CLH Digital - Issue #128

Issue 128

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Alcohol Duty Increases Cancelled As Chancellor Unveils "Growth Plans"

The government is to cancel the proposed alcohol duty increase for wine, beer and spirits, Chancellor Kwasi Kwarteng told the House of Commons at today’s (23 September) Mini Budget.

"I have listened to industry concerns about the ongoing reforms. I will therefore introduce an 18-month transitional measure for wine duty. I will also extend draught relief to cover smaller kegs of 20 litres and above, to help smaller breweries," he said.

He added: "At this difficult time, we are not going to let alcohol duty rates rise in line with RPI. So, I can announce that the planned increases in the duty rates for beer, for cider, for wine, and for spirits will all be cancelled." In a separate report published alongside the speech, the government announced that it will also be freezing the alcohol duty rates from 1 February 2023 for one year to provide additional support to the sector.

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Issue 128

Editor's Viewpoint

Welcome to the latest issue of CLH Digital In my younger days an old girlfriend wanted to break up with me, sitting me down she said, “I think we need to talk”.

“Well, I hope is good news” I replied, “I could really use some good news”!

I think that is how the whole sector has been feeling these past few months - we could all really some good news!

EDITOR

Peter Adams

And we have, in part, today been dealt some. Today’s mini budget is “encouraging “. The planned increases in duty for rates beer, wine, cider spirits have all been cancelled. Chancellor Kwasi Kwarteng said that alcohol duty will freeze from next year, saving Brits 7p on a pint of beer, and from what I can gather on average, this will save 7p on a pint of beer, 4p on a pint of cider, 38p on a bottle of wine, & £1.35 on a bottle of spirits.

The Chancellor’s mini budget hasn’t gone as far as anyone in the sector would have liked, and that frankly comes as no surprise. Some sectors will reap the benefits, some sectors will be disappointed. Corporation tax is one rather uneven change, which appears to benefit large corporates but of little beneft to smaller, struggling businesses.

Today’s budget has been tempered in part by yesterday’s announcement of higher interest rates and no business rate relief. Business rate relief has now ended, and an article in this issue (see page 14) reveals that the current levels of inflation, would result in retail and hospitality businesses (pubs, clubs, restaurants & cafés) that are expecting a significant reduction in their rates bills in line with rents, will in fact pay £2.68 billion and £480 million more respectfully.

According to the British Retail Consortium (BRC)’s chief executive Helen Dickinson, this rise will put an additional £800m in “unaffordable tax rises” on “already squeezed” retailers.

“It is inevitable that such additional taxes will ultimately be passed through to families in the form of higher prices,” she argues.

“There is still time for the government to act. Freezing the business rates multiplier will stimulate investment and will allow retailers to focus on what’s important – keeping prices down for households.”

While there are positive aspects of this budget, I was very disappointed not to see a VAT cut, which not only we, of course, but the entire sector has been lobbying for years.

This for me is the most fundamental change to support the sector any Chancellor could make, and sooner or later I hope some Chancellor is going to be bold enough to take the decision to reduce VAT in hospitality, give it a good run for at least 18 months-2 years and prove us all right!

The Office of National Statistics (ONS) has also reported that more than a quarter of businesses (26%) have seen revenues fall in the last month, stating that hospitality operators were particularly badly affected, with about a fifth of businesses expecting revenues to drop again next month.

Hopefully today’s budget will stem that reduction in revenue, but as stated above more needs to be done.

Good news to see our report on page 9 which reveals that pubs, bars and restaurants continue to drive the post-COVID-19 recovery of Britain’s top cities, but again cautions that rising costs mean that the sector needs sustained urgent support.

I was pleased to see two cities I frequent - Birmingham in the number one position and Liverpool in fourth position. I have in recent months, thanks to staycation and business exhibitions, made frequent visits to both!

I stay at Broad Street in Birmingham and on the Albert Dock in Liverpool, and can only agree the report. Both vibrant and thriving from what I saw, and I am up in both cities again next month and can’t wait!

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.

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Alcohol Duty Increases Cancelled As Chancellor Unveils “Growth Plans (...CONTINUED FROM FRONT COVER) Further reforms to modernise alcohol duties will also be taken forward and the government will publish a consultation on these plans.

GROWTH PLAN In his mini budget the Chancellor unveiled his Growth Plan to release the “huge potential in the British economy” by tackling high energy costs and inflation and delivering higher productivity and wages.

The plan set the ambitious target for 2.5% trend of growth, securing sustainable funding for public services and improving living standards for everyone.

Kwasi Kwarteng, said “Economic growth isn’t some academic term with no connection to the real world. It means more jobs, higher pay and more money to fund public services, like schools and the NHS. “This will not happen overnight but the tax cuts and reforms I’ve announced today – the biggest package in generations – send a clear signal that growth is our priority.

“Cuts to stamp duty will get the housing market moving and support first-time buyers to put down roots. New Investment Zones will bring business investment and release land for new homes in communities across the country. And we’re accelerating new road, rail and energy projects by removing restrictions that have slowed down progress for too long.

“We want businesses to invest in the UK, we want the brightest and the best to work here and we want better living standards for everyone.”

ENERGY - “BIGGEST DRAG ON GROWTH” The Chancellor also set out plans to tackle to the biggest drag on growth – the high cost of energy which has driven up inflation. To tackle this the government’s Energy Price Guarantee will save the typical household £1,000 a year on their energy bill with the Energy Bill Relief Scheme halving the cost of business energy bills, reducing peak inflation by about 5 percentage points.

Also revealed today were major tax reforms to allow businesses to keep more of their own money, encouraging investment, boosting productivity and creating jobs. New measures include cancelling the planned rise in corporation tax, keeping it the lowest in the G20 at 19%, and reversing the 1.25 percentage point rise in National Insurance contributions, a change which will save 920,000 businesses almost £10,000 on average next year. The Chancellor also announced more relief for businesses by making the Annual Investment Allowance £1 million permanently, rather than letting it return to £200,000 in March 2023. This gives 100% tax relief to businesses on their plant and machinery investments up to the higher £1 million limit.

The Chancellor also reiterated the important principle of people keeping more of what they earn, incentivising work and enterprise. He announced a 1p cut to the basic rate of income tax one year earlier than planned. From April 2023, the basic rate of income tax will be cut to 19%.

Alongside cutting the basic rate of income tax, the Chancellor also abolished the additional rate of tax, taking effect from April 2023. In its place will be a single higher rate of income tax of 40%. The policy removes the UK’s previous top rate tax, which was higher than countries like Norway, USA and Italy, and is designed to attract the best and the brightest to the UK workforce, helping businesses innovate and grow.

VICTORY FOR PUBS, SMALL BREWERS, AND CIDER PRODUCERS CAMRA Chairman Nik Antona said: “The Chancellor’s announcement that the new rate of duty for draught beer and cider will go ahead from August 2023 is fantastic news for the great British local as the tax system will recognize that beer, cider and perry served in a pub or social club should be taxed at a lower rate to alcohol bought in the likes of supermarkets.

“Crucially, this new lower rate of tax for draught beer and cider will now apply to containers of 20 litres and over and bag in box products – and not the larger 40 litre containers originally planned for – meaning smaller breweries, cider producers and pubs can all benefit.”

“This groundbreaking policy should help pull consumption into pubs, clubs and taprooms helping to encourage pub-going and keeping our beloved locals viable, alive and thriving.

“We are also delighted to learn that the Treasury will consult on changes to the definition of cider for tax purposes. We will be making the case for all cider to contain at least 50% fresh fruit juice, to ensure that consumers are getting a high-quality product, and to create renewed demand for acres of orchards that are currently being wound down at detriment to our natural environment.

Speaking about the crisis of rising costs for the beer and pubs sector, Nik Antona added: “The UK’s world-renowned pubs and breweries pulled out all the stops to survive the pandemic but thousands face not being able to make ends meet as bills and costs have soared.

“The Government’s energy price cap for businesses is very welcome but we believe the business energy support scheme should be extended for a 2-year period as quickly as possible to provide certainty for pubs and breweries.

“Ahead of the Chancellor’s first full Budget later in the year, CAMRA is continuing to call for changes to the business rates system to stop the

unfair burden on pubs and for the Chancellor to cut VAT on food and drink for hospitality businesses as costs for pubs continue to skyrocket as customers tighten their belts.”

DOES NOT ADDRESS PUB VULNERABILITY” Steve Alton, CEO of the British Institute of Innkeeping commented “Today’s announcement by the Chancellor does not address the vulnerability of our members’ pubs in every community. The energy price guarantee, whilst welcome, will see most pubs at least doubling their energy costs from last year in addition to the inflationary pressures on their costs of doing business.

“We are hopeful that a number of his measures will support consumer confidence and maintain demand at this now critical period of trading.

His recognition of too many barriers to enterprise must now also translate into radically reduced regulation allowing our members to trade fully and freely alongside delivering a significant reduction in the ongoing disproportionately high business rates that our members pay.

“We will continue to engage and make the case to Government for our members as they conduct their review into vulnerable sectors with the Prime Minister having previously referenced our local pubs. Simply without further support many pubs will fail.”

NEED TO LOWER VAT UKHospitality CEO, Kate Nicholls, commented: “The stated objectives of boosting growth and tackling inflation rightly put business at the heart of the Govt’s agenda, but today’s measures will take time to take effect.

“The Chancellor committed to making the UK a globally competitive tax regime, yet overlooked two obvious levers to achieve that, through lower VAT and business rates reliefs. Our VAT rate is the highest in Europe, which is starkly at odds with ambitions for global tax competitiveness and will hopefully be addressed in the autumn Budget, if not before.

“While tax free shopping for overseas customers is a welcome step to attract overseas tourists, a far more immediately impactful step would be to reduce VAT for our domestic customers. Our VAT rate is the highest among modern economies, so if we want a globally competitive market, we need lower VAT and an equitable alternative to business rates.

Without such measures - which would help to keep prices down for customers - thousands of businesses and many more jobs will be lost.

“Confirmation of the energy and NIC proposals will allow our businesses to better plan for survival. Indeed, today’s announcement includes a number of positive measures which will bear fruit in due course, but more is urgently needed to help struggling businesses survive through the winter. There’s a clear shortfall between the positive tax plans and the lack of needed immediate business support.”

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Issue 128

Alcohol Duty Increases Cancelled As Chancellor Unveils "Growth Plans" (CONTINUED FROM PAGE 3...)

NIGHT-TIME ECONOMY “OUT IN THE COLD”

INDEPENDENT BREWERS CHEER CHANCELLOR'S EXTENSION OF DRAUGHT BEER DUTY RATE

Michael Kill CEO of the Night Time Industry Association Says: “We are extremely disappointed with the Chancellor’s announcement this morning. It will be seen as a missed opportunity to support businesses that have been hardest hit during this crisis, causing considerable anxiety, anger and frustration across the sector as once again they feel that many will have been left out in the cold.”

Roy Allkin, SIBA Chairman commented, "Small independent brewers will be cheering the new Chancellor today with the announcement that he’s listened to our concerns and included the 20 and 30 litre containers used by independent brewers in the new draught duty. Our Make it 20 campaign received cross-party support and the change will have a huge impact on the ability of small brewers to benefit from the duty discount. It is also very welcome to see the Chancellor freezing alcohol duty rates from February 2023, providing additional support to a struggling sector.

“We have been extremely clear with the Government that the “Energy Bill Relief Scheme”, even with the announcement of the limited tax cuts on National Insurance, Corporation Tax and Duty, is unlikely to be enough to ensure businesses have the financial headroom to survive the winter, especially with yesterday’s announcement of the rise in interest rates from the Bank of England.”

“I would urge the Chancellor and Government to reconsider these measures, given the limited impacts of the current tax cuts on the immediate crisis for many businesses across the sector, the extremely vulnerable position the night time economy and hospitality sectors remain in, and re-evaluate the inclusion of general business rates relief and the reduction of VAT within these measures.”

"Delaying the introduction of the draught duty rate until next summer, as opposed to February as originally planned will however come as a disappointment to many small brewers who have already factored these changes into their business plans for next year. Combining the successful Small Breweries’ Relief which is 20 years old this year with Small Producer Relief is very complex and there will inevitably be winners and losers, especially hitting those brewers making innovative stronger products like Imperial Stouts above 8.5%. We look forward to working with the new Exchequer Secretary and Chancellor to get the details right on these changes and ensure that we continue to have a vibrant, dynamic small brewing sector fit for the future."

Survey Reveals Consumer Expectations Heightened As A Result Of Inflationary Price Hikes A survey of over 2,000 working age adults has revealed that the perceived standard of UK customer service is slipping in the wake of record inflation.

more discerning, and the businesses best placed to thrive will be those that offer customers the greatest bang for their buck.”

Close to half (41%) of the respondents questioned by People 1st International said that the standard of customer service they had received in the last 12-18 months had worsened.

“Businesses’ will therefore need to offer best in class customer service before convincing consumers to part with their hard-earned cash.”

A further 37% were ambivalent towards the standard of customer service on offer, suggesting that ‘skimpflation’ - a phenomenon whereby inflationary pressures and squeezed profit margins force firms to cut corners – is beginning to creep in.

Disinterested staff and chatbots replacing human interactions were amongst the most commonly cited complaints of respondents who thought that the standard of customer service offered by firms is in decline.

