CLH Digital - Issue #130

Issue 130

Female Workers Step Up to Keep UK Pubs Afloat as World Cup Looms www.CLHNews.co.uk

Ahead of next month’s World Cup and the upcoming Christmas period, it’s women who will be keeping the UK’s pubs and bars flowing, according to a new report of over 2.3 million shifts worked in the UK’s hospitality sector so far in 2022.

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The new report analysing shift work in the UK hospitality sector has revealed a large increase in women taking on the available shifts in pubs and bars to keep them open during the sector’s staffing crisis.

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Issue 130

Editor's Viewpoint

Welcome to the latest issue of CLH Digital We were delighted to see our front page story leading with the news that women are “stepping up to keep pubs afloat” with shift work as we lead into the World Cup.

EDITOR

So I thought I would do a little bit of digging in the history of women workers in the pub sector.

I have to say it was little bit of a minefield!

Last thing I wanted to do was come across as “sexist”, so there are one or two bits of my research I think I will leave out!

Peter Adams

Looking back at some of our stories I noted that in 2020 for the first time in more than two decades, all four of the top accolades at the Class Bar Awards were won by women.

The UK-wide gongs for Bartender of the Year, Bar Manager of the Year, Bar of the Year and Bar Innovators of the Year were all either given solely to or shared by key female figures on the London bar scene!

We also ran a report back in 2016, which revealed that over half staff employed in pubs were female. Furthermore we also reported round about the same time as the number of female chefs in the UK had risen considerably and it was expected (although I don’t have the figures to hand) that women would outnumber men in the commercial kitchens by this year.

I think this confirms the attractiveness of the hospitality industry - flexibility with shifts and part time work, career breaks, secondments and sabbaticals, all of which can fit

around family life childcare another commitments.

But, more importantly, the opportunity. I’ve always said it is a wonderful industry and I have been ever so thankful that I decided to switch careers, from a trained/qualified engineer which was limited to single site factory work, to hospitality with a variety of roles at a variety of places, all of which led to a wonderful opportunity to progress. Hard work though it is, it is often fun!

I was thrilled read another story (page 5) that members of the Institute of Hospitality had overwhelmingly rejected calls for a Welsh tourist tax.

I was rather perturbed at the findings. When one of the questions: ‘Do you feel the Welsh Tourism Tax will have a positive effect on tourism in Wales?’ was put, 65% said no and only 12% said yes with 23% saying they felt ok about it.

12% of members believed that a tourist tax in Wales would have a positive effect on Wales!

I find that staggering. To my mind, and it is once again only my opinion, any tax on “tourism” is a complete oxymoron.

Tourists expect to feel welcome, appreciated and wanted, and a tourist tax is the complete antithesis of that.

I think that anybody who sits round a table and the only suggestion they can offer is to either introduce or increase a tax is in the wrong job.

Taxation in the hospitality and licensed on trade is crippling it, and has been for decades, and the suggestion of yet another tax is nothing more than another nail in the coffin.

For many years my family and I used to alternate between two Balearic Isle destinations. Two wonderful coves tucked away on either side of the island of Majorca.

One year we would go to one cove, the following year to another.

In 2016 the Balearic isle introduced a tourist tax. To be honest we didn’t notice the first, but once we did we have never been since!

A simple matter of principle, and as a vociferous opponent of any taxes on tourism it would be rather hypocritical of me to pay them!

And it hasn’t gone down well with operators over there either. The Executive Vice president of FEHM, María José Aguiló said “The Tourist Tax makes Mallorca and the other Islands less appealing as a destination, particularly during a pandemic situation. Maintaining this tax is detrimental, so either the tax has to be eliminated or modules should be adapted for companies that pay taxes under the objective estimation regime.”

I read an article online back in April when the tourism tax for Wales was first mooted which tells its own story: “As a straw poll of public sentiment showed general opposition to a tourism tax. The concept was variously labelled “crazy”, “short-sighted” and “utter madness. A number of visitors vowed to avoid Wales if the charge was introduced. “I holiday in Wales three times a year but due to costs of fuel etc going up that is now only going to be once this year,” said one person. “If another tax has to be paid just for holidaying in Wales, that will stop altogether.”

My concern is that once one area introduces it, it is a matter of time before other shortsighted areas do the same, so it was refreshing to see the Institute of hospitality come out in opposition.

Once again I would ask the favour, we want more Twitter followers!

So please do follow us on Twitter @CLHNews, and encourage as many people you know in the trade to subscribe to our digital issue.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Female Workers Step Up to Keep UK Pubs Afloat as World Cup Looms Issue 130

(CONTINUED FROM FRONT COVER)

HOSPITALITY COMPETING IN A TIGHT LABOUR MARKET According to Shashi Karunanethy, many workers are being driven to work multiple jobs and to increase their share of shift work to cope with the rising cost of living. “Hospitality businesses are competing in a tight labour market by offering better wages, more flexibility and certainty of shifts, which is encouraging more women into the workforce.”

He said Commenting on the report’s findings, David Kelly, General Manager for EMEA at Deputy said: “Women often hold much of the purchasing power in the household making them more anxious about the rising cost of living and the upcoming cost of periods such as Christmas.

As pubs look toward an extremely busy Halloween, World Cup and Christmas period, the hospitality sector as a whole is woefully understaffed with a record 174,000 jobs available (and 83% more vacancies compared to 2019), however, in an analysis of shifts worked so far in 2022, women are accounting for 44% of pub and bar hours worked – compared to accounting for just over a third (35%) before the pandemic.

Meanwhile the proportion of shifts worked by men has dropped from 65% in 2019 to just over half (56%) in 2022.

This is putting pubs and bars more in line with other industries in the hospitality sector such as cafes and coffee shops, which are more dominated by female shift workers at 57%.

The report from shift work platform, Deputy, The Big Shift: Rise of the Neighbourhood Economy reveals insights into how the hospitality industry is coping more than two years after the pandemic The report was created in partnership with independent labour economist Shashi Karunanethy PhD, who provided expert insight into market conditions and an analysis of more than 2.3 million shifts and 17.3 million hours worked by 41,884 British hospitality workers.

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The report confirming that pubs and bars are now enjoying a boost in popularity comes as new guidance to help pubs across the country make the most of the upcoming World Cup, has been released.

The World Cup is expected to see a staggering 38 million pints, equating to £155million, being sold in the nations pubs and bars.

The guidance, which has been updated since the last tournament, outlines the key things for publicans to think about when showing World Cup matches at their premises.

PUBS & BARS SEEING BOOST IN POPULARITY

Compiled by the BBPA in partnership with UKHospitality and the British Insititute of Innkeepers alongside other industry stakeholders, the short document gives pointers to pubs looking to screen the games, covering everything from staffing to creating safe environments for customers.

“With a recession looming many women are increasing the hours they work through a second job. The widespread adoption of flexible working is also allowing more women to take on a second job, particularly in neighbourhood pubs and bars.

With the World Cup tournament usually providing a big boost to pubs across the UK, this will be the first time it has been held in the winter months, so some of the considerations for pubs will be different than for previous tournaments.

“Local and neighbourhood pubs and bars are seeing a boost in popularity as stay-at-home workers spend more locally, so they have more shifts available, can offer competitive wages and offer flexibility through shift work. This can allow women to secure additional work around nine-to-five jobs and childcare with the secondary income easing some worries around rising costs.”

LOCAL BEST PLACE TO WATCH FOOTBALL

Recent ONS figures show the hospitality sector as a whole currently has a record 174,000 jobs available and is experiencing 83% more vacancies compared to 2019. Consequently, shift workers are working longer hours, even compared to their average shift work hours before the pandemic or during peak shopping and festive seasons, such as Christmas, when shift work hours tend to seasonally peak.

Shashi Karunanethy added: Overall, shifts worked in bars and pubs have largely returned to pre-pandemic levels, outlining the strong recovery seen in the sector.”

For more information and additional findings, access the full report at www.deputy.com/gb/insights/the-big-shift-report

PUBS TO PUT ON A WORLD CUP WINNING SHOW

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “There really is no better place to enjoy watching a game of football than at your local with friends and other fans. With the World Cup fast approaching we want to help pubs prepare the best they can to make the absolute most of the opportunity to draw in customers and provide a brilliant experience for them.

“We are really pleased to be able to provide this guidance alongside industry partners to ensure that the tournament can be enjoyed safely and successfully in venues across the UK.” View and download the guidance at https://tinyurl.com/2s48rdf5

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Issue 130

“Are We Doing Our Best To Protect Consumers?”

Food manufacturing expert discusses the importance of allergen labelling Correct food labelling is of utmost importance in the food industry, keeping consumers safe and minimising their – rightfully severe – concerns with regards to allergen contamination.

Given that an estimated two million people suffer from a food allergy in the UK alone, inaccurate food labelling can have disastrous consequences: one need only cast their mind to the distressing incident that prompted the introduction of Natasha’s law.

There is, therefore, a high level of responsibility on the shoulders of food manufacturers, whose priority should be to implement reliable procedures dedicated to protecting consumers.

Amongst those striving to keep this matter at the forefront is UK engineering firm adi Group. Here, Ian Hart, business development director of adi Projects (www.adiltd.co.uk), one of adi’s subdivisions, discusses the procedures and risks associated with the food manufacturing process and allergen labelling requirements.

WHAT ARE THE REGULATIONS SURROUNDING ALLERGEN LABELLING IN THE UK? The laws regulating food labelling for manufacturers vary depending on the food that is produced. Producing pre-packed food – food that is packaged prior to being sold – requires compliance with the EU Food Information for Consumers Regulation (FIC) of 2014, which covers and simplifies mandatory labelling regulations.

The regulation states that all pre-packaged food must have a complete ingredients list with a predetermined minimum font size, as well as a nutrition declaration. There are also 14 main allergens that must be included on the label, if present. These must be emphasised in some way, such as being listed in bold.

The law resulted in a more standardised and consistent way of presenting food labels to consumers, which in turn made them easier to read and interpret.

And the introduction of the regulation, coupled with the subsequent increase in demand of ‘free from’ food driven by the rise in expectations from consumers to be able to find safe products with more ease, resulted in even higher standards of control in food factories.

However, there was still a great deal of work to be done, as was sadly proved by the death of Natasha Ednan-Laperouse, who suffered an allergic reaction to an allergen in a pre-packed sandwich that had not been listed amongst the ingredients.

The purpose of Natasha’s Law was ultimately to tighten the regulations around lists of ingredients further, increasing allergen sufferers’ confidence in pre-packed food. But is this enough to put consumers’ minds at ease?

BEING AWARE OF THE CONSEQUENCES Despite consumers’ and manufacturers’ dismay at the revelation of what could happen as a result of such a ‘simple’ mistake, a variety of major supermarkets and food businesses have continued to fail to properly label their products in recent years, and consumers don’t always get to hear about the consequences.

While the health risks for consumers are serious, there are significant repercussions for food manufacturers, too.

For instance, potential cross-contamination in a food facility can cause business owners to face substantial losses in revenue as a result of having to strip and reclean their facility or dispose of mislabelled products that have already been manufactured at a cost.

And once a food safety accident has been exposed to the public – as would inevitably be the case for product recalls – customers lose confidence in a brand, resulting in financial loss due to falls in sales.

SO, WHAT CAN FOOD MANUFACTURERS DO TO MINIMISE THE RISKS? Staff awareness and proper training in food factories can help ensure staff are fully aware of the risks and the procedures required to keep products safe.

And when multiple products are produced in the same factory – particularly products with and without allergens – it’s particularly important to ensure workers don’t carry contamination from one part of the facility to the other.

This is where factory design comes into play, as designing each area to avoid cross-contamination involving people, materials and air-borne substances is vital.

For instance, each factory should have dedicated changing rooms and washing areas, as well as dedicated sections to store raw ingredients. Factories should also include first-class ventilation systems to ensure potentially contaminated air doesn’t escape.

From handling and storing ingredients properly to appropriate packaging and cleaning processes, food safety should be built into the design of a food manufacturing facility from the onset.

Business owners should also seek to monitor their processes to identify further potential risks, as well as follow Hazard Analysis and Critical Control Point (HACCP) principles, which can provide a great guide to efficiently manage operations.

ENGINEERING A SAFER FUTURE Food safety starts with businesses taking the necessary steps to ensure food safety is prioritised every step of the way.

More and more consumers are now conscious of what they eat, carefully inspecting labels and establishing higher standards for what they are comfortable with consuming.

And food manufacturers should cater to niches – and niches within niches – in the industry, including the vegetarianism, veganism, organic and dairy-free food trends, identifying increases in demand for a specific type of product as early as possible in order to be prepared to meet customers' needs effectively.

East Anglia Hospitality Group Raises Funds for Food Hubs East Anglia hospitality business Chestnut is supporting Nourishing Norfolk by cycling in excess of 500km to raise much needed funding for the food hubs within the region.

Beginning at The Carpenters Arms in Great Wilbraham on 11th October and finishing at The Weeping Willow in Barrow on 14th October, the team will visit each of the 16 properties within the Chestnut portfolio across Cambridgeshire, Essex, Norfolk and Suffolk.

The funds raised will go directly towards tackling the cost of living crisis, which given the escalating inflation pressure, is triggering one of the worst poverty crises this country has experienced. This initiative aims to raise £50,000 to help Nourishing Norfolk feed thousands by seed-funding work at a grassroots level directly into local communities, providing access to affordable, healthy food.

Chestnut launched its charitable foundation The Giving Tree in 2020. It has supported our communities by funding, cooking and providing over 30,000 meals across the region, as well as making donations to support free school meals, local charities and food hubs.

Claire Cullens, Chief Executive of Norfolk Community Foundation said: “We are delighted that Chestnut have chosen to support our Nourishing Norfolk initiative to ensure that no one goes hungry. Already we

are supporting 12,000 people across the county to access good quality and affordable food, which is needed now more than ever in the face of the cost-of-living crisis. Thanks to Chestnut, we can go further and faster in supporting those most in need.”

Philip Turner, Founder of Chestnut said: “We are committed to playing a key role in supporting our local communities. The Giving Tree continues to gather momentum as a result of our team of enthusiastic people with a can-do attitude. Given the current economic climate, it feels like the right initiative and we are determined to play our part.

