CLH Digital - Issue #133

Issue 133

Cap Energy - Cut VAT NOW Say Sector Leaders www.CLHNews.co.uk

"Better to reduce VAT by 50% and have 10% of something than 20% of nothing!”

Hospitality and on trade sector leaders are urging the government to take immediate action to avoid the loss of thousands of jobs.

CLHNews

CLHNews

CLHNews

If the New Prime Minister stays his course with regard to an increase in Alcohol duty and further tax increases in the coming budget, we will see thousands of jobs and businesses at risk, a huge proportion of these will be independent hospitality and night-time economy businesses, sector leaders warn.

(CONTINUED ON PAGE 3...)

2

CLH DIGITAL

Issue 133

Editor's Viewpoint

Welcome to the latest issue of CLH Digital I always urge people, to cut and paste this quote and share it as often as possible:-

PUBLISHED BY

“It is hard to imagine a more stupid or more dangerous way of making decisions than by putting those decisions in the hands of people who pay no price for being wrong”.

THOMAS SOWELL EDITOR

Peter Adams

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

TELEPHONE:

01202 552333

Thomas Sowell is one of the 20th/21st centuries great thinkers! Specialising in economics, he is such a font of knowledge and wisdom I could fill this entire publication quoting him, and the one above is my favourite!

Our lead story highlights the folly of putting decisions in the hands of people who will clearly pay no price for being wrong and no price for the mistakes they make.

They are by no means expert, shuffled around from one Ministerial post to another, without any qualification or expertise in the Department they run.

Am I being harsh? You bet!

I had no issue whatsoever with previous Chancellor Kwasi Kwarteng’s budget. I said last week that I felt that lowering taxation, capping energy and freezing alcohol duty was a budget for growth.

Alas, the money markets didn’t see it that way, and what are we left with? Yet another budget designed to grab as much as it can in a very short time, and a budget stifling growth, leading to inevitable closures, particularly in the hospitality sector.

For the absolute life of me I cannot see the possible advantage Chancellor Jeremy Hunt’s financial plan brings to the country.

Less people going out means less money spent. Less money spent means less raised for the Treasury. Less people going out, coupled with increased costs, results in business closures, which again not only less revenue for the Treasury, but likely increased costs the Government has to pay out to support those who have lost their jobs.

And when that happens? As Thomas Howell says “they will pay no price for being wrong”.

This is why I would urge the sector once again to come along to the HospoDemo, and

FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk the date has been changed from November 7 to November 14 due to the train strike.

(See page 11.)

We really do have a chance to make our objections known. We cannot allow people with precious little talent and experience in the roles they fulfil to devastate entire industries - enough is enough!

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

We reported earlier this month that that in the last three months 2230 hospitality businesses have closed.

And this tax-grabbing budget will only make things immeasurably worse.

So come on down to London. I will be there with a copy of CLH in my hands, so if you’re coming along please do introduce yourself it would be great to catch up and get some insight on the frontline!

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.

@CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Cap Energy - Cut VAT NOW Say Sector Leaders Issue 133

(CONTINUED FROM FRONT COVER) Last week the Chancellor Jeremy Hunt reversed the freeze on alcohol duty tax, which had been announced by his predecessor Kwasi Kwarteng in his September mini-budget as part of a wider government U-turn.

By imposing a double-digit duty increase to spirits and other categories, the government will decimate already struggling independent clubs, pubs, bars and restaurants up and down the UK, they add.

The projected impact of alcohol duty without a retail price increase will reduce the operating liquor margin by over 5%. With the culmination of trade being down by 15% (Average vs 2019) and costs over 30% up across the board, will place thousands of SMEs at risk.

The NTIA has called for our new PM & Chancellor to consider the impacts of no action, particularly in terms of business rates and VAT, as one operator highlighted earlier this week “Better to reduce VAT by 50% and have 10% of something than 20% of nothing!”

CUT VAT ACROSS THE BOARD Michael Kill CEO NTIA Says: “According to Member trading figures, we are starting to see the true impacts of cost inflation on our customer behaviour, with less disposable income, we are seeing businesses trading 15% down on average across the sector compared to 2019.”

“Costs are up over 30% and the projected impact of alcohol duty without a retail price increase will reduce the operating liquor margin by over 5%, pushing thousands of independent businesses into the red.”

“If the Government wants us to be part of the great resurgence and growth, they have to give us a stable platform to grow and the financial headroom to survive.”

port in the coming budget, we will see thousands of Hospitality and Night Time Economy businesses and jobs lost in the coming months.”

“BOUNCING FROM ONE CRISIS TO THE NEXT” Last week, Emma McClarkin, chief executive of the British Beer and Pub Association (BBPA), said: “The Chancellor’s decision to reverse the alcohol duty freeze is a huge blow to brewers and pubs.

“The freeze would have delivered a £300 million 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.

“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.”

WSTA chief executive Mile Beale said: “This is yet another change of plans which will cause disruption to UK wine and spirit businesses who have spent the last two years being bounced from one crisis to the next.

Raising taxes is not only bad news for consumers worried about the cost of living, but also stifles growth and innovation for British businesses trying to recover from the pandemic and supply chain issues. History has shown that freezing alcohol duty does not have a negative impact on Treasury coffers.”

HIT FROM EVERY ANGLE

CLH DIGITAL

3

TO CUSTOMERS” Zoe Andrews CFO Steel Yard, London said: “The increasing cost of inflation in our industry is diminishing already tight profit margins. This is particularly apparent for stock where Brexit has already had a significant impact, and now, with the scrapping of the alcohol duty freeze, prices are set to rise even higher.”

“The issue here is that these costs cannot continually be passed on to the customer as high prices will simply make a night out untenable for the average person who is already suffering under the current cost of living crisis. We would urge the reconsideration of the duty freeze and further intervention to support the night time industry.”

Bruno Nunes CEO Creative HQ, Wales Said “At the end of 2021, CHG had a 3yr growth plan that would bring about the doubling of our teams and the nearly tripling of our revenue showing a really strong bottom line conversion in the process and more importantly, introducing some really exciting circular economy projects. Since July, we’ve came to realize that we can no longer pursue our growth plans as intended and whilst we appreciate the international challenges, the instability from todays’ Govt is compounding the issue, both with the lack of clarity about the action that they will take but also from the challenges and impact that inflation, energy costs and consumer confidence is having on our balance sheets. Right now. We need action from Govt, not another GE or time wasted with party politics”

Rob Star – Electric Star Pubs London said: “We have been hit from every angle over the last 12 months. The cost of the drinks we sell has been steadily increasing since the start of the year, with some suppliers increasing their prices multiple times – there is clearly a limit to how much of this can be passed to the consumer.”

NEED A “PANDEMIC STYLE RESPONSE”

“When we renewed our energy deals in June / July, we faced increases of over 200%, that figure doubled again in August. We are desperately trying to keep up with the constantly increasing London Living wage, although due to other cost pressures we are now tracking slightly behind.”

“Independent operators like ourselves have little to no chance in a market already dominated by multinationals monopolizing on these dark days, probably in the knowledge that they will survive the storm then reap a long-term control of pricing.

“The current financial footing is untenable for many businesses, the energy relief subsidy is confusing and unworkable with many energy companies capitalizing on the scheme, and businesses still paying extortionate energy costs, with most independent businesses living hand to mouth.”

“The effect of these increases on our suppliers, leads to everyone else having to increase their prices from bar supplies to cleaners and security in a vicious inflationary circle. There was some light in a very dark tunnel with the freeze on duty, which would have kept yet another price increase at bay. The news a few days ago that has been scrapped, is a further kick in the teeth for an already battered and bruised industry.”

“We need the Government to extend business rates relief, restructure the energy subsidy as a clear cap on energy costs and cut VAT across the board, leaving no one behind.”

“How many more companies need to throw the towel in, before our government realizes they are pushing all of us over a very high cliff with nothing to break our fall.”

“The Golden quarter is rapidly approaching, and without further sup-

COSTS “CANNOT CONTINUALLY BE PASSED ON

Michelle Armstrong Owner of Eden Group, Scotland Said: “The Eden Group, comprising 96 staff not including sub contractors, 4 units, will close without immediate action on soaring energy costs, V.A.T, alcohol duty and interest rates.

“With bills rising by up to 400%, the industry will be decimated without a pandemic-style response as the cost-of-living crisis is here and assistance is needed to protect business and jobs.

“We are already witnessing the scale of closure across Lanarkshire with Hamilton possibly being the worst hit so far. You can talk about half of the businesses but that’s also half of the jobs and people’s lives and livelihoods.”

“The situation is of course UK wide but as usual countries like Scotland and areas like Lanarkshire are hit harder and fall quicker.

Footfall in most pubs and clubs are already down 50% since lockdown, so every possible cut back on operating costs have been made.”

Why Hospitality Must Invest More In Its Employees 4

CLH DIGITAL

Issue 133

By Penny Brown, Chairman of Inntelligence (www.inn-telligence.com) and Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com) Staff recruitment is becoming a costly business for hospitality.

From November 2021 to January 2022, job vacancies in the sector rose by 700%, with the Office for National Statistics reporting that there were 173,00 vacancies in the sector across the UK in July 2022.

For those that are considering a long-term career in hospitality, it is vital that employees can envisage themselves progressing within their job. Promoting a staff-centric conception of succession planning allows hospitality businesses to start identifying and nurturing the next generation of aspiring managers.

As the winter holiday season draws closer, hospitality venues could find themselves on the backfoot as their staff struggle to provide high-quality and personal service to customers. Yet only 33% of hospitality operators have implemented a clear strategy in their organisation to recruit and retain staff.

This planning can include prioritising skill development and making sure that members of staff have the room they need to grow within their role. Within this process, new starts should have people to look up to and who can help them understand the different opportunities available to them. Having a role model to look up to and confide in can make the world of a difference for those at the beginning of their careers.

In a competitive recruitment landscape, hospitality venues should be coming up with new and creative strategies to promote some of the amazing opportunities a career in hospitality can provide.

TRAINING THE NEXT GENERATION A career in hospitality can offer opportunities for people of all ages and at all levels. To attract employees, venues need to raise awareness around training schemes which can prepare people for a lifetime of employment.

From classes on English and Maths, to thorough hospitality courses and qualifications, these training programs are designed to provide opportunities for employees to enhance their own CV whilst discovering their passion within the industry.

For example, our very own Director of Guest Relations here at Burgh Island Hotel was trained at the ESO Euroschool Hotel Academy, where he gained exposure to different cultures and cuisines that helped shape his journey within the hospitality sector.

These experiences provide employees with invaluable experiences and should be promoted in order to show a career in hospitality can open many doors in your career progression,

PROVIDING PATHWAYS FOR PROMOTION

RETAINING TALENT However, more should also be done to challenge people's perceptions about a career in hospitality. According to a recent survey, only 3% of new hires currently see a long-term career in hospitality, and 5% in the sector said that they're unhappy in their jobs compared to 30% in the overall UK economy.

Unhappy and uninspired employees are not a recipe success, and hospitality needs to do more to make employees feel valued. Creating an environment in which people feel respected, listened to, and supported can help hospitality retain the talent it needs to address the current vacancy crisis.

IMPROVING THE GUEST EXPERIENCE All these policies can help hospitality venues create a happy and skilled workforce, providing guests with a memorable experience. Aspiring employees will go above and beyond to make sure that guests every need are attended to and will be more likely to become great ambassadors in the future.

With winter approaching, it is essential that hospitality venues look to change what it means to work in the hospitality sector. Implementing pathways for progression within a supportive and nurturing environment will help the UK maintain its position as global leader in the hospitality industry.

Sustainable Hospitality Alliance and International Council on Hotel, Restaurant and Institutional Education Announce Agreement to Advance Sustainability in the Hospitality Industry Leading networks for responsible hospitality and global education for hospitality and tourism have formed a co-operation agreement to create innovative solutions for advancing sustainability in the hospitality sector. The agreement between the Sustainable Hospitality Alliance (the Alliance) and the International Council on Hotel, Restaurant and Institutional Education (ICHRIE) was announced at the Alliance’s Net Positive Summit in London earlier in October.

This partnership combines the Alliance’s sector-specific expertise and industry leadership with ICHRIE’s reach among the academia and hospitality student community. The agreement will see the two organisations collaborate on the development of research to support the people and planet innovation needs of hospitality industry, and the sharing of key learnings from within and beyond the sector.

The Sustainable Hospitality Alliance brings together leading hospitality companies and strategic partners to address key challenges affecting the planet and its people. The organisation has a long history of supporting education within the hospitality industry. This includes providing guidance and trainings to improve the environmental impact of hotels and promote ethical recruitment and human rights within the industry. They have also run an employability programme for over 15 years which provides skills training and experience to disadvantaged people to enable them to build a successful future in the hospitality industry.

ICHRIE provides programs and services to continually improve the quality of global education, research, service and business operations in the hospitality and tourism industry. They are active in supporting ethical and progressive action and improvement of global hospitality and tourism education and research.

