CLH Digital - Issue #127

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Issue 127




Businesses to Receive Backdated Energy Support if Scheme is Delayed

The Government has pledged to backdate energy bill support for businesses, following concerns that the promised scheme to help struggling operators, in particular the hospitality sector could be delayed for several weeks.

resulting in unit charges increasing from an average of 15p per KWh over the last few years, to a shocking 90p or more per KWH today. An increase of around 600%.

Small businesses have seen such high energy cost rises over the last few months that the situation is, says the Nighttime Industry Association “unsurvivable” for most without immediate and large scale intervention.

For small but energy intensive businesses such as cafes, pubs, clubs and restaurants who might previously have seen annual energy bills of around £20,000, this complete market failure would result in annual bills of £120,000 or more, which if allowed to continue would put most into immediate insolvency.

Unlike domestic energy users, who have seen unit prices double over the last 12 months to the current price cap of 28p per Kwh, businesses do not benefit from the energy price cap and so are fully exposed to unlimited rising energy costs,




Issue 127

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Difficult though this past week has for been the entire country it has been a real pleasure to be able to read some of the wonderful, heartfelt and glowing tributes to her Majesty Queen Elizabeth II. Alongside the tributes it has been rather humbling to see our heritage and tradition in all its glory. As I write this, there are miles to pay their respects.

In our lead story the Nighttime Industry Association (NTIA) has rightly called for bold and decisive action. The last thing the country need, and in particular the hospitality and licensed on trade, is a sticking plaster over a broken leg. The sector has been treated like a cash cow for decades, overtaxed and taken for granted.

It needs drastic, radical change to ensure its long-term survival, beginning with our old Her Majesty’s 70-year reign symbolised a rare constant favourite cause of hospitality VAT. in a world of constant change, and her passing has been Casting our minds back to October 2021, our then Chancellor and former leadership marked by a period of solemn ceremony, and a bank contender Rishi Sunak announced what he called the biggest cut in taxes on beer in holiday for the day had a funeral. decades and the most radical simplification of alcohol duties in over a century in a boost There has been some speculation surrounding what to pubs as they struggle to recover from the coronavirus pandemic. EDITOR pubs should do on the day of the funeral. Should they In his Autumn Budget statement, he said the current system of alcohol taxes, which open or close? dates back to 1643, was outdated and too complicated as he outlined a new principle, As far as I am aware there is no licensing legislation which will see some stronger drinks become more expensive. which states that the hospitality sector, pubs, bars, In simple terms, under the new system, draught beer, prosecco, liqueurs and other restaurants or any other venue which serves alcohol is required to close during the mourning period or for Her Majesty’s funeral. Licensees and landlords can make decisions drinks will go down in price as taxes are being slashed on them. However, the duty levied on wine with alcohol content above 11 percent, such as high-strength ciders and fortified themselves on the most appropriate way to pay tribute, including if they wish to close. wines like port and Buckfast, is increasing. Furthermore , while the government has announced that the national holiday will be Another case of “sleight of hand”! treated as a standard bank holiday, employers have no obligation to let their staff have that day off. Furthermore, in July this year the Government announced delays to the next stages of

Peter Adams

I am confident the day will be treated as a bank holiday for many other sectors but the hospitality is different. And while this is only my opinion, the pub, as one of Britain’s longstanding institutions is the best place for respects to be paid while raising a glass in honour of the Queen’s glorious 70 year reign. They are, always have and always will be places for community together no matter what the occasion! But I do of course respect that this will be an individual choice. I am pleased to see that the government has agreed to backdate any support in energy costs should its scheme to support businesses be delayed. But should it have gone “down to the wire”? Do businesses really need further uncertainty when in some cases they not only struggling to survive in business but also, with many operators living on the premise, struggling keep a roof over their heads.

its Alcohol Duty System changes. In a Written Statement on 20 July 2022, Financial Secretary to the Treasury Lucy Frazer announced that the Government will respond in the Autumn. This leaves little time to consult and deliver the changes by 1 February 2023, and given the turmoil of Boris Johnson’s resignation Liz Truss’s appointment and parliamentary delays following death have a Majesty Queen Elizabeth II it is looking increasingly unlikely that Rishi Sunak’s “radical simplification” will see the light of day! For the sector to survive it does require bold and decisive, and I certainly hope our new Chancellor is up to that! 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

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

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Businesses to Receive Backdated Energy Support if Scheme is Delayed Issue 127

(CONTINUED FROM FRONT COVER) CHALLENGING WINTER Officials are said to be working on a scheme to support businesses through what is expected to be a challenging winter, after the Government announced last week an unparalleled package of energy support for UK households and business. However, concerns were raised earlier this week at the possibility of having to wait several weeks longer than households for equivalent support. On Wednesday (September 14), Downing Street suggested that more details about the supports would come next week alongside a pledge to backdate energy costs for companies if there is a delay to getting the complex new scheme off the ground. The government has contacted energy firms and their representatives urging them not to cut off the supplies to businesses unable to pay their energy bills, if the support does take longer to arrive than expected. “We will confirm further details for the business support scheme next week,” Ms Truss’s spokesperson told journalists on Wednesday, after reports emerged in the Financial Times about a delay. They added that they recognised there was “concern about the support” but promised it would arrive before November.

BUSINESSES WON’T MISS OUT Pressed on whether the scheme would begin from 1 October, when the energy price cap for households will in effect freeze average annual bills at £2,500, the spokesperson said: “I don’t have a set date for you right now. It may come in parallel with the household support scheme. “If there is a delay … we will backdate it to cover October energy bills so that businesses don’t miss out.” It is understood that the new scheme could require new legislation, but Downing Street said that was still being “worked through”.

BOLD & DECISIVE STEPS NEEDED The Nighttime Industry Association (NTIA) has urged governments in Holyrood and Westminster to take “bold and decisive” steps to prevent a catastrophic failure of the hospitality and late night economy sectors,

calling for: • UK Government should reduce VAT to 12.5% or lower for all hospitality sector premises with immediate effect • Scottish Government should pass along the full 12 months of 50% rates reduction for this financial year that has been given to businesses south of the border and already been funded by the Treasury for businesses in Scotland, rather than only the 3 months support given by Holyrood which has now expired • Government must include small businesses in the domestic energy price cap, with small business energy prices frozen at no higher than the current domestic price cap of around 28p per KWh The NTIA is also urging both governments to immediately consider any other measures that could mitigate harms already experienced, including flexible or deferred payment schemes for taxes such as VAT and PAYE, direct grant funding, and the pause of any legislative measure which could add cost or reduce trade at this time of national crisis. A much-anticipated economic event concentrating on the cost-of-living crisis could come as soon as next week as the Prime Ministers administration faces a restricted parliamentary timetable ahead of party conference recess. The hospitality and on-trade have been particularly affected with soaring energy costs, with pubs and brewers among those highlighting that any delay in the government’s support package could force more businesses to close, triggering significant job losses.

“NOT ABLE TO WAIT DAYS NEVER MIND WEEKS” Emma McClarkin, the chief executive of industry body, the British Beer and Pub Association, said these businesses “will not be able to wait days, let alone months to get clarity on their energy bill”. “Many are making decisions now as to whether they will have to close this winter,” she said. “We need urgent clarity on whether this cap will deliver for businesses and help them out of a crisis that has been building for months, and urge the chancellor to seriously consider what immediate reassurance he can give for the thousands of business owners currently in despair.” Helen Dickinson, chief executive of the British Retail Consortium, said.



“Energy costs are still the biggest component of inflation, and while the latest announcement to limit the rise in the energy price cap is welcome, consumers still face higher bills in October.” UKHospitality boss Kate Nicholls also said food price inflation continued to put pressure on venues across the country. “Positive news on inflation – after months of ever increasing figures, the rate of inflation came down slightly in August,” she tweeted. “But food price inflation continuing to rise – vital to tackle cost of doing business across food supply chain and hospitality.” Mike Grieve, Chair NTIA Scotland said: “With many hospitality businesses already operating on reduced hours due to post lockdown pressures, including the recruitment crisis, inflation, increased wage costs, rising wholesale prices and the overall cost of living crisis, the current situation where energy costs are spiralling completely out of control threatens the very existence of our industry across the U.K. Without urgent intervention from both the U.K. and Scottish Governments to provide direct help to businesses, and to impose an affordable cap on energy, there will be little or no nightlife or hospitality left in our town and city centres within a matter of months.

THREAT TO “RICH CULTURAL FABRIC OF OUR TOWNS AND CITIES This existential threat not only impacts business and employment and therefore livelihoods, but potentially devastates the rich cultural fabric of our towns and cities. “ Gavin Stevenson, Vice Chair NTIA Scotland said: “The trickle of business failures over the summer has now become a raging torrent of business failures. Small businesses are making irreversible decisions today on downsizing, mothballing, partial closure, or sadly, closing their doors forever and declaring insolvency. Annual energy costs under the pricing available now are simply unsurvivable for most small businesses, and it is long past time for government to act quickly if we are to save jobs and protect the future of the economy. We have now reached such a crisis point that only immediate and large scale interventions can save the sector, with substantial cuts to VAT, additional support with business rates, and inclusion of small businesses in the domestic energy price cap all now required if small businesses are to survive.”

What Does Liz Truss' Appointment as PM Mean For The Hospitality Industry? 4


Issue 127

By Kunal Sawhney, CEO of Kalkine ( The new prime minister Liz Truss has inherited an ailing economy that needs concrete measures immediately. The Bank of England has warned that it may slip into recession by the end of this year, and Truss' next steps would decide whether the country will see a financial crisis, which would be the biggest since 2008-09. Industry bodies, which have been seeking support from the government due to the record high inflation, have welcomed the new PM, hoping that she'll do more for the hospitality sector. With the appointment of the new PM, the hospitality sector has high hopes from her. The industry is going through tough times due to inflationary pressures. Businesses are struggling with high energy prices. There's no energy price cap on commercial energy costs, so business bills have skyrocketed over the past few months. Truss has announced a freeze on energy cap for domestic consumers and equivalent support to businesses for six months, which will be revised later and turned into targeted support. But there's no clarity on what exactly this support will be. The parameters that will decide who will get the support after six months are also not announced. Business leaders have been calling for more details on the extent of the energy support package. Although Truss did acknowledge that the hospitality sector is vulnerable, she told the

businesses that it was up to them to slash their energy costs. Moreover, rising bills have forced people to cut down on discretionary expenses, which has hit the revenues of businesses like pubs, hotels, and restaurants. Some larger businesses have managed to lock in their energy costs or renegotiate better deals for a few years with their providers, but smaller establishments have failed to do so. Since Truss started campaigning for the top post, she has been pledging tax cuts that could reach £50 billion, according to experts. This could be good news for businesses as people will have more money in hand, increasing their spending power in the short term. Combined with the energy price cap freeze, bills will see a lesser rise, and consumer confidence may witness a boost, which, in turn, would help the hospitality industry to some extent. However, that doesn't mean tax cuts will solve all the problems. Critics of tax cuts, including former chancellor Rishi Sunak, have argued that huge tax cuts may fuel more inflation and aggravate the situation further. All eyes are now on the government's 'fiscal event', set to take place later this month. It will hopefully bring more clarity to the energy support package for the businesses and get some respite to the hospitality sector.

Operators “Struggling to Build Teams to Drive Growth” Emerging from lockdowns, hospitality operators are still missing out on a critical opportunity to address the sector’s staffing crisis, a new study shows.

