality’s own website, app or social channels in the past 12 months. KAM suggests in order to capitalise on this cemented demand, operators must not sit still and need to continue to evolve their online offering.

KAM and Slerp have partnered to create a free e-book for operators highlighting the key findings from the research and opportunities to grow their “order-in” sales. Download it here - http://slerp-8156030.hssites.com/online-ordering-delivers

New Report Uncovers How Payment Methods are Rapidly Changing Issue 126

Nearly 9 in 10 consumers (89%) use cards or contactless payment every or most times they visit a pub, bar or restaurant, new research shows, while new payment tech grows in popularity The latest GO Technology report from hospitality tech provider Zonal and 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 18- to 34-yearolds.

Furthermore, a significant number of people are interested in newer technologies such as ‘pay-with-yourface’ 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 pay-

CLH DIGITAL

23

ment, 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.”

Dan Rose-Bristow Appointed as Chairman of the Master Innholders Dan Rose-Bristow MI, managing director of The Torridon has been appointed as new chair of the Master Innholders for 2022-2024, he will take over the reins from David Morgan-Hewitt MI, managing director at The Goring, and will be supported by the Master Innholders’ executive committee.

Following his time studying at Leeds Met University, Dan began his early career in banking, then moved into the hospitality industry in 1999 at The Torridon located in the Scottish Highlands, alongside his wife and co-owner Rohaise.

In addition to his responsibilities as a successful hotelier, Dan has gained recognition in the hospitality industry as a member of Master Innholders since 2012, of which he was previously vice chairman and treasurer. Dan is also former chairman of Pride of Britain Hotels, and director of Luxury Scotland Consortium. A true champion of self-development and the hospitality industry, Dan received the Master Innholders Derek Balls Scholarship in 2017, attending Cranfield University.

Employing up to 55 staff, Dan is responsible for the financial and strategic direction of The Torridon, overseeing marketing activities, and the sustainability and development of the estate. The Torridon is the only hotel to win AA Scottish Hotel of the Year twice and was named Independent Hotel of the Year at the 2018

Cateys. In 2020, The Torridon featured on BBC’s Amazing Hotels: Life Beyond the Lobby and is regularly sited as one of Britain’s top resort hotels.

Commenting on his appointment as chairman, Dan Rose-Bristow said: “I’m honoured to take over this esteemed position from David. He has led the organisation admirably over the last two years and through such a turbulent time for hoteliers. My tenure comes at a time when challenges continue to rock the industry and significant steps need to be made to support the growth of hospitality for a sustainable future.

“I hope to continue the good work that David and other chairmen have done before, making the Master Innholders a leading force and voice within the hotel industry, continuing to develop our future leaders, championing our great profession and supporting our industry charities.”

With Dan stepping into the role as chair, the Master Innholders are also pleased to announce James B. Clarke MI as the new Vice chair of the Master Innholders. As general manager of Hilton London Bankside, James has hosted the Master Innholders’ Hotel Leadership Conference twice in the last five years – in 2017 and 2020. Additionally, James is an Ambassador for Hospitality Action, the nonprofit organisation who aim to offer support to those who have worked in the hospitality industry.

The Botanist is Giving Away FREE BEER This Month Award-winning bar The Botanist is offering everyone a free pint of Tiny Rebel beer this September, along with a country-wide race to win a year’s supply of the good stuff.

The brand has teamed up with the independent brewery to create a ‘Bear Hunt’ game which sees 21 posters of Tiny Rebel’s iconic bear mascot, dressed up in location-specific looks designed by The Botanist’s teams, placed around the city and town centres of The Botanist’s venues.

All that customers need to do to bag a free beer is find a Botanist Bear, scan the QR code on the poster on their mobile device and complete a survey which will automatically send them a voucher for a pint of Tiny Rebel Clwb Tropica draught at their local Botanist, completely free of charge.

Beer-lovers are entitled to one free pint per person per city and the QR code will continue giving new hunters a free beer until the campaign ends at the end of the month. If you find a Botanist Bear in another city, you will qualify for another pint, in that location. Simply scan the corresponding QR code in each city in order to redeem your drink in that location.

The bears will be positioned around key landmarks in The Botanist’s locations from 8th September and beer-seekers can redeem their free pint any time up until 30th.