Glenn Mandziuk, CEO, Sustainable Hospitality Alliance, said: “In order to make our ambition of net positive hospitality a reality, it will require the commitment and engagement of every person involved in the hospitality industry. Therefore, it’s crucial that we are increasing awareness and education with every employee – and future employee – to ensure the sustainability is fully embedded within our daily activities as well as strategic plans. This partnership with ICHRIE will help to ensure that sustainability continues to be an integral part of quality global hospitality and tourism education and research.”

Dr. Ralf Burbach, President, ICHRIE, Head of Hospitality Management Discipline, School of Tourism & Hospitality Management, Technological University, Dublin, Ireland, said: “We are very pleased to be an official knowledge partner of the Sustainable Hospitality Alliance. This partnership is especially important at a time when sustainability is so critical to our businesses and our lives. This partnership will allow the hospitality industry and education to work together to foster research and to promote this agenda among the over 120,000 students represented by our ICHRIE member schools.”

Delivery Workers Begin Strike Action in Run Up to Christmas Hundreds of workers delivering food to some of Britain’s most popular family restaurants begin voting on strike action today [28 October 2022] The Bestfood Logistics workers, who deliver fresh food to the likes of Pizza Express, KFC, Zizzi, Burger King, Wagamama and Pizza Hut, have rejected a six per cent pay offer, which would amount to a real terms pay cut this year and into next.

Nadine Houghton, GMB National Officer, said: “All these workers want is a pay deal that protects them from this crushing cost of living crisis.

“Bestfood’s parent companies Booker and Tesco are making plenty of money, showering shareholders with dividends.

The ballot will run until 18 November, with the result coming later that day.

“So why not use some of that cash to look after the people who keep their empire going?

Any industrial action could well leave many household name restaurants short in the run up to Christmas.

“Ultimately, Bestfood’s stubborn attitude means some of the UK’s bestknown restaurants may face shortages during the busy Christmas period.”

Issue 133

CLH DIGITAL

5

Public Show Support for Pubs as More Than 10 a Week Close for Good otherwise running my pubs simply won’t be doable.”

People from across the UK have put their name to a petition to save pubs and breweries from closure, with the top ask of Government being to review the U-turn on freezing alcohol duty

In October 2021, the now PM Rishi Sunak in his role as Chancellor, stated that the current system of alcohol taxation was “outdated, complex and full of historical anomalies” and committed to reform and simplify alcohol duty to help breweries and pubs. Now, the Long Live the Local campaign and British Beer and Pub Association is urging the PM and the current Chancellor Jeremy Hunt to follow through with those commitments as soon as possible, as well as reinstate the freeze to alcohol duty announced by Kwasi Kwarteng just weeks ago.

Following the appointment of the new Prime Minister and ahead of the Chancellor’s statement on 31 October, the Long Live the Local campaign supported by 146,000 members of the British public, and backed by the British Beer and Pub Association, is calling on the Government to save pubs and breweries in communities across the country from closure.

The ask comes as up to 12 pubs a week are closing their doors for good due to rising costs across their businesses, a rise in the number of closures compared to during the pandemic.

To help save their local from closure, the 146,000 people in communities across the country are calling on the Chancellor to: 1. Reinstate the freeze on alcohol duty and introduce alcohol duty reforms that support British pubs and beer as a lower strength product 2. Lower business rates for pubs so they are equitable to other similar businesses 3. Reinstatement of the lower rate of VAT for food and beverages sold in pubs with a view to making this permanent Jamie Langrish who runs three pubs in and around Stockport said: “For months now costs have been rising on absolutely everything across my

business from key ingredients to energy bills. I’ve had to take some really tough decisions, I’m considering closing the kitchen in one of my pubs, because it’s simply too costly to run and I’ve halted the much-needed refurbishment of another.

“I really want to keep my pubs running for the local communities they serve and provide a warm and welcoming space and experience, but it’s becoming near impossible to run a viable business. The energy cap for businesses was a welcome short-term relief but I need assurance for the future that costs are going to go down permanently across the board

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Our pubs and brewers are in desperate need of relief.

The cost of doing business is completely out of control and whilst we welcomed an intervention on energy it is just one of a myriad of spiralling costs our publicans and brewers are facing.

“The PM has shown before that he believes in our sector as one that is not only at the heart of so many communities across the country, but also that with the right investment our sector the potential to deliver jobs, growth and support local economies in every part of the UK. “We really hope the new PM and his Chancellor will once again step up and show they recognise just how important pubs and breweries are to the lifeblood of this country before it is too late.”

New PM to be Judged on Actions Not Words Sector Warns

Sector bosses have warned new prime minister Rishi Sunak will be judged on “actions not words”.

“He is someone who is confident enough to surround himself with high quality, competent people who are capable of challenging him and we haven’t seen that for the last two or three prime ministers,” said Simon Emeny, chief executive of pub group Fuller, Smith & Turner, who worked with Sunak over support for the sector during the pandemic.

“We look forward to working with the new Prime Minister in his new role, and hope he can address the current instability, uncertainty and begin a journey to build back consumer confidence for night time economy and hospitality businesses.”

Michael Kill CEO of the Night Time industry association said: “At such a critical time for our sector with many businesses on a cliff edge, I would remind him that 10% of something is better than 20% of nothing.”

“At the next budget announcement, I would encourage him to extend business rates relief, reform the entire business rates system

UKHospitality Chief Executive Kate Nicholls said: “This is a critical time for hospitality businesses as they battle soaring energy costs, workforce shortages and waning consumer confidence, so stable political leadership is absolutely critical.

“Now is the time to steady the economy, deliver for the needs of the country and support businesses to help drive growth and create jobs.

“Hospitality clearly displayed its ability to grow prior to the pandemic and was on the road to a strong recovery before the energy crisis hit.

It can return to those levels through pragmatic decision-making that eases the acute challenges businesses are facing.

“We worked very closely with the new Prime Minister in his previous role and we look forward to working with him again to address the current strain on businesses and bolster consumer confidence. I would encourage him to extend business rates relief, reform the entire business rates system in the longer term and lower the current rate of VAT.”

• 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

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

“Independent Businesses will not survive without it.”

Business leaders have urged Rishi Sunak to put an end to the government’s “flip-flopping” and chaos of recent months and get a grip on the pressing issues facing the economy.

DISHWASHERS • GLASSWASHERS • REFRIGERATION

and lower the current rate of VAT.”

How Salary Sacrifice Schemes Can Attract and Retain Talent 6

CLH DIGITAL

Issue 133

James Fields-Davis, Head of Fleet Development at Volkswagen Financial Services Fleet (https://vwfsfleet-salarysacrifice.co.uk), explains more.

Finding and keeping talent is proving a challenge for many businesses at the moment. In today’s job seeker market, it is becoming crucial that businesses offer competitive employee benefits packages to attract talent into their business and retain their skilled workers.

And it is not just employees that can financially benefit. Offering electric vehicles through a salary sacrifice scheme also offers substantial Class 1A National Insurance (NI) savings. Businesses can typically save around £80 to £100 per employee per month for each zero-emission vehicle on the scheme. Employees also see lower NI contributions – a highly attractive option considering the current cost of living crisis that is squeezing most incomes.

Securing new talent is set to get even harder, with the latest statistics showing the UK employment level at a 40-year high.

People are increasingly looking beyond just the salary when deciding on a new role; the benefits package can make the difference between someone accepting the job or not.

With mounting costs for both businesses and employees, salary sacrifice can be a win-win option at a time when companies need to offer competitive benefits to stand out in the recruitment market while potentially battling rising costs themselves. Salary sacrifice doesn’t cost anything to offer, so it is a way of keeping up with the talent market without increasing overheads.

Businesses are struggling against a severe shortage of talent and mounting costs. Salary sacrifice is a simple solution to offer employees an extra benefit without the extra business cost, helping with talent attraction and retention as well as supporting sustainability goals by reducing commuters’ carbon footprint.

SALARY SACRIFICE A cost-effective benefit that businesses should consider is a salary sacrifice car scheme, a highly attractive financial benefit that can ease the pressure for many workers. The cost-of-living crisis is putting additional financial strain on many people, making everyday bills, such as car payments, a potential source of anxiety.

Salary sacrifice gives individuals the opportunity to ‘sacrifice’ a portion of their salary, pre-National Insurance and Income Tax, to put towards a brand new vehicle of their choice, making it a cost-effective way of financing a car they may not have otherwise had the budget for.

In addition to helping employees finance vehicles, salary sacrifice is an excellent way to offer electric vehicles or ultra-low-emission vehicles (ULEVs) to those who may not qualify for a company car.

Offering electric vehicles can help businesses move to a low-carbon future – an issue that increasingly matters when attracting and retaining top talent, as 65% of UK office workers would be more likely to work for a company with robust environmental policies.

DRIVING THE SUSTAINABILITY AGENDA By encouraging the adoption of electric vehicles among staff, companies can also offset their carbon emissions, and this is critical as sustainability strategies become increasingly important for all responsible businesses.

Organisations are looking to implement clear, deliverable plans that enable them to transition to a net-zero future. Company car fleets and even the ‘grey fleet’ – where employees use their personal car to commute or for business purposes – are large contributors to emission levels and, as such, collective action needs to be taken.

Luckily for businesses, they are also one of the easiest things to change in order to reduce overall company emissions. Offering EVs via a salary sacrifice scheme to employees who may not qualify for a company car but who are creating emissions by driving to the workplace - can be a quick win for businesses looking to address their carbon footprint and tackle climate change.

RUNNING COST BENEFITS As well as personal tax benefits, employees selecting an EV will also find their running costs are significantly less, particularly if they can charge up at home overnight or at work if the business has installed EV charging points. With the cost of filling a family car with fuel now exceeding £100, it is clear to see the transport running cost advantages that an EV delivers.

THE FINANCIAL BENEFITS

For companies wishing to investigate how they can add salary sacrifice schemes to their list of employee benefits, VWFS Fleet undertakes ‘Salary Sacrifice roadshows’.

There are significant financial benefits to be gained for both employers and employees following the introduction of a salary sacrifice scheme that includes electric vehicles (EVs).

They highlight the many tangible benefits to staff and organisations and showcase innovative online tools such as ‘EV-4-Me?’ that help advise employees on whether an electric vehicle fits their journey needs.

The benefit-in-kind (BIK) tax obligation for EVs is just 2%, and it will stay at this level until April 2025. It is a powerful incentive for employees to switch to electric cars as opposed to staying with petrol or diesel vehicles, where the BIK rate could exceed 30%.

Salary sacrifice can revolutionise your benefits package and attract desperately needed talent through a financial incentive outside of salary when recruiting while also improving the company’s carbon footprint and reducing costs.

Top Chefs Get Behind the World’s Biggest Hospitality Recruitment Drive

Tom Kerridge, Rick Stein, Angela Hartnett and Raymond Blanc are just some of the leading chefs backing the launch of the world’s biggest hospitality recruitment initiative.

major moment in hospitality history, particularly as vacancies have reached the 400,000 mark. To have so many leading names support this initiative shows the importance of it to our industry.

Launching this week through Hospitality Rising, the campaign is the industry’s response to help tackle the sector’s crippling jobs crisis which stands at around 400,000 vacancies.

“Hospitality is a sector that’s exciting, rewarding and offers fast growth, because it gives you the life skills to build your own future self and enjoy success – all while having fun.

The bold new recruitment campaign, ‘Rise Fast, Work Young’, is backed by over 300 businesses including global brands and some of the world’s most successful hospitality leaders.

“In the last few months, we have been working behind the scenes with plans to promote working in hospitality as the ultimate choice for the ambitious, and as an act of rebellion against the 9-5.

#RiseFastWorkYoung aims to attract the next generation of new recruits by showcasing the opportunities and promise that come with a career in hospitality. A dedicated site has just gone live at www.hospitalityrising.com highlighting the current vacancies across the entire industry.

“We are all united in our approach to make hospitality a preferred job and career choice for all. I have no doubt that this will be something we can look back on with pride.”

A series of vibrant campaign images will feature in phase one of a six-figure advertising campaign involving TikTok creators, digital ads and high-profile outdoor spots across the UK. Animated figures will take centre stage representing the diversity of the industry and workstyles on offer, alongside slogans such as ‘Don’t grow old for a living’ and ‘9-5ers wouldn’t get it.’

Backed by Michelin-starred chefs Tom Kerridge, Angela Hartnett OBE and Raymond Blanc OBE, the recruitment drive will highlight how quickly workers can climb the hospitality ladder with the powerful message ‘you can’t go further faster.’

By asking backers to pledge £10 per employee, it aims to reach a £5m target allowing for a “government-sized” collaborative campaign that will change the perception of the industry and bolster its workforce for good. The campaign’s efforts have so far raised £850,000.

Figures from KAM, which is supporting the Hospitality Rising effort, show that only 1 in 5 people would consider a hospitality job and 42 percent of current employees are thinking about leaving the sector.

UKHospitality Chief Executive Kate Nicholls OBE said: “Hospitality offers so many opportunities to build successful careers, and we so often see people move rapidly from bar to board. This really does make hospitality a unique career path.

Tom Kerridge said: “My whole life has been immersed in hospitality, from cooking for my little brother as a kid, to starting The Hand & Flowers and growing my business into what it is today. We have to make sure the next generation of chefs, front of house, bar tenders, kitchen porters and managers are all coming through and that the industry is seen as a lifelong career that can give you amazing experiences.”

