CLH Digital - Issue #131

Issue 131

www.CLHNews.co.uk

CLHNews

CLHNews

CLHNews

Hospitality Sector to Stage Third Protest to Prevent “Catastrophic Closures”

The hospitality industry will gather in Parliament Square on November 7 (10.30 am) for the third time to protest about the government’s lack of support for the sector.

With countless hospitality businesses having closed since early 2020, or currently teetering on the brink of oblivion, organisers of HospoDemo are urging the

government to take appropriate action to support a sector that is on its knees.

This will be the third HospoDemo protest in two years, with protestors from all corners of the industry including restaurants, bars, pubs, clubs, hotels and cafés, coming together to represent their trade.

(CONTINUED ON PAGE 3...)

2

CLH DIGITAL

Issue 131

Editor's Viewpoint

Welcome to the latest issue of CLH Digital We are leading with a really great news story!

It’s a call to arms, and one I truly believe the sector cannot afford to ignore.

EDITOR

Peter Adams

Earlier on this year I was at a seminar when I spoke to a sector leader about the dire state of the hospitality and licensed trade. I make the point, as I often do, that punitive taxes are killing the industry.

No ifs and buts, the sector is simply overtaxed, it always has been, and this has held the sector back for decades.

Now due to current economic and political turmoil many operators are staring into the abyss, and if taxation was lessened they would not only survive but also thrive!

I put it to the sector leader in our conversation that I am often dismayed at the public, who make no vocal protests about rising costs. Rather they take them on the chin and change their eating and drinking habits, which has benefited supermarkets in particular.

I have always felt it is time for them to make themselves heard. They are the ones that foot the bill, when they buy their food and drinks in a pub, bar, restaurant, hotel or nightclub, and it’s no good complaining to operators or to the “bloke in work the next day”.

It is the government which imposed these ludicrously high industry destroying taxes and it is the government who should be the focus of our anger.

And what better way then this demonstration? A perfect opportunity outside the Houses of Parliament for the hos-

pitality and licensed on trade sector to get its point across.

have seen costs skyrocket by up to 30%, and were to go up even more until the government intervention this week.

However, the public must join in this too. Any sector complaining about high taxes to the government is often dismissed as “business as usual”. When the public join in it changes the landscape, adds another dimension.

This has seen many publishers in the sector give up publishing altogether and they have migrated to digital only.

Their business, their rules, but not something we intend to follow.

Established businesses, livelihoods of experienced operators are being threatened, and it really is enough is enough.

We considered switching from heat set to cold set which is considerably cheaper, (similar to your daily newspaper) however the quality, of course, suffers. Readers and advertisers have an expectation, so at the moment for the foreseeable future we are maintaining our current format!

We are seeing rail workers, postal workers, communications workers, and workers from many other industries making their point that they simply cannot survive in this current economic climate on the wages that they get and are demanding more.

And it’s time for the sector to demand change, so I urge operators to share details of this protest with staff and customers alike, and let’s try and get as many people outside the Houses of Parliament, with our pots and pans and make as much noise as possible!

Share the information from www.instagram.com/hospodemo or register to attend at www.hospodemo.org let’s get involved!!!

On a side note I have just returned from Birmingham, a city which I love. However, I was rather dismayed at one of my favourite haunts, a well-known pub group, which we often visit when staying in Birmingham attending trade shows since this pub has a wonderful atmosphere for sports, particularly the Champions League.

The food was always good. However, this time it was very mediocre ‘school dinner’ style food, which was a great disappointment and I have to say left us voting with our feet the following evening.

I do get it that times are tough. We here at CLH News have faced eye watering increases in the cost of print. Our printed issue, which is on the presses tomorrow, is heat set, making it a glossy finish. In this current environment we

My point is - I wouldn’t have minded paying extra for my food in this pub, instead they dumbed down, serving vastly inferior quality, bland, tasteless and thoroughly unappetising food.

Which I think is a lesson for any operator. Customers have expectations, but they also see the bigger picture and no matter how tough times are, compromise on quality and standards at your peril. Customers will, as we did vote, with their feet.

That said, we found a bar further down the road in Birmingham town centre – a fantastic sports bar with food a little bit more expensive, but it was really good and we watched Liverpool thrash Rangers in the Champions League so all ended well!!

We are exhibiting at the International Drink Expo in London’s Excel next week 19th and 20th of October we are and exhibiting on Stand C100, so please do pay us a visit!

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.

Further details can be seen at www.catererlicensee.com

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

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

TELEPHONE:

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Hospitality Sector to Stage Third Protest to Prevent “Catastrophic Closures” Issue 131

(CONTINUED FROM FRONT COVER) Dressed in their work uniform, they will come equipped with pots, pans, ladles, cocktail shakers, wooden spoons, last orders bells and other hospitality-related tools with which to make themselves heard. At 11am, all protestors will turn to face the Houses of Parliament and make as much noise as possible to ensure the sound resonates within the Houses of Parliament, before marching on to HM Treasury to do the same.

HospoDemo is expecting a large turnout due to the perilous position so many hospitality businesses now find themselves in, even more so than during the first HospoDemo protest in October 2020 amidst the second COVID lockdown. Operators are still reeling from the loss of business during the three lockdowns and the enormous rent debt accrued during that time. But since then, the sector has had to contend with ongoing labour shortages, followed by the onslaught of the cost of living crisis, and spiralling costs of supplies – from fresh produce to cooking oil, staff costs to crockery and glassware, and of course, surging energy prices. With operators lurching from one crisis to another, profitable trading is becoming impossible for many.

PROMINENT PAST ATTENDEES Prominent attendees from previous HospoDemo protests included chefs Yotam Ottolenghi, Jason Atherton, Tom Aikens, Fergus Henderson and Margot Henderson, along with well-known figures in the drinks industry including Monica Berg, Alex Kratena, Alessandro Palazzi, and Jan Konetzki. Well-known figures from across the industry are expected at the protest on November 7th. Hospitality professionals from around the UK are encouraged to attend, or if they cannot, to upload videos to social media of themselves making a noise with the tools of their trade at work.

PROTEST AIMS This protest will centre around three main demands to the government, with the primary aim being a VAT reduction to 10% including alcohol sales, putting the UK in line with many European neighbours.

Protestors are also urging to the government to reinstate the business rates holiday, and are demanding they introduce a visa scheme to allow overseas workers to work in hospitality, in an attempt to plug the labour shortage that started with Brexit and was compounded by COVID

SECTOR COMMENTS

Sacha Lord, Night Time Economy Adviser, Greater Manchester, commented: “As a sector, we came together over the last few months and unified our calling on the government. We don’t need handouts, we need a reduction in VAT and business rates relief. It is now clear to me, that not only do the government not care about the third biggest sector in the UK, they are quite happy to sit back and watch it collapse. If they will not listen to us, we have no alternative but to make them listen. This is businesses, jobs and lives we are fighting for.”

Michael Kill, CEO, Night Time Industries Association, commented: “The hospitality and night time economy sectors have suffered immeasurable damage over the last 4 years, with the current crisis putting 3 out of 4 businesses now at risk of closure in the coming weeks and months, with hundreds of thousands of jobs at risk, wasting billions in public funding which supported them during the lockdowns. The fiscal intervention announced by the government did nothing to stem the current crisis, clearly ignoring industry demands of VAT and business rates relief. This has resulted in anger and frustration across the sector reaching boiling point, leaving an entire industry feeling that it is being wilfully neglected to the point of collapse, with no alternative but to take direct action.”

Claire Bosi, Editor, Chef & Restaurant Magazine, commented: “The UK hospitality sector delivers far more to the economy than many people realise. From taxi companies to the beauty industry to professional services such as architects and accountants, a healthy hospitality sector creates revenue for so many third party businesses, while also providing many opportunities for employment. It is, indeed, the very first exposure to work that is experienced by most teenagers and students as they begin to progress into young adult lives. We have tried writing to MPs, we have all taken to social media to express our concerns, yet the support that is needed is not there. Not one minister has the courage to stand up and defend the third biggest sector in the UK by insisting the PM and Chancellor listen. We have no alternative, but to take to Parliament Square. We have to make them listen, or face the consequences of heavy losses of jobs, businesses and ultimately lives.”

The protest group wrote on Twitter: “It’s clear that the government doesn’t consider supporting hospitality a priority. It’s time to make them realise this has to change, to stop thousands more businesses crumbling.”

RECENT STATISTICS From Night Time Industries Association Flash Poll of 378 Night Time Economy Businesses taken from 16th – 18th Sept

CLH DIGITAL

3

• 3 Out of 4 businesses surveyed are barely breaking even (47.7%) or losing money (24.8%) • 23% businesses surveyed would not last more than a few months (40.6% of businesses surveyed would not last more than 2-3 months) under the current operating cost levels.

• 80.6% of businesses surveyed had seen footfall decrease & 82% had seen revenue decrease in the last 3 months of trading Businesses were asked what would have the greatest impact on their business survival – • 84.3% VAT Reduction / 66.8% Energy Freeze / Cap / 59.4% Business Rates Relief Extension / 31.8% National Insurance Reduction / 6% Other – Including Grants / Corporation Tax Reduction / Freeze on Loan Payments

ECONOMIC STATISTICS RELATING TO THE HOSPITALITY INDUSTRY The sector creates £130bn in economic activity and generates £39bn of tax for the Exchequer, funding vital services Hospitality represents 10% of UK employment, 6% of businesses and 5% of GDP Hospitality is the third largest private sector employer in the UK; double the size of financial services and bigger than automotive, pharmaceuticals and aerospace combined.

“CALL TO ARMS” So, if you work in the hospitality sector and associated industries, or enjoy supporting restaurants, bars, pubs, clubs, cafés and hotels, show your support by joining us at Parliament Square.

Timings 10:00am - Press photocall on Parliament Square 10:30am - Speeches from industry figures 11:00am - Protestors make as much noise as possible directed towards the Houses of Parliament 11:30am - March to HM Treasury (1 Horse Guards Road, London SW1 2HQ) 11:40am - Make as much noise as possible directed towards HM Treasury 12:15pm - Deliver letter with aims to HM Treasury addressed to the Chancellor IT’S TIME TO MAKE SOME NOISE THAT THE GOVERNMENT CAN’T IGNORE!

4

CLH DIGITAL

Issue 131

The Pros and Cons of EV Charge Ports for Hotels

By Andrew Grover, the founder and CEO of Advantage Utilities (www.advantageutilities.com) Recharging Revenues: the case for EV charging points With the hospitality industry still recovering from the impact of the pandemic, maintaining footfall and increasing revenue remains front of mind for pub, restaurant and hotel owners across the UK. One such revenue generating activity more and more licensees are exploring is the installation of Electric Vehicle (EV) charging points. In terms of the market opportunity, a report by Deloitte estimates that there could be seven million EVs on the UK’s roads by 2030.

Now that energy price caps have been introduced by the Government, this amounts to a significant number of potential customers looking for a place to charge their car while they go about their daily lives.

With over 395,000 pure-electric cars on the UK’s roads by the end of December 2021, demand for EV charging points will only continue to increase. There were also a further 740,000 plug-in hybrid models on the roads during the same month, and last year alone saw 305,000 new EV registrations – a rise of 74% in comparison to 2020.

There’s no denying the future of the Electric Vehicle market is bright. But what should hospitality businesses consider when deciding if installing EV charging points is for them?

Future-proof your business Interestingly, England became the first country in the world to introduce mandatory electric car charging points for new-build homes and businesses in July 2019. Three years on, future-proofing homes and businesses remains a significant move in preparing for the forthcoming switch to EV, especially considering the ban of the sale of new petrol and diesel cars by 2030 which the government has announced. With this in mind, providing EV charging points could become as necessary as providing parking in the future.

Put your premises on the map Once you’ve installed an EV charger on your premises your business will be included on websites and smartphone apps that help drivers locate charging facilities around the country. Even if a driver chooses not to use your facilities at that point in time, knowing that you’re there may mean they visit you in the future, or mention you to other EV owners.

Attract new customers Despite the fact that EV infrastructure is being expanded and invested in throughout the UK, people still have some degree of ‘range anxiety’. If people know they’re able to charge up at your premises, it means they may spend money with you that they haven’t before, or wouldn’t otherwise spend.

Sustainability matters Consumer interest in food sustainability and hospitality businesses’ Green credentials has skyrocketed in the past decade. Providing facilities for those driving EV vehicles will become increasingly important to consumers who are encouraged by forward-thinking businesses that strive for sustainability.

Recoup the cost Despite some businesses worrying about the cost, installation of EV charging points is made more attractive through the Government’s Workplace Charging Scheme. The scheme covers up to 75% of the total costs of purchase and installation, capped at a maximum of £350 per socket. EV charging points are also included in the Government’s super-deduction tax allowance, making the investment even more cost-effective for hoteliers.

Of course, each pub, hotel, restaurant or caterer is unique and has its own set of customer needs and wants. Whereas installing EV charging points might be an obvious priority for some hospitality businesses and a potentially strong revenue stream, others may decide it’s not the right time for them.

However, those that do make the investment now will be able to get ahead and gain competitive advantage through a green, sustainable income stream for their business.