As well as receiving a free beer, everyone who scans any of the 21 different QR codes will automatically be entered into a prize draw to win a tour of the Tiny Rebel Brewery in Newport, South Wales – and there’s 5 tours for two people up for grabs.

The fun doesn’t stop there though because it wouldn’t be a bear hunt without a little thrill – Tiny Rebel has

promised to give away a whole year’s supply of beer to the person who finds the most bears around the country between 8th and 30th September. The winner will initially get 12 cases of Tiny Rebel beer, along with some exclusive merch, and will then continue to receive another case every month for the following 11 months.

The catch? It’s a bidding war – there's no way to tell if anyone has found more than you. With 21 different bears in 21 different locations to find, the race is on...

Alex Hardcastle, Activations and Partnerships Manager at The Botanist said, “September is generally a bit of a damp month for everyone… Summer is on its way out and the nights are drawing in, so we've teamed up with Tiny Rebel to curb those September blues!

“Our teams across the country have been embracing their creative side, putting their venue’s identities into bear form. With some wizardry from Taz, Tiny Rebel’s superstar illustrator, our sketches have been brought to life in individual posters ready for our guests to find. Bears in hand, our sites have never been more ready to give away free beer!”

Bears are located in Bath, Alderley Edge, Birmingham, Cardiff, Cheltenham, Chester, Didsbury, Exeter, Farnham, Ipswich, Knutsford, Lincoln, Media City, Newcastle, Reading, Sheffield, Leeds, Warrington, West Bridgford, Worcester and York.

Terms and conditions apply. For full details, visit: https://thebotanist.uk.com/bear-hunt To find your nearest Botanist venue and view the menu visit: https://thebotanist.uk.com/locations

26

CLH DIGITAL

Issue 126

SMEs are Hoping for a Just-in-Time Business Support Package

Small and medium-sized businesses should be proactive about finding novel ways to reduce energy consumption through the winter months and avoid relying on a Government-backed support package, according to tax and business advisers at accountancy firm, Menzies LLP. With a new prime minister due to be announced on Monday 5th September, many businesses are concerned that any steps the new Government might wish to take to soften the impact of rising energy costs might not come quickly enough.

Richard Godmon, tax partner at accountancy firm, Menzies LLP, said: “Businesses are hoping for a just-in-time business support package, similar to that provided during the Covid-19 pandemic, but it is by no means certain that this is deliverable in the timeframe needed to keep them trading through the final quarter of 2022.

“We are advising businesses to look for ways to reduce their energy consumption with immediate effect by examining their operating model and considering how it might be changed. Hospitality and leisure businesses could restrict opening hours and some have been considered adopting a three-day week. Office-based businesses may be able to alter shift patterns to optimise use of daylight hours or fast forward renovations to improve energy efficiency by introducing LED lighting or switching to equipment that has a low power standby feature. Importantly, some of these renovations could also qualify for enhanced tax relief.

“Businesses need to think laterally about how they could adapt their working environment and practices to

cut their energy consumption from the start of October.”

SMEs will be hoping that the new Government acts quickly to introduce a Covid-style support package.

Ideally, this should include grants and interest free business loans, payable over a long term. The reintroduction of deferred tax payments and business rates exemptions would also provide practical help to businesses, helping them to manage cashflow.

However, businesses can’t rely on more tax breaks, as Richard Godmon explains: “While a temporary reduction in VAT would certainly help to boost margins and alleviate cashflow pressures, the Treasury will want to protect tax revenues as far as possible to meet the cost of other support measures. The same applies to the recently introduced Health and Social Care Levy, which increased the National Insurance Contributions payable by employers by 1.25 percent – this is likely to be viewed as a postpandemic revenue generator.

“In the short term, businesses should expect more support in the form of Government-backed grants and loans, but more significant tax breaks are unlikely.”

Advice for small businesses that are finding it difficult to pay their energy bills is available on Ofgem’s website here.

The new Government is expected to announce an emergency Budget to take place later this month and further fiscal measures could be announced then.

Buzzworks Founder Clinches Lifetime Achievement Award at ‘Hospitality Oscars’ The chairman of Scotland’s bar and restaurant operator, Buzzworks Holdings, is celebrating after scooping a DRAM Lifetime Achievement Award at the Scottish Bar & Pub Awards 2022.

“It is an honour to be recognised for our achievements and to see our business continue to flourish even after a challenging few years. I can’t wait to see what else the future holds for Buzzworks.”