On the flipside, when quizzed about what they value most when it comes to customer service, well trained, knowledgeable and happy staff ranked head and shoulders above the rest, with 68% of respondents singling out high quality staff interactions as their number 1 must have.

In light of the forecast that UK inflation will soar to a 50-year high by the end of January next year, cost savings will no doubt be weighing heavily on many businesses’ minds, however, according to Jane Rexworthy, Executive Director at People 1st International, businesses need to consider their customer’s preferences first before making cutbacks.

“Entering the autumn/winter trading period, consumer-facing businesses are confronted with various economic headwinds, the likes of which we haven’t seen for decades.

“For that reason, businesses may well be forced to make stark decisions about where to rein in spending and what needs to be ringfenced.

“In times of recession, training and development budgets are often the target of cost-cutting, but failing to invest in your people can be damaging to business finances in the long-run.” continues Jane.

“Our survey is clear what UK consumers value the most: well trained, knowledgeable and happy staff. With that in mind, I urge consumer facing businesses to continue to invest in their people and carefully consider the impact of any potential cutbacks on the customer experience.”

The finding that 40% of respondents expect higher prices to be reflected in the level of service they receive underlines the importance of maintaining customer service standards adds Jane.

“With real household incomes falling, consumers look set to become more and

Despite the squeeze on disposable incomes, 43% of respondents agreed that they were willing to pay more for goods and services if they received a high level of customer service, compared to 22% that would not.

Further responding to the results of the survey Jane Rexworthy said that there is a clear incentive for businesses to maintain and even enhance customer service standards despite challenging macro-economic circumstances.

“As consumers cut back, competition hots up, meaning that businesses will need work harder to attract customers.”

“Offering high quality customer service sets businesses apart, meaning that well-trained staff remains a key tool in a business’ arsenal.”

“Consequently, those that continue invest in their people will fare better than their rivals in the coming months, as confirmed by this survey.”

In addition to quality of customer interactions, speedy responses to questions and queries (54%) ranked similarly highly among respondents as a hallmark of winning customer experiences. Free gifts and the opportunity to provide feedback were viewed as comparatively less important by consumers, favoured by 37% and 16% of respondents respectively.

Beyond providing an acid test for customer expectations against the backdrop of inflationary pressures, the survey is a clarion call for businesses to pay more attention to how they cater for and interact with diverse groups, such as the LGBTQ community and those with disabilities.

42% of respondents said they would spend more with a business if it provided an accessible and inclusive service. A further 48% stated that they would not return to a business if it didn't provide an accessible and inclusive service, whilst 58% of respondents said they would recommend a business to family and friends if their customer service accessible and inclusive.

People 1st International is an industry-led skills expert that supports customerfacing businesses in the UK and internationally to build, develop and retain skilled workforces through its WorldHost Programme.

To find out more visit: https://people1st.co.uk/products-solutions/training/worldhost-customer-service/

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

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

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

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

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

You can find more details about the show and exhibitors by visiting www.showmansshow.co.uk or see the advert on the facing page.

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

National Insurance Rise to be Reversed from November, Chancellor Announces Issue 128

Chancellor Kwasi Kwarteng has announced that April’s National Insurance increase, championed by former Prime Minister Boris Johnson is to be reversed from November.

The 1.25 percentage point rise in National Insurance contributions will be cancelled from 6 November.

Mr Kwarteng said: “Taxing our way to prosperity has never worked. To raise living standards for all, we need to be unapologetic about growing our economy.Cutting tax is crucial to this , and whether businesses reinvest freed-up cash into new machinery, lower prices on shop floors or increased staff wages, the reversal of the Levy will help them grow, whilst also allowing the British public to keep more of what they earn.”

He emphasized that the tax cut would mean 28 million people across the UK will keep an extra £330 a year, on average, in 2023-24, and would also reduce 920,000 businesses’ tax liabilities by £9,600 on average in 2023-24.

His predecessor Rishi Sunak had introduced the NI increase to invest around £12 billion into the health and social care services.

The Government will reverse the tax increase in two stages.

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It will reduce National Insurance rates from 6 November 2022, effectively removing the interim 1.25 percentage point increase for the remainder of the 2022-23 tax year.

The 1.25 percentage point Health and Social Care Levy will not come into force as a separate tax from 6 April 2023 as previously planned.

UKHospitality Chief Executive Kate Nicholls said: “Hot on the heels of government support for businesses facing rising energy costs, cutting employer NI contributions (NICs) is more excellent news for the hospitality sector, and will help businesses reduce their costs as they attempt to return to profitability while facing a perfect storm of financial pressures, including the interest rate rise, VAT back to 20%, and the frankly unfair business rates regime.

“Cutting employee NICs is a great way to ensure people keep more of their money, primarily so that they’re able to pay their bills, and then to enjoy affordable luxuries, such as visiting hospitality venues.

“This announcement is particularly welcome, as UKHospitality has long campaigned for an employer NICs regime that supports job creation, which this move will certainly help towards.”

The 1.25% NI rise was introduced by former Chancellor Rishi Sunak, in April.

Separately, UKHospitality is urging further Government support for the industry through a VAT rate cut and the reform of business rates, in their current form it says are ‘unfair’.

Scratch Consultancy Takes Landmark Chelmsford Pub as it Eyes Expansion with Star Scratch Consultancy has taken the lease on its second site with Star Pubs & Bars – The Compasses in Chelmsford – as it looks to build an estate of five pubs with Star across Essex and North Kent. The companies will undertake a joint £250,0000 refurbishment of The Compasses before reopening it in early November after nearly three years’ closure.

14 new jobs will be created.

The investment will upgrade the well-known local to a high standard, transforming it into a great quality family-friendly pub serving outstanding food. The layout will incorporate a traditional bar with screens for watching sports and a 100-seater dining area plus a stunning new 20seater private dining room. A stylish 60-cover all-weather alfresco area will also be developed.

Scratch Consultancy Ltd co-founder Ben Mulvaney has worked in hospitality for 20 years, heading up food and beverages in five-star boutique hotels, bars and restaurants such as Hotel du Vin in Birmingham, The Trafalgar Hilton in London and Theatre by Gary Rhodes in Dubai. The

company opened its first pub – The Blue Lion in Great Baddow – in 2020, increasing trade 500%.

Says Mulvaney: “We aim to deliver restaurant quality food and table service at pub prices in a relaxed pub environment. People are seeking independently operated pubs and restaurants, and we’re targeting suburban locations where there’s a shortage of good places to eat and drink in the immediate vicinity. Our expansion plans are built around leasing rather than buying pubs as it ties up less revenue, allowing us to grow more rapidly whilst maintaining cash flow. We can also tap into Star’s support and resources – it’s a win-win for both parties.”

Adds Andrew Smurthwaite, Star Pubs & Bars’ area manager: “We’re delighted to back the growth of Scratch Consultancy. Bringing a high-end hospitality approach to the traditional pub is working fantastically for them at The Blue Lion. Residents have been asking them to open a second pub. The Compasses is just the location and I’m sure it will be an equal success.”

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Issue 128

Mini-Budget 2022: Tax Giveaway Is A Boost For Business, But Will It Drive Growth Or Fuel Inflation?

Chancellor Kwasi Kwarteng has announced a comprehensive wave of tax cuts and other incentives for individuals and businesses, as well as confirming some of the announcements made earlier this week. The measures are part of a new Growth Plan, which is aiming to boost economic growth. However, only time will tell if they will curb inflation and temper recession concerns.

Richard Godmon, tax partner at accountancy firm, Menzies LLP (www.menzies.co.uk), said: “With another fiscal statement to follow, this mini-Budget is a defining moment for the new Government and tax cuts are firmly back on the agenda.

“The biggest surprise was the decision to simplify Income Tax by moving to a single higher rate of tax for high earners of 40%, with effect from April next year. This will encourage a spirit of entrepreneurialism by incentivising work and putting money back into the economy. The flip side is that the Government might also be hoping that the move increases the tax take, as it could help to draw people back to the UK who may have previously chosen to live and work elsewhere, while encouraging others to stay put.

“The reduction in dividend tax rates and the abolition of the additional rate of tax from April 2023 means that business owners will need to consider carefully the timing of dividend payments over the next few months.”

UP TO 40 NEW INVESTMENT ZONES The Chancellor also outlined plans to create up to 40 new ‘investment zones’ in England, with the potential for more in Wales, Scotland and Northern Ireland. Businesses in these zones will benefit from wide-ranging tax breaks including 100% tax relief on investments in plant and machinery, and no National Insurance Contributions will be payable on the first £50,000 earned by new employees.

Richard Godmon, tax partner at Menzies LLP, said: “The new Investment Zones are reminiscent of the former Enterprise Zones, but they will provide a much more favourable tax environment for businesses and they promise to become a magnet for inward investment. There are currently 38 areas in England on the list for consideration and we look forward to finding out which ones will be selected.”

INCENTIVISING BUSINESS INVESTMENT AND CORPORATION TAX RISE ‘CANCELLED’ The limit of the Annual Investment Allowance (AIA) will not revert to £200,000 as planned in April next year, it will now permanently stay at £1 million.

Richard Godmon, tax partner at Menzies LLP, said: “Capital allowances are highly valued by businesses and they will be pleased that this one in particularly is going to stick at £1 million and that this is no longer being described as a temporary measure, but is to be made permanent.

“The decision to cancel the planned increase in Corporation Tax (due to tax effect next April) will be a relief to many small and medium-sized businesses who have been concerned that this increase would erode profits further and make it even more challenging to remain viable.”

INCENTIVISING ENTREPRENEURIAL INVESTMENT The Chancellor highlighted plans to increase the cap on investments that can be made under the Seed Enterprise Investment Scheme (SEIS) from £150,000 to £250,000. Individuals making investments in start-ups up have had the limit doubled to £200,000, with the 50% income tax relief remining the same. The Government also gave its commitment to continuing to back the Enterprise Investment Scheme (EIS).

“These announcements send a signal to entrepreneurial investors that tax should not be a barrier and the Chancellor wants to expand incentives in this area,” added Richard Godmon, tax partner at Menzies LLP.

STAMP DUTY LAND TAX The threshold at which Stamp Duty Land Tax (SDLT) becomes payable on residential property purchases in the UK has been raised to £250,000, double its previous level in a bid to boost the property market. In addition, first-time buyers will not have to pay SDLT on property purchases up to a value of £425,000 (up from £300,000). Both measures will take effect from today.

Richard Godmon, tax partner at Menzies LLP, said: “The decision to raise the SDLT threshold is designed to build consumer confidence and boost the housing market generally. For property developers it will fuel activity by creating demand, particularly from first-time buyers, and help to free up finance to front-end development projects.”

IR35 CHANGES Richard Godmon, tax partner at Menzies LLP, said: “The repealing of the 2017 and 2021 IR35 changes will be hugely welcomed as it will remove an administrative burden, risk and cost, enabling businesses to devote resources to furthering their growth strategies.

“It is important to recognise that IR35 has not been abolished and the result of the changes is that the risk and compliance costs are being returned to the individuals and their personal service companies. HMRC will no doubt redirect their focus towards the contractors, which will bring challenges and make enforcement more difficult.”

SEE ALL THE LATEST INDUSTRY NEWS AND COMMENT AT WWW.CATERERLICENSEE.COM

Business Rates Up £5bn Next April Issue 128

Commenting on today’s many budget and the governments inaction on business rates Robert Hayton, UK President at the real estate adviser Altus Group, said: For a self-proclaimed low tax, pro-growth, pro-business Government, it beggars' belief that inaction on business rates could see the total tax take rise by £5.33 billion next April with discounts for retail, leisure and hospitality ending as well as the Government profiteering from high inflation.”

RETAIL, LEISURE AND HOSPITALITY RELIEF (PANDEMIC) RELIEF IN ENGLAND Cost 2020/21 - £11.06bn 2021/22 - £5.76bn 2022/23 - £2.67bn 2023/24 - £0 Source: real estate adviser, Altus Group In 2020/21, in response to the coronavirus pandemic, the Government provided 100% business rates relief to all occupied retail, hospitality and leisure businesses. In 2021/22 the relief gave a 100% discount for the first 3 months and then a 66% discount for the remaining 9 months with a cap on the relief for each business of £2 million.

But in 2022/23 it was tapered even further to 50% discount with a cap of £110,000 on the relief per busi-

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ness.

The relief ends completely on 31st March 2023. It wasn’t revisited in the emergency budget.

Business Rates Tax Rates (Multipliers) In the Autumn 2017 Budget, the Government announced that the multipliers (pence in the pound) would increase in line with the previous September’s Consumer Price Index rather than the Retail Price Index.

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.

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 which will be revenue neutral, 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.

No action was taken within the emergency budget regarding the inflationary uplift this in his Statement today and hope in the next few weeks he will address this issue.”

Doors open on Monday for The Big Hospitality Expo 2022 The Big Hospitality Expo, sponsored by Uber Eats, opens its doors on Monday for three days of insights and innovation for the hospitality industry.

Taking place at Olympia, London 26th – 28th September, come along to explore a buzzing show floor, sample new products and innovations from exciting suppliers and gain an exclusive insight into the future of the hospitality industry.