About the Author Andrew Grover is the founder and CEO of Advantage Utilities and has over 20 years’ experience in commercial energy broking. Advantage Utilities now has over 40 dedicated and highly skilled staff in energy trading, legislation, financing and technology. Leveraging strong industry partnerships, they negotiate the purchase of millions of pounds of energy every year. For more information visit www.advantageutilities.com.

Silver Servers: Over 50s Boost Retirement Income with Hospitality Jobs

Growing numbers of workers over 50 are taking on jobs in the UK’s pubs, restaurants and hotels in order to boost their retirement income as the sector’s labour shortage and rising cost of living prompts a shift in its workforce.

The research also suggests much more can be done by employers to support this demographic; just 16% run an active returner or re-entry programmes for over 50s to help increase the number of these workers in their organisation.

The latest Caterer.com Hospitality Hiring Insider, which analyses job ad data and the views of 600 hospitality professionals*, has found that more than 130,000 over 50s are working in the sector to boost pension savings, and hospitality employers have seen a surge in applications from this demographic.

Two thirds (67%) believe the labour shortages and decline in international workers is making hospitality businesses be more creative in how they hire workers from the UK. In fact, in many cases it has had a positive impact, with 62% now actively hiring more inclusively, with more inclusive policies improving company ethos (51%) and productivity (48%).

Hiring resilient despite cost of living While hiring in some sectors has started to slow, the research shows that the business energy price cap and World Cup are boosting hiring in the sector, and data from Caterer.com shows hiring demands are consistent with 2019 levels, despite the costof-living crisis.

One in five (22%) businesses are already seeing a rise in bookings for the World Cup and three in ten (29%) are hiring more people to ensure they can manage the anticipated demand.

A shift in the workforce While demand for workers has remained resilient, hospitality in the UK 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 actively hiring from less traditional talent pools and a quarter (25%) of employers believe workers over 50 will be important in helping to solve the sector’s labour shortage.

The research suggests that the cost-of-living crisis is a key motivator in tempting over 50s into the sector and the majority (70%) of hospitality employers note that cost-of-living crisis is driving more people aged over 50 to boost their income by working in hospitality.

Supporting over 50s in hospitality Over 50’s in hospitality tend to occupy General Management (27%), front of house (24%) and chef-related (23%) roles. Employers believe greater experience (71%) is the best characteristic over 50‘s can bring to their workplace. They also associate them with better punctuality (62%), a strong work ethic (59%) and loyalty (52%).

Kathy Dyball, Director at Caterer.com comments: “Brexit, the pandemic, and the cost of living crisis have combined to bring about the most dramatic transformation our sector’s workforce has ever seen.

While it will take time to address long-established labour shortages, it’s encouraging to see employers broadening the range of candidates they’re targeting. Workers over 50 are hugely valued by the hospitality industry and we need to do more to highlight the vast range of roles available that can suit people of any working age.

“Jobs in hospitality offer tremendous flexibility, a secure income, and can be truly rewarding. We encourage employers to review all stages of their hiring process, from job adverts to employee benefits, to ensure they consider applicants of all ages equally. The team at Caterer.com are expert at working with employers to reach and engage candidates in a wide range of talent pools, using our advice tools and performance products.”

Luke Price, Senior Evidence Manager for Work at Centre for Ageing Better comments: “Recruiting inclusively benefits everyone, including older workers who have much to bring all sectors of the economy including hospitality. Research has shown that firms with a 10% or higher share of workers over 50 are more productive, and older workers tend to stay in a job for longer, take fewer sick days, and bring extensive skills and experiences. Since people aged 50+ constitute almost a third of the current workforce, inclusive employers are more likely to reap the benefits of this large talent pool.

“We welcome the news that more firms are hiring inclusively. To ensure age bias is minimised in recruitment, we recommend recruiters avoid using age-biased language, circulate job adverts widely and emphasise employer benefits that might appeal to older workers such as generous pension contributions. The fantastic work catering firms are doing around age-inclusive hiring should also be accompanied by a focus on employee retention: offering more opportunities for flexible working, ensuring those with health conditions feel supported and fostering an age-inclusive workplace culture.”

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

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

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

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

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

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

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

Issue 131

CLH DIGITAL

5

Majority of Managers Feel Ill-Equipped to Talk About Money Worries have a plan to support staff during the cost-of-living crisis. What’s more, just 46% of managers consider it their responsibility to do so.

This mindset is worrying. The cost-of-living crisis is not just a consumer issue, it is an employer issue; it is businesses’ responsibility to ensure they have the practices, resources and support structures in place to protect their staff’s financial wellbeing.

The majority of managers within UK businesses do not feel well equipped or comfortable in helping their staff through the cost-of-living crisis, according to new research from Mintago.

The financial wellbeing platform surveyed 762 managers within UK businesses. It found that less than half (39%) of respondents said their business had a clear strategy in place for how they will help staff during the cost-of-living crisis.

“But managers will evidently need help. Money clearly remains a taboo subject in the workplace, with most managers feeling awkward discussing financial concerns with their staff. Similar numbers feel illequipped to help, likely lacking in the resources and training required.As such, perhaps managers don’t see it as their responsibility to support their staff because they simply don’t know how to help.

Business leaders ought to support managers, giving them the tools – from educational resources through to financial wellbeing platforms – so they in turn can help employees.

Over half (57%) feel ill-equipped to support staff within their organisation during the cost-of-living crisis. Even more (66%) managers feel uncomfortable getting involved in their colleagues’ financial lives.

Less than half (46%) see it as employers’ responsibility to support staff during the cost-of-living crisis. Even fewer (35%) managers have reached out to their colleagues to see if they have any financial concerns precipitated by the cost-of-living crisis.

Mintago’s research found that the majority (66%) of managers have noticed that employees have raised more concerns about their finances this year than usual.

Chieu Cao, CEO of Mintago, said: “Our research raises some serious concerns. For one, too few businesses

“The cost-of-living crisis is not going anywhere any time soon. It’s likely that employees are looking for their employers to do more to support them during this crisis. Indeed, managers can play a major role in easing the pressures and stresses on their teams, but only if they have the right tools in place. Now is the time for any business without a clear strategy to evaluate what more they can do at this challenging time.”

2022 Winner of the S.Pellegrino Young Chef Academy Competition Announced After rounds of competitive cooking and outstanding displays of culinary prowess by some of the most talented young chefs in the UK, S.Pellegrino Young Chef Academy has recognised Marcus Clayton as the winner of the competition’s regional final at BAFTA last night.

Marcus, who emerged in the competition for his brilliant talent, beating eight other finalists and rising to the top of thousands of applicants around the world, will be participating in the Grand Finale that will take place in Milan in 2023.

The 26-year-old chef lives in Rye, East Sussex, and works at the Hide and Fox restaurant in Saltwood, Kent. He has been working in kitchens since he was just 14 and went to Sussex Coast College.

At the competition final, which took place at CORD in London, Marcus won over the renowned jury, including Sat Bains and Claude Bosi, with his signature dish, Celeriac, Apple and Mushroom. It’s a dish he’s been perfecting over the years and one he chose to put forward to show how delicious vegetables can be.

Marcus Clayton comments: “I am delighted to have won, it’s very surreal and I can’t wait to represent the UK at the grand final. It’s been a great experience so far, especially getting direct feedback from the esteemed judging panel. I’m looking forward to working closely with Lisa (Goodwin-Allen) on my signature dish ahead of the next stage in Milan.”

To help Marcus on his journey to the Grand Finale in Milan, he has been assigned Michelin-starred chef, Lisa-Goodwin Allen, as a mentor who will provide him with guidance on how to improve his signature dish

and support him in his preparation for the international finals.

As with the 2019/21 edition, the current competition also plays host to three additional awards alongside the main prize: the S.Pellegrino Award for Social Responsibility voted for by the Sustainable Restaurant Association which runs the Food Made Good program, the Acqua Panna Award for Connection in Gastronomy voted for by the competition mentors, and the Fine Dining Lovers Food for Thought Award voted for by Fine Dining Lovers readers.

Together with Marcus, who won the opportunity to compete for the S.Pellegrino Young Chef Academy Award 2022-23, there are a further three young chef’s were also awarded at the regional final event: ● S.Pellegrino Award for Social Responsibility – Imogen Parrish and Crab Bisque, Crab and Preserved Lemon Chantilly, Fennel and Tomato Concasse ● Acqua Panna Award for Connection in Gastronomy – Harry Van Lierop and Growing Up ● Fine Dining Lovers Community Award – Swann Auffray and Wild Sea Bass, Cherry and Fennel

6

CLH DIGITAL

Issue 131

Commercial Property Opportunities in an Unstable Economy

By Tom Beak, Senior Associate, Kingsley Napley’s (www.kingsleynapley.co.uk) The past year has seen the Hotel, Pub and Restaurant sector of the hospitality industry continue to recover from the impact of the COVID-19 pandemic. Whilst some areas of the market (e.g. hotel occupancy in London) are yet to reach pre-pandemic levels of performance, the forecast was improving and figures were heading in the right direction. However, recent weeks have seen a significant mood change amongst forecasters, both in the hospitality industry and the property market.

The combined impact of Brexit and COVID-19 has been exacerbated by a global economic downturn caused by Russia’s invasion of Ukraine. Whilst operating costs, labour shortages and supply chain issues have provided a constant challenge for the hospitality sector, the industry’s consumers are also now feeling the pinch due to the “cost of living” crisis. Such a variety of challenges meant that reports of recession and property market crashes were of no surprise, however the general consensus seemed to focus on a slow decline. That was until the government’s “mini budget”.

The fallout from this has been an acceleration in concern. Economic turmoil has followed and the property market has reacted. However, there are already rumours that the government will revisit (or, dare I say it, Uturn entirely) their “mini-budget” and a successful revision may well steady the market. Indeed, changes have been so frequent that this article may be outdated by the time it is published!

Whilst we wait to see what impact further government announcements will have, it is worth exploring what (if any) opportunities are presented by uncertainty in the property market and the role your commercial property lawyer can play in navigating such opportunities.

In its most basic terms, the current concern in the property market is twofold:

1. Difficulty in funding – huge increases in interest rates mean that borrowing is not a viable option for many businesses – either by making it difficult for borrowers to seek funding or by making it impossible to refinance when existing loans mature, forcing borrowers to sell their property assets; and

2. Decreasing value of assets – as the cost of borrowing increases, property prices react by falling (Goldman Sachs recently predicted a fall of 15-20% by the end of 2024).

If these trends continue and the economy remains (at best) unstable, the following property opportunities may arise:

A. Rent Negotiation As we saw during the pandemic, in times of economic downturn, landlords are willing to negotiate rent – it

being generally accepted that it is better to agree alternative arrangements with existing tenants than be left with an empty property.

For existing tenants, there may be the opportunity to negotiate rent on lease renewal or to agree rent concessions or deferrals mid-term. Whilst bargaining power shifts somewhat with each business, Superdry’s recent report (which confirmed that of the 55 lease renegotiations completed in the last financial year, they saw an average rent reduction of 45%) shows that there is willingness to negotiate down.

Landlords may also be more willing to accept turnover rents, whereby the landlord agrees to let at a decreased base rent, accepting the incentive of a profit share if a certain turnover is achieved.

B. Private Investment As traditional funding becomes harder to come by (with banks being unwilling to lend or offering unpalatable interest rates), opportunity is presented to so-called “adventurous” investors. Private investors, attracted by decreasing property prices, may seek to capitalise by offering private funding at competitive interest rates.

C. New Sites If existing property owners are unable to refinance, it is expected that they will seek to offload property assets. This means that there may well be an increase in commercial property on the market at a reduced price. Those in the hospitality sector, particularly those looking for more consumer-friendly locations or to downsize, may well find the opportunity to explore new commercial space. For example, Estates Gazette recently reported that Premier Inn has opened hotels in sites that formerly operated as offices, department stores and hospitals.

As business opportunities become harder to come by and the need to avert risk greater than ever, a collaborative approach with your commercial property lawyer is a must. The more involved your legal advisor can be, the greater understanding they will have of your business (rather than just a general familiarity with the industry) and the more tailored their advice can be to your specific business needs. Ensuring that your lawyer is involved from the ‘idea’ stage is vital – including your legal advisor in early due diligence and negotiation of key terms ensures that common pitfalls are dealt with in detailed heads of terms, helping to avoid later dispute that adds delay and cost to transactions.

In addition, your legal advisor should be an invaluable conduit to the property industry – having real time insight into market trends and concessions made in on-going transactions, as well as contacts amongst agents, landlords, planning consultants, tax advisors and private investors. Bringing your lawyer on board from an early stage, ensuring they know your business and your business plan, can ensure that value is added when it is needed most.

Whilst this discussion of opportunities may be overly simplistic or optimistic, the hospitality industry’s resilience and willingness to be flexible, as displayed during the pandemic, suggests that such optimism is not misplaced. Though the immediate forecast for both the economy and the property market is bleak, opportunities can be found and your legal advisor should be one of your most valuable assets, not a hindrance to realising these opportunities.

