CLH Digital - Issue #134

Issue 134

World Cup to Boost Sales as Fans Get Ready for Kick-Off! www.CLHNews.co.uk

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The hospitality and licensed on trade are set for a winter boost in sales as the World Cup kicks off in 2 weeks’ time.

Research has revealed that the timing of this year’s World Cup has broad appeal to sports fans, with 48% of those surveyed saying they are more likely to watch a match in the pub this year because it is being shown during the festive period, highlighting a big opportunity for operators this winter, the football World Cup is

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set to increase sales on top of traditional Christmas trade.

The research follows CGA Brandtrack data which showed 7.9 million consumers visited pubs during the 2018 World Cup. The same data highlights how sales peaked at up to five times the average on match days during the tournament, emphasising the increased opportunity World Cup football presents.

(CONTINUED ON PAGE 3...)

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CLH DIGITAL

Issue 134

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A few weeks back I led with one of my favourite anecdotes. It was the one when, as a younger man, a girlfriend said to me “There’s something I need to tell you” to which I replied “Then I hope it’s good news, I could really do with some good news”.

I like it so much I decided to use it again!

My point is we are living through pretty bleak economic and trading conditions. This week we have received story after story and comment after comment about the dire state of the economy and the hospitality and licensed on trade generally.

EDITOR

Peter Adams

Of course it is our job to report news, but I was beginning to despair that we were repeatedly leading with doom and gloom stories, since that was all we were receiving!

For this week’s issue I was determined to lead with something positive. Despite the fact that this week has been dominated by stories of rising interest rates and plummeting sales.

The World Cup is approaching! And it is the first time we have a winter World Cup. Regular readers will know I often refer to my time in operations when I had a wine bar restaurant here in Bournemouth town centre. The period between OctoberDecember was what I used to refer to as the dead zone. Thankfully we were lucky busy lunchtimes and generally Friday and Saturday evenings (although they could be suspect as well).

But generally it was a dire trading time of the year until Christmas kicked in.

This year is going to be very interesting. Which is why we lead with a welcome story.

Personally I think it is an ideal opportunity for the country to put behind the doom and gloom, at least for a month.

We really need some cheer, particularly now, so despite the debate about whether we should have held the tournament in winter and during our own football season, I do think it is a wonderful opportunity to boost sales in the sector.

Wily operators in the hospitality industry will attempt to leverage every big event to conjure up more business, and it doesn’t get much bigger than the World Cup. Other than being at the match itself pubs and bars are the best place to watch a game.

I have TV sports at home, but often wander up to a local pub to watch the big games. The atmosphere and banter just cannot be beaten!

Unfortunately we cannot produce any posters to help you this time. As you know we have a section on our website where you can download posters for all the big occasions. However copyright with FIFA makes that impossible !

Nevertheless, do monitor our website. We are reaching out to some marketing specialists who can give some tips, advice, guidance and best practice on how to get backsides on seats and keep them there for the duration of the tournament.

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Once again I urge the whole sector to come along to the HospoDemo in Parliament Square later this month (see page 11), and to remind you again that the date has been changed from November 7 to November 14 due to the train strike.

EDITOR

Since my last appeal interest rates have gone up, which is another financial burden on the sector, and the country generally, and it simply cannot go on.

SALES EXECUTIVES

I said last week that we just cannot allow people with precious little talent and experience in the roles they fulfil to devastate entire industries, enough is enough!

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. We are hoping to give this maximum coverage afterwards and keep it in the public eye and 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.

Peter Adams David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 134

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World Cup to Boost Sales as Fans Get Ready for Kick-Off! (CONTINUED FROM FRONT COVER)

Research revealed that 3 in 10 consumers check an outlet’s drinks menu online before visiting, and 1 in 4 check social media profiles,” he added.

HUGE POTENTIAL

BRAZIL & COLUMBIA HIGHEST NUMBER OF ONTRADE VISITORS

CGA client director Chris Sterling says: “The World Cup brings huge potential for pubs, bars and drinks suppliers—especially because relatively few fans will travel to the tournament, and because Wales have now joined England in qualifying. But with so much overlap with festive occasions, it will also be a tricky one to strategize, and our research can help establish exactly how football fans will interact with pubs and bars in November and December. Businesses that have prepared well for the tournament should get an excellent return on investment, and they will be well placed to capture more share of the sports market in 2023 as well.”

Globally, the World Cup will be a significant On-Premise event, says Charlie Mitchell, CGA research & insight director. “Across all countries, over half (56%) of typical visitors to the sector are planning to visit a venue to watch at least one game. This jumps to 71% in soccer-mad Brazil and Colombia, with Spain the highest European country at 61%.

This highlights the huge opportunity that the months of November and December will hold for suppliers to the sector, but any wins will be hard fought, as competing categories and brands vie for consumer attention.”

PUBS MISSED OUT ON £155M IN SUMMER WORLD CUP SALES The boost follows a survey which revealed that pubs missed out on a staggering £155 million summer World Cup boost, by switching to a winter tournament. Figures compiled by Simply Business found that, had the men’s England team reached the final of the World Cup this summer, an additional 38 million pints of beer would have been consumed in the UK. With the average price of a pint in the UK at £4.07, this has resulted in pubs missing out on a huge £154,660,000 in total.

If England hadn’t reached the final, pubs would have still expected to see 14 million extra pints poured during the group stages alone (3-5 million pints per England group game), meaning pub owners across the UK would still have missed out on a guaranteed summer boost of up to £57 million.

“PUNTERS” SPEND MORE DURING WORLD CUP GAMES However, new consumer research commissioned by HEINEKEN UK has examined the combination of a World Cup and Christmas clash this winter, and the impact on consumer behaviours in the on-trade.

Some 38% of those surveyed said they will spend more money on alcohol at the pub during a World Cup football match. This is compared to 27% who said they would spend more at a Christmas gathering.

HEINEKEN UK On-Trade Category and Commercial Director, Charlie Fryday said: “Publicans have felt conflicted as to what trade they should prioritise this winter due to the unprecedented FIFA World Cup and Christmas clash. Many customers will still be looking for individual experiences, which puts operators in a difficult position, as they have never had to plan for such different occasions at the same time” said “33% of those asked said they are more likely to plan a get-together with friends at a pub or bar this winter because of the football World Cup, compared to 27% of sports fans who said because it is the

Christmas period. However, it is important to create an environment that can be enjoyed by all this winter, maximising the opportunity of increased footfall from sports fans, on top of festive trade. Segmenting zones or areas can help ensure customers enjoy their individual experiences. For example, an otherwise empty function room could be used for hosting private Christmas parties, whilst your main bar area screens the World Cup,” explains Fryday.

67% told us that recent cost-of-living increases meant they will be watching their money more carefully this winter. So, operators must think beyond how to maximise this opportunity, and ensure they are also offering good value.

“Historically pubs and bars wouldn’t necessarily look at deep promotions over the festive period. However, with more than three-quarters of consumers surveyed planning to cut their spending in the on-trade or reduce how often they visit pubs or bars, it is important to make your venue, products, and any deals as attractive as possible.”

MATCH DAY PROMOTIONS “Attracting footfall is the primary challenge, so it’s positive to see 38% plan to visit the on-trade more frequently this winter due to the tournament. Once in the pub, we know consumers are still choosing more premium brands at the bar – so they are buying less but spending more.

Consider flexing your deals for different events, such as match day promotions or exclusive deals for larger group bookings*. Offers on sparkling wine and more premium options are better for those celebrating a Christmas get together and looking to trade-up during the season.

Consider exclusive deals for both Christmas and match day pre-bookings, which will also help with staffing and stock orders. Communicating your offering – particularly on social media – will keep your venue buzzworthy all week and help to stand out in a competitive industry.

Jean-David Thumelaire, On-Trade Director at Budweiser Brewing Group Says: “After an amazing summer of football, there is a great sense of hope and excitement around this year’s World Cup and we’re predicting it’s going to be the biggest occasion of the year for the On-Trade.

The tournament presents a huge opportunity for pubs and bars to increase footfall and drive dwell time in turn boosting sales,”

GUIDANCE FOR PUBS To help capitalise on football’s first winter World Cup winter tournament the British Beer and Pub Association (BBPA) have issued guidance to help pubs across the country make the most of the event, an event where, they say, 38 million pints, equating to £155million, are normally be sold.

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

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

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

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

UK's Hospitality Sector's Future Hangs By The Thread 4

CLH DIGITAL

Issue 134

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)

Amid the soaring energy bills and declining bookings, over one-third of the hospitality businesses in the UK might go bust by early 2023, according to the latest survey conducted by UK Hospitality, BBPA, BII and Hospitality Ulster. The quarterly hospitality industry survey unveiled that 85% of businesses expect the situation to worsen further over time.

and leisure businesses has reached a two-year low level. Growth projections for the year's last quarter have fallen from 31% to 26%. In contrast, the percentage of small businesses worried about contracting the sector over the next quarter has increased from 16% to 27%.

The troubles of the hospitality sector, which was already among the hardest hit sectors during the pandemic phase, are likely to continue amid the cost of doing business crisis.

Despite signs of revival over the summer months due to the removal of Covid restrictions, the sector's recovery has been largely restricted by the rising food and labour costs.

The percentage of small businesses worried about their future in the industry has stood at the greatest level since the beginning of 2021. The percentage of businesses expecting growth is less than the ones expecting a phase of decline for the second time over the year.

Several pubs, bars, and restaurants have already been shut down due to not being able to tackle the soaring costs. As people reduce their non-essential spending to save more money amid the inflationary crisis, hospitality businesses suffer.

According to Novuna Business Finance, the growth outlook of the UK's small hospitality

While some businesses are being shut down for the upcoming winter, some are closing forever due to the gloomy economic forecast. Businesses across the country are reevaluating their operations and trying to figure out ways to stay afloat during the upcoming turbulences. Amid the rising economic uncertainty, the sector continues to face the threat of business failures.

CAMRA Names the Best Four Pubs in the Country The Campaign for Real Ale (CAMRA) has named the best four pubs in the country as part of its Pub of the Year 2022 competition, one of the most respected and well-known pub awards in the UK. The finalists are the Station House in Durham, the Horse & Jockey in Stapleford, the King’s Head in Norwich, and the Tamworth Tap in Tamworth.

They will now have a chance to compete for the National Pub of the Year title, one of the highest accolades afforded to Britain’s pubs.

The Station House in Durham was opened in 2015 by CAMRA members and takes a very friendly, back-to-basics approach with an emphasis on conversation. A wedge-shaped pub in the shadow of the railway viaduct, the Station House offers a changing range of beer and cider with a dark beer always on tap.

The Horse & Jockey in Stapleford is a welcoming free house boasting 13 real ales, including at least one dark beer and five of which are LocAle – i.e., brewed locally. It boasts a wood burner, sports TV, light music complimented by occasional bands and a weekly pub quiz.

The King’s Head in Norwich is a traditional two-bar city pub which has been a mandatory stop on the Norwich real ale trail since 2005, serving up to a dozen beers which are mostly from Norfolk breweries.

Finally, the Tamworth Tap is a 16th century part Tudor building in the shadow of Tamworth Castle. Eight handpulls usually feature one Tamworth ale, and there is a ‘CAMRA corner’ at the bottom of the stairs which includes a rare, complete set of Good Beer Guides. Themed events include beer tastings and ‘paint and sip’ sessions.

All the pubs in the competition are selected by CAMRA volunteers and judged on their atmosphere, decor, welcome, service, value for money, customer mix and most importantly – quality of beer. The four finalists will now have a chance to win the National Pub of the Year title for 2022, which will be announced in January 2023. The competition has been on hold over the last two years due to COVID-19 restrictions and was last won by the Bell Inn in Aldworth, Berkshire in 2019.

National Pub of the Year Co-ordinator Andrea Briers said: “All of these pubs should be very proud of themselves for reaching this stage in the competition. It is a huge honour to be considered one of the top four pubs across the country. While each of these pubs offers something unique to their visitors, they all share the foundation of what makes a great pub – a warm and welcoming atmosphere, excellent service and a fantastic range of beers.”

The four finalists will be presented with their awards at local events over the coming weeks.

Growth Outlook in the Hospitality and Leisure Sector Falls Amidst Cost-of-Living Crisis The percentage of UK small businesses in Hospitality and Leisure predicting growth has hit its lowest level in two years (26%) according to Novuna Business Finance.

With the cost-of-living crisis looming, small businesses in the Hospitality and Leisure sector have presented concern with a significant drop in growth predictions on last quarter (31% – down 5%). This is an even further decline than this time last year (34%) when the country was still coping with Covid restrictions.

As UK consumer tighten purse strings, 27% of small businesses in hospitality and leisure fear they will contract or struggle to survive over the next three months – this has almost doubled (27%) since last quarter (16%). These figures have gradually risen quarter-on-quarter through 2022 and the percentage of small businesses fearing for the future is now at its highest level since January 2021. For the second time this year, the proportion of businesses anticipating a period of decline was higher than those predicting growth.

Growth outlook among small businesses in the hospitality and leisure sector The national average of those UK small businesses predicting growth has also fallen this quarter (31%) from 34% last quarter and 37% this time last year.

The Novuna Business Finance study has been tracking small business growth predictions against prevailing market conditions every quarter since 2015. At the start of each quarter Novuna asks a representative sample of 1,200 small business owners about their growth predictions for the next three months. At a time of unprecedented economic strain and market uncertainty, the contraction of growth predictions is a cause of concern, although the scale of the dip in confidence this quarter is less pronounced than may have been expected.

Across the country, the survey findings by industry sector present a far more mixed picture. In some sectors, small business confidence fell sharply since last quarter although, to some extent, this was offset in other sectors by a greater proportion of business leaders seeing uncertainty as an opportunity to secure growth.