The cost of living crisis is seeing everyone struggle, with research showing that five million people are at risk of going without food due to the significant price rises in the last 12-months. Our business is about hospitality, we champion local food and we seek to sit at the heart of our communities – we hope this cycle safari around our pubs will help to raise funds and support people during this very challenging time.”

Corporate partners helping with the initiative include Birketts, Adnams and Abbeygate Wealth Management.

Chestnut has already raised £10.5K of its target.

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

Red Tape Cut for Thousands of Small Businesses Issue 130

Thousands of the UK’s small businesses will be released from reporting requirements and other regulations in the future, as part of plans aimed at boosting productivity and supercharging growth, Prime Minister Liz Truss announced earlier today.

Currently, small businesses are presumed to be exempt from certain regulations.

However, many medium sized businesses – those with between 50 and 249 employees – still report that they are spending over 22 staff days per month on average dealing with regulation, and over half of all businesses consider regulation to be a burden to their operation.

The Prime Minister has announced plans to widen these exemptions to businesses with fewer than 500 employees for future and reviewed regulations, meaning an additional 40,000 businesses will be freed from future bureaucracy and the accompanying paperwork that is expensive and burdensome for all but the largest firms.

The exemption will be applied in a proportionate way to ensure workers’ rights and other standards will be protected, while at the same time reducing the burden for growing businesses.

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Regulatory exemptions are often granted for SMEs, which the EU defines at below 250 employees. However, we are free to take our own approach and exempt more businesses to those with under 500 employees. We will also be able to apply this to retained EU law currently under review, which we would not have been able to do without our exit from the EU. The changed threshold will apply from tomorrow (Monday 3 October) to all new regulations under development as well as those under current and future review, including retained EU laws. The Government will also look at plans to consult in the future on potentially extending the threshold to businesses with 1000 employees, once the impact on the current extension is known.

This is the first step in a package of reforms to ensure UK business regulation works for the UK economy. The reforms will harness the freedoms the UK has since leaving the EU to remove bureaucratic and burdensome regulations on businesses, while streamlining and making it easier for them to comply with existing rules, ultimately saving them valuable time and money.

IoH Members Reject a Welsh ‘Tourism Tax’ Ahead of the Welsh Government’s planned, formal public consultation on draft legislative proposals for a visitor levy this autumn 2022, the IoH has asked its members their views on a potential ‘Tourism Tax’ and its impact on the Welsh Hospitality industry.

Rebecca Evans MS, Minister for Finance and Local Government argues:

In a poll of its 14,000 members in early Summer, the IoH asked 7 questions. All concluded that IoH members would reject the proposal of a visitor levy being introduced if the Welsh Government pushed ahead with its plan.

“A levy would enable destinations in Wales to be enjoyed for generations to come. Visitor levies are a common feature in tourist destinations internationally. Without such a levy, local communities face an undue burden to fund local services and provisions on which tourists rely. The critical infrastructure that supports tourism should be supported by all those that rely on it.”

When asked: ‘Do you feel the Welsh Tourism Tax will have a positive effect on tourism in Wales?’ 65% said no and only 12 % said yes with 23 % saying they felt ok about it. Regarding current taxation, members were asked: ‘Do you feel VAT should remain at 12.5% in Wales if a Welsh Tourist Tax is introduced? 53% agreed.

Tourism provides a substantial economic contribution to Wales with tourism-related expenditure reaching more than £5bn annually in 2019. A tourism tax would raise revenue for local authorities enabling them to manage services and infrastructure which makes tourism a success.

Feelings ran high and comments flowed, when asked: ‘Do you feel a Welsh Tourism Tax will help support the hospitality industry?’ Members saw this as a highly negative move, toward an already highly pressurised industry with 69% saying no.

Alongside the question: ‘Do you feel the Welsh Tourism Tax will help regenerate the Welsh economy?’ again 63% said no. Further investigation confirmed that 57% of members feel that tourists visiting Wales would seek unregulated accommodation if a Welsh tourist tax were to be introduced.

The planned autumn consultation will provide a platform for a range of views to be considered.

The levy will apply to those paying to stay overnight within a local authority area. Opportunities for wider contributions on the cost impact of other types of visitor activities on local infrastructure will be offered as part of the consultation on the levy.

As Robert Richardson FIH concludes: “At a time when hospitality businesses are struggling with rising inflation, huge hikes in energy bills, and acute labour shortages, the last thing the sector needs is new taxes being imposed on these already struggling businesses”.

Read and download the IoH Research report at http://www.instituteofhospitality.org/wpcontent/uploads/2022/10/IoH-Welsh-Tourism-Tax-Executive-Insight-report-Umbrella-Insight.pdf

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Issue 130

Difficult Times Lie Ahead For The Hospitality Sector

By Tim Carter, Partner and Slavi Stoencheva, Associate at Stevens & Bolton LLP (www.stevens-bolton.com) The government’s monthly insolvency statistics for August 2022 present a concerning trend for companies hoping to weather the storm amid the current economic crisis. Largely driven by creditors’ voluntary liquidations, company insolvencies were 43% higher than the same period last year and 42% higher than in 2019 (pre-pandemic).

The economic turmoil is already causing instability for businesses, with the hospitality sector accounting for 12% of all insolvencies in the twelve months ending in Q2 2022. With rising prices and an energy crisis (the full brunt of which has been stayed for six months), the question which is repeatedly asked is will the increase in insolvencies continue to spiral?

The government’s announcement of the temporary energy price freeze for a period of six months should assist the hospitality industry keeping businesses going through the difficult winter months and allow them to capitalise on (hopefully) a busy festive season. However smaller businesses, which operate month-by-month, will need to be thinking further ahead as they find themselves navigating a crumbling economy and a reduction in consumer spending. Although the government has reported plans to provide ongoing, targeted support for vulnerable industries after the initial energy price freeze, the extent and nature of the support is yet to be announced. It remains to be seen what categories of business will be identified as ‘vulnerable’ and how broad-

ly therefore the support will extend.

WHAT SHOULD HOSPITALITY BUSINESSES BE DOING NOW? In these difficult economic times, it is particularly important for businesses to regularly monitor their cash flow and produce forecasts. This is an essential tool to identify difficulties at an early stage and provide (valuable) time to facilitate engagement with appropriate stakeholders (such as suppliers, landlords and lenders), hopefully giving an opportunity to reach a consensual solution. There are various options that can be explored and agreed with stakeholders – such as seeking new payment terms with suppliers, restructuring any existing loans and negotiating rental obligations under existing leases with landlords. By taking such pre-emptive steps, a business might not be able to avoid but can lessen the impact of foreseeable financial issues.

If a business is facing serious financial issues, it is important to take professional advice as early as possible so that all available options can be explored. Whilst the new Part 26A restructuring plan may not be particularly well utilised in the mid-market due in large part to cost concerns, a simplified version of the restructuring plan has been recently used by an SME and this may become more prevalent as the courts and insolvency practitioners become more familiar with the flexible nature of this process. In the alternative, company administration is an effective mechanism for rescuing the viable part of an underlying business and securing value for the goodwill and assets of the company. August 2022 showed an increase in administrations by 111% compared to August 2021, although numbers still remain below pre-pandemic levels. Similarly, the company voluntary arrangement (CVA) appears to be regaining popularity, with a 550% increase in August 2022 compared to August 2021. A CVA can prove a useful tool for businesses, particularly those which operate from multiple leasehold premises, where some are unprofitable.

In summary, the take-away point is that the earlier potential financial issues are identified, the greater the possibility of some form of rescue, as there are likely to be more options available to a business. Do engage professional advice and as appropriate engage with stakeholders and/or creditors as soon as possible to give your business the best chance of survival and before matters become critical.

India Cottage in Ringwood Wins 2022 TripAdvisor Travellers’ Choice Award India Cottage has been recognised by TripAdvisor as a 2022 Travellers’ Choice award winner for being in the top 10% of restaurants worldwide. The award celebrates businesses that have received great dining reviews from diners around the globe on TripAdvisor over the last 12 months. As challenging as the past year was, India Cottage stood out by consistently delivering positive experiences to their diners.

Owner Sadeq Mannan, or Shad, said, “It’s fantastic to see India Cottage recognised on a global scale. The hospitality scene has been through a tough time over the past couple of years so it’s phenomenal that we are pushing past that.

We are very grateful to our patrons who have supported us and a huge thank you to all our customers who take the time to give us great feedback. Also, huge thanks to my team for their hard work and commitment to India Cottage.

Set in a beautiful period cottage on Ringwood’s high street, the aptly named India Cottage, transformed its

restaurant car park into a heated garden area laden with grape vines and tropical plants for diners to enjoy during covid. “I wanted to make something really special for our customers” Shad explains “it’s got an open fire, heating and a beach hut where people can connect their own music. It’s warm, welcoming, and the perfect setting for nights out with family or friends.”

“Congratulations to the 2022 Tripadvisor Travelers’ Choice Winners,” said Kanika Soni, Chief Commercial Officer at Tripadvisor. “The Travelers’ Choice Awards recognise the best in tourism and hospitality, according to those who matter most: your guests. Ranking among the Travelers’ Choice winners is always tough — but never more so than this year as we emerge from the pandemic.

“Whether it’s using new technology, implementing safety measures, or hiring outstanding staff, I’m impressed by the steps you’ve taken to meet travellers’ new demands. You’ve adapted brilliantly in the face of adversity.”

UKHospitality Calls on Government to Introduce Tourist Accommodation Registration Scheme Issue 130

Trade body UKHospitality has urged the Government to introduce a check-based tourist accommodation scheme, to help create a level playing field for all accommodation providers.

In its submission to the recent consultation on short term lets registration (for England), UKHospitality highlights that the introduction of a registration scheme for all short-term let properties would build a fairer, safer and more sustainable industry.

With the growth of the digital economy, under the current scheme some sites can unfairly benefit from a lack of regulation and a reduced tax burden.

Meanwhile, the wider hospitality sector is over-burdened by regulation and taxes at the same time as it struggles to recover from the ravages of the pandemic.

Implementing a registration scheme for all would have other benefits too, such as ensuring all short-let accommodation was safe for consumers and would help to address the imbalance between short- and long-

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term rentals in communities such as rural and coastal towns, and tourism hot spots.

Kate Nicholls, CEO of UKHospitality, said:“UKHospitality recognises and welcomes competition and a varied range of business models in the accommodation sector. However, at present there simply isn’t a level playing field across accommodation providers.

“There is a real lack of transparency around where short-term letting properties are located, how they operate and who operates them. A registration scheme, with the ability to check and enforce compliance of rules and regulations already being followed by other accommodation businesses, would fundamentally address the issue of transparency.

“We also believe that such a scheme will help to eradicate the issues currently facing certain areas of the UK where there is an imbalance in long and short-term accommodation available and will therefore go some way to building a more sustainable tourism industry in the UK.”

World Cup Boosts Hospitality Hiring, Despite Cost-of-living Crisis The business energy price cap and World Cup are boosting hiring in the hospitality sector, as data from job board Caterer.com shows hiring is consistently in line with 2019 levels, despite the cost-of-living crisis.

The latest Caterer.com Hospitality Hiring Insider, which analyses job ad data and the views of 600 hospitality professionals*, shows one in five (22%) hospitality businesses are already seeing a surge in bookings for the World Cup and three in ten (29%) are hiring more people to ensure they can manage the anticipated demand. In addition, more than a quarter (27%) of hospitality businesses are seeing bookings surge for Christmas already, higher than previous years.

Businesses adapt to more creative hiring methods Although hiring remains resilient, the sector continues to be challenged by a shrinking talent pool, with Caterer.com research revealing some 200,000 international workers have left the sector since 2019.

As a result, hospitality businesses are increasingly hiring closer to home. Two thirds (67%) of hospitality employers believe the challenges of the labour shortages and decline in international workers has encouraged businesses to be more creative about how they hire workers from the UK. The data points towards improved diversity and inclusion in the sector. In fact, 62% are now actively hiring more inclusively, with employers feeling more inclusive policies have improved their company’s ethos (51%)

and productivity (48%).

More government support needed Despite this positive news for the industry, the sector continues to contend with the pressure of the cost-of-living crisis. Nearly nine in 10 (88%) of hospitality businesses believe the freeze on energy prices for the industry needs to be extended to 12 months, rather than the six currently planned, four in five (83%) would like to see a VAT cut to 10% and 80% want a business rates holiday.

Kathy Dyball, Director at Caterer.com comments: “It’s encouraging to see that hiring remaining remains resilient and that hospitality businesses are actively preparing for a busy period driven by the World Cup and festive season. The industry has worked so hard to get to this point, adapting hiring strategies and increasing the inclusivity of its workforce. However, with the backdrop of an uncertain economy and a cost-of-living crisis, there is no doubt that further government support is essential. Greater clarity on how long specific sector support will last, will enable businesses to plan ahead more robustly and with confidence.”

The full Caterer.com Hospitality Hiring Insider can be found at: www.caterer.com/recruiters/hospitality-hiring-insider-2022

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Lawsuit Served Against Visa and Mastercard Contest Card Payment Fees Issue 130

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A significant class action lawsuit has been served against Visa and Mastercard at the UK’s specialist competition tribunal on behalf of a large number of claimants seeking damages for allegedly unlawful charges.

UK courts should now clamp down on commercial card and inter-regional fees,” said Jeremy Robinson, competition litigation partner at Harcus Parker.

Harcus Parker, a UK-based commercial litigation law firm specialising in group litigation, competition litigation and class action lawsuits, has brought the corporate card claim at the Competition Appeal Tribunal (CAT), the UK’s specialist judicial body for hearing competition cases. The class action seeks compensation for UK businesses, which were charged Multilateral Interchange Fees (MIFs) for accepting payments using corporate* credit cards, and credit and debit cards from overseas visitors. The CAT has published the claim on its website.

“UK businesses in the travel, hospitality, retail and luxury sectors are particularly hurt by Mastercard and Visa’s multilateral interchange fees” according to Mr Robinson.

Harcus Parker claims that Visa and Mastercard have forced banks to agree to a level of MIFs set by the two giants, which are “anti-competitive and unlawful”.

Since 2015, EU law capped Multilateral Interchange Fees at 0.3 percent on consumer credit card transactions, and 0.2 percent for consumer debit cards. However, this cap did not apply to corporate credit and debit cards or for inter-regional transactions. These sales have continued to attract fees of up to 1.8 percent per transaction. Harcus Parker accuse Mastercard and Visa of requiring banks to charge anti-competitive MIFs on businesses. These MIFs for corporate and inter-regional payments should be zero per cent, say Harcus Parker.