Build your knowledge Through a packed agenda of insight, keynote sessions and panel discussions with leading speakers from across the industry, which will run throughout the three days. Get updated at The Stage and The Workshop with sessions such as:

• How did a restaurant in the remote Welsh countryside scoop number one in the National Restaurant Awards? Join Stefan Chomka, Editor, BigHospitality & Restaurant for a 'Fireside chat with Gareth Ward, Head Chef and Co-Owner, Ynyshir Restaurant

and Rooms' • Putting staff before profit. Among the daily challenges of soaring costs and dwindling stock, it’s all too easy for personal mental health to fall by the wayside. Hear firsthand from hospitality professionals on why it matters and the get simple tips from our experts on how to build a more supportive workplace.

• Gain valuable industry insights! On day three, kick off your morning with a preview of the new Restaurant Market Report from Lumina Intelligence. Learn the latest on hot-button topics, plus get a snapshot of how our industry is recovering post-pandemic and facing the cost-of-living challenge.

Registration is free, and your pass also gives you access to Low2NoBev Show the place to source low and no-alcohol drinks.

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

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Hospitality Fuels City Centre Vibrancy, But Cost Pressures Threaten Recovery Issue 128

The joint ‘Top Cities’ report combines CGA’s sales data with device log-in data from Wireless Social, the leading connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s 10 most populous cities over the four weeks to 27 August 2022.

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

Birmingham tops the report’s list for the first time in 2022—just ahead of Glasgow, the leader in the previous four-week period. Leicester and Liverpool are among the cities on the rise in the new chart, in third and fourth place respectively.

The report also reveals signs that hospitality’s city-centre recovery is at risk of slowing. Sales in four of Britain’s 10 biggest cities were lower than in the equivalent pre-COVID-19 period of 2019, while footfall, as measured by device log-ins, was behind in all 10. This may reflect the squeeze on consumer spending as the cost of living crisis mounts, as well as the

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cities, but the continued slow response in London is concerning. While the government’s recently announced support package on energy bills is set to be extremely beneficial for small and large businesses in our sector, it’s vital that the support doesn’t simply dry up. There are, of course, the options of reduced VAT and business rates relief still available to the government, and this level of further support is very likely going to be a requirement over the coming months.”

Pubs, bars and restaurants continue to drive the post-COVID-19 recovery of Britain’s top cities, research from CGA by NielsenIQ and Wireless Social shows—but with costs soaring for consumers and businesses, the hospitality sector needs urgent support to help keep urban centres vibrant.

At the other end of the rankings, London is in 10th place—extending a run that has seen it finish no higher than eighth in any period so far this year. Sales and footfall in the capital have suffered from a shortage of office workers and tourists despite the ending of COVID-19 restrictions.

Leeds’ performance mirrors that of London – with the city staying towards the bottom of the vibrancy rankings, driven by a negative sales performance and lower wireless login figures. See below for the full list of cities.

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effect of rail strikes on city travel.

CGA client director Chris Jeffrey said: “Restaurants, pubs and bars are integral to city-centre life, especially at a time when so much of retail has moved online, and they are at the heart of Britain’s recovery from the COVID-19 crisis. But as these figures show, that recovery is increasingly threatened by the impact of soaring fuel and food costs on businesses and consumers alike. Trading is likely to remain challenging for some time to come, and hospitality needs and deserves urgent support from government on energy bills, taxes and more if it is to continue creating jobs and investment in the country’s city centres."

Julian Ross, founder and CEO of Wireless Social, said: “It’s good to see footfall and sales performance on the rise across the board in English

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY Rankings for the four weeks to 27 August 2022. Numbers in brackets indicate position for the previous four-week period.

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

UK Interest Rate Increases by 0.5% – A 14-year High

The Bank of England (BoE) raised interest rates by 0.5 per cent in the biggest rise since 2008, as it forecast a 0.1 per cent drop in GDP over the current quarter, signalling that the UK is already in recession.

The decision to raise rates is an effort by the Bank to bid to tackle inflation – or rising prices. The Bank, which is independent of the government, has a target of keeping inflation below 2 per cent.

The BoE base rate is now 2.25 per cent – up from 1.75 per cent when the rate was last raised in August, and is the seventh time in a row the base rate has increased, with further increases forecast later in the year, possibly as high as 3 per cent by the end of the year.

However, inflation and rising energy costs, is currently running at 9.9 per cent and expected to rise even further forcing the bank to act.

UKHospitality CEO, Kate Nicholls, said: “The rise in interest rates,

while widely expected, has a two-pronged negative impact on an already struggling hospitality sector. It will simultaneously diminish discretionary spend for consumers while making borrowing more expensive, exacerbating the already challenging trading environment for our businesses. This underlines the acute need for further support for the industry, in the form of business rates reliefs and reduced rates of VAT to spur recovery in a vital sector upon which millions of jobs depend.”

Welsh Government Launches Public Consultation on ‘Tourism Tax’ Plans Issue 128

The Welsh Government has launched a consultation on proposals to give local authorities the powers to introduce a visitor levy.

The levy or tax, would be a small charge paid by people staying overnight in accommodation in Wales.

“These proposals are about preparing for the future. Our intention is to bring about a sense of shared responsibility between residents and visitors, to protect, and invest in, our local areas,” Minister for Finance and Local Government Rebecca Evans said.

“By asking visitors, whether they have travelled from within Wales or from further afield – to make a small contribution towards maintaining and enhancing the place they are visiting, we will encourage a more sustainable approach for tourism.”

Proposals for a visitor levy have been progressed through Welsh Government’s Co-operation agreement with Plaid Cymru.

“While Wales may be the first place in the UK to introduce such a levy, we do not believe it will be the last – as we have seen recently, a visitor levy may soon be introduced in Edinburgh so Wales is not alone,” Plaid Cymru Designated Member Cefin Campbell said.

“We want to continue to see a thriving tourism industry in Wales. It is vital we have sustainable, responsible tourism that works both for visitors and for the communities they are visiting.

“Should local authorities decide to implement a visitor levy, it could make a real difference in communities across Wales to help develop and protect local services and infrastructure.

“We welcome all views in understanding what would work well for Wales and encourage everyone to con-

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

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tribute to the consultation.”

Councillor Andrew Morgan (Rhondda Cynon Taf), WLGA Leader said: “Wales is known the world over as a top destination, but it’s important to ensure that tourism is sustainable and has the right investment so that it can be enjoyed in the future.

“Under these proposals, councils would have the discretion to raise the levy to ensure their communities and the tourism infrastructure is properly funded.

“Levies are a common feature in tourist destinations internationally and the forthcoming consultation is an important opportunity for residents and businesses to have their say on the way forward.”

The consultation seeks views on who should pay a levy, who would be charging and collecting the levy, how the levy could be best applied and how revenues from the tax could be allocated.

Plaid Cymru Designated Member Cefin Campbell said: “While Wales may be the first place in the UK to introduce such a levy, we do not believe it will be the last – as we have seen recently, a visitor levy may soon be introduced in Edinburgh so Wales is not alone.

“We want to continue to see a thriving tourism industry in Wales. It is vital we have sustainable, responsible tourism that works both for visitors and for the communities they are visiting.

“Should local authorities decide to implement a visitor levy, it could make a real difference in communities across Wales to help develop and protect local services and infrastructure. We welcome all views in understanding what would work well for Wales and encourage everyone to contribute to the consultation.”

You can take part in the consultation via https://gov.wales/visitor-levy which ones suit your business? Instead of juggling samples, tastings and emails, the show is your chance to meet with 200+ plant-based suppliers under one roof. You can speak with the right contacts, taste the products, and access all the information you need to make your decisions.

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

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

See the advert on the facing page for details.

The Importance Of Data Capture, and Unique Insights They Provide To Get To Know Your Guests Better 12

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Issue 128

By Suzanne Mahoney, Co-founder of LiBi e-commerce platform (www.libiloves.com) Businesses in almost every sector are increasingly utilising data capture in a bid to improve efficiency, provide enhanced customer services, and ultimately help with profitability and forward-thinking decision making.

And hotels should be no different – if the right digital tools to capture, analyse and report back are in place.

This has been a founding principle of our newly launched ecommerce model, as a service to the hotels, aparthotels and resorts signing up as our customers. Not only are we here to help our partners sell the things that guests have loved about their stay to take home, but we are here to help with business intelligence and learnings, too.

In the current competitive climate, every weapon, every validation or proof point behind choices, and every element of confidence you can instil in the background for your hotel decision making should be latched onto. Sometimes for endorsement of your thinking, sometimes to see something surprising you hadn’t thought of. Data is the lifeblood of making the right call, being hyper relevant for guests, and for reporting to your teams, managers, owners and stakeholders. For sharing success, and for recommending change.

With the right partners and the emergence of fresh smart-tech solutions, businesses now have a readily available way to access the customer data that counts. Below, we have compiled the top ways in which businesses can get to know their guests better through data capture techniques:

People love QR codes for the extra info they bring, so why not work these into your marketing strategy?

Effective QR codes can capture important insights that enable you to determine the success of your marketing campaigns. The codes capture the location and time of the scan, and whether the scan leads to engagement (e.g. in the form of app or product downloads). By implementing QR codes, businesses can learn who their customers are and how they’re interacting/engaging with products and services in real-time as well as over time.

2) SOCIAL MEDIA INCENTIVES When submitting personal details, customers will likely expect something in return. To incentivise customers to input data, companies can introduce brand building competitions and giveaways on their social media channels, or trackable discount codes via simple-to-use webpage sign-up forms. By breaking the data capture process down into manageable chunks, the data flow is maximised, and you learn what the smartest triggers are for different audience types and channels.

3) SPECIFIC DATA CAPTURE TECHNOLOGY Commerce software apps are becoming increasingly popular due to their ability to capture unique customer data. They can analyse customer spending habits and identify trends, enabling companies to tailor their services/offerings accordingly, and can work alongside web or page tracking to understand customer digital journeys and dwell time.

Ultimately, the benefit of smart data use lies in staying relevant. Guests want to feel understood and listened to, and that the hotel has an approach that dovetails with their own wish list. With the right data partners, this becomes seamless. And, as no one wants to feel ‘sold to’, the natural fit that data can deliver is the ultimate win-win.

LiBi, which stands for Love It Buy, is a new e-commerce platform that enables hotel guests to buy the brands and experiences they loved on their stay away, and have them delivered to their home. Hotels need no stock on site, see no disruption to business, and need no time requirement from staff, yet earn income and insight from every sale made.

North West Hotel Group Expands Charity Support Across Region

1) QR CODES

The owners of Brilliant Hotel Group are boosting their charitable credentials with a new partnership, which will see all seven properties donating rooms and meals to charity fundraising events.

“The group has some wonderful hotel and restaurant locations and is a welcome addition to our growing portfolio of businesses willing to support the charity sector at a time when it is more financially pressed than ever.

The four-star Trafford Hall Hotel is the first venue from Brilliant Hotels Group to offer up prizes for fundraising events through the Group’s work with not-for-profit organisation Charity Escapes.

“Charity Escapes helps businesses to make the most of their corporate social responsibility. Instead of donating vouchers on an ad hoc basis, we help businesses set up a structured programme that delivers substantially improved marketing benefits, reduces workload for busy teams and raises significantly more money for charities. It is a win-win for both charities and businesses.”

Rooms and experiences from the group will be listed on the Charity Escapes website with charities able to request the prizes for fundraising raffles and auctions.

The exclusive partnership means Charity Escapes will lead Brilliant Hotels’ corporate social responsibility, managing its charitable donations – which includes handling all charity requests – providing marketing reports and updating the hotel on how much money its donations raise.

Charity Escapes is a not-for-profit organisation that aims to make charity giving and fundraising easier for its 200 business partners and charities alike. To date, it has helped more than 500 charities raise more than £765,000. Charity Escapes asks in return for the prize donations is for charities to highlight businesses’ donations online and in any marketing materials relating to the fundraising event.

Carly Sells, director at Charity Escapes, said: “We are delighted to be working with the Brilliant Hotels group to help make its charity support more effective, starting with its historic Trafford Hall Hotel.

Anoob Saban, chief executive of Brilliant Hotels said: “While it’s very important to us to support the local community and charities, it can be difficult to manage the many requests we receive. Hospitality is a busy industry and sometimes we don’t always have the time or resources to help out in the way we would want.

“Working with Charity Escapes means that the entire process is taken care of, and we can focus on our job of making sure guests are well looked after, while still fulfilling our corporate social responsibility.

“More importantly, once the event is over, Charity Escapes provides us a report covering the return on investment that the marketing and publicity has delivered, and how much was raised – something which is very important to us. In the past, we’ve donated things and never received feedback which can be deflating when you’ve put time and effort into helping out.”

The International Drinks Expo - 19th & 20th October The International Drinks Expo is back and better than ever! 2021 was a hugely successful show, come and see for yourself this 19th & 20th of October! The expo is ready and raring to go for industry professionals to project profits and see growth and success for your business!

Get a FREE ticket now, and you will be exposed to countless opportunities to see your drinks business thrive! We are so excited to host this expo at the ExCeL in London for what will be the most important event in your business calendar!

The event will give you access to hand packed exhibitors and their plethora of innovative products, ideas and strategies, inspirational seminars, panel debates, innovation awards, networking opportunities and much more!

The UK’s only event dedicated to maximising your drinks 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.

This is the chance to connect with fellow business owners, like-minded professionals and industry leaders! Hear from your favourite drinks brands by attending our keynote theatres, this could be the advice you need to see exponential growth and success! Hear from representatives from BrewDog, Club Soda and Bournemouth 7’s, many more, become the competition you’ve always envied!