Compared to last quarter, the percentage of small businesses predicting growth fell these sectors: Transport and distribution (falling from 30% to 24%), real estate (falling from 32% to 27%) and hospitality (31% to 26%). There was also a particularly sharp fall in the agricultural sector, where the percentage of enterprises predicting growth fell from 25% last quarter to a current figure of just 11%. In the manufacturing sector, the percentage of small businesses predicting growth held firm on last quarter (35%) – although this remained significantly down on 12-months ago (48%).

Jo Morris, Head of Insight at Novuna Business Finance comments: “We are all very aware of the seismic economic challenges that everyone is facing as we head into autumn and winter months. We were not surprised to see a dip in the proportion of small businesses that are predicting growth in the run-up to Christmas, although the fall was less severe than may have been expected – given the scale of economic volatility and the impact of price rises and inflation on running costs and the supply chain. Whilst in some regions and sectors there are grounds for concern, our findings also suggest there are strong levels of resilience from other businesses. We saw this during the lockdown era, a time many small businesses where quick to adapt their plans, some even re-purposed or re-engineered their businesses at a time of unforeseen change. For many enterprises, the same may be required this winter – and Novuna Business Finance will be there to support established enterprises that are working on plans to adapt, grow and fulfil their potential despite the enormously challenging context.”

Issue 134

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Growth of +£5.4 bn year-on-year, as UK Restaurant Market Report Forecasts Sector’s Value of £18.1bn in 2022 Value-led strategies, sustainability, innovation, and digitalisation have been some of the key growth drivers highlighted by Lumina Intelligence’s Restaurant Market Report 2022, an overview of the UK restaurant market landscape in the UK, including the size and breakdown of the market, market growth and market drivers and inhibitors to 2022.

music will align with the growing consumer value of being experience-led (+7% year-on-year). Events are expected to be a fruitful way of demonstrating added-value.

Unrestricted trading: main market driver in 2022

Branded restaurants are forecast to see outlet growth of +2.3% in 2022, led by expansion from brands including Nando’s, Slim Chicken’s and Franco Manca, an uptick unseen since 2017.

While the cost of living crisis has severely impacted recovery in the restaurant market in 2022 with consumer penetration, frequency and spend all declining year-on-year, the UK Restaurant market is set to value £18.1 billion in 2022, 94% of its 2019 value – a growth of +£5.4 billion year-on-year.

Value will be a key focus over the next 18 months Operators are expected to use a range of techniques to bolster value credentials including promotions, more sophisticated loyalty schemes and menu price management, with same-line dish price inflation at just +7.3% year-on-year.

Boosting quality-led messaging will justify higher price points. Tapping into a range of events including live

Future prospects improve for brands in 2022

Brands are prioritising sustainability, innovation, and digitalisation with initial trials of robots in front of house, regenerative farming efforts as well as a sustained focus on multiple revenue streams including delivery and omnichannel trading.

The industry analysis focused on Market sizing, competitive landscape, consumer insight, product & price, via a thorough research of the UK market, and the examination of leading brands, as well as the forecasts for market growth for 2022F-2025F, together with our view on the future drivers and inhibitors. Lumina’s Eating and Drinking Out Panel and Menu Tracker tools were key contributors to the Report’s data delivery.

Mae Dionio Takes the Title of Young National Chef of the Year Chair of judges and executive chef at Northcote, Lisa Goodwin-Allen said: “I am passionate about mentorship and love supporting and seeing young chefs develop their skills, so it has been an absolute honour to be chair of judges for Young National Chef of the Year. Mae really impressed me and the other judges today by creating three stunning plates of food that absolutely nailed the brief. The hospitality industry is challenging right now but days and events like this show the true talent that is out there and gives us confidence that the future is in great hands.”

Organiser of Young National Chef of the Year and food innovation & sustainability director, Sodexo UK and Ireland, David Mulcahy added: “Not only are we celebrating 50 years of our senior competition, but

the young title also celebrates a decade this year. Since 2012 we have seen ten young winners go on to really make their mark in this industry including Luke Selby, Ruth Hansom and Danny Young. I am sure Mae will follow in their footsteps and has so many exciting opportunities to come in the next few years. She needs to grab each one with both hands as this is just the start of the journey.”

As winner of the competition, Mae will enjoy a culinary trip of a life-

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Mae created a starter of Mayfield Hen’s egg with mushroom, lemongrass and ginger tea. Her main course was Confit salted Norwegian Cod with piquillo pepper, garden courgette, crispy salted cod and chorizo brandade, shellfish sauce. Apple tarte tatin with miso ice cream was her dessert.

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The prestigious title of Young National Chef of the Year has been awarded to Mae Dionio from Le Manoir aux Quat’Saisons after serving up three impressive plates of food to the judges earlier today.

How Can Firms Best Foster A Healthy Sales Culture?

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CLH DIGITAL

Issue 134

By Korosh Farazad - Founder of & Chairman of Farazad Group Ltd (www.farazadgroup.com)

It’s been a tough time for sales teams. With everything from Covid, to inflation and the cost of living crisis, they’ve had to adapt and persevere through very tough times. Workplaces have also massively changed - employers and leaders have had to adapt how they work and manage their teams, as many employees also look for career changes during this period.

With the past couple of years having been some of the most uncertain for decades, I too have had to work hard, in innovative ways, to propel our businesses forward in the face of adversity. Striving for a healthy sales culture when practices and opinions now vary vastly can be challenging, but coming up with solutions and policies that work for everyone is key to maintaining a positive workplace and keeping staff motivated; both of which will ensure a stronger, more profitable business.

In today’s world, flexitime and hybrid or remote offices are the norm. Gone are the days that a business needs firm hours and a compulsory office - in fact, employees no longer stand for it. Micromanaging and looking over junior shoulders is no longer viable and leaders and managers must look to new means of driving their team.

Keeping the sales culture positive will play a huge role in how they perform and how loyal they are. As we all know, combatting a high rep turnover and staff retention is key to business success. There are several ways in order to keep staff happy, motivated and valuable to a business: 1. Unite the team. The first step in uncertainty is to remind your staff that you are ‘one’. As a leader it is important to even yourself out with your subordinates and reassure them that you are a team - if they go, there is no us. There is no business without an ‘us’.

2. Give them responsibility. Especially with tasks outside of their usual remits - ones that are helping the business get out of any sticky situations, of which there have been many for all businesses in recent times. This encourages them to feel needed and worthy of their roles, incentivising them to progress forward in a positive manner.

3. Create a community. Create a team WhatsApp chat and communicate regularly throughout the day to elevate morale outside of the office. We may not be together physically but this does not stop us connecting virtually. When communication is flowing, people are reminded that others are working and no one wants to be left behind.

4. Foster healthy competition. When there is a win at work, praise those responsible to the whole group. In the absence of a physical pat on the back in front of their peers, give them a shout out on the virtual group chat and reward them, publicly. When you are together, surprise the team with lunches out and days off when the sun’s out. Prove to everyone that credit’s given when credit’s due.

5. Not all milestones celebrated have to be work-related. Commend the birthdays, engagements, marathon runs and more, and send gifts to show this - e-cards or gift boxes through the mail. Recognising personal achievements reminds staff you see them as more than just your employees.

6. Mentorship. Match newer sales reps with more experienced ones. This benefits both employees. The newer ones learn and the more experienced will feel respected and honoured. It provides both with a sense of security and cuts down any potential feelings of isolation.

7. Having a common vision will ensure employees feel motivated to work towards the business goals. Ask the staff what they want to see from the company; their improvements, what they dislike, where they would like to grow/expand.

This will give a sense of unity and that the business goals align with their own.

8. Learn and grow. Continuously learning and developing across all levels of the business is key to building a successful sales culture. When employees are given the tools and opportunities to thrive, they will.

9. Communicate. Being transparent with your employees and communicating effectively on business progress is vital whether you’re a small or large company. Allow your employees to easily connect with one another to create and sustain a cohesive, communicative culture that is in line with company values. Allow employees to feedback to the executive teams so they feel their voices are heard.

10. Do not micromanage. If the above points are followed, the business will have a culture that nourishes independence and hard work healthily, with the tools and the ability to do so, without the need for constant check-ins. No one works well being watched.

Unite Secures £138k in Withheld Tips for Hotel Workers Low paid workers at luxury Scots hotel will also receive £70k of tips a month in future A campaign by members of Unite, the UK’s leading union, has resulted in a luxury Scottish hotel handing back almost £140,000 in withheld tips to around 200 low paid staff.

Cameron House has agreed to hand back the huge sum, made up of deducted service charges withheld since January this year. From now on, all service charges and card tips, worth around £70,000 a month, will be shared fairly amongst staff.

The win follows months of lobbying by Unite after the hotel introduced an opaque 10 per cent service charge at the beginning of the year. It was subsequently revealed that the hotel had retained 15 per cent – totalling £138,000 – of all the service changes it received since January.

Unite general secretary Sharon Graham said: “Unite’s Cameron House members took on the company’s unfair tipping practices and won substantial improvements to their earnings. This is yet another example of how Unite’s total focus on improving jobs, pay and conditions is resulting in real wins which puts real money in member’s pay packets.”

The changes to Cameron House’s tipping and service charge policy were brought about after Unite Hospitality helped the workers set up a staff tipping committee. The committee then investigated exactly how the company was distributing tips and service charges and compelled it to introduce a fairer system and return the withheld cash.

Unite Hospitality organiser Bryan Simpson said: “Legislation to ensure that hospitality workers receive fair tips is much needed and long overdue. But this result shows that workers do not have to wait for politicians. By acting collectively and organising a tipping committee, Unite’s Cameron House members took back what was theirs and demonstrated to hospitality workers across the UK that they can do it too.”

Julie Nixon, Cameron House assistant sommelier and Unite hospitality rep, said: “Our tips are the difference between us being able to make ends meet on a minimum wage job and not. We are delighted that Cameron House has finally seen sense and facilitated the establishment of a democratically elected tips committee.

“Fair tips legislation is sorely needed in our industry but while it has long-been promised, it’s never been delivered. In the meantime, Unite members, workers like us, will continue to stand together to demand what we deserve.”

Take a Bite Out of the Best the South West Has to Offer! drink retail, then this is the show you cannot afford to miss!

Hale Events’ trade shows can help your business succeed in 2023. With 2022 already ending, it's time to plan how you will find ingredients for your new menus, the best retail food and drink, and the equipment and services your business needs to keep ahead of the competition.

Taking place well before the all-important summer season kicks off, the show is regarded as a cornerstone of the Cornish business calendar. It’s an absolute must for buyers to compare a range of competing offerings, as well as get a feel for the trends from afar shaping the market - all under one roof.

Hale Events’ three trade shows have real bite. They introduce buyers to a wide range of exhibitors and suppliers, to help them find ways to maximise profits whilst improving efficiencies. They enable networking with colleagues to share challenges (and solutions!)

THE SOURCE ROADSHOW - Tuesday 27th June, Ashton Gate Stadium, Bristol.

Hospitality and retail are facing another tough year, and it’s more important than ever to draw the silver lining from the economic storm clouds in every way possible. These shows do just that!

Returning to Bristol after last year’s inaugural show, this show brings both the best of the South West, as well as the latest innovations from around the world, to Bristol’s food and drink buyers.

THE SOURCE TRADE SHOW - Wednesday 8th & Thursday 9th of February 2023, at Westpoint near Exeter.

The Source trade show takes place in February. There's been a food and drink and hospitality show in this time slot in the South West now for more than 20 years. This is one of the key times of year for buyers to seek out new suppliers of products and services. In partnership with regional food group Taste of the West, this trade show will delight your senses with the latest flavours and ideas.

EXPOWEST CORNWALL - Wednesday 8th & Thursday 9th March, at the Royal Cornwall Showground, Wadebridge.

If you have a Cornish business that’s in hospitality, catering, or food and

These shows will satisfy your appetite, whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attractions, catering business, supermarket or if your business is food and drink. They’re free to attend for trade buyers – all you need to do is visit the relevant show website to register or ring the team at Hale on 01934 733456. Of course, they welcome enquiries for stand bookings via the websites too, or you can call the sales team on 01934 733433. Visit www.hale-events.com to find the website you’re looking for.

Feed your need for the latest flavours!

Hospitality Leaders’ Confidence Plummets Again as Inflation Crisis Worsens Issue 134

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Soaring costs and economic uncertainty have severely dented confidence in Britain’s hospitality sector, new research from CGA by NielsenIQ and Fourth reveals.

margins lower than they were before the COVID-19 pandemic. One in eight (13%) expects their business to be either running at a loss or unviable by the end of 2022.

The October Business Confidence Survey shows that just 8% of leaders of multi-site businesses feel confident about the next 12 months for the eating and drinking out market. It is a sharp drop from the figure of 23% in the last survey in June—which in turn was a steep fall from 65% in March.

Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: “Hospitality businesses have shown remarkable resilience since the start of the pandemic, but these figures show they are facing their greatest challenges yet. With no sign of relief on inflationary pressures for firms and consumers alike, sales and margins will be under severe strain and thousands of companies are now vulnerable.

Political upheaval and market shocks have only made things worse, and urgent and targeted government support is needed to sustain the sector through this very difficult period.”

The proportion of leaders feeling confident about prospects for their own business over the next 12 months is higher at 29%—reflecting the greater resilience of multi-site operators than independents, who have borne the brunt of closures in recent months. However, this number has also dipped, from 53% in the last Business Confidence Survey.

CGA and Fourth’s research highlights the escalating costs facing businesses at the moment, with 86% of leaders reporting significant inflation in the prices of both energy and food. Challenges have been deepened by a chronic shortage of staff in hospitality, and 11% of roles are currently vacant.