“We want to make sure that businesses across the UK economy are properly compensated. We are making a stand against unlawful interchange fees, which should be abolished. Both the Court of Justice of the EU and the United Kingdom Supreme Court have condemned this practice for consumer credit and debit cards. The

Multilateral Interchange Fees make up the greater part of the service charges levied by banks on businesses when customers pay by card. Typically, for every £100 spent, up to £1.80 is charged on payments made by corporate cards, or cards used by overseas visitors – costs which are borne by companies throughout the UK.

Margherita Pizza is UK’s Most Popular Vegetarian Takeaway Meal necessarily the dishes you anticipate when you think of vegetarian food.

The humble margherita pizza is the most popular vegetarian item ordered

by UK takeaway fans, according to new national research.

“Britain clearly loves a pizza takeaway and margherita is a really simple, but tasty, option for anyone, whether they eat meat or not. It’s great top see meals including tofu in the top 10 is too – there’s a growing trend towards meat alternatives an this is also being realised in the takeaway food arena.

To celebrate World Vegetarian Day (October 1st), Foodhub has revealed that the cheesy treat is leading the way when it comes to veggie takeaway options.

TOP TEN MOST POPULAR VEGETARIAN TAKEAWAY DISHES

While there may be a common misconception that a veggie diet is all salad, kale and quinoa, Foodhub revealed that popular takeaway items such as cheesy chips and onion rings are still hugely popular when it comes to a takeaway treat.

With margherita pizza, onion rings and cheesy chips rounding out the top three, the top ten also included millennial favourite halloumi, a vegetarian staple veggie burger and, the biggest surprise order in the top ten – Chinese sweet and sour tofu.

Emma Stockman, Foodhub spokesperson, said: “Vegetarian foods are becoming increasingly popular takeaway choices and this is something we have noticed in our ordering trends.

“We are seeing more people ordering veggie items in their takeaway orders than ever before and it’s not

1. PIZZA MARGHERITA 2. CHEESY CHIPS 3. ONION RINGS 4. HALLOUMI STICKS 5. VEGGIE BURGER 6. VEG CURRY 7. ONION BHAJI 8. VEGGIE PIZZA 9. SWEET AND SOUR TOFU 10. CHEESE AND ONION PIE

Foodservice Price Index Tops 15% for the First Time as Costs Soar Issue 130

Food and drink price inflation in hospitality hit 15% for the first time in the history of the CGA Prestige Foodservice Price Index in August, the latest data shows.

Droughts, the war in Ukraine and spiralling costs of commodities, energy and labour throughout the supply chain all contributed to the record high. The Index has now recorded double-digit inflation in every month of 2022 since February, with prices increasing nearly 2% from July alone.

Every category of the Index experienced year-on-year inflation, with two key segments—dairy and oils & fats—surpassing 4% month-on-month. Only two —fruit and sugars—registered a small fall in prices from July.

Very dry weather in the UK and European Union had a severe impact on many crops and pastures, though conditions have been more favourable in recent weeks. There has also been some easing in commodity markets and the price of oil, but with energy pricing very uncertain and the Ukraine war continuing, the market is likely to remain volatile for some time. Steep falls in the value of sterling will also push up the cost of imports and fuel inflation.

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Prestige Purchasing CEO Shaun Allen said:

“In the months ahead it is likely that we will reach peak inflation, then see some levelling-off, before a gradual fall during next year. But falling inflation does not mean that prices will go down. For at least the full year of 2023 we expect that they will just increase more slowly. With so many other pressures it would be easy for operators to take the eye off the ball of managing supply prices, which in this market could be very costly.”

James Ashurst, client director at CGA by NielsenIQ, said: “Inflation is having a severe impact on businesses and consumers alike, and foodservice is caught in the eye of a fierce storm. While some pressures may be easing, a tough winter lies ahead. The foodservice sector remains a vibrant contributor to the UK economy, but it deserves urgent, targeted and sustained government support to mitigate inflationary challenges and sustain vulnerable businesses."

Liverpool Begins Consultation to Vary or Remove Late Night Levy A ‘late night levy’ paid by clubs and bars in Liverpool that stay open after midnight is now under review by Liverpool City Council and a four-week consultation has been launched.

to businesses that serve alcohol during this time only on New Year’s Day or are already subject to a Business Improvement District levy).

Introduced in 2017, the levy is paid by bars and clubs in the city that sell alcohol between midnight and 6am. Depending on the rateable value of the premises the levy, which is set by Government, can cost between £299 and £4,400 each year.

The consultation will run for four weeks until October 28. It is being managed independently by Night Time Economy Solutions on behalf of Liverpool City Council.

Venues within the city centre BID areas, which already pay an extra levy, and those that only open late on New Year’s Day, are expempt from paying the light night levy. 70% of the money raised goes to the Merseyside Police and Crime Commissioner.

This latest consultation follows a decision by the Council’s Licensing and Gambling Committee in November 2021. It wants to seek views on whether or not the late-night levy should continue, or if amendments should be made.

Possible amendments could include reducing the late night supply period (currently the maximum period allowed is midnight to 6am), or adding to or reducing the categories of exemptions (which currently apply

It will seek opinions from stakeholders, the trade, residents associations, charities, responsible authorities, local councillors and MPs. Chair of the city’s Licensing and Gambling Committee, Cllr Christine Banks, said: “It is now five years since the late night levy was introduced and we believe it is appropriate to take another look at it to see if any changes should be made.

“We are really interested in hearing what everyone with an interest in this issue has to say, and would encourage them to take part in the consultation to help inform the discussion.”

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Three Reasons Investing In Technology Can Help Alleviate Pressures During A Cost Of Living Crisis

By Colin Neil, Managing Director, Adyen UK (www.adyen.com/en_GB/) TIONS

experience. Within a week, Leon could see whether its guests had previously visited the restaurant, how many times and order frequency thanks to Adyen’s tokenization service. This service securely stores customer card data and generates a token for subsequent purchases. Furthermore, digital ordering at Leon has seen higher satisfaction, higher spend, and higher frequency of visits.

Recent Adyen research found 22% of customers admit to leaving a restaurant or store without ordering or buying something because they haven’t been able to pay how they want. Digital wallets, like Apple Pay and Google Pay, are now a leading payment method, with 54% expecting to be able to use them to pay for goods and services. However, only 22% of businesses in the sector currently accept digital wallets.

The hospitality sector is facing mounting pressures. In August this year three quarters of pub owners said that they may close this winter because energy bills are increasing and they are becoming unmanageable.

It’s perhaps unsurprising, then, that when we asked how IT teams in hospitality and retail businesses were investing in their infrastructure right now there was a mixed response.

Most IT leaders (58%)* in these industries said the cost-of-living crisis hadn’t impacted their company’s plans to invest in digital transformation.

However, a significant portion of IT leaders (40%) said the cost-of-living crisis had meant digital investment plans had been shelved.

This is despite almost all (83%) believing that implementing new technology is key to their company’s strategy of winning customers and market share. As the sector settles into a prolonged period of economic uncertainty, customer expectations of digital experiences continue to rise. Tech is proving key to converting purchases and improving loyalty – which is even more important when consumers’ discretionary spend is less than before.

So, let’s explore technologies that could help your business to find new capabilities and win over customers.

1. CUSTOMERS’ CHANGING PAYMENT EXPECTA-

3. FIGHTING FRAUD

We also found a disconnect with hospitality businesses investment plans. Only one in ten were planning on using technologies to improve the dining experience over the course of this year. This is a missed opportunity for businesses to meet customers’ demands. And, as the global tourism industry recovers, businesses might also want to consider whether they can accept international payment methods from outside the UK. Just over a quarter (26%) of businesses said they accept international payment methods such as AliPay and WeChat Pay. These are popular with Chinese tourists and could help to boost conversion with both visiting and domiciled Chinese consumers.

Meeting customer payment demands can be a relatively low-cost way to improve the customer experience. With the right payments partner adding new payment methods to meet domestic and international audiences can be as simple as a few clicks.

UK Finance found victims of fraud in the UK lost £1.3 billion in 2021.

And criminals continue to look for new ways that they can steal business’ and their customer’s money. During the cost-of-living crisis, more than three quarters of UK adults have been targeted by scammers attempting to trick them into handing over money and personal details.

It’s critical that organisations are able to help protect people from falling to fraudsters’ tricks. It’s why Strong Customer Authentication (SCA) came into effect for certain online transactions this year. Our research found that just 73% of UK businesses were prepared for SCA, and that customer transactions were at risk as a result.

If you are not yet compliant, or don’t know how to approach becoming so, then it’s a good idea to look for a payments service provider that can help you to easily manage this process.

FINAL WORDS

2. TECHNOLOGY THAT PROVIDES CONVENIENCE One of the biggest frustrations for diners is checking availability or making bookings. According to our study, almost half (48%) of consumers think restaurants and bars need to make booking and ordering easier by creating better online links to their physical locations. And two fifths (41%) said they wanted businesses to use technology to improve the guest experience, such as offering new ways to pay, or using kiosks to order more quickly. Businesses also stand to benefit from these initiatives since you’ll have access to more data to better understand customer preferences.

We partnered with software firm Vita Mojo, to help Leon offer large screen in-store kiosks that modernised the ordering process and enabled customers to order and pay by themselves. An app also helped the fast food chain to know its customers better and improve the dining

The past few years have been tough on the sector. More and more, organisations are starting to see that payment technology can be a strategic driver of the business – particularly for their digital transformation efforts. Not only do modern payments systems open up new customer experiences that people demand, it can help create efficiencies in operations, as well as provide valuable data and intelligence that can benefit the entire business.

The summer tourist season may be drawing to a close, but the peak period in the lead-up to Christmas is approaching. With businesses facing a difficult winter now is the time to get prepared. Consider a payments service provider that can help you to navigate what lies ahead in the future. * Adyen commissioned Censuswide to poll IT leaders in 250 retail and hospitality businesses.

August 2022

Leeds and Dubai Hospitality Operators Take on First Star Lease A Leeds original start-up that now operates as far afield as Dubai in events, food and beverage is to open its first pub under company name “Eloquent Animal Pubs Ltd”. The Greedy Duck is located just outside Leeds and is being created with a view to rolling out the brand in the UK and abroad.

The pub, formerly known as The Needless Inn, is the group’s first leased operation with Star Pubs & Bars with whom it is undertaking a £250,000 refurbishment.

The group already has a successful restaurant, Mans Market in central Leeds, Mans Market food truck and international events arm Candypants Group CEO, Ray Chan says: “We are keen to grow our portfolio of businesses and the pub industry appeals due to its versatile nature. Our food truck has expanded into catering for large scale festivals, and we discovered the derelict pub whilst searching for a space to centralise our Leeds operation. The pub concept has grown organically from this search and through working with Star Pubs and Bars. To be able to reopen a local landmark such as The Needless Inn is simply the icing on the cake.

“We started running events 15 years ago in Leeds and have expanded to places like Miami, Las Vegas, Ibiza

and the Middle East, where we are now multiple award winning for our brunches in major outlets like the W Hotel, The Palm Dubai but Leeds is our hometown and development and incubation base.

Our Mans Market and Greedy Duck brands are being built so that they can be rolled out to any of the markets where we have operated.

“The Greedy Duck is an exciting project as we’ll be able to put on events and operate a dark kitchen from the premises as well.”

Says Jay Weir, Star Pubs & Bars area manager: “We are delighted that Kai, Ray and Theo have taken on The Greedy Duck. As well as knowing the area, they have great attention to detail and loads of experience hosting events and serving fantastic food not just in Leeds but around the world. The pub is in a fantastic location and I’m sure it will be a great success under their stewardship. I look forward to building a long-term relationship and helping them grow their pub business.”

Kai Man added “Star Pubs and Bars have been fantastic throughout the process and really supported our vision for the pub. As independent operators it’s good to collaborate with a large corporate company such as Heineken because they bring the weight required to get a project like this over the line.”

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

Government Could Now Be Looking at Unfreezing Personal Tax Allowances and Thresholds 14

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very carefully given the recent social and political backlash and will need a fully costed plan to substantiate any changes.

He added “I expect the Government has asked the Treasury to start looking at –

After an astonishing U-turn the Government may be looking at other tax cutting measures say leading tax and advisory firm, Blick Rothenberg.

Robert Pullen, a tax partner at the firm said: “I wouldn’t be surprised if Liz Truss and Kwasi Kwarteng now looked at other tax cutting measures for the Autumn Budget on 23 November, but they will need to tread

• Unfreezing the personal tax allowances and thresholds so they are increased in line with inflation.

• Removing the £100,000 personal allowance taper which creates a 60% marginal rate of income tax.

• Raising the Child Benefit threshold from the current £50,000 level or abolishing this completely.

• Abolishing the pension annual allowance taper when someone’s income reaches £240,000.

Such measures (or a combination of) could end up costing far more than the estimated £2 billion from abolishing the 45% additional rate of income tax but would appear more popular.

Robert added: “The Government could also look at other policies that would be universally popular like a fully transferrable personal allowance or just an increase to it to £15,000 to help those people really struggling. Whilst any movement here would be welcomed (though not to be expected), the damage of September’s “mini” budget may well be “maxi” to the Tory party itself for years to come.

He added: “Whilst the Government will now retain the 45% additional rate of income tax for someone earning over £150,000, additional rate taxpayers will still have the benefit of the reversal of the National Insurance increase from 6 November 2022 and reducing the basic rate of income tax by 1% from 6 April 2023. Someone earning £200,000 will be better off by £1,833 per annum, compared to the current tax year.

The net result of all this is that anyone earning over the personal allowance is still better off due to the health and social care levy being removed from NIC (1.25% cut) from 6 November, as well as the cut in the basic rate of tax from 20% to 19% from April 2023.

A person earning £1 million a year will therefore still be £7,666 up per annum, which is significantly more than the £218 that someone at £20,000 will be better off. However, it is not quite as much as the over £50,000 increase in their take home pay that they would have seen if the 45% rate was abolished (a person at £20,000 would still only be £218 better off under those proposals).”

Robert said: “Retaining the 45% additional rate of income tax will presumably mean the highest rate of dividend tax will remain at 38.1%, and additional rate taxpayers will not be able to benefit from the £500 personal savings allowance, but the Chancellor’s early morning announcement was silent on this detail.”