Tom is a Senior Associate in Kingsley Napley’s Real Estate team and advises clients on a variety of commercial transactions, including hotel and restaurant developments. Tom has acted for developers, investors, high net worth individuals, landlords and tenants, with particular expertise on the acquisition and disposal of development property and the refinancing of property portfolios.

Issue 131

CLH DIGITAL

7

Consumers Opt for Inexpensive Dining Out as Cost-of-Living Crisis Hits The latest Lumina Intelligence Eating & Drinking Out Panel data has shown a decline in both penetration and spend across the eating out market as the impact of economic uncertainty starts to hit. In the last quarter (w/e 4th September 2022) average spend declined 2% vs the previous quarter despite inflation within the market. This has been driven by consumers opting for more affordable options when they do dine out of the home.

Lumina Intelligence has seen consumers are less likely to be going out on a drink only occasions declining in share by -4.6ppts this quarter. We have seen this impact particular channels more than others, with the pubs & bars channel falling 3.6 ppts for drink only occasions as consumers reduce their alcohol consumption. However, retail has seen a +2.5ppts growth for drinkonly, driven by warm weather and more consumers choosing on the go drinks options. Branded coffee retailers Costa Coffee, Starbucks and Caffe Nero have all lost share for drinks only, as consumers turn to more affordable convenience retailers such as Co-op and Sainsburys. Purchasing drinks as part of a meal deal is likely to have contributed to this decline. Offering meal deals in coffee shops can help to encourage purchase and demonstrate value for money.

LOWER COST CHANNELS ARE GROWING IN POPULARITY ACROSS THE MARKET QSR is the most popular channel for consumers increasing +0.9ppts however the retail channel has seen the largest increase growing 1.5 ppts. Within the QSR channel, consumers aged 45+ have grown in share in QSR however younger consumers (34 and under) still make up a large proportion of visits however it must be noted that this age group are starting to trade out of the market across most locations. All day parts have seen a reduction or no growth in the number of 18-24 year olds eating out in the last quarter. This age group will feel the financial impact of the cost of living crisis the hardest resulting in reduced discretionary spending. Emphasising value for money credentials through promotions and loyalty schemes will entice these consumers. There has been

DRINK ONLY OCCASIONS LOSING SHARE

BEER AND COLA LOSE SHARE AMONGST DRINK OCCASIONS Cola has seen the largest decline at lunch and dinner, falling 10.2ppts and 9.9ppts respectively whilst energy drinks declined 6.7 ppts for breakfast. Consumers are instead choosing juice drinks and squash as well as fruit fizzy drinks, driven by a reduction in pub visits and an increase in retail drink only occasions. When we look at alcoholic drinks, we have seen a decline across most alcoholic drinks as consumers choose lower ticket drinks in place of premium spirits and cocktails.

North East Hotels Celebrate Night of Success at Industry’s Excellence Awards After a two-year break, because of the Covid pandemic, one of the hardest-hit industries, a hospitality organisation, came back fighting last night and proved that they may have been down, but they’re definitely not beat!

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

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

The organisation celebrated the success of the industry with the Excellence Awards and recognised the most deserving at a black-tie ball, which took place on Sunday October 2nd at The Grand Hotel, Gosforth Park, where over 370 guests were in attendance and were treated to a three-course meal and a live band. Winners and sponsors are attached.

Collaborating with key sponsors from the region, the ball highlighted the individuals / categories with awards given to the best, and recognising the excellence within the industry, against all the odds. Their aim – to seek out the best people, those that have gone the extra mile in providing exceptional service.

Anna Wadcock, General Manager of the Maldron Hotel and Sarah Harrison, General Manager of the Marriott MetroCentre at NEHA said: “It’s so good to be back after the most stressful two years that our

industry has ever seen. Our staff have coped remarkably well and fought against adversity in a way that only people in the service industry could understand. We’re grateful to all our members and sponsors who have supported us over the years and this years Excellence Awards Ball was a great evening for everyone.”

The contribution that hospitality industry has on the economy is enormous in the region, with over 4500 bedrooms and a spend of £70M on goods and services. The hotel revenue alone exceeds £200M, with an economic footprint estimated at £616M. Anna concluded: “In an industry that employs in excess of 3,400 staff and influence in the region of 11,400 jobs, we hope that more hoteliers will consider joining NEHA, in order to get their voices heard.”

WINNERS OF NEHA EXCELLENCE AWARDS Warmest Welcome David Jackson – Malmaison Best Newcomer Clinton Douglas – Maldron Hotel Rising Star Dannika Herron – Seaham Hall Sales Excellence Nola Collinson – Staybridge Suites Service Excellence Scott Arthur – Maldron Hotel Inspirational Leader – in memory of Damon Roberts Marcus Klemm – County Hotel Cleanliness Excellence Housekeeping Team – Holiday Inn Gosforth Park Support Services Cheryl Wrightson – Jurys Inn Middlesbrough Community Award Chris Wells – Marriott Metro Centre

Increase Customer Spend by 18% (or more)!

Download the Paytronix Loyalty Report 2022 to find out more: https://alohaepos.co.uk/ annual-loyalty-report/

0800 731 8451 info@alohaepos.co.uk www.alohaepos.co.uk

Issue 131

CLH DIGITAL

9

Government Introduces New Energy Prices Bill to “Ensure Vital Support” The UK government has introduced new emergency powers that will ensure businesses across the country receive help with their energy bills this winter.

es households and businesses this winter but will transform the United Kingdom into a nation that offers secure, affordable and fairly-priced home-grown energy for all.

Without the launch of the schemes, businesses and consumers had been left facing increasing financial turmoil, with energy bills estimated to increase to as high as £6,500 before the government stepped in.

Recently announced support will see a typical household pay £2,500 a year for energy, while businesses will be paying less than half of predicted wholesale costs this winter.

Chancellor of the Exchequer, Kwasi Kwarteng, said: Our actions will mean that energy bills for the typical household will be half what they would have been this winter.

The Energy Prices Bill, introduced in Parliament on Wednesday (12 October 2022), provides the legislative footing needed to ensure that people and businesses across the UK receive support with their energy bills this winter through the Energy Price Guarantee for domestic consumers and Energy Bill Relief Scheme for businesses and non-domestic properties. This includes essential measures that enable the UK government to deliver comparable schemes in Northern Ireland and legislation that will require landlords and heat network operators to pass benefits through to tenants.

The precise mechanics of the temporary Cost-Plus Revenue Limit will be subject to a consultation to be launched shortly. The government says it has been working closely with industry on the detail of the proposal, ahead of it coming into force from the start of 2023. It will ensure consumers pay a fair price for low carbon energy and has the potential to save billions of pounds for British billpayers, while allowing generators to cover their costs, plus receive an appropriate revenue.

Business and Energy Secretary, Jacob Rees-Mogg, said: Businesses and consumers across the UK should pay a fair price for energy. With prices spiralling as a result of Putin’s abhorrent invasion of Ukraine, the government is taking swift and decisive action.

We have been working with low-carbon generators to find a solution that will ensure consumers are not paying significantly more for electricity generated from renewables and nuclear.

That is why we have stepped in today with exceptional powers that will not only ensure vital support reach-

We are protecting people, holding down inflation and preventing Putin’s energy price hike from causing long term harm to our economy by supporting businesses.

The Energy Prices Bill forms yet another decisive step taken by the UK government to reform the energy market, giving Britain back control of its own home-grown energy and breaking ties to the ever-increasing volatility and uncertainty of the global gas market.

UKHospitality Chief Executive Kate Nicholls said: “The government’s intervention to support hospitality businesses facing soaring energy costs this winter is extremely welcome and it’s fantastic to see this legislation introduced. The measures in this Bill will provide relief to all manner of hospitality businesses, from the smallest companies to the largest.

“The introduction of these measures follows months of campaigning by UKHospitality to ensure the government recognised the huge impact rising energy costs will have on our sector.

“I’m pleased that the government has continued to listen to the sector to ensure its relief package is inclusive for all. Its decision to expand the scheme to include operators on fixed price contracts agreed from 1 December 2021 has avoided unfairly penalising businesses who had acted early to protect themselves from further price hikes. The publication of wholesale energy prices will also provide much-needed clarity for businesses.

“Unfortunately, the reality of this crisis means that, even with this support, energy bills will still be much higher than last year and many hospitality businesses will struggle to make it through to next spring. What the sector really needs now is the introduction of longer-term measures that can allow us to boost economic growth, namely a lower rate of VAT and further business rates relief.”

Year-on-Year Drinks Sales Up Again Despite Rail Strikes

CGA’s latest Drinks Recovery Tracker shows average sales in managed venues in the seven days to Saturday (1 October) were 3% ahead of the same week last year, and 2% up on the pre-COVID levels of 2019. It follows similar modest growth over the previous seven days— though with inflation now in double-digits, trading remains well short of previous years in real terms.

While year-on-year sales dipped on Sunday and Friday (25 and 30 September) they were ahead by between 3% and 10% on all five other days of the week. The most impressive performance came on Saturday (1 October), when drinks sales ran 9% ahead of 2021 despite the rail strikes restricting consumers’ travel to city and town centres.

As has been the case for several weeks now, beer and cider were the strongest categories in the On Premise, with year-on-year growth of

11% and 12% respectively. Soft drinks (up 7%) and wine (up 5%) also did well, though spirits sales were down by 12%. The comparisons show how consumers’ drinking habits have shifted from last autumn, when spirits sales flourished, partly at the expense of the LAD and wine categories.

“Amid all the economic turmoil, it’s encouraging to see two successive weeks of growth in On Premise drinks sales,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Despite growing pressure on their disposable incomes, consumers remain very keen to drink out in pubs and bars, and it hopefully bodes well for the run-up to the crucial Christmas trading period. However, with energy, food and property bills continuing to rise and inflation-adjusted growth so difficult to achieve, it will be a tough fourth-quarter for some businesses.”

Hospitality Industry Aims for Net Zero by 2040 Issue 131

CLH DIGITAL

11

Leading industry body UKHospitality unveils its ‘vitally important’ programme aimed at guiding the sector to net zero by 2040.

Work with the Hospitality Sector Council to align industry objectives and share best practice amongst businesses

Announced at a seminar at the London Marriott Hotel Grosvenor Square today, the trade body’s new Sustainability Commitment sets out 10 pledges in four key areas – waste, supply chain, skills and biodiversity. The initiative forms part of a wider drive to help businesses, especially small and medium enterprises (SMEs), make hospitality a leader in sustainability.

An accompanying Environmental Sustainability Guide for the Hospitality Sector SMEs was revealed in a presentation by Burger King UK chief financial officer, Tim Doubleday. The guide includes practical actions for businesses to take, such as making 100% of plastic packaging reusable, recyclable or compostable; ensuring all employees have completed WRAP’s 15-minute course on food waste; reviewing menus to incorporate more locally produced goods and plant dishes, and engaging with suppliers to source low carbon food alternatives for menus.

The 10 pledges outlined in UKHospitality’s Sustainability Programme comprise: To deliver on 2040 net-zero aims for the sector Roll out the UKH sustainability guide to members focusing on providing SMEs with tips, templates and best practice resources Eliminate unnecessary single-use packaging by 2025 Reduce food waste by 50% by 2030 Incorporate sustainability skills in relevant training courses and promote the appointment of site-based sustainability champions Support the Hospitality Sector Council’s Sustainability Committee on the delivery of the Hospitality Strategy’s environmental targets Promote sign-up to external pledges, such as the Courtauld Commitment and Plastics Pact Facilitate engagement across supply chains to reduce environmental impacts Promote the roll out of EV charging points across the sector

Delegates at the seminar were also addressed by Liz Harrowell, Associate Director, Climate Risk & Strategy, KPMG, who discussed how climate change could impact business models and the strategic levers available to drive decarbonisation of the value chain. Two discussion sessions at the event– To Net Zero and Working Together for a Sustainable Future – featured panellists from the Zero Carbon Forum, Sky, Britvic, Sodexo, Waste and Resources Action Programme (WRAP), and Biffa.

UKHospitality Chief Executive Kate Nicholls said: “Hospitality has been swift to embrace and accelerate sustainable practices in recent years but we’re entering a crucial phase in dealing with climate change, which makes our new Sustainability Commitment vitally important if we’re to deliver on 2040 net-zero aims for the sector.

“Ours is an overwhelmingly SME-led industry, so it’s crucial that SMEs are equipped with specialised tools to deliver the environmental targets set out by government, and to build businesses whose everyday operations are environmentally friendly.”

Licensed Trade Charity Celebrates 2022 Award Winners and Highlights the Impact of its Work The Licensed Trade Charity, who are dedicated to supporting workers in the licensed drinks trade, marked their 229th year launching their latest Impact Report (https://www.licensedtradecharity.org.uk/site/wpontent/uploads/2022/10/1728_LTC_Impact-report_2021_final.pdf). The event was held at the Royal Garden Hotel in Kensington, London on 6th October 2022.

Presentations included a snapshot of the support given in 2021 including over £1.7m awarded in financial grants and services and an insight into the Charity’s plans for the future.

Director of Finance James Hathaway said “We are delighted to have been joined by so many of our volunteers, supporters, operators, and partners here today. Their dedication and hard work helped us to support record numbers of people in our industry during the Covid-19 pandemic, and will enable us to continue providing invaluable help as the industry and its people face a new set of challenges over the coming months and years.”