While four in five (80%) leaders say their business is still operating at a profit, more than half (53%) report

Sebastien Sepierre, managing director – EMEA, Fourth, said: “There can be no denying that the hospitality landscape is in a delicate state at present, as reflected by the data outlined in this survey. Sector businesses are currently facing myriad challenges, including 40-year high inflation, spiralling energy costs, instability in the markets and an understandably cautious consumer base. Wider support is needed now, as without it, sector confidence will remain low, and much of the industry will simply be unable to weather the storm in the months ahead.”

The Mayfly in Stockbridge is Fuller’s Pub of the Year

Fuller, Smith & Turner, has announced The Mayfly in Stockbridge is the 2022 winner of its annual Pub of the Year competition – the Griffin Trophy. The Griffin Trophy is open to all Fuller’s 208 Managed Pubs and Hotels and 178 Tenanted Inns – with the winner receiving a £5,000 holiday voucher, a staff party to celebrate with their team, and the coveted Griffin Trophy itself.

This year’s Griffin Trophy saw 12 pubs reach the final. The finalists were visited by a judging panel – Fuller’s Chairman Michael Turner, Chief Executive Simon Emeny, and People & Talent Director Dawn Browne – who selected winners for each category and the overall Griffin Trophy winner. There are four categories in the Griffin Trophy – Best City Pub; Best Town/Local Pub; Best Country/Village Pub; and Best Hotel/Inn. Michael Turner, Fuller’s Chairman, said: “This is a well-deserved triumph. Darren and his team are truly an asset to Fuller’s. The customer service we received was impeccable, friendly, welcoming and attentive. It was

a delight to watch the team as they provided such great service to all the customers.

“While The Mayfly’s outdoor space is stunning – set by a weir on the River Test – this is a pub that can be enjoyed in all seasons. The extensive refurbishment in 2020 created a modern but warm indoor setting – with two fireplaces and plenty of tables overlooking the river and surrounding wildlife. There is no doubt, The Mayfly offers plenty of country charm.”

Darren Felvus, General Manager of The Mayfly, said: “I am over the moon to have won this year’s Griffin Trophy. Last year, we were the category winner and my team and I were determined to do even better this year. I’m really proud of the team – they are all hard workers so it’s great to see this pay off. They are all going to be really excited about this award. I’ll have to find the best spot in the pub to proudly display the Griffin Trophy for the next 12 months.”

Third of Hospitality Businesses at Risk of Going Bust Due to Soaring Costs, New Survey Reveals Issue 134

More than a third of the UK’s hospitality sector is at risk of business failure in early 2023 due to the cost of doing business crisis, according to analysis of a new survey by UKHospitality, the British Beer and Pub Association (BBPA), the British Institute of Innkeeping (BII) and Hospitality Ulster.

The organisations’ joint Q4 Hospitality Members’ Survey showed that 35% of respondents were expecting to beoperating at a loss or be unviable by the end of the year, with 96% experiencing higher energy costs and 93% facing food price inflation.

The impact of the cost-of-living crisis on customers is also being felt, with more than three-quarters of operators (77%) seeing a decrease in people eating and drinking out and 85% expect this to worsen going forwards.

As a result, 89% are either not confident or pessimistic that the current levels of support offered by government will protect the industry in the next six months.

Continued uncertainty about rising inflation, future regulation and staffing is causing a crisis of confidence among business owners. Business confidence has dipped lower1 than at any point during the pandemic and illustrates the deep concern in the sector.

In a joint statement, the trade associations said: “The results clearly lay out the stark situation facing hospital-

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ity businesses, with many on the brink due to the cost of doing business crisis.

“The vulnerability of the sector due to soaring energy costs, crippling rises in the cost of goods and dampening consumer confidence is on full display in this survey and if urgent action isn’t taken, it is looking incredibly likely that we will lose a significant chunk of Britain’s iconic hospitality sector in the coming weeks and months.

“Hospitality has huge potential to be real driver of economic growth, job creation and deliver millions to the Exchequer and our local economies. Prior to the energy crisis, the sector was showing signs of having bounced back strongly from the pandemic and looking to grow.

“If the Government wants to be turbo-charging sectors of the economy, our dynamic hospitality industry is prime to grow. But it needs to survive this generational crisis first.

“Further business rates relief is absolutely critical to avoid businesses facing a cliff-edge in April next year and, in the long-term, a move to cut VAT for hospitality would do wonders in giving consumers the confidence they need to support their local hospitality businesses, which are so important to our local communities and the economy.

“We would all encourage the new Prime Minister to work with the sector on these suggested measures and what further action can be taken to ensure hospitality continues to thrive well into the future.”

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.

Fast-Rising Hospitality Leaver Rate Piles Pressure on Recruitment and Retention Issue 134

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More staff are leaving jobs in hospitality now than at any time since the start of the pandemic.

Fourth’s research also shows how the nature of the hospitality workforce continues to change to reflect societal changes.

The latest data from Fourth shows that 8.3% of the workforce left the sector between August and September. That’s the highest percentage of leavers since 15.6% of people left their roles in March 2020.

British workers currently make up around 55.5% of the workforce, a figure that has remained stable throughout 2022.

However, there continues to be a shift in EU and non-EU workers.

In July 2021, non-EU workers made up just 12.7% of the workforce but this has grown to 20.1% as of September. In the same period EU workers have fallen from more than a third of the workforce (35.9%) to under a quarter (24.3%).

The rate is being driven by employees leaving jobs in pubs (10.8%) and restaurants (9.8%), with quick serve restaurants (8.1%) and hotels (6.5%) seeing a slightly slower rate of departure.

However, overall staffing numbers in the industry remain higher than a year ago with similar numbers of recruits joining as to those leaving.

In September, 25.7% of new starters in hospitality were from a nonEU background and just 14.1% were from the EU. The remaining 60.1% were British.

The data, which is pulled from a database of more than 700 companies across the restaurant, pub, bar, and hotel sectors, reveals that: • The overall headcount across hospitality has grown 8.8% in the 12 months to September 2022. However, numbers fell by 2% between August and September • Pubs now have fewer workers (-4.4%) than a year ago. Restaurant staff numbers are up 7.2% from a year ago but fell by 4% between August and September.

• Pub workers aged 23+ earn an average of £10.12 compared to their equivalents earning £9.98 in restaurants. The minimum wage is £9.50.

• The percentage of non-EU workers in hospitality (20.1%) continues to draw close to EU workers (24.3%) • More than a quarter (25.7%) of people starting jobs in hospitality are from a non-EU background The high rates of staff leaving hospitality puts further pressure on recruitment and retention ahead of the final months of the year, which includes the men’s FIFA World Cup in Qatar and the Christmas trading period.

Sebastien Sepierre, Managing Director – EMEA, Fourth, said: “The latest data in the Fourth Hospitality Workforce Report shows that the industry is precariously placed. While staff numbers and collective hours worked remain solid, this is set against a backdrop of inflation at a four-decade high, the cost-of-living crisis, rising fuel costs and an understandably cautious consumer base, all making it far harder to turn a profit than a year ago.

“Any successful hospitality business’s biggest asset is a committed and talented team, which is why recruitment and retention are so vital. There are currently as many people starting jobs as leaving them. It is now essential that operators focus on retention and ensuring that recruits can see the benefits and rewards that a long-term career in hospitality offers. If not, they face the prospect of continual rounds of recruitment rather than consolidating teams to drive their businesses forward.

“Technology has an important function here in helping to drive processes that enable employers to efficiently hire, onboard, engage and retain team members.”

Hospitality Industry's Third Protest to Prevent Catastrophic Closures Within Sector Approaches 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.

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.

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

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?”

Ben Murphy Makes History in Golden Anniversary of National Chef of the Year to cook at some of the world’s best restaurants. The 2020 NCOTY winner, Nick Smith staged at Eleven Madison Park earlier this year thanks to the support from Knorr.

The winner of the National Chef of the Year competition has been crowned with Ben Murphy, chef patron, Launceston Place Restaurant taking the most sought-after and prestigious UK culinary title. He served up an impressive menu of Butter Poached Pollock, Radish and Oscietra followed by Lake District Young Fallow, Watercress, Onion, Batek Pepper with a dessert of Clementine, Honey, Tahitensis Vanilla and Yoghurt.

Chair of Judges, Kenny Atkinson who is chef patron at House of Tides and Solstice in Newcastle said: “Wow, what a final, with an incredible winner! I’ve absolutely loved my first year as Chair of judges and seeing the calibre of cooking we’ve witnessed today has been the highpoint. The brief I set, purposely left the menus open to individual interpretation so that we could clearly see each chef’s personality, skill and talent so we’ve tasted some amazing food today.

Congratulations to all the finalists and well done to Ben. To the other nine chefs, I want to see you learn from this experience and come back next year, more determined than ever.”

It was a closely fought battle which resulted in a lot of discussion from the judges. This included Kenny Atkinson, Gary Jones, Stephen Terry, James Golding, Aktar Islam, Anthony Demetre, Nathan Davies, James Mackenzie, Nieves Barragán Mohacho and James Petrie.

Taking the runner-up spot this year was Matthew Smith, head chef at Inver Restaurant & Rooms with April Lily Partridge, chef from The Ledbury claiming her place in this year’s top three.

Finalists will enjoy immersive culinary dining experiences across the UK with well-known Michelin-starred or award-winning establishments. This includes Le Manoir, Chantelle Nicholson’s Apricity Restaurant, The Cinnamon Club in Westminster, the Paul Ainsworth Collection, Restaurant Andrew Wong, HRiSHi at Gilpin Lodge and Gravetye Manor.

Knorr Professional will also be offering the winner £2,500 to help with their own career development. This could provide a chef with exciting opportunities such as global stagiaires and in the past has seen winners get

Commenting on the 50th anniversary, organiser of the competition, David Mulcahy who is food innovation & sustainability director at Sodexo UK and Ireland added: “We couldn’t have asked for a better celebration of fifty years of the competition, and it’s been an honour to welcome so many past winners to play a part tonight. The reason this competition has spanned half a century is down to the way we have developed it year on year to address the industry’s biggest issues and attracted the highest level of talent to enter and judge this competition. I know that Ben is joining a long list of incredible chefs who have become real ambassadors for our industry.”

Survey Reveals 3 Out of 5 Plan on Spending Less on Hospitality in Winter Issue 134

A recent survey from guest experience management expert HGEM indicated that 60% of consumers are looking to spend less on hospitality in January and February. Most likely to cut spending are those in Gen-Z (66%) or 46-55 (67%) age groups, whereas Millennials and customers aged 56-65 are less likely to cut spending, as that percentage drops to 56% and 51%, respectively.

Although consumer spending will likely decrease, there is an opportunity to boost winter trade, as 3 in 5 (61%) are either very likely or likely to return to their Xmas party venue in January / February if they had a great experience. In terms of what offers would entice consumers back even more, 43% of Gen-Z respondents prefer an affordable set menu, 39% of Millennials would be enticed back by a discount on the whole menu, whereas 38% of those within the 46-55 age group would most likely take advantage of an

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email voucher, perhaps sent as a thank you for booking a Xmas party.

Speaking of Xmas parties, HGEM found that only 44% of workplaces have confirmed they would be having an office Xmas party (up from 21% last year) and, surprisingly a third (36%) are yet undecided. This figure, as expected, is much lower than same time last year, when 55% weren’t sure if they would be having an office Xmas party.

The survey also asked consumers what factors influence the choice of the venue for the Xmas party, and the results are as follows. The top factor this year for influencing where consumers would have their Xmas parties is total cost, voted by 26% of respondents – followed closely by perceived value (23%) and meal quality (20%). The lesser factors were location (13%), entertainment value (12%) and novelty factor (6%).

Drinks Promotions May Not be the Way to Increase Profits In recent weeks, restaurant chains and pubs have separately come under fire for ‘bottomless’ alcoholic drinks promotions, showing it is time hospitality brands look elsewhere for promotional offers, says GlobalData.

According to the data and analytics company, rising costs, strict regulations, and growing health trends are all making the marketing of alcoholic drinks less viable for the industry in the UK. Hannah Cleland, Foodservice Analyst at GlobalData, comments: “Historically, the UK has always had a strong drinking culture but increased regulatory pressures and the high costs of licenses and taxes adding to inflation are making alcohol offers a difficult proposition. Whether fairly or unfairly, restaurants and pubs being penalized for their ‘bottomless’ offers raises questions over if it is still worth using alcohol promotions to get customers through the door.”

That isn’t to stay that alcohol doesn’t still hold an important place in the experiential aspect of dining out and continues to be a profitable aspect of brand repertoires. However, in economically uncertain times, brands should look to play it safe by shifting the emphasis of their marketing towards food and non-alcoholic beverages.

GlobalData’s 2022 Q3 consumer survey reveals that 49% of consumers in the UK reported being always or often influenced by how a product or service affects their health and wellbeing, so brands should take

advantage of the demand for healthier options. The growing no and low alcohol market is a key area brands can attract so-called ‘sober curious’ consumers.

Cleland adds: “In recent years alcohol alternative beverages have become more innovative in their formulations, with the likes of Three Spirit and Seedlip offering up complex and sophisticated products. Consumers looking to avoid or limit alcohol intake now expect high quality products that can simulate the sociable and ‘adult’ aspect of drinking alcohol.”

According to GlobalData’s 2022 Q2 consumer survey, 48% of Brits said alcoholic drinks with no/low alcohol were very or somewhat appealing, but the market still feels largely untapped on trade in the UK. Operators in the country can take inspiration from other regions such as Asahi’s Sumadori bar in Japan and Dan Murphy’s zero-alcohol bar in Australia, which both exclusively serve up a range of alcohol alternative beverages including ‘mocktails’. These examples demonstrate the potential for no and low alcohol as a more commonplace alternative to drinking outside the home.