Cyrus and Pervin Todiwala Launch Zest Quest Asia 2023 Students who believe they have the talent and ambition to prove their mettle in the world of Asian cuisine can now submit their entries to Zest Quest Asia 2023.

Founders Cyrus and Pervin Todiwala have announced the official launch of their annual ground-breaking competition, first created in 2013 with the support of the Master Chefs of Great Britain. Zest Quest Asia is designed to encourage students to strive for excellence in the knowledge, understanding and preparation of Asian food.

Now on its ninth year, the competition is open to all full-time catering students with permanent residency in the UK. There are no age limits, so that mature students, provided they meet the criteria, can take part.

Zest Quest Asia is organised by the Todiwala Foundation, a not-for-profit entity set up to support catering education and training, particularly in the Asian culinary arts. Last August, the foundation was able to distribute small cash grants of up to £500 to students via their colleges, including North Hertfordshire College, The Sheffield College, Loughborough College and The Colchester Institute who in turn have used the grants to fund the purchase of items students need but may find difficult to afford. To-date, Zest Quest Asia has been funded entirely through sponsorship, and the Todiwalas are proud to announce this year’s line-up of confirmed gold sponsors: Tilda, Hilton, Cobra, Meiko, Panasonic, Schwartz by McCormick Flavour Solutions, and Mizkan.

Zest Quest Asia is a team competition whereby colleges field 3 students supported by their lecturer. Both entry requirements and judging criteria are rigorous; while the presentation of the dishes can be modernised, their preparation must reflect authentic Asian cooking techniques and ingredients. Finalists will go forward to a live cook off-to be held at the Hilton London Heathrow Terminal 5 on Friday, 17th February 2023, and the winners will be announced at a Gala Dinner that evening.

The grand prize is a cultural and educational trip to a secret Asian destination only revealed on the night.

Since the launch of the competition, Zest Quest Asia champions have travelled to India, Japan, Sri Lanka, Thailand, Vietnam, and the Philippines. There will also be a number of additional prizes, such as a voyage of

discovery to Italy for the team demonstrating the Best Use of Rice, sponsored by Tilda.

Cyrus Todiwala said, ‘Once again, we are expecting great things from college students from around the UK through their performance in Zest Quest Asia. This summer, Pervin and I hosted a gathering at our restaurant, Café Spice Namaste, where college lecturers who witnessed how their had students bloomed because of Zest Quest Asia were only too proud to share how much value they now attach to what was once a fledgling competition.

“Zest Quest Asia is a substantive competition – resources are poured into making sure students have as much support as possible even before the competition, such as the tutorials and masterclasses provided by our food sponsors. In fact, students gain the most points from their ability to demonstrate their knowledge and understanding of the cuisine.”

Pervin Todiwala said, “Hundreds of students have entered Zest Quest Asia since we launched the competition in 2013. The winners have had experiences in different Asian countries that have brought them into direct contact with both the culture and cuisine they may not have discovered had they not competed in Zest Quest Asia. Their hearts and minds have been opened to new worlds.”

Steve Munkley, Zest Quest Asia chairman of judges said, “It’s not a matter of simply cooking, although that is a challenge in itself, but it’s being able to show an appreciation of the culture behind the chosen Asian cuisine. But then the prizes are sensational. I don’t know of many student competitions that are as demanding and rewarding. Zest Quest Asia motivates our industry’s future to aim high.”

The deadline for submission of entries to Zest Quest Asia is Friday, 16th December 2022. Finalists will be announced on Wednesday, 4th January 2023.

For more information on how to enter, please contact Cora Strachan at cmsevents@btinternet.com.

Information will also be made available at www.zestquestasia.org

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 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 prod-

ucts, 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 page 8 details.

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Colliers Business Rates Team Steps Up “Save the High Street” Campaign to Government at Conservative Party Conference John Webber Head of Colliers Business Rates team has spoken for the first time at the Conservative party conference in Birmingham on the question of business rates- as part of its campaign to take its concerns right to the heart of government.

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.

Speaking at a fringe event sponsored by the Centre for Policy Studies and Colliers: “Are Business Rates Killing the High Street”, John will be joined by other speakers including campaigners and MPs including Thomas Clougherty, Director of Research & Tax at the Centre for Political Studies (Chair), Vivienne King, Head of Real Estate Social Impact – The Good Economy, Nick Lakin, Group Director of Corporate Affairs at Kingfisher PLC, Anthony Browne MP and Kevin Hollinrake MP, a well-known critic of the current business rates system.

Webber adds: “If the Government states it is committed to removing downward transition it will look, on the face of it, to be giving a large tax cut -when in reality it is just asking ratepayers in struggling towns to pay the correct amount.”

Colliers has been highly vocal in its call for reform of the business rates system, which unfairly penalises the retail and hospitality sectors who together pay over £10 billion of the total £26 billion (net) business rates tax bill. High business rates have been cited as one of the key factors in the decline of many of the UK’s high streets.

According to Colliers Head of Department John Webber, “We have been trying to campaign for a proper reform of the business rates system for years; in particular to rebase the multiplier to a level that businesses can cope with – such as 30p in the £1 as opposed to the current 50p tax. And on the immediate front to make sure the government does not bring in a downward transition scheme following Revaluation 2023, which would limit the immediate rates bill reductions that the retail and hospitality sectors are entitled to and desperately need to see.”

Given current levels of inflation, Colliers has calculated that a downwards transition scheme would mean retail and hospitality businesses (pubs, clubs, restaurants & cafés) that are expecting a massive fall in their rates

Webber has spent the last six months meeting with government members and MPs on both sides of the house and other government officials whilst closely monitoring the political debate about business rates. Colliers has also sent a newsletter to MPs explaining and highlighting business rates issues.

Webber continued, “Time and time again we have seen consultations on the business rates system and time and time again key experts outline the key reforms we need to see. Yet nothing meaningful ever happens. Proper reform gets brushed under the carpet or put in the “too difficult box” and the old system creaks on or is even made more complicated by new, unhelpful tinkerings to the system.”

“Despite promises in its election manifesto that the Conservative government would reduce business rates for those in the beleaguered retail and hospitality sectors and a new Conservative leader, the recent “Mini” Budget gave tax breaks left right and centre but largely ignored the “elephant in the room” – business rates, despite the impact that ultra-high rates bills have had on retail and hospitality businesses in recent years.”

“Because of this we have stepped up our campaign to government. It is essential that those in power properly understand the debate so they can help create a business rates system suitable for business in the C21st.

Let’s hope they listen today.”

Wetherspoon Reports £30.4m Loss Following Slow Pandemic Recovery Pub group JD Wetherspoon has reported a pre-tax loss of £30.4m in the 53 weeks to 31 July 2022., after confirming plans to sell 32 pubs across the UK. The pub chain said it is struggling to get customers back into its sites following the coronavirus lockdown.

The chain, which operates around 800 pubs in the UK and Ireland, previously said losses would be higher than expected this year after raising staff wages and investing in site repairs.

Chairman Tim Martin said pubs faced a "momentous challenge" to attract back customers who had "filled their fridges" with cheaper supermarket beer during lockdown.

Tim Martin said predictions on the future of the company were hard to make but that he was "cautiously optimistic" and warned the biggest threat to the hospitality industry was the possibility of further lockdowns and restrictions being imposed.

“In the first 9 weeks of the current financial year, to 2 October 2022, like-for-like sales increased by 10.1%, compared to the 9 weeks to 3 October 2021.

He added that the lower levels of tax paid by supermarkets was also a threat to the future of the pub sector.

“The company has improved its prospects in a number of ways in recent financial years – we own an increasing percentage of freehold properties; the balance sheet has been strengthened; interest rates have been fixed at low levels until 2031; we have a large contingent of long-serving pub staff and underlying sales are improving.

“However, as a result of the previously reported increases in labour and repair costs and the potentially adverse effects of rises in interest rates and energy costs on the economy, firm predictions are hard to make.”

Like-for-like sales during the period were down 4.7% but have risen 10.1% in the nine weeks to 2 October. The company reported a £102.5m pre-tax profit in 2019.

“The other major threat to the hospitality industry is the huge and unjustifiable tax advantage that supermarket enjoy. The hospitality industry pays far higher levels of VAT and business rates than supermarkets.

This competitive disadvantage has had an increasingly debilitating impact on the hospitality industry and will undoubtedly result in long-term financial weakness vis a vis supermarkets - which will also be harmful to employees, the Treasury and the overall economy.

“These caveats aside, in the absence of further lockdowns or restrictions, the company is cautiously optimistic, for the reasons we have outlined, about future prospects.

During the 53-week period, Wetherspoon sold, closed or terminated the leases of 15 pubs, giving rise to a cash inflow of £5.9m.

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.

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.

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 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.

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 noquibble full parts and labour warranty.

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.

Bidfood Reveals the Food and Drink Trends Set to Take Off in 2023 18

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• Unusual fusions – More restaurants are combing flavours and formats that normally wouldn’t be paired together especially as 40% of people want to try these unusual fusions. Be experimental and discover a whole world of perfectly paired cuisines, flavour profiles and formats to set your outlet apart from the competition.

After another difficult year involving inflation, conflict overseas and plenty of new legislation, Bidfood, one of the UK’s leading foodservice providers has released the latest food and drink trends set to shape and inspire the industry for 2023.

Despite a tough few years, Bidfood’s latest research has shown that consumer demand for eating out remains strong. In fact, 7 in 10 say eating and drinking out is the treat they most look forward to.[1] To help support operators navigating the changes in consumer habits, and staying ahead of the curve, Bidfood has released its 2023 trends report along with a raft of support tools including the latest instalment of our trends video series, new and delicious recipe ideas, as well as new podcast episodes.

Conscious choices: This trend centres on the fact that consumers are becoming more mindful of where they eat and drink out and what they order. Whilst this isn’t new for 2023, the cost of living crisis, as well as the pandemic, have been contributing factors to how consumers think about food and drink.

Pizza evolution: Because of the format and versatility of pizza, it lends itself well to creative and accessible innovation. Gluten-free bases, plant-based and premium toppings make it sit perfectly within different sectors, times of the day and occasions.

A discovery of food and drink trends for 2023 Retro love: Fancy a trip down memory lane? The Retro Love trend is all about revamping childhood memories and conjuring a sense of nostalgia, particularly through desserts, cakes and cocktails. It’s a great opportunity to bring novelty and comfort to menus. Take your consumers on a journey back in time with some innovative takes on nostalgic dishes!

Flavours less travelled: As travel restrictions become a thing of the past, emerging world cuisines are still leading the way, with a rise in demand for more unusual dishes. Over 1 in 3 people say emerging cuisines have replaced the more established ones in their regular meal choices. As well as this, research has shown that the four leading cuisines Bidfood identified this year do not have a strong presence on menus, so now is the best time for operators to adopt them and take consumer’s taste buds on a new and exciting journey: • Cuban – Taking inspiration from Spain and the Caribbean, Cuban cuisine has real potential to take flight, with 46% saying they would like to try the island’s delicacies.

• Sri Lankan – An explosion of flavour, Sri Lanka’s key ingredients include, turmeric, garlic, cinnamon and coconut, but the spice levels can easily be adjusted to favour the consumer’s palate.

• Pan-African – Cuisines from this vast continent produce a myriad of flavours. Made up of comforting stews, soups and rice based dishes, it’s a very adaptable and accessible trend that shouldn’t be forgotten!

In the spirit: The alcoholic drinks trend for 2023, including the top spirits of the year and styles operators are beginning to adopt.

Nature’s gifts: This trend focuses on the role of plants within a dish and the ways chefs are incorporating the fruits, herbs and spices they have found themselves in the wild.

Catherine Hinchcliff, Head of Corporate Marketing and Insights at Bidfood said: “We’re thrilled to see how the food and drink trends landing in 2023 are embracing sustainability, flavour experimentation and a journey through time, which in turn will allow the chefs to have fun while building their menus. Eating out has become a highly valued luxury for many, so it will be important for chefs to consider how they can evolve their dishes and adhere to the more mindful choices consumers are making now.

“We worked with CGA again this year, by carrying out exclusive research and conducting food influencer interviews. We also visited and interviewed restaurant operators in different cities to deliver the useful tools and resources that our customers can implement in their 2023 menu planning no matter where they’re based in the UK.” For full details and insights on the trends, please read our 2023 Food and Drink Trends guide here: https://bidfood.pagetiger.com/bidfood-trends-2023 and visit our 2023 Food and Drink Trends webpage here: https://www.bidfood.co.uk/2023-food-and-drink-trends/

Sam Bourke joins Fuller Smith & Turner as Retail Marketing Director Fuller, Smith & Turner, the premium pubs and hotels business, is delighted to announce the appointment of Sam Bourke to the position of Retail Marketing Director. Sam will join the Fuller’s business on 28 November 2022.

Sam joins Fuller’s from her current role as Marketing Director at sushi and bento brand Wasabi. She has a long pedigree in the licensed retail sector having previously held marketing roles at The Restaurant Group and ETM Group. Sam is also a non-executive director of Wireless Social, the hospitality wi-fi and analytics specialists. She is highly regarded in the hospitality sector and is well-positioned to take Fuller’s existing brand, digital and in-pub marketing activity to the next level.

Simon Emeny, Chief Executive at Fuller’s, said: “I’m delighted to welcome Sam to the

team. She brings with her a wealth of knowledge of hospitality retail marketing and a laser-like focus on the consumer. She will be a great cultural fit and I’m excited to see how she develops our marketing in the coming months.”

Sam Bourke added: “I am thrilled to be joining Fuller’s Executive Team. Fuller’s has an incredible heritage, with a real commitment to giving its customers a distinctive and memorable experience. I am looking forward to bringing the true Fuller’s experience to life by transforming the way we engage with our customers as we innovate for the future. Fuller’s is a business I have long admired and I’m looking forward to being an integral part in the next stage of its history.”

Jangro Launches New Catering And Hospitality Catalogue Jangro, the UK and Ireland’s largest network of independent janitorial distributors, is delighted to launch a brand new catalogue, dedicated to the commercial caterer and hospitality sector. Available now in a compact A5 size, it is packed with many new sustainable choices. These include disposable food packaging, cutlery and drinkware that are made from recycled materials and are also compostable, biodegradable, or recyclable.

more sustainable cleaning products.