Buzzworks leader Colin Blair, from Ayrshire, is well known for having helped to create one of the most successful hospitality businesses in Scotland, and was given the accolade for his long-standing commitment to sector at a glitzy ceremony held on Tuesday (August 30).

Susan Young, DRAM Magazine editor and owner of DRAM Magazine, said: “Colin Blair has been in the hospitality industry for some 44 years and his passion for creating great places to spend time in, his passion for doing things really well, and his determination to be the best you can has helped created one of Scotland’s most successful hospitality businesses – Buzzworks.

From his humble beginnings of pulling pints behind a local community bar in Kilwinning, inspirational Colin now runs 16 successful businesses across the country and oversees all acquisitions and development as co-owner of Buzzworks.

Colin said: “I am absolutely over the moon and humbled to receive such a prestigious accolade which reflects all of the incredible hard work put in by all of those involved in our family business.

“He is not afraid to take calculated risks, his attention to detail is legendary, he has evolved the business, adapting and being progressive at every turn, and is a leader in the true sense of the word. He convinces others to follow his lead and inspires confidence in other people and moves them to action. He is an inspiration to all that know him and that is why he is our 2022 recipient of the DRAM Lifetime Achievement Award.”

Mark Sargeant Opens First Independent Restaurant Former Chef of the Year Mark Sargeant has returned to his roots with the opening of his first independent restaurant in his hometown.

The Brasserie MS, an Art Deco-inspired eaterie with a focus on fine dining, has opened in Folkestone after months of preparation.

Dad Mark has rediscovered his love of classic French cuisine and his new restaurant is making the most of the plentiful supply of fish available on his doorstep. He is also using all local suppliers for the seasonal produce that is featuring on his refined menu.

Mark, 49, a former protégé of Gordon Ramsay and the winner of a Michelin star, is backing himself at a time when restaurants are suffering with the cost-of-living crisis.

“Kent has some wonderful producers of fresh food and it is important to me that it features in The Brasserie. Not only does it keep our food miles down, but it also supports the local economy.”

He said: “The industry is facing a number of challenges, but that hasn’t deterred me. I wanted to bring something special to the town I am proud to call my home and I am delighted that I have been able to achieve that.”

The Brasserie MS is open for lunch and dinner and guests can also reserve a seat at the chef’s table and enjoy a unique menu featuring eight to 10 courses, all while having a glimpse into the workings of the busy kitchen.

Folkestone is a Kent seaside town on the up after investment in recent years and The Brasserie MS is an exciting addition to the buzzing food hub around the harbour area.

“Ever since I worked at Claridge’s I have loved opening up my kitchen for guests. It offers a really different dining experience and is perfect for a special night out.”

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

28

CLH DIGITAL

Issue 126

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 126

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

CLH DIGITAL

Issue 126

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.

(CONTINUED ON FOLLOWING PAGE)

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.

Issue 126

CLH DIGITAL

31

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

32

CLH DIGITAL

Issue 126

Outdoor Leisure

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

Issue 126

CLH DIGITAL

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

33

34

CLH DIGITAL

Issue 126

Outdoor Leisure

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

Issue 126

CLH DIGITAL

35

36

CLH DIGITAL

Issue 126

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

Issue 126

CLH DIGITAL

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

37

W: www.stephenscateringequipment.com

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

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

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

Issue 126

CLH DIGITAL

®

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

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

39

40

CLH DIGITAL

Issue 126

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

42

CLH DIGITAL

Design and Refit

Issue 126

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

Design and Refit

Issue 126

CLH DIGITAL

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

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

43

44

CLH DIGITAL

Issue 126

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

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

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

Issue 126

CLH DIGITAL

45

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

46

CLH DIGITAL

Design and Refit

Issue 126

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 from ILF Continue to Expand www.ilfchairs.com email;terry.kirk@ilfchairs.com With the continued success of the ILF Chairs comprehensive website, ILF have now added to the 2 chairs already stocked in 7 colours, a stock armchair in 7 different Faux colours, matching the chairs, plus a 7 colour range stock of Egger laminated table tops in a selection of sizes. A full range of table bases are also kept in stock.

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.

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

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

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

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

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

Issue 126

CLH DIGITAL

47

48

CLH DIGITAL

Issue 126

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 126

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.