At the Licensed Trade Charity Awards Dinner later that evening, the Charity recognised and celebrated that support from operators and service delivery partners with their Licensed Trade Charity 2022 Awards.

W inners a nd ca teg ories: Volunteer of the Year Award sponsored by Fuller’s Winner – Cath Halik Partnerships Award sponsored by Marston’s Winner – Nudge Fundraising Award sponsored by Hospitality Jobs UK Winner – Pedalling for Pubs Staff Wellbeing Award (Under 250 Sites) sponsored by Elta Accounting Winner – Joseph Holt Staff Wellbeing Award (Over 251 Sites) sponsored by Bums on Seats Winner – J D Wetherspoon One of the best-known hospitality consultants and sponsor of the Staff Wellbeing Award (for over 251 sites) – Bums on Seats – is a keen sponsor of the support given to the industry. CEO Amber Staynings said “The Charity is making a positive difference to the wellbeing of so many across our sector, and we are a proud champion of the emotional and practical support they offer to those in need.”

12

CLH DIGITAL

Issue 131

Recruiting Staff is More Difficult Than Ever, Say 3 in 4 Hospitality Businesses New research by KAM and Only A Pavement Away is released on World Homeless Day, as the charity launches latest campaign – New research from KAM and sector charity, Only A Pavement Away reveals that 3 in 4 hospitality businesses have admitted that hiring the right staff members is more of a challenge now than 12 months ago – On average 74% of hospitality operators have vacancies across front of house, while 87% have vacancies across back of house – The results have been released on World Homeless Day as Only A Pavement Away reveals it now connects 3 people facing homelessness per week into stable, purposeful employment within the hospitality industry

Paul, who found a pathway out of homelessness through the Only A Pavement Away employment programme, and now works as a Goods Receiver at The Ivy Asia in Chelsea, commented: “Since Only A Pavement Away helped me back into full time employment, I’ve got money, I am able to pay my bills, buy myself clothing, and have found myself a place to live. My life is very stable and secure now which it had not been for a very long time. With help from the charity, I have gained so much confidence and can finally believe in myself. Best of all I am now able to work with my biggest passion in life… food.”

Monday 10th October 2022: New research from KAM and Only A Pavement Away – the charity aiding prison leavers, veterans and those facing homelessness back into employment within the hospitality sector – has been released on World Homeless Day (Monday 10th October), casting a spotlight on the vast challenge still faced by hospitality business when it comes to recruiting and retaining staff, and the solution offered by Only A Pavement Away’s employment programme.

To raise greater awareness of the work that it does to support people like Paul, and to encourage more hospitality businesses to get involved with its programme, Only A Pavement Away is using World Homelessness Day to launch its latest campaign, Hospitality Against Homelessness: A Hand Up For A Brighter Future.

In the nationwide survey of leading operators, which polled both users and non-users of Only A Pavement Away, 3 in 4 businesses have admitted that hiring the right staff members is more of a challenge now than it was 12 months ago, with 1 in 2 also finding staff retention more difficult now compared to a year ago[1].

The campaign will kick-off on Monday 10th October at 11am with a thunderclap across social media channels, where employers, referral charities, partners and supporters of the charity will be encouraged to post a picture of themselves putting their hands up (for a brighter future), as well as making a donation.

The research shows that on average, 74% of hospitality operators have several vacancies across front of house roles at present, while 87% of hospitality operators have a high number of vacancies within their back of house staff.[2] As a result, businesses are facing continued disruption with many having to drastically reduce trading hours, ask existing staff to work longer hours, or close completely.

Hospitality Against Homelessness will then continue throughout the winter, with other fundraising initiatives planned under the campaign umbrella, to raise vital funds for members needing additional financial aid to ensure they do not fall back into destitution during the ongoing cost of living crisis*.

Only A Pavement Away, which celebrates its fourth birthday on 10th October, now connects an average of 3 people facing homelessness per week into stable, purposeful employment within the hospitality industry. With recent figures from Crisis predicting that 66,000 more people could become homeless by 2024[3], the need for support has never been more crucial.

“The insight gleaned from our recent survey in partnership with KAM indicates that recruitment is still a relentless challenge for hospitality businesses. But we can be a part of the solution. “As we mark our fourth birthday, we are delighted with the work that we have done so far to place over 250 people back into employment, adding an approximate value of £5m to the economy, and completely transforming the lives of so many people. Our ambition is to place 1000 people back into work by June 2024 and we are on track to do so. We urge potential employers to get in touch to see how we can make a difference to their businesses, and ask our wonderful supporters to keep donating, as you can be part of the change.”

The research carried out by KAM also reflected why employers are hesitant to hire a candidate who might be facing homelessness. When asked about the preconceptions they had about hiring people from this background, prior to joining the Only A Pavement Away programme, the findings showed that (59%) felt that those coming through the programme wouldn’t be able to cope with the demands of the job, (59%) felt that they would be unreliable, and (29%) felt that they would be more likely to use drugs and/or alcohol whilst at work[4].

However, these negative preconceptions are being challenged, with employers using the Only A Pavement Away employment programme now responding that their preconceptions are changing, with (70%) disagreeing that candidates wouldn’t be able to cope with the demands of the job, a lower (50%) feeling they would be unreliable and (60%) disagreeing that candidates are more likely to use drugs and/or alcohol whilst at work[5].

Greg Mangham, CEO and Founder of Only A Pavement Away says:

Only A Pavement Away’s employment programme works in partnership with hospitality employers, referral charity partners and individuals who have experienced or are facing homelessness, prison leavers and veterans.

It facilitates training and development as well as offering additional financial support to those who need it to overcome any barriers to employment, to help them back into work and in doing so, help to tackle some of the staffing and skills shortages within the hospitality sector.

To find out more, to donate, or to get your business involved visit: www.onlyapavementaway.co.uk or email Karen Wallin, Head of Marketing & Fundraising: fundraising@onlyapavementaway.co.uk

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

Top Hospitality Partnership Takes Customer Experience To New Levels Restaurant owners now have access to frictionless client engagement thanks to an exclusive partnership between a leading provider of restaurant epos and the most advanced digital guest experience platform.

NFS Technology, provider of Aloha restaurant management software, have announced the selection of Paytronix Systems Inc as their UK and Ireland partner in a move predicted to be hugely popular in the industry.

Chris Cartmell, Chief Commercial Officer for NFS restaurant technology, said the development is a response to the dramatic change in the way customers want to engage with their favourite restaurants.

“Many of our clients ask us how they can take a more integrated approach to client engagement, loyalty and feedback,” he said.

“The Paytronix platform seamlessly integrates with Aloha, to be able to offer our clients a tool to improve client engagement, grow revenue and be able to get a much better picture on both client spend and preferences,” said Chris.

Aloha integrated with Paytronix, benefits the customer experience in key ways: 1. It enables restaurants to provide a customised one-to-one journey for clients, combining data and marketing automation in one dashboard.

2. Digital marketing is highly personalised to customer behaviour and connected to actual guest spend.

3. Restaurateurs can create and deploy omnichannel marketing campaigns in minutes, using core design options that suit guest needs.

4. Order frequency is increased by offering combined services – for example, online ordering and loyalty programmes together have been shown to increase order frequency by 18%.

5. Customer loyalty is grown. The integrated system enables more ways to enrol and more promotion types – many users see guest participation of 50 to 70%.

Discover more about epos technology and customer experience: https://alohaepos.co.uk/

Can't wait to read the next CLH Digital?

Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email!

www.catererlicensee.com/signup

14

CLH DIGITAL

Issue 131

How Memes Can Be Used to Motivate Employees, Strengthen Brand Awareness, and Improve Engagement

By Max Kraynov, Group CEO of FunCorp, an entertainment tech developer (https://fun.co/) Driving engagement, whether it be an internal initiative, or a social media campaign, can be daunting. Trying to strike a balance between getting your own desired message or instruction across, while at the same time attempting to build a relationship with an individual or group, presents a challenge in terms of how genuine your communication comes across, as well as its intended impact.

While retail marketers, leadership teams, and HR, are always trying to find innovative ways to make connections with staff and customers - they could benefit from simply taking note of how their target audiences prefer to communicate online.

GlobalWebIndex data reveals that 54% of Gen-Z, 41% of Millennials, and 21% of Gen-Xers seek out or engage with new memes on a daily basis. In my position at FunCorp, an entertainment tech developer since 2004, I’ve had a front row seat in seeing how the creation of memes has become not only a mainstay of pop culture, and a lens through which news is viewed and immortalised, but also how they’ve been used to persuade and inspire.

Conversation in the workplace can often feel routine, with the exchange of the same work or ‘how was your weekend?’ pleasantries, and the same post-meeting summaries - which often devolve into an unnecessary post-meeting meeting. This Truman Show style of mundane, repetitive interaction can make people feel like they’re in a rut - and engagement with work begins to taper off. Sometimes it’s just better to let the GIFs do the talking.

Shorthand communications like memes are great for memory and engagement. Using a clever or funny meme that sums up a bunch of bullet points in a presentation slide (not a dry stock icon), will create a reaction, and that reaction or feeling is what stays with people. Your employees may see a related image, or a different version of your meme posted elsewhere, and have the positive association with work reinforced, and

for the visual learners, it’s a faster way of retaining notes and information.

For engaging customers and strengthening your brand, memes can be a great unifier - being relatable never really goes out of style. While memes can cover controversial topics and cause tension or division if used politically or either side of the pop culture references, most of them stem from expressing commonly shared feelings about how we experience the everyday.

The brands that most successfully leverage memes for engagement always take into account their current and target demographic, the media they consume, and have an awareness of self. Self acknowledgement, or even self deprecation through memes is more effective than simply saying you're great - because where's the fun in that? Being able to make fun of yourself, making your humour more observational and authentic than promotional and desperate will always win out.

Domino’s are a great example of this. They know that people tend to over indulge when consuming their products - and they also know at some point, most of their target audience have experienced a ‘food baby’ (bloating and discomfort) as a result. By creating a meme about it, Domino’s revel in the silliness of the situation, while making it intrinsic to the brand, and tell us ‘Yes, we know this happens. Yes we experience this too.

Yes, we’re people.”

If memes are used in a genuine, non pandering way, it reminds the viewer that there are actual people behind the company - and that’s what people rate to, not a sales pitch.

Memes can centre around a colleague or customer groups’ favourite shows, music, or topics they enjoy. By observing how others use memes, you tap into their sense of humour, what they respond well to, how they’re likely to engage in conversation - all of which forms essential knowledge for working out your own engagement strategy.

From lightening the load throughout the working day, to making people aware of the personality of your brand, or even just being an effective tool for establishing tone (an essential in the world of hybrid and remote work, where plain text can be harder to read exact intent or emotion) - keeping things playful with a meme helps to break down walls. It can lead to inside jokes, expedite relationship building with customers and employees (including the remote ones), and ultimately create connections by meeting people on their level all of which is essential to achieving successful engagement.

Community, Inclusivity and Sector Resilience Celebrated at British Beer and Pub Association Annual Dinner Representatives from across the beer and pub industry joined together this week for the British Beer and Pub Association’s Annual Dinner to celebrate community champions and raise £20k for good causes.

The event, which took place the Leonardo Royal Hotel near Tower Bridge and was sponsored by Sky, was attended by over 300 people from brewing and pub businesses and the organisations that support them, celebrating those who tirelessly support the industry and the communities across the country it serves.

Alongside fundraising £20k for Only A Pavement Away and The Licensed Trade Charity, two awards were also presented during the course of the night. Patrick Dardis received the Chairman’s award presented by BBPA Chairman and Chief Executive of St Austell Brewery Kevin Georgel, for his long-term service to the industry in various roles, including over 20 years as Chief Executive of Youngs.

Whilst John Longden of not-for-profit Pub is the Hub picked up the Industry Champion Award for his organisation’s work in helping pubs to diversify to further support their communities.

Upon receiving his award, Pub is The Hub chief executive John Longden said: “You have no idea how special this is. This is also for the family of Pub is The Hub and to our family of supporters.

“We all enjoy collaborating and helping publicans in their local areas. For every £1 invested in a shop, community café, village garden or play area it creates between £8 to £9 of social value. It is the social value that helps to bind us together in this wonderful industry.

“We believe we can inspire 1,000 projects over the next three years and we

have over 50 expressions of interest at this time.”

Inclusivity was also a key theme of the evening, with each of the sponsor bars from Asahi, Brewdog, Carlsberg Marston’s Brewing Company, Diageo, Greene King, Heineken, Lucky Saint and Molson Coors, sharing proactive diversity and inclusion initiatives they are implementing throughout their businesses and the Association’s #OpenToAll diversity and inclusion charter being promoted throughout the night.

The annual event was also a time to reflect on a difficult period for the industry whilst recognising its tenacity and resilience. Chairman Kevin Georgel drew comparison of the sector’s recent experiences to Christopher Columbus’ exploration into the New World saying “His world too, was turning upside down – his compass had let him down – could he trust it? Did he panic? Did he turn round? Did he despair? No, he held his course and sailed into history. In some ways our own compass has gone haywire for these past two years – but we have stayed true to our own North Star and carried on together.”