So what are you waiting for? Secure your FREE ticket now, and we will see you on the 19th and 20th of October! https://bit.ly/3QUsn15

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Issue 128

Government Fails to Act on Business Rates in Mini Budget Today- Disappointing for the High Street says Colliers Leading business rates consultants say if Government really wants to simplify the tax system, it will remove any planned implementation of phased downwards transition in the next revaluation – otherwise this will stifle recovery in the high street and hinder any levelling up agenda.

John Webber, Head of Business Rates at Colliers (www.colliers.com) said, “It’s disappointing that while today’s “tax cutting“ Mini Budget addressed issues such as income tax, corporation tax, NI and stamp duty, the “elephant in the room”, business rates was largely ignored*, despite the impact that ultra-high rates bills have had on businesses in recent years.

Business rates is one of the highest outgoings for occupiers of property. The tax raises around £32 billion a year gross (£26 billion net) and with rates rising in line with CPI inflation levels for September, predicted to be around 10%, this could potentially add a further £3 billion to the tax bill if nothing is done.

With just six months to go before the next revaluation, businesses still have no idea what their rateable values will be, what the multiplier will be nor how the government will response to its summer consultation on transitional relief. With no clarity about how much they will be expected to pay in their rates bills come April, how can businesses be expected to plan sensibly ahead?

In its election manifesto the Conservative government promised it would reduce business rates for those in the beleaguered retail and hospitality sectors. Now reliefs have come to an end, it will be disastrous if following the 2023 Revaluation the government implements a downwards transition scheme as it did in the last list of 2017, delaying the impact of any rental falls on business rates bills.

Such a scheme would mean any business rate reductions would not be seen immediately but would be spread over the years of the list and will mean many businesses in these sectors will pay too high business rates for too long.

Given current levels of inflation, we calculate that a downwards transition scheme would mean retail and hospitality businesses (pubs, clubs, restaurants & cafés) that are expecting a massive fall in their rates bills in line with rents, will in fact pay £2.68 billion and £480 million respectfully, more than they should do in the three years of the new list. This could be disastrous for the high street, particularly in the less affluent towns of the country.

Webber continued, “Retailers, hospitality and other high street operators will be now considering their business plans now for next year and looking closely at their future business rates liabilities. The Chancellor has said he is simplifying the tax system – in which case he should simplify business rates- one of the most complicated taxes in the UK today. He can start this by providing reassurance that rates bills next year will immediately reflect the lower rents we are seeing in the market now -providing incentives for businesses to keep or expand space and for property investors to invest in the sector across the UK. Without this reassurance any “levelling up agenda” will be meaningless. And the high street unlikely to get back on its feet.

In terms of those whose rates bills are likely to go up, such as those businesses in the industrial or distribution sector and some in the offices sector, we also think that given the current pressures from spiralling costs and wage growth, that no business should have to pay more than a 15% rise including inflation. For smaller and medium sized businesses, these increases should be limited to no more than 5/10% including inflation.

It’s all very well giving reassurance over high energy bills and other taxes, but all this will be meaningless if business rates are allowed to soar. We are disappointed the Chancellor did not mention this in his Statement today and hope in the next few weeks he will address this issue.”

Aquafab-ulous Cocktail Skills: Winner Of Inaugural OGGS Shake Off Challenge Crowned ®

FINALISTS’ WITH FLAIR

The winner of the inaugural OGGS® Shake Off Challenge has been named as London-based mixologist Ryan Saunders.

The other inspirational bartenders competing in the final were Ignacio Grimaldi, mixologist at London’s Fitz's Bar at The Kimpton Fitzroy Hotel, Kyra Elton, senior bartender at Happiness Forgets in Hoxton and Mario Larenza, bartender at Laki Kane, cocktail bar and Pan-Asian restaurant in Islington.

Saunders, who is bar manager at East London Liquor Company’s bar and restaurant, beat three other talented mixologists in the competition final, which saw finalists’ skills put to the test across two rounds at the event, hosted at award-winning The Mezzanine Bar at The Stratford hotel in London.

SHAKING UP THE AQUAFABA MARKET

The bartender impressed the Shake Off judges, which included Pritesh Mody, cocktail expert on Channel 4’s Sunday Brunch, awardwinning mixologist Nicole Sykes, UK brand ambassador for Maker’s Mark and former general manager of revered London bar Satan’s Whiskers, with his excellent mixology skills, strong focus on sustainability and the impactful presentation of his serves.

Finalists, who were shortlisted from dozens of entries from mixologists across the UK, were challenged to create a retro-inspired cocktail, as well as a cocktail from a mystery box of ingredients during the exciting competition final, organised by OGGS® Aquafaba, a plantbased egg now available to bar operators.

AWARD-WINNING COCKTAILS Saunders said: “I'm thrilled to have won against such talented competition. I wanted the focus of my entered cocktail to celebrate local ingredients, as well as being accessible to most dietary requirements by keeping it vegan. At the bar we believe no one should miss out, and OGGS Aquafaba makes it really easy to suit the needs of every guest without compromising on flavour or quality."

Saunders’ winning cocktails were ‘Fir Coat’, which combined East London Kew Gin, apple ‘honey’, spruce shrub, OGGS® Aquafaba and Bordelet poire cider. He describes the drink as: “A play on the warming

Hannah Carter, founder and CEO of OGGS®, said: ““OGGS® is thrilled to now be part of the UK’s vibrant, dynamic and innovative UK bar industry and to be working closely with operators to help support their businesses around the growing consumer demand for more inclusive cocktails and helping to remove an allergen from the bar.”

effect of booze, with a nod to the Kew grown Douglas Fir that features as the key botanical in the gin. It’s a juicy, piney, seasonal sour that is accessible to all.”

His mystery box challenge cocktail was ‘Fennely Enough’, combining H by Hine Cognac, lemon juice, Oggs Aquafaba, créme de peche, cacao blanc, micro-fennel and a dash of Absinthe.

FINALISTS’ SKILLS PRAISED Head judge Pritesh Mody, founder of World of Zing, said: “All judges were so impressed with the creativity, skill and flair shown by all the finalists’ in crafting their cocktails. But Ryan impressed with the great presentation of his cocktails and for pushing the boundaries on sustainability with the fir shrub. It would be great to see more mixologists using these types of ingredients.”

She adds: “We were really excited to see the excellent response to the competition, with the broad range of inspiring recipe entries from bartenders, showcasing just what a versatile cocktail ingredient OGGS® Aquafaba is for using with a wide range of different spirits and non-alcoholic ingredients.”

OGGS® Aquafaba is already being used by mixologists including at The Zetter Townhouse in London’s Marylebone, Park Chinois in Mayfair and Las Iguanas.

Spirits educator and mixologist Hannah Lanfear, who hosted the challenge final, said: “I'm so impressed with OGGS® Aquafaba - I can’t recommend it highly enough to bar operators. It's so much better for the environment than egg white, takes no preparation time, is no mess and is less wasteful. Plus, it gives cocktails a lovely texture. I'm surprised at myself, but I'm done with egg white - it's the OGGS® life for me!”

Bartenders can find cocktail recipe inspiration at Cocktails - Love OGGS®

Team Members from Craft Union Pub Company Graduate from Internal Training Programme The first cohort of Ten Craft Union Pub Company Regional Managers have recently graduated from Stonegate Group’s internal training and development programme, named Elevations.

The Elevations Programme is a bespoke training and development programme for Craft Union Pub Company, and part of Stonegate’s multi award-winning Albert’s Theory of Progression. The programme is designed to develop and enhance the skills and knowledge of Craft Union Regional Managers, and is made of five modules, consisting of classroom-based development workshops, pre and post project work, personal development plans, social media communication groups and over 30 business toolkits.

This year’s graduates celebrated their career achievement and development at Stonegate’s Academy, in Birmingham, alongside Craft Union Pub

Company’s Development Director, Carol Roderickson and Operations Director, Frazer Grimbleby.

Tim Painter, Director of HR, said: “Well done to all the Elevation graduates, it is a fantastic achievement. At Stonegate we are committed to providing industry-leading learning and development programmes that allow all our teams to grow and progress within their career journeys.

“Craft Union is focused on community and places pubs back at the heart of their local communities, and the work the teams do carrying this out was recognised at this year’s Publican Awards as they won the 2022 Best Community Operator title. The Elevation Programme provides Regional Mangers with support and the skills to carry out this philosophy and help our pubs continue to play a part in their communities.”

Hospitality Groups’ August Sales Up from PreCOVID-19 Levels, but Inflation Wipes Out Growth 16

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Issue 128

Like-for-like sales at Britain’s managed restaurant, pub and bar groups in August were 2.0% ahead of the pre-COVID-19 levels of August 2019, the new edition of the Coffer CGA Business Tracker shows.

The result from the Tracker—produced by CGA by NielsenIQ in partnership with The Coffer Group and RSM UK—means like-for-like sales have now been ahead of or level with pre-pandemic comparatives for seven months in a row.

However, with compound inflation since 2019 in double digits, groups’ sales remain well below the levels of three years ago in real terms.

For the fifth successive month, restaurants were the strongest performing of the Tracker’s three hospitality segments in August, with like-for-like sales growth of 2.8%. Pubs’ sales were up by 2.1% on 2019, while bars’ sales were down by 3.5%.

As has been the case in most months since the start of the pandemic, trading in London was well behind many other parts of the country. The Tracker shows like-for-like sales within the M25 were down by 2.0% in August, compared to 3.2% growth beyond the M25. Venues in London continue to be affected by a dip in office workers and visitors since the start of the pandemic, and rail strikes have further reduced footfall.

The Tracker also highlights the increased demand for deliveries and takeaways since the start of COVID-19 restrictions. Despite their overall growth of 2.8% in August, restaurants’ dine-in only sales were 2.1% below those of August 2019—a sign that some consumers are now ordering meals in rather than eating out.

Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “It’s been pleasing to see man-

aged groups’ sales beating pre-COVID-19 levels for most of 2022—but the stark reality is that after adjusting for inflation, trading is lagging significantly behind.

Hospitality is feeling the effects of the cost-of-living crisis as consumers watch their spending, and is facing soaring costs of its own across fuel, food, labour and other key inputs. With a difficult autumn and winter ahead, the sector needs urgent and bold help from government on energy and taxes to help protect businesses.”

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “Flat sales against the backdrop of record inflation means for many that just getting through this period is all that matters for many hospitality businesses. Economic uncertainty during the summer may have kept some workers away from central London and the hope is that workers are now returning.”

Paul Newman, head of leisure and hospitality at RSM UK, said: “With like for like sales continuing their underwhelming trajectory when compared to 2019, the need for long term Government support for the UK eating and drinking out sector is becoming desperate. Many exceptional operators may be forced to take difficult decisions over the future of their business if the Government doesn’t confront the issues facing the hospitality industry. Whilst recently announced support for households should help shore up consumer demand, the assistance offered to businesses is less generous, with the period of support uncertain and with further clarity not expected for months. This is a lifetime away for a sector only just recovering from the last economic storm, and therefore we urge the Government to outline further support now so that businesses can trade confidently going into 2023.”

Fresh Look for Cask Beer Unveiled in a New Campaign to Save Our National Drink A fresh look and bold new marketing campaign, unveiled at the Future of Cask Seminar (22 September), is seeking to modernise the image of cask beer to attract younger drinkers.

Neil Walker adds: “This campaign isn’t just about dressing up a few handpulls – we’re looking to connect the dots across the industry, and completely change the public’s perception about cask beer. This isn’t just an ‘old man’s drink’ hidden in a dark corner of the bar – cask is the pinnacle of brewing, the freshest, most handcrafted product on the bar.

In recognition that cask beer is in steep, sustained decline and still struggles to shake a ‘male, pale and stale’ image – with 93% of loyal cask drinkers made up of men and 71% over 50 – the ‘Drink Fresh Beer’ campaign aims to make cask beer a more relevant, modern choice at the bar. It highlights what it is that makes cask beer special: fresh, artisan and with a diverse range of flavours and styles all handmade by skilled brewers.

Drink Fresh Beer has presented a series of eye-catching visuals to help cask compete on the bar including new cylindrical handpulls, tulip glassware, table talkers, posters, beer mats and staff t-shirts. Crucially, social and cross-media promotions will aim to capture the attention of consumers before they step through the pub door. Once they reach the bar, an AR-scannable pump clip will help beer drinkers learn more about their favourite drink, how far it has travelled to the pub and when the cask was freshly tapped.

Delivering the presentation at the Cask Seminar were Drink Fresh Beer organisers Katie Wiles and Neil Walker.

Katie Wiles said: “The qualities that make cask beer special – such as the fact that it is fresh, artisan, locally produced and a natural product

“We want to tell this story not just in pubs, but also by creating an enhanced digital experience that allows drinkers in a variety of venues to learn more about their drink by watching interviews with brewers, discovering where the beer was brewed, or when the beer was freshly tapped.”

– are qualities that young consumers really care about when they are making purchasing decisions. The challenge has been how to convey these qualities without stepping on the toes of ‘craft’ beer or using alienating jargon – such as fermentation, conditioning or yeast.

“We think the vibrant visuals and tone of this campaign help get this across, and that by actually re-designing the look and feel of cask beer in the pub – from the handpulls to the glassware – we have a really good shot at changing consumer behaviour.”

To ensure the quality of beer across the venues involved, pubs participating in the campaign will be asked to sign up to the ‘Fresh Beer Promise’. Alongside proudly displaying campaign materials at the POS in their pub, they will commit to stocking at least two handpulls with a rotating third cask on tap and ensure a high standard of freshness by promptly replacing barrels and take part in initiatives to improve quality.