“The diverse businesses in the sector have a real thirst to expand and drive growth but the high level of vacancies we continue to see is holding that back. That’s why this campaign is so important in seeing companies, leaders and investors from hospitality join forces to attract young people into the sector.

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “This movement represents a

“I’m confident there is a role for everyone in hospitality and I’m excited about what this campaign will be able to deliver.”

Issue 133

CLH DIGITAL

7

“Plastic Pints are Rubbish” say Consumer Rights Campaigners With awareness of the devastating impact of plastic pollution increasing, CAMRA has launched a campaign to see Licensing Authorities stop mandating the use of plastic or polycarbonate as a licensing condition for pubs, social clubs and other on-trade venues.

CAMRA has previously supported calls made

by NGO A Plastic Planet for plastic pints to be included in government bans on single-use plastic. Their research showed that 75% of consumers say that plastic ruins the taste of beer, with 89% going further and saying that they’d like to see plastic pints banned for good.

Despite overwhelming consumer agreement, the on-trade doesn’t currently have much of a say in its use of plastic, with Licensing Authorities across the UK sometimes mandating the use of plastic or polycarbonate as a condition of a venue’s premises licence – something CAMRA would like to see changed.

In venues where pints might be dropped or broken, CAMRA is calling for licensees to be allowed to adopt some of the alternatives to plastic pints, made using everything from paper to aluminum to compostable corn starch.

Through over 200 branches across the UK, members of the campaigning group are writing to their local Licensing Authorities asking for a simple change in wording to the licensing conditions applied to venues where using glass wouldn’t be in the interests of public safety. Rather than specifying plastic, licensing could include a wider range of materials or simply give the criteria a material should meet – for example, requiring

that beer is served using shatterproof containers.

As it stands, almost 70% of plastic pint cups will end up in landfill or as litter. Plastic cups are the 6th most littered item in UK rivers and 8th most commonly found item on our beaches and so, with innovative alternatives being developed all the time, CAMRA is asking why pubs and social clubs – the undisputed homes of the proper pint – are still being shackled to single-use plastic.

CAMRA Campaigns Director, Nick Boley said: “CAMRA’s members voted to add environmental campaigning to the areas we lobby on at our 2021 Conference and we want to support the innovators who are creating solutions for a plastic-free pint but can’t currently market their products to the on-trade.

“Longer-term, CAMRA will be calling for plastic pints to be included in the bans on single use plastic being rolled out by governments across the UK, to ensure that our nation isn’t clogged with littered plastic pints and that we can always enjoy real ale, cider and perry without the taste of plastic.

“It is ridiculous for one area of government to be mandating the use of plastic while other areas of government look at banning it, and we want to see a more joined-up approach to this issue.”

Sian Sutherland, co-founder of A Plastic Planet says: “It is an outdated and irrational position of Licensing Authorities to mandate the use of damaging single-use plastic when the sustainable alternatives are readily available.

“The British public is eager to see change. Venues are being shackled by the narrow specifications handed down from above. The pubs and bars of the UK should be able to drive forward their shared agenda of making sustainable alternatives to plastic the norm.”

CAMRA is set to unveil its “Drink Greener” campaign in the latest edition of its Good Beer Guide, which is set to be published on 27 October 2022.

Former Chef Shortlisted for New Statesman Award Former chef and disability campaigner David Croft has been shortlisted in the inaugural New Statesman Awards.

David was a chef at the Hotel Bristol, Headland Hotel and Bedruthan Hotel & Spa in Cornwall along with being a chef at the Savoy and Churchill hotels in London until having his career curtailed at the age of 21 when he was paralysed from the shoulders down in a diving accident.

Since his accident David has championed the cause of many disabled people and helped to change attitudes in the hospitality industry. It was for his earlier and current work that David’s Haven for Others was shortlisted in the New

Statesman Positive Impact on the High Street Award.

David said: “I had no real idea about the New Statesman so it was really pleasing to have been shortlisted for an award, which I hope may help my project further as well as bring about greater social change for disable people in the future.”

The Awards will take place in December with various other awards on the night including those for political and social change with the chair of judges being Andrew Marr.

Foodhub Calls on New Prime Minister to ‘Sort Out this Ducking Shambles” as Food Prices Spiral Issue 133

Online takeaway giant Foodhub has erected a giant inflatable duck outside Downing Street to call on the incoming prime minister to ‘sort out this ducking shambles’ – after food costs spiralled under Liz Truss’ short reign.

The enormous eight metre tall red duck was raised in protest against government inaction over rising costs and the takeaway firm has demanded the incoming PM, widely expected to be Rishi Sunak, confronts the escalating issue head-on.

According to data released last week, food prices have risen at their fastest rate in over 40 years – in an event that is wreaking havoc on UK restaurants and takeaways.

Foodhub CEO Ardian Mula says the issue has deteriorated significantly under outgoing prime minister Liz Truss’ reign, despite the Tory leader coming into office just seven weeks ago.

And Mula has called on the new prime minister to get a grip on the issue and curb spiralling food prices as a matter of urgency in their first days in office. Rishi Sunak is expected to be installed in the top job as early as this afternoon.

In September, the price of food jumped by 14.6%, the biggest rise since 1980. Items like bread, meat, and dairy have all been affected the most.

The price of importing produce and ingredients has also increased, due to the pound’s recent decline against foreign currencies.

CLH DIGITAL

9

This comes in addition to the already rising cost of energy, and the ongoing cost of living crisis.

In August, an industry survey* found menu prices had risen 9% in the last year – as restaurants were forced to pass on rising costs to customers.

At the time, industry leaders predicted that menu prices would further increase by an additional 6% over the next 12 months.

However, given the economy’s recent deterioration, and continued political uncertainty, this figure will likely be higher.

Ardian Mula, Foodhub CEO, said: “Restaurants and takeaways are currently under an extreme amount of pressure. Costs in every department are rising.

“Not only are owners worried about how they are going to light their restaurants and power their kitchens, but they are now worried about the price of food.

“Kitchen staples, such as meat, cheese, and bread have been hit the hardest. These are key ingredients in one of the nation’s favourite takeaway meals – the burger.

“Some costs are already being passed onto customers, however, that can only go so far. Everyone is struggling due to the cost-of-living crisis, and consumers can’t foot the whole bill of these increases.

“Britain has a great takeaway and restaurant tradition. This is now under threat.

“Something must change, and more help must be offered by the government.”

Inspiring Seminar Schedule for Leisure Food & Beverage Expo Organisers of Leisure Food & Beverage Expo on November 2 and 3 have revealed details of this year’s speaker schedule which covers a huge range of topics of interest to owners and managers of leisure businesses.

Held at NEC Birmingham, Leisure Food & Beverage Expo is an unmissable opportunity to explore business development opportunities with more than 250 exhibitors and 150 expert speakers. The event runs alongside three other shows organised by Agriconnect – Farm Business Innovation, Holiday Park & Resort Innovation and Family Attraction Expo. The acclaimed speaker programme is available to visitors to all four events.

This year’s programme includes Matt Drew, National Trust’s Head of Food and Beverage, who will discuss how his team built a food strategy around experience, purpose and provenance. He will explore the building blocks of the Trust’s food and beverage operations over the past decade and its vision for the future to become a business that speaks to its audiences about nature, beauty and history.

“I’ll be sharing statistics to myth bust what you thought you knew about the Trust’s cafes and tea-rooms. I will discuss the evolution of our food and drink operation, in particular, how we’ve managed to integrate a commer-

cial business into such a large, multi-faceted organisation with a clear purpose and responsibility.

“Our business is unique, which brings with it opportunities and challenges. The greatest difference compared to purely commercial organisations is that income from our food outlets stays in that location. I’ll centre my session around the long-term F&B vision and how that plays into the strategic priorities for the Trust.”

Representatives from food and beverage businesses, including Fen Farm Dairy, The Ice Cream Farm, Astley Vineyard and Denstone Hall Farm Shop, will also share their success stories and tricks of the trade.

Beth Heath of Shropshire Festivals will talk through her secrets to running successful events. Her four festivals including Shropshire Food Festival and Shropshire Oktoberfest attract around 90,000 visitors each year.

“We are delighted that we have secured such an impressive line-up of speakers for this year’s show,” says Nichola Bell, Head of Events for Agriconnect. “Whatever your business interest and whatever stage or size your enterprise currently is, there is something to help and inspire you at Leisure Food & Beverage Expo.”

Register for your FREE tickets now at https://www.leisurefb.co.uk or see the advert on the facing page.

Issue 133

CLH DIGITAL

11

Hotel Industry Bucks the Trend in September with Jump in Occupancy and Room Rates Occupancy rates, daily rates and gross operating profits of UK hotels benefitted from an unexpected and unseasonal spike in demand in September. The increase was in part due to large numbers of people descending on cities like London and Edinburgh to pay their respects following Her Majesty the Queen’s death and up to her State Funeral, according to the RSM Hotels Tracker.

The data, compiled and produced by Hotstats and analysed by RSM UK shows that occupancy rates of UK hotels increased to 75.4% in September compared to 72.8% in August. Occupancy rates in London were up to 73.8% in September, from 69.4% in August.

Greater demand in September meant UK hoteliers were able to charge premium rates which helped to boost operating profits.

Average daily rates (ADR) of occupied rooms increased from £143.09 in August to £155.77 in September. London benefitted from an even bigger increase from £217.66 in August to £247.21 in September – exceeding the rates in June, a typically busy month in the summer trading period.

Revenue per available room of UK hotels also increased by £13 to £117.46 in September, whilst rising £31 to £182.44 in the London market.

The increase in demand has boosted the bottom line. Gross operating profits of UK hotels were 41.1% in September, up significantly from 35.5% in August. London saw an even more significant increase to 47.1%, up from 38.9% in August.

Chris Tate, head of hotels and accommodation at RSM UK, said::‘The hotel sector bucked the trend with an unusual jump in occupancy rates and daily rates last month as crowds came together for the passing of the

Queen – a monumental and historic event for the country. With high street retail and hospitality venues largely closed, hotels continued trading and were essential to housing increased visitor numbers.

‘Many hotels experienced high levels of bookings, meaning what has typically been a slower month in previous years was far from the case. London in particular experienced an uptick in bookings. It’s clear that London attracted huge numbers of people from across the UK and overseas to see the amazing pageantry of the State Funeral in honour of the Queen, and people are also willing to pay a high price to be a part of such a major occasion.

‘Whilst it’s impossible to ignore the headwinds that the hotel industry continues to face, the appointment of a new prime minister should hopefully bring some optimism and stability in the sector.

September’s bounce back is unlikely to be enough to stave off the increasing costs, so hoteliers will have their fingers crossed for an announcement of targeted support in the upcoming Budget.’

Thomas Pugh, economist at RSM UK, added: ‘While the hotel industry bucked the trend in September, the economy is now almost certainly already in a recession as surging inflation and interest rates squeeze consumers’ disposable incomes. We are expecting a record drop in households’ real incomes over the next year, which will inevitably lead to a sharp fall in consumer spending. Unfortunately, spending on non-essential items such as restaurants, retail and travel will bear much of the brunt of the tightening of household budgets over the next year.

‘Although we expect the next year to be tough, with the recession lasting until Q3 2023 and GDP falling by around 1.5% in 2023, this is far from a repeat of the Global Financial Crisis when GDP fell by around 6%. We expect the economy to return to growth in 2024.’

New Date Announced for Hospitality Industry's Third Protest to Prevent Catastrophic Closures Within Sector The hospitality sector is reminded that at 11am on Monday 14th November, members of the hospitality industry will converge on Parliament Square, to urge the government to revise its existing policies relating to hospitality venues.

The protest has been delayed from its former date due to an announcement by the RMT, meaning no tubes or trains would be running on the planned protest date of 07/11. Postponing by a week ensures protestors from all over the UK and London can attend.

At the third HospoDemo protest in two years, protestors from all corners of the sector including restaurants, bars, pubs, clubs, hotels and cafés, will come together to stand up for their industry.

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

HospoDemo is expecting a large turnout due to the perilous position so many hospitality businesses now find themselves in. Operators are still reeling from the loss of business during three Covid lockdowns and the enormous rent debt accrued during that time. Since then, the sector has had to contend with ongoing

labour shortages, followed by the onslaught of the cost-of-living crisis, and spiralling costs of supplies – from fresh produce to cooking oil, staff costs to crockery and glassware, and of course, surging energy prices. With operators lurching from one crisis to another, profitable trading is becoming impossible for many.

Prominent attendees from previous HospoDemo protests included chefs Yotam Ottolenghi, Jason Atherton, Tom Aikens, Fergus Henderson and Margot Henderson, along with well-known figures in the drinks industry including Monica Berg, Alex Kratena, Alessandro Palazzi, and Jan Konetzki. Well-known figures from across the industry are expected at the protest on November 14th. Hospitality professionals from around the UK are encouraged to attend, or if they cannot, to upload videos to social media of themselves making a noise with the tools of their trade at work.