• Clarity of Purpose and Direction

With the backdrop of global economic challenges, operators who underinvest in people and technology face an existential threat, according to the industry survey conducted by Hospitality Mavericks, in partnership with workforce management specialist Bizimply.

• Radical Transparency

The report The Six Tenets of Agile Hospitality – 6 Tenets Every Leader Needs to Survive and Thrive in the New Era of Hospitality, builds on a study undertaken a year ago in the immediate aftermath of the pandemic. Twelve months on, the reality of a reduced hospitality workforce and high demand for the most skilled employees, combined with a global economic downturn, low consumer confidence, and raging inflation, starkly highlights the challenges operators face. This white paper reports on a survey of senior operators and leaders representing hundreds of outlets employing thousands of staff in the UK, Europe, and the USA. Respondents came from across the hospitality sector, from fine dining and hotels to pubs and bars, coffee shops and fastfood outlets. The report is available from the Bizimply website. Click here to download.

KEY FINDINGS INCLUDE: • 84.3% of operators are facing a recruitment and retention challenge, saying they are struggling to build a team with the right capabilities to drive growth now and in the near future. • Just 33% of operators have implemented a clear people strategy in their organisation. While an improvement on the 28% in the 2021 survey, still leaves two-thirds of operators without a formal and documented people strategy. • Only 40% of respondents feel they’ve invested enough in tech, compared to 55% last year. This indicates that, at least, more operators recognise the need to increase the pace of technological advances in the sector. • Even more respondents, 83.4 %, recognise that improving operational complexity using digital tools is the area with the biggest potential to improve performance. Michael Tingsager from Hospitality Mavericks said: “In our report last year, we presented the concept of an Agile hospitality business - those who were successfully navigating the COVID storm, unlearning and relearning, quickly adapting their overall strategy to meet the challenges of the new business landscape. We found they are not only surviving. They are maintaining and enhancing their competitive edge through unwavering focus and counterintuitive investments in people and technology. “This year, we’ve identified the Six Tenets of Agile Hospitality used by maverick leaders in the industry who are building resilient, agile companies that deliver profits, growth and lasting success – whilst making a positive difference to all stakeholders.”


• Graceful Growth • The Pursuit of Mastery • A Stake in the Outcome • Freedom to Operate Bizimply CEO Conor Shaw said: “Sadly, what’s clear is that too many hospitality operators are still working with a ‘top-down’ approach to people management. Even before the pandemic, that was looking unfit for purpose. With the economic headwinds the industry now faces, many of those businesses that are failing to invest may not be around much longer. “Investment in the right technology empowers hospitality staff at the front line, making all the difference to customer service.” Intuitive technology that frees up front-line staff to have the autonomy to deliver great customer service, rather than hampering their efforts, is the key to retaining the customer service edge in the new, ultra-competitive market, the report finds. The Six Tenets of Agile Hospitality report shares the inside secrets to business growth of maverick hospitality leaders through interviews with operators highlighting good practice. David Lockwood, managing partner and MD, Neals Yard Dairy, says: “We can only make the company and cheese better if people know what’s going on financially. When people know what is expected, then they understand what’s going on around them, and they can make good choices. And I believe, maybe naively, that most people can and do make good choices when presented with the right information. I’m not afraid to share the numbers.” Tom Barton, a co-founder of Honest Burger, says: “We went really deep into what we want Honest to stand for. And it was almost like a Ground Zero Moment for the business where you started again. We’ve decided that it’s better for us as a business if we give our guys more responsibility. But we need to give them the resource to be great. We have to give them a framework of resources to make the right decisions.” Matt Scaife, a partner with Causeway Capital, owner of coffee and cake specialist Bakers + Baristas, a Bizimply customer, says: “For employers, it’s more important than ever not simply to tell employees you understand their needs but to demonstrate it. “An effective workforce management system like the Bizimply system we use at Bakers + Baristas allows us to manage labour more flexibly. It has clear advantages for the business, as well as advantages for team members who are increasingly looking for more flexible working arrangements and a better work-life balance.” Shaw added: “Businesses we work with understand that the right technology, implemented correctly, helps organisations to become more human – and in hospitality, great customer experiences are delivered by humans.”

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 or see the advert on the facing page. To register to attend The Showman’s Show 2022 please click

WSET to Hold First Virtual Open House Issue 127

WSET (the Wine & Spirit Education Trust) is to hold its first ‘virtual open house’ event on 19th – 20th October 2022 as part of an ongoing drive to raise awareness of its qualifications within the global drinks trade. Free to attend, the online event will showcase WSET’s portfolio of globally recognised wine, spirit and sake qualifications. The event has been designed to appeal to anyone interested in learning about WSET education as well as existing WSET students considering taking another qualification. The event will also offer businesses the opportunity to learn how WSET training can add value to their teams. The two-day programme is packed with informative and inspirational content, covering all aspects of WSET education and includes live sessions delivered by WSET’s education team. Sessions will look at the content, outcomes and benefits for students taking qualifications from Level 1 (beginner) to Level 4 (expert). WSET students will also share their study experiences and talk about their WSET journeys. The first day (19th October) will focus on wine qualifications and the second day (20th October) will cover



spirits and sake qualifications. The programme will be accessible to students in every time zone and some live sessions will also be run in French and Spanish. WSET’s Marketing Director, Carolyn d’Aguilar, comments, “We are really excited to be holding our first ever virtual Open House. Just like a college or university open day, this event will allow potential students to sample our wine, spirits and sake qualifications before they commit to signing up with one of our course providers. They can explore which qualification and study option is right for them and how WSET education can benefit them – whether for their career or for personal enjoyment.” The Open House is a virtual event designed to be as accessible as possible for existing and potential students across the globe. Attendees need to register to join the event live, with all sessions available to watch on-demand on WSET’s events platform for 30 days after the event closes. To find out more about WSET’s Open House visit and to register for the event sign up here

Latest CAMRA Podcast Shines a Spotlight on Pub Games The latest episode of the CAMRA podcast is shining a spotlight on pub games by speaking with two award winning writers – Emma Inch and Jane Peyton. They examine the unique role of pub games in British pub history and how events such as a quiz night or skittles alley can help transform some of the quietest pub nights into a popular evening, bringing people together and breaking down social barriers. Award-winning freelance writer, audio maker and podcast consultant Emma Inch created a video for CAMRA’s Learn & Discover platform which celebrates the variety of pub games here in the UK. Emma said: “The draw of a great array of games can revitalise a pub’s quieter nights, whether that’s a selection of board games, a pub quiz or an old classic such as Toad in the Hole. I hope that more pubs will take up the opportunity to bring in a new crowd, recruit some new regulars, and have some fun!” Jane Peyton is an award-winning writer, public speaker and drinks expert who founded the School of Booze and the annual Cheers to Beers on Beer Day Britain. She has used her extensive experience in the world of drinks to run a pub quiz. Jane said: “After two years of distance and virtual socialising, pub-goers are craving the opportunity to come together and create new communities. Pub games can be the perfect excuse to make new friends, and new rivals!”

The podcast was hosted by the Calderdale and Halifax CAMRA branch, which is preparing for the Calderdale Beer & Cider Festival taking place from 22-24 September. The festival features 61 beers with 19 served from wooden casks showcasing some of the rarest beers in the UK -– many of which are exclusives. In total 44 breweries are represented including new breweries and there are commissioned ales and beers in unusual styles. Festival organiser John Hartley said: “The Calderdale Beer and Cider Festival serves some of the rarest beers in the UK and there are some that customers will never get the chance to taste if they don’t visit us. “The ABVs of the beers in wood range from 4.5% – 10.9% with a number of new beers on show – many of which are appearing in wood for the first time ever, others are rare or limited edition ranging from Belgian IPA, a brown ale, a bitter, two old ales, a mild, a barley wine, a pale ale and varying types of specialised stouts and porters. All the beers have been matured in the wood, some for a considerable amount of time. “The Calderdale Beer & Cider Festival caters for everyone no matter what their tastes and preferences might be.”

How Will the Energy Price Guarantee Affect Hospitality Businesses This Winter? 6


Issue 127

By Chris Maloney, partner and head of the hospitality and leisure team, and Karen Gibb, senior HR consultant at Menzies LLP ( Hospitality businesses are facing a period of extreme uncertainty, with higher interest rates, a potential recession looming and everincreasing energy costs. The Government’s Energy Price Guarantee (EPG) has provided clarity for households, and whilst Prime Minister Liz Truss has expressed that the value of the support for businesses will be in line with the level provided to consumers, businesses still don’t know what to expect. Whilst the delay in providing clarity makes it harder for businesses to plan for the upcoming winter months, it could have a positive outcome. It is hoped that the extra time might allow the Government to come up with a more meaningful package of support, rather than rushing to introduce measures that could leave businesses worse off. As energy prices continue to soar, business confidence is being dented. With the geopolitical situation in Europe continuing to drive up energy prices and the cost of raw materials including grain and other staple ingredients, an economic recession extending into next year seems likely. As we do not yet know the exact figures for the support that will be offered, it is difficult to predict whether it will be enough, however, it is important that any support provided is agile and flexible to respond to these situations as they continue to develop. But what other assistance could the Government provide once the six-month EPG period ends for business? Owners could be encouraged to generate their own electricity via solar panels or invest in ground source heat pumps. The Government could provide an interest-free loan to pay for the initial installation, with the money to be paid back at intervals as the business starts to feel the benefit of lower energy bills. Businesses could further improve their energy efficiency by updating insulation or installing LED lighting with motion sensors, designed to turn off automatically when the area is not in use. Additionally, the Government could reduce VAT on hospitality and leisure services to pandemic levels, which

would encourage consumer spending within the sector. Spain has recently reduced VAT on energy from 21% to 5% and whilst this provides a short-term cashflow benefit, it also helps non-VAT registered businesses along with boosting consumer confidence. The UK Government could also consider further leniency to business owners around CBILS or bounce back loan repayments. Business owners need certainty in order to plan ahead and whilst the specifics of the support package have yet to be announced, they will be reassured that some degree of financial help has been guaranteed for the next six months. However, they should also take proactive steps to improve energy efficiency and mitigate financial risks as they head towards winter. Menzies recommend that business owners have a full understanding of their cost base and income levels, as without this they do not have the information at their disposal to understand the optimal times for the business to be open – such as some London restaurants choosing to close on Monday due to reduced demand. Challenging cost lines and making sure they are providing value for money is also key, and owners shouldn’t be afraid to see if these can be improved. Once a business understands its financial position in detail, it can make strategic decisions about how to remain profitable, for example by differentiating its offering to win new customers. With customers thinking more about their spending, they are likely to look for places that offer experiences, and owners can take advantage of this to level up their business. For example, a pub could offer experiences such as quiz nights or snooker or darts tournaments, which are free to enter and could drive footfall at quieter times. It is equally important not to underestimate the impact of staff, a business’s key resource, and ensure that measures are taken to retain top talent due to the current challenging recruitment environment. Additionally, at the high end of the sector, retaining staff who are familiar faces to customers will benefit the business, and ensure that service standards do not drop. Whilst it is important for the Government to get behind the Hospitality and Leisure sector, business owners should avoid sitting back and waiting for the detail. By taking proactive steps to improve energy efficiency and differentiate their offerings, they can protect their cash position and navigate their way through the economic downturn.

Oxford is Crowned the UK’s Number One Staycation Hotspot A new study has revealed the UK’s top staycation spots for a weekend getaway.

selection of things to do. It offers 19.47 attractions per 10,000 people as well as the lowest beer prices out of any location in the top 10 at £3.25.