From mixology, dispensing and serving essentials for bartenders, a large range of glassware (entry-level to fine dining), through to front of house essentials, including crockery, cutlery, oven to tableware, and presentation displays, the new catalogue has it all.

Jangro is also proud to offer products for hotels, from brands including Elsyl, and Taylor of London, as well as ranges that are 90% natural. Other features include an array of different signage, fire safety equipment, first aid, waste management, plus washroom essentials including baby change facilities.

It caters for everything required within commercial kitchens, including equipment and furniture such as ovens, cookers, toasters, dishwashers, juicers and blenders, as well as cook and bakeware, storage and kitchen utensils. For staff, there is an array of uniform and PPE on offer, including chef’s clothing, headwear, hand protection, and footwear.

Also included are kitchen hygiene supplies, which are essential to avoid cross-contamination and the risk of foodborne illness. The catalogue covers all chemicals, paper products, and cleaning products, including the new ntrl range, Jangro’s innovative line of natural and

All ntrl products use raw materials that are derived from plant-based extracts; their natural formulas are 100% biodegradable, contain zero petrochemicals, and can reduce the product’s carbon footprint by up to 85%.

Jo Gilliard, CEO of Jangro comments “We are thrilled to unveil our new Catering and Hospitality Catalogue. It may be a more compact size than previous editions, but it is absolutely bursting with everything a catering business might need for its establishment.

What’s more, we have included more sustainable options than ever before, helping our customers to make responsible choices and meet their own sustainability goals.”

For more info or to order a free copy visit Jangro.net or call 01204 795 955.

Skinner’s Brewery Entering Administration Skinner’s Brewery has confirmed it will be going into administration next week after suffering from funding problems.

The move came after the independent brewery, well-known for beers such as Betty Stogs, Porthleven and Lushington’s said it is “temporarily closed” on both Facebook and Google, and the gates to the taphouse were padlocked with no staff in sight.

Sharing an official statement on the brewery’s Facebook page, owner Steve Skinner announced that the firm has appointed official administrators. He added that whilst he is sad to make

this announcement, he reassured customers that the Old Ale House, which is also owned by the brewery, will remain open at all times. Mr Skinner also thanked the community and their stockists for their support over the years.

Like many companies, Skinner’s has been struggling with rising costs and losing out on business during the pandemic. In 2021, it ran a crowdfunding campaign to raise funds, raising £80,000 in three days.

The firm has been operating for more than two decades, having been established in 1997, and it’s hoped a buyer will be found.

It will officially enter administration from October 3, with Bishop Fleming as the firm appointed official administrators.

The Crown Inn, Upton, Wins a 2022 Tripadvisor Travellers’ Choice Award for Restaurants 20

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The Crown Inn, Upton has announced it has been recognized by Tripadvisor as a 2022 Travelers' Choice award winner for restaurants. The award celebrates businesses that have received great traveler reviews from diners around the globe on Tripadvisor over the last 12 months. As challenging as the past year was, The Crown Inn stood out by consistently delivering positive experiences to its guests. It can be officially be called on of the top 10% of restaurants throughout the world.

leave wanting to come back again and again.'

Says Owner and Chef Dave Watts, who trained with Raymond Blanc and Gary Jones at the prestigious Le Manoir aux Quat'Saisons: ‘We're really excited to have been awarded the Travelers' Choice Award again, it means a great deal that our guests consistently feel they have had a top-notch experience. One of our aims is to ensure they get a warm welcome and

is always tough — but never more so than this year as we emerge from the

"Congratulations to the 2022 Tripadvisor Travelers' Choice Winners," said Kanika Soni, Chief Commercial Officer at Tripadvisor. "The Travelers' Choice Awards recognize the best in tourism and hospitality, according to those who matter most: your guests. Ranking among the Travelers' Choice winners pandemic. Whether it's using new technology, implementing safety measures, or hiring outstanding staff, I'm impressed by the steps you've taken to meet travelers' new demands. You've adapted brilliantly in the face of adversity."

Connecting Food Professionals From All Fields Free From Functional & Health Ingredients Expo 2022, 22-23 November, Amsterdam

DOING BETTER BUSINESS FOR RETAIL AND FOODSERVICE

The Free From Functional & Health Ingredients Expo 2022 takes place in RAI Amsterdam on 22 and 23 November. It gives valuable opportunities for national and international experts from various fields and all over the world to meet and share insights into the most important food trends and what will be on the shelves in the coming years.

During the Free From Functional & Health Ingredients Expo 2022 in Amsterdam, hundreds of international manufacturers and traders in food & beverages will present their latest product innovations. On display will be thousands of relevant products, ready to be placed on supermarket and food service shelves, and on the menus of catering companies and delivery services.

CLEAN LABEL, ORGANIC, VEGAN, PLANT-BASED, ALLERGEN FREE

At the same time, more and more people are thinking about where their food comes from and what's in it. “This is reflected in the ever-increasing ranges of plant-based products being found in supermarkets today,” adds Holman.

In addition, numerous expert roundtables give opportunities for experts and keynote speakers to hold more in-depth conversations on specific topics, and to open up discussions with food professionals, buyers and category managers on how to resolve some of the biggest obstacles facing the industry. “Our mission is to enable connections and drive better business for retail and foodservice in a rapidly evolving market,” says Holman.

REGISTER NOW To obtain a free entry badge, register before October 30th at: https://freefromfoodexpo.com/track740517533302/

• 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

Free From Functional & Health Ingredients 2022 provides insights into the latest trends in lactose-free, gluten-free, sugar-free and plant-based products, organic, vegan, protein transition, functional food and ingredients. It will also carefully address the future trends. “For example, products that are becoming more mainstream are those that are processed as little as possible and that contain few or no artificial additives,” says organizer Ronald Holman of Expo Business Communications.

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22

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Liquid CO2 Price 3,000% Higher Than a Year Ago The price of a tonne of liquid CO2 is up 3,000% higher than it was a year ago, according to a new report That’s according to new research by the Energy and Climate Intelligence Unit (ECIU) which suggests the UK’s food and drink sector might foot the rising bill because of the soaring prices of CO2.

CO2 has a wide variety of applications across the food and drink sectors – among other deployments, it is being used for fizzy drinks and to extend fruit and vegetables’ shelf life.

The ECIU analysis shows that the cost for a tonne of liquid CO2 is 3,000% higher, compared to what it was in 2021.

There are new fears that gas prices could rise further, or even that supplies will be cut off, leading to increases in the price of liquid CO2 or a repeat of last year’s shortages. Liquid CO2 is used for everything from packaging food to keep it fresh, to making beer and other drinks fizzy.

Businesses in the food and drink sector are already paying significantly more for energy than even a few months ago. In the first quarter of 2022 businesses like pubs, farms, and supermarkets paid 71% more for gas than in the first three months of 2021, and 28% more for electricity.

Fay Jones, Member of Parliament for Brecon and Radnorshire and Chair of the Farming APPG, said: “The price of gas is adding thousands of pounds to families’ energy bills. Now, like last autumn, it could affect supplies of CO2 and of fertilisers, and drive up the price of everything from beer to bacon.

“Shortages of CO2 would come on top of the dry weather, and sky-high prices for farming ingredients like fertilisers and energy. This is another sign of how exposed farmers, and the UK food and drink industry, are to the price of fossil fuels and to climate change. The solution lies in achieving net zero which in turn lends itself to improved food and energy security. Home grown renewables are already helping keep energy bills down as well as providing an option for farmers to diversify their business. But also, British technology though cutting edge green fertilisers that aren’t made from gas could provide an alternative to farmers.”

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “A guaranteed supply of CO2 is essential for operations across pub and brewing businesses, but currently extreme volatility in wholesale energy prices is resulting in unprecedented price fluctuations and uncertainty of supply for our industry.

Alongside extreme energy costs and other inflationary pressures our pubs and brewers are being forced to make extremely tough business decisions, with many not being able to plan even a week or two in advance and at a point where such preparation is vital to prepare for the festive trading period.

“To avoid beer shortages and pub closures we need the Government to ensure there is a sustained, reliable supply of CO2 to our industry, holding suppliers to account in the process. Breweries need reassurance that they will be able to keep producing and supplying beer to pubs so they are able to keep their doors open and serve their communities” Matt Williams, Climate and Land Programme Lead at the Energy and Climate Intelligence Unit, said: “The UK’s reliance on fossil fuels affects more than just families’ energy bills. It could bring the food and drink system to its knees. Rising energy costs are creating an extra cost of hundreds of millions of pounds in the food and drink industry that customers may struggle to avoid. If high gas prices, or even blackouts, force factories to close it could create real problems for farmers and the food and drink industry. We’re already seeing last autumn’s liquid CO2 shortages begin to play out again, starting with the factories that make it cutting production.

“High gas prices have pushed up the cost of fertilisers for farmers. The Government’s new farming system, which will reward net-zero farming practices by restoring soils, will help farmers to reduce the use of fertilisers and shield themselves from these high prices. British companies are also leading the way in making lowcarbon fertilisers and are also developing technologies to help capture CO2 from industrial processes, like making steel. These new net zero technologies can create jobs at home, generate low-carbon British exports to the world, and help protect food and drink supplies, bringing down food bills for families.”

British Poultry Council Chief Executive, Richard Griffiths, said: “CO2 is critical to our national food security and yet the Government, in the midst of a cost of living crisis, is allowing supplies to be jeopardised. The arbitrary price hikes we are now seeing will hit our food producers, and ultimately consumers, very hard indeed.”

Sweeping Deregulation Could Threaten Food and Environmental Standards, says CIEH The Chartered Institute of Environmental Health (CIEH) has expressed concern that the UK Government’s new The Retained EU Law (Revocation and Reform) Bill 2022 could see many regulations protecting our country’s food, environment, and public health, simply disappear.

Heralded by the UK Government as a way to effectively draw a line under Brexit, put the UK statute book on a more sustainable footing, and end the special status of retained EU Law, the Bill is being presented as an effort to reclaim the sovereignty of Parliament and restore primacy to Acts of Parliament.

However, the ramifications of the Bill are incredibly concerning, and could threaten the UK’s regulatory frameworks in crucial areas such as food and environmental protection.

One of the most alarming clauses of the bill is its wholesale “sun-setting” of most of retained EU law by 31 December 2023, whereby these standards and protections would fall away from domestic law and no longer apply. Such a clause carries a very real risk that vital law, on which the smooth functioning of sectors of the economy and society depends, simply drops off the UK statute book.

Protections at risk of such an approach include: • Obligations to label food for allergens to consumers • GMO food and feed being placed on the UK market without any food safety assessment taking place, nor any obligation to label such food for consumers • Legal limits on chemical contaminants in food, with possible consequences to human health • Restrictions on use of decontaminants on meat, such as the chlorine washes on chicken, and businesses’ minimum hygiene standards • Protections in relation to the safety and compositional standards of baby foods. Without legal standards, there

would be no enforcement leaving some of our most vulnerable groups, and the public more generally, without any substantive protection CIEH is now working with a coalition of MPs and Peers from across the political spectrum to urgently gain clarity from the Government about their intentions and to ascertain how they will ensure that our food, environment, and public health standards are protected in this deregulatory agenda.

Ross Matthewman, Head of Policy and Campaigns at CIEH, said: “The potential consequences of this agenda are deeply alarming.

There had been vague noises from some of the new Prime Minister’s supporters over the summer about the need for a change of economic policy, and for the UK to become more competitive. However, a full onslaught on scores of regulations sweeping right across vital areas from food to our environment did not seem on the cards.

This illusion has been shattered by the publication of “The Retained EU Law (Revocation and Reform) Bill 2022”.

Step away from the political rhetoric around sovereignty and the potential threat to our protections becomes quite stark.

There seems to be real danger that this bill puts at risk the high standards our country has with respect to environmental health. It threatens our regulatory frameworks in crucial areas such as food and environmental protection, and will have negative consequences for public health.

We are working with MPs and Peers to ensure that these concerns are heard by the UK Government and to find out what steps they intend to take to ensure that we do not throw away our safety.”

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

Hotel Leaders Deliver Advice to Help the Industry ‘Chart the Course’ 24

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Hotel leaders, economists and analysts have shared their top tips to help the hotel sector ‘chart the course’ through uncertain times at The Annual Hotel Conference (AHC) 2022.

ence. The GMs who have a natural talent to develop their teams don’t tend to have problems recruiting.”

More than 1,000 attendees, including hoteliers, investors and developers, spent two days absorbing valuable insight on pertinent topics delivered in keynotes, panel discussions and presentations at the event at Manchester Central Convention Complex on 3-4 October.

Those seeking sustainable economic solutions were steered ahead through sessions across both days. Robert Godwin, Managing Director of Lamington Group, explained why his company was aiming for net zero in Zero Means Zero: Forging the Path to Whole Life Net-Zero and outlined how others could start their journey by ‘avoiding, reducing and offsetting’. Lamington Group handed out an oak sapling to all attendees to plant in their drive towards net zero.

ESG

With so many unprecedented domestic and global events both impacting the hotel sector and creating new opportunities, the ‘incredible amount of content’ delivered over the two will help guide the industry at such a pivotal moment, said Alexi Khajavi, President, Hospitality & Travel, Questex as he opened the conference with Jonathan Langston Co-Founder HotStats and The AHC.

ECONOMY

tory.

Unsurprisingly, the economy and how events are shaping the industry now and in the future, was a central topic within the conference programme.

When asked how he’d led through the last three years, Macpherson answered ‘through reputation, with purpose and getting through challenges.’

In his opening keynote session The Economic and Business Outlook: What Is in Prospect amid the New Uncertainty David Smith, Economics Editor at The Sunday Times likened a string of events – the global financial crash, Brexit, the Covid-19 pandemic and the Russian invasion of Ukraine – to the ‘Four Horsemen of the Apocalypse’.

He said: “Firstly, always start with reputation. Trust is extremely important for sustainable growth. You need to keep your reputation pristine, think about guests, health and safety, owners, your role in the industry, collaborative growth and people.

Despite obvious challenges facing the industry, including labour shortages, supply chain difficulties and central banks tightening policy, Smith said there were opportunities for hospitality in the coming year.

The £200bn ‘war chest’ of savings built up by consumers during the pandemic was yet to be spent and pent-up demand for travel and experiences could see a large chunk directed towards hospitality.