The activity would be supported outside of the pub with a dedicated PR, social media and advertorial campaign to keep cask beer at the forefront of the consumer’s mind inside of the pub and out.

Are You Still Hand Polishing Cutlery?

The difficulty in finding and keeping good employees in our industry has seen an unusually high interest in our products. A cutlery polisher used to be seen as a luxury item for those requiring a higher quality finish to their cutlery than hand polishing, now it's seen as a must-have as most restaurants are operating with reduced labour which is costly.

about health and safety. Some thin glasses are impossible to hand polish safely with good results, our Glass Polisher can safely polish with impressive results. 5 spinning brushes polish both the inside and outside of the glass, hot air is continuously blown so the brushes remain dry allowing the same brushes to be used all day long. The quality of polishing makes a great difference when glasses are on display.

Taking washed, still wet cutlery, handfuls at a time are placed into the polisher where the cutlery is immersed in a bed of crushed corn. This corn absorbs water and polishes the cutlery for 30 seconds before exiting under a UV lamp (which kills bacteria and viruses including Covid19) ready to place on the table.

It will polish a basket of washed cutlery in 2 minutes (up to 3500 per hour for our mid-sized polisher). With a rental cost of just £3.57 per day, it's less than 20 minutes of staff time so it’s worth looking at your costs and seeing if we can be of service to you.

Our all-inclusive, noncontract rental plan is risk-free and will save on costs during the unprecedented times our industry is currently facing. If a rental scheme isn't for you, you can purchase with a 2-year no-quibble full parts and labour warranty.

You can see a video of the polisher working on our website at www.thecutlerypolisher.co.uk Our Glass Polisher is the same process and although it’s quicker than hand polishing, the benefits are more

We have been doing this since 1999, some customers have had the same machine since we first started, serviced regularly the Nicem cutlery polisher will last pretty much indefinitely. We still offer a free trial if the above is of interest, just contact us; at info@thecutlerypolisher.co.uk or 01474 873 892 For those reading who have a Nicem Cutlery polisher, our grain and service deal runs until the end of October 2022, contact us for more information.

Get Snacking Sorted 18

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Q&A with Matt Smith, Marketing Director for Tayto Group Ltd (www.taytogroup.com)

(Owners of market-leading Mr. Porky and Midland Snacks scratchings, REAL hospitality-exclusive premium hand cooked crisps and Golden Wonder family favourite Animal Adventures).

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!

WHAT ARE THE LATEST TRENDS IN BAR SNACKS AND WHAT ARE CONSUMERS LOOKING FOR AS THE PERFECT PARTNER TO THEIR DRINKS?

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!

-

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 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 British-made 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%

CAN OFFERING BAR SNACKS AFFECT REVENUE?

We also know that seeing is believing - and visibility 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 hospitality-exclusive 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, gluten-free, no added nasties, animal-shaped fun snacks that kids love!

Given that snack sales increase by up to 80% when they are more visible9, Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at realcrisps.com/POS Snacks offer a simple route to incremental sales - if customers are prompted to buy them with their drinks. Thankfully there are a few simple tips for venues to achieve this:

– Stock a range of proven, premium snacks that have been developed for the licensed sector o Award-winning pork scratching pubcards from Midland Snacks and Mr. Porky o Premium REAL Hand Cooked Crisps - which are exclusive to the hospitality sector – Get your team to prompt purchase o ‘Would you like some crisps or pork scratchings with your drinks?’ is all it takes!

– Put your snacks where customers can see them o Pubcards behind the bar o A full range of crisps on the bar or visible on the back wall o Bar runners and coasters are great eye-catching prompts SOURCES:

1.Craft Gin Club Members Survey | March 2021 2.Harris Interactive | 2017 3.Bray Leino Food and Drink Report | 2021 4.Norstat | Consumer Usage | March 2019 5.Perspectus Global Poll | March 2021 6.Norstat | June 22 7.CGA Strategy Research | 2016/2017 8.Norstat | Nov 20 9.HIM! Foodservice 2016 10. IRI Market Advantage | IRI All Outlets GB | Pork Snacks | Value to 52 w/e 15-Jan-22.

This Cask Ale Week Offers Opportunities for Pubs and Breweries 20

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Cask Ale Week is upon us!

drinkers to the fantastic tradition of cask beer, but encourages them to visit and support

An annual celebration of Britain’s national drink – cask beer! It’s an opportunity for pubs and breweries to get involved and encourage their customers to try and promote real ale by organising events and activities throughout the week.

local breweries, pubcos and pubs in their locality.”

Formed in the early noughties by Cask Marque, Cask Ale Week is supported by the major trade organisations, brewers & pub groups as well as The Campaign for Real Ale (CAMRA).

reached using #CaskAleWeek across multiple social media platforms. More than 150 dif-

He added: “Last year was our most successful event to date, with over 32 million people

ferent breweries and pub groups got involved, either running activities, promotions, or sharing information on their social media.

Paul Nunny, director of Cask Marque, which is behind Cask Ale Week, said: “Cask Ale Week is important for both cask beer and pubs. After all, the last stage of the fermentation process of real ale happens in the pub.

2022, reaching more drinkers and spreading the word about fresh cask beer.”

“We want to celebrate the pub as central to the community. It’s now more important than ever to support hospitality and to encourage human connection. We believe that the pub plays an important role in this, and Cask Ale Week not only introduces new

Brewer’s Hall in London on 22nd September.

“We look forward to bringing an even more successful Cask Ale Week to customers in

Cask Ale Week kicked off with a seminar entitled The Future of Cask, at the refurbished

Admiral Taverns Launches Sustainability Roadmap with £1 million Initial Investment Admiral Taverns community pub group is unveiling its sustainability roadmap, investing £1 million into energy saving initiatives across its estate. The Group has announced a five-year plan, aiming to reduce carbon emissions across all areas of its business.

tle fridges. Both will be instrumental in helping its pubs reduce their energy costs and carbon footprint, supporting their sustainability as a hub for their communities.

Andrew Hallam, Head of Property at Admiral Taverns, commented: “We’re proud to launch our sustainability roadmap and are committed to making sure sustainability is at the core what we do. At Admiral, we pride ourselves on supporting our licensees and this £1 million will target the most energy inefficient pubs, reducing both their costs and our carbon emissions. Our pubs are the cornerstone of the communities – reducing the energy usage will ensure they can continue to thrive in the long-term.

The roadmap, which ensures reducing its environmental impact underpins Admiral’s long-term sustainability plan, is based around five core pillars; Energy and Water, Buildings, Packaging and Waste, Product Sourcing and People, Social and Community.

The initial £1 million investment will target over 450 of its least energy efficient pubs with energy saving initiatives to help licensees combat rising energy costs in their community. Admiral has identified cellar management systems and fridge managers as two of the most effective measures to help preserve energy, with the potential to save 1,586 tonnes of carbon per year. The new systems will be installed in partnership with Technik2, a leading supplier within the industry.

The initial investment comes when the cost of living is at an all-time high, and many pubs face more than a 300% increase in energy bills. Cellar managers can save approximately 30% of energy needed to cool cellars, and fridge managers can save 33% of the energy used to power bot-

There Is No Planet B

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

• MICROWAVES • EXTRACTION CANOPIES •

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

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

As well as being manufactured in an eco-friendly way, and commercially compostable and recyclable, BioPak

“Sustainability is of the upmost importance to us and over the next five years, our future areas of focus will include water, waste, product sourcing and the community. We are working with energy expert, Hospitality Energy Saving and Sustainability, to ensure our sustainability plans offer the highest decrease in energy costs. Reducing our environmental impact is key to the long-term sustainability of Admiral’s business.”

single-use packaging has a host of other benefits, like guilt-free convenience. It also saves the water and energy required to sanitise reusables, and eliminates the need for cleaning labour.

There is no planet B. That’s why it’s our mission to produce the most sustainable, environmentally friendly packaging on the market.

So what’s in it for you?

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

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

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

COMPOST CONNECT INITIATIVE Composting is the perfect organic recycling solution for food scraps and food contaminated packaging for the foodservice industry. That’s why we’ve created Compost Connect - taking the trouble out of composting.

Ask us for more information.

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

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

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

BII Launches #notjustapub Campaign 22

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of pubs across the UK are the licensees who bring these venues to life, alongside their teams, delivering an experience like no other industry can.

The British Institute of Innkeeping (BII) has launched their #notjustapub campaign, inspired by member Emma Gibbon from the Plough Inn at Prestbury, who shared her passion for pubs and the local people and businesses they support recently on her social media.

“When the pandemic swept across our nation in 2020, our pubs went above and beyond, serving their communities, providing food and vital supplies, caring for the vulnerable members of society and raising thousands of pounds for charity.

The Prime Minister, Liz Truss, announced emergency support for businesses with the 6-month energy price guarantee on 8th September, but the sad passing of the Queen has delayed further communication on the full detail of the support measures to be put in place.

“In 2022, they are now facing an even bigger threat to their survival, with unprecedented energy costs and inflationary pressures crippling their businesses.

Pubs across the UK need urgent clarity around the impact that these measures will have on their businesses, as they face an uncertain winter of huge inflationary pressures and escalating energy costs, alongside chronic staff shortages and reduced spend in their venues.

“We are calling on everyone who loves pubs, from licensees to local customers, to share their support for these integral pillars of our communities by getting involved in the #notjustapub campaign.

Steve Alton, BII CEO commented: “Our members, running vital social hubs at the heart of their communities, have weathered nearly 2 and a half years of closures and disruption through the pandemic and beyond. They are essential businesses, providing safe spaces for people to come together to celebrate, commiserate and connect with friends and family.

“Write to your MP, asking them to take the plight of these essential local businesses to the Chancellor, and share your passion for pubs on social media, to leave Government in no doubt about the vital importance of pubs to each and every high street, village, town and city in the UK. “Without the support and investment needed from Government, we stand to lose something incredibly special and unique – our Great British Pubs.”

“The unique role that pubs play in our communities cannot be overstated. At their centre, the beating heart

WTTC Publishes Report on How Travel & Tourism Can Reverse Nature Loss are all custodians of nature.”

A new report published today by the World Travel & Tourism Council (WTTC), shows how Travel & Tourism can play a critical role in halting and reversing the destruction of nature.

Biodiversity is also intricately tied to other critical issues, such as climate change and emerging diseases, with the potential impact of the latter so starkly demonstrated by the COVID-19 pandemic.

The report, which will help businesses understand and manage their impact on biodiversity, is launched ahead of the UN Biodiversity Conference (COP15) in December, where global governments will finalise actions to transform society’s relationship with nature, offers new hope for global nature conservation.

Addressing the loss of biodiversity is not only crucial for the sector and its resilience, but also for the global economy and society.

Daniel Turner, ANIMONDIAL Co-Founder & Director, said: “Most Travel & Tourism businesses we talk to already understand the needs to include the protection of biodiversity and nature in their planning and reporting.

But this can be a complicated area, and for many, the first challenge is simply knowing where to start.

‘Nature Positive Travel & Tourism’, created jointly with ANIMONDIAL, a key advisor to global Travel & Tourism on animal and nature protection, and in collaboration with global businesses within the sector, has also been endorsed by Secretariat of the Convention on Biological Diversity (SCBD).

“The report will inform, inspire, and empower Travel & Tourism to better manage their impacts and play a leading role in building a global Nature Positive future to help build a better world.

The report will help businesses act on the very real and urgent need to better protect biodiversity and nature.

“ANIMONDIAL commends WTTC for this opportunity to help tourism businesses with their first steps, as well as the rest of their Nature Positive Tourism journey.”

With nature tourism representing 20% of global tourism, the report shows just how crucial nature is for destinations around the world.

Wildlife, a primary motivator for nature tourism, contributes U.S.$343 billion to the global economy every year, and supports nearly 22 million jobs around the world.

Julia Simpson, WTTC President & CEO, said: “Human activity has resulted in a devastating loss of natural habitat and biodiversity, with one in four species now facing extinction.

“Travel & Tourism is uniquely placed to make a real difference. 80% of Travel & Tourism is highly dependent on nature so it is crucial we take a proactive role in advancing nature conservation.

“Our report comes ahead of COP15, when governments will be creating targets to protect habitats, species, and the natural environment which in turn reduces carbon. Travel & Tourism is on the front line. We

Elizabeth Maruma Mrema, United Nations Convention on Biological Diversity Executive Secretary, said: “Much of the Travel & Tourism sector relies on the beauty of nature and the resources it provides. Yet, we are losing biodiversity and natural resources at an unprecedented rate.

“Travel & Tourism is in a unique position to contribute to this reversal by implementing a number of measures such as educating and raising awareness; generating revenue streams that sustain the protection, management, and restoration of ecosystems; and reducing footprint activities, amongst others.”

To read the report in full, please visit https://research.wttc.org/nature-positive-travel-and-tourism.

Get Great Wines to Tell Your Story Heather Scott is Senior Business Manager at Lanchester Wines (www.lanchesterwines.co.uk) “Great wines tell a story. But, more importantly, great wines tell your story.

“Creating a wine list that reflects your venue and elevates your offering with food pairings can be vital at a time when we’re all feeling a squeeze on spending.

