CLH Digital - Issue #132

Issue 132

www.CLHNews.co.uk

CLHNews

CLHNews

CLHNews

Sector Leaders Call for ‘Stable Leadership’ and General Election Following Liz Truss Resignation

Hospitality leaders have joined calls for a general election, stating that the sector needs an “urgent return to stable leadership” following the resignation of Liz Truss as prime minister yesterday (October 20).

Ms Truss has resigned as Prime Minister following a tumultuous 44 days in office after taking over from Boris Johnson.

In a statement read outside Downing Street, Ms Truss admitted she could not

deliver her mandate. She said: "I came into office at a time of great economic and international instability. "Families and businesses were worried about how to pay their bills."

She will be the shortest-serving PM in British history.

(CONTINUED ON PAGE 3...)

2

CLH DIGITAL

Issue 132

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Our current Prime Minister’s term in office lasted 44 days. One newspaper said an iceberg lettuce outlasted her time in office. To my mind she lasted as long as Brian Clough did at Leeds United!

But seriously, politically we are in freefall, an absolute shambles. And one has to beg the question – who actually runs the country?

During Ms Truss’s leadership campaign she made it perfectly clear what her intentions would be, and for those intentions she received votes from her parliamentary colleagues supporting her leadership contention.

EDITOR

Peter Adams

Then the markets reacted and those same colleagues turned on her!

To my mind the mini budget from her former Chancellor Kwasi Kwarteng was a good business-sup-

porting budget.

Ms. Truss marketed it as a growth budget, and I genuinely felt that it was. Lower taxation, supporting businesses with energy costs, freezing alcohol duty - all signs of a good business budget.

Particularly in light of the news that in the lead up to Ms. Truss being elected as Prime Minister, pubs, bars restaurants, cafes and hotels saw a net decline of one closure every hour in the third quarter of 2022 - 24 closures a day, or more than 150 per week. This latest decline leaves the licensed market with 11,426 (or -9.9%) fewer sites than March 2020.

A truly devastating state of affairs. Regular readers will know that we here at CLH News were vociferous critics of the lockdown.

How on earth any sensible person thought that an entire industry which relies entirely in the public visiting premises could shut down completely for almost 2 years, save for the odd “crumbs” of opening with severe restrictions, and return to normal as though nothing happened… well, we see the consequences of that now.

Businesses forced to close, forced to take out borrowings just to make ends meet, businesses seeing rampant inflation, and soaring operational costs generally, added to which the political turmoil we see now has created the perfect storm and sector leaders are right to call for a general election to provide stability.

I am endeavouring to remain apolitical, not nailing my colours to any mast, but politi-

cians need to be held to account, and that is what democratic elections are for.

I hope you would agree when I say that if we in business had performed the way the government has performed we would have been sacked a long time ago!

We badly need stability, and equally importantly we badly need support. Our new chancellors budget was devastating to the sector, taking away all the promise and hope of recovery to be replaced with more uncertainty and hardship.

The freeze on alcohol duty, I understand, would have delivered a £300 million saving to the hospitality sector and, let’s face it, it needs all the help it can get.

Furthermore, as I have often said, the hospitality sector offers the best refuge during hard times, the opportunity, even if just for a short period, for people to put their troubles behind them and socialise in a warm, comfortable environment, which always raises more taxes for the Treasury.

I do not think for one moment that the reversing of the duty freeze will bring the £600 million the government expects, not even a fraction of that.

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

I remembered it was expecting roughly the same amount raised when it brought in an equally ludicrous law - the sugar tax - and again it only saw a fraction of what it estimated it would receive.

David Bartlett Guy Stephenson

Hopefully by next week we will have a new Prime Minister, and it will be very interesting to see who will be calling the shots and pulling the strings!

PRODUCTION & DESIGN

The cost of doing business is completely out of control for pubs and brewers and the failure to act today to reduce pressures on businesses will hit them extremely hard.

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.

Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Issue 132

CLH DIGITAL

3

Sector Leaders Call for ‘Stable Leadership’ and General Election Following Liz Truss Resignation (CONTINUED FROM FRONT COVER) She said she was elected "with a mandate to change this", adding: "We delivered on energy bills."

"I recognise, though, given the situation, I cannot deliver the mandate on which I was elected by the Conservative Party," she added.

"I have therefore spoken to His Majesty the King to notify him that I am resigning as leader of the Conservative Party.

"This morning (October 21), I met the chairman of the 1922 committee, Sir Graham Brady. We've agreed that there will be a leadership election to be completed within the next week."

MINI-BUDGET PLEDGES REVERSED Earlier this week the newly appointed Chancellor Jeremy Hunt scrapped almost all of Ms Truss’s pledges to a set out in her former Chancellor Kwasi Kwarten’s mini-budget, including the planned Income Tax cut which will no longer go ahead, along with planned cuts to dividend tax, a freeze on alcohol duty, IR35 changes and the VAT-free shopping scheme for tourists.

The tax measures set out in Kwasi Kwarteng’s Growth Plan will have a big impact on the UK on-trade with the government no longer freezing alcohol duty rates from 1 February 2023 for a year.

Emma McClarkin, CEO of the British Beer & Pub Association (BBPA) said: “The Chancellor’s decision today to reverse the alcohol duty freeze is a huge blow to brewers and pubs. The freeze would have delivered a £300m saving to our industry at a time when we desperately need any relief we can get, to help to keep a lid on spiralling costs and keep the price of pint affordable for pub goers this winter.”

Following the Chancellor's mini budget reversals alcohol duty will now rise in line with inflation, as measured by the retail price index (RPI), currently at 12.3%. Such a rise would be the equivalent of GBP0.07 on a pint of beer, GBP0.38 on a bottle of wine and GBP1.35 on a bottle of spirits.

The Government said in a press release that the next steps of its alcohol duty review, which included measures to introduce an 18-month transitional measure for wine duty, as well as a draught duty rate for beer by August 2023, would continue as planned.

“ENOUGH OF THIS NEGLIGENCE” Hospitality trade bodies and sector leaders have reacted to the Prime Minister’s resignation by declaring that the sector needs vital support from the new administration following the economic uncertainty seen in recent weeks.

Taking to social media Night Time Industries Association (NTIA) chair, Sacha Lord, called for a general election following Liz Truss’s resignation announcement. He wrote: “PM Liz ‘I’m a fighter, not a quitter’ Truss, has just quit. The same day a report confirms the hospitality sector is declining at its fastest pace since lockdown.

Enough of this negligence. We need a general election.”

NTIA tweeted: “How many bites of the cherry can you have before you give the public the decision on who leads this country? #GeneralElectionNow.”

“RETURN TO STABLE LEADERSHIP” Kate Nicholls, chief executive of trade body UKHospitality, tweeted: “We need urgent return to stable leadership and governance to underpin confidence for businesses, workers and consumers. We need a unified approach from all sides to deliver that.”

Pub group Shepherd Neame’s Jonathan Neame said on BBC radio that the new government will have to tackle issues with the immigration system to help alleviate staff shortages within the sector.

National Chair of the Federation of Small Businesses (FSB) Martin McTague said: “It is incumbent upon the next Conservative Party leader to show they can provide stability and take the necessary steps to secure economic growth in the face of significant recessionary pressures.

"Businesses are crying out for an end to the political turmoil and a focus on remedying the economy, supporting small firms through the hard winter ahead.

“Whoever becomes Prime Minister must knuckle down, see through the delivery of the energy support package for small businesses - as already approved by Parliament - and the reversal of the hike in National Insurance.

“Beyond that there must be a focus on securing prosperity for the longer term, making sure we have the right support for improving broadband, housebuilding, labour supply, and the tax and regulatory framework – so we can build our way out of the increasingly negative economic climate.”

CREDIBLE FISCAL PLAN Tony Danker, CBI Director-General, said: “The politics of recent weeks have undermined the confidence of people, businesses, markets and global investors in Britain. That must now come to an end if we are to avoid yet more harm to households and firms.

"Stability is key. The next Prime Minister will need to act to restore confidence from day one.

“They will need to deliver a credible fiscal plan for the medium term as soon as possible, and a plan for the long-term growth of our economy.”

Tory Government Must Prioritise The Hospitality Sector 4

CLH DIGITAL

Issue 132

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The UK’s new chancellor Jeremy Hunt recently announced that the scheme to put a cap on all household energy bills will not be extended beyond April. The cap, which was set for two years from October 1, will just stay for six months over the coming winter. Hunt has reversed majority of the recent mini-budget announcements, which were expected to provide some relief to the struggling hospitality sector.

The sector saw tough times during the COVID-19 crisis, when restrictions forced people to stay indoors. After those restrictions eased and there was some hope of growth, it was hit by the ongoing energy crisis.

The energy bill help offered by the government continues to be significantly vital to safeguard the critical sector. While the Chancellor has added that the most vulnerable section of people will still be shielded from the spiralling wholesale energy costs, including those in the hospitality sector, there is a lot of uncertainty around it. What will happen after April?

If the government conducts a review to offer targeted support, what would be the parameters for it?

Hunt’s announcement of scrapping the freeze on alcohol duty would also further

increase costs for the hospitality businesses. The businesses are already facing soaring costs, and the government needs work in line with the sector as its reviews its energy support post-April.

It is understandable that the Chancellor has stepped up to stop the hole in public finances from getting deeper. He has said that he has come to an agreement with the PM that after April, the public finances would not be left subjected to the unrestricted volatility in the global gas prices. He has also pledged to assess the energy bill help and bring more stability in the energy market amid the cost-of-living crisis.

But it is crucial to note that the hospitality sector requires significant support from the government to get back on its feet. A significant number of businesses in the sector are reporting that they are at the risk of shutting down if the government does not support them.

The hospitality sector, which is set to face a rough winter, needs the government to provide it with the needed support to stay afloat.

Greene King Comes on board as Only A Pavement Away’s first Strategic Partner, as the Charity Lays Out A Bold 5-Year Strategy Only A Pavement Away, the hospitality sector charity aiding prison leavers, veterans and those facing homelessness find employment in the hospitality sector, has announced pub group Greene King as its first charity Primary Partner.

Having worked closely with Only A Pavement Away since the charity’s launch in 2018, not only on fundraising but also as the largest employer of Only A Pavement Away members, Greene King has now committed to working even more closely with the hospitality charity moving forward, providing an annual corporate donation, strategic input and support for the custodial projects undertaken by Only A Pavement Away, including government lobbying.

Increasing the number of corporate partners, like Greene King, is a core ambition of the charity which this month has laid out its bold 5-year strategy to expand and scale up its programme to operate in every major city/town in the UK and place 1,000 people back into employment by June 2024. As part of the strategy it also plans to set up a centralised training academy in preparation for employment, expand its campaigns & events to enhance brand awareness and will continue to work to gain full recognition as the industry charity for the placement of people facing or at risk of homelessness into careers in hospitality.

Nick Mackenzie, CEO of Greene King said: “We are really proud to have supported 135 prison leavers into employment through our Releasing Potential programme since 2019, in which Only A Pavement Away has been a key partner. Not only are we able to provide a job for prison leavers, but also the opportunity to build a sustainable career, and help them to gain confidence and stability.

“And now, in becoming one of the charity’s primary partners, we’re looking forward to supporting Only A

Pavement Away’s mission to provide pathways for prison leavers and people who are experiencing or facing homelessness into employment within hospitality.”

As part of the partnership, Greene King will be keenly supporting the charity’s ‘Learning Kitchen’ project. This will see the company sponsor the refurbishment of a prison kitchen at HMP Thameside, transforming it into a facility that reflects the appearance and standards of the hospitality industry, and where serving prisoners can be taught the skills and behaviours required to work in a professional kitchen. With momentum already behind the project, Only A Pavement Away plans to extend the Learning Kitchen project from 2 prisons in 2022 to 15 by mid-2024.

Greg Mangham, CEO Only A Pavement Away, said: “Greene King has been such an important ally and advocate of the work we’ve been doing, right from the start. Far from just offering financial support, the Greene King team has helped across the whole operation of the charity, coming on board as one of earliest employer partners and providing strategic input to help us grow to where we are today. We’re thrilled to have formalised this partnership and no doubt with Greene King on board, Only A Pavement Away will be able to support significantly more people facing homelessness back into employment.”

“As our charity grows so do our expectations of what Only A Pavement Away can achieve. We know, with the right levels of funding, we can scale up our services to support 5000 Members into work each year adding c.£170 million to the economy.”

Only A Pavement Away is seeking further hospitality partners interested in supporting the charity as part of its ESG commitment to help people facing homelessness, prison leavers and veterans develop life skills, become job ready and provide them with a direct route into employment.

New Report Reveals How Landmark Government Policy Led to UK Brewing Boom A new report published today to mark the twenty-year anniversary of Small Breweries’ Relief reveals the huge impact the policy had on UK brewing, including a boom in small breweries and a huge increase in the number of different beer styles being brewed.

The ‘SBR @ 20’ report has been published by the Society of Independent Brewers (SIBA), the trade association which represents independent brewing in the UK and which lobbied for the policy some two decades ago.

According to the report there are now 1,895 independent breweries in the UK, creating an estimated 10,988 direct jobs.

“The sector has come a long way over the past few decades. Within only a few years of its introduction SBR had created over 100 new businesses and at least several hundred jobs that would not have existed.” Roy Allkin, SIBA Chairman, writes in the foreword to the report.

“Twenty years later and that has translated into almost nineteen hundred brewing businesses, with a small independent brewery in nearly every constituency, supporting thousands of jobs at the heart of our community.” Roy added.

90% of brewers have produced a bitter, our latest survey shows a much more even spread over a whole range of different styles, including some new ones such as no and low alcohol and gluten free styles.” Caroline Nodder, Editor of the SIBA Craft Beer Report 2022 and contributor to the SBR @ 20 Report.

Small Breweries Relief was introduced by the then Chancellor Gordon Brown with the aim of allowing small breweries to pay a lower rate of duty on the beer they brewed in order to be able to compete with National and Global beer producers. The sliding-scale policy meant the smallest brewers received a 50% rate relief, with the relief gradually reducing depending on the size of the brewery.

Under changes announced last year Small Breweries’ Relief will be replaced by a new ‘Small Producer Relief’ which will, alongside beer, include other drinks from small producers such as cider. The changes are due to come in from August 2023, but SIBA have raised concerns over various elements of the new system, including the unfair advantage given to cider.

Analysing which beer styles are being brewed by small independent breweries the report also shows the surprising rise of craft lager, with it seeing a meteoric rise over the last twenty years. On the flipside it’s Mild and Brown Bitters that have fallen out of favour with brewers, seeing a steep decline in production in recent years as more breweries begin producing keg beer as opposed to traditional cask.

“Massive amounts of thinking has gone into restructuring the whole alcohol duty regime, simplifying it and ‘making the basis of alcohol taxation more economically rational, with fewer distortions and arbitrary distinctions’, yet the massive cider producers will continue to pay half the alcohol duty that brewers do, and now the distortion is in plain sight, glaringly obvious.” Eddie Gadd, MD of Ramsgate Brewery and long-time campaigner for small brewers.

“The growth in the number of breweries in the UK market has led to more experimentation and a quest to create new and more interesting beers. For the first time, in this year’s SIBA members’ survey the most produced style of beer was not that old favourite golden bitter, but rather stout/porter. And where in the past

To view report go to https://www.siba.co.uk/2022/10/18/new-report-reveals-how-landmark-government-policy-led-to-uk-brewingboom/

Chancellor Cuts Energy Support Package in Mini Budget Reversal Issue 132

Mr Hunt confirmed that all tax measures announced in the mini-budget, which sent the value of the pound plummeting, will be scrapped except the stamp duty changes for England and the reversal of the National Insurance contributions rise to pay for health and social care services.

A proposal to cap the unit price of gas and electricity for households has been reduced from two years to last just six months until April 2023 but plans for additional support beyond then are now in doubt. The Chancellor did not make it clear whether the government’s energy support package for businesses, also due to end next April, will be amended.

The Treasury is to launch a review into how energy bills are supported beyond April next year to design a new approach that Hunt said would cost the taxpayer “significantly less than planned” while ensuring there is enough support available.

The government has also scrapped its planned cut in dividend tax rates, the VAT-free shopping scheme and the announced freeze on alcohol duty rates.

KHospitality CEO Kate Nicholls said: “Given the economic volatility we have seen over the past few weeks, we understand the need for the Chancellor to announce these measures today, designed to deliver stability and restore confidence. I would encourage the Government to work with the UK’s hospitality sector to unlock its enormous potential to support our economy in delivering growth, creating jobs and driving the recovery.

“Prior to the energy crisis, which is proving to be so devastating, the sector was forecast to grow by 3% and there is still a real desire from our dynamic hospitality businesses to return to those levels of growth.

be one of the businesses that would get extra support beyond the six month period. The Chancellor must urgently confirm whether or not this is still the case.

“Scrapping the planned freeze on alcohol duty is disappointing, although it is useful to have confirmation that plans to change the alcohol duty system next summer – including a lower rate of duty on draught beer and cider to support pubs and pubgoing – are still going ahead.

“CAMRA are calling on the Chancellor to use his next statement on 31st October to rethink the freeze on alcohol duty – as well as announcing desperately needed help in the form of cutting VAT for ontrade food and alcohol, and assistance with the burden of business rates.

Otherwise we risk the nation’s locals being forced to close their doors for good.”

“However, the hospitality sector is so exposed to this crisis and has been devastated by it, which is why the energy support provided by the Government to help weather this storm, remains critically important and will help protect a vital industry. It’s essential that the government continues to work closely with the sector as part of its review into support post-April 2023.

“One area in dire need of urgent reform is the business rates system, which is currently not fit for purpose and places an unfair burden on hospitality businesses. This is particularly pressing now, given the additional costs hospitality businesses will now be facing as a result of the freeze on alcohol duty being scrapped.”

CAMRA Chief Executive Tom Stainer said: The UK’s pubs and breweries are facing crippling energy costs which are already forcing some businesses to shut up shop for the winter months to ride out unaffordable bills – or close down altogether.

“Pubs already under serious pressure now face further uncertainty about what support will be available with gas and electric bills beyond April next year. The Prime Minister had previously said that pubs would

• 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 •

NO MATTER WHAT YOU NEED, WE HAVE A SOLUTION FOR EVERY BAR, RESTAURANT & OFFICE. ANYWHERE THAT SERVES & ENJOYS THE GREAT TASTE & AROMA OF FRESHLY GROUND COFFEE, THE RICHEST OF CHOCOLATE, TEA, LATTE OR CAPPUCCINO WE'VE GOT DELICIOUS FRESH INGREDIENTS AND A SYSTEM TO SUIT YOUR NEEDS.