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “This time last year we hoped were done with ‘unprecedented times’ but here we are again after another year of surprises, challenges, and once-in-alifetimes events.

“And throughout all of it our pubs and brewers have remained at the heart of villages, towns, and cities across the countries, providing a place of solace and community for so many and it’s why I am really proud to stand here tonight representing our brilliant industry.”

Boost Your Bottom Line and Gain New Customers with the Vegetarian Society Chef’s Diploma How enticing are your restaurant’s vegetarian and vegan options? The growing trend of meat reduction and flexitarianism has led to a rise in people expecting high-quality, exciting plantbased dishes when they eat out. It makes great business sense to keep these customers happy and coming back for more.

That’s where the Vegetarian Society Chef’s Diploma comes in – it’s a three-day course that will teach you how to make incredible on-trend veggie and vegan dishes, giving you the edge over your competitors.

Chefs will develop skills and build their confidence in everything veggie and vegan. The course costs just £750 and covers recipe creation, menu planning, vegetarian and vegan definitions and attitudes, plant-based ingredients, building flavour, alternatives to meat and dairy... And much more!

Here’s what course attendees are saying: “I can’t recommend this course strongly enough to any of you who are in this industry… With the modern trend in less

meat in the diet and people having meat-free days, I see this as a step forward to surviving in our harsh economic environment.”

Murray “It really does exceed expectations. Right mix of theory, business info and practical cooking.”

Ian “100% recommend this course… I had the best schooling days of my life in this cookery school!”

Darshana “Endless ideas and new techniques. More than met my expectations of improving veggie options at work.”

Matt Book your place now with a £75 deposit: www.vegsoc.org/diploma

Issue 131

CLH DIGITAL

15

New Research from Deliverect Finds Consumers are Ordering More Delivery and Takeaways in Spite of Inflation and Increased Cost of Living Research by Deliverect,a digital ordering PLATFORM has today announced new global research which revealed that more people are purchasing takeaway or delivery orders today than they were before the recent increase in cost of living. The survey, which was commissioned by Deliverect and conducted by Censuswide, found that 57.34% of consumers are now purchasing up to three takeaways in a week now, in comparison to 49% prior to the inflation increase.

The research reveals that while people are putting more thought behind how they spend their money, they are more likely to cut back on other activities such as buying clothing (44%), going out for drinks and dinner (47%) and traveling (43%) more.

“Undoubtedly people are becoming more conscious of where they’re spending as we witness a rise in inflation and cost of living globally,” said Zhong Xu, CEO and Co-founder of Deliverect. “The research findings may be surprising to some, but evidently people are continuing to prioritize and enjoy the convenience of takeaway and food delivery – yet their expectations continue to rise. Quality, consistency, and speed will help restaurants stand out from the crowd. Technology is here to help the food service community manage everything that goes into digital orders to come out more profitable and operationally savvy than before.”

Qua lity Above A ll E lse As people watch their spending, they are putting great taste and ingredients at the forefront of their ordering decisions. Over two thirds (69%) of people say the taste of food is more important when watching their spending, as is the quality of restaurant ingredients (67%). People are also looking for social proof before selecting where to eat, with nearly 3 in 5 (59%) saying restaurant ratings/customer reviews are now more important than ever. Overall, the top reason customers would order from a restaurant again is because of its

good quality of food (52%). Consumers are also looking for a variety of great menu choices, with people selecting a restaurant for delivery or takeaway if it has a variety of menu offerings (27%).

F a st, S ea m less Delivery Influencing Choice Another important element for customers is quick, streamlined deliveries. Fast delivery is likely to encourage people to order from a restaurant again (41%), as is food arriving at the proper temperature (31%). Thirty-two percent of customers are also likely to choose from one restaurant over another due to a quicker delivery time, and 25% of people will select a restaurant due to its proximity/convenient location. Thirty-eight percent of people also agree that 21-30 minutes is the maximum average time to wait for their order to arrive.

M ultiple Deliver y Options Driving Orders Consumers trust delivery apps to deliver the best value and experience for their money today. One-third (37%) of people find ordering food from a restaurant via apps such as Deliveroo, Uber Eats, JustEat, Grubhub, Seamless, DoorDash the most reliable, followed very closely by ordering directly from the restaurant (35%). Just over 1 in 7 (or 15%) only trust picking up takeaway directly from a restaurant.

“Working with Deliverect has been great for Chipotle’s business. It’s allowed us to add the additional delivery partners that we wanted to and increased the number of transactions that we are able to process,” said Andrew Lawrence, Chipotle IT Manager UK & Europe. “This means we can continue getting our food in the hands of happy customers, especially when deliveries and takeaways are at an all-time high.”

This research follows Deliverect’s findings on consumer sustainability preferences and marks the launch of its ongoing research series, Food for Thought. The series will continue examining consumer preferences and habits to identify opportunities and priorities for the restaurant industry to thrive.

Star Launches Nationwide Virtual Darts Tournament to Boost Midweek Trade Star Pubs & Bars is investing £50,000 in a nationwide virtual darts tournament to help its leased and tenanted wet-led community pubs boost trade on traditionally quiet Tuesday nights.

Called Darts Stars, the tournament is free to enter and comes with a comprehensive support package including point-of-sale material, social media assets and top tips on driving footfall and sales.

Pubs need a good darts team, Internet connection and a laptop or smart phone to participate. To create excitement and attract spectators, competing teams will play simultaneously, and pubs will have the opportunity to live stream their opponents’ game on a big screen. The winning pub will receive a visit from a darts pro – who will play against

their customers – as well as tickets to the World Darts Championships for their darts team.

Says Caren Geering, Central Operations Director for Star Pubs & Bars: “Darts remains a hugely important part of many community locals and virtual tournaments are more popular than ever due to the rise of online gaming. We want to capitalise on this to create a really exciting experience for customers that will generate more sales for licensees. Offering additional reasons to visit is key to attracting people into pubs at a time when many have less disposable income due to the cost of living crisis.”

16

CLH DIGITAL

Issue 131

Drink Spiking: Key Signs and Preventative Steps for Hospitality Venues

By Arith Liyanage, CEO and founder of The Night Owl, the nation’s first-ever purpose-built Northern Soul and Motown club (www.thenightowl.club) Drink spiking is a pressing issue across the UK. In fact, according to a recent survey by YouGov, one in nine women and one in 17 men have reported having their drink spiked. There has also been a rise in the number of injection spiking incidents, with the National Police Chiefs Council documenting 274 cases in the UK during September 2021.

One hospitality venue is leading the way, creating a welcoming space for party goers across the nation. The Night Owl goes above and beyond, training its staff to spot key signs and conduct preventative measures against spiking. With anti-spiking drink toppers, spiking test strips, and schemes, customers can feel safer in these venues.

Arith Liyanage, CEO and founder of The Night Owl, the nation’s first-ever purpose-built Northern Soul and Motown club, comments on the issue: “Hospitality and entertainment venues, as well as the government and the police, have a responsibility to ensure the safety of women and anyone else who may be vulnerable or exposed to a dangerous situation while in their venues.

“In every Night Owl location, we operate the ‘Ask for Angela’ scheme so that anyone who feels unsafe can discreetly receive help from our colleagues. Every member of staff is trained to spot signs of distress in patrons and identify who might be afraid to reach out for help.

“As well as this, we operate ‘Ask for Clive’, which signals to our patrons that our venues are a safe space for anyone from the LGBTQIA+ community. We won’t hesitate to address harassment or discrimination based on a person’s sexual or gender identity.”

Here, Arith Liyanage explores the key signs and preventative steps party goers and hospitality venues should be aware of.

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

Nausea Nausea is one of the main indicators of drink or injection spiking. It’s no secret that an excessive amount of alcohol can lead to vomiting, but hospitality venues should always consider the possibility that someone who is visibly nauseous or showing signs of illness may have been affected by drink spiking.

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

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

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

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

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

Safety schemes Hospitality venues should be aware of anti-spiking safety schemes.

The “Ask for Angela” campaign, for example, has been a widespread success across the company, allowing customers to discretely signal staff when they feel unsafe. This can lead to workers calling a taxi or alerting the police in emergencies.

Mazzy Snape, co-founder and head of events, promotions and marketing at The Night Owl, has suggested some key safety tips that businesses should incorporate into their safety scheme: “If a member of staff notices someone messing with someone else’s drink, take it off them and put it to one side for testing later.

“Having key signs around your venue including 'Don’t Leave Your Drinks Unattended' ensures the safety of your customers and staff, no matter how big or small the place is.

“Businesses should be telling customers that if they see anything suspicious or if they feel unsafe, to contact a member of the team. Whether it’s the DJ, door staff or bar staff, everyone’s there to help and should know to escalate incidents to a supervisor or manager.”

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

Drink toppers and spike test strips Hospitality venues can provide their customers with anti-spiking products. Drink toppers have been successfully implemented in venues to protect alcoholic and non-alcohol beverages against unwanted substances.

Spike test strips are also useful, giving people the confidence to enjoy their drink.

Inclusivity at The Night Owl There’s no doubt that women are predominantly affected by spiking. This means nightclubs must continue to create safe spaces for women to enjoy music, paying special attention to representation within business operations.

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

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

Oulton Hall Pro Steps Up to Tackle 24-Hour Golf Marathon for Charity Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has launched its 20th Hive Pubs site, the Coach & Horses in Maghull near Liverpool.

The Coach & Horses has been transformed into a Hive pub following a £450,000 investment from Greene King and will be run by franchisee Gaynor Sartorius and manager Matty Bris.

The pub, which was previously a Greene King managed pub, has been completely renovated inside and out by designers DV8 in line with the Hive Pubs brand and concept to create a modern look and feel with community at its heart.

A key part of the pubs transformation to Hive has been its garden, which now features beach huts and covered outdoor seating complete with beautiful wooden furniture to enable use of the garden all year round.

“I am delighted to have taken on the Coach & Horses as a franchisee. The proven Hive Pubs concept, guaranteed franchise fee and strong earning potential made taking on a pub franchise agreement with Greene King Pub Partners an easy decision for me.”

Wayne Shurvinton, Managing Director for Greene King Pub Partners, said: “With our £450,000 transformative investment, the Coach & Horses is now officially our 20th Hive Pub opening! We are delighted to have hit this important milestone and will continue with even more Hive Pub openings between now and the end of the year.”

Are You Still Hand Polishing Cutlery?

Gaynor Sartorius, franchisee for the Coach & Horses, said:

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.

18

CLH DIGITAL

Issue 131

National Insurance Contributions Reversal – What Can Employers Do Now?

By Bhanu Dhir, Group CEO of employment support specialists at Steps To Work (www.stepstowork.co.uk) Bhanu Dhir, Group CEO of employment support specialists, Steps To Work, discusses the National Insurance Contributions reversal and what employers can do to prepare for November. ‘’With the reversal of the 1.25% rise in National Insurance Contributions happening on the 6th of November, employers across the nation have an opportunity to attract and retain talent and must ensure that they are fully prepared for the change. ‘’The decision to reverse contributions is especially welcomed by smaller businesses and those sectors heavily impacted by the pandemic, such as hospitality, as it reduces the cost of employing people, and therefore doing business. However, employers should not remain passive and accept the reduced cost of employment. Now companies should make sure that they reinvest funds saved into growing their businesses, whilst attracting and retaining talent.

‘’This can be through increasing financial pension contributions, supporting staff through benefits or training, or reinvesting back into the business to support growth or help mitigate the impacts of inflation. In an increasingly competitive market, to entice and keep great talent, companies can even increase staff wages.

“We are eager to work with employers to introduce them to new sources of talent and the change in policy over National Insurance Contributions gives employers a chance to reflect upon the adequacy of their supply of talent. ‘’Although the change does not come into effect until November, it’s crucial for employers to begin taking action and having conversations with their staff and HR departments about changes that will impact them.’’

For more information about Steps To Work and Starting Point Recruitment, visit: www.stepstowork.co.uk and www.startingpointrecruitment.co.uk.

Greene King Pub Partners Opens 20th Hive Pubs Site Following £450,000 Investment Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has launched its 20th Hive Pubs site, the Coach & Horses in Maghull near Liverpool.

The Coach & Horses has been transformed into a Hive pub following a £450,000 investment from Greene King and will be run by franchisee Gaynor Sartorius and manager Matty Bris.

The pub, which was previously a Greene King managed pub, has been completely renovated inside and out by designers DV8 in line with the Hive Pubs brand and concept to create a modern look and feel with community at its heart.

A key part of the pubs transformation to Hive has been its garden, which now features beach huts and cov-

ered outdoor seating complete with beautiful wooden furniture to enable use of the garden all year round.

Gaynor Sartorius, franchisee for the Coach & Horses, said: “I am delighted to have taken on the Coach & Horses as a franchisee. The proven Hive Pubs concept, guaranteed franchise fee and strong earning potential made taking on a pub franchise agreement with Greene King Pub Partners an easy decision for me.”

Wayne Shurvinton, Managing Director for Greene King Pub Partners, said: “With our £450,000 transformative investment, the Coach & Horses is now officially our 20th Hive Pub opening! We are delighted to have hit this important milestone and will continue with even more Hive Pub openings between now and the end of the year.”