“The key to success is working closely with your wine merchant – and indeed all your suppliers - to identify how to maintain an optimum offering while maximising value, both for your customers and yourself. Look for a wine merchant, such as Lanchester Wines, who can provide an extensive wine range including high quality bottled and boutique bulk wines from all corners of the world. We work directly with some of the leading wine producers to make sure we’re always offering highest quality wine at the best price.

“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 poor 2021 harvest of Marlborough Sauvignon Blanc caused prices to skyrocket. Because of our great supplier relationships, we had advance warning and were able to quickly develop a South African Sauvignon Blanc called Moloko Bay which has a similar flavour profile to Marlborough, and which has proved a success with consumers.

“This ability to adapt will be vital while we continue to navigate supply chain uncertainty (across the board, not just wine) and shipping issues. However, this can be somewhat negated by offering of a fluid wine list, with manager’s specials and exclusive offers. Again, your wine merchant can provide staff wine training to equip your team with the skills and knowledge required to provide your customers with unparalleled wine service.”

For more information on Lanchester Wines, please visit www.lanchesterwines.co.uk

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Government Support Warms the Hearts of Bristol Hoteliers Bristol Hoteliers have welcomed what industry leaders have described as an ‘unprecedented intervention’ by the Government to help them cope with soaring energy costs.

The Government has revealed plans to introduce a cap on businesses’ energy bills this winter, which could see monthly bills drop by more than 40% for six months.

The Bristol Hoteliers Association (BHA) has welcomed the move but says it remains cautiously optimistic about the future.

BHA Chair Raphael Herzog said: “This is very welcome news ahead of this winter and will be a huge help to our businesses.

“As an example, some hotels have seen their projected bill from October going from £10,000 in gas to potentially £100,000; therefore the government support is welcomed.

“We are grateful, but six months is a fairly short time in business and we need assurances that more will be done to ensure our commercial viability in the longer term.”

On September 8, new Prime Minister Liz Truss first announced she intended to introduce a six month support package for businesses.

She said: “After those six months, we will provide further support to vulnerable sectors such as hospitality, including our local pubs.”

Mr Herzog said: “We welcome the Prime Minister recognising the particular difficulties that the hospitality industry has faced and wait with interest to see what longer-term support might emerge.”

The Government has said it intends to review the new six-month support package at the three-month point, to ensure those most in need get support which, the Prime Minister claims, will give business more ‘certainty’.

Kate Nicholls, chief executive of UK Hospitality, said: “This intervention is unprecedented and it is extremely welcome that government has listened to hospitality businesses facing an uncertain winter.”

Mr Herzog said the energy bill relief scheme, announced today (21 Sept) will warm the hearts of many hoteliers for the short term.

But a longer term strategy remains essential to help them come through the current ‘cost of living’ crisis which has added ‘insult to injury’ in the aftermath of the effects of Brexit and the pandemic.

Mr Herzog said: “We would obviously like to see the return of a reduced rate of VAT for the hospitality sector which was also a huge help. However, the priority at present was in regards to setting up a cap on energy price increases.”

Occupancy rates for Bristol hotels for August 2022 were generally running a little lower than the same month in 2021, with the exception of hotels which serve the airport, as people took advantage of the end of pandemic restrictions to take holidays abroad.

Mr Herzog said: “We would like to see more government support to promote staycations to help the UK hospitality industry which would also help us as we try to recover from an extremely difficult past few years.

“But we remain positive that we CAN recover and are cautiously optimistic about a brighter future.”

The Energy Bill Relief Scheme, unveiled today (21 Sept) is in addition to the Energy Price Guarantee for households.

The Original Smartphone Quiz That’s Driving Footfall and Sales In Thousands of Pubs In theory, Thursday night at the Black Bull in York should be one of the pub’s quieter nights of the week, falling as it does just before the weekend. But the reality couldn’t be more different.

“We run a Thursday evening quiz using SpeedQuizzing and it’s now one of our busiest nights, with revenues up by about 80% and more than 35 four-person teams competing each week,” says manager Jill Clarke.

She’s not alone. The Black Bull is just one of over a thousand hospitality venues hosting weekly quizzes using SpeedQuizzing, an interactive app-based quiz platform that’s revolutionising the pub quiz and driving footfall, sales and fun in pubs and bars all over the UK. It has been described as offering all the excitement of a quiz and game show rolled into one, and, when you speak with SpeedQuizzing co-founder Alan Leach, it’s easy to understand why.

“We created Speedquizzing to be fast-paced, entertaining and hassle-free, both for pub hosts and players alike.

“Games are hosted in each venue via our platform using a laptop, and

instead of using a pen and paper, players answer the questions in real-time through our app, which they download for free. There’s no need to keep score as that’s done automatically and our customers love the fact that our quizzes are cheat-free, with our software making it easy to set time limits on how long teams have to answer each question.

“In keeping with the game show style of our quiz games, individual buzzer sounds can also be allocated to each team, while hosts can also use a variety of sound effects to add to the upbeat atmosphere.”

Its digital question packs, which come free with every SpeedQuizzing activation, are another key point of difference, with every pack being completely unique – ensuring no host will ever receive the same question pack as another host.

“They can be tailored by topic, age range or level of difficulty, meaning quiz hosts can perfectly cater to the needs and requirements of different audiences,” says Alan, “and with the World Cup just around the corner we’re already starting to see increasing demand for our football themed quiz packs.”

For more information, visit www.SpeedQuizzing.com

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Supporting UK Hospitality Businesses To Unlock A Sustainable Tomorrow HELPING HOSPITALITY BUSINESSES ACHIEVE NET ZERO The UK government has made it clear that to achieve net zero carbon by 2050, everyone must do their part–both in business and at home. For hospitality businesses where heating and hot water contributes significantly to their overall energy consumption, it’s clear that taking steps to convert to low carbon energy sources will have a positive impact.

What’s more, with customers becoming more aware of how their lifestyle choices impact on the environment, hotels have a lot to gain in terms of increasing revenue and improving reputation by actively reducing their carbon footprint.

Looking ahead, as part of its commitment to offer our customers 100% sustainable energy solutions by 2040, Calor continues to take steps to encourage our hospitality customers to make the switch to bulk Futuria Liquid Gas – helping to support the hospitality industry across the UK deliver on their sustainability goals for today and tomorrow.

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

A SUSTAINABLE PARTNERSHIP

Ahead of the government’s proposed phase out of fossil fuel heating installations in off-gas-grid homes and small businesses starting in 2026, and in larger off-gas-grid nondomestic buildings from 2024, UK hospitality businesses are facing increasing pressure to explore alternative, sustainable fuel sources. Alastair Lovell, Head of Sustainable Fuels at Calor discusses how sustainable fuels can not only help reduce carbon emissions but can also support businesses looking to future-proof operations.

Annual energy costs for the hospitality sector are in excess of £1.3 billion1, and result in carbon emissions of more than 8 million tonnes per year2. On top of this, the industry is considering, waste management, ongoing staff shortages and the sustainability credentials of the items and products they use on a day-to-day basis.

boilers are still commonly found in off-grid pubs, hotels and bars across the UK. Yet, what is often a simple and straightforward switch from oil to bulk LPG can immediately cut CO2 emissions by up to 17.8%4, compared to oil, making it ideal for rural hospitality businesses where electricity is simply not viable because of limited supply to the location.

For those businesses looking to further improve their sustainability credentials, Calor’s Futuria Liquid Gas offers hospitality businesses a reliable bulk supply fuel source which also makes a positive impact on reducing carbon emissions.

SHOWING SUSTAINABILITY Despite the ongoing cost of living crisis, research continues to indicate consumers are increasingly making purchasing decisions with businesses and brands based on their sustainability credentials. In fact, latest research has shown that 65%3 of shoppers think about sustainability before making a purchase. Against this backdrop, and as the hospitality industry, just like many other business sectors, work towards the government’s net zero legal obligation, it makes good business sense to explore sustainable practices and solutions as a way to attract new customers, as well as contribute to the success of net zero.

As one of the most carbon intensive fuel sources, oil-fuelled

Calor has been Parkdean Resorts’ main LPG fuel supplier for many years, and in 2022 both companies embarked on an opportunity to improve the sustainability of Parkdean Resorts’ gas supply and reduce CO2 emissions together. Through the partnership, Parkdean Resorts will become the first holiday park company to use Futuria Liquid Gas. More than 14% of the total LPG supplied by Calor to Parkdean Resorts will be Futuria Liquid Gas by the end of 2022, rising to nearly 25% by the end of 2023.

Jane Bates, Director of Procurement and Sustainability at Parkdean Resorts, said:

Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials. While there is currently a price premium when compared to standard LPG, bulk supply of Futuria Liquid Gas, when at a 100% blend, can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%6 compared to conventional LPG. Globally, 85% of people7 indicate that they have shifted their purchase behaviour towards being more sustainable in the past five years. As the sector continues to face uncertainty, those businesses which are able to clearly demonstrate their commitment to sustainability will ultimately be the ones who are able to attract the more environmentally conscious consumer. One of the ways we’re supporting customers here is through our Green Gas Certification Scheme. The independent scheme ensures traceability of all bulk Futuria Liquid Gas delivered to, and used by, our hospitality customers, while also highlighting the amount of CO2 saved.

“We own and operate 66 award-winning holiday parks, with 3,500 acres of land including forests, peatbogs, rivers, beaches and headlands in some of the UK’s finest beauty spots. We’re committed to caring for our people, parks and planet to create a positive environmental impact on nature and resources, and to acting responsibly for the long-term sustainability of our business, and it’s important to us that our suppliers can help us deliver against these sustainability commitments.

“Working with Calor to supply Futuria Liquid Gas to our parks will be a big step towards achieving our first milestone of a 25% reduction in CO2 emissions by 2025. We have a well-established relationship with Calor, and this partnership represents a key initiative in our industryleading strategy to create truly sustainable parks.”

SOURCES: 1&2 https://prod-drupal-files.storage.googleapis.com/documents/resource/public/Hospitality-sector-guide.pdf 3 https://travindy.com/2022/07/the-hotel-industrys-big-carbon-lie/ 4 https://www.circularonline.co.uk/news/over-half-of-uk-shoppers-feel-guiltyabout-buying-from-businesses-that-arent-sustainable/ 5&6 Table provided by kind permission of GemServ based on emission factor calculations prepared by BEIS 2021. Based on 100% BioLPG allocation.

7 https://www.businesswire.com/news/home/20211014005090/en/Recent-StudyReveals-More-Than-a-Third-of-Global-Consumers-Are-Willing-to-Pay-More-forSustainability-as-Demand-Grows-for-Environmentally-Friendly-Alternatives

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Scots Hospitality Businesses Warn Energy Bill Relief Scheme ‘Goes No Way Near Enough’ The SLTA (Scottish Licensed Trade Association), while welcoming this week’s news that wholesale energy prices for businesses are to be capped, has warned that it “goes no way near enough and more needs to be done to help the struggling hospitality sector through the winter months”.

Commenting on the new Energy Bill Relief Scheme which will fix gas and electricity prices for all companies for six months from October 1, SLTA managing director Colin Wilkinson said: “This is news that we have been waiting for and obviously we welcome it but when you look beyond the headlines it doesn’t live up to the hype as this new scheme caps the wholesale price and pubs and bars could still be paying 200-300% higher bills than normal.

“There are pubs and bars currently on a rate of 90p per kWh, in comparison to 15p in normal times. The Government says that the current wholesale price of gas is about 42p per unit therefore businesses should see a reduction of 21p in their unit price but this still means much higher bills than before the energy crisis.

“Nothing in the plan tackles the problems of large deposits and bonds, particularly for the SME independent sector, nor restricts the additional margins made by the energy suppliers.

“The SLTA is concerned this may not be the lifeline we were all hoping for and today’s announcement is not enough. More needs to be done to help the struggling hospitality sector through the winter months.”

Under the scheme announced by the Department for Business, Energy and Industry, wholesale prices are expected to be fixed for all non-domestic energy customers at £211 per mWh for electricity and £75 per mWh for gas for six months.

Mr Wilkinson said: “We understand that it will take some time for full details to be made clear but our point, and one that is shared by many other business groups, is that businesses will still be expected to pay grossly inflated energy bills which many just cannot afford.

“It is clear to us that more help is required and urgently if we are to stave off business closures in the coming months.”

The SLTA has previously called for business rates relief and a reduction in VAT for hospitality businesses.

“We already know that some pubs and restaurants are considering closing over the winter period because they are unable to absorb recent sharp increases in energy bills at a time when they are recovering from the pandemic and paying off debts incurred during Covid.

“Many are at breaking point and we now hope for some good news for businesses in new Chancellor Kwasi Kwarteng’s min-Budget on Friday.”

Welsh Chef Who Cooked for the Queen Speaks of World’s “Huge Loss” One of Wales’ top chefs has said the passing of Her Majesty the Queen is a ”huge loss” not only to the United Kingdom and Commonwealth but the whole world.

Graham Tinsley, MBE, executive head chef at Carden Park Hotel and Spa, near Chester and culinary director of the Culinary Association of Wales (CAW), met the Queen eight times and cooked for her on five separate occasions with the Culinary Team Wales.

Reflecting on the occasions he and Culinary Team Wales had cooked for the Queen, he said: “We always met her afterwards and she made us feel that she was genuinely interested in what we had to say, how the menus were put together and where we were from.

“When I received my MBE, she said ‘You have cooked for me before’. She had a great memory.

He was awarded an MBE in the Queen’s Birthday Honours in 2006 for services to the food industry in Wales and she presented the honour to him at Buckingham Palace, where he also met her as a guest at a hospitality dinner and a garden party.