BEAN TO CUP WITH FRESH MILK FOR A BUSY SITE

5

TRADITIONAL ESPRESSO MAKERS

CALL US FOR YOUR PERFECT DRINK ON

0800 44 44 43

SMALL BUT PERFECT FOR LIMITED SPACE

COOKERS • ICE MACHINES • FRYERS • SLICERS

The Chancellor said the energy price guarantee had been the “biggest single expense” in the government’s growth plan, adding that from next April “any support for businesses will be targeted to those most effected and the new approach will better incentivise energy efficiency” , and issued a stark warning that “there will be more difficult decisions” on tax and spending ahead, confirming that “some areas of spending will need to be cut”.

Hunt said that it was “not responsible to continue exposing public finances to unlimited volatility in international gas prices”.

DISHWASHERS • GLASSWASHERS • REFRIGERATION

THE UK Government’s two-year energy support package will only last until April – as Chancellor Jeremy Hunt announced the majority of Liz Truss’s planned tax cuts in her mini-budget are to be scrapped.

CLH DIGITAL

6

Candlelit Dining as Pubs Set to Hold Electricity-Free ‘Blackout Nights’ CLH DIGITAL

Issue 132

A country pub has announced it will hold another of its electricity-free ‘Blackout Nights’, where customers are invited to an atmospheric candlelit dining experience.

The Bat and Ball Country Pub, and Haywards Restaurant, revealed it has decided to continue its themed “blackout nights” following its “unprecedented” success.

The pub first started their ‘Blackout’ nights before the pandemic, and after announcing that they would resume the event, the pub saw an “unprecedentedly” quick sell-out, with plans for regular ‘blackout nights’ are also in the pipeline.

“The atmosphere that it creates when people come in, it feels different,” general manager Daniel Webber said. “I can’t explain it exactly. I’m trying to put into words why it feels different. The only thing you’re competing with is the sound of other people – you’re not competing with the sound of phones, or screens, or anything like that.”

He added that the experience is like “going back in time” because customers are welcomed into the rural setting of a wood-beamed restaurant with log fires, candlelit tables, acoustic music, and handwritten receipts.

“You don’t realise how loud the hum of the tills being on, the lights being on, and the speakers being on is.

That little bit of ambient background noise, when that all goes off for a little bit, it’s kind of like that feeling when you get a power cut. You notice that drop in volume.”

The pub’s blackout nights have evolved since the first one, which Dan described as an “origins story” with a

genuine power cut, so they now do see some “non-negotiable” electricity used.

This includes for things like card machines, the kitchen, and for safety.

Dan added: “It’s just completely background restaurant noise though. It’s really dampened down and there’s a moment before everyone gets here when there’s a moment of silence and everything goes off.”

Another Sussex pub, is the Tipsy Fox in Southwater, West Sussex has scheduled its first ‘blackout’ evening for Saturday 19 November.

Licensee Andrew Keeley said, while the pub was currently in a fixed contract, he had been quoted up to 10 times more in energy costs upon renewal, which, as well as offering a “quirky” experience for customers, was a contributing factor in deciding to host the event.

Andrew explained the kitchen would operate as usual with power but the whole front of house would run without electricity during the event, which has already seen 70% of spaces booked, with acoustic music and even handwritten receipts in place.

He said: “More and more, you have to give people a reason to come out and visit the pub, it’s not just finish work, let’s go and spend some money, you’ve got to give them reasons and value to spending money that is more difficult to earn these days.

“That’s a big driver for us, finding a point of difference, and finding ways to be smarter in how we operate.”

Best Practice Rewarded by National Pubwatch at Glittering Awards Dinner at House of Lords Reading Pubwatch has been given the top accolade as the National Pubwatch of the Year at a glittering event, sponsored by pub chain JD Wetherspoon, at the House of Lords last night.

The National Pubwatch Award, which is judged by members of the National Pubwatch Committee, recognises the work of local Pubwatch schemes and their efforts to provide safe drinking environments for customers and staff. Two Pubwatches Pontypridd and Epsom were awarded highly commended.

National Pubwatch is a voluntary organisation, which supports over 800 Pubwatch schemes across the UK, and works to promote safe, secure and social drinking environments in all licensed premises throughout the UK. Reading Pubwatch was recognised for the range of new initiatives launched over the past twelve months including a new standard operating procedure for licensed premises, a drink spiking campaign, increased security searches and running anti-terrorist seminars. It also has a robust banning system that has had over one hundred offenders being banned for a period of three months through to five years.

Bill Donne, honorary secretary of Reading Pubwatch, said:“We are honoured to have won the prestigious National Pubwatch of the Year award against stiff competition. We are grateful for the recognition by the judging panel of our commitment to partnership working that we have developed over many years. This culminated in hosting a Reading Pubwatch conference that attracted attendees from all the Evening and Night Time Economy stakeholders.”

He added: “Representatives from the council, Police, BIDs, street pastors, Fire and Rescue, First Stop, and the SIA are all regular attendees at our monthly pubwatch meetings to provide guidance and support to members which helps Reading Pubwatch to be successful.”

Reading Pubwatch was not the only one to receive an award on the night.

Award of Merits, which recognise the contribution of individuals to supporting pubwatches, were given to Paul Hegarty, who is stepping down as honorary secretary of the all-Party Parliamentary Beer Group, along with Paul Wotton, secretary of National Pubwatch, who has contributed to the success of the voluntary

organisation over 25 years.

The Malcolm Eidmans award, which recognises the outstanding contribution made by a police officer or member of police staff in supporting pubwatch, was given to Hayley Crawford, who is district policing commander in Bassetlaw, and created the successful ‘Ask for Angela’ campaign, which reduces vulnerability in the pub and hospitality sector by providing a ‘code word’, which customers can use to seek help.

Two Bravery and Meritorious Conduct Awards, which recognises those whose actions have either saved life or minimised physical harm in the night-time economy, were also given out on the night.

Leicester Arms assistant pub manager Richard Wells and customer Julien Autogue were given the award after intervening to capture a man who was attacking pedestrians and pub-goers in and around Regent Street, London with a hammer. They apprehended the suspect, calling the police, and saving many more victims.

National Pubwatch chairman Steve Baker OBE said: “Recognising best practice and people that have gone above and beyond is important for the pub and licensed trade.

“It has been a challenging year for the industry but ensuring safe drinking environments for customers and staff remains a priority. It is a privilege to be able to recognise best practice by rewarding Reading Pubwatch and also to highlight the contribution of those individuals who have made the sector a safer place.”

Wetherspoon’s Legal Director, Nigel Connor, said: “We are delighted to sponsor the National Pubwatch Awards in the organisation’s 25th year.

“We would like to pay tribute to National Pubwatch’s founders Raul de Vaux and Malcolm Eidmans and Bill Stone. The organisation they established has been crucial to helping local Pubwatches play a key role not only in ensuring safe hospitality venues, but safer towns and cities too.

“We are proud of our association with Pubwatch and the fact that so many of our pubs are members, and in many cases, head up their local Pubwatch schemes.

“Congratulations to all the finalists and the award winners themselves.”

Fuller’s Partners with Rest Less to Attract Older Workers Back to Employment Fuller, Smith & Turner, the premium pubs and hotels business, is delighted to announce a new partnership with Rest Less – a digital community and advocate for people in their 50s, 60s and older – in a move to attract older workers.

“Older workers have a lot to offer us – and we have a lot to offer them, with shift lengths and work patterns to suit. We are very much a people business, and the older generation bring an exceptional level of customer service and consumer interaction.

The campaign, which launched earlier this month, has seen Fuller’s posting specific positions on Rest Less’ job board right across its businesses and geographical area.

“We already have a number of older workers – including some octogenarians – among our team members, and it would be great to increase that number. Around a third of the UK’s workforce is over 50, yet we only have around 10% within our 5,000 employees. I’m really looking forward to seeing this partnership move that dial.”

Dawn Browne, Fuller’s People & Talent Director, said: “We have always had a number of older workers in Fuller’s, but this is the first time we have specifically targeted this area of recruitment with a bespoke campaign.

Stuart Lewis, Chief Executive at Rest Less said: “We are delighted to partner with Fuller’s to support its recruitment strategy to hire more older workers. Many workers in their 50s and 60s left employment dur-

ing the pandemic – but a large number are now considering a return to work.

“Flexible work is an important draw for midlifers who sometimes need to fit work around caring responsibilities, or simply because they want to pursue other interests alongside their day job. We’re excited to highlight the many flexible working opportunities available at Fuller’s to our one million members.

“Older workers have a huge amount to offer businesses and yet are often overlooked by recruiters. Experience, wisdom, loyalty and reliability are just some of the common attributes that many older workers bring in spades – which is great news for Fuller’s and its customers.”

Issue 132

CLH DIGITAL

7

On Premise Scores Third Week of Drinks Sales Growth Average sales in managed venues in the seven days to Saturday (8 October) were 3% ahead of the same week last year, CGA by NielsenIQ’s Drinks Recovery Tracker shows. While double-digit inflation is wiping out real-terms growth at the moment, it does raise confidence about prospects for pubs, bars, and restaurants in the run-up to Christmas.

2021, when many drinkers were celebrating the full reopening of the On Premise with cocktails and shots.

Five of the week’s seven days were in year-on-year sales growth, peaking at 10% and 14% on Monday and Tuesday (3 and 4 October). In line with recent trends, Friday sales (down 3%) were weaker, but Saturday reached parity with 2021 despite another day of nationwide train strikes.

“A third week of year-on-year growth shows operators and suppliers are responding very well to all the external challenges thrown at them,” says Jonathan Jones, CGA’s managing director, UK and Ireland.

“Consumers are clearly still happy to spend time and money in pubs, bars, and restaurants, despite the pressures on their discretionary spending at the moment. Mounting energy, food and property bills, and turmoil in the economy, are casting a long shadow over Christmas, but we can be cautiously optimistic that the sector will show more resilience over the next couple of months.”

The Beer and Cider categories were both in double-digit growth for the second week in a row, with increases of 10% and 13%. Soft Drinks (up 6%) and Wine (up 1%) had a solid week too, though Spirits (down 13%) were in double-digit decline for the sixth successive week—though they are facing tough comparatives from

Across all categories, average sales across last week were also 4% ahead of the pre-COVID-19 levels of October 2019—confirmation of the On Premise’s solid recovery from the pandemic.

Hospitality Industry Launches United Platform to Provide Opportunities for Refugees

A new platform, Hospitality Unite, has launched to support refugees and their families by providing access to hospitality job opportunities, backed by the Sustainable Hospitality Alliance.

Initially running as a pilot for Ukrainian refugees looking for hospitality work throughout Europe, the platform provides a centralised space for hotel brands to post job opportunities, and a simple online system for refugees to apply and interview for roles while in transit or looking to leave Ukraine.

The website, which is available in both Ukrainian and English, is already posting jobs from leading brands including Radisson Hotels Group, Accor and IHG Hotels & Resorts. The site will be shared with refugees via disaster relief agencies, and Ukrainian and other local media.

The ambition is that this platform can be rolled out globally, both in response to a disaster and as an ongoing support mechanism for the almost 90 million people who are currently forcibly displaced worldwide.

Free to use by hotels and refugee job seekers, the platform is powered by Harri, experts in hospitality workforce management. Any hotel seeking to support refugees with employment opportunities can apply to participate in the initiative. At the start, this will apply to hotel properties in countries that have granted the right to work for Ukrainian refugees. Hotels and other support agencies are also encouraged to register their interest for expanding the reach of the platform.

“This platform demonstrates the role that the hospitality industry can and continues to play supporting people within local communities around the world. Through our members and our partnership with Harri, we were able to create a hub which gives refugees a centralised portal to access opportunities in real-time. Our aim is that this resource is applicable not just to this present crisis, but the ongoing situations that refugees and internally displaced people continue to experience across the globe,” said Glenn Mandziuk, CEO, Sustainable Hospitality Alliance “Hospitality Unite already has a commitment from several leading global hotel brands that formed part of the steering group to help with the Ukrainian disaster and make this incredible initiative a reality. Their European hotels are actively seeking additional staff and they recognise that displaced Ukrainian nationals are motivated and skilled recruits in need of opportunity,” said Pete Willis, Commercial Director at Harri In addition to bringing together the hotel industry, the Sustainable Hospitality Alliance is working with the International Rescue Committee (IRC) to make employment opportunities available to refugees, along with the Tent Partnership for Refugees (Tent) – a network of major companies committed to economically integrating refugees in their new communities.

Live for Ukrainian refugees, the Hospitality Unite platform can be accessed here: https://ukraine-refugeerelief.ourstory.harri.com/. Hotels and support agencies interested in getting involved can find further information and register their interest here: https://sustainablehospitalityalliance.org/hospitality-unite

Directors Advised to Act Now as Economic Climate Drives Increase in Insolvencies Issue 132

Insolvency figures released for September 2022 by the Government’s Insolvency Service showed the number of company insolvencies in September 2022 was 1,679. This is 16% higher than in the same month in the previous year (1,453 in September 2021), and 11% higher than the number registered three years previously (pre-pandemic; 1,508 in September 2019).

In September 2022 there were 1,379 Creditors’ Voluntary Liquidations (CVLs), 4% higher than in September 2021 and 25% higher than September 2019. Numbers for other types of company insolvencies, such as compulsory liquidations, remained lower than before the pandemic, although there were over 6 times as many compulsory liquidations in September 2022 compared to September 2021.

The Bank of England has clearly indicated that there are more interest rate rises to come, the cost-of-living crisis has led to the biggest fall in real pay on record and the price of energy remains very high, although the government’s intervention has made a significant difference. All of these factors point to an economy sliding into recession.

Pressure on cash continues, and unfortunately, we expect to see heightened levels of business failures for some time to come.”

“Whilst the Covid loans, support packages and interventions staved off many business closures; the repayments on these loans, together with the worsening macro-economic climate means many businesses are beginning to experience severe cash flow pressure.

Restructuring and insolvency professional Oliver Collinge from PKF GM said: “The large rise in corporate insolvency numbers is not surprising compared to this time last year. But a material increase on pre-pandemic levels, as we are seeing now, is concerning. Unfortunately I think this is the start, not the peak, of rising insolvencies.

It’s critical businesses act early and seek advice if they are struggling now or think cash flow may be squeezed in the coming months. The earlier they act, the more options they’ll have to secure the business’s longterm survival.”

Many distressed businesses managed to keep afloat through Covid by using the high level of government support available. Most businesses are now repaying BBLS or CBILS loans and many are also still repaying HMRC liabilities deferred during the pandemic, and rising input costs are adding to these cash flow pressures.”

The increase is primarily driven by Creditors’ Voluntary Liquidations (CVLs), where directors have chosen to place their business into an insolvency process. There were 1,379 CVLs, which is 4% higher than in September 2021 and 25% higher than in September 2019. PKF GM thinks this may partly be because creditors can now take enforcement action, forcing directors to take pre-emptive action. There is also significant anecdotal evidence that many of these liquidations involve small companies which had taken out Bounce Back Loans and are now unable to repay them.

Challenging times ahead as cash flow pressure on businesses grows and even better-performing businesses won’t be immune Oliver continued: “The current headwinds will create challenges even for some better-performing businesses, not only those that were already in survival mode.

CREDITORS’ VOLUNTARY LIQUIDATIONS (CVLS)

CLH DIGITAL

9

COMPANY DIRECTORS URGED TO ACT NOW

Oliver Collinge added: “There are plenty of proactive things you can do now to build resilience into your business for the post-Covid economy; don’t leave it too late. Having a restructuring professional guide you through the process can be invaluable in getting the best outcome and will also help you understand and mitigate your risk as a director.”

“For struggling businesses, it’s not too late to begin negotiations with landlords and creditors to develop manageable repayment plans. Will revenues be high enough to support your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during Covid? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short-term cash impact of this.”

Of the 1,679 registered company insolvencies in September 2022: • There were 1,379 CVLs, which is 4% higher than in September 2021 and 25% higher than in September 2019; 204 were compulsory liquidations, which is 538% (6.4 times) higher than September 2021, but 10% lower than September 2019; • 11 were CVAs, which is 8% lower than September 2021 and 50% lower than September 2019; • There were 85 administrations, which is 5% higher than September 2021 but 47% lower than September 2019; and • There were no receivership appointments.

UKHospitality Comment on New Inflation Figures

Responding to the publication of new inflation figures, UKHospitality Chief Executive Kate Nicholls said: “The sky-high levels of inflation we’re seeing are continuing to put the hospitality sector under huge pressure and businesses across the country will be fighting to survive the winter.

“With hospitality inflation contributing heavily to the overall inflation rate, we now risk an inflationary spiral where our higher costs lead to higher taxes which lead to even higher prices.

“With the September inflation figures traditionally being used to set tax changes and rates for the following year, there is a real risk that hospitality businesses will face an enormous cliff-edge in April if these numbers are used to hike the business rates tax level. Such an increase at the same time as the risk of business

“As well as needing to reform the entire business rates system in the long-term, it’s now absolutely critical that business rates relief is extended for vulnerable sectors such as hospitality and that downward revaluations are realised in full.”

rates reliefs ending could prove fatal for many.

NTIA Says Energy Costs Intervention Too Little Too Late With 70% of Businesses Still at Risk Issue 132

CLH DIGITAL

11

The Government Business Energy Relief scheme is still leaving businesses with untenable energy costs, with many seeing costs of electricity and gas rise by over 300% compared to 2021, even under the scheme. While we see the direct impacts of business energy bills, many of these businesses are subject to indirect costs through supply chain and the subsequent drop in disposable income from customers, all of which continues to present significant challenges to businesses without further Government intervention.

just under 1 in 5 seeing a 300% increase in electric costs compared to 2021.

Following a survey of the Night Time Economy & Hospitality Sector, there is considerable confusion on how impactful the Government’s Business Energy Relief Scheme is for businesses within the sector.

89% of Respondents asked for the following interventions as part of the Main Budget (Brought forward from Nov 23rd) Reduction in VAT Across the Board (Including Alcohol) 74.4% Extension of Business Rates Relief – 50% Extended Business Energy Bill Relief.

Headline Survey Figures: 59% of Respondents felt the Mini Budget either had no impact or a negative impact on current business with 1 in 3 still unsure of whether it will have an impact.

70% of Respondents stated they would either barely breaking even or lose money with the new Government support package of tax cuts and energy relief.

1 in 2 Businesses would not last more than 3 months without further support from Government 55% of respondents are seeing higher rates for electricity under the Government Energy Bill relief scheme.

1 in 3 of Respondents are seeing over 200% rise in electricity under the current Government Scheme with

57% of respondents are seeing higher rates for gas under the Government Energy Bill relief scheme.

1 in 3 of Respondents are seeing over 200% rise in gas under the current Government Scheme with just under 15% seeing a 300% increase in gas costs compared to 2021.