The HospoDemo protest is supported by chef Tom Kerridge who said: “The situation that hospitality businesses are facing now is nothing short of a nightmare. I fully support HospoDemo in their efforts to make the government accountable by urging them to make policy changes such as a 10% VAT reduction, a business rates holiday and an overseas worker visa system. The question is, how many more hospitality businesses need to fail before the government takes action and gives our sector proper support?”

Drinks Represent Growing Opportunity in Delivery & Takeaway Sales says Hospitality at Home Tracker As British consumers maintain some of the delivery and takeaway habits they picked up during COVID-19 lockdowns, the latest CGA by NielsenIQ Hospitality at Home Tracker highlights a growing trend – with drinks’ share of these sales increasing by 15% versus the start of 2022.

Overall, the latest Hospitality at Home Tracker highlights that while delivery and takeaway sales across managed groups are still 91% higher than they were pre-pandemic, versus last year sales have seen a slight dip of 11%, following the trend seen in August where combined sales were -7.9% versus 2021.

Typically drinks make up a smaller proportion of sales, within monthly delivery and takeaway sales. However, versus January 2022 data, drinks’ share of sales in September 2022 were 15% higher – with steady month-onmonth growth over the course of this year.

This opportunity is reinforced in CGA’s exclusive Food Insights report, which highlights that of consumers who ordered delivery for the first time or more than usual in 2021, 37% of consumers were likely to order

delivery from pubs and bars in the future, if available. When it comes to delivery/takeaway formats, alcohol delivery and pickup/collection of alcohol also made up 19% of orders in 2021.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said:“Lockdowns saw consumers relying on delivery and takeaways to a much greater extent than they did pre-pandemic, and exploring new options including alcoholic drinks. Operators should be exploring this opportunity given consumer sentiment, with careful consideration given to how they can meet customers’ expectations outside the traditional On Premise setting.”

The CGA by NielsenIQ Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.

Profit Warnings Issued by Travel & Leisure Companies in 2022 Already Double 2021’s Total Issue 133

Profit warnings issued by FTSE Travel and Leisure companies more than doubled in the first three quarters of 2022 compared to the same period last year, according to EY-Parthenon’s latest Profit Warnings report.

In total, 22 profit warnings were issued by FTSE Travel and Leisure companies in the first three quarters of 2022 compared to nine in the same period of 2021 and 11 in the whole of 2021. The sector issued nine warnings in Q3 2022 alone, the highest quarterly total since Q2 2020, with rising costs featuring in six of the sector’s warnings.

Meg Wilson, Turnaround and Restructuring Partner at EY-Parthenon said: “The travel and leisure sector had been the beneficiary of pent-up consumer spending post-pandemic. However, the disruption at UK airports over the summer dampened the recovery for many travel operators, while rising costs, pressure on disposable incomes and falling consumer confidence look set to intensify the sector’s challenges as it approaches a vital sales period.

CLH DIGITAL

13

from economic downturns, rising energy, food and labour costs have all had significant effects on profitability.

“The 2022 World Cup and festive gatherings are likely offer some respite before a potentially difficult January and February. Hospitality businesses need to use the festive period of high demand to build operational and financial resilience to face more challenging times ahead.

“This may include measures such as simplifying food menus, reducing off-peak opening hours and flexible labour scheduling. However, the reality is that many businesses have already been doing this since and there is very little fat left to trim. Finally, and perhaps most intangibly, businesses need a reason to exist, whether that’s strong customer loyalty, a unique location or food offering such that, even if consumer budgets are tight, people will still want to dine or drink with you.”

Consumer-facing sectors most affected

“Post-Christmas is traditionally when tour operators start to see deposits for summer travel coming in, however, consumers have been increasingly taking a wait and see approach, so only time will tell how bookings will land over the next quarter or so. With developments in ATOL regulation expected to be outlined in the coming months as well, there is an interesting period ahead.”

Across all FTSE sectors, 86 profit warnings were issued between July and September 2022, compared to 51 in the same period of 2021, an increase of 69% and a 34% increase from Q2 2022 when 64 warnings were issued. The report reveals that 57% of warnings during Q3 cited rising costs, while 23% were prompted by labour market issues.

Challenging winter for hospitality sector

Consumer-facing companies issued 44 warnings in total – the highest quarterly total since the start of the COVID-19 pandemic. Cost issues featured in 70% of all consumer-facing sector warnings with many companies saying that they are struggling to pass on price increases to customers, while falling consumer confidence and changing buying behaviour featured in 50% of warnings.

Despite a post-pandemic bounce in demand, the hospitality industry has been facing significant challenges, even before the cost-of-living crisis. Many businesses have struggled to recruit and retain staff to meet demand, while high inflation has required businesses to make difficult decisions about whether to pass these on price rises to customers.

Christian Mole, EY UK & Ireland Head of Hospitality & Leisure, said: “Many hospitality businesses will be facing a make-or-break Christmas and whilst pubs have historically been counter-recessionary and protected

The three warning ‘danger zone’ now contains 28 listed companies who have issued their third consecutive profit warning in the last year, compared to 18 at the end of Q2 2022. On average, one-in-five companies delist within a year of their third warning, most due to insolvency.

Dean Gunston Takes the Reins at Bovey Castle

The Eden Hotel Collection has promoted Dean Gunston from Senior General Manager of The Greenway Hotel and Spa in Cheltenham and Brockencote Hall Hotel in Worcestershire to take the reins at Bovey Castle, in Dartmoor National Park.

Dean has worked with The Eden Hotel Collection for more than 13 years, starting his time at the company as General Manager at The Kings Hotel in 2009, before moving to Brockencote Hall Hotel in 2011, and latterly The Greenway Hotel and Spa – a post he held for almost six years. He is set to play a key role in significant growth plans at Bovey Castle,

at a time the group continue to invest in its portfolio with a number of refurbishment projects either planned or already underway.

Mark Chambers, Group Managing Director of The Eden Hotel Collection, said: ‘This appointment marks an exciting period for the hotel, Dean brings a tremendous amount of experience and enthusiasm to his new role. We know we have some exceptional talent within our ranks and as a company we truly believe in giving people pathways for career development, so I am delighted to see him step up to his new position.”

Top Tips For A More Energy-Efficient Business 14

CLH DIGITAL

Issue 133

With rising business energy costs, energy efficiency has become much more of a necessity no matter the size of your company.

LED lighting also boasts the benefit of minimal heat generation, ultimately lowering air conditioning load and thanks to the long lifespan of LED lighting, cutting maintenance costs, too. The majority of LED lighting users note an improvement in the clarity and crispness of their lighting, which can help make for a more productive and happier workspace.

Lowering energy consumption is highly profitable for businesses.

Effectively reducing energy costs means you have much more cash flow available to invest in more advanced equipment, salary increases, modernisation, renovation works and more.

It’s also worth switching old-fashioned bulbs for compact fluorescent bulbs with a low energy consumption. Typically speaking, lighting an office costs approximately £3 per square metre each year, compared with £1 per square metre each year in an energy-efficient office space.

Business utilities experts Love Energy Savings (www.loveenergysavings.com), has put together a commercial energy savings guide to help large and industrial companies build an energyefficient model to implement in their companies to save energy.

PERFORM REGULAR MAINTENANCE CHECKS ON EQUIPMENT

UPGRADE YOUR THERMOSTAT Smart devices are not just for domestic environments. A company can hugely benefit from investing in smart technology - especially a programmable thermostat. The thermostat doesn't even need to be a smart device, simply installing a thermostat that can be programmed during business hours can help reduce heating and cooling costs by up 30% according to the Carbon Trust.

HOT WATER HEATERS Manufacturing companies may use large amounts of water leading to an increase in energy usage. Whilst also considering switching business water suppliers, investing in a more eco-friendly energy efficient hot water heater can be a great idea.

This is also a great idea in corporate office environments as water heaters can usually be installed directly where the old water heater tank was kept. This conserves energy as you won’t continue to heat copious amounts of water throughout the day.

You may also wish to consider the option of a solar hot water system.

This water heating system pushes water through solar-heated tubes.

Both of these options benefit from piping insulation - an inexpensive, but highly effective means of encouraging heat retention.

INSTALL MOTION SENSITIVE LIGHT SWITCHES Lighting costs are usually the biggest contributors to the energy bill.

Simply installing motion sensors for lighting can help your business become much more energy-efficient and help reduce those energy bills.

A great place to start is areas around your business premises that are not occupied throughout the day. This can help with saving energy by stopping employees from leaving lights on when areas are not in use.

MAKE THE MOST OF DAYLIGHT Maximising the amount of daylight that enters an office space should be something that all building owners should priortise. By making use of the likes of skylight windows, particularly on the north or south side of your building. Operable windows or skylights are an effective solution as they allow hot air to escape when it’s warmer, which in turn reduces the cooling load.

UPGRADE YOUR LIGHTING LED lighting is a hugely popular choice right now, largely because of its proven energy consumption minimising effects. So, if your lighting setup is in need of an upgrade, LED is the way to go. Switching to LED lighting has the potential to reduce your electrical costs by up to 60% according to the Carbon Trust.

HVAC (Heating Ventilation Air Conditioning) is one of the quickest and easiest means of elevating energy efficiency. The proper maintenance of HVAC systems will make for a building that uses 15-20% less energy than those without a maintenance plan. It’s important to ensure that your maintenance plan is inclusive of refrigerant level checks.

AFTER HOURS USAGE The term 'phantom electric loads’ refers to the electricity consumed by electronic devices when they aren’t actually in use. Devices such as clocks on the oven or microwave and lights that are set up on a timer are just a couple of examples - and while these may seem fairly insignificant, did you know that they can contribute to up to 10% of your energy bill?

The most effective way to minimise phantom electric loads is to unplug equipment where possible, or failing that, set up standby times.

Another energy saving technique is to incorporate smart power strips to help ensure power is being consumed.

SWITCH BUSINESS ENERGY SUPPLIERS On top of reducing energy consumption, you should also switch your commercial energy supplier. This could save your business hundreds of pounds per year. These energy saving measures can help free up cash to be invested in other areas of your business.

Aberdeen Hotelier Receives the Freedom of The City of London In a centuries old ceremony, Stephen Gow, general manager of Aberdeen’s The Chester Hotel and Master Innholder, has been granted the Freedom of The City of London at the Guildhall in the city on Friday 21 October 2022, in recognition of his contribution to the hospitality industry. He joins others who have had the honour of the Freedom of the City award including Lord Nelson, Winston Churchill, Nelson Mandela, Florence Nightingale and Theodore Roosevelt.

1237. The Freedom is completed on vellum by calligraphers and comes with a replica of the red leather pouch in which it was kept protecting it, as the recipient had to have it with them at all times to claim privileges. The original privileges included the right to earn money and own land, the right to trade in the Square Mile in the City of London and, famously, to enable the freeman to take their sheep over London Bridge with no toll.

A Fellow of the Institute of Hospitality, Stephen has spent his entire career in the hospitality sector, beginning at the age of 18 as a management trainee at the North British Station Hotel in Edinburgh; now called The Balmoral.

Freemen also had the right to be hung with a silk rope if they committed murder or treason and could wander the streets of the city with their sword drawn. Freemen were also exempt from being press ganged, and, if drunk and disorderly, could request that the police gave him safe passage home. Nowadays the Freedom is seen as a tool for recognising the achievements of individuals in different fields which have made a significant impact. From the early 18th century to this day, recipients are also presented with a book – “The Rules For The Conduct Of Life” to be lived by.

Throughout his career he has actively sought to work with others in the industry to combine and share collective learnings for the good of the sector. He remains keen to support and nurture talent in the workplace and to encourage a new generation into a career in hospitality. He was instrumental in the creation of Hospitality Apprenticeship North East and chairs this industry-led initiative.

He was a founding director of destination management organisation VisitAberdeen and is also current vice chair and past chair of Aberdeen City and Shire Hotel’s Association. He held the same post in the Inverness Hotel’s Association. He is chairman of Aberdeen City and Shire Tourism Awards which take place on 11 November this year.

Stephen says, “Receiving the Freedom of the City of London is a very special honour, and I am grateful to the Master Innholders and the institute of Hospitality in gaining this. It is a privilege to join the many outstanding men and women who hold this prestigious title.”

The tradition of the award goes back centuries, with the first presentation believed to have taken place in

The rules include: Rule III: “Let the end you aim at be always good.”

Rule XXI: “Engage yourself in no more business than what you find yourself able to go through with.”

Rule XXIV: “If very much business unavoidably comes at once upon you, be not discouraged, for that will make you negligent; but consider how to put it in the best order, that one thing may be done after another, or without one hindering another.”

Rule XXX: “Take some proper times to relax your thoughts from business, that you may be better able to return to it.”

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/cafitesse-freetrial-terms-of-use See the advert on the facing page for further details.

Report Reveals Resilience of the UK Hotel Market 16

CLH DIGITAL

Issue 133

A report reveals that the UK hotel market proved resilient throughout the pandemic and has recovered at a faster rate than first anticipated since January 2022, with overall performance nearing or surpassing 2019 levels since May 2022. However, the coming months may prove more challenging for the sector’s different stakeholders due to the cost-of-living crisis, weakened GDP, and increasing inflation rates.