Cleland concludes: “In the run-up to the festive season, alcoholic drinks offers, promotions, and discounts will be a tempting way for brands to encourage sales. However, thinking outside the box with alternative offerings could prove beneficial and help brands to stand out from competitors.”

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Go Green or Go Brits Home - 17m Brits More Likely to Choose Environmentally-Friendly Bars and Restaurants Results from Foodprint from Nutritics’ Sustainability Sentiment Index show that British consumers actively want to make more sustainable choices when eating or drinking out and want more transparency from restaurants, pubs and bars on its menus to demonstrate the effects their choices have on the environment. The survey, which gauged the attitudes of 2,000 nationally representative respondents across the UK, assessed consumer attitudes and views relating to eating and drinking out.

Consumers don’t feel they have access to the right information and lack direction to make such decisions Research shows that making environmentally-conscious food choices when eating or drinking out is genuinely important to nearly half of the population (44%). However, a substantial number of consumers feel they are ill-equipped to make those decisions, with over a third (35%) of those surveyed saying they do not have the right information to make sustainable food choices when eating or drinking out. This means that over 18 million[4] diners in the UK could be making better environmental menu choices if they had the correct information.

Key findings of the report include: • Nearly two thirds (64%) of people surveyed think eating and drinking out venues/brands could do more to reduce their environmental impact • Almost half (45%) say that a venue’s commitment to sustainability is an important part of deciding where to go and spend money • Over a quarter (27%) of consumers would like to know the carbon footprint of a meal when eating out • Only one-third (35%) feel that they currently have the right information to make sustainable food choices when eating or drinking out Commenting on the findings, Stephen Nolan, CEO of Foodprint from Nutritics, said: “It’s clear that there is strong public demand for hospitality venues and brands to be more transparent with their sustainability credentials and to demonstrate these efforts openly to consumers.

“We know that many hospitality and food service operators are looking for ways to achieve Net-Zero, and we encourage them to implement strategies that will not only benefit the planet in the long-run, but also capitalise on consumer desire for understanding the environmental impact of their menu choices.

“It’s evident that a significant – and increasing - numbers of consumers are trying to make better choices to make the planet a greener place.

Operators are in a powerful position to use their resources, including technology, not only accelerate their own journey to net zero but also in doing so to drive increased footfall from environmentally savvy diners.”

Consumers care about the impact going/eating out has on the environment and want to make more sustainable choices when eating out Consumers value venues that care about their commitment to sustainability, with 57% saying it’s important to them that venues and brands make efforts to reduce their environmental impact.

Consumers would like venues to provide them with a variety of infor-

This demonstrates a clear demand for information about the environmental impact of hospitality offerings, and research shows that this would be welcomed by consumers: people are more likely (42%) than not (38%) to want to know the environmental impact of food and drink when eating and drinking out. mation to help them make more sustainable choices when eating out.

For example, 40% of those surveyed would like to know whether the food has been locally sourced or not, 27% want to know the carbon footprint of the meal and 26% would like to know the how much restaurants contribute to food waste. Therefore, hospitality and food-service operators need to ensure they are communicating this information across menus and online, providing the credible information that some consumers require to make decisions that match their sustainability needs, and that may help to educate others to make more environmentally-conscious decisions.

Consumers don’t believe hospitality venues are doing enough to reduce their environmental impact A majority of UK hospitality businesses have made sustainability a higher priority in 2022,[1], but are they doing as much as they think?

Research confirms that nearly two thirds (64%) of those surveyed think eating and drinking out venues or brands could be doing more to reduce their environmental impact, with almost a fifth (18%) saying they could do significantly more. As such, sustainability will be seen as the expectation, not the exception. The hospitality sector is under pressure from investors[2] and staff[3] to have a clear, executable and reportable strategy for achieving Net Zero and reducing water usage, and clearly, consumers are demanding the same.

Operators should therefore see this as a key tool to drive footfall and recognise the commercial value of clearly documented environmental impact information to stand out in a competitive market.

Displaying sustainable credentials is an important ‘spend’ decision-making factor for consumers The public holds venues and brands to a high standard when it comes to communicating their environmental impact and commitment to sustainability; in fact, venues and brands that are not being transparent about this could potentially be putting their business’ success at risk. This is demonstrated in the fact that a third (33%) of Brits surveyed are more likely to eat or drink at a venue or brand which is transparent about its environmental impact or commitment to sustainability, over one which is not - the equivalent of over 17 million Brits.

With the rising cost-of-living and energy crisis, Operators are fighting ever harder to attract share of shrinking disposable spend. Tapping into this unmet need may be a smart weapon in this battle, and with 1 in 8 (12%) saying a venue’s commitment to sustainability is a very important factor when choosing where to eat or drink, this is certainly something for venues to take note of in a potentially more competitive landscape.

[1] Nespresso Professional 2022 [2] Hospitality Insights, 2022 [3] McKinsey, 2022 [4] Calculated using the ONS population figure for (16+ 54,098,971). 32.52% of 54,098,971 = 17,592,985

UKH Calls for Liverpool City Council to Abolish Late Night Levy The levy continues to overburden the hospitality sector with even more costs at a time when businesses are hit by soaring energy prices and staffing issues.

“The decision by Liverpool City Council to consult on removal of the levy is a positive step and follows in the footsteps of other areas such as Nottingham and Cheltenham which have removed their levies.

In its response to a consultation by Liverpool City Council on removing the late night levy, UKHospitality highlighted the risk that continuing to collect the levy alongside these additional pressures could lead to closures, discourage new openings and impact on employment in the city.

“At a time of extreme inflation and staffing challenges, continuing a levy that took over £365,000 from the industry last year could prove to be fatal for some businesses. Many are still recovering from the pandemic, where the late-night sector was one of the few unable to trade at all, and are now dealing with soaring energy costs.

During the time they have been in operation, levies operating in different parts of the country have been criticised heavily, notably by a House of Lords Committee which concluded it had failed to achieve its objectives and should be abolished – with the follow-up report still casting strong doubt on the effectiveness of levies.

“To make matters worse, it’s stifling the sector’s growth in the city, disincentivising openings and depriving Liverpool of even more superb venues opening. This is such a shame and unfortunately what we predicted would happen when levies were first introduced.

UKHospitality Chief Executive Kate Nicholls said: “Liverpool is one of the UK’s most vibrant cities, with hospitality being at the centre of its offering. It’s been incredibly frustrating to see a needless levy prove to be such a burden for businesses, particularly nightclubs and other late-night venues.

“UKHospitality continues to call on Government to remove levies from the statute book, alongside other measures to benefit licensing including removal of the outdated and costly newspaper advertising requirement for new premises licences.

All licensing and related policies should reflect the economic and social benefits hospitality premises bring to local areas.”

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.

How To Stay Calm Under Pressure 16

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With the fast-moving nature of events, it is critical to maintain a stream of clear communication with all relevant team members and the client in order to avoid stressful situations. With planning for and activation of multiple events happening concurrently, we always have a morning meeting to run through actions for that day and to address any potential challenges that we might be facing. We then have frequent check-ins with each other during the day, sometimes over a cup of tea and sometimes while having a walk around the property. We also meet together as a team each week and set out our plans and areas of priority, that way if someone needs support it is there for them. As a team we’re really cohesive and know how to get the best of each other so we’re very adept at working together to ensure everything runs smoothly.

2. STOP MULTI-TASKING

The events industry has long been recognised as one of the most fast paced and dynamic environments to work in. So how can event professionals keep calm under pressure?

Rachel Phillips, Sales Director for The Celtic Collection (www.celtic-manor.com), has worked in the events and hospitality sector for more than 22 years. During her time with The Celtic Collection, she has helped deliver hundreds of events including the 2014 NATO Summit.

With years of experience under her belt and to mark National Stress Awareness Day, we asked Rachel how she remains calm under pressure…

1. COMMUNICATION IS KEY

I often have to juggle lots of different priorities at once and sometimes multi-tasking is unavoidable. Where possible, however, I try and block out time in my diary each day for specific tasks that need doing or client events that need focusing on. This helps to bring structure to my day and ensures everything is ticked off my list. By doing this not only can I ensure a seamless experience for our clients but also support my team to manage their work in an effective and efficient way.

3. KNOW WHEN TO TAKE A BREAK We all have deadlines to hit whether that is ensuring a proposal is sent to a client on time or getting information to a colleague before a meeting, but it is important to know when to take a break.

Many of us are so focused on meeting deadlines that sometimes we don’t notice our own personal needs. I make sure that I schedule regular breaks, even if some of them are only a few minutes long. I get away

from my computer screen and try and get out into some of the beautiful grounds, bustling streets or quiet parks that are close to our hotels for some fresh air and to stretch my legs, or sometimes it’s just making a round of tea for the team. Even a few minutes of down time helps me go back to my desk feeling more refreshed and able to focus on what needs doing next. I constantly encourage my team to do the same – I’ve seen first-hand how important it is to take regular breaks and it definitely helps us to have a happier, healthier and more motivated team.

4. KEEP ACTIVE It has been proven that regular exercise and spending time in the outdoors can help reduce stress levels at work. There are some amazing places to visit in the areas around our hotels, whether that’s the beautiful grounds of The Celtic Manor Resort or the bustling streets and city parks on the doorstep of The Parkgate Hotel. I particularly enjoy taking strolls through the Coldra Woods, particularly in the autumn as the leaves are changing colour; it looks beautiful. We have a woodland trail, which runs through the trees and directly connects to our neighbouring venue, ICC Wales. I am very lucky that I get to work against such an appealing and varied backdrop.

5. FOCUS ON THE POSITIVES I’m fortunate enough to work in a role which I enjoy enormously however, as with any job there are times when things don’t go to plan.

When this happens, I try and refocus on the positives and remember what it is that I love about my job. Writing things down can really help.

My favourite aspect of my job, and something that always makes me very proud to be a part of this team, is conducting client site visits. I feel enormously proud each time I show prospective clients the different spaces we have to offer - hearing them say “wow!” as they enter the main lobby never gets old.

Hoteliers Set their Sights on a Starry, Starry Night Bristol hoteliers have set their sights on a starry, starry night as preparations step up for the fifth ‘Night of the Stars’ event, which celebrates and honours the heroes of the city’s hospitality sector.

The glittering gala, organised by the Bristol Hoteliers Association (BHA), will take place on March 2 at Ashton Gate, which belongs to one of the events main sponsors, Bristol Sports.

Six main sponsors and two drinks sponsors have already signed up to support the event, which the BHA says is a very welcome vote of confidence in their businesses, which have had an extremely challenging few years due to the impact of Brexit and the pandemic.

The process for award nominations will begin towards the end of this month, in nine categories.

In February this year around 350 people attended the celebration and it is hoped that around 400 will attend next year’s gala.

BHA Chair Raphael Herzog said:“We’re delighted – and very grateful – to have already secured eight significant sponsors for the event.

“This represents a huge vote of confidence in our sector and shows our talented teams that their incredible efforts during these challenging times have been recognised and are valued.

“The evening gives us a chance to further acknowledge the considerable contribution that the hospitality industry makes to Bristol’s economy and to celebrate heroic individuals and teams who have gone above and beyond in their work.

“The evening also highlights that, even in the most difficult times, it’s still possible to find something – and some people – to be proud of and who have risen to the challenges they face.”

The evening will see awards presented for: Employee of the Year (front of house); Employee of the Year (heart of house); Rising Star; Chef of the Year (up to Sous Chef level); Hotel Bright Idea & Best Innovation; Team of the Year; Unsung Hero; Community Spirit and Green Initiative.

There are still some sponsorship opportunities available. The BHA is currently in talks with a number of other companies and hope to finalise sponsor details within the next four or five weeks but are still happy to hear from anyone else interested in becoming a sponsor.

Mr Herzog added: “Partnering with us will provide you with a platform to showcase your own brand to the hospitality industry, which makes a significant contribution to Bristol’s economy every year.

“It will ensure that your business is at the forefront of the hearts and minds of those businesses operating in the sector.

“You will gain access to key decision makers in the industry, showcasing you as a leader among your competitors and providing you with an opportunity to develop and nurture your partnerships.

“We would very much welcome the opportunity to discuss the various sponsorship opportunities available, and to tell you how a partnership with us can work for your business.

“As an event partner, we will develop a bespoke package appropriate for your business and brand, and you will be profiled as a partner to the awards.

“This is a positive opportunity for businesses and sponsors to give a huge vote of confidence to the hospitality industry, which makes a significant contribution to the local economy every year.”

Shepherd Neame Launches its First Autumn/Winter Photography Competition Following the success of Shepherd Neame’s inaugural Spring Photography Competition earlier this year, the independent family brewer is launching an Autumn/Winter contest with fantastic prizes to be won.

Celebrating the Faversham-based brewer’s Charity of the Year partnership with Kent Wildlife Trust, the competition is inviting everyone to wrap up warm and head outdoors to take part to capture the changing seasons – and there’s a top prize of a £250 gift card to be won.

From autumn leaves crunching underfoot, to misty mornings and migrating birds, Britain’s oldest brewer wants to see entries showing our natural world in the autumn or winter time. Entries incorporating a Shepherd Neame link could also receive bonus points!

Along with the top prize of a £250 Shepherd Neame gift card, there are runner-up prizes available too.

The Spring Photography Competition earlier this year attracted more than 100 entries featuring spring lambs, snowdrops, beach huts, birds and butterflies, with the winning image chosen as a robin in song by Paul Stone, from Ashford.

To enter the Autumn/Winter competition, simply capture up to three of your perfect autumn or winter moments and send them to comms@shepherdneame.co.uk including where they were taken and any other relevant background information by Friday, February 3, 2023, ensuring photos are in jpg format and at least 1MB in size.

Shepherd Neame’s partnership with Kent Wildlife Trust this year has so far featured a series of beach cleans at coastal sites in Kent and a sponsored dog walk, held at Oare Marshes near Faversham last week and starting and finishing at The Three Mariners pub.