“People have got money to spend if they can be persuaded,” he said.

There were further glimmers of positivity found in session The Power of Insight: Consumer Confidence and the View from Wall Street where Sam Ward, UK Hotels Leader at PwC, noted that the current situation was not as severe as other ‘black swan events’ and noted opportunities for UK hotels as research showed UK consumers were planning fewer trips abroad and instead planning holidays closer to home.

Simon Calder, Travel Correspondent for The Independent, and Justin Reid from TripAdvisor echoed this in Shift Happens: Unpicking Big Impact Trends to Drive Competitive Edge. Calder said: ‘Pent-up demand is there in spades. At the end of all this they are desperate to make up for lost travel.”

LEADERSHIP Hotel leaders Kenneth Macpherson, CEO, EMEAA, IHG Hotels & Resorts and Radisson Hotel Group CEO Frederico J Gonzalez shared their learnings and showed how they led their teams and businesses through one of the most challenging and changeable times in recent his-

“Secondly, lead with purpose. Tell your staff why it matters – communicate it. And thirdly, constantly ask ‘how do we improve?’ Be stronger, collaborate better, be more efficient and build partnerships.”

Key leadership qualities according to Gonzalez are ‘humbleness and honesty’.

“The pandemic has made leadership more humble,” he said. “It’s more important than ever to be honest. There’s no space for bullshit.”

In The Sustainability Conundrum: Accreditation, Measuring and Reporting, moderated by Energy & Environment Alliance CEO Ufi Ibrahim, the overarching message was that while standards are currently being set by government in relation to international environmental standards for developments, there is still much that can be achieved in current operations.

As Susan Bland, Managing Director of RBH Management, said: “E is only one part of the ESG and carbon is only one part of the E – it gets talked about a lot, but there are a lot of parts in the S and the G to focus on.

The environmental focus is newer to the conversation, but within it there are a lot of parts easy to understand and already measurable.”

OPPORTUNITIES While challenges were highlighted, there was an overwhelming feeling of positivity from panellists and speakers. In Crunching the Numbers: The Key Demand, Revenue and Cost Trends to Monitor in Times Ahead, Thomas Emmanuel of STR said things were ‘unashamedly positive’ “When looking at the data, things are good,” he added.

Tips for navigating change were also shared in Succeeding When Nothing is Normal.

The opportunities presented by public-private partnerships were explored in How to Fill the Hotel Development Viability Gap. Andy Townsend of Legacy Hotels said many local authorities were keen to develop hotels for the future, but still needed guidance in getting it right.

Phil Andreopoulous, Chief Operating Officer Owner & Franchise Services at Marriott International, said: “Always challenge the status quo so that when you are forced to do it you know how to do it.”

He said: “For every local authority it’s a journey of discovery. The real selling point is the future economic benefits. That’s what ultimately attracts the investment.”

Dmitris Manikis, President EMEA, Wyndham Hotels & Resorts, suggested cutting out the noise from outside and focusing on what is going on within an organisation. “Control the controllables. Focus on the things you can control.”

The same topic continued in Levelling Up: Maximising the Social and Economic Impact of the Hotel Sector. Jon Day of Cardiff Council emphasised that the public-private partnership had to be strong in order for it to work, but that there were clear economic and social benefits for both hotels and a local area when it was.

Leadership was also high on the agenda in Tuesday’s session How can the Hospitality Industry Win the Talent Challenge, where the panel featuring industry leaders from Accor, Aimbridge and GIG discussed the importance of changing the narrative around hospitality to encourage young people to enter the industry, and then mentor them to success once they start their journey.

Accor’s Vice President of Operations, Ronan McGovern, said: “Match the talent with a good mentor. Every experience is a learning experi-

Speaking in the same session, Andy Jansons, Managing Director of Jansons Property, added: “Two years of tourism and events lost to Covid-19 has grown a huge amount of pent-up demand that presents a favourable investment opportunity. And with the inbound investment stimulated by hotel developments, urban regeneration projects and economic rebalancing in the UK will reap the benefits.

Burger King UK Acquires Largest Franchise Partner’s Restaurant Portfolio growth strategy of restaurant expansion, like-for-like growth, and further franchise acquisitions.

Burger King UK (“BKUK”) announces the indirect acquisition of all 74 Burger King restaurants from its second largest franchise partner, through the acquisition Karali Limited and Teresina Limited (“the Karali Group”).

Since the start of 2021, BKUK has added 701 owned restaurants to its estate comprising 391 new restaurant openings and the acquisition of 31 sub-franchised restaurants. BKUK’s strong leadership team continue to see significant market opportunity for BKUK and remain focused on delivering against an ambitious set of growth plans.

The new financing demonstrates Burger King UK’s commitment to invest in growth, supporting its ambitious plans to expand its owned and sub-franchised restaurant portfolio from 533[1] to more than 700 by 2026. BKUK expects that this expansion will be achieved through new restaurant openings – with circa one restaurant opening planned per week until the end of 2022 – as well as selected franchise acquisitions.

Marking significant progress towards its growth targets, the business has agreed to acquire a portfolio of 74 franchise stores from Karali Group – marking BKUK’s largest ever franchise consolidation. The deal will increase the BKUK directly-owned portfolio to 266 restaurants1, with additional owned restaurants in prime locations including Greater London, Liverpool, Manchester, Birmingham and Leeds. As a result, BKUK will now have direct ownership of around half of its 533 strong UK store estate1.

The acquired portfolio will add to BKUK’s diverse multi-format estate, with the new stores spanning 36 Drive-Thru, 9 In-Line, 27 Shopping Centre and 2 Leisure restaurants. Karali’s portfolio has performed well in recent years – demonstrating resilience to the impact of the Covid-19 pandemic.

BKUK plans to further energise the newly acquired restaurants, incorporating them into its major remodelling programme to deliver an improved customer experience and new visual identity, including pre-order digital kiosks and digital menu screens.

Underpinning this growth strategy, BKUK’s new financing has been secured from three blue-chip lenders.

They comprise the business’ two existing lenders National Westminster Banks Plc (“NatWest”) and Rabobank London (“Rabobank”), alongside new lender AIG. The fixed-term financing replaces the business’ previous credit facility, secured at the end of 2021, and demonstrates the strength of BKUK’s ongoing

Alasdair Murdoch, CEO at BKUK said: “The acquisition of Karali – the largest consolidation BKUK has made – marks an important milestone for the business, bringing more restaurants under our ownership, enhancing value and driving operational efficiencies. We believe that we have a strong expansion pipeline and are well positioned to take advantage of the clear market opportunities ahead.

“I would like to thank the team at Karali, led by owner and managing director Salim Janmohamed, for their contribution to the Burger King presence in the UK for over four decades. As one of the longest standing franchise partners, Karali’s dedicated team have ensured Burger King stores continue to best serve our customers while achieving impressive growth. We look forward to welcoming our new colleagues to the core BKUK team and delivering on the exciting growth plans for the business.”

Salim Janmohamed, Owner and Managing Director at Karali said: “Over the course of our long-standing partnership with the Burger King brand, Karali worked tirelessly over 15 years to build a substantial, balanced portfolio of Burger King franchise stores and achieve its success today. This nation-wide, 74-restaurant portfolio is performing exceptionally well based on a resilient financial platform and supported by strong operational management, a first class team, and a growing customer base. We are pleased to support this transaction to ensure Burger King UK can continue to enhance the value of this impressive portfolio with the support of its expert leadership team and the dedicated workforce employed today.”

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Night -Time Businesses “Under Attack” The Night Time Industries Association (NTIA) has called on the government to protect the sector through agent of change and asset protection schemes with noise complaints escalating “exponentially” in the last six months.

Combined with growing operating costs, businesses in the UK are being challenged by Police and Licensing authorities through resident complaints who have become used to quieter nights over the last three years, with limited or no night time economy engagement due to pandemic restrictions.

The move from pandemic lockdowns to open for business from July 2021 and the rebirth of night time economy businesses who suffered at the hands of the pandemic, has seen a flood of noise abatement notices and pressures from local authorities to reduce noise and nuisance.

There are accusations that some complaints are made out of from malice, however, some are due to residential developments taking place during the pandemic where licensing and planning do not consider the long term impacts.

this sector, through agent of change and asset protection schemes similar to Berlin, particularly the independent businesses that are such a vital part of the cultural makeup of the capital.

Michael Kill CEO NTIA said, “The UK’s Night Time Economy businesses are under attack, undeservedly in many cases. These businesses have weathered over three years of austerity, and now with untenable operating costs, face a fight for survival.”

“The escalation of noise complaints across the UK has become a real issue with businesses not only feeling the pressures of current costs and trade, but now the notion that their livelihoods could be challenged at any moment.”

“With an estimated 300 Million visitors to the UK’s nightlife each year, these businesses are vitally important to the recovery of the capital and are the backbone to our local economies.”

“We need the Government to recognise the importance of these businesses and protect them with the same vigour that they would the museums, galleries and historic sites that the UK is known so well for.”

The Night Time Industries Association (NTIA) are calling for the Government to work towards protecting

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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Study Finds Less than Half of People Trust That All Allergens Have Been Correctly Identified in Food A year on from the introduction of Natasha’s Law, which requires food businesses to include full ingredients labelling on prepacked for direct sale foods, new research from online training provider High Speed Training has found that only 47% of people trust that the manufacturer or premises serving the food has correctly identified all of the allergens in the product.

Natasha's Law, which came into force on the 1st October 2021, was proposed after the tragic death of Natasha Ednan-Laperouse, a 15-year-old who died in 2016 after suffering an allergic reaction to sesame seeds that were baked into the dough of a baguette.

The sandwich did not have any allergen advice on its wrapper as it was prepared on the premises. At the time, this was not required by law.

Natasha’s Law requires food businesses to include full ingredient labelling on prepacked for direct sale foods - products packed on the same premises from which they are being sold.

Common foods that can fall into this category include sandwiches, salads and pies sold from the premises in which they are made.

A year on from the Law coming into effect, High Speed Training has conducted a survey exploring the impact the changes in legislation have made.

The survey of over 1000 UK adults found that less than half (47%) of respondents trust that the manufacturer or premises serving the food has correctly identified all

of the allergens in the product, highlighting the need for food businesses to do more to reassure their customers.

The survey also found that only 37% of respondents felt that they are more aware of food-based allergens now than they were a year ago, demonstrating that overall knowledge of allergens is still relatively low.

When asked if they could name any of the 14 allergens that food businesses must declare under UK law, a huge 53% said they wouldn’t be able to name any, with a further 20% only being able to name between one and three.

Tash Blythe, Food and Drink Learning Designer at High Speed Training, said: “Since Natasha’s Law was introduced, we have seen high numbers of businesses and individuals taking our Allergens Awareness course, as premises worked to ensure that they were compliant with the new regulations.

“However, these results clearly show that there is still work to be done to educate both businesses and the general public on the importance of allergens and their clear labelling, and to help build the trust of customers and consumers.

“In the UK, an estimated two million people are living with a diagnosed food allergy, so it is vital that everyone is aware of the potential dangers of mislabelled products. We would urge all businesses and consumers to increase their knowledge of allergens and understand how to safely label and identify their presence in products.”

BaxterStorey and Monin Front Springboard Christmas Cocktail Campaign BaxterStorey and Monin have teamed up to front Springboard’s Christmas cocktail campaign - and are calling for operators to join them in raising vital funds for the industry by adding of a charity cocktail to their drinks lists this December.

option of a cocktail on their drinks list that supports the Springboard Charity while they celebrate.”

To provide inspiration Dan Fellows, BaxterStorey Beverage Partner and previous UK Barista Champion, has created the Fairytale of New York Sour – a mix of Whiskey, red wine, lemon juice, winter spiced sugar syrup and nutmeg.

UK&I Head of Marketing at Monin, Gurdeep Saini said: “We are proud to support Springboard with their charity festive cocktail this year. CSR and Charity is a key pillar of the Monin ethos. We have been championing the hospitality sector through our products, services and expertise for over 100 years. It is hugely rewarding to use our flavour expertise to support those in need, working with Springboard to help the unemployed succeed in exciting hospitality careers.”

Operators can opt to adopt the Fairytale of New York Sour, using Dan's exclusive recipe, which can be found here, or choose a cocktail designed by their own mixologist.

A number of operators, including Café Spice Namasté, The Pig Hotel Group and The Langham, have already signed up to create a cocktail to delight their guests and support Springboard.

In the instruction video, Dan describes the cocktail, saying that: "The red wine gives the drink a really nice dry, dark, rich fruit [flavour], which compliments the whiskey sour and spice underneath."

Binay Aryal from Café Spice Namasté commented: “Café Spice Namaste have been supporting Springboard since 1994 and are glad to continue our support this year and many more in future. It is simply because Springboard is such a worthwhile charity, especially at a time when the industry faces its worst staffing nightmare.”

Chris Gamm, CEO of the Springboard Charity, said: “Whatever you decide to shake or muddle, Springboard asks that you include a charity donation on each one sold. It could be a percentage of sales or a £1 donation per cocktail, and Springboard will be sharing pictures of the cocktails from participating venues on social media. We’re looking forward to seeing our beloved hospitality venues busy over the festive season and are appealing to those pubs, bars, restaurants and hotels that serve cocktails to delight their customers with the

Find out more, see the suggested recipes and sign up to support the campaign at your venue/s, here: https://springboard.uk.net/springboard-charity-cocktail/

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

UKinbound’s Awards for Excellence Makes its Return Following Two-Year Hiatus 30

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UKinbound has announced its Awards for Excellence winners at a star-studded event in Aberdeen last week, following a two-year hiatus due to the pandemic.

12 accolades were handed out, including the new Member’s Choice Award, to both organisations and individuals that had made a significant contribution to the continuing success of the inbound tourism sector. The winners were presented their awards by local radio personality Lauren Mitchell, in front of an audience of over 275 tourism and hospitality professionals.

Following self-nomination, 11 of the winners were decided by a panel of independent judges from across the tourism industry Kurt Janson, director, Tourism Alliance; Helen Bowron, communications director, Coach Tourism Association; and Dr Karen Thomas, director, Tourism and Events Research Hub, Canterbury Christ Church University.

In contrast, UKinbound members had the opportunity to vote for the winner of the Member Choice Award, with four exceptional individuals making the shortlist.