Michael Kill CEO NTIA Says “It is clear beyond anything that the mini budget and business energy relief scheme, even with recent amendments, has left businesses, particularly SMEs and independent operators confused and worried for their future.”

“With businesses still subject to large increases, upto 300% in energy compared to 2021, and the subsequent drop in consumer spend has crippled many hospitality and night time economy businesses.”

“The golden quarter is one of the key trading periods for the sector, where we build cash reserves to sustain the slower months of January & February. If we do not get a meaningful intervention, in the form of a VAT Cut and Business Rates Relief, to aid us through this period under current trading conditions, we will see a catastrophic failure of businesses as we move into 2023.”

Revolution Bars Acquires Food-Led Peach Pub Company Revolution bars, which currently operates 69 bars under its Revolution, Revolucion de Cuba brands, Founders & Co and Playhouse brands, has acquired the 21-strong premium Peach pub company with a view to diversifying its growth strategy.

Revolution Bars is to pay £16.5m for Peach Pub, although £500,000 is contingent on future performance.

Peach Pub currently has 21 food-led pubs in the south of England and the Midlands. Food is 53% of sales and there are also revenues from accommodation.

This year, like-for-like sales are more than 10% higher than in 2019. In 2021, Peach Pub generated pre-tax profit of £2.7m, but that was boosted by government assistance. There should be £1.5m of cost savings from combining the businesses at a minimal cost, but they will not be fully achieved until 2024-25.

In the year to 2 July 2022, Revolution Bars revenues were £140.8m and it moved from a loss to a pre-tax loss of £2.1m. Like-for-like growth was 1.3%. There was weaker trading in the fourth quarter. Train strikes

and heatwaves have hit the start to the new financial year and like-forlike sales are 10% lower in the first eleven weeks.

The consideration will be funded by the Revolution Bars debt facility and leaves headroom of more than £15m. Revolution Bars will not be opening six new sites this year as previously expected.

This is an exciting and transformative opportunity for Revolution. It broadens our guest base, balances our day part sales and seasonality whilst providing another avenue for growth both organically and by acquisition,” says Rob Pitcher, CEO at Revolution Bars Group.

“Peach is a quality business with great pubs offering a premium experience. It has rebounded strongly from the dark days of the pandemic. Central to this success has been a strong people focused culture with clear values that are focused on making the right choices for guests and our teams, a very similar approach to that taken at Revolution.”

Issue 132

CLH DIGITAL

13

Fighting for the Survival of the Great British Pub Following the new Chancellor’s announcement earlier this week, the CEO of the British Institute of Innkeeping (BII), Steve Alton, has written to him, calling for the essential support that will be needed for pubs across the UK to enable them to survive the unprecedented trading challenges they are currently facing.

Steve Alton commented: “Whilst we recognise that Government is seeking to restore stability and confidence after months of turmoil, our members are facing immediate threats to their survival.

They need meaningful support, to allow them to plan their recovery and be part of the growth that the Chancellor has stated is at the centre of Government’s plans.

“We have consistently made the case to Ministers and officials in Government that our fragile sector can be at the heart of recovery through growth, but with the pandemic specific debts, waning consumer confidence and escalating cost of doing business, as well as the energy crisis, they will need targeted and immediate support to reach their full potential.

“Without it, we will see huge business failure, meaning lost income to treasury in tax and existing debt

repayments, as well as lost employment and supply chain revenue on a local and national level. Most importantly, we stand to lose the social hubs of our communities across the UK at a time when people need to come together more than ever.

“Supporting pubs and wider hospitality is an investment in our villages, towns and high streets, and is one that will repaid in economic growth, employment and vital social connection, but this support, in the form of a reduced rate of VAT and cancellation of Business Rates for 23/24, is now of the utmost urgency.

“We are calling on everyone who loves the pub to get involved with our #notjustapub campaign and write to their MPs, asking for their support for our brilliant, vibrant and essential pubs at the heart of their communities.”

Read the letter to the Chancellor at https://tinyurl.com/y7y7ajbj Get involved in the #notjustapub campaign and email your MP at https://tinyurl.com/24ej5x9k

Inflation Signals 5 Year Rates Hike of £25 BILLION This week's double digit headline rate of inflation will see non-domestic premises in England such as pubs, restaurants, shops factories and offices as well as public sector buildings facing a £25 billion business rates tax hike over the next 5 years.

The distribution of the business rates tax is set through revaluations which periodically reassess and update tax liabilities to reflect changes in the commercial rental market.

The next revaluation comes into effect on 1st April 2023in England based upon an estimate of open market rents on 1st April 2021.

But, whilst that revaluation itself will be revenue neutral, and will raise no extra money for the Treasury, overall business rates revenue for 2023/24 will still be increased by September’s CPI measure of inflation.

CPI rose by 10.1% in the 12 months to September 2022.

The real estate adviser Altus Group, Britain’s largest ratings advisory, forecasts that will now signal that overall business rates revenue will rise by £2.72 billion in England from next April without Government intervention.

Robert Hayton, UK President at Altus Group, said “with more than 1 in 10 UK businesses now reporting a moderate-to-severe risk of insolvency, the time has come to end this ridiculous policy of annually increasing upwards rates revenue by inflation through a renewed focus on growth to drive local taxation revenues instead.”

Whilst the Bank of England expect inflation to start falling next year and have a target of 2% for inflation, they don’t expect inflation to be close to that target for around 2 years.

Even with inflation coming back down to target in around 2 years, Altus Group forecast business rates revenue will swell to £159.18 billion over there next 5 years giving a cumulative total increase of £24.63 billion without Government intervention.

As part of the support package during the pandemic, statutory inflationary increases in business rates were cancelled between 1st April 2020 and 31st March 2023.

Business rates are devolved to Scotland, Wales and Northern Ireland.

Technology: The Gift That Keeps On Giving For The Hospitality Sector This Festive Period 14

CLH DIGITAL

Issue 132

By Fionn Hart, UK County Manager at Flipdish (www.flipdish.com/gb/) The festive and new year period provides weeks of increased business for hospitality. For the past two years, what is usually the most important time of year for the industry has been one of disappointment, with data showing the Christmas of 2021 to have been the worst on record for the sector. This year will be the first since the start of covid that the festive season should hopefully come without coronavirus restrictions and with the global economic downturn, it will be more important than ever for businesses to capitalise.

these savvy digital systems not only help to free up staff time but can deliver benefits such as highlighting priority items and managing upsells (for example, through promotions). Kiosks are another consideration, particularly for takeaway venues, that can deliver similar benefits and help businesses to process orders much faster.

Now is the time for bars, restaurants, pubs, and other venues across the sector to take stock of their operating models and see where changes can be made to streamline operations and maximise revenue.

This is where a range of technological solutions might just be the best gift a venue could give to itself this year.

This will also be a busy time for online orders. Restaurants and takeaways will want to make sure they’re using the best online delivery system possible for this period, and the solution here is to focus on systems that enable direct-to-consumer orders.

DIRECT-TO-CONSUMER IS THE FUTURE OF DELIVERY

The big aggregators such as Just Eat, Deliveroo and UberEats currently dominate the online food delivery sector, but they come with high commission fees (30% and upwards), and also remove the direct relationship between venues and their customers.

CUSTOMER MARKETING SCHEMES This is something that can apply to all venues across the hospitality sector. As all in hospitality know, a loyal customer base that generates repeat visits is key to success. A huge part of this is having an effective customer marketing strategy in place to reach and keep in contact with this audience. Flipdish data has shown that when a customer receives a loyalty voucher, they will on average place an additional 12 orders over the next 12 months. We’ve also found that average revenue per account is 42% higher among businesses with active loyalty programmes.

As well as growing the database of loyal customers, targeted campaigns across Google, social and SMS can be a great way to reach new audiences. Smart marketing strategies that reward customers with exciting deals and offers helps to keep venues top of mind when people are choosing where they want to celebrate over this busy period.

IN-HOUSE USER-FRIENDLY TECH TO DEAL WITH

LARGE CROWDS

The best thing that restaurants and takeaways can do for themselves ahead of such a pivotal time is to reduce reliance on marketplaces as much as possible, ideally cutting them out completely. Instead, they should look to build an online delivery system that provides a direct relationship with both existing and potential customers. This will in turn help with other beneficial efforts, such as building tailored marketing programmes.

With consumers keen to resume festive celebrations this year, venues will be preparing for an influx of customers. Pubs will be rammed, restaurant bookings will be made weeks in advance and takeaways will be looking forward to droves of customers stopping by on their way home from bars and pubs. Technology can help to alleviate pressures on staff and provide quicker turnarounds for customers, whilst also providing opportunities to maximise revenue.

THE GIFT OF TECH

QR codes and kiosks are two technology installations venues can look to in order to cope with higher volumes of customers and reduce staffing issues by freeing up their time. Both have received a boost in recent years due to a combination of covid, staff shortages and the ondemand economy. With QR codes, there’s no hardware required, and

With the festive period beginning weeks in advance of Christmas and New Year, it’s never too early to prepare. With just a couple of months to go, now is the time for businesses across the sector to take stock of their operating models and look at where tech integration can help them to keep up with increased demand and maximise on profits.

Hospitality Rising Campaign Reaches Major Milestone After £80k Investment Leaders behind Parkdean Resorts, the UK’s largest holiday park operator, and chain restaurant operator Prezzo, have invested a combined £80,000 to provide backing for a major industry recruitment campaign, Hospitality Rising.

Dubbed ‘the world’s biggest hospitality recruitment campaign,’ the movement has recently hit another milestone, raising over £800,000 to help tackle the 400,000 vacancies that exist in the industry whilst changing the perception of working in hospitality for the better.

The burgeoning movement has already been backed by Michelinstarred chef Tom Kerridge, French chef Raymond Blanc OBE, and top chef Angela Hartnett, as well as an increasing number of industry leaders within the sector.

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “I am overwhelmed with gratitude for the support given by our latest investors, and by the generosity of all of those who have committed to backing our recruitment campaign.

“The Hospitality Rising movement is about to reach a major milestone and through our collective effort, we will be able to share some important messages on why the industry is such a vibrant and rewarding place to work.

“Most of all, our aim is to tackle the crippling recruitment crisis that is threatening so many of our businesses, as only 1 in 5 people are now considering a career in hospitality. We cannot afford to let this issue worsen or stay as it is now.

“Our work is not done and with sector-wide support and investment, we’re certain that we can spread the word about this powerful campaign and find more of the exceptional people that make the hospitality industry so special.”

The Hospitality Rising campaign, set to unveil some exciting plans later this month, has already been backed by some of the biggest names across the UK. Coca-Cola Europacific Partners (CCEP) recently became the campaign's first official platform supplier partner, while one of the UK’s leading guest WI-FI based marketing solutions, Wireless Social, also became a platinum sponsor.

Pret A Manger, Whitbread, Welcome Break, Hilton, Revolution Bars, Soho House & Co, Claridges, J W Lees, The Pig, and now Prezzo and Parkdean Resorts, are just some of the influential businesses that have signed up to support the campaign.

Steve Richards, CEO of the UK’s largest holiday park operator, Parkdean Resorts, said: “Hospitality Rising comes at a critical time for our sector – with tens of thousands of vacancies across the hospitality spectrum, it’s vital that we embrace new and innovative ways to showcase the wide range of rewarding, life-long careers that are possible in hospitality.

“With more than 250 different careers available at Parkdean Resorts, we’re always interested in new initiatives that will help us attract and develop the diverse talent we need for tomorrow.

“We’re therefore delighted to add our backing to Hospitality Rising, and join such a broad church of industry bodies, suppliers and operators, from quick service restaurants, service stations and pub chains, right through to championship golf courses, fine dining and luxury hotels, in highlighting the vast array of opportunities in this amazing sector.

“I’m looking forward to the launch of this high-profile campaign that promises to reach new audiences, and show the world how brilliant, varied and fulfilling a career in hospitality can be.”

Dean Challenger, CEO of Prezzo, also commented: “We believe that Hospitality Rising offers an innovative approach to recruitment which our industry has not seen before. The Hospitality industry is open to everyone and offers a host of exciting career opportunities with rapid career growth, excellent earning potential, a wide range of lifelong skills, alongside flexible working in an industry committed to delivering great experiences for customers.

“People are at the heart of all good hospitality businesses and are the very centre of Prezzo which aims to deliver Genuine Hospitality within a philosophy of One Team working. We are therefore proud to be pledging our support of the campaign.”

More Than Great Coffee For Your Business As we enter the winter season with the continued inflationary pressures, rising energy bills and increased labour costs; operators from all corners of the hospitality market are looking at their total offer to consider changes that will make guest eating and drinking occasions work more efficiently and effectively, better for the guest experience and better for business.

The demand for quality remains but the expectation for value for experience grows, here’s where Douwe Egberts Cafitesse can help your business with more than great coffee.

With a range of Douwe Egberts’ Cafitesse machines to choose from, each is a beautifully designed high-speed, self-serve coffee machine with varying capabilities to suit the needs of your venues, your hospitality occasions and your guests.

Each is also built for reliability to serve high volumes of coffee and drinks at peak times, whether pots or cups, served or self-serve. Perfect for high-demand usage, all day long, from breakfast to evening service.

Douwe Egberts Cafitesse knows how to deliver great tasting coffee at high speed and in high volumes, now being experienced by the 135,000+ machines being used worldwide, serving two billion cups every year and

counting.

Sourcing coffees from around the world, Douwe Egberts Cafitesse coffee is roasted and brewed to create perfectly balanced blends full of flavour – capturing all the flavours and precious aromas to deliver a consistently delicious coffee, cup after cup. Within the range, we also offer UTZ Certified blends including Intense and Classic Roast.

Discover the benefits of Douwe Egberts Cafitesse in your business, scan the QR code shown.

FREE TRIAL OFFER EXCLUSIVE TO HOTELS ONLY See for yourself the difference Cafitesse can make to your guest experience and the efficiency of your serving team.

Applying is no guarantee of a free trial. Selection criteria and geographical restrictions apply. For full terms and conditions visit www.jacobsdouweegbertsprofessional.co.uk/cafitessefreetrial-terms-of-use See the advert on the facing page for further details.

16

CLH DIGITAL

Issue 132

Increase Footfall with Football: How to Get Customers in the Door through Sporting Events Article supplied by LWC Drinks, independent wholesaler of drinks to the on-trade (www.lwc-drinks.co.uk) display PoS items can help to increase footfall and really get consumers hyped up for upcoming events.

The shouts, screams and echoes of ‘it’s coming home!’ from last summer may be all but a distant memory however with a whole new season of football and sports upon us – it’s the perfect time for operators to increase footfall…with football.

Finally, why not contact your local media outlet to try and garner some free press? Contact your local newspaper and invite them along to your outlet to highlight all the fantastic work you’re doing to prepare for sporting events. This gives you an opportunity to showcase your preparations, your facilities and any sort of campaigns or promotions you’re doing for your customers.

With football and other major sporting events being some of the biggest drivers in of sales across the on-trade, here are a few ways to get your outlet ready for a season of sport.

PREPARE IN ADVANCE During summer, there are ample opportunities to increase footfall through outdoor seating areas or marquees. Consider installing outdoor TV screens or video walls to ensure that, even if your indoor seating fills up, there’ll be plenty of space outside for consumers to enjoy the sports in the sun.

FOOD AND DRINK PROMOTIONS

Having a continuous flow of chilled drinks is also high on the agenda.

Plan your extra stock well in advance. Have a look at any fixtures and plan out which ones are more likely to generate more customers and also think about the types of drinks will be most popular (beer and cider ADVERTISE seem to be most popular during events like football) and be prepared by In this digital age, it’s never been easier to advertise your outlet. Got a getting more of this stock in.

Facebook page? Be sure to post across your social media accounts highlighting any sporting events you’re showing as well as drinks promotions Also, be sure to enquire about your drinks supplier deals in advance. and events. Plus, if you have a Facebook Business account, for a small Many offer deals and promotions in the run-up to sporting events such as price points, free kegs on install of specific draughts and multi-buy pro- advertising budget you can promote your business locally to potential customers in the local area. motions.

First and foremost, make sure you have all the necessary staffing around larger fixtures, especially if you’re serving food. Next, consider a bespoke food and drink menu specifically for these events such as a simplified dining menu; think burgers, hot dogs, pizzas and nachos. Alternatively, why not create a burger and beer offer?

Next, look at your equipment. Do you need more fridges to chill bottles? Consider investing in a back-of-house fridge if space allows to ensure you’ve got a steady supply of chilled stock ready to go during these busy periods.

As many as 80% of customers who have had a drink whilst watching football in a pub have also purchased food so it’s a fantastic chance to upsell or offer promotions across your food and drink.

Also consider ways to try and encourage passing trade. Be sure to invest in PoS and display items that can be used to advertise in and outside the outlet. Chalkboards updated regularly and placed outside can help with enticing passing trade whilst banners, posters and high-quality

With many consumers being fixated on the sport during the event, they won’t be as likely to rush to the bar for drinks whilst the match is on so consider creating some premium options such as multiple pint pitchers or premium beer buckets or bundles. This alleviates pressure on your staff at the bar and gives you the chance to premiumise your drinks offer.

Finally, don’t forget to offer alternatives such as wines, prosecco’s and no-and-low options to cater to those who opt for something other than beer or the designated drivers and non-drinkers.

Greene King Offering Free Pub Food & Drink to Those Aged 66 and Over

Pub group chain Greene King is launching a competition which would allow some people aged 66 and over to get free food and drink at their pubs during the 2022 World Cup. For this 66 fans over the age of 66 will be selected and appointed the official Lucky Fan in their local Greene King pub, receiving a £100 gift card to use during the tournament.

Additionally, these 66 fans will be issued with a framed certificate as a keepsake for their ongoing support for the England team which they would have seen win the World Cup back in 1966.

All you need to do to enter or nominate someone else is to fill out the form on the Greene King website here before the deadline of October 31.

Greene King has teamed up with former England star Sir Geoff Hurst for this who said: “The World Cup is so much more than a

football tournament, it’s a moment that unites the country and brings together friends and families in support of our team.

“This competition is a special thank you to reward fans from 1966, letting them enjoy the 2022 World Cup in style at their local Greene King sports pub – plus they may just be the lucky charm we need to see us back to glory!”

Chris Conchie, marketing controller for Greene King Sports said: “The World Cup always brings excitement levels to fever pitch, and we can’t wait to welcome fans through our doors across the country to show their support for England.

“As the home of pub sport, we wanted to give the longest-serving England fans something to cheer about as we head towards the World Cup, sharing their first-hand experiences of one of the greatest sporting moments in England’s history.”

Chopstix Launches First Kent Restaurant With Canterbury Site Chopstix, the UK’s largest Asian QSR brand, has completed yet another successful launch this week, with the opening of a site in Canterbury.