“After she had been introduced to the line of chefs at the heads of state banquet at Cardiff Castle, the Duke of Edinburgh gathered a couple of us together and asked: ‘What are you boys going to do now?’ I replied that we would be going for a pint and a curry and he said, with a glance towards the Queen, ‘I wish I could go with you!’.”

With the Culinary Team Wales, which he has captained and managed over the years, he cooked for the Queen at three openings of Senedd Cymru in Cardiff, at a heads of state banquet at Cardiff Castle and at lunch for the UK and Qatar Royal families at Milford Haven.

As for the new sovereign, King Charles III, Graham believes the monarchy is in safe hands. During his time as Prince of Wales, King Charles III was a supportive patron of the CAW and sent a video message of support when Wales submitted a bid to host the Worldchefs Congress in 2024.

“People always ask me if I have cooked for anyone famous, expecting me to say a rock or film star,” explained Graham. “When I say the Queen, the conversation stops because there was nobody in the world more famous than she was.

“You can mention politicians or American presidents, but the Queen was always the most important. Her passing is a huge loss to the world.

“I know that she was an elderly lady, but you never expect this is going to happen. I have been watching the ceremonies on TV and I don’t think I have ever seen mourning on this scale before.”

“He has been waiting to become King for such a long time and I think he will bring a different style to the monarchy,” added Graham. “He has been a very good friend to the Culinary Association of Wales and, like his late mother, has always been interested in where the food we cook and the chefs come from.”

The CAW also has links to the new Prince of Wales, member Sally Owens having baked and decorated an impressive wedding cake for his marriage to Kate Middleton, now Princess of Wales, in 2011.

Vision Linens Launches New Loyalty Program Vision Linens, leading textile supplier and distributer, has launched a new loyalty program across its ecommerce site, visionlinens.com. Vision is best known for supplying textiles to some of the biggest names in hospitality and retail, including Accor, IHG, Hilton and John Lewis & Partners. What many may not realise, is that Vision’s ecommerce site enables accommodation providers, as well as everyday consumers to buy the same ethically sourced, high-quality products, direct from Vision and delivered straight to their door.

The Visionaires Members Club is completely free to join and rewards its members for every interaction they have on the online shop. The more its members spend and the more they share online, the more points Vision will offer to redeem against its products.

Visionaires can earn one Reward Point for every £10 they spend online.

Additional points can be earned when you initially register for an account as well as reviewing products, referring friends and for social media interactions. In turn, Reward Points can be redeemed against any products listed on the website, with no minimum order value. It’s as easy as that.

The benefits continue to flow, you’ll be the first to know about Vision’s sales, promotions and new products, as well as handy industry tips. As a member you can view your full order history and quickly reorder the same products without having to find them and add them to your basket.

So, what are you waiting for? Click here to sign up and create an account with us. *Terms and conditions apply.

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

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Surge in Hospitality Insolvencies as Energy Costs Rise There has been a surge in the number of UK insolvencies over the past year, as the current cost of living crisis shows no signs of abating.

prices surged. The size of energy price rises was always likely to cause some businesses to close but the scale and pace of these insolvencies is especially concerning.”

The overall increase, according to international audit, tax and advisory firm Mazars is 79% (from 11,949 to 20,512)

“Small business owners in particular are struggling under the weight of multiple crises, often without the resources or financial cushion to see them through.”

The hospitality sector has been hit especially hard, with 216 insolvencies of pubs, bars & restaurants in August, up 37% from 158 in July. Over the past year, insolvencies of pubs, bars and restaurants has increased 59%, from 1,354 to 2,156. Spikes in energy bills seen in the sector are forcing many to consider closure.

“The hospitality sector is facing an unusually challenging environment as the cost-of-living crisis hits them from both sides. Just as their energy costs are spiral and their interest costs rise their customers are cutting spending on non-essentials such as eating out.”

Businesses have increasingly struggled to pay their energy bills, which have spiralled since the start of the year. Unlike households, businesses’ energy bills are not capped.

“The Government’s upcoming energy package will be key to determining whether many businesses survive.

Unless the picture dramatically changes, we are likely to see many more businesses close their doors in the months to come.”

Adam Harris, Partner at Mazars said, “Many UK businesses were already in a weak position before energy

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

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

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 https://careerscope.uk.net

Pavan Soni Appointed Cluster Commercial Director at Strand Palace Hotel Strand Palace, under L&R Hotels, has recently appointed and welcomed Pavan Soni as the new Cluster Commercial Director. Pavan has a vast hospitality background with over 20 years of luxury and mid-scale brand experience within the hotel industry. He has worked for large chains and well-known groups across the globe including UAE, the US and the UK as General Manager, Group Director of Sales and Marketing as well as Head of Revenue. He has a proven track record for achieving high multi-million revenues and prides himself on his Marketing skills to position hotels as the highest ranking in their areas.

As part of his new role at Strand Palace, Pavan will oversee all commercial aspects including Sales, Revenue, Marketing, PR, E-Commerce, Reservations, Content Management and social media.

Strand Palace has been welcoming guests since 1909 with an astounding 785 bedrooms on the iconic Strand in central London. The hotel underwent a major multi-million pound refurbishment in 2020, maintaining its iconic art deco influence and features

with a stylish contemporary upgrade, offering true British charm.

Commenting on his new role, Pavan Soni, Cluster Commercial Director, said: “I look forward to working closely with a young and energetic Commercial team to make Strand Palace the best and most sought after 4* hotel in Central London by building on its successes. Having worked for large hotel chains for a long time it is refreshing and exciting for me to work for an independent hotel. With the knowledge, experience and connections I have amassed over the years, plus the rich history and excellent location of the property, I plan to expand Strand Palace’s reach to new markets and countries that London hotels don’t traditionally market to.”

Away from the hotel, Pavan is a nature enthusiast with an interest in adventure sports and triathlon training, enjoys meditating, photography and participating in voluntary work with charities such as the Children’s Hospice and St. Mary’s Orphanage.

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

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

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

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

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

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

How To Harness The Power Of The Community To Generate Business

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

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

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

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

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

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

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

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

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

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

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

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

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

Buzzworks Unveils Stunning New 30 Knots Pub & Restaurant in Edinburgh

The latest venture from Scotland’s leading independent bar and restaurant operator, Buzzworks Holdings, has been unveiled – with the opening of an exciting new venue named Thirty Knots in South Queensferry.

Thirty Knots will take over the former site of The Three Bridges, situated beneath the iconic Forth Bridge in Edinburgh, and will feature an impressive restaurant, a modern take on the traditional pub, and a stunning outdoor terrace with views out over the Firth of Forth – not to mention an incredible private events space for up to 100 guests upstairs.

The family-friendly venue - which is due to open its doors in November - will offer customers a relaxed and welcoming environment, whilst serving up delicious food and drinks, all day every day from early until late.

The extensive renovation of the 19th century B listed building will see Buzzworks invest a sizeable six-figure sum, with Founder & Chairman Colin Blair and internationally acclaimed designer Jim Hamilton leading up the project.

Focusing on natural materials to create comfort and warmth, some of the new additions include gorgeous marble and wooden bar tops and a mix of leather, velvet, and rattan furniture. With sustainability in mind, the

interiors will feature a number of upcycled items, including the retention of the original timber flooring.

The pub will serve up an impressive selection of draught beers and wines by the glass, whilst an action-packed schedule of live sports, music, and entertainment are sure to make Thirty Knots a popular choice in the local area.

Family-owned Buzzworks, which was voted one of the best places to work in the UK and manages sixteen prestigious venues across East, West & Central Scotland, will create 45 new jobs locally as part of the opening, providing a further boost to the community.

Kenny Blair, Buzzworks Holdings MD, said: “We’re delighted to have started work on Thirty Knots, a pub, and restaurant which we believe will be a great asset to the South Queensferry community, providing an impressive range of food and drink and excellent service.

“Our customers will feel right at home when they are welcomed to our latest venue which will bring a relaxed drinking and dining experience. Thirty Knots is a fantastic addition to our growing portfolio of community-based destination restaurants and pubs, with a building that’s steeped in history, in a stunning location and world-class views right on our doorstep."

New MD on the Menu at Woods Foodservice Woods Foodservice, London’s premier wholesaler, has made a pair of new senior appointments to meet its ambitious expansion plans, with Lana Bhikha appointed to the role of Deputy Managing Director, alongside a new Finance Director.

Bhikha, previously Commercial Director for the rapidly growing award-winning wholesaler, will initially work alongside existing Managing Director Darren Labbett to with a view to taking on the full role when Labbett becomes Chairman.

Adding to the new senior structure is Paul Disborough, who joins as Finance Director.

Labbett explains: “Trying to stay one step ahead, and maintaining a focus on the future is integral to our success and how we operate as a business, so I’m delighted to see Lana step up to Deputy Managing Director. Not only does she have incredible knowledge about the business, the standards we insist on, and the

needs of our customers, we share a vision for Woods and its huge potential.

“Lana’s rapid rise through the ranks has been a real blessing for the business. She joined all the way back in 2013 in an entry level position and instantly displayed a level of passion for the business that I’d not seen before, making a huge impression and progressing quickly.”

“With Lana taking on this new role, alongside the experience and expertise Paul is going to offer as FD, I’m really excited for the future.”

In what has been a challenging trading environment for foodservice generally, and Woods Foodservice, the business has managed to expand in the last few years with the addition of a comprehensive range of the very finest fresh fruit and vegetables.

Plans to be considered London’s premier greengrocer are on track with the business recently opening an additional warehouse on its site in Uxbridge to meet growing demand.

Chef's Buyer's Guide

Easy Cook for an Easy Life 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 stir-frys.

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

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

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

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Plant-Based Bottomless Brunch With Oggs ®

With plantbased 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 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

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

across breakfast and brunch menus, from indulgent vegan full English breakfasts to plantbased 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 guilt-free as it helps us lower our environmental footprint.”

For more information contact trade@loveoggs.com

Chef's Buyer's Guide

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

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

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

POWERED BY POTATOES Fylde Fresh are committed to supporting the environment. We have our very own anaerobic digester which is uses all of the peelings generated from the potato process. This produces biogas which powers the site and the local community and produces a fertilizer for growing next years spuds.

WHAT WE OFFER

potato products direct to your door via a network of distributors across the UK. We offer a number of fresh potato products from fresh chips to whole peel and quarter cuts. Our chilled products take all the hassle out of food preparation. Products can be delivered fresh daily. There’s no waste, prep time, labour cost or mess.

All you need is chilled space. We aim to take the stress out of potato preparation. Why not contact us today for a free sample. Just email sales@fyldefreshandfabulous.com and one of our sales team will be in touch directly to deal with your enquiry.

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

We provide national coverage, delivering our fresh

We’ve Got A New Website! What Do You Think?

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

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

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

Visit www.littlepod.co.uk

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Spirits, Mixers and Cocktails Cocktails Defying Cost of Living Impact 36

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Issue 128

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

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

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

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

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

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

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

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

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

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

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

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

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

You don’t want this for your thirsty customers.

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

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

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

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

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

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

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

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

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

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

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

Spirits, Mixers and Cocktails

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

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

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

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

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

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

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

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

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

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

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

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

See the advert on this page for details.

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

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

And Eco-friendly Paper bottles options…..

Bottleproof Cocktails are available either direct or through selected trade wholesalers.

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

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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 www.sovereignplayequipment.co.uk side and a couple of gastronorms on the other, to deskill and make life a little less fraught.

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

Outdoor Leisure

Issue 128

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

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

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

Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “Outdoors is most definitely in – and now more than ever. Before, outdoor spaces were a ‘nice to have’ –

used almost exclusively when the British summer finally arrived. However, as a result of the pandemic, savvy pubs, bars and restaurant made the most of their outdoor space in recent years, and they are now seen as an opportunity By investing in your outdoor space and creating a welcoming atmosphere customers want to stay in and revisit again and again, operators are not only able to serve more covers over the summer months, but growth their full offering through additional year-round space.

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

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

Monster Mesh is a leading events and construction branding company, specialising in supplying large format printed products.

We specialise in large format full colour and dye sublimation printing for weather resistance, strength and durability. Our top-quality products match the service you should expect, and we supply direct to brand owners, event management, construction, and signage companies.

We can provide a range of custom designed and printed products for HERAS fence covers, PVC and ACM Hoarding panels, PVC and mesh banners, and large scale scaffold wraps. We have been in operation for 4 years now, continually growing year on year thanks to both new and return clients.

At Monster Mesh we agree that your brand needs to

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

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

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

Monster Mesh

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

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Issue 128

Outdoor Leisure

Moda, Where Outdoor Furniture Really Means Business Unlocking the potential of your outdoor space can be a seriously good business move.

Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence, taking your work outside offers huge attractions. And as the UK’s leading luxury outdoor furniture brand, Moda is ideally placed to help turn your vision into reality.

Having started out as a family-run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer service.

This has led to a growing demand for their services from an increasingly diverse client base, as a greater variety of commercial sectors have looked to transform their outdoor spaces.

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

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

have a number of modular configurations that can be customised - move them around your business areas, expand your collection, split them up or put them together to complement your changing commercial requirements.

SMART FURNITURE TO DRIVE BUSINESSES FORWARD With their all-weather materials and uncompromising build quality, Moda furniture collections are meticulously engineered to withstand the demands of the modern workplace - and the great British weather. Every item of luxury outdoor furniture is designed exclusively in-house.