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.

Can't wait to read the next CLH Digital?

Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email!

www.catererlicensee.com/signup

20

CLH DIGITAL

Issue 131

Greene King Puts Environment & Social Purpose at its Heart Mackenzie said:

Greene King is taking a defining step in its 220-year history to help tackle the climate emergency by adding ESG (Environmental Social Governance) as one of its core strategy drivers – which underpin the group’s goal to be the Pride of British Hospitality famous for outstanding experiences.

““We are building a sustainable business for the future that places our care for the environment and social purpose at the heart of our decision-making. We’re serious about meeting our net zero target by 2040 as we play our part in tackling the climate emergency. We know it’s a monumental task so it’s important we add it into our strategy to ensure it remains a goal that we’re all working towards.

The news was announced at Greene King’s annual internal leadership conference which took place from 6-7 October and will mean the company puts an even greater focus on supporting communities, giving people better lives and reducing environmental impacts.

Putting ESG front and centre of our business strategy is not just the right thing to do, it makes commercial sense as we face into the challenges of our time.

This follows a pledge earlier this year by the country’s leading pub company and brewer that it would become carbon net zero by 2040.

Previously the company had seven strategic drivers, introduced under the leadership of CEO Nick Mackenzie. The drivers include leveraging digital, investing in people and grow reach through compelling profitable brands. Adding ‘environment & social’ as the eighth driver will put it front and centre of people’s minds when making strategic and business decisions for the company.

Following the in-person announcement to more than 400 of the company’s senior leaders, CEO Nick

“Our company purpose is to pour happiness into lives and we are committed to delivering that for our customers, our people, our partners and the communities in which we operate, helping people to live better lives through our community, charity and social mobility programmes.

Earlier this year, Greene King publicly committed to set near-term emissions targets in line with climate science with Science Based Targets initiative, reducing absolute Scope 1, 2 and 3 greenhouse gas (GHG) emissions by 50% by 2030 from 2019 base year, and be carbon net zero by 2040.

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.

Can't wait to read the next CLH Digital?

Visit our website

www.catererlicensee.com

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ signup

@CLHNews

www.facebook.com/catererlicensee

22

CLH DIGITAL

Issue 131

Hospitality Sector Serves up 10% Growth in Number of Businesses

The number of hospitality businesses in the UK grew by 10.1% last year, ONS data published last week reveals1.

demic, as the sector faced more lockdowns at the beginning of 2021 and did not fully reopen until July.

The industry sprouted just over 20,000 new companies to reach 220,950 by the start of 2022 — the biggest increase of all sectors in percentage terms, analysis of Thursday’s figures by funding specialist Catax shows.

The number of people employed in the sector also held steady, growing by 1%. It suggests that the furlough scheme and other initiatives were largely successful in keeping businesses going.

Mark Tighe, CEO of Catax, comments: “The hospitality sector had a gruelling two years during the pandemic and, while turnover fell last year, strong growth in the number of new businesses starting up is a welcome surprise.

In comparison, business numbers in the UK overall fell by 1.5% over the same period.

However, turnover in the accommodation and food service sector suffered with a 29.7% fall — the biggest drop of any industry.

“The return to workplaces didn’t really gather steam until this year, so there should be more good news to come.

It fell from £116.6billion at the beginning of 2021 to £82billion a year on.

“The current economic climate means the hospitality industry still faces a challenging 12 months, but the sector can continue to grow if it keeps innovating and reacting quickly to changing trends.”

The figures are likely to have been greatly impacted by the pan-

Stonegate Group Celebrates Hospitality Apprenticeship Week Stonegate Group celebrated last week’s annual Hospitality Apprenticeship Week, as they marked the ninth year of their apprenticeship scheme.

Launched in October 2013, the pub company’s apprenticeship scheme has grown from two programmes to now offering 15 different courses. These programmes cover all operational and support areas of the business, including Front of House, Finance, Marketing, Leadership and Creative Design. Stonegate Group’s apprenticeship programme also plays a big role in supporting the chef population across the UK. The Group’s Apprenticeship Team work with a range of Universities and Colleges across the country, including, Birmingham City University, Cambridge Marketing College and Newcastle College, as well as training companies such as Kaplan, Remit Training, Compass and Cambridge Spark. These partnerships focus on developing and delivering the best programmes enabling employees to move up the career ladder in their chosen field.

Tim Painter, HR Director at Stonegate Group said: “We have a fantastic number of apprentices across Stonegate Group, who are benefiting from learning as they work. The apprenticeships offered fit within our bar to boardroom career development programme enabling each individual to reach their potential as they develop their career. With such a range of courses available to the team, there really is something for everyone, from our venues to our head offices.”

To further engage employees with the programme, the apprenticeship team has created a podcast, Kitchen Sync, to share apprenticeship stories from across the company highlighting the programmes, challenges and achievements of those taking part in the apprenticeship programme.

Hospitality Vacancies Fall Over Last Quarter – ONS The number of job vacancies in the hospitality sector fell by 15,000 over the last quarter, figures released by the Office of National Statistics reveal.

There were 158,000 unfilled roles in the accommodation and foodservice sectors between July and September this year, down from 173,000 from April to June.

Many hospitality operators have increased wages and promoted generous incentives this year following a widespread shortage of staff, with some targeting older workers and offering on the job training to people without CVs. Other operators have increased “staff perks”, offered more flexible shifts, and helped with general cost of living expenses.

Overall, output in consumer-facing services fell by 1.8% in August 2022, following growth of 0.7% in July 2022. Consumer-facing services were 8.9% below their pre-coronavirus levels (February 2020) in August 2022, while all other services were 2.1% above (Figure 4).

The largest negative contributing industry was sports activities and amusement and recreation activities, which fell by 9.4% in the month. This follows a strong July growth of 12.7% in which a number of large sporting events took place.

The second-largest contributor to the fall in consumer-facing services was retail trade which fell by 1.6% in August 2022. This is the largest fall for the industry since December 2021; the industry has now fallen nine

times in the last 10 months.

The ONS publication Retail sales, Great Britain: August 2022 notes a downward trend in the industry since summer 2021 following the lifting of restrictions on hospitality; and that in recent months, rising prices and cost of living are also affecting sales volumes.

These falls were partially offset by a rise in veterinary activities of 4.6% in August 2022 after two consecutive falls of 1.3% in July and 1.3% in June.

UKHospitality Chief Executive Kate Nicholls said: “Hospitality businesses have taken significant steps to attract new employees with higher wages, attractive training and development opportunities and flexible working practices, and this drop in vacancy numbers shows this work is beginning to pay off.

“Despite this decrease, there are still significant vacancies, stifling our ability to drive growth. There is still work to do and we continue to hear from businesses about how recruitment challenges are putting the brakes on recovery.

“Steps from government such as ensuring skills and recruitment initiatives are open to all sectors, a comprehensive employment and skills strategy, and making the Skilled Worker Visa route more streamlined and affordable would be significant in realising hospitality’s potential to drive economic growth and value to the economy.”

Free Safety Guidance To Prepare For Christmas-World Cup Festivities Leading specialist in food and workplace safety, Shield Safety, has ramped up its campaign to help the hospitality sector prepare for its busiest period for over a decade as the festive period and FIFA World Cup 2022 coincide.

Through its #XLMAS campaign, Shield Safety is offering access to a free guide and risk assessment template, which provides specialist guidance, insight and support to help bars, pubs and restaurants make the most of what is set to be a Christmas period like no other – not so much Xmas as XLMAS!

Mark Flanagan, CEO and Founder of Shield Safety, commented: “During the last World Cup, spending in hospitality increased by 41% compared to the previous year and this shot up to 73% on the day of the England-Croatia semi final. Couple that with the Lionesses' recent victory in the European Championships, there is huge excitement for the World Cup this winter.

“This is a really exciting opportunity for the hospitality sector because uniquely the World Cup is taking place during what we all hope will be the first full trading festive period since 2019. This creates a once in a lifetime opportunity for hospitality to have a truly amazing end of the year. However, this unprecedented opportunity will need to be delivered safely, with venues experiencing a huge increase in visitors against the challenges of varying staffing levels, adapted menus, venue layout changes, more outdoor presence to mention just a few. There are more than enough issues and challenges to create the risk of an own goal. That is why we have launched XLMAS, our campaign to support this incredible sector through a super sized festive period.”

Shield Safety’s XLMAS Guide is available to access and download for free at https://tinyurl.com/2kx6dhjs.

The XLMAS Guide covers advice and top tips to prepare for increased footfall and how to manage office parties, family get togethers and festive nights out alongside football crowds, to ensure all customers have an amazing and safe experience. Included are key insights around transient staff, venue layout changes, revised menus and food preparation.

Within the guide is also a link to download a Risk Assessment template, designed by safety experts and tailored towards the specific risks venues need to mitigate this festive period.

The XLMAS Risk Assessment Template covers three core themes – your customers, your team and your menu. It includes considerations for changing menus, reconfiguring venue layouts to increase capacity, accommodating outdoor catering, staff training and mental wellbeing, and measures to keep spaces Covid-safe.

Mark continued: “A recent survey from Access Hospitality found that 76% of football fans are looking for venues to watch the World Cup this winter and 30% of respondents said they would be happy to sit in a heated beer garden. This shows the scale of opportunity for hospitality but interestingly, if they have outdoor space they can adapt with patio heaters and can provide alfresco dining options such as BBQs or pizza ovens, there’s scope to really diversify, enhancing customer experience and bringing in vital revenue.

“Shield Safety wants to help venues to thrive this Christmas after the challenges of the past few years and to offer support to make sure that this festive period is special for both venues and their customers. The hospitality sector needs to avoid conceding a penalty when demand increases so dramatically. This can be avoided with forward planning and ensuring all safety risks have been assessed and dealt with well ahead of XLMAS beginning.”

Hospitality Spending Slows in September Due to Cost-of-Living Concerns 24

CLH DIGITAL

Issue 131

Consumer card spending grew 1.8 per cent year-on-year in September – the smallest uplift since February 2021, and well below the 9.9 per cent rise in consumer price inflation – as Brits cut back on discretionary purchases in response to rising living costs. However, the arrival of autumnal weather has encouraged Brits to spend more time enjoying evenings at home, resulting in a boost for at-home categories such as takeaways and digital content.

Data from Barclaycard reveals that spending on essential items grew 3.3 per cent compared to the same period in 2021 – the smallest rise this year. This muted growth was largely due to supermarkets only seeing a small uplift (2.8 per cent), as well as food and drink specialist stores falling back into decline (-3.7 per cent) after a 0.6 per cent growth in August – a sign that consumers are being more selective about the essential purchases they make.

Restaurant spend fell -12.2 per cent – further than last month’s drop of -11.4 per cent – while bars, pubs and clubs slipped into the red (-0.4 per cent) for the first time since March 2021 As the colder weather started to set in and energy prices continued to escalate, average spending on utility bills was up 48.0 per cent in September, higher than the growth seen in August (45.2 per cent) and July (43.9 per cent). The energy price increases in October are leading nine in 10 (91 per cent) Brits to feel concerned about rising household bills, while an additional 65 per cent are finding ways to save energy at home to combat higher utility bills.

Spending on non-essential items grew 1.0 per cent year-on-year, significantly less than last month (3.6 per cent), and a new low since February 2021 (-17.5 per cent) when the second Covid-19 lockdown measures were still in place. This is likely due to a combination of inflationary pressures alongside the boost in spending seen last year when restrictions lifted.

This comes as over half of consumers (53 per cent) say they are planning to cut down on discretionary spending so they can afford their energy bills throughout the autumn and winter, with the majority of Brits in this group cutting back on eating out at restaurants (60 per cent), buying new clothes and accessories (59 per cent), and drinking in pubs, bars & nightclubs (47 per cent).

To save money, many Brits (51 per cent) are planning to spend more evenings at home over the coming months; opting to play board games (25 per cent), stream films and box-sets (20 per cent), and play video games (19 per cent) rather than go out.

The entertainment sector also enjoyed an uplift, rising 1.3 per cent after seeing a slight dip last month (-1.3 per cent), likely due to Brits taking trips to the theatre and attending live music events in the last weeks of summer.

Despite ongoing inflationary pressures, confidence in household finances has remained steady (59 per cent) since last month (60 per cent), though this is a notable decline from the level of confidence two months ago (66 per cent) and an even steeper drop compared to a year ago (68 per cent).

Esme Harwood, Director at Barclaycard, said: “Energy price increases are understandably causing concern for Brits, as they worry whether they will have enough money to cover their household bills. Consumers are taking a savvy approach to budgeting as they reduce spending on discretionary items and seek more value in their weekly shop, which is having a knock-on effect on retail and hospitality sectors.

“However, Brits are also looking for ways to enjoy themselves at home while saving money, which has led to growth across “insperience” categories such as digital subscriptions and takeaways. It is likely to remain a challenging time for many other sectors as consumers focus on essential spending and businesses continue to navigate inflationary headwinds.”

