CLH Digital - Issue #135

Issue 135

Hospitality Sales Climb 4% in Britain’s Top Cities www.CLHNews.co.uk

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Pubs, bars, and restaurants are recording positive sales in Britain’s major cities— but high inflation is making real-terms growth very difficult.

The latest ‘Top Cities’ report from hospitality research experts CGA by NielsenIQ and connectivity solutions provider Wireless Social shows combined sales in Britain’s 10 most populous cities in the four weeks to 22 October 2022 were 4% higher than in the same period in 2019. Seven of the 10 cities recorded

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growth.

The total number is in line with figures recorded by the separate Coffer CGA Business Tracker in recent weeks. However, with Britain’s inflation rate now exceeding 10%, sales are well below pre-COVID comparatives in real terms.

Logins are also still significantly short of the levels of 2019.

(CONTINUED ON PAGE 3...)

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Issue 135

Editor's Viewpoint

Welcome to the latest issue of CLH Digital LAST CALL!!

I am delighted to say that I am attending my very first (at the ripe old age of 64) demonstration!

EDITOR

On Monday, November 14 10:30 AM I will be outside the Houses of Parliament (holding up a copy of CLH NEWS) to join the HospoDemo demonstration.

Peter Adams

On Monday 14th November at 10.30am, the hospitality industry will gather in Parliament Square for the third time to protest about the government’s lack of support for the sector.

It does not need explaining to anybody in the hospitality sector that countless hospitality businesses have closed since early 2020, or are currently teetering on the brink of oblivion, and the demonstration will urging the government to take appropriate action to support a sector that is on its knees.

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

The aims of the demonstration are as follows: 1. Primary aim is a VAT reduction to 10% including alcohol sales 2. Business rates holiday or reduction 3. Visa scheme to allow overseas workers to work in hospitality The organisers are urging people to dress up in their work uniforms, whites, morning suits, waiter/waitress

attire, or front of house. Unfortunately, well for me at least, it is quite some years since I was in frontline operations, and as the waistline has now spread nothing fits!

But I will be carrying a copy of CLH News, and I desperately want to talk to as many people as possible and share your news and views so please do come say hello and make yourself known and more importantly tell me what you think!!!!

I am very pleased once again to lead with some positive news, albeit only slightly positive in an otherwise gloomy economic environment.

Despite the economic mess, and as always, I have to moderate my tone, since I have had my knuckles rapped when I have been a tad too critical of government, ministers and policies!

Nevertheless we are in an absolute mess and the fact that cities can record positive sales in this current economic climate is nothing short of miraculous.

Research reveals that sales were 4% higher for the same corresponding period and in 2019 (with 2020 and 2021 being an absolute disaster thanks to the ludicrous overreaction to the Covid pandemic) I was disappointed however to see that the majority of this growth is with managed houses and independent hos-

pitality sector outlets are not faring so well.

Managed sites contracted by 179 outlets whereas the independent sector contracted by a staggering 1751 outlets.

This was rather disappointing since we reported just on a year ago that has re-emerged check from the Covid pandemic, shifts in consumer spending and behaviours were at that time offering a light at the end of the tunnel.

Research commissioned at IW Capital revealed that over 63% of consumers were going to support independents and small businesses over larger rivals, while 58% plan to spend more time at their local high street.

Yes we have the pandemic of course but I am frankly at a loss to see why independents have been disproportionately hit harder than multi outlets, so I will once again be putting out an alert for some expert comment on the topic!

We reported on a rather interesting trend (see page 6) which reveals that the sale of alcoholic drinks in restaurants in pubs has increased as operators add alcoholic drinks to their menus.

Something upon reflection is a simple but wonderful idea. “Back in the day” we would present customers with a food menu and wine list, and leave it to their own personal choice as to what they wanted to drink.

This of course meant “no impulse buy”. Customers did not have the opportunity to see new drinks, new brands, and experiment, so I have to say this is a wonderfully simplistic but effective idea!

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

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.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Hospitality Sales Climb 4% in Britain’s Top Cities (CONTINUED FROM FRONT COVER)

Sam Arrowsmith, Director, Commercial Research said: “The tracker has better news from the London market, as groups’ sales within the M25 rose 3.1% year-on-year. This suggests that the capital may be on the precipice of turning a corner, following a steady return of visitors and office workers to the capital. That said, September did see a dramatic influx of people after the death of Queen Elizabeth II, so it will be interesting to see if London can sustain this improvement in the coming months.”

The ’Top Cities’ report combines sales data from CGA and device login statistics from Wireless Social to provide a ‘vibrancy’ ranking of the top 10 cities. Manchester heads the list of top cities, ahead of Birmingham, which makes the top two for the fourth time in a row. Both cities recorded double-digit sales growth in the latest four-week period.

At the other end of the rankings, London is bottom for the third period in a row, with both sales and device check-ins still short of preCOVID levels—though both metrics are now moving closer to 2019’s numbers. See below for the full list of cities.

CGA client director Chris Jeffrey said: “Our latest report confirms that public demand for eating and drinking out is stable. It highlights hospitality’s huge contribution to the vibrancy of city centres. However, with consumers’ spending under pressure from rising costs in energy, food, mortgages and more, the post-COVID recovery will come under severe strain in the months ahead. Businesses have a crucial role to play in Britain’s economic growth, but they need targeted support to help them through these unprecedented challenges.”

“ENCOURAGING TO SEE GROWTH” Julian Ross, founder and CEO of Wireless Social, said: “It’s hugely encouraging to see growth across the sector, in terms of sales and footfall, in a number of the UK’s biggest cities. However, this growth will count for very little if the economic environment continues to be as volatile as it is currently. With the World Cup and a restriction-free Christmas on the horizon, hospitality businesses can expect a boom in short-term sales. But it’s the weeks and months that follow that require attention, and businesses are going to need targeted support to continue to grow and develop on the other side.”

The series of ‘Top Cities: Vibrancy Ranking’ reports is based on a powerful combination of sales data from CGA’s Managed Volume Pool of more than 8,000 pubs, bars and restaurants, and Wireless Social’s guest data gathered from more than one million log-ins. It provides the most accurate assessment yet of the vibrancy of Britain’s key city markets for eating and drinking out.

“HIT FIRST HIT HARD” Despite this growth, the licensed leisure sector appears to be the part of the leisure market that has been hit first and hardest by inflationary pressures and the rising cost of living, particularly the wet-led pub, bar and club industry.

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY RANKINGS FOR THE FOUR WEEKS TO 22 OCTOBER 2022.

NUMBERS IN BRACKETS INDICATE POSITION FOR THE PREVIOUS FOUR-WEEK PERIOD. 1 Manchester (3) 2 Birmingham (1) 3 Glasgow (2) 4 Leicester (5) 5 Bristol (4) 6 Edinburgh (6) 7 Leeds (9) 8 Sheffield (8) 9 Liverpool (7) 10 London (10)

SALES AHEAD OF PRE-PANDEMIC LEVELS Overall, while like-for-like sales in the UK’s top managed pub, bar and restaurant groups were 3.0% behind the levels of September 2021, they are still ahead of pre-pandemic levels for the eighth month in a row compared with September 2019, according to the latest edition of the Coffer CGA Business Tracker.

Pubs were the strongest performing of the tracker’s three hospitality segments in September, with year-on-year sales growth of 1.7%.

Restaurants’ like-for-like sales were down by 7.9% on September 2021, and bars’ sales by 16.0%.

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

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

RECOVERY UNDER THREAT It is clear that despite the growth in representation we have seen in the café and takeaway and restaurant sectors over the last year, be it through multiple or independent operators, this recovery is now under threat from rising costs for businesses and consumers alike, particularly for pubs, bars and club operators. OpenTable's weekly restaurant cover data suggests, so far, consumer appetite for eating and drinking out is undimmed.

However, the recent fall in representation suggests thousands of businesses, particularly independents, are in need of financial support if they are to stay afloat. The government’s energy support package has provided some relief on businesses' energy bills for the time being, however, many operators are calling for further support to include business rates reform and lowering the rate of VAT. Given that this decline is already happening before an expected slowdown in consumer spending, it is reasonable to conclude that without increased support from government, the closure rate will in all likelihood accelerate.

Advice for a Safe Night Out in The UK 4

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Issue 135

Nightlife in the UK is changing. As more people feel confident about going out, and as technology makes it easier for people to meet new friends, we are seeing a rise in the number of people who go out and enjoy themselves.

Other key symptoms of being spiked include: • • • • •

Nausea Unconsciousness Loss of balance Separation of friends Confusion Ensure you’re clued up on the above signs to avoid yourself, or your friends, from becoming a victim of drink spiking.

But there's still a lot of fear out there, especially around safety and sexual harassment. ONS (Office for National Statistics) data this year revealed that women felt less safe than men in all settings after dark.

When people don’t take their safety seriously they can end up a victim of crime and going out should not be tainted by the fear of being attacked.

GET HOME SAFELY Avoid the ease of getting into an unlicensed taxi for a faster route home. The risks are too great, especially for women traveling alone.

Make sure you have a reliable taxi company’s contact details and book ahead to save waiting at the end of your night.

Arith Liyanage, CEO and founder of The Night Owl, an independent nightclub renowned for its soul and retro music, has commented: “Hospitality and entertainment venues, as well as the government and the police, have a responsibility to ensure the safety of customers is front of mind.

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

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

Below, Arith provides tips to ensure you and your party enjoy a safe night out, whilst exploring how nightlife and the confidence in going out has changed over time.

PLAN BEFORE YOU LEAVE THE HOUSE Where you’re going and who you’re going with will be top of mind whilst you’re getting ready, but there are a few things you should action before leaving the house.

Make sure you eat well first and foremost as a full stomach will slow the absorption of alcohol and allow you to enjoy your night for longer.

Ensure your phone has enough battery life and let a friend, parent or responsible adult know where you’re going as a point of contact for the night.

People will often have valuables stolen on a night out and if you’re drunk, you’re an easier target. Put any house keys, ID, money, and cards somewhere that you won’t lose them – a back pocket is not advised!

THINK SAFETY IN NUMBERS Sticking with your friends in a large group may not always be easy in a busy nightclub, so ensure to head off in twos when you’re going to the bar for a drink or taking a trip to the toilet.

Make sure everyone in your group has a phone on them at all times while out having fun together; this way if something goes wrong (like getting lost) then everyone will be able to contact one another easily without spending too much.

By remaining close to the people you trust and know well, you’ll reduce the risk of being targeted by people who are up to no good and may be out to take advantage.

DON’T LEAVE YOUR DRINK UNATTENDED OR CONSUME TOO MUCH Not only does alcohol make it harder for you to make good decisions (and sometimes even harder for others around you), but it also increases the risk of sexual assault or other crimes happening against those who are intoxicated.

Drink spiking is also a real problem in the UK, with one in nine women and one in 17 men having reported having their drink spiked, so it's best not to leave your drink unattended – and if someone offers to buy you a drink, be careful about how much you accept. If you get tipsy or drunk very quickly, that could be a sign of a spiked drink.

If you’re walking home, make sure it isn’t alone and in a suitable enough distance. Stick to well-lit areas where there are plenty of people and CCTV. Never take short cuts, especially down dark alleys, by canals or through unlit parks.