The report provides insight into the positive and negative factors that are impacting the hotel market. Following the pandemic, hotels that were considered popular ‘staycation’ destinations have seen increased performance, particularly in more rural areas such as Belfast, Cardiff, and Newcastle. Hybrid hotels have also continued to perform well since the pandemic, as guests seek more flexibility in these spaces.

The impact of the Ukrainian war on the rising cost of gas and electricity bills has already affected hoteliers’ financial decisions in 2022, with many maintaining high ADRs to balance increasing cost pressures. Rising interest rates are predicted to directly impact financing options for hoteliers next year.

Regional UK markets such as Edinburgh, Birmingham and Liverpool saw the highest increase in revpar in the first half of 2022, surpassing 2019 levels by 6.9%, 8.5% and 7.5% respectively. In comparison, London has been slower to recover as the capital relies on international source markets and business travellers. Since January,

operators have maintained high average daily rates in order to balance some of the increasing cost pressures as well as partly protecting their profit conversions.

The success of this strategy has been made possible by a change in consumer behaviour in the face of rising costs, with holiday spending being prioritised, the report said.

Transactional volumes have remained strong and a total of £1.9bn was spent on UK hotel transactions in the first half of 2022, an increase of 32% compared with the first half of 2021. Interestingly, domestic buyers are far more active in the market compared with last year.

In 2021, cross border investors represented 52% of the buyers yet this number dropped to 23% in the first half of 2022, likely due to international travel restrictions imposed over the past few years due to the pandemic, although this is unlikely to be a longlasting trend, the report said.

Carine Bonnejean, Managing Director – Hotels at Christie & Co, adds, “This publication clearly shows the opposite forces currently shaping the UK hotel market, as hotel performance is positive and improving yet significant economic and operational challenges pose a serious threat to the sector’s recovery. The next few months will be another litmus test for the various stakeholders. We are starting to see the first signs of distress but to date there is still a functioning yet cautious transactional market.”

Whitbread Signs Up To Hidden Disabilities Sunflower therefore really looking forward to getting our restaurants teams as well as our very own ‘purple people’ behind Purple Tuesday both on the day itself and year-round.’

To mark this year’s Purple Tuesday (Tuesday, November 01) – the movement striving to improve customer experience for disabled people and their families year-round – hospitality sector sponsor Whitbread today reveals it is committing to the Hidden Disabilities Sunflower.

Mike Adams OBE, CEO, Purple and creator of Purple Tuesday said: “We are proud to have welcomed Whitbread as the Purple Tuesday UK Hospitality Partner, working together to influence positive changes for disabled customers and their families across the industry. Disabled people deserve to have seamless and quality customer experiences like everyone else and through commitments to improve accessibility and practices from organisations like Whitbread we will start to see this become the norm. We look forward to building a long-term relationship with Whitbread and their staff to enhance the experiences of all disabled customers that access their hotels and restaurants.”

The pledge is part of Whitbread’s diversity and inclusion programme under its Force for Good corporate social responsibility scheme which commits to creating opportunities for teams and guests, giving back to local communities and operating responsibly.

The UK’s biggest hospitality company Whitbread, which welcomes millions of guests into its Premier Inn hotels and restaurant brands including Beefeater and Brewers Fayre every month, is signing up to the Sunflower, which enables people with invisible disabilities to discreetly indicate they may need additional support, help or a little more time with their transaction – such as checking in or ordering a drink or meal.

Recognising that without a visual cue, it can be difficult for people – including those working in hospitality – to identify, acknowledge, or understand the daily barriers faced by people living with an invisible disability, the Sunflower cleverly allows guests to choose to wear a lanyard featuring the Sunflower logo to indicate they may need extra assistance.

Non-visible disabilities can be physical, mental or neurological and include, but are not limited to, autism, cognitive impairments such as learning difficulties and dementia, as well as mental health conditions, speech or visual impairments or hearing loss. They also include respiratory and chronic conditions such as asthma, diabetes, chronic pain and even sleep disorders.

In addition to delivering the Hidden Disabilities Sunflower training across its 30,000 team members to understand and recognise the Hidden Disabilities Sunflower, Whitbread will also be displaying information in its hotels and restaurants across the UK, showing it is a ‘Sunflower-friendly’ business.

Simon Ewins, Managing Director for Premier Inn and Restaurants and the Executive Sponsor for Disability Inclusion: “ We are delighted to be the hospitality sector sponsor for Purple Tuesday and launch the Hidden Disabilities Sunflower in our hotels and restaurants across the UK. We’re proud to welcome millions of disabled customers, as well as people with long-term health conditions, to our hotels and restaurants across the UK every year. True inclusion never stands still – it’s a commitment that continually evolves and we are always looking for ways to improve our guest experience, which is why we’re so proud to be part of the global network. As an inclusive employer we also know it’s an initiative that will inspire our team members, some of course who themselves have disabilities, and we are

Paul White, CEO, Hidden Disabilities Sunflower said: “We are delighted that Whitbread have joined the global Hidden Disabilities Sunflower network and have trained 30,000 employees to support Sunflower wearers in their many hotels and restaurants. Our goal is simply to improve the everyday experiences for people with non-visible disabilities, ensuring that they have an end-toend journey when wearing the Sunflower be it for work or leisure. Visitors and guests can feel confident that they will be met with kindness, understanding and patience when dining or enjoying a night at any one of the 800+ Premier Inn hotels.”

Whitbread is committed to supporting all its colleagues, including those from under-represented groups such as those with disabilities, people who are ethnically diverse and those who identify as gay, lesbian, bisexual, trans sexual, non-binary or use another term.

Over the past 12 months it has continued to drive its’ eight commitments to Diversity and Inclusion.

Here are a few highlights: • Published its’ 2022 Gender and Ethnicity Pay Gap report, the first time it has published a voluntary ethnicity pay gap externally • Continued to equip teams at all levels tools and resources including dedicated training to equip them to build and support a more inclusive environment • Through four inclusion networks, including a nearly set up enAble disability network, continued to ensure minority groups have a voice and empower them to help drive change • Marched at Manchester Pride with our LGBTQ+ network • Pledged to ensure diversity is celebrated at key points throughout the year including; Black History Month, International Women’s Day, Race and Equality Week, LGBQ History Month, Religious holidays

Deadline Extended for Community Pub Hero Awards PubAid has extended the deadline for its Community Pub Hero Awards to 21st November, giving another four weeks for pubs to enter, and for MPs to nominate pubs in their constituencies.

The annual competition is sponsored by Matthew Clark and supported by the AllParty Parliamentary Beer Group. Entry is free, via a short form on the on the PubAid website. MP members of the Beer Group are nominating pubs in their constituency for an Award, and several have asked their constituents to suggest worthy pubs to put forward. PubAid has refreshed the competition, now in its fourth year, to recognise more pubs. Pubs may enter either a Community Support or Charity Fundraising category and for the first time, they can also nominate one of their regulars for a Community Regular Hero Award.

After the closing date, judges will review entries received and publish shortlists for each category. All finalists will be invited, with their MP, to attend a reception in London in early 2023, where the overall winners will be announced.

Co-founder of PubAid, Des O’Flanagan said: “We’re pleased with response to our Awards so far, but it’s been an eventful month and licensees are busy. Extending the deadline will encourage more worthy pubs to come forward and gain the recognition they and their teams deserve.

“We would encourage licensees to look at the new Community Regular Hero award as well; we know that pub fundraising and community support are often driven by an enthusiastic individual or group of stalwarts and this is a chance to recognise that.”

John Steele, Trade Marketing Director, Matthew Clark added: “We’re delighted to continue our support for

the Community Pub Hero Awards. Last year we received many deserving entries from pubs who worked selflessly to help local residents through the Covid lockdown, despite facing uncertainty themselves. Pubs truly are heroes in their communities and we look forward to rewarding more of them this year.”

Mike Wood, MP for Dudley South and Chairman of the All-Party Parliamentary Beer Group, said: “These awards are a great opportunity for MPs to celebrate how landlords in their constituencies provide vital support, either through fundraising for charities or other help for those in need locally. Last year, MPs nominated 60 pubs and we’re hoping to finish with a similar number this time.”

THE CATEGORIES Community Support Hero: recognising licensees who help their communities. Many pubs offered vital support during lockdown: delivering supplies or cooking hot meals for vulnerable residents, or keeping people connected through online quizzes or chats. If your pub has continued to be a ‘good neighbour’ to your local community, then this award is for you!

Charity Fundraising Hero: recognising pubs who support charities and other good causes through fundraising. This can be through a collection tin on the bar, charity events ranging from quizzes or auctions through to fun days, or sponsored challenges by the licensee, team members or pub customers.

Community Regular Hero: recognising an individual or group of customers who help the pub’s fundraising efforts or its work to support the community. They often take on thankless tasks for little reward, so if you have a loyal regular who has helped your pub to help others locally, then nominate them for this award.

Drinkers Back Cask as Greenest Choice at the Bar 18

CLH DIGITAL

Issue 133

She adds: “Stocking locally produced beers has a huge range of benefits for consumers in the trade: pub-goers get to enjoy distinctive local beer styles, it improves consumer choice and supports brewers with increased sales, which in turn creates more local jobs, and increasing the resilience of the local economy with more money being generated and spent in the area.”

New YouGov research commissioned by CAMRA, the Campaign for Real Ale, has found that nearly 70% of consumers in the UK believe that having a draught beer or cider in a pub is the greenest way of enjoying a tipple.

Draught beer or cider served in a licensed premise such as a pub, social club or taproom is seen as the greenest option above and beyond consuming bottled or canned beer, cider, wine or spirits bought either in a licensed premises or in a supermarket or offlicence.

The Campaigning organisation is throwing its weight behind initiatives to improve sustainability throughout the sector, such as calling for technology exemptions in Business Rates to allow businesses to invest in innovative energy generation and storage, supporting a ban on single-use plastic pints and campaigning for minimum juice content in cider to highlight the role orchards play in biodiversity.

Alongside being stored and served in reusable containers from barrel to glass, cask beer is usually brewed locally and served locally – cutting down on beer miles and helping drinkers discover new flavours with a local provenance.

The survey comes as CAMRA releases the 50th edition of its Good Beer Guide, which celebrates the very best pubs serving cask beer across the UK. This year’s Guide highlights the environmental benefits of choosing to drink cask beer and outlines how CAMRA aims to support sustainability initiatives across the sector.

Writing in the Guide, Campaigns Assistant Cam Waddell said: “Cask forms the ultimate circular economy with almost every part of the supply chain – from grain to glass – being reused countless times. As a further benefit, much of this equipment is made from material that can be fully recycled at the end of its lifespan.”

CAMRA Chairman Nik Antona says: “Enjoying a pint of cask in your local is one of the most environmentally friendly ways to enjoy a drink and boasts a huge range of social and wellbeing benefits. It’s great to see that 69% of drinkers recognise that it is the best way to drink greener too – especially when you choose a local brewery or cider maker to cut down on carbon emissions when compared to imported products.”

“Traditional cask beer is a no-waste option with every element of the process from brewery to bar being able to be reused. That’s one of the many reasons beer drinkers can feel excited to use their Good Beer Guide to find their next pint – it’s the only Guide that showcases the very best in cask across the UK!”

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.

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.

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 sustainable cleaning products.

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%.

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.

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

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

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

Can't wait to read the next CLH Digital?

Visit our website

www.catererlicensee.com

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

@CLHNews

www.facebook.com/catererlicensee

Coffee Shop Owners Say Lattes Would Have to Be £7 to Follow Energy Hikes 20

CLH DIGITAL

Issue 133

Article supplied by www.companydebt.com Britain’s cafe owners are the latest to express the pressure their industry is feeling due to the cost-of-living crisis. In fact, Elliot House, coowner of Southampton Retro Café say that their business would need to charge £7 for a coffee if they were to pass the rising energy costs onto customers.

the alarm: “Costs are soaring in all areas – energy, ingredients, packaging, everything, and we’re quite nervous as these increased costs are obviously eating into our profits.

fact that coffee is a luxury many consumers will forego in a period of austerity.”

We’ve seen our energy bills rise from anywhere between 127% in one location to 400% in another.”

“Energy prices have over doubled. It is now substantially higher than the rent we pay for the premises.

If a Latte followed the cost of everything else increasing, you’d charge £7. Of course, you’d go out of business because a 100% price hike cannot work in any situation.

It’s like the rug has been pulled from beneath our feet. We know we’re not alone. I wish I could maintain any optimism for the business. We’ll all just end up working for Starbucks and Amazon, won’t we?”

Their situation is far from uncommon as Britain’s thriving cafe culture faces unparalleled challenges.

Cafes and small restaurants find themselves keenly affected by energy hikes, as they consume a relatively high amount of power via heating, cooking, refrigeration, lighting, and air conditioning.

A FIVE TIMES INCREASE IN ENERGY BILLS Popular location The Magic Bean closed in Solihull this week, just eighteen months after opening. The cafe owner Katie Washbourne said their energy bills were now ‘ridiculous’ after rising from £280 to a massive £1200 per month.

60% INCREASE IN RESTAURANT INSOLVENCIES Data from accountancy group Hacker Young showed that 1,406 restaurants in the UK closed their doors in the 12 months to May, up 64% on the previous year, an even larger rise than the wider hospitality industry.