Winners from the evening were:

• Tour Operator of the Year - Angela Shanley Associates • Accommodation Provider of the Year - Lake District Country Hotels • DMO of the Year - Visit Inverness Loch Ness • Transport Provider of the Year – DFDS • Service Provider of the Year: Professional Services - Strong Recruitment • Service Provider of the Year: Technology - Vox Group • Sustainable Tourism Provider of the Year - Dalata Hotels • OTA of the Year - Get Your Guide • Individual Attraction of the Year - Mercat Tours & The Beatles Story • Sightseeing Operator of the Year - Birgit’s Bakery and Afternoon Tea Bus Tours • Members Choice Award - Rob Way, The Tourism Media Group • Chairman’s Award – Rebecca Brooks, Abbey UK Joss Croft, CEO UKinbound said: “We are delighted to be back hosting our Annual Awards for Excellence Gala Dinner, celebrating the achievements of this fantastic industry. Each and every winner has worked incredibly hard over the last 12 months and these awards celebrate their significant contributions to the continuing success of the inbound tourism sector.”

New Brakspear's Giving Back Scheme to Focus Charity Support on Bees and Local Causes Pub operator Brakspear is launching Brakspear's Giving Back, a new initiative to support worthy causes chosen by its 120 pubs through a match funding scheme, and to upscale the company's long-standing efforts to protect Britain's bee population.

Brakspear's Giving Back will be funded by a £25,000 annual contribution from Brakspear. Requests for match funding will be welcomed from any pubs within Brakspear's leased and tenanted estate or its Honeycomb Houses managed division who have already raised money for a local charity or good cause. Applications will be reviewed by a team of eight Brakspear's Giving Back committee members, including three licensees from the L&T division and head office personnel, chaired by Alexa Davies, wife of chief executive Tom Davies.

Separately, sums from Brakspear's Giving Back will go towards bee conservation, which Brakspear has supported for some years. They have recently installed 12 beehives across three L&T sites and two Honeycomb Houses, working with professional beekeeper John Farrell of Chiltern Bee to ensure the colonies thrive in their new homes. They will also look to sell the honey produced by the bees to raise money to go back into maintaining and potentially expanding their beehives.

Brakspear chief executive Tom Davies said: "Our pubs are all about people: the people who work in them, drink in them, and live in the communities around them. The aim of Brakspear's Giving Back is to support the health and well-being of these people, and we are looking forward to receiving applications from across the estate.

"By structuring our donations in this way, we know that we'll be making a difference to the charities and causes that our licensees and their teams know are important to their local communities.

"At the same time, we are expanding our support for Britain's bee population, a cause that's been close to our hearts for some years; the Brakspear and Honeycomb Houses logos feature a bee and many of our pubs have beautiful gardens that rely on bees. Our pub teams, customers and communities have been thrilled by the installation of our beehives, and that engagement will only grow as they watch the colonies develop through the seasons and see home-grown honey appear in our pubs."

BRAKSPEAR AND BEES Brakspear has installed beehives at two Honeycomb Houses: The Frogmill near Cheltenham and The Lion near Bicester, and at three tenanted pubs in its heartland around Henley: The Cherry Tree in Stoke Row, The Chequers at Berrick Salome and The Hare & Hounds at Sonning Common.

Unusually for new colonies, the Brakspear bees have already produced some honey. John Farrell said: "This is an unexpected bonus, as it usually takes colonies a year to settle in before they yield any honey. We're pleased as it means the bees must be happy in their new pub garden homes and will continue to produce honey."

The Brakspear logo has its roots in a centuries-old connection to Nicholas Breakspear, the only English Pope and a distant relative of the Brakspear family.

Reigning as Pope Adrian IV from 11541159, his papal seal included a bee, apparently as a reminder of the ‘B' at the beginning of his name.

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.

Get Snacking Sorted 32

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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.

Two Thirds Of Customers Priced Out

By Expensive Bar Prices 34

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With the cost of living crisis deepening as energy prices hikes up this week, new research reveals that two thirds of consumers feel priced out of pubs and bars as 60% admit high drinks prices affect where they can afford to go out.

The study by VoucherCodes.co.uk analyses the impact that high living costs are having on pub and bar goers.

Thanks to the crisis, one in four drinkers admit they now only go on nights out if it’s for a special occasion (20%) and 14% say they’re buying fewer drinks when they do go out to keep costs down. An additional 10% say they now purchase cheaper drinks when they go out compared to before the crisis and 6% have switched to non-alcoholic options to save money. Despite recent reports of anti-pre-drinking measures being trialled in bars and clubs, 10% say they’re pre-drinking more before going out than before the crisis in order to buy fewer drinks from venues.

Most concerningly for the industry, one in ten consumers now say they cannot afford to go to pubs, bars and clubs at all (10%).

With less disposable income available, more than half of consumers admit to questioning whether a night out is worth the money (53%) and one in four drinkers say they’ve

started switching from nights out to nights in to save money (17%). Many have also opted to budget spare cash for other treats, as just 10% of consumers say they currently prioritise disposable income for nights out, compared to a quarter who budget for eating out (22%) or getting a takeaway (23%).

Angus Drummond, Senior Director, Commercial at VoucherCodes.co.uk comments, “As we head into winter, the cost-of-living crisis is impacting industry and consumer alike, and the hospitality industry is no exception.

“This research highlights the impact that the crisis is having on consumers’ leisure time, as many who previously enjoyed going out to pubs and bars are being forced to cut back despite not necessarily wanting to, with more than half saying the crisis is already negatively affecting their social lives (51%).

“For hospitality venues looking to continue attracting customers as we head into the golden quarter, providing value for money is key. When surveyed, drinkers were in agreement that deals and discounts (36%) and happy hours (24%) were the most attractive incentives a venue can offer to get them through the door.”

CAMRA Unveils the Top Member Clubs Across the UK GREATER MANCHESTER Dobcross Band Social Club

increased from one to four under the steward who is knowledgeable and enthusiastic about real ale.

The Club boasts enjoyable views of the hills of the Saddleworth moors. The present wooden building was erected in 1967 and is set out in a way to provide facilities for the members of its various sections. These are bands, bowlers, snooker and darts players. The club is famous for its weekly Sunday night band concerts, mainly of local bands but occasionally hosts bands from further afield.

WEST MIDLANDS Firs Club

SCOTLAND/NORTHERN IRELAND Adrossan Academicals Rugby Club The best clubs across the UK have been announced as part of CAMRA’s prestigious Club of the Year competition 2022.

The 14 regional finalists will now have a chance to compete for the National Club of the Year crown, one of the highest accolades afforded to Britain’s clubs. The competition has been on hold over the last two years due to COVID-19 restrictions and was last won by Cheltenham Motor Club in 2019, which also won the award in 2013 and 2017.

An active sports club with members' lounge selling one cask ale and one keykeg ale. CAMRA members can be signed in £1 per night up to 12 times a year, and there is also a reduced annual special CAMRA membership of £20. The club holds an annual beer festival.

The regional announcement comes as CAMRA urges the Government to address the burgeoning energy crisis and commit to urgent support to help the nation’s pubs and clubs.

Phil Gregg, National Coordinator for the Club of the Year competition says: “This is an incredibly difficult time for many of our beloved clubs as they jump from one crisis to yet another one. The fact that we’re still seeing such shining examples of club excellence despite these challenges is incredible, and a real testament to these winners.

“We believe that member only clubs are important community assets that promote the social wellbeing of the local area, and this competition aims to highlight the very best examples across the country.”

The Top 14 Regional Winners WEST PENNINES Roa Island Boating Club A welcoming Boating Club situated on an island connected by a causeway to the mainland. The small solar powered brewing plant produces a range of four beers which are supplemented by up to two from Ulverston Brewing Company. The outside pagoda and veranda offer superb views across the bay.

The club contains a bar area, quiet lounge and sports lounge with pool table. Snooker tables are upstairs. Up to three guest ales always including a mild, mainly sourced locally. The club has its own onsite microbrewery.

EAST ANGLIA Bishop's Stortford Sports Trust This is a large club house shared by the local cricket, hockey, and squash clubs. It’s known for serving real ale and always features local breweries, with a varied selection on the four hand pumps and usually there are a selection of ales from Hadham, Mauldon, Tring, Wolf and Adnams. The bar is a bit sports dominated with football often screened. The large open grounds make for a great beer garden when it's nice weather, and in addition members of the club and CAMRA members also enjoy discounted drink prices.

KENT Marden Village Club

The Club of the Year competition is run in conjunction with Club Mirror magazine with the simple aim of finding the best clubs with the greatest commitment to quality real ale – those which offer a fantastic atmosphere, welcoming surroundings and most importantly, top quality real ale served in great condition. The overall winner will be announced early in 2023.

NORTH EAST Mid-Boldon Club Private members only club that celebrated its centenary in 2012. The single room on three levels is served from a single bar and features a snooker table. There are four ever changing cask beers always from local and independent breweries.

MERSEYSIDE-CHESHIRE Barnton Cricket Club This local and regional CAMRA multi-award-winning club is a beacon for real ale in a relative desert.

Sports feature heavily here with on-site squash courts as well as the main cricket pitch and crown green bowling. The club has been awarded Club Marque accreditation from the England & Wales Cricket Board. A popular beer festival is held in the summer.

YORKSHIRE Hanging Heaton Cricket Club A long-established, welcoming community club. The successful cricket team plays in the local league and snooker is taken very seriously. The two snooker tables are well used and bring home prizes, plus regular celebrity appearances. The handpumps have

with sports TV and hosts live music some Saturday evenings. CAMRA members can be signed in as guests on production of their membership card.

Six real ales are now offered at this Grade II listed club and community hub; five change regularly and are generally from local microbreweries. There is always one dark beer available. The club was totally renovated in 2017 and refurbished to produce a light, airy, and friendly atmosphere. Many members are involved in the club's snooker and darts teams; others simply enjoy the friendly ambiance and watch live football and rugby on the sports TV. Regularly voted Maidstone CAMRA branch Club of the Year.

Card carrying CAMRA members are welcome but regular visitors will be required to join.

GREATER LONDON Leyton Orient Supporters Club Usually only open on home match days, and not during the game, this multi award-winning bar is staffed by volunteers. It gets busy but service is swift and efficient. In addition to match days, it often opens for England football matches and other events, including brewery takeovers and beer festivals. A small admission charge is sometimes levied for non-club/CAMRA members. Up to 10 cask ales are served along with ciders and a small range of bottles.

SURREY/SUSSEX Egham United Service Club Local CAMRA Club of the Year and a previous National Club of the Year finalist. A changing range of ales including a dark beer and a real cider available from the cellar. Three beer festivals a year showcase an eclectic range of ales, mostly from the newest micros around. The club is comfortably furnished

WESSEX Corfe Castle Club Friendly club in the village centre, formerly a school and built in Purbeck stone. The main bar has upholstered bench seating, TV for major sporting events, darts and a Purbeck longboard Shove Ha'penny. An upstairs room has a pool table and can be hired for meetings. Filled rolls are available all day.

The spectacular garden boasts a boules court and views over the Purbeck hills. Convenient for the Castle or Steam Railway, visitors are welcome with a CAMRA membership card or copy of the Guide.

WALES Barry West End Club Visitors are welcome to sample the keenly priced ales at this multiple winner of the local CAMRA Club of the Year. Housed in a red brick building overlooking Barry Old Harbour, it features a bar, lounge, function and snooker rooms. The club holds a couple of beer festivals during the year and has been home to a cricket club for over 30 years. It fields skittles, adult and junior football and snooker teams, and even has chess, fishing and scuba clubs.

SOUTH WEST Cheltenham Motor Club Located just outside the town centre in the former Crown Inn. This friendly and welcoming club, formed in 1906, is open to all. The enthusiastic steward normally keeps six ales on tap, one generally from Moor Beer, one is always a dark beer, a cask typically from Deya, and at least one cider plus a range of Belgian beers in bottles. The club is divided into a bar/TV room, now with additional snug and a games room separated by a folding partition. There is now a new side canopy leading into the courtyard for external sheltered drinking. The bar is decorated with various motoring paraphernalia. Three times winner of National CAMRA Club of the Year, 2013, 2017 and 2020, and 2014/5/16 finalist.

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

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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

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.

ers 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

We’ve put together a CLH read-

‘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.

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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.

1 CGA Managed Volume Pool August 2021

Spirits, Mixers and Cocktails

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Indulge Your Customers with Mozart Chocolate Liqueur Mozart Chocolate Liqueur is the world-renowned Austrian chocolate liqueur that combines two favorites from the world of indulgence: chocolate & spirits. Exclusively natural ingredients, a sugar beet distillate and the exquisite craftsmanship of the master distiller & chocolatier, from the Mozart Distillery in Salzburg, combine unique quality ingredients and flavors in a Chocolate Symphony that proudly boasts the “made in Austria” quality seal.

Gymnasium (part of the D&D group), The Whiskey Exchange and Amazon, plus many more.

Mozart Chocolate Liqueur can be enjoyed in many different ways – in its pure and natural state, slightly chilled on ice, over ice cream, in a hot drink or as a ‘choctail’. The most popular way to use Mozart is in an Espresso Martini, a popular cocktail with consumers over the winter months.

Mozart is the number one chocolate liqueur in the on-trade (CGA, P6 2022) and it’s clear to see why. Featuring classic flavours such as cream, white and dark (Vegan), as well as trending flavours Strawberry, Coffee and Pumpkin Spiced, the full portfolio is award winning. Most recently, the brand has been awarded with medals across the range in 2022’s IWSC Awards and the Bartender’s Brands Awards, to name a few. Mozart has been named “Liqueur Producer of the Year 2020” for the second time, after being awarded this title back in 2017 for it’s premium range of chocolate flavours.

MOZART CHOCOLATE ESPRESSO MARTINI

This year, Mozart Chocolate Liqueur invested over £100,000 into building brand awareness amongst consumers and the trade, including an influencer and PR campaign as well as partnerships with the likes of German

For more information and Choctail inspiration please visit www.mozartchocolateliqueur.com

40ml Mozart Cream Chocolate Liqueur 35ml Espresso (cold) 25ml Vanilla Vodka Shake over ice and strain into a martini glass.