The research, conducted by travel insurance experts Forbes Advisor, scored UK locations based on factors such as the cost of eating out, the average price of a local Airbnb, and transport costs in and around each town or city.

Nottingham takes fifth place with taxi fares sitting low at £1.75 per mile and an overnight stay at an Airbnb priced at an average of £102. It also scored well on the number of attractions, with 17.11 per 10,000 people.

It also analysed the number of attractions per 10,000 people to discover where offers the best experience for a staycation this autumn. The research revealed that the historical city of Oxford offers the best experience, with a Staycation Score of 93.6 out of 100. Visitors can enjoy a three-course meal for two that costs just £50 on average, Airbnb stays priced at an average of £116 per night, and a wide and varied selection of attractions – with local taxi fares priced at just £1.75 per mile. Second place goes to York with its Staycation Score of 92.8. At 32.73, the city, which dates back to ancient Rome, offers the highest number of attractions per 10,000 people. It also scores well for the number of restaurants at 16.58 per 10,000 people. Taxi fares in the city are also relatively modest, costing an average of £2.20 per mile. With its Staycation Score of 91.4, Cambridge takes third place as a staycation hotspot. A bottle of beer costs a particularly reasonable £3.75 on average in local restaurants, while the £107 daily cost of an Airbnb also stacks up well in terms of affordability. The city also offers 29.51 attractions per 10,000 people. Guildford, a large town in Surrey, ranks in fourth place, based on its affordability balanced with its wide

Commenting on the findings, Laura Howard, personal finance expert at Forbes Advisor, said: “The continued prospect of flight and airport disruptions, lingering Covid testing requirements in some popular overseas destinations, and rising living costs are just some of the many good reasons why a short break within the UK might appeal this autumn. “And the good news is, our very own shores have so much to offer in terms of history, architecture, nature and scenery. “Our research ranks the top staycation hotspots based on costs of local accommodation, eating out, and transport in and around the town or city – as well as the number of local attractions to visit once you are there. “As the weather turns, it’s good to know that a fun-filled and inspiring weekend staycation is within reach without weighing too heavily on your stress levels or bank balance. “Bear in mind travel insurance is still a good idea when travelling within the UK. It’s inexpensive and will provide cover for unforeseen events which mean you are forced to cancel your trip.”

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

Issue 127



Businesses Count Down the Days as Imminent Collapse of the High Street May Become a Reality diate intervention local communities will change forever as they lose their social spaces. For the first time in living memory, energy costs are now greater than rent and increasing on a daily basis in the absence of any intervention or price cap since April. After surviving the pandemic it seems ludicrous that the needs of businesses are currently not being heard and could see the billions of funding provided during the pandemic go to waste.”

Following rumours of an energy prize freeze delay, over 150,000 businesses from across the UK are urging Government to act on spiralling energy costs which are proving more detrimental than the pandemic. The #BusinessSOS campaign warns of mass closure and redundancies if immediate and effective action isn’t taken – the true situation that Britain faces today. The newly formed #BusinessSOS campaign, founded by organisations representing over 150,000 retail, leisure, hospitality and tourism businesses warns harm caused by the spiralling energy crisis is superseding the pandemic with the potential to cause irreversible damage to UK high streets and the economy. The #BusinessSOS campaign believes mass closures and redundancies are inevitable if Government does not swiftly implement measures that alleviate the critical pressures that businesses, like households, have been facing since April 2022. #BusinessSOS three-point-plan to support ailing businesses:

REDUCE VAT • Headline rate reduced from 20% to 12.5% • Business energy bills reduced from 20% to 5% to match domestic billing

BUSINESS RATES RELIEF • 100% rate relief until 31st March 2023

ENERGY RATE RELIEF • A discounted kwh price on all business energy bills

Michael Kill, CEO of Night Time Industries Association said, “Over the last week we have seen a huge escalation in closure notices from pubs, bars, restaurants, venues and clubs across the country, with over 70% of businesses stating they will be financially compromised within weeks, all of which have stated untenable operating costs as reasons too close.” “The industry’s future is finely balanced between the delivery of an imminent survival package by the new Chancellor and continued consumer spend and confidence!”

Matthew Sims, Founder of #BusinessSOS campaign and CEO of Croydon BID said, “The new Prime Minister has days to save the high street as we know it. The impending announcement on how the Government will tackle the energy crisis facing businesses will either ensure businesses can remain trading or set in motion mass closures and redundancies. To say the energy crisis is worse that the pandemic is not an understatement, it is the reality facing businesses today and why the clock is ticking for the new Government to provide clarity and introduce measures providing tangible and immediate relief.” Andrew Taylor, Founder of #BusinessSOS campaign and Managing Director of Bart & Taylor said, “Without imme-

Kate Nicholls, CEO of UKHospitality, said, “The hospitality sector is crucial to delivering the business-led growth the new Government is striving for, but we are facing an existential crisis due to soaring energy bills. We’re encouraged by the new Prime Minister’s commitment to tackling energy prices, but we need to see urgent, comprehensive action. As well as a price freeze, we need to see a cut to VAT and a business rates holiday if businesses in the sector are to have any hope of making it through the winter.”

Bill Addy CEO of Liverpool BID and Chair of The BID Foundation said, “Businesses recognise that they benefited from the immediate support given them during the pandemic but we are in danger of all that support being thrown away as those same businesses that have worked valiantly to recover will be decimated by the cost of living crisis. Business is now at a watershed moment that needs an urgent response from our new Prime Minister, they need hope and certainty if they are to survive. It is business that will ensure that UK can grew the economy out of the coming recession but do that business needs to survive and that requires urgent action.” Ojay McDonald, CEO of Association of Town and City Management said, “Right now, businesses are already deciding to scale back or shut up shop for good. The knock-on impact on employment is unimaginably bad. We need decisive action from the government now to save the high street. Let’s not shy away from how comprehensive this support needs to be. Energy prices have been unsustainable for months. We are at the stage where a price freeze is inadequate. Discounts on the cost of energy are vital. We also need to halt the decline of consumer confidence to keep businesses trading. That’s why this three-point plan on energy, VAT and businesses rates as a combination is the right route to take.”

Emma McClarkin, Chief Executive of the British Beer and Pub Association, said: “The pub and brewing sector makes a huge contribution to our economy in high streets and local communities throughout the country, yet it still remains in a precarious position after the pandemic. Immediate action on energy is critical, but investment in our sector for the long term is also essential. As the PM works towards a fiscal statement and full budget we hope she will seriously consider a cut to business rates and VAT so Britain’s pubs and brewers can get back on their feet fully and thrive in the communities they proudly serve.” Joss Croft, CEO, UKinbound said, “For the UK’s inbound visitor economy, a £28.4 billion export industry, to continue its recovery and exceed pre-pandemic levels, a fully functioning domestic leisure, retail and hospitality industry is absolutely paramount, however the current inflation and energy crisis is set to derail this. We need swift and decisive action from Government to safeguard businesses and jobs across the country.”

















Beer and Bank Holiday Boost Drinks Sales Issue 127

The Bank Holiday weekend and a warm end to the summer holidays helped the On Premise to end the summer on a high—with beer and cider particularly buoyant. Average sales in managed venues in the seven days to Saturday (3 September) were 10% ahead of the same week last year, CGA by NielsenIQ’s latest Drinks Recovery Tracker shows. They were also 15% ahead of the last equivalent period before COVID-19 in 2019—though this comparison is with a week with no Bank Holiday. Crucially, the year-on-year figure is just ahead of the current rate of inflation, as measured by the Consumer Price Index. Sales beat 2021 levels on every day of last week, pulling 8% ahead on Bank Holiday Monday (29 August). Sunny weather pushed them even higher on Tuesday (up 17%), Wednesday (up 18%) and Thursday (18%). While growth dropped back to single digits on Friday (up 6%) and Saturday (up 4%), it was an excellent



run of trading after several flat weeks. The high temperatures ignited the LAD category in particular, with beer sales up by 20% year-on-year and cider rising 33%. Soft drinks (up 13%) and wine (up 4%) were in growth too, but spirits sales were down 11%—though the equivalent week in 2021 was inflated by many consumers celebrating the full reopening of the On Premise with cocktails and shots. “The inflation-beating end to August should give heart to On Premise operators and suppliers,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “It shows that consumers’ appetite for drinking out remains as strong as ever—especially when the sun shines—and strong beer and cider sales are particularly encouraging. This week’s announcements from the government around energy bills support for consumers and businesses are welcomed, however the hospitality sector is still facing challenges on multiple fronts.”

Community Pub Hero Awards Open for Entries PubAid’s Community Pub Hero Awards are returning with new categories designed to reward licensees and, for the first time, pub regulars, who go the extra mile to support their local communities, charities and worthy causes. The competition is organised by PubAid with sponsorship once again from Matthew Clark and support from the All-Party Parliamentary Beer Group. Entries are open now on the PubAid website with a closing date of 31 October. This year, pubs can choose to enter either a Community Support or Charity Fundraising category, and nominate one of their regulars for their contribution to the pub’s activities, to become a Community Hero Regular. Pubs can enter themselves via a brief form on the PubAid website, while pub companies are welcome to nominate their licensees and MPs are encouraged to suggest worthy pubs in their constituencies. After the closing date, judges will review entries received and publish shortlists for each category. All finalists will be invited, with their MP, to attend a reception in London, where the overall winners will be announced. Co-founder of PubAid, Des O’Flanagan said: “We’re delighted to be running the Community Pub Hero Awards again and recognising pubs who are providing much-needed support for their local communities and charities. “We’re also pleased to be introducing the new Community Regular Hero award; we know that pub fundraising and other community support activities are often driven by an enthusiastic individual or group of

stalwarts. It seems only right to share the limelight with them.” Mike Wood, MP for Dudley South and Chairman of the All-Party Parliamentary Beer Group, said: “These awards are a great opportunity for MPs to celebrate how landlords in their constituencies provide vital support, either through fundraising for charities or other help for those in need locally. Over 60 MPs across the country came forward with nominations last year and we hope to see a similarly enthusiastic response this time.”

THE CATEGORIES Community Support Hero: recognising licensees who help their communities. Many pubs offered vital support during lockdown: delivering supplies or cooking hot meals for vulnerable residents, or keeping people connected through online quizzes or chats. If your pub is a ‘good neighbour’ to your local community, then this award is for you! Charity Fundraising Hero: recognising pubs who support charities and other good causes through fundraising. This can be through a collection tin on the bar, charity events ranging from quizzes or auctions through to fun days, or sponsored challenges by the licensee, team members or pub customers. Community Hero Regular: recognising an individual or group of customers who help the pub’s fundraising efforts or its work to support the community. They often take on thankless tasks for little reward, so if you have a loyal regular who has helped your pub to help others locally, then nominate them for this award.