“The cafe sector, as a fundamental part of Britain’s high streets, finds itself facing an existential crisis” comments Alan Bradstock, chief Insolvency Practitioner for Company Debt.

“With the price hikes, it got to the point where we couldn’t keep passing on the price to the consumer. Our electricity bills were ridiculous, we were told we weren’t entitled to government help for them, because we were in a contract.”

“Staff shortages caused by Brexit followed by COVID-19 caused massive rates of business failure in a sector already weakened by the struggles of city centres, a slowdown in tourism, and a cultural shift to working at home. Where multiple pain points coincide for any sector, we’re going to see a notable spike in insolvency.

Steve Magnall, director, and co-owner of Two Magpies Bakery sounds

For the UK’s Cafe scene, energy hikes are going to hit hard, as is the

Sources https://www.birminghammail.co.uk/news/cost-of-living/ridiculous-electricity-bills-close-solihull25265075 https://www.leicestermercury.co.uk/news/cost-of-living/owner-says-coffee-would-need7572470?_ga=2.62261932.128209774.1666003382-1008371279.1651604972

Bristol Hoteliers Welcome ‘Have a Go at Hospitality’ Event Bristol hoteliers helped give students and jobseekers the chance to ‘have a go at hospitality’ at a special event aimed at encouraging more young people to pursue a career in the sector.

“The impact of Brexit limited the available workforce and staff who left during lockdowns found employment in other sectors and did not return.

The three-hour event took place at DoubleTree by Hilton Bristol City Centre and was organised by Seetec Pluss and Bristol City College. Other supporters included VisitWest, North Somerset Council and Weston College.

“As we have all tried to get our businesses back up and running, it has been incredibly difficult because of a lack of staff.

It is the first time this event has happened but members of the Bristol Hoteliers Association (BHA) welcomed the initiative and said they hope it will be repeated.

BHA Chair Raphael Herzog said: “The aim of the event was simply for people who already work within the hospitality industry to share their experiences with attendees, to enable everyone who went to get a good flavour of what it is like to work in our sector.”

A combination of the impact of Brexit and pandemic-enforced lockdowns have contributed to a severe staff shortage in the sector, which has hampered hospitality businesses in their attempts to recover from the various crises of the past few years.

They are also facing challenges of soaring energy bills, supplier costs and the need to at least meet minimum wage requirements.

Mr Herzog said: “The past few years have been incredibly difficult and the hospitality sector was hit particularly hard by both Brexit and the impact of the pandemic.

“We are often the first sector to be closed during the various lockdowns, and among the last to be allowed to re-open.

“That’s why we were so pleased when this event was organised, to help show people what an exciting and vibrant industry we have and help highlight the many opportunities that it can lead to.

“Traditionally students have taken jobs in hospitality as a ‘stop gap’ but events like this show that there our sector can provide long, varied and enjoyable careers “There are many benefits of working in hospitality, which can include excellent training, free meals, great service charges in restaurants and bars, complementary weekend stays and discounted rates at hotels.

“Many hotels are really working hard to offer a much better work life balance than other industries as well as very competitive wages, with bonuses and other incentives.

“Young people traditionally seem to overlook hospitality as a long-term career option but there really are so many opportunities and doors waiting to be opened, as those who attended this ‘have a go at hospitalty’ event discovered.

“The BHA would like to thank everyone involved in organising and taking part in the event, for doing their part to showcase our sector and shine a spotlight on the wide variety of career paths we have to offer.”

Two Thirds of Reviews Left Online

by UK Consumers are Negative 22

CLH DIGITAL

Issue 133

Two thirds of reviews left online by UK consumers are negative, a study has found, with hotels and restaurants (50 per cent), shops (35 per cent) and pubs the places where people left the most reviews.

A survey of 2,000 adults who leave comments on social media or websites about a business, product or experience found that on average, they leave 36 reviews a year, or three a month. But of these reviews, an average of 24 will be negative.

Hygiene and cleanliness is high on the list for many people, with nearly one third (32 per cent) saying they would never return if a company’s hygiene wasn’t up to scratch on the first trip.

Meanwhile, more than four in 10 (41 per cent) said they leave negative comments to warn others of bad service, while 15 per cent claim they feel awkward if they leave anything which is too glowing.

Moreover, 18 per cent simply forget about it if they have nothing to complain about.

Shining a light on the importance of online reviews as a tool to attract businesses, more than half (53 per cent) of those surveyed are more likely to trust customer comments than star ratings assigned to hotels.

Berar Onur, Cluster Sales Lead UK & Ireland at P&G Professional, which commissioned the research, said: “With the current economic landscape creating challenges for hospitality businesses, online reviews are now more important than ever – and a bad review can be catastrophic for companies, particularly smaller ones who really rely on word of mouth to grow.

“Leaving a positive review on the other hand can help motivate companies and boost their profits. But as the results show, people often leave bad reviews if they want to complain but are less likely to shout about good service. However, from a consumer perspective, this means you can’t always tell if a review – be it positive or negative – is really genuine.”

The study also found one in 20 adults who leave bad reviews admitted they do so in the hope of picking up a freebie or money off a future purchase. And 66 per cent also feel businesses have to take on board customer service reviews in order to improve their service and learn from their mistakes.

Showing how important a good first impression is, 40 percent of those polled, via OnePoll, would never revisit a venue they’d previously left a bad review for.

Of those, 33 per cent don’t believe businesses deserve a second chance after messing up once, and 32 per cent would never return if a company’s hygiene wasn’t up to scratch on the first trip.

Berat Onur added: “Many businesses only get one chance, according to our results. Particularly when it comes to pubs, restaurants or other venues like that, cleanliness is a huge driver in getting a good review rather than a bad one. So, for any new businesses in this area, keeping things clean can offer an early, easy win for getting off on the right foot with new customers.”

Newdigate Arms Reopens Following Joint £360,000 Investment with Greene King Pub Partners

The Newdigate Arms in Bedworth, Warwickshire, has been transformed following a joint £360,000 investment with pub owner Greene King Pub Partners.

As part of the transformation, the pub – which is operated by tenants Tom and Sammy Durnion – has also had a new private function room added to it.

The new look pub includes all new decorative wallpaper, brass lighting, furniture, booth seating, flooring, wall panelling and more.

As a result of the joint investment in the pub, the number of covers it has both inside and outside have increased by more than 60. The trading area in the pub has also been increased by 30 square metres.

In partnership with Greene King Pub Partners, Tom and Sammy Durnion have operated The Newdigate Arms for the last four years.

Popular with families, the pub is known for its warm welcome, local food, premium wines, lagers and spirits and a relaxed atmosphere in a contemporary setting.

Tom and Sammy Durnion, operators of the Newdigate Arms, said: “It is great to have Greene King Pub Partners by our side to help grow our pub business. With the support of Greene King, we have been able to transform the pub and significantly increase our trading space and covers.

With our new private function room, we can now also cater to events and special occasions.”

Wayne Shurvinton, Managing Director of Greene King Pub Partners, said: “Our joint investment in The Newdigate Arms will enable our Partners Tom and Sammy to further grow their pub business.”

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 133

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

26

CLH DIGITAL

Issue 133

Energy Efficiency, Upskilling and Green Incentives Critical to Hospitality’s Net Zero Journey The UK’s hospitality sector is committed to reaching net zero by 2040 but government partnership with the sector is central to achieving the target, UKHospitality has said in its response to the government’s Net Zero Review.

Through the launch of its Environmental Sustainability Guide for its members and its own Sustainability Commitment, UKHospitality is playing a leading role in providing bespoke advice and guidance to hospitality businesses.

UKHospitality’s submission said that businesses across the sector were committed to prioritising sustainability and reducing its carbon footprint but due to the ongoing cost of doing business crisis, additional financial incentives would be required to help speed up the transition to net zero.

UKHospitality Chief Executive Kate Nicholls said: “Working towards our sustainability goals is an absolute priority for the hospitality sector and there has been a huge amount of work that has already gone into this by hospitality businesses.

The response included a number of examples, including:

“Unfortunately the situation for many businesses now is that, due to the energy crisis, they are fighting to survive the winter. That does mean that cashflow is tight and confidence to invest is being quickly eroded.

• Introducing targeted measures to incentivise the investment in sustainability through grants, loans or tax credits. For example, reintroducing the Enhanced Capital Allowances scheme for energy and water-efficient plant and machinery that ceased in March 2020.

• Tax relief for businesses replacing major equipment, due to the importance of replacing old equipment with newer, more energy efficient equipment as early as possible.

• Government support to upskill businesses, particularly SMEs, with practical steps on how they can reduce their carbon footprint and aid the transition to net zero.

“This reality does mean that the sector would really benefit from a partnership with government to aid its transition to net zero, through financial incentives such as grants or tax credits that can allow businesses to replace equipment with greener alternatives or take part in training to boost our net zero knowledge.

“Hospitality is already one of the sector’s leading the way in its sustainability work, with fantastic examples of businesses going above and beyond, and it’s so important that we work together with the government to make sure we can continue on that path.”

The Pub Governing Body Publishes Third Annual Audit Report for Scotland The Pub Governing Body has today published its third annual audit of companies operating tied public houses covered by the Scottish Code of Practice. The audit covers the period 1st August 2021 – 31st July 2022.

Scottish Pub Governing Body figures are in line with previous years and show there remains a high level of compliance in Scotland, as evidenced by the data below.

In the past two years the Scottish Government passed legislation to create a Pubs Code in Scotland. The date for its implementation is yet to be announced and the PGB Scotland will continue to monitor the pubs in Scotland listed in Annex A until its introduction.

“Of note once again was the full compliance regarding business plans, and the number of rent reviews settled within the audit period. On BDM training, it was noted that Scotland again was compliant with all BDM’s trained to Level 4 or above.

Commenting on the third annual audit report, Paul Togneri, Chair Scottish Pub Governing Body said: “The Board is pleased to see that in its third year since the formation of the

“As a Board we would like to make it clear that tenants can still bring PIRRS (Pub Independent Rent Review Service) cases until the new Scottish Pub Code comes into force and PICA (Pub Independent and Conciliation Service) Service cases until three months after the new Pub Code Scotland is introduced.”

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/

Can't wait to read the next CLH Digital?

Visit our website

www.catererlicensee.com

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

www.catererlicensee.com/signup

28

CLH DIGITAL

Issue 133

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 133

CLH DIGITAL

29

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

How To Keep Your Business Afloat During The Hospitality Staff Crisis 30

CLH DIGITAL

Issue 133

By James Evans, commentator for Snapshot Staffing (https://snapshotstaffing.com), a UK-based staffing agency.

There are many ways to make your business an appealing place to work, such as increasing employee pay. This is a great way to maintain and attract talent for your business but also incentivises productivity, rewarding employees for doing the right thing. Implementing an incentive program will allow you to design ways to reward behaviours you want to encourage in your business.

Hospitality has seen trouble ever since COVID-19 hit, with a staffing shortage running rampant across all sectors. The record shortage is costing the hospitality industry £21bn in lost revenue. ONS figures are showing the hospitality sector has 174,000 available jobs which are 83% higher than in March-May 2019.

It is important to understand how your business can attract and retain staff to mitigate the damage caused by the shortage. Luckily our experts at SnapshotStaffing have outlined some tips outlining how to advertise job vacancies effectively, maintain staff retention, and more.

Promoting teamwork within your workplace will not only increase productivity but will allow your business to be more flexible. This is particularly effective with the current hospitality staff shortage by reducing tension within your business.

ADVERTISE EFFECTIVELY

EMPLOYEE SUGGESTIONS

Getting your business's brand out to the correct people is essential.

Utilising social media is an excellent platform to get your name out there. With social media, you can create hundreds of like-minded individuals within your own industry. We recommend you start by creating a Twitter and Facebook account.

Facebook is a great way to meet new people and gain high-quality leads directly from your profile. This is a great way to find talent within the hospitality sector. Posting consistently on Twitter is a great way to build an online presence. This is where being in the hospitality industry has perks. Create videos, and pictures and post them on your page, editing them to seem appealing to your target audience.

Show viewers what your business environment is like and what your business values are. Social media is particularly useful for businesses in the hospitality industry as you can easily post potential job roles. When advertising a job it is important to give in detail what the role will entail.

HIRE WITH THE LONG TERM IN MIND To counter the shortage in hospitality staff it is important to hire staff that will stick around long term. The most effective way to prevent staff shortages in the future is to hire staff with longevity in mind. This in turn will save you time and money as training staff up only for them to eventually leave can cause a major hindrance to your business.

A good way to do this is when choosing between candidates pick the one that is likely to integrate into your working environment and will get along with customers, even if this comes at a cost to experience.

Asking about how they work and handle themselves in certain situations is a great way to build a picture of what kind of person they are and how they will fit into your operation. Finally, if all else fails we advise going with your gut. After all, you are best equipped to identify which candidates will work best for you and your business.

ENHANCING THE WORKING ENVIRONMENT AND ESTABLISHING A GOOD REPUTATION With staff shortages surfacing you need to find ways for your business to get ahead of the competition. To do this try and develop a healthy working environment. This, in turn, will make people want to join your company as you have a good reputation.