The new restaurant, located on St George’s Street in the city centre, opened on Monday to queues of customers as locals waited in line to sample the Pan-Asian delights on offer. The site is Chopstix’s 82nd site, and demonstrates the brand’s versatility as an appealing partner for landlords. The new site has created 20 jobs in the local community, including 5 management positions, with opportunity for development.

Last year Chopstix conducted a complete training overhaul, in partnership with Mapal One, launching a new digital training model, delivering a new induction module & food training, 50% reduction of online training & a ‘Netflix’ style flow platform, which all staff have access to.

Chopstix has also launched a Wok Academy, in partnership with an award-winning London cookery school, which will help chefs earn an accredited qualification. Wok Academy will help polish and fine-tune chefs’ cooking skills, reinforce technical wok skills, and bring an element of theatre to the cooking experience in restaurants.

Darren Traynor, Operations Director for Chopstix, said, “We’re on a real roll with new openings and it’s great to be building such momentum around the brand. As well as investing in expansion, we’ve also invested heavily in our training and development offering, because we know how difficult it can be to recruit and retain people in our sector. It’s great to be able to create these new jobs in Canterbury and have the opportunity to cultivate some great talent, and we might even have hired our next Operations Director!”

The Canterbury site will include striking design elements the brand has become renowned for such as its iconic ‘living wall’, natural wood finishes and its winking anime character that features across all Chopstix locations.

Established in Camden Market in 2002 by entrepreneurs Sam Elia and Menashe Sadik, Chopstix celebrates its 20th anniversary this year.

The Chopstix group, comprises over 80 locations across the UK and Ireland through a mix of company owned and operated locations and franchise sites run through partnerships with the likes of Welcome Break and Applegreen.

In addition, the business also has relationships with delivery partners Deliveroo, Just Eat and Uber Eats, as well as several brand extensions including a grocery sauce range, plus further innovations in the pipeline.

Hospitality Loses 2,200 Sites in Three Months as Business Cost Challenges Mount 18

CLH DIGITAL

Issue 132

In contrast to the managed-independent divide, the trend of steady closures over the last quarter has been notably consistent across different locations. High street, suburban and rural locations all recorded same net decline of 2.1% in licensed premises between June and September. By region, quarter-on-quarter declines varied only slightly, from a low of 1.6% in the south and south east to a high of 2.9% in Scotland.

Britain’s licensed sector – the universe of pubs, bars restaurants, cafes and hotels – saw a net decline of one closure every hour in the third quarter of 2022, the latest Hospitality Market Monitor from CGA and AlixPartners reveals.

It shows there were just under 104,000 licensed premises at the end of September 2022—a net drop of 2,230 since June, which represents an average of just over 24 closures a day, or more than 150 per week. This latest decline leaves the licensed market with 11,426 (or -9.9%) fewer sites than March 2020.

The Monitor also highlights an ongoing contraction in the nightclub sector. Britain’s number of nightclubs has fallen by 5.6% in the last three months alone, and the sector now has around a quarter fewer sites (-309 sites) than it did before the pandemic in March 2020.

It follows a year of relative stability as hospitality built back from COVID, with the number of sites at June 2022 virtually the same as 12 months earlier. The closures over the last quarter follow a sharp rise in prices in energy, food and labour, and this trend looks likely to continue over the rest of 2022 without further government support.

The report from CGA and AlixPartners reveals a sharp contrast in the fortunes of managed hospitality groups and independent operators. While the number of managed sites is 3.0% below pre-COVID levels it increased by 0.9% (+179 sites) in the last three months, but the independent sector contracted by 2.6% (-1,751 sites). It reflects the greater resources and buying power of larger businesses compared to smaller firms, many of which are now very fragile.

Karl Chessell, CGA’s business unit director for hospitality operators and food, EMEA, said: “These numbers show how hospitality’s steady recovery from COVID is now under severe threat from rising costs for businesses and consumers alike. The resilience and confidence of managed groups and their investors is impressive, and people’s appetite for eating and drinking out is undimmed. However, thousands of smaller businesses are now on a knife-edge and in need of financial support. Relief on energy bills has been welcome, but sustained backing and clarity of policy is needed if hospitality is to power the economic growth that the government is chasing.”

Price Of Flat White Set To Top £4 As Rising Costs Push Inflation Back To 40-Year High Robi Lambie, coffee roaster and co-founder of Cairngorm Coffee in Edinburgh, said: “We’re very concerned about the impact of inflation on our business.

“One worry we have is that rising costs could push the price of coffee into a bracket where customers decide it’s more of a luxury lifestyle decision, rather than everyday morning essential.

“With everything considered, we predict the price of a flat white coffee will be at least £4 by the end of the year. It sounds ludicrous, but it’s the position we’re likely to find ourselves in.”

The average price of a pint of milk in August was 62p – the highest since records began in 1971.

Lambie continued: “Milk has been significantly undervalued for some time now, so the increase brings it into line with a more realistic price point.

Industry figures have warned the cost of a flat white coffee on the high street is set to top £4 for the first time as inflation returns to a 40-year high.

The soaring price of milk – which is at its highest level on record – is forcing businesses to bump up prices, with high costs being passed on to customers.

The price of a flat white topped £3 at UK chains for the first time ever in August, and now experts predict prices are set to jump by more than a third before the end of the year.

“That does, however, mean margins are tightened and the cost passed on to the customer becomes higher.”

The roastery has seen an increase in the number of customers signing up to its coffee subscription service, as cofficionados choose to enjoy the brew at home, rather than spending extra on a takeaway cup.

“We’re fortunate our business has several layers – including selling our roasted coffee beans to customers who want to drink it at home – but we still have concerns heading into the winter,” Lambie added.

“We rely on gas to roast our coffee, and despite the introduction of an energy price cap for businesses, we’re still worried about rising costs.

“While it’s good to have some certainty, it’s still a cap on prices that are significantly higher than last year.”

Inflation rose to 10.1% in the 12 months to September according to the Office of National Statistics – above the expectations of economists, who had predicted a figure of 10%. Food and non-alcoholic drinks prices rose significantly, climbing by 14.5% in twelve months.

Julie Dunn, operations director at Dunns Food and Drinks, a wholesaler with more than 2,000 customers across Scotland, has warned the nation’s hospitality sector faces “a perfect storm of price rises, strike disruption, and rising energy costs.” She said: “Despite venues preparing for what is likely to be an incredibly busy festive period, rising food costs, strike disruption and increasing energy bills are going to be a huge concern for bars, pubs and restaurants across the country.

“In the last year alone, we’ve seen wholesale costs jump by around 10% on average each quarter, with the price of dairy products, such as butter and cheese, at an all-time high.

“With rising costs inevitably being passed on to customers, the likelihood is people will be less willing to spend on luxuries like eating out.

When the festivities come to an end in January, hospitality venues are set to experience a very quiet start to the year.

“We continue to do everything we can to support our customers during price fluctuations by providing a wide range of affordable options to help keep costs down.”

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.

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 more

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.

Hospitality Groups’ September Sales Drop Year-on-Year as Inflation Bites 20

CLH DIGITAL

Issue 132

consumers were enjoying the end of COVID-19 restrictions in restaurants, pubs and bars—but September’s dip in sales shows just how tough the market has become since then. Hospitality has done very well to haul trading back past prepandemic levels, but soaring costs in fuel, food and other areas are severely impacting companies’ margins. High inflation is making real-terms growth extremely hard, and while the government’s capping of energy prices is welcome, more measures are needed to support businesses over what will be a challenging winter.”

Like-for-like sales at Britain’s top managed pub, bar and restaurant groups were 3.0% behind the levels of September 2021, the latest edition of the Coffer CGA Business Tracker shows.

The Tracker—produced by CGA by NielsenIQ in partnership with The Coffer Group and RSM UK—shows groups’ sales were ahead of pre-pandemic levels for the eighth month in a row, with like-for-like growth of 4.0% compared to September 2019. However, the dip from 12 months ago demonstrates the headwinds currently facing the hospitality sector—and with inflation as measured by the Consumer Prices Index at nearly 10%, sales are much further behind last year’s numbers in real terms.

Pubs were the strongest performing of the Tracker’s three hospitality segments in September, with year-on-year sales growth of 1.7%. Restaurants’ like-for-like sales were down by 7.9% on September 2021, and bars’ sales by 16.0%.

The Tracker has better news from the London market, as groups’ sales within the M25 rose 3.1% year-onyear. It follows a steady return of visitors and office workers to the capital over the year, and a dramatic influx of people after the death of Queen Elizabeth II. Beyond the M25, like-for-like sales were down by 4.5% from September 2021.

Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “One year ago businesses and

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “Trade in the eating and drinking out sectors continues to improve on 2019 numbers albeit down on 2021 which reflected “feel good” trading on the back of restrictions lifting. These numbers yet again demonstrate the challenges felt by the sector on the back of rising costs. It is the coming months that are most important to pubs, restaurants and bars in the face of worryingly weak consumer confidence.”

Paul Newman, head of leisure and hospitality at RSM UK, said: “With interest rates, labour, energy and costs of goods continuing to climb, pub and restaurant owners have a lot to think about as they finalise their menus for the all-important festive trading period. Consumer confidence remains low and with food and drink price inflation in hospitality reported to have hit 15% in August, operators will be juggling how best to protect their own margins without further denting fragile demand by passing on price rises.”

Shepherd Neame’s Visitor Centre Wins ‘Hidden Gem’ Attraction Accolade from Visit England

Shepherd Neame’s Visitor Centre at its Faversham brewery has been named a ‘Hidden Gem’ in VisitEngland’s Visitor Attraction Accolades.

Centre has been recognised as one of the country’s top visitor attraction experiences.

“Thousands of people enjoy our brewery tours each year, learning more about Britain’s oldest brewer. It is a testament to the hard work and welcoming nature of our team members and all those behind the scenes who play a part in the production process, that we have received such an accolade.”

The Visitor Centre in Court Street, Faversham, was named among nine winners in the South East that go the extra mile to provide a high-quality day out.

The accolade follows an annual assessment under the scheme, which took place in the summer when inspectors took part in a brewery tour.

Introduced in 2014, the Attraction Quality Scheme accolades are available to VisitEngland’s Visitor Attraction Quality Scheme participants. They are supported by a network of highly-trained and experienced assessors who advise them on improving and promoting the quality, accessibility and sustainability of their offer.

Inspectors praised customer care throughout the tour, as well as cleanliness and all aspects of the tour, which takes visitors through the brewing process, as well as looking at the history of the business, and topped off with a tasting of a selection of the brewer’s award-winning beers, naturally!

They said of the tour: “Content remains very good and is well-paced and informative, without being too technical,” adding: “Customer care was to a high standard throughout the tour”…“very good use of anecdotes and ad hoc historical references were engaging and a very good knowledge of the brewery and brewing process was evident.”

Shepherd Neame Head of Customer Relations, Giles Hilton, said: “We are delighted that our Visitor

VisitEngland Director Andrew Stokes said: “It’s so exciting to see our brilliant attractions providing outstanding experiences for visitors and to recognise and showcase the variety and quality across the country.

“England has unmissable visitor attractions and experiences that deliver world-class customer service.

They also provide the warmest of welcomes and unforgettable storytelling that connects the whole experience, including retail and food and drink offers that exceed expectations.”

Tourism is one of England’s largest and most valuable industries, employing about 2.6 million people and, in 2019, generating £76 billion in domestic visitor spending.

Craft Union Pub Company Donates Over £37,000 To Local Community Projects and Supports Local Grass Roots Football Clubs Through Its Love Your Local Campaign Craft Union Pub Company has donated over £37,000 to local community projects as a part of their ‘Love your Local’ campaign, to bolster funds already raised by individual pubs for good causes in their local communities.

The initial fundraising drive took place earlier this year and saw around 430 pubs taking part in fundraising initiatives for local community projects. These donations have since been added to by the Craft Union Pub Company which pledged to match each pubs’ fundraising amount.

Good causes ranged from pre-schools to hospices, Scout groups to community gardens and boxing clubs to football teams. The ‘Love your Local’ Campaign will also be awarding 12 football kits to local grassroots teams at the start of the football season. They will be badged with the Craft Union logo and sponsored by Carling.

Helen Charlesworth, Managing Director of Stonegate Group, said: “The communities in which our pubs operate are as important to us as they are to their residents. Often a local pub sits at the heart of that community. It’s been wonderful to see and hear about all the good causes that these establishments have been fundraising for, and the ways in which they bring people together.

“We are so impressed by everyone involved and their efforts, that we could not be prouder to add to their donations and help deepen the extent of their work even further.”

Back in February, Craft Union Pub Company, which recently won Best Community Pub Operator at the Publican Awards, gave Craft Union pubs ‘Love Your Local’ post boxes. This was where customers could fill out a nomination form to put forward community projects that they wanted to receive funding, the winners of which have now had their donations.

FSA Launch Consultation on the Food Law Code of Practice in England 22

CLH DIGITAL

Issue 132

direct local authority resource to where it is most needed to tackle risk in the food chain.

The FSA has launched a 12 week consultation seeking views from local authorities, food business operators, unions and interested groups on the proposed changes to the Code in England.

Michael Jackson, Head of Regulatory Compliance Division said;

The proposals involve fundamental changes to the food standards delivery model within the Code, and associated content, namely the introduction of a:

“The Food Law Code of Practice enables us to ensure food is safe and what it says it is. The proposed amendments to the Code will enable local authorities to manage resources more effectively, by prioritising their activities on food businesses that pose the highest risk to public health and consumers.

• new food standards risk rating scheme that LA officers will use to evaluate the risk posed by a food business

“As part of the consultation process, we are planning a series of local authority engagement events to discuss the new model and the changes that are being proposed. The consultation ends on 9 January 2023, so we would encourage all those who have an interest in this to respond over the next 12 weeks.”

• new decision matrix to determine the frequency at which food standards official controls should be delivered in line with the outcome of the risk assessment Local authorities follow the Code when carrying out official food controls. The Code requires regular review and revision to ensure that it reflects current priorities, policy, and legislative requirements so that the local authority delivery of official food controls remain effective, consistent, and appropriate.

The consultation page is available on the FSA website , where you can also find out about the Food Law Code of Practicee.

The changes we are proposing will introduce a new food standards delivery model. The new model will allow local authorities to have flexibility to use any of the official control methods and techniques available and

All comments and views should be included in the consultation response form and sent to: CodeReviewResponses@food.gov.uk

Tyber’s Reggae Bar is Jammin’ Formerly known as the Grub & Liquor, Tyber’s Reggae Bar in Tunbridge Wells is set for its grand reopening next weekend, with a special performance from none other than the pub’s licensee Tyber Cranstoun, who heads up popular Ska band The Dualers.

The announcement of the pub’s reopening on social media has been met with a lot of excitement, so much so that tickets for the reopening night on Friday 28 October sold out within an hour. The evening of celebration will see Tyber himself take to the stage to perform with Peter, the guitarist of his band The Dualers, joining him to entertain the crowds. The entertainment will then continue well into the night, with a DJ taking over after Tyber’s two 40-minute sets, playing a range of Reggae and Ska music.

With Tyber wanting to give a home to Ska and Reggae music, the reopening party follows an overhaul of the pub’s previous traditional look, with a new Caribbean theme introduced. Paying homage to the licensee’s love of music, the pub also has an array of Reggae memorabilia displayed throughout including gig posters, vinyl and clothing from The Dualers. With the space to accommodate many people throughout the pub,

The consultation will close at midnight on 9 January 2023.

Tyber’s Reggae Bar also has a spacious function room available for private hire.

Speaking on the reopening, Tyber said: “It’s great to see the refurbishment taking shape and our new look almost ready to be revealed on the 28th. This has been a long time coming and I’m looking forward to putting our own musical spin on this busy pub.

“We want to make Tyber’s Reggae Bar the go to venue to watch live music in the area, music has played a huge role in my life, and I want to share my love of it with our guests, giving a home to Ska and Reggae music.

Watch out for our social media pages, where will announce further live music gigs over the coming weeks and months.”

The pub’s reopening weekend will also see the hosting of a special Skalloween night on Saturday 29 October, with competitions for best spooky fancy dress and Haggis DJ playing the best reggae from 8pm to 1am, it’s sure to be a night to remember.

9 Nevill Street, Tunbridge Wells, TN2 5RU Open Sunday to Wednesday 12pm to 11pm, Thursday 12pm to 12am, Friday and Saturday 12pm to 1am.

Food served daily from 12pm to 9pm.

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.”

24

CLH DIGITAL

Issue 132

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

Cost-of-Living Crisis Exposing UK Consumers to Unprecedented Risks 26

CLH DIGITAL

Issue 132

The data for 2021/22 chimes with a new CTSI survey which highlights that across the UK, Local Authority Trading Standards teams have seen an increase in cost-of-living related demands with around one quarter reporting both an increase in consumers who are vulnerable and in scams and rogue traders.

New research published by Trading Standards suggests that issues related to “cost-of-living” are at record levels and set to trigger unprecedented demand and pressure on services in the future. Data for 2021/22 indicates there has been a surge in a range of practices that are harming consumers – including a trebling in the volume of counterfeit goods seized. The findings come as the Chartered Trading Standards Institute (CTSI) found that three quarters of UK adults are feeling more vulnerable due to the cost-of-living crisis and nearly half have seen a rise in scams.

Data from the new Impacts and Outcomes Report 2021/22, from ACTSO (the Association of Chief Trading Standards Officers) highlights that the risks associated with the cost-of-living crisis is apparent across all work areas and is placing increasing demands on the Trading Standards Service.

Highlights from the report include: • Over half a billion pounds of consumer detriment (£548 million) was prevented by Trading Standards across England and Wales • A major increase in counterfeit goods with Trading Standards seizing over 4 million counterfeit products with a market value of £111M – three times more than the previous year • The removal of over 4.2M unsafe/non-compliant products including dangerous toys, lights and phone chargers • A significant increase in the amount of illicit tobacco, with 14.9M illicit cigarettes seized • Over 7000 businesses were found to have supplied food that was misdescribed, didn’t declare allergens or was adulterated with toxins • Concerns that consumers are more at risk of being scammed, with 17,600 scam victims supported and approximately £47M of money saved by Local Authority Trading Standards in 2021/22.

Chief Executive at CTSI, John Herriman said “This latest research not only demonstrates the significant impact that Trading Standards makes to protect consumers and businesses, but it also suggests that our cost-of-living crisis is likely to exacerbate already high levels of detriment UK consumers are facing.

“The current economic situation is inevitably causing consumers and businesses to tighten their belts, but in consequence unscrupulous and rogue traders are exploiting this increased vulnerability. The data clearly shows not only the significant impact Trading Standards is making to address consumer detriment but also that the risks to consumers from scams, counterfeit and illicit goods, and false and misleading prices are on the rise.”