HOW CAN BUSINESSES HELP? Hospitality venues should be aware of safety schemes. The “Ask for Angela” campaign, for example, has been a widespread success across the company, allowing customers to discretely signal staff when they feel unsafe. This can lead to workers calling a taxi or alerting the police in emergencies.

Arith continued: “If a member of staff notices someone messing with someone else’s drink, take it off them and put it to one side for testing later. Having key signs around your venue including 'Don’t Leave Your Drinks Unattended' ensures the safety of your customers and staff, no matter how big or small the place is.

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

SOURCES https://crimestoppers-uk.org/campaigns-media/blog/2017/dec/7-top-tips-for-a-safe-night-out https://www.natwest.com/life-moments/students-and-graduates/student-living-index.html https://www.legalexpert.co.uk/personal-injury/criminal-injury-claims/i-was-attacked-on-a-night-outcan-i-claim-compensation/ https://www.port.ac.uk/student-life/help-and-advice/staying-safe/staying-safe-on-a-night-out

Celebrity Chef Warns Dining Out is on the Brink as Hospitality Rising Campaign Podcast Launches Former Masterchef winner and celebrity cook Thomasina Miers OBE has warned of a future without weeknight and Sunday dining as the hospitality crisis deepens, as she backs a major campaign aiming to attract young people into the industry.

Speaking in an exclusive new Hospitality Rising podcast, the restauranteur and food writer, who is the founder of Mexican restaurant group Wahaca, predicted a dire future for the industry after admitting even her much-loved venues don’t have enough staff to take the demand for customer bookings.

She is the latest among big-name chefs, including Tom Kerridge, Angela Hartnett and Raymond Blanc OBE, to back the bold Hospitality Rising campaign, ‘Rise Fast, Work Young,’ which has been launched in a bid to help fill the industry’s 400,000 vacancies.

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

Speaking of the impact on the industry to Food and Drink Podcast presenter Matty White, Thomasina said: “Sadly there is a massive shortage of staff. I think the future of restaurants is in a crisis right now. Unless culturally something shifts in this country, we won’t be able to get to that amazing service. Monday nights, Sunday nights, Tuesday nights, forget it – restaurants will be shut because there just aren’t enough people to support the industry.

“Quite simply, we can’t take as many bookings. We have people wanting to have bookings at our tables, and we don’t have enough staff. However, we could feed more people, open more restaurants, and create more jobs if we had the staff to do it.”

The Hospitality Rising campaign has already achieved unwavering support from some of the biggest names in the UK. Coca-Cola Europacific Partners (CCEP) recently became the campaign’s first official platform supplier partner, while Whitbread, Pret, Welcome Break, Hilton, Soho House, Prezzo, Revolution Bars, Parkdean Resorts, Claridges, J W Lees and The Pig are just some of the influential businesses backing the movement.

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

Thomasina told of her hopes that the campaign will help to attract people into the industry once again, after leaving school not knowing what she was going to do with the rest of her life. She still believes that the sector is perfectly placed for taking on bright and talented individuals who want to go against the grain.

“The very word hospitality means to me a kind of welcoming, warm hug,” she said. “Sitting around a table and eating food with people you love, get on with or work with, is one of the greatest pleasures in life. That’s why I cook – because I love to feed people.

“I left school and didn’t really know what I wanted to do. I think it’s hard knowing what you want to do, and it’s even harder now.

“What it did for me was it gave me a focus. I loved food anyway and started my own business without any training or background knowledge, I just got stuck in. I did lots of different things before I could set up my own business and be the master of my own destiny.

Thomasina believes that a career in hospitality is the fastest way for young job seekers to skill themselves up for a career that’s not only rewarding, but also fun and progressive.

She continued: “I am 100 per cent behind what Hospitality Rising is doing. Until we tell people, and people really understand, that working in hospitality is infectiously creative, engaging and feels amazing, things aren’t going to change.

“You’re making money, and creating business, wealth and jobs – there is something very incredible and emotive and wonderful about hospitality, and until we start realising that, and putting more people into it, it will start shrinking and that will be a great shame.

“Young people should work in hospitality because it’s the fastest way for people to skill themselves up with people skills, managing skills accounting skills, finance skills and it’s the fastest way to run your own business.

“This industry is made up of a lot of very bright, very creative, energetic, brilliant people – and if they could all come together and harness their collective talent pools and get up and go – we can make real change here.”

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “Thomasina is the perfect example of where a career in hospitality can take you. There are thousands of school leavers across the country every year who might find themselves in a similar situation to Thomasina and be wondering, what next?

“Hospitality doesn’t just need to be a part-time job while studying. This movement is all about showcasing the opportunities and promise of where hospitality can lead. It’s an environment where you can go further, faster all while having fun.”

To see the full range of Hospitality Rising podcasts featuring backers and chefs, visit the campaign’s Youtube channel at https://www.youtube.com/channel/UCg76HvFKwhnYwwaDiVNtYXQ

Industry Unites to Tackle Recruitment Crisis Issue 135

With a recent survey showing hospitality job vacancies are at almost three times the national average, industry bodies have written to the Secretary of State for Work and Pensions outlining the severity of the recruitment crisis, urging him to publicly support the steps being taken to address it and to implement policies to alleviate recruitment pressures.

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This is not a problem facing just one type of venue or hospitality business, it is a universal issue, and it is critical because brilliant, passionate people are the lifeblood of hospitality.

“Since the pandemic, vacancies in our sector have rocketed, with many businesses now struggling to recruit the staff needed to simply keep trading day to day. Couple this with the current extreme cost of doing business and you have a perfect storm which will force many businesses to close for good without urgent intervention.

Outlining the difficulties businesses are having in recruiting, the letter points to the newly-launched Hospitality Rising campaign, which aims to change the perception of what it’s like to work in pubs, bars, restaurants and hotels and encourage more people to take up fast-progressing and fulfilling careers in hospitality.

hotel chains and service stations, the letter has urged the Secretary of State to recognise the severity of the current crisis, to publicly endorse the campaign and ensure careers in hospitality are on the radar of young people and school leavers deciding their next steps.

Now, building on the backing of businesses from across the entire breadth of hospitality from national coffee shop and pub businesses to

“The recruitment crisis currently facing pubs, restaurants, hotels, cafes and bars across the UK is causing an existential threat to our industry.

In a joint statement, the organisations said:

The Great Sausage Roll Off is Back

Previous years’ judging panels have included Michelin-starred chefs, MasterChef winners, food critics and other icons of the British culinary scene. This year will be no different, if not better. The Great Sausage Roll Off is now hunting for new competitors from all walks of catering – pub chefs, hotel chefs, development chefs, food writers, chefs from restaurants, cafes, food trucks, contract caterers and beyond. Anyone looking to get their sausage roll creations in front of the expert judges can enter the competition by completing the online entry form.

The competition will see entrants heading to The Red Lion on the

As well as urging support for the campaign, the groups have also previously called on the Government to take action to help resolve the crisis by providing greater flexibility in the apprenticeship levy and increasing the number of youth mobility visas that are available to allow more people with the right skills to come to the UK. “So have a think about your ideal sausage roll, create the recipe, and enter the Great Sausage Roll Off 2023 today – it may be the next thing your career needs, and you might even get on the telly.”

night to cook up their sausage rolls and present them to the panel of esteemed judges and the general public, who will be crammed into the South West London Fuller’s pub. Everyone will have the opportunity to sample the savoury snacks alongside the judges – with a view to raising funds for the charity Hospitality Action while simultaneously enjoying themselves.

Angus McKean, General Manager of The Red Lion, said: “Claire and I are really excited to bring Roll Off back. After nearly three years of no sausage rolling due to the pandemic, we’re ready to bring the competition back with a bang(er) and we can’t wait to see some new creations, innovations and clever twists on the famous classic.

“The Great Sausage Roll Off has also developed into a fledging charity fundraiser and a magnet for all foodies to come and rub shoulders with some of hospitality’s shining stars and glitterati. Never underestimate who you may bump into at Roll Off.

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The Red Lion in Barnes is delighted to announce that the Great Sausage Roll Off is back – taking place on Wednesday 8 February 2023. Every year, managers of The Red Lion, Angus McKean and Claire Morgan, host their iconic chefs’ competition in a continued quest to find the best sausage roll in the land.

“Our industry is one of only a few that supports livelihoods and contributes to local economies in every single part of the UK, but we are being held back. We are already collaborating as a sector to demonstrate the dynamism of our businesses and the opportunity careers in hospitality offer, but we need the Government to help unlock our potential by ensuring there is a sustained talent pool available to support our businesses for the long term as well.”

DISHWASHERS • GLASSWASHERS • REFRIGERATION

In a joint letter to Mel Stride MP, UKHospitality, the British Beer and Pub Association (BBPA), British Institute of Innkeeping (BII), the Institute of Hospitality and charity Springboard, have called on the Minister to support a new industry-wide recruitment campaign, after a survey of hospitality businesses showed the current vacancy rate stands at 11% compared to UK average of 4%, a problem costing the industry £22bn a year.

Operators Increase Items to Drink Menus to Encourage Price-Conscious Consumers 6

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Restaurants and Pubs have added additional alcoholic drinks to menus from June-September 2022, with average alcoholic drinks up +1.4% and +6.5%, respectively, as per the latest Lumina Intelligence Menu Tracker report.

Pubs and bars have also adopted this strategy, and their non-alcoholic and alcoholic drink menus have increased by +13.5% and +6.5%, respectively, from June to September 2022, a move that also seeks to appeal to consumers who are on a drink-only occasion.

Lumina’s previously released Restaurant Market Report 2022 showcased how lunch and dinner occasions are driving spending decline as consumers opt out of drinks: Average spending at lunch and dinner has decreased -20% and -12% year-on-year, respectively. This is being driven by consumers –especially younger consumers –opting out of purchasing drinks with food.

Vodka has increased in share of pub and bar spirit listings, up +1.3ppts from June to September 2022, to a 7.9% share, after operators expanded flavoured vodka following new product launches by Absolut and Smirnoff. It is important to note, however, that overall spirits are at the most risk by consumers to cut back on to save money, being the most expensive alcoholic drinks.

“Younger consumers are leading this pattern of behaviour, as they are the most affected by financial uncertainty, and so operators should expand marketing efforts to this age demographic to re-engage with them,” advised Senior Insight Manager Katherine Prowse.

Offering consumers a wider array of drink options is expected to encourage consumers to purchase a drink alongside a meal and fight back against this diminished spending.

Guild of Beer Writers Announces Finalists in Annual Awards year – and hope they enter again.”

The British Guild of Beer Writers has announced the writers, journalists, bloggers and other communicators who have reached the finals of its Annual Awards 2022. Category winners and runners up as well as the overall Beer Writer of the Year and Brewer of the Year will be unveiled on 23 November at the Guild’s Annual Awards Dinner in London.

The Brewer of the Year Award, sponsored by SIBA, is decided by Guild members. Seven brewers were nominated by members, who then voted in an online poll. The winner will be announced at the dinner.

The Awards dinner will be held on 23 November at One Great George Street in Westminster. Guests enjoy dinner with beers matched to each course and beers before and after the meal, provided by the Awards sponsors. Guild members, both individual and corporate, and non-Guild members, are welcome to attend, more information and tickets are available on the Guild website.