Getting ideas from the people who work for about their work can provide invaluable information. Asking your staff about how they think the business can improve and how they can do their job more effectively will generate a work culture that encourages innovation.

Perhaps your employees can offer a fresh perspective on how to overcome the hospitality staff shortage. Not only will you get some brilliant ideas but your team will feel empowered by their employer listening to what they have to say.

IMPLENTATION OF TRAINING SCHEMES Creating a structured and comprehensive training procedure is essential to building a workforce of effective, like-minded individuals. Providing staff with all the appropriate learning tools and resources so they can understand the work environment and how to do their job.

Creating a positive learning atmosphere will improve employee retention as you are providing them with an outlet for thorough learning. Nowadays training can be conducted remotely, but if you’d prefer face-to-face that is also effective. However, we recommend using apprenticeships to train staff.

Apprenticeships are an excellent gateway for hospitality newcomers who are looking to break into the industry, providing them with networking opportunities, industry experience, and a good understanding of how the industry operates.

For hospitality businesses, creating your own apprenticeship scheme can increase employee retention and motivation, giving you access to trained staff and pushing more sceptical newcomers into the industry.

Likewise, providing work experience placements and internships for young people can also encourage new talent and drive recruitment.

ENCOURAGE STAFF REFERRALS With high staff retention, a good reputation and working environment, and excellent training courses your team will be dying to refer you to friends in the hospitality industry. All these factors are likely to boost staff referrals saving you time and money that would otherwise be spent advertising the job vacancy. Utilising your employee's associates is the perfect way to find lots of talent in a short amount of time.

Although the current staffing landscape may seem bleak, we are confident you can thrive if you follow our tips to help your business overcome the hospitality staff shortage.

Greene King Teams Up With Local Burton-On-Trent Chef To Launch New Jamaican Inspired Dishes “It was fantastic to hear about the incredible work Unity is doing to celebrate diversity in all forms across the business. Encouraging people from different backgrounds and cultures to integrate fully at every level of Greene King has led to this fantastic collaboration, allowing us to launch two new incredible dishes”

Monica Holton, Head Chef at Dattie’s Soul Food has helped create two new menu items that have been rolled out nationwide Monica was introduced to the business via Unity, Greene King’s employee led inclusion group for Black, Asian and minority ethnic team members Pub company and brewer Greene King has teamed up with a local Burton-on-Trent chef, Monica Holton to create Jamaican menu items which are now being enjoyed across the UK.

Jason Marshall, business analyst and Unity lead said, “It’s really exciting that what started as Unity raising awareness of Black History month with a cook-along celebrating Jamaican heritage and cuisine, has now led to a great collaboration between Monica and Greene King.

The Head Chef at Dattie’s Soul Food runs a popular takeaway business in the heart of the midlands, serving authentic Jamaican cuisine to locals.

Following an introduction to the business via Unity, Greene King’s employee led inclusion group, Monica was invited to host a cook-along to celebrate Black History Month in 2021, where she demonstrated her unique take on home cooked Jamaican classics.

Given the growing trend for Caribbean cuisine, the Food Development team at Greene King invited Monica to work with them to create two new exclusive dishes: Jerk Chicken & Ribs, and a classic Jamaican Chicken Curry, which have since made their debuts nationwide in Hungry Horse and Flaming Grill pubs respectively.

Monica Holton, Head Chef at Dattie’s Soul Food said, “My journey to becoming a chef started with my parents, watching my Mum set the table as a child in anticipation of a feast is such an important memory for me.

“Our goal at Dattie’s Soul Food is to share the wonders of Jamaican heritage and culture with the world, so we were delighted when Jason from Greene King invited me to cook with the team.

Our food development team were really impressed with Monica’s dishes and could see the opportunity to add authentic Jamaican dishes to our menus.”

Unity, along with Greene King’s three other employee led inclusion groups, play an important role in Greene King’s journey to everyday inclusion, helping to build and sustain a more diverse environment where all people are embraced and valued, so they are empowered to reach their full potential and thrive.

Most recently, supported by Unity, team members have been involved with Greene King’s Reverse Mentoring programme, where all members of the executive board were paired with team members from Black, Asian and minority ethnic backgrounds to fully understand the challenges they face on a day-to-day basis.

Following the success of the programme, Reverse Mentoring has since been rolled out to more teams across the wider business. For more information, visit: https://www.greeneking.co.uk/newsroom/latestnews/promoting-everyday-inclusion-through-reverse-mentoring-at-greene-king/

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

Asian Curry Awards Announce 2022 Shortlist Issue 133

CLH DIGITAL

31

The longlist for this year’s Asian Curry Awards has been revealed, along with the announcement of the creation of an inaugural Pat Chapman Memorial Award, to honour its long-time chairman of judges, who died in July.

because they cannot see an end in sight to the economic situation – but an award win can bring a massive upsurge in trade,” said Khan, adding, “For customers wanting to help their favourite restaurants survive, their votes can be crucial.”

A record number of nominees will now be whittled down by online public vote – before visiting judges determine the eventual winners – who will be honoured at a glitter awards ceremony at London’s Grosvenor House on 20th November.

This year winners will also be included in the ACF’s new ‘One Hundred Top Curry Restaurants’ guide, which is being published currently, region–by–region across the UK, at www.Top100curryRestaurants.co.uk, with a printed version being available next year.

Spice lovers can vote for their favourite Asian restaurants and takeaways via www.asiancurryawards.com.

The event, organised by the Asian Catering Federation (ACF), which represents the nation’s 30,000 restaurant and takeaways, are the only accolades acknowledging the full panoply of Asian cuisines, is widely regarded as the sector’s most prestigious.

With restaurateurs facing a ‘quadruple whammy’ of rising food prices, increased energy costs, staff shortages and customers experiencing a cost-of-living crisis, Yawar Khan, Chairman of the Asian Catering Federation (ACF), urged the public to cast their votes, as a prestigious accolade can have a significant boost to an establishment’s bottom line.

This year’s London entries for the elite fining dining category are: Amaya, Benares, Cinnamon Club, Colonel Saab, Grand Trunk Road, Hakkasan, and Jamavar. A full list of regional and cuisine entries is available on line.

“Every week I hear from another owner closing their restaurant

Arkells Open First Pub in South Cerney After Major Investment The Eliot Arms, South Cerney has reopened following over half a millionpound investment from Arkell’s Brewery during the summer.

Arms is an historical building and dates back originally to the 1800s and has since been not only a coaching Inn but also a butchers.

The seven-bedroom coaching inn with bar and restaurant has been purchased and lovingly restored and refurbished by the Wiltshire family run brewery. It will be run by new licensee Amanda Connaughton from Barkby Pubs who also run Arkell’s Bull Hotel in Fairford while the kitchen team will be headed up by the experienced head chef – George Seagroatt.

The Arkell family have always lived and worked around Cirencester, however, they have never operated a pub in South Cerney and with the amazing history and heritage of the Eliot Arms they decided to purchase the hotel and carry out a full refurbishment over the summer.

“South Cerney, and particularly, The Eliot, has always been somewhere we would like to be, and are really excited to have had the opportunity to invest in The Eliot Arms” said Arkell’s managing director, George Arkell.

The first phase of rooms have been completed with seven new ensuite bedrooms, while the historical ground floor has been sensitively refurbished to give The Eliot Arms a modern but traditional pub feel. The Eliot

Festive Ordering

Let Your Christmas Menu Sparkle with Just Desserts Digestive biscuit base with a white chocolate peppermint ganache topping, finished with whipped cream and a sprinkle of crushed peppermint candy cane.

Established in 1985 in the renowned Salt’s mill, Just Desserts Yorkshire specialise in baking a range of over 100 quality handcrafted desserts.

With over 100 handcrafted desserts already on offer, Just Desserts Yorkshire have revealed their Christmas 2022 desserts range. Taking inspiration from those Christmas dessert classics, the new product range offers a unique twist on those traditional festive flavours we all love.

The new festive trio includes:

Using the finest of ingredients, the Just Desserts Yorkshire range includes a selection of over 20 large and individual luxury cheesecakes, decorative gateaux and cakes, tarts and pastries – featuring a range of delicious fillings, the famous Yorkshire Scoundrel, puddings and crumbles and so much more.

Widely available for distribution throughout the UK, Just Desserts Yorkshire supply the hospitality and retail sector, including pubs, restaurants and hotels with the finest of desserts. https://just-desserts.co.uk/

MINCEPIE FRANZI A sweet butter pastry case filled with classic mincemeat, topped with franzipan sponge and finished with a dusting of sugar snow.

GINGER & TOFFEE CHRISTMAS PUDDING Classic ginger sponge topped with an irresistible toffee sauce – a real winter warmer!

CANDY CANE CHEESECAKE

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

32

CLH DIGITAL

Issue 133

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 133

CLH DIGITAL

33

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

34

CLH DIGITAL

Issue 133

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.

36

CLH DIGITAL

Issue 133

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

38

CLH DIGITAL

Issue 133

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.

Gas - An Important Role to Play In Achieving Net Zero Operations Despite the call to embrace a net zero approach the majority of existing restaurants, pubs and hotels will depend on gas for their heating and service critical hot water supplies. For this reason, unlocking the potential of hydrogen represents a familiar, easier and more cost-effective way to transition to more sustainable heating practices in buildings with a connection to the gas grid.

20% blend ready. This instantly delivers an opportunity to embrace more sustainable gas supplies once available without the need for any change in specification, or post-installation upgrades to the appliances.

With advanced burner technology and rugged titanium stainless steel construction of the heat exchangers Adveco’s ADplus, AD and MD will continue to operate well into the 2030s, providing a practical, future-proof choice today to decarbonise operations in the most cost-effective manner as hydrogen blending becomes commonplace. Organisations also gain a clear path to the adoption of future generations of proven 100% hydrogen appliances as the gas network matures and greens.

For those wishing to adopt the hydrogen approach, there remains a question mark over how quickly, where and in what proportion hydrogen will be introduced into the gas grid. The ultimate aim of introducing 100% green hydrogen nationally via the gas network is unlikely to be fully realised until the 2040s. As an interim, the UK is assessing the potential for introducing hydrogen into the existing gas network as early as the end of this decade as a blend at 20% volume to deliver a safer, greener gas alternative that reduces carbon emissions.

Those currently working on commercial water heating projects with Adveco can continue to commit to gas-fired applications with the knowledge that Adveco’s instantaneous ADplus and semi-instantaneous AD water heaters, and MD boiler ranges are all hydrogen

For those wishing to commit to immediately decarbonising their hot water systems, Adveco can support hybrid applications that use solar thermal, as well as heat pumps, to pre-heat water and offset gas-energy usage without removing the gas connection necessary for future infrastructure developments. www.adveco.co

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 133

CLH DIGITAL

39

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

40

CLH DIGITAL

Issue 133

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

42

CLH DIGITAL

Issue 133

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 133

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 133

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 133

Hospitality Technology

Hospitality in 2023: Is It Time to Upgrade Your Android Device Management Solution?

By Nadav Avni, Chief Marketing Officer at Radix Technologies (www.radix-int.com)

It’s 2022, yet somewhere out there, a hotel is still fiercely clinging to its fleet of clunky analog TVs. While we usually attribute the reason to owners being too cheap to upgrade to digital, the actual reason might be a bit more complicated.

Regardless, upgrading to smart TVs isn’t just about replacing the dumb ones. The whole system hangs in the balance, and upgrading to something like LED TVs powered by android device management means blowing it all up.

Then again, simply upgrading to Android TV-powered sets without considering the back-end logistics will replace old problems with new ones. How does a 300-room hotel manage and maintain all of the TVs in its fleet? Will the hotel tech support still show up at the guest’s door at 3 am to pull out the device before replacing it with a new one the next day? How will guests react to the TV’s system errors? Worse, do guests— who came to you to get away from it all—deserve to suffer through their shows being interrupted by poorly timed device updates?

ANDROID DEVICE MANAGEMENT SOLUTIONS

LOW-LEVEL DEVICE MANAGEMENT

If you’re not ready for all of these bells and whistles, migrating to digital TVs with their own internet access is still very much a step in the right direction. Making the TV a central communication hub means it's easier for customer service and guests to interact.

Device management refers to installing, using, and maintaining a computer or network of computers. MDM software assumes these duties with the help of a wireless, cloud-based system. This means that instead of IT support teams needing to go onsite to install or update devices, they can now do so via wireless, always-on connections. In addition, admins can choose to simultaneously perform updates on individual devices, selected groups, or the entire fleet at once.

ASSIGN ACCESS LEVELS

This entails having TVs displaying interactive menus and directories available. It also means guests can log into their favourite streaming services using their personal accounts. Thanks to the power of the Android TV operating system, your guests can step away from their day-to-day lives without missing a beat.

It is, however, worth noting that managing these TVs and their data may prove difficult without the proper android device management software.

Ensuring each TV system and software remains up-to-date can take time, energy, and manpower. This is especially true for larger venues. Even if you could manage the workload, securing these devices from unauthorised systems and data access requires strong device management software.

IT’S NOT JUST SMART TVS

WHAT’S IN IT FOR HOSPITALITY OWNERS?