Hospitality Sector Unites to Urge Businesses to Get Behind Hospitality Apprenticeships Week Issue 127

Trade bodies, charities and training providers have come together to promote Hospitality Apprenticeships Week 2022, running between 3 and 9 October, and is calling on the wider industry to get behind the initiative. Hospitality Apprenticeships Week helps to showcase the unique and diverse career pathways that the sector provides, coming at a time when there are currently record vacancies across the industry. The week is intended to challenge the misconceptions associated with careers in hospitality – shifting the view that the sector offers only short-term jobs that lack progression, to one that offers fulfilling and rewarding career prospects. The initiative aims to clearly demonstrate how working in the industry is #MoreThanAJob. The week will also celebrate the apprentices working in the sector, and those that have completed their apprenticeships and progressed within their business. Kate Nicholls, Chief Executive of UKHospitality, said: “Initiatives such as this are incredibly important in shifting the level of understanding around what working in our amazing sector actually means and to show people the career opportunities that it presents. Ours is a creative, vibrant and fun sector in which people can go from bar to board in a very short timeframe. If the industry gets behind the week we can educate, engage and employ people of all levels of experience across the UK, not only helping to solve the current staff shortages but futureproofing the industry by attracting the brightest and best.” Jonathan Foot, Head of Apprenticeships & Early Careers, Compass Group UK & Ireland, commented: “Hospitality Apprenticeship Week is a great opportunity to celebrate our apprentices and showcase how

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



apprenticeships can change the lives of our people. We’re on a mission to provide support to one million people by 2030 and education and development forms a big part of this commitment. We always see an increase in apprenticeship applications during these focus weeks and would encourage all businesses to get on board.” Susan Martindale, Group HR Director, Mitchells and Butlers PLC, commented: “I am extremely proud to support Hospitality Apprenticeship Week, not only promoting opportunities to thousands of young people; but also championing a much more tailored and comprehensive approach to learning. Apprenticeships have been instrumental in growing our own talent and reducing turnover, yet there still remains some common misconceptions about our sector amongst key influencers that need to be addressed – this is the perfect platform for our sector to work collaboratively to share our success stories and help educate young people to make more informed choices about their future career.” Sue Davison, Sodexo head of apprenticeships and early careers, said: “Hospitality Apprenticeships Week is a key event in Sodexo’s apprenticeship calendar. We have over 900 apprentices across our organisation, with many working in hospitality, so we understand the vital work they do and take great pride in their achievements. Hospitality is a special industry that has been hit hard over the past few years, so we are delighted to participate in this celebratory week to show our support and raise awareness of the great work apprentices undertake every day and we hope to inspire more young talents to commit to this sector.” To get involved and to download more information and supporting materials, please visit the CareerScope website at 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 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.



Issue 127

‘No Time for Creativity’ say UK Chefs as New Study Reveals Price Hikes and Staff Shortages in Catering Firms are Worsening Due to Lack of Innovation that the right technology can help is critical to creating positive change in this sector. However, the survey does raise concerns as many are still failing to make the connection between outdated, manual processes and key operational concerns raised by their staff.”

A new, independent survey of contract catering firms across the UK, has revealed the top concerns faced by operations managers, head chefs and general managers, as the sector continues to navigate a dynamic, largely unpredictable, post-pandemic world. The study, commissioned by P2P (Procure-to-Pay) catering technology firm Zupa, set out to delve deeper into the key challenges impacting day-to-day operations, as the resilience and innovation of UK catering firms is called into question. The study revealed that rising costs is the top concern for 27% of staff. Poor kitchen management was a close second (25%), a further 24% of respondents also cited lack of staff as a key concern, as well as food shortages (24%).

The survey also revealed that lack of creativity and innovation is a key challenge for the industry. Lack of training, coupled with poor business vision may also be connected to issues around chef creativity as many blame lack of creativity for several of the sector’s top worries. Chef creativity in particular, was called out by over 20% of respondents who say chefs don’t have the time to innovate. Many of the respondents are chefs themelves, and when asked what they would do with more time in their working day, 65% said they would invest in the creativty of their cooking and menus. The research also showed an acknowledgement from respondents, that technology would help their business. Just over half (51%) of respondents said they are looking for technology that is easy to use. A further 48% said that technology fits with the culture of their business and there is also enthusiasm around the prospect of introducing new technology, with 43% saying they are excited by the introduction of new technology. Brand added, “Despite the obvious gap between outdated processes

and business functions being side lined, it is clear that workers are over stretched and that this is having a knock on effect on the productivity of catering teams – and quite likely the quality of customer service. Staff attrition and low morale are endemic in this sector, and this comes at a time when the focus should be on business priorities like retention, development and improvement of customer service. Technology has the ability to transform operational performance and profitability for the better, so the time is ripe for change.”

Perhaps more worringly, 99% of respondents say that multiple aspects of their day to day job are being overlooked due to time-consuming manual processes. Staff happiness and productivity is also suffering at the hands of poor team cohesion and outdated processes with 44% highlighting this as a major issue. A further 40% of catering staff believe that lack of training and resource is to blame for low morale amongst their teams, while another 20% admit they are frustrated by unnecessary complexity and outdated technology, which they say is making the problems worse. Food wastage and sustainability is also reportedly being overlooked within catering firms, due to legacy systems and high volumes of manual admin, with 40% admitting this is a real problem for the sector. Ollie Brand, CEO at Zupa commented, “This latest survey combined with the events of the last couple of years, perhaps highlights that there is no return to the ‘old normal’. We now have a ‘new normal’ defined by unpredictability that requires aptitude, not just acceptance of uncertainty and change,” he continued, “Innovation is paramount and recognition

VisitEngland Annual Survey for 2021 Highlights Impact on Visitor Attractions VisitEngland has published its Annual Survey of Visits to Visitor Attractions in England for 2021.


The survey shows that while visits to visitor attractions in England increased by 30% overall last year compared to 2020, as attractions began to reopen and build back from the pandemic, 2021 visitor numbers were still down 55% on 2019 (see slide 11 in the full report for more information).

The pace of recovery varied substantially across visitor attraction categories. Site closures in 2021 associated with lockdowns and opening restrictions meant a reduced season with required health and safety standards also seeing many sites operating with reduced visitor capacity, as well as the ongoing impacts from the absence of international visitors.

The survey, which gathered information from 1,142 English attractions, also shows the impact from the absence of international visitors with a drop of 39% last year in the number of overseas visitors to attractions in England.

The visitor attraction category ‘Museums/Art Galleries’, many of which rely on overseas visitors, made up the least ground with an increase of 18% in visits in 2021. This followed an average fall in visitor volume of 76% in 2020 compared to 2019.

VisitEngland Director Andrew Stokes said: “While it is good to see that attractions started to make up some lost ground last year, these statistics are a stark reminder of the severe impacts on many of England’s visitor attractions which, even as they reopened in 2021, had to operate with much reduced capacity. It also underscores the importance of international visitors especially to our city attractions.

The category ‘Steam/Heritage Railways’ saw the largest percentage increase out of all visitor categories in the 2021 attractions survey with numbers up 118%, following a decline of 55% in 2020 compared to 2019.

“From our world-renowned museums, galleries, castles and historic houses to our rural, wildlife and outdoor attractions, our outstanding visitor attractions are crucial to our tourism offer, also boosting local economies across England. We know it has also been a mixed picture for many attractions across England this summer highlighting the importance of extending the season through autumn and beyond.”

Urban attractions overall saw the smallest percentage increase in visits in 2021, up 23%, partly due to lockdown restrictions delaying their reopening but also people being more reluctant to visit indoor attractions. The increase was on an average fall in visitors of 74% in 2020 compared to 2019. Attractions in coastal areas fared better with visits up 47% in 2021, following a drop of 59% in 2020 versus 2019.


London attractions, with their greater reliance on international visitors, saw the lowest percentage increase in visitor numbers to attractions in 2021, up just 12%, with lower confidence in using public transport a factor. It follows the 77% drop in visits to London attractions in 2020, when compared to 2019.

The most visited ‘paid for’ attraction in England in 2021 was Kew Gardens, the second year in a row that it has taken the top spot, with 2.0 million visitors, up 61% on 2020 although still down 15% on 2019. Chester Zoo was second with 1.6 million visitors, still down 23% on 2019, and RHS Garden Wisley third with 1.4 million, which was up 14% on 2019.

The survey also showed that many attractions continued to develop their digital offer and technology to connect and engage with visitors during the pandemic with online tours and videos the most popular. Almost a third of attractions surveyed, 32%, also developed an online retail offer to help grow their revenue. The use of online booking systems more than doubled to 62% by the end of 2021, compared to 26% in 2019.


Almost two-thirds of attractions surveyed had engaged with VisitEngland’s ‘We’re Good To Go’ industry standard, which supported businesses to reassure customers and staff that processes were in place to welcome them back with confidence as restrictions eased.

Topping the list of free attractions in England in 2021 was Brighton Pier with 4.3 million visitors, up 4% on 2020 although still down 13% on 2019. Second was the Natural History Museum with 1.6 million visitors, up 21% on 2020 however still a decline of 71% on 2019. The third most visited free attraction in England in 2021 was the British Museum with 1.3 million visitors, up 4% on 2020 but still down 79% on 2019.

To see the results of the VisitEngland Annual Survey of Visits to Visitor Attractions in 2021 including regional data for attractions see:

The Tipping Point 14


Issue 127

By Evgeniy Chuikov, CEO and Co-Founder of EasyTip ( We’re at a tipping point for the hospitality sector. Whilst consumer spending has finally returned to an amount closer to pre-pandemic levels, it fails to match the pace of the overall inflation. Adding to that is the impending recession and the phenomenon of hospitality job vacancies soaring by 75%. Past workers have likely moved to different roles and industries to seek more stability due to the sector’s prolonged closure at the height of the pandemic. Hospitality employers are struggling to hire and pay the bills, while current employees are dealing with more work but with the same pay. Employers in the industry need to rethink their working structure and benefits to raise their appeal again. Consumers can also play a huge role: besides supporting local businesses, a simple act of tipping could reinvigorate the sector again, and I see it in two parts.

TIPPING CAN IMPROVE RECRUITMENT AND RETENTION With the employment crunch, hospitality employers need to have a good look at how it is conducting its work practices and identify ways to enhance the staff’s experience and wellbeing. As tips comprise an important proportion of a hospitality worker’s income, it is more important than ever for employers to take responsibility in delivering tips fairly and quickly. Fortunately, the government is backing a new law that makes it illegal for employers to withhold tips and

service charges from staff. This is a good start to safeguard workers and give them the confidence to consider the industry again. However, the next step is for employers to identify a way to account for and distribute these tips quickly – be it through a more structured process or utilising technological innovations like cashless tipping solutions. Hospitality and services industries can at times be slow to innovate but cashless tipping has firmly entered the inflexion point. From point-of-sale providers like Samtouch Software, to beauty salons like Gielly Green, businesses are empowering their employees to receive tips directly from the customers. Some examples of cashless tipping include venues printing a QR code on receipts or merchandising so that customers can tip their server without needing to download an app. In fact, we found that such cashless tipping solutions have produced an increase in staff tips of as much as 30%. The greater transparency and discrete tipping experience benefits the customer, employee, and employers all around.

HOSPITALITY STAFF ARE REWARDED FOR THEIR EFFORT We must not forget the simple yet powerful gesture of tipping. It is a tangible way to show appreciation, and it goes a long way in benefiting the staff. It acknowledges the hard work they’ve put in and potentially helps to alleviate any financial stress. Anyone whose service you utilise – be it servers, hairdressers, or delivery drivers – deserves a tip. In two of the most challenging years of our time, these are the workers who kept going and who could very much do with a small financial boost to keep going.

A REINVIGORATED HOSPITALITY SECTOR The circular flow of income model states that money will always move from one part of the sector to another and back again in an endless loop. Whatever we inject would inevitably come back and ultimately helps to boost the overall economy. This concept is especially pertinent when we think of tipping in the hospitality sector. Hospitality employers who can boast such equity in the world of gratuities can boost their recruitment and retention rates because it shows that they care about their staff, while consumers who tip can encourage and make a world of difference in a worker’s life. If we can make transparent tipping practices an industry standard – both from the consumer and the employer’s point of view – the sector may boost its attractiveness, find new workers keen to join or re-join it again, and build up its resilience.