Judges read, viewed and listened to 190 entries including books, newspaper and magazine articles, blogs, radio broadcasts, films and podcasts. Entries were submitted across 16 categories including new Awards for Best Communication about Diversity in Beer and Pubs, and Best Communication about Cider, the latter following the Guild’s decision to include cider writing within its remit. The winners will share a highest-ever prize fund of £19,500 thanks to the Award sponsors.

Finalists were selected through a robust judging process by a panel chaired by Pete Brown, current Beer Writer of the Year, who said: “I first chaired these Awards a decade ago and this year’s field feels very different: more entries tackling a broader range of topics and using a wider range of media, submitted by a more diverse group of writers and other communicators.

“The quality of entries this year is as high as it’s ever been, which

speaks volumes for the standard of communication achieved by Guild members. It also means that some great work has sadly not made the cut this year, so as well as congratulating our finalists, we send our commiserations to the talented communicators who’ve missed out this

Alongside Pete Brown, this year’s judging panel includes: Mitch Adams, Beer Sommelier and beer buyer at Euroboozer; Molly Davis, head of communications at the BII; Claire Dodd, travel and drinks writer; Matt Eley, communications consultant and former editor of Inapub magazine; Fergus Fitzgerald, production director at Adnams; Kelly McCarthy CBII, licensee of the Old Sun Inn in Yorkshire; John Mitchinson, co-founder of crowdfunding publishers Unbound; Ned Palmer, cheesemonger and author and Michelle Perrett, industry journalist and communications expert.

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!

READ ALL THE LATEST NEWS AT WWW.CATERERLICENSEE.COM

World Cup Hospitality Spend Expected to Fall but 20million Fans Will Watch Games in Pub & Bar Issue 135

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The 2022 World Cup Spending Report1 by VoucherCodes.co.uk forecasts that pubs, bars, and restaurants are set to make £395 million in sales throughout the tournament – 10% less than the last World Cup (£439 million).

With the competition being held during winter for the first time ever, data shows the colder weather combined with the current cost-of-living crisis will have a big impact on hospitality sales as consumers look for cheaper ways to celebrate throughout the tournament.

Sales in UK hospitality venues during the 2022 FIFA World Cup are expected to drop by £44 million compared to the 2018 competition, a new report reveals, but an estimated 20 million fans will still use a hospitality venue to watch games.

Overall, £287 million is expected to be spent on drinks and £117 million on food at venues around the country, with the group stage (20th November – 2nd December) predicted to be the highest earner for bars, pubs, and restaurants. This stage of the competition is expected to generate £205.2 million in sales, while smaller sums are expected to be spent across the round of 16 (£95 million), quarter-finals (£51.5 million), semi-finals (£27.7 million) and the final match (£15.9 million). This is due to the expectation that England will only make it to the quarter-finals before being ousted from the competition.

Total predicted hospitality spend for the 2022 FIFA World Cup

Maureen McDonagh, Managing Director at VoucherCodes.co.uk commented: “After a difficult year for hospitality, it’s clear from our report that the ongoing cost-of-living crisis is going to have a huge impact on hospitality spend across the 2022 World Cup. “The colder weather and darker nights, coupled with rising living costs, and high bar prices means consumers are less likely to want to go out to enjoy the tournament, and this is evident in our forecasts.

“However, with 20 million people still set to brave the cold weather to soak up the atmosphere in pubs and other venues, there are ways pub, bar and restaurant owners can take advantage of this greatly anticipated tournament and entice customers into their venues. Giving customers value for money has never been more important, so offering discounts on food or drink during matches will allow hospitality venues to capitalise on the excitement around the World Cup.”

JD Wetherspoon to Put a Further Seven Sites Up for Sale JD Wetherspoon is putting seven more of its pubs on the market this week after warning of the impact of challenging sales and rising costs.

2022, I set out various threats to the hospitality industry and these continue to apply.

The location of the sites has not yet been disclosed but it is understood most are close to existing Wetherspoon pubs.

“Those caveats aside, in the absence of further lockdowns or restrictions, the company remains cautiously optimistic about future prospects.”

The group, which currently operates 847 pubs in the UK and Ireland, put 32 sites in England up for sale in September.

Wetherspoon said today it had opened one pub and sold five during the past 14 weeks, resulting in a cash inflow of £1.9m.

“Trading has been broadly in line with expectations, although October has been a slightly slower month,” chairman Tim Martin said.

“In my comments on the full year results released on 7 October

Like-for-like sales during the period were 9.6% higher than last year and 0.4% up on 2019.

But in an update to investors, the company warned costs of labour, food and repairs were “substantially higher” this year.

The pub group said trading over the past 14 weeks had been broadly in line with expectations, but October had been a slightly slower

month.

Wetherspoon chairman Tim Martin said he was “cautiously optimistic” about its prospects if no further coronavirus restrictions were introduced.

Last month he warned that the group is facing a “momentous challenge” to persuade punters back into its bars after they got used to drinking cheap supermarket beer during the COVID pandemic.

The firm said it now remained “cautiously optimistic” despite the cost pressures hammering the hospitality sector. It expects positive cash flow for its 2023 financial year ending July.

Foodservice Price Index Shows Inflation Nearing 20% Amid Storm of Cost Pressures Issue 135

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Inflation in food and drink prices hit a record high of 18.8% in September 2022, the latest CGA Prestige Foodservice Price Index reveals.

continued vulnerability of the Black Sea grain corridor deal with Russia are among the factors placing upwards pressure on pricing.

After reaching 15% for first time ever in August, the Index surged again during September. This means inflation has been in double digits in every month of 2022 since January.

Prestige Purchasing CEO Shaun Allen said: “The speed of price rises from suppliers to the hospitality sector continues to increase, and there is little that we can see in the months ahead that will change that. Inflation has well and truly taken root in our supply chains, and whilst we do expect prices to rise more slowly in 2023 we believe we will still be seeing significant levels of inflation for most of next year. With so many other pressures it would be easy for operators to take the eye off the ball of managing supply prices, which in this market could be very costly.”

Year-on-year price rises topped 10% in every food category of the September index, with dairy and oils & fats the most inflationary segments. Other core products for hospitality including meat, vegetables and fruit were all above 17%, with total food prices climbing 2.9% since August alone.

Food inflation is also rising fast in the retail sector, and the food category of the Consumer Price Index passed 10% for the first time in September, with fresh food climbing 13.3%. The rate of general inflation across the wider economy and the impact of steady hikes in interest rates on consumers’ spending on eating out, are also causing significant concerns amongst hospitality operators and suppliers.

The report from CGA and Prestige Purchasing predicts inflation will continue to be high. While food commodity markets have shown some signs of easing in recent weeks, OPEC’s reduction of oil production and the

James Ashurst, client director at CGA by NielsenIQ, said: “Hospitality is besieged by the biggest challenges that many in the sector can remember. News that inflation is closing in on 20% will deal another heavy blow to the confidence of businesses and consumers alike, and there is no respite in sight. Britain’s best restaurants, pubs and bars still have a bright future, but thousands of businesses weakened by two years of COVID-19 are now extremely fragile. Government support is desperately needed to sustain them through this storm.

The Greyhound on the Test Announces Guest Chef Series in Aid of The Alex Lewis Trust The Greyhound on the Test, a 16th-century retreat in the Test Valley district of Hampshire, is set to welcome three culinary heavyweights to its kitchen for a series of one-off charitable suppers to raise money for The Alex Lewis Trust.

Kicking off the series, Adam Byatt, chef-owner of one Michelin Star restaurant Trinity in Clapham, will be cooking a special menu on the 22nd November, while Michelin-starred chef Tom Kerridge will take to the pass on 17th January. The series will finish in February (date to be announced) with ‘chefs chef’, Phil Howard, chef proprietor of Michelinstarred Elystan Street in Chelsea and recently opened Notto Pasta Bar in Piccadilly.

Known for his honest cooking designed to showcase the very best local produce, Adam’s set menu will begin with Fisherman’s Canapés (cheese and onion vol-au-vent, potted partridge on toast, and Parmesan sable), followed by warm semismoked salmon, beurre blanc, capers and dill. Main course will come in the form of venison cooked on the saddle, truffled celeriac, lingonberries and boulangere potatoes for the table to share, and a dessert of milk and honey will complete the menu.

Tom Kerridge – owner of The Hand & Flowers, the only 2 Michelin Star pub in the UK – will serve a cre-

ative menu which is seasonal, flavour driven and ingredient-led. Booking details will be announced in the weeks to come.

Phil Howard – owner of Michelin-starred Elystan Street in Chelsea and newly launched Notto Pasta Bar in Piccadilly will create an offering of delicious, authentic fresh pasta dishes including highlights such as Gnocchetti with smashed sausage, white wine, fennel and chilli and Squid ink spaghetti with a sauce of sardines, garlic, sweet peppers, and tomato. Booking details will be announced in the weeks to come.

The dinners are in aid of The Alex Lewis Trust, a foundation set up by owner Lucy Townsend’s partner, Alex Lewis. In 2013, Alex collapsed and was rushed to Winchester ICU hospital – his only symptom being a common cold. He had contracted Strep A which led to Septicaemia, Toxic shock syndrome and necrotising fasciitis. Alex underwent life-saving surgery resulting in his left arm being amputated above the elbow, and both his legs being amputated above the knee. Six months later he lost his right arm below his elbow.

Funds raised will go towards the amazing projects The Alex Lewis Trust runs, including Project Limitless; providing soft shell prosthetic arms for UK children and The Wild Wheelchairs Project; funded engineering Masters students designing and building handcycles.

Hospitality Spending Grows in October but Rail Strikes and Inflation Take its Toll Issue 135

Consumer card spending grew 3.5 per cent year-on-year in October – higher than in September (1.8 per cent) but well below the 8.8 per cent rise in consumer price inflation – as the cost-of-living crunch continues to put pressure on Brits’ personal finances, reveals data from Barclaycard.

The hospitality and leisure sector grew 10.2 per cent, however this was the smallest uplift for the category since March 2021, possibly due to the impact of rail strikes as well as rising living costs. In fact, of the half of Brits (52 per cent) who are cutting back on discretionary purchases to afford their energy bills this autumn and winter, six in 10 (62 per cent) say they are spending less on eating out at restaurants and 37 per cent are buying fewer cinema tickets. This perhaps explains why restaurants contracted 11.3 per cent and entertainment slipped back into decline (-1.0 per cent) in October.

Bars, pubs & clubs, however, saw a slight improvement (1.7 per cent), though prior to September this would have been the smallest growth for the category since March last year.

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and drink, including turkey and mulled wine, and two fifths (42 per cent) will curb their spending on Christmas parties and socialising.

In addition, a fifth of Brits (21 per cent) plan to set a spending limit with their friends and family for gift purchases and a similar proportion (19 per cent) have started their Christmas shopping earlier this year to spread the cost. One in 10 (10 per cent) thrifty shoppers even plan to buy more second-hand / pre-loved items to give as presents this year.

Against a backdrop of political and economic uncertainty, confidence in the UK economy fell sharply to 15 per cent – the lowest level recorded since 2015, when Barclaycard began tracking this data – and less than half the level this time last year (31 per cent). Meanwhile, 92 per cent are worried about the negative impact of rising inflation on their personal finances, with 30 per cent of Brits assessing whether every individual purchase is necessary and a fifth (19 per cent) feeling that the cost-of-living squeeze is having a negative impact on their mental health.