“It is imperative to the national economy that that we build and maintain consumer confidence, and this is very much dependent upon us having confidence in the integrity of businesses. By tackling unscrupulous practices whether that is preventing food fraud or removing counterfeit goods, Trading Standards is an absolutely vital component in underpinning confidence in businesses and from consumers, and ultimately helping the UK steer the choppy waters ahead.”

Steve Ruddy, Chair of ACTSO, said of the latest report: “Our latest Impact and Outcomes data shows the sheer scale of how much Trading Standards teams save consumers and businesses in tackling detriment, preventing harm, and providing advice and support.”

“It is clear that in this cost-of-living crisis, the risks to consumers from the safety of illicit and counterfeit goods, scams, false claims about prices, and energy efficiency are all growing. Trading Standards has a vital role to play in addressing all of these risks; demands are continuing to grow for what are already very stretched services.”

Deliveroo Sales Growth Slows as Consumers Tighten Belts consumers, contributing to the sequential decline.” Full-year GTV growth is now expected to be in the range of 4-8% in constant currency, the lower half of the previously announced range (4-12%) Adjusted Ebitda margin (as a percentage of GTV) is now expected to be in the range of minus 1.2-1.5% (previously minus 1.5-1.8%), “due to continued gross profit margin expansion and control of marketing and overheads costs”. At the end of the period, Deliveroo worked with more than 167,000 restaurant partner sites globally, up from 160,000 in the second quarter.

Deliveroo has reported a fall in orders in the third quarter of 2022. The company said GTV growth was up 5% year-on-year in the quarter in constant currency.

It said orders were down 1%, reflecting the difficult consumer environment. In the UK and Ireland, GTV was £944m in the third quarter, up 11% year on year but down 2% from the second quarter. Orders were 37.7 million in the third quarter, up 5% year on year but down 4% on the second quarter.

UK growth outperformed international, with GTV in UK and Ireland up 11% and in International down 2% year-on-year.

Will Shu, founder and CEO of Deliveroo, said: “During the quarter, we delivered continued GTV growth yearon-year, strengthened our value proposition and made further progress on our path to profitability. Since June, the year-on-year GTV growth trend has been broadly stable, despite the ongoing economic uncertainty.

Deliveroo said international growth was relatively stronger in Europe and Middle East, offset by declines in Asia Pacific (where renewed COVID-related restrictions in the third quarter of 2021 gave a tough comparison base) The group has updated its full year guidance based on GTV developments during the quarter and the current economic outlook.

The company stated: “The more challenging macroeconomic environment, and reduction in consumer marketing against this backdrop, has seen weaker acquisition of new consumers and retention of existing

“Throughout 2022 we have been adapting financially to the operating environment and driving forward on our path to profitability, and we now expect the H2 2022 adjusted EBITDA margin to be better than our previous guidance. We continue to be excited about the opportunity ahead and our ability to capitalise on it.”

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 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.

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/

28

Here’s the ONE Thing You Need To Boost Your Sales For Halloween (and it’s NOT Slashing Prices!)

CLH DIGITAL

Issue 132

It's a known fact that music can aid customer retention in business and social settings, with PPL PRS’ survey* revealing that 60% of UK adults feel music helps them to relax, and establishments just ‘aren’t as fun without music’ (32%). Where a venue has had no music playing, over two-thirds (67%) of customers have admitted toleaving.

Alongside these stark findings, the connection between music and spending habits which can encourage activity in hospitality venues was noticeable, with two thirds (66%) of individuals sharing that music influences their spending habits and choices.

But why does music affect consumer spending? Marianne Rizkallah, Music Therapist for PPL PRS explains that music stimulates our brains and the brain has a significant reaction to tempo. In a restaurant, fastpaced music may encourage consumers to eat and talk faster, resulting in them leaving sooner.

With autumn looming, and Halloween on the horizon, people are starting to spend more time home as the weather cools and the nights start earlier. However, many are also prepping for the ultimate party season, especially now that lockdown restrictions are a thing of the past.

Given the change from heatwaves to heaters. Pubs and bars will be striving to get people through doors and spending money, especially after a successful summer. The latest Coffer CGA Business Tracker, shows that June 2022’s like-for-like sales at Britain’s hospitality groups were 5% ahead of pre-Covid levels (June 2019).

So, what can hospitality venues do to prepare for Halloween too?

Whilst there will always be a select few that go out for a drink or a meal after work. Peoples’ motivations might stray from being out and about however, many can’t resist a hearty drink in a welcoming environment. As always, pub and bar business owners are keen to outperform competitors with allurements that keep customers engaged and comfortably spending in their establishment. Of course, there aren’t always definitive ways to keep your customers from straying, but there are options to ensure once they arrive, they stay.

The experts at music licensing company, PPL PRS have the one thing you need to boost your sales this Halloween, and it’s as easy as pressing play on the power of music.

However, in an upbeat pub or bar, a quick tempo tune could see your customers enjoy their first drink and social gathering, enjoy the buzz, and continue to spend further on themselves - and friends or family too. It’s all about finding that sweet spot where the music lends itself to positive reactions.

Marianne Rizkallah further advises how you can harness the power of music to your business’ advantage:

Select the optimum genre: Music has mood-enhancing powers, and when customers enter an environment that’s sound-tracked by a catchy beat or familiar tune, they may feel happier. If we feel good, we’re more inclined to treat ourselves.

Mix up the music: When pulling in the crowds, opt for a faster, upbeat tempo to encourage customers into the vicinity and get the drinks flowing. Once your establishment is at a great capacity with a bustling mood, opt for slower but still upbeat tunes to keep people in their seats, drinks ordered, and customers engaging in friendly conversations.

It’s fascinating to see that pop is recurringly popular across a range of sectors, as PPL PRS revealed that 40% of pub-goers believe pop music is most likely to encourage them to stay on and buy more drinks. Perhaps due to the upbeat tempo and memorable lyrics that characterise this genre. Plus, pop has evolved greatly over the decades; it often draws on influences from other genres so is more inclusive than ever, driving mass appeal.

Finally, after a fruitful evening, you’re looking to wind down the party?

Press play on the slow tempo, lesser-known music with a drop in volume, to bring the night to a close without harsh-ing the vibe by cutting the music completely.

Not to knock other genres however, as a quarter of respondents (25%) enjoy drinking along to ‘rock’ music, 22% grooving out to ‘soul’ music, and 17% feel encouraged to stay out to rumbling ‘reggae’ (PPL PRS)

Keep an eye on the volume: Although picking the perfect playlist will get you a long way to having customers spending a pretty penny in your venue, the volume of that playlist matters just as much. You shouldn’t have the music so loud that people can’t hear each other, but not so quiet that they can’t enjoy the tunes either. Remember to tailor your volume levels to the atmosphere and ask for your customer’s opinions, then they’ll feel valued too.

With these fascinating findings, handy advisory tips from a music expert, and The Music Licence for your venue, you can get the party started. Will you be boosting your sales this summer bank holiday? *PPL PRS conducted a survey of 2,101 UK respondents by Perspectus Global in September 2

Celebrate the Meals on Wheels Heroes

Meals on Wheels Week returns 31st October to 4th November 2022. The award-winning national awareness event, organised by the National Association of Care Catering (NACC), raises awareness of and celebrates Meals on Wheels services across the country and the vital role they play in supporting older and vulnerable people living in our communities.

from the UK, Canada and Australia.

During this session, experienced operators from across the globe will be discussing Meals on Wheels Operations. They will share case studies from our own processes and learn from each other.

Go to https://www.csnm.ca/viewEvent.html?productId=7977 for further information visit:

As the country faces a difficult economic situation it is more important than ever that we all get behind those who prepare and deliver the meals on wheels and recognise the value that this service provides, offering vital nutritional support to those who are most at need.

Friday Friends – Friday 4th November A special day is planned to highlight the importance of social eating and how it helps reduce loneliness and social isolation. Friday Friends will bring people in our communities together to share the joy of food and time. This will see lunch clubs, day centres and care homes inviting the local community in for afternoon tea.

The NACC are calling upon the whole care and hospitality sector and the supply chain to show some strong support with this year’s activities.

Special events that are planned throughout the week are:

Meals on Wheels at the House of Lords – Monday 31st October Hosted by Baroness Barker, the NACC Patron, this special Afternoon Tea will take the NACC’s campaign to raise awareness of the importance of Meals on Wheels services to parliament. As we launch this special week, we invite everyone to serve an afternoon tea for your own communities

Thank you, Tuesday – Tuesday 1st November This day is dedicated to showing appreciation for our Meals on Wheels teams. For everyone that contributes, whether that’s making the meals, volunteers, drivers, carers or those that work behind the scenes, today is the day to show our appreciation.

VIP on Wheels – Wednesday 2nd November This popular Meals on Wheels Week activity returns! There’s no better way to convey the value of Meals on Wheels than seeing it in action and the impact it has on service users. VIP on Wheels is a fantastic opportunity to invite local MPs, VIPs and dignitaries to experience a Meals on Wheels delivery and celebrate the service and the immense value it adds to the lives of those receiving it.

International Meals on Wheels Webinar – Thursday 3rd November Hosted by Neel Radia NACC Meals on Wheels Officer, for the UK and Madison Grech, CNM, Continuing Education Director for CSNM, this international online seminar will include speakers from partners

This simple, small gesture is sure to have an immense impact.

Neel Radia, Meals on Wheels project lead for the NACC, said: “ Throughout the week we will be holding special events across the country. I urge all sectors to take part in Meals on Wheels Week 2022 to ensure the ongoing value of this precious service is recognised and protected. I also would encourage everyone else to show their support for this cornerpiece of our nation” Sue Cawthray, the National Chair of the NACC, said: “ This important week is an opportunity to highlight and raise the significant issues we face around a dwindling service and the need for government funding and support. It is imperative that our older population has access to a meal service delivered to their home and the social interaction that it brings to assist with preventing isolation.”

Sector Facing “Cliff-Edge” As Current Inflation Figures May Cause Rates Hike Issue 132

CLH DIGITAL

29

where our higher costs lead to higher taxes which lead to even higher prices.

UKHospitality chief executive Kate Nicholls has warned the sector faces “an enormous cliff-edge” next April with the September inflation figures traditionally being used to set tax changes and rates for the following year. Inflation has risen to a 40-year high of 10.1%, according to the latest figures with food costs driving the increase.

“As well as needing to reform the entire business rates system in the long-term, it’s now absolutely critical that business rates relief is extended for vulnerable sectors such as hospitality and that downward revaluations are realised in full.”

Responding to the publication of new inflation figures, UKHospitality Chief Executive Kate Nicholls said: “The sky-high levels of inflation we’re seeing are continuing to put the hospitality sector under huge pressure and businesses across the country will be fighting to survive the winter.

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

“With the September inflation figures traditionally being used to set tax changes and rates for the following year, there is a real risk that hospitality businesses will face an enormous cliff-edge in April if these numbers are used to hike the business rates tax level. Such an increase at the same time as the risk of business rates reliefs ending could prove fatal for many.

“With hospitality inflation contributing heavily to the overall inflation rate, we now risk an inflationary spiral

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

Greene King Pub Partners Invests £200,000 in App to Strengthen Collaboration with Licensees One of the main benefits of the new app will be enriched meetings between BDMs and Partners.

Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has invested £200,000 in an app to enhance collaboration with its Partners.

BDMs will be able to gather data and insights about a Partners business ahead of a meeting via the app and share them with their Partner prior to the meeting to steer discussions.

The “Pub Comms App” will be used by Greene King Pub Partners’ operations team as a central platform to access helpful materials and resources and easily share them with licensees.

Post-meeting, a BDM can then share relev

Through the app, a Business Development Manager (BDM) can access data and insight including beer volume, line cleaning performance and local demographics in one place – as well as Greene King Pub Partners’ ‘Pub Power’ toolkit, which features best practice and guidance – and share it with Partners.

ant resources and guidance via the app with a Partner, giving them a clear set of next steps to take with supporting materials to guide them.

The app features email functionality, meaning Business Development Managers can then send this information to their Partners through the app itself, which will then automatically be recorded in compliance with the Pubs Code.

Wayne Shurvinton, Managing Director for Greene King Pub Partners, said: “We’ve invested £200,000 in our Pub Comms App because we believe it will facilitate better collaboration between us and our Partners.

The app equips our operations team with more resources and an easier way to share them with our Partners, which in turn enriches meetings between our BDMs and Partners and ultimately leads to a better partnership all round.”

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

30

CLH DIGITAL

Issue 132

HALLOWEEN AND BONFIRE NIGHT

Let’s Put Some Autumn Cheer Back and Lift the Spirits! 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. 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.

“It's Halloween, everyone's entitled to one good scare.”

Brackett, Halloween (1978)

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 .

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

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.

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

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.

• Promote on the night! Use chalk boards images posters table cards, make sure your staff are wellversed and able to recommend pairing food with drinks • Get your entertainment sorted, music, face painting, quiz, fancy dress competition, make sure you are providing something that cannot be replicated at home.

• Have a ball-organise a competition for the best costume. Remember people go to a great deal of time and effort so if you are going to reward them be generous!

• Consider a ghost walk or employ the services of a good local Story-Teller. Does your venue have a tall tale to tell? Almost every pub will have gruesome incident or ghastly affair that has left a ghostly figure roaming the bars and rooms at night and what better night to tell people!

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.

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.

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.

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.

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.

• Signage-make sure your health and safety signage and guidelines are visible.

• Well, practically all of the above, with a Guy Fawkes theme of course as opposed to Halloween.

• 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.

Issue 132

CLH DIGITAL

31

SUSTAINABLE, COSTEFFECTIVE HACKS FOR HALLOWEEN HOSPITALITY

By Rachel Kiss, Marketing & Online Manager at Alliance Online (www.allianceonline.co.uk) because of the number of single-use decorations, lights, or costumes. So, to ensure that your bar or restaurant takes a greener approach, you can get a bit creative and opt for more eco-friendly materials.

For example, if you run a café or pub, you might have chalkboards or whiteboards that display your specials, hot drinks, or cocktail menu. A very affordable way to get involved is simply buying a fresh pack of coloured chalks or markers and enlisting the help of your most artistic staff member. They can then draw a border of cobwebs, spiders, or bats around your menu, or dedicate a whole sandwich board to a Halloween greeting with their best illustration of a pumpkin, bubbling cauldron, or black cat. You could simply write ‘Happy Halloween’ or pick your favourite fun slogan such as ‘Eat, Drink, and Be Scary’.

While Christmas might still hold the top spot as the nation’s favourite, most lucrative holiday, Halloween has been steadily growing in popularity over the years — and for good reason! When the darker nights start closing in during autumn, the glow of a cosy pub or restaurant is more inviting than ever. So, why not delight your customers even more with some seasonal decorations?

You don’t have to spend a fortune or buy a host of plastic decorations to get your establishment involved in the Halloween fun. Instead, getting creative and investing in a few staple pieces can actually save you money while still making your venue look the part. Below, the catering experts at Alliance Online have shared some affordable, sustainable ways the hospitality industry can get involved with the festivities this October.

DITCH THE PLASTIC

The first step in making your Halloween décor more sustainable is to avoid single-use plastic. Often, Halloween creates a lot of plastic waste

Another way to get your venue involved in Halloween is to let the season inspire your menu. This way, you may not even need many decorations, as your delicious food can create a cosy autumnal vibe all on its own. Using local, seasonal produce is also a more sustainable way to use food as it reduces the number of ingredients imported from abroad.

Seasonal fruit and vegetables include butternut squash, parsnips, apples, and pears, so using these to create warm, hearty dishes is a great way to give your restaurant that autumnal feeling.

Hanging posters or wooden signs with spooky designs can also be a great way to bring some colour and a festive atmosphere to your establishment quickly, easily, and affordably. These pieces of décor can also add a rustic feel that compliments the autumnal theme, and you can lean into this even more by repurposing things like delivery palettes to display pumpkins and other decorations. As well as getting creative with what you already have, if you invest in versatile decorations made of good quality material, you can store them away to use for next year (and the year after that).

REPURPOSE YOUR PUMPKINS

A Halloween theme wouldn’t be complete without the obligatory pumpkin, and as it’s technically a fruit, this is about as sustainable as decorations can get! Get your whole team in on the fun and have a pumpkin carving session before or after you close for the day, as this can be a great way to get everyone in the mood for the spooky season. Display your pumpkins at the entrance to your establishment, at the bar, or on any other surface that won’t get in the way of your day-to-day service.

You could even add a name tag under each pumpkin and allow customers to vote for their favourite one via labelled tip jars, organising a prize for the winner!

While they might be a Halloween staple, simply using pumpkins to carve and display can also result in a lot of food waste. One way you can combat this at your establishment is to squeeze as much use as you can out of each pumpkin, and ensure that you dispose of them properly.

Firstly, don’t just throw away all the flesh you scoop out when gutting and carving your pumpkin: you can make a puree by simply removing the seeds and blending the flesh in a food processor. This can be used in everything from pumpkin pie to bread and hummus, or even Halloween cocktails. Don’t forget about the seeds, either: you can turn them into a healthy, high-protein snack by simply rinsing, seasoning, and roasting them in the oven until golden brown.

As for your carved pumpkins on display, once they’ve started to dry out and wilt, don’t just throw them in the bin. You can chop it up and leave them out for local wildlife like birds and squirrels to nibble on, compost them, or even bury them to enrich the soil in your back garden.

CREATE A SEASONAL MENU

Sometimes, though, the little details are enough to put a smile on your customers’ faces. If you don’t have the time and resources to introduce brand new dishes or drinks to your menu just for Halloween, you can always add some spooky touches to the ones you already have. For example, if you run a café, bakery, or restaurant you may want to teach your baristas a simple piece of latte art and add this to coffees throughout October. Or, they could use stencils to create designs with chocolate or coffee sprinkles. Whether it’s a cute ghost or a witch’s hat, customers are sure to love these and may even post photos of their drinks to social media, which can be great exposure for your business.

“Decorating your bar, café, or restaurant to match the seasons is a great way to create a fun, welcoming environment for your customers.

Making a few simple switches — such as avoiding unnecessary plastic and using your pumpkins wisely — can help you get involved with Halloween both more affordably and more sustainably.

“As well as fun touches like rustic, spooky décor and a seasonal menu, you may also want to introduce some deals or discounts during October. This can be a good incentive for people to brave the colder autumn evenings and still visit your establishment all year round.”

REFERENCES AND FURTHER READING https://blog.tentree.com/8-eco-friendly-ways-to-dispose-of-your-halloween-pumpkins/ https://www.gardeningknowhow.com/edible/vegetables/pumpkin/harvest-pumpkin-seeds-toeat.htm https://www.nationaltrust.org.uk/features/whats-in-season-october https://blog.gotenzo.com/halloween-ideas-restaurants

Free posters for youR sPOOKY events Simply download and print from

www.catererlicensee.com

32

CLH DIGITAL

Issue 132

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

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 See the advert on page 13 for more details.