CAMRA Joins Calls to Save National Brewery Centre from Closure Responding to the announcement that Molson Coors is to close the National Brewery Centre in Burton upon Trent in October, CAMRA’s National Director for Real Ale, Cider and Perry Campaigns Gillian Hough said: “The planned closure of the National Brewery Centre in October will be a devastating loss not only to Burton upon Trent but also to the nation’s brewing history. “While we can see the benefit of relocating the archives to a site where they can be properly stored and maintained, a limited display of materials in a new location is not an adequate replacement for the only museum in the UK focused

solely on our brewing heritage. “As one of the largest brewers in the world, Molson Coors have a responsibility to safeguard historical and educational facilities that are under its care. It is extremely concerning that Molson Coors is putting profits over protecting Burton’s place in global brewing history. “CAMRA is urging Molson Coors to reverse their decision, invest in the Centre in its current location and ensure its collections are open and accessible to the public. “CAMRA are poised ready to be part of a new campaign to save the National Brewery Centre and preserve the collections for generations to come.”

Hospitality Sales Fall With Food Hit the Most Hospitality sales fell by 4.1% over the six-week summer holiday period between 25 July and 4 September this year in comparison to 2021. Drink sales were up 1.2%, however food sales saw a significant fall of 9.6%, according to figures from S4labour. The data also reveals that across the four weeks of August alone, hospitality sales dropped 5.7% against 2021. Food sales were down nearly 12% and drink sales improved 0.5%. Although this decrease seems drastic, it is, in a great part, the result of the 2021 staycation boom, with 2022 seeing more Brits travelling abroad for their holidays. This year, the industry is seeing the reversal of 2021 trends. Tourism is back up

in London, with sites up 12.7% on sales, while non-London sites suffered a 6.8% drop. This turnaround sits in correlation with the low base point for London sales in 2021, as UK coastal regions saw staggering increases in footfall and sales during the 2021 summer holidays. S4labour’s chief innovation officer, Richard Hartley, said: “As well as the reversal of the 2021 staycation phenomenon, this summer, the sector has faced the headwind of industry challenges, albeit there is evidence of resilience. Tourism is back up in London, a much-needed boost for the capital after last year’s decline, and on the whole, drinks sales were up as a result of the warmer weather.”

‘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



Issue 127

Inflation Pointing To £2.66bn Rates Rise Next April Without Intervention at The Emergency Budget

Prime Minister Liz Truss and Chancellor Kwasi Kwarteng are being urged to use the emergency budget, which could come as early as next week after the Queen’s state funeral, to scrap a rise in the business rates tax next April that is pegged to September’s headline rate of inflation.

The Government say that this will help ensure that, where there have been shifts in economic activity which have driven changes in market values, these changes will be reflected in tax liabilities. But, despite the revaluation, overall business rates revenue for 2023/24 will still be increased by September’s CPI measure of inflation.

CPI rose by 9.9% in the 12 months to August 2022 which, if repeated in September, would see non-domestic buildings in England such as shops, pubs, restaurants, factories and offices facing a £2.66 billion business rates hike during the 2023/24 financial year according to the real estate adviser Altus Group.

Robert Hayton, UK President at Altus Group, said “it would be unthinkable for a pro-business prime minister who campaigned to cut taxes to then hike business rates” adding “the time has come to end the ridiculous policy of annually increasing upwards rates revenue by inflation through a renewed focus on growth to drive local taxation revenues instead.”

The distribution of the business rates tax is set through revaluations which periodically reassess and update tax liabilities to reflect changes in the commercial rental market. The next revaluation comes into effect on 1st April 2023 in England based upon an estimate of open market rents on 1st April 2021.

Whilst the new ‘Energy Price Guarantee’ for households and businesses is expected to curb peak inflation by 4 to 5 percentage points, the guarantee doesn’t come into effect until 1st October. Business rates are devolved to Scotland, Wales and Northern Ireland.

Deadline Extended for Tourism Awards Entries As the nation mourns the sad passing of Her Majesty, Queen Elizabeth II organisers of the regional tourism awards have extended the deadline for entries.

As many tourism businesses prepare to close for the state funeral on Mon, the decision was made to give businesses an extra week to enter the North East England Tourism Awards 2023. The new deadline for applications is 5pm on Thurs, Sept 29th allowing businesses extra time to enter the 20th anniversary of the awards, being held in March next year. There are 16 categories from B&B of the Year to Business Events Venue of the Year and Unsung Hero. Businesses can apply for multiple categories, even if they have won in previous years. The awards are free to enter and eligible winners at the regional awards will automatically feed into the VisitEngland Awards for Excellence, ensuring the best of the region is shown on a national stage.

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

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

Good crunch and texture Premium quality Strong flavour A bigger bag to share with others A brand that you wouldn’t eat every day It’s important to cover a large range of ages and dietary requirements with your snacks offering. Pubgoers are more and more conscious about what they – and their families – eat. 4 in 10 Brits regularly shop the free-from fixture2, buying local and Britishmade are key purchase drivers for food3 and the flexitarian diet is set to be the No. 1 diet in 2022 (more popular than calorie counting) 3. Nearly 3 in 10 pub-goers want to see pubs offer a better range4, so here’s a short list of the most popular snack types and flavours: • Pork scratchings – an especially popular accompaniment to a lager, beer or cider drink. Midland Scratchings are traditional hand cooked scratchings and the ultimate pub snack! Mr. Porky is the the UK’s No1 pork snack. The Nation’s favourite includes a range of textures and bite sizes to tempt and tantalise! • Hand cooked crisps - particularly favoured by Gin drinkers. The staple favourites of Sea Salt and Sea Salt & Cider Vinegar are must-stock flavours, alongside Cheese

& Onion (of course!) 1. To widen appeal, consider hot and meaty flavours for younger male clientele and flavours like Sweet Chilli too 1. These flavours, not usually eaten at home, offer something familiar but different - a less traditional alternative. The premium REAL Hand Cooked Crisps range is gluten free, with no added MSG, suitable for vegetarians and six flavours are suitable for vegans too. With 82% brand awareness in a recent survey of Craft Gin Club members, they’re proving incredibly popular with the 25-34-year age bracket. And our new improved mouth-wateringly meaty Roast Ox flavour has just won a Great Taste 2002 Award! • Family favourites - Golden Wonder Animal Adventures are lightly salted animal-shaped fun snacks, they are gluten free and have no artificial colours or preservatives.

IS THERE A NO. 1 BAR SNACK? Scratchings really are the ULTIMATE PUB SNACK! They topped the list when 2,000 pub-goers were asked to name their favourite pub snack.5 This comes as no surprise as 94% of pork snacks are consumed with a drink6. The combination of a pint and scratchings has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching! Premium crisps are another essential bar snack, given a consumer survey showed that 82% of pubgoers eat them4. As a partner to a gin & tonic, hand cooked crisps are the top snack - preferred five times more than nuts and premium crisps1. Offering hand cooked crisps are that bit more special than everyday (flat) crisps and consumers are willing to pay up to 30% more for premium, over standard snacks7 - a treat for both customer and licensee!

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

The awards are judged by a panel of industry experts, with a focus on experiencing the North East tourism industry first-hand. Winners will be announced at a ceremony in March 2023. Sarah Green, chief executive of NGI said: “With the sad news of the passing of Queen Elizabeth II we wanted to allow our businesses time to reflect and mark her life, therefore we felt extending the deadline was the appropriate step to take.

“We believe our businesses deserve recognition for the fantastic service they provide our visitors, who as a result keep coming back to the North East for trips and holidays. “Residents can also get involved by encouraging their favourite tourism business to enter the awards and together we can showcase the best the region has to offer.” To enter go to 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 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.



Issue 127

Cost of Living: How Hoteliers Can Tackle Growing Costs This Winter By Lionel Benjamin, Co-founder AGO Hotels ( With the rising cost of energy and inflation impacting consumers and businesses, the hospitality industry is facing numerous challenges as a result. With these difficulties set to last through the winter months, there is no benefit in hoteliers shying away from this. Instead, we must work on initiatives, with the help of the government, to combat these issues.


which can have a huge impact on the general running costs of their property. Like many sectors AGO is conscientiously trying to mitigate the additional costs through a variety of initiatives. We recommend hoteliers work with a specialist broker who will be best positioned to bulk buy utilities across a number of businesses and assist with negotiations with energy companies. We are working with our operations team to reduce consumption and to look at further implementation of energy saving initiatives such as infra-red sensors, to ensure when there is zero movement lighting remains off. We have looked at boiler temperatures and whilst acutely aware of Legionella, we are reducing boiler temperature accordingly.


One of the first things hoteliers should look at is their service offering. The key to success and maintaining guests will be about the level of experience and value you offer. As people become more cautious about what they are spending their money on, this will be more important than ever. Those within the budget economy sector – this includes AGO’s portfolio of 14 budget hotels – are more likely to see increased demand, as a shortage of cash flow will entice some to book more affordable accommodation. To retain these guests, they must feel they are getting the best service, in a comfortable and clean hotel, all at a budget-friendly cost. To further improve service, brands may explore the option of launching new initiatives through promotions via their existing loyalty schemes, to achieve a wider reach. This will encourage guests to return, especially if they are receiving preferential rates, and will support growth in occupancy Regardless of whether the hotel is an independent or part of a brand, today’s guest is far more aware of what they can get for their money, so service must be at the forefront of a business’s plans.

TACKLING ENERGY COSTS Introducing or expanding existing green efficiencies is another way to deal with energy costs. Hoteliers should look at changes such as ground water pumps for hotels or more CHP units retrospectively fitted,

Although it is important for hoteliers to take what steps they can to try and manage costs, the Government needs to provide the industry with a stimulus package to make the coming months easier to navigate. We recognise the Government has tried to offer support with the capping of energy prices for six months, they need to go further with sustainable long-term solutions. At AGO we are calling on a reduction in VAT from its current rate of 20% to 12.5%. Alongside this, we would like to see the review and slashing of business rates, with a possible business rates holiday. There is more the Government could do to encourage investment into the sector such as exploring a reduction in corporation tax through to June 2024. SDLT on transactions should be waived, and removal of environmental levies to Jan 2025 and to be reviewed should market dynamics see a major positive shift We are aware of the challenges, with so many sectors wanting the same support, though for Liz Truss there is no time like the present to commence another phase of support for UK businesses, and hand us the tools for a comprehensive recovery plan for at least the next 18 months. Despite, a somewhat bleak outlook and consumers looking to cut back on their spending, we may find that a weak pound could drive tourism. Competitively priced manufacturing may attract more foreign business travel to the UK alongside an influx of foreign investment into a property market, which we are already witnessing. However, in the immediate term, with the winter months approaching and the concern for even higher business costs, hoteliers should take this time to prepare themselves, working to implement initiatives, whether directly through the hotel owner or the wider brand. We must continue to call on the Government for support for our industry, so we are able to navigate these challenges and see our sector thrive.