Some “insperience” categories saw a boost in October, including digital content and subscriptions and takeaways and fast food, which grew 4.8 per cent and 11.7 per cent respectively. This comes as half of consumers (50 per cent) are swapping nights out for evenings in to save money this autumn and winter.

Esme Harwood, Director at Barclaycard, said: “Rising petrol and supermarket costs continue to bite, but Brits are spending less on energy bills as government support kicks in and people find ways to economise at home. Consumers continue to swap big nights out for cosy evenings in as they reduce their discretionary spending, while health & beauty and home improvements enjoy a little boost.

With the festive season fast approaching, almost half (48 per cent) of Brits are planning to cut down on Christmas purchases, including festive activities and gifts, to save money this year. Of these consumers, six in 10 (59 per cent) will be spending less on gifts for family and friends, 44 per cent will cut back on festive food

“With the festive season around the corner, we’re likely to see further cutbacks, as Brits reign in their Christmas spending. Consumers are adopting a restrained approach to festivities, reaching for pre-loved gifts and setting spending limits to manage their costs during this traditionally expensive time of year.”

Join Us at the Hospitality Industry Protest on 14th November Parliament Square, London at 10.30am The hospitality sector is reminded that at 10.30am 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.

CLH Editor Peter Adams will be attending the demonstration, so please do make yourself known. We will be following up with a news story so please do let your views known. He can be easily spotted - he will be carrying a copy of CLH News!

At the third HospoDemo protest in two years, protestors from all corners of the sector including restaurants, bars, pubs, clubs, hotels and cafés, will come together to stand up for their industry. Dressed in their work uniform, they will come equipped with pots, pans, ladles, cocktail shakers, wooden spoons, last orders bells and other hospitality-related tools with which to make themselves heard. At 11am, all protestors will turn to face the Houses of Parliament and make as much noise as possible to ensure the sound resonates within the building, before marching on to HM Treasury to do the same.

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

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

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

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

Perceptions of Low Pay Deterring Young People off Hospitality Jobs Young people do not find the hospitality industry to be an attractive career choice as they don’t think the sector pays well, according to a new nationwide survey commissioned by Umbrella Training.

The survey found that only one in ten young people were willing to choose a career in the hospitality industry, with 31% saying they would not choose a career in the sector because they perceived it to be low paid.

Other reasons included a lack of knowledge about jobs in hospitality (26%), not believing they had the sufficient skills (25%) and not wanting to work unsociable hours (23%).

The research, which asked more than 2,000 young people between the ages of 14 and 21-year-old, was designed to understand the challenges and opportunities for the hospitality industry when it comes to recruiting and retaining Gen Z employees.

Adele Oxberry, founder of Umbrella Training, said: “For as long as I remember, our sector has battled with attraction and recruitment of young people. While there are lots of anecdotal explanations, our aim in commissioning this research was to collect some hard evidence and data on what young people really think about the hospitality industry.

“We’re hoping that the insights we have gathered will help shape how we as a sector behave in the future, and by taking the recommendations forward, create a pipeline of talent coming into our industry who see opportunities in the sector and will carry it into a bright future.”

The reasons given for wanting to pursue a career in hospitality included wanting to make people feel happy (36%), because they enjoyed cooking (29%), the opportunity to work abroad (26%), a fun working environment (26%) and career progression (25%).

Halloween Raises Weekend Spirits and Drinks Sales Issue 135

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The growing popularity of Halloween celebrations have helped lift Britain’s On Premise drinks sales above last year’s levels for the sixth week in a row.

consumers out to pubs and bars, and sales were up by 6% and 5% last Friday and Saturday (28 and 29 October).

Average sales in managed venues in the seven days to Saturday (29 October) were 2% up on the same weekend in 2021, CGA by NielsenIQ’s latest Drinks Recovery Tracker shows. However, it is a dip from the 6% growth of the previous seven days, and well below current rates of inflation in Britain.

Continuing the pattern of recent weeks, beer (up 15%) and cider (up 19%) were the best performing drinks categories year-on-year. Soft drinks (up 5%) and wine (up 7%) were in good growth, while spirits (down 10%) suffered from tough comparatives to slip behind the same week in 2021, despite their strong connection with Halloween occasions.

While sales were down by 9% year-on-year on Sunday (23 October), they were up on every other day of the week, peaking at 13% and 11% on Wednesday and Thursday (26 and 27 October).

Fridays and Saturdays have been slower for sales than midweek in the last few months, as some people cut back on big nights out. But Halloween brought more

“Spending is pretty restrained at the moment, but Halloween showed pubs and bars are still central to people’s big social occasions,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “This bodes well for the Christmas season, though with costs and interest rates continuing to rise, there is a long way to go before the On Premise reaches real-terms growth after adjustments for inflation.”

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

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

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.

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 hardpressed consumers.

“Consumer confidence in October was only slightly above its all-time 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 has a chance to get going.

“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.”

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.

“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.”

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.”

Is Big Tech Giving The Travel Technology Industry A Big Talent Problem?

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Article supplied by Belvera Partners (https://belverapartners.com) “Unemployment levels in developed countries are at some of the lowest rates ever and the travel and tourism industry is struggling to fill front-line roles such as check-in staff, waiters, cleaners, call center operators, baggage handlers, and cabin crew.

When it comes to the recruitment and retention of tech talent the travel industry has faced stiff competition from the ‘big tech’ players over the last few years. But with Meta and Twitter announcing lay-offs recently could the pendulum be about to swing the other way? We asked a selection of our Belvera Partners clients to comment.

“So the industry needs rapidly to discern when the human touch can be replaced with technological alternatives as in many cases advanced technological solutions could be employed to solve, or at least alleviate, such problems.

Anthony Hunt, VP Strategy & Product at Shiji Group, the tech provider to the hospitality industry, comments:

“But guess what? Rather ironically, while the travel tech space has always suffered from a dearth of talent, this problem is now even worse – not least as many talented developers and engineers have been seduced by higher salaries in ‘big tech’ firms. This is acting as a brake on innovation.

“Did we see an engineer brain drain during COVID times from ‘big tech’? Yes we did, especially in markets like Poland where salaries for tech talent are lower than in the US. The demand for talent is higher than the supply. But on the upside we see the pendulum is starting to sway back again the other way, several of the engineering talent going to US or other companies come back as they were unsatisfied with the experience.

“We do a lot of work on culture and the workplace, making it more fun for the teams, showing them how they're contributing to the digital transformation of an entire hospitality vertical is quite exciting. We have a huge task ahead so culture and team is critical. But as I said there's still more demand than supply, even though we do see things settling down a bit."

Adding to this Emilie Dumont, Managing Director of B2B travel tech group Digitrips (whose companies include France’s leading OTA Misterfly) says: “During the peak of the COVID period in 2020 we saw a clear trend for tech talent wanting to leave travel due to the uncertainty and instead go to ‘big tech’ firms, or at the very least other sectors. But since then the problem has slowly reduced a lot, in fact this year out of a tech team of 90 we’ve only seen five people go.

they are more interested now in working on projects that they find exciting or interesting – and that they have strong preferences to for some technologies over others. For example anything involvingKubernetes, Docker or continuous delivery always draws more applicants and higher satisfaction levels.

“Nevertheless, demand outstrips supply when it comes to tech talent for our space, we find recruitment periods are still very long and that getting the ‘right’ profile signed-up and onboard working takes an average of 6 months. Anything that can be done at an industry level to address this would be welcome.”

Whilst Lorraine Sileo, Founder & Senior Analyst at Phocuswright Research – whose annual conference takes place in Phoenix, Arizona from 14 to 17 November – adds to this:

“What we see is that in tech teams, and especially amongst developers,

“These employment problems must be solved rapidly as no one likes the alternatives of a smaller industry, higher prices and less service.

Employers must embrace a flexible workforce (with both staff and contractors) as talent – be that tech or front line – is too precious to waste. It's better to make changes now than wait for things to ‘get back to normal’, as when it comes to the labor market normal may never come.”

And finally Emilio Galán, CTO & Founder of Beonprice, a revenue manager for the hospitality sector, says: “The general shift to remote working for technology roles driven by the pandemic resulted in businesses being able to access talent on a global scale. Businesses began to contract developers from every corner of the world and the developers became more and more empowered to negotiate their conditions.

“This provoked a global fight for the best talent and an upward trend in salaries regardless of the geographic location. Even now this fight continues due to the high demand for these profiles and their scarcity.”

Institute of Hospitality Announces New South East England Region Chair and Vice Chairs Francisco Macedo FIH MI SJS, Group Operations Director at Iconic Luxury Hotels & Cliveden has been appointed as the first IoH chair of the South East Region, under the Institute’s new English regional structure.

Confirming the appointment, Robert Richardson FIH MI, CEO of the Institute said: “I am absolutely delighted to welcome Francisco on board as chair of our new South East Region. Francisco is a Fellow of the Institute and has been an active and involved member of our #HospitalityFamily for many years now. Francisco’s experience as chair of the former Thames Valley branch will undoubtedly help our new South East Region thrive.”

Francisco added “I am extremely delighted to be taking over as the chair for the newly formed IoH South East Region; continuing the work

we did when we were heading the Thames Valley Branch, and supporting Robert and his team in driving engagement amongst our members and proactive collaboration with the other regional committees.

It is an exciting time for the Institute as it prepares itself for the Chartered Status application, and we look forward to working together to support this important step in its history.

The hospitality industry never had so much focus, so it is crucial that we continue to raise the industry flag and over the next few weeks, we will be working on our plan of activities ensuring that we cover events across the region.”

Joining Francisco as joint vice-chairs will be Mike Wood FIH and Mark Taylor FIH.

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.

UK’s Ideal Work-Life Balance Split Revealed 16

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“With a quarter seeking to improve their work life balance this year, we encourage people to reconnect with loved ones, travel, explore, experience things once more and make time well spent this year.”

The average Brit’s work life balance is 55 per cent work – and just 45 per cent pleasure, according to research.

A study of 2,000 adults found just three in 10 are satisfied with the current balance, with the ideal considered to be 43 per cent work and 57 per cent ‘life’.

The research also polled adults in various countries and found Germany has the worst work life balance – 58 per cent and 42 per cent respectively – while Poland has the best with a clear 50/50 split.

To improve the split, 42 per cent try to get a healthy amount of sleep, 40 per cent avoid discussing work at weekends and 34 per cent take a lunch break each day.

It also found Brits work the fewest hours, compared to those in Germany, Netherlands and Poland who all work more than eight hours a day.

More than a quarter also try to book in social plans to give them something to look forward to away from work.

Germans clock off and wind down the earliest, at 17:36pm, while Polish workers don’t feel switched off until 18:55pm.

The study, commissioned by Novotel (https://novotel.accor.com), found the typical working day lasts seven hours and 39 minutes, but on average an additional three hours and 55 minutes overtime is worked each week.

More than half (51 per cent) admit to sending or reading emails outside of their contracted hours, while others catch up on work they didn’t get to during the day (42 per cent) and admin tasks (38 per cent).

It also emerged that more than half work during the commute, which typically lasts 35 minutes, with 54 per cent claiming they then feel organised for the day ahead.

The average time to ‘wind down’ at the end of the working day was found to be 6:22pm, although a fifth claim work is always on their mind.