Makala Green, Financial Expert and Author, said: “To ensure consumers can manage their budgets during this challenging time many will be weighing up whether they can afford certain nice-to-have purchases and experiences, such as buying new clothes or going out to eat. Categories like restaurants, pubs and clothing retailers are already seeing a decline in demand, as consumers focus on keeping cash in their pockets to cover essentials such as energy bills and weekly shopping.

“As the busy festive shopping period approaches, and the impact of rising energy bills starts to take effect, cost-saving behaviours will become even more crucial as Brits look to keep their finances in check.”

WTTC and the Sustainable Hospitality Alliance Announce Partnership to Accelerate the Transition to Net Positive Hospitality WTTC and the Sustainable Hospitality Alliance aim to build a more sustainable, net positive, global hospitality industry.

The World Travel & Tourism Council (WTTC) and the Sustainable Hospitality Alliance (the Alliance) have signed a Memorandum of Understanding (MoU) committing both organisations to closer collaborative working, focusing on improving the environmental and social impact of the global hospitality industry.

Through the MoU, WTTC and the Alliance have pledged to promote a united voice for a more sustainable future for the hospitality industry, cooperating on new research projects to foster understanding of the latest in sustainability innovation.

The two organisations will also work together to raise awareness of new initiatives and success stories, launch new commissions and advisory bodies, further advance understanding of innovation and key sustainability indicators and partner on critical issues such as youth employability, human trafficking, and climate action.

Hotels and other tourist accommodation such as short-term rentals are at the heart of the hospitality industry, unlocking entire local economies through nearby restaurants, events, culture, and music venues.

By working together, the industry can become a driving force toward a more sustainable future for the industry.

Julia Simpson, WTTC President & CEO, said:

“The Sustainable Hospitality Alliance has been a valuable supporter of our Hotel Sustainability Basics which are the first step in the ladder to advance sustainability in the industry. Although the hospitality industry has transformed dramatically in recent years, we recognise that there is still more that we can do together.

“Our collective efforts will enable the hospitality industry to continue moving towards a greater positive impact through this new partnership.”

Glenn Mandziuk, Sustainable Hospitality Alliance CEO, said: “We are proud to be partnering with WTTC on promoting sustainable growth. This partnership combines the Alliance’s sector-specific expertise with WTTC’s scale and reach to enable both our organisations to enhance collective impact across the industry and drive progress further towards net positive hospitality.

“We have partnered in the past, including on the Hotel Carbon Measurement Initiative (HCMI), and I am very positive about the future potential of our two organisations working together alongside our members and the wider industry.”

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.

Institute of Hospitality CEO Welcomed as Honorary Master Innholder Issue 131

L-R: David Brann the next Master, Robert Richardson FIH MI (centre) and Viscount Thurso (John Archibald Sinclair, 3rd Viscount Thurso PC MI) (far right).

The Master Innholders (MI), have welcomed IoH CEO Robert Richardson MI FIH as an ‘Honorary Master Innholder’, a position held by only a handful of members.

Robert was presented with his Honorary Master Innholder Membership by The Viscount Thurso PC MI, Master of the Worshipful Company of Innholders (WCI), at the recent Master Innholder’s Dinner. He now joins the elite rank of approximately 150 Master Innholders. All are prominent past or current hoteliers, dedicated and committed to promoting best practices across the industry.

Commenting about Robert’s honorary appointment, Harry Murray MBE FIH MI, past MI Chair and current HOSPA President said: “I am delighted that Robert has been made an Honorary Member of the Master Innholders.

“As a previous hotel practitioner for more than 5 years, Robert had all the right credentials to qualify for membership. When Robert was appointed IoH CEO, it was the tipping point for the institute.

As Harry recalls: “The IoH, under Elizabeth Gadsby FIH, played a huge role in the formation of the Master

CLH DIGITAL

25

Innholders, prior to the launch as a founding partner with the Worshipful Company of Innholders (WCI) in 1978. Following Robert’s appointment, I felt it was the ideal time to renew the partnership. Firstly, to help develop the next generation of hospitality leaders and secondly to help support the IoH’s application for Charter recognition.

“I celebrated 40 years as an MI this year and I am sure Robert and the new Chairman of The Master Innholders, Dan Rose-Bristow FIH MI, will work together in the interest of our great industry” concluded Harry.

Speaking about this latest accolade, IoH CEO Robert Richardson FIH MI said: “Having spent most of my career as a hotelier, leading some incredible teams, I was extremely pleased, and immensely surprised, to be invited to become an Honorary Master Innholder.”

He continued: “The Institute and the Master Innholders have a long, and shared, history, and in these times of extreme challenge and extreme opportunity, it is only right that we work in collaboration to support our hospitality family, and the generations of it yet to come. I am also delighted that all Master Innholders are awarded Fellowship of the IoH in recognition of their service to our amazing industry.”

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

26

CLH DIGITAL

Issue 131

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

28

CLH DIGITAL

Issue 131

CVs Scrapped in Multi-Million Pound UK-First Scheme to Tackle Hospitality and Leisure Industry’s Staffing Crisis prospects for thousands of sector workers under its Westminster Works Good Employer Pledge. The initiative launches as the number of job vacancies in the UK’s hospitality and leisure sectors has risen by almost 100,000 since before the onset of the pandemic in early 2020[1].

Mayor of London, Sadiq Khan said: “This timely scheme will help employers overcome staff shortages, find thousands of job opportunities, while at the same time setting the high standard for workers rights. It’s good for business, good for workers, and good for Westminster.”

Westminster, which includes the entertainment and leisure mecca of the West End, is home to 3,700 restaurants, bars and cafes and a further 4,000 leisure businesses supporting 120,000 jobs in the city.

– New recruitment service launched to help businesses reeling from Covid – Ground-breaking ‘Westminster Works’ to help plug thousands of unfilled vacancies and create confidence in job-seekers – London Mayor hails service a ‘lifeline’ for business and a ‘milestone’ for workers’ rights – CVs scrapped for on-the-job trials and accelerated training opportunities HUNDREDS of would-be hospitality and leisure workers along with world-famous brands are attending the launch of a multi-million pound drive to tackle the recruitment crisis in the industry this morning (10 October 2022).

Launching at the Thistle Marble Arch in Westminster at 9.30am, it is hoped that the Westminster Works scheme will breathe life into the area’s world-class hospitality and leisure industry by tackling record staffing shortages and filling a minimum of 2,200 jobs.

Free and open to all hospitality and leisure businesses in Westminster, all participating employers will be asked to sign a Westminster Works pledge that makes clear commitments to prospective employees straddling three pillars: Respect, Reward, Progression[2].

Among the commitments, employers will be required to guarantee that they will pay at least the London Living Wage. There will also be a pledge to listening and responding to employees’ issues; championing diversity and inclusion; adapting working practices when specifically needed; offering more flexible hours and a better work-life balance; paying a salary that reflects job importance; and providing additional benefits and support for career progression.

In addition to actively promoting vacancies for all “Westminster Works” businesses in Westminster and beyond at no cost, the service will focus on attracting those not currently in the employment pool, such as early retirees, parents, carers, people with learning difficulties and ex-offenders. The scheme will also offer training and support to businesses to ensure the effective implementation of the Westminster Works pledge for each business that signs up.

Jobseekers can register with the scheme using the newly launched

The scheme will pioneer a new rapid recruitment approach, where CVs are scrapped in favour of on the job trials and accelerated training, with the intention of the initiative becoming a blueprint for hospitality hubs across the UK. The initiative, backed by Mayor of London and created in partnership by Step Ahead, New West End Company, Knightsbridge Partnership, Step Ahead Recruitment Agency and AttisTowns and funded by Westminster City Council, is the first of its kind in the UK. Devised and developed by more than 100 hospitality and leisure industry-leaders in the area, ‘Westminster Works’ will aim to fill a minimum of 2,200 vacancies at hotels, restaurants, bars, cafes, clubs, casinos and other eligible venues across Westminster by March 2024.

website – www.westminster.works.

This £1m business support programme has been awarded by the City Council as part of their Additional Restrictions Grant allocation, distributed by the Department for Business Energy and Industrial Strategy (BEIS) as part of the Covid-19 emergency response to support businesses. The programme’s training element will be funded by £2m from the Mayor’s Adult Education Budget and the Apprenticeship Levy, and will be delivered in partnership with Westminster Kingsway College and Westminster Adult Education Service.

Geoff Barraclough, Cabinet Member for Planning and Economic Development at Westminster City Council, said: “This will be a win-win for both businesses and workers, and we hope that Westminster Works becomes a model for similar schemes across the entire country to help the hospitality and leisure industry get back on its feet. Every business should sign up now.”

Kate Nichols, CEO of UKHospitality, added: “The number of job vacancies in the hospitality sector has reached record highs and this scheme could not come soon enough for those dedicated and hardworking businesses that have been poleaxed by Covid, both during the restrictions caused by the pandemic and the after-effects as they try to recover.

“Workers will be afforded better working and employment conditions under this scheme, which is increasingly important in the current cost of living crisis.”

Paul Barnes, Programme Director for AttisTowns: added: “It is a challenging landscape for hospitality and leisure businesses at the moment. Along with our partners at Step Ahead, we will be providing businesses with solutions for their staffing shortages and opening up a world of opportunities for workers and new entrants looking for a fulfilling and rewarding career with committed employers.”

IoH Announce Shortlist for Fellows’ Award 2022 The scheme will in tandem secure better job conditions and

Nine IoH Fellows have made the Shortlist for the Institute of Hospitality’s Fellows’ Award 2022.

The award recognises an individual Fellow who has given back to the Institute, and the wider industry, by going above and beyond.

As Sarah Peters MIH, Head of Commercial & Events explains: “The nominations for this award are particularly special as the individuals have been nominated by our existing IoH Fellows. To make the shortlist is a considerable achievement.”

Announcing the shortlist Robert Richardson FIH said: “I would like to congratulate all the Fellows on this year’s list. They have all excelled in their role in a consistently professional manner and deserve to be recognised for their contribution to our amazing industry,” concluded Robert.

T he shortlist is:

• Adam Terpening FIH, Room to Reward

• Adrian Ellis FIH, The Lowry Hotel, Manchester • Francisco Macedo FIH, Iconic Hotels Ltd • Matt Townley FIH, Dakota Manchester • Michael Voigt FIH, The Goring • Phil Street FIH, Momentum • Rosalyn Berry FIH, Institute of Hospitality • Stephen Carter OBE FIH, Hospitality Consultant • Trevor Ward FIH, W Hospitality Group The winner will be announced at this year’s Fellows’ Dinner on Monday 24 October 2022 at Plaisterers’ Hall, One London Wall, London.

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.

Pub Losses Rocket 50% In Last 3 Months 30

CLH DIGITAL

Issue 131

The number of pubs ‘vanishing’ from the communities that they once served, having called last orders for the final time, has rocketed by 50% in the last 3 months.

The real estate adviser Altus Group has today warned that 50 pubs a month are now ‘vanishing’ from communities across England and Wales.

During the 3 months to the end of September 2022, analysis of Government property tax records, reveals that 150 pubs were either demolished or converted into other types of use such as homes and offices. Wales and the North West lost the greatest number of pubs.

That number is up 50% on the 200 pubs which ‘vanished’ and were lost for good during the first 6 months of 2022.

The total number of pubs, including those vacant and being offered to let, fell below 40,000 for the first time to 39,973 at the end of June compared with 40,173 at the end of the 2021 calendar year according to Altus Group’s annual business rates review released today.

With pubs grappling with soaring costs and fragile consumer confidence, Robert Hayton UK President at Altus Group, said last month’s mini budget contained “glaring omissions” adding “it beggars belief that a self-proclaimed low tax Government could allow pubs lose to their business rates discount next April as well as seeing any benefit from next year’s revaluation potentially wiped out by inflation.”

Until the end of March next year, pubs receive a 50% discount on their business rates bills worth on average £9,563 per pub although that support is capped at £110,000 per business and is due to end on 1st April 2023.

Overall business rates revenue is also set to rise next April in line with September’s headline rate of inflation which is due to be released by the Office for National Statistics on 19th October.

Wetherspoon’s have already warned that they are facing “a momentous challenge” to persuade pubgoers back into its bars after they got used to drinking cheap supermarket beer during the pandemic.

Multi-Million Pound Scheme Unveiled to Tackle Hospitality and Leisure Industry’s Staffing Crisis in UK First A multi-million pound drive to breathe life into Westminster’s world-class hospitality and leisure industry by tackling record staffing shortages launches today, Monday 10 October 2022.

the leadership of the New West End Company and Knightsbridge Partnerships, the Business Improvement Districts for London’s two International Centres and supported by all of Westminster’s BIDs.

The initiative, created in partnership by Step Ahead, New West End Company, Knightsbridge Partnership, Step Ahead Recruitment Agency and AttisTowns and funded by Westminster City Council, is the first of its kind in the UK, and may serve as a blueprint for tourism and hospitality hubs across the country.

This £1m business support programme has been awarded by the City Council as part of their Additional Restrictions Grant allocation, distributed by the Department for Business Energy and Industrial Strategy (BEIS) as part of the Covid-19 emergency response to support businesses. The programme’s training element will be funded by £2m from the Mayor’s Adult Education Budget and the Apprenticeship Levy, and will be delivered in partnership with Westminster Kingsway College and Westminster Adult Education Service.