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. See the advert on page 11 for details.

Proper Tasty Snacks Handmade in Britain Are You Still Hand Polishing Cutlery?

Great Tasting Pork Crackling, Delectable Nuts and Fabulous Fudge

All Robert’s Dorset products are made to order on site in Dorset, providing customers with only the freshest produce and bespoke selections.

Robert Parkin, founder of Robert’s Dorset comments: “We’re a passionate team here at Robert’s Dorset and we’re experts at creating tasty snacks in a wide range of moreish flavours. We’re a proud family-run brand and have come far when we think back to when we were creating our hand-made snacks from our modest kitchen back in 2011. As a brand, we are led by quality and flavour. We’re for everybody, whether you like classic tastes or are a bit more daring, have allergies or are vegan, Robert’s Dorset is for all”.

The Robert’s Dorset products are suitable for a wide range of dietary needs, such as gluten free, sugar-free, vegan, 100% keto friendly and allergen free. All with the same great taste.

Robert’s Dorset can supply you with: • Proper Pork Crackling - triple cooked with incredible crunch and available in 11 flavours. No MSG or Artificial flavours.

• Proper Pork Crackling Natural Triple Zero - the first non-HFSS Pork Crackling.

Containing no sugar, no salt, and no carbs, while still providing ‘full-on pork flavour’ and the Robert Dorset’s trademark crunch.

• Yummy Peanuts - grade AA nuts, ethically and sustainably sourced and available in 13 flavours.

• Delicious Cashews - grade AA nuts, ethically and sustainably sourced and available in 12 flavours.

• Fabulous Fudge - 100% British and available in 15 flavours. Cream based and Gluten-free. Two vegan varieties also available.

Robert’s Dorset products come in a range of different pack sizes and packaging options to suit all retailers.

Choices include small and large re-usable pots and jars, as well as recyclable bags and pouches, offering environmentally friendly solutions for traders across Europe.

Robert’s Dorset are proud to supply many stockists throughout the UK. These range from a modest solo operator shop to pubs, bars, restaurants, butchers, farm shops and more.

Contact Robert to find out more: 01202 875280, info@sct-sct.com, www.robertsdorset.com See the advert on page 3.

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.

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.

Taking washed, still wet cutlery, handfuls at a time are placed into the polisher where the cutlery is immersed in a bed of crushed corn. This corn absorbs water and polishes the cutlery for 30 seconds before exiting under a UV lamp (which kills bacteria and viruses including Covid19) ready to place on the table. It will polish a basket of washed cutlery in 2 minutes (up to 3500 per hour for our mid-sized polisher). With a rental cost of just £3.57 per day, it's less than 20 minutes of staff time so it’s worth looking at your costs and seeing if we can be of service to you.

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

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

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.

See the advert on page 23 for details.

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 or see the advert on page 2.

Wines, Spirits and Cocktails Coravin Trade Exclusive Promotion As we head into the festive season, maximising profitability while delivering an excellent guest experience becomes ever more critical across the trade.

To help the trade deliver against this objective, Coravin, global leaders in wine preservation, are running a trade exclusive promotion during October offering 30% off their latest innovation - Coravin Sparkling™.

Coravin Sparkling™ is the first preservation system to perfectly preserve the crisp flavour and effervescence of sparkling wines for up to 4 weeks. The portable format is highly convenient and easy to use, while the unique universal Coravin Sparkling™ Stoppers fit all half, standard, and magnum bottles.

Anne Roque, Coravin UK Sales Manager comments, “Coravin Sparkling™ offers a unique opportunity for bars and restaurants to increase their sparkling wine by the glass menu, while eliminating the risk of wastage. The Sparkling wine category is typically one of the most challenging for the trade, due to the high stock cost and short

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 premix 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

Issue 132

CLH DIGITAL

33

shelf live after opening a bottle. We have a wide range of customers using Coravin Sparkling™, from fine dining restaurants offering super premium Champagnes by the glass, to traditional pubs who rely on the system to reduce wastage”.

Katie Warren, Coravin Marketing Manager adds, “Recent case studies across the UK have shown us that consumers really engage with an extensive menu of sparkling wines by the glass. We fully expect this trend to intensify as we head into the festive season.”

The promotion ends on October 31st, please visit trade.coravin.com/en-GB or contact sales_eu@coravin.com for more details.

Bottleproof Launch Selected Cocktails In Sustainable Paper Bottles

With over 25 cocktails in their range, Cambridge based Bottleproof Cocktails are one of the leaders in their field, supplying premium cocktails exclusively to the On-Trade since 2016. Customers include hotels, theatres, restaurants, pubs and events venues across the UK and beyond.

All Bottleproof cocktails are full ABV professional bar serves using branded spirits, juices and their own syrups. Each cocktail still has to be shaken, stirred or built so the theatre of a cocktail serve is not lost but they are considerably quicker to make and provide consistency without the need for extensive training.

Initially Bottleprtoof have launched two of their best sellers in the eco-friendly paper bottles, the multi award winning* Pornstar Martini and Espresso Martini which are now available to ship in 70cl bottles, each bottle serving 7 cocktails.

As Charlie Anderson, co-owner of Bottleproof Cocktails who heads up production and R&D comments: “In our drive to become more sustainable and to help venues reduce their carbon emissions, we have released the first of our cocktails in 70cl paper bottles. This

has followed extensive testing throughout last year to ensure they are fit for purpose. Not only are the bottles more environmentally friendly but they should also reduce the high costs venues have to pay for refuse collection” Compared to glass bottles, the paper bottles are: 5 x lighter than glass bottles 6 X less carbon footprint 94% recyclable paperboard outer As Mark Thompson, co-owner of Bottleproof Cocktails who heads up sales, says “Interest in the paper bottles from our existing customers as well as new customers has been phenomenal. Our cocktails are high quality with a proven track record in the on-trade; the packaging looks great and we are offering an initial stocking price that makes them cheaper than our glass bottles. Plus we are all helping the environment – what’s not to like!”

For more information, visit www.bottleproof.co.uk. Tel 01223 462211.

Email info@bottleproof.co.uk

Education and Training We are the National Hospitality Academy, Proud Creators of Expert LMS, Our World Leading Learning Management System

34

CLH DIGITAL

Issue 132

Customise and brand your very own online staff training platform, to deliver an engaging training experience for your Hospitality team on any desktop, tablet or mobile device anywhere in the world. Fully equipped with over 70 interactive, accredited & certificated e-learning courses, our training is open access and covers a wide range of subjects including Food Hygiene and Hospitality, HR, Compliance, Vocational, Wellbeing and more – the perfect fit for your business. Visit www.nha.training Our powerful course building tools will allow you to produce an unlimited amount of your own bespoke training. You can upload video and documents, and even build your own interactive modules from onboarding to an interactive video’s using our stateof-the-art course editor! In-depth reporting and notification control allows for detailed analysis of all your training to help improve efficiency and effectiveness. Furthermore, Expert LMS with the Hospitality Academy comes with an open API, allowing you to seamlessly integrate your LMS

with another piece of software such as HR or rota systems.

Our dedicated team are on hand 7 days a week to offer technical support and you’re provided full and ongoing training in how to use our system so you can get the maximum amount of benefit.

We also provide over 3000 Personal Licences online every year with exams on Zoom every 30min. If you want to set up corporate account, call us 02035442211 and the course and exam will only be £70 per person.

The very fabric of a business lies within the skills of its workforce and the challenge to find the best technology to successfully induct, train and develop its talent. Your workforce is worthy of the very best, so get started today and join the thousands of other users online with our world leading learning platform, www.nha.training and www.expertlms.com

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

36

CLH DIGITAL

Issue 132

Festive Ordering 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.

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.

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

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

Bolsius Professional Launches Guide To Help Operators Drive Footfall And Boost Customer Dwell Time Over The Winter Period As temperatures drop and nights draw in, Bolsius Professional is releasing a new guide aimed at helping operators drive footfall and boost customer dwell time during the busy winter period. Combining inspirational interiors and seasonal style tips, ‘Tempting Autumn Winter Months: Creating a warm welcome for customers’ provides cost effective ideas and guidance on creating a compelling experience for customers.

The guide provides easy to implement tips on boosting atmosphere; the effective use of mood lighting, driving footfall through welcoming window displays, embracing seasonal décor, and maximising architectural features such as fireplaces, to enhance a venue’s environment.

Alongside, the guide highlights interior design trends from the casual dining space; from traditional to modern, minimalist to maximalist, with an array of ideas to suit any venue’s aesthetic.

The premium candle specialist has launched the report as operators ramp up for the busy festive period. With many dining and drinking destinations facing fierce competition and a challenging climate, the look book is designed to demonstrate how elevating the environment can support revenue through creating a space where customers want to stay, and revisit time after time.

Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of

Hospitality says, “The winter months can be the toughest time of the year to lure customers out of their homes. Days are short, darkness descends, and sofas beckon.

“Post-pandemic, the environment has changed. Customers became skilled at creating lavish ‘nights out’ at home. As a result, experts predict that customer experience will come into sharp focus: creating unique memorable environments that premiumise offerings, lengthen dwell time, and spotlight venues to existing and potential customers.

We’ve gathered a few of our favourite winter interiors in this look book, showing how a few simple touches can go a long way. Lighting is a key element, helping to create a welcoming and intimate environment for any venue. We’ve shown how operators can use this to maximum effect, showing their venue in the best possible light for customers.”

Bolsius Professional is a leading global candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels. Free from palm oil and animal fats, they are clean burning and odour free, creating a warm welcome and premium atmosphere that encourages guests to linger.

To find out more about the Bolsius Professional candle range, and download a copy of the guide go to www.bolsius.com/en/professional/inspiration

REAL Vanilla is the Best Gift of All orders donated to Blue Ventures to aid community projects in the vanilla-growing region of Madagascar.

This is our gift to the farmers who cultivate the vanilla orchid in the Equatorial regions, helping to regenerate the rainforests, increase biodiversity and improve the air we all breathe.

In choosing REAL vanilla over cheap synthetic substitutes this Christmas, we are supporting their livelihoods and encouraging them to continue to grow a precious crop that benefits us all. This makes vanilla a gift that keeps on giving long after the Festive Season has passed.

Baking is going to be big this Christmas and as the Festive Season draws ever closer LittlePod has the perfect gift for the passionate cook.

Oozing luxury, vanilla is exotic and expensive, but not all vanilla is real. For those seeking something special to pop beneath the tree this December, LittlePod offers pure vanilla at an affordable price making this the best present of all.

Here in East Devon, we have enjoyed another eventful year and having recently launched our new website, Christmas shopping has never been easier.

LittlePod’s vanilla paste, extract and pods can all be purchased from our website shop, along with our chocolate and coffee extracts, with 10% of all online

Why not create a hamper packed with LittlePod products so your loved one can remember you throughout the year, use our ingredients to bake an edible gift or use a REAL vanilla pod to spice up a bottle of rum or another festive tipple? The options are endless.

For more ideas about how to use our products, be sure to follow us on social media and take a look at our new website, where alongside our online shop, you’ll also find our latest recipe collection, created just for us by Peter Gorton, LittlePod ambassador and Master Chef of Great Britain.

Choose LittlePod and keep it REAL this Christmas.

Vanilla is the best gift of all.

Visit www.littlepod.co.uk for further details.

Sip Champagnes Recently voted ‘Champagne & Sparkling Specialist Retailer of the Year’ in the 2022 Decanter Retailer Awards & ‘Specialist Online Retailer of the Year’

by The Drinks Business, Sip Champagnes is the UK’s leading Grower Champagne specialist, with a focus on newly discovered and fully independent producers that can’t be found anywhere else.

Festive Ordering

Issue 132

CLH DIGITAL

37

With over 50 fresh and exciting growers – many of them brand new to the UK market – and a collection of over 200 cuvées, there are Champagnes to suit all styles and budgets. So, if you’re looking to reinvigorate your wine list ahead of the festive season, planning a corporate gifting surprise or just fancy a bottle or two for a memorable meal, get in touch.

With tailor-made packages and competitive trade pricing, Sip Champagnes offers options for local wine shops, Michelin-starred restaurants and everything in between.

For further details contact: trade@sipchampagnes.com For more information on Sip Champagnes and its latest UK releases in time for Christmas, visit https://sipchampagnes.com

Order Your Award-Winning, Artisan Cheese For Christmas Now

White Lake are cheesemakers who make over 25 cheeses on their farm in Somerset. Their range includes many top internationalaward-winning cheeses made of goat’s milk from their own herd, local Guernsey cow’s milk and British ewe’s milk.

The variety of tastes, textures, sizes and styles make them a popular choice with top chefs and caterers. Their newest products have been designed specifically for use in professional kitchens. The Glaston Brick and Glaston Tile are two sizes of pressed goat’s curd without the bloomy rind. They deliver the traditional taste of that style of cheese but can be easily cut and shaped to size.

Roger Longman, owner and 3rd generation cheesemaker, says “We’ve become known for our constant aim to make the best cheeses we can using traditional artisanal methods, while exploring unconventional ideas and innovating in exciting new ways.

We love to see how experts in catering work with our range. Chefs often share their creative, new dishes on social media. Our English Goat Curd seems to

be particularly popular at the moment.”

White Lake supply small cheesemakers, pubs and delis but are versatile enough to fulfil greater requirements such as for the caterers at Wimbledon. “As a small company we can be nimble enough to accommodate specific requirements when given notice. Cheese needs enough time to develop complex flavours, particularly the hard varieties. For example, Alpinestyle Rachael Reserva final weight is 12 kg so is matured for a minimum of twelve months. It’s in constant demand for its rounded richness in taste and larger size,” Roger explains.

The cheesemakers, affineurs and packers who handmake White Lake’s cheeses get into top gear from September until the end of December. Roger advises “We hate to disappoint people so strongly advise our customers to place their Christmas orders now.”

Contact Justin Carter, National Sales Manager, White Lake Cheese Limited justin@whitelake.co.uk | www.whitelake.co.uk Mobile: 07903 313812 | Office: 01749 831527

Order yOur aWard-Winning, artisan Cheese fOr Christmas nOW With a range of over 25 different cheeses, we can meet all your catering needs. Choose from soft cheeses made in Brie-style, lactic and ash-coated or wrapped in vine leaves. Our hard cheeses include Rachel, known as ‘the goat’s cheese for people who don’t like goat’s cheese’ that has won multiple gold awards. Chefs love our goat and sheep curd.

White Lake cheese is made on Bagborough Farm in Somerset using goat’s milk from our own herd, local Guernsey cow’s milk and British sheep’s milk. We hand-make and hand-wrap every single cheese. Order for Christmas now so we can fulfil your festive requirements.

White Lake Cheese Limited justin@whitelake.co.uk www.whitelake.co.uk 01749 831527

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

“Newcomer Sip Champagnes has a laser-like focus on cutting-edge wines from the region and, in the words of one judge, ‘is changing the game for Champagne’."

Decanter

trade@sipchampagnes.com www.sipchampagnes.com

www.instagram.com/sip_champagnes www.facebook.com/sipchampagnes www.twitter.com/ChampagnesSip

38

CLH DIGITAL

Issue 132

Festive Ordering

Get Ready for Christmas with Alliance’s Festive Ranges Ensuring your establishment is appropriately decorated and furnished during the festive period is a necessity for the hospitality industry. In turn, restaurants, bars and pubs will all want to capitalise on the seasonal influx of business which is available. The best way to do so is make your establishment as appealing as possible during this period.

DECORATING THE ROOM When looking to decorate an eating or drinking area for Christmas you should first consider where your fire exits are and that all customers will still have a clear route to an exit. Once you have done this, check you can begin to decide how you want your festive design to look. We would always recommend a tree, go for a larger one if you can as this can be quite a statement piece, attracting party photos in front of it which can act as great free publicity across social media if your venue gets tagged.

In addition to Christmas trees, garlands and wreaths give you the option to add a subtle hint to areas such as toilet doors, mantles, shelves and other places. Equally, fairy lights, tinsel, baubles and balloons are also all great ways of adding some festive cheer to your hospitality business this year.

DRESSING THE TABLES There are many ways to dress your table to add a hint of Yuletide style. Firstly, if you have a colour scheme or a set theme for Christmas which features one particular colour, replicate that in your table setting. You could do this by incorporating the colour into your tablecloth, or if you want a white tablecloth then possibly a coloured table runner with matching napkins.

For tableware you could opt for classic whiteware or go for something more modern which can be a way of introducing colour to your table. Glassware we’d suggest sticking with classical looks to add a sophistication to the drinks you’re serving.

Finally, if you’re finding you’re being booked up with groups looking to celebrate a Christmas works party, you could offer party accessories to go with the meal. Whether it be party poppers, a festive mask kit, artificial snow spray, all are great for adding a party vibe for customers.

With winter on the immediate horizon, restaurants, pubs and other such businesses should look to start ordering Christmas decorations and planning for the festive period now. Alliance Online offers a wide range of Christmas options which will be perfect for your establishment this year.

View the Christmas selection at https://tinyurl.com/56zd8dr9

Superior Wicker Hampers for Christmas Celebrations

When you’re looking for Wicker Hampers to fill with gifts, then these really are a great choice.

Traditionally, picnic baskets were filled with luxurious food and drink, and today the familiar lidded wicker hamper is still the most popular choice when presenting an exquisite gift, offering a delicious selection of hand-selected artisan and speciality treats for the recipient to enjoy.

We can’t supply the award-winning food or the huge array of deluxe beverages - that’s down to you! What we can offer are top-quality wicker hamper baskets. Every basket we commission is made individually by hand and woven using the best whole-reed autumn willow, keeping the integrity of the structure strong and straight. We’ve recently upgraded our Premium range to enhance the baskets further and created our new Superior range. Now ALL our wicker hampers, as standard, have gold-coloured buckles, rivets and lid chains to prevent the lids from falling back when open. The wicker handles have been replaced with quality faux leather handles, matching

Scrocchiarella - New from Fleming Howden Fleming Howden are long renowned for sourcing, manufacturing and distributing a wide range of bakery ingredients and yeast products. Our focus is on delivering the latest bakery technology and product innovation, and providing excellence to the bakery industry.

We have an extensive range of high quality food ingredients, bakery ingredients and bakery supplies. We continuously review our range to ensure we provide you with the newest and most exciting products available on the market.

Fleming Howden are thrilled to be launching a new frozen product into the UK food service market. Scrocchiarella is the perfect answer to the global consumer demand for healthy, high quality snacking and on-the-go food.

the closures and hinge covers.