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

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

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

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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 www.clickonstore.net or www.kangaboxuk.com

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

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

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

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

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

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

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

Outdoor Leisure Make First Impressions Count with Major Plants let you down.

Making sure your business looking good is our business!

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

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

Please get in touch!

0800 111 4014 – info@majorplants.co.uk

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

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

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

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

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

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

With high awareness levels of sangria amongst UK consumers, and the travel challenges faced in recent years, Solsueño is bringing a much-needed taste of Spain to the UK! To receive a free Solsueño sample pack and back bar display unit, limited to the first 100 requests, visit: https://www.sangriasolsueno.com/free-sample-pack/ Find out more at www.sangria-solsueno.com or get in touch via email info@sangria-solsueno.com

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

Issue 128

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Products and Services

Issue 128

Your Perfect Print Partner Bournemouth-based Aspenprint is the leading provider of design and print to hotels across the UK. The talented team are competent at working with big name brands and adhering to brand guidelines, as well as creating bespoke designs for smaller boutique hotels. In addition to providing a graphic design service they also have a large 20,000 square foot print facility filled with digital and litho machines as well as large format and finishing department to cater for all manner of print projects.

Aspenprint’s wide range of hotel products includes Christmas brochures, Wedding brochures, key card holders, door hangers, branded chocolates, menus, menu covers, branded pens, outdoor banners, giant deckchairs, gift vouchers, branded merchandise and everything else a hotel might need to maximise its mar-

keting and boost bookings.

Managing Director Ian Shenton commented; “We’ve been in the print business for over 50 years and have a strong team of staff who all know the hospitality industry inside out. We truly understand how to market a hotel through effective use of design and print, and can turn projects around within a matter of days. We pride ourselves on building a solid working relationship with our loyal client-base. Our ever-expanding product range keeps customers coming back to us month after month, and our excellent customer service and high quality design and print keeps them more than happy to use Aspenprint."

For more information please visit their website at www.aspenprint.com or request a free sample box of hotel related design and print by emailing hello@aspenprint.com

Better Beer, Better Business A Compostable Straw That Does

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

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

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

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

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

concerns have been highlighted.

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

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

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

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

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

Lloyd Price, Proprietor.

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

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

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

Not Go Soggy in Your Drink?

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

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

They are also vegan friendly and gluten free.

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

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

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

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

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

How to Cut Water Use, Bills and Denby Launches 'Kiln' Tableware CO2 in One Simple Step ware. Plate and bowl rims are tested extensively and form part of Denby’s 10-year chip warranty.

‘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

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

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

Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on every three urinals operated, simply by switching to waterless technology.

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

Ending the need for water, the eco-friendly, retro-fit Vortex valve typically saves 100,000 litres of clean water and 105kg CO2 per urinal, per year. It also prevents airborne infections caused by flushing urinals, which have been shown to spread 500,000 germs per inch, per flush, landing on skin, surfaces and clothing, spreading viruses including Covid-19, influenza and norovirus.

The Vortex TSV fits 98% of all urinals, which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solution on the market.

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

film proteins, the valve not only makes urine PH neutral a world first - but it also prevents costly and damaging back-fill flooding caused by the chemical reaction between urine and water, which leads to uric salt and biofilm build-up that often blocks flushing urinal waste pipes.

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

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

See the advert on page 3 for further details.

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

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

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objectives are consistently met.

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

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

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

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

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

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

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

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

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replacing scrapping bins and wheelies.

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

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

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

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

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

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

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

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

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®

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

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

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

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

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

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

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

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

The hood mounted soft touch con-

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

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

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

Visit www.smegfoodservice. co.uk

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

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

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

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

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

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Commercial Kitchen Fit-Out

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest

R-TEC Services & Innovation Ltd. (previously known as Rational Technical Services UK Ltd.) demonstrated its Combi Oven equipment to commercial kitchen operators at the recent HRC ExCel London Exhibition.

On the stand was a working demo of a Rational Combi Oven and the New DrainMajor C (Combi Oven Pump) manufactured by partner Pump Technology Ltd. This proved a focal point for Combi Oven manufactures, installers, maintenance engineers and users alike.

Potential users were shown a number of significant advantages that this combi oven drainage pump offered.

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

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

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

It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated.

It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations everywhere.

Cemco (The Catering Equipment Maintenance Company)

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

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

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

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

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

Trust CEMCO for commercial catering dishwasher servicing!

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

www.cemcoltd.co.uk

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

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

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

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

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

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

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

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

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The Changing World Of Hospitality Interiors

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

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

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

When designing interiors for hospitality venues near airports, major

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

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

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

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

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

and partner with local suppliers to offer different dining experiences.

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

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

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

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

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

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

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

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

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

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

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

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

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

Mayfair Furniture

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Ireland & Europe.

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

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

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

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

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

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

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

stack some 40m away.

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

A wireless alarm offers early warning of any issues.

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

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

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

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Electric Water Heating & Hard Water Electric-only designs for water heating provide a simple-to-install, cost-effective, and familiar technology that delivers lower carbon emissions, addresses regulatory changes on new gas connections and improves indoor air quality (IAQ). For the high-grade heat required for domestic hot water (DHW) applications, there is a notable use of electric immersions, but this can have a catastrophic impact on a system if located in one of the hard water areas that span approximately 65% of the UK While excellent as backup heat sources in commercial boiler-fed indirect cylinders, immersions are not advised as a primary heat source in hard water areas where limescale will typically form on the heat exchanger or heating element. The high temperatures accelerate scale formation which can lead to costly system failure in as little as six months. When hot water is essential for

operations it’s a cause for concern.

An electric boiler, such as the Adveco ARDENT, heats water using immersion heaters located in a small tank within the boiler housing rather than directly installed into a hot water tank. This creates a sealed ‘primary’ loop to an indirect coil in the cylinder, eliminating the common problems of direct electric heating. The electric boiler heats the same water continuously so there is only a small, finite amount of scale in the system which will not damage the elements.

The electric boiler additionally offers a level of redundancy that is not achieved with a single immersion heater, and with significantly less scale, reliability also improves drastically reducing maintenance demands for operational savings. www.adveco.co

CardsSafe - Protecting Assets Lock in Our Old Prices Today!

Until January 2023, CardsSafe unit rental will remain at just £9.95 per month.

We have been helping restaurants, bars, pubs, golf courses and other venues to securely retain their customer bank cards while they run a tab for almost twenty years.

Since we introduced rental contracts in 2008, we’ve kept our prices as low as possible at just under a tenner a month and this has never increased. However, due to significant increases in both our cost of goods and related costs, we plan an increase in January 2023.

Our existing customers will continue to benefit from our low prices, so if you’re considering CardsSafe for your business, or need additional units, lock in at just £9.95 per month (per unit) for the duration of your contract.

Our cost-effective wireless technology has revolutionised how the hospitality industry manages their customers’ obligations, and we are trusted by over 5000 brands in the UK, including Hilton Hotels, Young’s pubs, Lord’s and golf resorts, including the London Golf Club.

There are many benefits to using CardsSafe in bars, restaurants and pubs:

• Managing customer tabs • Helping to increase spending, therefore profits • It is a significant deterrent for walkouts • Offers protection against credit card fraud – helps to build trust!

• Pays for itself by reducing charge-back and walkouts • No data capture required to use • Customers have peace of mind that their bank cards are kept safely, and they keep the unique key!

“Turnover increased significantly after CardsSafe was installed, and the system easily pays for itself.” Siobhan, The Prodigal London.

CardsSafe is affordable! Each unit contains ten card drawers that can be hired for just £9.95 per month.

Each hire comes with customer service troubleshooting and a number of free replacement keys. Additional units can be added at any time.

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

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

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

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

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

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

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

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

For information or to order visit www.contractfurniture.co.uk

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Design and Refit Make the Most of Summer with Outdoor Furniture

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

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

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

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

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

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

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

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

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

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

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

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

www.keepitcoolsouthwest.co.uk

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What can a TROLLEY do for you?

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

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

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

• COLOUR • SIZE • STYLE at affordable prices!

www.euroservice-uk.com

that touch of class.

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

Any trolley, any size, any colour!

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

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

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

Additional Ranges as ILF Continue to Expand www.ilfchairs.com email;terry.kirk@ilfchairs.com

With the continued success of the ILF Chairs comprehensive website, ILF have now added to the 2 chairs already stocked in 7 colours, a stock armchair in 7 different Faux colours, matching the chairs, plus a 6 colour range stock of Egger laminated table tops in a selection of sizes. A full range of table bases are also kept in stock.

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

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

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

Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. Also included now an extensive range of stock seating, barstools, table bases and table tops.

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

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

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

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

Design and Refit

Sparkle Interiors, Interior Design, Professional and Online

Solutions to on site issues can also be addressed with our new online focused process, as the site foreman can receive all the information and updates they need, any changes immediately handled and issued back by e mail to all that are concerned. All the above changes mean the costs for the client, designer, QS and contractor have been reduced significantly or completely eliminated in some cases. This is why Sparkle Interiors is able to save the client so much on fees. Visit our website today to enquire, or contact us directly to find out more.

Contact Email: andy@sparkleinteriors@gmail.com Sparkle interiors has been set up to help our clients create fantastic interiors while saving on expensive designer fees.

Tel: 07957762280 Web: www.sparkleinteriors.co.uk

The interior design industry has been evolving in recent years, companies have had to adapt along with many other professions. One of the main affects is on designers having to work remotely. For us its meant that we’ve been working on projects where actual site visits have not been a possibility, but this actually has had many positive effects on our process for both us and our clients. For example, briefing meetings can take place via video call, with plans, mood boards, etc discussed and edited live through screen sharing. All types of drawings can now be completed within a matter of days, rather than weeks with how easy it is now to share information. Gone are the days of visiting the site every week, holding long face to face meetings with all the contractors and any unnecessary steps that traditionally are there for the sake of it.

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

Issue 128

CLH DIGITAL

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CLH DIGITAL

Issue 128

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.

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

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

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

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

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.

Property and Professional

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

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

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

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

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

If you’d like to find out how much finance you qualify for, visit www.capify.co.uk/hospitality-fund You’ll be taken to Capify’s website, where you can get a noobligation quote within minutes. You’ll also be able to find out more information about the business loan and the unique and straightforward repayments.

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

Property and Professional

Issue 128

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Why Use a Specialist Hospitality Consultant?

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

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

David will also be on hand to give you extra (and this can be without any extra charge) support through our Sprowts4Mentoring system, to analyse, every single week, your business performance figures … giving you weekly analysis and concise reports, with appropriate guidance, to optimise your business’s Sales, Profitability and Staff Management.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

PROFITABILITY & OPERATIONS

MANAGING PEOPLE

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

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

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

And YES … Covid19 changed a lot of things. We need to learn from those things!

Right now we are experiencing massive increases in the cost of the raw materials that we buy … both Food and Drink. We will take that fully into consideration. When was the last time that you fully and meticulously costed out and priced correctly, every dish on your menu … both Food and Drinks?

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

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

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

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

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

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

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

The Westmorland Inn, Bowness-On-Windermere Comes on the Market The Westmorland Inn is quite simply a brilliant business that is only available as the owners wish to retire. With a highly rated restaurant & pub for the past 4 years on Trip Advisor, the new owners can be assured of a great business moving forward. With a large lower ground floor restaurant, fully equipped commercial kitchen, bar area with additional mezzanine area and then 8 great en-suite letting rooms. Is this a bar, with a restaurant and letting rooms, a restaurant with a bar and rooms or a B & B with bar and restaurant, we'd suggest all 3.

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

The business is currently owner operated but managed allowing the new owner to do as little or as much as they

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

DEVON COUNTRY VILLAGE

DEVON TOWN

DEVON VILLAGE

Set In Around 2 ½ Acres

Licensed Thai Restaurant

Country Village Destination Inn

Well Renowned Country Village Inn

High Street Trading Position

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

Restaurant Areas (40+)

4 En-Suite Letting Rooms, 3 Bed Private

Al Fresco Seating For 120+ & Car Park

Commercial Catering Kitchen

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

Exceptional Business Opportunity

Impressive Turnkey Opportunity

Character Restaurant Areas (94+)

LH £95,000

4821

LH £15,000

2142

Separate 3 Bed Detached Cottage

FH £695,000

4824

SOMERSET TOWN

DORSET VILLAGE

DARTMOOR, DEVON

Impressive 120 Cover Café/Takeway

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

High Quality Licensed 78 Cover Café

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

FH £625,000

2147

FH £625,000

4822

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

LH £265,000

2144

DEVON COUNTRY VILLAGE

EAST DEVON COAST

SOMERSET VILLAGE

Beautifully Restored Country Village Inn

Attractive Licensed Restaurant

Substantial Former Farmhouse

8 Quality Ensuite Letting Bedrooms

Busy Prime Trading Location

Refurbished To High Standard

Lovely Restaurant Areas (65+)

Restaurant Seating 42+

Flexible Business & Home Opportunity

Al Fresco Seating Area (76)

Well Equipped Catering Kitchen

Offering 6 Individual Bedrooms

Strong Turnover & Profits

Deliberately Restricted Opening Hours

Sauna, Hot Tub, Gardens & Private Parking

FH £625,000

4817

LH £39,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

2109

FH £549,950

6009

01392 201262 www.stonesmith.co.uk

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

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

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

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

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