Stephanie Rowe, spokesperson for Novotel said: “It’s interesting to see how people split their work and life commitments, with work often taking over from having a social life or down time.

“The past couple of years have no doubt had an impact on our general routines and priorities, especially working hours with many homes also becoming workplaces.

“We want to encourage people to take time and make time for things that matter and help with their general wellbeing – worryingly, the results show more than a third have had to take time off work due to stress.

“Even when working away, it’s possible, and important, to enjoy some leisure activities too in order to switch off.

“In fact, the study shows 82 per cent make time for themselves when travelling for work, an indication that ‘bleisure’ travel and ‘workations’ are trends that will remain this year.

And while Brits manage six hours 37 minutes of ‘me time’ a week, German’s get the least at five hours 46 minutes.

Despite this, more than a third of Brits would like to have more ‘me time’ in general and 30 per cent want to make this a priority for 2022.

However, just 26 per cent feel they prioritise ‘me time’ over their job.

To wind down, 57 per cent watch TV, 39 per cent go for a walk or run and 27 per cent go shopping.

While a fifth feel their work life balance improved during the pandemic, 33 per cent have spent longer working than usual.

Of those polled via OnePoll, 42 per cent also travel for work, making an average of three trips in the UK or abroad every six months, this includes experiences such as dining out, seeing sights and using hotel facilities such as pools or spas.

Stephanie added: “As business travel returns, ‘workations’ offer people the opportunity to create me time and family time, extending business trips to explore either solo or with friends or family.

“In 2022, we want to catch up with far-flung friends and families and remember why we love the ones we have shared lockdowns with.

“At Novotel, we also understand the incredible need for ‘me time’ and predict an increase in solo travel this year as people seek ways to recharge their batteries, whatever the choice of escape, “time well spent” is more important than ever.”

Fullers Celebrating 177 Year Birthday!

On Tuesday 15 November 2022, Fuller’s is celebrating its 177th birthday, and is offering all customers to join in the celebration on the day with three drinks for just £1.77 each.

In 1845, the Fuller, Smith and Turner partnership papers were signed and, since then, Fuller’s has been bringing people together. The Fuller’s Get Together started in 2018 to celebrate the anniversary of the partnership and each year, the price of the three drinks reflects the age of the company.

Fuller’s is delighted to celebrate the wonderful contribution its premium pubs and hotels make to the many communities they are at the heart of, and the Get Together is the chance to thank all Fuller’s customers.

Anyone wishing to join the celebrations, can register for their £1.77 drinks voucher by visiting Fuller’s website.

For those who don’t fancy beer, other tipples available include Cornish Orchards Cider (bottle or draught), 125ml or 175ml glasses of house wine, or selected soft and hot drinks. Full terms and conditions can be found on Fuller’s website.

Fuller’s Retail Director, Fred Turner, said: “The Get Together is a great day in the Fuller’s calendar and I am delighted to have the opportunity to invite our customers to join in our anniversary celebrations. We’ve been a part of families and communities for 177 years and we wanted to celebrate this with as many people as possible.

“Fuller is proud of its rich heritage. We’re passionate about bringing people together – creating great memories through fantastic food and drinks, and outstanding customer service. Here’s to the next 177 years.”

art’otel London Battersea Power Station Official Launch Date Confirmed PPHE Hotel Group, has announced that art’otel London Battersea Power Station, the Group’s first UK managed art’otel, will open its doors to guests on 12 December 2022, with the highly anticipated full launch in February 2023.

The hotel will be operated by PPHE’s hospitality management platform under a management agreement. The Group’s management platform is fully scalable and designed to grow through managing fully or jointly owned real estate, providing best in class revenue management and a flexible contract structure for asset owners.

The hotel’s launch is expected to bring further energy to the recently launched and groundbreaking Battersea Power Station neighbourhood, offering a one-of-a-kind hotel experience that fuses art, design and hospitality with never-before-seen views particularly from the highly anticipated rooftop bar, heated infinity pool and hot tub located on the 16th floor.

The 164-bedroom hotel will be located within Battersea Roof Gardens, a new building forming a key part of Electric Boulevard: a collection of buildings comprising

homes, offices and a new pedestrianised high street which sits to the south of the iconic Power Station This is the first of several new art’otels scheduled to open in London, Rome and Zagreb (Croatia). art’otel London Battersea Power Station will be joined by art’otel London Hoxton in early 2024.

Boris Ivesha, President & Chief Executive Officer, PPHE Hotel Group said: “We are very pleased to confirm the official opening date of our first UK art’otel, in the highly anticipated new Battersea Power Station neighbourhood in London. Operating under a management agreement and utilising our best-in-class, scalable operating platform, the hotel will be a first-of-its-kind in many respects, and we expect demand to be high. We look forward to welcoming guests very soon.”

READ ALL THE LATEST NEWS AT WWW.CATERERLICENSEE.COM

Innovation Grants Launched to Support Tourism and Hospitality Businesses 18

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Hospitality, tourism and food and drink businesses in parts of the North East region will now be able to bid for grants of up to £50k to implement innovative solutions to challenges facing the sector.

recent challenges have had and are still having on this sector, so it is imperative we start working together to grow our businesses and drive more visitors.

Grants of between £10,000 and £50,000 are available to businesses in Northumberland, Newcastle and North Tyneside, thanks to the Hospitality, Innovation, Tourism, Supply (HITS) project, funded by the North of Tyne Combined Authority. The grant will represent 50% of a total project cost with match funding needed for the remainder.

“There are some huge opportunities for the region including developing our food and drink offer, marketing to new international markets, working with partners such as the BBC who have made a phenomenal investment into the North East in terms of film and TV production, so we need to ensure our businesses are in a position to take advantage of these opportunities. HITS can support this by bringing like-minded people together to create new ways of working, which will benefit both the sector and visitors.”

The grant scheme was launched as part of the first Time Out Tuesday event held this week. The HITS programme is being delivered by NewcastleGateshead Initiative in partnership with Food and Drink North East and NBSL, who support businesses in the region to access grants and mentoring.

North of Tyne Combined Authority Mayor Jamie Driscoll opened the event with guest speakers also including the BBC’s North East and Cumbria Political Correspondent, Richard Moss and Ian Wright, former co-chair of the Government’s Food and Drink Sector Council.

The innovation grant is open to tourism, hospitality and supply chain businesses for undertaking innovation projects that can contribute to the following drivers – delivering business growth, supporting the safeguarding and creation of good quality jobs and driving economic impact in the tourism and hospitality sectors within the North of Tyne area.

This could be new products or services, or adopting a new innovative process not currently used in the sector. Projects could focus on new technologies, solutions which enable businesses to be more efficient or processes to improve staff training or recruitment.

rative bid which could benefit more than one organisation.

The HITS programme was launched earlier this year to help support businesses in the sector embed innovation into their ways of working.

Time Out Tuesday will be a monthly event open to members of the programme. Only members of the programme will be eligible to apply for a grant.

Metro Mayor for the North of Tyne, Jamie Driscoll, said: “This is all about backing our local tourism and hospitality businesses. It’s about working together to provide visitors with the best possible experience.

And it’s about doing this in a way that helps companies grow, create jobs, and protect the environment. That’s why this programme is so important.”

Chris Jewitt, Founder and CEO of Food and Drink North East added: “With the trifold impact of Brexit uncertainty, the global pandemic and the current cost of living crisis, the past three years have hit the food, drink, hospitality and tourism sectors hard here in the North East.

“From food producers to restaurateurs, hoteliers and visitor attractions, business leaders have had to dig deep to navigate through these challenging times. What we have seen is an upsurge in collaborative entrepreneurship, hard graft and invention come to the fore as businesses from across the supply chain have battled to remain open and operational.

“The HITS programme is a unique opportunity to cement that spirit of innovation and provide the potential funding that can help unlock some of the solutions that will help these businesses not just survive but thrive.”

To find out more about the project and to sign up to become a member go to www.ngi.org.uk/innovation

1 in 3 Nightclubs Face Closure by the End of 2022 Says NTIA Businesses are also being encouraged to work together on a collabo-

Destination Director at NGI, Ian Thomas said: “We know the impact

Recent figures clarified for NTIA by CGA Vanilla have shown that the recent cost inflation crisis has seen nightclub closures accelerate from 1 in 5 nightclubs during the pandemic, to 1 in 3 closing by the end of 2022 with further support.

Current figures show that between Dec 2021 and Sept 2022 we have seen a further loss of 123 Nightclubs within the last 9 months, closing at a rate of 14 per month, equating to a nightclub being lost every 2 days during the cost inflation crisis

CGA Vanilla Reported – Nightclubs Numbers in the UK:

If nightclubs were to close in line with the current trajectory for the remainder of 2022, we would see 1 in 3 nightclubs lost since 2019 by the end of 2022, up from 1 in 5 at the end of 2021.

December 2019 – 1446 December 2021 – 1191 September 2022 – 1068 With over 255 Nightclubs lost between Dec 2019 and Dec 2021, closing at a rate of 10.63 per month, equating to a nightclub being lost every three days during the pandemic (1 in 5 Nightclubs lost since 2019).

The UK is a world leader in electronic music and UK clubs have been a breeding ground for contemporary music talent events and dj’s for decades. Nightclubs have made a huge contribution to the culture sector and are renowned globally.

Michael Kill CEO NTIA Says: “The Government is ripping the heart out of nightlife, with cost inflation accelerating closures of nightclubs from 1 in 5 at the end of 2019, to 1 in 3 in just 9 months in 2022.”

“This inflationary circle is taking its toll on our sector, with business-

es trading 15% down across the board, costs up over 30% taking the shine off the golden quarter.”

“Independent nightclubs across the UK are fighting to survive, managing cashflow on a day by day basis, waiting on a budget which has failed them twice before.”

“With the prominence of dance music in the UK as recently highlighted by the BPI, it is a huge tragedy for UK Culture seeing nightclubs in decline. These spaces nurture up and coming talent and are also cultural and social hubs of communities which are now at risk of being lost forever.“ “The Chancellor must consider support based on the important role that this sector plays in the economic recovery of this country.”

“Independent businesses across the night time economy need you to re instate the alcohol duty freeze, extend business rates relief and reduce VAT across the board for everyone.”

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.

Restaurant Insolvencies Up 46% as Sector Leader Warns of “Collapse” 20

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The Night Time Economy Adviser for Greater Manchester, Sacha Lord, has warned of a collapse in the sector unless business support is provided in the Government's Autumn Budget, following a 46% rise in insolvencies in hospitality nationally.

According to figures released from the Insolvency Service and analysed by RPG Chartered accountants incorporating Crawfords, the number of restaurant and food outlets going into liquidation nationally increased 46% in the quarter to September 2022, from 108 in June to 158 by the end of August.

Sacha Lord, who is one of three night time advisers across the UK, has warned the data signals an impending collapse in the sector, and has once again urged the Government to support businesses in its upcoming Autumn Budget.

Commenting, he said, "The data we have received today is just the tip of the iceberg, and shows a very worrying trend which we believe will only get worse over the months to come. An increase of nearly 50% in insolvencies in three months shows the sector in an extremely worrying state and it is now entering winter in freefall.

"There is a severe lack of confidence among operators, particularly those running small independent businesses, and this has been exacerbated by the confusion over possible business support and ongoing u-turns. The implementation and subsequent reversal in the freeze on alcohol duty is just one example where planning has been made impossible, adding to the despon-

dency and anxiety across the board."