Along with the increased spec, we’ve added some extra sizes to the range. We stock 12”, 14”, 18”, 21” and 25” widths and you’ll be pleasantly surprised to find the overall dimensions are generally larger than that of our competitors for the same inch widths. By far the Natural Wicker is selected most often, however, we also supply a wonderful dark Vintage Brown Wicker, which looks stunning and gives an aesthetically pleasing alternative to the lighter more traditional colour. Both colours are available in all 5 sizes. www.candigifts.co.uk salesdesk@candigifts.co.uk 01502 501681 Scrocchiarella derives from the Italian word scrocchiare – used to describe something very crispy – and is a unique combination of selected traditional flours, sourdough and natural ingredients, ideal for easy and quick consumption.

Sourdough is the key ingredient for Scrocchiarella , ensuring a superior flavour and a memorable aroma to the final product, with a crunchy crust and an open crumb structure. Every piece is hand made, so you will not find two that are exactly the same.

We spend more than 30 hours preparing a single Scrocchiarella, so it takes less than 10 minutes from frozen to prefect service at the table.

Scrocchiarella Frozen maintains the same features of the traditional artisan process: long maturation, spreading by hand, a constant result of texture, flavour and crunchiness.

The final result is a light, crunchy and easily digestible product that delivers total consumer satisfaction, time and time again.

See the advert on this page for further details.

40

CLH DIGITAL

Issue 132

Chef's Buyer's Guide

Plant-Based Bottomless Brunch With Oggs

®

With plant-based diets a growing trend, it’s more important than ever to ensure that menus are as inclusive as possible. This Veganuary, over 600,000 people signed up to go vegan for a month. Eggs were the second most missed product over this time (14% of participants), with options when eating out being the major barrier to sticking to the pledge (26% of participants).

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

Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein. Simply shake, pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch. You can also create omelettes, quiches and so much more with Scrambled OGGS®. Producing 60% less CO2e than eggs, it’s not just kinder to animals, but the environment too.

Restaurants including Bill’s and Shepherd

Neame are already using Scrambled OGGS® to innovate across breakfast and brunch menus, from indulgent vegan full English breakfasts to plant-based carbonara.

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

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

For more information contact trade@loveoggs.com

Northern Ireland - Bringing WorldClass Food and Drink to Your Table Food and drink is a vital and growing industry in Northern Ireland. In terms of turnover, employment and cultural significance, this £5.8bn sector continues to extend its reach in GB and in international markets.

Whilst 50% of turnover comes from our top 10 companies, family-owned businesses remain prominent, resulting in an industry that is flexible, authentic and forwardthinking.

Northern Ireland’s produce has proven award-winning status, the result of many years of success in schemes such as Great Taste, the Quality Food Awards and the Scottish Retail Food and Drink Awards. Key to this success is our unique blend of tradition and innovation, exemplified by the recent rapid growth in whiskey distilling in Northern Ireland. The Irish whiskey category is expected to increase by nearly £1bn over the next 5 years. Until recently the Old Bushmills Distillery – the world’s oldest licensed distillery – was the only distillery in Northern Ireland but now the region boasts 7 distilleries, with an eighth in progress as The Belfast Distillery Company progresses with its £22.3mn distillery and visitor experience located at Crumlin Road Gaol.

As well as creating award-winning whiskeys and gins, these

distilleries are playing an increasingly important role in attracting and entertaining tourists. Distilleries on the Island of Ireland attract over 1 million visitors per year and the likes of Bushmills, Echlinville, Rademon, Boatyard, Hinch and Belfast Distillery are playing a key role in this growth.

Invest NI’s dedicated food business development team supports local companies to develop their business with customers in GB and beyond. Visit buynifood.com or contact us directly to learn how our world-class food and drink can help grow your business.

British Public Want British Eggs On Menu When Eating Out The British public want and expect British eggs to be on the menu when eating out and are surprised that isn’t always the case, according to a survey from British Lion eggs.

British Lion eggs asked the British public where they thought the eggs come from when they’re eating out of home; the responses were resoundingly in favour of British, with many saying that if they knew an operator was using British Lion eggs

they would be more likely to eat there.

Specifying British Lion eggs can help to keep your customers happy and ensure the highest standards of food safety.

See the advert on page 12. The video is available to watch at www.egginfo.co.uk/tv/british-lion-eggs-journey-consumers-eating-out-home

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

42

CLH DIGITAL

Issue 132

Cleaning and Hygiene

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.

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.

We have over 850 clients and 11 million rooms per

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

Tork - Think Ahead

brand Tork, which found that hospitality businesses are under increasing amounts of pressure to showcase or invest in their own sustainability credentials as consumer expectations evolve.

To meet the demand of hospitality businesses right now and for the years ahead, Tork has announced the launch of a sustainability guide for restaurants. The guide shares accumulated knowledge from Tork’s 50 years of experience within the food service industry, alongside brand-new knowledge on relevant topics for the industry.

The need for hospitality businesses to transform their sustainability performance has never been as critical, as new research reveals that Brits buy over 3.2 billion drinks in paper cups every year – just under two billion of which won’t make their way into an appropriate recycling bin.

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

year being treated with our equipment. In manufacturing we only use the highest quality parts which enables 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.

These alarming statistics are further emphasised by additional research from Essity’s professional hygiene

Tork’s PaperCircle service is the world’s first paper hand towel recycling scheme. Hospitality businesses can go circular by working directly with Tork to collect and recycle used paper hand towels into new tissue products. Tork PaperCircle reduces waste by up to 20% and cuts carbon emissions for paper hand towels by at least 40%.

Sustainability is core to the Essity business, with its credentials including featuring in the 2022 FTSE4Good global sustainability index and receiving a “Platinum Medal” award in the 2022 Ecovadis CSR Rating. This places Essity in the top one per cent of all companies to be assessed by Ecovadis.

To keep up with the latest Tork news and innovations, please visit: www.tork.co.uk

44

CLH DIGITAL

Issue 132

Laundry and Linens

Sustainability - An Expensive Luxury? gy 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-temperature 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.

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

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.

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 longterm economic stability, comprehensive education and training of the own employees and security for the future through innovation.

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.

In the washhouse, the washing line PowerTrans sets new standards for washing efficiency, hygiene, water and energy consumption. The water-extraction technolo-

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

Vision Linens Launches New Loyalty Program 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.

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 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.

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.

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

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

*Terms and conditions apply.

Double Accolade For Southern Contracts

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “Electrolux Professional have dealt with Southern Contracts for over 30 years and during that time they have established themselves as always being one of our leading distributors. We have always found them to be a first class and professional partner.

SOUTHERN Contracts is thrilled to receive not one, but two awards for their performance over the past year.

Electrolux Professional have announced Southern Contracts as their Laundry Partner of the Year 2021 which is awarded to the top selling Partner of commercial laundry appliances across last year.

Southern Contracts have also been awarded Electrolux Professional’s Special Achievement Award for 2021. This is bestowed upon the company with the highest national sales of their food and laundry professional products.

To have been given these two awards is quite amazing when the whole of the country was in lockdown during this period, with hospitality, care homes, schools, cruise ships and holiday venues all closed to the outside world.

Adam Elphinstone, MD of Southern Contracts, said: “We have a very long and special relationship with Electrolux Professional and are proud to work with their products for both provision, installation and servicing. As we continue to emerge from the last couple of years we look forward to an optimistic future and all our clients being able to fully open up their businesses in this bright new world ahead.”

“I have worked with them personally for over 4 years and can always rely on them to provide the right solution and fantastic after-care for any customer, from a wide variety of sectors, across the Marine environment through to Care Homes, Hotels and Schools.

“Due to their many years of experience, they have a wide breadth of knowledge covering both the laundry and catering environments and although they are a company that can deal in a global marketplace, they still give the first-class friendly care of a family run business for both their remote and local customers.”

For more information about products and services on offer, contact Southern Contract’s expert team of technical staff to provide guidance and advice through every aspect of your purchase and ongoing commitment to service, please telephone 01202 422100 or visit www.southerncontracts.co.uk See the advert on the previous

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

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

48

CLH DIGITAL

Hospitality Technology

Issue 132

4 Biggest Payment Trends in Hospitality Top Hospitality Partnership Takes for 2022 to 2023 Customer Experience To New Levels

Those in the hospitality industry who weathered the pandemic and Brexit and lived to tell the tale find themselves in a different landscape. Customers’ expectations have grown as the world opens up to travel and tourism with renewed enthusiasm.

Truevo is an industry partner to UK’s hotels, selfcatering, bed and breakfasts, hostels, camping and caravanning. Along with other businesses like restaurants, bars and takeaways. We created payment tools and solutions to help owners meet customers' demands.

Here are the most prominent payment trends we’re helping you meet.

Online is offline, and vice versa.

In 2020, 65% of worldwide tourism and travel sales were online, which is expected to reach 72% by 2025.

Customers expect a seamless experience booking online and in person. Top hotels allow customers to self-service and pay for additional services from their mobile devices.

Cash is dead. The card is king.

This trend has been slow-moving, but after the pandemic, debit and credit cards have dominated as the preferred payment method.

Convenience is a must.

For hotel guests, convenience includes quickly paying online or in person with their preferred payment method.

Aloha integrated with Paytronix, benefits the customer experience in key ways:

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.

Chargeback fraud is on the rise.

With the rise of new payment methods, the hospitality sector has experienced increased chargeback fraud.

Truevo’s system and the team help resolve chargebacks quickly, prevent fraud and keep payment data secure.

With us, you receive chargeback notifications in realtime.

FIND OUT MORE ABOUT TRUEVO’S • Competitive fees tailored to your business • Unrivalled support via phone, email and Live Chat • Next-day settlement to improve operational efficiency • Acceptance and processing optimisation to maximise successful transactions • Accept over 150 currencies globally and get settled in GBP or EUR Bump your payments up to first-class with Truevo Simply Better Payments at https://truevo.com/card-machines/

SumUp POS Our mission is to empower small merchants across the globe

HOW WE CAN HELP We give access to financial services to the millions of businesses that

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.

are considered too small for most providers. They’re as much as 10 times smaller than the smallest businesses that would be targeted by banks and traditional providers. What started out as one card reader has now turned into a range of readers, multiple remote payment solutions such as Invoices, Gift Cards, Payment Links and so much more.

INCLUSIVE We want to make technology that anyone can use and everyone has access to. Whether you’re a one-person show or a team, we’re there for the smallest of businesses.

PERSONAL SUPPORT

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/ See the advert on the previous page for details.

Do you have questions about the usage of SumUp? We have a dedicated customer support team in the language that works for you.

SECURE PAYMENTS SumUp card readers are the most secure methods of card payments and have received full certification from a range of regulatory bodies.

RELIABLE TECHNOLOGY SumUp is authorised as a Payment Institution by the Financial Conduct Authority (license no. 900700) and is EMV (Europay, Mastercard, and Visa) and PCI-DSS certified.

See the advert opposite for details.

50

CLH DIGITAL

Issue 132

Hospitality Technology

MCR Systems

MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations.

We do this by combining high-quality

software and cutting-edge EPOS technology.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk See the advert on page 40.

Employers Must Adapt To Employee Expectations, says Bizimply

The monthly ONS vacancy figures have seen a decline in the number of hospitality vacancies, with 158,000 vacancies recorded in the quarter from July to September 2022, a decline of 8.8% compared with the 173,000 vacancies in the from April to June 2022.

Conor Shaw, CEO of workforce management specialist Bizimply, said: “While vacancies still represent a huge challenge for the sector, the drop reflects our experience that some operators are using technology to manage their workforce a little better, and maximise the benefits to the business of the workforce available.

“An employer trying to run their businesses with 10% vacancy rates needs their existing staff to be 10% more efficient, and every employee willing to work an extra shift helps to relieve the immediate challenge for employers, while employees need to know that they can fit work around other commitments.

“The recruitment crisis is already stretching wage budgets, so employers don’t always have the option to increase pay significantly for entry-level staff working front-of-house and kitchen shifts. However, it’s important to understand employee motivation at this level.

Outdoor Spaces

“Many of the businesses we work with rely on part-time staff, including team members who combine work with their studies, or who have childcare or other commitments. For these employees, there is the potential to take home a little more from every shift they work, through the increases in the minimum wage and the National Insurance threshold introduced earlier this year.

“Businesses that have robust workforce management systems in place can input changes such as new rates of pay, tax and NI, give employees the maximum notice of shifts, and process any changes in employees’ shift patterns quickly. Employees can use the same technology to it to let their employer know what hours they can work regularly, and if these change due to school holidays or other circumstances.

“Bizimply’s software helps businesses reduce the amount of time spent creating staff rotas and sorting out payroll. It means that GMs and supervisors can spend more time front of house, where they can have the most positive impact, making operational decisions, managing team members and interacting with customers.”

See the advert on this page for details.

Café Culture - Pavement Profit We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes out-

door goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

Outdoor Spaces

Issue 132

CLH DIGITAL

White Pavilion Gazebos

‘Outdoor space that cannot be used because of the weather has no value.’

selves many, many times over.

Since the Pandemic, customers prefer to be outside, and I dread to think of the business we would have missed out on if we had not made the investment.”

Susie, Proprietor, Grantham Arms, Boroughbridge : The Bay Tree, Swillington, York : The Black Horse, Kirby Fleetham Premium quality Hospitality gazebos that last, 4 sizes from £1,666 ex vat

Your solution is an investment that gives your customers comfort.

Your solution is an investment that gives you a speedy R.O.I.* Another solution? Parasols & umbrellas? but no real weather Another solution? Perhaps buying cheap? But as our pubs tell us a cheap gazebo looks cheap. And their customers don’t like cheap [and it won’t last]. *According to our pub customers, each gazebo typically pays for itself in about 6 weeks Straight from the horses mouth, must read: “Nearly 2 years on, it was the best decision we ever made to buy 3 White Pavilion Gazebos. They have paid for them-

[ low cost leasing available ] White Pavilion Gazebos, carefully made in Yorkshire www.whitepaviliongazebos.co.uk info@whitepaviliongazebos.co.uk 01653 695 285

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

51

ComPaCK - THe sTaNdard THaT maKes THe dIFFereNCe

ProFessIoNal WareWasHING sYsTems relIaBIlITY HIGH PerFormaNCe GUaraNTeed assIsTaNCe at prices you will be overjoyed with Purchase/rental/Interest free 0% finance available ComPaCK GlassWasHers

The Compack glasswashers have simplicity and robust performance in mind.

Where the need for just washing glasses is the main aim this is the machine for the job.

• Electronic control with push buttons for high efficiency and easy to use • 350, 400 and 500 basket machines available • 120 seconds washing cycle • Ecoclean control system for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Light function button with self diagnostic

(subject to status)

ComPaCK FroNT loadING dIsHWasHers

• Electronic control DIGIT with temperature display • 4 washing cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Guarantees hot rinse thermostop • Thermal protection for wash tank and boiler • Built in softener (only on D50S and D55S) • Colour coded function button with self diagnostic • Evolute Electronic control with lCd display

ComPaCK Pass THroUGH dIsHWasHers

d100

For all models

• Self-diagnosis with errors solution, precise setting of the detergent dispenser, different temperature setting for each cycle • Ecoclean control system for partial clean water refill at every wash cycle (only with built in drain pump).

• Thermal acoustic double door • New inclined and deep-drawn welded tank • Door reinforcement brackets • Adjustable rinsing arm rotation speed • Fully stainless steel made wash and rinse arms for low maintenance, heavy duty, all corrosion resistant • Removable double filtering system for wash and drainage cycle

Web www.compack.uk email info@compack.uk Tel 0333 456 4500

BT100/BT100s

• Electronic control with LCD display • 4 individual programmable cycles • Ecoclean control System for partial clean water refill at every wash cycle • Built in drain pump included • Complete with built in adjustable detergent & rinse aid dispensers • Break tank – AA air gap – Wras approved • Guarantee rinse temperature 85⁰C at constant pressure • Self cleaning cycle on drain down • Thermal protection for wash tank and boiler • Built in softener (only on BT55S) • Self diagnostic

BT100TC/BT100TCs

Commercial Kitchen Fit-Out

Issue 132

CLH DIGITAL

Quality, Flexibility and Efficiency: Decarb It is the Decarboniser Supplier That Delivers

By Kate Wearden, Marketing Ninja, Decarb It Ltd

There are many benefits to considering short-term decarboniser hire for your commercial kitchen.

Deep cleaning kitchen-ware that is heavily greased and carbonated maintains the hygiene of your kitchen and is recommended by EHO’s. Decarbonisers enable time previously spent scrubbing and cleaning, to be used on more important tasks. They increase the longevity of your kitchen-ware, and, unlike long-term hire or purchasing, they don’t require permanent space in your kitchen. All of these have a direct impact on your kitchen’s bottom line. High hygiene ratings increase covers, more efficient use of staff reduces your wage-bill, longer-lasting kitchen-ware means less money spent on replacements, and efficiently utilizing the space in your kitchen increases productivity.

Most reputable decarbonisers deliver all these costsaving benefits, but with energy prices skyrocketing, we at Decarb It think it’s important to go further to support your long-term profitability. Our decarbonisers deliver all the benefits above but are also the most energy-efficient decarbonisers currently on the market.

We invest in high-grade steel, premium insulation, and advanced electronics, resulting in an average of approximately 40% less power used vs. a leading competitor.

We also appreciate the challenges of the changing environment in which we now live, which is why we recognise the importance of flexibility.

Committing to long-term contracts with vendors isn’t always possible when the economic environments are so fragile, which is why we not only offer a range of decarbonisers to suit all budgets, but also flexibility when it comes to the length of hire. Whether it’s two weeks, a month, or longer, we can provide a solution that is bespoke to your needs.

Our flexibility, commitment to efficiency, and customer-focused approach ensures that every aspect of our service, from our product to our customer relationships, are the highest quality possible.

To find out how Decarb It can make your kitchen shine, for less, visit www.decarbit.co.uk or call 0161 871 7393

Fry More For Less with OilChef How can the food service and hospitality industry protect against risings costs? One way is to make the cooking oil last longer. In fact, the award-winning accessory for deep fryers, is doing just that. The OiLChef device is a catalytic convertor for deep fryers!

It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most importantly of all the carcinogenic acrylamides in frying oil.

The OiLChef device is not a filter, it is not a chemi-

cal, it adds nothing to the oil, it takes nothing out of the oil, it is an inorganic device that helps you keep your oil alive for longer.

A simple 3 second self-installation which is virtually maintenance free, and only needs replacing every 3 years. OiLChef is a dream come true for professional kitchens that operate deep fryers. OiLChef is in thousands of deep fryers around the World and comes with a full 3-year warranty and saves you up to 50% on oil purchases every month. Check them out at www.OiLChef.com Contact their CEO direct: sean.farry@oilchef.com

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

53

54

CLH DIGITAL

Issue 132

Commercial Kitchen Fit-Out

Kitchen Extract Hygiene – A Burning Issue One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork. This must be tackled, not only for the sake of hygiene, but also for fire prevention and compliance.