To find out more about Shepherd Neame’s Charity of the Year partnership visit: snea.me/sheps-giving22 For terms and conditions visit: https://www.shepherdneame.co.uk/autumn-winter-photography-competition-terms-and-conditions

How Hotels Can Manage The Energy Crisis 18

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By Oliver Bateman, General Manager at the Royal Garden Hotel (www.royalgardenhotel.co.uk) While the hospitality sector has begun to bounce back following the Covid-19 pandemic, new challenges have risen in its place.

Rising energy bills are threatening the existence of the industry, and it is crucial that restaurants and hotels find a way to manage costs.

ECONOMIC UNCERTAINTY Hospitality insolvencies have risen by 72% over the last year, and a third of UK coffee shops faced closure due to increasing energy bills. Furthermore, energy bills for hotels now account for up to 30% of total operating costs, around three times more than a year ago, with further increases expected.

Though there is confirmation that the Government’s Energy Bill Relief Scheme will remain in place until April 2023, it is no longer possible for hotels to operate as they did before with the impact of rising bills and return to standard VAT. Hotels must look at initiatives to reduce energy expenditure to prepare for a difficult winter, should further Government support does not follow.

GOING GREEN Three in four hospitality businesses have made plans to go net-zero, and demand for energy efficiency is now higher than ever before as a result of soaring bills. Though not all businesses will be able to afford renewable energy due to high demand, those that do so will benefit in the long-term.

Compared to other buildings, hotels are one of the worst performers in energy efficiency, and account for 1% of global emissions. To truly reduce energy usage, hotels must look at improving their infrastructure, implementing energy-efficient appliances and sources. This can include installing sources of renewable energy, such as solar panels, and replacing standard lightbulbs with LED and CFL bulbs, which use up to 80% less energy than standard bulbs.

A renovation is not always necessary - hotels should look at how they can make the most of their current infrastructure. For example, the Royal Garden Hotel’s Brutalist style means that the building is made up of

more concrete than glass, insulating its rooms against more extreme temperatures. In winter, this drastically reduces heating costs. Simple policies such as closing doors to prevent draughts and turning equipment off when not in use, particularly in kitchens, have a significant effect.

By reducing energy usage, hotels will safeguard themselves without waiting for Government intervention to arrive, while also working towards their net-zero goals, getting a head start on the process and reducing costs in the future to achieve net-zero.

QUALITY OVER QUANTITY Energy bills are not the only challenge hotels are currently facing. Job vacancies in the hospitality sector were 675% higher from November 2021 to January 2022 compared to the same period a year before. Over spring this year, hospitality vacancies hit 176,000 - twice the number since before the pandemic. Compounded with the energy crisis, the industry faces an uphill battle. However, it is vital that guests don’t feel the strain, and receive the same high-quality service.

LOOKING UP That’s not to say the outlook is entirely bleak. In fact, international tourism is a significant revenue that hotels should look to tap into. Inbound visits to the UK are predicted to reach 65% of pre-pandemic levels, with footfall in London continuing to increase, rising by 26% between June and July this year. Revenue per hotel room in London is expected to return to between 43% and 86% of pre-pandemic levels by the end of 2022.

Despite the rising cost of living forecasted to impact domestic travel, the return of international tourism coupled with annual winter festivities will make the UK an attractive destination in the coming months.

Hotels should not shy away from planning for the future, and ensure they make the most of wintertime attractions. The Royal Garden Hotel has made extensive refurbishments to modernise the hotel and launch its new Origin Kensington restaurant. The restaurant uses sustainable, seasonal produce from local suppliers, and will serve Christmas dinners to cater to guests seeking a festive stay.

The energy crisis serves as an incentive for hotels to modernise. Otherwise, they will not only be left behind, but face a serious struggle to survive. Initiatives such as implementing renewable energies and energyefficient equipment, as well as appropriately planning for holidays and observances, will help hotels to overcome the challenges they face and prepare for the future.

Hospitality Heavyweights Support Recruitment Campaign at Sensational Launch Event Some of the biggest names in hospitality attended a spectacular launch event held in London last night (November 2) to kick off the industry’s biggest ever recruitment campaign.

Industry leaders and colleagues turned out in their droves to support the launch of the Hospitality Rising (HRUK) movement at a special networking event held in Brewdog Waterloo.

A host of prominent speakers from the hospitality industry discussed how the campaign could help tackle the sector’s crippling jobs crisis which stands at around 400,000 vacancies.

The event saw talks from the campaign’s brainchild, Mark McCulloch, Emma McLarkin OBE, CEO of the British Beer and Pub Association, David Sheen from UK Hospitality, Paulo Areas from creative and innovations agency Forever Beta, and David Campbell, Chairman of HRUK. 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.

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “Our Hospitality Rising launch

event was a huge success and it was a delight to meet with so many likeminded individuals who have seen the potential of this movement and supported us every step of the way.

“The enthusiasm from those attending our event was phenomenal, and we are optimistic that the momentum behind this campaign will now only become greater.

“I’d like to say a huge thank you to all of those involved in this major campaign which will be put to vital use in helping to secure the future of the hospitality industry.” #RiseFastWorkYoung aims to attract the next generation of new recruits by showcasing the opportunities and promises 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.

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.’

A full list of vacancies can be found at www.hospitalityrising.com

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.

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PwC Hotels Forecast: ‘Back to Basics’ - Hotels Need a Fresh Strategy for 2023 After Post Pandemic Growth PwC published its annual UK Hotels Forecast earlier this week with insights into the sector for both London and the regions. Post pandemic pent up demand meant a successful 2021-22 for many hoteliers.

However, the 2022-2023 forecast offers a different outlook. To date, there has been a stronger demand for rooms in 2022 than expected but that recovery is set to stall into 2023 given the rising operational costs impacting all leisure sectors.

Inflation, energy costs and rising interest rates remain major factors impairing the industry’s recovery, in addition to staffing shortages and supply chain disruption. Consumer confidence also continues to be hit by the cost of living crisis. In a PwC consumer survey conducted in October 2022, 21% of people who expect to cut back on holiday spending say they will switch to the UK instead of going abroad. Additionally, 17% say they plan to take fewer shorter breaks with 22% saying they will economise on their accommodation options. However, current forecasts predict inflation to fall back to 3.6% by the end of 2023, which could start to ease some of the pressure.

These challenging conditions for UK hoteliers come on the back of stronger than expected growth in 2021-2022. Returning international tourism helped London perform better than expected across occupancy, ADR and RevPAR. The UK regions also largely outperformed the previously forecasted scenario for ADR and RevPAR, although occupancy was hit by a softening in demand for staycations during the summer of 2022 as people headed overseas for guaranteed sunshine.

Samantha Ward, the PwC UK Hotels Leader states: “After what has been a turbulent few years for the hotel industry, we are now finding a clearer picture of the new normal in the midst of economic uncertainty. Hotels need to get back to basics with a clear cut strategy that will allow them to emerge stronger and more resilient for the future. The latest disruption adds a new dimension to running costs but with the right management strategy, hotels can still perform at a consistent rate with many consumers still willing to experience all the sector has to offer”.

LONDON FORECAST London hotels revenue per available room (RevPAR) is forecast to reach between 101% and 105% of pre-pandemic levels by the end of 2023. This is driven by a combination of the expected continued upward trajectory of international inbound tourism, a positive change in mix away from the lower priced group and discounted corporate business market segments, and surging inflation pushing ADR growth through higher room rates.

The surge in new hotel development dating back to before the pandemic continues and London has seen the largest increase in supply since the lead up to the London 2012 Olympics, particularly for luxury rooms. Approximately 11,000 rooms are under construction in the capital, a 7% rise on existing stock, over the next two to three years. For much of 2023, ADR in real terms will be very close to pre-Covid levels seen in 2019.

For London hotels in 2023, international travel will continue on its upward trajectory from around 70% of pre-pandemic levels in 2022 to around 87% by the end of 2023. Major events such as the coronation of King Charles III on 6 May 2023, will further boost the market in the cap-

ital.

The report forecasts 77.7% occupancy rate for London for 2023.

Based on real terms, this could see ADR reach £164.60 and RevPar £128.10.

REGIONS FORECAST Hotel performance in the regions is closely linked to GDP meaning that after a relatively strong start to 2023, regional hotel performance tails off and turns negative by the third and fourth quarters, ending the year with occupancy growth of just 2 percentage points on 2022. In real terms, ADR is set to fall gradually throughout the year to just below pre-pandemic levels.

New supply in the regions is above the historic average of 1% of total supply, with 9,350 rooms due to open in 2023 in addition to the 6,500 opened in 2022. The largest increases are in Glasgow, Liverpool and Manchester, posing a risk of oversupply in these locations in the short term given the forecast fall in occupancy levels in the regions for 2023.

Mark Addley, Real Estate Restructuring Leader comments on hotel industry recovery in a challenging environment: “It will be a challenging winter for hotels as energy costs bite, interest rates rise and consumer spending falls. It’s vital for hoteliers to engage stakeholders early and identify ways to reduce costs to mitigate the impact of inflation. It is important to forecast your increased expenditure on a line by line basis, to identify which areas should be focussed on as priority. Finding clever ways to resource hotels whilst maintaining quality customer service will increase the likelihood of return visits whether that is in 2023 for consistent business travel or a leisure stay in the years to come. Reviewing frequency of guest house-keeping for multi-night stays or a reconsideration of wider facilities opening hours such as bars, gyms and restaurants has been happening across the industry”.

Rising interest rates will put further pressure on many hotels that already have high debt levels, including additional borrowing taken on during the pandemic. Due to debt service capability and potential asset valuation decreases it is likely that hotels will have a lower overall debt capacity. Owners may need to consider how to manage cash reserves and overall debt levels - including capital expenditure and potentially asset sales - as well as having alternative financing options.

Demand for domestic corporate and conferences that the regions typically benefit from is set to remain flat. However, key players such as Edinburgh will continue to benefit from international tourism. Events such as the 2023 Eurovision Song Contest and the UCI Cycling World Championships will boost cities such as Liverpool and Glasgow in May and August respectively. The regions have a forecasted 77.1% occupancy rate for 2023. This could see ADR reach £70.80 and REVPar £54.70 in real terms.

PWC FORECAST FOR 2023 ASSUMING A MODERATE RECOVERY Occupancy

Stephen Broome, PwC UK Lead Hotel Consultant comments on the trends for 2023:

2022 is based on 8 months actual plus a forecast for Q4. 2023 is a forecasted figure.

“Just when recovery appeared to be stabilising, UK hoteliers will once again need to demonstrate the same strong resolve and ingenuity to overcome the headwinds of inflation, energy costs and staff shortages that threaten to derail recovery in 2023. There is a world of opportunity for hoteliers with the number of major events happening across the UK throughout 2023. From corporate stays to concerts and a coronation, there is an unprecedented occasion to show the best of the market on the global stage.”

IMPACT FACTORS AND SOLUTIONS PwC suggests looking at mitigating inflation on costs such as energy costs, staffing and supply chain to find solutions to market recovery.

Although hotels will be aided by the Energy Bills Relief Scheme (EBRS), which is currently only stated to last until the end of Q1 of 2023. Hotels must look to other energy consumption reduction measures such as reducing the room and water temperature in the short term or investing in solar energy measures that will reap longer term benefits. PwC also suggests a review of manual processes that can be digitised such as payroll or customer service measures such as self check in and check out.

RevPAR & ADR forecasts Dual scenario based on nominal forecasting of current market rates & real terms forecasting to encompass the trajectory of inflation

Revenue per available room - RevPAR

Average daily rate - ADR

The current labour shortage across the market has hugely hit the hospitality sector. Between July and September 2022, there were 159,000 vacancies in the accommodation and food sector - a 5.7% year on year rise according to the Office for National Statistics. The shortages continue to fuel wage inflation with the National Living Wage forecast to rise by 8.6% to £10.23 in 2023.

Multiple Operators Take on Greene King Pub Partners Site After £430,000 Investment Multiple operators Pete Harvey and Frances Chisholm have taken on their first site with Greene King Pub Partners.

The Drawing Rooms, formerly known as The Birdcage, has been transformed after a £430,000 investment by owner Greene King Pub Partners.

The bar, located in the heart of The Lanes in Norwich, will be the fifth pub operated by Pete and Frances.

As part of the investment from Greene King, the pub has been completely overhauled externally and internally with a 1920s art deco theme including green, gold and dark wood.

The main room of the bar will also nod to the building’s history as an old architect’s office with drawings on the walls. Booths will also feature in the new bar to give groups who visit that extra bit of privacy.

In line with its transformation and name change from The Birdcage to The Drawing Rooms, the new look

bar has also changed its offer to that of a cocktail and entertainment bar in a speakeasy format.

Alongside operating The Drawing Rooms, Pete and Frances operate two other pubs in Norwich and another two on the Norfolk coast.

Pete Harvey and Frances Chisholm, operators of The Drawing Rooms, said: “As soon as we saw the plans for The Drawing Rooms, we knew we just had to take it! Greene King’s investment has transformed the site and it is no longer recognisable from what it once was. The pub is now firmly positioned as a cocktail and entertainment bar at the heart of Norwich’s lanes, which matches perfectly with our experience as operators.”

Wayne Shurvinton, Managing Director of Greene King Pub Partners, said: “Our £430,000 investment has transformed this bar at the very heart of Norwich’s lanes. With the local and operational experience Pete and Frances bring, combined with our expertise and support by their side, I am really excited for the future of The Drawing Rooms.”

Hospitality Must Lead By Example When It Comes To Britain’s Drive To Net-Zero 22

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By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com)

to sustainability. For Hospitality, the task may seem daunting at first.