"The stark truth is that hospitality businesses are paying more for ingredients, energy and day to day business needs than they were this time last year, and we are seeing venues shutting due to financial difficulties on a daily basis. The sector urgently needs support through a reduction in VAT and through business rates relief, both measures that will undoubtedly offer operators a lifeline."

Gareth Hunt, Licensed Insolvency Practitioner at RPG Chartered Accountants, comments, "We are seeing more smaller and medium businesses across the board in Greater Manchester and the surrounding areas beginning to struggle with ongoing financial commitments, and within our insolvency team we have had a number of restaurants, fast food outlets and pubs entering into liquidation this year. The main catalysts of these closures have been the increase in business costs and gas prices, interest rates rises, reduced footfall and unfortunately we are wholly expecting this trend to rise further, over the winter months in particular."

The figures echo separate research by UKHospitality, the British Beer and Pub Association (BBPA), the British Institute of Innkeeping (BII) and Hospitality Ulster this week, which showed that 35% of operators were expecting to be operating at a loss or be unviable by the end of the year, with 96% experiencing higher energy costs and 93% facing food price inflation.

Growing Manchester Hotel Mentoring Scheme Launches for Sixth Year Manchester Hoteliers’ Association (MHA) has renewed its partnership with Manchester Metropolitan University (MMU) pairing students with leaders of some of the city’s biggest hotels enrolling them on mentorship programmes which is set to launch on 9th November.

Final year BA (Hons) Hospitality Business Management students will begin the scheme to learn a range of direct general manager skills including forecasting, payroll, overview costs, RevPAR and online digital marketing – all whilst working on the job.

The course has been running for six years and has been praised by hospitality students previously as ‘an advanced scheme that allows valuable insights into life as a general manager’ at some of Manchester’s leading hotels and last year resulted in ten new jobs being created for young graduates.

MHA chair Adrian Ellis, Chris Mitchell, principal lecturer at MMU and Diane Connelly, Senior Lecturer at MMU run the initiative which they say ‘has been designed to attract students to careers in the hotel industry to help with tackling the recruitment challenge the hospitality industry faces – but more importantly, to retain talent.’

Adrian, who is working as a mentor in his day-to-day role as The Lowry Hotel’s General Manager, said: “We are thrilled to be hosting this extremely beneficial programme again this year and has been important

for our industry over the past six years. The programme will create opportunities for the next generation and help our industry tackle recruitment challenges.

“Our hotel mentors are extremely proactive and engaged, allowing mentees to be guided through a real-time view of operations in key city centre hotels, giving them invaluable experience in the industry.”

Christopher Mitchell, Programme Leader for IHBM at Manchester Metropolitan University said: “The Mentoring Scheme involves MHA industry leaders assisting our IHBM students in adapting to the culture of the organisations and helping them develop their career opportunities. In this, our sixth year, Diane, Adrian and the general managers have created a learning relationship that will assist the mentees in taking ownership of their development, their skills and their knowledge by achieving the career that they value. Thanks to all GMs, for achieving the success stories and for your ongoing support!”

The MHA has over 50 members made up of general managers of hotels throughout the region. Its key objectives are being a strong voice for the hotel community, and continually improving the offering for visitors spending time in the city.

The mentor programme began on the 9th November and will continue until the end of term in May 2022.

Loungers Launches a New Restaurant Rollout Aimed at Reinvigorating Roadside Dining in the UK Loungers, a nationwide operator of all day café-bars and restaurants under the Lounge and Cosy Club brands, has announced the launch of a new roadside restaurant brand, Brightside.

The Group sees great potential to reinvigorate roadside dining in the UK, a sector that it believes has become tired and uninspiring. Loungers has acquired three sites initially, the first of which is set to open on the A38, south of Exeter, in February 2023. Further sites will open on the A303 near Honiton, and on the A38 near Saltash, in the spring.

Loungers believes there is scope to develop a truly national brand and has ambitious plans to roll out Brightside to all corners of the UK in the coming years. It is envisaged that sites will be situated predominantly on A-roads, and will focus on bringing genuine hospitality back to a sector that has been dominated by drive-thru and QSR (quick service restaurant) concepts in recent years.

Brightside will offer a freshly cooked menu full of classic, comfort food-style dishes – including an extensive brunch menu, burgers, pizzas, and kids’ menu – in nostalgic surroundings. The roadside restaurants will appeal to a broad range of customers including families, locals, and UK holidaymakers.

Brightside will share the same core DNA of the Lounge and Cosy Club brands – a focus on all-day dining to appeal to a broad audience, a fierce commitment to value for money, and run by teams that deliver exceptional service. Brightside roadside restaurants will be friendly, warm and wholesome and will endeavour to bring back the pleasure of heading out and exploring.

Commenting, Alex Reilley, Founder Chairman of Loungers, said: “We’ve had the itch for a while now to create a roadside restaurant concept that’s fit-for-purpose in the twenty-first century. For many people, the highlight of childhood road trips in days gone by was a stop at the likes of Little Chef. We believe there is a gap in the market for a fresh concept that gives customers the option to take a proper break and enjoy wholesome food and great hospitality, in a landscape that is currently dominated by drive-thru and QSR formats.

“Brightside will have a contemporary, welcoming, and warm feel, whilst also evoking nostalgia for a time when motoring in the UK was a more exciting experience. We want it to be an integral part of our customers’ journey-planning, and something both adults and children alike look forward to. We believe that Brightside will really shake up what has become an uninspiring sector and that there is potential to roll out Brightside across the UK in the coming years. Our expertise in high-quality, great value all-day dining, developed through Lounge and Cosy Club, gives us confidence that Brightside can bring proper hospitality back to roadside dining across the UK.” Loungers currently operates 175 Lounges and 35 Cosy Club venues around the UK. The Group recently announced it was accelerating its site roll-out programme, targeting 30 new openings in the current financial year and between 32 and 34 on an ongoing basis. These initial three Brightside openings fall within these forecast new site opening numbers. Loungers recently opened its 210th site – Barco Lounge in Selby – on Saturday 5 November.

Scottish Hospitality Sector on ‘Life Support’ say Industry Campaign Leaders 22

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Some of the biggest names in Scottish hospitality have joined forces to help safeguard around 220,000 jobs as the industry faces its third and toughest winter since the start of the pandemic.

not only helps our industry, but it also helps everyone, our suppliers, and the end user, it allows us to pass the discount we receive, on to our customers.

Edinburgh’s Brewhemia; McKays Hotel in Perthshire; Links House at Royal Dornoch in Sutherland; Ingliston Country Club & Hotel in Renfrewshire; Tyneside Tavern and Mazzoli Italian Kitchen in East Lothian; and Banchory Lodge in Aberdeenshire are amongst over 50 hospitality firms and organisations already backing a new Scotland-wide ‘Help Out Hospitality’ campaign to support firms battling for survival due to rapidly escalating costs.

“Hopefully, this will drive additional revenue to our businesses and offer our guests great savings, which is a win-win for all.”

Energy is the biggest reported cost hike on top of massive increases in food and labour bills this winter. Many business owners believe this could be a stretch too far without the vital support of initiatives like ‘Help Out Hospitality’, which is being led by The Full Range, one of the UK’s leading food and drink procurement firms.

The ‘Help Out Hospitality’ campaign was spearheaded by Barry Knight, Director of The Full Range. He said: “Scotland’s hospitality industry employs around 220,000 people, which makes up around 8.6% of the country’s total jobs. The current cost-of-living crisis is having a significant impact on each and every operator, regardless of business size.

producers, allowing businesses to create enticing consumer deals on both meals and overnight stays at a time which typically sees a drop in business.

Since last year, commercial energy bills are around 400% higher, food bills are up by around 20% and labour costs have increased by around 10%. The Bank of England’s biggest interest rate rise since 1989 (up by 0.75 percentage points to 3%), is also having an impact on consumers, who are already starting to tighten their belts further and cut spending on eating out.

The new commission-free ‘Help Out Hospitality’ online platform is now live for hospitality businesses to promote offers, attract direct bookings and allow customers to enjoy the best value over the quieter winter months.

Now, support has been drawn from across Scotland with hoteliers, restaurateurs and publicans, who are teaming up to highlight the scale of the crisis facing the industry and help drive footfall and bookings this winter.

Richard Drummond, owner of McKays Hotel in Pitlochry, Perthshire, said: “Help is precisely what the hospitality and tourism industry requires. After the past three years, the closures, the uncertainties, staffing issues, and now spiralling costs.

The ‘Help Out Hospitality’ Initiative has been designed to incorporate every aspect of the hospitality supply chain, including food and drink

“The Full Range came up with the ‘Help Out hospitality’ initiative to support our industry, which the scheme sets out to achieve. However, it

“The sector really is on ‘life support’ if help is not provided to trade more efficiently through the winter trading period. We think our new ‘Help Out Hospitality’ will go some to supporting businesses where they need it most at this critical time.”

Barry added: “By leveraging our unique position in the marketplace, we’ve been able to negotiate a support package across a wide range of suppliers and manufacturers which allow our partner restaurants to run promotions throughout the month of November, in turn, encouraging diners to eat out and sustain footfall at a particularly vulnerable time for hospitality.

“By involving suppliers in the process, we can drive meaningful change – generating discounts at the beginning of the process while removing commission on the other end; a real win-win for the industry, at the same time satisfying consumer demand for great value deals.”

For more information about the ‘Help Out Hospitality’ campaign, to register and for a full list of participating businesses, visit www.helpouthospitality.com

Pubs Launch Drink Loyalty Scheme to Reward Customer Support PUB-goers can enjoy free drinks, meals and a host of discounts and special offers thanks to a new loyalty scheme being rolled out at four of the region’s best loved venues.

Inn Hospitality Group, which owns The Olde Ship, at Seahouses, The Percy Arms, at Chatton ,The Anglers Arms, at Longframlington and The Derwent Arms at Edmundbyers, has introduced its first ever loyalty card.

And its aim is simple – to thank customers for their continued support by giving back to them, at a time when costs and prices are rising.

The card, which can be obtained from and used at any of the four pubs, gives holders one point – worth 10p – for every £1 they spend.

The points can then be redeemed against food or drink at any of the sites.

And membership of the scheme will also give card holders early bird access to a range of food and drink promotions and the chance to take part

in members-only events at the four venues throughout the year.

The loyalty card was initially trialled at The Percy Arms, Chatton, during the summer and proved so popular the Group had no hesitation in rolling it out to its other venues.

“Although our pubs are spread out geographically, they are each at the absolute centre of their villages and communities,” said Oliver Bennet, who co-founded Inn Hospitality Group with fellow director Matt Daniel.

“And we value our customers, which is why we announced earlier this autumn that each of our pubs would provide warmth, free hot drinks and book sharing libraries throughout the winter, so no one need sit alone and cold in their home.

“This loyalty scheme is another way for us to give back to those who are supporting us – and helping them out a bit at a time when the cost of living is on the rise.”

Free Support For Hospitality To Safeguard Record Festive Turnover Rob Easton BSc, PgDip, MSc, MBA, Head of Environmental Health at Shield Safety discusses the potential £4bn revenue spike heading towards the UK’s hospitality sector during the 2022 festive period but warns venues could be at risk if they aren’t prepared for surging footfall.