Hospitality Tech discovered that 72% of guests are more likely to return to a hotel if it’s equipped with the technology they want. The report also listed the top 10 experience-enhancing hotel room technologies to have.

Interactive TVs ranked #5.

Hub Entertainment Research reported that 62% of American homes equipped with TV sets are using smart TVs. That’s right, over half of your guests expect their hotel rooms to have one, too. Otherwise, their stay may feel more like a downgrade than a vacation.

While TVs are the main draw, other smart, time-saving technologies are also in demand. For example, today’s hotel guests love the convenience of automated features and digital services. Seamless online booking for noncontact reservations sets the stage for a hassle-free check-in—complete with door access and mobile-controlled light switches.

Needless to say, hospitality business owners who have yet to invest in interactive TVs and other smart devices should do so. Failing to do so risks losing out on the digital gravy train.

It only makes sense to keep the party going with a smart TV serving as the command centre. Guests can use it to order food, connect with other departments, check the weather and local listings, and access streaming services. What better way to say goodbye than with a frictionless digital checkout?

FOR SMART TVS AND OTHERS, HOTELS NEED

HOW CAN MDM SOFTWARE HELP? Mobile Device Management (MDM) software helps manage, maintain, and secure android TV fleet devices within a hotel’s ecosystem. Deploying MDM software remains the most efficient and cost-effective option, especially if you’re dealing with hundreds or thousands of devices.

But what makes MDM software indispensable? Here are some of its key benefits:

MDM software can also provide administrative services, such as assigning access levels with corresponding permission levels. For example, IT support teams can access the system files for repair and maintenance tasks, but not ones containing user data. In contrast, sales, marketing, and management types can analyse data to generate insights and inform future strategies.

However, they cannot access system settings.

GUEST DATA HOUSEKEEPING When guests log into their streaming services on hotel smart TVs, they’ll need to enter their username and password. Though, when it comes time to part ways, they’ll often forget to log out. MDM software allows admins to remotely wipe user data from smart devices at the scheduled checkout time. This protects guest privacy while eliminating the awkwardness of new guests being reminded that their room isn’t theirs.

IMPOSE SECURITY MEASURES In some cases, the presence of android TV devices can prompt inquisitive or ill-intentioned hackers to try to access the system. Hospitality IT admins can use the MDM software to implement security measures and prevent data loss or device theft. Admins can choose to remotely freeze, wipe, or completely disable devices to prevent unauthorised users from accessing the system or its data. Doing so also gives security teams time to geolocate the device for retrieval.

ANDROID DEVICE MANAGEMENT IS CRUCIAL Replacing dated analog displays with Android TV-powered devices indicates a hospitality centre’s willingness to embrace the future. This, in turn, welcomes guests to experience the wonders of digital automation and enjoy smoother travels.

That being said, investing in smart TVs, kiosks, and online systems won’t be enough to provide a complete digital experience. Hospitality businesses that are serious about upgrading their services—and providing the best possible guest experience—must also invest in android device management software.

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.

“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.

Outdoor Spaces

Issue 133

CLH DIGITAL

51

Putting Safety On The Menu For Al Fresco Dining Deborah Ainscough, founder and director of Crowdguard, specialists in safety installations for events and pedestrianised locations, discusses the safety considerations for al fresco dining areas to protect staff and customers.

No so long ago, al fresco dining was a lifestyle we associated with summer holidays abroad; a European pavement café culture that we’d never quite mastered over here, with our narrow roads and limited pavements. Indeed, al fresco dining was so foreign to us Brits that we’ve never even coined our own name for it!

But COVID was a catalyst for change. Forced to provide the option for customers to eat and drink outside when indoor spaces were too risky at the height of the virus, many hospitality businesses have made that temporary provision into a permanent change, and are now benefitting from their investment in outdoor dining with increased capacity and appeal to a wider demographic.

Extended outdoor seating licensing introduced as a temporary measure June 2020 was extended until September of this year and has now been extended again until 2023, pending permanent legislation to allow bars and restaurants to provide furniture on pavements and pedestrianised roads adjacent to their premises. It’s great news for a sector still recovering from the pandemic and offers customers greater choice, along with the continental vibe they may have enjoyed while en vacances. But there is an elephant in the outdoor space: safety.

UNDERSTANDING THE POTENTIAL RISKS

While vehicle as a weapon attacks are rare, they have become the tactic of choice for terrorists and any location where people gather outside close to vehicular access is vulnerable to this type of attack.

Terrorism is not the only safety consideration either. While drink driving statistics have been falling over the past few years, drug driving offences continue to rise, putting pedestrians at risk of incidents involving errant vehicles. Add to this a spate of ram raid attacks on high street stores, and it’s easy to see how quickly a relaxed lunch could become a serious incident if the risks involved have not been identified and mitigated.

Following the Manchester Arena bombing in 2017, campaigning led by Figen Murray, mother of one of the victims, has led to proposed legislation called UK Protect Duty (Martyn’s Law), which will involve mandatory risk assessment and the implementation of safety plans for businesses responsible for gatherings of people. The consultation element of the legislative process has already been completed, and a draft bill is expected soon.

Regardless of the parameters of any future legislation, however, many businesses are already preparing and embracing the need to consider safety as part of their duty of care for al fresco diners.

THREAT, VULNERABILITY AND RISK An outdoor hospitality environment ought to be a place where people can relax and enjoy good food and good company, so mitigating risk should definitely not involve creating a Fort Knox enclosure that makes customers feel in constant jeopardy. Any measures put in place to protect people should be proportionate to the risk, and the level of risk will depend on numerous factors, including the proximity of roads, the direction of traffic, ease of vehicular access, etc.

A risk assessment process that considers the potential threats and specific vulnerabilities of individual al fresco dining environments to understand

"Can We Sit Outside Please?"

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining.

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment opportunities. For example, when discussing predictions for the rise in al fresco dining in 2022, Janice H. Dobson, Business Development Director at Archatrak, said: “Restaurant owners can look at it mathematically, they know the value of every seat they offer and I encourage my clients to ask themselves, ‘what could 8 extra seats, 12 extra seats, 20 extra seats, mean for your business?’

Often, they’ll find that, in a relatively short period of time, these outdoor areas can pay for themselves and continue generating revenue years afterward.”

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12.50 per head

the level of risk involved enables hospitality owners and operators to make informed choices about the measures they put in place to protect people. There is a balance to be struck between risk mitigation and practicality/affordability. It will never be possible to eradicate risk, but it is possible to ensure safety measures are targeted and proportionate.

BLENDING IN OR STANDING OUT? There is a varied array of hostile vehicle mitigation (HVM) systems available, and selecting the right solution for a specific environment depends on a variety of risk factors, along with practical, operational needs and aesthetics. For al fresco dining environments, it is entirely possible to select HVM protection that not only blends into the surroundings but actually enhances them.

A correctly specified IWA-14-1 rated HVM system can be concealed within a variety of streetscape casings, including planters, benches, bike racks and barriers, providing a decorative touch for outdoor spaces that keeps people safer. Bars and restaurants can even choose to combine HVM protection with branded banners, enabling them to combine safety with customisation too.

RELAXED DINING Al fresco dining is an opportunity for customers to relax and enjoy. By ensuring they understand and mitigate risk, hospitality operators can relax too.

equals £200. If you were to turn these 3 times a day that would equal £600. If we multiply that by a realistic 4 days of the week, you’re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum. Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57.6k per annum, which is a welcome statistic in these economically trying times.

What’s more, our zero deposit leasing options allow for payments to be spread over 2-5 years.

So taking a 4mt X 4mt parasol with a moveable base, import, delivery and fitting, the monthly payment over 36 months would be £184.09 or the weekly equivalent of £42.98. As such, your potential R.O.I. massively outweighs this no deposit figure.

What are you waiting for?!

01352 740164 www.indigoawnings.co.uk enquiries@indigoawnings.co.uk

52

CLH DIGITAL

Issue 133

Outdoor Spaces 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.

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

Café Culture - Pavement Profit

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

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

outdoor 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 133

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

53

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 133

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

55

56

CLH DIGITAL

Issue 133

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 133

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

57

58

CLH DIGITAL

Issue 133

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 133

CLH DIGITAL

59

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

60

CLH DIGITAL

Issue 133

Design and Refit London Roof Garden Boasts Toilet Block Thanks to Saniflo The Queen Elizabeth Hall at the iconic Southbank Centre has a stunning roof garden and café overlooking the Thames.

Filled with wildflowers and attracting bees and insects from all over London, it is a place to socialise, dine and even work when the weather is fine.

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

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

40m away.

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

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

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

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 133

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

61

62

CLH DIGITAL

Property and Professional

Issue 133

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.

Christie & Co’s Hotel Snapshot Shows Resilience of the UK Market

Specialist business property adviser, Christie & Co, has today launched a new report, The UK Hotel Market: New challenges on the road to recovery, providing a snapshot of the UK hotel market in 2022, as it emerges from the pandemic and faces a new wave of economic and operational challenges. The report also shares a market outlook from major industry players, Accor and Pygmalion.

The snapshot suggests that the UK hotel market proved resilient throughout the pandemic and has recov-

ered at a faster rate than first anticipated since January 2022, with overall performance nearing or surpassing 2019 levels since May 2022. However, the coming months may prove more challenging for the sector’s different stakeholders due to the cost-of-living crisis, weakened GDP, and increasing inflation rates.

The snapshot analyses the performance and outlook for the UK’s top ten cities, which includes London, Manchester, Liverpool, Birmingham, Edinburgh, Glasgow, Belfast, Cardiff, Bristol and Newcastle.

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

Regional UK markets such as Edinburgh, Birmingham and Liverpool saw the highest increase in RevPAR in H1 2022, surpassing 2019 levels by 6.9%, 8.5% and 7.5% respectively. In comparison, London has been slower to recover as the capital relies on international source markets and business travellers.

Since January, operators have maintained high ADRs in order to balance some of the increasing cost pressures as well as partly protecting their profit conversions. The success of this strategy has been made possible by a change in consumer behaviour in the face of rising costs, with holiday spending being prioritised.

Transactional volumes have remained strong and a total of £1.9 billion was spent on UK hotel transactions in H1 2022, an increase of 32% compared to H1 2021. Interestingly, domestic buyers are far more active in the market compared to last year. In 2021, cross border investors represented 52% of the buyers yet this number dropped to 23% in H1 2022, likely due to international travel restrictions imposed over the past few years due to the pandemic, although this is unlikely to be a long-lasting trend.

KEY FACTORS IMPACTING THE MARKET The report provides insight into the positive and negative factors that are impacting the hotel market.

Following the pandemic, hotels that were considered popular ‘staycation’ destinations have seen increased performance, particularly in more rural areas such as Belfast, Cardiff, and Newcastle. Hybrid hotels have also continued to perform well since the pandemic, as guests seek more flexibility in these spaces.

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

The impact of the Ukrainian war on the rising cost of gas and electricity bills has already affected hoteliers’ financial decisions in 2022, with many maintaining high ADRs to balance increasing cost pressures. Rising interest rates are predicted to directly impact financing options for hoteliers next year.

EMERGING TRENDS AND OUTLOOK Since 2020 with the rising popularity of “staycation” destinations, the UK market has seen an increase in domestic buyers. At present 77% of the UK volume is credited to domestic investors, a number which may continue to rise.

Inflation rates and GDP are expected to have a direct impact to the hotel market, with the BOE base rate expected to rise by 3% by the end of 2023. The market is full of active buyers, which may continue as a trend throughout 2022 as the rising inflation rates will encourage more hoteliers to buy rather than develop greenfield projects. Lenders may also grow more cautious in the next half of 2022 despite the upwards trend in the market over the last 12 months.

Diane Loubeyre, Senior Consultant – Hotels at Christie & Co, comments, “Despite having to navigate a new wave of challenges in 2022, the UK hotel market has remained resilient, and we are pleased to report the encouraging performance levels witnessed across the country so far this year. Inbound international travel is also picking up and might grow further into 2023, and with the pound at an all-time low compared to USD or Euros, the UK is now more affordable to visit. This will only act to further support the sector’s recovery next year.

(CONTINUED ON FOLLOWING PAGE...)

Property and Professional (CONTINUED FROM PREVIOUS PAGE)

Issue 133

CLH DIGITAL

63

Carine Bonnejean, Managing Director - Hotels at Christie & Co, adds, “This publication clearly shows the

“Off the back of this, market sentiment amongst hotel investors remains positive albeit more cautious due to the challenging economic backdrop, and many investors continue to seek out a range of opportunities in the market.

“Christie & Co’s Consultancy team has experienced a busy year so far, and much of our work has focused on feasibility studies, development advice and buyer due diligence. However, we are starting to see more demand for operational and strategic reviews from lenders trying to support their clients facing increased interest rates and costs pressures.”

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

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

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

opposite forces currently shaping the UK hotel market, as hotel performance is positive and improving yet significant economic and operational challenges pose a serious threat to the sector’s recovery. The next few months will be another litmus test for the various stakeholders. We are starting to see the first signs of distress but to date there is still a functioning yet cautious transactional market.”

To read The UK Hotel Market: New challenges on the road to recovery, click here: https://www.christie.com/news-resources/publications/uk-hotel-market-snapshot-2022/ 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.