Restaurants and hotels alike will have to dramatically rethink the way they power, heat, and operate their venues.

However, as the one of the only industries which has a deep running passion for the local and a keen desire to preserve the environment, the hospitality industry has a unique opportunity to set an example when it comes to how industries can continue to support the UK’s drive to netzero.

POWERING HOSPITALITY’S GREEN REVOLUTION The hospitality sector is responsible for up to 15% of greenhouse gas emissions in the UK, and although most of these emissions are within the sectors supply chain, a large proportion comes from using nonrenewable sources of power.

The UK is a global success story when it comes to reducing its carbon emissions. In 2012,2017, and already in 2022, the UK surpassed its carbon emission targets on the road to net-zero by 2050. The UK is also ahead of all other EU countries and some other leading economies such as the US and Japan.

Despite this, the carbon savings which we will need to make over the next decade will require industries to rewrite the rules when it comes

Conventional electricity is responsible for over 30% of Britain's carbon emissions, with restaurants being some of the worst culprits when it comes to energy usage consuming more than three times the level of energy used to power a standard commercial building.

Hospitality venues need to take drastic action if they are to help lead the UK’s net-zero effort. This includes either switching to renewable energy providers or coming up with creative ways to install renewable energy sources without unnecessarily compromising the natural integrity of the surrounding area.

At Burgh Island, for instance, we have been careful to balance the benefits of wind power with the need to maintain the historical integrity of the surrounding area. By using solar panels on our disused tennis courts, and installing two modern energy-efficient boilers, we have been able to significantly reduce the level of energy the hotel consumes.

BUILDING SUSTAINABLY Some of the buildings which host our most loved hospitality venues are in a constant state of change, needing renovation and expansions to meet the needs of their clientele. Whilst in the short term this can cause disruption, it offers a long-term opportunity for hospitality venues to build back more sustainable.

Redevelopments of Burgh Island’s kitchen and Nettlefold restaurant, for example, will include heat recovery technology that uses the energy of the kitchen to keep the dining area cosy and comfortable

ENGAGING WITH LOCAL COMMUNITIES Hospitality’s drive to net zero must be an inclusive process, brining members of the local community together to contribute their thoughts on how green projects can produce positive changes within the area.

Being an eco-friendly hotel should be more than just a market tool to increase bookings, it should form part of a wider effort made by hotels to be accountable to their guests, locals, and the natural environment around them.

The Royal Oak in Radcliffe-on-Trent Shortlisted for Business of the Year Award Located on Radcliffe-on-Trent’s Main Road, The Royal Oak has been shortlisted for the Business of the Year category at the 2022 Celebrating Rushcliffe Awards.

Next month The Royal Oak is playing host to RadCooks Community Kitchen, which will be holding a volunteer appreciation night for the dedicated efforts to feed the less fortunate in the local area.

The pub run by Operator Chris Farman and his bar team has enjoyed another successful year within the Borough, with a range of fantastic events held for their guests to enjoy including their popular monthly village markets, live music from local musicians every Saturday and weekly Thursday pub quiz nights.

The local council awards are held to celebrate the Borough of Rushcliffe’s fantastic range of volunteers, businesses, environmentalists, and organisations as well as its health and wellbeing, food and drink and local enterprises that are doing great work within the local area. Other categories at the awards night include The Pride of Rushcliffe Award, Volunteer of the Year, Community Group of the Year and Environmental Project or Group.

Wanting to make sure that the pub stays an integral part of the local community, Chris has been working hard to create a safe space for families and individuals to enjoy, with a range of activities for both adults and children, recently putting on a free Halloween trail for local children.

Speaking on the award shortlisting Chris said “It’s an honour and a true testament to the hard work that the team have put in over the past 12 months to be nominated for this fantastic award. We love being right at the heart of the local community and both myself and the team behind the bar here at The Royal Oak have loved getting to know all of our regulars. The 24th will be a great opportunity to meet so many other influential people, who work across a range of different sectors here in the Borough of Rushcliffe.”

In total over 30 businesses and individuals have been shortlisted for the Celebrating Rushcliffe Awards, with the nominees set to gather on Thursday November 24 at Rushcliffe Arena, for an evening of festivity and to announce the winners of each category.

Nick Andrews, Managing Director of Stonegate Group said: “We are delighted to hear that Christopher and his team have been shortlisted for this prestigious award within the local borough. It is a fantastic achievement for a pub that goes above and beyond to deliver an amazing experience to its guests. Within Stonegate Group our pubs are very much at the heart of their communities, and there is no better example of that than at The Royal Oak.”

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.”

Lord Blunkett Sets Out Learning and Skills Report to Boost Sustainable Economic Growth 24

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A report by Labour’s council of skills advisers led by the former Education and Employment Secretary Lord David Blunkett has laid out recommendations for a “revolution” in learning and skills to achieve sustainable economic growth.

debate about the part that everyone can play in contributing to success: government, centrally and locally; further and higher education institutions, the business community, and individuals in their own lives.

The Learning and Skills Report demands an immediate response from the Government to deal with the economic crisis and the critical need to invest in growth and productivity, and to rebalance the economy.

“Critically, to put education and training back at the centre of government thinking, and prioritisation.

“What the report spells out today is nothing short of a revolution in meeting the skills needs of the nation.

Recommendations include:

“It addresses the immediate pressures of the moment, but it also offers a social democratic solution to the challenges of the future, including the rapidly increasing impact of artificial intelligence and robotics, re-equipping the nation for the economy of tomorrow.

• A new National Skills Taskforce, to include all key stakeholders • A complete shake-up of the career service • A new Apprenticeship and Learning Levy with flexibility demanded by business to meet the immediate challenges of up-skilling the nation

“This comprehensive analysis of what is currently wrong with the approach to learning and skills for economic recovery, along with detailed consultation, has led to a whole series of proposals laid out in the report, which, if adopted by an incoming Labour government, could transform Britain’s competitiveness, productivity, and therefore the chance of sustainable growth.”

• Decision making and investment devolved to regional and sub-regional levels; and • Public-private collaboration to drive up standards of digital skills The Report sets out 24 key recommendations that could help to meet the skills challenges of the future, create a culture of lifelong learning, and promote growth and economic recovery under a Labour Government, including the delivery of major green infrastructure projects.

The Report also lays bare how underinvestment in skills has led to economic decline under the Conservatives, characterised by regional disparities in productivity, inequalities in learning and up-skilling and a labour market in which low earnings and poor career progression have become the norm.

In response, the report recommends that immediate action be taken to deal with the crisis in skills and unprecedented unfilled vacancies.

The report also argues that establishing a pathway for restoring growth and dramatically reducing inflation cannot be achieved without a transformation in the availability of a skilled workforce, with the adaptability and creativity to embrace technological change.

Commenting on the Report, Lord Blunkett said: “This independent report seeks to initiate a rational public

UKHospitality Chief Executive Kate Nicholls said: “The recommendations in Lord Blunkett’s Learning and Skills report are very positive and echo much of what UKHospitality has been calling for over many years, such as the introduction of an Apprenticeship and Learning Levy.

“There is a huge amount of work already happening within hospitality to invest in our people and correct the historical culture of underinvestment in skills and training in the UK. “Initiatives recommended in the report such as a National Skills Taskforce, Individual Learning Accounts to share the cost of development and a Learning and Skills passport are all practical measures that could deliver great success. However, it’s important that any new measures don’t simply replace and duplicate work already happening so there needs to be an assessment of how best these recommendations could be implemented.

“In addition to investing in the next generation’s skills, there are unprecedented vacancies in the sector now.

There needs to be a dual approach from government in addressing both the immediate needs of the sector and future-proofing to ensure we build sustainable solutions.”

Pub Manager Goes Above and Beyond for Guinness World Record Attempt A Shepherd Neame pub manager who set himself the challenge of breaking the Guinness World Record for the most pubs visited in 24 hours had to up his game not once but twice after rival attempts increased the hostelry haul he needed.

Chris, who has been General Manager at the pub in Liberty Square for six years, and with the independent family brewer for 16, said: “We found ourselves literally running around Victoria looking for pubs! It was very tiring, but good fun.”

Chris Peach, the General Manager at the Faversham-based brewer’s Spitfire pub in Kings Hill, originally planned his world record attempt needing to visit more than 56 pubs in the one day slot.

The pair, also assisted by former Spitfire team member Jodie Butcher, wore red and white t-shirts promoting the challenge and the GoFundMe page they were fundraising for, which helped provide a warm welcome at every stop.

But when that record was broken, he and Spitfire regular, wingman Adrian Burke, who provided the organisational skills for the challenge, changed their date, route and number – only to discover during the attempt on Saturday (October 29) that an Australian had added to the numbers needed even further.

Adrian said: “Every pub we went in to, everyone was talking about it. People saw the t-shirts and so knew what we were doing. Because we had the GoFundMe link on the back, it also meant we got some donations as we went round.”

The funds will go to help Chris’s niece, Amelia Rose, who was born with a cleft lip, and lives in Africa, to receive surgery at Great Ormond Street Hospital.

It meant they needed to visit 78, consuming a 125ml drink in each pub – it does not have to be alcoholic – and so found themselves searching for extra watering holes, adding a cocktail bar and a virtual reality bar to their tally, alongside the planned pubs.

The pair, along with Jodie, must now collate their witness statements and receipts and submit them to find out if they qualify for the world record, which is likely to be an anxious four to six-week wait.

It meant that by Sunday when they arrived at The Spitfire, cheered on by team members and regulars, that they had hit the magic number needed.

Taking Steps Towards A Sustainable Future For Hospitality Businesses topic of sustainability is only going to grow.

Yet, while the appointment of a chief sustainability officer might not be possible, there are other steps hospitality businesses can take today to help foster a sustainable future. One of the ways that pubs and bars off the mains gas grid can unlock significant reductions in their carbon emissions is through the transition to sustainable fuels.

UNDERSTANDING YOUR OPTIONS Calor Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials.

With busy pubs and bars requiring a fuel source that offers increased reliability and a controllable flame for cooking, Futuria Liquid Gas can be utilised for a variety of uses, such as hot water, heating and cooking requirements. In addition, Calor’s range of storage options, including underground tanks, which can be hidden out of sight, means there’s a solution for every business.

As the drive towards net zero continues to gain pace, UK businesses are continuing to put sustainability at the heart of their operations.

Research has highlighted that almost two fifths (37%) of UK businesses have appointed a chief sustainability officer, while over half (56%) have an employee in post, whose remit includes sustainability.

And, with the UK Hospitality Association unveiling its 10 pledges to guide those working in the sector to net zero by 2040, it’s clear the

Available in a 100% blend, bulk Futuria Liquid Gas can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%4 compared to conventional LPG. For businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Certification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, hospitality customers, while also highlighting the amount of CO2 saved.

THE FUTURE WITH CALOR As part of its commitment to offer its customers 100% sustainable energy solutions by 2040, Calor is raising awareness about off-grid energy options and encouraging hospitality businesses to make the switch to bulk Futuria Liquid Gas – helping to support pubs and bars across the UK to deliver on their sustainability goals for today and tomorrow.

To find out how Calor can help you reach sustainability targets, visit www.calor.co.uk/hospitality

Should We Have Respectfully Closed?

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By Rebecca Page-Tickell, Lecturer at UEL (www.uel.ac.uk) It is now around two months since the death of Queen Elizabeth II. As I write this death seems a harsh term – we often refer to passing, or moving on to the other side. However, as T.S. Eliot would have it, a death there was – and as a nation we turned our attention to grieving. The death of the queen was a shock, despite her age and frailty, somehow we just did not expect her to leave us. It can be typical to expect some notice of a death, that a loved one is unwell, spends some time living with increasing illness and pain. However, the queen, either resolutely brave or perhaps mercifully seemed to die with little notice – indeed many of her family did not have time to reach her in time for a last farewell. We the nation were also a little stunned and at something of a loss. This led to a lack of that agreement derived by norming among people – checking out what others are doing to see how appropriate your response is. So it was that major sporting events differed in their approach - A boxing world title fight in the O2 was cancelled as were horse racing meetings, the cycling tour of Britain and of course premier football were all cancelled or postponed. The second day of the ECB test was cancelled, but then the rest of the test was played in memory fo the queen.

Is it better to stop in memory or carry on in memory? The official governmental announcement was that there was no obligation to cancel events. However a strong wave of sorrow and grief across the nation may have encourage managers to choose to cancel.

These cancellations were costly, with even carefully planned national strikes being closed, for example, a postal strike, an RMT train strike multiple local events as well as the TV schedule. This was accompanied

by days of focus on memories of the queen and live transmission of her coffin as it moved form Balmoral, to Edinburgh, to London.

The costs of this are high and can be counted in very many different ways. There is the cost to individual gig workers of the loss of income as events such as football matches were cancelled. The cost of loss of comradeship and communal experience for those attending the matches.

The loss of opportunity for footballers to progress in their sport – for cyclists who missed the final three days of an all eclipsing physical trial in the cycling.

These cancellations were accepted without question, albeit a little light grumbling when a favourite programme was cancelled. Is this a recognition of the role and position of the queen, or of the woman herself?

When we lose a loved one, someone we know well and love, the shock and insult of death leads to us missing them profoundly. We feel physical pain as well as emotional pain, to not see them again, to not feel, smell, touch them again – there is matching physical withdrawl form the world, we are in shock and unable to function as we used to. The ceremonial aspects of the bereavement process support us in our grief – the community around us acts as a strengthener. I will not forget at my grandad’s funeral – being unclear how I would be able to sing or even speak and being surprised a the strength I gathered from others around me belting out hymns. It was almost as if they were holding me up.

These physical and emotional effects can be related to the suckerpunch of realising that I also will die – it may be my turn next.