With less than two weeks until the kick off of the FIFA World Cup 2022, venues across the UK can claw back lost earnings from the 2020 and 2021 festive seasons, which were severely impacted as a result of COVID-19 restrictions. This period also comes at a time when the hospitality sector is struggling with rising costs, recruitment challenges and disrupted supply chains. The prospect of a bumper Christmas period could provide the lifeline that many businesses are seeking, however, if managed poorly, the rise in trade could tip an already rocky boat.

If venues aren’t managing their safety systems in the right way, increased revenues could be hit by large penalties, due to a predicted lift in expedited reviews by police and licensing authorities throughout the festive period.

There is a golden opportunity for the hospitality industry here, as Christmas and the 2022 World Cup coincide; people are going to turn out in record numbers and for UK venues this will be the first full trading festive period since 2019. This does however need to be managed carefully to avoid an own goal. A huge increase in visitors will take place against the challenges of varying staffing levels, adapted menus, venue layout changes, more outdoor presence to mention just a few. Venues need to be prepared to avoid heavy fines for health and safety breaches, so many of which are easily avoidable.

For a venue with an average weekly turnover of £12k, fines for culpability or harm range from between £25k to £120k, with top fines equating to 6% of the entire year’s turnover.

Statutory fines for hospitality vary according to the severity of the breach, but even if a venue is not hit with a fine, the review process can and does result in significant business disruption, even closure, while investigations are undertaken. So, in the event that there is no breach, a fine is avoided but the venue has still lost potential income from having to close its doors. We are campaigning to help venues avoid this situation.

We can be fairly confident of record footfall in venues this Christmas. To put some context to this, 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. Coupled with the Lionesses' victory in the European Championships earlier this year, there is huge excitement for the World Cup this winter.

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.

To help the hospitality industry be prepared, stay safe and avoid fines, Shield Safety has produced a free XLMAS Guide and risk assessment template, which is available to access and download for free here at https://info.shieldsafety.co.uk/hubfs/Content/XLMAS/xlmas-guide-with-links-to-ra-template.pdf. In addition to the spirit of England’s last (and only) success at the FIFA World Cup in 1966, they are offering a free “Safety Net” – access to their RiskProof safety checklist software and Safety Advice Line for 66 days – the Safety Net businesses really need this festive period. You can access at https://try.shieldsafety.co.uk/safety-net Shield Safety also has a free webinar to help more venues learn how to prepare for the busy festive period, which can be viewed here: https://vimeo.com/759076029/0d8f5f0f9a

Operators Keeping Total Food Menu Inflation Low Through Menu Management 24

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Sharing items have increased in share of starter, main and dessert from June to September 2022, accounting for 7% of total restaurant menus, increasing to 14% of desserts.

Total food menu inflation from June to September was +0.9%, well below CPI. Chain and pub and bar restaurants are focusing menu inflation on new dishes, with new dish inflation higher than same-line dish inflation across both channels.

There is scope for operators to increase the price of sharing starter, side, and dessert items, with these dishes currently just +47%, +39% and +13%more expensive than non-sharing dishes.

These market developments have been captured by the latest Menu Tracker Report by Lumina Intelligence. The research has also registered coffee & sandwich and restaurant inflation as the highest at +3.3% and +2.4%, respectively.

SAME-LINE DISH PRICE INFLATION IS HIGHEST FOR STARTERS, SIDES, AND SNACKS

NEW STARTERS, SIDES AND DESSERTS PRICED HIGHER THAN EXISTING DISHES

Starters, sides, and snacks registered +1.7% from June to September, meaning that operators have increased the prices of existing dishes, with starters ranking the highest surge, most at +2.8%.

Menus overall have experienced an increase from June to September 2022, with a total number of 137 items on average by the end of this period, +1.8% more than what was observed in June 2022.

In this way, operators are finding a way to pass on unavoidable cost increases, though not at the rate of inflation, but by managing menus by adding/removing dishes instead.

Sides, starters and desserts that were new in September 2022 are +23%, +14% and +8%, respectively more expensive than the average dish.

Operators are introducing more sharing dishes across discretionary courses including starter and dessert dishes, to encourage spend as consumers cut back on non-core dishes.

“So far, operators have been able to avoid increasing food and drink price points in-line with CPI and food inflation. Instead managing menus through changes in proteins used, the types of dishes offered, and clever NPD has enabled operators to avoid alarming price rises,” commented Katherine Prowse, Senior Insight Manager at Lumina.

New Chef Trainer Joins The Buzzworks Team Buzzworks Holdings, the Scottish independent restaurant and bar operator, has welcomed a new Chef Trainer to the business.

Neil Clark, who has over 20 years’ experience cheffing and working in some of Scotland’s top restaurants, has joined the award-winning family business to help oversee chef development and retention as Buzzworks focuses on its continued growth strategy.

The Scottish company, recently named in the Top 100 Companies to Work For, currently operates 16 prestigious venues across Scotland, employing over 650 team members.

As the business expands further, with two new venues set to open in the near future, employment opportunities for chefs will continue to rise. Buzzworks is keen to ensure it trains and develops its kitchen team to create a positive working environment, whilst attracting top new talent keen to learn from some of the best in the business.

In his role as Chef Trainer, Neil will be tasked with building a world class training and development structure that is fit for growth, encouraging the continued development and progression of its team within the kitchens, whilst attracting and developing Buzzworks’ chefs of the future.

Most recently, Buzzworks has launched an industry recognised chef apprenticeship scheme, set to include culinary masterclasses, educational excursions and active mentoring when working alongside skilled and experienced chefs, which Neil will also oversee as his remit.

Neil, who resides in Troon, has joined Buzzworks from Six by Nico where he was instrumental in developing and rolling out its Home X brand. He has worked in some of the country’s top kitchens for over 20 years in a number of Head Chef and operational roles including Braehead Foods, Edenmill Farm and La Vallee Blanche. Neil also worked for four years under Geoffrey Smeddle at Conran restaurants, with Geoffrey having now held a Michelin star for the past 12 years.

Nicola Watt, Head of People at Buzzworks Holdings, said: “Welcoming Neil as our new Chef Trainer is a fantastic addition for the business, with the role being specially created to ensure the development and retention of our chefs, whilst maintaining the highest standards of our dishes served within all of our venues.

“Neil’s appointment is testament to our ambition of growing Buzzworks further and is essential in ensuring we continue to provide a positive working environment for all employees, including our kitchen team, by providing the knowledge and tools to deliver an exceptional experience to our customers with each and every meal.”

Neil Clark, Chef Trainer at Buzzworks Holdings, said: “Much has been made of the current predicament of hospitality businesses struggling to attract and retain talent, especially within a kitchen setting. Buzzworks and my own ethos are very much aligned in that if you challenge chefs, provide excellent training opportunities and clear pathways to grow within the business, you will create a happy and multi skilled restaurant brigade – and I am here to help do just that.

“It is an exciting time to join Buzzworks, both with its portfolio of existing and up-and-coming venues, alongside the kitchens producing excellent dishes that make use of Scotland’s natural larder. I’m looking forward to ensuring we continue to attract and retain the best talent within the industry, whilst helping to influence our strategic direction and build on the continued success of the company through our food output.”

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

Why Hospitality Must Invest More In Its Employees 26

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

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

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

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

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

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

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

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

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

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

PROVIDING PATHWAYS FOR PROMOTION

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

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

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

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

Tom Kerridge & Gary Neville Part Ways with the Bull & Bear in Manchester “We feel the need to concentrate on our Marlow and London sites and this

After three years, Tom Kerridge is stepping away from The Bull & Bear, the restaurant within the Stock Exchange Hotel on Norfolk Street, co-owned by Gary Neville, Ryan Giggs and hotelier Winston Zahra.

allows us to look at further opportunities within these areas, therefore we have

Tom Kerridge comments, “Gary and I have jointly agreed to end our partnership at The Bull & Bear within the Stock Exchange Hotel in Manchester and will part ways on the 31st December 2022. It follows a three-year successful partnership with GG Hospitality which has seen the hotel go from strength to strength with consistently high occupancy rates”

and all staff have been offered roles elsewhere within the business and Head Chef

mutually decided to part ways.

“We would like to thank all our guests for the amazing support they have given us, Connor Black is returning to Australia where he worked for several years. We wish GG Hospitality and The Stock Exchange all the success in the future.”

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/

Suzy Lamplugh Trust Report Reveals That 44% of Female Respondents Had Experienced Harassment Whilst Working in the Night-time Economy 28

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Issue 135

Everyone has the right to be safe at work. Yet a new YouGov survey conducted by the Suzy Lamplugh Trust and supported by Peoplesafe for National Personal Safety Day 2022, has found high levels of violent, aggressive, sexual and unwanted behaviours perpetrated against employees working or on their way to work in the night-time economy.

The findings show that women are more likely than men to have experienced harassment within or on their way to their workplace, with 44% of women having experienced harassment compared with 26% of men. In the majority of all reported cases of harassment (83%), the perpetrator was a man. These statistics highlight the shocking prevalence of violence against women and girls within the workplace.

No one should be a victim of violence, aggression, and harassment in the workplace. However, of the 1768 night-time economy workers surveyed, a shocking one third (34%) had experienced some form of unwanted behaviour whilst working, or on their way to work, and 15% of respondents had experienced sexual harassment (28% of women).

Of respondents who had been harassed, 60% had never reported their experiences to their employer, commonly citing a lack of faith that action would be taken. Likewise, three quarters of respondents who had been harassed whilst working or travelling to work in the night-time economy had not reported their experiences to the police.

These findings speak to the need for employers to take all reasonable steps to combat harassment within the workplace and for urgent legislative change to criminalise and prevent such unwanted behaviours both in the workplace and in public spaces.

Based on the findings of this report, the Suzy Lamplugh Trust is making the following policy recommendations: For the government to support the Worker Protection (Amendment of Equality Act 2010) Bill that would legislate for a preventative duty and require employers to take all reasonable steps to stop workplace sexual harassment while also protecting women from sexual harassment from third parties.

The government should work with specialist services to ensure there is a national framework on tackling harassment that can be implemented within businesses. This framework would build on best practice from initiatives such as the Women’s Night Safety Charter21, including rolling out bystander training22.

Legislative change is urgently needed to ensure individuals’ right to safety within public spaces. It is imperative that the Government supports proposals to make public sexual harassment a standalone offence.

The Government should urgently ring-fence funding for women and girls’ safety on public transport across

the UK, and continue funding for safer public spaces such as through the Safer Streets Fund. Transport services must provide regular, safe routes home from work, such as 24-hour transport systems.

The Government and employers should collect and publish data on the prevalence of workplace harassment, including sexual harassment, and the impact on those who experience it to support more victims.

For employers to publish their personal safety policy. If employers do not have any policy in place, such as the one advocated for through Suzy’s Charter, they should consult with specialist organisations such as the Suzy Lamplugh Trust to introduce one.

Suky Bhaker, CEO of Suzy Lamplugh Trust, says “We are extremely concerned by the findings of our research, which demonstrate that harassment of nighttime economy workers is widespread and under-reported, with women being more likely to experience harassment than men. Testimonies from victims indicated a lack of faith in both employers and the police to tackle these behaviours and take reports seriously. This is not good enough. We urge the government and employers to take all reasonable steps to stamp out workplace harassment via a robust legislative framework, policy and support to help shift the pervasive culture of abuse within the night-time economy. Every employee deserves to be free from violence, aggression and harassment”.