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

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Issue 127

Business Energy Support May Be Delayed Reports Say Businesses have been warned that they will have to wait longer than households for financial support with their energy bills amid delays in launching the £150bn support scheme, according to reports. Prime Minister Liz Truss announced plans to freeze household energy bills from October 1, and said an “equivalent” scheme will be put in place for businesses – but has so far failed to provide any details of how it would work. Businesses are now increasingly concerned about the likelihood of delays to the arrival of support because fixed energy contracts come to an end in October for hundreds of thousands of firms. According to the financial Times business leaders had been told by government officials in recent meetings that the support scheme for companies may not be ready until November, but did quote that there was hope that the package could still be initiated next month. An emergency budget to provide more detail on energy support and introduce winter tax cuts for millions of people is expected from the government late next week, after the country returns to some normality following the death of Queen Elizabeth II. Ms Truss has been under pressure from her own party to set out her economic plans as quickly as possible, and the government has confirmed that it would also set out further details of the business support scheme next week. A government spokesperson said:

“The scheme will support businesses with their October energy bills, including through backdating if necessary.” The hospitality and licensed on trade has repeatedly warned for weeks that they may not survive the winter as a result of soaring energy bills. Pubs and brewers are among those raising the alarm that any delay in the government’s support package could force more businesses to close, triggering job losses. Emma McClarkin, the chief executive of industry body, the British Beer and Pub Association, said: these businesses “will not be able to wait days, let alone months to get clarity on their energy bill. Many are making decisions now as to whether they will have to close this winter. “We need urgent clarity on whether this cap will deliver for businesses and help them out of a crisis that has been building for months, and urge the chancellor to seriously consider what immediate reassurance he can give for the thousands of business owners currently in despair.” Taking to social media UKHospitality CEO Kate Nicholls said “this is because energy plans require legislation, unlike domestic support-and with Parliament going back into recess next week there may be insufficient time to pass it before pricetags take effect October 1 this is why it seems ludicrous to go ahead with conference recess” [referring to a parliamentary session break spanning from 22nd of September to 17th of October 2022]

Brewer Launches its First Pop-Up Dog ‘Pub’ at Paws in the Park Shepherd Neame, is set to get tails wagging at Kent’s annual Paws in the Park dog show next week as it launches its first ever pop-up dog ‘pub’. The ‘pub’ – entitled The Dog and Bear – will be at the two-day event at the Kent Showground in Detling, near Maidstone, on Saturday, September 17 and Sunday, September 18. It will feature for the very first time the chance for dog owners to get their paws on limited edition Shepherd Neame dog bandanas and ceramic dog bowls. The bandanas, embroidered with the brewer’s logo, come in red, blue and green; in medium and large; and with a collar loop design or tie-back, to suit all dog breeds and sizes from petite pups to giant Great Danes. There will also be a section of the stand where owners and their dogs can have a selfie taken with their posing pooch. Four £50 Shepherd Neame gift cards will be up for grabs to the best posted on social media over the weekend, tagging @shepherdneame on Instagram or Facebook. The stand’s series of firsts also extends to treats to tempt curious canines, as the brewer will be showcasing its new limited edition Shepherd Neame Dog Friendly Treats, made using spent grain from the brewing process. The treats have been created in conjunction with the Tunbridge Wells Dog Biscuit Company, and will be available for sale on the stall, and for dogs to ‘try before they buy’. They will be on sale alongside a new limited edition Shepherd Neame ceramic dog bowl. Peckish pups will also be able to snack on Jude’s Ice Cream for Dogs, which is normally on sale in 15 of its

pubs and hotels, while stocks last. Made using dog-safe ingredients, it is plantbased and uses real fruit puree to create a tasty treat which comes in strawberry, apple or banana flavoured 100ml tubs – and 5% of sales also go to Battersea Dogs and Cats Home. Well-behaved owners will also be allowed into the Dog and Bear to buy and take away with them some of Shepherd Neame’s award-winning beers, including Bear Island East Coast Pale Ale and Triple Hopped Lager, and Whitstable Bay Pale Ale. Paws in the Park is an annual event attracting more than 20,000 people and 10,000 dogs for pet-related fun with games and activities, arena displays and dash n’ splash, as well as dozens of trade stands. Joanna Richardson, Shepherd Neame’s Director of Marketing & Communications said: “We are really excited about launching our first pop-up dog ‘pub’ at Paws in the Park! Shepherd Neame prides itself on being dogfriendly, with the majority of our 300-strong estate across Kent, London and the South East welcoming well-behaved pets, so this is also a great opportunity to encourage people to visit our sites with their four-legged friends.” As part of its efforts to raise awareness of its dog-friendly approach, Shepherd Neame is also set to hold a sponsored dog walk with its Charity of the Year, Kent Wildlife Trust, in October. Walkers will be able to raise funds for the charity and enjoy some of Kent’s most beautiful scenery, while also learning about how dog walkers can help the environment. More details of the sponsored dog walk will be available in the coming weeks at

Liberation Reports Strong Quarterly Sales Liberation Group has reported a strong summer of trading across the UK and the Channel Islands within its pubs, brewing and drinks businesses. From 21 May to 3 September 2022, total like-for-like sales across its managed pub division was up 6.3% vs 2021 and up 30.0% vs 2019. The operator says that its sales growth has been driven by an encouraging performance on drinks (up 14.2%), a robust performance on food and record sales in accommodation (up 5.7%). A strong performance in the UK has been added to by an encouraging recovery in Guernsey and Jersey, benefitting from strong tourist demand and a gradual return to office working in St Helier.

Get Great Wines to Tell Your Story

“We have not been immune to some of the inflation pressures that others have seen within the sector, but believe we are better placed and prepared to manage, mitigate and avoid where possible and balance the need to deliver value for money to our customers while also protecting our P&L,” says says Jonathan Lawson, CEO of Liberation Group.

“Our marketing activity has continued to add some real tangible benefit to our businesses. From a position of 65,000 loyalty members in 2019, we have now grown our loyalty club to over 131,000 members and we have also continued to grow our database, which now stands over 265,000, enabling us to leverage significant value to our businesses by layering up and communicating targeted incentives and offers – from outdoor cinema nights, room offers, supper clubs and our famous loyalty Wednesday food offering.” “Despite the obvious headwinds for customers and ourselves, we are confident in our ability to deliver a fantastic Christmas for our customers and ongoing investment into our business is testimony to the belief in our teams and in the potential for our business over the next few years.”

“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 ( 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 “The key to success is working closely with your wine shipping issues. However, this can be somewhat negated by offermerchant – and indeed all your suppliers - to identify how ing of a fluid wine list, with manager’s specials and exclusive offers. to maintain an optimum offering while maximising value, both for your customers and yourself. Look for a wine mer- Again, your wine merchant can provide staff wine training to equip chant, such as Lanchester Wines, who can provide an exten- your 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 we’re always offering highest quality wine at the best price.

5 Considerate Ways to Support Employees Dealing with Stress and Anxiety 22


Issue 127

‘As a leader in the hospitality industry you are inherently responsible for the wellbeing of your staff. Importantly, this includes employees’ mental health; it’s vital that you look out for signs of anxiety and stress amongst your team, for these struggles go unreported at an alarming rate. More specifically, it’s been found that whilst 1 in 6 working adults are suffering from stress, depression, anxiety, or similar, 20% feel they cannot approach their managers with their respective health issues. Evidently, for you to succeed as a manager, hone a happy, productive team, and strengthen your business’ results in turn, mental health must be a priority. Of course, this is an indisputably difficult task; every leader needs a helping hand as they navigate this sensitive subject. Fortunately, we have an ideal expert on hand to help leaders within the hospitality space, ensuring every employee is equipped with the support and resources that they need to address feelings of stress and anxiety. Dr. Ant, The Brain Whisperer (, is a mindset specialist who helps staff and CEOs alike enrich their mental health. Now, he’s sharing his expertise.

1. LISTEN AND ENGAGE. ‘One of the simplest and yet most effective things that you can do to support your staff is listen to them and genuinely engage. They need to know that you truly care, have processed their feedback, and are willing to help. If you can, sit down with your team members individually to catch-up and establish any struggles they’re facing. This way, you can help to create a plan for the workplace that’ll lessen their anxieties.’


‘Ensuring your employees have the resources to address feelings of stress and anxiety is crucial. I would recommend investing in a platform which offers your staff access to expert-led guidance, information, and support. For example, BrainSparx is a digital platform that’s home to invaluable videos and advice which can help staff members re-discover lost confidence and address these hurdles without feeling alone or overwhelmed.’

3. CONSIDER A MOTIVATIONAL SPEAKER. ‘Sometimes employees are apprehensive to raise their mental health concerns individually. This may be a daunting prospect and the conversation may feel more comfortable in a group setting. For this reason, I would suggest considering a motivational speaker; by having an expert visit your employees in person, sharing informed guidance surrounding mental wellbeing, self-confidence, and success, you can ensure your employees feel supported without any pressure.’

4. NURTURE YOUR OWN MENTAL HEALTH. ‘As a leader, you can only enrich your employees’ wellbeing by focusing equally on your own. If you are confident, happy, and flourishing, you will more easily be able to instil these feelings in your staff. Equally, be honest with your team; by showing that you’re human and discussing any problems you’ve personally overcome, you will not only build a strong team rapport, but demonstrate the resilience that we are all capable of with a little help along the way.’

5. RECOGNISE THAT YOU’RE IN THE DRIVER’S SEAT. ‘In my opinion, one of the most important lessons you can teach your staff is that they are the pilots of their own lives and ‘what we think, we become’. This lesson can be seen on the BrainSparx platform, however I would also recommend remembering this for yourself. Even in our darkest moments, we must never forget that we are capable of creating positive change in our lives – no struggle is permanent. The hospitality sector is undeniably fast-paced and high pressure, meaning anxiety and stress are not uncommon struggles. As a manger, it is incredibly important that you support your employees and demonstrate your willingness to invest in their wellbeing and mental health, be that through helpful platforms or by embracing valuable advice. The more guidance you receive, the more well-rounded support you can offer your team.’

Panasonic Helps Riverford Butchery Lower its Carbon Footprint proved the best option for Riverford. Nigel explains: “We chose the Panasonic units as the best natural refrigeration solution, it offers the best stability and the environmental credentials, along with delivering a low energy usage and fitted with what we wanted to achieve. Energy usage is going down and the system is so far performing as we expected to achieve what we wanted to keep a stable environment and reduce our costs - so all good.”

Riverford Organic Farm was looking to increase sustainability in refrigeration at its new butchery in Devon. Installer, Neil McCourt of Keep it Cool, sought the advice of refrigeration specialist, Mervin Chumun at Hawco Ltd, and together specified four 10HP Panasonic Coldchain Refrigeration units to provide the best solution for the Riverford Butchery’s requirements. Neil McCourt of Keep it Cool, “The main challenge was to keep the rest of the butchery running whilst the expansion was happening. Panasonic cold chain technology was specified because of Panasonic’s sustainable and environmental credentials. I know the company invests in research is leading the way in this area.”

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.”

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.”