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 con-

trol. Both Charlie and I have either worked in or supplied the on-trade 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

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Authentic Spanish Sangria – Now In A Can! Solsueño sangria in a can, introduced to the UK in spring 2022 in partnership with Proof Drinks Ltd, has brought a premium, innovative addition to the pre-mix beverage sector and a ray of liquid Spanish sunshine to UK consumers!

Packaged in a modern 330ml slimline can at 5% abv, Solsueño is an authentic sangria, crafted in the Denominacion de Origen region of Jumilla, Murcia.

Using local and natural ingredients, the great tasting liquid is vegan and gluten free, instantly giving consumers the ‘sun, sea and sangria’ holiday feeling.

Ideal for all indoor and outdoor settings, with no preparation or wastage, the can offers single-serve convenience but can also be used in shared occasions adding ice and fruit in a jug. The eco credentials of cans mean lower transport costs due to the lightness of the packaging and the cans are infinitely recyclable.

Awarded Bronze in the 2022 IWSC Alternative Drinks category competition, the professional wine-tasting panel offered the following tasting notes: ‘’juicy

cherry and plum palate, with clove and cinnamon spice giving a refreshing and drinkable palate’’.

Following a first year of attending many national trade fairs, regional outdoor events, Foodie Festivals and local food & drink fairs, the overwhelming reaction to the liquid is really positive and has driven early successes with on and off-trade distribution, as well as Amazon.

Supported by an active social media and extensive sampling campaign, Solsueño has established a firm foothold and the brand is very much looking forward to continued successes into 2023.

With pre-mix drinks growing to be a hugely popular category, particularly during the summer, sangria is a natural fit given the high levels of consumer awareness due to Spain being a major holiday destination for the UK consumer.

Solsueño sangria, Bringing Spain to the UK! Contact us at: info@sangria-solsueno.com www.sangria-solsueno.com @sangriasolsueno

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.

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!

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

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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

Monster Mesh

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

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

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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

panies.

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.

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

Combining stunning exteriors, design tips and costeffective 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

Products and Services

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

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deckchairs, gift vouchers, branded merchandise and everything else a hotel might need to maximise its marketing 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 clientbase. 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.

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

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

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 ecofriendly 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.

Sustainability - An Expensive Luxury?

Invest today, profit tomorrow: Why sustainability is for laundries a plus for their budget and for the climate?

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.

Not Go Soggy in Your Drink?

Several tons of laundry are processed in a laundry every day. Textile service providers stand for reliability, quality and hygiene. Today, a responsible and integral circular economy means much more: Consistently clean and sustainable processed textiles.

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.

Kannegiesser is the global partner for the future of the laundry industry. For us, sustainability is an elementary component and more than just a trend. In addition to savings in resources and textile care in the laundry technology, Kannegiesser stands for the integral sustainable corporate culture. This includes securing long-term economic stability, comprehensive education and training of the own employees and security for the future through innovation.

In the washhouse, the washing line PowerTrans sets new standards for washing efficiency, hygiene, water and energy consumption. The water-extraction technology of the PowerPress and PowerSpin provides low residual moistures permitting high savings in the subsequent evaporation process. Thanks to the process control Eco2Power for the transfer dryer PowerDry, the energy is kept in the system and needs not to be recovered via heat exchangers. In the finishing process, Kannegiesser is a pioneer for low-tem-

perature drying during the process of ironing, finishing or full drying - with impressive results for both, in maintaining textile value and energy consumption.

Ultimately, the energy contained in the ironing and finisher exhaust air is used to heat fresh water for the washing process - the circle is completed.

The modern technology of Kannegiesser reduces the use of fresh water and fossil fuels. Our solutions drive growth for our customers and create attractive, future-oriented and ergonomic jobs for us and in the entire industry. This is how we help people to live clean, healthy and safe lives.

Visit www.kannegiesser.com/uk/en/ for further information.

Ozone Clean Ozone Clean is the leading manufacturer and supplier of Ozone generating equipment to the hospitality sector as well as many other industries for Odour and Infection control. We supply a range of generators suitable for all applications both industrial and domestic that can effectively treat small to very large areas.

Our company is multi internationally award winning and has rapidly built a strong reputation within Hospitality and other industries since our inception in 2005. Our goal is centred on supplying products that are efficient, safe and cost effective, backed up by an excellent service ethic and after sales operation.

We have over 850 clients and 11 million rooms per year being treated with our equipment. In manufacturing we only use the highest quality parts which enables

Products and Services us to say that we still have machines that are still in use after 15 years. Therefore, our range of products are the most efficient and reliable on the market.

Due to the efficiency and reliability of our flagship products the OC1500 and OC700, at a cost from 28p per day, we have empirical evidence, that by using Ozone Cleans range of products you will be able to enjoy an ROI within 12 months, often sooner. Genuine and provable results. This is achieved by the permanent removal of Odours, Bacteria, Mould and Viruses in as little as 5 minutes.

Peace of mind, efficiency and reliability go hand in hand with Ozone Clean and don’t forget by using our OC range you will be having a positive impact on the environment as opposed to the traditional methods which have a high energy or chemical consumption.

Should you decide to buy either our OC1500 or OC700 we will offer you a 15% discount exclusive to this article.

Just quote OZO15.

Web: www.ozoneclean.co.uk Call : 020 8883 2756 Emails: sales@ozoneclean.co.uk

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

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

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

Produced from local Derbyshire clay, each piece of Kiln’s artisan pottery is handcrafted by 20 pairs of hands at Denby’s original 200year-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 6.

The Sausage Man Launches the Optimum Grab and Go Sausage Solution with Sausage2Go Launched at this year’s Casual Dining Show, The Sausage Man’s Sausage2Go unit, presents the perfect hot-hold solution for caterers across all sectors wishing to offer hot dogs as a quick serve or grab and go option.

Specialists in authentic, premium quality German sausages, The Sausage Man, offers five bestselling sausages from its extensive range to kick off the Sausage2Go launch; choose from delicious Bratwurst, Bacon Krakauer, Cheese Frankfurters, Chilli Beef or Vegan Hot Dogs to entice custom.

All sausages are fully cooked, ready to eat and reheat, and are supplied chilled or frozen, benefiting from a long shelf life. The sausages are offered for sale accompanied by high quality brioche baguettes from bakery brand St Pierre.

The Sausage2Go unit, made by Flexeserve, the specialists in hot-holding, flexible merchandising solutions, facilitates the latest ground-breaking, patented air recirculation technology, retaining heat without over-cooking for perfect food condition, superior flavour and texture, and no moisture loss throughout the day.

Sausage2Go couldn’t be easier to use; no catering experience is required, and user-friendly control panels set over individual zones can be independently used to allow greater energy efficiency. Unit sizes range from countertop to freestanding with front and rear loading options, tailored to individual needs. Branding and packaging featuring The Sausage Man’s eye-catching visuals will also be available to further enhance the offer.

For operators, the unit couldn’t be simpler to use and is especially useful for quick serve situations; on using the Sausage2Go unit at Ashton Gate Stadium Bristol, Dave Gorwill, Concessions Manager was impressed by its efficiency and by the popularity of The Sausage Man’s product; “When we launched the 150g Porky Hot Dogs from The Sausage Man, we were surprised how quickly they sold - we had to cook more before kick-off! We restocked again for the break and the fans seemed to love the sausages so much that this will become one of our biggest selling food items.”

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

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

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

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

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 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.”

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

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A Special Treat from KEMPLEX and NOWAH KEMPLEX and NOWAH are offering a special treat for customers with a sales offer that includes a two-day pastry masterclass in Milan - Italy, with the current Pastry World Cup champion Massimo Pica.

Anybody that purchases a Belt movement model from the KEMPLEX dough sheeter range, via an approved NOWAH dealer, will automatically qualify for the masterclass with Pastry World Cup champion, Massimo Pica, at his renowned pastry school in Milan.

The package includes return flights and accommodation, with sessions taking place between November 2022 and June 2023. Purchases

must be made before 31 March 2023 to be eligible.

NOWAH’s Michael George said the offer would give end-user customers a unique opportunity to enhance their pastry skills, while also spending a few days in Milan.

“We know that any customer who purchases one of these dough sheeters is going to have a real passion for pastry, so in order to ensure that they are able to indulge that passion – and get the very best from their Kemplex dough sheeter – what could be better than spending two days learning from the current world champion?

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

Kemplex has been manufacturing a wide range of pastry equipment since 1986.

Dough sheeters remain its flagship product.

For details of NOWAH approved dealers, please contact NOWAH Catering Equipment by visiting https://nowah.co.uk/kemplex-products

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 on-site food waste processing.

Meiko’s BioMaster range features a hygienic stainless-steel hopper which can stand alone or be built into tabling. BioMaster pulverises all typical food waste including oil, grease, liquids, fish skins and flowers. This is then pumped automatically to on-site sealed storage for collection by tanker. Collections could change to being every few months instead of weekly or fortnightly, saving a small fortune.

Meiko BioMaster uses minimal water, is simple and safe to operate, cuts labour and saves floorspace by replacing scrapping bins and wheelies.

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

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

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

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

For further information see the advert below or visit 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

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Commercial Kitchen Fit-Out with Williams

By Malcolm Harling, sales and marketing director, Williams Refrigeration The combination of modular, compact drawers with variable temperature controls and a front venting refrigeration system makes the VSWCD1 an extremely flexible option that can be fitted in to the tightest spaces, providing easy access to fresh or frozen ingredients right where the kitchen brigade need it.

These days kitchen space is getting squeezed, as foodservice operators look to increase their restaurant areas to get in more customers. The logical result of which is that, despite being smaller, the kitchen has to produce more meals. A new commercial kitchen fit out often has to comply with what the Foodservice Equipment Association (FEA) calls 20:20 vision: 20% more productivity from 20% less space.

All of which means there’s a big demand for equipment that can help maximise the available space – such as the Chef’s Drawer from Williams Refrigeration. The latest version of these individual refrigerated drawers is the VSWCD1, a variable temperature unit that can be switched from chilled to frozen storage, keeping pace with a business’s changing needs.

Depending on the selection of castors or legs, the height of the individual drawer can be adjusted by over 70mmm, between 456mm and 530mm. Each VSWCD1 measures 1100mm wide by 670mm deep. Despite its compact size each drawer can hold 2/1GN pans up to an impressive 150mm in depth, compared to 100mm for some competitor models, giving it a capacity of 105 litres. Another advantage is the ability to stack two units beneath a standard worktop, creating an even more flexible storage solution.

The body and removable drawers are constructed from robust, foodsafe stainless steel. The Chefs Drawer uses natural refrigerant and eco-friendly high performance, high density polyurethane insulation, meaning it can operate in ambient temperatures as high as 43°C. To learn more about Williams extensive product range visit www.williams-refrigeration.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

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

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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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Make First Impressions Count with Major Plants get on with your business while we ensure that outside, your plant arrangements and presentation never let you down.

Making sure your business looking good is our business!

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

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

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

Please get in touch!

0800 111 4014 – info@majorplants.co.uk

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

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.

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.

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

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 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.

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 longlasting, 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.

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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Issue 130

Design and Refit

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

Design and Refit

Issue 130

CLH DIGITAL

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Get Ready for Winter with Cosy Pub Furniture

As the nights draw in, the prospect of a fireside pint at the pub becomes more and more appealing.

Creating a warm and convivial atmosphere is a must to tempt the punters in over the cold months, and the good news is that with Trent Furniture, cosy can be very cost effective.

Sturdy construction and contract grade foam make our Portobello Tub Chair the perfect choice for comfortable seating in any pub, restaurant or lobby. The muted hues of the Autumn upholstery option creates an inviting atmosphere, while brown faux leather is easy to wipe and matches any décor scheme. Even bet-

Keep It Cool

ter, these versatile chairs can be used with low coffee or pub tables as well as dining tables.

Sofas are another great way to create a warm and appealing space where customers will want to settle in for the evening. Trent’s timelessly stylish and hardwearing brown faux leather Chesterfield Sofa is available in two or three seater options and is the perfect companion to the matching Chesterfield Armchair.

For more information on Trent Furniture’s large and varied range of cosy furniture please fill in our contact form or call us 0116 2989 661.

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

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

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

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

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

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

www.keepitcoolsouthwest.co.uk

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Design and Refit

Issue 130

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

man 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 Tel: 07957762280 Sparkle interiors has been set up to help our clients create fantastic interiors while saving on expensive designer fees.

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.

Solutions to on site issues can also be addressed with our new online focused process, as the site fore-

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

Issue 130

CLH DIGITAL

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Issue 130

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.

Laceys Solicitors Whether your business involves supplying alcohol, providing music, or late night refreshment to the public, every hospitality establishment (from restaurants, to hotels and bars, from off-licences to fast-food restaurants) needs to be properly licensed before it can start operating.

However, with the hospitality industry being so highly regulated, if you are looking to buy, sell, change or apply for a new licence in relation to the services your establishment provides, it can be confusing to know which you may need. This is where we can help.

Laceys can assist with all types of premises licence applications in England and Wales, be it to obtain a new licence for a previously unlicensed premises, to transfer, or to vary an existing licence (should you wish, for example, to amend any conditions, approve a new layout plan, or appoint a new designated premises supervisor). We will prepare each application, engage with the responsible authorities, deal with any notice require-

The finance can be used for any business purpose, whether that’s: • Managing short-term cash flow issues • Purchasing extra food and drink • Hiring additional staff • Purchasing new catering equipment Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth.

If you’d like to find out how much finance you qualify for, visit www.capify.co.uk/hospitality-fund You’ll be taken to Capify’s website, where you can get a no-obligation quote within minutes. You’ll also be able to find out more information about the business loan and the unique and straightforward repayments.

To find out more visit www.capify.co.uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team. ments and help ensure that your business is properly licensed.

Should it be necessary, we have many years’ experience appearing before licensing committees, as well as at licensing appeal hearings at the Magistrates’ Court. We also have a strong success rate of representing clients whose licence has been subject to a review by the local authority and mediating on their behalf.

With our connections, networks and in-depth industry knowledge, our team of licensing solicitors have a national reputation to provide you with reliable, responsive and relevant legal advice, whatever your licensing needs.

If you need any further information, or would like to discuss a particular licensing matter you have, please either visit us at www.laceyssolicitors.co.uk or contact Philip Day directly on p.day@laceyssolicitors.co.uk or 01202 377800 and he will be happy to help.

Property and Professional

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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.