Devised and developed by more than 100 hospitality and leisure industry-leaders in the area, ‘Westminster Works’ will aim to fill 2,200 vacancies at hotels, restaurants, bars, cafes, clubs, casinos and other eligible venues across Westminster by March 2024.

The scheme will in tandem secure better job conditions and prospects for thousands of sector workers under its Westminster Works Good Employer Pledge. The initiative launches as the number of job vacancies in the UK’s hospitality and leisure sectors has risen by almost 100,000 since before the onset of the pandemic in early 2020[1].

Westminster, which includes the entertainment and leisure mecca of the West End, is home to 3,700 restaurants, bars and cafes and a further 4,000 leisure businesses supporting 120,000 jobs in the city.

Free and open to all hospitality and leisure businesses in Westminster, all participating employers will be asked to sign a Westminster Works pledge that makes clear commitments to prospective employees straddling three pillars: Respect, Reward, Progression[2].

Among the commitments, employers will be required to guarantee that they will pay at least the London Living Wage. There will also be a pledge to listening and responding to employees’ issues; championing diversity and inclusion; adapting working practices when specifically needed; offering more flexible hours and a better work-life balance; paying a salary that reflects job importance; and providing additional benefits and support for career progression.

In addition to actively promoting vacancies for all “Westminster Works” businesses in Westminster and beyond at no cost, the service will focus on attracting those not currently in the employment pool, such as early retirees, parents, carers, people with learning difficulties and ex-offenders. The scheme will also offer training and support to businesses to ensure the effective implementation of the Westminster Works pledge for each business that signs up.

Jobseekers can register with the scheme using the newly launched website – www.westminster.works.

The scheme is run by the town centre vitality agency, AttisTowns, and recruitment agency, Step Ahead, under

Geoff Barraclough, Cabinet Member for Planning and Economic Development at Westminster City Council, said: “We are very proud to be the first council in the country to launch a scheme of this kind, which tackles the urgent recruitment crisis that the hospitality and leisure industries are facing.

“This will be a win-win for both businesses and workers, and we hope that Westminster Works becomes a model for similar schemes across the entire country to help the industry get back on its feet. I urge eligible businesses to sign up now.”

Kate Nichols, CEO of UKHospitality, added: “The number of job vacancies in the hospitality sector has reached record highs and this scheme could not come soon enough for those dedicated and hard-working businesses that have been poleaxed by Covid, both during the restrictions caused by the pandemic and the after-effects as they try to recover.

“Workers will be afforded better working and employment conditions under this scheme, which is increasingly important in the current cost of living crisis.”

Paul Barnes, Programme Director for AttisTowns: added: “It is a challenging landscape for hospitality and leisure businesses at the moment. Along with our partners at Step Ahead, we will be providing businesses with solutions for their staffing shortages and opening up a world of opportunities for workers and new entrants looking for a fulfilling and rewarding career with committed employers.”

Jackie Bedford, CEO at Step Ahead says: “We are thrilled to be working with the UK’s flagship of Hospitality and Leisure to help to educate London’s jobseekers about the breadth and variety of jobs and career opportunities that are available in this sector.”

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

CLH DIGITAL

Issue 131

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.

HALLOWEEN AND BONFIRE NIGHT Let’s Put Some Autumn Cheer Back and Lift the Spirits!

These two events are less than a week apart, and in an age where analysts say that less people are making their visit to the pub, more time and effort spent in creating a unique themed evening one that cannot be replicated in the home will see revellers descend in large numbers, family, friends, work colleagues, there are many ways to create a unique celebration, an opportunity to stand out and attract custom.

IT’S ALL IN THE PLANNING

Get the message out now, market yourself! Are you displaying posters? Menu cards? Have you devised the menu for food and drink? Have you organised any prizes for best costume? Are you organising fun activities such as ghost walks, a murder mystery or a horror show, or a Halloween and Guy Fawkes themed quiz night? Or have you lined up any other entertainment?

Have you put the events on your website? Are you taking advantage of social media? Great opportunities to get the message out. Can you tie the event up with a local cause? Raising funds for a charity, school, care home, we all love events with that feelgood factor of benefiting others.

Halloween and Guy Fawkes, or Bonfire Night as it is better known, mark the start of winter promotions in the hospitality and on trade and have become two increasingly important dates!

Outside of the Christmas season and some Bank Holiday weekends, Halloween is the next biggest sales period for the On Trade.

A now established calendar date for all ages, thanks in part to, “Americanisation”. It’s perhaps no surprise then that while a fifth of all adults celebrate Halloween, the proportion jumps up to a third for those aged 18-24 , and whilst figures are a little out of date due to the pandemic in recent years almost one in four of this valuable demographic have headed out to the pub for Halloween .

Halloween provides a perfect opportunity for the ontrade to develop the kind of experience-led nights out that consumers increasingly demand. Beyond drinks and food, themed evenings, games, immersive storytelling and virtual reality activities can all create USPs in this competitive market.

With four in five (84%) consumers on a night out now uploading photos to social media, the fancy dress aspect of Halloween is a great chance to get brand exposure too. That, though, can only be achieved if pubs, bars and drinks brands deliver the all-important ‘Instagrammability’—environments and activations that encourage drinkers to take and share their snaps.

Bonfire is another great date in the hospitality calendar, particularly an opportunity to target the family market!

It all adds up to a very lucrative opportunity for operators and drinks suppliers alike, but with such a narrow window of opportunity, the planning and executing of strategies haves to be sharp.

Both Halloween and bonfire night in 2021 fell only just a few weeks after the country emerged from lockdown. That said drink sales were not far just behind preCOVID levels, with sales by value in pubs, bars and restaurants in the week to 6 November down by only 3% on the same week in 2019, following a 1% drop in the seven days before that.

Overall, as many as three quarters (74%) of Brits say they enjoy attending public Bonfire Night events, with is a definite opportunity for food & drink retailers to combine a Bonfire Night and food event, as, apart from fireworks, food is the main product purchased for the event.

A remarkable achievement given the turmoil that lockdowns caused.

Halloween 2019 saw spirit sales rise by 11% the previous year, and a survey by CGA revealed that, “Halloween spikes spirit sales by 57%, with vodka, liqueurs and speciality drinks being the most popular drinks for spook night”.

Now, more than ever, given recent national and world events, the country needs some “cheer”. And these two fantastic lucrative dates are fast approaching.

EVERYBODY LOVES A THEME!

Halloween and Guy Fawkes nights are totally different requiring their own unique theme but both nights great for packing in the punters. Both very much social occasions, wonderful fun, for adults’ families and children and great ways to increase sales.

Pre-Covid research revealed that Halloween is now one of Britain’s most popular evenings, 21% of consumers left their homes for a ghostly evening out with only Christmas eve and New Year’s Eve were more popular.

Halloween is also popular with the 18 to 24 age bracket, and of those going celebrating Halloween are likely to be female. “Our research reveals that the majority of participants have white-collar jobs and higher monthly spend on eating and drinking out, £125 compared to the average £107. These are consumers that enter the spirit of Halloween with cash in their pockets, so it’s a great opportunity particularly for pub and bar operators to get the atmosphere and offer right” said Rachel Weller, Director of Consumer Research and Marketing at CGA.

TOP TIPS TO BOOST YOUR HALLOWEEN

• It’s all about the marketing - Get your message out as quickly as possible, in your establishment, on your social media, and on your website make everyone aware of any special promotions, offer discounts for pre-bookings • Decorate for the occasion-it’s all about atmosphere, there are only 3 rules decoration, decoration, decoration! Oh, and make it a family fun occasion with a children’s fancy dress and trick-ortreat theme, including staff, get them set the atmosphere dressing up too! Attracting families may be more beneficial than you imagine, they are great way of putting a local pub back at the heart of the community.

• Compile themed menus and promote special offers on the night and cater for all ages.

• Consider a Halloween focused drinks list boost your drinks offering with themed cocktails and mocktails , ales and hot drinks mulled wines & cider or infused drinks with spices and seasonal ingredients. Remember, the vast majority of consumers have not chosen their drink by the time they reach your bar or take their seat, giving you the opportunity to move them away from considering a standard choice.

• Get your entertainment sorted, music, face painting, quiz, fancy dress competition, make sure you are providing something that cannot be replicated at home.

DON'T FORGET PREMIUM FOOD TO GO

TOP TIPS TO BOOST BONFIRE NIGHT

• Remember it safety first, so plan ahead, nominate an experienced member of the team to oversee the event and give advance notice to any necessary authorities. By a reputable. Ensure there is a first aider and we liaise with your local environment/neighbours if you are planning any displays.

• Winter Warmers - great occasion for competence jacket potatoes sausages soups and casseroles • Spice up your drinks - have a range of warming winter spiced drinks, ciders work particularly well, so do mulled wines and rums too!

• 86% of customers imposed by bagged bar snacks so make sure you got these handy to, fiery snacks would work particularly well • Embrace the great outdoors - for bonfire night customers are used to braving the elements, create a themed “vibe” for your outdoor area but at the same time keeping your customers cosy and comfortable with fire pits and heaters, maybe even a few warm blankets.

Ideal for this year's seasonal celebrations 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.

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 overcooking for perfect food condition, superior flavour and texture, and no moisture loss throughout the day.

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.

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.

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.

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.

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

Issue 131

CLH DIGITAL

35

Plant-Based Bottomless Brunch With Oggs ®

With plantbased diets a growing trend, it’s more important than ever to ensure that menus are as inclusive as possible. This Veganuary, over 600,000 people signed up to go vegan for a month.

Eggs were the second most missed product over this time (14% of participants), with options when eating out being the major barrier to sticking to the pledge (26% of participants).

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS®. On a mission to remove unnecessary eggs from the food chain, OGGS® products are perfectly designed to provide your customers with delicious alternatives that are better for the planet and the animals.

Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein.

Simply shake, pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch. You can also create omelettes, quiches and so much more with Scrambled OGGS®.

Producing 60% less CO2e than eggs, it’s not just kinder to animals, but the environment too.

Restaurants including Bill’s and Shepherd Neame are already using Scrambled OGGS® to innovate

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

across breakfast and brunch menus, from indulgent vegan full English breakfasts to plantbased carbonara.

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites from cocktails. With six months shelf life and a neutral flavour profile, OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu. With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu.

Will at 31k in Nottingham said: “Every other drink we sell is a cocktail, and 1 in 4 for those calls for a foam. That’s 100 cocktails a night which would call for 100 eggs. Thanks to OGGS® , we’ve saved 100 discarded yolks and 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use, taste-free in cocktails, and guilt-free as it helps us lower our environmental footprint.”

For more information contact trade@loveoggs.com

Chef's Buyer's Guide

Issue 131

CLH DIGITAL

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

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

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

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

WHAT WE OFFER

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

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

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

We provide national coverage, delivering our fresh

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

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

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

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

Visit www.littlepod.co.uk

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

37

38

CLH DIGITAL

Issue 131

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.

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

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

Issue 131

CLH DIGITAL

39

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

40

CLH DIGITAL

Issue 131

Outdoor Leisure

Sovereign - Bringing Imagination Into Play

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

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

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

Pop-Up for Profit!

‘Pop-up’ barbecue means paring back to folding gazebos and collapsible tables, two or three cool boxes with thermometers thrown in and a hand wash within easy walking distance. At all levels of operation, initial costs can be much lower, outdoor areas can still be multi-purpose and storage space is kept to a minimum. Spot the ‘deliberate’ mistake in the cartoon. BIG TIP: HSE don’t like cool boxes sitting on the ground, even with lids!

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

Whilst Cinders gas barbecues fold flat for easy storage, the popular Classic TG160 model is capable of over 1000 burgers a day at a large event, - which must be the fastest pay-back on equipment ever! Made in Britain and with a two-year warranty for commercial use, the work-horse TG160 will also hum away in the corner of a beer garden with our flat griddle on one

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

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

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

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

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

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

Outdoor Leisure

Issue 131

CLH DIGITAL

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

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

41

42

CLH DIGITAL

Issue 131

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-

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

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

Issue 131

CLH DIGITAL

43

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

Commercial Kitchen Fit-Out

Issue 131

CLH DIGITAL

45

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

Commercial Kitchen Fit-Out

Issue 131

CLH DIGITAL

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

47

48

CLH DIGITAL

Issue 131

Commercial Kitchen Fit-Out

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest

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

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

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

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

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

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

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

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

Cemco (The Catering Equipment Maintenance Company)

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

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

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

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

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

Trust CEMCO for commercial catering dishwasher servicing!

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

www.cemcoltd.co.uk

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

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

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

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

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

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

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

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

50

CLH DIGITAL

Issue 131

Design and Refit

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

Design and Refit

Issue 131

CLH DIGITAL

Ireland & Europe.

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

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

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

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

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

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

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

stack some 40m away.

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

A wireless alarm offers early warning of any issues.

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

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

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

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

51

52

CLH DIGITAL

Issue 131

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 131

CLH DIGITAL

53

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

54

CLH DIGITAL

Design and Refit

Issue 131

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 131

CLH DIGITAL

55

56

CLH DIGITAL

Issue 131

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

Issue 131

CLH DIGITAL

57

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.