To find out more about the range

Having reviewed several options, the Panasonic (R744) Cold chain units

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

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

The event will give 3,000 industry-defining leaders access to 200 exhibitors and their plethora of innovative products, ideas and strategies and inspirational seminars. Panel debates are an integral part of the show as you can hear from industry professionals discussing important topics and issues that will help you stay above the curve and your competitors! The Innovation Awards are also a chance to see the most creative ideas, products and services that could inspire you and your business! The UK’s only event dedicated to maximising your drink sales is also running alongside 5 other industry-leading events collectively forming #FES22, THE biggest business growth event dedicated to the world of food & drink. A FREE ticket will grant you access to all 6 events - see this is an opportunity to broaden your understanding of the

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

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Drink Spiking: Key Signs and Preventative Steps for Hospitality Venues 24


Issue 127

Drink spiking is a pressing issue across the UK. In fact, according to a recent survey by YouGov, one in nine women and one in 17 men have reported having their drink spiked. There has also been a rise in the number of injection spiking incidents, with the National Police Chiefs Council documenting 274 cases in the UK during September 2021. One hospitality venue is leading the way, creating a welcoming space for party goers across the nation. The Night Owl goes above and beyond, training its staff to spot key signs and conduct preventative measures against spiking. With anti-spiking drink toppers, spiking test strips, and schemes, customers can feel safer in these venues. Arith Liyanage, CEO and founder of The Night Owl, the nation’s first-ever purpose-built Northern Soul and Motown club, comments on the issue: “Hospitality and entertainment venues, as well as the government and the police, have a responsibility to ensure the safety of women and anyone else who may be vulnerable or exposed to a dangerous situation while in their venues. “In every Night Owl location, we operate the ‘Ask for Angela’ scheme so that anyone who feels unsafe can discreetly receive help from our colleagues. Every member of staff is trained to spot signs of distress in patrons and identify who might be afraid to reach out for help. “As well as this, we operate ‘Ask for Clive’, which signals to our patrons that our venues are a safe space for anyone from the LGBTQIA+ community. We won’t hesitate to address harassment or discrimination based on a person’s sexual or gender identity.” Here, Arith Liyanage explores the key signs and preventative steps party goers and hospitality venues should be aware of.

KEY SIGNS TO LOOK OUT FOR Drink spiking is a crime. In no way is the victim responsible for being spiked; it is ultimately the actions of the offender which should change. To stay vigilant, however, there certain signs to look out for in someone who has been a victim of drink spiking.

NAUSEA Nausea is one of the main indicators of drink or injection spiking. It’s no secret that an excessive amount of alcohol can lead to vomiting, but


hospitality venues should always consider the possibility that someone who is visibly nauseous or showing signs of illness may have been affected by drink spiking.

UNCONSCIOUSNESS In severe cases, drink and injection spiking can lead to unconsciousness. Whether the victim suddenly loses consciousness or seems at risk of falling to sleep, healthcare professionals should be called at the soonest possible instance.

LOSS OF BALANCE Everyone should be able to stand on their own two feet. If a customer is unstable and is experiencing any visual difficulties, they may have been spiked.


It’s common practice for hospitality venues, or specifically nightclubs, to search people on entry. This can be used as a security screen to prevent drink or injection spiking in your venue, whether it includes inspecting bags, body pat-downs, or metal detectors.


More often than not, people go on a night out with their friends. If a party goer is spotted on their own or attempting to find others, it’s important for hospitality venues to step in and offer assistance in case they have been spiked.

Hospitality venues can provide their customers with anti-spiking products. Drink toppers have been successfully implemented in venues to protect alcoholic and non-alcohol beverages against unwanted substances. Spike test strips are also useful, giving people the confidence to enjoy their drink.

CONFUSION Drink and injection spiking can cause people to act out of the ordinary. In the instance that a customer is acting suspiciously, such as wandering around a venue disorientated, workers should consider this a key sign.

INCLUSIVITY AT THE NIGHT OWL There’s no doubt that women are predominantly affected by spiking. This means nightclubs must continue to create safe spaces for women to enjoy music, paying special attention to representation within business operations.

PREVENTATIVE STEPS TO TAKE In order to create a safe space for party goers, hospitality venues also need to take certain preventative steps. These can include, but are not limited to, the examples below:

To gather more insight on this, Mazzy Snape, has commented:


“Here at The Night Owl, we continuously strive to be more diverse and accessible. We host various events that honour this, including SLAG Mag (Serious Ladies of Art & Gigs), which promotes artists, performers and musicians who are female, non-binary, queer, and allies, as well as Global Rotations, an all-female and female-identifying World Music club night.

Hospitality venues should be aware of anti-spiking safety schemes. The “Ask for Angela” campaign, for example, has been a widespread success across the company, allowing customers to discretely signal staff when they feel unsafe. This can lead to workers calling a taxi or alerting the police in emergencies. Mazzy Snape, co-founder and head of events, promotions and marketing at The Night Owl, has suggested some key safety tips that businesses should incorporate into their safety scheme: “If a member of staff notices someone messing with someone else’s drink, take it off them and put it to one side for testing later.

“No matter what, we try our best to find like-minded people to work with who follow The Night Owl values. As a result, our premises has become known as a safe space environment for women to feel more comfortable DJing, performing, or enjoying time with their friends.” SOURCES

“Having key signs around your venue including 'Don’t Leave Your Drinks Unattended' ensures the safety of your customers and staff, no matter how big or small the place is. “Businesses should be telling customers that if they see anything suspicious or if they feel unsafe, to contact a member of the team. Whether it’s the DJ, door staff or bar staff, everyone’s there to help and should know to escalate incidents to a supervisor or manager.”,of%20drink%20spiking%5B1%5D,to%20support%20and% 20assist%20them

Lockdown Disproves Nanny State Alcohol Policies, finds New IEA Report Neither the total closure of pubs nor the drastic reduction in alcohol marketing had any beneficial effect on alcohol-related harm, according to new IEA research Many public health campaigners have called on governments to address alcohol-related harm by limiting affordability, availability, and marketing through licensing laws, advertising bans, tax rises and minimum unit pricing. The Covid-19 lockdowns presented a natural experiment for this approach, with the number of alcohol outlets falling by around twothirds, alcohol advertising declining by almost half and a fall in real terms disposable income, reducing the affordability of alcohol. Overall alcohol consumption fell slightly during lockdowns. However, heavy drinkers increased their consumption and alcohol-specific deaths jumped by 18.7 per cent across the United Kingdom in 2020 — this suggests that harmful drinking is not driven primarily, if at all, by availability and marketing, but rather by personal circumstances, hardship and stress. The author recommends that the government abandon a one-size-fits-all approach to regulating alcohol, and instead seek to tackle the causes behind heavy drinking, such as mental health problems and lack of access to support. This would be more effective and would free responsible drinkers from burdensome taxes, regulations and price controls. A new report by the Institute of Economic Affairs finds that, contrary to the public health consensus, attempts to reduce overall alcohol consumption, through taxation, licensing or bans on advertisements, are unlikely to reduce alcohol-related harm or deaths. The single distribution theory, which has dominated public health theory in recent decades, suggests heavy drinking and alcohol-related harm are directly linked to the overall level of alcohol consumption. In response, policymakers have sought to reduce the availability and marketing of alcohol to reduce overall consumption. The first year of the Covid-19 pandemic in the UK provided a ‘natural experiment’ to assess this theory

and its policy prescriptions. During two periods of lockdown lasting a total of five months, the premises selling alcohol fell by approximately two-thirds, there was a 48 per cent decline in money spent on advertising beer and spirits in the UK in 2020, and the affordability of alcohol in the UK decreased slightly in 2020 due to a real terms decrease in disposable income. The single distribution theory would suggest that this reduction in availability and marketing should result in reduced consumption by heavy drinkers and the associated alcohol-related harm. In practice, most people either did not change or reduced the amount they drank, with overall alcohol consumption declining by around 6 per cent. However, heavy drinkers tended to drink more during lockdowns. Crucially, alcohol-specific mortality jumped by 18.7 per cent in 2020, according to the Office for National Statistics. This indicates, contrary to the single distribution theory, that reducing overall consumption does not in fact reduce problematic heavy drinking or alcohol-related harm. The evidence from lockdowns is the latest in a series of natural experiments that strengthen the case for a rethink of our one-size-fits-all approach to regulating alcohol. Rather than focusing on reducing consumption with policies that hurt responsible drinkers, policy should address the causes of problem drinking, whether that be mental health or lack of access to support. This could free millions of drinkers from unnecessary controls on prices and deliver meaningful help to those in need. Christopher Snowdon, Head of Lifestyle Economics, and author of Lockdown Lessons in Health Economics: The case of alcohol, said: “This study strongly suggests that harmful drinking is not driven by advertising, price and availability but by personal circumstances, hardship and stress. While this might seem obvious to most people, it is not the conventional view among anti-alcohol campaigners. “Lockdown was an extreme natural experiment, but it was just the latest in a series of real world examples in which theory was trumped by evidence. Neither the total closure of pubsnor the drastic reduction in alcohol marketing had any beneficial effect on alcohol-related harm. Alcohol consumption went down but alcohol-related deaths rose sharply. There is an important lesson here for policy-makers: to tackle harmful drinking, we need to focus on harmful drinkers rather than on the whole population.”

ONS Labour Statistics Show Worrying Impact of the Cost-of-living Crisis Issue 127

The total number of job vacancies across the UK in June and August 22 stood at 1,266,000 according to the Office of National Statistics (ONS), and revealed that economic inactivity rates had increased 0.4% to 21.7% mainly driven by studying and long term sickness, Tania Bowers, Global Public Policy Director at the Association of Professional Staffing Companies (APSCo) comments: “The decline in vacancies is arguably to be expected between June and August as businesses began to wind down for what was the first summer holidays in a while where people were able to freely travel internationally. This decrease in demand doesn’t however, mean that the skills shortages are becoming less challenging, with the unemployment rate still lower than pre-Covid levels. With a continued limited availability of job seekers, employers will struggle to source the highly skilled resources they need – a problem which cannot be addressed without access to a truly global and flexible workforce. “We have already called on the new Prime Minister to prioritise the employment and skills agenda for the UK. This includes ensuring global trade deals are negotiated to include skills, the workforce and the mutual recognition of services and professional qualifications as well as tariffs and goods. The simplification of the process by which self-employed contractors obtain visas is also needed in a skill short economy. “What is perhaps more alarming from the latest ONS figures, though, is the clear impact of the cost-of-living crisis on the ageing population. With record high levels of over-65’s in part-time employment in Q2 this year, it appears that rising energy costs and inflation are driving more people back into work. The cost-of-living crisis

Plant-Based Bottomless Brunch With Oggs


With plant-based diets a growing trend, it’s more important than ever to ensure that menus are as inclusive as possible. This Veganuary, over 600,000 people signed up to go vegan for a month. Eggs were the second most missed product over this time (14% of participants), with options when eating out being the major barrier to sticking to the pledge (26% of participants). Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS®. On a mission to remove unnecessary eggs from the food chain, OGGS® products are perfectly designed to provide your customers with delicious alternatives that are better for the planet and the animals. Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein. Simply shake, pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch. You can also create omelettes, quiches and so much more with Scrambled



isn’t, however, inflating salaries, with the ONS revealing that total pay between May and July 2022 – when adjusted for inflation – fell 2.6%. This disparity between the rise in inflation and salaries will only add to the skills struggles of the UK and won’t support economic growth on the scale that’s needed across the country.” Kate Nicholls, CEO of UKHospitality said: “These figures highlight what an important sector hospitality is as a UK employer, showing one in six new jobs in the year were generated by the industry. This equates to an increase of 133,000 new roles, driving total employment in hospitality up 6% to nearly 2.5m. “Vacancies in the sector remain high however, close to double pre-pandemic levels. At the same time vacancies across the economy are 20% higher than a year ago, demonstrating how inherent problems in the labour market remain and how difficult a situation employers in the sector find themselves. “In order to ease this workforce shortage, we need to work with the Government on long term solutions such as an employment and skills strategy and to ensure that Government schemes are open to all sectors – hospitality is currently excluded from initiatives such as skills bootcamps, for example. All this will be for naught, however, if the sector doesn’t receive some short term support. On top of the energy price cap we need targeted support, such as VAT cut to 10% and a business rates holiday, to sustain businesses big and small and protect jobs this winter.” OGGS®. Producing 60% less CO2e than eggs, it’s not just kinder to animals, but the environment too. Restaurants including Bill’s and Shepherd Neame are already using Scrambled OGGS® to innovate across breakfast and brunch menus, from indulgent vegan full English breakfasts to plant-based carbonara. OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites from cocktails. With six months shelf life and a neutral flavour profile, OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu. With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu. Will at 31k in Nottingham said: “Every other drink we sell is a cocktail, and 1 in 4 for those calls for a foam. That’s 100 cocktails a night which would call for 100 eggs. Thanks to OGGS® , we’ve saved 100 discarded yolks and 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use, taste-free in cocktails, and guiltfree as it helps us lower our environmental footprint.” For more information contact

Location, Location, Location: How to Find the Best Property for Your Restaurant Expansion 26


Issue 127

By Julian Reilly Property & Franchise Development Director at Creams Café ( According to the Local Data Company, overall vacancy rates in Great Britain were at 14.1% in the first quarter of 20221. The pandemic has exacerbated the structural issues which have been impacting the retail real estate sector over the past few years. Rental leases were changed between landlords and their tenants and the government’s ban on forfeiture leases meant that the range of property available remained limited. More recently, landlords have been more receptive to negotiation, however the current cost-ofliving crisis means there are plenty of challenges facing those searching for premises to open a new business. It's all about being able to recognise when a property is valued fairly advises Julian Reilly, Property & Franchise Development Director at international dessert parlour franchise Creams Cafe. His tips on sourcing and negotiating premises for your expansion will provide more options to you.