As a nation, did we experience such a suckerpunch? Certainly there was an element of a renewal of the contract between us and the royal family – as with the death of the previous king, many of us queued up for hours and hours to get a quick moment next to the coffin. Have we experienced a death as a nation – and what is that death? Is it a death of past times – sunny skies and green meadows??

I guess the real question is – can a whole nation mourn for one person? And if so, what is the most appropriate way to do that? Certainly the pieces fell into place as a nation we were guided by precedent and plans set in response to the direction given by the palace. The plans for the queen’s funeral will have been put in place a long time in advance.

As a people we responded and where we didn’t, by holding up blank placards for example, the response was swift and clear. It was as if this was a sacred time which allowed clear black and white responses – the debate and its related differing views were rapidly scotched.

As we acted together as a nation of the most part, with books of condolence in most churches accompanied by leaflets and special prayers in all places of worship. This mirrored hat happened at the passing of the last king, where huge queues to observe and respect the coffin were also seen. It was also a catharsis in the moment, people recalled their own recent moments of tragedy, the loss of a parent or grandparent as well as being cathartic for feelings of fear associated with economic difficulties, such as being unable to afford to heat our homes.

The end of mourning felt in some ways like the end of a specific set of circumstances. Travelling on a heaving commuter train the following morning, the guard commented over the loudspeaker – ‘back to the old days’ as it was so busy – commuters stuffed in with no space to sit down. I have noticed since then, even with all the political upheaval and worries about penury, that there is a move forward -covid is considered finished and people are coming back to work in offices.

In the end, there may be no right way to mourn the passing of a sovereign. As subjects, the mourning was genuine and raises questions around the position of royalty and the nation – How we as a people mourn needs to be decided in the moment, what feels right and reflects the relationship we have with the sovereign, the extent to which it is warm as well as respectful. - I wonder how things will be different at the death of King Charles III?

Hospitality Leader Mike Tye Joins Bar Group Arc Inspirations as Chairman Arc Inspirations, operator of bar brands Banyan, BOX and Manahatta, has appointed hospitality sector veteran and leader, Mike Tye, as Chairman. He will support the senior team led by CEO and cofounder Martin Wolstencroft in the on-going development of the business – amid a significant growth phase for the company that will see Arc launch five new sites in the next 12 months.

A former CEO of Spirit Group PLC, Tye is a seasoned builder of businesses with more than 30 years’ board and leadership experience in the UK hospitality sector.

Currently chair of the Big Table Group, he previously served as chairman of Haulfryn Group and Moto Hospitality Group.

During the executive phase of his career, Tye led a number of prominent leisure businesses, including David Lloyd Leisure, Premier Inn and Costa Coffee.

Commenting on the appointment, Martin Wolstencroft, CEO, said: “This is a cornerstone appointment for us following the successful conclusion of our recent investment process with BGF (Business Growth Fund), as we take our business into the next phase of its growth and development.

Mike is one of the standout business leaders in our industry; his knowledge and expertise is absolutely second to none, and we are delighted to welcome someone of his calibre to Arc Inspirations. It is a real coup for us and speaks volumes for the strength of our business and the opportunities we have in front of us.”

The new chairman will work alongside the Arc Inspirations senior management team which, in addition to Wolstencroft comprises: Managing Director Anni Opong; Finance Director Tim Knockton; People and Culture Director Nazareen Johnson; Property Director Nik Lowery, and Head of Marketing Laura Lewis.

Tye will take his place as a non-executive director on the board alongside Arc co-founder Chris Ure and

the BGF’s Barry Jackson.

Commenting, Mike Tye, Chairman, said: “I’ve followed Arc’s progress for a number of years and it’s clear that Martin and his team have built a high quality and brilliantly well-run operation, with great consumer propositions, and outstanding growth prospects. I’m delighted to join the board, and am looking forward to what promises to be an exciting time ahead, as we work together to bring even more success to the business.”

The appointment of Tye comes after non-executive director Steve Richards, who is also the current CEO of Parkdean Resorts and chair of UKHospitality, decided to step down after nearly five years in the role.

Of Richards’ contribution to Arc Inspirations, Wolstencroft said: “We are extremely grateful to Steve for the invaluable guidance, support and wise counsel he has provided to the business and the management team over the past five years. In that time, we have significantly developed the strategic framework of the business and our brands – around our cluster model – and we have massively increased and upskilled the capability of the organisation.

“At the same time, we have worked through the challenges and stresses of the pandemic, refinanced the business with HSBC, brought in external investment with BGF and delivered a record financial performance in our most recent year. He has played a key role in helping us to deliver all of this and in shaping our business into the thriving operation it is today, and one that is ready to expand further and grow.”

The appointment of Tye comes as Arc embarks on a phase of significant growth, having recently posted record group sales and profits, and revealed plans to open five sites in key cities in the next 12 months. The new openings will see three new Manahatta cocktail bars open in Newcastle, Nottingham and Sheffield, alongside two new BOX premium sports bars, in Nottingham and Birmingham, creating 500 new jobs in total.

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/

Bank of England Rate Rise Will Leave Small Businesses Between a Rock and a Hard Place 28

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has a chance to get going.

Interest rates have risen sharply as the Bank of England continues to use its powers to tackle soaring prices.

“Action on late payment at least would be a godsend for small firms, opening up flows of working capital to keep them able to trade.

The long-running scandal of large corporates’ poor payment practices must end, and the sooner the better.”

The Bank has increased its benchmark rate from 2.25% to 3%.

That is the eighth consecutive increase since December, pushing the rate to its highest level for 14 years.

Emma McClarkin, chief executive of the British Beer & Pub Association (BBPA), said: “The last thing pubs and brewers want to do is put prices up for loyal customers but are stuck between a rock and hard place.

Federation of Small Businesses (FSB) National Chair Martin McTague said: “Whatever the macroeconomic justifications for this latest rise, the eighth in a row, its effects will be felt immediately on the ground by small businesses carrying many kinds of debts, as well as by hard-pressed consumers.

“The cost of running their businesses has become completely unsustainable, the price of key ingredients and utilities are rocketing, and now their customers will, understandably, be tightening their belts even further following the news of interest rates rising.”

“Consumer confidence in October was only slightly above its alltime low in September, which spells worrying news for countless small firms relying on consumer spending in the so-called ‘golden quarter’ running up to the festive season.

“Our research found that firms in the hospitality sector had a confidence reading almost twice as negative as the overall score for all sectors in Q3, raising fears of a wave of closures if prospects do not improve this winter.

“Prior to today’s base rate hike, small firms were already telling us that the availability of new credit worsened in the third quarter, and that finance was already getting more costly, adding to the financial pressures they face.

“Inflation is still sky-high, especially for business inputs, where it is running at around twice the rate of that felt by consumers.

“Today’s rise may be seen by markets as necessary and inevitable, but for small businesses struggling under a debt burden and seeing decreases in custom that will be cold comfort.

“The Chancellor must not forget small businesses and self-employed people in the upcoming Budget.

“While there are undoubtedly tough decisions ahead, a further drop in small business numbers, after 2020 and 2021 saw a combined loss of nearly half a million, will hamstring the UK’s economic recovery before it

She called on the government to reinstate the freeze in beer duty and tackle the overall cost of doing businesses to “keep a trip to the pub affordable this Christmas”.

“Spiralling inflation is driving our pubs and brewers to breaking point and many more will be forced to shut their doors for good if urgent action isn’t taken to save them,” McClarkin added.

Alpesh Paleja, CBI Lead Economist, said: “The Bank has deployed a bumper rate rise, underscoring the scale of the UK’s inflation challenge. A weakening economy and tighter fiscal policy is set against volatility in global energy prices, stubbornly high inflation expectations and persistent wage pressures.

“With monetary policy focused on tackling inflation, the government’s immediate priority should be to reinforce markets’ faith in the UK’s hard-won reputation for stability – but fiscal sustainability and growth shouldn’t be an either or choice.

“The Autumn Statement must learn the lessons of the 2010s: fiscal sustainability and lifting trend growth are both priorities. Alongside protecting the most vulnerable, the government should safeguard capital spending and investment allowances to enable private sector investment to drive future growth.”

Google Data Reveals the Highest-Rated Vegan Restaurants in the UK

People on plant-based diets for ethical, health-related, or some other reasons are marking World Vegan Day on 1 November. This day, which commemorates the beginning of the Vegan Society in the UK and the coining of the word vegan, is a great opportunity to promote the vegan lifestyle around the world. And it is also giving everyone – vegan or not, the perfect excuse to celebrate with a delicious plant-based meal at one of the best vegan restaurants in the country.

We have seen many vegan restaurants pop up all over the United Kingdom lately and to pick the best ones out of thousands we at BonusInsider had to come up with a methodology that was fair and unbiased. What we decided on was to pull Google user reviews data for vegan restaurants in all UK cities and rank them by their rating and reviews count. When looking at the data our team concluded that veganism is still growing strong, with many new restaurants, cafes, and eateries focusing their menus exclusively on plant-based mouthwatering vegan meals, rich in flavours and healthy ingredients. Below are the 10 highest-rated vegan restaurants in the UK, based on Google review data:

METHODOLOGY To select the most recommended restaurants for plant-based dining, BonusInsider utilised the Google Places API, searching for the “vegan” keyword and filtering for the “restaurant” place type in all UK cities.

The resulting list included 3028 locations, so we took only those rated 4.9 or higher with more than 200 reviews. Then we ranked by star rating and number of reviews to identify the highest-rated restaurants, serving vegan dishes in the United Kingdom.

THE HIGHEST-RATED VEGAN RESTAURANTS IN THE UNITED KINGDOM 1. CORARIMA, WAKEFIELD Corarima is a small, yet modern restaurant for gluten-free, vegan and vegetarian food in Wakefield, a city only 13 km south of Leeds. It offers authentic Abyssinian cuisine, prepared by Ethiopian and Eritrean chefs who use their own berbere spice mix, containing many Ethiopian spices such as corarima, garlic, ginger, basil, rue, ajwain, nigella, fenugreek, and chilli peppers.

2. HEALTHY LOUISA CAFE DELI, LEICESTER Healthy Louisa Cafe Deli is a vegan outlet with a contemporary dining area and it serves breakfast, lunch and refreshments in central

plant-based and to prepare them, Amrutha Lounge works with local suppliers and small businesses in order to source fresh and truly organic ingredients.

6. WE LOVE FALAFEL, BRIGHTON We Love Falafel is a vegan and vegetarian falafel shop in North Laine, Brighton’s bohemian and cultural quarter. It has outdoor seating where customers are served creative homemade falafels, freshly prepared onsite. Apart from the all-vegetarian menu, the eatery also caters specifically to vegans and has gluten-free options.

7. CAFE ROYA, NOTTINGHAM

Leicester. The menu includes a wide variety of healthy, plant-based smoothies, rice and porridge bowls, pancakes, and toast. There is also a great selection of teas and right now, you can try the Pumpkin Seasonal Menu, which is free of refined sugar and artificial flavouring syrups.

3. VEGAN YES SHOREDITCH, LONDON Vegan Yes Shoreditch in the East End’s district of Shoreditch is one of the most interesting restaurants on this list. It serves a unique Italian and Korean fusion vegan cuisine inspired by Chef Mauro’s Italian heritage and his wife’s Korean culture. Believing that the healthy ingredients benefit body, mind, and soul, the owners promise that their meals do contain no heated oils, no refined sugars, and no preservatives.

Instead, the plant-based menu includes probiotics and plenty of raw options.

4. BABA GANOUSH KITCHEN – JERUSALEM FALAFEL, BRISTOL This is a fun, colourful little restaurant in Bristol for healthy and vegan Middle Eastern cuisine. Customers can order falafels on the go or enjoy the eclectic atmosphere in the seating area while munching on tasty Lebanese bread wraps or some Jerusalem and Beirut specialties such as dolmados, Baba Ganoush, hummus, or mousaka.

5. AMRUTHA LOUNGE, LONDON This is a small, cosy restaurant in Wandsworth that prepares “vegan soul food” inspired by Asia, Europe, and the Middle East. All meals are

Located in Beeston, just 3 miles south-west of Nottingham city centre, Cafe Roya is a beautiful, independent restaurant for modern vegan and vegetarian cuisine. Its menu consists of elevated, mostly plant-based dishes inspired by Europe and Asia, and a great selection of organic wines and beers. The list of cocktails also stands out as they are always made fresh to order with premium organic and vegan-friendly spirits.

8. SUISSI VEGAN KITCHEN, GLASGOW Suissi Vegan Kitchen is a family-owned restaurant in Glasgow’s West End that offers vegan Asian cuisine. Its chef, Mama Lim, who is originally from Malaysia, prepares various traditional meals from her home country but also takes inspiration from all over Asia. The amazing homestyle cooking is paired with the owners’ dedication to using only fresh, natural ingredients. Unlike many Asian restaurants, Suissi does not approve of white sugar, MSG or any artificial enhancers, and is against the excessive use of salt.

9. SEN VIET VEGAN RESTAURANT, LONDON As one of the most recommended Vietnamese restaurants in London, Sen Viet is a wonderful option for anyone who craves delicious and full of flavour plant-based food. It offers a 100% vegan menu, consisting of vegan pho, spring rolls, bánh xèo, the popular Vietnamese crispy savoury pancakes, and many more.

10. VGN BOULEVARD, BIRMINGHAM VGN Boulevard is an independent “plant-based junk food” restaurant offering fully vegan burgers, loaded fries, hot dogs, and dairy-free milkshakes. It is located in Stourbridge in the West Midlands, some 13 miles from Birmingham. This stylish eatery has everything you’d want from a regular fast-food restaurant – various burgers, deep-fried fillets, onion rings, tater tots, chocolate fudge cake, and many more, but it’s all vegan.