Airborne fat, oil and grease is a natural by-product of even the healthiest diet.

Carried in the steam that rises from cooking, grease and oil particles are drawn into the kitchen extract system to be vented away to the outside. As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork.

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire. The ductwork itself can also help to spread the

fire, acting as a chimney through which smoke and flames can travel, spreading the danger to the other parts of the building.

To counter this potential fire risk, operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease.

Compliance is also essential to ensure that you don’t compromise your buildings insurance. If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease, many insurers will now refuse to pay out on a claim.

Ensuring legal compliance, a reduced risk of fire and greater hygiene in your kitchen are items which should always be on every maintenance menu. www.swiftclean.co.uk or see advert on page 47

Temporary Catering Facilities For Events & Kitchen Refurbishments Mobile Kitchens Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economic solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our smallest Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, upright fridge, hot cupboard, single bowl sink unit with integral hand wash basin, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest The New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. There are significant advantages that this combi oven drainage pump offers The pump features a 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.

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 22nd Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline, CHAS and B&ES, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design

service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses.

They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Commercial Kitchen Fit-Out

Issue 132

CLH DIGITAL

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?

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

Commercial Kitchen Fit-Out with Williams

By Malcolm Harling, sales and marketing director, Williams Refrigeration

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.

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 ingredi-

ents right where the kitchen brigade need it.

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

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

UK agents & distributors of top catering equipment manufacturers We sell heavy-duty, long-lasting, no-frills equipment at sensible prices.

“...we select our products based on Quality, Reliability, Durability and Value-for-Money”

Visit our website: www.nowah.co.uk View our catalogue:

www.nowah.co.uk/catalogues Or call our office: 01772 305161

55

56

CLH DIGITAL

Issue 132

Design and Refit

Navigating Permitted Development Rights for Temporary Structures in Outdoor Spaces

By Simon Atha, Associate Director – Boyer (part of Leaders Romans Group) (www.boyerplanning.co.uk) The requirements for social distancing during the pandemic opened up the opportunity to utilise wide-ranging outdoor sites for hospitality, and in a rare ‘Covid positive’, that legislation is here to stay.

or 50% of the footprint of the building with which it is associated, whichever is smaller. In residential areas, the structure must be at least two metres away from nearby homes. There is also a limit of one structure per site and does not apply to the curtilage of a listed building or scheduled monument.

Under Class G of The Town and Country Planning (General Permitted Development) (England) (Amendment) (No. 3) Order 2021, the operators of pubs, bars, hotels and restaurants can significantly increase footfall, and thereby profits, by erecting a marquee or gazebo on their premises, running a pop-up bar in a beer garden or any other moveable structure. As a result, popular sports matches, large wedding parties and a wide variety of events can attract greater numbers of patrons for hospitality venues.

Despite social distancing being relaxed and the summer coming to an end, this announcement is good news.

Even for those venues which don’t have outdoor spaces of their own, the ability for high streets to hold markets and food festivals may assist in attracting footfall. Additionally, commercial spaces such as the landscaped grounds of office blocks can bring life to a site which may be underutilised as a result of changes in working patterns. And outdoor visitor attractions will have additional flexibility to introduce temporary structures on their grounds.

The legislation surrounding Planning Permitted Development Rights (PDR) is much misunderstood. Best known for home extensions and the controversy over change of use within the built environment (such as from commercial or agricultural buildings to residential use), it also applies to ‘temporary’ structures such as marquees.

There are some limitations on what is allowed. The first is that the structure must be moveable – easily dismantled or on wheels. It must be less than three metres in height with a maximum footprint of 50 sq m,

Another opportunity is the likely change to the marriage regulations in England and Wales, which could allow outdoor venues such as the grounds of a hotel or a beer garden to host wedding ceremonies, in addition to receptions. In July the Law Commission recommended that weddings should be able to take place anywhere, providing the presiding official considers it safe and dignified. The potential for a hotel to host one wedding inside and one (or perhaps more) outside, and for a pub to host everything from pre-wedding drinks through to the final dance will no doubt be well received.

Assuming that these proposed changes to marriage laws go ahead there is one important caveat – planning permission: to use a barn, a community centre or a historic building for a wedding could represent a change of use and as such may require planning permission. Whilst permitted development rights have been extended in some areas, such as temporary structures, there remain planning challenges for hospitality businesses to navigate to ensure their operations comply with the appropriate planning legislation.

Archetypely

Archetypely is a boutique design and construction project management consultancy that was founded in 2019, specialising in commercial fit-outs & refurbishments. Since then, we have been working on many interesting projects, successfully delivering to the satisfaction of our clients.

We can deliver the projects via the traditional procurement as ‘Main Contractor’ or via the ‘Design and Build’ route, but our biggest strength sits in the ability to also deliver the fit-out projects via ‘Construction Management,’ providing our clients with great control over time/cost and quality of the final product by directly controlling the trade contractors on client’s behalf.

In doing this we provide full support to the client and our team fully manages the entire process.

We manage all of the client’s direct packages

during the fit-out, from tender selection and interviews through negotiations, appointments and construction, while coordinating all trade contractors and managing the site and main building works.

Here at Archetypely, we have a holistic and process-oriented approach to project management consultancy. We are known for an unparalleled commitment to customer satisfaction; we bring together the best architects, engineers and designers within one team. Every project is unique and comes with new challenges. That's why at Archetypely we customise our approach and resources to suit the individual client’s requirements.

At Puttshack Watford the new mini golf course uses tech-infused ideas to bring a unique twist to the traditional game of golf.

ANAMO Design Studio was employed as the Interior Designer for the project, whilst Archetypely was the Main Contractor. Renata Zywicka, Director at Archetypely, has undertaken all portfolio development-related duties for Puttshack and has acted as the primary representative on their construction projects. Archetypely has fully managed the entire project from its initial feasibility studies, through the design development, procurement and on-site management of the construction phase of the fit out.

For more information visit: https://www.archetypely.com/

Top Engraver Supports Hospitality Sector with Swift Service for Etched & Printed Table Numbers & QR Discs One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs.

The numbers and discs enable customers to link to apps or menus, eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order.

“Our investment in additional equipment and software

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price. Our ISO9001 accreditation means that every job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving.

In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

Design and Refit

Issue 132

CLH DIGITAL

57

Sparkle Interiors, Interior Design, Professional and Online

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.

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

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

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

Contact Email: andy@sparkleinteriors@gmail.com Tel: 07957762280 Web: www.sparkleinteriors.co.uk

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.

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.

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.

We are a boutique design & construction project management consultancy focusing on commercial fit-outs & refurbishments.

Over the years, our founder Renata Zywicka had the opportunity to work on a number of incredible projects that have allowed her to grow and establish Archetypely as a client-focused consultancy.

www.archetypely.com hello@archetypely.com +44 (0) 730 61 61 002

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

58

CLH DIGITAL

Issue 132

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

No More Time Wasted Cleaning Up Candle Wax One of the issues many restaurants are currently facing at the moment is a shortage of staff. So anything that can reduce workload has to be of interest.

We firmly believe that candles are an essential part of the dining experience, but what comes with them is all the mess, which uses valuable time cleaning up. Time and money that could be better spent elsewhere.

So how do you square that circle? The answer is with oil candles.

There are two types. Glass bodied, refillable ones, and plastic prefilled, disposable ones.

Both do the job fantastically well, while making no mess, having no waste and minimal maintenance.

The refillable ones are very economical while the disposable ones have all the convenience of a tealight.

On top of that, they look absolutely great and will enhance the look and feel of your restaurant or bar.

If you’ve never used, seen or heard of oil candles before, or even if you have, the best place to go to find out more is www.clearcraft-catering.co.uk.

There is an extensive amount of information there, FAQ section, guides to help you decide which candle is best for you and a full e-commerce site.

You can also request a free sample oil candle, with some oil by e-mailing sales@clearcraftltd.co.uk Please state what design you wish to see and include your delivery details Clearcraft Ltd Tel: 01279 731621 www.clearcraft-catering.co.uk

Design and Refit

Issue 132

CLH DIGITAL

Make Christmas Easy with Stackable Furniture

The Harrow Steel Stacking Chair provides the perfect dining companion to our banqueting tables and is equally simple to stack and store. Available in a great range of finishes and upholstery, you’re sure to find the ideal option to match your décor scheme. Or for a touch of luxury, why not opt for the elegant Buckingham Aluminium Stacking Chair?

As you gear up for the busiest period in the year, why not make life easier when catering for those big Christmas party bookings with easy to store stackable furniture?

Foldable banqueting tables are the perfect solution to create a comfortable party atmosphere when more diners than usual are expected. Trent Furniture’s great value range of contract grade Banqueting Folding Tables are available in diameters of 92cm, 120cm, 153cm and 183cm, meaning they’ve got every party size and seating configuration covered. Not only that, they couldn’t be easier to fold and store away at the end of the evening.

To find out more about how investing in stackable furniture will help create a merry Christmas and a happy new year when staging events, please call 0116 2864 911 or fill in our contact form at www.trentfurniture.co.uk

CardsSafe - Protecting Assets - Lock in Our Old Prices Today! contract.

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

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

• 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.

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

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

59

60

CLH DIGITAL

Property and Professional

Issue 132

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

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.

PROFITABILITY & OPERATIONS 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, 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.

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?

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.

MANAGING PEOPLE 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.

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.

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

By Julian Reilly Property & Franchise Development Director at Creams Café (www.creamscafe.com) According to the Local Data Company, overall vacancy rates in Great Britain were at 14.1% in the first quarter of 20221. The pandemic has exacerbated the structural issues which have been impacting the retail real estate sector over the past few years. Rental leases were changed between landlords and their tenants

and the government’s ban on forfeiture leases meant that the range of property available remained limited.

More recently, landlords have been more receptive to negotiation, however the current cost-of-living crisis means there are plenty of challenges facing those searching for premises to open a new business.

It's all about being able to recognise when a property is valued fairly advises Julian Reilly, Property & Franchise Development Director at international dessert parlour franchise Creams Cafe. His tips on sourcing and negotiating premises for your expansion will provide more options to you.

PRIME VS AFFORDABLE

E N IC IO PR UCT D RE

PRICE: £125,000

• Well Established & Successful Restaurant in the Heart of Dartmouth • Dining Area with Spectacular Panoramic Window with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale

DARTMOUTH, DEVON

LEASEHOLD

REF: 4008

• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings

MINEHEAD, SOMERSET

PRICE: £600,000

W! NE

PRICE: £175,000 + VAT

FREEHOLD

REF: 4265

• Light, Spacious & Modern, Award-Winning Bar/Cafe/Restaurant • Adjacent to Exmouth Marina & The Exe Estuary Providing Stunning Views • Main Trade Area with Seating for circa 70 & Alfresco Seating for circa 64 • Well Equipped Commercial Kitchen & Allocated Parking Space • Extremely Profitable Licensed Business Currently Run Under Management

• Elegant Restaurant Premises Offering Fine Dining • Located Close to Town, Major Hotels & Marina • Well Established with Potential for 40+ Covers • Trading 5 Evenings Only Providing Further Potential • Large 2 Bedroom Residential Accommodation

PRICE: £99,955

W! NE

PRICE: £120,000

LEASEHOLD

REF: 4412

• A Stunning Historic 4 Star Inn on the Beautiful Stourhead National Trust Estate • 5 Beautifully Presented En-Suite Letting Rooms & Two Bedroom Owners Flat • Extensive Outside Courtyard Seating & BBQ Station • A Very Rare Opportunity to Buy a National Trust Pub Lease • Projected Sales for 2022 in Excess of £1million with Very Strong Net Profit

LEASEHOLD

REF: 4168

LEASEHOLD

REF: 4344

• Premium Cocktail & Wine Bar Located Within South Hams • Voguish Interior Decor Creating Laid Back Sophistication • Internal Capacity for Circa 80 Guests • Dedicated Outside Seating Area on Promenade for 26 • Potential to Expand on this Already Successful Business

DARTMOUTH, DEVON

LEASEHOLD

REF: 4269

• A Stunning 9 Bedroom, Grade II Listed Hotel, Exuding Character & Class • Situated in the Village of Dunster at the Gateway to Exmoor National Park • Main Bar & Restaurant, Tea Room & Period Ballroom/Function Room • 9 Beautifully and Individually Appointed En-Suite Letting Rooms • A Rare Opportunity to Buy a Substantial & Successful Freehold Business

DUNSTER, SOMERSET

EXMOUTH, DEVON

STOURTON, WILTSHIRE

PRICE: £195,000

TORQUAY, DEVON

PRICE: £1,300,000

W! NE

PRICE: £695,000

FREEHOLD

REF: 4302

• Substantial Hotel & Inn Situated in the Heart of Ivybridge • 14 Well Presented En-Suite Letting Rooms & 1 Bed Owner's/Manager's Flat • Fully Equipped Catering Kitchen, Open Plan Lounge & Dining Area • Back Bar/Games Room, Office & Outside Trading Area & Car Park • A Very Well Established Business & a Genuine Retirement Sale After 30 Years

IVYBRIDGE, DEVON

FREEHOLD

REF: 4282

Prime location… that’s always been a buzz word in property. Of course, we want the best location for our new business, but how do we justify the balance of price with the benefits the location offers? One of the best ways to maximise your profit potential through your location is to be methodical about evaluating these benefits. Moving down the road and out of your prime radius could significantly reduce your occupancy costs, whilst enabling you to still have similar trade access, as well as a comparable community and customer demographic. Analyse local market data alongside key performance indicators of other successful locations to find that perfect balance. Remember, balance is key as whilst a property may be less expensive, a poor location is virtually impossible to turn around, even with the best team!

One aspect you should not compromise on is the condition of the premises. Landlords can sometimes try to push the cost of any repairs and work that needs to be done onto the new tenant. With a cheaper location might come more features that need fixing, so keep an eye on those and don’t inherit the previous tenant’s failure to repair. Ask for a schedule of conditions - a full breakdown of the state of the premises from the landlord. It is also worth finding out if the unit is proposed for a Full Repairing and Insuring (FRI) lease. These types of leases are common in the commercial property lettings market and will mean that you, as the tenant, are responsible for all costs of repair and insurance. If an FRI lease is proposed, ask for a schedule of conditions which will limit your liability for any damages.

DON’T LET AMBITION BE YOUR DOWNFALL If you are planning on launching multiple locations, avoid expanding too fast, both in terms of number of properties and geographical area. Whilst it is tempting to have as many locations within your portfolio as possible, each location must thrive and stand alone as a profitable entity. Ensure you are mindful about each property you invest in and that it will benefit you, the reputation of your brand and the surrounding community.

Launching, or investing in, a business that requires a bricks-and-mortar presence tends to bring with it more considerations than if you are starting from a home office. Whether it is a restaurant or a hair salon, choose a premises that will work for your business as

it grows. You will be tied into your property for a minimum term and there is nothing worse than bursting at the seams with two years left on a lease.

Similarly, don’t overextend yourself just because you fall in love with a space larger than you realistically need.

COMMUNITY DEMOGRAPHICS So, once you’ve found your perfect balance between location and price, what else should you consider?

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

THE CHANGING FACE OF THE HIGH STREET Othman Shoukat, Managing Director of Creams Cafe since 2020 has valuable insight into the changing dynamic of property locations. Coming from an investment banking background, he completed his master’s degree in real estate at the University of Cambridge with a specialism in retail real estate.

“Retail property usage has been leaning towards leisure, recreational and socially led sectors due to evolving consumer behaviours and structural shifts. In particular, consumers seek a holistic customer experience placing greater importance on intangible touchpoints. Certain sectors have also been disrupted by e-commerce channels, compounding the usage shift.

This is evident in how the UK retail high street landscape has changed over the last decade. This has had broader implications for entrepreneurs searching for premises and certainly impacts our planning for Creams locations,” says Othman.

(CONTINUED ON FOLLOWING PAGE)

Property and Professional (CONTINUED FROM PREVIOUS PAGE)

PROPERTY

Consumers expect engaging and enhanced experiences, greater choice and personalised participation in their retail journey. It is now crucial to ensure that the property you invest in can function in a versatile manner.

This means the precursor to location strategy must be placing the right brand, with the appropriate value proposition, underpinned by a strong financial model into the right location. Without these prerequisites any location will ultimately be defunct.

• Who is the landlord? This is a major influence on how you progress negotiations for the premises. Getting a gauge on the landlord’s outlook will help you decipher whether a negotiation is likely.

• How long has the property been on the market and what other interest is there in the unit? Again, this points to room for negotiation.

• What known restrictions currently exist? This will help you decide whether the property is suitable to host your business.

Laceys Solicitors

QUESTIONS TO ASK WHEN VIEWING A

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-

Issue 132

CLH DIGITAL

61

• How much are the energy bills? Do your research and ensure you check the meter readings at the property to compare to other units.

• What is the turnaround time for acquiring the property? This will give you a rough timeline on how soon it will be until you can launch your business.

There is a plethora of locations that have attributes suitable for a range of brick-and-mortar businesses all over the UK, it is just a matter of finding the right property for you. Utilise your connections and business partnerships to pool your knowledge to secure the foundations of your business.

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.

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.

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 TOWN

EXETER CITY CENTRE

SOMERSET VILLAGE

Manageable Character Café & Tearoom

Stunning Restaurant & Bar Premises

Country Village Destination Inn

Tearoom (16), Catering Kitchen

88+ Covers, High Specification Fit Out

Character Bar & Dining Areas (80+)

2 Bedroom Owner’s Apartment

Fully Furnished & Equipped

3 E/S Letting Rooms, 2 Bed Owners

Easy Daytime Hours, 4 Days A Week

Impressive Turnkey Opportunity

Car Parking, Outside Seating Areas

Tremendous Potential

Viewing Essential

LH £37,500

2150

LH £79,950

New Free Of Tie Lease Available

2145

LH £25,000

4826

SOMERSET TOWN

DORSET VILLAGE

TAVISTOCK, 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

DARTMOOR NATIONAL PARK

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

DARTMOUTH, DEVON

CHAGFORD, DEVON

2144

Detached B&B Set In 6 Acres

Two Businesses In One!

Superb Character Country Inn

5 Letting Rooms, Owners Accom

Successful French Bakery Business

Sought After Trading Location

2 Lounges, Dining Room, Sun Room

Retail Shop/Cafe & Bakery Unit

Bar Areas (62+), Garden (40+)

Gardens, Paddock, Meadows, Stables

Profitable Business With Potential

4 E/S Letting Rooms, 2 Bed Owners

Idyllic Home & Income. Low Overheads

Full Handover & Training Available

Impressive Levels Of Trade

DUCHY LH £395,000

6012

LH £90,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

2151

FH £475,000

4827

01392 201262 www.stonesmith.co.uk

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.