PRIME VS AFFORDABLE Prime location… that’s always been a buzz word in property. Of course, we want the best location for our new business, but how do we justify the balance of price with the benefits the location offers? One of the best ways to maximise your profit potential through your location is to be methodical about evaluating these benefits. Moving down the road and out of your prime radius could significantly reduce your occupancy costs, whilst enabling you to still have similar trade access, as well as a comparable community and customer demographic. Analyse local market data alongside key performance indicators of other successful locations to find that perfect balance. Remember, balance is key as whilst a property may be less expensive, a poor location is virtually impossible to turn around, even with the best team! One aspect you should not compromise on is the condition of the premises. Landlords can sometimes try to push the cost of any repairs and work that needs to be done onto the new tenant. With a cheaper location might come more features that need fixing, so keep an eye on those and don’t inherit the previous tenant’s failure to repair. Ask for a schedule of conditions - a full breakdown of the state of the premises - from the landlord. It is also worth finding out if the unit is proposed for a Full Repairing and Insuring (FRI) lease. These types of leases are common in the commercial property lettings market and will mean that you, as the tenant, are responsible for all costs of repair and insurance. If an FRI lease is proposed, ask for a schedule of conditions which will limit your liability for any damages.

DON’T LET AMBITION BE YOUR DOWNFALL If you are planning on launching multiple locations, avoid expanding too fast, both in terms of number of properties and geographical area. Whilst it is tempting to have as many locations within your portfolio as possible, each location must thrive and stand alone as a profitable entity. Ensure you are mindful about each property you invest in and that it will benefit you, the reputation of your brand and the surrounding community. Launching, or investing in, a business that requires a bricks-and-mortar presence tends to bring with it more considerations than if you are starting from a home office. Whether it is a restaurant or a hair salon, choose a premises that will work for your business as it grows. You will be tied into your property for a minimum term and there is nothing worse than bursting at the seams with two years left on a lease. Similarly, don’t overextend yourself just because you fall in love with a space larger than you realistically need.

COMMUNITY DEMOGRAPHICS So, once you’ve found your perfect balance between location and price, what else should you consider? Pivotal to creating a return on investment is whether your location can maximise opportunities for trade during busy periods. It is important to consider how popular the area is during different times of the day and

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

THE CHANGING FACE OF THE HIGH STREET Othman Shoukat, Managing Director of Creams Cafe since 2020 has valuable insight into the changing dynamic of property locations. Coming from an investment banking background, he completed his master’s degree in real estate at the University of Cambridge with a specialism in retail real estate. “Retail property usage has been leaning towards leisure, recreational and socially led sectors due to evolving consumer behaviours and structural shifts. In particular, consumers seek a holistic customer experience placing greater importance on intangible touchpoints. Certain sectors have also been disrupted by e-commerce channels, compounding the usage shift. This is evident in how the UK retail high street landscape has changed over the last decade. This has had broader implications for entrepreneurs searching for premises and certainly impacts our planning for Creams locations,” says Othman. Consumers expect engaging and enhanced experiences, greater choice and personalised participation in their retail journey. It is now crucial to ensure that the property you invest in can function in a versatile manner. This means the precursor to location strategy must be placing the right brand, with the appropriate value proposition, underpinned by a strong financial model into the right location. Without these prerequisites any location will ultimately be defunct.

QUESTIONS TO ASK WHEN VIEWING A PROPERTY • Who is the landlord? This is a major influence on how you progress negotiations for the premises. Getting a gauge on the landlord’s outlook will help you decipher whether a negotiation is likely. • How long has the property been on the market and what other interest is there in the unit? Again, this points to room for negotiation. • What known restrictions currently exist? This will help you decide whether the property is suitable to host your business. • How much are the energy bills? Do your research and ensure you check the meter readings at the property to compare to other units. • What is the turnaround time for acquiring the property? This will give you a rough timeline on how soon it will be until you can launch your business. There is a plethora of locations that have attributes suitable for a range of brick-and-mortar businesses all over the UK, it is just a matter of finding the right property for you. Utilise your connections and business partnerships to pool your knowledge to secure the foundations of your business.

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

By Jeff Singer, Beer Piper (

“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 or see the advert on page 2.

How To Harness The Power Of The Community To Generate Business



Issue 127

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 ( 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; email or call 0208 988 1100

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Chef's Buyer's Guide

Issue 127


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.


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 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 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

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


Issue 127

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.


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,

Spirits, Mixers and Cocktails

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

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

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

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

‘Mix Like An Italian’ With The New Range Of Premium Mixers From Sanpellegrino As cocktail consumption continues to surge and popularity of low and no alcohol serves continue to rise, Sanpellegrino brings its 90 years of drinks experience, natural quality ingredients, exceptional citrus heritage and unique sparkling bubbles to the super premium mixers market with its new range. Superbly balanced bitter-sweet, crisp and vibrant flavours, presented in beautifully premium glass bottles, the Sanpellegrino mixers range includes Tonica Citrus, Tonica Oakwood, Limonata, Aranciata, and brand-new Ginger Beer and Tastefully Light Tonic. Since 1932, Sanpellegrino has crafted Italian sparkling drinks with selected and refined ingredients, masterfully mixed by Italians to create authentic, refreshing premium drinks with a distinctive citrus flavour. The new range aims to bring people together in the Italian way through the traditional aperitivo drinking occasion. The six premium sparkling drinks are made to uplift

shared drinking occasions, whether mixing into a cocktail, elevating a mocktail or serving over ice with a slice; inviting consumers to savour their drinking moments in style. Michela Tasso, Sanpellegrino UK Brand Manager says: “We can see that early evening consumption from 5 to 8pm – known in Italy as the aperitivo moment - keeps growing and that a strong cocktail offering provides great benefits to outlets; with cocktails accounting for 7% of total venue food and drink sales in 2021, compared to just 4% in 20191. Italian to our core, this ‘aperitivo hour’ is something we have always embraced at SanPellegrino and are delighted that we can now enhance this moment with the launch of our new Italian mixers range. Indeed, for moments to savour, mix like an Italian.” Available to purchase online and in the on-trade directly from Nestle Waters. See the advert on this page for details.

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

how to use a cocktail shaker) and allow venues far greater stock control. Both Charlie and I have either worked in or supplied the ontrade for over 20 years and we understand the hospitality business. I think the fact that our cocktails are an on-trade exclusive is really appealing to our customers. Also, the post lockdown staffing difficulties have seen many venues really struggle with staffing and serving cocktails with un-trained staff has been a real issue. Bottleproof’s cocktails have provided a solution” In addition to their range of cocktails, Bottleproof also make many bespoke cocktails for customers, including a cocktail designed specifically for hotel rooms that requires no ice and no shaking! With a range of 0% cocktails as well, Bottleproof really can allow trade venues a full and balanced cocktail list. And Eco-friendly Paper bottles options….. Bottleproof Cocktails are available either direct or through selected trade wholesalers. For more details, visit or email



Issue 127

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!

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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 side and a couple of gastronorms on the other, to deskill and make life a little less fraught. Smaller half sized models also available – Have a great summer and remember, POP-UP for EASIER PROFITS.

Outdoor Leisure

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Bolsius Professional Helps Operators to Unlock Revenue in their Outdoor Spaces As consumers flock to pub gardens and restaurant terraces to bask in the sizzling sunshine, Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces. Combining stunning exteriors, design tips and cost-effective ideas, ‘Investing in outdoor: attract and retain customers to grow revenue’ provides ideas and guidance on creating a compelling multi-sensory outdoor experience for customers. The premium candle specialist has launched the report in response to changing market dynamics over the past few years. This includes, the government relaxing of pavement dining laws during the pandemic, which allowed restaurants, pubs and bars to serve food alfresco and new legislation plans to make this permanent, representing a valuable opportunity for operators with outdoor spaces. Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “Outdoors is most definitely in – and now more than ever. Before, outdoor spaces were a ‘nice to have’ –

used almost exclusively when the British summer finally arrived. However, as a result of the pandemic, savvy pubs, bars and restaurant made the most of their outdoor space in recent years, and they are now seen as an opportunity By investing in your outdoor space and creating a welcoming atmosphere customers want to stay in and revisit again and again, operators are not only able to serve more covers over the summer months, but growth their full offering through additional year-round space. To support, we’ve pulled together a selection of tips and ideas for operators, from furnishings to foliage and comfort to candles we’re helping them to unlock revenue through expanding into this typically under-utilised area.” Bolsius Professional is a leading candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels. To discover more about their candle range, and to download a copy of the Bolsius Professional guide ‘Investing in outdoor: attract and retain customers to grow revenue’, go to

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

Monster Mesh

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Issue 127

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: or visit

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.

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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 or

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

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 –

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: Find out more at or get in touch via email

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Issue 127

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

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 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 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 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 127


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:

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



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 E: T: 028 2586 1711 / 01412 660031

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

Issue 127



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: T: Int 0161 775 2942 W:

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.

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: | T: Int 0161 775 2942 W:

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Issue 127

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

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



Design and Refit

Issue 127

The Changing World Of Hospitality Interiors By Nicola Ball, Associate Interior Designer at KKA ( 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 ( or give us a call on 01284 772400 or and we’ll do what we can to help.

Mayfair Furniture

Design and Refit

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Ireland & Europe. We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. 01733 310 115

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

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Issue 127

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.

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 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

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Design and Refit Make the Most of Summer with Outdoor Furniture

High quality contract grade furniture is important in any venue, but none more so than in outdoor seating areas, where it needs to look good while lasting through many unpredictable British summers.

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

Keep It Cool

Issue 127



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

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.

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



Design and Refit

Issue 127

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!

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:

New Ranges from ILF Continue to Expand email; 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:

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

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Issue 127

Property and Professional

Extreme Weather and The Hospitality Sector How to manage operations in heat waves and cold snaps


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:


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 ( 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

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 (

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 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 or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

Property and Professional

Issue 127



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.



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





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


LH £15,000


Separate 3 Bed Detached Cottage

FH £695,000





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


FH £625,000


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

LH £265,000





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


LH £39,950



FH £549,950


01392 201262

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.