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Lords Committee Criticises Delaying High Fat Foods Promotion Ban Without Sufficient Explanation sectors in relation to any proposed legislative changes and unable to evaluate the effects properly.

In its 15th report of Session 22-23 the cross-party House of Lords Secondary Legislation Scrutiny Committee comments on changes made by the Food (Promotion and Placement) (England) (Amendment) Regulations 2022 (SI 2022/1007).

The Committee’s recent report Losing Impact: why the Government’s impact assessment system is failing Parliament and the Public concluded that for Parliament to perform its critical function of holding Government to account, it is of paramount importance that the two Houses are given complete and comprehensive information about the basis on which particular policy choices have been made. That conclusion also applies to the analysis of any consultation undertaken.

These Regulations delay for 12 months the implementation of the ban on promoting high fat, sugar and salt (HFSS) products such as cakes, chocolate, ice-cream, crisps etc through ‘buy-one-get-one-free’ or ‘3 for 2’ offers in England. The ban was intended to reduce obesity, particularly child obesity, and the evidence provided in the Impact Assessment to the original instrument setting up the ban was very strong, anticipating that “the monetised benefits greatly outweigh the costs on a ratio of around 14:1”.

The Earl of Lindsay, Member of the Secondary Legislation Scrutiny Committee, said;

The Committee described the supporting Explanatory Memorandum as vague, justifying the delay because of the “unprecedented global economic situation”. Despite additional information published in the report the Committee remained unconvinced: the original intention of the ban was to accumulate public health benefits including significant savings to the NHS in the long term. The Committee took the view that any delay is likely to compromise the Government’s ambition to halve childhood obesity by 2030. The Committee’s Report suggested that the House press the Department of Health and Social Care (DHSC) to provide a more detailed explanation of the rationale for delaying the ban and of its likely impact.

Two debate motions have already been laid as a result.

The Committee’s 15th Report also highlighted this instrument as one of several this week where statutory instruments have been introduced without a full analysis of the public consultation being published when the instrument was laid. This made it practically impossible for the Committee to be sure of the views of affected

“We continue to highlight – most recently in our Losing Impact report – the vital role clear explanatory material and other supporting material such as consultation analysis play in Parliament delivering its scrutiny function effectively. Our ability to advise the House is undermined if all the necessary material is not available to inform our scrutiny.

“Our report this week cites several examples where the consultation analysis was unavailable prior to an instrument being laid. In the case of the food legislation highlighted in our report, we found it particularly regrettable that while the required consultation was carried out for two weeks in August, the outcome has still not been published.

“The description of the outcome given in the EM is opaque and we have no indication of the health sector’s view of this deferment or the degree of demand, if any, for this delay from business.”

Research Reveals Celebrity Chefs with Most Michelin Stars

Research undertaken by Slingo revealed that Alain Ducasse has the most Michelin stars of any celebrity chef with 19, followed by Pierre Gagnaire (14) and Martin Berasategui (12).

Ducasse currently holds 19 Michelin stars, though in 2012 he had 21, becoming only the second chef to hold that many. He owns Alain Ducasse at the Dorchester, which holds a three-star rating from the Michelin Guide.

Pierre Gagnaire has a number of restaurants through which he has been awarded a total of 14 Michelin stars. In 2015, he was voted by his peers as ‘the best chef in the world’.

Spanish chef Martin Berasategui has a total of 12 Michelin stars and is one of the few chefs to own multiple three-star restaurants, Restaurante Martín Berasategui, his parent’s restaurant which then became his first and Restaurante Lasarte.

Also making the list was Gordon Ramsay who has seven Michelin stars.

Slingo also carried out research on how many restaurants celebrity chefs own, their social media earnings and which chef is active in the most countries around the world.

To access the rest of the research, visit www.slingo.com/blog/lifestyle/the-worlds-most-successful-celebrity-chefs-revealed/

Diageo Announces Partnership to Tackle Training and Recruitment Challenges in UK Hospitality Drinks company Diageo has announced a new three-year partnership with Springboard and The Prince’s Trust to address the chronic skills shortages that the UK hospitality industry is wrestling with. Drawing upon their combined knowledge of the sector, both charities will run Diageo’s award-winning Learning for Life programme, to drive recruitment in the sector and support the long-term prosperity of the hospitality industry.

Together, Diageo, Springboard and The Prince’s Trust are aiming to support over 3,000 people over-18 into work and promote the skill sets needed to succeed in a career in hospitality. The news comes as UKHospitality reports 400,000 vacancies across the sector and 100,000 staff absences meaning that day-to-day the industry is missing half a million workers; more than 20% of the workforce.[1] Springboard has been the lead delivery partner for Diageo’s Learning for Life programme that launched in 2012 in the UK. Learning for Life provides vital training and vocational experience as well as a route into the hospitality sector for adults. To date, 5,374 people have participated in the programme over 362 courses.

The partnership will extend the existing Learning for Life award-winning six-week Bartending and Hospitality Course and recently introduced Hospitality Sprint programme, to include three new delivery models to expand the reach, engagement, outcomes and legacy of Diageo Learning for Life and ensure agility and flexibility of the programme to best meet the needs of both the hospitality industry and the people the programme supports.

Kate Moore, Society Manager of Diageo GB, said: “We know the hospitality industry continues to face

unprecedented challenges and many communities are struggling when it comes to recruitment. We want to give people the opportunity to kickstart a career in such a vibrant industry. We are excited to be relaunching the programme that directly support participants no matter where they are on their journey to employment.”

Springboard CEO, Chris Gamm, commented: “Hospitality organisations up and down the country will be as delighted as we are to hear that our incredible partnership with Diageo is continuing for a further three years. Learning for Life plays such an important role in turning out skilled and qualified professionals into the industry, futureproofing the talent pipeline for hospitality.”

Springboard will also be working with The Princes Trust, who will support the delivery of early-stage career training.

Ben Marson, Director of Partnerships at The Prince’s Trust, said: “We are delighted to be partnering with Springboard for the Diageo Learning for Life programme and believe that during this challenging time for the hospitality sector, we can bring together our collective strengths to support young people into meaningful work in the hospitality sector, and ultimately to build a better future for themselves.”

With a focus on adult education, Learning for Life in the UK has traditionally focused on offering opportunities to unemployed people over 18, with skills programmes covering key areas within the hospitality industry implemented in partnership with local educational, governmental, and training organisations.

To find out more about Diageo Learning for Life and upcoming courses, please visit: https://springboard.uk.net/diageo-l4l/

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All I Want For Christmas Is...

Good Customer Experience

By Oyin Bamgbose, Vice President at Infinity (www.infinity.co/uk/)

With the festive period fast approaching, customers are researching the best spots for the family holiday, work socials and Christmas dinners. For those in the hospitality sector, the final quarter of the year is a time when there is so much more opportunity to deliver the best customer service, connecting and engaging with existing and new customers.

and promotions get discussed at scale. It also highlights how well staff are handling calls, helping to identify common friction points, such as taking pre-orders for large parties. Managerial teams can then come together to create a solution, guiding both new and old staff on how they can address such issues in the future.

Once installed, these analytics are also a great retrospective tool for the following year. Businesses can predetermine obstacles and iron out any problems before they surface. This means that customer service strategies can be revised and enhanced, helping businesses to gain a competitive advantage throughout the year.

CREATING COMPELLING CHRISTMAS ADVERTISEMENTS

Therefore, excellent customer service lies at the heart of hospitality during the colder winter months. It’s what keeps customers coming back, encouraging them to recommend their favourite bar or restaurant to their friends. 88% of consumers in the UK celebrate Christmas meaning that an unpleasant experience over the season can cause damage to a venue’s reputation and loss of business.

In today’s digital world, everything starts with a Google search.

Potential customers will scour the internet for their dream winter holiday or the best spot for a Christmas dinner – but so much more can be gained and understood from a conversation with a call agent. The intelligence gained from these calls can reveal the reason a guest picked up the phone, even tracking the keywords Googled that led them to your website.

In addition, more than a quarter (27%) of hospitality businesses are seeing bookings surge for Christmas already, higher than in previous years. Call intelligence tools can ease the stress of these mass bookings, as well as optimise advertising and streamline staff training – as bars, restaurants, and hotels will have access to the relevant data to positively affect the customer experience. Such tools integrate into booking systems, supplying businesses with a deeper insight into the nature of each call.

With the ongoing cost of living crisis, winter may present challenges for many in the hospitality industry. However, Christmas is a major season for both retail and hospitality. In 2021, PwC expected a total spend of £21 billion on presents and celebrations over the season.

Competition is high, and every organisation wants to be the one that makes an individual’s festivities special. Innovative strategies to market Christmas menus and winter stays are key to capturing the customers’ attention.

BOOST THE CUSTOMER EXPERIENCE

Call intelligence can help with this by assigning call outcomes and revenues to marketing activity.

Organisations are able to identify which campaigns, channels and keywords are pulling their weight and which aren’t. in addition, businesses can understand the thoughts and feelings of their callers. Teams then have the information needed to

A recent report found that one in five hospitality businesses are already seeing a surge in bookings for the Football World Cup. Also, three in ten are hiring more people to ensure they can cope with the uptake of customers. With so many new team members, it’s difficult to ensure all staff address customers in the same style and gather the right information over the phone.

Conversation Analytics can identify which destinations, rooms, menus,

Let Your Christmas Menu Sparkle with Just Desserts Classic ginger sponge topped with an irresistible toffee sauce – a real winter warmer!

CANDY CANE CHEESECAKE 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:

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

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/

create incredible campaigns and optimise costs. The nature of call intelligence allows businesses to determine the true value of the campaign responsible for mass bookings.

ADDRESS CUSTOMER QUERIES QUICKLY More than half of Brits say being on hold is the biggest time waster.

Customers become frustrated, sometimes causing them to call back later or look to book elsewhere. However, during such busy periods, it’s not easy to always have somebody on hand to answer the phone. Staff are often caught up welcoming guests – missed call reports are beneficial in situations like these.

By monitoring calls, organisations have access to the caller’s telephone number, time of the call and the pages on the company’s website they visited the missed call. Businesses then have the opportunity to ring the caller back whilst their interest is still hot.

Moreover, this is a great tool to help create rotas and manage staffing levels. Hospitality businesses have intel into which times of the time, month or year require more staff availability to answer the phone. This ensures that employees can provide the upmost customer service with ease.

RECOGNISE YOUR GUESTS’ KEY VALUES Overall, call intelligence is key to truly understanding your customer base and providing them with a fantastic Christmas experience.

Businesses can analyse phone calls to generate revenue and ensure sleek customer service. The hospitality industry can align its Christmas marketing tactics with customer values, making campaigns more compelling.

Calls can then be met with helpful service, which heightens the customer experience.

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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.

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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

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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.

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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

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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

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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

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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

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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

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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

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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.

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Hospitality Technology

How to Harvest Intelligent Data

By Scott Muncaster, Owner and Managing Director of Adactus (www.adactus.co.uk) By definition, intelligent customer data is any data collected by your company which offers insight into the behaviour and mindset of your customers. This data will help you gain a better understanding of what drives and excites your customers.

Intelligent data is invaluable when it comes to marketing outreach, new customer procurement, and customer retention, as it allows you to provide a targeted and bespoke approach for all your guests.

However, so often brands are guilty of taking a blanket approach when it comes to communicating with customers.

Not only are they missing an opportunity to build a strong rapport with those who walk through their doors, but equally they risk losing existing clientele with irritating, irrelevant marketing.

Capturing intelligent data that creates a single customer view has never been more important. No one needs to dine out, especially with a cost-of-living crisis, so knowing who you’re speaking to and tailoring your messages appropriately is crucial to capturing people’s attention, enticing them in, and then nurturing those relationships further.

For example, you might want to reach young couples who have the flexibility, but not as much disposable income, with mid-week meal deals, or retirees living in a specific area with a lunchtime offer. Maybe you want to get early bird discounts in front of families who are slightly more cash strapped but still relish those one-off family outings – intelligent data allows you to do this.

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.

Then there’s using this data to track customers’ behaviours and to tailor to suit. For example, having a highchair ready for the family with a baby or tracking a customer’s usual drink choice so the waiter is informed on arrival.

This insight can also be used to shape the company’s future product or service plans. For example, is it time to introduce ‘order and pay’ options at the table for those on a tight schedule or who want to be more in control of their experience if you’re seeing more customers that fit that profile? Or perhaps offering the option of takeaway could boost weekday sales?

It's about doing a deep dive into data to help shape and grow your business, while delivering a more personalised experience that makes you stand out. Harvesting intelligent customer data means you’re able to interrogate data, to understand where, when and how a guest engages with your brand.

Collecting intelligent customer data is easier than you might think. Using the right tools means as you gather, cleanse and segment your data, the more assertive you can be with your selling.

However, the more data you harvest, the more analysis is needed to make this data work harder for you, all of which can be automated via CRM systems.

This involves categorising your data so you can make inferences at a glance. The analysis process is where you begin to truly understand the trends of your customers. Once this stage of the customer intelligence process is complete, you’ll have a comprehensive single view of all your customers.

We find that consistency is key in the hospitality sector, and using technology can add speed and accuracy to your approach, as well as clearing a more visible path to maximising your data’s potential.

The hospitality industry is one of the most competitive, and as the sector continues to be hit by the costof-living crisis, businesses simply cannot afford to provide a so-so service. Intelligent data will help improve every facet of your offering, and make it easier to navigate the challenges of the current climate.

Employers Must Adapt To Employee Expectations, says Bizimply “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.

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

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.

“Many of the businesses we work with rely on parttime 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.

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Outdoor Spaces

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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

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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

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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

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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

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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

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Issue 134

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

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

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

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

must be made before 31 March 2023 to be eligible.

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

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

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

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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

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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

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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

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Issue 134

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 134

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

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Property and Professional

Issue 134

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.

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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.