Naz Dossa, Peoplesafe CEO and BSIA Chair of the Lone Working Group, says: “A decisive, legislative response to this issue is long overdue. We need to finally shift the dial on the importance of employee personal safety and are collectively calling on employers and government to work together to achieve a step change in how working people are protected. Our own Peoplesafe research, commissioned earlier this year, found that harassment, in particular verbal and physical abuse, is all too common across every industry sector, with significant gender difference – 27% of male employees experience harassment, rising to 38% for female employees. This problem is clearly not confined to the night-time economy sector and the message is clear. All employers, across the board, should now very seriously consider the need to go beyond existing legal requirement and tick box compliance to provide the level of safety and peace of mind that is a basic employee right.”

MP Wera Hobhouse says, “Everyone has a right to feel safe in their workplace and the work that the Suzy Lamplugh Trust does to help ensure this is vital. Unfortunately, we still have a long way to go to ensure that the problem is eradicated.

What is needed is a culture shift so our understanding of acceptable behaviour ensures that staff at all places of work are safe. Notably in the night-time economy, where workers are potentially more vulnerable, protections must be especially stringent.

“My Private Members’ Bill recently passed its Second Reading in the House. It aims to prevent sexual harassment in the workplace by forcing employers to ensure that their workplaces are safe. This Bill, alongside the work of organisations like the Suzy Lamplugh Trust, I hope will start the culture shift we desperately need”.

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Top Tips For A More Energy-Efficient Business 30

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

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

Lowering energy consumption is highly profitable for businesses.

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

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

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

PERFORM REGULAR MAINTENANCE CHECKS ON EQUIPMENT

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

HRC Renews Partnership with the FEA for 2023 Hotel, Restaurant & Catering (HRC) has renewed its long-standing partnership with the Foodservice Equipment Association (FEA) for its 2023 edition, which takes place on 20-22 March at ExCeL London.

partnering with HRC once again for 2023. All types of equipment have a critical role in ensuring effective foodservice delivery and the Professional Kitchen section is vitally important as the leading UK exhibition for the sector.

The Professional Kitchen section at HRC delivers the largest and most comprehensive showcase of professional catering equipment in the UK. The 2023 event will prove an even greater draw to visitors with exciting new features including Chef HQ, an interactive demo stage featuring leading chefs, and the Networking Hub, as well as established favourites including the historic chef competition International Salon Culinaire, attracting thousands of leading chefs and hospitality decisionmakers.

“The association will be providing advice and guidance for foodservice operators through our ‘Ask the Experts’ sessions along with opportunities to access the FEA’s considerable resources for the professional catering equipment sector.”

The FEA is the independent voice of the foodservice equipment industry, representing approximately 200 companies who supply, service and maintain all types of commercial catering equipment – from utensils to full kitchen schemes. In addition to partnering with HRC, the FEA will also be running its ‘Ask the Expert- LIVE! initiative over the three days of the event.

Keith Warren, CEO of the FEA, comments: “The FEA are delighted to be the official sponsor and to be

HRC Event Manager Ronda Annesley adds: “Our ongoing partnership and continued collaboration with the FEA brings a huge amount of value to the wide range of suppliers, chefs, dealers, foodservice operators and hospitality business owners that take part in HRC each year. The team’s insights and support are invaluable.”

To find out more about everything happening at HRC 2023, which takes place alongside IFE, International Food & Drink Event, IFE Manufacturing, International Salon Culinaire and The Pub Show @ HRC on 20-22 March, head to www.hrc.co.uk

North-West Pub to Boycott World Cup Coverage A Chester pub is to boycott the forthcoming World Cup due to concerns over LGBTQ+ rights in host country Qatar.

The Liverpool Arms on Northgate Street has announced that it will not be showing any of the matches, stating this is due to the host nation's "well-documented" lack of LGBTQ+ rights.

The World Cup kicks off in just over a week's time and has been subject to controversial debate regarding the host nation's record on LGBTQ+ rights where it is presently illegal to be gay in Qatar with a jail sentence of up to seven years.

A statement issued by the Liverpool Arms pub said they were "deeply concerned" about the situation regarding LGBTQ+ rights in Qatar and had therefore decided not to promote the event, although they wished the England and Wales team well in the tournament.

"As Chester's LGBTQ+ bar, we are deeply concerned about the host nation's lack of LGBTQ+ rights which are well documented.

In response to the announcement, Chester Pride praised the pub for making the move as Chester Pride Chair, Warren Lee Allmark said: "As Chester Pride, we fully support their decision.

"The Liverpool Arms is a safe space for the LGBTQ+ community and as they have highlighted Qatar has very poor treatment of LGBTQ+ people and poor human rights in general, to "welcome" people of all backgrounds but suppress people is not welcoming people at all.

"We too wish the teams well but as a Pride charity will always call out the unfair treatment of LGBTQ+ peoples rights."

A FIFA spokesperson added: “Qatar as a host country is fully aware of its responsibility to adhere to FIFA’s expectations and requirements on human rights, equality and non-discrimination.

“Qatar is committed to ensuring that everyone will be able to enjoy the tournament in a safe and welcoming environment, to building bridges of cultural understanding and to creating an inclusive experience for all participants and attendees, including members of the LGBTIQ+ community.”

"We will not promote this event. However, we wish England and Wales every success in the tournament."

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Festive Ordering

Issue 135

CLH DIGITAL

31

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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CLH DIGITAL

Issue 135

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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CLH DIGITAL

Issue 135

Laundry and Linens

Sustainability - An Expensive Luxury? gy of the PowerPress and PowerSpin provides low residual moistures permitting high savings in the subsequent evaporation process. Thanks to the process control Eco2Power for the transfer dryer PowerDry, the energy is kept in the system and needs not to be recovered via heat exchangers. In the finishing process, Kannegiesser is a pioneer for low-temperature drying during the process of ironing, finishing or full drying - with impressive results for both, in maintaining textile value and energy consumption. Ultimately, the energy contained in the ironing and finisher exhaust air is used to heat fresh water for the washing process - the circle is completed.

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

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

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

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

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

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

Vision Linens Launches New Loyalty Program Additional points can be earned when you initially register for an account as well as reviewing products, referring friends and for social media interactions.

In turn, Reward Points can be redeemed against any products listed on the website, with no minimum order value. It’s as easy as that.

Vision Linens, leading textile supplier and distributer, has launched a new loyalty program across its ecommerce site, visionlinens.com. Vision is best known for supplying textiles to some of the biggest names in hospitality and retail, including Accor, IHG, Hilton and John Lewis & Partners. What many may not realise, is that Vision’s ecommerce site enables accommodation providers, as well as everyday consumers to buy the same ethically sourced, high-quality products, direct from Vision and delivered straight to their door.

The benefits continue to flow, you’ll be the first to know about Vision’s sales, promotions and new products, as well as handy industry tips. As a member you can view your full order history and quickly reorder the same products without having to find them and add them to your basket.

The Visionaires Members Club is completely free to join and rewards its members for every interaction they have on the online shop. The more its members spend and the more they share online, the more points Vision will offer to redeem against its products.

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

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

*Terms and conditions apply.

Double Accolade For Southern Contracts

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

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

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

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

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

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

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

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

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

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

Increase Customer Spend by 18% (or more)!

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

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

48

CLH DIGITAL

Hospitality Technology

Issue 135

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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CLH DIGITAL

Issue 135

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

Issue 135

CLH DIGITAL

51

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

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

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

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

UNDERSTANDING THE POTENTIAL RISKS

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

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

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

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

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

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

"Can We Sit Outside Please?"

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

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

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

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

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

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

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

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

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

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

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

What are you waiting for?!

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

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CLH DIGITAL

Issue 135

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

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

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

The Sausage2Go unit, made by Flexeserve, the specialists in hot-holding, flexible merchandising solutions, facilitates the latest ground-breaking, patented

air recirculation technology, retaining heat without over-cooking for perfect food condition, superior flavour and texture, and no moisture loss throughout the day.

Sausage2Go couldn’t be easier to use; no catering experience is required, and user-friendly control panels set over individual zones can be independently used to allow greater energy efficiency.

Unit sizes range from countertop to freestanding with front and rear loading options, tailored to individual needs.

Branding and packaging featuring The Sausage Man’s eye-catching visuals will also be available to further enhance the offer.

For operators, the unit couldn’t be simpler to use and is especially useful for quick serve situations.

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

Café Culture - Pavement Profit

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

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

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

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

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

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

Outdoor Spaces

Issue 135

CLH DIGITAL

White Pavilion Gazebos

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

selves many, many times over.

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

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

Your solution is an investment that gives your customers comfort.

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

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

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true?

Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth.

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com

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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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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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As every pub, café and restaurant owner knows, the number one requirement for furniture is contract-grade durability that can withstand everything a busy catering environment can throw at it. Now it’s possible to combine these qualities with eco-friendly credentials, with Trent Furniture’s cost-effective new range.

Trent’s new furniture made from robust polypropylene is environmentally manufactured and fully recyclable when it eventually needs to be replaced. The Windsor Spindleback Chair combines contemporary good looks with great value and those all-important eco credentials. Equally, the Madrid Stacking Chair offers modern style in black polypropylene and is a great solution where space is tight.

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 processoriented 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 techinfused 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/

Trent’s new ‘Indoor-Outdoor’ range is also made from recyclable materials and has the added benefit of being as home in a café interior as it is in a pub beer garden in the summer months. Available in a stylish grey, the Nantes Stacking Chair is the perfect companion for a huge range of indoor and outdoor tables including our ever-popular aluminium Alma Table.

For more information on Trent Furniture’s large and varied range of sustainable, versatile and budget-friendly furniture, please fill in our contact form or call us on 0116 2989 661.

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 soft-

ware 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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Design and Refit

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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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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

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Navigating Permitted Development Rights for Temporary Structures

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.

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.

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, 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.

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.

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.

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

Until January 2023, CardsSafe unit rental will remain at just £9.95 per month.

We have been helping restaurants, bars, pubs, golf courses and other venues to securely retain their customer bank cards while they run a tab for almost twenty years.

Since we introduced rental contracts in 2008, we’ve kept our prices as low as possible at just under a tenner a month and this has never increased. However, due to significant increases in both our cost of goods and related costs, we plan an increase in January 2023.

Our existing customers will continue to benefit from our low prices, so if you’re considering CardsSafe for your business, or need additional units, lock in at just £9.95 per month (per unit) for the duration of your contract.

There are many benefits to using CardsSafe in bars, restaurants and pubs: • Managing customer tabs • Helping to increase spending, therefore profits

• It is a significant deterrent for walkouts • Offers protection against credit card fraud – helps to build trust!

• Pays for itself by reducing charge-back and walkouts • No data capture required to use • Customers have peace of mind that their bank cards are kept safely, and they keep the unique key!

“Turnover increased significantly after CardsSafe was installed, and the system easily pays for itself.”

Siobhan, The Prodigal London.

CardsSafe is affordable! Each unit contains ten card drawers that can be hired for just £9.95 per month. Each hire comes with customer service troubleshooting and a number of free replacement keys. Additional units can be added at any time.

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

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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.